GRAPE PRODUCTS 267 



with all berries of large size, would be a 'Six-Crown Cluster,' 

 such being the very finest raisins on the stem. 'Five-Crown 

 Clusters' were formerly the 'Dehesia' cluster, and 'Four- 

 Crown Clusters' were formerly 'Fancy Clusters.' Gra 'es less 

 than 'Four-Crown' on the stems (the 'Three-Crown' and 

 ' Two-CrowTi ') are known as 'Layers,' or 'London Layers.' 

 These are placed in boxes containing 20 pounds net ; in half 

 boxes of 10 pounds; and quarter boxes of 5 pounds; and in 

 fancy boxes containing 2^ pounds. Loose raisins, or raisins 

 off the stem, are graded into Two-Crown, Three-Crown, and 

 Four-Crown raisins by being run through screens the meshes of 

 which are thirteen thirty-seconds, seventeen thirty-seconds, 

 and twenty-two thirty-seconds of an inch in size, respectively. 

 The Sultanina (erroneously called Thompson Seedless), and 

 the Sultana are packed in 12-ounce cartons, 45 to the case." 



Seeded raisins. 



"The invention of a raisin-seeding machine by George E. 

 Pettit in the early seventies, and its use, has had a wonderful 

 effect on the industry. 



"Seeded raisins were first put on the market by the late Col. 

 William Forsythe, of Fresno, Cal., who at first found it very 

 difficult to dispose of 20 tons. The output in the last 15 years 

 has increased from 700 tons to 50,000 tons per annum, and their 

 popularity is constantly increasing. Li 1900 about 14,000 

 tons were placed on the market, in 1905 about 21,000 tons, 

 in 1910 about 31 ,000 tons, and in 1918 about 49,000 tons. The 

 seeding machines in present use can turn out 300 tons per da\'. 

 Seeded raisins are now the most important branch of the raisin 

 industry. 



"A brief outline of how seeded raisins are prepared will 

 prove interesting. The raisins are first exposed to a dry 

 temperature of 140° F. for three to five hours, after which they 

 are put through a chilling process so that the pedicels can be 



