II Jan., 1909.] 



Valencia Raisins or Lexias. 



produce. Unfortunately for the traveller in Spain the units vary con- 

 siderably according to the province one is in. In, Denia, land is measured 

 by the Hanegada of 16,200 Palmos quadrados, equivalent to .07 hectares 

 or about \ of an acre. Grapes are measured by the arroba of 28 lbs. 

 approximately ; 20 arrobas of raisins per Hanegada is considered a good 

 crop. This' would work out at somewhat under a ton and a half of 

 dried raisins per acre. It is estimated that it takes 14 arrobas of grapes 

 to make 4 arrobas of raisins. 



Gathering and Dipping. 



Denia raisins are all dried in close proximity to the vineyards where 

 they are grown ; they are gathered in baskets, brought to the dipping 

 sheds, dipped and spread out on trays to dry in the sun in much the 

 same wav as we drv ours in northern Victoria. As a rule, the vineyards 

 are small and the drying being done by the grower and his family, the 

 scale on which operations are carried out is not large. The photo- 

 graphs reproduced will gi\-e an idea of the work on a medium size 

 vinevard. 



3. raisin dipping. 



The grapes, which are not gathered until thoroughly ripe, are brought 

 in baskets to the dipping shed, usually a simple skillion roof covering 

 the caldero or boiler which contains the lye in which thev are dipped. 

 The object of dipping is to shorten the time ol drying ; whereas 

 Malagas, as a rule, take three weeks to dry, the dipped grape is usually 

 converted into a raisin within four to six days. The lye acts in several 

 wavs. The alkali it contains attacks and destroys the protecting waxy 

 layer of bloom on the outside of the berry ; it also has a destructive 

 effect on the cells of the outer skin which is rendered more penetrable 

 thus enabling the water of the pulp, heated by the sun's rays, to 

 evaporate more readilv. The high temperature of the lye has a steri- 

 lizing effect and is responsilile for the destruction of spores of mould 

 which are thus pre\"ented from damaging tlie fruit during the drying 

 process. 



