20 THE RAISIN INDUSTRY. 



tin or zinc, with large perforated holes about three-eighths of an inch 

 wide. There is a scalder at each boiler. The first scalder dips the 

 grapes in the scalding water for a second, and immediately hands them 

 to the second scalder, who dips the same ladle in the boiling lye 

 solution for not over two seconds. The grapes are then carefully 

 turned out on trays to dry. 



The dipping first in scalding water is of the greatest importance, 

 both in washing off the dust of the grapes and in preparing them to 

 receive the alkali wash with more effect. Since the hot-water process 

 was introduced, the Valencia raisins have materially improved in 

 quality. The grapes are never rinsed in cold water after being 

 dipped, and it is more than likely that the lye prevents molding, as, 

 according to A. B. Butler, dipped raisins are sometimes exposed to 

 the rain for three weeks without being totally ruined. In California, 

 our dipped and washed raisins spoil quickly if exposed to rain. The 

 object of dipping is, of course, to slightly crack the skins so as to 

 allow the water to readily evaporate. Dipped raisins dry sometimes 

 in five days, while undipped raisins would require as many weeks. 

 Efforts to produce sun-dried raisins without dipping them have 

 repeatedly been made in Denia; but they are invariably spoiled by 

 the rain, and lately two firms were ruined in their attempts to dispense 

 with the dipping process. 



Drying and Curing. After the grapes have been properly dipped, 

 the drying proceeds very quickly. The grapes are immediately spread 

 on cane trays or canezos, about six feet long by three or four feet 

 wide. These cane trays are made of the common Italian reed or 

 Arundo donax, which grows everywhere, even in California, and is 

 here incorrectly known as bamboo. The trays are made either of 

 split or of entire canes tied strongly together. These tra}^s are placed 

 flat on the ground, only leaving enough space around each one to 

 allow the workmen free access to the tray on all sides. After having 

 been exposed to the sun for three days, the grapes are turned, in 

 order to dry evenly on both sides. On the fifth day, the raisins are 

 turned again, and, if the weather has been favorable, many of the 

 raisins are then ready to pack. A day or two after this, all the 

 raisins are ready, and are collected and housed. If, again, the 

 weather has been unfavorable, the drying is very much delayed. At 

 the approach of rain, the mats or trays are taken up and piled on 

 the top of each other, under sheds previously made. Every drying 

 ground has stationary appliances for this purpose. These simply 

 consist of poles stuck in the ground, and extending five or six feet 

 above the same. Other cross-rafters or scantlings are nailed between 

 the poles, thus forming rows of roofless sheds eight or nine feet wide, 

 of greater or shorter length. Painted c'anvas, or simply mats or empty 

 reed trays, are used as covers, under which the raisin trays are piled. 

 Under and between each tray are placed five little cubes of wood, for 

 the purpose of lifting the tray and preventing it from pressing too 

 heavily on the grapes underneath. 



Packing and Disposing of the Crop. When at last the raisins are 

 dried, they are either stored by the producer, or, as is more generally 



