34 THE RAISIN INDUSTRY. 



grapes fully ripe. Before thus exposed, the grapes are dipped in a 

 solution of lye and oil, and upon the skill in this performance depends 

 the beauty and value of the raisins. A potash is made from the 

 ashes of the vine cuttings of the previous year. About one gallon of 

 this potash solution is mixed with from twenty to twenty-five gallons 

 of water, making a weak lye solution of a strength of from five to six 

 degrees in Beaume's ' ' Lyeometer. " A similar strength would be 

 obtained by dissolving one pound of pearl ash in ten gallons of 

 water. Tubs of wood or zinc of the size of two and a half by two 

 feet are used for dipping. To every such tub of twenty-five gallons is 

 added from one-fourth to two gallons of olive oil. The latter quantity 

 is used in the Karabournou district, where the finest raisins are made. 

 When of proper strength as regards both oil and lye, the wash runs 

 off from the bunches smoothly; when, again, the wash runs off in 

 small globules, there is a deficiency of either oil or potash. The 

 grapes are loaded in small baskets of twenty-five pounds each, and 

 immersed in the wash for half a minute. They are then taken out and 

 spread either on the ground or on trays or canvas. In the interior, 

 where the sun is hot, the reed mats are placed on top of each other to 

 exclude the sun. The same is also done if rain or fog is feared. After 

 a few days of exposure, and when partially dried, the raisins are sprin- 

 kled every morning with the same lye solution, but without oil. The 

 Sultanas are dried in from five to eight days. This dipping process is 

 also used for the larger Muscatels, but the lye is made stronger, prob- 

 ably reaching the proportion of about one and a half pounds of pearl 

 ash to five gallons of water. The carefully dipped raisins have a pure 

 greenish amber color, and a peculiar flavor. They are worth twenty 

 per cent more than undipped fruit. 



The Sultanas of the better grades are now sold off-stalk or loose. The 

 finest brands are the Chesme elem, or Chesme select. Elem means 

 choice or select, and is used both for raisins and figs. The yield of an 

 acre of Sultana vines varies in different vineyards, according to the 

 quality of the soil. A good yield is considered about seven tons of 

 fresh grapes, or about two and a third tons of raisins. 



The price of the Smyrna Sultanas fluctuates considerably; but it 

 may be said that the best grades are always from twenty-five to thirty 

 per cent higher than the dipped raisins of Valencia. Thus, in 1843, 

 dipped Valencias brought six and a quarter cents, while the 

 Smyrna Sultanas brought ten cents. In 1844, the Valencias were 

 quoted at ten cents, while the Sultanas brought twenty cents per 

 pound. Of late years, the Smyrna Sultanas have fluctuated between 

 four and a half and twelve and a half cents per pound. 



Production and Export. The production of Smyrna raisins and 

 dried grapes has enormously increased during the last few years. In 

 1844, the average crop was only from six to eight thousand tons. In 

 1868, this had increased to nineteen thousand tons, and in 1871 we find 

 the export from Smyrna to be forty-eight thousand tons. In 1881, 

 this had grown to seventy -five thousand tons (according to the consu- 

 lar report of Consul-General G. H. Heap of Constantinople). Of the 

 districts already mentioned, Chesme and Vourla produce about three 



