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RAISIN INDUSTRY. 



facilitates the stacking of the trays, their turning and reversing, or 

 any labor with the trays that may be required. By thus clearing some 

 of the spaces between the rows, admission for trucks and wagons is 

 had close to the trays. 



Turning. After the grapes have been exposed to the sun for some 

 days, they must be turned. By this time it will be found that the 

 grapes have dried principally on the upper side, while the lower side 

 is yet comparatively green. The time when the turning of the grapes 

 V should be done depends entirely on the weather. One-half of the 

 drying process should be over, and this requires a longer or shorter 

 time. When the time for turning is at hand, it will be found that the 

 under side of the grapes, or rather the side of each berry that was 

 placed against the trays, has flattened out and shows concentric 

 circles, which are considered of much beauty, and greatly valued in 

 all good raisins. When they are well formed and established, it is 

 generally time to turn. If the grapes are turned before these con- 

 centric circles are hardened, the latter will open and become less dis- 

 tinct. Another objection to turning too early is that the upper side 

 of the grapes, if not properly dried before turning, will dry but very 

 slowly afterwards, and often so slowly that the raisins may have to be 

 turned a second time, which will prove both expensive and to the disad- 

 I vantage of the raisins. One turning is always enough, and the only 

 [ one proper. There are several ways to turn. The Malaga grower, 

 j with his raisin floors, must turn his raisins by hand. The great advan- 

 tage of our trays is that we can turn much quicker. The turning is 

 done in our vineyards by placing one tray on the top of another and 

 then turning them quickly over, when in changing the tray the bottom 

 side of the bunches will be found to be up. 





Raisin Tray Catcher. 



This turning, however, requires some little knack, so as not to drop 

 any raisins on the ground. The trays may be turned either the short 

 or the long way. If the long way, one tray is first placed on the top 

 of the other, and two men catch hold of the long opposite sides of 

 the trays by placing their hands on the outside quarters of the edge 

 and then pressing firmly. This keeps the raisins steady between the 

 trays, and in turning rapidly, if the bunches are at all entire, few or 

 no raisins will be dropped. In turning the short way, the men grasp 

 with their opposite hands at the middle of the short sides, while with 

 their other hands they catch the outside quarters of one of the long 



