THE RAISIN INDUSTRY. 149 



caused by loose raisins dropping through such cracks. The cleats 

 should be wet or green, or they will split in nailing. If too dry, they 

 should be soaked in water over night or for a few hours. The shingles 

 should be planed on the side which is to be placed upwards. The 

 cost of the lumber for the trays varies from nine to twelve and one- 

 half cents in the shocks. For nailing the trays together, a frame is 

 made of wood and iron. The cleats are placed on the two short, oppo- 

 site sides, with a heavy bar of iron immediately underneath so as to 

 clinch the nails. The planed shingles are then placed on top and 

 nailed to the cleats with round-wire nails, which clinch automatically 

 on the lower side as soon as they strike the iron bar. No cleats are 

 required on the long side of small size trays, but if a larger tray is 

 used a bar on each side may be required to give the tray sufficient 

 strength. A good workman, after a few days of practice, can com- 

 fortably nail up four hundred trays a day. When the season is over, 

 every tray should be nailed up and washed, or at least swept clean and 

 stored dry. The age of a tray, if cared for, is about ten years. 



CALIFORNIA LYE-DIPPED RAISINS. 



General Notes. In California the dipping of raisins in solutions of 

 lye is yet in its very infancy, and I do not think that in the whole 

 State over ten tons of lye-dipped raisins have been placed on the mar- 

 ket yearly. But undoubtedly this process is destined to become of 

 considerable importance, especially in localities where the drying of 

 the first crop is accomplished with difficulty in the open air. The first 

 and also most important condition in producing superior dipped raisins 

 is that the grapes should be absolutely ripe. Unripe grapes will not 

 produce any good raisins when dipped, but will turn reddish and 

 otherwise become inferior. 



Dipping Process. A good location for dipping raisins is by the 

 side of an irrigation ditch, provided the water in the latter can be de- 

 pended upon to flow constantly while the operation of dipping lasts. 

 If not, the water must be procured by pumping or by means of pipes 

 from reservoirs or water- works. Flowing water is of great importance 

 in producing good dipped raisins, and is required for the perfect wash- 

 ing of the grapes. For this purpose, if no ditch is available, a large 

 trough may be used to advantage, and so arranged that the water in 

 it can be kept changing through a continuous flow. The following is 

 a cheap and efficient arrangement for dipping in actual use in one of 

 the largest raisin vineyards, and can be recommended on account of 

 its cheapness and easy working: On one side of the trough is a sta- 

 tionary iron kettle with a fireplace underneath. By the trough is also 

 placed an upright post, about five feet high, and on this balanced a 

 horizontal beam with a double motion. It can be raised and lowered 

 at either end, or swung to the left or right with ease. On one end of 

 the beam is a hook on which to hang the grape bucket. On the other 

 side of the trough is a rough assorting table. Two or more buckets 

 are needed. These buckets are common galvanized-iron buckets, per- 

 forated thickly with holes, the latter not large enough to let any loose 



