Raisins. 125 



world have latterly become important as producers of 

 raisins similar to muscatels. Very good ones are pre- 

 pared in Fresno county, California, by cutting and 

 laying the bunches to dry in the sun, in shallow trays, 

 for about a fortnight. Near Huasco, in Chili, there is a 

 little valley where many tons of first-rate raisins are 

 annually prepared, the seeds so small as to be hardly 

 noticeable. Excellent raisins are prepared also in some 

 parts of northern Persia and Bokhara. 



Valentia or pudding raisins are imported, like the 

 muscatels, from Spain. But while the latter attain perfec- 

 tion only near the sea, the Valentias are raised in the 

 interior of the country, and from an inferior description 

 of grape, with a thicker skin. The bunches when cut are 

 either hung upon lines or laid out upon the ground 

 separately, turned over once, any of the berries that 

 have spoiled being then picked out, and in fifteen days 

 gathered up again. A lye of wood-ashes and barilla, 

 medicated with salt and oil, is then prepared, and into 

 this the bunches are dipped. The action of the lye 

 causes the saccharine element of the fruit to exude in part 

 to the surface; hence the peculiar brown and varnished 

 appearance of the pudding raisin, as well as the stickiness 

 which distinguishes it from the aristocratic muscatel. 

 The Spaniards are well recompensed for the pains and 

 trouble they bestow, since their fruit-trade with England 

 alone, all sorts included, is worth annually no less a sum 

 than ;i, 500,000 sterling. 



The very sweet and nice little raisins called Sultanas, 



