METHOD OF CURING RAISINS 459 



filled with partially-dried raisins, and turning them both over. Then take off 

 the upper or original tray, and you have the raisins turned without handling or 

 damage. After turning, curing will proceed more rapidly, and frequently is com- 

 pleted in four or five days. During this time they should be carefully watched 

 to prevent any from becoming too dry. When it is found they are dry enough, 

 the trays are gathered and stacked one upon another as high as convenient for 

 the sorting which follows. This protects them from the sun and prevents over- 

 drying. Stacking- should be attended to early in the morning, while the stems 

 and berries are slightly moist and cool from the night air, as they will retain 

 this moisture after being transferred to the sweat-boxes, and assist in quickening 

 the sweating process. 



As the raisins are taken off the trays, some of the berries on the bunch will 

 be dry enough and a few will not be sufficiently cured. To remove the moist 

 ones would destroy the appearance of the cluster, and to leave them out longer 

 would shrivel the dry ones, hence the sweat-box. The moisture is diffused 

 through the box, some being absorbed by the dry raisins, and the stems also 

 taking their share are thus rendered tough and pliable and easily manipulated 

 when ready for packing. 



Sorting and grading require great care and judgment, and although a tedious 

 process, it greatly facilitates rapid packing. The sweat-box is a little larger than 

 the tray and about eight inches deep, and contains about one hundred and 

 twenty-five pounds of raisins. Heavy manila paper is used in the sweat-boxes, 

 one sheet being placed in the bottom, and three or four more at equal distance 

 as the filling progresses. The object of the paper is to prevent the tangling of 

 the stems and consequent breaking of the bunches when removed for packing. 



The sorters have three sweat-boxes, one for the first, second and third quali- 

 ties, as the grade will justify. The bunches should be handled by the stem and 

 placed carefully in the sweat-boxes to avoid breaking the stems ; thereby de- 

 stroying the symmetry of the clusters. Any found to be too damp are returned 

 to the trays and left a day or two longer in the sun. To ascertain if the fruit 

 is perfectly cured, take a raisin between the thumb and forefinger and roll it 

 gently until softened, when either jelly or water will exude from the stem end 

 if water, it requires further drying. When the boxes are filled, they are taken to 

 the equalizer. This should be built of brick or adobe, and as near air-tight as 

 possible, but provided with windows to allow ventilation when necessary. The 

 windows should have shutters to keep it dark. The filled boxes are placed one 

 exactly above another to a convenient height, and should remain from ten to 

 twenty days or more, when they will have passed through the sweating process. 

 When the raisins are sufficiently equalized, the sweat-boxes are removed to the 

 packing-room, which is provided with tables, presses, scales, etc. 



The foregoing relates to the preparation of the standard clusters. 

 Loose raisins are now being produced in increasing quantities. Loose 

 Muscatels are prepared by being put through the stemmer and grader. 

 The stemmer removes the berries from the stems, and the grader, by 

 separating according to size, determines the grade. During the last 

 few years the seeding of raisins has increased rapidly, and large estab- 

 lishments for this work, with every ingenious machinery, have been 

 erected. Seeded raisins constitute a considerable portion of the 

 product. 



A considerable quantity of dipped raisins are also made of the 

 Sultana and Thompson seedless grapes and of loose or inferior Mus- 

 catels. A lye dip of about one pound of potash to twelve gallons of 

 water is used, and the solution is kept boiling hot. The ripe fruit is 

 dipped for an instant, then plunged in fresh water for a thorough 

 rinsing, and then placed on the trays. During warm, dry weather in 

 the interior, the raisins are dried in the shade by leaving the trays in 

 piles, but if cooler, moister weather prevails, the trays must be spread 

 out. The product is a handsome amber color. 



