HOW CALIFORNIA RAISINS ARE MADE 455 



The dipping serves three purposes: It washes dust from the prunes, kills 

 whatever insects may be in them, though it may not kill moth eggs, and 

 softens the prunes so they may be attractively packed. More prunes are 

 spoiled by processing in water not hot enough, than in any other way. 



Raisins. The varieties of grapes used for raisins are described 

 in Chapter XXVIII. The production of raisins has reached such an 

 extent, and employs so much skill and capital, that the processes 

 employed to facilitate the curing and packing are so various that a 

 description of them can not be attempted. Commercial handling has 

 been so elaborated and systematized during recent years that careful 

 observation of actual operations in vineyard and packing house is 

 necessary to full understanding. A few hints will, however, be 

 sufficient to help anyone to begin raisin-making. The following are 

 by Professor Bioletti of the University of California: 



To make good Muscat raisins, very sweet, large grapes and two or three 

 weeks of hot, dry weather are necessary. These conditions occur in the 

 interior. Nearer the coast the weather is usually cool and rain probable 

 by the time the grapes are sufficiently ripe. 



The riper the grapes the better the quality of raisins and the heavier the 

 yield. They should have at least 25 per cent of sugar. The drying ratio 

 varies with ripeness from 5:1 to 3:1. At 25 per cent Bal. 3.4 Ibs. of fresh 

 grapes yield 1 Ib. of raisins. The time of drying varies from nine. Hayj^to 

 thirty, according to the weather. The most favorable maximum daily tem- 

 perature for quality lies between 80 deg. and 90 deg. F. At much above 

 100 deg. the drying is quicker but the quality inferior. Showers and cool 

 weather may prolong the drying even beyond thirty days. 



The grapes are gathered directly on to 2x3 ft. trays and dried between 

 the rows of vines. The vineyard is first prepared by making a low soil 

 ridge slanting to the south and near the south side of every alternate row. 

 If the growth of vines is very heavy it may be necessary to cut away the 

 ends of the spreading canes. 



Each tray receives 22 Ibs. of grapes, evenly spread and free from trash 

 and leaves. When about three-fourths dry, the grapes are turned. This is 

 in about nine days at an average maximum daily temperature of 90 deg. F. 

 Two men do the turning by placing an empty tray on top of the full one 

 and revolving both from north to south, so as to change the position of 

 the grapes as well as turn them. After about three or four days at this 

 temperature, the raisin trays should be "stacked" in piles of ten or more; 

 each pile being covered with an empty tray. It is advisable to do as much 

 of the drying in the stack as is possible without running the risk of 

 molding. 



In case of threatened rain, the trays are also stacked and then spread 

 out again when the danger has passed. A little rain will not hurt the rais- 

 ins before they are turned. Much rain, or wetting after turning, will injure 

 their appearance as layer raisins, but they can usually be saved by prompt 

 turning on to new dry trays. In case of prolonged wet weather, it may be 

 necessary to sulphur the stacked raisins. This is done by covering the 

 stacks with a sheet or a balloon sulphur box and burning a few ounces of 

 sulphur. When dry, the raisins are packed tight into sweat-boxes 2x3 ft.x8 

 in. deep, holding about twenty-five trays. For home use, bins or boxes of 

 any size may be used. Dessert raisins are packed in layers separated by 

 sheets of Manila paper. 



The foregoing relates to the preparation of the standard clusters, 

 but the method can be used for drying other grapes, though it is 

 preferable to "dip" in some cases. 



Loose Muscatels are prepared by being put through the stemmer 

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



