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suspend the bunches, so that they do not touch each other, with 

 strings from rods in a moderately dry room or shed ; another plan 

 is to place the bunches in jars or boxes, filling the spaces between 

 with thoroughly dry bran or sawdust. Bunches of Grapes may 

 also be kept for a considerable time if cut with pieces of the wood 

 three or four inches long attached to the stalks. The ends of these 

 pieces of stem should be inserted about two inches in tubes or 

 bottles filled with water. These are placed slanting on shelves in 

 such a way that the bunches will hang clear. There will be no 

 occasion to change the water if a small piece of charcoal has been 

 placed in each bottle ; it will, however, be necessary to keep the 

 tubes or bottles filled up as the water is absorbed. 



MAKING RAISINS AND CUERANTS. 



Grapes can be readily dried by sun heat, and raisins or currants 

 are most generally prepared by this means. This is, in fact, the 

 method generally adopted in European practice. Drying by fire 

 heat has of late years been practised to some extent, and more 

 particularly in California, but though this method has the recom- 

 mendation of being more economical and speedy, yet, as a rule, the 

 produce is inferior to sun-cured fruit. Various methods are adopted 

 in curing raisins, and even in Spain, where this industry is carried 

 on principally, the practice varies considerably. In the province of 

 Valencia the usual plan in curing is to prepare a hot lye made of the 

 ashes of Vine wood and Rosemary. The bunches are dipped in this 

 preparation, spread out in the sun to dry, and turned daily till 

 sufficiently cured. In the district around Malaga, which is also 

 noted for its raisins, the bunches are simply dried in the sun without 

 undergoing any previous preparation. This dipping process doubt- 

 less hastens the curing, but in other respects no benefit can be 

 derived from it. On the other hand, if the bunches are kept too 

 long in the hot solution there will be a risk that the berries will be 

 partially cooked, or the skins crack and allow a portion of the Grape 

 sugar to escape. The easiest and quickest way of sun-drying is to 

 spread a layer of bunches on wooden trays of moderate size and 

 uniform in shape. These should be fully exposed to the sun, and the 

 bunches turned every day till they are sufficiently dry. Care must 

 be taken in drying that the fruit is not exposed to dew or rain, as if 

 it gets wet there is a risk of its spoiling. The time required for 

 drying will, as a matter of course, depend largely upon the weather, 

 but also to some extent upon the size of the Grapes, and the degree 

 of ripeness. If the weather is clear and hot, ordinary raisins can be 

 made in twelve to fourteen days, but will require a longer time when 

 ihe conditions are less favourable. Currante, having smaller berries, 

 can be dried in a shorter period, and will generally be sufficiently 

 cured in a week. Sultanas require a day or two more than currants, 

 but less drying than the ordinary raisins. When dried by artificial 

 heat, the bunches are placed on open trays in a building specially 



