AND WINE MAKING. \C '-281 



thirty pounds of raisins, and then removed toTntJy lore- 

 room, where they should remain two weeks or more. 

 When ready to pack, it will be found that the too moist 

 ones have parted with their surplus moisture, which has 

 been absorbed by the stems and drier raisins. The stems 

 are now tough and the raisins soft and ready to pack. 

 They are carefully placed in packing frames made of iron 

 or steel. The large and fair ones being placed carefully 

 in the bottom of the frames, the surplus stems and im- 

 perfect berries cut away, then the average raisins are 

 arranged in and weighed, placing five pounds in each 

 frame, pressed enough to make them firm in the frame, 

 but not enough to break the skin. They are then 

 passed to an inspector, who examines the exposed side of 

 the raisins, removing any imperfect ones, then placing 

 the wrapper paper on the frame, holds it in place with a 

 wooden or steel plate, turns it bottom up, drops the left 

 end into the box, slides the plate quickly from under the 

 frame, and it drops into the box, then pressing slightly 

 upon the movable bottom of the frame, the frame is re- 

 moved; the bottom of the frame is then pressed more 

 firmly, to cause the raisins to fill the space formerly 

 occupied by the sides and ends of the frame; then it is 

 removed, and the face of the latter is exposed, all imper- 

 fect berries or too wet ones are removed, and all vacan- 

 cies or hollows filled by large, loose raisins. The label of 

 the proprietor is then placed on the face; the ends of the 

 wrapper, and then the sides are folded over, the box cover 

 nailed on, and they are ready for market. 



" The complaint is sometimes made that the California 

 raisins have tough skins, too large and too many seeds, 

 lose flavor in cooking, lose their bloom, and do not keep 

 well. The most of these objections arise from an imper- 

 fect knowledge of the best varieties from which to make 

 raisins. If Californians would confine themselves to varie- 

 ties which centuries of experience have proved to be best 



