90 THE AMERICAN VIXE-DRESSER'S GUIDE. 



air-tight ; next you take bran that you have 

 dried well in the oven, and after having made 

 alternate layers of bran and grapes, you close 

 up your barrel as tightly as possible, taking 

 care to keep it in some very dry place not ex- 

 posed to atmospheric changes. In this way 

 you are certain to keep raisins fresh seven or 

 eight months, and as good as if they were but 

 just gathered. 



The process for making raisins is just as 

 simple. You put ashes in water and boil it ; 

 you then plunge the grapes into it until they 

 become shrivelled, and next you let them 

 drip, and place them in the sun on hurdles, 

 taking them inside every evening, until they 

 are sufficiently dry. Should the sun not be 

 hot enough, put them into the oven several 

 times consecutively ; but you must take care 

 that it be no hotter than it is when bread is 

 taken out. 



