18 



quality of the currant. The best quality currants proceed from the^ neigh- 

 borhood of Volstizzia and Corinth, in which districts the average yield per 

 acre is relatively low. 



The vines themselves are neither trellised nor staked, but each season indi- 

 vidual shoots are supported by short bamboo stakes, so as to prevent the 

 fruit from being soiled. This in itself must prove a costly yearly operation. 



The bulk of Greek currants are sun-dried on the ground on specially prepared 

 floors. It is stated that this practice results in finer and plumper currants. 

 I was informed that in Volstizzia there is a tendency to dry the currants 

 in the shade under a shed. They are placed on open wire trays, which are 

 piled up one above the other, with plenty of room both above and below 

 for air. When the autumns are sufficiently warm for the purpose, currants 

 dried in the shade are of superior quality ; they are said to be softer, more 

 elastic,, and of better general appearance. On the other hand, they are apt to 

 rot in the event of cold weather setting in before the drying process has been 

 completed. 



The yield of dried currants is between 3001bs. and l,0001bs. to the 

 stremma, that is to say, from half a ton to 2 tons to the acre. The 

 currants are said to dry at the rate of three of fresh fruit to one of dried. 



- With a view to ascertaining the position of the Australian grower relatively 

 to a possible export trade, I asked Mr. Wood, who had much experience 

 in the matter, what represented a remunerative price for currants to the 

 Grecian grower. He stated 130 drachmas to the 1,000 Venetian pounds 

 to be a remunerative price ; that is to say, a little over 11 a ton. 



The best currants are said to proceed from relatively light soils and on 

 gentle hill slopes. So far as can be seen, however, they appear to be planted 

 in every possible description of soil. As a matter of regular practice they 

 do not seem to be irrigated. One cannot, however, help noticing how every- 

 where in Greece attempts are made to utilise the winter flood waters, which 

 come pouring down from the bare denuded hills. There is hardly a vineyard 

 or an olive plantation that is not steeply banked up and terraced in order to 

 secure some portion of the water that in the main runs to waste. 



I omitted to state that at times, when the summer is cold, it is customary 

 to strip the vines of some of their leaves so that the rays of the sun may reach 

 the fruit bunches more effectively. 



The wine industry of Greece is of less importance than the currant industry ; 

 but, as is also the case I believe throughout Europe, it is suffering from the 

 effects of over-production and declining consumption. According to Mr. 

 Alban Young, the area under wine grapes in 1899 was represented by 204,240 

 acres, which yielded 53,700,000galls. of wine ; whilst in 1908 it had risen 

 to 288,000 acres, which yielded 68,57 l,000galls. The bulk of the wine is 



