ROEDING'S FRUIT GROWERS' GUIDE 



91 



The frame structure used for drying raisins unaer the new process, Dy means of which a great saving is made in 

 the weight of grapes, used to produce a pound of raisins. This process has been patented but will not be enforced. 



NEW METHOD OF HANDLING RAISIN 

 GRAPES 



For a number of years I have been carrying on a 

 series of experiments for the purpose of producing not 

 only a high quality raisin with a thinner skin but in 

 addition to this to evolve a process by means of which 

 it would take a lesser quantity of grapes to produce a 

 pound of raisins. After carrying on the experiments in 

 a small way I finally concluded to process several tons, 

 with the most satisfactory results, both in the quality 

 of the raisin and in the reduction of the quantity of 

 grapes necessary to produce a high-class raisin. The 

 method of processing is the same as for making an Oil- 

 Bleached with the exception that it is necessary when 

 dipping the grapes to cut the skins in such a manner that 

 they will show decided creases, otherwise they do not 

 dry'as readily nor do the raisins have a uniform color. 

 The trays on which the grapes are placed after they 

 come from the dipper are made of three-inch mesh 

 poultry netting. In order to prevent the berries from 

 falling through this tray while they are being trans- 

 ferred to the drying yard it is necessary to have under- 

 neath each wire tray the standard wooden tray to catch 

 all the berries which may shell off of the bunches. The 

 trays used for this purpose should be three feet wide 

 and six feet long. Instead of having the raisins spread 

 out on the ground, with this method the wire trays are 

 placed on racks about twelve inches apart in a structure 

 built of rough lumber and having a covering made out 



of trays to prevent the sun from coming in contact with 

 the raisins while they are being dried. The shed should 

 run east and west and should be shaded on the south 

 side with burlap, otherwise the raisins exposed to the 

 afternoon sun take on a decided red tinge. The raisins 

 processed and dried in this manner have a greenish- 

 yellowish tinge, and a decidedly attractive flavor. The 

 skin is very tender and one point above everything else 

 which will appeal to the grower is the fact that it does 

 not take more than three and a half pounds of grapes 

 to produce one pound of raisins. With a temperature of 

 one hundred degrees in the shade the time of drying does 

 not exceed fourteen days. The drying is accomplished 

 entirely by the circulation of air through the shed. 

 The bunches hang through the wire mesh, eliminating 

 all danger of fermentation or discoloration because of 

 their exposure to the air. To carry this process out on 

 the ordinary trays is simply out of the question because 

 the grapes instead of drying would ferment. Expert 

 raisin men who have sampled the raisins produced by 

 this method have been enthusiastic in their praises of 

 them. The process has been used more with Thompson 

 Seedless than with any other variety, although experi- 

 ments have been made with Muscats, and there is no 

 reason why it can not be employed with this variety of 

 grape as well, because as far as flavor is concerned the 

 raisin has everything in its favor. It has a translucent 

 color, and, like the Thompson Seedless, the loss of 

 weight in drying is very materially reduced. 



