CURING RAISINS 



541 



under no circumstances should be picked for raisins until they are ripe. There 

 are three ways by which to ascertain this fact : First, by the color, which 

 should be a light amber; second, by the taste; and third, by the saccharometer, 

 which is by far the most accurate. A grape may be ripe, and not have the 

 proper color, when grown entirely in the shade. The juice of the grape should 

 contain at least twenty-five per cent saccharine, to, produce a good raisin. 



The method of drying is with trays placed upon the ground. The almost 

 entire absence of dew in our locality greatly facilitates this method. The trays 

 are usually twenty-four by twenty-six inches, which hold about twenty pounds 

 of fruit, and should produce from six to seven pounds of raisins. The product 

 of a vineyard depends largely upon its age and favorable conditions, varying 

 from two to nine tons of grapes per acre. 



The trays are distributed along the sides of the roads, from which they are 

 taken by the pickers as they are needed. As the grapes are picked from the 

 vines, all imperfect berries, sticks, and dead leaves are removed from the 

 bunches, which are then placed upon the trays, right side up. A cluster has 

 what is called a right and a wrong side, the wrong side having more of the 

 stems exposed than the right side. Great care should be used in picking, so 

 as to handle the bunches only by the stem. If the berries come in contact 

 with the hands, some of the bloom will be removed, which will injure the 

 appearance of the raisins. The trays are placed, after filling, between the vines, 

 one end being elevated so that the grapes may receive the more direct rays 

 of the sun. 



Too rapid drying is not desirable. The grapes are left upon the trays until 

 about two-thirds dry, which, with us, will be from six to eight days. They are 

 then turned. This is accomplished by placing an empty tray on top of the 

 one filled with partially-dried raisins, and turning them both over. Then take 

 off the upper or original tray, and you have the raisins turned without han- 

 dling or damage. After turning, curing will proceed more rapidly, and fre- 

 quently is completed in four or five days. During this time they should be 

 carefully watched to prevent any from becoming too dry. When it is found 

 they are dry enough, the trays are gathered and stacked one upon another as 

 high as convenient for the sorting which follows. This protects them from the 

 sun and prevents overdrying. Stacking should be attended to early in the 

 morning, while the stems and berries are slightly moist and cool from the night 

 air, as they will retain this moisture after being transferred to the sweat-boxes, 

 and assist in quickening the sweating process. 



As the raisins are taken off the trays, some of the berries on the bunch 

 will be dry enough and a few will not be sufficiently cured. To remove the 

 moist ones would destroy the appearance of the cluster, and to leave them out 

 longer would shrivel the dry ones, hence the sweat-box. The moisture is dif- 

 fused through the box, some being absorbed by the dry raisins, and the stems 

 also taking their share are thus rendered tough and pliable and easily manipu- 

 lated when ready for packing. 



Sorting and grading require great care and judgment, and although a tedious 

 process, it greatly facilitates rapid packing. The sweat-box is a little larger 

 than the tray and about eight inches deep, and contains about one hundred 

 and twenty-five pounds of raisins. Heavy manila paper is used in the sweat- 

 boxes, one sheet being placed in the bottom, and three or four more at equal 

 distance as the filling progresses. The object of the paper is to prevent the 

 tangling of the stems and consequent breaking of the bunches when removed for 

 packing. 



The sorters have three sweat-boxes, one for the first, second and third quali- 

 ties, as the grade will justify. The bunches should be handled by the stem and 

 placed carefully in the sweat-boxes to avoid breaking the stems, thereby de- 

 stroying the symmetry of the clusters. Any found to be too damp are returned 

 to the trays and left a day or two longer in the sun. To ascertain if the fruit 

 is perfectly cured, take a raisin between the thumb and forefinger and roll it 

 gently until softened, when either jelly or water will exude from the stem 

 end if water, it requires further drying. When the boxes are filled, they are 

 taken to the equalizer. This should be built of brick or adobe, and as near air- 

 tight as possible, but provided with windows to allow ventilation when necessary. 

 The windows should have shutters to keep it dark. The filled boxes are placed 



