CHAPTER IV. 



THE CALIFORNIA RAISIN ASSOCIATION. 



IN order to understand fully the methods of organization 

 pursued in the raisin districts, some explanation of the 

 methods of raisin-making is essential. The grapes, when 

 ripe, are cut and placed by the vines on light, shallow trays 

 some thirty or tlnrty-six inches square; after remaining for 

 some days, they are turned by covering the grapes with an 

 empty tray, and reversing the two, leaving the grapes on the 

 new tray, with what was before the lower side now exposed to 

 the sun; when sufficiently dried, the trays are stacked either 

 in the fields or under sheds; the grapes— now become raisins- 

 are then sorted, bunch by bunch, and placed in boxes about four 

 feet square and a foot deep, holding about one hundred pounds; 

 the very largest bunches, suitable for table use, and later to 

 become the raisins known to commerce as "layers," are placed 

 by themselves, and those with smaller or uneven berries or 

 partly-filled bunches are placed in other boxes. The profit of 

 the vineyard depends largely on the proportion of "layers" it 

 will produce, and this again depends on the quality of the 

 soil, and the care in cultivation. The raisins so packed in 

 these large boxes are more or less uneven in dryness, but 

 in due time will equalize themselves, and all become moist 

 and pliable; and on this account the boxes are called "sweat- 

 boxes." 



Up to this point raisin-making is pure horticulture, requir- 

 ing no special or expensive facilities. Beyond tliis, however, 

 the small grower can not usually go without expenditure for 

 appliances. Tiie layers, before packing, have to be steamed 

 to make them pliable, while the inferior bunches, which are to 

 make " loose goods," must be stemmed by machinery. At this 

 point, therefore, there is a natural division in the business 

 In the beginnings of the raisin industry in California, or at 



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