THE VINE IN MALAGA. 857 



up at one end with a sort of triangular masonry, which from afar gives 

 them the aspect of a range of uniform tombs. The triangle is so con- 

 structed that the sun never fails to shine upon the contents, the interior 

 being covered with fine gravel, which attracts the heat. Immediately 

 after gathering, the grapes are placed in three divisions, and are ex- 

 posed to the heat of the burning Aiidaliisian sun of August. Never, it 

 appears, have they dreamed of ascertaining the heat thus obtained, but 

 the experienced cultivators affirm that, during the heat in August, they 

 attain a temperature of 145 Fahr. At nightfall a very simple method 

 of covering is applied to guard the fruit from the heavy dews or rain, 

 either of sail-cloth or heavy canvas so arranged that it covers entirely 

 the grapes that are drying within, and, being supplied with rings on 

 two sides, slides up and down as a curtain at a moment's notice. 

 In many places boards or planks are used, giving the appearance 

 of a roof. During the process of drying they carefully remove the 

 grapes that remain green or spoiled, and they turn each grape in order 

 that they may darken in color uniformly. Competent judges give the 

 preference to this simple method of drying, as much for the results as 

 for the simplicity of the process. The raisins that have been prepared 

 by the scalding process dry in four days, while those dried by the sun 

 take ten days, but this loss of time is largely compensated by the econ- 

 omy of expenditure. The raisins are not ready for packing immediately 

 after being dried, but have to be kept several days in the stores on the 

 planks on which they are carried. 



The raisins that are spoiled or defective are picked out, especially any 

 that are broken or bruised, out of which one drop of moisture would be 

 likely to damage a whole box. This has to be done with exceeding great 

 care. Finally they are classified, which is a task exceedingly difficult, as 

 cultivators and merchants differ greatly in their opinions. The merchants 

 nearly always remodel the boxes packed by the producers. In the 

 demands of foreign countries for Malaga raisins each has its particular 

 and special requirements for what may be considered first-class fruit. 



For France, raisins may be classified as follows : 



Sur-couches, ordinaire, sur-couches, choix, snr-choix, royaux, impe"- 

 riaux. The first, which is the most ordinary, is never shipped, except 

 under a fictitious name : the other brands bear the true name of the 

 merchant, but rarely the name of the producer. 



For England the raisins may be classified as follows : 



1st. Finest Dehesa, 3 crowns. 



2d. Finest Dehesa, 2 crowns. 



3d. Fine Dehesa, 1 crown. 



4th. Dehesa. 



5th. Choice layers. 



London layers (from good to poor). 



For the American market the following brands are shipped : 



1st. Imperial finest Dehesa layers. 



