628 [Assembly 



other plum inserted in its place, which has also been deprived of 

 its stone, and the cooking continued as above. 



Raisin Grape vines. — Two varieties of small grapes, the " Vigne 

 Chevelere" and the "Vigne Corintli," from which are made the 

 Ascalon, Stoneless or Snltana raisins, and the Zante or Corinth 

 eurrant, imported from France, and principally distributed in the 

 middle and western States. The berries are small, often without 

 seeds, with a fine pulp and an agreeable flavor. They are much 

 used in a dried state in domestic cookery, and should they suc- 

 ceed in this country will add to the many varieties of useful and 

 wholesome fruit already introduced. The English name of "cur- 

 rant," given to the "ribes rubrum," arises evidently from the 

 similarity of that fruit to the small grape of Zante, or the com- 

 mon grocer's " Corinths" or " currants." 



The Levant and the Grecian islands supply the largest propor- 

 tion of dried currants for the markets, and retain their reputation 

 by the general superiority of the fruit they furnish. Spain, Italy, 

 and the southern portions of France also supply a considerable 

 amount. The method pursued for making those currants varies 

 somewhat with the locality and the variety employed. They are 

 more easily prepared than the larger grapes, which are known in 

 commerce under the name of "raisins." These require to be 

 dipped, in the first stage, into a pretty strong lye made of wood 

 ashes, sweetened by an addition of aromatic plants, such as thyme, 

 lavender, orange leaves, &c., but the small grapes here in ques- 

 tion are merely gathered a few days after complete maturity, at 

 the moment when it is perceived that the berries are about to fall 

 from the vines. They are then placed upon hurdles of close 

 wicker-work, or upon large sheets in the sun. When it is per- 

 ceived that the berries are detaching themselves from the main 

 stalk, although still preserving their stems, the operation is often 

 hastened by striking the bunches slightly with a stick. The 

 stalks are then separated from them by means of a sieve, and the 

 dust and other remains are got rid of by winnowing; after this, 

 they are packed in boxes, where they are pressed in closely, 

 covered with thick paper, and kept in a dry cool place. 



