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raisins, and they should be stirred about every now and again until 

 sufficiently dried. They may be used for carrying grapes from the 

 vineyard and other purposes. 



In transferring the contents of the trays into the sweat-box, the 

 raisins are slid off in the same position as when they lay on the 

 tray ; to prevent the stems getting entangled, two sheets of 

 paper of the size of the box are put in at intervals, as the box is 

 being filled. The sorters have two or three sweat-boxes, and grade 

 the raisins into first, second, and third quality. 



Packing. When the sweat-boxes are full, they are put away, 

 one on the top of another, for ten to twelve days, to sweat, after 

 Tfhich they are taken to the packing room, which is provided with 

 tables, scales, presses, and neat boxes of different sizes, holding 

 51b., lOlb., 151b., and 201b., in layers of 51b. each. 



They are then placed in proper boxes and pressed hard by 

 means of a lever or screw press, so as to set them well in a 

 mass, and exclude insects which prey 

 upon dried fruit. 



SEEDLESS RAISINS 



are the produce of the Currant vines, 

 the Sultana vines, or small and imper- 

 fectly developed Muscatel grapes, which 

 now and then are found on muscatel 

 bunches. When dried, these small 

 raisins are separated in the grader, 

 and sold as " seedless muscatels. " 

 For cooking purposes, seedless raisins 

 are in better demand than the seeded 

 lexias or pudding muscatels, and in 

 order to meet the demand for that class 

 of article, small and inexpensive raisin 

 seeders are sold for a few shillings, 

 which can be clamped to the corner of 

 the kitchen or pantry table and neatly 

 extract the seeds from the raisins. 



TABLE BAISINS. 



The drying of table raisins and currants is effected much after 

 the fashion of pudding raisins, with the difference that they do not 

 undergo the dipping process, which would spoil the appearance and 

 remove the bloom. 



Great care should be taken in picking not to remove the bloom, 

 which would spoil the appearance of the raisin. For that reason 

 the bunch is handled by the stem, cut with a sharp knife, all im- 

 perfect berries, pieces of stalk, dead leaves removed, and then placed 

 upon either shallow baskets or directly upon the trays right side up, 

 i.e., the side showing less of the stem. In large vineyards there is 



Raisin Seeder. 



