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economy in placing the trays between the rows of vines and covering 

 them at once with grapes, whereas on a small vineyard it may be 

 convenient to take them all to the kiln or to the drying terrace. 



The finest bunches having been carefully picked, as described, 

 they are simply put on wooden trays, made 2ft. wide and 3ft. 

 long. If too large, they are not so convenient to handle when filled. 

 Each tray receives from 201b. to 301b. of grapes, which should pro- 

 duce 61b. to lOlb. of raisins, after having been put out in the sun or 

 in the kiln to dry. 



Upon the state of the weather, and the size and degree of ripe- 

 ness of the berries, will the time required for drying depend. Rapid 

 drying gives a hard and tough raisin, and should be avoided. At 

 the end of eight to 14 days, according to circumstances, the grapes 

 being about two-thirds dry, are turned, by placing an empty tray, 

 as already described, on the top of a full one, and turning them 

 over. After turning, the drying will proceed more rapidly, and 

 the raisins should be watched, to prevent them from becoming 

 too dry. 



The packing of table raisins is of paramount importance, as 

 appearance considerably enhances the value. The flat boxes are 

 artistically got up, and carefully lined with lace paper. Nice clusters 

 of bunches of the same grade as the contents of the box are either 

 flattened between the fingers, or by passing through rollers and 

 placed at the bottom of the box, which is then filled with as many 

 grapes as it will hold, the lid is then placed on the top, and nailed 

 down after pressure has been applied. The box is then turned 

 upside down, and so labelled that what was the bottom now opens top. 

 Facing plates are also used for the same purpose. It consists of a 

 brass plate of the size of a box. In this -plate are rows of small 

 cup-like cavities, into each one of which a flattened raisin is set and 

 lightly pressed, and loose raisins are carefully filled in on the top. 

 After pressing, it is found that this top layer has retained its 

 arrangement and is regularly faced. 



APRICOTS AND PEACHES 



should be picked when fully ripe, but not overripe. The fruit 

 should not be so soft as to be mushy. The picking is often 

 done by sha.king the tree over spread canvas, but the better class 

 of fruit is picked by hand. The fruit should be cut clean round, 

 and the parts not torn apart. They are placed on the tray 

 cut side uppermost, and should be taken to the sulphur room 

 within an hour of being pitted. It is estimated that in properly 

 made sulphur rooms three to five pounds of sulphur per ton 

 of fruit are sufficient for bleaching. About three to four hours are 

 long enough to keep fruit in sulphur fumes ; when the skin, unlike 

 the pulp, is not bleached, the fruit curls up and looks small. About 

 three or four days of sun-drying will be sufficient. The fruit 

 should not be dried hard enough to rattle on the trays. The proper 

 stage is determined by handling the fruit, which should be soft and 



