THE VINE IN DENIA. 851 



of which are consumed on the spot, the remainder coming into the gen- 

 eral market. The following table shows the relation of that consumed 

 by the vintners to that consumed by the public. 



Edgar Stanton, 



Consul- General. 

 United States Consulatb-G-eneral, 



St. Petersburg, February 13, 1883. 



SPAIN. 



DENIA. 



REPORT BY CONSUL ARQUIMBAU. 

 [Eepnblished from Consnlar Reports No. 41}.] 



The production of raisins in Denia for 18S3 amounted to 2,800,000 

 boxes, of 28 pounds net each, valued at $4,200,000 ; the crop is consid- 

 ered to be about the same as that of last year. 



These raisins are principally consumed in the United States and Eng- 

 land; the exports to the former amount to 979,000 boxes and to the 

 latter 1,385,000 boxes, leaving a stock in the country of 436,000 boxes. 



The consumption in the United States has increased, although the 



price has been $1 higher for each 112 pounds during the past two years. 



I also observe that the flue qualities, such as those called " selected," 



have been in much request of late. Previously this grade was mostly 



• consumed by the English markets. 



All raisins are prepared here by scalding, and the system is as fol- 

 lows: They construct furnaces of feeble draft, in which wood is used as 

 fuel. A round kettle, varying in capacity from 300 to 400 liters, re- 

 ceives a lye formed from the residue or refuse of the grape after press- 

 ing. The lye used is either that obtained from the present year or that 

 which has been kept from the previous vintage. Placed in wire colan- 

 ders, with long handles, containing 20 pounds each, the raisins are 

 plunged in this lye, boiling at a temperature of about 212° Fahr. After 

 this immersion the workmen examine the skins to note if they are sufll- 

 ciently shriveled, and if not; they are immersed again. Thus scalded, 

 they are carried to the drying place, and, after a space of seven to ten 

 days, from thence to the stores, where they are packed in boxes. 



The process of immersion is a very delicate one, and requires skillful 

 watching and great judgment on the part of the workmen who conduct 

 it. In reality, according to the quality of the skin, its resistance, which 

 varies with the fruit, the immersion should be more or less rapid, at the 

 risk of having the grapes burst ; besides, much skill is necessary to 

 recognize the fissures which may appear. When the heat has been too 

 great, the raisins too rich in sugar will mold shortly after having been 

 packed. This process has the advantage of drying the fruit more rap- 



