864 FfiUIT CULTURE IN POEEIGN COUNTRIES. 



Varieties. — The principal varieties of grapes gro"vn in the Levant are 

 the following : the " Sultaninas " (without kernels), the " Tchaouche," the 

 « Amigdala" (on the island of Scio), the " Psilaroga," the " Eobola," the 

 "Oaramisali," the " Eesaki," the "Roditis," the '' Koutoura," and the 

 "Mavreli." 



The " Sultaninas," "Tchaouche," "Amigdala," " Eobola," and " Eesaki " 

 are white; the "Psilaroga" both black and white; the " Eoditis," red ; 

 and the " Saramisali," " Koutoura," and " Mavreli" are black. 



The finest quality grown in the neighborhood of Constantinople is the 

 "Tchaouche," which is remarkable for its size and tine flavor, and is the 

 most esteemed for the table. The French growers admit that for the 

 table (and unpreserved) its quality is unequaled, with the exception of 

 the " Sultanina." The other varieties, especially the black, are used 

 chiefly for the manufacture of wine. Besides affording a wholesome 

 article of food to the local population, considerable quantities are ex- 

 ported to Eussia and elsewhere. 



Process of drying raisins. — The raisins of commerce are dried grapes, 

 prepared by two different methods. 



One method consists of partially cutting through the stalk of the 

 ripened bunches and allowing them to shrink and dry upon the vine by 

 the heat of the sun. 



The raisins prepared by the other method are gathered and hung on 

 lines or laid on prepared floors to dry in the sun. When dried, they are 

 dipped in a hot lye made from wood ashes or barilla with water until 

 the filtered fiuid has a specific gravity of about 1.1 ; to this are added, 

 for every four gallons of lye one pint of olive oil and four ounces of 

 salt. After dipping, the fruit is laid on hurdles of wicker-work to 

 drain, and is exposed to the sun for about a fortnight. The raisins are 

 then pulled from the stalks and packed in boxes for export. 



Distilled spirit from grape shins. — Prom the skins of the grape a spirit 

 is distilled called " mastic" (the gin of the East), which is largely used 

 by the natives, both Turk and Prank. 



Baisin trade. — The raisin trade much exceeds in importance that of 

 figs. 



The three principal kinds known in commerce are the "Small Sul- 

 tana," the " Large Red," and the " Large Black." 



The " Sultanas" are chiefly taken by England and Germany; about 

 three-fourths of the " Large Eed" go to Trieste, Germany, and Holland, 

 and the " Black" were until lately almost entirely for Constantinople, 

 Salonica, and the Danubian provinces. But the growing manufacture 

 of raisin wine in Prance draws an increasing quantity of raisins to 

 Prench ports. Vast quantities are taken by distillers in all European 

 countries. 



Quantities of raisins prodwed. — A well-kept vineyard in Asia Minor 

 ought, it is calculated, produce an average of 7 tons of grapes to the acre. 

 In the Turkish custom-house returns for 1880-'81 the valuation of the 



