432 Curing Raisins. 
in the morning, while the stems and berries are slightly moist and cool 
from the night air, as they will retain this moisture after being trans- 
ferred to the sweat-boxes, and assist in quickening the sweating process. 
As the raisins are taken off the trays, some of the berries on the 
bunches will be dry enough and a few will not be sufficiently cured. 
To remove the moist ones would destroy the appearance of the cluster, 
and to leave it out longer would shrivel the dry oues, hence the sweat- 
box. The moisture is diffused through the box. some being absorbed 
by the dry raisins, and the stems also taking their share are thus ren- 
dered tough and pliable and easily manipulated when ready for packing. 
Sorting and grading require care and judgment, and although a 
tedious process, it greatly facilitates rapid packing. The sweat-box is 
a little larger than the tray and about eight inches deep, and contains 
about one hundred and twenty-five pounds of raisins. Heavy manila 
paper is used in the sweat-boxes, one sheet being placed in the bottom, 
and three or four more at equal distances as the filling progresses. 
The object of the paper is to prevent the tangling of the stems and con- 
sequent breaking of the bunches when removed for packing. 
The sorters have three sweat-boxes, one for the first, second, and 
third qualities. as the grade will justify. The bunches should be han- 
dled by the stem and placed carefully in the sweat-boxes to avoid break- 
ing the stems, thereby destroying the symmetry of the clusters. Any 
found to be too damp are returned to the trays and left a day or two 
longer in the sun. To ascertain if the fruit is perfectly cured, take a 
raisin between the thumb and forefinger and roll it gently until softened, 
when either jelly or water will exude from the stem end—if water, it 
requires further drying. When the boxes are filled, they are taken to 
the equalizer. This should be built of brick or adobe, and as near air- 
tight as possible. but provided with windows to allow ventilation when 
necessary. The windows should have shutters to keep it dark. The 
filled boxes are placed one exactly upon another to a convenient height, 
and should remain from ten to twenty days or more, when they will 
have passed through the sweating process. When the raisins are suffi- 
ciently equalized, the sweat-boxes are removed to the packing-room, 
which is provided with tables, presses, scales, etc. 
The foregoing relates to the preparation of the standard 
clusters. Loose raisins are now being produced in increasing 
quantities. Loose Muscatels are prepared by being put through 
the stemmer and grader. The stemmer removes the berries from 
the stems, and the grader, by separating according to size, de- 
termines the grade. During the last few years the seeding of 
raisins has increased rapidly, and large establishments for this 
work, with very ingenious machinery, have been erected. 
Seeded raisins promise to constitute a considerable portion of 
the product. 
A considerable quantity of dipped raisins are also’made of 
the Sultana grape and of loose or inferior Muscatels. <A lye dip 
of about one pound of potash to twelve gallons of water is used, 
and the solution is kept boiling hot. The ripe fruit is dipped 
for an instant, then plunged in fresh water for a thorough rinsing, 
and then placed on the trays. During warm, dry weather in 
the interior, the raisins are dried in the shade by leaving the 
