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2. The Sultana type—of medium size, amber colour, and 
seedless. 
3. The Currants, or small size, dark coloured, seedless, made 
from the Black Corinth grape, and sometimes from the 
white Corinth. 
4. The Dried Grapes, made oceassionally from grapes, such 
as the Waltham Cross, Doradillas, but mostly from wine 
grapes, which, in Greece, Turkey, and some of the 
Mediterranean islands form an important industry. The 
product is exported to France, Germany, England, where 
it is turned into white wine, either consumed as such or 
turned into brandy. 
Puppine Ratsins orn Lextas. 
The bulk of the raisins are of this class. The name Lezia_ 
(L. Lixivium) they owe to the fact that unlike Table Raisins they 
are dipped in a lye. The grapes used in the manufacture of these 
raisins are the Museate]) Gordo Blanco, the Museat of Alexandria, 
and the seedless Sultana. 
Picking—The grapes should never be picked for drying before 
they are dead ripe. 
The currant crop is ready for picking a fortnight before the 
Muscats, and the same trays answer for drying both crops, so that 
the advantage of growing them together is evident. 
There are several ways of ascertaining whether the crop is 
fully ripe:— 
(1.) By the colour, which, in the case of the Sultana and of the 
Muscatel Gordo Blanco, should be a bright amber, perfectly sweet, 
without a trace of acidity in any of the berries. (2.) By the sac- 
charometer, which gives more accurate indications, as a bunch 
grown in the shade may be ripe and yet colourless. It is reckoned 
that the juice of the grape should contain at least 24 to 25 per 
cent. of grape sugar (1344° Baumé) to produce a good raisin. 
Pieces of stalks, dead leaves, also imperfectly ripe berries, 
which would dry brown instead of a bright colour, are removed. 
Dinping—The ripe grapes are usually picked in baskets. The 
baskets should not be piled on the top of each other, nor should 
their contents be dumped on to the ground. They are brought to the 
dipping tank and draining terrace where the grapes are placed in 
galvanised iron baskets or sieves, or in perforated kerosene tins; at 
least two such baskets are required, which are lewered into the dip 
and filled alternately. The lye tank may consist of any convenient 
open boiler, such as a washing boiler, or even a 200 or 400 gallon 
square iron tank cut in half and set in mortar over a fireplace. 
The strength of the lye used varies. The stronger the lye the 
shorter the time the fruit is dipped. 
