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Alkalies of known strength in water, brought up to the boil, are 
now generally used in preference to the old time rule of thumb 
mixture of ashes from vine prunings and powdered quicklime. 
Thus, 1b. caustic potash or caustic soda to 16 gallons of water 
is sometimes used, although many prefer a stronger lye made of 
llb. of caustic soda to 8 gallons of water, claiming that fruit quickly 
dipped retains a brighter colour when dried. 
The strength of the lye having been settled, the solution is 
brought nearly to the boil, and all seum floating on the surface 
is skimmed off. Some of the least ripe grapes are then dipped for 
two or three seconds into the boiling liquid, and the result of the 
dip ascertained a few minntes later. The object of dipping is to 
make the drying process more active by dissolving or saponifying 
the waxy covering which constitutes the bloom, and opening up the 
pores on the skin, thereby allowing the quicker evaporation of the 
juices of the fruit. If as a result of the test on these more tender 
berries numerous small holes like pin-pricks show, the length of the 
dipping is sufficient, whilst, on the other hand, should the skin show 
cracks and slits, the time of immersion of the fruit in the lye 
should be shortened, or the strength of the lye itself should be re- 
duced by means of a further addition of pure water. 
The minimum time for dipping is two seconds, in the stronger 
lve, and the maximum 18 seconds in the weaker. Thickness of skin, 
stage of ripeness of skin, abundance of waxy bloom, and strength 
of the lye all govern the length of dipping, and this, as has been 
explained, can be adjusted by means of personal tests. 
The strength of the lye must be kept up by the addition of the 
eaustie potash or soda. 
Rinsing —After dipping, the galvanised iron baskets are 
allowed to drain for a minute or so, and are then plunged into 
clean, cold water, and emptied on the trays or on the racks to dry. 
Some do not rinse the fruit, and claim that the colour is then 
brighter. 
Sulphuring—After dipping and before drying, the fruit is 
often exposed to the bleaching action of sulphur fumes in order to 
obtain a bright amber-coloured sample. Trade requires this colour, 
and the process has little or nothing else to recommend it as the 
fruit is often over-sulphured and is rendered acid, heavy to digest, 
and much of the peculiar fruity aroma inherent to the fruit is more 
or less destroyed. 
The extent of the sulphuring cannot be determined by any hard 
and fast rule, and must be adjusted by practice; but it is necessary 
that the several charges in the bleaching chamber should be exposed 
to the same amount of sulphuring, otherwise an uneven sample 
would result, and the value of the article would thereby be greatly 
affected. 
