352 
Tf too large, they are not so convenient to handle when filled. Each 
tray receives from 20lb. to 30lb, of grapes, which should produce 
534lb. to 9b. of clean raisins. Sun drying, though longer, is pre- 
ferable to the evaporator, and under favourable conditions it takes 
two to three weeks to eure good table raisins. 
Upon the state of the weather and the size and degree of ripe- 
ness of the berries will the time required for drying depend. Rapid 
drying gives a hard and tough raisin, and should be avoided. At 
the end of eight to fourteen days, according to circumstances, the 
grapes being about two-thirds dry, are turned by placing an empty 
tray, as already described, on the top of a full one and reversed 
top to bottom. After turning the drying will proceed more rapidly, 
and the raisins should be watched to prevent them from becoming 
too dry. 
In transferring from the trays into the sweat-box the raisins 
are slid off in the same position as when they lay on the 
tray. To prevent the stems getting entangled, two sheets of paper 
of the size of the box are put in at intervals as the box is being 
filled. The sorters have two or three sweat-boxes, and grade the 
raisins into first, second, and third quality. 
The packing of table raisins is of paramount importance, as 
appearance considerably enhances the value. The flat boxes are 
artistically got up, and carefully lined with lace paper. Nice 
clusters of bunches of the same grade as the contents of the box 
are either flattened between the fingers or by passing through rollers 
and placed at the bottom of the box, which is then filled with as 
many grapes as it will hold; the lid is then placed on the top and 
naiied down after pressure has been applied. The box is then 
turned upside down and so labelled that what was the bottom now 
opens top. Facing plates are also used for the same purpose. They 
consist of a brass plate of the size of a box. In these plates are rows 
of small eup-like eavities, into each one of which a flattened raisin 
is set and lightly pressed, and loose raisins are carefully filled in 
on the top. After pressing, it is found that this top layer has re- 
tained its arrangement and is regularly faced. 
The Australian Dried Fruits Association has declared prices 
for new season’s currants, sultanas and lexias at a substantial ad- 
vance on those of previous years, currants being 2d. per lb. dearer 
than last season, sultanas 2°4d. per lb., and lexias and seeded raisins 
24d. per lb. Single box rates compare with those for the preced- 
ing four seasons as under :— 
1916, 1917. 1918. 1919. 1920. 
Currants— d. dd d. d. 
Four crown .. <. ee a. T3440 —= T3 — = 
Three crown .. ., .. .. 7% 63% 7% 714 9% 
Two erown .. .. .. «. 7% 64% TY TY, 914 
One erown.. .. .. .. «) OA — ~~ —~— ~~ 
