RAISINS. 



35 



rendered permanent. The Sultana raisin, which we receive 

 from Smyrna, is of this kind ; the black raisin of Smyrna is 

 quite the reverse, for it has remarkably large seeds and poor 

 berries, besides being of a black, instead of a very light reddish- 

 brown, colour. Other raisins are distinguished by the mode 

 in which they have been preserved ; thus, the finest are dried 

 on the vines, and when ripe the stalk of the cluster is partly 

 cut through, and the leaves removed from near it, by which 

 means the drying is facilitated, and the fruit acquires a fine 

 bloom : these Muscatels, or Raisins of the Sun, are the finest 

 quality. The commoner kinds are gathered when fully 

 ripe ; they are then hung on lines, or laid on floors to dry, 

 and then dipped into a l^e of wood-ashes and barilla, of about 

 I'llO specific gravity, to every four gallons of which is added 

 a handful of salt and a pint of oil. The effect of this immer- 

 sion is to make the saccharine secretions exude to the sur- 

 face, giving the fruit the pecuhar brown varnished appear- 

 ance which distinguishes the ordinary raisins from those used 

 for tbe table. The kinds usually imported, besides those 

 mentioned, are Yalencias, Lexias, and Denias, from Spain ; 

 Malagas from Malaga; and Red Smyrnas from Turkey. 

 The average annual quantity imported during the last five 

 years has been about 13,000 tons. 



