143 



to water aiid shaken, or water poured on them to wash oW the parti- 

 cles, and the crust here and there formed with the juice; and after all, 

 some portions always remain, which is found extremely disagreeable 

 in eating. 



To dry Raisins. — This excellent mode of preserving a delicious 

 fruit has been in use from time immemorial. The Grecians twisted 

 the foot-stalk and left the bunch on the vine until it withered, when 

 it was gathered and dried in the shade. Raising, with them, formed 

 quite a branch of commerce. 



The small town of Roquevaire, (Bouches-du-Rhone,) having gain- 

 ed an estabhshed reputation by its raisins, I shall give the recipe there 

 practised. The Calabrians prepare them well also, but far less suc- 

 cessfully than the inhabitants of Roquevaire. In that smalltown they 

 only dry white grapes. They select the largest, pulpiest kinds, with 

 few stones, and thinly scattered on the bunch. These are culled dead- 

 ripe. Every berry with the least speck of rot upon it is picked out 

 and thrown away. A strong ley is then prepared from wood ashes, 

 from 12° to 15° of strength for the salts of potash, ascertained by the 

 aerometer. When on the point of boiling over, the bunches are 

 plunged in and drawn out as soon as the berries are wrinkled. They 

 are next put to drain; after which they are spread on hurdles or reed 

 mats, and kept in the sunshine from sunrise to sunset ; during the 

 night they are sheltered under a-svnings. Ten fair days are enough to 

 dry them ; but if the weather is ramy it takes longer. 



Roquevaire raisins are considered excellent ; they have a slightly 

 acidulous, agreeable taste. Calabrian raisins are blackish, which is a 

 fault, but they are sweeter than those of Roquevaire. Spanish raisins 

 are finer flavoured than either, but are generally prepared with too 

 much negligence; they do not keep as well, and are mixed with 

 very small dry berries. The sort of Syrian raisins called Damascus, 

 and which have a gilded hue, are higUy prized for their exquisite fla- 

 vour and property of keepmg without alteration for two seasons. The 

 Corinth raisins and currants from Zaate and Lipari, also enjoy great 

 reputation ; those of Lipari are often the worse for a little dirt or gra- 

 vel; but those of Zante are unexceptionable. They are small, rich, 

 with the flavour of violets and but a single seed. They are prepared 

 from white and red grapes indiscriminately. 



Any family may prepare its own raisins, from perfectly ripe, handsome 

 scrapes; but before exposing them to the heat of the stove or sun, 

 they should, positively, be bleached in boihng ley. Many persons tliink 

 boiling water suflicieut ; it is not; and the alcaU of the ley, which has a 

 ^reat effect on fruits fo the North, renders the skin tendet. As if. 



