/ast year. The method is to expose to the sun for a few days, and 
then remove to the evapcJl'ator, and fini.sh up with a slow heat. 
In tlie South of Europe, the making of raisins by artificial heat 
has long been practiced, and such practice is not now a question of 
e.xperiment. The only question in regard to it is how much better 
it can now be done with modern devices and improvements than 
heretofore with less perfect appliances. 
With these facts in view, there is no reason why we should not 
be able to make raisins in this region if we can produce the right 
variety of grape for the purpose, and this we believe we now possess 
in the Diamond. It is a beautiful white grape, of good size, with a 
thin, but sufficiently tough skin, seeds small and few, ripens early, 
flesh breaking, melting, no toughness at the center, no foxiness, 
sweet, and superior in quality to Muscat of Alexandria. Why should 
not this grape, grown in the lake regions of this state be made into 
raisins? The demand for the fresh fruit of this variety for the 
table, will probably be so great that several years will elapse before 
raisin making will be undertaken, but in time, there is good reason 
to believe the Diamond will be i^reserved in this manner. 
[From Rochester Morning Herald, October 2nd, 1888.] 
“ Moore’s Diamond.” 
A NKW GRAPE OF GREAT EXCELLENCE. 
“In our illustration is shown a new variety of grape, which 
according to as high authority as Vick, is ‘ of remarkable merit and 
will take a place above any white variety yet known.’ It is said to 
be a cross of Concord with Iona. It originated with Jacob Moore, 
who produced the Brighton. 
The bunches are large, compact, shouldered and sometimes 
double .shouldered, very handsome. Berries large, white, with a 
whitish bloom ; skin thin, but tough ; berries cling well to the 
peduncle ; flesh melting, juicy and sweet to the center ; vine a strong 
grower and abundant bearer.” 
