70 RAISINS. CURRANTS. 
The distilleries of brandy in Catalonia, in Spain, are so 
extensive as to yield more than 35,000 pipes per annum. 
When brandy first issues from the still, it is colourless 
as water ; and the colour, which is given to it by the 
merchants, is produced partly by the oaken casks in 
which it is kept, but chiefly by the addition of red saun- 
ders wood, burnt sugar, and other colouring matters. 
These, however, do not in the least affect the quality of 
the spirit. 
In addition to the preceding uses of the vine, we 
have to add those of its fruit in a recent state, called 
grapes, as a delicious addition to our desserts ; and of 
this fruit, in a dried state, under the appellation of 
raisins and currants. 
Raisins are grapes which have been suffered to re- 
main on the trees until they are perfectly ripe, and 
have been dried. They are occasionally dried in ovens. 
Sometimes the clusters, being tied several together, are 
dipped in a ley of the ashes of rosemary and vine 
branches, with a certain portion of slaked lime, and 
are then dried by exposure to the sun. The best fruit of 
this description are the sun, and jar raisins ; both of 
which are dried in the sun, without any preparation. 
These are imported from the southern countries of 
Europe ; and also from the Asiatic provinces of Turkey. 
They are principally used for desserts, whilst Malaga 
raisins, and some other kinds, are employed for culinary 
purposes and the making of wine. 
79. The CURRANTS of commerce are a small kind ofrai-r 
sins, or dried grapes, which are produced in the Grecian Arch*~ 
pelago, and particularly in the islands of Zante and Cephalo 
nia. 
The chief plantation of these grapes was anciently in 
the isthmus of Corinth, whence they obtained the name 
of Corinths, since corrupted to currants, Few, however, 
are now produced there, the vineyards having been 
neglected in consequence of the jealousy of the Turks 
not allowing large vessels to enter the gulf for their 
