1 Nov., 1902.] QUEENSLAND AGRICULTURAL JOURNAL. 343 
Viticulture. 
THE PREPARATION OF MALAGA RAISINS. 
By VICTOR SEBASTIAN. 
(TRANSLATED BY E. H. RAINFORD, Viticulturist.) 
The following description of the methods used in the preparation of 
Malaga raisins by M. Sébastian may be of some interest to Queensland fruit- 
growers. It will be seen that the preparation of choice quality raisins requires 
skill and practice as well as the right climate and variety of grape. If we ever 
produce raisins in this State, the pudding raisin appears to be more easily 
obtainable than the choicer qualities; but no serious attempt has ever been 
made to prepare raisins in a rational manner so far asis known. Some portions 
of M. Sébastian’s article have been deleted as not necessary to the description, 
and to economise space :— 
“The best variety of grape for the preparation of raisins is the Moscatel or 
Muscat of Alexandria. Next comes the ‘Almunecar,’ with superb oblong 
translucid berries with abundance of tasty pulp ; generally concave on the side 
of the longitudinal axis of the bunch. Jt is known under the name of the 
Raisin grape at Motril, Albunol, and Almunecar, localities situated near the 
coast 70 kilometres east of Malaga, which appears to be its place of origin. 
Likewise the Joannes of Almeria, or Loja of Malaga, the Pedro Ximenes, the 
Lauren of Malaga; but the best Malaga raisins are made from the Moscatel. 
“ There are two methods of making raisins—one called the ‘escaldado’ ; the 
other ‘al sol,’ by scalding or by the sun. ‘The first is without doubt the most 
ancient, and perhaps had its origin in the Hast, forfrequently inthe neighbourhood 
of Mascara are seen Arabs practising it in its most primitive of methods—that is 
to say, with ashes, and wheat straw for a vegetable colouring matter. In these 
times the lye is made simply with carbonate of soda, prepared according to the 
data of Solway. The carbonate slightly retards ebullition, a saturated solution 
boiling at 220 degrees. We will begin by describing the scalding method, 
although it is falling more and more into disuse, its products being of inferior 
quality and less in demand by consumers. 
“An iron boiler of varying capacity, but generally containing about 45 
gallons, is fixed on a‘fireplace in the same locality where the establishment is to 
be set up. The workman in charge of the scalding puts approximately 2: Ib. 
of carbonate of soda in the boiler full of clean water. A quick fire is made so 
as to bring it rapidly to a boil. To give an aroma and yellow colour to the 
water, he immerses for an instant in the boiler a packet of Artemisia campestris 
(wormwood) ; the lye is carefully skimmed during the operation. 
“The dipping of the grapes is rapid ; it is effected by means of a kind 
of wire basket containing from 7 to 9 Ib. of fruit. 
“On emerging from the bath, after a few seconds’ exposure to the air, the 
skin of the grape should show very fine, almost imperceptible, cracks ; if the 
cracks are too plain it means that the lye must be weakened by the addition of 
water, in the contrary case it is strengthened by adding a little soda; some- 
times potash is used instead of soda with the same effects. The scalded grapes 
are at once taken to the drying place, where women provided with scissors 
examine the bunches and lay them side by side either on the bare ground or 
else on reed mats which allow them to be removed without difficulty in case of 
rain. The examination is quickly finished, for the bunches are always carefully 
cleaned of damaged berries before being dipped in the boiler. 
“Tf£ the temperature is high, if the sun’s rays are powerful, drying is 
completed in seven or eight days, more quickly than by the Malaga method. 
