1 Nov., 1902. ] QUEENSLAND AGRICULTURAL JOURNAL. 845 
‘A good workman prepares six layers a day, or a case and a-half. If he is 
skilful, he receives a pay of 2 fr. 25 to 2 fr. 50 per diem (1s. 10d to 2s.) besides 
food.” : 
Some extracts are also given from a paper read at the Viticultural Conven- 
tion, held at San Francisco in 1858, on the “ Raisin Industry in California” :— 
“The most practical method of drying is by use of trays placed upon the 
ound. The almost entire absence of dew in our locality greatly facilities this 
method. ‘The trays are usually 24 inches by 36 inches. Those of larger 
dimensions are found inconvenient to handle when filled. Trays of the former 
size hold about 20 lb. of fruit, and should produce from 6 Ib to 7 Ib. of raisins. 
The trays or platforms are taken into the field and distributed along the sides 
of the roads, trom which they are taken by the pickers as they are wanted. 
As the grapes are picked from the vines, all imperfect berries, sticks, and dead 
leaves are removed from the bunches, which are then placed upon the trays 
right side up. A cluster has what is called a right and a wrong side, the wrong 
side having more of the stem exposed than the right side. Great care should 
be used in the picking so as to handle the bunches only by the stem. If the 
berries come 1n contact with the hand, some of the bloom will be removed, which 
will injure the appearance of the raisin. 
“The trays are placed after filling between the vines, one end being 
elevated so that the grapes may receive the more direct rays of the sun. 
“The length of time required for drying depends much upon location and 
conditions favourable or otherwise. I have known raisins to be dried in seven 
days, but they were not a good article, and too rapid drying is not desirable. 
“The grapes are left upon the trays until about two-thirds dry, which 
with us will be in from six to eight days; they are then turned. This is 
accomplished by placing an empty tray on the top of the one filled with partially 
dried raisins, and turning them both over. Then take off the upper or original 
tray, and you have the raisins turned without handling or damage. After tu:ning 
curing will proceed more rapidly, and frequently is completed in four or five days. 
“During this time they should be carefully watched to prevent any from 
becoming too dry. When it is found they are dry enough, the trays are 
athered and stacked one upon another as high as convenient for the sorting 
which follows. ‘This protects them from the sun, and prevents over-drying. 
Stacking should be attended to early in the morning whilst the stems and 
berries are slightly moist and cool from the night air, as they will retain this 
moisture after beiny transferred to the sweat boxes and assist in quickening 
the sweating process. 
“The trays which have been stacked are now ready for sorting and grading, 
and this requires care and judgment, and, although a tedious process, greatly 
facilitates rapid packing. The sweat box is a little larger than the tray, and 
about $ inches deep.. When filled these will contain about 125 lb. of raisins. 
Heavy Manilla paper is used in the boxes, one sheet being placed in the bottom 
and three or four more at equal distances, as the filling progresses. The object of 
the paper is to prevent the tangling of the stems and consequent breaking of the 
bunches when removed for packing. The sorters have three sweat boxes; one 
for first, second, and third qualities, as the grade will justify. The bunches. 
should be handled by the stem and placed carefully in the sweat boxes to avoid 
breaking the stems, thereby destroying the symmetry of the clusters. Any 
found too damp are returned to the trays, and left a day or two longer in the: 
sun. ‘To ascertain if they are perfectly cured, take a raisin between the 
thumb and forefinger and roll it gently until softened, when either jelly or 
water will exude from the stem end; if water it requires further drying. 
When the boxes are filled they are taken to the equaliser. This should be built 
of brick or adobe, and as near airtight as possible, but provided with windows. 
to allow ventilation when necessary. The windows should have shutters to 
keep it dark. The filled boxes are placed one on another to a convenient 
height, and should remain from ten to twenty days or more, when they will 
have passed through the sweating process. 
