foreign matter, or it is taken direct to the scalder and immersed in a
boiling alkaline mixture called 'legia' (lye) until the grapes show an
almost imperceptible cracking of the skin, the operation consuming
perhaps from one-fourth to one-half of a minute. This dipping calls
for skill on the part of the operator, the duration of the emersion
depending on the strength and temperature of the mixture and the
condition of the fruit. Desiccation follows the scalding process,
which is accomplished on trays in the sun, the same as undipped
raisins cured entirely by solar heat. On account of the scald they
cure rapidly, and the fruit is also often of lighter color when cured.

"The following formula has been used for Sultana and Sultanina grapes
at Fresno:

"Fifteen pounds of 'Greenbank's 98-per cent lye' are boiled in 100
gallons of water. This mixture is for grapes containing 25 per
cent of sugar. Should their sugar content be less, enough lye is
added to remove the bloom and open the pores of the skin of the
grapes. After dipping, the grapes are spread on trays and
sulphured for 1 to 1-1/2 hours. Observation will show whether it
may be necessary to vary this formula a trifle to suit conditions
of ripeness and influence of temperature. The length of time
required for dipping is ascertained by experience, and differs
with the strength of the lye, the heat of the solution, and the
thickness of the skins of the grapes."

_Packing raisins._

"The raisins as received at the packing house are weighed and the
loose raisins and those that are to be shipped as dried grapes are
immediately run through a stemmer and grader which stems, cleans, and
assorts the raisins into three or four different grades, after which
they are packed and shipped to various parts of the country, some also
being exported. Those producing cluster or layer raisins (if they have
not already been equalized) are first stored in the equalizing rooms.
In these rooms the sweat boxes, filled with layers of new raisins, are
stacked and left usually from 10 to 30 days, or long enough for the
overdried berries to absorb moisture from the under-dried ones. This
sweating also properly softens and toughens the stems, which prevents
their breaking and enables them to hold the berries better. In
California, where the climate is so dry, no first class pack could be
made without thus first equalizing the raisins. After having