Entered according to Act of Congress, in the year 1890, by
GUSTAV EISEN,
in the office of the Librarian of Congress, at Washington.

PREFACE.

f late years the raisin industry has been prominently before the horticulturists of California. Many people now make their living and acquire wealth by the cultivation of the raisin grapes, and many are now studying the methods of cultivation, pruning, curing and packing while waiting for their vines to bear. The literature of the raisin industry is a very scant one, and, with the exception of a few notices in works of travel, or in treatises on general fruit culture, we find not a single book in which this important and interesting industry is made the special subject of study and discussion. A book on the raisin industry may, therefore, be considered timely. I have endeavored to so write it that it would contain something of interest to all those connected with the growing and curing of the raisin grapes, to those who have already succeeded in building up fame and fortune, as well as to those who have just begun the cultivation of the vine, and who have as yet only realized the pleasures, but not the profits, of the industry. The historical part of the book will principally interest the former; for the latter the practical part on cultivation, pruning, curing and packing is intended.

As our climate and other conditions differ from those of any other country in the world, so must our methods of cultivation and curing differ from those practiced elsewhere. Foreign methods, while interesting and, in some respects, of great importance to us, had to be greatly modified and improved upon before our growers succeeded in producing raisins equaling the best from the raisin districts of the Old World. It has cost years of experimenting and study to attain success, as well as much money and disappointment to many who had nothing to guide them when they commenced.

These processes by which success was achieved can now become the property of all, and a safe guide to even the most inexperienced beginners. The methods advocated here are the result of practical experience of the author, as well as of the most successful raisin-growers of this State.

For the benefit of those of our readers who now study the raisin industry at a distance, but whose steps may in the future be directed to this Coast, a descriptive tour through the raisin districts of our State has been added in order that they may see what our country is like,—the country of the raisin and the fig; the country of almonds, olives, oranges and prunes; the country where health, profit and enjoyment are more than anywhere else derived from horticultural pursuits. It is for these prospective readers, that the short biographical sketches of our principal raisin-men are intended,—short records of the pioneers of the raisin industry,—men who have broken the way which is now easy to travel, and through whose experience and perseverance others are now being benefited.

GUSTAV EISEN.

San Francisco, Cal., October, 1890.

TABLE OF CONTENTS.

THE RAISIN INDUSTRY.

A PRACTICAL TREATISE ON THE RAISIN GRAPES,
THEIR HISTORY, CULTURE AND CURING, WITH
SPECIAL REFERENCE TO CALIFORNIA,
BY GUSTAV EISEN.

Copyrighted.

HISTORICAL.

RAISINS.

The word “raisin” as spelled and pronounced to-day, is not of very ancient origin, but rather a corruption and evolution of older words, both spelled and pronounced differently. Thus Falstaff replies to Prince Hal: “If reasons were as plentiful as blackberries, I would give no man a reason upon compulsion” (Henry IV, Act II, scene 4). Also, Cooper, in his dictionary of 1685, indicates that “raisin” and “reason” are of identical sounds. The derivation of the word has, again, been very variously suggested either from “red” or “rose” color, connecting it with the German and Danish word “rosine;” and it has even been suggested that the word was derived from the fact that the raisins were cured in the “rays” of the sun. The true derivation, however, is from the Latin word “racemus,” meaning a bunch or cluster. Richardson, who first points out this derivation, quotes: “Whether a reisyn (E. V. graap, racemus) of Effraym is not better than the vindages of Abiezer” (Wicliffe Judges VIIJ, 2). “And there shall be left in it as a rasyn” (E. V., braunches of a cluster). Marginal note, “A rasyn is a lytil bow with a lytil fruit” (Idem. Is., XVIJ., 6). But we have much older testimony of this derivation being the correct one. An old document states that, in 1265 A. D., the Countess of Leicester paid in London twelve shillings for fourteen pounds, or, as the statement reads in Latin, “Pro uno fraello racemorum;” which, translated, would be, “for one frail of bunches.” The evolution of the Latin word racemus was thus seen to have been accomplished rapidly enough; but, on account of the illiteracy of the olden times, it was spelled and pronounced promiscuously. Thus we meet with such spellings as “reysyns,” in 1266; “reysons,” in 1447 (“Russell’s Book of Nurture”). In 1554 the Stationers’ Company in London paid twopence for one pound of “greate reasons;” while Andrew Borde, in his “Dietary” of 1542, says that “great raysens be nutrytyve, specyally yf the stones be pulled out.” In 1578 Dodoens speaks of dried raysens. In 1685 the word “raisin” is used and spelled as in our days, and from that time on the different spellings were used, if not promiscuously, still without any great uniformity. The term of “greate raysens” was introduced to distinguish them from the smaller raisins, or currants. In our own days, the latter is seldom classed or alluded to as a “raisin” proper, although it, strictly speaking, should be considered as such. The tendency at present in California is to make the distinction between “raisins” and “dried grapes,” meaning by the former certain varieties of grapes which have been skillfully dried and cured, and which are superior in taste, flavor, thinness of skin and saccharine matter. “Dried grapes,” again, are simply any kind of grape, especially wine-grapes, which have only been dried, and which have not undergone that skillful treatment which the grape-grower is so proud of, and justly enough designates as “curing.” They are an outgrowth from the late efforts of the French wine merchants to make genuine French wine out of anything that is sweet, and as they are immensely preferable to beets, potatoes and glucose, they will always be in demand.

With the above definition of the “raisin” accepted, we can proceed to consider their different varieties, their names and derivations. The old designations of the different varieties were derived from the places where they were produced, without special reference to the grapes from which the raisins were made. Thus we had Malagas, Currants, Valencias, Denias, Turkish and Italian raisins. But since it has been found that the same kinds of raisins have been produced in very different localities, and that some localities can produce all the different kinds, a new division has been found necessary. Thus, disregarding the many various brands with which this and other markets are flooded, the following different varieties of raisins will be found the principal ones: Currants, Muscatels, Dipped and Sultana.

THE CURRANT.

The currant is one of the very oldest raisins known. As early as 75 A. D. Pliny speaks of the fine grapes grown in Greece, the berry being thin-skinned, juicy and sweet, and the bunch being exceedingly small. This, then, must be the currant of later times. After this first mention of this grape, the same drops out of history for ten centuries, and the name currant is first to be identified with raisins de Corauntz, or rather, “reysyns de Corauntzs” as late as 1334. As early as the eleventh century, a lively traffic in this kind of raisins had taken place between the Greek producers, the Venetians and other of the Mediterranean merchant nations. In 1334 we find them called “corauntz;” in 1435, “corent;” and old MS. of the Grocers’ Company in London, speaks of “x butts and vi roundelletts of resins of Corent.” Thus spelled, the name was used for years. In 1463 “reysonys of Corawnce” were three pence per pound, and in 1512 the Duke of Northumberland paid two pence per pound for rasyns of Corens. In 1554 the name had changed to currans, and the Stationers’ Company provided for a banquet “5 punde of currans at one shilling and eight pence.” In 1558 the same company provided for “6 punde of currance for 2 shillings.” In 1578 we find in Lytes’ translation of Dodoens’s “Herbal,” in the description of different varieties of vines, that “Small raysens, commonly called Corantes, but more rightly raysens of Corinthe. The fruit is called in the shoppes of the countrie,[1] passulae de Corinthe; in French, raisins de Corinthe; in base Almaigne (Dutch) Corinthea; in English, Currantes, and small raysens of Corynthe.” Here, then, is indicated for the first time that the true and correct name should be “raisins of Corinth.” But we need not follow this evolution any longer; there can be no possible doubt that the name currant, the one now accepted for this class of raisins, is derived from the town of Corinth, on the mainland of Greece,—the Morea of our days, the Peloponnesus of the ancients. Until the time when the Turks conquered Greece, the port of Corinth was the principal point of export for this class of raisins, and while, after the subjection of Greece this commerce entirely ceased, still this fruit always continued to bear the name by which it first became known to commerce.

MUSCATELS.

The principal and most valued class of raisins are the Muscatels or Muscats. They all derive their name from the Muscatel or Muscat grape, from which these raisins are made. As to the origin of the name Muscat, opinions differ. The most popular one is that the grape got its name from the supposed musky flavor peculiar to this variety of grape. It is, however, far more likely that the name is a very ancient one, and derived from the Latin word Musca, meaning a fly,—these fine grapes when drying being especially attractive to flies. The Romans called this grape, “Uva Apiaria,” meaning bee grapes, or grapes beloved by bees, from the fact that the bees are especially attracted to these grapes when they are being dried. The Muscat or Muscatel would then not originally designate a certain variety of grapes, but grapes used for drying generally. In the course of time the name was transferred to or especially given to the best grape for drying purposes,—the Muscatel of our own times.

DEHESA RAISINS.

The finest or at least the most expensive brand of raisins made is the Dehesa raisin of Malaga. They are produced from the Muscatel variety and the name they bear has an interesting origin, giving us at the same time an insight in the development of the agricultural and horticultural resources of Spain. The word “Dehesa” is found by reference to a good Spanish dictionary to mean pasture ground. The “Dehesa” raisins then are pasture-ground raisins, or raisins grown on former pasture ground. The way the raisins came to be given such a name is as follows. Between the years 800 and the end of the fifteenth century, the fairest part of Spain as well as Portugal was occupied by the Moors. Contrary to their nature in other countries, they proved here extremely industrious, and excelled both as merchants, artisans and agriculturists. The waters of the streams were conducted to the land in aqueducts, dams were thrown across the rivers, reservoirs were formed, and the whole of Southern Spain became most highly cultivated, rich and prosperous. In fact, if the historians are to be believed, and the yet remaining views of former grandeur can be trusted, no country either in ancient or modern times has ever in prosperity rivaled the ancient Moorish kingdoms of Granada and Andalusia. In the thirteenth century the Christian knights and kings of Central and Northern Spain succeeded in conquering the Moors, who again were unmercifully expelled, massacred or enslaved, their cities burned and razed, and the fertile and cultivated districts utterly ruined. Vast tracts were depopulated and abandoned, and, nature taking its course, wild grass, shrubbery and trees soon covered the former highly cultivated plains. In the course of time these uncultivated lands attracted the attention of the highland shepherds, who drove their herds to them during the winters, again returning to the mountains at the advent of the dry season.

By degrees the self-taken rights of the sheepmen became more widely recognized, and, while the less valuable lands were taken possession of by the poorer peasantry, these pasture lands were set apart for the exclusive use of the sheep-owners. The pasture lands thus being free, it was no wonder that the sheep industry flourished, and that the flocks increased. The wool industry soon became one of the most important in Spain. The flocks were principally owned by nobles and monks, and the poor peasants, who constituted the only agricultural population, had very little if any chance to oppose the ever greater encroachments of the wandering flocks or their insolent owners. The Merinos, or moving sheep, were wintered in the warm valleys of Andalusia, Murcia and Estremadura, only to be again removed to the cooler mountains of Leon and Castille at the advent of spring. What curse this would entail on the agricultural population is easy to be seen. The sheep were moving in bands of 10,000 each, and 700 to 800 such flocks were moved annually twice through a country devoid of fences or inclosures of any kind. Numerous disputes and constant bloody fights arose between farmers and the shepherd, to settle which the “Council of the Mesta” was instituted. In tyranny, this dreaded institution was only equaled by the famous Inquisition, with which in birth and death it was almost contemporaneous. In the year 1556 a code of laws was promulgated, and a compromise was entered upon. But the tyranny of the shepherds, upheld through their “Mesta,” was in no way diminished. The latter continually extended its power, encroached upon new territory, appropriating gradually the finest pastures of Spain, and finally obtained a monopoly of the wool trade. Its tyranny became at last intolerable. The shepherds of the Mesta were more dreaded than robbers and highwaymen in every place through which they passed. Agriculture became almost impossible. At last the “Mesta” was abolished by the Cortez in Cadiz in 1812, and a few years afterwards the pastures or Dehesas were sold. One of the finest Dehesas near Velez, Malaga, was planted to Muscatel grapes, and through the combined fertility of the soil, and the abundance of moisture, the vineyard proved a great success. So fine were the grapes grown there that they attracted great attention; no such fine grapes had ever been seen in Andalusia before. The merchants to whom the first raisins were sold were much astonished, and wonderingly asked whence they came. The reply, “from the Dehesa,” was from that time on applied to the finest Muscatel grapes.

LEXIAS, OR LYE-DIPPED, AND OTHER RAISINS.

The third class of raisins are the dipped raisins, so called from being dipped in boiling lye before being dried and cured. The Spanish name for these raisins is Lexias. The name Lexia is, again, derived from a more ancient word, the Latin lixivium, or lixia, meaning lye. To-day the continental name for this class of raisin is Lexias, when the more specific names of Denias and Valencias are not used. Here, in America, we generally use these names, and whenever we speak of Valencias and Denias we mean the dipped raisins of these districts. To the above three classes of raisins we might appropriately add Sultanas and Malagas. The Sultanas are made from the Sultana grape, a seedless grape from Asia Minor, now grown in many Mediterranean countries, as well as here in California. The Malagas, again, were originally the Muscatels grown around Malaga, in Spain; but of late this name is being, with considerable confusion, applied to a coarser raisin made in California from a grape here called, for want of a better name, the Malaga grape.

Among names which were formerly much used, but which have gone out of use, was the Solis, or sun-dried raisins, especially the sun-dried Muscatels of Malaga. As early as 1295 A. D., the Muscatels were generally called thus: Raisins of the sun; Solis, or sun-dried, so as to distinguish them from the inferior dipped, or Lexias. In our own time, this name was nearly being revived, when a couple of years ago our California sun-dried raisins were spoken of in opposition to our machine-dried raisins, and when both classes had their earnest and enthusiastic champions.

We cannot leave this chapter on names without referring to classes of raisins receiving their names from certain localities. Of course, the number of such names may be almost endless. It is, however, only of interest to refer to the principal ones, such as have been known to commerce in former days or are yet known. Thus, we designate as Malagas any of the raisins grown and shipped from Malaga. The Smyrnas (formerly Smirna) are those from Smyrna, in Asia Minor, both sun-dried and dipped raisins; the Alicantes, dipped raisins, from Alicante, in Spain; the Denias, dipped raisins from Denia, in Spain; the Valencias, dipped raisins from Valencia (include Denias); the Lipari, raisins from the Island of Lipari, near Sicily; the Belvideres, from the same island and from the Island of Pantellaria; the Calabrian raisins, from Calabria, in Italy; the Faro raisins, from the port of Faro, in Algarve, Portugal. We have above already referred to the currants, from the town of Corinth and the Grecian Islands, and the Malagas, from Malaga. The latter were also known as “great raisins,” on account of their superior quality. Among the latter we should, of course, count the California raisins; but, unfortunately, our raisin-growers have not until quite recently recognized the necessity of adopting names which should at once show the locality where the raisins are produced. But we will return to this further on.

VARIOUS KINDS OF RAISINS.

a. Sun-dried raisins.

1. Muscatels, or Muscats, from Malaga or California. The former, also known at various periods as “Solis,” or sun-dried, or “great raisins,” on account of their very superior qualities.

2. Currants, raisins made of the small currant grape, originally from Corinth.

3. Belvideres, raisins from Calabria, in Italy, and from the Islands of Lipari and Pantellaria, near Sicily.

4. Black Smyrna, properly only a dried grape, not exported to this country.

5. California Malagas, made from the Malaga grape.

6. California sun-dried Sultanas, made from the Sultana grapes in this State. And, lastly,—

7. Seedless Muscatels, made in California, and being the smallest Muscats separated from the larger seed-bearing berries.

8. Thompson Seedless, a new, very promising raisin now being produced in this country from vines imported originally from Constantinople, producing seedless grapes, slightly larger than the Sultanas.

9. Dried grapes of any description, especially wine grapes, exported from this and Mediterranean countries for wine-making to France, England and the Eastern States.

b. Dipped raisins.

10. Lexias, or Dipped Muscatels, from Denia, Valencia, Alicante, in Spain.

11. California Dipped, especially second-crop Muscatels. Proper name not yet established.

12. Smyrnas, which again may be either Sultanas, Chesmes or Elemês. The first from the Sultana grape, the two latter, the “red” grapes, from Dipped Muscatels.

13. Faros, from Algarve, in Portugal, not known in this country.

c. Dried in the shade.

14. Huasco raisin, from Chile. To this list might be added many more varieties of less importance.

RAISIN DISTRICTS.

FOREIGN DISTRICTS.

RAISINS IN ANCIENT TIMES.

Previous to the production of raisins in California within the last twenty years, the raisin industry of the world was entirely confined to the Mediterranean district of Europe and Asia. At that period, however, raisin grapes became more disseminated, and raisins were produced to begin with in small quantities in widely distant countries, such as Chile, Australia and California. By virtue of their climatic conditions, the Mediterranean countries were the only parts of Europe where raisin culture could be successfully carried on, though it is almost certain that the original home of the raisin grapes must be looked for elsewhere. In searching for the original habitat for the ancient varieties of raisin grapes, we must look further east to ancient Persia, or to the tablelands of Western Asia generally. In remotest antiquity, grape culture was carried on there, and in the ancient records of travelers in those countries we find mentioned dried and seedless grapes. We can trace the origin of two varieties of raisin grapes to the beginning of our era, which must then already have attained perfection. As has been mentioned before, Pliny spoke of a small, sweet and remarkable grape grown by the Greeks, evidently the “currant;” he also mentions Uva Zibebae and Uva Alexandria.

The Latins generally spoke of Uvae Apiariae or Uvae Muscae, our present Muscatels or dried grapes generally. This carries us back fully nineteen centuries. But we may well believe, even in want of records, that the drying of grapes was practiced centuries before.

MODERN RAISIN DISTRICTS.

Leaving remote antiquity, it was only in the Mediterranean basin, and in comparatively modern times, that the drying of grapes developed to an important industry, and in more recent times yet that grapes were exported to Northern Europe. While thus the industry is old, it was not until the eleventh century, at the time of the Crusades, that it became important. The returning knights brought with them taste for and acquaintance with the products of the East. Northern Europe became the consumers of raisins, regarding them as the greatest luxuries, only to be afforded by the rich. It has been reserved for our time to make the raisin a necessity even in humbler homes. The perfection to which the raisin industry has attained is of modern origin not yet half a century old.

The raisin districts of the world are not large, and while for centuries every effort was made to extend the planting of raisin grapes and their curing into raisins, few of these efforts have been crowned with success. While raisin grapes may grow and be turned into raisins in almost every part of the Mediterranean basin, experience has demonstrated that it has only proved a paying business in comparatively few localities. The reasons of this are not fully apparent; but they are evidently dependent both upon climatic conditions and upon the capability of the natives to learn and profit by the experiences of others, and upon their enterprise in venturing upon a new industry. On the other hand, it is not likely that, even with extensive experiments and with the aid of large capital, the growing and curing of the raisin grapes could be very extensively extended. The question there as well as here is not one alone of agricultural consideration, but a financial problem dependent upon the labor supply, the facilities for shipping, climatic conditions during the curing season, etc. Such being the case, all the more interest is attached to those localities and districts where the raisin industry flourishes, and where there is every probability that it will remain a success.

THE MALAGA DISTRICT.

Extent and Age of the District.

—Malaga has been known to export raisins since 1295 A. D., but must have been a raisin-producing district centuries before. The raisin cult, then, is no doubt of Phœnician origin, and has been practiced in the same locality for two thousand years or more. Under the Romans the raisin industry was continued, but appears to have deteriorated and later on to have been abandoned altogether, as the local tradition credits the Moors with having re-introduced the raisin grape into Velez Malaga. The raisin district of Malaga extends along the southern coast of Spain for a distance of sixty or seventy miles. The district is subdivided into several other districts. Thus, the subdistrict of Malaga proper occupies a plain eighteen miles long by nine miles wide, in the northeast corner of which is situated the town of Malaga.

The best part of the whole district is, however, found at Velez Malaga, situated northeast of Malaga proper. It was here the raisin grape was first planted by the Romans or Phœnicians, and it was here also the devastating phylloxera first made its appearance. The raisin vineyards extend here not over a vega or plain, but occupy the fertile country along the coast or the litoral towards Malaga proper.

Beyond Velez Malaga to Algaroba, the Muscatel grape is of inferior quality, and is greatly superseded by the red Muscats, principally exported to France.

Another district is Marbella, on the coast, and in the interior we find Ronda and Albuñol. Of the principal towns in these districts, the population of Malaga is 120,000, that of Velez Malaga 24,000, of Marbella 7,700, and of Ronda 19,000.

Climate.

—The climate of Malaga is the very mildest. Frost is almost unknown, and is never heavy. The average temperature of Malaga during the winter months of November to January is 56 degrees Fahrenheit, while that of Pau in France is 41, and that of Nice 47. Malaga is well sheltered on the north and east by mountains, but is open to the south. It is the most equitable climate of Europe, although the winds are sometimes trying. The summer is very tempered. The air is, however, moist, and fog, while rare, is not entirely absent. Rain sometimes falls during the growing season of the grapes, and quite frequently during the drying season. But the fog is warm and not specially injurious to the grapes, the latter often growing within reach of the spray on the seashore.

Soil.

—The soil of the Malaga vineyards varies considerably, the best being a reddish clayey loam with much sand and gravel. But we have also other varieties of soil, such as the white ash, gray alluvial soils, and the very sandy loam on the hills.

Location of the Vineyards.

—In former years, the vineyards were principally located on the hillsides, only occasionally extending to the level plains. Of late, however, the hillside vineyards have suffered from the phylloxera and various other diseases, and many of them have been dug up. The lowland vineyards are now the best, although even they are, by far, not free from disease. Few of the vineyards are located on entirely level ground, there being but little such in the district. The nature of the country is rolling, with small valleys or flats. The raisin grapes grow apparently well both inland and on the coast. According to Consul Marston, about eighty per cent of the vineyards are situated on rolling land, ten per cent on lowland and ten per cent on the very coast. The vineyards on the coast are actually within reach of the spray.

The vineyards are generally small, none being over eighty acres in extent. Most contain, perhaps, from three to four acres each; while from twenty to forty acres is considered a good-sized vineyard.

Varieties of Grapes.

—The principal variety used is the Gordo Blanco or Muscatel. It is identical with the grape known by us under that name, and which was imported to us from Malaga. But several types are found, although none superior to the Gordo Blanco.

Characteristics of the Raisins.

—The Malaga raisins were, until lately, the finest raisins in the world, and for the present have only the California raisins to compete with. They are characterized by great sweetness, deep bluish color, great size and by good keeping qualities. The best raisins are those called Dehesas, being produced on the valley lands of the districts.

Yield of Grapes.

—The yield of Malaga vineyards varies of course. The best yield eight or nine tons of grapes to the acre,—just like those of California. But there is a great difference between new and old vineyards. In many vineyards where formerly the yield was nine tons, the soil has been so exhausted by continuous croppings that to-day, even with manuring, two or three tons of grapes must be considered a high yield.

Distances of the Vines.

—The older vineyards had their vines set seven feet by seven feet, but of late the vines are planted generally eight feet by four feet, thus much closer than by us in California.

Pruning.

—The pruning of the vineyard is performed very much as in California. Formerly the soil had to be removed from the vines before they could be pruned; now this is not necessary except while the vines are very young. The various branches are pruned back to a few inches, with two eyes each, while the heads are elevated only a few inches above the ground.

Manuring and Fertilizing.

—The Malaga vineyardist fully understands the value of manuring his vineyards, and uses for this purpose not only all fertilizers available at home, but also imports directly from distant countries. The most valued fertilizers are the Mexican and Chilean guanos or phosphates. The Mexican phosphate costs in Malaga sixty-five dollars per ton; still it is used by all the principal vineyardists, who know the value of fertilizers. In fact, concentrated fertilizers are a necessity to the Malaga vineyards; without them they could not be cropped. Even the most virgin soil is exhausted in ten years’ time by constant croppings of raisin grapes; no paying crops could be expected if fertilizers were not used yearly. This fertilizing of the soil is, however, of recent origin, and fifty years ago was almost unknown.

When home manures are used, it is placed in holes dug round the roots of the vines, which, after exposure to the air for several months, are again filled up at the advent of spring, generally in March, before the vines start to bud.

Drying-floors, or Sequeros.

—The raisins, when picked, are dried on so-called sequeros, or drying-floors, characteristic of the Malaga district. These floors are of different sizes and lengths in different vineyards, but everywhere constructed on the same general principles. Where an incline or a hill is found, the floor may simply be built on the slope, with no artificial elevation; but, where the ground is level, the structure of the sequero is different. The floor must always face the south, and the back is raised to give the floor the proper slope. The sequero thus consists of four walls, the front one of which is only a foot high, and the back wall from six to eight feet high. The side walls slope between these, generally with an angle of forty-five degrees. In length, these floors vary from forty to fifty feet, according to the different ideas of the vineyardists. The whole interior is filled with black gravel, and is tamped hard. These sequeros are divided in beds, fourteen feet or so wide, by tiles that are sunk, thus forming walks of several feet in width, and which also serve for leading off the rainwater. Around every little bed of this kind are small upright tiles to prevent the rainwater entering from the walks. Finally, in the center of the bed, is a long row of upright tiles, high enough to support either boards, mats, or more generally canvas, in order that they may shed the rain into the tile walks. The value of such floors is evident. Being covered with canvas, etc., every night, the heat is preserved, and every morning, when the sun rises, the grapes are yet warm. The drying on such beds has never, in fact, been interrupted. The drying-floors are also useful in case of too hot weather, when the grapes can be properly sheltered with canvas and prevented from being cooked; when finally dried, the covering, again, will serve to keep the moisture from too quickly evaporating.

Drying and Curing.

—When the grapes are picked, the best vineyardists separate the bunches immediately in three different grades. Each grade is placed by itself on the gravelly drying-ground, and remains there to dry. When half dried, they are taken bunch by bunch by a workman, who picks out bad or overdried berries and rubbish, and in putting the bunch back turns it over. In ten days the grapes are generally dried, provided the weather has been favorable. Every night the canvas covering is slid down over the sequero, and the grapes protected from dew and cold, or rain. The drying is sometimes greatly hastened by the Terral or hot winds blowing from the plains of La Mancha, a wind very similar in its effect to the desert wind of Riverside and Santa Ana, in California.

Packing.

—The raisins in Malaga are packed by the large growers themselves, and every such grower packs almost to a man. The generally accepted idea that a few packers living in Malaga pack all the raisins is erroneous. This is not the case.[2] Nearly all packers there are also growers owning their own vineyards. The raisins are all packed in 22-pound boxes or in quarters, etc., according to the demands of the trade.