The Bloomfield times. [volume] (New Bloomfield, Pa.) 1867-187?, 1873-08-19
Raisins-How Prepared.

NEW descriptions of fruit Of foreign
n importation possess higher CONNER
cial value than raisins. They are chiefly
procured from localities in the vicinity of
the Mediterranean sea, where the grape
grows in great luxuriance and perfection.
Although there are but few species of raj
sins enumerated among the importatons,
the varieties are so distinct in quality and
appearance as to be readily distinguisha-
ble These distinctions are partially due
to the varying character of the grapes, but
some of them also depend on the different
methods Of their preparation for the mar
ket.
The Muscatel raisins, from Malaga, are
regarded as superior, in delicacy and
sweetness, to any other variety. Usually
i'll preparing these, when the fruit is fully
matured, partial incision is made in the
stem which supports i; ; the surrounding
leaves are then removed, and the grapes
permitted to dry upon the vines. By this
treatment they are speedily deprived of
the liquid they contain, and more lus-
cious taste is communicated by the con-
densation of the soft parts of the fruit.
The clusters are then removed from the
vines and arranged in regular courses, in
boxes, with sheets of paper inserted be-
tween the courses, to prevent contact with
each other. By this method the original
hue and fragrance of the grape is largely
preserved, and but little saccharine mat
ter discharged. Raisins are sometimes
prepared by gathering the matured grapes
from the vines and exposing them either to
the rays of the sun OF in very warm apart
ments, and sprinlzling them with water
impregnated with an alkaline salt during
the process of drying. To this treatment
is attributable the coagulated saccharine
deposits so frequently found upon some
varities of this fruit.
The raisins recognized in commerce as
lerias derive this designation from the ley
employed in their preparation. Those
of this species which have the highest COM
mercial value are prepared by being sus-
pended from cords and dried in the sun.
When they commence to shrink or contract
they are taken from the cords and immers-
ed several times in vessels of ley, after
which they are again suspended, until the
drying process is completed.
The Sultana and Black Smyrna varie ties
are Turkish raisins, favorably recognized
by the trade. The Sultanas are prepared
from very small but luscious and seedless
grape while the Black Smyrnas, though
diminutive in size, possess very large seeds.
During their preparation they exud eless
saccharine matter than any other de scrip
tion of raisins.
1t is not generally known that them
ported "dried currants'' is the product of
the vine, the term "currant' being derived
from the word Corinth, or Corinthian.
The grapes from which they are prepared
grow luxuriantly in Zante, Ithaca, and in
the Grecian Archipelago. Ordinarily they
attain to the size of the common pea, the
clusters being usually about three inches
in length. When gathered they are piled
in large masses and exposed for short
time to the sun, after which they are re-
moved into apartments specially prepared
for the purpose. Here they discharge
large quantities of sugary particles, which
causes them to adhere so closely to each
other that forcible means are required to
separate them, preparatory to shipment.
A very large quantity is consumed in the
United States.
The Greeks and Romans are represented
as manufacturing their choicest varieties of
wine from raisins. We know that Malaga
wine has been thus prepared, and that
partially dried grapes are used in Germany
in making the celebrated Hungarian To
kay.
az A man out in Montana, short time
ago. squatted on another persons land
and built small frame shanty. When
requested to remove he positively refused
to do so; SO one night, a squad of men
came around after the squatter and his
wife were asleep, and lifting the whole
concern, shanty and all, with deliberate
care carried it to the river and set it on a
small raft Then they pushed the raft out
into the stream and let her go. When the