The Russellville Democrat., 1886-01-28
PRICE FIVE CENTS.


the heat. Directly the grapes are gathered. they are put into these divi- sions and are fully exposed to the intense heat of the Andalusian sun. It is stated by experienced cultivators that during the month of August they attain a temperature of one hundred and fnr.s ...-::s57o degrees Fahrenheit. At night the fruit is protected from the heavy dcws or rain by stout canvas being stretched over the tops of the divisions. Some people put on planking instead. Grapes take a longer time drying in this manner than by the scalding plan, as then they are ready in four days; but dried only by the suns heat, they take ten days. Tine loss of time, how ever, is fully compensated for by the economy of the process.
 In drying by washing. the following method is pursued: Furnaces of feeble draught are built, in which wood only is used as fuel; I've is made of the residue or refuse of the grape, after pressing, which is either that obtained from the present years vintage. CT what is left over from the last. The I've is put into round kc:tle, capable of holding from three hundred 10 four hundred litres. The grapes are then put into wire sieves or colaudcrs with long handles, and plunged into the lye. boiling at a temperature of about two hundred and twelve degrees Fahrenheit. After the first immersion, the grapes are looked over to see if the skins are shriveled enough if not sufficiently done, they are plunged into the lyo a second time. Sometimes third im- mersion is necessary; but this is rarely the case.
 Drying by steam, is chiefly followed in the province of Denia. because there the heat of the sun cannot be depended upon, as in Malaga. In wet vintage seasons this plan is also adopted in the South. In carrying out the process. the grapes are exposed to the suns rays for twenty-four hours, after which they are placed on boards and carried into a building with shelves in it from six to seven feet high. Heat Is produced by steam, which circulates through the building in m iron tube. The hea; is kept up to one hundred and sixty degrees Fahrenheit, and valves. which are placed along the floor, regulate the temperature. The drying generally takes about twentv-four hours; but as too great change of temperature sud denly experienced would cause injury to the raisins. they are allowed to cool gradually in room built for this purpose. and adjoining the steaming department. When quite cool, they are carried to the stores for packing.
 When the drying is thoroughly ac- complished, by whatever plan pursued the raisins, prior to being packed for exportation, require to be carefully looked over, and all the broken and bruised ones removed, as drop of moisture from such would very likely damage a whole box. After this comes the proper classification. by no means an easy affair. as merchants and culti- vators differ, often very materially, on this subject.
 Besides the raisins already named, may be mentioned Sultans--the best kind to use in making buildings, cakes, etc., for children -Muscatels. Lipari. Belvedere, Bloom or jar raisins, and Sun or Soils. The best kinds are inn ported ill boxes and jars. such as Malaga and Muscatels; while the inferior sorts are shipped in casks, barrels, frails and mats. = Chambers Journal.