Evening star. [volume] (Washington, D.C.) 1854-1972, 1888-11-08
Some Facts About Raisins.

RAPID GROWTH OF THEIR CULTURE IN CALI
FoRNIA-HOw THEY ARE CURED.
From the New York Tribune.
Few people in the East comprehend the
rapid development of the raisin industry of
the Pacific coast, of the acreage devoted to it,
or the amount of capital invested. A large
proportion Of consumers is still under the i'm
preston that Spain furnishes the entire pro-
duct John NJ. Chapman, whose firm has been
appointed as agents of the California Dried
Fruit Association has given the Tribune re-
ment OF this luxurious vine product.
Unlike the cultivation Of grapes on the At
lantic seabOards or in the large vineyards of
Ohio the vines are grown without q trellis,
being trained so that the laterals curve over
the stalk, thus protecting the fruit from the
direct rays Of the sun. The best fruit grows
close to the ground, shaded by the broad leaves.
Fruit growing upon the laterals is likely to be-
come sun-burned and can only be used for max
ing second quality raisins. The first crop ma
lures about August is to 20; the so-called
second crop from September Is to October 1,
Vines begin to produce at the age of three
years and at six years are in full bearing, An
impression prevails that raisins are made from
purple grapes; on the contrary the raisin-grape
is a translucent green. The principal variety
used in California il the White Muscat of Alex
andria.
The PREPARATION of raisns for the market is a
rather simple process. The branches are laid
on trays exposed to the sun; fermentation be-
gins almost Immediately; after two weeks they
are turned over, when the under side is cured
in about one week longer; the grapes assuming
the deep purple tint common to raisins. Some
of the punches after leaving the trays are
moist, others are too dry. TO equalize the
moisture and make the goods of uniform con-
sistence the grapes are put into sweat-boxes
holding about fifty pounds; there they remain
until proper condition of moisture is attained
Then they are removed to packing houses and
and placed in boxes in layers, making what is
known as the London layers or choice table
fruit. Bunches that are too small for this pur-
pose or are of a harsh texture are put into a
stemming machine, from which they are auto
matically conveyed to series Of trays or sif-
raj grades for cooking. Four weeks on the
coast, from the maturity of the fruit, render
them ready for market.
Grape raising is profitable. A vineyard of
good average bearing will yield six tons of
the vines, or S12O an acre. Older VINEYARDS
produce from eight to ten tons and the fruit
brings a better price than the product of
younger vines, as it is better adapted to the
larger or bunch styles Of high-priced raisins.
Thus a forty-acre vineyard in full bearing at
six years of age would furnish q revenue to the
grower Of over $4,000. Labor, however, is
high and growers have found it difficult to OBJ
tain a full complement Of hands to cure a crop
needing such prompt attention. This difficulty
will be lessened as newcomers thicken. Calf
fornia produces in quantities only the raisins
that compete with the renowned Malaga varie-
ties. The Pacific raisin crop Of 1883 is expected
to approximate ,000, 900 boxes. Some of this has
gone abroad, owing to the small CROPS of MALAGA
this year, and the latter fact win help to Dis
tribute the domestic crop through this country.