Arizona weekly enterprise., 1890-07-05
RAISINS.
THE PROPER TREATMENT OF THE
 sEEDLEss sULTANAg
The Practical Method of Curing to Pro duee Superior Raisins---Kow to Increase their Value at
 Small Expense.

While the attention of our horticultur- ists IS largely taken up with orange cul- ture. there are other fruits which in local ities where there IS danger from frosts, it would be more prudent to devote at tention to. While 1 am aware that such is the practice in this vicinity, and while the Muscat of Alexandria and of Gordo Blanco are par excellence the raisin grapes. still there are other varieties which on soils adapted to their cultivation pay equally as we'll. | have reference more particularly to the Seedless Sultana. This grape, on heavy, rich bottomland, with plenty of water, Is a wonderfully vigorous grower-indeed I have seen canes in the Sacramento valley make a growth of 15 to 20 feet in one season, and under favorable conditions the yield is enormous R. B. Blowers of Woodland has picked at the rate of F tons per acre. I have known vineyards that yielded 10 to F tons.
 The Sultana is not general favorite. The most of that variety l saw at Fresno were planted in light, sandy soil, and consequently they made poor growth of wood and a correspondingly small yield of fruit, which, dried without bleach ing, sold in the sweat-boxes at 8 to 314 cents per pound. I did meet one grower there who spoke very highly of the Sul- tanas (Rev. c. Freeman) His crop net ted him at the rate of $250 per acre. They were lye-bleached, and sold at 71s cents per pound, packed in 20 pound boxes.
 do not believe in the use of lye or caustic soda for bleaching. Unless great care is used more or less adhere to the raisin, and however bright it may be the flavor is not improved.
 I have been very successful in bleach ing with bi-carbonate of soda. I use 15 pounds of soda to 40 gallons of water which has to be brought to a boiling point in order to dissolve the soda. Be fore dipping put, say, tablespoonful of olive oil in the vat, taking care tc replenish the oil at frequent intervals and keeping enough in the vat to have the globules show on the water. By this method the raisin has bright am Der color, and keep soft and moist fol years. Care must be taken to use oil that IS perfectly sweet, as rancid oil will be perceptible to both taste and smell.
 The expense IS comparatively small Soda by the barrel can be bought in Sar Francisco for two and three -fourths tc three cents per pound. and olive oil in cans for $2.50 to Ss3 per gallon. As neal as can estimate the cost per ton oi grapes for soda and oil amounts to about S125.
 The grapes should be ripe, but care must be taken not to leave them until they begin to dry on the vines. The grapes should be picked in boxes and taken to a convenient place for dipping and drying. With large crop to han ale 1t is best to have two dipping vats each large enough to hold two trays For dipping use wire bottom trays, foul 1 for each vat, with handles at the ends The trays should be made few inches shorter than the ordinary drying trays so that the cleats will fit over the dip ping trays for convenience in turning i the trays, Then, with four men each tc divide the large punches and place in the dipping trays, two men to dip and turn on drying trays, and two to spread over l the drying ground, from 800 to 1000 trays can be handled per day.
 Raisins cured in this way always com mand ready sale at good prices. In '87 from 20 acres Of grapes we packed BOOK 25 pound boxes, which sold f O. b. al 1 Woodland for seven and one-half cents per pound. Last year they sold packed in sacks at from six to six and one-halt cents. This method certainly pays bet ter than selling the unbleached product for three to three and one-half cents There are those who argue that unbleach ed fruit of all kinds is best but buyers are willing to pay good prices for hand some bleached fruit, and their ideas and tastes should in all cases be first studied -Raisin Maker in Riverside Press.