pe regions of certain parts of California. In this
state, raisin-making is a rich resource of the grape-grower, the
annual output now averaging well above 200,000 pounds, grown on
120,000 acres of land, and having a market value of $10,000,000.
Fresno County, California, produces nearly 60 per cent of the output
of the state and the city of Fresno is the center of the industry. The
raisin industry does not stand alone in California, as some raisin
grapes, notably Muscat of Alexandria, are good dessert sorts and are
also much used for wine and brandy. Only the first crop of the variety
named is used for raisins, while practically all of the second crop
each season is made into wine and brandy.

Raisins proper are mostly made from the Muscat of Alexandria, although
other large, white, sweet grapes are sometimes used. Sultana raisins,
naturally seedless, are made from Sultanina and the Sultana. The dried
currants of commerce are made from grapes, and of these California
produces small quantities from White Corinth.

The following account of raisin-making is given by Husmann:[20]

"In the raisin districts grapes are ripe by the middle of August, the
season often lasting into November. The average time necessary for
drying and curing a tray of raisins is about three weeks, depending on
the weather, the earliest picked grapes drying in ten days and the
later ones often taking four weeks or more.

"The method of drying is very simple. The bunches are cut from the
vines and placed in shallow trays 2 feet wide, 3 feet long, and 1 inch
high on which the grapes are allowed to sun-dry, being turned from
time to time by simply placing an empty tray upside down on the full
one and then turning both over and taking off the top tray. After the
raisins are dried they are stored away until they are packed and
prepared for shipment. Some of the larger growers, in order not to run
so much risk in drying on account of rain, and also to enable them to
handle the crop fast enough, have curing houses, where the curing is
finished after having been partially done outside."

_Dipping and scalding raisins._

"The operation of dipping and scalding is designed to accomplish
several purposes, namely, to cleanse the fruit, to hasten its drying,
and to give the dried fruit a lighter color. In dipping and drying,
the fruit, immediately after being cut from the vines, is either
dipped in clear water to first rinse it of particles of dust and other