The Raisin Industry / A practical treatise on the raisin grapes, their history, culture and curing

by Gustavus A. Eisen

Followers.

—These are wooden blocks of the size of a quarter box of raisins, inside measurement. They should be lined with zinc on the flat sides, in order that they may be washed readily, and also to prevent the sugar of the raisins from adhering to them. They should be large enough to just fit inside a box or frame, and are used to keep the raisins steady while being changed from the frame to the box. They are also placed on top of the raisin frames when they are being pressed.

Paper.

—Several kinds of paper are used in the raisin business. Heavy yellow manilla paper is used to place in the sweatboxes, one sheet between every two layers of raisins. The paper should be heavy, and cut to fit the box. Many growers use too short paper, which always has the inconvenience of causing the raisins to mix and become entangled. Only one whole sheet of paper should be used at a time; two short sheets will not answer, as, in lifting out a layer of raisins, the assorter takes hold of the four corners of the paper, and thus readily lifts out the raisin block. Lighter paper for lining the raisin boxes is used, both for layers and loose. The paper generally used is common book paper twenty-one by twenty-eight inches, and forty, fifty or sixty pounds to the ream in quality. Previous to being used, this paper is cut to fit the tray, a square piece being cut out of every corner. When placed in the tray, the central part of the paper fits the bottom of the tray, while the sides of the paper extend sufficiently over the sides of the tray to meet on top when folded over the raisins. Waxed tissue paper should always be placed on the top of the raisins in order to prevent the moisture from the raisins injuring the colored and artistic labels.

Colored lithographs or chromos of various designs and qualities are used for all raisins packed in boxes. When bought they come in three sizes. The central label should be nearly the size of the face of the box. The top labels are shorter pieces, almost as wide as the box, but only a few inches long. They are previously pasted to the top flaps of the lining. The side labels are twice as long as the face of the box, but not quite half as wide; they are similarly pasted on the long side flaps of the lining. There is a great variety of designs used, some of which are not appropriate. Whatever designs we use, it will be to the advantage of every country not to imitate, but to use labels characteristic of the country and locality where the raisins are made.

Tin Boxes.

—For packing raisins for tropical countries, boxes made of tin should be used. The dampness in those countries causes raisins packed the common way to mold and spoil. No box should contain more than ten pounds of raisins, and the top should be so soldered on that it can be removed without cutting or injuring the box. The French system of soldering on by means of a narrow strip of tin, which can be wound up, is admirable, and could hardly be improved upon. Five ten-pound boxes should be packed in a light case made of light timber, and the whole package when closed should not weigh over sixty pounds. Four such cases will make one mule-load, and two such cases can be conveniently carried by one man.

LOOSE RAISINS.

Stemming and Assorting.

—It must be understood that all the mechanical appliances and tools mentioned above should now be on hand ready for use and properly placed. The several different operations in packing, stemming, assorting, etc., of both loose and layers, will at times be carried on in different parts of the packing establishment at the same time, so as to meet the requirements of mixed lots or orders, the general shipments being of that nature. Loose and layer raisins are produced more or less from almost every sweatbox brought into the packing-house, and the only delay to their being immediately disposed of is because the layer raisins must be sweated or equalized before they are ready for use. The loose raisins, provided they are properly or sufficiently dried, are ready to be handled as soon as brought from the vineyard. A loose raisin, or a bunch from which loose raisins are to be made, must be overdried rather than underdried; at any rate, it must be so dry, that no juice will come out of it when the raisin is squeezed heavily or even torn. But a matter of greater importance even is that the stems should be brittle or sufficiently dry to break off readily. If they do not break, the raisins cannot be easily separated from the stem. The stems, instead of breaking off, will tear off, and the raisins will be open to the entrance of air, which will cause them to undergo a chemical change, to sugar and deteriorate.