RAISINS

RAISINS are the dried fruit of the grape-vine (Vitis vinifera, Linn.; Nat. Ord. Vitaceæ, Lind.; the Ampe-lidea of Decandolle). The grape, which is the most extensively useful of all known fruits, is, according to its varieties, and the methods used in preparing them, converted into various kinds of raisins, some of which form very important articles of commerce. The finest are those which are dried on the vine, and retain the beautiful bloom which covers the ripe grape. They are called Muscatel raisins, and are imported to this country chiefly from Malaga, whence they come in boxes, in which the bunches are entire, and are carefully packed in layers, with white paper between them. To prepare Muscatel raisins, the grapes, when ripe, are allowed to remain on the vines, but the main stalk of each bunch is partially severed, enough only being left uncut to prevent the weight of the cluster from breaking. The leaves which shade the grapes are cut off, and the bunches fully exposed to the sun, which makes them shrivel, and loose much of their original watery fluid. The pulp remaining becomes by concentration very sweet. Thus prepared, they are often called "raisins of the sun," but are generally termed Malaga or Muscatel raisins.

The more common sorts of raisins are gathered when ripe, and are either laid in the sun, or are dried in heated rooms; they are sprinkled whilst drying with an alkaline lye, which is generally made by burning the prunings of the vines, and filtering water through the ashes. The water dissolves the potash in the ashes, and becomes strongly alkaline. This part of the process causes the saccharine matter of the grape, which is a peculiar variety of sugar imperfectly crystallizable, to form rounded concretions, and also partially to exude and cover the skin of the raisin with a thin saccharine varnish. A lye made of water, ashes, and oil, is sometimes used, and the raisins prepared with it are in consequence named Lexias. The black Smyrna raisins are small, dry, and black, without the white concretions of

grape-sugar, which are so abundant in the Sultana, Valentia, and Denia raisins, or Lexias, as the two latter varieties are sometimes called. The best kinds of Lexia, or lye-prepared raisins, are gathered with the bunches entire, and are hung on lines in the sun; when they begin to shrivel they are dipped in the lye once or twice, and again hung up to complete the curing; they are then carefully packed in boxes (containing about 56 lb.), half-boxes, and quarter-boxes. The fine Turkish raisins, called Sultanas, are always packed in cylindrical boxes, technically called drums. The grape from which this most delicious of all raisins is prepared is remarkable for being seedless and small; whereas the only other Turkish raisin known in commerce, the black Smyrna, has very large seeds, although it is a small fruit.

Another instance of a seedless variety of the grape is found in the common currant of the grocers, the Corinth or Corinthian grape of old writers. This is the smallest of all the varieties of the grape; it is only cultivated in the Greek islands, where it forms a most important crop. It is most extensively grown in Patras, Zante, Ithaca, and Cephalonia, comparatively few coming from Corinth, whence its commercial name was derived. The clusters of the Corinth grape are remarkably small, generally about 3 inches in length, the grapes being only the size of peas; they are gathered from the vines when ripe, and are laid up in heaps, called couches, exposed to the sun. When dry, they are cleaned from the stalks and deposited in rooms called seraglios, where, owing to the exudation of grape-sugar on their surface, the berries become sticky, and they adhere firmly together, so as to require digging out. When required for use, they are trodden into large casks called butts, averaging about 18 cwt.; caroteels or tierces, averaging about 7 cwt.; and barrels, of from 2 to 3 cwt. each. They are also now very frequently packed in boxes of from 1 to 1½ cwt. Although these different kinds of dried grapes are only used in cooking and confectionary, the trade done in them is enormous, and, as far as this country is alone concerned, employs a very large amount of shipping. The imports in 1858 were:—

Wine is often made from raisins, and that of Malaga is chiefly manufactured from the dried grape. The luscious Hungarian wine, Tokay, is made from grapes partially converted into raisins on the vine. Raisin wine was made by the ancient Romans, and other nations of antiquity. The raisin wines of Crete, Cilicia, and Africa, were highly prized by the epicures of Rome. (T. C. A.)