“ In medieval times raisins imported from Spain were a prized luxury in England, and to the present day Great Britain continues to be the best customer of the raisin-producing regions. “Raisins of the sun” are obtained by letting the fruit continue on the vines after it has come to maturity, where there is sufficient sunshine and heat in the autumn, till the clusters dry on the stocks. Another plan is partially to sever the stalk before the grapes are quite ripe, thus stopping the flow of the sap, and in that condition to leave them on the vines till they are sufficiently dry. ”

“ In some parts of Spain and France it is common to dip the gathered clusters in boiling water, or in a strong potash lye, a practice which softens the skin, favours drying and gives the raisins a clear glossy appearance. Again, in Asia Minor the fruit is dipped into hot water on the surface of which swims a layer of olive oil, which communicates a bright lustre and softness to the skin. Some superior varieties are treated with very great care, retained on their stalks, and sent into the market as clusters for table use ”