Raisin

“ But the raisin, like the fig, requires skillful treatment, and for years the California grower made no headway. He read all that had been written on the curing of the raisin; several enterprising men went to Spain to study the subject at first hand; but despite all this no progress was made. Finally several of the pioneer raisin men of Fresno cut loose from all precedent, dried their grapes in the simple and natural manner and made a success of it. ”

“ The Grape thus becomes a Raisin, but it is still further [239] transformed when it reaches the cook; it then becomes a Plum, for Plum pudding has, as we all know, Raisins for its chief ingredient and certainly no Plums; and the Christmas pie into which Jack Horner put in his thumb and pulled out a Plum must have been a mince-pie, also made of Raisins; but how a cooked Raisin came to be called a Plum is not recorded. In Devonshire and Dorsetshire it undergoes a further transformation, for there Raisins are called Figs, and a Plum pudding is called a Fig pudding. ”

“ The perfection to which the raisin industry has attained is of modern origin not yet half a century old.
The raisin districts of the world are not large, and while for centuries every effort was made to extend the planting of raisin grapes and their curing into raisins, few of these efforts have been crowned with success. While raisin grapes may grow and be turned into raisins in almost every part of the Mediterranean basin, experience has demonstrated that it has only proved a paying business in comparatively few localities. ”

“ VERY GOOD RAISIN PUDDINGS. To three quarters of a pound of flour add four ounces of fine crumbs of bread, one pound of beef-suet, a pound and six ounces of raisins, weighed after they are stoned, a quarter of a teaspoonful of salt, rather more of ginger, half a nutmeg, an ounce and a half of candied peel, and four large or five small eggs beaten, strained, and mixed with a cupful of milk, or as much more as will make the whole of the consistence of a very thick batter. ”

“ The raisin harvest has just begun; the vineyards are full of workers, grape-pickers are stooping by every vine, and are arranging the grapes on small square or oblong trays, large enough to be easily handled; teams with trucks are passing between the vines distributing the trays or piling them up in small, square stacks at every row. Some trays with their amber grapes lie flat on the ground in long continuous rows between the vines, others again are slightly raised so as to catch as much of the sun as possible. ”

“ The Chile or Huasco raisin is one of the finest raisins in the world, and in the opinion of the author superior to both Spanish and California raisins. They excel in sweetness and aroma as well as flavor; their skin is thin, and the seeds are small. The color is entirely different from sun-dried California or Spanish raisins, being yellowish amber with a fine and thin bluish bloom, indicating that they have been dried in the shade or in partial shade without dipping in lye or other solutions. ”

“ The time when the turning of the grapes should be done depends entirely on the weather. One-half of the drying process should be over, and this requires a longer or shorter time. When the time for turning is at hand, it will be found that the under side of the grapes, or rather the side of each berry that was placed against the trays, has flattened out and shows concentric circles, which are considered of much beauty, and greatly valued in all good raisins. When they are well formed and established, it is generally time to turn. ”

“ SUNSET RAISIN PIE
One cup of seeded raisins chopped fine,
One lemon with grated rind.
Add lemon juice and grated rind to the raisins. Then add one cup of sugar and two tablespoonsful of water. Bake between upper and lower crusts. ”

“ The Muscatel and Sultana raisin grapes grow almost everywhere in the State, and it is therefore natural enough that the planting of raisin-vines should have increased considerably of late years, even in localities situated outside of those raisin districts mentioned, which have already made a success of the raisin industry. ”

“ As a rule it may be said that poor soil causes the raisins to mature earlier than the rich, heavy loams, and on this account the latter are to be greatly preferred, as the earliest raisins in any district are never as good as the bulk of the crop, and are in demand rather as a curiosity, and for the purpose of supplying an early market, than through any superior qualities. ”

“ To make Smyrna Raisin Wine.
Take currants, both red and white, gooseberries, red and green, mulberries, raspberries, strawberries, of different sorts, cherries, but not little black ones, and grapes, red and white; all the fruits must be full ripe, and take an equal quantity of each; throw them into a tub, and bruise them lightly; take golden pippins and nonpareils, chop and bruise them well, and mix them with the others; to every two gallons of fruit put one gallon of spring water, and boil it all together twice a day for a fortnight ”

“ This practice will greatly promote the raisin industry and encourage growers to grow large grapes and fine bunches, and to cure their raisins well. It will also benefit the buyers, who will know what they pay for, and who will be able to furnish better grades, and more of the best grades than formerly, when good, bad and indifferent raisins brought five cents per pound. ”

“ Raisin Wine.—To every gallon of water weigh seven pounds of raisins; pick them from the stalks, and put them into a tub; pour the water on the fruit, and let it stand a fortnight or three weeks, stirring it several times a day. Strain it, and press the fruit very dry through hair bags, then put it into a barrel, but do not stop it close. In about four months rack it, and then put a little fresh fruit, and some brandy, into the barrel. A quart of brandy, and eight or ten pounds of fruit, are sufficient for twenty-five or thirty gallons of wine. ”

“ This, as we have shown before, can only be done by assorting the raisins while green, and at the moment they are being picked from the vines. The different size bunches dry at different times, and the loose can then be partially disposed of when the layers are ready. The stemmer and grader should separate the raisins in at least three grades: Number one, large loose; number two, smaller loose; number three, smallest seedless, to which may be added a number four, or rubbish. The large loose bring always a good price, and great care should be taken with them. ”

“ But any industrious person who has the right kind of grapes can make raisins; and raisin-making, which in 1871 had still a very uncertain future in this State, may now safely be called one of the established and most promising industries here. ”

“ It takes eighteen of these tables to receive the grapes to be assorted, and as it also takes six girls at each table, it is evident the work is one of great importance. Only girls are used, as boys and men could not as properly do the work. It takes a girl’s nimble fingers to handle the raisins, so that none break. They are also more patient, and are, in every way, suited for the work. As the raisins are being assorted, the different grades are clipped from the same bunches, and placed in different trays. ”

“ There has been an increase in every item, and a specially heavy increase in the matter of raisins, the production of which has increased so fast that they have become a leading article of merchandise. ”

“ Then you added a little wheat-flour (the more the better) , and made a stiff dough, which was next rolled out on a cracker-box lid, like pie-crust. Then you covered this all over with a preparation of stewed dried apples, dropping in here and there a raisin or two, just for "auld lang syne's" sake. ”

“ Such overdried raisins will not again become first-class raisins; their skin will always be tough, and their color will be somewhat inferior. If but slightly overdried, they may be brought out by equalizing. To know when the raisins are in a proper condition to take up is most important to every raisin-man, and he should never neglect to watch his trays early and late. Upon his good judgment and watchfulness depend the quality of his crop. [144] To prevent too rapid drying out after the raisins are nearly ready, the practice now is to stack the trays in the field. ”

“ In other places, again, the trays with the raisins already cured are stacked in low piles, so as to exclude the sun and air, and at other stacks a couple of men at each [186] are busy assorting the grapes, and placing the various grades in different sweatboxes, large enough to hold one hundred pounds each. In every vineyard, large and small, we find the hands at work, and every one able and willing to do a day’s work is engaged to harvest the large crop. ”

“ Many vineyardists pick their raisins too green or before they are fully ripe. Not all raisins ripen at the same time, and to make the best possible raisins out of the grapes, it is necessary to pick [136] over the vineyard several times, each time picking only the ripest grapes. In places where there are two crops of grapes, at least two pickings are absolutely necessary, and in many places two pickings are enough. The green grapes of the first crop are then left to be picked with the second crop, at which time they will probably be perfectly ripe and very choice. ”

“ The most perfect amber color is attained in the shade, while in the sun the color rapidly changes to reddish, a less desirable color in dipped raisins. The more favorable is the weather for drying, the choicer will be the raisins, and the better their color. If the sun is very warm and the chances are otherwise favorable for drying, the trays should be exposed to the sun only long enough to have their dip thoroughly evaporated, and for this purpose one day in the sun may suffice. ”

“ Raisins are seeded and cut, rather than chopped. To seed raisins, wet tips of fingers in a cup of warm water. Then break skins with fingers or cut with a vegetable knife; remove seeds, and put in cup of water. ”

“ Black-knot is often seen on neglected vines, but is rare in old vineyards well cared for.
The Crop. —The grapes ripen in September, generally from the first to the tenth. The drying and curing occupies three weeks. The bunches are placed on trays made of pine two feet by three. Several growers have artificial dryers, which are needed for curing the second crop. The sweatboxes are large enough to contain seventy pounds of raisins, and are eight inches deep. ”

“ In packing several grades of layer raisins, the grading of the bunches should be made at this table. No great choice in selecting the bunches should be left to the packer, as his time should alone be occupied with the packing of his box. The best way is to have differently colored scales for number one and number two layers, and when taking them out of the sweatbox assort them at once by placing them in different trays. The graders can never be too careful. No moist raisins, no small ones, no red and poor raisins, should ever be allowed among a better quality. ”

“ RAISINS are the dried fruit of various kinds of grapes that contain considerable sugar and are cured in the sun or in an oven. They come principally from the Mediterranean region and from California. They have an extensive use in cookery, both as a confection and an ingredient in cakes, puddings, and pastry. In food value, raisins are very high and contain sugar in the form of glucose; however, their skins are coarse cellulose and for this reason are likely to be injurious to children if taken in too large quantities. ”

“ Slightly discolored raisins may partially regain their color by sweating, but they will not improve otherwise.
After the trays are filled with grapes, the best way is to put several rows of trays together, or rather to place the trays from three rows of vines along one of the spaces between the rows. This gives more compactness to the crop, makes it easier to handle the trays, and [140] facilitates the stacking of the trays, their turning and reversing, or any labor with the trays that may be required. ”

“ Rice Pudding with Fruit—Swell the rice with a very little milk over the fire; then mix fruit of any kind with it (currants, gooseberries, scalded, pared, and quartered apples, raisins, or black currants) ; put one egg into the rice to bind it; boil it well, and serve with sugar. ”

“ It stems, cleans and assorts, in from three to four different grades, sixty tons of raisins a day. Nine [206] men are working this machine, some feeding, others pushing wide but shallow boxes under the spouts, others again wheeling them away when full. The steam engine of ten horse-power and boiler are fired principally with separated stems, refuse raisins, and stones of peaches and apricots. The separated dried grapes are packed and shipped in eighty-pound sacks, and go in this way to the East, or even to Europe. Every day one or two carloads of these dried grapes are shipped. ”

“ If the stones are disliked, seedless raisins, or even sultanas, may be used, but the large raisins give rather better results. Rub the nutter into the flour, add the raisins, which should be well dried after washing, and mix with enough water to form a dough which almost, but not quite drops from the spoon. Put into a greased tin, which should be very hot, and bake in a hot oven at first. ”

“ The head should be as low as possible, or even rest on the ground, and in no instance be more than a few inches above the same. Many of the bunches will then [125] rest on the ground or hang a few inches above it, and experience shows us that such low bunches are the best and those which produce the finest raisins. Tall Muscat vines never produce as sweet and as large bunches or grapes as those headed low, and their grapes are apt to sunburn or be otherwise checked in their growth. ”