. Cyclopedia of American horticulture, comprising suggestions for cultivation of horticultural plants, descriptions of the species of fruits, vegetables, flowers and ornamental plants sold in the United States and Canada, together with geographical and biographical sketches, and a synopsis of the vegetable kingdom . not to rub off the bloom), placed onwooden trays and exposed to the sun. The time requiredfor full curing rangesfrom 10-12 days for theearlier grapes to as longas three weeks for thelater ones. When thejuice has reached aboutthe consistency of jellythe Raisins are placed in sweat b
. Cyclopedia of American horticulture, comprising suggestions for cultivation of horticultural plants, descriptions of the species of fruits, vegetables, flowers and ornamental plants sold in the United States and Canada, together with geographical and biographical sketches, and a synopsis of the vegetable kingdom . not to rub off the bloom), placed onwooden trays and exposed to the sun. The time requiredfor full curing rangesfrom 10-12 days for theearlier grapes to as longas three weeks for thelater ones. When thejuice has reached aboutthe consistency of jellythe Raisins are placed in sweat boxes to undergothe sweating process,in order to equalizethe moisture-contentthroughout the wholemass. The Raisins arethen ready for gradingand packing. A greatmany brands and gradeshave been packed, desig-nated at first much thesame as the importedones, but lately, theAssociation has endeav-ored to establish andmaintain distinctly Cali-fornian brands. 6-Crown Imperial Clus-ters, 5-Crown De-hesas, 4-Crown Clus-ters, 3-Crown and2-Crown London Lay-ers are some of theprincipal brands. Theloose or detached berriesare, of course, alwaysmarketed separately as distinct grades. A great many have lately been seeded by means of a specially designed machine, put up in1-pound and M-pound packages, and marketed for cook-. 2071. Table or cluster Raisinsand loose cooking Rai-sins {X%). 1496 RAISIN ing purposes. Some bleached Seedless Sultana andThompson Seedless are prepared, and command ahigher price for no other reason than that they are con-sidered more pleasing to the eye. The delicious flavorand aroma are entirely destroyed in the bleaching withsulfur, and all possible efforts should be made to dis-courage the practice. Few, if any, dipped Raisins arenow prepared. The varieties planted are: White Muscat of Alexan-dria, the Miiscatel Gordo Blanco and Malaga; and forseedless Raisins, the Seedless Sultana and ThompsonSeedless. It is safe to say that the first two are theprevalent varieties a
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Keywords: ., bookcentury1900, bookdecade1900, bookpublishernewyo, bookyear1906
