RAISINS. The dried fruits of several varieties of the vine are called raisins, a term derived from the French: raisin in that language being a general name for grapes, the dried fruit being distinguished as Raisins sea ou pass& Raisins are named after the countries where they are produced, or the places-whence they are imported; as Malaga, Valencia, and Smyrna.
The peculiar email and generally seedless grapes, formerly called Corinths, are now better known as the dried or Zanto currants of the shops. Other denominations by which different kinds of raisins are distinguished, arise from the variety of grape employed, or from the mode of preparation; as muscatels, blooms, sultanas, raisins of the sun, and lexias.
The most simple, and, when circumstances are favourable, the best mode of preparation, is to dry the grapes, after being cut when fully ripe, by exposure to the heat of the sun on a floor of hard earth or of atone. Another method is to cut the stalk half-way through when the grapes are nearly ripe, and leave them suspended till the watery part is evaporated ; the flow of sap is in a great measure prevented from entering the fruit, in consequence of the incision, and whilst evaporation continues to go on undiminished, desiccation must take • place. Some sorts are prepared by dipping thee grapes in a ley, and afterwards drying them in the sun. This ley is formed of water, wood-ashes, and a small portion of olive oil. The ashes of vine branches and tendrils are preferred. In Valencia, in addition to the ashes of rosemary and vino branches, a little slaked limo is used. Raisins so prepared are called taxies ; whilst those prepared entirely by sun-heat are denominated raisins of the sun. A fourth method, only used for raisins of inferior quality, is to dry the grapes in an oven.
The currant-grapes aro gathered in the end of August and beginning of September. Rains often spoil the crop when they occur at the time of gathering or drying. The fruit, when sufficiently dry, is sepa rated from the stalks by small rakes, and afterwards stored in maga zines, scraglie, constructed somewhat like a lime-kiln, having an open ing at top, where the fruit is put in, and a door at bottom, opened only at the time of sale. The fruit is rendered so compact by its own weight, that considerable force is requisiteto break it up for the pur pose of being packed in the large casks in which it is exported.
Of all the known varieties of grapes, the white muscat of Alexandria is that which furnishes raisins of the finest description. The berries
are large, oval, white, rather firm-fleshed, with a rich muscat flavour.
From the synonyms which it has obtained, its extensive cultiva tion and use as a raisin grape may be inferred ; for example, it is called the muscat of Jerusalem, Malaga, Pans6-Musqu6e, Pass& Longue Musqu6e, Muscat d'Eapagne, &c. There is also a black muscat of Alexandria, and a red muscatel, both of which have a firmness of pulp which renders them fit for drying ; for grapes, however rich they may be, and excellent in a fresh state, yet if they do not possess a certain degree of firmness, are unfit for drying, inasmuch as their sub stance would be too much dissipated in the process.
The variety of grape-vine that bears the small and generally seedless bunches of grapes, which, when dried, become the Corinths or Z ante currants of the shops, belongs to rifts rinifera. The berries of those grown in this country have the same size and character as those imported, being small and seedless, except occasionally one that acquires a somewhat larger size and contains a seed ; such are even found amongst imported fruit. The first grapes of this variety that appeared in the great marts of Europe were brought at the beginning of the I7th century from the Gulf of Corinth, and hence were called Corinthian raisins. Latterly however the culti vation has become chiefly confined to the western territories of the Morea and the Ionian Islands, particularly those of Zante, Cephalonia, and Ithaca. The fertile island of Zante is the place where this variety of grape is produced in greatest abundance.
Nearly all the raisins imported into this country come from Spain and Turkey. A small supply is received from Portugal, Italy, and the Cape of Good Hope. Malaga and Valencia are the two great Spanish ports of shipment. Nearly the whole of the supply from Turkey is shipped at Chesm6 and Vourla, small ports near Smyrua, the only raisins shipped at Smyrna being the small fine species called sultanas. Chesm6 owes its prosperity entirely to this trade ; and the Franks go down there in the month of October merely to ship the fruit which is produced in great abundance in the vicinity.
Raisins are imported in drums of 24 lb. each, in boxes of 22 lb. and 56 lb., and in casks of 1 cwt. and 2i cwt. The import ditty was fixed in 1860 at 7s. per cwt. In 1859 the imports were 558,000 cwt. of currants, and 429,000 cwt. of raisins. A small per centage of the imports, however, is re-exported, with a drawback of duty.