The method of drying and packing the raisin is peculiar and well worth a brief description. When the grape reaches a certain degree of ripeness and develops the requisite amount of saccharine matter a large force is put into the vineyard and the picking begins. The bunches of ripe grapes are placed carefully on wooden trays and are left in the field to cure. The process requires from seven days to three weeks, according to the amount of sunshine. This climate is so entirely free from dew at night that there is no danger of must. The grape cures perfectly in this way and makes a far sweeter raisin than when dried by artificial heat. When the grapes are dried sufficiently the trays are gathered and stacked in piles about as high as a man's waist. Then begins the tedious but necessary process of sorting into the sweat boxes. These boxes are about eight inches deep and hold 125 pounds of grapes. Around the sorter are three sweat boxes for the three grades of grapes. In each box are three layers of manila paper which are used at equal intervals to prevent the stems of the grapes from becoming entangled, thus breaking the fine large bunches when removed. The sorter must be an expert. He takes the bunches by the stem, placing the largest and finest in the first grade box, those which are medium sized in the second grade, and all broken and ragged bunches in the third class. When the boxes are filled they are hauled to the brick building known as the equalizer. This is constructed so as to permit ventilation at the top, but to exclude light and air as much as possible from the grapes. The boxes are piled in tiers in this house and allowed to remain in darkness for from ten to twenty days. Here they undergo a sweating process, which diffuses moisture equally throughout the contents of each box. This prevents some grapes from retaining undue moisture, and it also softens the stems and makes them pliable.