The third class of raisins are the _dipped_ raisins, so called from being dipped in boiling lye before being dried and cured. The Spanish name for these raisins is _Lexias_. The name _Lexia_ is, again, derived from a more ancient word, the Latin _lixivium_, or _lixia_, meaning _lye_. To-day the continental name for this class of raisin is _Lexias_, when the more specific names of Denias and Valencias are not used. Here, in America, we generally use these names, and whenever we speak of Valencias and Denias we mean the dipped raisins of these districts. To the above three classes of raisins we might appropriately add Sultanas and Malagas. The Sultanas are made from the Sultana grape, a seedless grape from Asia Minor, now grown in many Mediterranean countries, as well as here in California. The Malagas, again, were originally the Muscatels grown around Malaga, in Spain; but of late this name is being, with considerable confusion, applied to a coarser raisin made in California from a grape here called, for want of a better name, the Malaga grape. Among names which were formerly much used, but which have gone out of use, was the Solis, or sun-dried raisins, especially the sun-dried Muscatels of Malaga. As early as 1295 A. D., the Muscatels were generally called thus: Raisins of the sun; Solis, or sun-dried, so as to distinguish them from the inferior dipped, or Lexias. In our own time, this name was nearly being revived, when a couple of years ago our California _sun-dried_ raisins were spoken of in opposition to our _machine-dried_ raisins, and when both classes had their earnest and enthusiastic champions.