_Cleaning._--When the bunch is picked or cut from the stem, it should be cleaned. If it is a first-class or even an ordinary layer bunch, every sunburnt berry, every leaf, twig or other conspicuous foreign substance, must be carefully removed with the picker’s right hand, while the left hand holds the bunch by the stem. This cleaning must some time be done, and at no time can it be performed with better results than when the grapes are green. The stems are then soft and flexible, while later on they are brittle, and in endeavoring to remove foreign substances many berries will be detached, or sometimes even the whole bunch broken. This cleaning of the bunch does not need to extend to third-rate or small bunches, which are to be used for loose raisins. The latter can be cleaned very rapidly with machinery, and it would only be a waste of time to clean them by hand-picking. The use of a pair of bellows is also very practical. With them much of the spider webs and smaller refuse can be removed, which could not be gotten rid of in any other way. A few hands should therefore go over all finer bunches and blow them clean, especially if sand or dust have accumulated on the trays or bunches. If the grapes are carefully assorted when picked, and the different grades placed on separate trays as they should be, this cleaning is done rapidly, as the largest part of the crop, which only will make loose raisins, need not be cleaned. _Drying on Trays._--As soon as the grapes begin to ripen, the trays should be distributed along the rows in the vineyard. They may either first be placed in piles at every row where the roads cross the vineyard, or at once distributed along the vines. The former method is to be preferred, as it protects the trays from dirt and dust, and in distributing afterwards it gives the pickers a more varied labor, often welcome as a change from the cramped position necessary in picking. Muscat vines in proper bearing require one or two trays to the vine, while for young vines one tray will suffice. The probable quantity needed should be ascertained beforehand in order that the trays may be properly distributed. The ripe grapes are always placed directly on the trays, and not previously picked in boxes. In placing the bunches on the trays, the proper way for each picker should be to have two trays, one for each grade. On one tray he places all the large bunches that promise to make first-class bunch raisins; on the other tray he places again all inferior bunches and loose berries. The smaller bunches and loose berries may be placed any way almost, as long as they are not heaped on top of each other. The largest bunches should be placed with the stem side down, as this side will, when cured, become the finest and will eventually by the careful packer be placed upwards in the box. That part of the raisin which in drying touches the tray will also present, when cured, a flat surface with several concentric layers, which are