considered a prominent feature in the perfect raisin. The general method of drying is, however, to place good, bad and indifferent bunches together on the same tray, with no attempt at assorting. While this method may do when superior raisins are not required, and when no higher price is paid for better grades, it will be found a very inferior practice when the grower desires to pack himself, in order to reap all the benefit he can out of his crop. For all superior raisins, I therefore strongly recommend the assorting of the raisins on the trays as having the following advantages. It requires less handling of the large bunches. The large bunches dry the slowest, and by having them from the beginning separated from the small and the loose the latter can be brought away to the sweatboxes, when ready, without necessitating the reassorting and handling from the trays, which at this time, when the stems are very brittle, is always expensive as well as injurious to the fine bunches. The larger bunches, which are to produce layer raisins, require less drying, as they are to be sweated or equalized before being packed. The smaller and inferior bunches, on the contrary, must be stemmed and assorted by machinery before they are equalized, and immediately after they are taken from the trays. In order to “stem” readily these raisins must be rather overdried, as if soft they would tear from the stems instead of having the latter broken. We can therefore perceive the advantage of having the two grades on different trays. Without the necessity of assorting we can simply take up our “layer” trays when they are ready and allow our “loose” to remain as long out as necessary, without fear of having the layers overdried. By this assorting when green, each grade can be treated separately in a quick and effective way.