A tray two by three feet may be made to comfortably hold from eighteen to twenty pounds of grapes. The first crop should be placed pretty close on the trays, not allowing any part of the tray to be visible, as the reflected heat will be too great and may injure the raisins. The second crop should be packed less close, as the reflected heat from the surface of the tray will help to dry the grapes. This of course only refers to localities where the temperature during the first drying is very high. The warmer it is the closer should the bunches be packed on the trays, and on the contrary when later on in the season, or when the drying weather is unfavorable, plenty of space should be given the grapes. It is often said that grapes, to make good raisins, should not only dry, but cure. There is much truth in this. Good raisins should dry and cure at the same time, by which is meant that a chemical process is taking place, which is something else than the mere evaporation of the water in the grape. The heat necessary and favorable for drying the grapes is different in different localities. At certain temperatures the raisins will get cooked and spoil, assume a red color, lose their sweetness, become sour and hard, and covered with large, sharply defined corrugations,--signs of a very inferior or even entirely worthless raisin. In Riverside the grapes are said to cook at from 98 to 100 degrees Fahrenheit in the shade. In Fresno the grapes dry and cure well up to a temperature of 105 degrees, and in El Cajon they do not spoil until 103 degrees are reached. I would think that from 90 to 103 degrees in the shade would be the best temperature for drying perfectly ripe and sweet Muscat grapes. When the grapes are very ripe, a much higher temperature will not injure them, while unripe and sour grapes, especially of the second crop, will burn or cook at a lower temperature than would be the proper one for ripe grapes.