_Turning._--After the grapes have been exposed to the sun for some days, they must be turned. By this time it will be found that the grapes have dried principally on the upper side, while the lower side is yet comparatively green. The time when the turning of the grapes should be done depends entirely on the weather. One-half of the drying process should be over, and this requires a longer or shorter time. When the time for turning is at hand, it will be found that the under side of the grapes, or rather the side of each berry that was placed against the trays, has flattened out and shows concentric circles, which are considered of much beauty, and greatly valued in all good raisins. When they are well formed and established, it is generally time to turn. If the grapes are turned before these concentric circles are hardened, the latter will open and become less distinct. Another objection to turning too early is that the upper side of the grapes, if not properly dried before turning, will dry but very slowly afterwards, and often so slowly that the raisins may have to be turned a second time, which will prove both expensive and to the disadvantage of the raisins. One turning is always enough, and the only one proper. There are several ways to turn. The Malaga grower, with his raisin floors, must turn his raisins by hand. The great advantage of our trays is that we can turn much quicker. The turning is done in our vineyards by placing one tray on the top of another and then turning them quickly over, when in changing the tray the bottom side of the bunches will be found to be up. [Illustration: Raisin Tray Catcher.]