After the stacking is done, the assorting is in order. This consists in taking out every bunch that is not sufficiently dried to go into the sweatbox, and placing them on new trays to dry more. At this time, also, the bad or inferior and red berries may be taken out, if present in a very large quantity on good bunches; but when there are only a few on, it is better not to touch the bunch, as, in handling it, it is only too apt to break. Any further picking out of bad berries had better be deferred to the packing-house. The boxing and assorting, which may be considered together, consist in transferring the different grades of the now dried raisins to separate sweatboxes. This is done in two ways. The number one bunches, which have been placed on separate trays, may now simply be slid into the sweatbox, by a dexterous movement of the tray. Between every two layers of these first-class bunches should be placed a stout manilla paper cut so as to exactly fit the box. It is of importance to have the paper just fit the box, and not be too large nor too small, as in either case the raisins are apt to become mixed and the bunches broken. But, if the grapes have not been assorted from the beginning on separate trays, more work will be required to get them into the sweatboxes. Every bunch must be carefully taken up by hand from the tray, and then placed on the paper in the box. But in doing so many bunches are necessarily broken, as even careful hands cannot help frequent mishaps, while ignorant and careless workmen may do an immense injury to the crop. Too few manilla papers are generally used. Some packers require only two papers in every box, while six or eight, or at least five, papers should be the proper number for every box of very choice or even ordinary layers. We must remember that, the more papers we use, the less apt are the bunches to be injured, but even the best layer bunches will not suffer if placed two layers high between every paper. On top and in the bottom of every box must be one paper, so as to keep out dust. The loose and inferior raisins, which either have been left on the tray after the layers are picked out, or which from the beginning have been placed on separate trays, may now, when perfectly dry, be simply dumped in sweatboxes without any paper. We have thus at least two kinds of sweatboxes. One kind contains those raisins which are destined to make layers, and which require sweating and equalizing before they can be packed. The other kind contains the loose and drier berries, which are to go immediately to the stemmer and grader, and which would not separate from the stems if they were made to equalize.