_Dryers._--The subject of dryers is of great importance to the California grower. The last few years have fully demonstrated that every raisin vineyard, no matter where it is situated, should have one or more dryers, in order that the last of the crop may be dried properly when the rain sets in. Many years these dryers are not required, but from time to time they prove of vast value, and if properly constructed are much superior to any drying-floor. But so far no perfect dryer has ever been constructed. Most dryers are too expensive, costing from three thousand to seven thousand dollars, when of a capacity to dry from twenty-five to fifty tons of green grapes at one charge. Nearly all late dryers are constructed with a fan, which sucks the air out through one end of the building. The large complicated dryers are all patented, but there can be no doubt that good small dryers might be constructed by every grower, which will do good service. As, however, so far no very perfect dryers have ever been constructed, and as every owner of one changes and rebuilds every year, we must leave the consideration of the construction of these dryers to some future time when more knowledge or experience will have been gained. Dryers large enough to hold a charge of one ton of green fruit have been constructed at the price of two hundred dollars by Ellwood Cooper of Santa Barbara. They dried their fruit in twenty-four hours, but they were never used for raisins. But as this style of dryer may be adapted to raisins, I will give a few hints at its construction. The heating apparatus consists of a large iron drum, or radiator, seventeen and one-half feet long by two and one-half feet wide, set on a furnace in which is burned wood. The furnace and radiator are built into a bank, on top of which the dryer is built. This dryer is simply a large wooden box about seventeen feet square and six feet high, and looks, as seen from the outside, like a chest full of drawers. These slide on frames, are deeper than they are broad, and contain movable bottoms or trays made of small redwood ribs. They begin about two feet from the top of the radiator; if closer, the heat would be too strong for the fruit. The ventilation is had by small sliding doors at the bottom of the chest, through which the air rushes in, while it goes out through the drawers, which for this purpose are left open an inch or two. The chest is covered over with an open shed, which makes the labor pleasant, and enables the attendant to inspect any drawer at any time without seriously disturbing the heat of the dryer. The cheapness and effectiveness of such small dryers are such that every one can afford them. A dozen such small dryers all set in a row in a bank could be attended to by very few hands. They would also be preferable to very large dryers on account of the short time required to fill them, and their raisins can be dried long before a larger dryer has been filled.