In Spain no olive oil is used for mixing in the lye, and it is not likely that the oil process will come in vogue in California until it is fully demonstrated that it not only greatly improves the grapes, but that it also enables the grower to realize a correspondingly better price for his raisins. Those who care to experiment with it cannot do better than to follow the practice as it is used in Smyrna, for a full account of which we beg to refer to the article under that heading. We might here only point out that the oil-dipped raisins of Smyrna bring many times the price of the lye-dipped raisins of Valencia. The arrangement of dipping, kettles, etc., may, of course, be greatly varied. Steam may be used for heating the lye and the rinsing water, if it is desired to keep the latter hot, and regular trays might be used to hold the grapes, instead of the buckets referred to above. Every grower will no doubt vary these appliances to suit his own fancy, and improve upon the methods of others. As an example of the devices used by another grower, we here reproduce the following from an essay on bleaching raisin grapes, compiled by the chief viticultural officer, and especially referring to the system used by Mr. Byron Jackson: “Mr. Jackson places the grapes on a tray made with a frame of iron, which is covered with wire gauze with a quarter-inch mesh. The frame projects upwards on the sides to prevent the fruit floating off while in the dip, and is made to receive, as a cover, the wooden tray on which the fruit goes to the dryer. When dipped and rinsed, the wooden tray is placed over the dipping tray, and two men transfer the fruit by turning over the two.” The length of time required for dipping can only be ascertained by experience, and must differ with the strength of the lye, with the heat of the solution, and with the thickness of the skin of the grapes. Thus in different localities the strength of the lye and the length of immersion must always be different, and may even differ from year to year. When properly dipped, the skin of the grapes must show some very minute cracks, similar to cracks in glass which has been heated and suddenly immersed in or sprinkled with ice-cold water. Deep cracks are not desirable, as they will cause the juice of the pulp to leak out, after which the raisins will sugar. In Valencia the grapes used for dipping are the various varieties of Muscats, while in Smyrna both Muscats and Sultanas are used. Corinths are never dipped, as they dry readily and make superior raisins without this process.