_Drying and Curing._--After the grapes are dipped, they must be immediately dried either in the sun, or in sun and shade alternately, or entirely in the shade. According to the circumstances attending the drying of the grapes, the color of the raisins becomes more or less red or yellow, transparent or opaque. The most perfect amber color is attained in the shade, while in the sun the color rapidly changes to reddish, a less desirable color in dipped raisins. The more favorable is the weather for drying, the choicer will be the raisins, and the better their color. If the sun is very warm and the chances are otherwise favorable for drying, the trays should be exposed to the sun only long enough to have their dip thoroughly evaporated, and for this purpose one day in the sun may suffice. After this the stacking of the trays is advisable, and only occasionally may the trays be spread if the drying does not proceed rapidly enough. Such shade-dried dipped raisins will assume a beautiful amber-yellow color, and bring several cents more than those exposed to very warm sun. If, however, the weather is not very warm, the grapes must be dried in the sun, and the grower has then to be satisfied with the color that nature will give to his raisins. Dipped raisins do not necessarily require turning, as they generally dry well anyhow in from four to six days in fair weather. For this class of raisins dryers are very useful to help finish the drying. Such dryers must be almost air-tight, as sandstorms would invariably spoil the raisins, which, on account of their stickiness, are almost impossible to afterwards cleanse. Dipped raisins should always be dried on their trays, and on special drying grounds, which should be so constructed that no sand can blow on them, or at least so arranged that in case of rain the sand from the ground will not be splashed over the trays. In California we have at present no such drying-floors, but it will pay any one who intends dipping his grapes to construct them either of bricks, bituminous rock or lumber. _Stemming, Grading and Packing._--Dipped raisins should be stemmed when well dried, and then graded in two grades. The proper receptacles for them are either sacks lined with paper, or twenty-pound boxes, in which they may be packed without fancy paper, or in the same way as prunes or other dried fruit. So far no uniform method of packing such raisins has been adopted in this State.