_Comparative Value of the Two Methods._--The top-up method has several disadvantages. It requires a heavy pressure of the raisins to create a smooth, flat surface on which to face. But even if no facing is done, the top layer will always be more or less uneven, and requires heavy pressure to make it smooth, and appear well and to advantage. This heavy pressure always bursts many of the raisins, and causes them to sugar and spoil. It has also another disadvantage, that the facing of the top layer can only be done with the fancy paper previously placed in the box. In facing and manipulating the raisins, this paper becomes more or less soiled and wet. In using the top-down method, the paper is placed in the box at the last moment, just before the final five-pound layer is emptied from the tray upon the fifteen-pound layer below. I consider these advantages so essential that I must strongly indorse the top-down method, and I believe that, in course of time, it will be generally adopted by all packers who care for the keeping qualities of their raisins. As to the time and expense required by these two methods, there is but very little difference. The top-down method is possibly a little slower and more expensive, but it is by far the better, and the difference in expense of packing is not great enough to be taken into consideration. LAYER RAISINS. _Sweating or Equalizing._--This is a process by which the overdried raisins are made to attract sufficient moisture from the underdried raisins in the same box or bunch, and whereby the overdried raisins are made moister, while the underdried ones become drier. Equalizing also moistens the stems sufficiently to prevent them from breaking when being handled. In our California climate, where the air is so dry, this equalizing process is an absolute necessity, and no first-class raisin pack can be produced without the raisins having first been equalized. The word “equalizing” is to be preferred to “sweating,” as the latter word may be misunderstood as meaning that a certain amount of heat is developed by storing the raisins. Heat is indeed necessary, but it should come from the outside air, not from the inside or from the raisins. If from the latter the raisins will be in a fair way to become spoiled. In the foregoing I have described the construction and workings of the sweathouse. It may be suggested that, if there is no sweathouse on the vineyard, a large sail or canvas may be used as a substitute. The latter is simply thrown over the boxes where they are piled out-of-doors, and answers to some degree in keeping the raisins moist. But as this is only a substitute, I shall not dwell longer on its usefulness. It may, however, be said in favor of this appliance, that it is used by one of our largest packers, and by him considered as of equal value if not superior even to a regularly constructed equalizing house.