At the end of from ten days to three weeks, the equalizing process should be over, and the layers ready for further packing. When the boxes are removed, it will be found that the majority of those raisins which had been too moist or underdried have dried sufficiently, while on the contrary the overdried raisins, as well as the formerly brittle stems, will have acquired sufficient moisture to enable the packer to manipulate them without risk of breaking the bunches. The raisins should be pliable, and stand moderate pressure without cracking or breaking. But while equalizing is an important operation, and one which we cannot dispense with, it is always to the grower’s interest to so dry his raisins previously that they will require as little equalizing as possible, as even the most carefully sweated raisins which have once been overdried will never afterwards equal those which were at once properly dried in the field. The overdried raisins will always have a tougher skin and be inferior in color; but on the other hand they will keep better than raisins which have been dried less. _Grading and Weighing._--The next step after the raisins have been equalized is to remove them to the grading tables. This should not be done by dumping the contents of a sweatbox on the table, as in this way but very few of the real choice bunches are saved for the packer. If, however, the raisins have been placed carelessly in the boxes, without sufficient or perhaps without any manilla papers between the layers, the only way is to dump out the contents. By first placing the sweatbox on the long side, and then turning it over, the raisins are but slightly disturbed. But to get these out afterwards from the chunk is the great difficulty, and many bunches must necessarily be broken. If, again, the raisins have been carefully handled and consigned to the sweatboxes, with four papers in every box, not counting in the top cover, the care and handling of the sweatboxes will be much simplified. The sweatbox is then placed alongside of the grading table, and each layer with its paper is lifted out carefully, and placed on the table. The assorting is now to begin. The bunches are taken up one by one, all inferior berries are clipped out, all soft ones are separated and placed in a box by themselves to be further dried. As each bunch is examined and cleaned, it is put in one of the weighing trays resting on small scales at either end of the table, and, when the scales indicate that five pounds of raisins are in the tray, the latter is removed to the packing table.