_Packing Layers, Top-up Method._--As with packing the loose raisins, there are two methods, the top up and the top down. The top-up method can be as little recommended in this case as in the former, but as it is used by many of the packers I will here describe it: The trays containing the five-pound layers are placed in front of the packer on the packing table, so as to be within easy reach of the packer. The trays or frames with the sliding bottom are now used. The first move is to place one of the inner paper wrappers in the tray, and next the layers are placed in the frame as carefully as possible. There are two ways in vogue in which this is done. One of them is to crowd the raisins to one side,--“bunch” them, so to say, beginning at one end of the tray and gradually working towards the other end. This is the _wrong_ way, which I am sorry to say is used by very many packers, who desire speed above everything, thus sacrificing care and quality and even appearance. Raisins packed this way point their ends upwards in a slanting way, which not only detracts from their appearance, but causes them to get entangled in each other. Such bunches when pressed will generally break, and, when lifted out of the box afterwards, will be very different from what they were when they were placed there in the first instance. The raisins, whatever method is used, should always be placed flat on the bottom of the tray. Care should be taken to arrange them so that they will fit, and only _very_ few broken bunches should be allowed to fill unoccupied corners or spaces in the box. It is better even to leave such spaces empty than to tear up good bunches in order to get the small quantities needed, or in using inferior berries to fill up the holes. [Illustration: Riverside, Showing Orange Orchards and Raisin Vineyards.]