When at last the tray is full, and all the five pounds of raisins from the weighing tray are in, the upper surface should be smooth so as to require as little pressure as possible. When full the trays are taken to the press and stored on a side table until actually used. The presses are generally arranged for four trays. These are now placed under the press, a follower is placed on the top of every tray, and only sufficient pressure applied. Frequently too much pressure is used, and the raisins are flattened out to their greatest possible extent, many even crushed and so broken that the juice runs out. All such crushed raisins will sugar in a few months, and the whole box containing them will spoil and deteriorate in value. If, again, the raisins have been properly pressed, they will keep for months or even years. After the trays have been sufficiently pressed, which generally is accomplished in one minute’s time, the pressure is released, the follower removed, the folders turned over the raisins, and the trays removed to the boxing table, on which they may be allowed to accumulate until the boxer is ready to fill his boxes. On this table the final packing or “making up” of a box is done. It takes four of these five-pound frames to fill one whole box. Each tray is in its turn placed over a box, the sliding bottom is quickly removed, and the five-pound layer drops down in the box undisturbed. Every fourth frame should, in addition to the common paper wrapper, have labels and fancy paper pasted on the folders, or, as is sometimes done, an extra fancy folder or wrapper is placed on the third layer, and on the top or inside of it the fourth layer is dropped. Each layer will thus be found in its own wrapper, but the upper layer will have two, the outside one of which is fancy. Fine layers should have a waxed paper immediately above the raisins, in order that the moisture or sugar from them may not spoil the labels. On the top of the waxed paper the chromo or label is placed. The box is now ready for nailing.