The dipping first in scalding water is of the greatest importance, both in washing off the dust of the grapes and in preparing them to receive the alkali wash with more effect. Since the hot-water process was introduced, the Valencia raisins have materially improved in quality. The grapes are never rinsed in cold water after being dipped, and it is more than likely that the lye prevents molding, as, according to A. B. Butler, dipped raisins are sometimes exposed to the rain for three weeks without being totally ruined. In California, our dipped and washed raisins spoil quickly if exposed to rain. The object of dipping is, of course, to slightly crack the skins so as to allow the water to readily evaporate. Dipped raisins dry sometimes in five days, while undipped raisins would require as many weeks. Efforts to produce sun-dried raisins without dipping them have repeatedly been made in Denia; but they are invariably spoiled by the rain, and lately two firms were ruined in their attempts to dispense with the dipping process. _Drying and Curing._--After the grapes have been properly dipped, the drying proceeds very quickly. The grapes are immediately spread on cane trays or _cañezos_, about six feet long by three or four feet wide. These cane trays are made of the common Italian reed or _Arundo donax_, which grows everywhere, even in California, and is here incorrectly known as bamboo. The trays are made either of split or of entire canes tied strongly together. These trays are placed flat on the ground, only leaving enough space around each one to allow the workmen free access to the tray on all sides. After having been exposed to the sun for three days, the grapes are turned, in order to dry evenly on both sides. On the fifth day, the raisins are turned again, and, if the weather has been favorable, many of the raisins are then ready to pack. A day or two after this, all the raisins are ready, and are collected and housed. If, again, the weather has been unfavorable, the drying is very much delayed. At the approach of rain, the mats or trays are taken up and piled on the top of each other, under sheds previously made. Every drying ground has stationary appliances for this purpose. These simply consist of poles stuck in the ground, and extending five or six feet above the same. Other cross-rafters or scantlings are nailed between the poles, thus forming rows of roofless sheds eight or nine feet wide, of greater or shorter length. Painted canvas, or simply mats or empty reed trays, are used as covers, under which the raisin trays are piled. Under and between each tray are placed five little cubes of wood, for the purpose of lifting the tray and preventing it from pressing too heavily on the grapes underneath.