After having sweated for several weeks the raisins are brought out to be assorted. We see several rows of oblong tables, each one with a border around like a deep and large tray, and with a hole at each end in which the loose raisins are pushed. It takes eighteen of these tables to receive the grapes to be assorted, and as it also takes six girls at each table, it is evident the work is one of great importance. Only girls are used, as boys and men could not as properly do the work. It takes a girl’s nimble fingers to handle the raisins, so that none break. They are also more patient, and are, in every way, suited for the work. As the raisins are being assorted, the different grades are clipped from the same bunches, and placed in different trays. Thus one and the same bunch may contain four different grades of raisins. Each one is separated at these tables, to make different brands of raisins. The trays, with five pounds of raisins each as they leave the graders, are placed in large piles on the floor, and are from there taken away at leisure, first to be packed and afterwards to the press. This is a department of its own. It takes great experience to press the raisins just so much, that they will look well, but not so much as to burst. A broken raisin will sugar and spoil, and would cause complaint and dissatisfaction. The public is constantly being educated as to what fine raisins are, and now wants only the best. Each tray is pressed, and it takes four trays to make up a box of twenty pounds. A tray is placed over the box, the sliding bottom is pulled out, and the whole cake of raisins with paper and all drop in the box below.