“curing.” They are an outgrowth from the late efforts of the French wine merchants to make genuine French wine out of anything that is sweet, and as they are immensely preferable to beets, potatoes and glucose, they will always be in demand. With the above definition of the “raisin” accepted, we can proceed to consider their different varieties, their names and derivations. The old designations of the different varieties were derived from the places where they were produced, without special reference to the grapes from which the raisins were made. Thus we had Malagas, Currants, Valencias, Denias, Turkish and Italian raisins. But since it has been found that the same kinds of raisins have been produced in very different localities, and that some localities can produce all the different kinds, a new division has been found necessary. Thus, disregarding the many various brands with which this and other markets are flooded, the following different varieties of raisins will be found the principal ones: _Currants_, _Muscatels_, _Dipped_ and _Sultana_. THE CURRANT. The _currant_ is one of the very oldest raisins known. As early as 75 A. D. Pliny speaks of the fine grapes grown in Greece, the berry being thin-skinned, juicy and sweet, and the bunch being exceedingly small. This, then, must be the currant of later times. After this first mention of this grape, the same drops out of history for ten centuries, and the name currant is first to be identified with raisins de Corauntz, or rather, “reysyns de _Corauntzs_” as late as 1334. As early as the eleventh century, a lively traffic in this kind of raisins had taken place between the Greek producers, the _Venetians_ and other of the Mediterranean merchant nations. In 1334 we find them called “corauntz;” in 1435, “corent;” and old MS. of the Grocers’ Company in London, speaks of “x butts and vi roundelletts of resins of Corent.” Thus spelled, the name was used for years. In 1463 “reysonys of Corawnce” were three pence per pound, and in 1512 the Duke of Northumberland paid two pence per pound for rasyns of Corens. In 1554 the name had changed to currans, and the Stationers’ Company provided for a banquet “5 punde of currans at one shilling and eight pence.” In 1558 the same company provided for “6 punde of currance for 2 shillings.” In 1578 we find in Lytes’ translation of Dodoens’s “Herbal,” in the description of different varieties of vines, that “Small raysens, commonly called Corantes, but more rightly raysens of Corinthe. The fruit is called in the shoppes of the countrie,[1] passulae de Corinthe; in French, raisins de Corinthe; in base Almaigne (Dutch) Corinthea; in English, Currantes, and small raysens of Corynthe.” Here, then, is indicated for the first time that the true and correct name should be “raisins of Corinth.” But we need not follow this evolution any longer; there can be no possible doubt that the name _currant_, the one now accepted for this class of raisins,