Читать книгу The Raisin Industry - Gustavus A. Eisen - Страница 49

—The drying and curing of the currant grapes are done on drying grounds. These are simply leveled places covered with fresh cow dung, or cow dung first mixed with water into a paste. When this paste is dried, it presents a smooth surface, firm but elastic, and entirely free from smell. This kind of drying ground is considered the best kind. Inferior drying grounds are simply made of the cleared soil. The currants dried on the latter are always full of sand and dirt to an alarming extent, and bring an inferior price in the market. The bunches are turned several times until dry, when they are raked over with a wooden rake or broom, by which process the stalks are separated from the berries. The berries are now gathered, and the better qualities are winnowed in machines like our fanning-mills. The next step is to sweat the currants, which is simply done by piling them in air-tight rooms. The currants are here put in large piles, which by sweating and pressure become so hard and solid that, when removing the berries, a sharp spade is used for digging. The vintage begins in July in Zante; Cephalonia grapes ripen almost one week earlier.