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This page intentionally left blank
Using MIS
David M. Kroenke
Randall J. Boyle

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Library of Congress Cataloging-in-Publication Data

Kroenke, David M.
Using MIS / David Kroenke, Randy Boyle.—9 Edition.
pages cm
Revised edition of the authors’ Using MIS, 2015.
ISBN 978-0-13-410678-6—ISBN 0-13-410678-4
1. Management information systems. I. Boyle, Randall. II. Title.
III. Title: Using management information systems.
HD30.213.K76 2017
658.4’038011—dc23
2015030057

10 9 8 7 6 5 4 3 2 1

ISBN 10: 0-13-410678-4

ISBN 13: 978-0-13-410678-6
 To C.J., Carter, and Charlotte
—David Kroenke

To Courtney, Noah, Fiona, and Layla

—Randy Boyle
Brief Contents
Describes how this course teaches four key
skills for business professionals. Defines MIS,
information systems, and information.
Describes characteristics, criteria for success,
Part 1: Why MIS? 1 and the primary purposes of collaboration.
Discusses components of collaboration IS and
1 The Importance of MIS 3 describes collaboration for communication
and content sharing. Illustrates use of Google
Drive, SharePoint, and other collaboration
2 Collaboration Information Systems 37 tools.
Describes reasons why organizations create
3 Strategy and Information Systems 83 and use information systems: to gain competi-
tive advantage, to solve problems, and to sup-
port decisions.
Describes the manager’s essentials of hard-
Part 2: Information Technology 113 ware and software technology. Discusses open
source, Web applications, mobile systems, and
BYOD policies.
4 Hardware, Software, and Mobile Systems 115 Explores database fundamentals, applica-
tions, modeling, and design. Discusses the
entity-relationship model. Explains the role
5 Database Processing 161 of Access and enterprise DBMS products.
Defines BigData and describes nonrelational
6 The Cloud 203 and NoSQL databases.
Explains why the cloud is the future. Describes
basic network technology that underlies the
cloud, how the cloud works, and how organiza-
Part 3: Using IS for Competitive Advantage 247 tions, including Falcon Security, can use the
cloud. Explains SOA and summarizes funda-
mental Web services standards.
7 Processes, Organizations, and Information Systems 249 Discusses workgroup, enterprise, and inter-
enterprise IS. Describes problems of informa-
tion silos and cross-organizational solutions.
8 Social Media Information Systems 291 Presents CRM, ERP, and EAI. Discusses ERP
vendors and implementation challenges.
9 Business Intelligence Systems 335 Describes components of social media IS
(SMIS) and explains how SMIS can contribute
to organizational strategy. Discusses the theory
of social capital and how revenue can be gen-
Part 4: Information Systems Management 383 erated using social media. Explains the ways
organizations can use ESN and manage the
risks of SMIS.
10 Information Systems Security 385 Describes business intelligence and knowledge
management, including reporting systems,
data mining, and social media-based knowl-
11 Information Systems Management 427
edge management systems.
Describes organizational response to infor-
12 Information Systems Development 455 mation security: security threats, policy, and
safeguards.
Describes the role, structure, and function of
The International Dimension 502 the IS department; the role of the CIO and CTO;
outsourcing; and related topics.
Application Exercises 520 Discusses the need for BPM and the BPM pro-
cess. Introduces BPMN. Differentiates between
Glossary 538 processes and information systems. Presents
SDLC stages. Describes agile technologies and
Index 555 scrum and discusses their advantages over the
SDLC.
 ConTenTS

Part 1: Why MIS?

1: The IMPorTanCe of MIS 3

Q1-1 Why Is Introduction to MIS the Most Important Class in the

Business School? 5
The Digital Revolution 5
Evolving Capabilities 6
Moore’s Law 6
Metcalfe’s Law 7
Other Forces Pushing Digital Change 8
This Is the Most Important Class in the School of Business 8

Q1-2 How Will MIS Affect Me? 9

How Can I Attain Job Security? 9
How Can Intro to MIS Help You Learn Nonroutine Skills? 9
What Is the Bottom Line? 12

Q1-3 What Is MIS? 13

Components of an Information System 14
Management and Use of Information Systems 14
Achieving Strategies 15

Q1-4 How Can You Use the Five-Component Model? 16

The Most Important Component—You 16
All Components Must Work 16
• So What? Biggest IPO Ever: Alibaba 17
High-Tech Versus Low-Tech Information Systems 18
Understanding the Scope of New Information Systems 18
Components Ordered by Difficulty and Disruption 18

Q1-5 What Is Information? 19

Definitions Vary 19
Where Is Information? 19

Q1-6 What Are Necessary Data Characteristics? 20

Accurate 20
Timely 21
xii Contents

Relevant 21
Just Barely Sufficient 21
Worth Its Cost 21
• Ethics Guide: Ethics and Professional Responsibility 22

Q1-7 2026? 24
• Security Guide: Passwords and Password Etiquette 26
• Guide: Five-Component Careers 28
Case Study 1: zulily 33

2: CollaboraTIon InforMaTIon SySTeMS 37

Q2-1 What Are the Two Key Characteristics of Collaboration? 39

Importance of Effective Critical Feedback 40
Guidelines for Giving and Receiving Critical Feedback 40
Warning! 41

Q2-2 What Are Three Criteria for Successful Collaboration? 42

Successful Outcome 42
Growth in Team Capability 43
Meaningful and Satisfying Experience 43

Q2-3 What Are the Four Primary Purposes of Collaboration? 43

Becoming Informed 44
Making Decisions 44
Solving Problems 46
Managing Projects 46

Q2-4 What Are the Requirements for a Collaboration Information

System? 48
The Five Components of an IS for Collaboration 48
Primary Functions: Communication and Content Sharing 49

Q2-5 How Can You Use Collaboration Tools to Improve Team

Communication? 49

Q2-6 How Can You Use Collaboration Tools to Manage Shared

Content? 53
Shared Content with No Control 54
Shared Content with Version Management on Google Drive 55
• Ethics Guide: I Know What’s Better, Really 58
Shared Content with Version Control 60

Q2-7 How Can You Use Collaboration Tools to Manage Tasks? 62

Sharing a Task List on Google Drive 62
• So What? Augmented Collaboration 63
Sharing a Task List Using Microsoft SharePoint 64
 Contents xiii

Q2-8 Which Collaboration IS is Right for Your Team? 66

Three Sets of Collaboration Tools 66
Choosing the Set for Your Team 67
Don’t Forget Procedures and People! 68

Q2-9 2026? 69
• Security Guide: Evolving Security 70
• Guide: Egocentric Versus Empathetic Thinking 72
Case Study 2: Eating Our Own Dog Food 76

3: STraTeGy and InforMaTIon SySTeMS 83

Q3-1 How Does Organizational Strategy Determine Information

Systems Structure? 85

Q3-2 What Five Forces Determine Industry Structure? 86

Q3-3 How Does Analysis of Industry Structure Determine Competitive

Strategy? 87
• Ethics Guide: Yikes! Bikes 88

Q3-4 How Does Competitive Strategy Determine Value Chain

Structure? 90
Primary Activities in the Value Chain 90
Support Activities in the Value Chain 91
Value Chain Linkages 91

Q3-5 How Do Business Processes Generate Value? 92

Q3-6 How Does Competitive Strategy Determine Business Processes

and the Structure of Information Systems? 94

Q3-7 How Do Information Systems Provide Competitive

Advantages? 95
Competitive Advantage via Products 95
• So What? Driving Strategy 96
Competitive Advantage via Business Processes 97
How Does an Actual Company Use IS to Create Competitive Advantages? 98
How Does This System Create a Competitive Advantage? 100

Q3-8 2026? 101

• Security Guide: Hacking Smart Things 102
• Guide: Your Personal Competitive Advantage 104
Case Study 3: The Amazon of Innovation 108
xiv Contents

Part 2: Information Technology

4: hardWare, SofTWare, and MobIle

SySTeMS 115

Q4-1 What Do Business Professionals Need to Know About Computer

Hardware? 117
Hardware Components 118
Types of Hardware 118
Computer Data 119

Q4-2 How Can New Hardware Affect Competitive Strategies? 121

Internet of Things 121
Self-driving Cars 123
3D Printing 125

Q4-3 What Do Business Professionals Need to Know About Software? 127

What Are the Major Operating Systems? 127
Virtualization 130
Own Versus License 132
What Types of Applications Exist, and How Do Organizations Obtain Them? 132
What Is Firmware? 133

Q4-4 Is Open Source Software a Viable Alternative? 134

Why Do Programmers Volunteer Their Services? 134
How Does Open Source Work? 134
• So What? New from CES 2015 135
So, Is Open Source Viable? 137

Q4-5 What Are the Differences Between Native and Web Applications? 137
Developing Native Applications 137
Developing Web Applications 138
Which Is Better? 140

Q4-6 Why Are Mobile Systems Increasingly Important? 140

• Ethics Guide: Free Apps for Data 142
Hardware 144
Software 144
Data 145
Procedures 145
People 145

Q4-7 What Are the Challenges of Personal Mobile Devices at Work? 146
Advantages and Disadvantages of Employee Use of Mobile Systems at Work 146
Survey of Organizational BYOD Policy 147

Q4-8 2026? 148

• Security Guide: Anatomy of a Heartbleed 150
• Guide: Keeping Up to Speed 152
Case Study 4: The Apple of Your i 157
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 Contents xv

5: daTabaSe ProCeSSInG 161

Q5-1 What Is the Purpose of a Database? 163

Q5-2 What Is a Database? 165

Relationships Among Rows 166
Metadata 167
• Ethics Guide: Querying Inequality? 168

Q5-3 What Is a Database Management System (DBMS)? 170

• So What? Not What the Data Says . . . 171

Q5-4 How Do Database Applications Make Databases More

Useful? 172
Traditional Forms, Queries, Reports, and Applications 174
Browser Forms, Reports, Queries, and Applications 175
Multi-user Processing 177

Q5-5 How Are Data Models Used for Database Development? 178
What Is the Entity-Relationship Data Model? 178

Q5-6 How Is a Data Model Transformed into a Database Design? 181

Normalization 182
Representing Relationships 183
Users’ Role in the Development of Databases 185

Q5-7 How Can Falcon Security Benefit from a Database System? 187

Q5-8 2026? 188

• Security Guide: Theft by SQL Injection 190
• Guide: Immanuel Kant, Data Modeler 192
Case Study 5: Searching for Pianos . . . 196

6: The CloUd 203

Q6-1 Why Is the Cloud the Future for Most Organizations? 205
What Is the Cloud? 205
Why Is the Cloud Preferred to In-House Hosting? 208
Why Now? 209
When Does the Cloud Not Make Sense? 209

Q6-2 What Network Technology Supports the Cloud? 209

• Ethics Guide: Cloudy Profit? 210
What Are the Components of a LAN? 212
Connecting Your LAN to the Internet 214

Q6-3 How Does the Cloud Work? 215

An Internet Example 215
Carriers and Net Neutrality 216
xvi Contents

Internet Addressing 216

Processing on a Web Server 218
Service-Oriented Architecture (SOA) 219
Protocols Supporting Web Services 222

Q6-4 How Do Organizations Use the Cloud? 225

Cloud Services from Cloud Vendors 225
Content Delivery Networks 226
Using Web Services Internally 227

Q6-5 How Can Falcon Security Use the Cloud? 227

SaaS Services at Falcon Security 227
PaaS Services at Falcon Security 228
IaaS Services at Falcon Security 228

Q6-6 How Can Organizations Use Cloud Services Securely? 229

Virtual Private Networks (VPNs) 229
Using a Private Cloud 230
Using a Virtual Private Cloud 231

Q6-7 2026? 232

• So What? Net Neutrality Enabled 233
• Security Guide: From Anthem to Anathema 236
• Guide: Is It Spying or Just Good Management? 238
Case Study 6: FinQloud Forever . . . Well, at Least for the Required
Interval . . . 243

Part 3: Using IS for Competitive

advantage

7: ProCeSSeS, orGanIzaTIonS, and

InforMaTIon SySTeMS 249

Q7-1 What Are the Basic Types of Processes? 251

How Do Structured Processes Differ from Dynamic Processes? 252
How Do Processes Vary by Organizational Scope? 252

Q7-2 How Can Information Systems Improve Process Quality? 255

How Can Processes Be Improved? 256
How Can Information Systems Improve Process Quality? 256

Q7-3 How Do Information Systems Eliminate the Problems of

Information Silos? 257
What Are the Problems of Information Silos? 257
How Do Organizations Solve the Problems of Information Silos? 259
An Enterprise System for Patient Discharge 259
 Contents xvii

Q7-4 How Do CRM, ERP, and EAI Support Enterprise Processes? 260
The Need for Business Process Engineering 260
Emergence of Enterprise Application Solutions 261
Customer Relationship Management (CRM) 261
Enterprise Resource Planning (ERP) 263
• So What? Workflow Problems 264
• Ethics Guide: Dialing for Dollars 266
Enterprise Application Integration (EAI) 269

Q7-5 What Are the Elements of an ERP System? 270

Hardware 271
ERP Application Programs 271
ERP Databases 271
Business Process Procedures 272
Training and Consulting 272
Industry-Specific Solutions 274
Which Companies Are the Major ERP Vendors? 274

Q7-6 What Are the Challenges of Implementing and Upgrading

Enterprise Information Systems? 275
Collaborative Management 275
Requirements Gaps 275
Transition Problems 276
Employee Resistance 276
New Technology 276

Q7-7 How Do Inter-enterprise IS Solve the Problems of Enterprise

Silos? 277

Q7-8 2026? 278

• Security Guide: One-Stop Shopping 280
• Guide: ERP and the Standard, Standard Blueprint 282
Case Study 7: A Tale of Two Interorganizational IS 288

8: SoCIal MedIa InforMaTIon SySTeMS 291

Q8-1 What Is a Social Media Information System (SMIS)? 294

Three SMIS Roles 294
SMIS Components 296

Q8-2 How Do SMIS Advance Organizational Strategy? 298

Social Media and the Sales and Marketing Activity 299
Social Media and Customer Service 300
Social Media and Inbound and Outbound Logistics 300
Social Media and Manufacturing and Operations 300
Social Media and Human Resources 301

Q8-3 How Do SMIS Increase Social Capital? 301

What Is the Value of Social Capital? 302
xviii Contents

How Do Social Networks Add Value to Businesses? 303

Using Social Networking to Increase the Number of Relationships 303
• So What? Facebook for Organizations . . . and Machines 304
Using Social Networks to Increase the Strength of Relationships 305
Using Social Networks to Connect to Those with More Resources 306

Q8-4 How Do (Some) Companies Earn Revenue from Social Media? 307
You Are the Product 307
Revenue Models for Social Media 308
Does Mobility Reduce Online Ad Revenue? 309
• Ethics Guide: Synthetic Friends 310

Q8-5 How Do Organizations Develop an Effective SMIS? 312

Step 1: Define Your Goals 313
Step 2: Identify Success Metrics 313
Step 3: Identify the Target Audience 314
Step 4: Define Your Value 314
Step 5: Make Personal Connections 315
Step 6: Gather and Analyze Data 315

Q8-6 What Is an Enterprise Social Network (ESN)? 315

Enterprise 2.0 316
Changing Communication 316
Deploying Successful Enterprise Social Networks 317

Q8-7 How Can Organizations Address SMIS Security Concerns? 318

Managing the Risk of Employee Communication 318
Managing the Risk of Inappropriate Content 319

Q8-8 2026? 321

• Security Guide: Digital Is Forever 324
• Guide: Developing Your Personal Brand 326
Case Study 8: Sedona Social 330

9: bUSIneSS InTellIGenCe SySTeMS 335

Q9-1 How Do Organizations Use Business Intelligence (BI) Systems? 337

How Do Organizations Use BI? 338
What Are Typical BI Applications? 339

Q9-2 What Are the Three Primary Activities in the BI Process? 340
Using Business Intelligence to Find Candidate Parts 341

Q9-3 How Do Organizations Use Data Warehouses and Data Marts to

Acquire Data? 346
Problems with Operational Data 347
Data Warehouses Versus Data Marts 349
• Ethics Guide: Unseen Cyberazzi 350

Q9-4 How Do Organizations Use Reporting Applications? 352

Basic Reporting Operations 352
 Contents xix

RFM Analysis 352

Online Analytical Processing (OLAP) 353

Q9-5 How Do Organizations Use Data Mining Applications? 356

Unsupervised Data Mining 356
Supervised Data Mining 357
Market-Basket Analysis 357
Decision Trees 359

Q9-6 How Do Organizations Use BigData Applications? 360

MapReduce 360
• So What? BI for Securities Trading? 361
Hadoop 362

Q9-7 What Is the Role of Knowledge Management Systems? 363

What Are Expert Systems? 364
What Are Content Management Systems? 365
What Are the Challenges of Content Management? 365
What Are Content Management Application Alternatives? 366
How Do Hyper-Social Organizations Manage Knowledge? 367
Hyper-Social KM Alternative Media 367
Resistance to Knowledge Sharing 368

Q9-8 What Are the Alternatives for Publishing BI? 368

Characteristics of BI Publishing Alternatives 368
What Are the Two Functions of a BI Server? 369

Q9-9 2026? 370

• Security Guide: Semantic Security 372
• Guide: Data Mining in the Real World 374
Case Study 9: Hadoop the Cookie Cutter 379

Part 4: Information Systems

Management

10: InforMaTIon SySTeMS SeCUrITy 385

Q10-1 What Is the Goal of Information Systems Security? 388

The IS Security Threat/Loss Scenario 388
What Are the Sources of Threats? 389
What Types of Security Loss Exist? 390
Goal of Information Systems Security 392

Q10-2 How Big Is the Computer Security Problem? 393

Q10-3 How Should You Respond to Security Threats? 394

Q10-4 How Should Organizations Respond to Security Threats? 396

• So What? New from Black Hat 2014 397
xx Contents

Q10-5 How Can Technical Safeguards Protect Against Security

Threats? 399
Identification and Authentication 399
• Ethics Guide: Securing Privacy 400
Single Sign-on for Multiple Systems 402
Encryption 402
Firewalls 403
Malware Protection 404
Design for Secure Applications 406

Q10-6 How Can Data Safeguards Protect Against Security Threats? 406

Q10-7 How Can Human Safeguards Protect Against Security

Threats? 407
Human Safeguards for Employees 407
Human Safeguards for Nonemployee Personnel 409
Account Administration 410
Systems Procedures 411
Security Monitoring 412

Q10-8 How Should Organizations Respond to Security Incidents? 413

Q10-9 2026? 414

• Security Guide: EMV to the Rescue 416
• Guide: Phishing for Credit Cards, Identifying Numbers, Bank Accounts 418
Case Study 10: Hitting the Target 422

11: InforMaTIon SySTeMS

ManaGeMenT 427

Q11-1 What Are the Functions and Organization of the IS

Department? 429
How Is the IS Department Organized? 430
Security Officers 431
What IS-Related Job Positions Exist? 431

Q11-2 How Do Organizations Plan the Use of IS? 433

Align Information Systems with Organizational Strategy 433
• So What? Managing the IS Department 434
Communicate IS Issues to the Executive Group 435
Develop Priorities and Enforce Them Within the IS Department 435
Sponsor the Steering Committee 435

Q11-3 What Are the Advantages and Disadvantages of

Outsourcing? 435
• Ethics Guide: Privacy Versus Productivity: The BYOD Dilemma? 436
Outsourcing Information Systems 438
International Outsourcing 439
What Are the Outsourcing Alternatives? 440
What Are the Risks of Outsourcing? 440
 Contents xxi

Q11-4 What Are Your User Rights and Responsibilities? 443

Your User Rights 443
Your User Responsibilities 444

Q11-5 2026? 444

• Security Guide: Selling Privacy 446
• Guide: Is Outsourcing Fool’s Gold? 448
Case Study 11: iApp$$$$ 4 U 452

12: InforMaTIon SySTeMS

develoPMenT 455

Q12-1 How Are Business Processes, IS, and Applications

Developed? 457
How Do Business Processes, Information Systems, and Applications Differ and
Relate? 458
Which Development Processes Are Used for Which? 459

Q12-2 How Do Organizations Use Business Process Management

(BPM)? 460
Why Do Processes Need Management? 461
What Are BPM Activities? 462

Q12-3 How Is Business Process Modeling Notation (BPMN) Used to

Model Processes? 463
Need for Standard for Business Processing Notation 464
Documenting the As-Is Business Order Process 465

Q12-4 What Are the Phases in the Systems Development Life

Cycle (SDLC)? 467
Define the System 468
• Ethics Guide: Estimation Ethics 470
Determine Requirements 472
Design System Components 474
System Implementation 474
Maintain System 476

Q12-5 What Are the Keys for Successful SDLC Projects? 477
Create a Work Breakdown Structure 477
Estimate Time and Costs 477
Create a Project Plan 478
Adjust Plan via Trade-offs 480
Manage Development Challenges 481

Q12-6 How Can Scrum Overcome the Problems of the SDLC? 483
What Are the Principles of Agile Development Methodologies? 483
• So What? Using This Knowledge for Your Number-One Priority 484
What Is the Scrum Process? 485
How Do Requirements Drive the Scrum Process? 487
xxii Contents

Q12-7 2026? 489

• Security Guide: Psst. There’s Another Way, You Know . . . 492
• Guide: The Final, Final Word 494
Case Study 12: When Will We Learn? 499

The International Dimension 502

Application Exercises 520
Glossary 538
Index 555
PrefaCe

In Chapter 1, we claim that MIS is the most important class in the business curriculum. That’s a
bold statement, and every year we ask whether it remains true. Is there any discipline having a
greater impact on contemporary business and government than IS? We continue to doubt there
is. Every year brings important new technology to organizations, and many of these organizations
respond by creating innovative applications that increase productivity and otherwise help them
accomplish their strategies.
Over the past year, we’ve seen the largest IPO in history ($25 billion) come from e-commerce
giant Alibaba. Amazon revealed that it’s using an army of Kiva robots to increase productivity in
its fulfillment centers by 50 percent. And we’ve seen an unprecedented flurry of IoT smart devices
aimed at personal, home, and automobile automation services hit the market. It seems like every
industry is running full tilt toward the smart door. Technology is fundamentally changing the
way organizations operate. It’s forcing them to be more productive, innovative, and adaptable.
Even innovations that we’ve known about for several years took big leaps forward this year.
MakerBot made huge strides in 3D printing by introducing new composite filaments that can
print materials that look just like wood, metal, and stone—not just plastics. Mercedes-Benz was
the hit of CES 2015 when it debuted its new driverless F 015 car with saloon-style doors, complete
touch-screen interface, and front-room seating. And Google announced it was deploying 25 of its
driverless cars around Mountain View, California, starting in summer 2015.
Large-scale data breaches were a major problem again this year. eBay, Home Depot, JP
Morgan Chase, and Anthem all suffered enormous data losses. Sony Pictures lost more than 100
TB of confidential corporate data, and Apple lost hundreds of explicit celebrity photos to hackers.
And these are just a fraction of the total number of organizations affected this year.
In addition, normal revisions were needed to address emergent technologies such as cloud-
based services, mobile devices, innovative IS-based business models like that at zulily, changes in
organizations’ use of social media, and so on.
More sophisticated and demanding users push organizations into a rapidly changing future—
one that requires continual adjustments in business planning. To participate, our graduates need
to know how to apply emerging technologies to better achieve their organizations’ strategies.
Knowledge of MIS is critical. And this pace continues to remind us of Carrie Fisher’s statement
“The problem with instantaneous gratification is that it’s just not fast enough.”

Why This Ninth Edition?

The changes in this ninth edition are listed in Table 1. Substantial changes were made in Chapter 1
to strengthen the argument that MIS is the most important course in the business curriculum. The
chapter now looks at the Digital Revolution and the exponential change happening to technology. It
discusses how digital devices are changing due to increased processing power (Moore’s Law), connec-
tivity (Metcalfe’s Law), network speed (Nielsen’s Law), and storage capacity (Kryder’s Law). It then
gives examples of how new technology creates entirely new types of businesses and forces existing
businesses to change the way they operate.
Chapter 1 also includes new salary data projections from the Bureau of Labor Statistics
through 2022. These salary projections cover pay ranges for typical information systems jobs,
general business occupations, and managerial-level positions.
xxiii
xxiv Preface

Table 1: ChanGeS In The nInTh edITIon

Chapter Change Chapter Change
1 New Falcon Security Part 1 introduction 6 Added discussion of new net neutrality regulations
1 New Falcon Security chapter introduction 6 Added discussion about personal area networks
1 New So What? Feature: Biggest IPO Ever: Alibaba (PANs) and Bluetooth

1 Updated industry statistics throughout the chapter 6 Updated statistics and AWS offerings

1 New Q1-1 covering the Information Age, Digital 7 Updated ERP vendor rankings and comments
Revolution, and power of exponential change 7 Added new technology as a fifth implementation
1 New discussion about the forces pushing digital challenge
change: Bell’s Law, Moore’s Law, Metcalfe’s Law, 7 Added discussion of the effect of mobility, security
Nielsen’s Law, and Kryder’s Law threats, and the Internet of Things on enterprise
1 New Q1-2 looking at the way changes in technology applications in a new 2026? discussion
will affect student’s future job security 8 New Ethics Guide: Synthetic Friends
1 New statistics about projected technology job 8 New Security Guide: Digital Is Forever
growth from BLS 8 New discussion about the use of social media in
1 Combined discussion about MIS, IS, and IT recruiting
1 Updated 2026? discussion in Q1-7 8 Expanded discussion of social capital using a
2 New Falcon Security chapter introduction YouTube channels example

2 New So What? Feature: Augmented Collaboration 8 Expanded discussion of mobile ad spending

2 New Security Guide: Evolving Security 8 Updated social media statistics throughout the
chapter
2 Updated terms Microsoft Lync to Skype for
Business, Google Grid to Google Drive, Microsoft 9 Included latest CEO surveys on the importance
Web Apps to Microsoft Office Online, SkyDrive to of BI
OneDrive, Hotmail to Outlook.com 9 Replaced predictive policing example with reporting
2 Updated instructions and images for Google Drive application in medicine

3 New Falcon Security chapter introduction 9 Updated parts analysis example to remove AllRoad
Parts and keep the example anonymous
3 New So What? Feature: Driving Strategy
9 New So What? exercise about BI for securities
3 New Security Guide: Hacking Smart Things trading
3 New five forces, value chain, and business process 9 Updated Web trends, HD Insight description, and
examples using Falcon Security 2026? discussion
3 Updated statistics in the chapter and Amazon case 10 New So What? Feature: New from Black Hat 2014
study
10 New Security Guide: EMV to the Rescue
4 New Falcon Security chapter introduction
10 New discussion of notable APTs
4 New So What? Feature: New from CES 2015
10 Updated security statistics and figures throughout
4 New Ethics Guide: Free Apps for Data the chapter
4 Updated industry statistics throughout 10 New discussion of ransomware
4 New discussion about augmented reality hardware 10 New discussion of recent large-scale data breaches
4 Updated developments in 3D printing, self-driving 11 New Security Guide: Selling Privacy
cars, and IoT
11 New Ethics Guide: Privacy Versus Productivity: The
4 Updated terms Internet Explorer to Edge, Windows BYOD Dilemma
8 to Windows 10
11 Updated IS jobs, descriptions, and salary data
5 New Falcon Security chapter introduction
12 New So What? Feature: Using This Knowledge for
5 New justification for learning database technology Your Number-One Priority
5 Updated E-R notation for minimum cardinality to 12 Revised 2026? discussion
conform to contemporary usage
Appl Ex New exercise using open source software
5 New Q5-7 about the possibility of Falcon Security (LibreOffice)
maintaining video metadata in a database
Appl Ex New exercise using software to compress and
5 New discussion of NewSQL and in-memory DBMS encrypt files (7-Zip)
5 New Collaboration Exercise International New discussion of localization using IBM’s Watson
6 New Falcon Security chapter introduction Dimension
6 New So What? Feature: Net Neutrality Enabled International Expanded discussion of EU’s “right to be forgotten”
Dimension law
6 New Security Guide: From Anthem to Anathema
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balanced a horizontal beam with a double motion. It can be raised and
lowered at either end, or swung to the left or right with ease. On one end of
the beam is a hook on which to hang the grape bucket. On the other side of
the trough is a rough assorting table. Two or more buckets are needed.
These buckets are common galvanized-iron buckets, perforated thickly with
holes, the latter not large enough to let any loose grapes through. In the
kettle is kept constantly boiling a solution of water and potash. Soda is not
suitable. The very best potash should be used in the proportion of about
one pound to twelve gallons of water. The ripe grapes are now brought to
the table and emptied in the buckets. A bucket is then hung on the beam,
the latter swung and the bucket for a second lowered first in the pure water
and then in the boiling potash; but it is immediately withdrawn and
immersed in the water-trough. When rinsed for a few seconds, the grapes
are taken out and spread on common raisin trays. If the weather is warm,
the trays are stacked one on top of the other, and the grapes thus prepared
are dried in the shade.
The rinsing of the fruit before drying is of great importance, and by far
not sufficiently understood. In Valencia the finest raisins are treated that
way and thoroughly rinsed before being dipped in the lye. But nowhere in
Spain are the grapes rinsed in water afterwards, and it is yet an undecided
question if this rinsing improves or injures the raisins. It is certain that the
washing cleanses the berries, as the water in the kettle is sometimes dark
and dirty; but if it is an advantage to deprive the berries of the lye which
more or less sticks to them is very doubtful. It is well known here that lye-
dipped raisins are apt to mold if the rains set in while the drying lasts, while
we are told that in Spain the dipped raisins do not spoil even if subjected to
several showers of rain. From this it will seem as if rinsing after dipping is
not necessary or perhaps even injurious, but that, on the contrary, rinsing
before dipping is of the utmost importance. It may be possible that the lye
which adheres to the grapes will, in a great measure, prevent them from
molding.
In Spain no olive oil is used for mixing in the lye, and it is not likely that
the oil process will come in vogue in California until it is fully demonstrated
that it not only greatly improves the grapes, but that it also enables the
grower to realize a correspondingly better price for his raisins. Those who
care to experiment with it cannot do better than to follow the practice as it
is used in Smyrna, for a full account of which we beg to refer to the article
under that heading. We might here only point out that the oil-dipped raisins
of Smyrna bring many times the price of the lye-dipped raisins of Valencia.
The arrangement of dipping, kettles, etc., may, of course, be greatly varied.
Steam may be used for heating the lye and the rinsing water, if it is desired
to keep the latter hot, and regular trays might be used to hold the grapes,
instead of the buckets referred to above. Every grower will no doubt vary
these appliances to suit his own fancy, and improve upon the methods of
others. As an example of the devices used by another grower, we here
reproduce the following from an essay on bleaching raisin grapes, compiled
by the chief viticultural officer, and especially referring to the system used
by Mr. Byron Jackson: “Mr. Jackson places the grapes on a tray made with a
frame of iron, which is covered with wire gauze with a quarter-inch mesh.
The frame projects upwards on the sides to prevent the fruit floating off
while in the dip, and is made to receive, as a cover, the wooden tray on
which the fruit goes to the dryer. When dipped and rinsed, the wooden tray
is placed over the dipping tray, and two men transfer the fruit by turning
over the two.”
The length of time required for dipping can only be ascertained by
experience, and must differ with the strength of the lye, with the heat of the
solution, and with the thickness of the skin of the grapes. Thus in different
localities the strength of the lye and the length of immersion must always be
different, and may even differ from year to year. When properly dipped, the
skin of the grapes must show some very minute cracks, similar to cracks in
glass which has been heated and suddenly immersed in or sprinkled with
ice-cold water. Deep cracks are not desirable, as they will cause the juice of
the pulp to leak out, after which the raisins will sugar. In Valencia the grapes
used for dipping are the various varieties of Muscats, while in Smyrna both
Muscats and Sultanas are used. Corinths are never dipped, as they dry
readily and make superior raisins without this process.
Drying and Curing.—After the grapes are dipped, they must be
immediately dried either in the sun, or in sun and shade alternately, or
entirely in the shade. According to the circumstances attending the drying of
the grapes, the color of the raisins becomes more or less red or yellow,
transparent or opaque. The most perfect amber color is attained in the
shade, while in the sun the color rapidly changes to reddish, a less desirable
color in dipped raisins. The more favorable is the weather for drying, the
choicer will be the raisins, and the better their color. If the sun is very warm
and the chances are otherwise favorable for drying, the trays should be
exposed to the sun only long enough to have their dip thoroughly
evaporated, and for this purpose one day in the sun may suffice. After this
the stacking of the trays is advisable, and only occasionally may the trays be
spread if the drying does not proceed rapidly enough. Such shade-dried
dipped raisins will assume a beautiful amber-yellow color, and bring several
cents more than those exposed to very warm sun. If, however, the weather
is not very warm, the grapes must be dried in the sun, and the grower has
then to be satisfied with the color that nature will give to his raisins. Dipped
raisins do not necessarily require turning, as they generally dry well anyhow
in from four to six days in fair weather. For this class of raisins dryers are
very useful to help finish the drying. Such dryers must be almost air-tight,
as sandstorms would invariably spoil the raisins, which, on account of their
stickiness, are almost impossible to afterwards cleanse. Dipped raisins
should always be dried on their trays, and on special drying grounds, which
should be so constructed that no sand can blow on them, or at least so
arranged that in case of rain the sand from the ground will not be splashed
over the trays. In California we have at present no such drying-floors, but it
will pay any one who intends dipping his grapes to construct them either of
bricks, bituminous rock or lumber.
Stemming, Grading and Packing.—Dipped raisins should be stemmed
when well dried, and then graded in two grades. The proper receptacles for
them are either sacks lined with paper, or twenty-pound boxes, in which
they may be packed without fancy paper, or in the same way as prunes or
other dried fruit. So far no uniform method of packing such raisins has been
adopted in this State.
As to the usefulness and future of dipped raisins, not much can be said at
present. Our importations of Valencia raisins, which are mostly dipped, are
considerable, and as long as this class of cooking raisins is in demand, there
is no good reason why we should not compete and endeavor to supply the
demand. We can produce them as well as Spain can, and the only reason
why we have not competed with Spain so far is that sun-dried raisins are so
readily produced here, that it has not been to our advantage to produce
anything else. There are, however, many places in our State which will grow
Muscatel grapes of good quality, but with too thick skins to make them
proper for sun-dried raisins. For all such localities the dipping process is to
be recommended, as it will enable the growers to produce marketable
raisins, and to profitably supply the demand for this variety of raisins now
imported to this country from abroad. In localities with early and copious fall
rains, the dipping process will enable the growers to finish quickly before
the rains set in. California dipped second-crop Muscatels and Sultanas have
brought as high as seven cents per pound wholesale.
 THE PACKING-HOUSE.

BUILDINGS AND MECHANICAL APPLIANCES.

The Packing-house.—The packing-house should be large and airy and,
whether it is made of lumber, brick or adobe, it should in preference to
anything else be large. Room is needed at every operation in the packing-
house, and it is hardly possible to get too much of it. So far no very large
and perfect buildings for packing-houses have ever been erected in
California; the raisin industry is too young for that, and even the best of our
buildings are only temporary ones. It is here not possible nor desirable to
give any instructions how to build and arrange a raisin packing-house, as
every packer will have his own ideas and his own necessities in this respect,
and not two packers would build alike. All we can do here is to refer to what
is needed in a general way, in order that the reader will get some
preliminary ideas of what he will require when his raisin vineyard comes in
bearing.
The packing-house should contain the following apartments: First, the
general packing-room, in which the raisins are assorted and packed. Then
the sweating-house or equalizing room, in which the boxes are stored for
several weeks in order to equalize the moisture in the raisins. Then the
stemming-room, in which the stemming and grading of the loose raisins is
carried on. Then we have the weighing room, where the raisins are received
from the field, and where they are weighed when this is required. There
should also be an office and a pasting room, where the labels are pasted on
the lining paper, and finally there should be plenty of veranda or shed room
all around the building, where boxes of all kinds can be received and
temporarily stored, either before the raisins are packed, or afterwards when
they are ready to be shipped. We might also wish to have a room for a box
factory, where boxes of all kinds are nailed up. This can in our climate best
be done in the shed or under the veranda. The packing-house proper should
be as large as all the other rooms together. It can hardly be made too large,
as during the lively packing season hundreds of hands will here be busy,
each one with his special work. The floor of the packing-house should be of
matched lumber, and slanting towards the center, along which should run a
small gutter. Any other material, such as cement, may also be used, the only
object in view being that the floor can be washed from time to time and the
dirt carried off through the gutter as readily as possible. The packing-room
should have places for long narrow tables, at which the packing and
assorting is done, and these tables can most conveniently be run the whole
length of the room. At one end there should be room for the presses and
the nailing tables, as well as storage room for empty and full boxes.
The Sweating-house.—The sweating-house or sweating-room should
immediately adjoin the packing-room. It should be built either of matched
lumber or of brick or adobe, in order that the temperature may be kept
tolerably even and the moisture confined if necessary. The sweating-room in
the Fresno Raisin and Fruit Packing Co’s house in Fresno is large enough to
contain 40 tons of raisins at one time, and is about 50 feet square, while the
sweating-room on the Forsyth vineyard measures about 35 feet by 50 feet,
and is built of brick in two stories, the lower one of which is used for raisins,
the upper one for storage. For those who wish figures, we might state as
examples of buildings, that the Forsyth packing-house, which also contains
a sweating-room but not a stemming-room, is 120 feet by 35 feet, and
contains besides a small platform outside for the reception of boxes, etc.
The Fresno Raisin and Fruit Packing Co’s building is about 150 feet by 75
feet.
 Raisin Stemmer and Grader.

The Stemmer and Grader.—This large machine is a California invention.

The principle on which it works is that the dry stems are separated by
revolving the raisins rapidly in a drum made of perforated galvanized iron or
of strong galvanized wire. After the stems are separated, the raisins fall
together on screens of wire with various size meshes, through which the
smaller berries are separated from the larger berries, while the refuse and
broken stems are blown away by a fan. The most perfect stemmer and
grader is the one on the Butler vineyard. The raisins are first dumped into a
hopper below the floor, and from there they are run automatically on a belt
to the top of the stemmer, where they enter the drum. From the drum they
fall on the separating screens, which grade them in three grades, each one
falling in a box of its own. Somewhat similar stemmers are seen in all the
large vineyards, all run by steam and large enough to stem and grade from
forty to sixty tons of raisins a day. There is considerable difference as to the
ingenuity with which these stemmers are built, some requiring many more
hands to run them than others. The Butler stemmer requires, part of the
time, only one man for its successful running. The Forsyth stemmer stands
under a shed in the open air, apart from the packing-house, in order that
the dust may be freely carried away. The smaller vineyards have stemmers
run by hand, and have separate graders also run by hand, large enough to
stem and grade from five to eight tons of raisins per day.

Raisin Lever Press.

The Presses.—These are of two kinds, screw presses and lever presses.
The screw press is much preferable (at least until the lever press may be
perfected), as with it we can gauge the pressure given the raisins. The only
press of this kind is found on the Raisina vineyard of T. C. White. The press
that is generally adopted, and the one that is most handy, is the lever press,
which is so constructed that four boxes of raisins can be kept in the press at
one time, or until the last box or part of a box is ready. By a pressure with
the foot, the levers are released and the boxes freed from the pressure.
While this press is exceedingly handy and quickly worked, the pressure
cannot readily be gauged, and the raisins are apt to be injured by too heavy
pressure. But it is likely that improvements will soon be made which will
remedy this defect.
 Boxes and Cartoons.—The California raisin boxes are of three kinds,—
whole boxes of twenty pounds, halves of ten pounds and quarters of five
pounds. The wholes and the quarters are those most used, while the halves
are seldom used or required. The cartoons are made of paper and contain
two and one-half pounds of raisins each. The following are the
measurements of raisin boxes and cartoons, and of the lumber required for
making them. Twenty-pound box: 9 x 18 x 43⁄4 inches. Ten-pound box: 9 x
18 x 23⁄8 inches. Five-pound box: 9 x 18 x 13⁄16 inches. The foregoing are
inside measurements. The tops and bottoms are one-quarter inch thick,
191⁄2 inches long and 93⁄4 inches wide. The sides of the twenty-pound box
are 191⁄2 inches long, 43⁄4 inches wide and three-eighths inches thick. The
ends of a twenty-pound box are 9 inches long, 43⁄4 inches wide and three-
fourths of an inch thick. The sides of the ten-pound box are 191⁄2 inches
long, three-eighths of an inch thick and 23⁄8 inches wide. The ends of a ten-
pound box are 9 inches long, three-fourths of an inch thick and 23⁄8 inches
wide. The sides of a five-pound box are 191⁄2 inches long, three-eighths of
an inch thick and 13⁄16 inches wide. The two and one-half pound cartoon is
five inches wide, ten inches long and one and one-half inches deep.
Packing Frames or Packing Trays.—These are of two kinds, according to
the method of packing. For the top-up method, wooden frames large
enough to hold five pounds of raisins are used. In length and width these
frames correspond with the raisin box, but in height they are only one-third
of a whole box, or about one and one-half inches. The bottom is a sliding
one, and can be pulled out broadwise. The frame is first lined on the inside
with the necessary paper, and then five pounds of raisins are placed in the
paper. A follower or block of wood, large enough to fill the form or frame, is
then placed on top, the frame is placed over an empty box, the sliding
bottom quickly withdrawn, and the whole contents fall in the box below
undisturbed. For the top-down method, frames of galvanized iron are used,
slightly deeper than the former, but the bottom is a drop-bottom, resting on
a flange, instead of a sliding bottom, as in the former tray. A loose plate of
zinc is placed on top of the frame, the latter is inverted and placed over the
box, and the zinc plate quickly withdrawn, when the contents covered by
the loose drop-bottom (or by the facing-plate) fall into the raisin box.
Facing-plate.—This useful tool was invented by T. C. White. It consists of
a brass plate large enough to fit readily into the bottom of the raisin box. In
this plate are arranged small cavities, each one wide enough to hold a large
raisin. For large boxes the plate is made to contain eleven raisins the short
way and eighteen the long way. The plate is first placed in the bottom of the
iron frame in place of the loose bottom. A raisin is placed in each cavity and
lightly pressed, and loose raisins are carefully filled in on the top. When this
frame is afterwards reversed and the raisins and the plate as follower are
received in the box, it will be found that the top layer has retained its
arrangement and is regularly faced. This facing-plate enables the packer to
face quickly and cheaply, but it can only be used when the top-down
method of packing is used. The standard plate is nine inches by eighteen
inches, and the plate for cartoons is five inches by ten inches, both made of
heavy brass.
Scales.—For weighing the quantity of raisins necessary for every layer,
scales must be found on every weighing table. Any ordinary grocery scales
which work with springs may be used. Generally one pair of such scales are
used at each end of the assorting table.
Labeling Press.—Of late every large packer labels his boxes before they
are nailed together. This is done by passing the shooks through a labeling
press, which prints under pressure the required label on each side or top,
the name, etc., appearing in concave type on their face. These presses are
run by machinery and work very rapidly.
Tables.—In the packing-house are tables of various kinds; they are
generally long and narrow, and about four feet wide. The assorting tables
should be furnished with square holes at intervals of five or six feet, so that
the loose raisins may be scraped through them into boxes below. The
assorting and weighing tables are furnished with a low flange or guard all
around, to prevent any raisins falling on the floor.
Bags and Bag-holders.—Two kinds of bags are used,—cotton sacks or jute
sacks. The former are white like flower sacks, the latter coarser and
brownish. In the former no paper linings are used, but in the latter a paper
bag is stitched, in order that the air may not penetrate and dry the raisins.
Both kinds of bags are used to an equal extent. The cotton sacks contain
either thirty or sixty pounds, while the jute sacks are made to contain an
average of eighty pounds each. Patented bag-holders are used everywhere
for holding the bags open while they are being filled.
Trucks.—For inside work, trucks very similar to those used in the vineyard
are now generally adopted. They are handled with ease, and for moving
boxes of various kinds are absolutely indispensable in the modern raisin
packing-house.
Trays for Weighing.—These are small, shallow boxes, made of zinc or tin,
and large enough to hold five pounds of raisins each. One short side of the
tray should be slanting outward in order that the raisins may fall out readily.
They are only used in weighing the raisins which are to go in each five-
pound layer in the whole boxes.
Followers.—These are wooden blocks of the size of a quarter box of
raisins, inside measurement. They should be lined with zinc on the flat
sides, in order that they may be washed readily, and also to prevent the
sugar of the raisins from adhering to them. They should be large enough to
just fit inside a box or frame, and are used to keep the raisins steady while
being changed from the frame to the box. They are also placed on top of
the raisin frames when they are being pressed.
Paper.—Several kinds of paper are used in the raisin business. Heavy
yellow manilla paper is used to place in the sweatboxes, one sheet between
every two layers of raisins. The paper should be heavy, and cut to fit the
box. Many growers use too short paper, which always has the inconvenience
of causing the raisins to mix and become entangled. Only one whole sheet
of paper should be used at a time; two short sheets will not answer, as, in
lifting out a layer of raisins, the assorter takes hold of the four corners of
the paper, and thus readily lifts out the raisin block. Lighter paper for lining
the raisin boxes is used, both for layers and loose. The paper generally used
is common book paper twenty-one by twenty-eight inches, and forty, fifty or
sixty pounds to the ream in quality. Previous to being used, this paper is cut
to fit the tray, a square piece being cut out of every corner. When placed in
the tray, the central part of the paper fits the bottom of the tray, while the
sides of the paper extend sufficiently over the sides of the tray to meet on
top when folded over the raisins. Waxed tissue paper should always be
placed on the top of the raisins in order to prevent the moisture from the
raisins injuring the colored and artistic labels.
Colored lithographs or chromos of various designs and qualities are used
for all raisins packed in boxes. When bought they come in three sizes. The
central label should be nearly the size of the face of the box. The top labels
are shorter pieces, almost as wide as the box, but only a few inches long.
They are previously pasted to the top flaps of the lining. The side labels are
twice as long as the face of the box, but not quite half as wide; they are
similarly pasted on the long side flaps of the lining. There is a great variety
of designs used, some of which are not appropriate. Whatever designs we
use, it will be to the advantage of every country not to imitate, but to use
labels characteristic of the country and locality where the raisins are made.
Tin Boxes.—For packing raisins for tropical countries, boxes made of tin
should be used. The dampness in those countries causes raisins packed the
common way to mold and spoil. No box should contain more than ten
pounds of raisins, and the top should be so soldered on that it can be
removed without cutting or injuring the box. The French system of soldering
on by means of a narrow strip of tin, which can be wound up, is admirable,
and could hardly be improved upon. Five ten-pound boxes should be packed
in a light case made of light timber, and the whole package when closed
should not weigh over sixty pounds. Four such cases will make one mule-
load, and two such cases can be conveniently carried by one man.

LOOSE RAISINS.
Stemming and Assorting.—It must be understood that all the mechanical
appliances and tools mentioned above should now be on hand ready for use
and properly placed. The several different operations in packing, stemming,
assorting, etc., of both loose and layers, will at times be carried on in
different parts of the packing establishment at the same time, so as to meet
the requirements of mixed lots or orders, the general shipments being of
that nature. Loose and layer raisins are produced more or less from almost
every sweatbox brought into the packing-house, and the only delay to their
being immediately disposed of is because the layer raisins must be sweated
or equalized before they are ready for use. The loose raisins, provided they
are properly or sufficiently dried, are ready to be handled as soon as
brought from the vineyard. A loose raisin, or a bunch from which loose
raisins are to be made, must be overdried rather than underdried; at any
rate, it must be so dry, that no juice will come out of it when the raisin is
squeezed heavily or even torn. But a matter of greater importance even is
that the stems should be brittle or sufficiently dry to break off readily. If
they do not break, the raisins cannot be easily separated from the stem.
The stems, instead of breaking off, will tear off, and the raisins will be open
to the entrance of air, which will cause them to undergo a chemical change,
to sugar and deteriorate.
As soon as a perfectly dried sweatbox of third-grade or loose raisins
enters the packing-house, it should be taken to the stemmer. Any delay in
this is injurious to the raisins, as they will rapidly undergo a sweating or
equalizing, causing the stems to soften and to lose their brittleness. It will,
therefore, be seen that loose raisins must on no account be sweated or
equalized before they have been stemmed. Besides, if the raisins are in any
way moist, they will not shed the dust and dirt when being passed through
the stemmer. It is therefore to every raisin-grower’s interest to so hasten the
drying of the loose raisins that as many of them as possible can be out of
the way when the layers, which take longer to dry, come in. This, as we
have shown before, can only be done by assorting the raisins while green,
and at the moment they are being picked from the vines. The different size
bunches dry at different times, and the loose can then be partially disposed
of when the layers are ready. The stemmer and grader should separate the
raisins in at least three grades: Number one, large loose; number two,
smaller loose; number three, smallest seedless, to which may be added a
number four, or rubbish. The large loose bring always a good price, and
great care should be taken with them. After having passed through the
stemmer and assorter once, they should be passed through a second or
third time, in order that all the inferior or smaller raisins may be eliminated.
In this way, a fine, large number one is had, which is sure to give
satisfaction. Number two loose may be passed through a second time if the
stemmer has not done its full duty, and the same may also be done with
number three seedless. It always pays to do a thing well, and this holds
good with raisins as with everything else. Colonel Forsyth, who has acquired
a high reputation for his loose raisins, advocates and practices this repeated
assorting, especially of the number one grade, in order that it may be
entirely uniform. Too many poor raisins are generally found among the small
seedless, and if they are to be made to partially replace the seedless
Sultanas or the Currants in the same manner as the number two is expected
to replace the imported Valencias, they must be made clean from all
rubbish. Only by producing a superior article can we hope to replace the
imported dipped raisins by our loose Muscatels.
Packing and Cleaning.—The number one and two loose are always put up
in whole boxes of twenty pounds each, never in quarter boxes, but
sometimes in cartoons, to be used as samples or as holiday gifts. In packing
whole boxes, they may either be faced or not. If not faced, the work is very
simple. The raisins are first brought to a large separate table with a guard
all around its edges, so as to prevent the raisins from falling to the floor. On
each such table are one or more small scales. The workmen gather the
raisins with small shovels, and place them in quantities of twenty pounds
each in tin trays, with the guards slanting at one end, in order that the
raisins may fall out readily. These trays are then immediately carried by
other hands to the packing-table close by. Here the proper papers are being
placed in regular whole raisin boxes, the loose raisins are poured in from the
trays, and from time to time looked over and cleaned. All poor or inferior
raisins should be carefully eliminated, and only good ones allowed to be
boxed. Finally the paper leaves are folded over, and the boxes are taken
away to be nailed up. Number two undergoes the very same process when
packed in boxes.

Raisin Truck for Packing-house.

Sacking.—A very large trade is springing up in sacked raisins, and the

demand for them is increasing every year. Both numbers two and three
grades loose are now exported this way either in cotton sacks, or in jute
sacks lined inside with paper. The jute sacks are by many preferred on
account of their showing the dirt less, the cotton sacks generally arriving
soiled at their destination. If cotton sacks are used for shipment East, they
should be first placed in common burlap sacks, in order to arrive clean and
attractive. The extra expense is not great, as the cheapest kind can be used
for this purpose.
Facing, Top-up Method.—The facing is quickly done with the aid of White’s
facing-plate, but it can also be accomplished without it if the packer may so
desire. The facing-plate, however, is greatly to be preferred, as we shall
show directly. If no plate is used, the operation is as follows: At the filling
table, fifteen pounds of loose raisins are weighed off directly in the twenty-
pound boxes. Then five pounds loose are weighed separately in a tin tray.
The whole boxes are taken to the packing-table and placed close to the
press, one on top of the other, the smaller trays, with five pounds each, are
brought to the facer, who now takes one of the loose wooden frames with a
sliding bottom and places in it the necessary papers. He then fills in the five
pounds of loose raisins, smooths and spreads them out, and sees that no
bad berries are among the good ones. This operation may also be
performed by different hands, so as to divide up the work. This is probably
the best and most economical way. The next step is to take the tray to the
press and subject it to a certain pressure, so as to get a smooth upper
surface on which to face or place the raisins in rows. When this is done the
tray is taken to the facer. The facer now has in front of him a tray filled with
the ornamental papers and the five pounds of raisins. The surface of the
raisins is smooth and even. The next operation is to place large raisins in
rows on the top surface. A small box with loose, large raisins should be at
the side of the facer, who in taking each one of them at first presses it
towards the table with the thumb of either hand, thus flattening out the
raisin in order to make it appear large. When the tray is faced, it may again
be subjected to slight pressure, but generally this is not needed. The
contents of the tray are now transferred to the twenty-pound box, which
already contains fifteen pounds of loose. These loose raisins, which will be
on the bottom of the box, are not generally wrapped in paper, although such
would very much improve their appearance. The box is now ready for
nailing. This top-up method is very inferior to the top-down method, as will
be described further on. In packing with this method, only the wooden
frame with the sliding bottom is used. The drop-bottom frame is only used
for the top-down method.
Facing, Top-down Method.—In using this method, the top layer is finished
first, and the bottom last. The packing is done as follows: In the bottom of a
tin or galvanized-iron tray, previously described, is placed one of White’s
facing-plates. As will be remembered, the frame has a loose drop-bottom,
which falls out as soon as the tray is turned over. The facing-plate is placed
either directly on this loose bottom, or on the flange supporting it, and
always with the facing-cups upward. The facer now places loose selected
raisins, one in each hollow, presses his finger on the raisin and works it in
the hollow until it becomes flattened. When all the cavities are filled, loose
raisins are carefully filled in until the tray is full, when but a gentle pressure
is required to steady the raisins and make them keep their places. In the
meantime, fifteen pounds of raisins have been put in twenty-pound boxes
and gently pressed. Some packers of choice raisins use a wrapper and label
for every layer of five pounds, which greatly improves the general
appearance of the box. After all is ready, a loose zinc plate is placed over
the filled frame or tray, the latter is reversed and placed directly over the
raisin box, in which has already been placed the required paper wrapper.
The zinc plate, which only served to steady the raisins while the frame was
being turned, is now quickly withdrawn, and the five-pound faced layer falls
down in the box entirely undisturbed, kept so by the facing-plate which here
acted as follower. The box is now ready for nailing, after a label and wax
paper have first been placed on top of the plate. Without the facing-plate, a
skilled facer can face some forty boxes a day, while from twenty to thirty
boxes is a low average. With the facing-plate, the facing can be
accomplished with more speed and accuracy.
Comparative Value of the Two Methods.—The top-up method has several
disadvantages. It requires a heavy pressure of the raisins to create a
smooth, flat surface on which to face. But even if no facing is done, the top
layer will always be more or less uneven, and requires heavy pressure to
make it smooth, and appear well and to advantage. This heavy pressure
always bursts many of the raisins, and causes them to sugar and spoil. It
has also another disadvantage, that the facing of the top layer can only be
done with the fancy paper previously placed in the box. In facing and
manipulating the raisins, this paper becomes more or less soiled and wet. In
using the top-down method, the paper is placed in the box at the last
moment, just before the final five-pound layer is emptied from the tray upon
the fifteen-pound layer below. I consider these advantages so essential that
I must strongly indorse the top-down method, and I believe that, in course
of time, it will be generally adopted by all packers who care for the keeping
qualities of their raisins. As to the time and expense required by these two
methods, there is but very little difference. The top-down method is possibly
a little slower and more expensive, but it is by far the better, and the
difference in expense of packing is not great enough to be taken into
consideration.

LAYER RAISINS.
Sweating or Equalizing.—This is a process by which the overdried raisins
are made to attract sufficient moisture from the underdried raisins in the
same box or bunch, and whereby the overdried raisins are made moister,
while the underdried ones become drier. Equalizing also moistens the stems
sufficiently to prevent them from breaking when being handled. In our
California climate, where the air is so dry, this equalizing process is an
absolute necessity, and no first-class raisin pack can be produced without
the raisins having first been equalized. The word “equalizing” is to be
preferred to “sweating,” as the latter word may be misunderstood as
meaning that a certain amount of heat is developed by storing the raisins.
Heat is indeed necessary, but it should come from the outside air, not from
the inside or from the raisins. If from the latter the raisins will be in a fair
way to become spoiled. In the foregoing I have described the construction
and workings of the sweathouse. It may be suggested that, if there is no
sweathouse on the vineyard, a large sail or canvas may be used as a
substitute. The latter is simply thrown over the boxes where they are piled
out-of-doors, and answers to some degree in keeping the raisins moist. But
as this is only a substitute, I shall not dwell longer on its usefulness. It may,
however, be said in favor of this appliance, that it is used by one of our
largest packers, and by him considered as of equal value if not superior
even to a regularly constructed equalizing house.
The raisins which are to be sweated are only the clusters or layers, and
not the loose, which as we have seen should at once be taken from the field
to the stemmer, while the stems are yet crisp and dry. It is therefore of
importance that the bunches or layers should be separated from the loose
already in the field, or, which is much preferable, before they are dried, at
the time when they are picked from the vines. If the latter is done properly,
there will be only a small quantity of loose which will go in the sweating-
house with the layers. The layers should at any rate be placed at once in
sweatboxes when taken from the trays, and between every two layers of
bunches there should be a stout sheet of manilla paper, in order that the
bunches may not become mixed. When taken to the sweathouse the boxes
should be so placed that air can enter every one. It will not do to place one
box on top of another so as to cover up the top entirely, as the raisins are
then apt to ferment in a very short time, and, before the raisin-packer is
aware, whole piles may be absolutely spoiled. It is not necessary to place
the boxes crosswise, as it is enough to allow the short side of each box to
overlap the underlying box a little; sufficient air will then enter. In very dry
weather the floor of the sweathouse may be sprinkled with water, but this is
generally not needed, as the underdried raisins will give out moisture
enough to soften those that are too dry, as well as the stems. Every day the
sweathouse should be aired, and it is a mistake to believe that all air should
be excluded. If air is not daily admitted, the raisins will mold and spoil, and
it is even advisable to keep a circulation of air constantly through the house
during the daytime. The attentive packer will soon learn to regulate this,
and nothing but actual experience with his particular sweathouse will enable
him to decide how much air should be let in and to what extent the doors
should be closed.
At the end of from ten days to three weeks, the equalizing process should
be over, and the layers ready for further packing. When the boxes are
removed, it will be found that the majority of those raisins which had been
too moist or underdried have dried sufficiently, while on the contrary the
overdried raisins, as well as the formerly brittle stems, will have acquired
sufficient moisture to enable the packer to manipulate them without risk of
breaking the bunches. The raisins should be pliable, and stand moderate
pressure without cracking or breaking. But while equalizing is an important
operation, and one which we cannot dispense with, it is always to the
grower’s interest to so dry his raisins previously that they will require as little
equalizing as possible, as even the most carefully sweated raisins which
have once been overdried will never afterwards equal those which were at
once properly dried in the field. The overdried raisins will always have a
tougher skin and be inferior in color; but on the other hand they will keep
better than raisins which have been dried less.
Grading and Weighing.—The next step after the raisins have been
equalized is to remove them to the grading tables. This should not be done
by dumping the contents of a sweatbox on the table, as in this way but very
few of the real choice bunches are saved for the packer. If, however, the
raisins have been placed carelessly in the boxes, without sufficient or
perhaps without any manilla papers between the layers, the only way is to
dump out the contents. By first placing the sweatbox on the long side, and
then turning it over, the raisins are but slightly disturbed. But to get these
out afterwards from the chunk is the great difficulty, and many bunches
must necessarily be broken. If, again, the raisins have been carefully
handled and consigned to the sweatboxes, with four papers in every box,
not counting in the top cover, the care and handling of the sweatboxes will
be much simplified. The sweatbox is then placed alongside of the grading
table, and each layer with its paper is lifted out carefully, and placed on the
table. The assorting is now to begin. The bunches are taken up one by one,
all inferior berries are clipped out, all soft ones are separated and placed in
a box by themselves to be further dried. As each bunch is examined and
cleaned, it is put in one of the weighing trays resting on small scales at
either end of the table, and, when the scales indicate that five pounds of
raisins are in the tray, the latter is removed to the packing table.
In the meantime all loose or inferior bunches are raked down through the
openings in the grading tables and received in sweatboxes below, to be
either further dried or to be stemmed and graded at once. In packing
several grades of layer raisins, the grading of the bunches should be made
at this table. No great choice in selecting the bunches should be left to the
packer, as his time should alone be occupied with the packing of his box.
The best way is to have differently colored scales for number one and
number two layers, and when taking them out of the sweatbox assort them
at once by placing them in different trays. The graders can never be too
careful. No moist raisins, no small ones, no red and poor raisins, should ever
be allowed among a better quality. They will lower the grade of the whole
box, while the good quality of high-grade raisins will not raise the grade of a
generally poor box. Thus, while the many good raisins in a poor box are not
paid for according to their value, the few poor raisins which will be
accidentally or carelessly smuggled in a good box will lower the value of the
whole. Few packers will sufficiently understand this, which is really the
principle of all good packing, and which should be scrupulously adhered to.
Even inferior size berries, if otherwise ever so good, should be carefully
clipped from the large-berried bunches. It is astonishing how quickly the
buyer will notice a few small berries, and how readily he will ignore the
value of the largest raisins in the box.
Packing Layers, Top-up Method.—As with packing the loose raisins, there
are two methods, the top up and the top down. The top-up method can be
as little recommended in this case as in the former, but as it is used by
many of the packers I will here describe it: The trays containing the five-
pound layers are placed in front of the packer on the packing table, so as to
be within easy reach of the packer. The trays or frames with the sliding
bottom are now used. The first move is to place one of the inner paper
wrappers in the tray, and next the layers are placed in the frame as carefully
as possible. There are two ways in vogue in which this is done. One of them
is to crowd the raisins to one side,—“bunch” them, so to say, beginning at
one end of the tray and gradually working towards the other end. This is the
wrong way, which I am sorry to say is used by very many packers, who
desire speed above everything, thus sacrificing care and quality and even
appearance. Raisins packed this way point their ends upwards in a slanting
way, which not only detracts from their appearance, but causes them to get
entangled in each other. Such bunches when pressed will generally break,
and, when lifted out of the box afterwards, will be very different from what
they were when they were placed there in the first instance. The raisins,
whatever method is used, should always be placed flat on the bottom of the
tray. Care should be taken to arrange them so that they will fit, and only
very few broken bunches should be allowed to fill unoccupied corners or
spaces in the box. It is better even to leave such spaces empty than to tear
up good bunches in order to get the small quantities needed, or in using
inferior berries to fill up the holes.
 Riverside, Showing Orange Orchards and Raisin Vineyards.

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.
Packing Layers, Top-down Method.—This method I advocate as the most
proper one to use. Thin galvanized-iron trays with a drop bottom are used.
On the top of the drop bottom is placed a heavy follower of metal. White’s
facing-plate, turned over, can be used to great advantage, even where no
facing is required. The choicest bunches are now selected and spread evenly
on the bottom of the tray; other bunches are placed on top of them, and so
on until the tray is full. Great care must be taken in packing so as to make
the bunches fit each other and lie solid; otherwise they are very apt to be
disturbed, or they will require too heavy pressure to be kept in place. When
the tray is full, it is gently pressed, and the pressure kept up for a few
seconds. A loose zinc plate is then placed over the tray, the latter is turned
over and placed over the box, in which the necessary wrapping papers have
been previously placed, the loose zinc plate is quickly withdrawn, and the
contents fall into the box. The heavy follower keeps the top layer steady,
and with a little care the raisins are not disturbed.
The top-down method for packing layers has the following advantages
over the top-up method. It gives a smooth surface on which to pack the top
layer, without necessitating pressure to first create such a surface, the
packing being done on a hard plate. The wrappers are not soiled, as they
are not first placed in the frames. The packer is enabled to pack and select
his choicest bunches for the top layer while he has plenty to select from,
and any odd berries and broken or smaller bunches come naturally in the
bottom of each layer. In the top-up method all such odds remain for the top,
where they must go in, in order to make up the required five pounds.
A raisin-packer averages seventy-five trays of five pounds each per day,
for which she is paid two cents each. Some pack more than this; but very
excellent packing proceeds slower, and a packer of very choice layers can
only pack twenty-five trays of five pounds each per day, for which a
correspondingly higher price is paid. In Malaga, a trained and expert packer
receives between two and three dollars per day. In California, they do not
receive any more. In our raisin district, the girls are rapidly becoming expert
packers, and the same ones are reëngaged year after year by the same
packing-house.
 Filling.—The filling of the raisins is a trick to make them appear larger
than they are. This filling was invented in Spain, and is used there especially
on Dehesa boxes and where very expensive packing is required. It is done
in the following manner. The raisin is first flattened out as much as possible,
then the edges are bent, making the raisins slightly concave. In placing the
concave side downwards, a smaller raisin is slipped underneath so as to
cause the manipulated raisin to keep its shape. These filled raisins are used
for facing only. The Spanish filled raisins have been handled to such an
extent that all the bloom is lost, and the raisin looks anything but attractive.
The California method of filling is a great improvement on the Spanish way.
When the facing-plate is used, the raisin is first placed in a cavity on the
plate, then worked out by a pressure with the finger, and when sufficiently
concave another raisin is dropped in the hollow and pressed tightly. The
faced raisin is thus filled, and when seen from the other side will appear
much larger than otherwise. When, again, the top-up method of packing is
used, a small block of wood may be employed. This block contains a single
cavity of the size, that a raisin when pressed will fill it. The counterpart of
this block is furnished with a convex protuberance, and when the two halves
are placed together with a raisin between, and pressure is brought to bear,
the raisin flattens out and becomes concave just enough to receive the
filling.
In this way no handling with the fingers is done, and the raisin keeps its
bloom undisturbed. Nothing is more attractive than a raisin with its bloom
untouched; similarly the raisin that has lost its bloom always gives the buyer
an idea that it has been fingered. Its appetizing quality is gone. Spanish
Dehesas are generally both faced and filled. Some objection to this method
is that it deceives, but as long as people not only are willing to be deceived
but are actually anxious to pay for the deception, there is no reason why the
filling should not be used. The deception, besides, is a very innocent one. It
has also another excuse: A well faced and filled box is really a work of art; it
will help to educate the people up to the appreciation of what fine raisins
and fine packing should be. Filling and facing combined are practiced but
little in California, and it is doubtful if filled facing will ever grow in much
demand here.
Nailing and Trimming.—The boxes are next moved to the nailing table.
Two nails are put in the short sides and two in the long sides of the cover.
The boxes when nailed are passed to the trimmer, who with a drawknife
trims the edges and cuts off the comers diagonally. The latter prevents the
boxes or covers from splitting. The best nails are French wire nails for the
sides and ends, one and one-quarter inches long, and for tops and bottoms
one inch long.
Labels.—I cannot finish this part without adding some words about our
labels. It is of importance that our labels and colored lithographs should be
appropriate. The time has come when our raisins should stand upon their
own merits, and should be designated with appropriate names. I should
wish to see only California names used, California layers instead of London
layers, California scenes instead of foreign scenes, which give no idea of our
conditions, and which do not help to advertise our State and its resources.
Whatever our labels may represent, they should be distinctly Californian.
Another point which is but seldom observed on these labels is the shape
and color of our raisin grapes. The latter are often represented on the
labels, but their shape is seldom observed. Nowhere have we seen on them
a true Gordo Blanco or a true Muscat of Alexandria represented, the grapes
there pictured being impossible as raisin grapes, or even well-known wine or
table grapes, out of which no raisins could be made. The packer has a right
to protest against such misrepresentations of our fair grapes, especially as
the lithographer could just as readily and just as cheaply have followed the
originals. A beautiful label is well worth its price. As a work of art, it is
seldom thrown away, but is carefully kept and made to adorn the walls of
many a humble home, in which the name and fame of our State will soon
be a household word. Let these labels go out by the million yearly to tell of
our climate and of our soil, and of the land where the luscious raisins are
produced, with the same care as apples or garden stuff in countries less
favored by nature.
 STATISTICS OF IMPORTATION, PRODUCTION AND
PRICES.

Production of Raisins in California from to 1889:

Twenty-
pound
boxes.
1873 6,000
1874 9,000
1875 11,000
1876 19,000
1877 32,000
1878 48,000
1879 65,000
1880 75,000
1881 90,000
1882 115,000
1883 140,000
1884 175,000
1885 500,000
1886 700,000
1887 800,000
1888 963,000
1889 1,000,000
The California crop, from 1885 to 1889, was divided between the various
raisin districts of the State about as follows:

1885. 1886. 1887. 1888. 1889.

Fresno 107,000 225,000 350,000 440,000 475,000
Riverside and San Bernardino 129,000 195,000 190,000 270,000 265,000
Orange County and Los Angeles
County 139,000 180,000 85,000 42,000 8,000
Woodland and Davisville 67,000 75,000 125,000 115,000 120,000
San Diego 10,000 25,000 20,000 40,000 75,000
Tulare 6,000 8,000 10,000 11,000 15,000
Kern — — — — 4,000
Scattering 12,000 15,000 20,000 25,000 25,000
470,000 723,000 800,000 943,000 987,000

Number of Acres in Raisin Grapes in California in 1890:

Fresno district 30,000 acres.

Balance of San Joaquin valley 10,000 “
San Bernardino district 5,000 “
San Diego and El Cajon 6,000 “
Yolo and Solano 8,000 “
Balance of the State 7,000 “
66,000 “

This includes grapes in bearing, as well as vines lately set out.

California and Malaga Prices, Importations, etc., from 1871 to 1889:

The following statistics of prices of California and Malaga raisins have

been mostly compiled from various sources, such as the Fresno Expositor,
the San Francisco Journal of Commerce, the Fruit Grower, etc. These
statistics and notes will give a fair idea of the progress made by the raisin
industry in this State since 1873, the year when our raisins first cut any
conspicuous figure in the market of this continent. The first struggle of the
raisin-producers of this Coast was directed against the importers of Malaga
raisins, and against the prejudice of our own consumers. It took about ten
years to supersede the Malaga product by our own. The following table
gives the importation of Malaga raisins to this State from 1871 to 1884:
Twenty-
pound
boxes.
1871 16,534
1872 36,153
1873 27,692
1874 35,447
1875 22,228
1876 29,187
 1877 13,357
1878 14,824
1879 10,884
1880 3,988
1881 1,719
1882 1,218
1883 633
1884 1,437
1885 800
1886 —
1887 —
1888 —
1889 —
It will be observed that the imports began to fall off in 1875, being that
year more than 13,000 boxes short of the preceding year. In 1876 the
importations struggled back to 29,187, still being more than 6,000 boxes
short of the importations of 1874; and then the battle was practically won,
for in the succeeding years the importations dwindled away until in 1883
only 633 boxes were imported. The figures from 1886 to date are not
obtainable, but are so insignificant as to be considered unnecessary to
record.
1873.—In 1873 the market was liberally supplied with Malaga raisins,
which brought at wholesale the following prices: Layers, whole boxes, $3.00
to $3.75; half boxes, $3.621⁄2; quarters, $3.75; eighths, $4.00 to $4.25;
London layers, $4.50.
1874.—Coming down to 1874, the Malaga still holds the fort, layers
bringing $3.25 for whole boxes, and $3.121⁄2 for half boxes, with the
customary advance on fractions. In all this time the California raisin was too
insignificant for notice, and was not quoted by commercial papers.
1875.—On January 14, 1875, this significant comment appears in the
Journal of Commerce: “A decided change is being wrought in the markets of
this coast respecting the use of Malaga raisins, figs, Zante currants,
Hungarian prunes, almonds, walnuts, etc. In fact, from this time forward
Pacific Coast supplies of bunch raisins and dried fruits generally are to be
produced here in large quantities, and in favorable seasons we will
doubtless have a large surplus of almonds (hard, soft and paper shells),
English walnuts, chestnuts, hickory nuts, raisins, figs, etc.”
 On November 4, 1875, it was recorded that up to the 1st of November
there had been received 6,000 boxes of California raisins, “the quality
generally good,” worth from eight to ten cents per pound, say $2.00 and
$2.25 per box of twenty-two pounds net; London layers, $3.50 and $3.75.
1876.—In January of 1876 Malagas were quoted at $3.25 and $3.50,
California raisins bringing ten and twelve and one-half cents per pound. The
following comment was made at that time, which may be considered as
another mile-stone in the progress of the California industry: “Malaga raisins
have been imported to very much less extent the present than last season,
owing to the large products of California cured, which latter have amounted
to upwards of 30,000 boxes, about one-half of which have been of prime
quality, suitable for table use, a portion being poorly cured and considerably
inferior to the imported, but have sold at lower rates for ordinary cooking
purposes.”
The California raisin was now fairly on its feet, so to speak, and was in
lively competition with the Malaga dried grape. The market reports spoke
well of Blowers’ California Muscatels and Briggs’ bunch raisins. The jobbers,
however, were loth to give up the Malaga; but to sell that article they had to
import an extra choice quality, as the public was beginning to show a
marked preference for the home product. In proof of this the following
extract, dated November 9, 1876, is given: “The quality of the Malaga
raisins now here is superior to any ever before imported, and have a
preference over our best California raisins. This, however, will not always be
the case, as experience makes perfect, and in a few years we will be
entirely independent of the Old World for all sorts of dried fruits.”
1877.—In November, 1877, very complimentary notice is made of Blowers’
layer raisins from Woodland, which brought $2.75 and $3.00 per box.
Briggs’ raisins were worth $2.25 and $2.70. This extract, dated January 18,
1877, is still another landmark in the raisin industry: “The consumption of
raisins has been fully up to the average of past years, yet divided between
Malaga imports and our own California production. Of the latter, upwards of
20,000 boxes have been already marketed; and, had it not been for the
unusual and unexpected heavy rainfall in October, there is every reason to
believe that our home crop of bunch and layer raisins would have reached
50,000 boxes of twenty pounds each. Blowers’ Muscat raisins were superior
and in every way equal to the imported. Briggs, of Marysville, also turned
out several thousand boxes of bunch, and others have made a creditable
beginning. Enough has been done here in this line to satisfy our grape-
growers that raisin-curing is to be, in the near future, a prominent California
interest, and, to do it successfully, the sun-drying process is infinitely
superior to that of machine-drying. Sheds must be erected and prepared in
time to protect the fruit from early rain, and then the working process is
sure to all who have the right kind of grapes. Then uniform weight in
twenty, ten and five pound boxes, all handsomely put up in fancy papered
boxes, and California then will be prepared to secure all the raisin trade
west of the Rocky Mountains, and a good part of that of the Eastern States.
As it is, those of our merchants importing Malaga raisins from New York
confine themselves to London layers and others of the best and choicest
quality, leaving the home market to be cared for, in a great measure, by
those of our own production. As a result, raisins have ruled low all the
winter, and are likely to do so for a long time to come.”
1878.—In 1878 several carloads of California raisins were sent to Chicago,
New York and Boston, and were well received by the trade. In October of
that year, California layers were bringing $2.50 and $3.25. Imports had
fallen away more than forty per cent from the figures of 1874.
1879.—In 1879 the ruling prices for California raisins, in lots of 250 boxes
and upwards, were: Common layers, $2.00 for wholes, $2.25 for halves,
$2.50 for quarters, $3.00 for eighths; London layers, $2.25 to $2.50 for
wholes, $2.50 to $2.75 for halves, $2.75 to $3.00 for quarters, $3.25 to
$3.50 for eighths.
1880.—In October, 1880, the following quotations were made: Briggs’
layers, $2.00 and $2.75 per box. California raisins, in lots of 250 boxes and
upwards, common layers, $2.50 and $2.25 per box; London layers, $2.50
per box.
1881.—In November of 1881, Malaga ruled high in the East, and in
consequence prices were generally higher here, quotations for the California
article running $2.50 for wholes, $2.75 for halves, $3.00 for quarters, and
$3.25 for eighths, in lots of one hundred boxes. London layers, twenty-five
cents per box more.
1882.—In 1882 prices ran $2.371⁄2 and $2.75. During all the period just
reviewed, the duty was two and a half cents per pound on raisins; but in
March, 1883, the duty was reduced to two cents, and yet importations for
that year were only 633 boxes,—a rather singular fact. The reduction in duty
does not seem to have had a very bad effect on prices, because, as is easily
evident from the small importation, no competition to speak of was
encountered in the local market, and, as in that year the imports at New
York from Spain were many thousands of boxes short, Eastern competition
was reduced to a minimum. Prices here ruled through the year at an
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