ABSTRACT
The dried grapes which the French term raisins secs, or raisins pas És, we term simply raisins when used for eating uncooked, and plums when they form an ingredient in the famous English plum pudding. During the Middle Ages we derived a supply of this important article of food from Spain and Turkey, which still continue to send us the Valencia, Malaga, and Smyrna raisins so well known at the present day. The finest raisins are those dried on the vine by cutting the stalk of the branches half through when the grapes are nearly ripe, and leaving the grapes suspended till the watery part is evaporated, when they are dried and candied by the sun, and therefore are termed ‘ raisins of the sun.’ And during the commonwealth, when plum puddings were regarded with aversion by the Puritans, who would—
‘ Quarrel with minc'd pies, and disparage
Their best and dearest friend, plum porridge,’
