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Show oi,l SOL, MANUFACTURER. Centuries ago the Sua was worshipped wor-shipped by practically every race on. the face of the earth Jiabylonians I ancient Persians and Armenians; As- Syrians, Ammonites Ethiopians, Ara-! blans and several others had their own Sun-Gods. From this .ugh throne of religious worship in ancient days Old Sol has; travelled the long Pat!l to a seat of j might in the manufacturing world. In I the EJn JOftQuIh Valley of California. I the Sun has changed the fresh grapes! that used to grow- there, but which I couldn't be shipped because of their; tender skins, into the raisins that are now known th- world over as California's most delicious dried fruit. Without the aid "of the sun. tht3 groal industry would have been Impossible, Im-possible, n editor of one of our most reliable food magazines recently saiu, In t'. wonderful process of raisin-makuig raisin-makuig 0!d So! manages to incorporate incor-porate in the finished product more than he puts into any .other fruit fresh or dried, and more than is found; in most of our common foodstuffs." Raisins are 70 per cent carbohydrate carbohy-drate of sugar. The sun starts In the "irly spring to work its niiracies on the i;ivi" . Gradually the sour, green j fruit sweetens until "picking tlmc. 'i The ripe grape then contains 25 per cent sugar When the fruit is picked and laid on trays to dry ) th- sun. the evaporation of the water triples the sugar content and the dried grape or raisin thereby becomes a rU'n and nutritious food. Raisin sugar is technically known as leyulOSe the same kind of sugar that is found ln honey. It differs materially from the cane ami bent v aiiet. because it is in a large de-jrrrc de-jrrrc predigested. it is necessary for, the system to convert all carbohy-d carbohy-d fetes Into almple forms, like levu-lose. levu-lose. and it is evident then that the! blood is not heated and the dlges- , five organs are not overworked, in ' the taking of raisin sugar into the j system. Jf it were not for the sun t lie Call-' fornla raisin industry might never! have been developed, V rom what has been pointed out. it may be easily, seen that it is the rays of tho sun. and only that, that changes the fresh grape Into a delicious, sweet ralsm. ! multiplying its sugar content to an amount approximately three times that of the grape. |