Sugar Strength and Acidity of Victorian Alusts. 97 



Taking the results for 1894 as covering a larger area, we see 

 that while the actual variation in sugar strength from one 

 district to another is not great, yet the variation in the propor- 

 tion of acids to. sugar is considerable, but even in the sugar 

 strengths there are variations of some importance ; these might 

 appear to be due to climatic influence, but I incline to think that 

 differences in practice in the diflerent districts would account 

 largely for such variations as exist ; this table shows again what 

 was shown more fully in Table III., that it is possible to exercise 

 a powerful control over the composition of musts. 



The collection of the data of this paper for 1894 would have 

 been impossible but for the assistance and hospitality extended 

 to me by the owners and managers of the different vineyards, to 

 whom I beg to offer my heartiest thanks, as also to the Premier, 

 the Hon. J. B. Patterson, for practical encouragement in the 

 work. 



In the following Tables, V., YL, pp. 98 to 115, it must be 

 remembered that the Sugar in grammes per 100 cubic centimetres 

 is derived from the specific gravity according to Table YII., pp. 

 116 and 117, due to Salleron. 



