934 PROCEEDINGS OF SECTION G. 
damaged berries, and to trust to a sound fermentation arising from 
the natural ferments. The mind of the wine-maker is also exercised 
as to the choice of woods for the making of casks, but in these 
days of cheap freights the use of suitable oak, and oak is of 
various qualities—is placed within reach of all. In South Aus- 
tralia sunken tanks of cement are used, and in Algeria upstanding 
round vats of cement, spread over iron-wire net, are in favour. 
The evaporation through porous wood is said to enhance the value 
of the wines; but the loss is excessive, and adds to the sale price 
of matured wines. It is worthy of consideration whether the use 
of an impervious material and the introduction of purified air 
might not accomplish all the good that is associated with the use 
of wood. 
These, and numberless other questions, come within the 
province of a college of viticulture, where the wine expert should 
have at command all the appliances for Ginological research. The 
time has certainly arrived when the establishment of such an 
institution should be taken in hand. Its educational value is at 
the present time essential to the improvement of our wine industry, 
and its facilities for research are equally needed. Were it situated 
on a Government reserve, having large areas of land well suited 
for wine farming, and provided for its own use with only a small 
vineyard, the State might so arrange as to gather around it 
numerous private vineyards, whereby it would become a centre of 
the wine industry, by giving the assurance of success to many who 
otherwise might not be induced to enter upon wine culture. 
PROSPECTS OF THE FUTURE. 
The wine industry of New South Wales is capable of indefinite 
expansion, provided the proper efforts are made to obtain success. 
At present insufficient good wine is produced for the trade within 
the Colony, which would quickly respond to the entire production 
of the 4,390 acres now under wine-bearing grapes, were the wines 
uniformly good. The public taste, hitherto, has not been fairly 
dealt with by reason of the inferior qualities forced into consump- 
tion, but the appreciation of good wines is now rapidly on the 
increase. Medical opinion points out clearly the advantage of 
wine as a beverage in a warm climate like that of New South 
Wales ; but having now to compete with Sydney lager bier, the 
wines for popular consumption will have to possess not only 
quality and a moderate proportion of alcohol, but be sold at a 
price that will compare with the higher class of malt liquors. 
This attainment of quality as a first consideration is well within 
reach of our wine-makers, more especially in these days of 
increased knowledge and improved appliances. Whenever the 
wines of New South Wales have appeared at International Exhi- 
bitions, and have been submitted to the judgment of experts, their 
