240 Notice of Madeira. 



clayed earth called Massepas. A mixture of all three, in equal por- 

 tions, is preferred in very dry situations ; but in general the saibro, 

 or equal portions of the saibro and pedra nolle, are considered the 

 best. The Caslaelpa, a decomposed, basaltic conglomerate, is valued 

 next to these : next comes the Massapas, and next and last in value, 

 the barros and marracota, both a coarse and impure species of clay. 

 These clays are sometimes mixed with a volcanic cinder, called ara- 

 ga, and although the mixture is less productive, the vine in it will last 

 longer than in any other kind of soil. 



Wines. 



% 



The best wine is produced on the southern side of the island, that 

 of the northern side called Verdelho, being in no respect superior to 

 the wine from other places. It is a singular circumstance however, 

 that in forming a vineyard, cuttings from the Verddho are always 

 preferred. The richer soil and milder temperature act so as to pro- 

 duce from this the most valuable fruit, while cuttings from the south- 

 ern side, are always found to give wine of an inferior quality. The 

 grape usually met with is white with a light tinge of yellow ; it is 

 oval and of a delicious flavor : the blue grape is also frequently seen, 

 and I could not ascertain that the color made any difference in the 

 wine. The different varieties of grape produced on the island, are 

 ranged under the heads of the VerdeXho, the Bastardo, the Negro 

 Molle, the Bual, and the Tinta. The " Madeira wine" is general- 

 ly a mixture of all these, in greater or less proportions, but the flavor 

 is chiefly owing to the bual and tinta. The tinta is often kept sepa- 

 rate, and being left to ferment with the husks remaining in the cask, 

 takes from them a deep red color like that of Burgundy, which 

 however, leaves it as it grows older. In flavor, it has a close resem- 

 blance to good port, except that it is not so rough : it costs on the 

 island about one half more than the " Madeira." Considerable 

 quantities are exported to England, but in our country it is almost 

 unknown, except, I believe, at Washington. It is the only red 

 wine produced on the island. The Malmsey, at least the best of it, 

 is from a vine said to have been imported from Candia about four 

 centuries ago. Its fermentation is checked sooner than that of other 

 wines, in order to increase its sweetness. 



Much of the wine which in the United States, passes by the name 

 of Madeira, has probably never been near the island whose name it 

 bears, and indeed unless the consumer imports it himself, or has it 



