16 MADEIEA. 



which grows near the sea-shore is said to make the best 

 wine. The quantity exported last year amounted to 8,450 

 pipes, of which about 4,000 pipes, valued at $793,000, went 

 to the United States. There is a great difference in the spots 

 where the vine grows, and some estates produced much bet- 

 ter quality of wine than others, though the kind of grape 

 cultivated is the same. After the juice is expressed it is put 

 into casks, undergoes the process of fermentation, is clarified 

 with isinglass or gypsum, and about three gallons of brandy 

 to a pipe of wine is added. The common Madeira is ob- 

 tained from a mixture of Yerdelho, Bual, and Negro Molle 

 grapes ; the Malmsey and Sercial, from grapes of the same 

 name. 



The principal manufactures of Madeira are coarse linen, 

 baskets, hats and bonnets, boots and shoes. The latter arti- 

 cle is exported in considerable quantity to the East and 

 West Indies ; they are generally well made, but they do not 

 stand wet weather as well as the American shoes, in conse- 

 quence of the leather not being properly tanned. 



The revenue of the island is stated to be about 210,000 

 dollars per annum. That portion which is derived from the 

 customs is about one half, or about 110,000 dollars. The 

 remainder is from taxes and tithes. The population is esti- 

 mated at 115,000. The lower classes are industrious, sober, 



cuttings, planted at a depth of from three to six feet and there is generally no produce for 

 the first three years. During the second spring they are trained along a net-work of 

 canes (which is extensively grown in low, moist situations, for that purpose), and sup- 

 ported by stakes, about three or four feet from the ground. The inferior descriptions of 

 wine, after being clarified, are subjected, in stoves, to a temperature of 140° to 160 Q Fahr. 

 for six months, by which process of forcing they assume an apparent age, but, at the same 

 time, a dry and smoky flavor, which can never be entirely eradicated. This class of wines 

 is shipped annually, in large quantities, to Hamburgh, where it undergoes a process which 

 changes its character to that of Hock, under which name a large portion of it finds its 

 way into the English and American markets. The wines of Madeira, with the exception 

 of Tinta, should be kept in cellars of a moderate and equable temperature, and should be 

 placed, for a short period, at a moderate distance from the fire before decanted, and the 

 decanter heated in like manner. By One who resided Fifteen Years on the Island. 



