38 NOTES ON AGRICULTURE IN CYPRUS 



surrounding air, with the result that in the warmer parts 

 of the Island fermentation at first is generally rapid or 

 disturbed, and the temperature of the must becomes 

 excessive. In the colder parts, on the contrary, the 

 opposite takes place and the resulting wine is rough and 

 sharp. The use of gypsum as a preservative is unfortun- 

 ately very common. The tarring of the goat-skins and 

 jars imparts a flavour which is very unsuited to the 

 European taste." 



M. Mouillefert made the following recommendations : 

 11 Tarred jars for fermentation should be replaced by 

 wooden vats, or, in the warmer parts of the Island, by 

 tuns similar to those used throughout the South of France 

 and in Algeria. Presses less primitive than those in use 

 should be employed since these leave in the lees a very 

 large quantity of wine. The wine when drawn off from 

 the lees should be kept in tuns or in small wooden casks.' 

 " In short/ 1 he says, " to speak quite plainly, no good 

 wine destined for ordinary consumption can be obtained 

 with jars." 



Some twenty years ago an English Wine Company was 

 Established at Perapedhi and, until the war, carried on a 

 successful trade and produced some good wines manu- 

 factured on modern lines. The factory was well equipped 

 with up-to-date plant, and its wine of port type was especi- 

 ally popular. It was throughout the greater part of this 

 time owned by the firm of W. H. Chaplin & Co., London, 

 but since the war it has been closed down. The excellent 

 brandy of Messrs. Hadji Pavlo & Co. has found for some 

 time a steady market in England, and there are other well- 

 equipped wine and spirit factories at Limassol, notably 

 those of the Limassol Wine & Spirit Co., Ltd., of Mr. M. 

 Michaelides and of Mr. N. Joannides. 



The firm of Messrs. Hadji Pavlo & Co. has carried out 

 since 1872 the manufacture of spirits, and for twenty-five 

 years they have been engaged in producing their 

 " Zanatzin " brand of wines. Their V.O. cognac and 

 three-star brandy are both excellent. 



Various liqueurs, made from local products, aniseed, 

 kernels of apricots and other stone fruit, etc., are made by 

 this and other firms, and sold under the name " Zucki." 



