400 
House, water supjly, stable and sheds, horse, implements, cart 
and harness would absorb another £60 per acre or a total average 
of £1,200 for the 10 acres. 
Interest on this amount at 7 per cent. would amount to £84; 
wages at 10s. a day, £171; fertilisers, £3 per acre, £30; cases, say, 
2,000 at 9s. per dozen, say, £52; cartage, railway freight, commis- 
sion, horse feed, shoeing, spraying, depreciation, insurance, ete., £200, 
or say, for the 10 acres £537 as working cost, or £53 15s. per acre. 
Supposing the trees are planted 25 feet apart or 70 to the acre, 
at the average of one case per tree, the fruit would have to sell for 
something like 15s. 7d. to pay working cost and interest; if two 
cases per tree 7s. 9d. per case, and if three cases, at 5s. 6d. per case 
Experienced orchardists consider that: provided the land is 
in good heart, deep, well cultivated, and clean, an average of a 
large-sized orchard would be 3 bushel cases of 45lbs. for a mixed 
lot of varieties 8 to 20 years old, and under particularly favourable 
conditions, 4 bushel cases or a 6-ton crop. 
From the 5th to the 6th year, 1 ease per tree may reasonably 
be expected. 
WINE MAKING. 
Vintage commences with us late in January in the earlier 
districts, and continues until the end of April or the beginning of 
May in localities in the cooler Southern districts, or at a higher alti- 
tude on the Darling Ranges. 
Before describing the process whereby the sweet juice of the 
grape is transformed into wine, a few words about the vessels, 
machinery, and appliances used in wine making will not be out of 
place. 
A FrerMeNnTING SHED 
is, in the first instance, provided for the manufacture of wine. 
Such a structure need not be a costly one, but it is desirable that 
it be roomy, high, and well aerated. Plenty of room must be pro- 
vided for the crushing machine, presses, fermenting vats, pumps, 
sieves, tubs, and other necessary appliances. 
During the process of fermentation there is a rise of tem- 
perature which may be prejudicial to the successful fermentation 
of the wine, and to the alcoholic strength of the newly made wine. 
For that reason a shed which can be well aerated, and which at 
night can be left open to the cool breezes so as to counteract the 
rise of temperature, is preferable to the old-fashioned, costly fer- 
menting houses made of thick walls, with little ventilation. 
A eapacious galvanised iron shed about 32 to 36 feet wide 
and, according to the amount of grapes to be handled, from 60 
