16 



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 dollars, went to 

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

 where the vine grows, and some estates produce much better 

 quality of wine than others, though the kind of grape culti- 

 vated 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 obtained 

 from a mixture of Verdelho, 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 

 article 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- 



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

 duce 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 pur- 

 pose,) and supported by stakes, about three or four feet from the ground'. The in- 

 ferior descriptions of wine, after being clarified, are subjected, in stoves, to a tem- 

 perature of 140° to 160° Fahr. for six months, by which process of forcing they as- 

 sume 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 MaJeiia. with the- exception of Tinta, should be 

 kept in cellars of a moderate and equable temperature, and should be placed, for 3 

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

 heated in like manner.'' By Okie who resided Fifteen V'eaus on the Island. 



