Tlie Suppli/ of Milk to Labourers. 
103 
srll it bj degrees, after a sufficiont lapse of time, at a high price. 
Jjuying pure brandy has, however, become somewhat difficult, 
even to experts, because the farmers have learned to adulterate 
the grape-spirit with beet-root spirit and essences. Years ago 
such practices were never attempted, but are now common. 
The best district for Cognac is on the side of the Charente, 
opposite the town of Jarnac, yet not in the true valley of the 
Charente, but in the next valley but one farther south. This 
is the real home of the " Fin Champagne." Very good brandy 
is obtained in the neighbouring valleys, but this one bears the 
palm. The ordinary qualities of Cognac are produced by 
blending the spirit produced in the several valleys on the Jarnac 
side in various proportions ; and the manner in which this is 
done by each " house " is a secret most jealously preserved. A 
small quantity of syrup made from the finest white crystalized 
sugar is added. 
Such is a brief sketch of the vine-culture and brandy produc- 
tion in the two Departments of the Charente — a fair district, 
whose vineyards are being rapidly rendered desolate by a 
microscopic insect related to the common plant-louse. The 
French Government has appointed Commissions to investigate 
the subject ; individual men of science have studied the question 
from almost every point of view ; experiments, both preventive 
and curative, have been tried ; but up to the present time the 
Phylloxera, like the potato-disease, has defied every effort sug- 
gested by science and every device prompted 1)y human ingenuity. 
I should add, that M. E. Martell, of Cognac, and ]M. Hine, of 
Jarnac, gave me every facility to investigate this district. It 
would be presumption for me to attempt to enter into the 
Phylloxera question ; but, without reference to that insect pest, I 
may perhaj)s be allowed to say that vegetable pests might be much 
less rampant in the district than they are at present, if greater 
attention and improved implements were applied to the culti- 
vation of the soil. 
III. — Tlie Supply of Milk to Lahourcrs. By Henry Eveeshed. 
During my inquiries last year, when engaged in preparing a 
paper on ' Cow Keeping by Farm Labourers ' which appeared 
in the last number of the ' Journal,' numerous correspondents, 
from all parts of the country, complained of the difficulty which 
labourers and others experience in obtaining milk for their 
families. That milk is the best and most complete food for 
children and young people no one will dispute. Many of my 
correspondents have given their opinion derived from personal 
