ON COLONIAL WINES. 275 
that I took all care, when distilling, that lay in my 
power. From time to time one or two were subjected 
to actual balance-weighing, to satisfy my own mind 
that the hydrometer was correct, and that I was not led 
into error by such a thing as air-bubbles, produced when 
diluting the spirit with water, or by plunging in the 
hydrometer— the two fruitful sources of error. In 
either case the spirit strength would be altered. In 
thus directing attention to this important element in 
wine, I would add that I know I am open to much 
criticism— still, facts are facts. Exceptional samples, 
made rather from raisins, than naturally ripe grapes, 
when their elements are all nicely balanced, I have 
found yield over 26 per cent. I take the following 
from Dr. Druit's fine little work on wines :— " When 
we look through Mr. Keen's report on the wines which 
were sent to the International Exhibition, London, 
from almost every country except Spain and Portugal 
(from which no samples were analysed) we shall see 
that, although from southern countries, as Italy and 
Algiers, the average is a little higher, and on the Rhine 
and Moselle a little lower, still the fact remains, that of 
the 569 samples of liquid sent to the International Exhi- 
bition as Wine from France, Italy, Germany, Austria, 
and our own colonies of Australia— all, in fact, but a 
few exceptional specimens— yielded 18 to 22 per cent 
of proof spirit." (Druit, pp. 9-10.) Now, in order to 
fully appreciate any question about cheap wine, we 
must fuUy realise the distinction that exists in com- 
position, properties, uses, and doses, between what I 
will venture to call pure virgin wine, the refreshing 
beverage that a man drinks at a draught, with its 18 
to 22 per cent, of proof spirit, and strong or fortified 
