ON COLONIAL WINES. 
287' 
Name of Maker. 
Joseph Best 
Jacob Deppeler 
Wm. McDonald 
Trouetti . . 
Cowan Paton 
Robinson 
T. Creppa 
Seidd " 
Name of Wine. 
Vintage. 
Colour. 
Burgundy & Black 
1871 
Red 
Pineau 
Muscatel, Chasselas 
1871 
White 
and Tokay 
Hermitage 
1870 
Red 
Reisling 
1870 
White 
B. Muscat . . 
1867 
Br'wn 
Reisling . . 
1870 
White 
B. Custer 
1871 
Red 
Reisling 
1870 
White 
Shiraz 
1870 
Red 
Burgundy 
1871 
Red 
Hermitage 
1871 
Red 
1871 
Red 
Muscat 
1871 
Pedro Ximenus . . 
1871 
White 
Verdeilho 
1871 
White 
Proof 
Spirit. 
22- 4] 
23- 6 
23-61 
22-4} 
32-2 
20- 4) 
17-5J 
21- 6) 
19-5 J 
21-6 
16-2} 
1.8-5/ 
21- 0) 
22- 61 
23- 8] 
22-48 
I conclude, then, as I began, saying that hopeful as 
our colonial wine industry is, it is not as yet quite out 
of its nonage. 
NOTE. 
m FoE the guidance of persons testing the spirit strength of 
liquids, the following will be useful, as there were until within 
the last two years hardly any other than Gay-Lussac's tables- 
to be had, with Saleron's small stills. Lately hydrometers 
and tables calculated on what is known as " Sykes," or English; 
proof spirit, have been procurable :— 
COMPAEATTVE VALUE OP Fj&ENCH AND ENGLISH DEGREES OF 
Alcoholic Steength. 
The different modes of expressing the strength of liquors, 
adopted in England and France, is the source of much incon- 
venience and confusion. In both countries the operation of" 
testing or trying the strength is by distillation of a determinate 
quantity, and then taking the temperature and density of the- 
distillate by thermometers and hydrometer, but here the similarity 
ends. The instruments, as used in the two countries, differ- 
