1 Maz., 1902.] QUEENSLAND AGRICULTURAL JOURNAL. 191 
The table below gives in detail the quantity and the value of ardent spirit 
imported during the last three years :— 
— 1898. 1899, 1900. 
Gallons. £ Gallons. £ Gallons. ag 
Brandy ... Fr, re. ee re 39,309 | 23,694 31,550 | 20,204 39,993 28,414 
Geneva and Schnapps ie os 13,812 | 4,365 13,400 | 3,953 31. 40! 881 
Reimers th 11,608 | 2.725) 9,438 | 2.257 \ s1,4oo Be 
Rum ey uT% if, £) ay 13,026 2,318 9,631 1,671 14,447 2,641 
Whisky ... = tn at ut 166,917 | 68,200 146,745 | 60,032 184,583 $3,515 
Liqueurs ... ae i AY 5% 2,108 |; 2,061 1,652 1,552 2,075 1,837 
‘Spirits of Wine (rectified) ... fs 4,700 | 389 | 2,661 218 1,088 223 
ethylated = tes ae =; 260 | 25 8,900 638 10,440 879 
These returns bring the average price of brandy in bond close on 10s. to 
12s. a gallon, and of whisky between 8s. and 9s.; while they show that the 
consumption of ardent spirit in Western Australia is over 1:5 gallons per head 
of the population. 
Genuine brandy, even of ordinary grade, and newly distilled, it is a well- 
known fact cannot be purchased either at Cognac, Bordeaux, or Marseilles, the 
three centres of the brandy trade, for less than 6s. a gallon, while the superior 
grades are quoted at a higher price, and yet at the present time so-called 
“brandy” can be purchased in bond at Fremantle for 5s. a gallon. 
The extensive manufacture of pure Australian brandy at a reasonable 
rice has of late done much in Victoria and South Australia to limit the 
importation of adulterated spirits and check illicit distillations. 
The manufacture of Australian brandy is, however, susceptible of vast 
improvements, and although it is mostly made of “ reese or unmarketable 
wine, bought for the purpose at a greatly reduced price, still, by means of 
careful distillation and proper maturing, three or four of the leading brandy 
manufacturing firms of the Eastern States have lifted it up, in the face of 
unreasonable prejudice, to the level of the best brands of French brandy. The 
trade is a rapidly increasing and profitable one, and the Army Commis- 
sariat, recognising its merit, now puts it on a par on its tender list with the best 
brands of French Cognac placed on the market. 
Retarion oF Raw Marertat to Manuracrurep Branpy. 
The production of brandy at per acre of grape vines varies with two or three 
factors, ied it is well to bear in mind in making an estimate of the cost of 
manufacturing the brandy. These factors affect mainly the cost of the raw 
material used for distillation. 
The same kind of grapes will yield differently when grown in a dry, arid 
locality or in a moister one. The class of soil will also affect the crops. Varieties 
of grapes also differ very widely as regards quantity of grapes, quality of wine, 
and its suitability for the purpose of brandy-making. 
In this estimate I will consider for that purpose one of the most favoured 
localities for vinegrowing in this State, and, for that matter, in the whole of 
Australia. 
The coastal zone of the south-western district of Western Australia 
possesses a climate admirably adapted for the production of fine crops of healthy 
grapes. One does not meet here with either extremes in the ranges of produc- 
tion. A good average yearly crop of grapes can be reckoned upon with 
certainty, the yield being neither very low, as is often the case in very dry 
localities, nor very high, as is the case on the rich bottom lands of the South of 
France. 
Where heavy bearing varieties of vines are extensively grown, the result 
is apparent in the quality of the must pressed out of the grapes. It is neither 
excessively heavy with sugar, and for that reason difficult to ferment, nor is it 
watery and tart. The wine resulting from it is, when carefully made and 
