There appears to have been no lack of orchards at this time, and many planters made their own cider, and also brandy from apples. The fact that the law against selling liquors on Sunday contained a separate clause enjoining owners of orchards not to violate the said act, proves that these persons made a practice of selling their products. Like their colleagues of Virginia, the lawmakers of this Colony honestly strove to encourage the domestic manufacture of fermented beverages, and, also like the Virginians, they believed that nothing would serve this laudable aim better than to make the domestic product cheaper than the imported article. Of curious interest is a resolution of the Assembly, embodied in an act passed in 1674, declaring that “noe rates of prices of anie accommodacons be set or ascertained, but such only as are of absolute necessity for sustaining and refreshing travelers, that is to say, man’s _meat, beer and lodging_.” [Sidenote: THE CAROLINAS] The great difference between liquor licenses and wine licenses, in the matter of fees, in Carolina, shows how consistently the lawmakers adhered to the policy of favoring domestic viticulture. Even before the time when the immigration of the French refugees began to assume considerable proportions, wine made in the Colony from native grapes had been sent to England, where “the best palates well approved of it.” It was then the general impression that if the planters continued to “prosecute the propagation of vineyards as industriously as they had begun it, Carolina would in a short time prove a magazine and staple for wines to the whole West Indies.” The proprietors of the Colony had sent to the planters choice European grape-vines for transplantation, and encouraged wine-making in many ways. The only impediment in the way of a rapid development of viticulture appeared at that time to consist in the want of skilled vintners. The French refugees, it was hoped, would supply this want, and Carolina would in the end rival France and the Rhenish countries in the quality of her wines. These expectations were revived when the first colony of Switzers was planted in the province, and again, many years later, when the poor Germans, whom Stumpel had allured from their homes on the banks of the Rhine, were settled at Londonderry. Unfortunately for the cause of temperance, these expectations were not realized, owing to the cheapness of ardent spirits, which, before the end of the first half of the eighteenth century, had completely changed the tastes and habits of drinkers. That this was the real cause of the failure of every effort to foster viticulture, appears not to have been understood at the time. Indeed, as late as 1779 Alexander Hewitt, in his history of the Colony, expressed the belief, that the repeated failures were mainly attributable to the want of encouragement. “European grapes,” he wrote, “have been transplanted, and several attempts made to raise wine; but