At one extremity of the course, the hill rises abruptly; and here were hundreds of persons of both sexes, in an excellent position to see the running, and to impart a pretty effect to the scene. A large number of peasantry were present, dressed in their peculiar costume, and taking great interest in the whole matter. Both men and women wear a little blue cap lined with scarlet, so small that one wonders how it sticks on the head. In shape it is like an inverted funnel, running up to a sharp point. The women have short, full dresses, with capes of a dark blue, trimmed with a lighter blue, or of scarlet with blue trimming. These colors form a sectional distinction; the girls of the north side of the island wearing the scarlet capes, and those of the south side, the blue. In the intervals of the races, ladies and gentlemen cantered round the course, and some of them raced with their friends. Three Scottish ladies, with more youth than beauty, and dressed in their plaids, made themselves conspicuous by their bold riding, and quite carried off the palm of horsemanship from their cavaliers. A sketch of Madeira would be incomplete indeed, without some mention of its wines. Three years ago, when it was more a matter of personal interest, I visited this island, and gained considerable information on the subject. Madeira then produced about thirty thousand pipes annually, one third of which was consumed on the island, one-third distilled into brandy, and the remainder exported. About one-third of the exportation went to the United States, and the balance to other parts of the world. The best wines are principally sent to our own country--that is to say, the best exported--for very little of the first-rate wine goes out of the island. The process of adulteration is as thoroughly understood and practised here, as anywhere else. The wine sent to the United States is a kind that has been heated, to give it an artificial age. The mode of operation is simply to pour the wine into large vats, and submit it for several days to a heat of about 110º. After this ordeal, the wine is not much improved by keeping.