'Canary' possessed its own especial charác-ter, as Jonathan says. If it developed none of the highest qualities of its successful rivals, it became, after eight to twelve years' keeping, a tolerable wine, which many in England have drunk, paying for good madeira. The shorter period sufficed to mature it, and it was usually shipped when three to four years old. It kept to advantage in wood for a quarter of a century, and in bottle it improved faster. My belief is that the properest use of Tenerife was to 'lengthen out' the finer growths. I found Canary bearing the same relation to madeira as marsala bears to sherry: the best specimens almost equalled the second- or third-rate madeiras. Moreover, these wines are even more heady and spirituous than those of the northern island; and there will be greater difficulty in converting them to the category _vino de pasto_, a light dinner-wine. Before 1810 Tenerife exported her wines not from Santa Cruz, but from Orotava, the centre of commerce. Here, since the days of Charles II., there was an English Factory with thirty to forty British subjects, Protestants, under the protection of the Captain-General; and their cemetery lay at the west end of El Puerto, whose palmy days were in 1812-15. The trade was then transferred to the modern capital, where there are, and have been for years, only two English wine-shipping firms, Messieurs Hamilton and Messieurs Davidson. The seniors of both families have all passed away; but their sons and grandsons still inhabit the picturesque old houses on the 'Marina.' In 1812-15 the annual export of wine was 8,000 to 11,000 pipes. The Peace of 1815 was a severe blow to the trade. Between 1830 and 1840, however, the vintage of the seven chief islands averaged upwards of 46,000; of these Tenerife supplied between 4,000 and 5,000, equivalent to the total produce since the days of the oïdium. In 1852 Admiral Robinson reduced the number of pipes to 20,000, worth 200,000_l_. In 1860-65 I saw the grape in a piteous plight: the huge bunches were composed of dwarfed and wilted berries, furred and cobwebbed with the foul mycelium. The produce fell to 100-150 pipes, and at present only some 200 to 300 are exported. The Peninsula and the West African coast take the bulk; England and Germany ranking next, and lastly Spain, which used the import largely in making-up wines. The islanders now mostly drink the harsh, coarse Catalonians; they still, however, make for home consumption a cheap white wine, which improves with age. It is regretable that fears of the oïdium and the phylloxera prevent the revival of the industry, for which the Islands are admirably fitted. Potatoes and other produce have also suffered; but that is no obstacle to their being replanted.