The island wine must change once more to suit public taste. At present it ships at the average strength of 18°-25° per cent, of 'proof spirit,' which consists of alcohol and water in equal proportions. For that purpose each pipe is dosed with a gallon or two of Porto Santo or São Vicente brandy. This can do no harm; the addition is homogeneous and chemically combines with the grape-juice; but when potato-spirit and cane-rum are substituted for alcohol distilled from wine, the result is bad. The vintage is rarely ripened by time, whose unrivalled work is imperfectly done in the _estufa_ or flue-stove, the old fumarium, or in the _sertio_ (apotheca), an attic whose glass roofing admits the sun. The voyage to the East Indies was a clumsy contrivance for the same purpose; and now the merchants are beginning to destroy the germs of fermentation not by mere heat, but by the strainer extensively used in Jerez. The press shown to me was one of Messrs. Johnson and Co., which passes the liquor through eighteen thick cottons supported by iron plates. It might be worth while to apply electricity in the form used to destroy fusel-oil. Lastly, the wine made for the market is a brand or a blend, not a 'vintage-wine.' At any of the _armazems_, or stores, you can taste the wines of '70, '75, '76, and so forth, of A 1 quality; and you can learn their place as well as their date of birth. But these are mixed when wine of a particular kind is required and the produce becomes artificial. What is now wanted is a thin light wine, red or white, with the Madeira flavour, and this will be the drink of the future. The now-forgotten _tisane de Madère_ and the 'rain-water Madeira,' made for the American markets, a soft, delicate, and straw-coloured beverage, must be the models. I sampled the new wines carefully; and, with due remembrance of the peaches in 'Gil Blas,' I came to the conclusion that they are no longer what they were. The wine is tainted with sulphur in its odorous union with hydrogen. It is unduly saccharine, fermenting irregularly and insufficiently. For years the plant has constantly been treated against oidium with antiseptics, which destroy the spores and germ-growths; and we can hardly expect a first-rate yield from a chronically-diseased stock. Still the drink is rich and highly flavoured; and, under many circumstances, it answers better than any kind of sherry. No more satisfactory refreshment on a small scale than a biscuit and a glass of Bual. Moreover, the palate requires variety, and here finds it in a harmless form. But as a daily drink Madeira should be avoided: even in the island I should prefer French Bordeaux, not English claret, with an occasional change to Burgundy. Meanwhile, 'London particular' is a fact, and the supply will probably exceed the demand of the present generation.