The bowl he employed to mix it was about 9 in. across at the top, and its floor was rounded in shape, just as a salad bowl should be, to facilitate the thorough incorporation of the ingredients. Then, taking a couple of eggs, he broke each one by knocking its side midway between the two ends against the rim of the bowl. The greater part of the white of the egg was allowed to escape into a small vessel next the bowl, as it is not required for the mayonnaise, but comes in handy for other culinary purposes. He now, with the yolk in one half of the sh.e.l.l, poured away all the white remaining in the other half. Next he dexterously turned the yolk into this latter emptied sh.e.l.l and then got rid of the white left in the half previously occupied by the yolk. One egg was thus served in this way, and then the other, and the two yolks were slipped into the bowl and broken up with a few stirs of the egg-whisk. This latter is readily purchased from any ironmonger for the modest sum of one shilling. The next proceeding was a wrinkle which is worth knowing, and it consisted of placing, within the bowl about a salt-spoonful of the ordinary dry mustard. This was well beaten up in a second or two. About a tablespoonful of good vinegar was next added, the whisk going vigorously to work, and thus blending well together egg yolk, dry mustard, and vinegar. At this stage occurred a sort of halt or breathing time in the manipulation, as the chief peculiarity of the mayonnaise now began. The CHEF, with his left hand, managed to tilt up the salad bowl and to hold a bottle of salad oil at the same time. The latter being inverted, he kept it over the contents of the bowl in such a way as to allow only a drop or so of the oil to escape at a time.
Drip, drip, drip, went the oil, and as his right hand kept unceasingly plying the mixture with the whisk I could not help noticing what a fine wristy action he had. Almost directly as the oil touched it the mayonnaise began to thicken, to swell, and to change in colour. The remorseless whisk almost seemed to lash it into foam, and now the oil came faster and faster till the amber-looking sauce was ready, and all this within the s.p.a.ce of at most two or three minutes. I suppose he must have used quite a teacupful of olive oil. Only one thing more: after stirring in a sufficient quant.i.ty of pepper and salt, the CHEF desired me to taste the result, and as I did so I read the triumph in his eye--it was superb.
It has been my aim, indeed my only aim, all through this chapter, to bring into prominence the important fact that the salad is a dish which is at once within the reach of every family, and moreover that it is one which is fairly a necessity in our semi-tropical climate. For these very reasons, consequently, I have endeavoured to give the fullest directions for the mixing of a simple salad. But it may be that after becoming thoroughly expert at making this latter, and being flushed with success, the aspirant for saladic honours will be desirous of a more ambitious essay. Some instructions for the famous herring salad have therefore been added, and it can be reserved for high days and holidays, or as a lordly dish wherewith to entertain a much-esteemed guest. It is slightly altered from a valuable recipe given to me by my very good friend Mr. Ludwig Bruck, and is made as follows:-- Two salt Dutch herrings are to be obtained. These are imported in casks, and when purchased have a somewhat p.r.o.nounced odour, which is removed by the soaking. If milt herrings are used, the milt should be moistened with a little vinegar and rubbed up into a paste, and this should be kept to pour over the salad just before the dressing is added. If roe herrings are bought, the roe should be soaked in vinegar for a few minutes, the eggs then separated and kept for sprinkling over the salad similarly to the preceding. The herring heads and tails are to be removed and discarded; the bodies should be gutted, skinned, and washed, and then they must be soaked in water or milk for three hours-- the latter enhancing the flavour greatly. After the soaking the bones should be removed and the flesh cut into small dice-like cubical pieces, and the latter are then set aside in a basin. The next thing is to peel and core two sourish apples, and then to cut them up into small cubes like the herrings. To the apples should DOW be added two pickled gherkins, and, if you like, some boiled beetroot and a few capers, and these--excepting, of course, the capers--should be divided into the same small pieces. If you wish to have the real herring salad, a quarter of a pound of cold roast veal, also in small pieces, will likewise be required. Whatever you may choose to use of these is now to be well mixed together while the next direction is attended to. It is only fair to note here that Mr. Lang, formerly of the German Club, who prepares the best herring salads in Sydney, always adds a little cold roast beef, cold ham, and boiled ox tongue. While all this is being prepared two potatoes should be boiled with their jackets on.
They should then be immediately peeled and cut up into small pieces like the other ingredients. While now hot the potato is added to the preceding, and everything is thoroughly mixed together; it is necessary to use the potato warm, for if cold it would set hard. The methods of using the milt or the roe of the herring have already been respectively indicated, and after this matter has been attended to, all that is now needful to complete the herring salad is to pour over it some mayonnaise sauce, the preparation of which has been previously described.
CHAPTER XII.
ON AUSTRALIAN WINE, AND ITS PLACE IN THE AUSTRALIAN DAILY DIETARY.
"WITH TIME AND CARE AUSTRALIA OUGHT TO BE THE VINEYARD OF THE WORLD."-- GREATER BRITAIN.
Were I asked to name the one industry on which the prosperity of Australia must sooner or later rest, I should unhesitatingly answer, "On the cultivation of the vine." And this must be so; for while there is every reason to know that it will be called for from abroad, it is absolutely certain that it will be required in our own territories. The chief purpose of this chapter, indeed, is to insist upon the value of our own wines as the most healthful and the most wholesome drink for Australian use. It is a strange anomaly this, that at the present period of our existence a declaration of this kind should be necessary.
Yet it is only in keeping with the rest of our food habits, with their perpetual challenge to our semi-tropical environment; and hence we are confronted with the astounding fact that although we are practically Southern Europe, yet we follow a mode of living suitable only for a rigorous climate and a land of ice and snow.
Moreover, as I shall attempt to show, the Australian climate and soil are beyond all question naturally intended for the cultivation of the grape, so that there is no occasion to overcome the forces of nature; on the contrary, they are unceasingly giving us the greatest encouragement. Then, again, think what widespread prosperity the use of our own wine would bring about. Apart from its beneficial influence on the national health, it would cover the land with smiling vineyards, and give to enormous numbers a healthy livelihood; it would absorb thousands from the fever and fret of city wear and tear into the more natural life of the country; and lastly, it would relieve the abnormal congestion of our crowded centres, and do more to bring about widely distributed employment than any other industry.
The history of the introduction of the grape to Australian soil deserves more than bare reference to that event It will be remembered that Captain Cook discovered this territory in 1770; in November 1791, barely more than twenty years afterwards, the first vine was planted at Parramatta, near Sydney. Nothing can demonstrate the suitability of the climate and the soil for its cultivation more than this one fact, namely, that at the very beginning of Australian settlement it was plain enough that the land was meant for the grape; and there is an interesting historical a.s.sociation, well worthy of note, attached to this circ.u.mstance. By order of the Emperor Napoleon, the Great Napoleon, a voyage of discovery to the Southern Hemisphere was performed by a fully equipped expedition during the years 1801, 1802, 1803, and 1804. One of the naturalists, M.F. Peron, has given us an excellent account of his New South Wales experience, and after referring to the Parramatta vineyards as likely to be followed by the most excellent results, he goes on to say:--"By one of those chances which are inconceivable, Great Britain is the only one of the great maritime powers which does not cultivate the vine either in her own territories or her colonies, notwithstanding the consumption of wine on board her fleets and throughout her vast regions is immense." This is another ill.u.s.tration of the old adage that lookers-on see most of the game, for this observant Frenchman has recorded an opinion the very truth of which comes well home to us. His remarks, moreover, open up a vista of what a great trade might be done with India in connection with our wines; indeed, it is this interchange of products which keeps the circulation going in the blood-vessels of commercial life.
Yet, although the vine was thus early started in Australia, it has since made but little progress, relatively speaking, in comparison with the great industry of wool-growing, and it will be appropriate to make this reference to the grape and the fleece conjointly, for the same name--that of John Macarthur--is intimately a.s.sociated with both. In a small way sheep-breeding had been initiated soon after the settlement of Australia. But it was John Macarthur, by his introduction of the merino sheep in 1797, who gave the first impetus which led to the subsequent creation of the Australian wool trade. It was John Macarthur, too, who formed the first vineyard in Australia at Camden Park in 1815; though, as I have already said, the growth of the vine industry has not advanced with anything like the same rapidity as that of wool; if it had, Australia would now occupy a position second to none in the world.
It seems most fitting and opportune also to mention the fact that at the very time I am writing there is a proposal in the SYDNEY MORNING HERALD to do something to perpetuate our grat.i.tude to John Macarthur.
It is not often that one man has the opportunity of establishing two such great industries as wine-making and wool-growing. The benefits to Australia which have followed from the latter are altogether beyond calculation; for which alone the name of John Macarthur deserves to hold a place in the memory of Australians for ever, and if the wine industry had only been developed in like proportion, Australia"s prosperity would have marvellously increased. Knowing, therefore, what John Macarthur has done for Australia, it is to be hoped that before these lines see the light of day what is now proposed will be an accomplished fact.
The next most notable occurrence in the history of Australian viticulture is undoubtedly the action of James Busby who in 1828, says Mr. T.A. Coghlan in his WEALTH AND PROGRESS OF NEW SOUTH WALES, returned from Europe "with a large collection of cuttings from the most celebrated vineyards of France, Spain, the Rhine valley, and other parts of the continent of Europe, and started, on his estate at Kirkton, in the Hunter River district, a vineyard which has been the nursery of the princ.i.p.al vineyards of the Colony." This was a more important event than would be imagined from a bare recital of the fact, for Busby has conferred upon Australian vines a high quality for all time to come in this way. His collection of cuttings from the best of the vineyards in Europe consisted of the choicest varieties or "cepages," and this has been a matter for congratulation ever since.
Fuller reference, however, will be made to this important subject a little farther on. what is certainly interesting also is that Busby was so impressed with the future of the Australian wine industry that in 1830 he published his MANUAL OF PLAIN DIRECTIONS FOR PLANTING AND CULTIVATING VINEYARDS, AND FOR MAKING WINE, IN NEW SOUTH WALES; and, as I have just said, the high qualities of our wines are due to him alone, so that the name of James Busby must always be gratefully remembered by all Australians.
It makes one think that these st.u.r.dy pioneers of former times had a greater belief in Australia and her possibilities, and more energy and foresight, than are apparently possessed nowadays. But while I am on the subject of the literature of Australian viticulture I must not forget to mention an excellent little pamphlet by James King in 1807, ent.i.tled, AUSTRALIA MAY BE AN EXTENSIVE WINE-GROWING COUNTRY.
Indeed, James King was another of those far-seeing men who were convinced that there was a great future for the Australian wine industry; moreover, he did a good deal in the way of developing it by cultivating the grape and by making wine.
Now, there are certain figures connected with vine-growing and the consumption of wine which possess a great value in relation to Australian viticulture, inasmuch as they enable us to see more clearly its relative progress, and, what is more, they indicate its future possibilities. It is only by methods of this kind that we are enabled to form an accurate estimate of the condition of any industry. And besides this, too, they act as a--stimulus to increased exertion. But it will be still more interesting and instructive to make a comparison between the little which has been done in wine production and the almost incredible proportions of our wool industry. And when it is remembered that there was nothing to prevent the wine trade from attaining a magnitude very like to that of wool, it will be seen what magnificent opportunities have thus far been practically thrown away.
At present the whole of Australia annually produces only a little more than three million gallons of wine, while the yearly yield of France is 795; of Italy, 798; of Spain, 608; of Hungary, 180; and of Portugal, 132 million gallons. And another thing is that the whole of the five colonies of Australia and Tasmania have altogether no more than 48,099 acres under vine cultivation. The total amount of wine made in the six foregoing colonies for the year ending March 31st, 1892, was only 3,604,262 gallons. The city of Paris itself requires nearly 300,000 gallons of wine daily, so that this single city would consume in 12 DAYS all the wine which the whole of Australia takes 12 MONTHS to make.
So far back as 1875 the production was 1,814,400,602 gallons.
And lastly, there is just one more fact worth remembering which is that the approximate value of the 1890 vintage to France was nearly 40,000,000 l. sterling.
Let us see, on the other hand, the gigantic strides on the part of wool. In 1805 the amount of wool exported from Spain was 6,895,525 lbs., and from Australia NIL. In 1811, however, Australia exported the modest quant.i.ty of 167 lbs. In 1861 the exportation from Spain had fallen to 1,268,617 lbs., while from Australia it had increased to 68,428,000 lbs. In 1891 New South Wales alone produced 357,096,954 lbs., representing a value of 11,036,018 l. And lastly, the wool exportation of Australia and Tasmania (not reckoning New Zealand) for the same year reached the enormous figures of 593,830,153 lbs., with a value of 20,569,093 l.
The disproportion between the attention which has been given to viticulture and that which has been bestowed upon wool-growing is well brought out in the following table:--
TABLE showing the value of the total amount of WINE produced in the FIVE COLONIES OF AUSTRALIA (including both that for local use and that for export) for the year ending March 31st, 1892; and the value of WOOL (only that exported, and therefore irrespective of that locally required) for the FIVE AUSTRALIAN COLONIES and TASMANIA alone, and not including that exported from NEW ZEALAND, for the year 1891:--
Pounds (value).
Total value of Australian wine (local use as well as export) produced for the year ending March 31st, 1892, only about..........800,000
Value of wool exported from Australia and Tasmania alone in 1891 (and therefore irrespective of the additional value of that locally required), not less than................................20,569,093
From the foregoing, therefore, it will be apparent that the whole subject of Australian viticulture is one of tremendous importance; and I am strongly of opinion that practical results will only be brought about by awakening in the mind of the Australian public an active interest in everything connected with this, though yet undeveloped, great wine industry. With that object in view, therefore, it will be my endeavour to bring forward those main points of viticulture which it is most desirable should be widely known. But such an attempt, to be successful, must largely depend upon the arrangement which is adopted, for it is impossible to do more than take up the princ.i.p.al matters concerned with the s.p.a.ce which is at my disposal. The scheme which has been devised will, it is hoped, help to a clear understanding of the subject.
THE CLIMATE.
If there is one reason more than any other why the wine industry should sorely reach to colossal dimensions, it is that the climate is naturally adapted for the cultivation of the vine. Although human effort and human skill can overcome what looked to be almost insuperable difficulties, they cannot, as we know, fight against climate. Hence, having a climate created, as it were, for the growth of the grape, there can be no possible excuse offered for its neglect.
Indeed, as I have already shown, the suitableness of the climate for this purpose directly attracted the attention of the first arrivals, and as a consequence the vine was actually planted a few years after the discovery of Australia.
There are three const.i.tuents, namely, heat, light, and moisture, which in varying proportions make up what is known as climate. The first two, heat and light, are derived from the same source--the sun--and may, therefore, be conveniently considered together. The more heat and light a vine receives the more vigorously it grows. What is more important, however, is that the wine from it becomes stronger. It gains in strength because the percentage of glucose increases in the must: the must being the juice pressed from the grape, but in which fermentation has not commenced. Accordingly we find that the wines of the warmer regions in new South Wales, Victoria, and South Australia are much stronger than those from the cooler parts.
It is important to remember that the unripe berries of the grape contain several acids, notably tartaric, citric, and malic acids. As the fruit begins to ripen, these acids act upon the various substances, namely, starch, gum, dextrine, lignine, cellulose, &c., also contained within it, and grape sugar or glucose is formed in consequence with the advent of ripening, therefore, the fruit becomes richer in sugar and poorer in acids; part of the acids, in addition, is neutralised by the mineral salts which are absorbed by the roots. These acids, however, are not so thoroughly neutralised in a cooler climate, and as a result the wine has often a sour, crude taste. The warmer the climate the more alcohol the wine will contain; indeed, it may become too strong. On the contrary, the cooler the climate the more of acid there will be, and it may possess in consequence a crude, sharp taste. But these are matters which can be rectified by choosing the right varieties of grape for the different localities, and by their proper cultivation.
The third element concerned in the climate, namely, moisture, has now to be considered, and it is important from the fact that in a moister climate the percentages both of glucose and of acids in the grape are diminished. It is also important for another reason, namely, that while heat and light are unalterable, moisture may be produced by irrigation.
This const.i.tutes one of the vexed questions connected with viticulture, and the most diverse opinions have been expressed about it.
Some believe that irrigation is of great value, while others cannot say enough against it. But it would seem that when judiciously employed it is of unquestionable advantage. It renders the cultivation of the grape possible in places where it would otherwise be impossible; it largely increases the yield; and, what certainly must not be forgotten, it enables a lighter wine to be produced in the warmer regions. And another argument in favour of irrigation is this, that there is far more fertilizing matter in river water than in rain water. Hence it is that irrigation greatly enriches the land and increases the yield. It is thus a powerful aid, and because its advantages have been abused, that is no reason why it should not be made use of in a rational and scientific manner.
There is still another matter connected with this question of climate, namely, the aspect of the vineyard, which should be referred to because many different views are held upon it. But, as in all similar cases where there are such decidedly antagonistic opinions, it will be found that the arguments are not maintained from the same standpoint. So in this case the importance or non-importance of the aspect depends altogether upon the climate, and upon the locality--whether it be level or hilly. On level ground the aspect is not nearly so important.
On hilly land it makes a considerable difference, from this circ.u.mstance, that in Australia the northern side of a hill is always hotter than that facing the south. In the hot regions, therefore, a hill slope facing towards the south is preferable; while in the cooler districts, since more warmth is required, a situation with a northern aspect is necessary. It is often said that hilly ground is better for the cultivation of the vine than level land. This is certainly true as far as cold localities are concerned, because a warmer aspect can then be chosen, and there will also be more shelter and better drainage.
THE SOIL.
People as a rule run away with the idea that the soil for the grape must necessarily be of a rich character. Even the farmer, thinking of wheat growing, and the market-gardener, thinking of his turnips, are apt to entertain a similar belief. But the truth is that the vine is a hardy plant and will grow in almost any place that is not water-logged or otherwise unsuitable. In America the definition of a soil adapted for the grape is expressed in the following phrase:--"Land that is suitable for vine-glowing is land that is not suitable for anything else." This is of course an extravagant way of stating the matter, still it is worth recalling. We may say this much, however, that almost any soil will do for the vine, provided that it does not bake and crack in the summer, nor get wet and boggy in the winter. A simple test is said to be adopted by the vine-growers of the Rhine. A specimen of the soil is put into an earthenware vessel into which boiling water is poured to cover it, after which it is undisturbed for three days. If the water on being tasted gives a mouldy or salty taste, the soil is believed to be unsuitable.
In considering the soil we must pay heed to its physical and its chemical characters. By its physical characters we mean its looseness or stiffness, its depth, and its colour. This looseness is a matter of much importance. It fulfils the great indication required in a soil for grape-growing; that is, a soil which will not remain damp after having been well wet. There is a marked difference between a stiff clayey soil which dries up and cracks in summer, and a loose soil which is always moist a little below the surface.
The depth of the soil is a matter that varies in accordance with the climate. In warm districts the vine requires more room for development, and goes deeper. In the cooler regions it has a sufficiency of moisture, and can content itself with a shallower soil. The colour of the soil, like its depth, is a matter of consequence according to the climate. A dark soil absorbs heat, becoming hotter consequently, while it reflects but little on the plant above. On the other hand, a light-coloured soil absorbs very little heat, but reflects almost the whole of the rays upwards upon the vine. From this it follows that a dark soil is better in a cooler climate, because there is generally an excess of moisture; while a light colour is more suitable in the warm regions, for the moisture is then retained.
The chemical const.i.tuents of the soil play no inconsiderable part in a.s.sisting the development of the vine. Of these, however, there are only five--namely, nitrogen, phosphorus, potash, calcium, and iron-- to which it is necessary to draw attention. For the successful cultivation of wheat and other cereals a richly nitrogenous soil is invaluable; for turnips and maize one rich in phosphorus is of great advantage; but for the vine potash is of considerable importance. It is true that nitrogen and phosphorus are necessary for the production of the vine wood, but it is for the fruit itself that the potash is so much required. As it is well known, the deposit known as winestone or "cream of tartar," on the inside of the cask by the fermentation of wine, is really tartrate of potash. In a similar way the potato is a plant which requires a supply of potash, and without it there is a manifest diminution in the crop. But in the case of the vine, unless there is a sufficiency of potash, the leaves do not attain to their full development; the stem is stunted to one-fourth of its natural size; and there is little or no fruit at all. Calcium or lime has a marked effect in increasing the strength of the wine. For this reason, therefore, this element is more necessary in the cooler than in the warm regions. And finally, there is that other chemical const.i.tuent of the soil, which deserves a brief notice, and it is iron.
Now, the presence of iron therein has a distinct effect in deepening the colour of a wine. This is without doubt the reason why our Australian wines, as a general rule, are so rich in colour.
"CEPAGE," OR VARIETY.
Many words connected with viticulture are of French origin, as might be expected considering that it is a land where the wine industry is such a source of wealth. The term "cepage" (p.r.o.nounced say-pazh) is one of these, and it possesses quite a distinctive and particular significance, so that a little explanation is necessary. The vine family is divided into several species, of which the ordinary grape vine, VITIS VINIFERA, is the most important. Of the VITIS VINIFERA there are many, more or less distinct, sorts of "cepages"; and the value of the word lies in the fact that it serves as a means of distinguishing all these different varieties. Originally a native of Asia Minor, there are now over a thousand sorts of European vines. Of these quite a number are already cultivated in Australia, and a brief reference to a few will help to a better understanding of the term "cepage."
Of the red grapes the following may be instanced:--The Carbenet (p.r.o.nounced Car"-ben-ay); of which-there are two varieties, the GROS or large, and the SAUVIGNON or smaller kind. The latter is perhaps the choicest of all the red wine grapes, and has a characteristic flavour, with delicious bouquet and perfume. It forms the basis of all the best vineyards of Bordeaux, and is largely cultivated in Australia, for it does well in the cooler parts. And it will be just as well to take this opportunity of referring to the word "Carbenet," as in Australia it is much too often erroneously spelt "Cabernet." The best authorities, however, are all in favour of "Carbenet" as the proper mode of spelling. In the same way an unfortunate orthography in the case of Riesling, which was given as "Reisling" in the London exhibition of 1886, gave a writer in the SAt.u.r.dAY REVIEW the opportunity of a tirade against Australian wine-makers.
The Pinot (p.r.o.nounced Peen"-o) Noir or Noirier will serve excellently to demonstrate the significance of the word "cepage." This is the dominating grape of the best vineyards of Burgundy, and enters into the composition of many famous wines, such as Romanee-Conti Chambertin, Corton, &c.; just as the Carbenet Sauvignon belongs to the renowned clarets of Bordeaux, Chateau Margaux, Chateau Lafitte, and Chateau Latour. This black Burgundy does well in our cooler regions, and is usually pruned short, although it gives far better results with long pruning.