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The Pamphlet Collection of Sir Robert Stout: Volume 40

Department VII. — Alimentary Products

page 62

Department VII.

Alimentary Products.

Class 67.—Cereals, Farinaceous Products, and Products derived from them.

406—Arkell, John, Nelson.
  • 1 Bushel Malt
  • 1 Bushel Barley
407—Banks, E. H., Christchurch.
1Pearl Barley—
  • Manufactured by Exhibitor from barley grown near Christchurch to compete with the imported; weight, per imperial bushel, 65½ lbs.
2White Tuscan Wheat—
  • Grown in valley between Christchurch and Lyttelton; weight per imperial bushel, 67 lbs.
3Pea Flour—
  • Manufactured by Exhibitor from peas grown at Rangiora, used for soups and sold in packages as shown, to compete with imported; weight per imperial bushel, 56 lbs.
4White Field Peas—
  • Grown specially for making split peas and pea flour; weight per imperial bushel, 66 lbs.
5Winter Tares—
  • Sown on heavy land, give abundance of sweet nutritious early feed; weight per imperial bushel, 66½ lbs.
6Cocksfoot—
  • Grown by Messrs. Hay Brothers, at their farm, Pigeon Bay, Canterbury; weight per imperial bushel, lbs.
7Field or Horse Beans—
  • Grown on stiff clay near Kaiapoi, hand-threshed : weight per imperial bushel, 67½ lbs.
8Buck Wheat—
  • Grown at Leeston, on rich loamy soil, used by pheasant breeders; present demand small; weight per imperial bushel, 53½ lbs.
9Malting Barley—
  • Grown at Templeton, on very light soil, after potatoes; weight per imperial bushel, 59 lbs.
10White Tartarian Oats—
  • Sown principally to come in early for oaten hay, used for chaff-cutting purposes; weight per imperial bushel, 43 lbs.
page 63
11Prussian Blue Peas—
  • Used for table purposes, grown in considerable quantities by small farmers, demand good; weight per imperial bushel, 65 lbs.
12Rape Seed—
  • Corning into use for sheep-feeding only, might be grown in large quantities for crushing purposes if factories were started in Canterbury; weight per imperial bushel, 55 lbs.
13Hunter's White Wheat—
  • Gives large quantity of flour of good colour, deficient in strength, yields well; Weight per imperial bushel, 67 lbs.
14Eye Corn—
  • Used for green feed mixed with tares, sown early; also for distilling purposes, and when made into flour, by brewers for ferments; weight per imperial bushel, 64 lbs.
15White Canadian Oats—
  • Used for milling and feed purposes; weight, per imperial bushel, 51 lbs.
16Black or Cornish Oats—
  • Grown extensively for feed purposes, considered superior for racing stock; weight per imperial bushel, 45 lbs.
17Linseed—
  • Grown at Prebbleton in fair loamy soil after potatoes; demand hitherto exceeds supply; pays well for proper cultivation; weight per imperial bushel, 55 lbs.
18Russian Pearl Wheat—
  • Strong, hardy cereal, not liable to shell out, yields well, and will stand weather better than most other kinds
19Purple Straw Tuscan Wheat—
  • This spring wheat is a great favourite with millers, and always commands top price if sound and well-dressed; weight per imperial bushel, 67 lbs.
20Rye Grass Seed—
  • Grown on old pasture, light soil, at Templeton, near Christchurch; weight per imperial bushel, 21 lbs.
408—Butel, P., and Co., Arrow, Otago.
  • 2 Samples of Flour
  • 2 Samples of Wheat
409—Capper, James, Wellington.
  • Potato Flour, as used in the manufacture of calico, for British gum, and as farinaceous food
410—Chambers, John, Te Mata, Havelock, Napier.
  • One Bushel Rye Grass Seed
411—Clayden Samuel, Wakefield, Nelson.
  • Barley grown on newly broken up land, after oats; land light, rather shingly, with sandy gravelly bottom
page 64
412—Cleave, Robert, Invercargill.
  • Perennial Rye-grass Seed, grown on river flat land
413—Coe, John, Lake Ellesmere, Canterbury.
  • White and Red Tuscan Wheat
  • Champion Wheat, yield 55 bushels per acre
  • Chevalier Barley, yield 64 bushels per acre
  • Oats, yield 52 bushels per acre
  • Peas, yield 3 bushels per acre
  • One Sheaf Champion Wheat
414—Cuddon, W., Christchurch.
  • Pale Malt, Porter Malt, and Amber Malt, own manufacture
415—Cunningham, P., and Co., Christchurch.
  • Samples of Grain—
    • A Velvet Chaff Wheat, weighing 65 lbs. per bushel
    • B White Tuscan Wheat, weighing 64½ lbs. per bushel
    • C Velvet Chaff Wheat, weighing 64 lbs. per bushel grown on light land
    • D Hunter's White Wheat, weighing 63½ lbs. per bushel
    • E Purple Straw Wheat, weighing 67 lbs. per bushel
    • F Pearl Wheat, weighing 63 lbs. per bushel
    • G Adelaide Wheat, weighing 65½ lbs. per bushel grown one season in New Zealand
    • H White Peas
    • J Partridge Peas
    • K Horse Beans—average of this crop was 83 bushels to the acre
    • L Flathead Barley
    • M Chevalier Barley
    • N Dunn Oats—average of this crop 97 bushels to the acre
    • O Polish Oats—average of this crop 48½ bushels to the acre
    • P Tartarian Oats
    • Q Average sample Milling Oats, 44½ lbs. to the bushel
    • R Rye Grass Seed
    • S Cocksfoot
    • T Blue Peas
    • U Canterbury Malt
416—Duncan and Son, Christchurch.
  • Farm and Garden Seeds—
    • 1 Bushel Perennial Rye Grass
    • 1 Bushel Italian Rye Grass
    • 1 Bushel Cocksfoot
    • 1 Bushel Timothy
    • 1 Bushel Crested Dogstail
    • 1 Bushel Meadow Foxtail
    • 1 Bushel Meadow Fescue
    • 1 Bushel Sheep's Fescue
    • 1 Bushel Hard Fescuepage 65
    • 1 Bushel Red Fescue
    • 1 Bushel Poa Trivialis
    • 1 Bushel Poa Memoralis
    • 1 Bushel Sweet Vernal
    • 1 Bushel Intermediate
    • 1 Bushel Yellow Globe Mangold
    • 1 Bushel Long Red Mangold
    • 1 Bushel Linseed
    • 1 Bushel Field Peas (Partridge)
  • Show Case containing a collection of Farm and Garden Seeds, 93 sorts
417—Dudley, Chas. Thornton, Irwell, Canterbury.
  • Hunter's White Wheat, grown on Exhibitor's farm, 68 lbs. per bushel
  • Pearl Wheat, 68 lbs. per bushel
418—Dwyer, Matthew, Franklin, Otago.
  • 100 lbs. Red Wheat, sown in autumn and reaped January, 1880
419—Fleming, Gray and Co., Invercargill.
  • Oatmeal (25 lbs.)
  • Pearl Barley (25 lbs.)
  • Wheat
  • Flour (25 lbs.)
420—Gilmour, Robert, Wakatip Flour Mills, Arrow, Otago.
  • 25 lbs. Oaten Meal, from Tartarian oats
  • 25 lbs. Flour, from Red Straw Wheat
421—Harley and Sons, Raglan Brewery, Nelson.
  • 1 Bushel Barley
  • 1 Bushel Malt, made from same sample
422—Harley, Thomas, Nelson.
  • Hops
  • Malt
423—Hoadley and Lyon, Napier.
  • Meadow Fescue (grass seed)
424—Hoadley and Lyon, Napier.
  • Rye Grass Seed
425—Holdaway, L. D. T., Richmond, Nelson.
  • One Bushel White Tuscan Spring Wheat
426—Hudson, R., and Co., Dunedin.
  • 1 Flour made from New Zealand Wheat, grown in Oamaru and Taieri Districts
  • 2 Self-raising Flour
427—Irvine, W., and Co., Palmerston, Otago.
  • Oatmeal
page 66
428—King, George, and Co., Christchurch.
  • Samples of Grain—
    1Purple Straw Tuscan Wheat, grown at Hornby; weight per measured bushel, 66 lbs.; the yield was 65 bushels to the acre
    2Hunter's White Wheat, grown at Kaiapoi; weight, 65½ lbs. per measured bushel; the yield was 65 bushels to the acre
    3White Pearl Wheat, grown at Leeston; weight, 66 lbs. per measured bushel; the yield was 65 bushels to the acre
    4Black Eye Champion Peas, grown at Dunsandel; weight, 63 lbs. per measured bushel; are large yielders
    5Canadian Oats, grown at Kaiapoi; weight, 49 lbs. per measured bushel; the yield was 73 bushels to the acre
    6Beans, grown at Kaiapoi; weight, 65 lbs. per measured bushel; very large yielders
429—Kelty, W., Tapanui, Southland.
  • Rye, yield 25 bushels per acre
  • Wheat yield 50 bushels per acre
  • Oats yield 60 bushels per acre
  • Grown on chocolate soil.
430—M'Intyre, David, West Clive, Hawkes Bay.
  • Malt, a fair sample of malting
431—Manning, S. and Co., Christchurch.
  • 1 Bushel N.Z. Malt, weighing 44 lbs.
  • 1 Bushel N.Z. Barley, weighing 57 lbs.
432—Marshall and Copeland, Dunedin.
  • Sample of Malt, from barley grown in Otago
  • Sample of Barley grown in Otago
433—Metherell Brothers, Havelock, Napier.
  • Flour
434—Mitchell, John W., Invercargill.
  • Sample of Southland Barley, grown on river flat land, alluvial deposit, 45 bushels per acre
435—Moir, W. and C., Southbrook Mills, Canterbury.
  • Oatmeal—Fine, Medium, and Coarse; 14 lbs. of each
436—Moore, A., and Co., Christchurch.
1Hunter's White Wheat, grown on light soil; weight, 64½ lbs.; yield, 39 bushels
2Pearl Wheat, light soil; weight, 65½ lbs.; yield, 34 bushels
3Purple Straw Tuscan Wheat, light soil; weight, 67½ lbs.; yield, 37 bushels
4White Straw Tuscan Wheat, heavy soil; weight, 67 lbs.; yield, 35 bushelspage 67
5Velvet Chaff Wheat, clay soil; weight, 65½ lbs.; yield, 38 bushels
6Chevalier Barley, light soil; weight, 57 lbs.; yield, 27 bushels
7Chevalier Barley, light soil; weight, 59 lbs.; yield, 24 bushels
8Tartarian Oats, light soil; weight, 43½ lbs.; yield, 60 bushels
9Feed Oats, light soil; weight, 50½ lbs; yield, 50 bushels
10Milling Oats, heavy soil; weight, 52 lbs.; yield, 45 bushels
437—Palmer, C. A., Waimea West, Nelson.
  • Sample of Hops
438—Pannell, George, Christchurch.
  • 25 lbs. Wheaten Flour

This flour is made from a mixture of Tuscan, Pearl, Velvet chaff, Hunter's white, and others.

439—Paul, J. and E., Spring Creek, Marlborough.
  • Barley
440—Preston, Joseph, Palmerston, Otago.
  • Perennial Rye Grass Seed, grown at Langland's Station, Kyeburn, Otago
440A—Reid and Sons, Otago.
  • Flour

441—Royse, Stead and Co., Christchurch.

Cereals, 12 samples—
  • Wheat
  • Oats
  • Barley
  • Malt (colonial)
  • Oatmeal
442—Surman, Thomas, and Co., Invercargill.
  • 3 Samples of Malt
  • 2 Samples of Barley, grown by Mr. John Brown, Cave Hill Farm, Lake Wakatipu; grown in valleys, land very light; average, 50 bushels to the acre
443—Tanner, Thomas, Riverslea, Havelock, Hawke's Bay.
  • 1 Bushel Rye Grass Seed
444—Trent Brothers, Christchurch.
  • Samples of Patent Malt as prepared for brewers
445—Ward and Co., Christchurch.
  • 1 Bushel Colonial Malt
446—Western District Agricultural and Pastoral Association, Riverton, Southland.
  • Cereals
page 68
447—White, William, Kaikora, Hawke's Bay.
  • 1 Bushel Barley
448—Wilkin, Robert, and Co., Seed Merchants, New Zealand Wool Stores, Christchurch.
  • 1 Glass Case, containing—
    • 1 Bushel (measured) Cocksfoot Grass Seed; weight, 23 lbs. Price—bulk sold at 2½d. per lb.; grown by J. R. Gilliatt, Little River, Canterbury, on hill spurs, clayey soil. Note—This sample is extra cleaned
  • 1 Glass Case, containing—
    • 1 Bushel (measured) Perennial Rye Grass Seed; weight, 34 lbs. Price—bulk sold at 3s. per bushel; grown by C. T. Dudley, Esq., Irwell, Canterbury, on black soil, clay bottom; yield, 30 bushels per acre. Note—This sample is extra cleaned
450—Wilson, Harraway and Co., Dunedin.
  • Samples of Flour, from wheat grown at Oamaru
451—Wood, W. D., Christchurch.
  • Flour, Sharps, Bran, and Semolina
452—Vile, Job, Masterton, Wellington.
  • 1 Bushel Black Tartarian Oats
  • 1 Bushel White Tartarian Oats
  • 1 Bushel Potato Oats
  • 1 Bushel Velvet Chaff Wheat
  • 25 lbs. Flour, ground sample of ditto
  • 1 Bushel Hunter's White Wheat
  • 25 lbs. Flour, from sample of ditto
  • 1 Bushel Rye Grass Seed

Class 68.—Bread and Pastry.

453—Bycroft, J., and Co., Auckland.
  • Seventy Tins of Biscuits
454—Douglas, R. T., Shortland, Thames.
  • Biscuits in variety
455—Grant, O. D., Thames.
  • Biscuits of various kinds
456—Mennie and Day, Thames.
  • biscuits
page 69
457—Newbury, Philip J., Biscuit Baker, Dunedin.
  • Sample of Cracknell Biscuits
458—Renton, James C., Dunedin.
  • Eleven Varieties of Biscuits, manufactured by Exhibitor

Class 69.—Fatty Substances used as Food, Milk and Eggs.

459—Blackwood, William, and Co., Invercargill.
  • Two Cheeses, 47 lbs.
460—Goodwin, James, Pigeon Bay, Canterbury.
  • Cheese made on Cheddar system, and expressly for export purposes
  • No. 1, made January, 1880
  • No. 2 made February, 1880
461—Graham, John, Brighton, Dunedin.
  • One Cheese, manufactured by Exhibitor, ordinary sample as sold; wholesale price, 6d. to 6½d. per lb.
462—Graham, James A., Sumner, near Christchurch.
  • Two Cheeses, 36 lbs. and 56 lbs. weight
463—Kirkland, William, Elm Grove, East Taieri, Otago.
  • One Cheese, 112 lbs.; wholesale price, 6d. per lb.
464—M'Connell Brothers, Christchurch.
  • Two Cheeses, 62 lbs.
465—M'Indoe, Robert, Lake Waipori, Otago.
  • New Milk Cheese
466—Murray, Dalgleish and Co., Invercargill.
  • Cheese
467—Pioneer Cheese Company, Peninsula, Dunedin.
  • Two Cheddar Cheeses, made in January, 1880, from ordinary stock; wholesale price, 6½d. to 7½d. per lb.
468—Royse, Stead and Co., Christchurch.
  • Cheese
469—Sutherland, Robert, Christchurch.
  • Three Cheeses, each 66, 68, and 80 lbs.; made by Chas. B. Candy, Halsewell, Canterbury
470—Watson, William, Brookside, Canterbury.
  • Two Cheeses
page 70

Class 70.—Meat and Fish.

471—Blake, Charles, and Sons, Picton.
  • Preserved Fish in tin cases, ranging from 1 to 6 dozen in each; price, 10d. per dozen, including tin case
472—Eagle, James, Christchurch.
  • 4 Hams
  • 2 Sides Bacon
473—Gear, James, Lambton Quay, Wellington.
  • Six Cases, containing—
  • Tinned Soups
  • Preserved Meats
474—Gilmour, John, Christchurch.
  • Hams
  • Bacon
475—M'Connell Brothers, Christchurch.
  • 2 Pieces Bacon
  • 2 Hams
476—M'Donald and Miller, Green Island, Dunedin.
  • 2 Sides Bacon, green
  • 2 Sides Bacon, smoked Market price, 10d. per lb.
  • 2 Hams, green
  • 2 Hams, smoked Market price, 11d. per lb.
  • 2 Rolls Bacon, green
  • 2 Rolls Bacon, smoked Market price, 10d. per lb.
477—Mein, William Henry, Christchurch.
  • Preserved Meats, viz.
  • Spiced Mutton
  • Corned Mutton
  • Boiled Mutton
  • Corned Beef
  • Boiled Beef
  • Spiced Beef
  • Haricot Ox-cheek
  • Sheep's Tongues
  • Brawn
  • Minced Collops
  • Noodle Soup
  • Oxtail Soup
  • Mock Turtle Soup
  • Rissoles
  • Ham and Chicken
  • Potted Beef
  • Potted Tongues
  • Larded Beef
  • Sheep's Petit Toes
  • Pigs' Petit Toes
  • Brawn Petit Toes
  • Spiced Beef
  • Yorkshire Hung Beef in jelly
  • Corned Beef
  • Corned Mutton
478—Porter, William P., Invercargill.
  • Beef Hams
  • Bacon Hams
  • Rolled and Flitch Bacon, smoked and green
page 71
479—Shand and Worth, Dunedin.
  • 1 Ham, smoked
  • 1 Ham, green
  • 1 Side Bacon, smoked
  • 1 Side Bacon, green
  • 1 Roll Bacon, smoked
  • 1 Roll Bacon, green
480—Sheedy, Edward, Dunedin.
  • 2 Hams, smoked
  • 2 Hams, green
  • 2 Rolls Bacon, smoked
  • 2 Rolls Bacon, green
  • 2 Sides Bacon, smoked
  • 2 Sides Bacon, green
481—Watkins, M'Nully and Co., Dunedin.
  • 1 Large Pork Ham, smoked
  • 1 Small Pork Ham, smoked
  • 1 Small Pork Ham, pale
  • 1 Roll Bacon pale
  • 1 Side Bacon smoked

Class 71.—Vegetables and Fruit.

482—Hudson, Richard, Thames
  • Preserved Fruit, viz.:—
  • Case containing 2 doz. tins Preserved Peaches. The fruit is preserved in the English fashion without sugar
483—Steadman, James B., Tararu, Thames.
  • Canned Peaches

Class 72.—Condiments and Stimulants, Sugar and Confectionery.

485—Carew and Co., Dunedin.
  • Eighteen Bottles Sauce named Worcestershire Sauce and Tomato Sauce, their own manufacture
486—Clifton, Frederick, Gladstone, Invercargill.
  • One Bottle Mushroom Ketchup
  • Maraschino
  • Aniseed Liqueur
  • Orange Bitters
  • Sarsaparilla
  • Stomach Bitters
  • Quinine Bitters
  • Angostura Bitters
page 72
487—Feraud, J. D., Clyde, Otago.
  • Samples of Syrups, Liqueurs, and Bitters—
    • Wine Vinegar
    • Raspberry Vinegar
    • Lemon Syrup
    • Peppermint
    • Cloves
    • Pine Apple
    • Lime Juice Cordial
488—Garratt, W. T., Wellington.
  • Sauce, "Wellington Relish"
489—Gee, Alfred, Christchurch.
  • An Assortment of Jellies
490—Gomez, Joseph, Bulls, Rangitikei.
  • 3 Bottles Lemon Syrup
  • 3 Bottles Raspberry Syrup
  • 3 Bottles Peppermint Syrup
  • 3 Bottles Cloves Syrup
491—Gregg and Co., Coffee and Spice Merchants, Dunedin.
  • Coffees
  • Peppers
  • Spices
  • Chicory
492—Harding, John, Waipukurau, Napier.
  • 1 Jar Honey
493—Huison, W. H., and Co., Cuba-street, Wellington.
  • Half-dozen pints
  • Half-dozen Half-pints "Southern Cross" Sauce
494—Kessell, Thos. Norman, Dunedin.
  • Sample Worcestershire Sauce, made by Exhibitor
  • Sample Ginger Wine, made by Exhibitor
  • Sample Peppermint Cordial, made by Exhibitor
495—Koeford, H. L., Thames.
  • 2 Dozen Tomato Sauce
496—Lane, Wm., and Co., Dunedin.
  • Cordials and Liqueurs—
  • Ginger Wine Merks' Alpine Bitters
  • Ginger Brandy Stomach Alpine Bitters
  • Extract Jamaica Sarsaparilla Orange Alpine Bitters
  • Raspberry Vinegar Rimmel's Pick-me-up
  • Quinine Still Champagne Maraschino
  • Lime Juice Cordial Curacoa
page 3
497—Moffett, Wm. John, Invercargill.
  • One Case containing Cordials and Soda-water—
    • Ginger Wine Pine Apple Syrup
    • Ginger Brandy Raspberry Vinegar
    • Cherry Brandy Peppermint
    • Orange Bitters Cloves
    • Quinine Bitters Lemon Syrup
    • Stomach Bitters Lime Juice
    • Soda-water
498—O'Meara, Morgan, Queenstown.
  • Cordials—
    • Orange Bitters Ginger Brandy
    • Quinine Peppermint
    • Raspberry Vinegar Cloves
499—Strang, David, Invercargill.
  • Prepared Coffees, Peppers, and Spices
  • The coffees are prepared by the Exhibitor's patent process, whereby the natural aroma, or flavour, of the coffee is preserved. The peppers and spices are silk-dressed.
  • The exhibits are fair stock samples.
500—Thomson and Co., Dunedin.
  • Cordials
  • Liqueurs
  • Soda-water
501—Trent Brothers, Christchurch.
  • Chicory, in each stage of manufacture
  • Ground Black, White, and Cayenne Peppers
  • Ground Spices
502—Walker, John, C.E., Thames.
  • 1 Dozen Tomato Sauce

Class 73.—Fermented Drinks.

503—Cochran, Edward Wesby, Caversham, Dunedin.
  • 1 Barrel XXXX Ale, mild
  • 1 Barrel XXX Ale, mild
  • 2 Dozen Bottled Stout
  • 2 Dozen Ale
504—Crowe, William, and Co., Christchurch.
  • One Dozen Ale and Stout, New Zealand brewed, bottled by Exhibitor
page 74
505—Crown Brewery Company, Christchurch.
  • 1 Barrel Colonial Ale
  • 1 Dozen Bottles Ale
  • 1 Dozen Bottles Colonial Stout.
506—Duigan and Lloyd, Wanganui and Palmerston, North.
  • One Hhd. Ale, made entirely from New Zealand-grown malt and hops
508—Feraud, J. D. Clyde, Otago.
  • Samples of Wines, 4 bottles each—
  • Sparkling M. Christo Muscat
  • Malaga Aromatic Tonic Bitter Wine
  • Constantia Ginger Wine
  • Ducal Grape
509—Hargan and Co., Dunedin.
  • 2 Dozen Strong Ale, medium age
  • 2 Dozen Porter, Cat brand.
510—Harley and Sons, Raglan Brewery, Nelson.
  • 1 Hhd. Ale
512—Innes, Francis, and Co., Christchurch.
  • 1 Hhd. Light Pale Ale
  • 1 Hhd. Strong Ale
513—Joel, Maurice, Red Lion Brewery, Dunedin.
  • 2 Hhds. Ale
  • 1 Hhd. Stout
  • 2 Dozen Ale
  • 2 Dozen Stout
514—Keast and M'Carthy, Dunedin.
  • 1 Hhd. Light Ale, XXX
  • 1 Hhd. Medium do, XXXX
515—Kofoed and Clive, Black Horse Brewery, Milton, Otago.
  • 1 Hhd. XXX Ale
  • 1 Hhd. XXXX Ale
518—Manning, S., and Co., Christchurch.
  • 1 Hhd. Bitter Ale, XXXX, brewed entirely of colonial malt and English hops on 1st September, 1879. Price, 2s. per gal.
  • 1 Hhd. Mild Ale, XXX, brewed entirely of colonial malt and English and Nelson hops on 18th May, 1880. Price, 1s. 9d. per gal.
  • 1 Hhd. Strong Ale (No. 4), brewed entirely of colonial malt and English hops on 9th September, 1779. Price, 2s. per gal.page 75
  • 1 Hhd. Stout, brewed entirely of colonial malt and English and Nelson hops, on 25th May, 1880. Price, 1s. 9d. per gal.
  • 1 Case containing half-dozen each Bottled Ale and Porter (quarts). Price, Ale, 8s. per doz.; Porter, 4s. per doz.
519—Marshall and Copeland, Dunedin.
  • 4 Hhds. Ale
  • 4 Dozen Bottled Ale
  • 4 Dozen Bottled Stout
520—Martin, John T., Invercargill.
  • 2 Hhds. Ale
  • Well adapted for export to India.
521—O'Meara, Morgan, Queenstown.
  • Sample of Wines—full-bodied wine, three different fermentations, made from equal quantities of currants and gooseberries, five years old, not fortified with additional spirit
  • Wakatipu, price 32s. per doz.
  • Te Anau, price 30s. per doz.
  • Kaduka, price 25s. per doz.
522—Pascoe and Co., Wellington.
  • 1 Hhd. XX Mild Ale
  • 1 Hhd. XXX Pale Bitter Ale
  • 1 Hhd. XXXXXX Strong Ale
523—Roberts, E. T., and Co., Kent-terrace, Wellington.
  • Tonic Beer
  • Ginger Ale Non alcoholic
524—Schwartz and Co., Christchurch.
  • Two Dozen Wanganui Wines (made by Jos. Soler)—
  • Burgundy No. 1—vintage, 1876)
  • Burgundy No. 2—vintage, 1877)
  • Mangawhero No. 1—vintage, 1877) Red Wine
  • Mancanille No. 1—vintage, 1876, 1877, 1878—White Wine
525—Smith, James, Nelson.
  • Fruit Wines, exclusive of Grape (twelve numbers in duplicate) Hock—
    • No. 1 Hock A, manufactured from gooseberries and white currants (double fermented), 1876
  • N.B.—This wine ought to be sharp in taste, and in addition to what is marked on label, blend of apple and rhubarb (fermented), 1879.
    • No. 2 Hock B, manufactured from green gooseberries (double fermented), 1876
  • This wine ought to be soft and matured.
    • No. 3 Hock C, manufactured from red rough and green gooseberries (double fermented), 1876
  • This wine is of a golden colour, and a little soft in taste.
  • All the above hock wines may more or less effervesce, and are bottled exclusive of any effervescing machine.page 76
  • Cherade—
    • No. 1 Cherade A, manufactured from red rough gooseberries and strawberries (double fermented), 1877
    • No. 2 Cherade B, manufactured from gooseberries, Kentish and black heart cherries, 1877
    • No. 3 Cherade C, manufactured from black duke cherries and black damson, 1877
    • No. 4 Cherade D, manufactured from red rough gooseberries and damson (double fermented), 1878
    • No. 5 Cherade E, manufactured from Kentish cherries and gooseberries (double fermented), 1878
  • Cherrade—
    • No. 1 Cherrade A, manufactured from apricots, white heart, and strawberries (double fermented), 1876
    • No. 2 Cherrade B, manufactured from apricots, black heart cherries, and red rough gooseberries, 1876
    • No. 3 Cherrade C, manufactured from plums, apricots, and Kentish cherries (double fermented), 1877
    • No. 4 Cherrade D, manufactured from mulberries, apricots, and Kentish cherries, 1877

All the foregoing wines are manufactured from the fruits described, sugar, and water, exclusive of any fortifying in the shape of alcohol unless created by their own fermentation and saccharine.

527—Surman, Thos., and Co., Invercargill.
  • Beer, made of pure Nelson hops and malt, made from barley grown in Southland. No sugar used
528—Soler, Joseph, Wanganui.
  • One Dozen Port Wine

The produce of the district, the sample being of same quality as the bulk of the vintage; 1640 gals, in stock, .price 7s. per gal.

529—Soler, Joseph, Wanganui.
  • 3 Bottles Sparking Moselle, sweet
  • 5 Bottles Mangawhero, full-bodied
  • 4 Bottles Constantia, full-bodied

The produce of the District of Wanganui, the samples being of same quality as the bulk of vintage; 3900 gals, in stock, price 7s. per gal.

530—Speight, Jas., and Co., Dunedin.
  • 1 Hhd. Mild Ale
  • 1 Hhd. Pale Ale
  • 2 Hhd. Strong Ale
531—Strachan, William, Dunedin.
  • 1 Hhd. Ale, strong
  • 1 Hhd. Ale, mild
  • 1 Case Ale, pale
page 77
532—Tod, Andrew, Wanganui.
  • One Dozen Wine, from grapes grown by Natives at Manganuiotehao, on Wanganui River. Character natural, not blended. Sample from bulk of 200 gals. Price 12s. 6d. per gal., or 30s. per doz.
533—Thomson and Co., Dunedin.
  • Wines
534—Thomson and Co., Oamaru.
  • Two Dozen Old Otago Ale
535—Walker and M'Taggart, Bottlers, Dunedin.
  • Two Dozen Speight's Dunedin Ale, old
536—Ward and Co., Christchurch.
  • One Hhd. XXXX Strong Ale
538—Wood and Co., Ashburton, Canterbury.
  • One Barrel (36 gal.) of Beer, made from Canterbury barley and malt, and Nelson hops; brewed in May
539—Vincent and Co., Christchurch.
  • Ale and Stout