Australian Town and Country Journal at KellyGang 8/6/1872 (5)
After leaving those works we steered homewards. When about two miles from the township we turned in to the right in order to see the Echuca steam saw mills, the properly of Mr James M'lntosh. After piloting our way through immense piles of huge logs the works were reached. They are near the river bank. A 20 horse-power horizontal engine was at work. Principally red gum is worked up. An idea of the extent of operations may be gathered from the fact that, with the other two mills higher up. Mr M'lntosh employs 160 hands, two steamers, answering as tugs, and four or live barges; and in wages he pays over£1500 per month.
Before returning we called at the Emu tannery, about a mile from the town. It is the property of Mr Shackles, I believe. though carried on by Messrs Franklin und Cameron. The leather from this tannery has already a good name in the market. This is not surprising, seeing the completeness and resources of the establishment, in pits, water power, and other conveniences. It was just dusk when we dashed into town, after a most agreeable drive in first-class company.
Time being limited, at daybreak on the following morning Mr Luth's buggy and pair were again in harness, and our party started for the Echuca vineyard. Fifteen miles I think was the distance from town over a very fair road, and past a few farms. We reached the vineyard in time for breakfast. Six years ago there was nothing but a wilderness here, and the ground. 530 acres in extent on the Yambuna Creek, was taken up under the Victorian Land Act. The company were fortunate in securing the services of a first-class vigneron from Germany, Mr John Vettler, and to him in a great measure the success of this vineyard is due. The vineyard, while producing fair wines, is remarkable for its extensively large yields. Thirty-four acres are under vines, but only 23 acres arc in bearing. Of these 19 acres are wine and 4 acres are table grapes.
The system of training is a novel one, and is attended with unqualified success. There are stakes 27 inches high in each row 30 feet apart. Two wires (No. 14) run along through the stakes. The first wire is 14 inches above the ground, and the second wire a foot higher. The vines bear famously on these. From the journal kept by Mr. Vettler, it appeared that the Reisling bore 500 gallons; the Shiraz, 800 gallons; Burgundy, 750 gallons; Verdeilho, 400 gallons; Pedro Ximenes, 1600 gallons; and the Matara, 2300 gallons to the acre. The Shiraz was pronounced the staple grape, of the district; and Reisling, Burgundy, and Verdeihlo were in good favor. The manager was trying experiments with a number of other varieties; half an acre each. The total yield from the Echuca vineyard last year was 14,000 gallons. This, from 19 acres, is a remarkable yield.
The vineyard looked very picturesque, surrounded by timber. In the centre of the vines one of the finest native pine-trees in the colony is growing alone, and seats are placed around its base, as a retreat from the sun in summer.
The wine cellar was next inspected. It is a good large building, dimensions, 100 by 40 feet. The walls are made of "wattle and dab," a foot thick ; and the roof of rushes and bark. Those primitive arrangements made the place remarkably cool. Upwards of 9000 gallons of wine were stored. Immense casks, and four large vats with capital crushing and pressing machinery were also in the interior.
After "tasting" the wines - about a dozen different varieties - we again took our seats, and in a short time were back in Echuca. In the evening I took the train for Melbourne, 195 miles, which was reached towards midnight.
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