markets—The "middleman" controversy—The distribution of fish to the public—Fishmongers and the sale of fish— The development of the oyster—The failure in the New South Wales and Victorian oyster supplies—The recreation of our oyster fisheries— The food value of the oyster—The food value of fish

CHAPTER XI. ON SALADS; SALAD PLANTS AND HERBS; AND SALAD MAKING. Salads plainly intended for Australian use—Many people miss the present in looking for the future—Cookery of the highest excellence amongst all classes in France—A contrast between the English and the French methods of making a salad—Detailed instructions for the preparation of a French salad—Importance of a roomy and properly shaped salad bowl—Poor display of greengrocery in Australia as compared with the show of meat—Salad plants in great request elsewhere which might readily be cultivated in Australia—Salad herbs indispensable to a proper salad, but entirely unknown in Australia—A complete recipe for the famous Mayonnaise sauce—An excellent recipe for a herring salad

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"—Interesting facts in the early history of the vine in Australia—Figures showing the possibilities of Australian viticulture —The climate—The soil—"Cepage," or variety—The preparation of the soil—Laying-out the vineyard—Whether to plant cuttings or rooted vines—The height of the vine above the ground—On pruning— The cellar—The gathering of she grape—Varying additions to the must —The must itself—Fermentation—THE TASTING AND JUDGING OF WINES— uniformity required in Australian wines—The future success of the Australian wine industry, and upon what it depends