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popular. Two golf clubs, the Napier Club at Waiohiki (beyond Taradale) and the Maraenui Club (at Awatoto) meet the needs of golfers. Both are 18-hole courses and are set in fine picturesque surroundings. Tennis clubs thrive in Napier and both grass and hard courts of excellent standard are available. For general public use, four courts are available on the Marine Parade both day and night.
Swimming is more than a pastime, it is an institution with Napier citizens and visitors. The Napier Municipal Baths, recently made tepid, is among the top-ranking pools in the Dominion. Built in Napier’s early history, the pool has been recently modernized in all respects and is a popular draw during the Summer months. For the younger fry a large paddling pool surrounded by shelter bays meets the needs of Napier’s growing generation. The paddling pool is shallow and safe even for the tiny tots. The main Napier beach along the Marine Parade is safe – for good swimmers. There are times when the shingle is on the move and dips occur in the sea bed a short distance off-shore, which tend to make swimming for the learner a trifle dangerous. The water is deep off-shore and caution is required by those who cannot class themselves in the reasonably good swimmer class. However, when there is any danger red flags are flown as a warning signal from the top of the Municipal Baths and any person swimming when the red flags are flying has only himself to blame if an accident should occur. The beach is constantly patrolled by the Swimming and Life-Saving clubs as an added precaution.
For safe swimming and perfect surfing, Westshore is the ideal. It is only a few miles from the heart of the city and is served regularly by buses. Here one can swim with perfect safety. The water is reasonably shallow and the beach is not marred by the tidal sets, undertows and currents generally associated with long sloping sandy beaches of this kind. Of course, during particularly heavy seas, Westshore, like all other beaches, can be dangerous to the inexperienced swimmer, but it could not by any stretch of the imagination be put in the “dangerous beach” category.
For the sportsman with hook and line, Hawke’s Bay has plenty of fish. In calm weather good fishing is obtainable off the beaches themselves, both the main Napier beach and at Westshore. Launches can be hired by the day or hour for those who wish to venture further out on to the Pania reef (off the breakwater harbour) where cod, schnapper, groper and crayfish abound. Hawke’s Bay rivers are a challenge to the fly fisherman and in season good bags are obtainable when the rivers are clear. During the Summer months this is the rule rather than the exception, and trout in good condition abound. Deep sea fishing is a possibility in Hawke’s Bay. It has not yet been tried, but in recent years commercial fishermen have discovered swordfish of considerable size in their nets and it may not be far distant when Napier becomes a deep-sea fishing base.
WINE IN THE MAKING
Sun, soil and water combine to provide perfect elements for the growth of the grape and manufacture of wines. While some New Zealanders have not yet achieved a palate for dinner wines, the influx of many European new settlers in the recent years will, no doubt, have a definite influence in this direction. In preparation for this change in national habits, Hawke’s Bay has, for over sixty years, been preparing the basis for a large wine industry. Near Napier, at Greenmeadows, both commercial firms and members of a religious order have established vineyards and wineries which produce fine quality light wines which are most palatable, such wines, be it noted, having been successful in winning overseas merit awards against all comers! It is interesting to note that there are some 5,500 different classified varieties of grapes known to viniculturists, but most vineyards cultivate certain basic varieties best suited to local conditions, which have proved to make the best and most indefectible wines according to the district in which they are grown. Hawke’s Bay has shown consistently high quality as well as fortified sweet wines. Grapes for wine-making mature from late February until the end of April and are then picked by local labour. The grapes are then mechanically crushed and the juice and pulp are then pumped into fermenting vats of up to 2,000 gallons in size. As fermentation progresses the level of the crude wine therein rises from six to nine inches and in the early stages carbon dioxide gas is generated quite vigorously.
Fermentation is allowed to proceed several days, control being exercised over the rise in temperature, after which the vats are runoff into “holding vessels”. This new wine is left
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