The developments of Antill and Lord Sterling did not translate into a long-term success or establish the industry in the state. Within a few years after their deaths, Antill in 1770, and Lord Sterling in 1783, their prize-winning vineyards were neglected and gone. In the colonial period and early nineteenth-century, the prevailing market in the New Jersey was for Jersey cider and distilled spirits. During the 1840s, in Newark, producers were creating sparkling apple cider and marketing it as "champagne"—so much so that Scottish traveller Alexander Mackay asserted that he learned that most "imported champagne" in America came in fact from Newark. While Mackay thought that it was "excellent as a summer drink" he quipped that, "many is the American connoisseur of champagne who has his taste cultivated on Newark cider."