426 Journal of Agriculture. [8 July, 1908. 



(^f Pedro in Victoria. The lattei' is evidently wrongly named, as it is quite 

 distinct from the true Pedro Jimenez. Malaga muscat is made from the 

 Gordo Blanco, which is allowed to become very over-ripe. The fact that 

 this grape is usually held to make an inferior wine with us is no doubt due 

 to insufficient maturity at the time of crushing. The conveyance of over- 

 ripe grapes to the crushing house on pack mules is shown in the photograph 

 which is reproduced. 



Climate. 



The climate of Malaga is one of the mildest in Spain. Situated as it 

 is almost at the extreme south of the Peninsular this was only to be ex- 

 pected. It is in addition sheltered from the north by high mountains, which 

 renders it milder than Jerez or Seville for example. The culture of sugar 

 cane has already been referred to. It is true that this crop is frequently 

 cut down by frost in winter, but so profitable is it, owing to the high pro- 

 tective tariff cf Spain, that three crop.i in five years are considered sufficient 

 to pay expenses. This is what one can rely on as a rule. Sugar cane cul- 

 ture is not a recent innovation, for it has existed in the district since the 

 time of the Moors. It is about the northern limit for the plant, however, as 

 it fails to ripen its seed. Further evidence of the mildness of the climate 

 is afforded by the number of fine custard apple trees or C/iirimovas, as they 

 are called in Spanish, which are to be seen about. These ripen their fruit 

 thoroughly, and are seldom damaged by frost. To come to figures, the 

 average annual temperature is 66 degrees Fahrenheit, and the annual rain- 

 fall varies from 20 to 28 inches. Most of the rain falls between October 

 and January. 



A noteworthy feature of the Malaga climate is the moisture of the air, 

 owing to proximity to the sea and its being situated in a valley between 

 high hills. This has no doubt much to do with the thinness of the skin 

 of the berrv ; one of the chief factors which contribute to make the 

 Malaga raisin the finest dessert raisin in the world. 



Soils. 



Four distinct types of soil are to be met with in the district : — 



1. Slaty or schistose soils of primary geol<jgical age. 



2. Tertiary soils rich in lime. 



3. Typical alluvial soils. 



4. Stiff clays. 



The soils of the first t\pe have, since the earliest times, been devoted 

 exclusively to the cultivation of wine varieties, the berries on the dry hill- 

 sides being too small for raisin drying. The Monies de Malaga, which 

 produced the celebrated mountain wine in old days, are composed of 

 slates or fizarras of primary age (Silurian). The rock is much fissured and 

 broken, and the soil covering it is very dry and shallow. Although free 

 from lime in excess, owing to neglect of subsoiling and use of unsuitable 

 stocks for so dry a situation, reconstitution here proved a signal failure, 

 and the majoritv of the once pro.sperous " Mountain " vineyards have now 

 disappeared. Discouraged bv the first failure due to want of knowledge 

 of the requirements of the American vine, growers lost heart and feared to 

 face the task of reconstitution a second time, though with the more complete 

 knowledge since acquired it could now be brought to a successful issue. 



The Tertiary soils of Malaga have onU pro\"!'d troublesr.me on account 

 of the large proportion of lime thev contain. The use of stocks capable 



