THE VINE IN MALAGA. 855 



MALAGA. 



THE EXTENT TO WHICH GRAPES ARE CULTIVATED, AND THE MAN- 

 NER OF THEIR PREPARATION FOR EXPORT. 



REPORT BY OOFSUL MARSTON. 

 [Republished from Consular Reports No. 41|.] 



Notwithstanding the neglectful condition of agriculture in Andalusia, 

 and the primitive processes still followed in many ways, the marvelous 

 fertility of the soil impresses the most inattentive and indifferent ob- 

 server. But among all the natural riches that abound in this luxuriant 

 country, the most worthy of mention are the vines, so justly famous 

 both through the celebrated wines and the delicious raisins, of which 

 Malaga is the principal market for all Europe and the New World. 



It will, perhaps, be instructive to make some remarks on the produc- 

 tion, preparation, and commerce of the raisins, which seems to me, 

 although of ancient origin, to offer an attraction of novelty. 



There are two distinct vines, the muscatel and the Pero-Ximenez, the 

 first indigenous, the second imported from the borders of the Ehine two 

 hundred or two hundred and fifty years ago by a German, whose name, 

 corrupted in Andalusia, was given to the vine. Opinions seem divided 

 as to the respective merits of these two vines ; some insist that they 

 are equally good, others that the muscatel are much the best. I give 

 the decided preference to the muscatel. A box of raisins made from 

 the muscatel, recently sent to the exposition at Moscow by a firm of 

 Malaga, contained samples presenting the appearance of large prunes. 



The cultivation of the vine requires hard labor. The soil is dug out 

 around the root, leaving a circular hole about 1 foot deep, and, owing 

 to the firmness of the soil, the digging is very difficult. Manure of 

 great strength is us^ed by many proprietors. 



Different from Meridional Italy, where the vine, always clinging to 

 the elm, throws itself from the soil in forms of graceful arbor, as in the 

 time of Horace and of Virgil, in this country it stretches itself over the 

 ground and thus gathers all atmospheric heat. Thus, although white, 

 the grape has a golden tint, the skin resisting and slightly tough. The 

 branch appears like a root. 



The vintage is conducted with great care ; they do not gather all the 

 fruit at one time, but mostly go over the same piece of ground thrice, 

 in order that the grapes may have the necessary ripeness. 



There are three different methods of preparing the raisins, viz, wash- 

 ing, drying by steam, and-the simple drying in the sun. The drying 

 1 >y steam is more particularly followed in the province of Denia, because 

 of the insufficiency of solar heat. It is also employed in the south in 

 case the season is wet during the vintage. 



The cut grapes are put in baskets and carried either on the backs of 

 mules or donkeys or in carts to the places, often distant, where they 



