THE VINE IN MALAGA. 853 



have no fire-places ; the floors, of marble or brick, are ancarpeted, and 

 the porti6res and table-covers, if the rooms possess any at all, are faded 

 and covered with the dust of ages. The fare of the table is generally 

 of Spanish cookery, which, though sometimes not bad to one in health, 

 is not such as an invalid could eat, and not nourishment in any sense to 

 one of feeble digestion. Unquestionably the climate would arrest dis- 

 ease if its hand was not too firmly posed ; but without the aids of com- 

 forts, which are nowhere to be found in Malaga— in hostelries I mean- 

 it is a cruelty to the invalid to be ordered here. 



There is, it seems to me, a fortune for some enterprising American 

 who can " keep a hotel" with the American standard of comfort; but 

 it would take time to draw the winter visitors of former years, who, for 

 the reasons I have given above, have sought cities more hospitable, 

 though less gifted in climate. 



Situation. — The relative position of vineyards is about 80per cent, of 

 hill-side lands and inland, about 10 per cent, of valley and plains, and 

 about 10 per cent, of sea-coast. Vines are said to grow equally well on 

 sea coast or island. 



The nearest vineyards to the sea-coast are about one-fourth of a mile. 



Sea fogs are seldom expesienced at Malaga, and are not considered 

 as injurious to the production of grapes ; on the contrary, they are bene- 

 ficial. 



The valleys and table-lands when especially cultivated produce the 

 best grapes. 



Pruning. — Pruning-scissors with a spring are Chiefly used here for 

 pruning vines, and are considered in the best conducted vineyards as 

 superior to all others, although the old custom of using something like 

 a chisel, about 2 inches wide, very sharp, which cuts a " clean out," is 

 still used by many in this province. Vineyards are pruned once a year, 

 viz, in the months of November and December. 



8oil.— The nature of the soil on the mountains is clay slate; in the 

 vegas or plains griavel, clay, and ferruginous earth. 



Planting. — The vineyards are generally planted in new lands and when 

 the soil becomes exhausted fertilizers are employed. Stable manure and 

 street sweepings for table-lands have been found to be productive of 

 fruitful vineyards. The usual distance between each vine is about 7 

 feet. 



Best results are obtained in valleys, table-lands, and plains inland, 

 much better than on the hill-side, where the rains wash away all the 

 richness from the soil to the plains beneath. 



Cultivation. — Lands are cultivated in the vineyards twice a year, viz : 

 First, in December, cutting the branches (within IJ or 2 inches) from the 

 root, where it protrudes from the ground, leaving only one single 

 sprout; then they clean perfectly the knob of the vine, removing all 

 the soil to the depth of 10 or 12 inches. Second, in April, when they 

 cover again the root with the earth, cutting away all grass and weeds, 



