TO MALAGA. 



39 



tations became frequent, although the country only pre- 

 sents a succession of steep hills ; the soil a loose brown 

 loam, plentifully mixed with the gravel of the strata 

 beneath, which is a blue or grey shale or schistus, turning- 

 brown and falling to pieces on exposure to the atmo- 

 sphere. In many places, as appeared at the sides of the 

 road, there were five or six feet in depth of this loose 

 soil, before it came upon the more solid material. It 

 was evident the vines had been planted without the 

 ground having undergone any previous preparation ; and 

 no provision was made, even in the steepest places, to 

 prevent the soil from being washed away. The vines, 

 in general, seemed to be treated in a very slovenly man- 

 ner ; the stock was close to the ground, and numerous 

 weak shoots were springing out in every direction. 



It was seven in the evening when we entered Malaga, 

 having been travelling from three o'clock in the morning, 

 at which time we started by torch-light. During the 

 whole of this time the mules had no food, and only one 

 hour's rest, which was afforded them by the overturning 

 of a waggon, and yet they came into Malaga without any 

 symptoms of fatigue. 



After enjoying a comfortable night's rest, I proceeded 

 to deliver my letters of introduction. One of these was to 

 Mr. Kirkpatrick, the Hanoverian Consul — a Scotsman by 

 birth — who had resided 40 years in Spain, and whose 

 kindness to travellers is proverbial. I found that the 

 season for preserving raisins had been over for some time ; 

 Mr. Kirkpatrick, however, lost no time in ascertaining 

 what information could yet be procured. 



Friday, 9^\st October.— ki day- break this morning, a 

 gentleman, whom Mr. Kirkpatrick requested to show me 

 his vineyard, and explain the process of preserving the 



