52 MALAGA 



much more profitable. They make a white sweet wine 

 with the Pedro Ximenes, and a small portion of the 

 Muscat wine added to it, to give it the flavour of a Muscat 

 wine. The sole difference between this wine and the 

 Mountain, is that the latter is mixed with a portion of 

 must, which has been boiled down to one-third ; this also 

 gives it the brown colour, Mr. Bryan says, that within 

 the last two years there has been a great demand for sweet 

 wines from the United States. Most of the wines this 

 year were therefore made sweet, and the farmers are 

 getting a better price. The new wine is, this year, worth 

 to the grower twelve rials the arroba. The difference in 

 the making between the sweet wine and the dry is, that 

 when the grapes are intended for the former, they are 

 spread out for three or four days in the sun. The new 

 wine, when sweet, is worth a third more than when dry. 

 An abrado of 1000 stocks, even in the mountains, Mr. 

 Bryan said, will sometimes yield three or four butts of 

 wine. Mr. Heredia has lately purchased a vineyard of 

 400 abradoes, which they are now improving. In one or 

 two years more they expect it will yield 1,000 butts of 

 wine annually. Mr. Bryan thinks it may contain 500,000 

 stocks ; he says the varieties of vines chiefly cultivated, 

 are the Pedro Ximenes, and the Doradillo. Both the dry 

 and the sweet wines are made from them, the difference 

 being only in the management. In Mr. Heredia's vine- 

 yard, which is situated to the north of Malaga, near the 

 top of the mountain, there are fifteen varieties of vines ; 

 but by far the greater portion consists of the two varieties 

 already mentioned. The system of pruning in the neigh- 

 bourhood of Malaga has hitherto, Mr. Bryan says, been 

 very bad, it having been the universal practice to leave 

 a spur on every shoot, weak or strong, and no care was 



