hurry of the moment, I had mistaken my path among the ruins, or found no outlet, I should never have returned to write this volume: fortunately, however, I had not run more than twenty yards, when a gap in the wall shewed me the open country below, and the next moment I had passed through it, and dropped into a small olive plantation. I made what haste I could, down the hill to the city; and when I related the circumstance that had taken place, I was told I had been guilty of an imprudence that no one acquainted with Malaga would have ventured upon; that robbery, and murder also, had been perpetrated among these ruins; and that I owed my escape to nothing but the lucky accident of finding a speedy exit. When we think of Malaga, it is generally in connexion with its wines; which, although not so much in vogue in England as in other times, yet enjoy a high reputation, and along with its fruits, form the distinction and the wealth of Malaga. I shall therefore make no apology for occupying a few pages with some details respecting the wines and fruits of this most southern city of the continent of Europe. The wines of Malaga are of two sorts, sweet, and dry; and of the former of these, there are four kinds. First, The common “Malaga,” known and exported under that name. In this wine there is a certain proportion of boiled wine, which is allowed to burn, and which communicates a slightly burnt taste to the “Malaga.” The grape from which this wine is made, is a white grape, and every butt of Malaga contains no less than eleven gallons of brandy. Secondly, “Mountain.” This wine is made from the same grape as the other, and like the other, contains colouring matter, and brandy; the only difference is, that for “mountain,” the grape is allowed to become riper. Thirdly, “lagrimas,” the richest and finest of the sweet wines of Malaga; the name of which almost explains the manner in which it is made. It is the droppings of the ripe grape hung up, and is obtained without the application of pressure. The dry wine of Malaga is produced from the same grape as the sweet wine, but pressed when greener: in this wine there is an eighth-part more of brandy than in the sweet wine; no less than one twelfth part of the dry Malaga being brandy.