The best Tenerife brands were produced on the northern slopes from Sauzal and La Victoria to Garachico and Ycod de los Vinos. The latter, famed for its malmsey, has lost its vines and kept its name. The cultivation extended some 1,500 feet above the sea, and the plant was treated after the fashion of Madeira and Carniola (S. Austria). The _latadas_, or trellises, varied in height, some being so low that the peasant had to creep under them. All, however, had the same defect: the fruit got the shade and the leaves the sun, unless trimmed away by the cultivator, who was unwilling to remove these lungs in too great quantities. The French style, the pruned plant supported by a stake, was used only for the old and worn-out, and none dreamt of the galvanised wires along which Mr. Leacock, of Funchal, trains his vines. In Grand Canary I have seen the grape-plant thrown over swathes of black stone, like those which, bare of fruit, stretch for miles across the fertile wastes of the Syrian Haurán. By heat and evaporation the grapes become raisins; and, as in Dalmatia, one pipe required as much fruit as sufficed for three or four of ordinary. The favourite of the Canaries is, or was, the _vidonia_, a juicy berry, mostly white, seldom black: the same is the case with the muscadels. The _Malvasia_ is rarely cultivated, as it suffered inordinately from the vine-disease. The valuable _Verdelho_, preferred at Madeira, is, or was, a favourite; and there are, or were, half a dozen others. The _vendange_ usually began in the lowlands about the end of August, and in the uplands a fortnight or three weeks later. The grape was carried in large baskets by men, women, and children, to the _lagar_, or wooden press, and was there trodden down, as in Madeira, Austria, and Italy. The Canarians, like other neo-Latins an unmechanical race, care little for economising labour. The vinification resembled that of the Isle of Wood, with one important exception--the stove. This artificial heating to hasten maturity seems to have been soon abandoned. Mr. Vizetelly is of opinion that the pure juice was apt to grow harsh, or become ropy, with age. They remedied the former defect by adding a little _gloria_, a thin, sweet wine kept in store from the preceding _vendange_; this was done in April or in May, when the vintage was received at headquarters. Ropiness was cured by repeated rackings and by brandying, eight gallons per pipe being the normal ratio. That distinguished connoisseur found in an old malmsey of 1859 all the aroma and lusciousness of a good liqueur; the 'London particular' of 1865 tasted remarkably soft, with a superior nose; an 1871-72, made for the Russian market, had an oily richness with a considerable aroma; an 1872 was mellow and aromatic, and an 1875 had a good vinous flavour.