1398This writer is unknown.
1398This writer is unknown.
1399Or amphora.
1399Or amphora.
1400Vessels containing a congius, or the eighth of an amphora, nearly six pints English.
1400Vessels containing a congius, or the eighth of an amphora, nearly six pints English.
1401As to this malady, see B. xi. c.71.
1401As to this malady, see B. xi. c.71.
1402B.C.46.
1402B.C.46.
1403B. xii. c.61.
1403B. xii. c.61.
1404Or “labrusca.” “Œnanthinum” means “made of vine flowers.” The wild vine is not a distinct species from the cultivated vine: it is only a variety of it, known in botany as the Vitis silvestris labrusca of Tournefort. Fée thinks that as the must could only be used in autumn, when the wild vine was not flowering, the flowers of it must have been dried.
1404Or “labrusca.” “Œnanthinum” means “made of vine flowers.” The wild vine is not a distinct species from the cultivated vine: it is only a variety of it, known in botany as the Vitis silvestris labrusca of Tournefort. Fée thinks that as the must could only be used in autumn, when the wild vine was not flowering, the flowers of it must have been dried.
1405“Solstitiales.” Because they withstand the heat of the solstice. Marcellus Empiricus calls them “caniculati,” because they bear the heat of the Dog-star.
1405“Solstitiales.” Because they withstand the heat of the solstice. Marcellus Empiricus calls them “caniculati,” because they bear the heat of the Dog-star.
1406Fée remarks that this assertion is quite erroneous.
1406Fée remarks that this assertion is quite erroneous.
1407From the Greek, meaning “without strength.” The mixture, Fée remarks, would appear to be neither potable nor wholesome.
1407From the Greek, meaning “without strength.” The mixture, Fée remarks, would appear to be neither potable nor wholesome.
1408See B. xviii. c. 24. A kind of beer might be made with it, Fée says; but this mixture must have been very unpalatable.
1408See B. xviii. c. 24. A kind of beer might be made with it, Fée says; but this mixture must have been very unpalatable.
1409See B. xiii. c.32.
1409See B. xiii. c.32.
1410A vinous drink may be made in the manner here stated; but the palm-wine of the peoples of Asia and Africa is only made of the fermented sap of the tree. See B. xiii. c.9.
1410A vinous drink may be made in the manner here stated; but the palm-wine of the peoples of Asia and Africa is only made of the fermented sap of the tree. See B. xiii. c.9.
1411He says “caryotæ,” and not chydææ, in B. xiii. c.4. The modius was something more than our peck.
1411He says “caryotæ,” and not chydææ, in B. xiii. c.4. The modius was something more than our peck.
1412From the Greek σύκη, a “fig.” This wine was made, Fée thinks, from the produce of some variety of the sycamore. See B. xiii. c.14.
1412From the Greek σύκη, a “fig.” This wine was made, Fée thinks, from the produce of some variety of the sycamore. See B. xiii. c.14.
1413“Prime palm” apparently.
1413“Prime palm” apparently.
1414Tortivum, probably: the second squeezing.
1414Tortivum, probably: the second squeezing.
1415See B. xiii. c.15.
1415See B. xiii. c.15.
1416See B. xiii. c.14.
1416See B. xiii. c.14.
1417See B. xiii. c.16.
1417See B. xiii. c.16.
1418Fromῥόα, a “pomegranate.”
1418Fromῥόα, a “pomegranate.”
1419Dioscorides calls it “strobilites.” Fée says that they could be of no service in producing a vinous drink.
1419Dioscorides calls it “strobilites.” Fée says that they could be of no service in producing a vinous drink.
1420See B. xv. c.37.
1420See B. xv. c.37.
1421Or “myrtle wine.”
1421Or “myrtle wine.”
1422Myrtle will not make a wine, but simply a medicament, in which wine is the menstruum.
1422Myrtle will not make a wine, but simply a medicament, in which wine is the menstruum.
1423Artemisia abrotonum of Linnæus.
1423Artemisia abrotonum of Linnæus.
1424Ruta graveolens of Linnæus.
1424Ruta graveolens of Linnæus.
1425Nepeta cataria of Linnæus.
1425Nepeta cataria of Linnæus.
1426Thymus serpyllum of Linnæus.
1426Thymus serpyllum of Linnæus.
1427Marrubium vulgare of Linnæus.
1427Marrubium vulgare of Linnæus.
1428Grape-juice boiled down to one-third.
1428Grape-juice boiled down to one-third.
1429Brassica napus of Linnæus.
1429Brassica napus of Linnæus.
1430Scilla marina of Linnæus.
1430Scilla marina of Linnæus.
1431Nardus Gallicus, or Valeriana Celtica of Linnæus. See B. xii. c.26.
1431Nardus Gallicus, or Valeriana Celtica of Linnæus. See B. xii. c.26.
1432Nardus silvestris or baccaris.
1432Nardus silvestris or baccaris.
1433Aromatic wines.
1433Aromatic wines.
1434In c.15of this Book.
1434In c.15of this Book.
1435Valeriana Celtica.
1435Valeriana Celtica.
1436Convolvulus scoparius of Linnæus.
1436Convolvulus scoparius of Linnæus.
1437Andropogon schœnanthus of Linnæus.
1437Andropogon schœnanthus of Linnæus.
1438Costus Indicus of Linnæus.
1438Costus Indicus of Linnæus.
1439Andropogon nardus of Linnæus.
1439Andropogon nardus of Linnæus.
1440See B. xiii. c.2.
1440See B. xiii. c.2.
1441See B. xii. c.43.
1441See B. xii. c.43.
1442Crocus sativus of Linnæus.
1442Crocus sativus of Linnæus.
1443Asarum Europæum of Linnæus.
1443Asarum Europæum of Linnæus.
1444See B. xii. c.59.
1444See B. xii. c.59.
1445Condita.
1445Condita.
1446Piperata.
1446Piperata.
1447Inula helenium of Linnæus. See B. xxi. c. 91.
1447Inula helenium of Linnæus. See B. xxi. c. 91.
1448Medicago sativa of Linnæus.
1448Medicago sativa of Linnæus.
1449Symphytum officinale of Linnæus, being all different varieties.
1449Symphytum officinale of Linnæus, being all different varieties.
1450“Absinthites” made of the Artemisia Pontica of Linnæus. A medicinal wine is still prepared with wormwood; and “apsinthe,” a liqueur much esteemed in France, is made from it.
1450“Absinthites” made of the Artemisia Pontica of Linnæus. A medicinal wine is still prepared with wormwood; and “apsinthe,” a liqueur much esteemed in France, is made from it.
1451Hyssopites.
1451Hyssopites.
1452Hyssopites officinalis of Linnæus.
1452Hyssopites officinalis of Linnæus.
1453Helleborites.
1453Helleborites.
1454Scammonites.
1454Scammonites.
1455Fée says that this is not the fact; and queries whether the vulgar notion still entertained on this subject, may not be traced up to our author. It is a not uncommon belief that roses smell all the sweeter if onions are planted near them.
1455Fée says that this is not the fact; and queries whether the vulgar notion still entertained on this subject, may not be traced up to our author. It is a not uncommon belief that roses smell all the sweeter if onions are planted near them.
1456Lavendula stœchas of Linnæus. See B. xxvii. c. 107.
1456Lavendula stœchas of Linnæus. See B. xxvii. c. 107.
1457Gentiana lutea of Linnæus. See B. xxv. c. 34. Gentian wine is still made.
1457Gentiana lutea of Linnæus. See B. xxv. c. 34. Gentian wine is still made.
1458Thymus tragoriganum of Linnæus. See B. xx. c. 68.
1458Thymus tragoriganum of Linnæus. See B. xx. c. 68.
1459Origanum dictamnus of Linnæus. See B. xxv. c. 63.
1459Origanum dictamnus of Linnæus. See B. xxv. c. 63.
1460Asarum Europæum of Linnæus. See B. xii. c.27.
1460Asarum Europæum of Linnæus. See B. xii. c.27.
1461Query, if not carrot? See B. xxv. c. 64.
1461Query, if not carrot? See B. xxv. c. 64.
1462A variety of salvia or sage: it will be mentioned again, further on.
1462A variety of salvia or sage: it will be mentioned again, further on.
1463Laserpitium hirsutum of Linnæus. See B. xxv. cc. 11, 12, and 13.
1463Laserpitium hirsutum of Linnæus. See B. xxv. cc. 11, 12, and 13.
1464Acorus calamus of Linnæus. See B. xxv. c. 100.
1464Acorus calamus of Linnæus. See B. xxv. c. 100.
1465See B. xxi. c. 32.
1465See B. xxi. c. 32.
1466See B. xxi. c. 31.
1466See B. xxi. c. 31.
1467Atrapora mandragora of Linnæus. This wine would act as a narcotic poison, it would appear.
1467Atrapora mandragora of Linnæus. This wine would act as a narcotic poison, it would appear.
1468Andropogon schœnanthus of Linnæus. See B. xxi. c. 72.
1468Andropogon schœnanthus of Linnæus. See B. xxi. c. 72.
1469The origin and meaning of these names are unknown.
1469The origin and meaning of these names are unknown.
1470See B. xii. c.11. Juniperus Lycia, and Juniperus Phœnicea of Linnæus.
1470See B. xii. c.11. Juniperus Lycia, and Juniperus Phœnicea of Linnæus.
1471Cupressus sempervirens of Linnæus.
1471Cupressus sempervirens of Linnæus.
1472Laurus nobilis of Linnæus. See B. xv. c.39.
1472Laurus nobilis of Linnæus. See B. xv. c.39.
1473Juniperus communis of Linnæus.
1473Juniperus communis of Linnæus.
1474See B. xiii. c.12. The Pistacia terebinthus of Linnæus.
1474See B. xiii. c.12. The Pistacia terebinthus of Linnæus.
1475See B. xii. c.36. The Pistacia lentiscus of Linnæus.
1475See B. xii. c.36. The Pistacia lentiscus of Linnæus.
1476“Chamelæa.” The Granium Cnidium, Daphne Cnidium, and Daphne cneorum of Linnæus. See B. xiii. c.35. Venomous plants, which, taken internally, would be productive of dangerous results.
1476“Chamelæa.” The Granium Cnidium, Daphne Cnidium, and Daphne cneorum of Linnæus. See B. xiii. c.35. Venomous plants, which, taken internally, would be productive of dangerous results.
1477Chamæpitrys. The Teucrium chamæpitrys of Linnæus. See B. xxv. c. 20.
1477Chamæpitrys. The Teucrium chamæpitrys of Linnæus. See B. xxv. c. 20.
1478Chamædrys. The Teucrium chamædrys of Linnæus. See B. xxiv. c. 80. Dioscorides mentions most of these so-called wines.
1478Chamædrys. The Teucrium chamædrys of Linnæus. See B. xxiv. c. 80. Dioscorides mentions most of these so-called wines.
1479Mead, or metheglin. See B. xxii. c. 51.
1479Mead, or metheglin. See B. xxii. c. 51.
1480There is no ground, Fée says, for this recommendation.
1480There is no ground, Fée says, for this recommendation.
1481Stoves are now used for this purpose.
1481Stoves are now used for this purpose.
1482“Hydromēlum,” on the other hand, made of water and apples, was the same as our modern cider.
1482“Hydromēlum,” on the other hand, made of water and apples, was the same as our modern cider.
1483See B. xxiii. c. 9.
1483See B. xxiii. c. 9.
1484“Subfervefactis.” “Just come on the boil.”
1484“Subfervefactis.” “Just come on the boil.”
1485The oxymel of modern times contains no salt, and is only used as a medicament.
1485The oxymel of modern times contains no salt, and is only used as a medicament.
1486As drinks, no doubt; and with good reason, as to most of them.
1486As drinks, no doubt; and with good reason, as to most of them.
1487Coactus.
1487Coactus.
1488Our medicinal wines will mostly keep longer than this, owing probably to the difference in the mode of making the real wines that form their basis.
1488Our medicinal wines will mostly keep longer than this, owing probably to the difference in the mode of making the real wines that form their basis.
1489There is little doubt that this is fabulous: wine taken in excess, we know, is productive of loss of the senses, frenzy in the shape of delirium tremens.
1489There is little doubt that this is fabulous: wine taken in excess, we know, is productive of loss of the senses, frenzy in the shape of delirium tremens.
1490This is not unlikely; for, as Fée remarks, the red wines, containing a large proportion of alcohol, act upon the brain and promote sleep, while the white wines, charged with carbonic gas, are productive of wakefulness.
1490This is not unlikely; for, as Fée remarks, the red wines, containing a large proportion of alcohol, act upon the brain and promote sleep, while the white wines, charged with carbonic gas, are productive of wakefulness.
1491Or healing vine. See B. xxiii. c. 11.
1491Or healing vine. See B. xxiii. c. 11.
1492“Libanios.” Probably incense was put in this wine, to produce the flavour.
1492“Libanios.” Probably incense was put in this wine, to produce the flavour.
1493Fromἀ, “not,” andσπένδειν, “to make libation.”
1493Fromἀ, “not,” andσπένδειν, “to make libation.”
1494See c.9of this Book. It was introduced, probably, from Thasos.
1494See c.9of this Book. It was introduced, probably, from Thasos.
1495From ἐκβάλλω, “to eject.”
1495From ἐκβάλλω, “to eject.”
1496Apothecis.
1496Apothecis.
1497He alludes to the working of wines in periods of extreme heat; also in the spring.
1497He alludes to the working of wines in periods of extreme heat; also in the spring.
1498Of our modern wines, Madeira and Bourdeaux improve by being carried across sea. Burgundy, if any thing, deteriorates, by the diminution of its bouquet.
1498Of our modern wines, Madeira and Bourdeaux improve by being carried across sea. Burgundy, if any thing, deteriorates, by the diminution of its bouquet.
1499After the grapes had been trodden and pressed, the husks were taken out and their edges cut, and then again subjected to pressure: the result was known as “tortivum,” or “circumcisivum,” a wine of very inferior quality.
1499After the grapes had been trodden and pressed, the husks were taken out and their edges cut, and then again subjected to pressure: the result was known as “tortivum,” or “circumcisivum,” a wine of very inferior quality.
1500He alludes to the young shoots, which have an agreeable acidity, owing to acetic and tartaric acids.
1500He alludes to the young shoots, which have an agreeable acidity, owing to acetic and tartaric acids.
1501Acetic acid; the result, no doubt, of the faulty mode of manufacture universally prevalent; their wines contained evidently but little alcohol.
1501Acetic acid; the result, no doubt, of the faulty mode of manufacture universally prevalent; their wines contained evidently but little alcohol.
1502See B. xxiii. c. 24, and B. xxxvi. c. 48.
1502See B. xxiii. c. 24, and B. xxxvi. c. 48.
1503A process very likely, as Fée remarks, to turn the wines speedily to vinegar.
1503A process very likely, as Fée remarks, to turn the wines speedily to vinegar.
1504Down to one-third. This practice of using boiled grape-juice as a seasoning, is still followed in Spain in making some of the liqueurs; but it is not generally recommended.
1504Down to one-third. This practice of using boiled grape-juice as a seasoning, is still followed in Spain in making some of the liqueurs; but it is not generally recommended.
1505B. xvi. c.21.
1505B. xvi. c.21.
1506Asia Minor, namely.
1506Asia Minor, namely.
1507B. xiii. c.12.
1507B. xiii. c.12.
1508B. xii. c.37.
1508B. xii. c.37.
1509It produces but a very minute quantity of resin, which is no longer an article of commerce.
1509It produces but a very minute quantity of resin, which is no longer an article of commerce.
1510See B. xiii. c.11, and B. xvi. c.21. Not the cedar of Lebanon, probably, which only gives a very small quantity of resin, but one of the junipers.
1510See B. xiii. c.11, and B. xvi. c.21. Not the cedar of Lebanon, probably, which only gives a very small quantity of resin, but one of the junipers.
1511Fée suggests that this may have been the resin of the Arabian terebinth.
1511Fée suggests that this may have been the resin of the Arabian terebinth.
1512See B. xxiv. c. 22.
1512See B. xxiv. c. 22.
1513Perhaps from the Pistacia terebinthus of Linnæus.
1513Perhaps from the Pistacia terebinthus of Linnæus.
1514This was made from the terebinth: but the modern resin of Colophon is extracted from varieties of the coniferæ.
1514This was made from the terebinth: but the modern resin of Colophon is extracted from varieties of the coniferæ.
1515See B. xxiv. c. 22.
1515See B. xxiv. c. 22.
1516Earths are not soluble in oils.
1516Earths are not soluble in oils.
1517As being a mark of extreme effeminacy.
1517As being a mark of extreme effeminacy.
1518The greater the quantity of alcohol, the more resin the wine would be able to hold in solution.
1518The greater the quantity of alcohol, the more resin the wine would be able to hold in solution.
1519See B. xvi. c.22.
1519See B. xvi. c.22.
1520“Crapula” properly means head-ache, and what is not uncommonly known as “seediness.” Resined wine was thought to be productive of these effects, and hence obtained the name. This kind of wine was used itself, as we see above, in seasoning the other kinds. Fée remarks, that in reality resins have no such effect as imparting body to weak wines.
1520“Crapula” properly means head-ache, and what is not uncommonly known as “seediness.” Resined wine was thought to be productive of these effects, and hence obtained the name. This kind of wine was used itself, as we see above, in seasoning the other kinds. Fée remarks, that in reality resins have no such effect as imparting body to weak wines.
1521The whole of this passage is hopelessly corrupt, and we can only guess at the meaning.
1521The whole of this passage is hopelessly corrupt, and we can only guess at the meaning.
1522We have already stated that “vappa” is properly vinegar, which has been exposed to the air and has lost its flavour. In this fresh chemical change, which he calls a second fermentation, the wine becomes vinegar; and probably in the cases he mentions, for some peculiar reason, its speedy transition to “vappa” could not be arrested.
1522We have already stated that “vappa” is properly vinegar, which has been exposed to the air and has lost its flavour. In this fresh chemical change, which he calls a second fermentation, the wine becomes vinegar; and probably in the cases he mentions, for some peculiar reason, its speedy transition to “vappa” could not be arrested.
1523Mixed with water, it was the “posca,” or common drink of the Roman soldiers; and it was used extensively both by Greeks and Romans in their cooking, and at meals.
1523Mixed with water, it was the “posca,” or common drink of the Roman soldiers; and it was used extensively both by Greeks and Romans in their cooking, and at meals.
1524In c.24.
1524In c.24.
1525By the mixture of ashes, Fée says, the wines would lose their colour, and have a detestable alkaline flavour.
1525By the mixture of ashes, Fée says, the wines would lose their colour, and have a detestable alkaline flavour.
1526A perfect absurdity, Fée remarks.
1526A perfect absurdity, Fée remarks.
1527B. xvi. cc.16-23.
1527B. xvi. cc.16-23.
1528Bitterness, driness, and a disagreeable smell.
1528Bitterness, driness, and a disagreeable smell.
1529Georg. ii. 498.
1529Georg. ii. 498.
1530See B. iv. c. 12.
1530See B. iv. c. 12.
1531See B. xii. c.36.
1531See B. xii. c.36.
1532See B. xxi. c. 19.
1532See B. xxi. c. 19.
1533Bees’ wax, Fée remarks, would not have this effect, but vinegar vessels would.
1533Bees’ wax, Fée remarks, would not have this effect, but vinegar vessels would.
1534De Re Rust. c. 23.
1534De Re Rust. c. 23.
1535The second “squeezings.”
1535The second “squeezings.”
1536If the wine is turning to vinegar, subacetate of lead will be formed.
1536If the wine is turning to vinegar, subacetate of lead will be formed.
1537They are tartrates, and have no affinity at all with nitre.
1537They are tartrates, and have no affinity at all with nitre.
1538Casks, in fact, similar to those used in France at the present day. In Spain they use earthen jars and the skins of animals.
1538Casks, in fact, similar to those used in France at the present day. In Spain they use earthen jars and the skins of animals.
1539Oblong earthen vessels, used as vats.
1539Oblong earthen vessels, used as vats.
1540“Ventruosa.” He means “round.”
1540“Ventruosa.” He means “round.”
1541As oblong ones, probably.
1541As oblong ones, probably.
1542While fermenting, and before racking off.
1542While fermenting, and before racking off.
1543Flos vini, the Mycoderma vini of Desmazieres, a mould or pellicule which forms on the surface, and afterwards falls and is held in suspension.
1543Flos vini, the Mycoderma vini of Desmazieres, a mould or pellicule which forms on the surface, and afterwards falls and is held in suspension.
1544Vessels of lead are never used for this purpose at the present day; as that metal would oxidize too rapidly, and liquids would have great difficulty in coming to a boil. A slow fire must have been used by the ancients.
1544Vessels of lead are never used for this purpose at the present day; as that metal would oxidize too rapidly, and liquids would have great difficulty in coming to a boil. A slow fire must have been used by the ancients.
1545They were thought to give a bad flavour to the sapa or defrutum.
1545They were thought to give a bad flavour to the sapa or defrutum.