large/7215/natural_history_3_1301_librivox_64kb_mp3/naturalhistory3_22_pliny_64kb_0
large/7215/natural_history_3_1301_librivox_64kb_mp3/naturalhistory3_22_pliny_64kb
English
7215
It is a peculiarity of wine, among the liquids, to become mouldy, or else to turn to vinegar. There are whole volumes which treat of the various methods of preventing this. IT IS A PECULIARITY OF WINE AMONG THE LIQUIDS TO BECOME MOLDY OR ELSE TO TURN TO VINEGAR THERE ARE WHOLE VOLUMES WHICH TREAT OF THE VARIOUS METHODS OF PREVENTING THIS
s the very last place to resin. When the fermentation of the wine is coming to an end, he recommends the addition of the must 36 A perfect absurdity, Fee remarks. 3? B. xvi. cc. 16—23. 38 Bitterness, driness, and a disagreeable smell. 39 Georg. ii. 498. 40 See B. iv. c. 12. 4i See ii. xii. c. 36. . 43 See B. xxi. e. 19. 43 Bees' wax, Fee remarks, would not have this effect, but vinegar vessels would. « De Be Bust. c. 23. 268 pliny's natural history. [Book XIV. to which he gives the name of " tortivum," 45 meaning that which is pressed out the very last of all. For the purpose of colouring wine we also add certain substances as a sort of pig- ment, and these have a tendency to give it a body as well. Ey such poisonous sophistications is this beverage compelled* to suit our tastes, and then we are surprised that it is inju- rious in its effects ! It is a proof that wine is beginning to turn bad, if a plate of lead, on being put in it, changes its colour.46 CHAP. 26. VINEGAR LEES OF WINE. ES IN VESSELS THAT HAVE HELD VINEGAR THAN IN THOSE WHICH HAVE PREVIOUSLY CONTAINED SWEET WINE OR MULSUM CATO RECOMMENDS THAT WINES SHOULD BE GOT UP CONSINARIUS'S WORD BY PUTTING OF LIE ASHES BOILED DOWN WITH DIFFRUTUM ONE FORTIETH PART TO THE ULYUS OR ELSE A POUND AND A HALF OF SALT WITH POUNDED MARBLE AS WELL HE MAKES MENTION OF SULPHUR ALSO BUT ONLY GIVES THE VERY LAST PLACE TO RESIN WHEN THE FERMENTATION OF THE WINE IS COMING TO AN END HE RECOMMENDS THE ADDITION OF THE MUSK TO WHICH HE GIVES THE NAME OF TORTIVUM MEANING THAT WHICH IS PRESSED OUT THE VERY LAST OF ALL FOR THE PURPOSE OF COLOURING WINE WE ALSO ADD CERTAIN SUBSTANCES AS A SORT OF PIGMENT AND THESE HAVE A TENDENCY TO GIVE IT A BODY AS WELL BY SUCH POISONOUS SOPHISTICATIONS IS THIS BEVERAGE COMPELLED TO SUIT OUR TASTES AND THEN WE ARE SURPRISED THAT IT IS INJURIOUS IN ITS EFFECTS IT IS A PROOF THAT WINE IS BEGINNING TO TURN BAT IF A PLATE OF LEAD ON BEING PUT IN IT CHANGES ITS COLOR CHAPTER TWENTY SIX VINEGAR LEES OF WINE
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