large/7215/natural_history_3_1301_librivox_64kb_mp3/naturalhistory3_21_pliny_64kb_19
large/7215/natural_history_3_1301_librivox_64kb_mp3/naturalhistory3_21_pliny_64kb
English
7215
There are three varieties of it : the first85 is made in the following manner : — After the must is drawn off, one tenth of its amount in water is added to the husks, which are then left to soak a day and a night, and then are again subjected to pressure. THERE ARE THREE VARIETIES OF IT THE FIRST IS MADE IN THE FOLLOWING MANNER AFTER THE MUST IS DRAWN OFF ONE TENTH OF ITS AMOUNT IN WATER IS ADDED TO THE HUSKS WHICH ARE THEN LEFT TO SOAK A DAY AND NIGHT AND THEN ARE AGAIN SUBJECTED TO PRESSURE
a summer sun, about the rising of the Dog-star. 77 " Sweet " drink. Fee seems to think that this sweet wine must have been something similar to champagne. Hardouin says that it corresponds to the vin doux de Limoux, or blanquette de Limoux, and the vin Mus- cat d'Azile. 78 See c. 3 of this Book. 79 "Poured," or "strained through." 80 " Honey wine." A disagreeable medicament, Fee thinks, rather than a wine. 81 Somewhat similar to the vin de premiere goutte of the French. It wouid seem to have been more of a liqueur than a wine. Tokay is made in a somewhat similar manner. Chap. 13.] WHEN WINES WERE FIRST MADE IN ITALY. 251 CHAP. 12. (10.) THREE VARIETIES OF SECOND-KATE WINE. Those cannot properly be termed wines, which^ by the Greeks are known under the name of " deuteria,"83 and to which, in common with Cato, we in Italy give the name of " lora,';83 being made from the husks of grapes steeped in water. Still, however, this beverage is reckoned as making one of the " labourers'"84 wines. UCES A LIQUOR OF EXQUISITE BOUQUET AND FLAVOR THE LIQUOR KNOWN AS MELETITIES IS ALSO ONE OF THE SWEET WINES IT DIFFERS FROM MULSUM IN BEING MADE OF MUST TO FIVE CONGI OF ROUGH FLAVORED MUST THEY PUT ONE CONGIUS OF HONEY AND ONE SIATHIS OF SALT AND THEY ARE THEN BROUGHT TO A GENTLE BOIL THIS MIXTURE IS OF A ROUGH FLAVOUR AMONG THESE VARIETIES I OUGHT TO PLACE WHAT IS KNOWN AS PROTROPUM SUCH BEING THE NAME GIVEN BY SOME TO THE MUST THAT RUNS SPONTANEOUSLY FROM THE GRAPES BEFORE THEY ARE TRODDEN OUT DIRECTLY IT FLOWS IT IS PUT INTO FLAGONS AND ALLOWED TO FERMENT AFTER WHICH IT IS LEFT TO RIPEN FOR FORTY DAYS IN A SUMMER SUN ABOUT THE RISING OF THE DOG STAR CHAPTER TWELVE THREE VARIETIES OF SECOND RATE WINE THOSE CANNOT PROPERLY BE TERMED WINES WHICH BY THE GREEKS ARE KNOWN UNDER THE NAME OF DETERIA AND WHICH IN COMMON WITH CATO WE IN ITALY GIVE THE NAME OF LAURA BEING MADE FROM THE HUSKS OF GRAPES STEEPED IN WATER STILL HOWEVER THIS BEVERAGE IS RECKONED AS MAKING ONE OF THE LABORERS WINES
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