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English
7215
"While treating of these various details, it occurs to me to mention that of the eighty different kinds throughout the whole earth, which may with propriety be reckoned in the class of generous87 wines, fully two  thirds88 are the produce of Italy, which consequently in this respect far surpasses any other country : and on tracing this subject somewhat higher up, the fact suggests itself, that the wines of Italy have not been in any great favour from an early period, their high 82 Or "second" press wines. 83 De Re Rust. c. WHILE TREATING OF THESE VARIOUS DETAILS IT OCCURS TO ME TO MENTION THAT OF THE EIGHTY DIFFERENT KINDS THROUGHOUT THE WHOLE EARTH WHICH MAY WITH PROPRIETY BE RECKONED IN THE CLASS OF GENEROUS WINES FULLY TWO THIRDS ARE THE PRODUCE OF ITALY WHICH CONSEQUENTLY IN THIS RESPECT FAR SURPASSES ANY OTHER COUNTRY AND ON TRACING THIS SUBJECT SOMEWHAT HIGHER UP THE FACT SUGGESTS ITSELF THAT IF THE WINES OF ITALY HAVE NOT BEEN IN ANY GREAT FAVOR FROM AN
3 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. 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. A second kind, that which the Greeks are in the habit of making, is prepared by adding one- third in water of the quantity of must that has been drawn off, and after submitting the pulp to pressure, the result is reduced by boiling to one-third of its original quan- tity. A third kind, again, is pressed out from the wine-lees ; Cato gives it the name of " fsecatum."86 None of these be- verages, however, will keep for more than a single year. CHAP. 13. (11.) AT WHAT PERIOD GENEROUS WINES WERE FIRST COMMONLY MADE IN ITALY. S 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 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 SECOND KIND THAT WHICH THE GREEKS ARE IN THE HABIT OF MAKING IS PREPARED BY ADDING ONE THIRD IN WATER OF THE QUANTITY OF MUSK THAT HAS BEEN DRAWN OFF AND AFTER SUBMITTING THE PULP TO PRESSURE THE RESULT IS REDUCED BY BOILING TO ONE THIRD OF ITS ORIGINAL QUANTITY A THIRD KIND AGAIN IS PRESSED OUT FROM THE WINE LEAVES CATO GIVES IT THE NAME OF FAI KATUM NONE OF THESE BEVERAGES HOWEVER WILL KEEP FOR MORE THAN A SINGLE YEAR CHAPTER THIRTEEN AT WHAT PERIOD GENEROUS WINES WERE FIRST COMMONLY MADE IN ITALY
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