large/7215/natural_history_3_1301_librivox_64kb_mp3/naturalhistory3_22_pliny_64kb_17
large/7215/natural_history_3_1301_librivox_64kb_mp3/naturalhistory3_22_pliny_64kb
English
7215
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 BY SUCH POISONOUS SOPHISTICATIONS IS THIS BEVERAGE COMPELLED TO SUIT OUR TASTES AND THEN WE ARE SURPRISED THAT IT IS INJURIOUS IN ITS EFFECTS
ed sweet wine or mulsum. Cato44 recommends that wines should be got wp—concinnari is his word— by putting of lie-ashes boiled down with defrutum, one-fortieth part to the culeus, 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 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. NCE TO THE NAURICIAN PITCH THE MOST CAREFUL MAKERS MIX WITH THE WINE BLACK MUSTACHE WHICH COMES FROM PONTUS AND RESEMBLES BITUMEN IN APPEARANCE AS ALSO IRIS ROOT AND OIL AS TO COATING THE VESSELS WITH WAX IT HAS BEEN FOUND THAT THE WINE IS APT TO TURN ACID IT IS A BETTER PLAN TO PUT WINES 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
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