and the Method oj mahirig Wines, 2 J 



ihcfe two kliuis pf •vvii;e,'by the i^m^ vinum pnmariutn and 



wnurn fecundjUtVh., 



Wlien we read with, attention wiiat Aridotle and Galea . 

 have handed cjown to us; pn the preparation and virtuesjof . 

 thjQ;pipft;q&k*brat?d;wine8. of their tiij>^,v>ve can jliardly hel[yt 

 believing that the anticnts poflefTed the art of thickening and 

 drying certain kinds, of -wine in order to preferv-e them for a 

 long time. Ariftotle:, tells, us iexpFefsly that the wines of 

 Arcadia became fo diy in the leather bags in which they, 

 were keptj that it was-neceflary to fcrape them off and dilute 

 them with water befofje^ they could be fit fi>r drinking : Ita , 

 exjlccatur in utr'ihus lit dcrafiivi bibatur. Pliny fpeaks ot 

 wines kept for a hundrctl years which had become as thick 

 as honey, and which could not be drunk till diluted with 

 warm water and ftrained through a cloth. This was called 

 faccatio ^hiorum. ■ According, to Martial, Cxcuban wine, 

 ought to be iiltereci in^hat manner : 



lurbida lollcito tranfmittere Oaecuba facco. 



Galen fpeaks of fome wines of Afia, which, when put into 

 large bottles fufpended near the fire, acquired by evaporation 

 the folidity of. fait. This operation was Q2\\^A fumarlum. 



It was certainly vvine of this nature that the antients pre- 

 fcrved in the upper part of their houfcs, and in a fouthern ex- 

 pofure : thefe places were diftinguiflied by the appellations of 

 horreum vjinarmm, apotheca vinaria. 



But all thefe fa6ls can relate only to mild, thick, and little 

 fermented wines, or to juices not altered and concentrated. 

 They were extracts rather than liquors, and perhaps they 

 were only relinous fubftances fimilar to that which we form 

 at prefcnt by the iufpiifatibn and concentration of the juice of 

 the grape. 



The antients were acquainted alfo with light wines, which 

 were drunk immediately: quale in Italia quod Gauranum vo- 

 cant et Albanum^ et quce inSabinis et inTufcis nafcuntur. 

 They confidcred recent wines as hot in the firft degree, and 

 the oldeit were confidered as the hotteft. 



Each kind of wine had a known and determinate period 



before which it could not be employed for drinking. Diof.' 



6 corides' 



