THE HISTORY OF ALCOHOL. 



= 33 



Wjne Phess of iSIatting. (Wilkinson.) 



formed by the worshipers drinking the libations themselves. 

 Of course, the pleasant after effects were considered as solely due 

 to the divine favor, 

 and not to any in- 

 gredient common also 

 to the vulgar sura. 



In the Bible we 

 find frequent refer- 

 ences to both the good 

 and the evil effects of 

 wine. In such marked 

 contrast do some of 



these passages stand that serious effort has been made, by many 

 well-intentioned moralists, to attribute all the favorable com- 

 ments " Wine that maketh glad the heart of man," " Thou hast 

 put gladness into their hearts since the time that their corn and 

 wine and oil increased," and the like to unfermented grape juice 

 or to the fruit itself, and to apply to the fermented juice, the wine 

 of our everyday life, only the passages, so well known and so 

 frequently quoted, of condemnation. Some grounds for their be- 

 lief exist in the fact that two Hebrew words, yaijin and tirosli, 

 occurring in the Old Testament, are both translated in the au- 

 thorized version as "wine," although yayin is almost always 

 mentioned with scorn and contempt and tirosh with approval. 

 But this is not always the case. The substances meant by both 

 words are condemned alike in a chapter in Hosea (Hosea, iv, 

 2). And, furthermore, it is very doubtful whether the unfer- 



Pressing the Grapes and Storing the Wine. (Wilkinson.) 



mented grape juice is not mentioned under an entirely different 

 word, debish, translated as honey. In that hot climate, with no 

 glass jars and rubber stoppers in which the sterilized grape juice 

 could be preserved, and with no antiseptics to delay or prevent 

 fermentation, the fresh grape juice must have been at once boiled 



VOL. LI. 



-18 



