The Grape-Vine 241 



(2) j3§ M %$ mi-li-ye, *mei-li(ri)-ya, answering to Sanskrit maireya, 

 explained as a wine mixed from roots, stems, flowers, and leaves. 1 



(3) "M $£ mo-Vo, *mwa5-do, Sanskrit madhu, explained as "grape- 

 wine" (p'u-t'ao tsiu). The latter word, as is well known, is connected 

 with Avestan maha (Middle Persian mat, New Persian met), Greek 

 fiedv, Latin temetum. Knowledge of grape-wine was conveyed to India 

 from the West, as we see from the Periplus and Tamil poems alluding 

 to the importation of Yavana (Greek) wines. 2 In the Raghuvanica 

 (iv, 65), madhu doubtless refers to grape-wine; for King Raghu van- 

 quished the Yavana, and his soldiers relieve their fatigue by enjoying 

 madhu in the vine regions of the Yavana country. 



According to W. Ainslie, 3 the French at Pondicherry, in spite of the 

 great heat of the Carnatic, are particularly successful in cultivating 

 grapes; but no wine is made in India, nor is the fruit dried into raisins 

 as in Europe and Persia. The Arabians and Persians, particularly the 

 latter, though they are forbidden wine by the Koran, bestow much 

 pains on the cultivation of the grape, and suppose that the different 

 kinds possess distinguishing medicinal qualities. Wine is brought to 

 India from Persia, where, according to Ta vernier (1605-89), three 

 sorts are made: that of Yezd, being very delicate; the Ispahan produce, 

 being not so good; and the Shiraz, being the best, rich, sweet, and 

 generous, and being obtained from the small grapes called ki$mi$ t 

 which are sent for sale to Hindustan when dried into raisins. 4 There 

 are two brands of Shiraz wine, a red and a white, both of which are 

 excellent, and find a ready market in India. Not less than four thou- 

 sand tuns of Shiraz wine is said to be annually sent from Persia to 

 different parts of the world. 5 The greatest quantity is produced in the 

 district of Korbal, near the village of Bend Emir. 6 In regard to Assam, 



1 Compare above (p. 222) the wine of the Yue-ci. According to Boehtlingk, 

 maireya is an intoxicating drink prepared from sugar and other substances. 



2 V. A. Smith, Early History of India, p. 444 (3d ed.). 



3 Materia Indica, Vol. I, p. 157. 



4 Compare above, p. 231. 



6 " Wines too, of every clime and hue, 



Around their liquid lustre threw; 

 Amber Rosolli, — the bright dew 

 From vineyards of the Green-Sea gushing; 

 And Shiraz wine, that richly ran 

 As if that jewel, large and rare, 

 The ruby, for which Kublai-Khan 

 Offer'd a city's wealth, was blushing 

 Melted within the goblets there!" 



Thomas Moore, Lalla Rookh. 

 6 Ainslee, I.e., p. 473. 



