CONTENTS. IX 



Chap. p age 



48. The trees and shrubs of the Mediterranean. The phycos, prason, 



or zoster 209 



49. The sea hryon 210 



50. Plants of the Red Sea 211 



51. Plants of the Indian Sea ib. 



52. The plants of the Troglodytic Sea ; the hair of Isis : the Charito- 



blepharon ., .. 212 



BOOK XIV. 



THE NATURAL HISTORY OF THE FRUIT-TREES. 



1 and 2. The nature of the vine. Its mode of fructification .. .. 215 



3. The nature of the grape, and the cultivation of the vine . . . . 218 



4. Ninety-one varieties of the vine 222 



5. Remarkable facts connected with the culture of the vine .. .. 233 



6. The most ancient wines .. 236 



7. The nature of wines 238 



S. Fifty kinds of generous wines . . . . 239 



9. Thirty-eight varieties of foreign wine . . . . 245 



10. Seven kinds of salted wines 247 



11. Eighteen varieties of sweet wine. Raisin- wine and hepsema .. 248 



12. Three varieties of second-rate wine 251 



13. At what period generous wines were first commonly made in 



Italy ..251 



14. The inspection of wine ordered by King Romulus 252 



15. "Wines drunk by the ancient Romans 253 



16. Some remarkable facts connected with wine-lofts. The Opimian 



wine 254 



17. At what period four kinds of wine were first served at table . . ib. 



18. The uses of the wild vine. What juices are naturally the coldest 



of all 255 



19. Sixty-six varieties of artificial wine 256 



20. Hydromeli, or melicraton 261 



2 1 . Oxymeli ib. 



22. Twelve kinds of wine with miraculous properties 262 



23. "What wines it is not lawful to use in the sacred rites 263 



24. How must is usually prepared ib. 



25. Pitch and resin - 264 



26. Vinegar — lees of wine 268 



27. Wine-vessels — wine-cellars ib. 



28. Drunkenness 270 



29. Liquors with the strength of wine made from water and corn . . 274 



BOOK XV. 



THE NATURAL HISTORY OF THE FRUIT-TREES. 



1. The olive. — How long it existed in Greece only.— At what period it 



was first introduced into Italy, Spain, and Africa 277 



2. The nature of the olive, and of new olive oil 278 



