234 flint's natural history. 



[Book XIV. 



"Where the site is considered to be most favourable to the 

 growth of the vine, and exposed to the warmth of the sun, 

 you will do well to plant the small 24 Aminean, as well as the 

 two eugenia, 25 and the smaller helvia. 26 On the other hand, 

 where the soil is of a denser nature or more exposed to fogs, 

 the greater Aminean should be planted, or else the Murgen- 

 tine, 27 or the Apician of Lucania. The other varieties of the 

 grape are, for the most part, adapted to any kind of soil ; they 

 are best preserved in a lora. 28 The best for keeping by hang- 

 ing, are the duracinus kind, the greater Aminean, and the 

 Seantian; 29 these, too, will make excellent raisins for keeping 

 if dried at the blacksmith's forge." There are no precepts in 

 the Latin language on this subject more ancient than these, so 

 near are we to the very commencement of all our practical 

 knowledge ! The Aminean grape, of which mention has been 

 made above, is by Yarro called the " Seantian." 



In our own times we have but few instances of any consum- 

 mate skill that has been manifested in reference to this subject : 

 the less excuse then should we have for omitting any particular 

 which^ may tend to throw a light upon the profits that may 

 be derived from the culture of the vine, a point which on all 

 occasions is regarded as one of primary importance. Acilius 

 Sthenelus, a man of plebeian rank, and the. son of a freedman, 

 acquired very considerable repute from the cultivation of a vine- 

 yard in the territory of Momentum, not more than sixty jugera 

 in extent, and which he finally sold for four hundred thousand 

 sesterces. Vetulenus iEgialus too, a freedman as well, ac- 

 quired very considerable note in the district of Liternum, 30 in 

 Campania, and, indeed, received a more extensive share of 

 the public favour, from the fact that he cultivated the spot 



24 Probably tbe first of the five that he has mentioned in c. 4. 



25 He has only mentioned one sort in c. 4. 



26 See c. 4. 27 g ee c 4> 



28 "We have no corresponding word for this beverage in the English 

 language— a thin, poor liquor, made by pouring water on the husks and 

 stalks after being fully pressed, allowing them to soak, pressing them again, 

 and then fermenting the liquor. It was also called "vinum operarium," 

 or " labourer's wine." As stated in the present instance, grapes were 

 sometimes stored in it for keeping. 



23 A variety of the Aminean, as stated below. 



30 See B. iii. c. 9. 



