Chap. 11.] 



VARIETIES OF SWEET WINE. 243 



As to sineum, by some known as "hepsema," and which in 

 our language is called " sapa," 66 it is a product of art and not 

 of Nature, being prepared from must boiled down to one- third : 

 when must is boiled down to one-half only, we give it the 

 name of " defrutum." All these mixtures have been de- 

 vised for the adulteration of honey. 67 As to those varieties 

 which we have previously mentioned, their merits depend 

 upon the grape, and the soil in which it is grown. Next 

 after the raisin-wine of Crete, 68 those of Cilicia and Africa are 

 held in the highest esteem, both in Italy as well as the ad- 

 joining provinces. It is well known that it is made of a grape 

 to which the Greeks have given the name of " stica," and which 

 by us is called " apiana :" 69 it is also made of the scirpula.' 

 The grapes are left on the vine to dry in the sun, or else are 

 boiled in the dolium. 71 Some persons make this wine of the 

 sweet and early white 72 grape : they leave the grapes to 

 dry in the sun, until they have lost pretty nearly halt their 

 weight, after which they crush them and subject them to a 

 gentle pressure. They then draw off the juice, and add to 

 the pulp that is left an equal quantity of well-water, the pro- 

 duct of which is raisin-wine of second quality. 73 The more 

 careful makers not only do this, but take care also after drying 

 the grapes to remove the stalks, and then steep the raisins in 

 wine of good quality until they swell, after which they press 

 them This kind of raisin- wine is preferred to all others : 

 with the addition of water, they follow the same plan in 

 making the wine of second quality. 



The liquor to which the Greeks give the name of aigleu- 

 cos ,,u is of middle quality, between the sirops and whatsis 

 properly called wine; with us it is called " semper mustum.' " 

 It is only made by using great precaution, and taking care 

 that the must does not ferment; 76 such being the state ol the 

 ee This was evidently a kind of grape sirop, or grape jelly. _ "Rob" 

 is pernaps, as Hardouin suggests, a not inappropriate name tor it. 

 £> When cold, they would have nearly the same consistency. 



68 The raisin wine of Crete was the most prized of all as a class. 



69 Mentioned in c. 4. Probably a muscatel grape. 



70 See c. 4 of this Book. . . , . 

 « Or " vat." The common reading was " oleo," which would imply that 



thev were plunged into boiling oil. Columella favours the latter reading, 

 B xii. c. 16. 72 The reading is probably detective here, 



''a passumsecundarium. m Or " always sweet." 



75 « Always must." 76 Fervere, " boil," or « effervesce. 



