250 pliny's natural history. [Book XIV. 



must in its transformation into wine. To attain this object, the 

 must is taken from the vat and put into casks, which are im- 

 mediately plunged into water, and there left to remain until 

 the winter solstice is past, and frosty weather has made its 

 appearance. There is another kind, again, of natural aigleucos, 

 which is known in the province of Narbonensis by the name 

 of " dulce," 77 and more particularly in the district of the 

 Vocontii. In order to make it, they keep the grape hanging 

 on the tree for a considerable time, taking care to twist the 

 stalk. Some, again, make an incision in the bearing shoot, as 

 deep as the pith, while others leave the grapes to dry on tiles. 

 The only grape, however, that is used in these various pro- 

 cesses is that of the vine known as the " helvennaca." 7 " 



Some persons add to the list of these sweet wines that 

 known as " diachyton." 79 It is made by drying grapes in the 

 sun, and then placing them for seven days in a closed place 

 upon hurdles, some seven feet from the ground, care being 

 taken to protect them at night from the dews : on the eighth 

 day they are trodden out : this method, it is said, produces a 

 liquor of exquisite bouquet and flavour. The liquor known as 

 melitites 80 is also one of the sweet wines : it differs from 

 mulsum, in being made of must ; to five congii of rough-fla- 

 voured must they put one congius of honey, and one cyathus 

 of salt, and they are then brought to a gentle boil : this mix- 

 ture is of a rough flavour. Among these varieties, I ought to 

 place what is known as " protropum ;" 81 such being the name 

 given by some to the must that runs spontaneously from the 

 grapes before they are trodden out. Directly it flows it is 

 put into flaggons, and allowed to ferment ; after which it is 

 left to ripen for forty days in a summer sun, about the rising 

 of the Dog-star. 



77 " Sweet " drink. Fee seems to think that this sweet wine must have 

 been something similar to champagne. Hardouin says that it corresponds 

 to the vin doux de Limoux, or blanquette de Limoux, and the vin Mus- 

 cat d'Azile. 



78 See c. 3 of this Book. 



79 "Poured," or "strained through." 



80 " Honey wine." A disagreeable medicament, Fee thinks, rather than 

 a wine. 



81 Somewhat similar to the vin de premiere goutte of the French. It 

 wouid seem to have been more of a liqueur than a wine. Tokay is made 

 in a somewhat similar manner. 



