Chap. 25.] 



PITCH AND EESIN. 267 



to take sea-water far out at sea, and to keep it in reserve, 86 

 to be employed for this purpose : at all events, it ought to be 

 taken up in the night and during the summer solstice, while 

 the north-east wind is blowing ; but if taken at the time of 

 the vintage, it should be boiled before being used. 



The pitch most highly esteemed in Italy for preparing 

 vessels for storing wine, is that which comes from Eruttium. 

 It is made from the resin that distils from the pitch-tree ; that 

 which is used in Spain is held in but little esteem, being the 

 produce of the wild pine ; it is bitter, dry, and of a disagree- 

 able smell. While speaking of the wild trees in a succeeding 

 Book, 37 we shall make mention of the different varieties of pitch, 

 and the methods used in preparing it. The defects in resin, 

 besides those which 38 we have already mentioned, area certain 

 degree of acridity, or a peculiar smoky flavour, while the great 

 fault in pitch is the being over-burnt. The ordinary test 

 of its goodness is a certain luminous appearance when broken 

 to pieces ; it ought to stick, too, to the teeth, with a pleasant, 

 tart flavour. 



In Asia, the pitch which is most esteemed is that of Mount 

 Ida, in Greece of Pieria; but Yirgil 39 gives the preference to 

 the Narycian 40 pitch. The more careful makers mix with 

 the wine" black mastich, which comes from Pontus, 41 and resem- 

 bles bitumen in appearance, as also iris 42 -root and oil. As to 

 coating the vessels with wax, it has been found that the wine 

 is apt to turn acid : 43 it is a better plan to put wine in vessels 

 that have held vinegar, than in those which have previously 

 contained sweet wine or mulsum. Cato 44 recommends that 

 wines should be got wp—concinnari is his word— by putting 

 of lie-ashes boiled down with defrutum, one-fortieth part to the 

 culeus, or else a pound and a half of salt, with pounded 

 marble as well : he makes mention of sulphur also, but only gives 

 the very last place to resin. When the fermentation of the wine 

 is coming to an end, he recommends the addition of the must 



36 A perfect absurdity, Fee remarks. 

 3 ? B. xvi. cc. 16—23. 



38 Bitterness, driness, and a disagreeable smell. 



39 Georg. ii. 498. 40 See B. iv. c. 12. 

 4i See ii. xii. c. 36. . 43 See B. xxi. e. 19. 



43 Bees' wax, Fee remarks, would not have this effect, but vinegar 

 vessels would. 



« De Be Bust. c. 23. 



