in an ancient Egyj)tian Bottle. 349 



EQUst be considered as insoluble huuius, the terreau charbonneux 

 of Berzelius. 



The ashes partially dissolved in concentrated hydrochloric 

 acid, leaving only some grains of sand and insoluble sihca. The 

 liquid was thrown on a filter; the insoluble matter, collected, 

 washed and dried, weighed exactly I'O grain; consequently the 

 portion of the ash soluble in hydrochloric acid weighed 4-0 grains. 

 The filtered liquid yielded a copious, white, flocculent precipitate, 

 with solution of caustic potash ; a copious, white, but not floccu- 

 lent precipitate with oxalate of ammonia; a very shght turbidity 

 with chloride of barium ; a very slight flocculent precipitate with 

 caustic ammonia ; a blue tinge, but scarcely a perceptible preci- 

 pitate, with ferrocyanide of potassium ; and a greenish-blue tinge 

 with ferridcyanide of potassium. 



The ash consisted then chiefly of carbonate of lime, with 

 traces of carbonate of magnesia ; traces of sulphate of lime and 

 of oxide of iron, silica and sand. 



The substances submitted to examination ai'e then, — 



Resinous or waxy matter soluble in sether {Aa) 28*7 



Friable, pulverulent, resinous matter, soluble! „.p. 



in a mixture of alcohol and aether {Ac). J 



Extractive matter soluble in alcohol and water [Ab) 4"3 



Red colouring matter soluble in water (JB) . . 22-6 



Humic acid (C) 13-8 



Insoluble organic matter, the terreau char- 



bonneux of Berzelius J 



Ashes 20-5 



99-7 

 The results of this analysis lead to the conjecture that the 

 bottle was used for containing red wine; but as modern wines 

 contain mere traces of resinous or waxy matter, it was necessary 

 to refer to the customs of the ancients and their treatment of 

 wines. The ancients, not contented as we are in the present day 

 with wine in its natural condition, were accustomed to flavour 

 their wines with a variety of substances. Dr. Smith* states that 

 they were accustomed to throw into the vats or amphorje various 

 condiments or seasonings (medicamina, conditurse), among the 

 chief of which were sea-water, turpentine, pitch, tar or resin, 

 gypsum, burned marble, calcined shells, aromatic herbs, spices 

 and gums. Another mixture called mulsum was composed of 

 wine or must mixed with honey, in the proportion of four of the 

 former to one of the latter. Honey contains wax, and it is by 

 no means impossible that the residue in the Egyptian bottle was 

 that of some one of these vinous compounds. The large amount 

 * Dictionary of Greek and Roman Antiquities. 



