I] OF WHITE OLIVES 117 



moon is on the wane. Then they boil it down in 

 cauldrons over a slow fire, until it is reduced to 

 tvs'o-thirds of its original volume, and then only- 

 may it be brought out to be used. 



CHAPTER LXV 



OF WINE 



Tie **must" put into the cask to become wine, 

 should not be brought out while it is fermenting — 

 nor even when it has actually become wine, if you 

 wart to drink it old — and it does not become old 

 before a year has been added to its age. When it is 

 a year old it is brought out for consumption. If it 

 belongs, however, to the class of grape which quickly 

 turrs acid, you must consume or sell it before the 

 nex: vintage. There are some kinds of wine — the 

 Falernian amongst them — which are the more valu- 

 able when you bring them out, the more years you 

 kecD them in the cellar. 



CHAPTER LXVI 



OF WHITE OLIVES 



White olives which have been stored, if brought 

 OLt too soon when fresh, are nauseous owing to 



Kheir bitterness, as also are the black ones unless 

 hey are rendered palatable by being first steeped 

 SI salt. 



