BOOK XIV. XII. 86 XIV. 88 



but nevertheless are counted among the wines of the 

 working classes. They are of three kinds : one is 

 made by adding to the skins water to the amount of a 

 tenth of the quantity of must that has been pressed 

 out, and so leaving the skins to soak for twenty-four 

 hours and then again putting them under the press ; 

 another, by a method of manufacture that has been 

 commonly employed by the Greeks, i.e. by adding 

 water to the amount of a third of the juice that has 

 been pressed out, and after submitting the pulp to 

 pressure, boiHng it down to one-third of its original 

 quantity ; while the third kind is pressed out of 

 the wine-lees — Cato's name for this is * lees-wine.' 

 None of these hquors is drinkable if kept more than a 

 year. 



XIII. Among these topics, however, it occurs to winesof 

 me that while there are in the whole world about '^^Jfy' 

 eighty notable kinds of hquor that can properly be ^««^i''" a"'* 

 understood as coming under the term ' wine,' two- 

 thirds of this number belong to Italy, which stands 

 far in front of all the countries in the world on that 

 account ; and further investigation going into this 

 subject more deeply indicates that this popularity 

 does not date back from the earhest times, but 

 that the importance of the Itahan wines only 

 bcgan from the city's six hundredth year. XIV. 154 b.c. 

 Romulus used milk and not wine for hbations, as 

 is provcd by the rehgious rites estabhshed by him Reguiations 

 which preserve the custom at the present day. The ^SiTv^in^ 

 Postumian Law of King Numa runs : Thou shalt notf'^"^^^' 

 sprinkle the funeral pyre rvith wine — a law to which he 

 gave his sanction on account of the scarcity of the 

 commodity in question, as nobody can doubt. By 

 the same law he made it illegal to offer hbations to the 



245 



