BOOK XIV. XIX. 104 io8 



process from the berries of the wild myrtle is called 

 myrtle wine ; this stains the hands. 



Among the plants grown in gardens, wine is made Vegetabie 

 from the root of asparagus, and from cunila, wild- ""'^*' 

 marjoram, parsley-seed, southernwood, wild mint, 

 rue, catmint, wild thyme and horehound ; they put 

 two handfuls of herb into a jar of must, together with 

 a pint of boiled-down grape-juice and half a pint of 

 sea-water. A wine is made from the navew turnip by 

 adding two drams' weight of navew to a quart of 

 must, and in the same way from the root of tlie 

 squill ; and, among flowers, from poundcd rose-leaves 

 wrapped in a hnen napkin and thrown into must with 

 a small weight attached to make it sink, in the pro- 

 portion of 50 drams of rose-leaves to 2i gallons of 

 must — they say the jar must not be opened for three 

 months — and also wine is made from Galhc nard and 

 another from wild nard. 



I also find that aromatic wine is constantly made Herb uines. 

 from almost exactly the same ingredients as perfumes 

 — first from myrrh, as we have said, next also from 

 Celtic nard, reed and aspalathus, cakes of which are 

 thrown into must or sweet wine ; and in other places, 

 from reed, sweet rush, costas, Syrian nard, cardamom, 

 bark and flowers of cinnamon, saffron, dates and 

 hazelwort, similarly made up in the form of a cake ; 

 and among other people also from a mixture of 

 half a pound of nard and cinnamon-leaf addcd to 

 a gallon and a half of must ; and this is also how 

 at the present day what some people call savoury 

 wines and others peppered wines are made by 

 adding pepper and honey. We also find mention 

 of nectar-wine, extracted from the plant which 

 some call sun-flower, others herb of Media, or 



257 



