BOOK XIV. XXV. 126-130 



when a north wind is blowing, or if it is obtained 

 about vintage time it should be boiled before being 

 used. 



The pitch most highly esteemed in Italy for vessels Pitchfor 

 intendcd for storing wine is that which comes from casks? ^^ 

 the Bruttii ; it is made from the resin of the pitch- 

 pine. But the pitch obtained from the wild pine in 

 Spain is very Uttle valued, as resin from that tree is 

 bitter and dry and has a disagreeable smell. The 

 varieties of pitch and the method of making it we 

 shall set out in the next volume when we are dealing xvi. 53 f. 

 with forest trees. The defects in resin beside those 

 already mentioned are acridity or else a smoky tang, 

 while the fault of pitch is being over-burnt ; but the 

 test is if when it is broken up the pieces have a lumi- 

 nous appearance, and if they stick to the teeth with 

 an agreeably tart taste. In Asia pitch from Ida is 

 most popular, and in Greece that of Pieria, but 

 Virgil gives the preference to the pitch of Naryse. Georgicsii. 

 The more careful makers mix with the wine black *^^' 

 mastich, which is found in Pontus and which resembles used^'^" 

 bitumen, and also iris-root and oil. As for waxinsc ^^.^ ^^^^ 

 the vessels it is lound that this makes the wme turn 

 sour ; but it pays better to transfer the wine into 

 vessels that have contained vinegar than into those 

 which have contained sweet wine or mead. Cato /z.H.xxiii, 

 recommends that wine should be ' adjusted ' — this is cxxii. 

 the word he uses « — by adding lye-ashes boiled with 

 boiled-down must in the proportion of a fortieth part 

 to the wine skin, or else a pound and a half of salt, 

 also occasionally some pounded marble ; he also 

 mentions sulphur, but he only puts resin near the 

 end of the list. When the wine is beginning to 

 mature he advises adding on the top of all some of 



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