Plinies Natural! Hiflori^. ^ J 



A fered a long time to hang in the Sunne upon the Vine untill they bee fcorched and parched ; or 

 elle over the vapour of Icalding oilc.Sorae there be that make them of any fweet grapes whatfo- 

 cver/o that they be let to conco(5l before in the SunnejUniill they be white and drie/o farre forth ^ 



P. as little lelTe than halfe of their weight be confumed rwhich done^they ftamp them and fo gent- 

 ly preffe them. Then looke how much liquor they have preCfed foorthjfo much pit water they 

 put to the cake that is ptefled^ that thereof they may have a cuit of alecond runnipg. But they 

 that be more curious & take upon them to make a daintier cuitjdrie the grapes in manner afore- 

 faidj but they take forth the ftones and graines within : they ftrip them alio from the fteeles and 

 tailes that they hungby : and fo after they bee well dr;€nched and infufed in fome excellent wine, 

 untill they bee fwelled and plumpe, they prefle them. And certainelythisfafhion isfimplie the 



B beft of all others. Put to the cake thereof, water as beforehand after the fame manner yee fliall 

 have a cuit of afecond fort. Now there is akind of wine which the Grcekes call Aiglcuces^thac 

 is to fay^alwaies fweet like new winejof a middle nature betweene the common fimple wine and 

 the fweet: and this commeth notuntoitbykindj butby heed taken in the boiling ; for it is not 

 fti{fercd to feeih and works : and this is the tearmejwherby is fignified the alteration of new Muft 

 into wine. To hinder theiefore that it workc not3(as naturally it will)ihey have no fooner tunned 

 or filled it out of the Vat, but immediately they doulTe the veflels full of new Mutt in the water, 

 and let them there continue untill mid- December bepaftjand that the weather be fetled tofroft 

 aiid cold^and likewife the time expired of the working within the faid veflels. Moreover^there is 

 2 no ther kind of wine naturally fweetjwhich in Provance & Languedoc is called Dulce [^.Ivveet] 

 and namelyjin the territorie of the Vocontians.Fof this purpofe they let the grapes hang a long 

 while upon the Vine,but firft they wryth the ileele that the bunch hangeth to.Some make incifi- 

 on into the very Vine braunchj as farre as to the pith and marrow within (to divert the moiflure 

 that feedeth the grape:) others lay the clufters a drying upon tile-houfes:and all this is done with 

 the grapes of the Vine Helvenaca.Therc be thatrange in a ranke of thefe fweet winesjthat which 

 they^call Diachyton.For which effed^they drie the grapes againft the Sunne(howbeit in a place 

 well ebciofed) for feven daies together ^upon hardles/even foot likewife from the grouud:inthe 

 night feafon they fave them from all dews, and fo upon the eight day they tre^^d them in the wine 

 prefTe : and thus'they draw forth a wine of an excellent favor and tall both. A kind of thefe fweet. 

 winesjis that which they name Melitites^ [in manner ofaBragetjMeade, or Mctheglin.] Kow- 



D beitjdifferent it is frora'meade or honied wine which the Latines call Mulfum5m3de of old wine 

 that is hardj and a little honnie : whereas the forefaid Melitites confifteih of five gallons of new 

 tait wine ftill in the verdurcj whereto is added one gallon of honiej anda'^cyath of fait, and fo *an6unce aii4 

 boiled all tog'v ther.But I muft not forget to place among thefe fundrie kinds of drink^the liquor a^^^^^- 

 Procropum , for fo fome call new wine running itfelfc from the grapes, before they bee troden 

 ' and prefled. But to have this good,and fo to ferve the turne/o foonc as it is put up into proper 

 veflels for the purpofe, it mult be futfered to worke : and afterwards to reboile and worke againe 

 for fortiedaiesfpace the Summer following, even fuom the very beginning of the dogdaies^ 

 and fo forward. 



E 



Chap, X. 



^ of weakeaTjdfecorJWims^threekinds', 



THe fecond Wincs(which the Greekcs call D^mxRilt&fAtc and wee Romanes name Lora^r 

 cannot properly and truly be called Wines, being made of the skins and feeds of grapes 

 fteeped in water : howbeit, reckoned they are among courfe houfliold wines for the hines 

 and meinie to drinke. And three kinds there be of them. For fometimetothe tenth part of the 

 new wine that hath beene prefled outj they put the like quantitie of water,and fuffcr the forefaid 

 refufe of the grapes to foke therein a day and a night : which done,th*ey prefle it forth againe. A 

 lecond fort there is, which the Greekes were wont to make in this raanncnThcy take a third part 

 F of water in proportion of the wine that was preffed forth, and after a fecond preflingjthey fceth 

 it to the wafting of the third part.The third is that which is prefled out of the wine lecs,and this 

 c^/^calle£hFoecatura,[/.Wineof lees.] Butnoneof thefe wincsor drinkeswHl endure abovs 

 on^yeare* 

 ' ' ' 



Chap. 



