Plinies Naturall Hiftorie. 



A nerall doe ordinarily life. A Modius or pecke of ripe and fwecc Dates, which they call Chyikse^ 

 they let lye to fteepe iti three gallons of water, and fo prefle for a liquor, for the Date wine. Alfo 

 the Figge-wine Sycites, of the figge which fomccall Palmiprinium (as a man would fay, Dates 

 fellowes, or next to Dates) others Catorchiies, is made after the fame fafhion. But if a man lid 

 not to have it fo fwect,in ftead of water they ufe to put as much of the ftones, skins, and feeds of 

 grapes. OftheFiggeof Cyprefle there is an excellent vinegre made: yea aiid a bettet thanis 

 of the Alexandrine figges, to wit, growing upon the Sycomorc. Likcwife a wine is made of the 

 fruit in Syria, called biiiqu^ 5 as aKo of peares and all kind of apples. As for the wine of Pomc^ 

 granates,the Greekes name it Rhoites : befides the fruit of the Corneil or wild Cherrie- treej 

 Medlars, Cervifes, drieiViulberries,and Pine-nuts, doe yceld feverall fortsof wines. Asfor thefe 

 J. Pine-nuts, they muft lie fteepcd in new wines before the wine be preflTed out of them . The reil 

 all be pleafant enough of themfelves, and will ferve alone for to make wines.The manner of ma- 

 king Myrtle wine (according to the receit andprefcription of Cato)wcc will declare foone here- 

 after. For the Greekes have another way of their owne, 10 wit, when they have fodden in white 

 Muft or new wine, the tender braunches of the Myrtle, togither with the leaves, and then ftam- 

 ped the fame, they put a pound thereof in three gallons moreof Muft, andcaufe it to boils 

 untillfuchtime as a third part of thewine be conlumed.Now that whichis made alter the fame 

 manner of the wild Myrtle-bcrries,theycallMyrtidanum5 and this will colour and itaine ones 

 hands blacke. 



Furthermore, the hcarbsof the garden doeaffourdus many wines, namely RadiOijSpa- 

 raoc, SavoriCjand Ma joran, Origan, Smallach feed. Southernwood, wild Mints, Rue,Nep or 

 Calaminth, running Thyme,and Horehound. To make thefe wines, take of ih^ hearbs above- 

 faid, t wo handfuis J and when they be ftamped, p ut them into a little barrell of new wine contai- 

 nin^ twelve or thirtecnc gallons^togither with a wine quart of Cuit fodden to the thirds, and a 

 pint of fea water. But for the wineof NaveweSj you muft take eleven drams of them, and two 

 quarts of new wine,and fo put them togither in manner aforel3id.In like Ibrtaifo the wine Squil- 

 liticum is made of the the root of Scilla^or the iea Onion, 



To proceed unto wines made of flowres, you have firft and foremoft wine Rofat, after this 

 manner: Take the weight of fortie deniers[Aei|^ounces] of Rofe-leaves well ftamped, put 

 ihem into a linnen cloth, togither with a little weight, that they may fettle downward and not 

 flote alof ti let them hang thus in twentie Sextars [/. three gallons] and two wine quarts of Muft 5 

 keepethe vefTellclofeftopped in any cafe for three monechs, then openitand ftrainethefaid 

 floures unto the liquor, in like manner is there a wine made of the Celticke Spikenard,as alfo of 

 the Nard-favage. 1 find alio, that they ufe to make a kind of fpiced wine or Ipocras, not for fwecc 

 perfumes and ointments onely.but alfo for to drinke,At hrfi(as 1 have lliewed) they made thefs 

 aromaticall wines with myrrhe only, but foone afcer they added thereto Nard Cekick,fweet Ca- 

 IamuSjand Afpalathusreitherflicingthefcdrugs, or putting them by gobbets into new Muft 

 or fome dulcet wine. Some aromatize their wine with Calamus,Squinanih,Coftus,Spikenard, 

 Amomum,Cafia,Cinamon3Satfron,Datcs,and Azara-bacca, put thereto isa like manner by 

 gobbets. Others take Spikenard and Malabathrnm, ofeachhalte a pound to two gallons of 

 new wine.Much after the fame manner we fpice our wines now adaies alfo^but that we adde pep- 

 per and honey thereto : which fome call Gondite,others Pepper-wincs.Morcover,there is devi- 

 fed a wine called Ne(5tarites3made of Elecampane, named by fome Helenium,of others Mc- 

 dica, Symphyton,Idxa,Oreftion :and there be alfo thatreariiie this hearb Ne6brea.Now the 

 order of itjis to take of the root fortie drams to fix Sexrars of Muft or new wine, and hang it in 

 a cloth togitlier with a weight, in manner abovefaid . Moreove)r,there be wines made of other 

 hearbs,to wit of VVormwood,in this fort r Take of Ponticke wormwood one pound, feeth it in 

 fortie Sextars [aboutfixgallonsandahalfe] of new wine, unoil a third part bee confumed:or 

 without boiling, put certaine handf'uls or bunches thereof into a vefTell oi wine, and fo let it lye 

 infufed. After the fame fort is HyfTope wme made, to wit, of three ounces (which is a quarter 

 of apound)of Cilician Hyffope caft whole as itismto two gallonsof Mufi, and fo let them 

 workc togither: or elfeftampe theHyflbpCjandfopat it into wine: but both thefe wines are 

 made another manner of way,namcly,by fowingor fetting Wormwood and Hyflopeat the 

 verie root of the vine-plant :forfo 0/-tfteachethus to make Ellebore wine,of blacke EUeb ore 

 or Bcarcfoot growing at the vine root. And in like manner alfo is made the Scammonite wine. 



Go A wott* 



