EGYPT, AND SYRIA. 375 
There is reafon to believe, that this mode of boiling their 
wines was in general prad:ice among the antients. It is ftill 
retained in fome parts of Provence, where it is called vin cuite, 
or cooked wine ; but there the method is to lodge the wine in 
a large room, receiving all the fmoke arifmg from feveral fires 
on the ground-floors ; an operation more flow, but anfwering 
the fame purpofe. The Spanifli Vino Tinto, or Tent, is pre- 
pared in the fame way. 
The wines thus managed, are fometimes thickened fo much 
as to lofe their tranfparency, and acquire a fweetifli tafte. Nu- 
merous are the kinds made in Syria ; but the chief is the 
Vino d'Oro, or golden wine of Mount Libanus. This is not 
boiled, but left to purify itfelf by keeping ; the quantity pro- 
duced is fmall. It is, as the name implies, of a bright golden 
colour, and is highly prized even on the fpot. 
There is little reafon to doubt, that if the wines of Syria 
were properly managed, they would equal any that France or 
Spain produces. 
In Kefrawan the Chrifl:ians are fo much more indulged than 
in other places, that they can here enjoy their favourite amufe- 
ment of deafening each other with bells. The monks of Mujh- 
Mujloe ferve themfelves in every thing, and are of courfe not idle, 
however fanatically inclined ; they are cooks, bakers, butchers, 
carpenters, taylors, gardeners, hufl^andmen, each having his 
difliin^t province. I met here Hajfan Jimbelati^ who is of one 
of 
