250 
flint's naturvl history. 
[Book XIV. 
must in its transformation into wine. To attain this object, the 
must is taken from the vat and put into casks, which are im- 
mediately plunged into water, and there left to remain until 
the winter solstice is past, and frosty weather has made its 
appearance. There is another kind, again, of natural aigleucos, 
which is known in the province of T^arbonensis by the name 
of dulce,"'^''^ and more particularly in the district of the 
Yocontii. In order to make it, they keep the grape hanging 
on the tree for a considerable time, taking care to twist the 
stalk. Some, again, make an incision in the bearing shoot, as 
deep as the pith, while others leave the grapes to dry on tiles. 
The only grape, however, that is used in these various pro- 
cesses is that of the vine known as the helvennaca."'''*^ 
Some persons add to tlie list of these sweet wines that 
known as diaohyton."'^^ It is made by drying grapes in the 
sun, and then placing them for seven days in a closed place 
upon hurdles, some seven feet from the ground, care being 
taken to protect them at night from the dews : on the eighth 
day they are trodden out : this method, it is said, produces a 
liquor of exquisite bouquet and flavour. The liquor known as 
melitites*^^ is also one of the sweet wines : it differs from 
mulsum, in being made of must ; to five congii of rough-fla- 
voured must they put one congius of honey, and one cyathus 
of salt, and they are then brought to a gentle boil : this mix- 
ture is of a rough flavour. Among these varieties, I ought to 
place what is known as protropum such being the name 
given by some to the must that runs spontaneously from the 
grapes before they are trodden out. Directly it flows it is 
put into flaggons, and allowed to ferment ; after which it is 
left to ripen for forty days in a summer sun, about the rising 
of the Dog-star. 
■^"^ Sweet '* drink. Fee seems to think that this sweet wine must have 
T)een something similar to champagne. Hardouin says that it corresponds 
to the vin doux de Limoux, or blanquette de Limoux, and the vin Mus- 
cat d'Azile. 
78 See c. 3 of this Book. 
''9 "Poured," or "strained through.^' 
" Honey wine.'' A disagreeable medicament, Fee thinks, rather than 
a wine. 
^1 Somewhat similar to the vin de premiere goutte of the French. It 
would seem to have been more of a liqueur than a wine. Tokay is made 
in a somewhat similar manner. 
