Chap. 13.] WHEN WII^ES WEKE EIRST MADE IK ITALY. 25 1 
CHAP. 12. (10.) THREE YAEIETIES OF SECOND-KATE WINE. 
Those cannot properly be termed wines, which by the 
Greeks are known under the name of deuteria,"^^ and to 
which, in common with Cato, we in Italy give the name of 
^' lora.,"®^ being made from the husks of grapes steeped in 
water. Still, however, this beverage is reckoned as making 
one of the labourers'"®^ wines. There are three varieties of 
it : the first ®^ is made in the following manner : — After the 
must is drawn off, one-tenth of its amount in water is added 
to the husks, which are then left to soak a day and a night, 
and then are again subjected to pressure. A second kind, 
that which the Greeks are in the habit of making, is prepared 
by adding one- third in water of the quantity of must that has 
been drawn off, and after submitting the pulp to pressure, the 
result is reduced by boiling to one- third of its original quan- 
tity. A third kind, again, is pressed out from the wine-lees ; 
Cato gives it the name of ^' fsecatum."^ I^one of these be- 
verages, however, will keep for more than a single year. 
CHAP. 13. (11.) AT WHAT PEEIOD GENEEOUS WINES WEEE EIEST 
COMMONLY MADE IN ITALY. 
While treating of these various details, it occurs to me to 
mention that of the eighty different kinds throughout the 
whole earth, which may with propriety be reckoned in the 
class of generous®^ wines, fully two- thirds^® are the produce 
of Italy, which consequently in this respect far surpasses any 
other country : and on tracing this subject somewhat higher 
up, the fact suggests itself, that the wines of Italy have not 
been in any great favour from an early period, their high 
^2 Or "second" press wines. De Ee Eust. c. 153. 
Vinum operarium. 
This method is still adopted, F^e says, in making " pique tte," or 
" small wine," throughout most of the countries of Europe. 
86 Qj. u wine-lee drink." It would make an acid beverage, of disagree- 
able taste. 
®^ " Nobilia." In c, 29 he speaks of 195 kinds, and, reckoning all the 
varieties, double that number. 
Fee observes that the varieties of the modern wines are quite innu- 
merable. He remarks also that Pliny does not speak of the Asiatic wines 
mentioned by Athenaeus, which were kept in large bottles, hung in tlie 
chimney corner ; where the liquid, by evaporation, acquired the consistency 
of salt. The wines of other countries evidently were little known to Pliny. 
