Lib. z . Of the Hiftory of Plants. 879 
That may alfo be ioynedvnto them which refpedieth theage:for by age wines become hotter A 
\ and fharper, and doe withall change oftentimes the colour, the fubftance,and the fmell : for fome 
[ wines are fwcet of tafte ; others autterc or fomething harfh , diuers of a rough tafte, or altogether 
ii harfh ; and moft of them fuificient fharpe : there be likewife wines of a middle fort, inclining to 
1 one or other qualitie. 
Wine is of colour ekher white or reddifh, orofablackilh deepe red, which is called blacke,or B 
( offome middle colour betweene thefe. 
Some wine is of lubftance altogether thin ; other fome thicke and fat - and many alfo of a mid- C 
1 die confidence. 
One wine is of great drength,and another is weake, which is called a waterifh wine : a ful wine D 
L is called in Latine Vinofrm. There be alfo among thefe very many that be ofa middle ftrength. 
There is inall wines, be they neuer fo weake, a certaine winie fubdance thin and hot. There be E 
j Iikewifewaterie parts, and alfo diuers earthy: for wine is not fimple.but (as Galen tedifieth in his 
f fourth booke of the faculties of medicines) confidethof parts that haue diuers faculties. 
Of the fundry mixture and proportion of thefe fubdances one with another there rife diuers and F 
i fundry faculties of the wine. 
That is the bed and fulled wine in which thehot and winie parts do mod of all abound : and G 
1 the weaked is that wherein the waterie haue the preheminence. 
The earthy fubdance abounding in the mixture caufeth the wine to be audereor fomething H 
t harfh, asacrudeorrawfubdanceaothmakeitaltogetherharfh. The earthy fubdance being fe- 
I uered falleth downe,and in continuance of time finketh to the bottome,and becomes the dregs 
: or lees of the wine : yet it is not alwaies wholly feuered, but hath both the tad and other qualities 
c of this fubdance remaining in the wine. 
AH wines haue their heate, partly from the proper nature and inward or originall heate of the I 
I vine, and partly from the Sun : tor there is a double heate which ripeneth not only the grapes, but 
I alfo all other fruits, as Galen tedifieth; the one is proper and naturall to euery thing-, the other is 
d borrowed of the Sun : which if it be percciucd in any thing, it isvndoubtedly bed and efpecially 
1 in the ripening of grapes. 
For the heate which proceeds from the Sunconco&eth the grapes and the iuyceof die grapes, K 
| and doth efpecially ripen them,dirring vpand increafing the inward and naturall heat of the wine, 
1 which otberwife is fo ouerwhelmed with aboundance of raw and waterifh parts, as it feemes to be 
i dulled and almod without life. 
For vnleffe wine had in it a proper and originall heate, the grapes could not be foconco&ed by L 
: the force of the Sun, as that the wine fhould become hot • no leffe than many other things natu- 
rally cold, which although they be ripened and made perfeft by the heate of the Sun, do not for 
1 all tbatlofe their originall nature; as the fruits, iuyees, or feeds of Mandrake, Nightfhade,Hem- 
I locke. Poppy, and ofotherfuch like, which though they be made ripe, and brought to full perfe- 
J vTion, yet ftillretaine their owne cold qualitie. 
Wherefore feeing that wine through the heate of the Sunne is for the moft part brought to his M 
proper heate, and that the heate and force is not all alike in all regions and places of the earth; 
] therefore by reafonofthediuerfitie of regions and places, the wines are made not a little to differ 
j infacultie. - , 
Theftrongerand fuller wine groweth in hot countries and places that lie to the Sun; the rawer N 
1 and weaker in cold regions and prouinces that lie open to the North. 
The hotter the Sommer is the ftronger is the wine ; the leffe hot or the moifter it is, the leffe ripe Q 
isthewine. Notwithftandingnotoncly the manner of the weather and of the Sunnemaketh the 
qualities of the wine to different the natiue propertie of the foile alfo ; for both the taft and other 
qualities of the Wine are according to the manner of the Soile. And it is very well knowne, 
that not only the colour of the wine, but the tafte alfo dependeth vponthediuerfity of the grapes. 
Wine (as Galen writeth) is hot in the fecond degree, and that which is very old in the third;but p 
new wine is hot in the firft degree : which things are efpecially to bevnderftood concerning the 
meane betweene the ftrongeft and the weakeft; for the fulleftand mightieft(being but Horna,x.ha.i 
is as I take it of one yeare old) are for the moft part hot in the fecond degree. The weakeft and 
the moft waterifh wines, although they be old, do feldome exceed the fecond degree. 
The drineffe is anfwerable to the heate in proportion, as Galen faith in his booke of Simplesibut Q 
inhisbookesofthegouernmentofhealthhefheweth, that wine doth not onely heate, but alfo 
moiften our bod ies , and that the fame doth moiften and nourifh fuch bodies as are extreme dry : 
and both thefe opinions be true. _ ■ 
For the faculties ofwine are of one fort as it is a medicine, and of another as it is anourim- R, 
ment -, wb ich Galen in his booke of the faculties of nourifhments doth plainly fhew, affirming that 
thofe qualities of the wine which Hipocrates writeth of in his booke of the manner of diet , be not 
