Dictionary of Greek and Roman antiquities. Ed. by William Smith. Illustrated by numerous engravings on wood.

VINUM. VINUM. 1203
of eggs, those of pigeons being considered most ap- then at once closed. The free admission of air
propriate by the fastidious (Hor. Sat ii. 4. 51), or being necessary for brisk fermentation, and this
with the whites whipped up with salt (Geopon. usually continuing for nine days, it is evident that
vii. 22), u-at more commonly by simply straining it would proceed weakly and imperfectly under the
through small cup-like utensils of silver or bronze above circumstances. For the VinTum7 DOlce of
perforated with numerous small holes, and distin- Columella (xii. 27) the grapes were to be dried in
guished by the various names dAcorxTp,'rpuyoiiroe, the sun for three days after they were gathered,
71Oods, colum?7 vineariumn. (Geopon. vii. 37.) [CoLuam.] and trodden on the fourth during the full fervour
Occasionally a piece of linen cloth (oa'CKcos, saccus) of the mid-day heat. The mnustuz lixiviumt alone
was placed over the vrpvyoi7ros or colusz (Pollux, vi. was to be used, and after the fermentation wevas
19, x. 75) and the wine (atclcias, saccatus) filtered finished an ounce of well-kneaded iris-root was
through. (Martial, viii. 45.) The use of the saccus added to each 50 sextarii; the wine was racked off
was considered objectionable for all delicate wines, from the lees, and was found to be sweet, sound,
since it was believed to injure (Hor. Sat. ii. 4. 51) and wholesome. (Colum. l. c.) For the Viszlou
if not entirely to destroy their flavour, and in DiacClytsumi, more luscious still, the grapes were exevery instance to diminish the strength of the posed to the sun for seven days upon hurdles.
liquor. For this reason it was employed by the (Plin. H. AT. xiv. 11.)
dissipated in order that they might be able to Lastly, P'assuL or oaisin-zwine was made from
swallow a greater quantity without becoming in- grapes dried in the sun until they had lost half their
toxicated. (Plin. xiv. 22, compare xxiii. 1, 24, weight, or they were plunged into boiling oil, which
xix. 4. 4 9; Cic. ad Failz. ii. 8.) The double pur- produced a similar effect, or the bunches after they
pose of cooling and weakening was effectually ac- were ripe were allowed to hang for some weeks
complished by placing ice or sniow ill the filter, upon the vine, the stalks being twisted or an inciwhich under such circumstances became a coluzs sion niade into the pith of the bearing, shoot so as
itCvariums (Martial, xiv. 103) or saccus nitvarius to put a stop to vegetation. The stalks and stoines
(xiv. 104). were remloved, the raisins were steeped inll lust or
The wine procured from the ilcizusums tortiivum, good wine, and then trodden or subjected to the
which was always kept by itself, must have been gentle action of the press. The quantity of juice
thin and poor enough, but a still inferior beverage which flowed forth was measured, and an equall
was made by pouring water upon the husks and quantity of water added to the pulpy residuum,
stalks after they had been fully pressed, allowing which was again pressed and the product employed
them to soak, pressing again, and fermenting the for an inferior piassum called secuclodarium, all exliquor thus obtained. This, which was given to pression exactly analogous to the sevTspIos mellntionl
labourers ill winter instead of wine, was the aauriva ed above. The passum of Crete was most prized
or 8evTEpioO of the Greeks, the losra or vinum ope- (Mart. xiii. 106; Juv. xiv. 270), and next in ranllk
s-ariumo of the Romans, and according to Varro (ap. were those of Cilicia, Africa, Italy, and the neicghNon. xvii. 13) was, along with sapa, defrutum, bouring provinces. The kinds known as Psylizsul
and passum, the drink of elderly women. (See and Afelaoc2psytbiloum possessed the peculiar iflavour
Athen. x. p. 440.) The Greeks added the of the grape and not that of wine, the Scylillites
water in the proportion of l of the must pre- from Galatia and theIs IlzCuntum from Sicily in like
viously drawn off, and then boiled down the manner tasted like must. The grapes most suitable
mixture until -l had evaporated; the Italians for passum were those which ripened early, espeadded the water in the proportion of A of the cially the varieties Apiana (called by the Greeks
must, and threw in the skimmlings of the defrsu- Sticha), Seirpula and Psithzca. (Geopon. vii. 18;
tum and the dregs of the lacus. Another drink of Colum. xii. 39; Plin. H.. V. xiv. 1 i; Virg. Geolg.
the same character was the faecatumlc from ~wine- ii, 93.)
lees, and we hear also of vinucms praeligyaeum7c given The Greeks recognized three colours in wines:
to the vintagers, which appears to have been mani- red (blz4as), white, i. e. pale, straw-colour (Atuvco'd),
faictured from inferior and half-ripe fruit gathered and brown or amber-coloured (Icqpis). (Athen. i.
before the regular period. (Geopon. vi. 3; C-ato, p. 32, c.) Pliny distinguishes four: albus IanswerR. R. 23, 57, 153; Varro, i. 54; Colum. xii. 40 ing to XecoSs, fldvus to tPaIs, while gdAas is subPlin. xiv. 12.) We find an analogy to the above divided into sagcuiizeus and niscel, the former
processes in the manufacture of cider, the best being doubtless applied to bright glowing wines
being obtained from the first squeezing of the apples like Tent and Burgundy, while the e12cye Or aoter
and the worst from the pulp and skins macerated (Plaut. Menracch. v. 6. 17) would resemble Port.
in water. In the ordinary Greek authors the epithet pvupdso
In all the best wines hitherto described tile is as conmmon as 1/E'as, and will represent the
grapes are supposed to have been gathered as soon sasgqcuieuzls.
as they were fully ripe and fermentation to have We have seen that wine intended for keeping
run its full course. But a great variety of sweet was racked off from the dolia into amphorae.
wines were manufactured by checking the fermen- When it wias necessary in the first instance to
tation, or by partially drying the grapes, or by tranlsport it from one place to anIother, or whlen
converting them completely into raisins. The carried by travellers on a journey, it was contained
yAvKcos osros of the Geoponic writers (vii. 19) be- in bags mnade of goat-skill (danoi, sitses) well
longs to the first class. Must obtained in the or- pitched over so as to make the seams perfectly
dinary manner was thrown into the dolia, which tight. The cut below, from a bronze found at
remained open for three days only and were then HerculaneuIn (Mlss. Bosrosz. vol. iii. tav. 28),
partially covered for two more; a small aperture exhibits a Silenus astride upon one of them.
was left until the seventh day, when they were Whenl the,quantity was large a number of hides
luted up. If the. wine was wished to be still were sewed together, and the leathern tull thus
sweeter, the dolia were left open for five days and constructed carried firoml place to place in a cart; as. 4 H 2