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

VIN UM. VINUM. 1 205
were, as may be imiagined, almost countless, every pepper, might be added. Thle second kind, the
variety of fruit, flower, vegetable, shrub, and per- oeaomelum of Isidorus (Or/ig. xx. 3. ~ 1), accordfume being put in requisition: figs, cornels, medlars, ing to the Greek authorities (Geopon. viii. 26), was
roses, asparagus, parsley, radishes, laurels, junipers, made of must evaporated to one half of its original
cassia, cinnamon, saffron, nard, malobathrum, afford bulk, Attic honey being added in the proportion of
but a small sample. It must be remarked, that one to ten. This, therefore, was merely a very
there was one material difference between the rich fruit syrup in no way allied to wvine. The
method followed by the Greeks and that adopted virtues of izulsSum are detailed by Pliny (Ni. N
by the Romans in cooking these potions. The xxii. 4; compare Geopon. 1. c.); it was considered
former included the drug, or whatever it might be, the most appropriate draught upon an empty
ill a bag, which was suspended in a jar of wine, stomachl, and wnas therefore swallowed immediately
and allowed to remain. as long as was. thought before the regular business of a repast began (Hor.
necessary; the latter mixed the flavouring in- Sat. ii, 4. 25; Senec. Fp. 122), and hence the
gredielt with the sweet must, and fermented them whet (qgsetdtio) coming before the cup of mulsum
together, thus obtaining a much more powerful was called the ]pxomuelsis. (Cic. ad. Fasn. ix. 16
extract; and this is the plan pursued for British and 20.) 5We infer from Plautus (Becch. iv. 9.
wines, except that -we are obliged to substitute 149-;. comp.pare Liv. xxxviii. 55) that neulsuvz was
sugar and water for grape-juice. (Geopon. viii. given at a titimphli by the Imperator to his soldiers.
32, 33, 34; Plin. If. NA xi.v. 19.; Coluni. Il. co.; Il[eisumZ (SC. ihll)) or oIvosteAI is perfectly disCato, R. R. 114, 11 1) tinct from dsll a (sc. aqua). The latter, or lead,
But not only were spices, fragrant roots, leaves, leing minide ot honey and water mixed and ferand gums, steeped in wine or incorporated during mented, is the pceAXtcpaTvo or 3po6leshs of the
fermentation, but even tire precious perfumned Greeks- (Gepoll. viii. 28; Dioscorid. v. 9; Isidor.
essential oils (u qaguenta) were mixed with it before O2i. q x.:. ~ 10; Ilin. IL. An xiv. 20), although
it was drunk. The Greeks were exceedingly par- Pollux collfounds(vi. 2') sALirpa'orY with oiYvopeAi.
tial to this kind of drink. (Aelian, f. II. xii. 31..) Again, 68pos-uor' (Geopon. viii. 27) or hyldromnelmon
We also learn from Aelian (1. c.) that it was named (1sidor. Oig. xx. 3. ~ 11) was cider; dttV'esAt.vepp'iYriS-, which seems to be the same withl thle (Plin. II. xiv. 20) was a compound of vinegar,
ppvi s'jV of Poseidippsus (Athen. i. p. 32, b.), the holney, salt, and pure water, boiled together and
uvippJiv of Hesychius, the Lwplvnrs of Pollux ({vi. 2), kept for a long time; WooaueA was a mere confecand the nulrrhlina of Plautus (Pseudol. ii. 4. 50; tion of expressed juice of rose-leaves and honey.
compare rsdizi rnoampherlsi, liles GI. iii. 2. 11; (Geopon. viii. 29.)
l'estus, s. v2. illfusrata potio and uiierinace). The The ancients considered old wine not only more
Romlans were not slow to follow the example set grateful to the palate but also more wholesome
them, valuing bitterness so highly, says Pliny (HI. and invigorating (Athen. i. p. 26, a.; ii. p. 36,
N1v xiii. 5), that they were resolved to enjoy costly e.), aid curiously enough, Pliny supposes that it
perflsmes with two senses, and hence the expres- grew more- strong and fiery by age in consequence
sions "foliata sitis" in Martial (xiv. 110) and of thie dissipation of the watery particles - (/I. N
" peyfifsa sner'o spement 2cgnguezta IFlerno"'1 in vii. 3). Generally speaking the Greek wines do
Jivenal (vi. 303). not seem to have required a long time to ripen.
In a more primitive age we detect the same Nestor in the Odyssee, indeed, drinks wine tenl
fondness for the admlixture of somethincg:extraneous. years old (iii. 391), and wine kept for sixteen
Hlecamede, when preparing a draught for Nestor, years is incidentally mentioned by Athenaeus (xiii.
fills his cup with Pramnian wine, over which she p. 584, b); but the connoisseurs under the Empire
grates goat-milk cheese and sprinkles the whole pronounced that all transmarine wines arrived at a
with flour (II. xi. 638), the latter being a comnmon moderate degree of maturity (ad vetustateume inediam)
addition at a much leater epoch. (Athen. xc p.. 432.) in six or seven. (Plin. xiv. 10.) Many of the
So also the draught administered by Circe con- Italian varieties, however, as we shall see below,
sisted of wine, cheese, and honey; and according required to be kept for twenty or twenty-five years
to Theophrastus (Athen. i. p. 32, a.) the wine before they were drinkable (which is now considrunk in the prytaneum of the Thasians wvas ren- dered anmple for our strongest ports), and even the
dered delicious by their throwing into the jar humble growrths of Sabinum were stored up for
which contained it a cake of wheaten flour kneaded from four to fifteen. (Hor. Carrze. i. 9. 7; Athen.
up with honey. (Compare Plat. Syr11p. i. 1. 4.) i. p..f76.) Hence it became a matter of importThis leads us on to notice the most generally ance to hasten, if possible, the natural process,
popular of all these compound beverages, the obiyS'6sAi This was attempted in various ways, sometimes by
of the Greeks, the vnzclsum of the Romans. This elaborate condiments (Geopon. vii. 24), sometimes
was of two kinds; in the one honey was mixed by sinking vessels containing the must in the sea,
with wine, in the other withl must. The former by which an artificial mellowness was induced
was said to have been invented by the legendary (praecor vretitstas), and the wine in consequence
hero Aristaeus, the first cultivator of bees (Plin. termed tlaelassites (Plin. IL. 1N xiv. 10); but more
xiv. 4), and was considered most perfect and usually by the application of heat. (Plut. Symnp. v.
palatable wvhen made of some old rough (sauslerzosz) 3.) Thus it was customary to expose the amwrine, such as Massic or Falerniman (although phorae for some years to the full fervour of the
Horace objects to the latter for this purpose, Sat. sun's rays, or to construct the apothecae in such a
ii. 4. 24), and new Attic honey. (Mart. iv. 13. manner as to be exposed to the hot air and smoke
xiii. 108; Dioscor. v. 16; M\acrob. Sat. vii. 12.) of the bath-furnaces (Colum. i. 6), and hence the
The proportions as stated in the Geoponic collec- namefsumaria applied to such apartments, and the
tion were four, by measure, of wine to one of phrases firnosos, fumun bibere, felispie testae in
lloney, and various spices and perfumtes, such as reference to the wines. (Tibull. ii. 1. 26; Her.
myrrh, cassia, costulm, uialobathrum, nard, and Carin7. iii. 8. 9; Jayuv.. 35.) If the operation was
4s 3