The bases of the temperance reform: an exposition and appeal./ With replies to numerous objections. By Rev. Dawson Burns.

Icbrc,za TcriAles LExpIa iizcd.
xl. IO, I2, as the solid) produce of the vine. (2) TIROSIH,
often spoken of in connection with corn and oil (Itz?z,ar
orchard-fruit) is represented as growing upon the vine,
and was the name for vintage-fi-uit. It is distinctly
spoken of (Micah vi. I5) as trodden, and thus yielding
Yayin. Only once is it referred to as possibly a liquid
(Isaiah lxii. 8), and this apparent exception is explicable
as an idiom, as when we speak of " drinking a cup,"
meaning its contents. The triad of da,Lo-an (corn), TiROSH (vine-fruit), and yz't-har (olive and orchard fruit),
comprehended the whole of that agricultural wealth which
Israel held on the tenure of loyal obedience to the Great
King. (3) SOVEH was a rich, thick, and probably boiled
wine, greatly relished, not for any alcoholic property, but
for its luscious quality, being more of a jelly than a liquid.
(4) SIE.IARIM is, literally, "preserves," and seems to
refer (Isa. xxv. 6) to the delicacies or sweetmeats common
at Eastern banquets, in succession to the " fat things "
i.e. savory food, first served up. (5) KHEMER, inr the
passages named (Deut. xxxii. I4; Is. xxvii. 2), has obvious reference to natural unfermented wine. (6) AiSIS
is the fresh sweet juice as it issues from the trodden
cluster. (7) ASHISHAH is admitted by all writers to refer,
not to wine, but to pressed cakes of grapes. (8) SHAKAR,
translated in our version "strong drink," and once
(Numbers xxviii. 7) "strong wine," is the venerable
lingual ancestor of our familiar "sugar," and specifically
denotes the sweet juice of other fruits than the grape,
also the juice of the palm-tree. Sweetness, not alcoholic
strength, was its characteristic; hence the point of the
threatening (Is. xxiv. 9), that it should become "bitter"
to those who drank it. Nothing is more common in the
East, at the present day, than for palm-juice to be drunk
in its fresh and non-inebriating state, No doubt YAYIN
and SHAKAR were often allowed to ferment, and used in
that state, and were also frequently mixed with drugs, to
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