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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1778 Excerpt: ... for wine is then rendered most durable, and best retains its flavor, when its aqueous parts are taken away. Marcus Cato directs what he calls Greek wine to be thus prepared: Take twenty quadrantals of mustum, pour it into a copgive that explanation of the word 2ai/v a fense it could not bear, as it was not so understood in any language we know of till 370 years after Democritus, and then only made use of, in another language, by a poetical author. I leave iti therefore with the Reader to judge, if Hesychius has not injured the original fense, though probably with a very good intention. Ilff- & Itaxia- xai us rov oixvou.--Theophras. de Lapidibus, p, 401. + In condiendo vino.--Ibid, loco citato. t In Italia vino gypsando.--Theophrastus de Lapi. dibus libellus ab Adriano Turneto Latinitate donatus. Ed. Argentorati, 1600. En.n Km 0 oms Tots jifcA-r wajiraTa-, xai ooy-i- emit erav Kiroxg-8n uSxruhs auTeu.--Theophrast. dc causis plantar, lib. vi, cap. xxii, p. 378. per or lead veflel, place it over the fire and boil it. Dioseorides informs us, the wine which some of the Greeks called devrepiuc, or second running; others, iroTipov, or small drink; the Romans, lora; was made in this manner: Add three metretae of water to that quantity of grapes from which thirty metretae of wine has been already drawn; and, when you have well stirred and trod the grapes, press them: boil this juice till one third part is evaporated, then add to every congius which remains, by measure, two sextarius of falts. In Musti quadrantalia xx, in aheneum, aut plumbeum iufundito, ignem subdito, ubi bullabit vinum, ignem subducito. M. Cato. de Re Rustica, cap. cv. Lipsiae, 1735. t O Se xxhovptvos

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