The Passum was one of those most esteemed in Rome, particularly, when it came from Crete.[XXVIII_120] It was made with grapes, spread in the sun until they were reduced in weight to one-half. The pips, thus dried, were then put into a butt containing some excellent wort. When they were well soaked, they were crushed with the feet, and then subjected to a slight pressure in the wine-press. Sometimes they simply plunged the fresh grapes into boiling oil, instead of exposing them to the sun, and the result was the same.[XXVIII_121]
The Dulce wine was obtained by drying the grapes in the sun for three days, and crushing them with the feet on the fourth, at the time of the greatest heat.[XXVIII_122] The Emperor Commodus thought this a most delectable drink.[XXVIII_123]
The Mulsum, or honeyed wine, was an exquisite mixture of old Falernian wine and new honey, from the Mount Hymettus.[XXVIII_124] The physician, Cœlius Aurelianus, recommends the holding of warm mulsum in the mouth as a palliative in cases of violent head-ache.[XXVIII_125]
The name of Anisites wine was given to that in which some grains of aniseed had been infused.[XXVIII_126]
The Granatum was prepared by throwing thirty broken pomegranates into a pipe of wine, and pouring over them ten pints and a-half of a different wine, hard and sour. This drink was fit for use at the end of thirty days.[XXVIII_127]
Apicius gives us the recipe for the Rosatum:—“Put,” says he, “some rose leaves into a clean linen cloth; sew it up, and leave it seven days in the wine; take out the roses, and put in fresh ones; repeat the operation three times, and then strain the wine. Add some honey at the time of drinking. The roses must be fresh, and free from dew.”[XXVIII_128]
The Violatum is made in the same manner, only violets are used instead of roses.[XXVIII_129]
Rosatum may also be obtained without roses, by putting a small basket filled with green lemon leaves into a barrel of new wine before the fermentation has taken place, and leaving them there for forty days. This wine is to be mixed with honey before it is drunk.[XXVIII_130]
Myrrh wine—Myrrhinum, among the ancients—was wine mixed with a little myrrh, to render it better and make it keep longer. They thought much of it.[XXVIII_131]