[1585]. Scut. Heracl. 291, seq. On the modern modes of gathering the grapes, see Redding Hist. of Modern Wines, chap. ii. 26, et seq.
[1586]. The practice is still the same in the Levant:—“The vintage was now begun, the black grapes being spread on the ground in beds exposed to the sun to dry for raisins; while in another part, the juice was expressed for wine, a man with feet and legs bare, treading the fruit in a kind of cistern, with a hole or vent near the bottom, and a vessel beneath it to receive the liquor.” Chandler, ii. p. 2.
[1587]. Anacreon, Od. 52. See a representation of the whole process in the Mus. Cortonens, pl. 9, where the vintagers are clad in skins; and Cf. Zoëga, Bassi Rilievi, tav. 26.
[1588]. Antich. di Ercol. t. i. tav. 35, p. 187.
[1589]. Schol. Aristoph. Pac. 527.
[1590]. For the making of the sweet wine (Βίβλινος οἶνος) which resembled, perhaps, our Constantia or Malaga, and enjoyed extraordinary favour among the ancients Hesiod gives particular directions. Opp. et Dies, 611, sqq. Colum. xii. 39. Plin. Hist. Nat. xiv. 8. Pallad. xi. 19.
[1591]. Sibth. in Walp. Mem. ii. 235. Chandler, ii. 251.
[1592]. A few drops of the oil which ran from olives without pressing were supposed by the ancients to render the wine stronger and more lasting.—Geop. vii. 12. 20. On the boiled wine, σίραιον. Cf. Sch. Aristoph. Vesp. 878.
[1593]. Virg. Georg. ii. 580, sqq. Hes. Scut. Heracl. 291, sqq. Cf. Schol. Theocrit. i. 48.
[1594]. See Book ii. chapter 3.