"There is abundance of evidence," says the Rev. Dr. Patton, "that the ancients mixed their wines with water; not because they were so strong with alcohol as to require dilution, but because, being rich syrups, they needed water to prepare them for drinking. The quantity of water was regulated by the richness of the wine and the time of year."
"Aristotle (born about B. C. 384) testifies that the wines of
Arcadia were so thick that they dried up in goat-skins, and that it was
the practice to scrape them off and dissolve the scrapings in water."
(Meteorology, iv, 10.)—"Temperance Bible Commentary."
We know very well that these ancient wines, which were called wine in those days, which did not intoxicate, and others that were as thick as honey, were not fermented wines; for fermented wines do intoxicate, and wines as thick as honey cannot be made from fermented wine, for the albuminous and other substances which make condensed wines thick are cast down or out, or destroyed by fermentation. I have four samples of such condensed wines, or grape-juice, which are as thick as honey. One I obtained at Buda-Pesth, Hungary; one in Cairo, Egypt; one in Damascus, Asia; and the fourth was condensed and sent to me by a gentleman then residing in California. I have had these samples now over six years.
Why should the writer in the Christian Union quote from another writer, and thus try to make it appear that the ancient condensed wines were nothing but "grape jellies"? Does he not know that they are very different preparations, and prepared by different methods? Condensed wines are prepared by crushing and pressing the juice from the pulp, skins, and seeds, and then boiling or otherwise evaporating the water until the juice is as thick as honey, so that it can be easily preserved from fermentation? whereas grape jellies are made by boiling the grapes until they are well cooked, then rubbing or squeezing all the pulp and skins practicable through a colander, sieve, or coarsely-woven strainer; and then sugar is added to sweeten and aid in forming a jelly. Condensed wines will dissolve in water as we are told the ancient thick wines did, but grape jellies will do so only very imperfectly, for they are composed largely of the pulp of the grape.
The writer in the Christian Union tells us, in a passage already quoted, speaking of fermented wine:—
"This was the wine Christ made, drank, blessed."
And again he says:—
"He (Christ) commenced His public ministry by making, by a miracle, wine in considerable quantity, and this apparently only to add to the joyous festivities of a wedding. He apparently used wine customarily, if not habitually. When He was about to die, He chose wine as the symbol of His blood, shed for many for the remission of sins, asked His Father's blessing on a cup containing wine, passed it to His disciples with the direction, 'Drink ye all of it.'"
Now, intelligent Christian reader, what are we to think of the above statements? Let us look at these statements in the light of reason, common sense, science, and revelation. Is it probable, is it possible, that at that wedding feast, after the guests had drank freely of an intoxicating wine, that our blessed Lord, guided by love and wisdom, would create a large quantity more of an intoxicating wine for them to drink? It is not possible; and the assumption is flatly contradicted by the Governor of the feast, who pronounced the wine created as the "best wine." Place to the lips of a child of parents who do not use intoxicating drinks, or to a man or woman who never drinks such drinks, two glasses, one containing a well-fermented wine, and the other containing the sweet, delicious juice of good ripe grapes, and there is not the slightest doubt as to which would be chosen and pronounced "best" every time—try it.
Then again, is it possible that, on that occasion, a kind of wine was made of which the Lord has never created a single drop in the fruit of the vine? Fermented wine is a product of leaven or ferment and of man's ingenuity; and its chief and essential constituent, alcohol, for which men drink it, is an effete product, and holds a similar relation to the leaven that urine does to the animal body. As Pasteur says, "ferment eats, as it were," or consumes the nourishing and useful ingredients in the juice of the grapes, decomposes them, and casts out excretions, as man does when he eats grapes. Consequently, fermented wine is an utterly unclean fluid, and it fills man, when he drinks it, with all manner of uncleanness, mentally and physically, from the crown of his head to the soles of his feet, as we well know. It is preeminently a leavened substance, for it is never purified by heat, as is leavened bread. We have an abundance of testimony, which the reverend writer of the article ignores, that the Orthodox Jews have regarded, in all ages, and do to-day as a rule regard, fermented wine as coming under the restrictions placed upon leavened things.