After the introduction of agriculture, ale (called by the Britons kwrw or cwrw) became a common drink. An early writer thus describes its manufacture: ‘The grain is steeped in water and made to germinate; it is then dried and ground; after which it is infused in a certain quantity of water, which being fermented becomes a pleasant, warming, strengthening, and intoxicating liquor.’
Cider became known to the Britons at an early date. John Beale, a seventeenth-century authority on orchard produce, thought seider to be a genuine British word; but it is generally referred to the Greek σίκερα, which, curiously enough, is rendered in Wycliffe’s version of the Bible, sydyr:—‘For he schal be gret before the Lord; and he schal not drinke wyn ne sydyr.’[1] Macpherson, in his Annals, rightly says that cider extracted from wild apples was early known to the British in common with other Northern nations, whilst Whitaker (History of Manchester) thinks that this beverage was introduced by the Romans. The opinion entertained by some that it was a Norman invention is entirely a mistake. The principal cider districts of the present day are Herefordshire, Gloucestershire, Worcestershire, Monmouth, Somerset, and Devon. Its medicinal qualities are variously stated. Lord Bacon accounted it to promote long life. Sir George Baker considered it a cure for dropsy. On the other hand, Dr. Epps (Journal of Health and Disease) speaks of dropsy and insanity as common diseases in Herefordshire, and says it is easy to understand how diseased kidneys are produced by the acid in the cider, and how dropsy follows from these diseased kidneys.
We next inquire what kind of Inns were known to the Ancient Britons. During the time of the Druids there was an order of people called Beatachs, Brughnibhs, or keepers of open houses, established for the express purpose of hospitality. These were pretty much of the same character as the chaoultries in India, and the caravanseries in the East. In Ireland, the bruigh was a person provided with land and stock by the prince of the territory, to keep beds, stabling, and such amusements as backgammon boards. The character of these houses was, as we shall find, vastly altered in Saxon times, when their names, Eala-hus, Win-hus, &c., sufficiently betokened the rationale of their existence.
We have seen that wine was unknown in this country before the Roman occupation. But the tide of emigration soon set in from Rome to Britain. The new-comers brought with them the arts and manufactures of their own country. The importation of wines presented to our islanders a new species of luxury. Evidently contrasting the simple habits of her subjects with those of the Roman invaders, Queen Boadicea (a.d. 61), making ready for battle, appeals in an impassioned speech to the heart of her troops, in which she exclaims: ‘To us, every herb and root are food, every juice is our oil, and water is our wine.’ For well-nigh three centuries of Roman occupation, wine continued to be an import. It remained for a Roman emperor to give permission to the Britons to cultivate vines and to make wine. The circumstances were these: The Emperor Domitian (a.d. 81), in order to check the growth of intemperance, issued an edict for the destruction of half the vineyards, and prohibited any more planting of vines without licence from the emperors. Probus acceded to the imperial purple, a.d. 276. This emperor, having conquered Gaul, revoked the edict of Domitian, and allowed the provinces to plant vines and make wine. Britain was included in the licence. From that time the purple grape twined around many a British homestead. But whether it ever really thrived in our soil and climate is more than conjectural. Pliny throws doubt upon the whole subject.[2] Camden regards the boon as affording shade rather than produce.[3] Still there is a chain of evidence that for centuries vineyards were planted in various districts, which would not have been the case had they been a complete failure. Five centuries after the edict of Probus, Bede testifies to their existence;[4] whilst Holinshed, in the sixteenth century, writes:—‘that wine did grow here, the old notes of tithes for wine that yet remain, besides the records of sundry sutes commenced in diverse ecclesiastical courts; ... also the enclosed parcels almost in every abbeie yet called vineyards, may be a notable witnesse. The Isle of Elie also was in the first times of the Normans called le ile des vignes.’[5] Nor can we wonder at the efforts to establish the grape as a native production when we consider the almost universal attachment to the fruit in one or other of its forms. If mead was in general demand, still more so was wine. The common appetite found fitting expression in a common nomenclature, and we find the names given to wine in every country bearing a striking similarity. Compare the English wine with the Gaelic fion, the French vin, Italian vino, Welsh gwin, Danish viin, German wein, Latin vinum, Greek οἶνος, Hebrew yayin, the root term conveying the notion, according to some, of boiling up, ferment, whilst others refer it to the Hebrew verb signifying to press out.
Whether an advantage or otherwise, to the Romans undoubtedly we owe signboards. The bush, which was for ages with us the sign of an inn, we owe immediately to them. Our proverb, ‘Good wine needs no bush,’ is of course own child to the Latin ‘Vino vendibili suspensa hedera non opus est’—‘Wine that will sell needs no advertisement.’ Our sign of ‘Two Jolly Brewers’ carrying a tun slung on a long pole is the counterpart of a relic from Pompeii representing two slaves carrying an amphora.[6]
Again, our country owes to Roman influence the national custom of toasting or health-drinking.
The present writer has observed elsewhere[7] that among the Romans luxury was carried to unbounded excess. Many were their forms of revelry; amongst these were comissationes, or drinking bouts pure and simple. At these no food was taken, save as a relish to the wine. Specimens of their toasting formalities will be found in several classical authors.[8]
It were idle to imagine that the Britons were uninfluenced by such marked features of social life. If these customs had not been adopted by them before the time of Agricola, it is certain that when that most diplomatic of governors held sway here, he would teach the jeunesse dorée to drink healths to the emperor, and to toast the British belles of the hour in brimming bumpers. Sensual banquets, with their attendant revelry, no less than spacious baths and elegant villas, speedily became as palatable to the new subjects as to their corrupt masters.[9]
Intemperance was no stranger to any rank of society. Not even the imperial purple was stainless.[10] Thus was the soil prepared for the seed so abundantly to be sown when the Saxon, the Roman’s successor, should incorporate himself with our British population.