[1322] See also c. [22]: probably introduced from Thasos.
[1323] The “smoky” grape.
[1324] The “pitchy” grape.
[1325] A strong wine, Hardouin thinks, from whence its name—“strong enough to subdue a horse.”
[1326] From the small island of Mystus, near Cephallenia.
[1327] So called from the vine the name of which was “canthareus.”
[1328] Made, as already stated, from the juice that flowed spontaneously from the grapes. See also p. [250].
[1329] Or the “burnt up” country, a volcanic district of Mysia, which still retains its ancient fame for its wine. Virgil alludes to this wine in Georg. iv. l. 380:—
—Cape Mæonii carchesia Bacchi.
[1330] Perhaps from Petra in Arabia: though Fée suggests Petra in the Balearic Islands.