[1491] Or healing vine. See B. xxiii. c. 11.
[1492] “Libanios.” Probably incense was put in this wine, to produce the flavour.
[1493] From ἀ, “not,” and σπένδειν, “to make libation.”
[1494] See c. [9] of this Book. It was introduced, probably, from Thasos.
[1495] From ἐκβάλλω, “to eject.”
[1496] Apothecis.
[1497] He alludes to the working of wines in periods of extreme heat; also in the spring.
[1498] Of our modern wines, Madeira and Bourdeaux improve by being carried across sea. Burgundy, if any thing, deteriorates, by the diminution of its bouquet.
[1499] After the grapes had been trodden and pressed, the husks were taken out and their edges cut, and then again subjected to pressure: the result was known as “tortivum,” or “circumcisivum,” a wine of very inferior quality.
[1500] He alludes to the young shoots, which have an agreeable acidity, owing to acetic and tartaric acids.