"Bekmaz and begmes.-Persian. I. Vinum [wine]. 5. Succus uvarum coctione inspissatus [juice of grapes inspissated by boiling]." "Pekmāz. Turkish. Sapa, succus uvarum coctione inspissatus' (Meisgnien Meninski, "Lex. Arab. Pers. Turc. Franc." Vien. 1780). "Bèkmaz (pétmáz), grape treacle." (Redhouse, "Eng. and Turk." Lond. 1856).

These words assume various forms. Thus we have bakmets, balmets, beemes, beckmaze, pachmatz, pekmets, pekmez, petmes, pitmis, and many others.

Petmes." Syrup or must called petmes: the must is the juice of the grape boiled before fermentation to the consistence of a syrup" (Rob. Walpole, M.A., “Mem.,” p. 289. Lond. 1817).

Beckmase. At Antioch "some [i.e., of the grapes] boiled down and becomes beckmaze, a kind of saccharine matter very much resembling, only infinitely better, than molasses" (F. A. Neale, "Eight Years in Syr., Pal., and As. Min.," ii. 69. Lond. 1852).

Beemes." A syrup called beemes which is made by boiling the juice of grapes to a due consistence" (Harmer, "Obs.," p. 131).

Pekmez.- "Pekmez, which is, I believe, the juice of the grape prepared and boiled down to the con

sistence of treacle" (R. J. Griffiths, M.D.,

"Trav.

Eur., As. Min., and Arab.,” p. 113. Ed. 1805).

Pitmis." At Ghiediz, the Cadiz of the ancients, the grapes are drying in the sun, and serve to make vinegar and a sort of treacle called pitmis" (Maj. Gen. Hon. G. Keppel, F.S.A., "Nar. Balcan.,” ii. 241. Lond. 1831).

Pekmez.-" Pekmez, i.e., inspissated grape juice" (Davis, "Anatol.," p. 143. Lond. 1874).

Petmes." The must of grapes made into a syrup by boiling" (Rev. F. Arundell, "Disc. As. Min.," i. 98. Lond. 1834).

OBJECTION TO THE NAME "WINE."

It has been urged that the pekmez, dipse, or dibs, which boiled unfermented grape juice is often called, was a honey or a thick jelly, a solid and not a fluid, something to be eaten, and not to be drank.

WINE MAY BE THICK AND EVEN SOLID.

Even if inspissated grape juice were a solid to be eaten, that is no reason why it should not be termed "wine." Aristotle records that many of the wines of Arcadia were so thick that they dried up in the skins, and had to be scraped off with a

spoon, the scrapings being dissolved in water ("Met.," iv. 10).

Absolutely solid wine is not unfrequently met

with.

SOLID WINE AT POMPEII.

"We were shewn several jars, whose contents were solid, and which, at the time of the eruption, were full of wine" (Capt. Sutherland, "Tour to Const.," p. 81. Lond. 1790).

PORTABLE WINE AND PORTABLE SOUP.

We have portable wine as we have portable

soup.

Portable Soup.-Among the useful articles for travellers in the East is "portable soup" made in cakes (Prof. Palmer, "Des. Exod.," p. 138. Lond. 1871). In Asia Minor flour, with savoury additions, is made into a sort of sausage shape, and being hung up to dry keeps a long time, and makes when dissolved a palatable, nutritious soup (Arundell, i. 98).

Portable Wine. At Cæfr-Injey, Mr. J. Silk Buckingham was treated to "a very curious article, probably resembling the dried wine of the ancients, which they are said to have preserved in cakes" (“Trav. Arab Tribes," p. 140. Lond. 1825),

DRIED WINE AND DRIED MILK.

We have dried wine in the same way as we have dried milk. The latter is a common article of consumption in many parts of the East. "Dried leben [i.e., sour milk] is sent to Damascus and other places from Shiba" (Robinson, “Bib. Res.,” iii. 416, 2nd edit. Lond. 1856). In Persia Capt. Burton found milk made into balls, and hardened in the sun ("Pilgrim. to El Medinah," iii. 93. Lond. 1855). The Turkomans put on the tops of their tents large white masses of sour curd, expressed from buttermilk, and set to dry. "This, broken down and mixed with water, forms a very pleasant acidulous drink" (J. B. Fraser, "Journey into Khorasàn," p. 283. Lond. 1825).

"TEA" INCLUDES BOTH A SOLID AND A LIQUID.

There are many solid articles which we are said to drink. Tea is a familiar example.

SUBSTANCES BOTH EATEN AND DRANK.

A moment's reflection will call to mind instances of our eating and drinking the same substance. The Arabs eat and drink adjoue. "Adjoue, a date paste made by pressing the dates, when fully ripe,

into large baskets so forcibly as to reduce them to a solid cake, is eaten as a part of the daily food of the people. In travelling it is dissolved in water, and thus affords a sweet and refreshing drink" (Burckhardt, "Not. Bed. and Wahab., i. 57. Lond. 1831).

WINE EATEN AND DRANK.

The eating and drinking of wine is not unknown to sojourners in the East. Thevenot supplies an apt illustration of this. "Chio yields plenty of good wine, but so thick that many do not like it because, as they say, they must both eat and drink it" (De Thevenot, "Travels," part i., p. 101. Lond. 1687).

GRAPE JUICE HEATED YIELDS A LIQUID.

Even if it were inaccurate, which I have just shown is not the case, to call thick unfermented juice of the grape "wine;" there is from the heating of the juice, in addition to the so-called "jelly," an unfermented LIQUID.

LIQUID PACHMATZ DESCRIBED IN 1575.

They have two sorts of this rob, one very thick, and the other somewhat THINNER." "The latter