EXAMPLES FROM THE POETS. Poetry furnishes many examples. Four will “Vixque merum capiunt grana quod intus habent." "And scarce the grapes contain the wine they have within." Trist. liv. iv. ch. 6. GOETHE. "Lastende Traube Stürzt ins Behalter Drängender Kelter, Stürzen in Bächen Schäumende Weine."--Faust. “And, bending down, the grapes o'erflow With wine into the vat below, Which gushing, flows in foaming streams." YOUNG. Trans. by Filmore. "As when full ripen'd teems the vine, The generous bursts of willing Wine Imperium Pelagi. CHAPTER XII. MODERN VARIETIES OF UNFERMENTED WINE. IN days of old classic authors, and in more recent times English and foreign writers, have described different varieties of unfermented wine. Gerarde, 1598; Effendi, 1630; P. Miller, F.R.S.; Parkinson, 1640; Willis, 1681; E. Chambers, F.R.S., 1750; Smith, 1842. GERARDE ON CUTE AND OTHER WINES. He quotes Pliny, Columella, Palladius, and Leontius, and tells us how to prepare hepsema, sapa, defrutum, carænum, and "Cute, or boiled wine." He describes the last named as good for the cough and shortnesse of breath ("Herbal," ed. Johnson, p. 878. Lond. 1636). EFFENDI ON MAKERS OF THE TRIPLE WINE (MUTHELLETHJIAN). "It was composed first by Imán Zafer, and is made in the following way: Must is boiled in a kettle, wherein a stick is put, to the height of the must, with three notches in it. In the course of boiling two of these notches appear, but the wine is not perfect until it has boiled down to the third notch" (Evliya Effendi, "Travels," i. 247. Lond. 1846. Son of the chief of the goldsmiths at Constantinople, born 1611). UNFERMENTED WINE AT TREBIZOND. "The must of the raisins of Boydepeh is sweet, and gives no headache to those who drink it; the sherbets called the triple, the muscat, and the clove wine are the best" (ibid. ii. 48). MILLER. "Wine is distinguished into (1) Mère-goutte ('mother drop'), which is the virgin wine, or that which runs of itself out of the tap of the vat, before the grapes are trodden. (2) The Must." The above were unfermented. "(3) Pressed Wine, (4) Draught Wine." These two last were fermented (P. Miller, F.R.S., "Gard. Dic.," 8th edit. 1768). "Wines are also distinguished into Vin doux, or sweet wine, which is that which has not worked or boiled; Bourru, that which has been prevented working by placing casks into cold water." These two were unfermented (ibid., art. Wine). PARKINSON ON SAPA, ETC. "Of it [i.e., the juice of the grape] is made both sapa and defrutum, in English, Cute; that is to say, boyled wine, and both made of mustum, new wine; the latter boyled to the half, the former to the third part" (Parkinson, "Theatr. Botanic," p. 1557. Lond. 1640). WILLIS ON UNFERMENTED RHENISH. "A portion of Rhenish Wine, or others, very fermentable, is laid up and hindered from fermenting, from whence it is a perpetual Must, commonly called Stum" (Dr. Thos. Willis on "Fermentation," i. 24. Lond. 1681). CHAMBERS. Wine distinguished in France into mère-goutte, |