6. _Muscadelle of Grew: Bastard: Greke: Malvesyn._ “The wines which Greece, Languedoc, and Sapine doe send vs, or rather, which the delicacie and voluptuousnesse of our French throats cause to be fetched from beyond the Sea, such as are Sacks, _Muscadels_ of Frontignan, _Malmesies_, _Bastards_ (which seeme to me to be so called, because they are oftentimes adulterated and falsified with honey, as we see wine Hydromell to be prepared) and Corsick wines, so much vsed of the Romanes, are very pernicious unto vs, if we vse them as our common drinke. Notwithstanding, we proue them very singular good in cold diseases ... but chiefly and principally Malmesey.” Stevens and Liebault’s _Maison Rustique_, or The Countrey Farme, by R. Surflet, reviewed by Gerv. Markham, 1616. _Muscadell_, vinum apianum. Withals. Mulsum, _wine and honie sodden together, swiete wine, basterde or Muscadell_. Withals. William Vaughan says, “Of Muscadell, Malmesie, and browne Bastard. These kindes of wines are onely for maried folkes, because they strengthen the back.” _Naturall and Artificial Directions for Health_, 1602, p. 9. Andrewe Borde, of Physicke, Doctor, in his Regyment or Dyetary of helth made in Mou{n}tpylior, says, “Also these hote wynes, as Malmesey, wyne corse, wyne greke, Romanyke, Romney, Secke, Alygaune, Basterde, Tyre, Osaye, Muscadell, Caprycke, Tynt, Roberdany, with other hote wynes, be not good to drynke with meate, but after mete and with Oysters, with Saledes, with fruyte, a draughte or two may be suffered ... Olde men may drynke, as I sayde, hygh wynes at theyr pleasure. Furthermore all swete wynes, and grose wynes, doth make a man fatte.”