Some believe it to have been first made at Napoli de Malvasia, in the Morea. Certainly the principal part of that which was so extensively imported in the middle ages came from the Archipelago. When subject to Venetian rule Candia and Cyprus supplied Europe with their finest wines, the former island alone being said to have exported 200,000 casks of Malmsey annually. Sack is another generic term for sweet wine,[87] and is not of necessity, as Nares describes it, ‘the same wine which is now named sherry;’ a statement which the rest of his own remarks contradict. Thus we find not only sherry-sack, but canary-sack, Malaga-sack, rumney-sack, palm-sack, &c.[88] The derivation of the word is much disputed; the town _Xique_, and the Spanish _saco_, a bag, have been suggested; but _sack_, also written _seck_, is undoubtedly the French _sec_, the Latin _siccus_, dry. It continued a popular wine for another two centuries, as we find from Tom D’Urfey’s ballad on the ‘Virtues of sack’ (1719). Redding states that the term ‘sack’ was applied to sweet and dry wines of canary, Xeres, or Malaga. Vines are said to have been first planted in the Canary Islands in the reign of Charles V., imported thither from the Rhine. Canary was much drunk formerly; the bibbers of it were dubbed ‘canary-birds,’ and the wine ‘canary-sacke.’[89] An old writer growls, ‘sacke is their chosen nectar; they love it better than their own souls; they will never leave off sacke, until they have sackt out all their silver; nay, nor then neither, for they will pawn their crouds for more sacke.’ The following receipt for beer, taken from Arnold’s Chronicle, published in 1521, reminds that by this time hops were in use, ‘ten quarters of malt, 2 of wheat, 2 of oats, with 11lbs. of hops for making 11 barrels of single beer.’ This is the first I can find with hops as an ingredient. The old distich, of which there are two versions, Hops, reformation, bays, and beer, Came into England all in one year, and Hops and turkeys, carp and beer, Came into England all in a year,[90] would fix the introduction of hops to the time of Henry VIII. But there is a difficulty here, inasmuch as the use of this plant in brewing was known long before, and Henry VIII., who interfered in everything from religion to beer-barrels, forbade his subjects to put hops in their ale. Spirits were beginning to acquire a reputation in England. Numbers of Irish settled in Pembrokeshire in this reign, and employed themselves in the distillation of their national beverage, usquebaugh, which had a large sale in this country.