[160] For farther particulars concerning the process of wine-making in Rome, the reader is referred to Smith’s “Dictionary of Antiquities,” Art. “Vinum,” by W. Ramsay, which contains a large amount of useful and interesting information on the subject. [161] Pliny, vol. iii. p. 218 (Book xiv.). [162] Ibid., p. 222 _et seq._ [163] The “Kölnische Zeitang,” Friday, November 23, 1877. “Vermischte Nachrichten.” See also “The Chemistry of Wine,” p. 374, by Mulder. Churchill. [164] Pliny, vol. iii. p. 239. [165] Pliny, vol. iv. p. 259. [166] Athenæus, vol. ii. p. 772. [167] Smith’s Dictionary of Antiquities, Art. “Vinum.” [168] Athenæus, p. 738 _et seq._ [169] Ibid., p. 747. [170] Petronius (Bohn’s Classical Library); Athenæus, &c. [171] Athenæus, p. 729. [172] Petronius, Trimalchio’s Feast. [173] Originally the skeleton was carried round to remind the feasters of their mortality, and to warn them _not_ to indulge too freely in the pleasures of the table. [174] In England it was customary in the Middle Ages to pour the wine down the offender’s sleeve. At Haddon Hall there is still an iron clasp fixed against a wall, which was used for the purpose of holding the wrist whilst that operation was performed. [175] Book iv. cap. 28. [176] More than two gallons at a draught! It seems an incredible feat. [177] Decline and Fall of the Roman Empire, vol. iii. p. 215. Edinburgh: Strachan, 1782. [178] Bohn’s Tacitus, vol. ii. p. 312 _et seq._ [179] J. W. Petersen. Geschichte der Deutschen Nationalneigung rum Trunke, p. 7. (History of the German National Tendency to Drink, originally published in Stuttgart, 1782.) Stuttgart: Scheible, 1856. [180] Klemm’s Allgemeine Culturwissenschaft, vol. ii. p. 326, Leipzig, Romberg, 1856; and Petersen, p. 9. [181] Readers who are desirous of following the extension of vine-culture in Germany and Europe generally, will find full details in a work by H. von Carlowitz, Leipzig, 1846; and a fair list of all important works on the subject published in past times in Germany is to be found in Klemm, p. 327 _et seq._ [182] All the chief vineyards on the Rhine were planted by the monks. See “Speise und Trank vergangener Zeiten in Deutschland” (Food and Drink in Past Times in Germany), by Dr. A. Schlossar, p. 23. Vienna: A. Hartleben, 1877. [183] For an account of the preparation of mead, see “Speise und Trank vergangener Zeiten,” &c., p. 24. [184] “Ut nullus ebrius suam causam in mallo possit conquirere, neo testimonium dicere. Nec placitum comes habeat, nisi jejunus.” See Petersen, Appendix, p. 128. Also Klemm, pp. 342, 343. [185] “Ut in hoste nemo parem suum, vel quemlibet alium bibere coget, et quicunque in exercitu ebrius inventus fuerit, ita excommunicetur, ut in bibendo sola aqua utatur, quousque se male fecisse cognoscat.” Petersen, p. 128.