There were several wines among the ancients which acquired peculiar qualities and flavour from the way in which they were made or preserved. Thus, in Galatia,[510] where, as the grapes ripened but imperfectly, the wine had a tendency to grow sour, a hemicotyla of resin was poured into the metretes of wine, which gave it at first a harsh taste, though in time it acquired a better flavour. In this process the resin was pounded in a mortar, with a quantity of the pine-bark. Some persons allowed it to remain in the vessel, while others strained it off immediately after fermentation. The wine which was preserved by an infusion of pitch,[511] was manufactured in the following manner: the pitch was washed with brine and sea-water[512] until it whitened, then cleansed perfectly with fresh-water, after which an ounce or two was mingled with eight choes of wine. The saline wines were made[513] either by dipping the bunches as gathered into sea-water, or sprinkling them therewith, or pouring it along with them into the press after they had been dried in the sun. But in whatever manner prepared, wines of this description were regarded with an evil eye by physicians. ----- Footnote 510: Dioscor. v. 43. Footnote 511: Schol. Aristoph. Acharn. 189. 643. Footnote 512: Dioscor. v. 48. Footnote 513: Id. v. 10. 27. Athen. i. 24. ----- Among the other riches of an Hellenic cellar were mead or metheglin,[514] and hydromel[515] and omphacomel,[516] with perry and cider,[517] and palm-wine[518] and fig-wine[519] and quince-wine[520] and lotos[521] and pomegranate-wine.[522] ----- Footnote 514: Aristot. De Mirab. Auscult. t. xvi. p. 185. _Tauchnitz._—Max. Tyr. Dissert. xi. p. 138. The making of this delicious beverage is the simplest process imaginable. Speaking of the Ingushians,—“The excellent honey which they produce,” observes Pallas, “is partly converted into mead, having been previously diluted with boiling water; partly used with a fermented liquor made of millet, and called Busa, and partly eaten at the dessert.” Travels in Southern Russia, ii. 204. Footnote 515: Plin. xiv. 20. Beckmann, Hist. of Invent. iii. 373. Footnote 516: Dioscor. v. 31. The physician observes of this beverage:—ἡ χρῆσις δ᾽ αὐτοῦ μετ᾽ ἐνιαυτόν. Footnote 517: Pallad. iii. 25. Colum. xii. 45. Dioscor. v. 32. Footnote 518: The palm-wine of Æthiopia would appear to have been celebrated in antiquity, since a small cask of it was thought a fit present for a Persian king. Herod. iii. 20. Plin. xiii. 4. Diod. Sicul. ii. 136. Footnote 519: Damm. Lexic. 2224. Cf. Eustath. ad Odyss. ω. t. iii. p. 839. 8, seq. Dioscor. v. 41. Footnote 520: Dioscor. v. 28. Footnote 521: Herod. iv. 177. Theoph. Hist. Plant. iv. 3. 2. Wines were sometimes flavoured by an infusion of wild carrot-root (δαῦκος). Dioscor. v. 70. There was a drink called βρύτον, with roots, which sometimes supplied the place of wine. Athen. x. 67. Footnote 522: