The liquor to which the Greeks give the name of “aigleucos,”[1369] is of middle quality, between the sirops and what is properly called wine; with us it is called “semper mustum.”[1370] It is only made by using great precaution, and taking care that the must does not ferment;[1371] such being the state of the must in its transformation into wine. To attain this object, the must is taken from the vat and put into casks, which are immediately plunged into water, and there left to remain until the winter solstice is past, and frosty weather has made its appearance. There is another kind, again, of natural aigleucos, which is known in the province of Narbonensis by the name of “dulce,”[1372] and more particularly in the district of the Vocontii. In order to make it, they keep the grape hanging on the tree for a considerable time, taking care to twist the stalk. Some, again, make an incision in the bearing shoot, as deep as the pith, while others leave the grapes to dry on tiles. The only grape, however, that is used in these various processes is that of the vine known as the “helvennaca.”[1373] Some persons add to the list of these sweet wines that known as “diachyton.”[1374] It is made by drying grapes in the sun, and then placing them for seven days in a closed place upon hurdles, some seven feet from the ground, care being taken to protect them at night from the dews: on the eighth day they are trodden out: this method, it is said, produces a liquor of exquisite bouquet and flavour. The liquor known as melitites[1375] is also one of the sweet wines: it differs from mulsum, in being made of must; to five congii of rough-flavoured must they put one congius of honey, and one cyathus of salt, and they are then brought to a gentle boil: this mixture is of a rough flavour. Among these varieties, I ought to place what is known as “protropum;”[1376] such being the name given by some to the must that runs spontaneously from the grapes before they are trodden out. Directly it flows it is put into flaggons, and allowed to ferment; after which it is left to ripen for forty days in a summer sun, about the rising of the Dog-star. CHAP. 12. (10.)—THREE VARIETIES OF SECOND-RATE WINE.