A wine is made, too, of the pods of the Syrian carob,[1417] of pears, and of all kinds of apples. That known as “rhoites”[1418] is made from pomegranates, and other varieties are prepared from cornels, medlars, sorb apples, dried mulberries, and pine-nuts[1419] these last are left to steep in must, and are then pressed; the others produce a sweet liquor of themselves. We shall have occasion before long to show how Cato[1420] has pointed out the method of making myrtites:[1421] the Greeks, however, adopt a different method in making it. They first boil tender sprigs of myrtle with the leaves on in white must, and after pounding them, boil down one pound of the mixture in three congii of must, until it is reduced to a couple of congii. The beverage that is prepared in this manner with the berries of wild myrtle is known as “myrtidanum;”[1422] it will stain the hands. Among the garden plants we find wines made of the following kinds: the radish, asparagus, cunila, origanum, parsley-seed, abrotonum,[1423] wild mint, rue,[1424] catmint,[1425] wild thyme,[1426] and horehound.[1427] A couple of handfuls of these ingredients are put into a cadus of must, as also one sextarius of sapa,[1428] and half a sextarius of sea-water. A wine is made of the naphew[1429] turnip by adding two drachms of naphew to two sextarii of must. A wine is made also from the roots of squills.[1430] Among the flowers, that of the rose furnishes a wine: the leaves are put in a linen cloth and then pounded, after which they are thrown into must with a small weight attached to make them sink to the bottom, the proportion being forty drachms of leaves to twenty sextarii of must; the vessel in which it is kept must not be opened before the end of three months. A wine, too, is made of Gallic nard,[1431] and another kind of the wild[1432] variety of that plant.