I find, also, that various kinds of aromatites[1433] are prepared, differing but very little in their mode of composition from that of the unguents, being made in the first instance, as I have already stated,[1434] of myrrh, and then at a later period of Celtic nard,[1435] calamus, and aspalathus,[1436] of which cakes are made, and are then thrown into either must or sweet wine. Others, again, make these wines of calamus, scented rush,[1437] costus,[1438] Syrian nard,[1439] amomum,[1440] cassia,[1441] cinnamon, saffron,[1442] palm-dates, and foal-foot,[1443] all of which are made up into cakes in a similar manner. Other persons, again, put half a pound of nard and malobathrum[1444] to two congii of must; and it is in this manner that at the present day, with the addition of pepper and honey, the wines are made by some known as confection wines,[1445] and by others as peppered[1446] wines. We find mention made of nectarites also, a beverage extracted from a herb known to some as “helenion,”[1447] to others as “Medica,”[1448] and to others, again, as symphyton,[1449] Idæa, Orestion, or nectaria, the root of which is added in the proportion of forty drachms to six sextarii of must, being first similarly placed in a linen cloth. As to other kinds of herbs, we find wormwood wine,[1450] made of Pontic wormwood in the proportion of one pound to forty sextarii of must, which is then boiled down until it is reduced to one third, or else of slips of wormwood put in wine. In a similar manner, hyssop wine[1451] is made of Cilician hyssop,[1452] by adding three ounces of it to two congii of must, or else by pounding three ounces of hyssop, and adding them to one congius of must. Both of these wines may be made also in another method, by sowing these plants around the roots of vines. It is in this manner, too, that Cato tells us how to make hellebore[1453] wine from black hellebore; and a similar method is used for making scammony[1454] wine. The vine has a remarkable propensity[1455] of contracting the flavour of any plant that may happen to be growing near it; and hence it is that in the marshy lands of Patavium, the grape has the peculiar flavour of the willow. So, in like manner, we find at Thasos hellebore planted among the vines, or else wild cucumber, or scammony; the wine that is produced from these vines is known by the name of “phthorium,” it being productive of abortion. Wines are made, too, of other herbs, the nature of which will be mentioned in their respective places, the stœchas[1456] for instance, the root of gentian,[1457] tragoriganum,[1458] dittany,[1459] foal-foot,[1460] daucus,[1461] elelisphacus,[1462] panax,[1463] acorus,[1464] conyza,[1465] thyme,[1466] mandragore,[1467] and sweet rush.[1468] We find the names mentioned, also, of scyzinum,[1469] itæomelis, and lectisphagites, compounds of which the receipt is now lost.