28. Drunkenness 270 29. Liquors with the strength of wine made from water and corn 274 BOOK XV. THE NATURAL HISTORY OF THE FRUIT-TREES. 1. The olive.—How long it existed in Greece only.—At what period it was first introduced into Italy, Spain, and Africa 277 2. The nature of the olive, and of new olive oil 278 3. Olive oil: the countries in which it is produced, and its various qualities 279 4. Fifteen varieties of the olive 281 5. The nature of olive oil 284 6. The culture of the olive: its mode of preservation. The method of making olive oil 285 7. Forty-eight varieties of artificial oils. The cicus-tree or croton, or sili, or sesamum 286 8. Amurca 291 9. The various kinds of fruit-trees and their natures. Four varieties of pine-nuts 292 10. The quince. Four kinds of cydonia, and four varieties of the struthea _ib._ 11. Six varieties of the peach 293 12. Twelve kinds of plums 294 13. The peach 296 14. Thirty different kinds of pomes. At what period foreign fruits were first introduced into Italy, and whence 297 15. The fruits that have been most recently introduced _ib._ 16. Forty-one varieties of the pear 300 17. Various methods of grafting trees. Expiations for lightning 302 18. The mode of keeping various fruits and grapes 303 19. Twenty-nine varieties of the fig 307 20. Historical anecdotes connected with the fig 309 21. Caprification 311 22. Three varieties of the medlar 314 23. Four varieties of the sorb _ib._ 24. Nine varieties of the nut 315 25. Eighteen varieties of the chesnut 318 26. The carob 319 27. The fleshy fruits. The mulberry _ib._ 28. The fruit of the arbutus 320 29. The relative natures of berry fruits 321 30. Nine varieties of the cherry 322 31. The cornel. The lentisk 323