For an ample account of the ancient and modern wines, the reader is particularly referred to the late ingenious and classical publication of Dr. Henderson. See also Barry (on Ancient Wines), and Canonherius (de Admirandis Vini Virtutibus.) From the works of Moses and Homer, we learn that the art of converting the innocent juice of the grape into wine must have been a very early invention. Eustathius informs us that, in very ancient times, the wines were all of a dark colour; and hence Homer applies to the sea the epithet of _wine-coloured_, ὄινοπα πόντον. (Comment, in Iliad. I.) Achilles Tatius makes the same remark regarding the ancient wine, (ii, 67, ed. Salmasius.) However, in the time of Hippocrates, they had wines of all colours, as well as characters. He thus describes their general properties: Black and austere wines are of a drying nature, and are not laxative, nor diuretic, nor sialogogue. It is their heat that renders them desiccative, by consuming the humidity of the body. The soft dark wines are of a more moistening nature, and are more flatulent and laxative. The sweet dark wines are of a more moistening nature, but they are heating and flatulent by imparting humidity. The white austere wines are heating, but are rather diuretic than laxative. The new are more laxative than the old, as being a nearer approach to the fresh juice of the grape, and they are nutritious; and the fragrant wines than those of the same age which have no _bouquet_, because they are better concocted; and the thick than the thin. But thin sweet wines are more diuretic, laxative, and moistening, and form weak blood. Celsus ranks the “vinum dulce vel lene” among the “res boni succi.” Sharp austere wine he places among the things which are most suitable for the stomach. Dioscorides delivers very judiciously the different characters of wines. He concludes with remarking that, although habitual intoxication be prejudicial to the health, a moderate indulgence in wine for some days, especially after drinking water, is beneficial, by proving an alterative to the system, purging the secretions, and promoting the insensible perspiration. From Pliny’s excellent statement of the medicinal and dietetical properties of wine, we select the following remarks: “Vino aluntur vires, sanguis, colorque hominum. Vino modico nervi juvantur, copiosiore læduntur, sic et oculi. Stomachus recreatur; appetentia ciborum invitatur; tristitia et cura hebetatur; urina et algor expellitur; somnus conciliatur. Præterea vomitiones sistit. Vetus coposiore aqua miscetur, magisque urinam expellit; minus siti resistit. Dulce minus inebriat sed stomacho innatat; austerum facilius concoquitur. Stomacho minus utile est pingue, nigrum, sed corpora magis alit. Tenue et austerum minus alit, magis stomachum nutrit.”