• Title Page
• Introduction
• Personal Involvment
• The Question Regarding the Identity of Wine
• Ancient Methods to Preserve Juice
  • Boiling, or Inspissating
  • Filtration
  • Subsidence
  • Fumigation
• Ancients Use and Terms
  • Wine with Water
• The Scriptures
• Specific Passages
• Testimony

farmer and housewife. After it has fermented, it is also called cider. It is a generic word, applicable to the juice of the apple in all its stages, just as yayin in the Hebrew, oinos in the Greek, vinum in the Latin, and wine in English are generic words, and denote the juice of the grape in all conditions. When the barrel is filled with the fresh unfermented juice of the apple, add sulfur, or mustard-seed, make the barrel air-tight, and keep it where it is cold, and fermentation will not take place. When the gluten has subsided and, by its specific gravity, has settled at the bottom, the pure unfermented juice may be bottled and kept sweet. This, men call cider; they have no other name for it.

In all these four methods, but one object is sought—it is to preserve the juice sweet.

Ancient Use and Terms

Did the Ancients Use and Call Them Wine?

In all the extracts we have made in the preceding pages, the writers call the grape-juice wine, whether boiled or filtered, or subsided or fumigated. It may be well again to refer to a few cases.

Pliny says the “Roman wines were as thick as honey,” also that the “Albanian wine was very sweet or luscious, and that it took the third rank among all the wines.” He also tells of a Spanish wine in his day, called “inerticulum”—that is, would not intoxicate—from “iners,” inert, without force or spirit, more properly termed “justicus sobriani,” sober wine, which would not inebriate—Anti-Bacchus, p. 221.

According to Plautus, b.c. 200, even mustum signified both wine and sweet wine—Nott, London Ed. p. 78.

Nicander says: “And Aeneus, having squeezed the