CHAP. 12. (10.)—THREE VARIETIES OF SECOND-RATE WINE.
Those cannot properly be termed wines, which by the
Greeks are known under the name of "deuteria," [Note] and to
which, in common with Cato, we in Italy give the name of
"lora," [Note] being made from the husks of grapes steeped in
water. Still, however, this beverage is reckoned as making
one of the "labourers'" [Note] wines. There are three varieties of
it: the first [Note] is made in the following manner:—After the
must is drawn off, one-tenth of its amount in water is added
to the husks, which are then left to soak a day and a night,
and then are again subjected to pressure. A second kind,
that which the Greeks are in the habit of making, is prepared
by adding one-third in water of the quantity of must that has
been drawn off, and after submitting the pulp to pressure, the
result is reduced by boiling to one-third of its original quantity. A third kind, again, is pressed out from the wine-lees;
Cato gives it the name of "fæcatum." [Note] None of these beverages, however, will keep for more than a single year.
