Detailed table of contents
CHAP. 22.
OTHER WINES: SIXTY-FOUR REMEDIES.
As to the other wines, they may be spoken of in general terms. By the use of wine, the human vigour, blood, and complexion are improved. It is wine that makes up for all the difference between the middle or temperate zone, and those which lie on either side of it, the juice of the vine conferring as much vigour and robustness upon the inhabitants of our part of the earth as the rigorousness of the climate does upon the people there. Milk, used as a beverage, strengthens the bones, liquids extracted from the cereals nourish the sinews, and water imparts nutriment to the flesh: hence it is that persons who confine themselves to these several liquids as a beverage, are of a less ruddy complexion than the winedrinker, less robust, and less able to endure fatigue. By the use of wine in moderation the sinews are strengthened, but taken in excess it proves injurious to them; the same, too, with the eves. Wine refreshes the stomach, sharpens the appetite, takes off the keen edge of sorrows and anxieties, warms the body, acts beneficially as a diuretic, and invites sleep. In addition to these properties, it arrests vomiting, and we find that pledgets of wool, soaked in wine, and applied to abscesses, are extremely beneficial. According to Asclepiades, the virtues possessed by wine are hardly equalled by the majestic attributes of the gods themselves.
Old wine bears admixture with a larger quantity of water, and acts more powerfully as a diuretic, though at the same time it is less effectual for quenching thirst. Sweet wine, again, is less inebriating, but stays longer on the stomach, while rough wine is more easy of digestion. The wine that becomes mellow with the greatest rapidity is the lightest, and that which becomes sweeter the older it is, is not so injurious to the nerves. Wines that are rich and black, are not so beneficial to the stomach; but, at the same time, they are more feeding to the body. Thin-bodied rough wines are not so feeding, but are more wholesome to the stomach, and pass off more speedily by urine, though they are all the more liable to fly to the head; a remark which will apply, once for all, to liquids of every kind.
Wine that has been mellowed by the agency of smoke is extremely unwholesome — a fraudulent method of preparation that has been invented in the wine-lofts of the retail dealers. At the present day, however, this plan is adopted in private families even, when it is wished to give the appearance of maturity to wines that have become carious. Indeed, this term carious has been used very appositely by the ancients with reference to wines; for we find that in the case of wood even, smoke exercises a caustic effect upon the carious parts, and eats them away; and yet we, on the other hand, persuade ourselves that an adventitious age may be imparted to wines by the bitter twang derived from smoke!
Those wines which are extremely pale, become more wholesome the older they are. The more generous a wine is, the thicker it becomes with age; while, at the same time, it contracts a bitter flavour, which is far from exercising a beneficial effect upon the health. To season another wine, that is not so old, with this, is nothing less than to make an unwholesome preparation. The more of its own natural flavour a wine possesses, the more wholesome it is; and the best age for a wine is that which naturally belongs to it, a medium age being the one that is the most generally esteemed.
Detailed table of contents
CHAP. 23.
SIXTY-ONE OBSERVATIONS RELATIVE TO WINE.
Persons whose wish it is to make flesh, or to keep the bowels relaxed, will do well to drink while taking their food. Those, on the other hand, who wish to reduce themselves, or prevent the bowels from being relaxed, should abstain from drinking while taking their meals, and drink but a very little only when they have done eating. To drink wine fasting is a fashion of recent introduction only, and an extremely bad one for persons engaged in matters of importance, and requiring a continued application of the mental faculties. Wine, no doubt, was taken fasting in ancient times, but then it was as a preparative for sleep and repose from worldly cares; and it is for this reason that, in Homer, we find Helen presenting it to the guests before the repast. It is upon this fact, too, that the common proverb is founded, which says that “wisdom is obscured by wine.” It is to wine that we men are indebted for being the only animated beings that drink without being thirsty. When drinking wine, it is a very good plan to take a draught of water every now and then; and to take one long draught of it at the last, cold water taken internally having the effect of instantaneously dispelling inebriation.
It is strongly recommended by Hesiod to drink undiluted wine for twenty days before the rising of the Dog-star, and as many after. Pure wine, too, acts as an antidote to hemlock, coriander, henbane, mistletoe, opium, mercury, as also to stings inflicted by bees, wasps, hornets, the phalangium, serpents, and scorpions; all kinds of poison, in fact, which are of a cold nature, the venom of the hæmorrhois and the prester, in particular, and the noxious effects of fungi. Undiluted wine is good, too, in cases of flatulency, gnawing pains in the thoracic organs, excessive vomitings at the stomach, fluxes of the bowels and intestines, dysentery, excessive perspirations after prolonged fits of coughing, and defluxions of various kinds. In the cardiac disease, it is a good plan to apply a sponge soaked in neat wine to the left breast: in all these cases, however, old white wine is the best. A fomentation of hot wine applied to the genitals of beasts of burden is found to be very beneficial; and, introduced into the mouth, with the aid of a horn, it has the effect of removing all sensations of fatigue. It is asserted that in apes, and other quadrupeds with toes, the growth will be impeded if they are accustomed to drink undiluted wine.
Detailed table of contents
CHAP. 24.
IN WHAT MALADIES WINE SHOULD BE ADMINISTERED; HOW IT SHOULD BE ADMINISTERED, AND AT WHAT TIMES.
We shall now proceed to speak of wine in relation to its medicinal uses. The wines of Campania which have the least body, are the most wholesome beverage for persons of rank and station; and for the lower classes the best kind of wine is that which is the most pleasant to the person who drinks it, provided he is in robust health. For persons of all ranks, however, the most serviceable wine is that the strength of which has been reduced by the strainer; for we must bear in mind that wine is nothing else but juice of grapes which has acquired strength by the process of fermentation. A mixture of numerous kinds of wine is universally bad, and the most wholesome wine of all is that to which no ingredient has been added when in a state of must; indeed, it is still better if the vessels even in which it is kept have never been pitched. As to wines which have been treated with marble, gypsum, or lime, where is the man, however robust he may be, that has not stood in dread of them?
Wines which have been prepared with sea-water are par- ticularly injurious to the stomach, nerves, and bladder. Those which have been seasoned with resin are generally looked upon as beneficial to a cold stomach, but are considered unsuitable where there is a tendency to vomit: the same, too, with must, boiled grape-juice, and raisin wine. New wines sea- soned with resin are good for no one, being productive of vertigo and head-ache: hence it is that the name of “crapula” has been given equally to new resined wines, and to the surfeit and head-ache which they produce.
The wines above mentioned by name, are good for cough and catarrh, as also for cœliac affections, dysentery, and the catamenia. Those wines of this sort which are red or black, are more astringent and more heating than the others. Wines which have been seasoned with pitch only, are not so injurious; but at the same time we must bear in mind that pitch is neither more nor less than resin liquefied by the action of fire, These pitched wines are of a heating nature, promote the digestion, and act as a purgative; they are good, also, for the chest and the bowels, for pains in the uterus, if there are no signs of fever, for inveterate fluxes, ulcerations, ruptures, spasms, suppurated abscesses, debility of the sinews, flatulency, cough, asthma, and sprains, in which last case they are applied in uncleansed wool. For all these purposes the wine is preferred which has naturally the flav
our of pitch, and is thence known as “picatum:” it is generally agreed, however, that the produce of the vine called “helvennaca,” if taken in too large a quantity, is trying to the head.
In reference to the treatment of fever, it is well known that wine should never be given, unless the patient is an aged person, or the symptoms are beginning to abate. In cases of acute fever, wine must never be given, under any circumstance, except when there is an evident remission of the attack, and more particularly if this takes place in the night, for then the danger is diminished by one half, there being the probability of the patient sleeping off the effects of the wine. It is equally forbidden, also, to females just after delivery or a miscarriage, and to patients suffering from over-indulgence of the sexual passions; nor should it be given in cases of head-ache, of maladies in which the attacks are attended with chills at the extremities, of fever accompanied with cough, of tremulousness in the sinews, of pains in the fauces, or where the disease is found to concentrate itself in the iliac regions. Wine is strictly forbidden, too, in cases of induration of the thoracic organs, violent throbbings of the veins, opisthotony, tetanus, asthma, and hardness of breathing attended with fever.
Wine is far from beneficial for a patient, when the eyes are fixed and rigid, and when the eyelids are immoveable, or else relaxed and heavy; in cases, too, where, with an incessant nictation, the eyes are more than usually brilliant, or where the eyelids refuse to close — the same, too, if that symptom should occur in sleep — or where the eyes are suffused with blood, or congealed matter makes its appearance in the corners of those organs. The same rule should be observed, also, when the tongue is heavy and swollen, or when there is an impediment from time to time in the speech, when the urine is passed with difficulty, or when a person has been seized with a sudden fright, with spasms, or recurrent fits of torpor, or experiences seminal discharges during sleep.
Detailed table of contents
CHAP. 25.
NINETY-ONE OBSERVATIONS WITH REFERENCE TO WINE.
It is a well-ascertained fact, that in the cardiac disease the only resource is wine. According to some authorities, however, wine should only be given when the attacks come on, while others, again, are of opinion, that it must only be administered between the attacks; it being the object with the former to arrest the profuse perspirations, while the latter base their practice on an impression that it may be given with more safety at a moment when the malady has diminished in intensity; and this I find is the opinion entertained by most people. In all cases, wine must only be administered just after taking food, never after sleep, and under no circumstances after any other kind of drink, or in other words, only when the patient is thirsty; in no case whatever should it be given, except at the very last extremity. Wine is better suited to males than to females, to aged people than to youths, to youths than to children, and to persons who are used to it than to those who are not in the habit of taking it; winter, too, is a better time for using it than summer. As to the quantity to be prescribed, and the proportion of water to be mixed with it, that depends entirely upon the strength of the wine; it is generally thought, however, that the best proportions are one cyathus of wine and two of water. If, however, there is a derangement of the stomach, and if the food does not pass downward, the wine must be given in a larger proportion.
Detailed table of contents
CHAP. 26.
ARTIFICIAL WINES.
Among the artificial wines, the preparation of which we have described, [there are some which], I think, are no longer made; in addition to which, it would be a mere loss of time to enlarge upon their medicinal effects, having expatiated elsewhere upon the properties of the various elements of which they are composed. And then, besides, the conceits of the medical men in relation to these wines have really passed all bounds; they pretend, for instance, that a wine extracted from turnips is good for recruiting the exhausted strength, after exercises in arms or on horseback; and, not to speak of other preparations, they attribute a similar effect to wine of juniper. Who is there, too, that would think of looking upon wormwood wine as superior in its effects to wormwood itself?
I shall pass in silence the rest of these preparations, and among them palm wine, which is injurious to the head, and is beneficial only as a laxative to the bowels, and as a cure for spitting of blood. We cannot, however, look upon the liquor which we have spoken of under the name of “bion,” as being an artificial wine; for the whole art of making it consists merely in the employment of grapes before they have arrived at maturity. This preparation is extremely good for a deranged stomach or an imperfect digestion, as also for pregnancy, fainting fits, paralysis, fits of trembling, vertigo, gripings of the bowels, and sciatica. It is said, too, that in times of pestilence, and for persons on a long journey, this liquid forms a beverage of remarkable efficacy.
Detailed table of contents
CHAP. 27.
VINEGAR: TWENTY-EIGHT REMEDIES.
Wine, even when it has lost its vinous properties, still retains some medicinal virtues. Vinegar possesses cooling properties in the very highest degree, and is no less efficacious as a resolvent; it has the property, too, of effervescing, when poured upon the ground. We have frequently had occasion, and shall again have occasion, to mention the various medicinal compositions in which it forms an ingredient. Taken by itself it dispels nausea and arrests hiccup, and if smelt at, it will prevent sneezing: retained in the mouth, it prevents a person from being inconvenienced by the heat of the bath. It is used as a beverage also, in combination with water, and employed as a gargle, it is found by many to be very wholesome to the stomach, particularly convalescents and persons suffering from sun-stroke; used as a fomentation, too, this mixture is extremely beneficial to the eyes. Vinegar is used remedially when a leech has been swallowed; and it has the property of healing leprous sores, scorbutic eruptions, running ulcers, wounds inflicted by dogs, scorpions, and scolopendræ, and the bite of the shrew-mouse. It is good, too, as a preventive of the itching sensations produced by the venom of all stinging animals, and as an antidote to the bite or the millepede.
Applied warm in a sponge, in the proportion of three sextarii to two ounces of sulphur or a bunch of hyssop, vinegar is a remedy for maladies of the fundament. To arrest the hemorrhage which ensues upon the operation of lithotomy, and, indeed, all other operations of a similar nature, it is usual to apply vinegar in a sponge, and at the same time to administer it internally in doses of two cyathi, the very strongest possible being employed. Vinegar has the effect also of dissolving coagulated blood; for the cure of lichens, it is used both internally and externally. Used as an injection, it arrests looseness of the bowels and fluxes of the intestines; it is similarly employed, too, for procidence of the rectum and uterus.
Vinegar acts as a cure for inveterate coughs, defluxions of the throat, hardness of breathing, and looseness of the teeth: but it acts injuriously upon the bladder and the sinews, when relaxed. Medical men were for a long time in ignorance how beneficial vinegar is for the sting of the asp; for it was only recently that a man, while carrying a bladder of vinegar, happening to be stung by an asp upon which he trod, found to his surprise that whenever he put down the bladder he felt the sting, but that when he took it up again, he seemed as though he had never been hurt; a circumstance which at once suggested to him the remedial properties of the vinegar, upon drinking some of which he experienced a cure. It is with vinegar, too, and nothing else, that persons rinse the mouth after sucking the poison from a wound. This liquid, in fact, exercises a predominance not only upon various articles of food, but upon many other substances as well. Poured upon rocks in con- siderable quantities, it has the effect of splitting them, when the action of fire alone has been unable to produce any effect thereon. As a seasoning, too, there is no kind that is more agreeable than vinegar, or that has a greater tendency to heighten the flavour of food. When it is employed for this purpose, its extreme tartness is modified with burnt bread or wine, or else
it is heightened by the addition of pepper, and of laser; in all cases, too, salt modifies its strength.
While speaking of vinegar, we must not omit to mention a very remarkable case in connexion with it: in the latter years of his life, M. Agrippa was dreadfully afflicted with gout, so much so, in fact, that he was quite unable to endure the tor- ments to which he was subjected. Upon this, guided by the ominous advice of one of his medical attendants, though un- known to Augustus, at the moment of an extremely severe attack he plunged his legs into hot vinegar, content to pur- chase exemption from such cruel torments as he suffered, if even at the price of all use and sensation in those limbs, * * * * *.
Detailed table of contents
CHAP. 28. (2.)
SQUILL VINEGAR: SEVENTEEN REMEDIES.
Squill vinegar is the more esteemed, the older it is. In addition to the properties which we have already mentioned, it is useful in cases where the food turns sour upon the sto- mach, a mere taste of it being sufficient to act as a corrective. It is good, too, when persons are seized with vomiting, while fasting, having the effect of indurating the passages of the throat and stomach. It is a corrective, also, of bad breath, strengthens the teeth and gums, and improves the complexion.
Used as a gargle, squill vinegar remedies hardness of hearing, and opens the passages of the ears, while at the same time it tends to improve the sight. It is very good, too, for epilepsy, melancholy, vertigo, hysterical suffocations, blows, falls with violence, and extravasations of blood in consequence, as also for debility of the sinews, and diseases of the kidneys. In cases of internal ulceration, however, the use of it must be avoided.
Delphi Complete Works of Pliny the Elder Page 166
