f 
 
 SCRIPTURAL AND ECCLESIASTICAL. 
 
 \NORMAN KERR, M.D., F.L.S. 
 
 AUTHOR OF 
 'UNKKRMENTED WINE A FACT," " THE MORTALITY OF INTEMPERANCE,' 
 
 "THE HEREDITY OF ALCOHOL," &c., 
 
 Hon. Sec. to tlie Society for Promoting Legislation for the Control 
 
 and Cure of Habitual Drunkards, and to tlie 
 
 Dalrymple Home fur Inebriates. 
 
 f LONDON/: 
 
 NATIONAL TEMPERANCE PUBLICATION DEPOT, 
 337, STRAND, W.C.
 
 UNWIN HROTIIERS, THE CRESHAM TRESS, CHILWORTH AVD LONDON.
 
 TO THE 
 
 RIGHT HON. AND MOST REVEREND 
 
 AND THE OTHER PATRONS AND MEMBERS 
 OF THE 
 
 CHURCH H O M I L E T I C A L S O C I E T Y, 
 
 THIS LITTLE WORK 
 (AN EXPANSION OF A LECTURE DELIVERED TO THE SOCIETY, 
 
 IN THE 
 
 CHAPTER HOUSE OF ST. PAUL'S CATHEDRAL, 
 
 ON 1ST NOVEMBER, 1881, UNDER THE PRESIDENCY OF 
 
 B. \V. RICHARDSON, ESQ., M. D. , F.R.S.) 
 
 IS RESPECTFULLY INSCRIBED BY
 
 SRLF 
 URJ, 
 
 CONTENTS. 
 
 PART I. 
 
 WINE: SCRIPTURAL. 
 
 <:HAP. PAGE 
 
 I. THE QUESTION STATED 9 
 
 II. DIFFICULTY OF THE INQUIRY 15 
 
 III. THE WINE AT CANA 24 
 
 IV. FERMENTATION AND ITS PREVENTION ... 28 
 V. UNFERMENTED WINES ANCIENT AND 
 
 MODERN 36 
 
 VI. UNFERMENTED GRAPE JUICE USED BY 
 
 ANCIENTS AND MODERNS 44 
 
 VII. ANCIENT PREFERENCE FOR SWEET, WEAK, 
 
 AND DILUTED WINES 51 
 
 VIII. UNINTOXICATING DRINKS DESCRIBED AS 
 
 "WINE" IN ORIENTAL DICTIONARIES... 54 
 IX. UNINTOXICATING DRINKS DESCRIBED AS 
 "WINE" IN MODERN DICTIONARIES, CYCLO- 
 PAEDIAS, ETC. 62 
 
 X. UNINTOXICATING DRINKS DESCRIBED AS 
 
 "WINE" BY EASTERN TRAVELLERS ... 65
 
 VI CONTENTS. 
 
 CHAP. 1'ACK 
 
 XI. UN1NTOXICATING DRINKS DESCRIBED AS 
 
 "WINE" IN LITERATURE 67 
 
 XII. MODERN VARIETIES OF UNFERMENTED WINE 71 
 
 XIII. UNFERMENTED AND FERMENTED PALM WINE 75 
 
 XIV. PRINCIPAL USE OF GRAPES IN THE EAST 
 
 NOT FOR FERMENTED WINE 79 
 
 XV. GRAPES ALWAYS TO BE HAD FRESH 
 
 SUMMARY OF FACTS 83 
 
 XVI. WORDS TRANSLATED "WINE" IN THE BIBLE 90 
 
 XVII. PASSAGES IN SCRIPTURE RELATING TO WINE 104. 
 
 XVIII. THE BIBLE AND INTOXICATING DRINK. ... 114 
 
 PART II. 
 
 WINE : ECCLESIASTICAL. 
 
 XIX. INTOXICATING WINE UNSAFE FOR REFORMED 
 
 DRUNKARDS 121 
 
 XX. COMMUNION IN UNFERMENTED WINE AT ALL 
 PERIODS OF CHURCH HISTORY COMMU- 
 NION IN UNFERMENTED WINE AT THK 
 
 PRESENT DAY 136 
 
 APPEAL TO THE BISHOPS AND CLERGY ... 150 
 
 APPENDIX 155 
 
 GENERAL INDEX 159. 
 
 INDEX OF TEXTS 174.
 
 PREFACE. 
 
 THIS little book, written amid the constant in- 
 terruptions and distractions of a busy pro- 
 fessional life, is, with all its imperfections, sub- 
 mitted to the reader, in the confident hope that 
 the facts stated and the testimony adduced will be 
 carefully weighed by every friend to Christianity 
 
 and to Truth. 
 
 N. K. 
 
 42, GROVE ROAD, 
 
 REGENT'S PARK, LONDON, N.W. 
 December, 1881.
 
 PART I. 
 
 WINE: SCRIPTURAL. 
 
 CHAPTER I. 
 THE QUESTION STATED. 
 
 THE Scripture wine question has been forced 
 upon me very much against my inclination. It 
 was with the greatest reluctance I looked at it 
 for a moment. The lawfulness of either abstaining 
 or non-abstaining temperance is not affected by it ; 
 and the absorbing cares of medical practice, as well 
 as the serious duties of life, leave me little time for 
 philological or theological controversy. Of all the 
 mean actions of degenerate humanity I know none 
 meaner than the defence of sensual habits from the 
 Bible. The sacred volume is the charter of our 
 salvation, and a lamp to light us on the way to 
 heaven. The word of God was never meant to 
 
 2
 
 10 WINE: SCRIPTURAL. 
 
 teach us either chemistry or dietetics. In the 
 attainment of a knowledge of the value and 
 properties of any article of food or drink, it is a 
 degradation of the Bible to go to it for that infor- 
 mation which it is the province of chemistry, 
 physiology, and pathology to furnish. 
 
 INDIFFERENCE OF THE AUTHOR TO THE BIBLE 
 WINE QUESTION. 
 
 The God of Nature is the God of Revelation, and 
 there can be no contradiction between His Work 
 and His Word. It has been demonstrated that 
 fermented and distilled intoxicating liquors are 
 irritant narcotic poisons. To teach that Christ 
 made, and the Bible approved, the social use of 
 fermented intoxicating wine is, therefore, to teach 
 that He made, and the Bible sanctioned the social 
 use of, a narcotic poison, poisonous alike to body 
 and to brain a proposition which seems to me to 
 carry with it its own condemnation. Such being 
 my position, the controversy that has raged so long 
 and so fiercely over the wines of the Bible has 
 no interest for me. 
 
 THE BIBLE WINE QUESTION FORCED UPON 
 THE AUTHOR. 
 
 This question has been thrust upon me whether
 
 THE QUESTION STATED. II 
 
 I would or not. Infidels deny to me the inspira- 
 tion of the Bible, the Infallibility of its author, and 
 the Divinity of Christ, on the ground that the Bible 
 approves, and He made, what all men of science 
 know to be poison. These unbelievers exultingly 
 quote to me the dogmatic assertion of a host of 
 divines, that Christ made, and the Bible commends, 
 intoxicating wine. I have met Christians, too, who 
 have opposed the beneficent total abstinence 
 reform from the supposed Scripture sanction of in- 
 toxicating drink. For once, Christian divines and 
 avowed infidels have united in an interpretation of 
 Scripture, which places the Bible in direct antago- 
 nism to the facts of every-day life. If there is 
 one thing plainer to me, as a medical man, than 
 another, it is that intoxicating liquors are, as their 
 name implies, poisons, destroying more lives than 
 all other poisons put together. Sir Wm. Gull 
 testified, before the Lords' Committee, that alcohol 
 is the most destructive agent known to us in this 
 country ; and the highest authorities on the growth 
 and manufacture of wine, Drs. Thudicum and 
 Dupre, admit that alcohol is a poison " even in 
 small doses " ("Or. Nat. and Use of Wine," p. 125. 
 Lond. 1872). "Alcohol is a poison, so is arsenic" 
 (Dr. Andrew Clark, " An Enemy of the Race." 
 Lond. 1881).
 
 12 WINE : SCRIPTURAL. 
 
 TWO ESSENTIALLY DIFFERENT KINDS OF 
 BIBLE WINE. 
 
 Observation, experience, and science agree that 
 alcohol is a poison to both body and brain. This 
 is a fact beyond dispute. Intoxicating liquors 
 (fermented wines, beers, and spirits) owe their in- 
 toxicating properties to this poison, alcohol ; all 
 these liquors being simply, besides a few unim- 
 portant additional ingredients, mixtures of an 
 irritant narcotic poison and water. The Bible is 
 therefore in harmony with science and with fact 
 when it speaks of a wine 1"!!, yayin, which is a 
 "poison" and a "mocker." Observation, experience, 
 and science agree that unfermented wine is unin- 
 toxicating, not a poisonous but a nutritious and 
 wholesome beverage. The Bible is therefore in 
 harmony with science and with fact when it speaks 
 of a wine which is a "good wine," /caXov otvov,kalon 
 oinon, and a wine, J 1 !!, yayin, that " maketh glad the 
 heart of man." 
 
 THIS SOLUTION OF THE WINE QUESTION 
 DISPUTED BY INFIDELS. 
 
 This recognition of two essentially different 
 kinds of wine, intoxicating and unintoxicating, in,-
 
 THE QUESTION STATED. 13 
 
 jurious and beneficial, so harmonizes the Bible with 
 science and with fact, that it has been persistently 
 disputed by infidels. In an article in the "West- 
 minster Review" for January, 1875, the writer says, 
 " It was reserved for the end of His career to im- 
 part the most solemn sanction to the use of wine 
 by an act which even unbelievers in inspiration 
 (not always the worst friends to Jesus' real fame) 
 will admit to be historical. His ministry com- 
 mences with the production of fermented liquors ; 
 it closes with their sanctification. The one kind 
 of drink, the manufacture of which is rendered in- 
 cumbent on man from which it has been ordained 
 that no man who literally follows the orders of 
 Jesus can entirely abstain is precisely a form of 
 strong drink, the fermented juice of the grape." 
 
 That Christians who hold the social use of in- 
 toxicating wines to be sanctioned by our Lord and 
 by the Bible may know the effect of this inter- 
 pretation of the sacred writings, I append the 
 following extract from the article just referred to: 
 " There are some passages in which hilarity seems 
 to be condoned, if not actually commended. When 
 Joseph, that type of every virtue, entertains his 
 brethren, they all get drunk together. The Hebrew 
 word used is precisely that employed to designate 
 the drunkenness of Noah. We do not suppose
 
 14 WINE : SCRIPTURAL. 
 
 that they fought among themselves or fell under 
 the table, but we are entitled to take it that they 
 were decidedly elevated. Yet their conduct is 
 related as a matter in the common course, and 
 without a word of disapproval."
 
 CHAPTER II. 
 
 DIFFICULTY OF THE INQUIRY. 
 
 IT is difficult, if not impossible, in an inquiry 
 which refers to the manners and customs of a 
 far-off people in bygone ages, and to the meaning 
 of words in a tongue now many centuries silent, 
 to trace the original signification of obscure terms, 
 and let in the light of knowledge to illume the 
 darkness of our ignorance by the discovery of 
 
 " The jealous keys of Truth's eternal doors." 
 
 " We have to remember the difficulty which must 
 be felt in discriminating words which have a close 
 mutual connection, in that which has been near 
 2,000 years a dead language ; and with respect to 
 its niceties, even the ancient translations may be 
 of little value, partly on account of the ignorance 
 and carelessness of their authors, and partly also 
 because these men assumed that their readers
 
 1 6 WINE : SCRIPTURAL. 
 
 were as familiar with the topic as they were them- 
 selves " (Prof. Douglas, " Imp. Bib. Die.," art. Wine). 
 
 CHANGE OF TASTES AND FASHIONS. 
 
 \ 
 
 Tastes and fashions alter. The delicacy of to- 
 day will be the offal of to-morrow. Speaking of 
 flour fried with oil, Calmet says, " Such sort of 
 sauces will not go down now ; but fashions alter, 
 and there is no dispute about tastes. All these 
 sorts of bread were offered in the temple of the 
 Lord ; and clear evidence of their being looked 
 upon as the most exquisite " (" Ant," ed. Tindal, 
 p. 149. Lond. 1727). 
 
 As regards wine, there being a fashion in drink 
 as there is in dress, our taste is the very antipodes 
 of that of many of the ancient and modern peoples 
 of the East. 
 
 RESINED WINE LIKED BY THE GREEKS, DISLIKED 
 BY THE ENGLISH. 
 
 The addition of resin, turpentine, and sea-water 
 to wine has always been a favourite practice in 
 some countries. 
 
 Practised by the Ancients. Wines were treated 
 with resin, an infusion of pitch and sea-water (Dios.
 
 DIFFICULTY OF THE INQUIRY. I/ 
 
 v. 23 ; J. A. St. John, " Mann, and Cust. Anc. Gr." 
 iii. 117. Lond. 1842). Amongst the plants used 
 to flavour wine were wormwood, squills, myrtle, 
 terebinth, and fir-cones (ibid. iii. 1 18, 1 19). Dodwell 
 ("Class, and Top. Tour." Lond. 1819) says the 
 ancients mixed resin with wine. (Cels. ii. 19 ; 
 Pliny, N. H. xxiii.) He terms it " vinum resina- 
 tum " and " pice conditum." 
 
 Practised by Moderns. "The wines of Mace- 
 donia and Thessaly, on account of the tar or 
 pitch which is added to keep them, are mostly 
 of intolerable taste" (Thud, and Dupre, p. 703). 
 Greek wines spoiled in taste with the " horrid 
 preservatives of antiquity," as smoking with wood, 
 and the vapour of rosins, pitching the barrels, 
 adding turpentine, gypsum, chalk, salt, &c. (ibid. 
 p. 705). 
 
 Thomson, speaking of the Cyprus wine, says, " It 
 tastes of tar as it did in Lithgovv's time, who cha- 
 racterized this practice as ' making the taste un- 
 pleasant to liquorish lips'" (J. Thomson, F.R.G.S., 
 " Cyprus," ii. 30. Lond. 1879). 
 
 RESIN WINE DISLIKED BY THE ENGLISH AND 
 OTHERS. 
 
 "The wine of the Morea is positively undrink- 
 able from the resin it contains " (Wm. Turner
 
 1 8 WINE : SCRIPTURAL. 
 
 "Tour Levant," i. 434. Lond. 1820). At the 
 Bishop of Salona's " the wine was execrable, and 
 so impregnated with rosin that it almost took the 
 skin from our lips " (E. Dodwell, F.S.A., i. 155. 
 Lond. 1819). The wine of Cyprus had so strong 
 a taste of tar that Bernard Picart could not drink 
 it (" Cer. and Rel. Cust," ii. 579). " The best wines 
 in Greece we found excessively unpalatable, so 
 saturated with resin and vinegar that none of us 
 could take a second sip " (Emily A. Beaufort, " Eg. 
 Sep. and Syr. Shr.," ii. 376, 2nd edit. Lond. 1862). 
 " Resined wine is about the nastiest thing you can 
 conceive" (R. A. Arnold, "Fr. the Levant," i. 171. 
 Lond. 1868). 
 
 LIKED BY THE GREEKS. 
 
 Though in Britain we turn with loathing from 
 the resined wines of Greece, the inhabitants of that 
 classic country drink with pleasure these, to us, 
 nauseous compounds. "The present Greeks like 
 it [resin] so much that it is difficult to prevail on 
 them to take wine without it " (Sir T. Wyse, K.C.B., 
 "An Exc. in the Pelopon.," ii. 142. Lond. 1865). 
 
 LANGUAGES CHANGE. 
 
 Not only do taste and fashion change ; language 
 itself is constantly undergoing alteration, the rate
 
 DIFFICULTY OF THE INQUIRY. 19 
 
 and extent of alteration being dependent on a variety 
 of circumstances. " Permanence is more or less 
 regulated by circumstances. A language which 
 resists influence for a century may fail to do so for 
 a millennium ; or a language which, with no altera- 
 tive influence to touch it, may remain unchanged 
 for a century, may, under conditions unfavourable 
 to its permanence, transform itself into something 
 else in a generation or two" (R. G. Latham, M.D., 
 F.R.S., " El. of Comp. Phil.," p. 528. Lond. 1862). 
 
 THE MEANING OF WORDS CHANGES. 
 
 Words have a significance to-day altogether dif- 
 ferent from their meaning a few centuries back. 
 Take, for example, the word " sherab," represented 
 by our modern English word " syrup." Though 
 with us designating only an unintoxicating sweet 
 preparation, it was at one time, and in fact is now, 
 in the East, a name for wine. 
 
 Persian. " Sherap, wine. Ungee koob (good) 
 sherabbas ? Is there ^>od wine ? Sherap bedee 
 (some) zood Give me some wine " (Sir Thos. Her- 
 bert, " Gloss. Trav.," p. 46. Lond. 1634). " Chiraup 
 Zjieraas ; noen Yesgadaes ; seu de Yes" Schiraz 
 for wine ; Yesdecast for bread ; and Yest for women 
 (Old Pers. prov. Le Bruyn, " Muse. Pers. and E. I.," 
 ii. 4. Lond. 1/37). "The word scharab, which
 
 20 WINE : SCRIPTURAL. 
 
 signifies wine, a draught, a julep, a syrop" (SirW. 
 Ouseley, LL.D., " Trav.," iii. 207. Lond. 1819). 
 " Wine, sharab " (Thornhill Tucker, " Pock. Die. E. 
 and Pers." Lond. 1801). "Wine, the fermented 
 juice of the grape, sharab" (Rozario, "Die. Bengal, 
 and Hindost." Calc. 1837). "Wine, sherab " (A. L. 
 Davids, "Gram. Turk."). "Wine, sharab" (D. 
 Forbes,"Dic. Hindust." Lond. 1857). " Vin,cherab, 
 chorab" (Marcel, " Voc. Fr. Arab." Paris, 1857). 
 
 At the present day, on the borders of Persia and 
 Kurdistan, they call beer "lal (ruby) sharab," and 
 sometimes " beer-sharab." Other drinks are given 
 their foreign names with the word " sharab " after 
 these. Sharab, wine (Gen. Burnaby, "As. Min.,'' 
 i. 90. 3rd edit. Lond.). 
 
 In the same manner "kahweh," coffee, once 
 meant " wine." 
 
 With reference to another word, the greatest 
 living philologist, Prof. Max Miiller, in a lecture in 
 Westminster Abbey, said, "The word rose to the 
 surface thousands of years ago ; it was retained, 
 while what was meant by it went on changing from 
 century to century." 
 
 "WINE" NOT NECESSARILY ALWAYS MEANS THE 
 SAME KIND. 
 
 We must not, therefore, conclude that the word
 
 DIFFICULTY OF THE INQUIRY. 21 
 
 wine, or its equivalent in other languages, as oinos 
 or vimim, always meant precisely the same thing 
 we have been accustomed to call wine. As Cyrus 
 Redding truly says, " The knowledge of the essen- 
 tial properties of the ancient wines is a sealed book 
 to us for ever " (" Hist. Mod. Wines," 2nd edit, 
 Intro, p. xiii. Lond. 1836). 
 
 CANONS OF INQUIRY. 
 
 In the inquiry into the accurate signification of 
 the various Scripture words translated " wine," 
 "strong drink," &c., a few canons of research are 
 indispensable. We must endeavour to ascertain 
 what was the most probable meaning affixed to 
 the particular word by the persons addressed, by 
 inquiring into the beverages then in use, so far as 
 this can be learned from tradition, history, and the 
 writings of contemporary and succeeding authors. 
 We must not interpret the words or doings of any 
 one, Divine or human, so as to make these incon- 
 sistent with his character and teaching. When 
 several meanings can be given to a particular word, 
 that meaning shall be deemed most likely which 
 best suits the text and the context, is most in 
 harmony with known truth, and is most consistent 
 with the spirit and doctrine of the Bible.
 
 22 WINE: SCRIPTURAL. 
 
 WE MUST NOT SURRENDER OUR JUDGMENT TO 
 AUTHORITY. 
 
 In this intricate and difficult inquiry it is essen- 
 tial that we dismiss from our minds all precon- 
 ceived notions and prejudices. Nor in the 
 elucidation of the truth are we at liberty to bow 
 down to authority, and surrender our independent 
 judgment at the dictation of any one. Wisely does 
 Calmet write, "We must not be carried away 
 with the notion that the first interpreters of the 
 Holy Bible have left no room for new discoveries, 
 or that it is impossible to clear up those difficulties 
 which have not as yet been explained. In matters 
 of this nature we ought not to be biassed by 
 authority and numbers" (" Ant," ed..Tindal, Gen. 
 Pref. Lond. 1727). 
 
 THE INQUIRY TO BE CALM, INDEPENDENT, 
 AND FAIR. 
 
 In the genuine spirit of a single-eyed search after 
 the truth, let us calmly, and without fear, favour, 
 or affection, lay science, literature, and tradition 
 under tribute, in the hope that we may be enabled 
 to throw a little fresh light on a complex and 
 obscure question. If we succeed in this endeavour,
 
 DIFFICULTY OF THE INQUIRY. 23 
 
 no matter in how small a degree, let us be thank- 
 ful; for even in our most strenuous exertions at 
 enlightenment, 
 
 " Blindly we feel about 
 Our little circle ever on the quest 
 Of knowledge, which is only, at the best, 
 Pushing the boundaries of our ignorance out."
 
 CHAPTER III. 
 
 THE WINE AT CAN A. 
 
 NO ABSOLUTE KNOWLEDGE OF ITS NATURE. 
 
 So far as the merely verbal controversy goes, 
 Scripture wine (the wine at Cana, for example) 
 may have been alcoholic or non-alcoholic. No 
 modern chemist was there to analyse the wine and 
 report whether it contained alcohol, and, if it did, 
 \\hether the alcohol was present in intoxicating 
 proportion. We can form an opinion of the in- 
 toxicating or non-intoxicating quality of the wine 
 only from our knowledge of the character of the 
 maker. 
 
 PROBABLY UNINTOXICATING. 
 
 If any man think that He made poison to be 
 drunk by wedding guests who had well or freely 
 drunk of the poison already, let him. I, for one,
 
 THE WINE AT CANA. 
 
 believe nothing of the kind, and I call upon my 
 opponents to produce their proof. I cannot prove 
 that the wine He made was innocent, nor is there 
 any reason why I should. The theory that our 
 Saviour turned water into another harmless and 
 wholesome beverage involves no moral difficulties; 
 but the theory that He turned water into an 
 irritant narcotic poison involves great moral dif- 
 ficulties, and is a tremendous weapon in the hands 
 of a well-informed modern infidel. 
 
 The hypothesis that the wine Christ made at 
 Cana was unintoxicating invests the miracle with 
 peculiar beauty and force, inasmuch as it represents 
 Him accomplishing in a moment that which takes 
 several months each year, the conversion of the 
 watery sap of the vine into wine in the grape. This 
 is the interpretation sustained by Chrysostom, the 
 Bishop of Norwich (i65o), Rev. W. Law (1702), and 
 many others. 
 
 OPINION OF CHRYSOSTOM AND OTHERS. 
 
 Chrysostom : " Aeucvvs on auro? ecrriv 6 ev rat? 
 TO u8<yp (j,era/3d\\a)v KOI rov verov Bta 
 et? olvov rpeTTwv oirep ev TO> <^VTc3 8ta 
 7roX\6v %povov <yiverat, TOVTO adpoov zv TOJ yapa) 
 eipydaaro." 
 
 " Showing that it is He who changes the water 
 
 3
 
 26 WINE : SCRIPTURAL. 
 
 in the vines and the rain absorbed through the 
 root into WINE, who did in an instant at the 
 marriage that work which takes a long time in the 
 plant" (Horn. xxii. in Joh.). 
 
 Augustine : " Ipse enim fecit vinuin illo die in 
 nuptiis in sex illis hydriis quas impleri aqua 
 prcecipit, qui omni anno facit hoc in vitibus . . . ; 
 illud autem non miramur quia omni anno fit." 
 
 " For He on that nuptial day made wine in the 
 six pots which He ordered to be rilled with water, 
 Who every year makes this in the vines . . . : but 
 we do not wonder at this because it is done every 
 year" ("In Evang. Joh.," Tract, viii.). 
 
 The Bishop of Norwich : " What doth He in 
 the ordinary way of nature, but turn the watery 
 juice that arises up from the root into wine ? He 
 will only do this now suddenly, and at once, which 
 He doth usually by sensible degrees " (Josh. Hall, 
 D.D., " Contempl.," p. 117. Lond. 1759). 
 
 The Archbishop of Dublin : " He each year 
 prepares the wine in the grape, causing it to absorb, 
 and swell with, the moisture of earth and heaven, to 
 transmute this into nobler juice of its own; con- 
 centrating all these slower processes into the act of 
 a single moment, and accomplishing in an instant 
 what usually He takes many months to accomplish " 
 (Trench, "Notes on Mirac.," p. 109. Lond. 1862).
 
 THE WINE AT CANA. 2/ 
 
 ANSWER TO OBJECTION. 
 
 It has been objected to this rational and beautiful 
 interpretation that it derogates from His power. 
 It would, says the objector, be a greater miracle 
 to convert water into alcoholic than into non- 
 alcoholic wine, inasmuch as the conversion of sugar 
 into alcohol is a matter of time under ordinary 
 circumstances. The immediate presentation of 
 alcoholic wine would be more wonderful, it is said, 
 than the immediate presentation of the blood of the 
 grape. This is groundless. Either kind of wine 
 would be made by the immediate union of the 
 constituent elements carbon, hydrogen, oxygen, 
 &c. Therefore, whether united in proportion to 
 form alcoholic or non-alcoholic wine, the Divine 
 power would, for the immediate production of the 
 wine, be as necessary and as evident in the one 
 case as in the other. It takes much longer for the 
 sap of the vine to be converted into wine in the 
 grape, than for intoxicating wine to be produced 
 from the unfermented juice. The former process 
 occupies several months, the latter only a few days. 
 In either case, the Divine power would be manifested 
 by the supersession of all the intervening stages, 
 and the instantaneous attainment of the result.
 
 CHAPTER IV. 
 
 FERMENTATION AND ITS PREVENTION. 
 
 EXISTENCE OF UNFERMENTED GRAPE JUICE 
 DENIED. 
 
 IN arguing with an atheist some years ago, I was 
 for a moment silenced when he showed me a 
 book, written, I regret to say, by a minister of re- 
 ligion, denying the possibility of the existence of 
 such an article as unfermented wine. Of course, if 
 this is true, the controversy is at an end. If in- 
 toxicating wine cannot exist, the Bible, wherever it 
 speaks of wine, must refer only to intoxicating wine. 
 The proposition was so startling that, as an im- 
 perative duty, I resolved if possible to arrive at the 
 truth. For nearly a year, aided by my friend Mr. T. 
 A. Clifford, an accomplished chemist, I conducted 
 a minute and crucial series of experiments with 
 grapes and grape juice. (For detailed account of 
 these experiments see my work " Unfermented
 
 FERMENTATION AND ITS PREVENTION. 29 
 
 Wine a Fact." National Temperance Publication 
 Depot, 337, Strand. Reprinted also in the 5th 
 edit. " Temperance Bible Commentary.) 
 
 UNFERMENTED GRAPE JUICE A FACT. 
 
 The outcome of this extended research proved 
 that grape juice can be preserved unfermented and 
 unintoxicating r by a variety of processes, some of 
 which have been and are still in vogue in Eastern 
 countries. 
 
 FERMENTATION DEFINED. 
 
 The writer of the book in question, evidently 
 from unacquaintance with scientific work and 
 phraseology, had supposed that all fermentation 
 was alcoholic, and thus misunderstood and unin- 
 tentionally misrepresented the evidence of chemists, 
 to the effect that fermentation begins immediately 
 on exposure to the air. 
 
 The word " fermentation " is sometimes applied 
 to the ripening process that goes on within the 
 
 1 "The juice of many grapes is fragrant before fermenta- 
 tation" (Mulder, " Chem. of Wine," p. 329. Lond. 1857). 
 Speaking of Jeropiga, the authors say it is sometimes made 
 of "the pure, sweet must, unfermented, with the addition 
 of brandy " (Thudicum and Dupre", p. 677). They also de- 
 scribe a variety made of "unfermented grape juice," &c. 
 (ibid.).
 
 30 WINE: SCRIPTURAL. 
 
 uncrushed fruit, 1 and sometimes to such changes 
 as begin in animals and vegetables as soon as 
 death has taken place. 2 
 
 In a sense, in the words of the old proverb, 
 " Everything which lives is born dying ; " and in 
 this s^nse, like everything organic like man, bird, 
 beast and plant grape juice, fermented or unfer- 
 mented, bears within itself the germ of corruption. 
 
 The term fermentation, however, is generally 
 given to such special processes as 
 
 1. The Alcoholic or Vinous fermentation ; that 
 accompanied by the formation of alcohol the only 
 fermentation with ivJiicJi the Scripture wine question 
 has to do. 
 
 2. The Acetous fermentation ; that accompanied 
 by the formation of vinegar. 
 
 1 " The maturation or sweetening of winter fruits, when 
 stored up for their preservation in straw, is the result of 
 a true fermentation" (Liebig, Lett, xviii.). "After being 
 packed up at Tayf in an unripe state, it [fruit sold at Djidda] 
 acquires a factitious maturity by fermentation during the 
 journey" (Burckhardt, "Not. Bed. and Wahab," ii. 55. 
 Loncl. 1831). "A long fermentation in the uncrushed 
 cluster" (Prof. Bouchardat on "Wine of St. Raphael," p. 9. 
 Lond. 1878). 
 
 2 "As few individuals have an oil press, they have often to 
 wait so long that the olives fall into a state of fermentation, 
 which is succeeded by putrefaction " (De Salis, " Trav.," p. 
 477. Lond. 1795)-
 
 FERMENTATION AND ITS PREVENTION. 31 
 
 3. The Lactic fermentation ; that by means of 
 which milk sours and curdles. 
 
 FERMENTATION OF GRAPE JUICE AND MILK 
 ANALOGOUS. 
 
 The fermentation of grape juice and the fermenta- 
 tion of milk are analogous (Dr. T. Willis, F.R.S., 
 on " Ferment," vol. i. pp. 60, 62. Lond. 1681). 
 
 In the one, grape sugar is decomposed by the fer- 
 ment tornla or saccJiaroniyces cerevisice (Huxley and 
 Martin, " Prac. Biol.," 3rd ed., p. I ; " Encyc. Brit.," 
 Qth ed., art. " Alcohol," p. 470 ; " Brit. Med. Journ.," 
 No. 903, p. 579). 
 
 In the other, sugar of milk is decomposed by the 
 ferment bacterium lactis (Lister, " B. M. J.," No. 875, 
 6th October, 1877). The fermentation of both the 
 animal and vegetable substances begins in the 
 same way. In both it can be prevented or checked 
 by similar precautions ; r and allowed to proceed, 
 in both it ends in putrefaction (Liebig, " Lett. 
 Chem.," 3rd ed., p. 224 ; 2nd ser., p. 132). 
 
 Momentary contact with the organic germs in 
 
 1 " At Chorla and neighbouring villages, the first thing 
 they do after milking the cows and sheep is to boil the milk, 
 without which they say it would not keep" (H. J. Hamilton, 
 F.G.S., " Res. As. Min. Pont, and Armen.," ii. p. 316. Lond. 
 1842).
 
 32 WINE : SCRIPTURAL. 
 
 the air sets up the same series of changes in each 
 liquid, so that if juice freshly expressed from the 
 grape be called fermented, so also must milk newly 
 drawn from the cow. In other words, milk, which 
 we know to be sweet, must be said to be sour. 
 
 The series of changes which, unchecked or un- 
 hindered, ends in the putrefaction of a mutton chop 
 is, in a general sense, a process of fermentation ; 
 and if it be correct to designate must before the 
 vinous fermentation has set in as a " fermented 
 wine," we cannot avoid speaking of the fresh and 
 juicy specimen of animal flesh that we, as English- 
 men, delight in, as a " putrid chop " (Dr. N. Kerr, 
 " Unfermented Wine a Fact," pp. 6, 7. Lond. 1879). 
 
 VINOUS FERMENTATION NOT IMMEDIATE. 
 
 There are thus various fermentations, alcohol 
 being the product of vinous fermentation, which 
 process is set up by the yeast plant. 
 
 Vinous fermentation is not immediate on the 
 expression of the juice from the fruit, but begins 
 sometimes in a few hours, sometimes not for days. 
 Fermentation cannot take place except under 
 certain conditions, and the absence of these con- 
 ditions can be secured by the adoption of practical 
 measures.
 
 FERMENTATION AND ITS PREVENTION. 33 
 
 MODES OF PREVENTING FERMENTATION. 
 
 Fermentation can be prevented in various ways. 
 
 I. By Cold. Fermentation does not take place 
 at a temperature below 40 Fahr. 
 
 II. By Heat. 1 - We kept grape juice for lengthened 
 periods, unfermented and free from alcohol, by the 
 following applications of heat : 
 
 1. The juice heated to 32 below the boiling 
 point of 212 Fahr., poured into a new pig-skin, 
 and tied tightly close to the contents. 
 
 2. The juice heated in an air-tight vessel in 
 boiling water. 
 
 3. The juice freely exposed to air laden with 
 yeast germs, and heated daily to 27 Fahr. below 
 boiling point. 
 
 4. Juice boiled daily for one month and freely 
 exposed to yeast-saturated atmosphere. 
 
 III. By Inspissation, to one-half, one-third, and 
 one-fourth of the original bulk of the juice. One 
 specimen after seven years contained no alcohol. 
 
 IV. By Evaporation, to dryness, yielding port- 
 able wine like the modern " portable soup." 
 
 1 That the application of heat does not injure the must is 
 shown in the following extract from Thudicum and Dupre : 
 " The boiling of the must leaves the wine paler and of the 
 same flavour as unboiled must." (Thudicum and Duprtf, 
 " Or. Nat. and Use of Wine," p. 650. Lond. 1872.)
 
 34 WINE : SCRIPTURAL. 
 
 V. By muck sugar. 
 
 VI. By Antiseptics. Juice treated with sulphurous 
 or salycilic acid. Juice unheated passed through 
 tow washed with weak solution of carbolic acid. 
 The tanning of the skin bottles of the ancients 
 gave antiseptic action. 
 
 VII. By Destruction and Exclusion of Yeast 
 Germs. 
 
 VIII. By Stilpliurization. Casks and bottles 
 sulphured and tightly closed. This must never 
 ferments. (Muspratt, " Chem.," ii. 1119; Redding, 
 
 p. 42 ; Sutton, "Cult. Grape Vine," pp. 163, 164.) 
 
 " ENCYCLOPEDIA BRITANNICA " ON FERMEN- 
 TATION. 
 
 In the ninth edition of the "Encyclopaedia Britan- 
 nica," art. Fermentation, will be found a lucid state- 
 ment of the conditions of vinous fermentation, which 
 in almost every particular accurately describes the 
 results at which I arrived from my own experi- 
 ments. The author (Professor Dittmar) says that 
 fermentations are, chemically speaking, non-spon- 
 taneous. " No fermentable chemical species will 
 ferment except in presence of water, and unless it 
 be kept by means of that water in direct contact 
 with some specific ferment." Grape juice when left
 
 FERMENTATION AND ITS PREVENTION. 35 
 
 to itself, after having been thus clarified {i.e., by 
 filtration], may remain unchanged for an indefinite 
 time. " Spontaneous fermentation of grape juice 
 is always slow to begin." 
 
 " Grape juice does not ferment at temperatures 
 lying too close to the freezing point, or exceeding 
 a certain limit about 140 Fahr. (60 C.) " "The 
 most lively fermentation comes to a stop when the 
 mixture is boiled." " Grape juice strengthened by 
 evaporation, or addition of sugar from without, does 
 not ferment when the ratio of water to sugar falls 
 below a certain limit value." " Fermentation may 
 be stopped more or less completely by addition of 
 large or even small quantities of antiseptics."
 
 CHAPTER V. 
 
 UNFERMENTED WINES, ANCIENT AND 
 MODERN. 
 
 ANCIENT UNFERMENTED WINES. 
 
 AMONG the Greeks and Romans there were 
 various kinds of unintoxicating wines. Sweet un- 
 fermented grape juice was, according to. Professor 
 Ramsay, called y\ev/co<>, gleukos, by the former, and 
 mustum by the latter. 
 
 GREEK AND ROMAN UNINTOXICATING WINES. 
 
 Mustum, 
 
 I. npo%vfj,a, Procliuma (Geop. vi. 16), or pro- 
 tropiun (Pliny, N. H. xiv. 11), was mustum flowing 
 from the untrodden cluster from the pressure of 
 the grapes on one another. 
 
 II. Mustum lixivium, the juice obtained before 
 the grapes were fully trodden (Geop. vi. 16 ; Col. xii.
 
 ANCIENT UNFERMENTED WINES. 37 
 
 41). After treading and pressing, the marc was 
 taken out, the edges of the husk being cut, and was 
 again pressed, yielding 
 
 III. Mustum tortivunt or circumcisitum (Cato, 
 R. R. 23 ; Varr. i. 54 ; Col. xii. 36). 
 
 IV. Some of the mustum was used at once, drunk 
 fresh after having been clarified with vinegar (Geop. 
 vi. 15). 
 
 V. When it was desired to preserve a quantity 
 of pure grape juice in the sweet state, an amphora 
 was taken and coated with pitch within and without ; 
 it was filled with mustum lixivium (wine pressed 
 before the grapes were fully trodden), and corked 
 so as to be perfectly air-tight. It was then im- 
 mersed in a tank of cold, fresh water, or buried in 
 wet sand, 'and allowed to remain for six weeks or 
 two months. The contents, after this process, were 
 found to remain unchanged for a year, and hence 
 the name of ael v\evKo$, ai gleukos, or always imist 
 (Smith's "Die. Gr. and Rom. Ant," p. 1202, etc., 
 art. Wine; Pliny, N. H. xiv. 9; Cato, R. R. 120; 
 Plut. 2 N. 26 ; Geop. vi. 16). There can be no 
 doubt as to this liquor having been unfermented, 
 for Pliny says, " Id evenit cura, quoniam fervere 
 prohibetur " " This comes about through care, for- 
 asmuch as fermentation is prevented." The pitch 
 of those days was a powerful antiseptic, its presence
 
 38 WINE: SCRIPTURAL. 
 
 in small proportion being an efficient preventive of 
 fermentation. 
 
 MUSTUM INSPISSATED BY BOILING 
 
 was called by the Greeks e^rrj^a, hepseema, or ry\vj;is, 
 glncliis (Athen. i. 31). 
 
 VI. Carenum was mnstum evaporated one-third 
 (Pallad. Oct. tit. xviii.), which Augustine reproached 
 the Manichaeans with drinking : " Carcenum quod 
 bibitis " " caroenum which you drink " (" DC Morib. 
 Manichaeor," 47). 
 
 VII. Defrutuin was mustum one-half evapo- 
 rated. 
 
 VIII. Sapa was mustum two-thirds evaporated, 
 equivalent to the Greek siracum, the Italian musto 
 cotto, and the French sabe (Prof. Ramsay* in Smith, 
 p. 1202). 
 
 ANCIENT SPANISH UNINTOXICATING WINE. 
 
 Pliny speaks of a Spanish wine " incrticulam " 
 inert, not affecting the nerves ; "justius sobriam " 
 more justly, sober wine ; " viribus innoxiam : siqui- 
 dem temulentiam sola non facit " harmless to the 
 strength, as of itself it does not cause intoxication 
 (N.H. xiv. 2). Columella says it was called by the 
 Greeks " amethyston " (unintoxicating), was a good 
 wine, " inerticula " (not intoxicating) ; " innoxia,
 
 MODERN UNFERMENTED WINES. 39 
 
 quod iners habetur in tentandis nervis, quamvis in 
 gustu non sit hebes " (iii. 2) harmless because 
 guiltless of disturbing the nerves, though it was not 
 wanting in flavour. 
 
 MODERN UNFERMENTED WINES. 
 OWN MANUFACTURE. 
 
 I have demonstrated (in " Unfcrmented Wine a 
 Fact") that the preparation and preservation of 
 unfermented wine is not only possible, but simple 
 and easy ; and I am using such wine now, made 
 by me three years ago, which contains not the 
 slightest trace of alcohol. (At the lecture in the 
 Chapter House of St. Paul's Cathedral bottles were 
 exhibited, some containing clear and some coloured 
 juice, preserved by different processes, and bearing 
 the dates August 25th, 2/th, 28th and 3<Dth, 1878 ; 
 Sept. 6th, nth, I3th, i8th, iQth, 24th, and 28th, 
 1878 ; 1 3th March, 1880.) 
 
 UNFERMENTED WINES, VINTAGES l88o 1 88 1. 
 
 I have specimens in my possession of unfer- 
 mented grape juice of the vintages of 1880 and 
 1 88 1 from France, Spain, Portugal, Germany, Italy, 
 the Colonies, London, and America (these were 
 exhibited). The last (the American) is remarkable
 
 40 WINE : SCRIPTURAL. 
 
 for the exceptional and natural red colour, being 
 from one of the very few varieties of grapes with 
 this characteristic. " Samarcandi, called from the 
 town of that name, a kind of grape with a black 
 skin with red juice, furnishing the claret wine " 
 (Henderson, " Hist. An. and Mod. Wine," p. 264. 
 Lond. 1824). 
 
 CONTINENTAL RED-JUICED GRAPES. 
 
 " The Teinturier or dyer grape, from the Loire. 
 The grapes of this wine have the peculiarity that 
 their juice is of a dark red colour on pressing" 
 (Thud, and Dupre, " Or. Nat. and Use of Wine," pp. 
 487, 488. Lond. 1872). " The Dyer grape is called 
 auvernat tint in several places. At Cahars it is 
 called auxerrois " (ibid. p. 488). 
 
 AMERICAN RED-JUICED GRAPES. 
 
 Vitis cardifolia riparia, or river grape (Texas), 
 and sweet scented grape : by French immigrants 
 called " Vigne des bottures". (ibid. p. 729). Some of 
 the varieties of vitis cardicans, or Mustang grape of 
 New Mexico, Texas, and Arkansas, have a blood- 
 red pulp (ibid. p. 728). 
 
 LONDON UNFERMENTED WINE WRIGHT. 
 Unfermented wine has been manufactured for a
 
 MODERN UNFERMENTED WINES. 4! 
 
 quarter of a century by Mr. Frank Wright, Ken- 
 sington (specimens shown), and by others on the 
 continent of Europe and in America. 
 
 GERMAN UNFERMENTED WINE. 
 
 I have examined specimens of unfermented 
 wine, delicious and refreshing, which (apart alto- 
 gether from the temperance movement and the 
 Scripture wine question) have for years been made 
 by a wine-growing firm in the heart of a wine- 
 growing district in Germany, and sold by them as 
 an ordinary article of commerce with their other 
 wines, under the name of "Pure Unfermented 
 Wine." (A bottle of this wine, bought at a public 
 auction in a northern city, bearing the above label, 
 was exhibited.) 
 
 UNFERMENTED SWEET WINE. 
 
 I have also a specimen of a genuine unintoxica- 
 ting wine, prepared from inspissated grape juice, 
 and approaching the taste and flavour of Tent 
 (minus the spirit), which I found absolutely free 
 from alcohol. It was made by an English wine 
 merchant some years ago, and samples were sent 
 out preparatory to throwing it on the market, but 
 the sudden death of the manufacturer prevented 
 the development of the enterprise. (Bottle cxhi- 
 
 4
 
 42 WINE : SCRIPTURAL. 
 
 bited bearing the original label, " Pure Juice of the 
 Grape. Unfermcnted Wine. Absolutely free from 
 alcohol. Imported by .") 
 
 UNFERMENTED GRAPE JUICE IMPORTED BY THE 
 AUTHOR FROM THE EAST. 
 
 I have myself imported unfermented grape juice 
 from the East for the use of my family. This 
 keeps without any difficulty, and improves with 
 age. The name by which I ordered it, and by 
 which it is commonly known in many Oriental 
 districts, is, in two Eastern languages, one of the 
 names for " wine." " Bakmetz " was the name of 
 the liquid unfermented grape juice referred to. 
 This stands for " wine " in Persian and Turkish. 
 (Meisgnicn Meniniski, " Lex. Arab. Pers. Turc.," 
 Vien. 1780. Francis Johnson, "Pers. Arab, and 
 Eng. Die." Lond. 1852. " Bigmaz, wine.") 
 
 (Specimens of partially solidified grape juice and 
 liquid grape juice, both prepared by boiling, and 
 imported from Asia Minor nearly seven years ago, 
 were exhibited.) The liquid preparation has been 
 kept in an ordinary bottle, sealed in the manner 
 spirit and wine bottles usually are. I have ex- 
 amined both kinds repeatedly, and have discovered 
 no trace of alcohol in either.
 
 MODERN UNFERMENTED WINES. 43 
 
 UNFERMENTED WINE IN PALESTINE. 
 
 At Nazareth, and in other parts of the Holy 
 Land, the Jews still make and offer to their friends 
 unfermented wine. 
 
 UNFERMENTED WINE IN FRANCE. 
 
 Vin boueux, commonly called vin bourra, wine de- 
 scribed by Philip Miller, F.R.S., in 1731 (" Garden. 
 Die.," art. Vitis) is regularly drunk, while hot and 
 before fermentation has set in, in certain districts 
 in France. 
 
 UNFERMENTED WINE ON THE MOSELLE. 
 
 My late friend Professor James Miller, surgeon 
 to the Queen, on asking an extensive wine grower 
 on the Moselle, " Have you any unfermented wine 
 
 juice of the grape ? " received for reply, " Tons, 
 ten years old" (" Nephalism," pp. 147, 148. Glas. 
 
 1861).
 
 CHAPTER VI. 
 
 UNFERMENTED GRAPE JUICE USED 
 ANCIENTS AND MODERNS. 
 
 ANCIENT USE. 
 
 NEARLY all reliable authorities believe that the 
 ancients were in the habit of drinking the expressed 
 juice of the grape before fermentation. 
 
 TESTIMONY OF PROFESSOR RAMSAY. 
 
 Professor Ramsay, my old and venerated teacher,, 
 one of the first Latinists of his day, was accustomed 
 to say, when describing the various ancient modes 
 of preparing unfermented grape juice, " This might 
 appropriately be called unintoxicating wine." " We 
 thought we remembered hearing our old professor, 
 William Ramsay, maintaining that the defrutum of 
 the Romans might be called unintoxicating wine " 
 (" Evan. Repos." Glas., June, 1877).
 
 UNFERMENTED GRAPE JUICE. 4$ 
 
 TESTIMONY OF J. F. BOYES. 
 
 A distinguished classical scholar, the late J. F. 
 Boyes, of whose splendid work in Greek poetry 
 Farrar speaks in high terms, admitted to me before 
 he died, " the considerable ancient use of the unfer- 
 mented juice of the grape." 
 
 TESTIMONIES AT DIFFERENT PERIODS. 
 
 A host of authorities attest the use of unfermented 
 grape juice from the earliest times to the present 
 day. 
 
 ist cent, Dioscorides ; 
 
 2nd cent., Act. Apoc. Evan. ; 
 
 4th cent, Pope Julius I. ; 
 
 9th cent., Hist. Pat Alex. ; 
 
 1 3th cent, Thomas Aquinas, Marco Polo ; 
 
 1 6th cent., Rauwolff ; 
 
 1 7th cent., Effendi, Olearius, Tavernier, Parkin- 
 son ; 
 
 1 8th cent, Shaw, Ray, The Archbishop of 
 Canterbury (1737), Vitringa ; 
 
 cent., Russell, Van Lennep, Henderson, 
 Scholz, Forbes, Thomson, Homes, McKenzie 
 in " National Cyclopaedia," Smith in " Bib. 
 Die.," Lankester, M.D., F.R.S.
 
 46 WINE : SCRIPTURAL. 
 
 Dioscorides classes " Sapa " under the genus 
 Vini (" Mat. Med."). 
 
 Apocryphal Acts of 'the Apostles. " Pressing three 
 clusters of the vine in the cup " ("Act. Apost. Apoc.," 
 p. 184. Lips. 1851. "Act. et Martyr. Matt") 
 
 Pope Julius I. " Let a cluster be pressed in the 
 cup " (" Decree to Egypt. Christ. Gratian," Pars 
 iii. ; "Dc Cons." Dist. ii. ; Labbe, " Sacr. Cone." 
 ii, 1267. Fl. 1757). 
 
 Hist. PatriarcJi. Alexand. Raisins steeped in 
 water and juice expressed (Renaudot, " Lit. Orient. 
 Collec.," i. 193. Paris, 1716; Neal, "Hist. East. Ch.," 
 ii. 156. Lond. 1847). 
 
 Thomas Aquinas. Expression of cluster in cup 
 (Pars iii., Quaest. Ixxiv. Art. v.). 
 
 Marco Polo. " At Shiraz, besides the wine for 
 which that city was celebrated, a good deal of 
 boiled wine was manufactured and used among the 
 poor and by travellers. No doubt what is meant 
 is the sweet liquor or syrup, called Dushab, which 
 Delia Valle says is just the Italian Mosto-cotto, 
 but better, clearer, and not so mawkish " (" The 
 Book of Ser Marco Polo," i. 834. Col. H. Yule, C.B. 
 Lond. 1871). 
 
 Tavernier. Preparation of raisin wine by Chris- 
 tians of St. John (" Pers. Trav.," ii. 8. Lond. 1678). 
 '' Of the wine there are many vessels full, which are
 
 UNFERMENTED GRAPE JUICE. 47 
 
 burnt for the benefit of the poor travellers and 
 carriers, who find it a great refreshment to drink it 
 with water " (ibid. v. 248). 
 
 Rauwolff. " The Turks not being allowed to 
 drink wine by their laws, . . . press the grapes after 
 several ways. For some, they make it into cibebs ; 
 others boil the juice of the grapes up to the consis- 
 tence of honey, which they call pachmatz " (" Trav. 
 in 1573, Leonhardt Rauwolff," Ray, ii. 69). 
 
 Effendi. Between Scutari and Erzeroum, at 
 Amasia, a mountain town, after enumerating forty 
 sorts of pears, cherries, and seven sorts of grapes 
 and quinces, he adds, " Of which a far-famed robb 
 is made and sent to princes as a present " (" Trav." 
 ii. 100). "The merchants of khoshab [a kind of 
 sherbet] are 700 men." " Rest to the soul and 
 blood to the body, is the cry by which they press 
 their beverage" (i. 153). "Sherbet merchants." 
 " Syrup makers, 700 boil the ighda in chaldrons, 
 and cry it under the name of honey-grapes " (ibid. 
 
 155). 
 
 Parkinson. " Sapa, defrutum, cute " (" Theatr. 
 
 Bot," p. 1557. Lond. 1640). 
 
 Pococke. The people of Damascus have their 
 Rinfrescoes, which are made either of liquorice, 
 lemons, or dried grapes (ii. 25). 
 
 Vitringa. Comment, on Isa. xlix. 26 " Must."
 
 48 WINE : SCRIPTURAL. 
 
 Barry, " The grapes became, at first, a useful 
 part of their aliment, and the recent expressed juices 
 a cooling drink " (Sir E. Barry, M.D., F.R.S.," Obs.," 
 c. ii. p. 27. Lond. 1775). 
 
 The A rchbisJiop of Canterbury, \ 737. " The Lace- 
 daemonians boiled their wine upon the fire till the 
 fifth part was consumed " (" Arch. Gr.," ii. 364. 
 Lond. 1775). 
 
 Clarke. " Treated [among the Tahtars] to eggs, 
 melted butter, nardenk, bekmess " (Dr. E. D. Clarke, 
 " Trav. Eu., As., and Af.," ii. 313. Lond. 1816). 
 
 Henderson. Semper mustum, &c., p. 40 : " To 
 syrupy and inspissated wines to those which had 
 undergone no fermentation " (p. 66). 
 
 Scliolz. Preparation of Must (" Trav. in Egypt." 
 Phillips, Lond. 1822). 
 
 Van Lennep. " This [grape sugar or dibs] was 
 used much by the ancients." Missionary. 
 
 Forbes. " Several kinds of inspissated syrup are 
 made from grapes" (F. Forbes, M.A. "Visit to 
 Sinjar Hills in 1838 "). 
 
 Hamvay. " A liquid from the juice of the grapes 
 called dushab " (Jonas Hanway, " Hist. Br. Trav. 
 Casp. Sea," i. 146. Lond. 1753). 
 
 Hamilton. Boulamah : " I rather think it must 
 have been the unfermented juice of the grape boiled 
 down to a thick jelly" (W. J. Hamilton, " Res. As. 
 Min., Pont, and Arm.," i. 79. Lond. 1842).
 
 UNFERMENTED GRAPE JUICE. 49 
 
 Binning. Shcera or grape treacle, an article in 
 common use among the peasants in Persia (R. B M. 
 Binning, ii. 48. Lond. 1857). 
 
 Consul Brant. " Petmcs (properly pckmez), an 
 inspissated grape juice, a common sweetmeat in the 
 Levant" (Consul Brant at Erzeroum, 1836. Journ. 
 R. G. S., vi., p. 204, 1836). 
 
 Wine for Maliominedans. " At the village of 
 Galistas, on the slopes of the Bernos (Greece), much 
 simmered wine is made, of which Mahommedans 
 partake " (Thud, and Dupre, " Or. Nat and Use of 
 Wine," p. 723). 
 
 Sir R. Ker Porter. Grape-syrup to breakfast 
 (ii. 694 ; Capt. Burton, " Unexpl. Syria," ii. 60. 
 Lond. 1872). 
 
 Beke. Grape-syrup or jelly, the national dish 
 (Mrs. Beke, "Jacob's Flight," p. 102. Lond. 1865). 
 
 Lankester. "The ancients also, there can be little 
 doubt, were in the habit of drinking the expressed 
 juice of the grape before fermentation " (E. Lan- 
 kester, M.D, F.R.S., " Food," p. 229. Lond. 1861). 
 
 National Cyclopedia. " The ancients, there can 
 be little doubt, were in the habit of drinking the 
 expressed juice of the grape before fermentation " 
 (Art. " Vitis," xiii. 604). 
 
 Homes. Grape-syrup is made of must that has 
 not been pressed more than twenty-four hours. The
 
 50 WINE : SCRIPTURAL. 
 
 syrup differs in consistency according to the time it 
 is boiled. In some countries it is boiled till thick, 
 while in Turkey it is used in a liquid form. Nar- 
 denk is simple boiled must, without the addition 
 of the alkaline earth that is added to the former 
 preparation. " Here is a cooling grape-liquor not 
 intoxicating." Raisins boiled for two or three hours 
 to make a refreshing drink. It has no intoxicating 
 quality. (Rev. Hy. Homes, Amer. Miss. Turk., 
 "Bibl. Sacra," May, 1848.) 
 
 Macgregor. " At one of the great inns on the road 
 some new wine was produced on the table. It had 
 been made only the day before, and its colour was 
 exactly that of cold tea with milk and sugar in it, 
 while its taste was very luscious and sweet. The 
 new wine is sometimes in request, but especially 
 among women " (J. Macgregor, Rob Roy. Lond. 
 1866).
 
 CHAPTER VII. 
 
 ANCIENT PREFERENCE FOR SWEET, WEAK, 
 AND DILUTED WINES. 
 
 THE ancients preferred sweet wine, inspissating it 
 to the consistence of honey, or even thicker, and 
 drank this largely diluted with water. 
 
 Homer, B.C. 850 ; Hippocrates, B.C. 400 ; The 
 Archbishop of Canterbury, 1737 ; Barry, 1775 ; 
 Harmer, 1816 ; Henderson, 1829; Maunder, 1848. 
 
 Homer. Wine sweet as honey drunk diluted 
 with twenty parts of water (" Odyssey," lib. ix.). 
 
 Hippocrates. Not less than twenty-five parts of 
 water to be added to one part of old Thasian wine 
 (" De Morb.," iii. 30). 
 
 Archbishop of Canterbury, 1737. In Greece the 
 wine was generally mixed with water (" Archaeol. 
 Graec.," ii. 364. Lond. 1751). 
 
 Lambert Bos. Customary to mix wine with 
 water (Lambert Bos, "Ant. Gr.," pp. 377, 378. 
 Lond. 1772).
 
 52 WINE : SCRIPTURAL. 
 
 Barry. " It was usual with the ancients to 
 dilute their wines" (Sir E. Barry, M.D., F.R.S., 
 Pref. p. 6. Lond. 1775). " It was a general cus- 
 tom to dilute all their wines with water " (ibid. p. 
 146). 
 
 Harmer. " Sweet wines a few generations ago 
 were preferred in England " (Rev. T. Harmer, 
 "Obs.," p. 149, 5th edit. Lond. 1816). "Also es- 
 teemed by the ancients " (ibid. p. 146). 
 
 Henderson. " The ancients believed in the in- 
 nocuous qualities of sweet wine." " The prevailing 
 practice of the Greeks was to drink their wine in a 
 diluted state." " To drink wine unmixed was held 
 disreputable." " To drink equal parts of wine and 
 water was thought to be unsafe." " Five parts of 
 water to one of wine seems to have been the 
 favourite mixture." "The taste for sweet wine 
 seems to have always prevailed in these countries 
 [Greece and Asia]." (" Hist. An. and Mod. Wine." 
 Lond. 1824.) 
 
 Maunder. " Among the Greeks and Romans the 
 sweet wines were those most commonly in use. In 
 preparing their wines the ancients often inspissated 
 them until they became of the consistence of honey, 
 or even thicker. These were diluted with water 
 previously to their being drunk ; and indeed the 
 habit of mixing wine with water seems to have
 
 SWEET, WEAK, AND DILUTED WINES. 53 
 
 prevailed much more in antiquity than in modern 
 times " (" Sci. and Lit. Treasury," new ed., art. 
 Wine). 
 
 WEAK WINE BEST. 
 
 Many ancient writers bear witness to the prefer- 
 ence of the ancients for weak wine. Filtration of 
 the unfermented grape juice was a favourite plan 
 for weakening the alcoholic strength. By filtration 
 a considerable portion of the albuminous pabulum 
 for the nurture of the yeast plant was got rid of, 
 and thus fermentation could not produce so great 
 a proportion of spirit. In the words of Pliny, 
 " The most useful wine is that which has had its 
 strength broken by the saccus " (N. H. xxiii. i).
 
 CHAPTER VIII. 
 
 UNINTOXICATING DRINKS DESCRIBED AS 
 " WINE" IN ORIENTAL DICTIONARIES. 
 
 THAT unfcrmcnted grape beverages and other un- 
 intoxicating liquors have, all along, been referred 
 to under the generic name of " wine," I have found 
 abundant proof in the volumes of ancient and 
 modern authors that I have read with sole refer- 
 ence to this inquiry. These form a very small 
 part of the whole field, but I can afford no more 
 time for this research. As space will not allow a 
 full list of authors, I merely append a few authori- 
 ties in proof of each of my propositions. 
 
 IN ORIENTAL DICTIONARIES. 
 
 In standard Oriental dictionaries one of the 
 words given as meaning " wine " has been used, 
 both in ancient and modern times, to denote a 
 variety of unintoxicating drinks. Meninski ; Red- 
 house.
 
 WINE IN ORIENTAL DICTIONARIES. 55 
 
 " Bekmaz and begmez. Persian. I. Vinum 
 [wine]. 5. Succus uvarum coctionc inspissatus 
 [juice of grapes inspissated by boiling-]." " Pekmaz. 
 Turkish. Sapa, succus uvarum coctione inspissatus " 
 (Meisgnien Meninski, " Lex. Arab. Pers. Turc. 
 Franc." Vien. 1780). " Bekmaz (petmaz), grape 
 treacle." (Redhouse, " Eng. and Turk." Lond. 
 1856). 
 
 These words assume various forms. Thus we 
 have bakmets, balmets, beemes, beckmaze, pach- 
 matz, pekmets, pekmez, petmes, pitmis, and many 
 others. 
 
 Petnies. "Syrup or must called petmes : the 
 must is the juice of the grape boiled before fer- 
 mentation to the consistence of a syrup " (Rob. 
 Walpole, M.A., "Mem.," p. 289. Lond. 1817). 
 
 Beckmaze. At Antioch "some [i.e., of the grapes] 
 boiled down and becomes beckmaze, a kind of sac- 
 charine matter very much resembling, only infi- 
 nitely better, than molasses " (F. A. Neale, " Eight 
 Years in Syr., Pal., and As. Miri.," ii. 69. Lond. 
 1852). 
 
 Beemes. " A syrup called beemes which is 
 made by boiling the juice of grapes to a due con- 
 sistence " (Harmer, "Obs.,"p. 131). 
 
 Pekmez. " Pekmez, which is, I believe, the juice 
 of the grape prepared and boiled down to the con-
 
 56 WINE : SCRIPTURAL. 
 
 sistence of treacle " (R. J. Griffiths, M.D., " Trav. 
 Eur., As. Min., and Arab.," p. 113. Ed. 1805). 
 
 Pitmis. " At Ghiediz, the Cadiz of the ancients, 
 the grapes are drying in the sun, and serve to make 
 vinegar and a sort of treacle called pitmis" (Maj. 
 Gen. Hon. G. Keppel, F.S.A., " Nar. Balcan.," ii. 
 241. Lond. 1831). 
 
 Pekmez. " Pekmez, i.e., inspissated grape juice " 
 (Davis, " Anatol.," p. 143. Lond. 1874). 
 
 Petnies. " The must of grapes made into a 
 syrup by boiling " (Rev. F. Arundell, "Disc. As. 
 Min.," i. 98. Lond. 1834). 
 
 OBJECTION TO THE NAME "WINE." 
 
 It has been urged that the pekmez, dipse, or 
 dibs, which boiled unfermented grape juice is often 
 called, was a honey or a thick jelly, a solid and not 
 a fluid, something to be eaten, and not to be 
 drank. 
 
 WINE MAY BE THICK AND EVEN SOLID. 
 
 Even if inspissated grape juice were a solid to 
 be eaten, that is no reason why it should not be 
 termed "wine." Aristotle records that many of the 
 wines of Arcadia were so thick that they dried up 
 in the skins, and had to be scraped off with a
 
 WINE IN ORIENTAL DICTIONARIES. 57 
 
 spoon, the scrapings being dissolved in water 
 ("Met," iv. 10). 
 
 Absolutely solid wine is not unfrequently met 
 with. 
 
 SOLID WINE AT POMPEII. 
 
 "We were shewn several jars, whose contents 
 were solid, and which, at the time of the eruption, 
 were full of wine " (Capt. Sutherland, " Tour to 
 Const.," p. 8 1. Lond. 1790). 
 
 PORTABLE WINE AND PORTABLE SOUP. 
 
 We have portable wine as we have portable 
 soup. 
 
 Portable Soup. Among the useful articles for 
 travellers in the East is " portable soup " made in 
 cakes (Prof. Palmer, " Des. Exod.," p. 138. Lond. 
 1871). In Asia Minor flour, with savoury addi- 
 tions, is made into a sort of sausage shape, and 
 being hung up to dry keeps a long time, and makes 
 when dissolved a palatable, nutritious soup (Arun- 
 dell, i. 98). 
 
 Portable Wine. At Ofr-Injey, Mr. J. Silk 
 Buckingham was treated to "a very curious article, 
 probably resembling the dried wine of the ancients, 
 which they are said to have preserved in cakes " 
 ("Trav. Arab Tribes," p. 140. Lond. 1825). 
 
 5
 
 58 WINE : SCRIPTURAL. 
 
 DRIED WINE AND DRIED MILK. 
 
 We have dried wine in the same way as we have 
 dried milk. The latter is a common article of con- 
 sumption in many parts of the East. " Dried leben 
 [i.e., sour milk] is sent to Damascus and other 
 places from Shiba" (Robinson, "Bib. Res.," iii. 416, 
 2nd edit. Lond. 1856). In Persia Capt. Burton 
 found milk made into balls, and hardened in the 
 sun (" Pilgrim, to El Medinah," iii. 93. Lond. 1855). 
 The Turkomans put on the tops of their tents large 
 white masses of sour curd, expressed from butter- 
 milk, and set to dry. " This, broken down and 
 mixed with water, forms a very pleasant acidulous 
 drink" (J. B. Eraser, "Journey into Khorasan," 
 p. 283. Lond. 1825). 
 
 "TEA" INCLUDES BOTH A SOLID AND A LIQUID. 
 
 There are many solid articles which we are said 
 to drink. Tea is a familiar example. 
 
 SUBSTANCES BOTH EATEN AND DRANK. 
 
 A moment's reflection will call to mind instances 
 of our eating and drinking the same substance. 
 The Arabs eat and drink adjoue. " Adjoue, a date 
 paste rnade by pressing the dates, when fully ripe x
 
 WINE IN ORIENTAL DICTIONARIES. 59 
 
 into large baskets so forcibly as to reduce them to 
 a solid cake, is eaten as a part of the daily food of 
 the people. In travelling it is dissolved in water, 
 and thus affords a sweet and refreshing drink" 
 (Burckhardt, "Not. Bed. and Wahab.,"i. 57. Lond. 
 1831). 
 
 WINE EATEN AND DRANK. 
 
 The eating and drinking of wine is not unknown 
 to sojourners in the East. Thevenot supplies an 
 apt illustration of this. " Chio yields plenty of 
 good wine, but so thick that many do not like it 
 because, as they say, they must both eat and drink 
 it" (De Thevenot, "Travels," parti., p. 101. Lond. 
 1687). 
 
 GRAPE JUICE HEATED YIELDS A LIQUID. 
 
 Even if it were inaccurate, which I have just 
 shown is not the case, to call thick unfermented 
 juice of the grape "wine;" there is from the 
 heating of the juice, in addition to the so-called 
 "jelly," an unfermented LIQUID. 
 
 LIQUID PACHMATZ DESCRIBED IN 1575. 
 
 " They have two sorts of this rob, one very thick, 
 and the other somewhat THINNER." "The latter
 
 60 WINE : SCRIPTURAL. 
 
 they use themselves, mix it sometimes with water, 
 and give it to drink [instead of the julep] to their 
 servants " (Leonhart Rauwolff, " Ray II.," p. 69, 70). 
 
 PREPARATION OF THIS LIQUID GRAPE JUICE. 
 
 This latter, the liquid form, is prepared in different 
 ways. One method is described by Greek and 
 Turkish fruiterers, who well know the difference 
 between the thick and the thin preparations. This 
 is what they concur in telling me. That bakmetz 
 and balmetz are both boiled grape juice. To make 
 balmetz, the honey of grapes, the boiled juice is 
 put in the sun and roasted until it is quite thick. 
 
 Bakmetz, the thin form, is grape juice pressed 
 and boiled. It remains, they say, quite fluid, " liquid 
 like water," to use their own phrase. It is kept in 
 jars, with a lid to keep the dust out. The people 
 say of each of these, " it will keep as long as you 
 like, and improves with age." 
 
 I have made the liquid myself in another and 
 simpler way, viz., by letting the boiled juice settle, 
 and decanting off the supernatant fluid layer. 
 
 NARDENK, A SIMPLE FLUID UNFERMENTED 
 WINE. 
 
 Nardenk from grapes (for nardcnk may be made
 
 WINE IN ORIENTAL DICTIONARIES. 6 1 
 
 from pomegranates too) is the simplest of all un- 
 fermented grape wine. The whole process consists 
 in filtering and boiling the juice down to a thin 
 liquid. 
 
 LIQUID UNFERMENTED WINES MADE BY AUTHOR. 
 
 There is little difficulty in preparing unfermented 
 wine, of almost any degree of consistence, from 
 grapes, by the application of heat. (Several speci- 
 mens of fluid unfermented wines, all prepared by 
 the author, were here shown.)
 
 CHAPTER IX. 
 
 UN1NTOXICATING DRINKS DESCRIBED AS 
 " WINE" IN MODERN DICTIONARIES, CY- 
 CLOPEDIAS, ETC. 
 
 IN different modern dictionaries, cyclopaedias, 
 lexicons, &c., sweet or unfermented juice of the 
 grape is given as the meaning of " Must," or " new 
 wine." 
 
 Lyttleton, Worcester, Webster, Wright, Hilpert, 
 Littre, Descherell, Scheller, Fliigel, Freund, Long- 
 muir, Nuttall, Collins; Cycs. : Lond., Americ., and 
 Pop. ; Lex., Donnegan ; Die. de 1'Academie Fran- 
 caise ; Robertson, Stephanus, Du Fresne. 
 
 Lyttleton. New wine close, shut up and not 
 suffered to work (" Lat. Die." Lond. 1678). 
 
 Worcester. The sweet or unfermented juice of 
 the grape, New Wine ("Die.," p. 945. Bost. 1860). 
 
 Webster. New wine unfermented (" Die.").
 
 WINE IN MODERN DICTIONARIES, ETC. 63 
 
 Wright. Wine pressed from the grape, but not 
 fermented (T. Wright, F.S.A., "Roy. Die. Cyc." 
 Lond.). 
 
 Hilpert. Wine pressed from the grape, but not 
 fermented, New Wine (Dr. J. L. Hilpert, "Die., 
 German." Lond. 1846). 
 
 Littre. Vin nouveau, non fermente, " New wine, 
 not fermented" ("Die. de la langue Fran9ais." 
 Paris, 1863). 
 
 Dcschcrell. Vin qui vient d'etre fait ct qui n'a 
 point encore fermente, "Wine which has just been 
 made, and which has not yet fermented " (Paris, 1 86 1 ). 
 
 ScJieller. Wine just pressed and not strained 
 ("Lex." 1835). 
 
 Flilgel. Unfermented wine (" Die., Germ. Eng." 
 
 1853). 
 
 Freund. New or unfermented wine (Worter- 
 buch. Leips. 1845). 
 
 Longmnir. New wine unfermented ("Die.," 1877). 
 
 Nuttall. Wine from the grape, not fermented 
 ("Die.," 1878). 
 
 Collins. Wine pressed from the grape, but not 
 fermented (" Hous. Die. Lang.," 1871). 
 
 Cyclopedias : London, American, and Popular. 
 Juice when newly expressed, and before it has 
 time to ferment, is called Must, and in common 
 language sweet WINE.
 
 64 WINE : SCRIPTURAL. 
 
 Donnegan. Gleukos : new, unfermented wine, 
 must (Lex., 1826). 
 
 Diet, de VAcadcinie Franqaise. Vin doux, vin 
 qui n'a point encore cuve, " Sweet wine which has 
 not yet fermented " (Art. " Vin"). 
 
 Ainsworth. Wine coming from the grape before 
 pressing vinum lixivium (" Lat. Die."). 
 
 Haigh. Vinum, "wine, drink" ("Lat. Die.," 
 1861). 
 
 Robertson. New wine mustum. Wine yet on 
 the tree vinum pendens (Wm. Robertson, M.A., 
 " Phras. Gen." Cantab. 1693). 
 
 Stephanus. Vinum pendens, " hanging wine " 
 ("Thesaurus." Lond. 1734). 
 
 Du Fresne. Mustum, vinum pede pressum, 
 " Must, wine pressed by the foot " ("Glossar." Paris, 
 1736). 
 
 Boag. " Must." New wine, pressed from the 
 grape, but not fermented (" Imper. Die. Ed.").
 
 CHAPTER X. 
 
 UNINTOXICATING DRINKS DESCRIBED AS 
 " WINE" BY EASTERN TRAVELLERS. 
 
 MANY Eastern travellers have spoken of unfer- 
 mented grape juice as " wine." 
 
 Effendi, 1630; Thevenot, 1687; Gobat, 1834; 
 Ainsworth, 1842 ; Macgregor, 1866. 
 
 Effendi. It (i.e., unfermented grape juice boiled 
 down to a third) is called triple WINE (" Travels," 
 i. 247. Lond. 1846). 
 
 Thevenot. " Their WlNE of Dry Grapes," pre- 
 pared by the Sabaeans, " by steeping dried grapes 
 in water, which they press " (" Trav. Levant," part 
 ii. p. 164. Lond. 1687). 
 
 The Bishop of Jerusalem. " The WINE is the 
 juice of dried grapes with water" ("Journ. in 
 Abyss.," p. 345. Lond. 1834). 
 
 Ainsworth. " The consecrated WINE " just de-
 
 66 WINE : SCRIPTURAL. 
 
 scribed as being raisin water (W. H. Ainsworth, 
 "Trav. and Res.," ii. 210. Lond. 1842). 
 
 Macgregor. " New wine made only the day 
 before. Very luscious and sweet."
 
 CHAPTER XI. 
 
 UNINTOXICATING DRINKS DESCRIBED AS 
 11 WINE" IN LITERATURE. 
 
 LITERATURE, ancient and modern, affords numer- 
 ous instances of unfermented or unintoxicating 
 grape juice being called " wine." 
 
 Hippocrates, B.C. 400 ; Plautus and Cato, B.C. 
 200 ; Dioscorides, Varro, Columella, Celsus, Bishop 
 Papias, ist cent; Julius I., 337; Augustine, 390; 
 Proclus, 5th cent. ; Gerarde, 1636 ; Parkinson, 
 1640; The Bishop of Norwich, 1660; Robertson, 
 1693 ; The Bishop of Rochester, F.R.S., 1702 ; 
 Stephanus, 1734 ; E. Chambers, F.R.S., 1750 ; 
 The Bishop of London, 1778 ; The Archbishop 
 of Armagh, 1796 ; Harmer, 1816 ; Dr. Adam 
 Clarke, 1836; Professor Moses Stuart, 1822 ; Ure, 
 1836. 
 
 Hippocrates, in his work on Diet, says, " Glukus 
 is less fitted to make the head heavy . . . than 
 other wine (pinodeos) " (" Temp. Bib. Com.," p. 
 xxxvi., 5th edit.).
 
 68 WINE: SCRIPTURAL. 
 
 Plautus. Vinum cogere, " To gather wine " 
 ("Trin." ii. 4, 125). 
 
 Varro. Vinum legere, " To gather wine " (LL. 
 iv. 17). 
 
 Cato. Vinum pendens, " Hanging wine " (R. R. 
 6 ext.) 
 
 Dioscorides.S&psi Vini (" Mat. Med.") 
 
 Columella. Inerticula . . . boni vini, " Unin- 
 toxicating . . . good wine." 
 
 Celsus. Myrti baccas legere, ex his vinum ex- 
 primere, " Gather the berries of the myrtle, from 
 these express wine" 
 
 Bishop Papias. Et unumquodque acinum dabit 
 viginti quinque metretas vini, " And each grape 
 will give twenty-five measures of wine " (" Biblio- 
 thec. Veter. Patr." Gallandi. Ven., i. 317; Migne, 
 "Pat. Curs. Compl. Ser. Gr.," v. 1258). 
 
 Julius I. Vinum expressum, " Expressed wine " 
 [just expressed and before it could have fer- 
 mented] ("Egypt. Decree," A.D. 337). 
 
 Augustine. Vinum coctum, "Cooked wine" 
 (" De Mor. Man.," 47). 
 
 Proclus. Ekthlibontes oinon, "Squeezing out 
 the wine" ("Poet. Min. Gr.," p. 354. Leips. 1823. 
 Note on line, p. 1 1, " Works and days of Hesiod "). 
 
 Gerarde. "The juice of grapes being newly 
 pressed forth is called mustum or new wine " 
 (" Herball ").
 
 DRINKS DESCRIBED IN LITERATURE. 69 
 
 Parkinson. " The juyce or liquor pressed out 
 of the ripe grapes is called Vinum, Wine " 
 (" Theat. Bot"). 
 
 Bishop of Norwich, 1660. What doth He in the 
 ordinary way of nature, but turn the watery juice 
 that arises up from the root into wine? tJ s - 
 Hall, D.D, Contemp.) 
 
 BisJiop of RocJiester, F.R.S., 1702. Cute or un- 
 fermented wine (Sprat, " Hist. R. S.," p. 193. Lond. 
 1702). 
 
 Bishop of London, 1778. The fresh juice 
 pressed from the grape, which was called oinos 
 ampelinos, wine of the vine (Lowth on Isa. v. 2). 
 
 Archbishop of Armagh, 1796. New Wine. 
 Must of the last vintage, to preserve the sweetness 
 of which the ancient writers give rules (Newcome, 
 " Eng. Tr. Gr. Script.," i. 491, note 13. Dub. 1796). 
 
 E. Chambers, F.R.S. Vin doux [sweet wine] is 
 that which has not yet fermented (" Cyc.," 6th edit., 
 1750). 
 
 Hanner. Wine just pressed out from the 
 grapes (" Obs."). 
 
 Dr. Adam Clarke. On Gen. xl. 11. From this 
 we find that wine anciently was the mere expressed 
 juice of the grape, without fermentation. This was 
 anciently the. y ay in of the Hebrews, the oinos of the 
 Greeks, and the mustum of the Latins (" Com.," i. 
 239. Lond. 1836).
 
 70 WINE : SCRIPTURAL. 
 
 EXAMPLES FROM THE POETS. 
 
 Poetry furnishes many examples. Four will 
 suffice. 
 
 ANACREON, 5IO B.C. 
 
 " MOJ/OV apvEvts irctTovfft " Monon arsenes patousi 
 
 0T0tA)i', \VOVTEZ olvov" Staphuleen luontes o/non." 
 
 " Only males tread the grapes, 
 Setting free the WINE." Ode lii. 
 
 OVID. 
 " Vixque merum capiunt grana quod intus habent." 
 
 " And scarce the grapes contain the wine they have within." 
 
 Trist. liv. iv. ch. 6. 
 
 GOETHE. 
 
 " Lastende Traube 
 Stiirzt ins Behalter 
 Drangcnder Kelter, 
 Stiirzen in Bachen 
 Schaumende Weine" Faust. 
 
 "And, bending down, the grapes o'erflow 
 With '-Mine into the vat below, 
 Which gushing, flows in foaming streams." 
 
 Trans, by Filmorc. 
 
 YOUNG. 
 
 " As when full ripen'd teems the vine, 
 The generous bursts of willing Wine 
 Distil nectareous from the grape impressed." 
 
 Imperiuin Pelagi,
 
 CHAPTER XII. 
 
 MODERN VARIETIES OF UNFERMENTED 
 
 WINE. % 
 
 IN days of old classic authors, and in more recent 
 times English and foreign writers, have described 
 different varieties of unfermented wine. 
 
 Gerarde, 1598 ; Effendi, 1630; P. Miller, F.R.S. ; 
 Parkinson, 1640; Willis, 1681 ; E. Chambers, F.R.S., 
 1750; Smith, 1842. 
 
 GERARDE ON CUTE AND OTHER WINES. 
 
 He quotes Pliny, Columella, Palladius, and Leon- 
 tius, and tells us how to prepare hepsema, sapa, 
 defrutum, caroenum, and " Cute, or boiled wine." 
 He describes the last named as good for the cough 
 and shortnesse of breath (" Herbal," ed. Johnson, 
 p. 878. Lond. 1636).
 
 WINE : SCRIPTURAL. 
 
 EFFENDI ON MAKERS OF THE TRIPLE WINE 
 (MUTHELLETHJIAN). 
 
 " It was composed first by Iman Zafer, and is 
 made in the following way : Must is boiled in a 
 kettle, wherein a stick is put, to the height of the 
 must, with three notches in it. In the course of 
 boiling two of these notches appear, but the wine is 
 not perfect until it has boiled down to the third 
 notch " (Evliya Effendi, " Travels," i. 247. Lond. 
 1846. Son of the chief of the goldsmiths at Con- 
 stantinople, born 1611). 
 
 UNFERMENTED WINE AT TREBIZOND. 
 
 " The must of the raisins of Boydepeh is sweet, 
 and gives no headache to those who drink it ; the 
 sherbets called the triple, the muscat, and the clove 
 wine are the best " (ibid. ii. 48). 
 
 MILLER. 
 
 "Wine is distinguished into (i) Mcre-goutte 
 ('mother drop'), which is the virgin wine, or that 
 which runs of itself out of the tap of the vat, before 
 the grapes are trodden. (2) The Must." The 
 above were unfermented. " (3) Pressed Wine, (4)
 
 MODERN UNFERMENTED WINES. 73 
 
 Draught Wine." These two last were fermented 
 (P. Miller, F.R.S., " Gard. Die.," 8th edit. 1768). 
 
 " Wines are also distinguished into Vin doux, or 
 sweet wine, which is that which has not worked or 
 boiled ; Bourru, that which has been prevented 
 working by placing casks into cold water." These 
 two were unfermented (ibid., art. Wine). 
 
 PARKINSON ON SAPA, ETC. 
 
 " Of it [i.e., the juice of the grape] is made both 
 sapa and defrutum, in English, Cute ; that is to say, 
 boyled wine, and both made of mustum, new wine ; 
 the latter boyled to the half, the former to the 
 third part" (Parkinson, "Theatr. Botanic," p. 1557. 
 Lond. 1640). 
 
 WILLIS ON UNFERMENTED RHENISH. 
 
 " A portion of Rhenish Wine, or others, very 
 fermentable, is laid up and hindered from ferment- 
 ing, from whence it is a perpetual Must, commonly 
 called Stum " (Dr. Thos. Willis on " Fermentation," 
 i. 24. Lond. 1681). 
 
 CHAMBERS. 
 
 Wine distinguished in France into mere-goutte, 
 6
 
 74 WINE : SCRIPTURAL. 
 
 virgin wine, running of itself out of a tap in the vat; 
 must ; sweet wine ; vin doux, that which has not 
 yet worked or fermented (" Cyc.," art. Wine. Lond. 
 
 1738). 
 
 SMITH. 
 
 " Dictionary of Gr. and Rom. Antiquities." 1842.
 
 CHAPTER XIII. 
 
 UNFERMENTED AND FERMENTED PALM 
 WINE. 
 
 EASTERN travellers and scholars have distinguished 
 unfermented from fermented palm juice, most of 
 them designating both kinds " palm wine" 
 
 Mohammedan Traveller, Qth cent. ; Herbert, 
 1638 ; Barry, 1775 ; Durand, 1806 ; Haafner, 1806 ; 
 Forbes, 1813 ; Kidd, 1833 ; Professor Royle; Schom- 
 burgh, 1843; Binning, 1857; Symonds, 1854. 
 
 The Mohammedan Traveller, speaking of palm 
 wine, says, "This last liquor is white, and when 
 drunk fresh is sweet like honey, and has the taste 
 of cocoa-nut milk. If kept some time, it becomes 
 as strong as wine ; but after some days changes to 
 vinegar " (" Voyage by a Mohammedan Traveller in 
 the Qth Cent," Kerr's Collect, i. 53). 
 
 Sir T/ios. Herbert. " The Wine, or Toddy, is got 
 by wounding or piercing the tree (toddy) and 
 putting a jar or pitcher underneath " (" Travels," p.
 
 76 WINE : SCRIPTURAL. 
 
 29. Lond. 1677). " In the Mauritius the date tree 
 yields liquor out of the soft pulp not unlike the 
 Toddy, in colour and relish not unlike Must or 
 Sweet Wine. In two days it turns acid" (ibid.p.38i). 
 
 Barry. " The Indians discovered similar virtues 
 in their Palm trees. They first made incisions in 
 the bark with a view to drink the cooling liquor 
 which distilled from them" (Sir E. Barry, M.D., 
 F.R.S. " Obs.," p. 28. Lond. 1775). 
 
 Durand. " Gasama is a large village which 
 contains a prodigious number of palm trees, with 
 the WINE from which the inhabitants carry on a 
 considerable trade. It is a liquor which runs from 
 the top of the tree by means of an incision, and is 
 of the consistence and colour of skimmed milk. 
 It ferments like champagne. It is sweet when it 
 issues from the tree, but becomes sour in a few 
 days and speedily changes to vinegar " (Gov. 
 Durand, "Voyage to Senegal," p. 167. Phillips, 
 Lond. 1806). 
 
 Haafner. " Our drink was the delicious cocoa- 
 nut, or fresh palm wine" (J. Haafner, "Travels in 
 Ceylon," p. 3. Sir R. Phillips and Co., 1821). 
 
 Professor Kidd. "In the ' Nouv. Diet. d'Hist. 
 Nat.' viii. p. 297, it is stated, that as in other palms, if 
 the extremity of the sheath from whence the flowers 
 of the cocoa arise be cut off when young, a white
 
 UNFERMENTED & FERMENTED PALM WINE. 77 
 
 sweet liquor distils from it, which is used exten- 
 sively as a beverage in India under the name of 
 palm ivine ; . . . that if exposed to the air it acquires 
 vinous properties at the end of twelve hours, and 
 at the end of twenty-four hours becomes vinegar. 
 Almost all that has been said of the cocoa tree 
 might be repeated of the date tree " (J. Kidd, M.D., 
 F.R.S., " Bridgewater Treatise," pp. 184, 185, 6th 
 edit. Lond. 1852). 
 
 Professor Royle. "Whether fermented or not, 
 known as palm wine" (Kitto, " Cyc.," art. Tamar). 
 
 Schomburgh, speaking of the Mauritia flexuosa, 
 says, " At certain seasons the Indians of the 
 Savannahs and the Warran of the Orinoco draw 
 from it a liquor of vinous taste, which, wJien fer- 
 metited, is intoxicating " (R. Schomburgh, K. R. E., 
 "Visit to Source of the Takutu, Brit. Guiana, in 
 1842," pp. 24, 25. Journ. R. G. S. xiii., 1842). 
 
 Binning. " The liquor called toddy, from the 
 Hindu name t&dee or tdree, is obtained from various 
 kinds of palms, particularly the cocoa, Palmyra, 
 jaggery, and date. It is the sap of the tree, pro- 
 cured by cutting off one of the long leaves, and 
 fastening an earthen pot to the stump ; in the 
 morning a quantity of fluid is found collected in 
 the pot. When drunk fresh it is not unlike ginger 
 beer ; but if left for some hours exposed to the sun,
 
 78 WINE : SCRIPTURAL. 
 
 it ferments and turns sour, and in this state possesses 
 considerable intoxicating power" (R. B. M. Binning, 
 Madras C. S., "Travels in Persia," i. 57. Lond. 
 
 1857). 
 
 Forbes. " The fermented juice of the palm tree 
 is more powerfully intoxicating than that of the 
 vine. ... A small incision being made at the end, 
 there oozes in gentle drops a cool, pleasant liquor 
 called Tarce or Toddy, the/rt/w wine of the poets. 
 This when first drawn is cooling and salutary, but 
 when fermented and distilled produces an intoxi- 
 cating liquor" (J. Forbes, F.R.S., "Oriental Mem.," 
 i. p. 24. Lond. 1813). 
 
 Symonds, speaking of the Palmyra palm, says, 
 " In Jaffna, a distinction is made between toddy 
 and sweet toddy. The former, called by the Tamils 
 culloo, is the fermented ; the latter is the unfer- 
 mented juice" (P. L. Symonds, "The Commercl. 
 Prod, of the Veg. Kingd.," p. 26. Lond. 1854). Of 
 the Gonuti palm, Symonds writes, " The principal 
 production of this palm is toddy, from Sanskrit 
 Tade. When newly drawn the liquor is clear, and 
 in taste resembles fresh must. In a very short time 
 it becomes turbid, whitish, and somewhat acid, and 
 quickly passes into the vinous fermentation, acquir- 
 ing an intoxicating quality" (ibid. p. 248).
 
 CHAPTER XIV. 
 
 PRINCIPAL USE OF GRAPES IN THE EAST 
 NOT FOR FERMENTED WINE. 
 
 IT has generally been supposed that the principal 
 use of grapes in the East was to make fermented 
 wine. This is an error. 
 
 In Palestine and other Scripture regions, only a 
 small part of the vintage is thus employed. The 
 chief use of the grapes is as food in its natural 
 form, most of what remains being eaten or drank 
 in the form of unintoxicating solids or liquids. 
 
 Voyager in Arabia, Tavernier, Parsons, Walpole, 
 Scholz, Laurent, St. John, Robinson, Hamilton, 
 French, Wortabet, Lankester, Burnaby. 
 
 Arabian Voyager. "Arabians make no wine. 
 Very good grapes at Moka, of which the Arabians 
 never make wine " (" A Voyage to Arabia the 
 Happy," p. 121. Lond. 1730). 
 
 Tavernier, speaking of the country between the 
 Tigris and Taurus, says, " Every inhabitant has his
 
 80 WINE : SCRIPTURAL. 
 
 quarter of his vineyard where they dry their 
 grapes ; for they make no wine " (Baron Tavernier, 
 " Pers. Trav.," bk. iii. c. iv. p. 108). 
 
 Parsons, speaking of Bylan, Kamarut, says, " On 
 the neighbouring mountains grow some of the 
 finest grapes in Turkey, and as they do not make 
 wine, they sell them in the season for a farthing a 
 pound " (Abrm. Parsons, " Travels," p. 22. Lond. 
 1808). 
 
 Walpole. " The vineyards here [near Tousla, in 
 Asia Minor] are not cultivated with the intention 
 of making wine; the grapes are consumed by the 
 Turks, both as ripe fruit and when dried into 
 raisins. A syrup is also made " (R. Walpole, M.A., 
 "Mem.," p. 133. Lond. 1817). "Grapes grow in 
 abundance at Rosetta, but little wine is made 
 in Egypt" (ibid. p. 388). "A great quantity of 
 grapes is produced in the neighbourhood [i.e., of 
 Antioch]. They are used for food, converted into 
 Dipse, or dried as raisins" (Rev. R. Walpole, 
 " Travels," p. 1 34. Lond. 1820). 
 
 Sckols. "The vine blossoms in May, and the 
 grapes are ripe in August. They are usually dried, 
 or a kind of decoction made of the must, for only 
 the Christians make wine " (Dr. Scholz, " Trav. 
 Egypt and Lybia." Phillips, 1822). 
 
 Laurent. "At Lygurio the vines and ripest
 
 PRINCIPAL USE OF GRAPES IN WINE. 8 1 
 
 grapes were picked and dried in an oven for winter 
 food " (P. E. Laurent, " Recoil, of Classic Tour in 
 Gr., Turk., and Italy," p. 131. Lond. 1821). 
 
 St. John. " All the produce of the vineyards was 
 not appropriated to the making of wine, great 
 quantities of grapes (Geop. iv. 15; Cato 7 ; Col. 
 xii. 39 ; Pallad. ii. 22) being preserved for the 
 table or converted into raisins " (J. A. St. John, 
 " Man. and Cust. of Anc. Gr.," ii. 354. Lond. 1842). 
 
 Robinson. " The produce of the vineyard at 
 Hebron is celebrated through Palestine. No wine, 
 however, or Arak, is made from them except by 
 the Jews, and this not in great quantity " (" Bib. 
 Res." Lond. 1856). "The grapes at Hasbeiya 
 are mostly eaten or made into raisins ; while some 
 are trodden and the juice boiled down to form the 
 syrup called dibs" (ibid. ii. 381). 
 
 Hamilton. " The grapes at Aineh-Ghieul are of 
 a small black kind, rather astringent, and chiefly 
 used in the preparation of pekmes " (W. J. Hamil- 
 ton, F.G.S., " Res. As. Min. Pon. and Armenia," ii. 
 369. Lond. 1842). 
 
 French. "In Cordova, in South America, the 
 grape is not cultivated for vintage " (J. O. French 
 on La Riaja. Journ. R. G. S., ix. p. 281, 1839). 
 
 Wortabet. " Considering Syria is a grape-grow- 
 ing country, the reader will be astonished to learn
 
 82 WINE : SCRIPTURAL. 
 
 that comparatively little wine is made in it " (G. 
 M. Wortabet, " Beyrout, Syria, and the Syrians," 
 i. 131. Lond. 1856). 
 
 Lankester. " The fruit of the vine is used as an 
 article of diet in several ways, and its agreeable 
 sweet acid flavour, when ripe, has always rendered 
 it a very desirable food when fresh " (E. Lankester, 
 M.D., F.R.S., "Food," p. 229. Lond. 1861). 
 
 Maj.-Gen. Burnaby. "Near Kowakoli many 
 grapes, which are very large. . . . The grapes are 
 either eaten, or the unfermented juice is kept to 
 sweeten pastry" (" On Horseback through As. Min.," 
 i. 169, 3rd edit. Lond.).
 
 CHAPTER XV. 
 
 GRAPES ALWAYS TO BE HAD FRESH. 
 
 OLD and recent authorities are at one as to the 
 possibility of keeping grapes fresh from one season 
 to another. 
 
 Thevcnot, Niebuhr, Gerarde, Burckhardt, Eton, 
 Kotzebue, Chandler, Walpole, Ferrier, Lennep, 
 Mounsey, Robinson, Hanway, Tighe, Burnaby, 
 Bernier. 
 
 Thevenot. " They eat grapes in Surat from the 
 beginning of Feb. to the end of April " (" Trav. 
 Levant," part iii. p. 16. Lond. 1687). 
 
 Niebuhr. At Sana, in Yemen : " Here are more 
 than twenty different species of grapes, which, as 
 they do not all ripen at the same time, continue to 
 afford a delicious refreshment for several months. 
 The Arabs likewise preserve grapes by hanging 
 them up in their cellars, and eat them almost
 
 84 WINE : SCRIPTURAL. 
 
 through the 'whole year" ("Trav. Arab." ed. Heron., 
 i. 406. Ed. 1/92). 
 
 Gerarde. " Grapes may be kept the ivhole year, 
 being ordered after the same manner that Joachi- 
 mus Camerarius reporteth. You shall take, saith 
 hee, the meale of mustard seed, and strewe it in the 
 bottome of any earthen pot well-leaded ; whereupon 
 you shall lay the fairest bunches of the ripest 
 grapes, which you shall cover with more of the 
 aforesaid meale, and lay upon it another sort of 
 grapes, so doing until the pot be full. Then shall 
 you fill up the pot to the brimme with a kind of 
 sweet wine called must. The pot being very close 
 covered, shall be set into some cellar or other cold 
 place. The grapes you may take forth at your 
 pleasure, washing them with faire water from the 
 powder " (" Herball," p. 877). 
 
 BurckJiardt, at Djidda, found, in July, grapes of 
 the best kind, with which the mountains behind 
 Mokka abound ("Trav. Arab.," i. 54. Lond. 1829). 
 
 Eton. " From the ceiling hung, suspended by 
 threads to the beams and rafters, an immense 
 quantity of apples, pears, and large bunches of 
 delicious grapes, which they thus preserve in the 
 open air, without any preparation, all the winter 
 through " (W. Eton, " Survey of Turk. Emp.," i. 
 224, 2nd. edit. Lond. 1799).
 
 GRAPES ALWAYS TO BE HAD FRESH. 85 
 
 Murphy. " The Granadians preserve grapes from 
 one season to another with their stores of dried 
 fruits ; and they possess the art of preserving grapes 
 sound and juicy, from one season to another" (J. C. 
 Murphy, " Hist. Mahomet. Emp. in Spain," p. 298. 
 Lond. 1816). 
 
 Kotzebue. At Tiflis " good grapes are to be had 
 nearly throughout the year " (Moritz von Kotzebue, 
 " Narr. Jour. Persia," p. 58. Lond. 1819). 
 
 Chandler. At Smyrna " large and heavy bunches 
 [i.e., of grapes] are hung in strings, and preserved 
 in the shops for sale in the winter " (R. Chandler, 
 D.D., " Trav. As. Min. and Gr.," i. pp. 78, 79, 3rd 
 edit. Lond. 1817). 
 
 Walpole. " At Aracova, in Greece, I tasted 
 grapes which had been preserved during the winter 
 by filling the jar in which the bunches were placed 
 with wine " (R. Walpole, M. A., " Trav. Eur. and 
 Asiat. Turk.," p. 311. Lond. 1817). 
 
 Ferrier. In Kabul, " in May, one may purchase 
 the grapes, pears, apples, quinces, and even melons 
 of the bygone season, then ten months old " (Wm. 
 Ferrier, French General, " Car. Journ. Pers., Afgh., 
 Turkist, and Beloochist," p. 319. Tr. Capt. Jesse, 
 ed. H. D. Seymour, M.P., 2nd edit. Lond. 1857). 
 
 Lennep. At Tocat " we noticed in every apart- 
 ment a shelf on the top of the cupboard, which
 
 86 WINE : SCRIPTURAL. 
 
 usually runs all round the room, and which is 
 commonly employed to support rows of fruit, that 
 keep fresh longer in this way than in any other. 
 . . . Dried fruit is offered in winter [the author is 
 describing dinner parties at Tocat], but there are 
 pears, apples, and even grapes, which keep through 
 tJie severest season by hanging them in clusters from 
 the ceiling of a well - closed room. There are, 
 indeed, varieties of these fruits which are not fit to 
 eat until they have been kept till January, February, 
 and even March " (H. J. Lennep, D.D., " Trav. in 
 Litt. Kn. Pts. As. Min.," i. 222-232. Lond. 1870). 
 
 Mounsey. In a village near Sultania, in Persia, 
 he " had a great treat to-day in the shape of some 
 grapes. In this dry atmosphere they can be kept, 
 it seems, for almost any length of time" (A. H. 
 Mounsey, F.R.G.S., of H.M.'s Embassy, Vienna, 
 "TheCauc. and Pers.," p. 117. Lond. 1872). 
 
 Robinson. " Grapes at Damascus ripen early in 
 July, and are said to be found in the market during 
 eight months" ("Bib. Res.," iii. p. 453, 2nd edit. 
 Lond. 1856). 
 
 St. John describes various modes of preserving 
 grapes a long time ; such as by cutting the grapes 
 or the clusters separately, dipping them in pitch, 
 and laying them on pulse, balm, hay, or straw 
 (Geop. iv. 15, 4). Sometimes the branches were
 
 GRAPES ALWAYS TO BE HAD FRESH. S/ 
 
 kept suspended after being dipped in sweet wine. 
 Sometimes grapes were preserved in pitch coppers, 
 in sawdust. Some plunged the fruit in boiling sea 
 water, and laid it on barley straw. Others sus- 
 pended the grapes in granaries, when the dust pro- 
 tected them from the air (" Man. and Cust. Anc. 
 Gr.," i. 356. Lond. 1842). Grapes were also kept 
 in honey, in rain water that had been boiled, &c. 
 (ibid. ii. 356-357)- 
 
 Hamvay. Grapes preserved in sand were said 
 to be sent 1,200 miles from Astrachan every three 
 days during the season (Jonas Han way, " Hist. 
 Acct. Brit. Tr. Casp. Sea," i. 107. Lond. 1/53). 
 
 Tighc. " Some [grapes] on the cottage beam in closer ranks 
 Await the frugal winter; some, with coat 
 More close, preserve the wholesome pulp, and 
 
 sleep 
 
 In beds of sand within the porous jar, 
 Ere long to navigate the distant waves 
 Secure, and crown an hyperborean feast." 
 
 (" The Plants. Vine," p. 52. Lond. 1811.) 
 
 Burnaby. Near Kowakoli " the inhabitants pre- 
 serve the fruit [grapes] throughout the winter by 
 hanging it up in cellars " (" On Horseback thr. As. 
 Min.," i. 1 68, 169, 3rd edit. Lond.) 
 
 Bernier. In England, grapes eight months 
 after they have been gathered are sold every year,
 
 WINE : SCRIPTURAL. 
 
 which have been transported from the continent 
 and kept packed in sawdust or cotton, as 250 years 
 ago they were sent from Persia to India wrapt in 
 cotton, and there sold throughout the year (Bernier, 
 "Trav. in Mogul," i. 284. Lond. 1826). 
 
 Thus Unfermented Wine could be prepared fresh 
 at any season of the year. 
 
 SUMMARY OF FACTS. 
 
 1. Grape juice preserved unfermented and unin- 
 toxicating both as a liquid and a solid. 
 
 2. A variety of ancient unintoxicating wines 
 described by classic authors. 
 
 3. Nearly all authorities agree that the ancients 
 were in the habit of drinking the expressed juice of 
 the grape before fermentation. 
 
 4. Modern use of unfermented grape juice abun- 
 dantly attested. 
 
 5. Ancients preferred sweet, weak wine, freely 
 diluted. 
 
 6. Unintoxicating drinks called " Wine " at all 
 periods in Oriental dictionaries ; in modern diction- 
 aries, cyclopaedias, &c. ; by Eastern travellers ; and 
 in general literature, ancient and modern. 
 
 7. Varieties of Unfermented Wine described by 
 modern authors.
 
 SUMMARY OF FACTS. 89 
 
 8. Unfermented and Fermented Palm Juice, both 
 called " Palm Wine." 
 
 9. Grapes in the East not chiefly used to make 
 Fermented Wine. 
 
 10. Fresh grapes preserved from one season to 
 another, and thus fresh Unfermented Wine always 
 to be had.
 
 CHAPTER XVI. 
 
 WORDS TRANSLA TED WINE IN THE BIBLE. 
 
 THE OLD TESTAMENT. 
 
 \r. YAYIN. 
 
 YAYIN occurs 141 times. In some texts, yayin 
 meant an intoxicating drink; as in Jer. xxiii. 9, 
 " I am like a drunken man, and a man whom 
 yayin hath overcome." In other texts, yayin signi- 
 fied an unintoxicating drink ; as in Jer. xlviii. 33, 
 " I have caused yayin to fail from the wine press, 
 none shall tread with shouting ; " and in Isa. xvi. 
 10, " The treaders shall tread out no yayin in their 
 presses." Here it represents the unfermented 
 juice of the grape before fermentation could have 
 begun. 
 
 Yayin is sometimes condemned. It is said to 
 be a "mocker" (Prov. xx. i). In Deut. xxxii. 33, 
 it is called " the poison of dragons and the cruel
 
 WORDS TRANSLATED WINE IN THE BIBLE. 9! 
 
 venom of asps." I have never read a clearer 
 description of the phenomena of vinous fermenta- 
 tion than is given in Prov. xxiii. With the excep- 
 tion of one kind of grape grown now in Europe 
 and America, the juice of grapes is colourless. 
 Unsophisticated red alcoholic wine is made in 
 wine -growing countries by fermenting the dark 
 skins with the juice, the alcohol extracting the 
 colouring matter and giving the red colour to the 
 wine. The phrase " it moveth itself aright " is an 
 accurate and graphic description of the rising of 
 the bubbles of carbonic dioxide during the process 
 of fermentation. 
 
 Though in the texts where yayin evidently 
 denoted an intoxicating drink we never find God's 
 approval of it, yayin is sometimes spoken of in 
 terms of approbation, as in Isa. Iv. I, "Come buy 
 yayin and milk without money and without price." 
 
 Yayin is thus clearly a generic word for " wine " 
 fermented and unfermented, intoxicating and un- 
 intoxicating, poisonous and harmless. 
 
 TIROSH. 
 
 Tirosh occurs thirty-eight times, and is rendered 
 in twenty-six instances by "wine," in eleven by 
 " new wine," and once by " sweet wine." In thirty- 
 seven of these references tirosk is described as a
 
 92 WINE: SCRIPTURAL. 
 
 blessing, and it is never associated with danger 
 or sin. The only apparent exception to this is 
 the passage in Hos. iv. 1 1, " Whoredom and tirosli 
 take away the heart." But this is a taking away 
 or alienation of the affections from God by absorp- 
 tion of all the faculties, irrespective of the nature of 
 the object engrossing the heart. 
 
 Tiroshis generally linked with \S\dahgan ("corn"), 
 and "ipV?, yitzliar (translated "oil," though more 
 probably it ought to be " olive fruit "). As tirosh is 
 spoken of as being gathered (Deut. xi. 14), as being 
 trodden (Mic. vi. 15), and as being found in the 
 cluster (Isa. Ixv. 8), it seems only reasonable to 
 infer that it denotes a solid fruit, not a liquid wine. 
 This rendering is the more appropriate, as the three 
 leading natural productions of Palestine are the 
 produce of the field, the vineyard, and the olive, 
 grove. Many travellers describe the country, in 
 Mr. Buckingham's words, as cultivated with olives, 
 corn, and vines. Some still hold that tirosh was a 
 liquid, but there is a very general consensus of 
 intelligent opinion that, whatever its form, 1 it was 
 
 1 Even if tirosh is held to denote a liquid in Deut. xiv. 23, 
 that would not necessarily be fermented. The following 
 refers to tithes of an unfermented liquid : " In Herzegovina 
 the tithe-farmer exacts his eighth of the grapes when carried 
 off as must" (A. J. Evans, "Through Bos. and Herzegov.," 
 p. 329. Lond. 1876).
 
 WORDS TRANSLATED WINE IN THE BIBLE. 93 
 
 unfermentcd and unintoxicating. It has been 
 objected to the solidity of tirosJi that it "shall 
 make the maids cheerful" (Zech. ix. 17). This 
 objection, however, would equally apply to corn, 
 which we are told shall have a similar effect on 
 the young men (ibid.), in which case we should be 
 driven to transform dahgan " corn " into daJigan 
 " whiskey ! " 
 
 Unfortunately for this objection, the art of 
 distilling ardent spirit was not known till the 
 eleventh century. 
 
 The cheering influence da/igan and tirosk are 
 said in the text to exert is literally true, in the 
 best sense of the expression. Speaking of the 
 Bedouin Arabs, De Saulcy says, " Truly miraculous 
 is the effect of a supplemental ration of flour and 
 oil on the heart of a Bedouin ! The fellows are as 
 gay and joyous as if each had drank a bottle of 
 champagne !" (" Narrat. of a Journ. round the Dead 
 Sea," i. 200, new edit. Lond. 1854). 
 
 SHEKAR. 
 
 SJiekar occurs twenty-three times, and is usually 
 translated "strong drink." In twenty-one instances, 
 in remarkable contrast to tirosk, it implies an 
 intoxicant, and is spoken of in language of con-
 
 94 WINE : SCRIPTURAL. 
 
 demnation. There can be little doubt that "strong 
 drink," as we understand the term, is an inaccurate 
 translation. Our own word "sugar" is evidently 
 the same word as sJiekar, and "sweet drink" would 
 be a much more appropriate rendering. Saccar or 
 sJiakar stands for " sugar " in Persian (" Diet, and 
 Gram." by Angelo Palmer, 1684; Johnson, 1852; 
 Forbes, 1861 ; E. H. Palmer, 1876), and sJiakar 
 in Hindustanee (Shakspear, 1849; Forbes, 1857). 
 In Turkish, "sugar" is striker or sukkcr (Redhouse, 
 1856). Mr. Knight tells us that sJiecJiar is the 
 word for "sugar" at Tchavnak Kalessay ("A Diary 
 in the Dardan.," p. 31. Lond. 1849). According to 
 Effendi, born 161 1, sJieker was Turkish for " sugar," 
 and he speaks of Sheker-Para, a favourable lady of 
 Sultan Ibraham, or Sugar-Bit, ("Narr. of Trav. 
 Eur., As., and Af," v. i. p. 13. Lond. 1846). "At 
 Damascus [at a shop], I asked for sookliar. It 
 was sold in small loaves " (C. J. Addison, " Dam. 
 and Palmyr.," ii. 190. Lond. 1838). 
 
 " Strong drink " is particularly unfortunate, as we 
 are. apt to associate sliekar with our strong spirits, 
 gin, whiskey, brandy, and rum, containing, some a 
 little more, some a little less than 50 per cent, of 
 alcohol. There is no warrant for the supposition 
 that sJiekar ever approached this alcoholic strength. 
 Fermentation, as Thudicum and Dupre and other
 
 WORDS TRANSLATED WINE IN THE BIBLE. 95 
 
 chemists have pointed out, and as I have myself 
 proved, is arrested in the presence of 16 per 
 cent, of alcohol ; but I have never succeeded in 
 reaching this spirituous strength by fermentation. 
 Twelve per cent, is about as high as is generally 
 attained. 1 
 
 Occasionally amylic or other comparatively 
 heavy alcohol is found in an intoxicating drink, 
 as a result of imperfect distillation ; but in Eng- 
 land the presence of alcohol other than ethylic is 
 so rare, and the quantity when present is so minute, 
 that for practical purposes it is needful to pay 
 regard only to the latter. All the alcohols are 
 poisonous, and their action is similar. 
 
 EFFECT THE SAME. 
 
 " As to the effect produced by wine, there can be 
 no difference between wine containing 10 per cent. 
 
 1 "The limit of a natural wine is 16 per cent, of 
 alcohol " (Thud, and Dupre, p. 682). " No natural sherry 
 ever ranges above 12 per cent, of alcohol" (ibid. p. 
 649). "The alcohol rises to 13 per cent., by weight, which 
 percentage approaches so nearly to the limit of strength of 
 natural wines that a higher degree of strength is an indica- 
 tion that the wine has been fortified with spirits" (J. J. 
 Griffin, F.C.S., " Chem. Test, of Wines and Spirits," p. 125. 
 Lond. 1866).
 
 96 WINE : SCRIPTURAL. 
 
 alcohol, and wine of the same kind in which 7 per 
 cent, alcohol exists, and to which 3 per cent, is 
 added " (Mulder, " Chem. of Wine," p. 358. Lond. 
 1857). 
 
 ALCOHOL IN WINE SAME AS FREE DISTILLED 
 ALCOHOL. 
 
 With distilled spirit in a mixture to contain it 
 as distilled, free alcohol was compared with the 
 original wine. " No difference could be detected 
 between the two as regards (i) specific gravity, (2) 
 boiling point, (3) vapour tension at high and low 
 temperatures, (4) effects of freezing, (5) facility with 
 which the alcohol could be separated, (6) endosmo- 
 tic equivalent, (7) capillary attraction, (8) specific 
 heat " (Thudicum and Dupre, " Or. Nat. and Use 
 of Wine," p. 159. Lond. 1872). 
 
 ETHYLIC, OR ALCOHOL OF PURE FERMENTED 
 WINE, THE ONLY PRACTICAL ALCOHOL. 
 
 " The various methods in use for the estimation 
 of alcohol in wine have regard only to the ethylic 
 alcohol. The proportion of the other homologous 
 alcohols present is so minute, that any error com-
 
 WORDS TRANSLATED WINE IN THE BIBLE. 97 
 
 mitted by disregarding their presence is within 
 the unavoidable errors otherwise incidental to the 
 methods, and therefore unimportant" (ibid. p. 132). 
 "We have not found a single physical or chemical 
 property possessed by wine, which is not in perfect 
 harmony with the assumption that it contains the 
 alcohol as a simple admixture, and not in any sort 
 of combination " (ibid. p. 159). "We have no evi- 
 dence that the alcohol itself differs in the diffe- 
 rent forms of fermented beverage" (E. Lankester, 
 M.D., F.R.S., on " Food," p. 214. Lond. 1861). 
 
 SHEKAR, A WEAK DRINK, NATURALLY FER- 
 MENTED, CONDEMNED IN THE BIBLE. 
 
 Distillation was not discovered until centuries 
 after the appearance of the Old Testament. " The 
 ancients knew nothing of the still " (Cyrus Red- 
 ding, " Hist. Wines," introd. p. xiii., 2nd edit. 
 Lond. 1836), so we are forced to the conclusion 
 that intoxicating shekar was a "naturally fer- 
 mented " wine, no stronger than our claret, and 
 half the strength of port or sherry. Yet shekar 
 was strongly and repeatedly spoken of with dis- 
 approval in the Bible, and was associated with woe 
 (Isa. v. 1 1 ; v. 22) and sin (Isa. xxviii. 7).
 
 98 WINE : SCRIPTURAL. 
 
 FRUIT OF THE DATE PALM REMARKABLE 
 FOR SWEETNESS. 
 
 Palgrave narrates that his party bought dates 
 and heaped them on a shelf. "We hung it up 
 from the roof beam of our apartment to preserve 
 the luscious fruit from the ants, and it continued to 
 drip molten sweetness into a sugary pool on the 
 floor for three days together" (H. G. Palgrave, 
 "Narr. Cent and East. Arab.," i. 253, 3rd edit. 
 Lond. 1866). 
 
 Theodoret, Chrysostom, Calmet, and others 
 believe stiekar to have been palm wine. " Palm 
 Wine was also very common ; it is called shekarin 
 the Scripture, and is frequently joined with grape- 
 wine" (Calmet, "Ant," p. 150, ed. Tindal. Lond. 
 1727). 
 
 D'py AHSIS. 
 
 Ahsis, rendered "wine" and "new wine," occurs 
 five times. Most likely it represented the freshly 
 expressed, and therefore unfermented juice of va- 
 rious fruits. In Joel iii. 18, it is said, "The moun- 
 tains shall drop down new wine." In Cant viii. 2, 
 ahsis is applied to the juice of the pomegranate. 
 In Isa. xlix. 26, "Drunken with their own blood as
 
 WORDS TRANSLATED WINE IN THE BIBLE. 99 
 
 with sweet wine," probably refers to must, i.e., un- 
 fermented grape juice, with which they arc spoken 
 of as being satiated or cloyed (Vitringa, 1764 ; 
 Prof. Douglas, 1868; Watson ; Paxton). 
 
 SOVEH. 
 
 SoveJi, under different forms, occurs three times, 
 and may have been the representative of the sapa 
 vini of the Romans, a sweet luscious boiled wine 
 (vin cuit of France, and vino cotto of Italy). Cul- 
 pepper, in his " Herbal," gives directions for the 
 clarifying and boiling of the juices of fruits to the 
 thickness of honey, which preparation, he says, is 
 called Roba and Sapa (Ed. by Dr. Parkins, p. 353. 
 Lond. 1814). Though, probably, in two texts it 
 stood for unintoxicating wine (Isa. i. 22 : Hos. iv. 
 1 8), I am inclined to think soveh referred to an 
 intoxicant in Nah. i. 10. 
 
 OTHER WORDS. 
 
 There are collateral Scripture Hebrew words 
 which possess a certain interest with reference to 
 the drinks of the Bible, such as Mesek and allied 
 forms, treated in the common version very happily 
 as relating to mixed beverages ; and Shemarim,
 
 100 WINE : SCRIPTURAL. 
 
 "dregs," "lees," "wine on the lees." But a study 
 of these words does not seem to me to throw any 
 light on the question, Fermented v. Unfermented 
 Wine. There is little doubt that Ashishah, occurr- 
 ing four times, meant a cake of pressed or dried 
 grapes or other fruit, such as Mr. Buckingham was 
 treated to at Caefr-Injey ("Trav. Arab.," p. 137. 
 Lond. 1825), which cakes are common to-day in the 
 East. 
 
 MODERN ASHISHAH. 
 
 At the convent of Sinai, Barrer enumerates, 
 amongst the food of the simple living monks, " a 
 kind of cake made of figs, almonds, and dates, 
 which they compound themselves." "A cake of 
 the same nature is a standard commodity in all 
 Eastern bazaars" (Dawson Barrer, "Jour. Nap. to 
 Jerusal.," p. 34. Lond. 1845). 
 
 Applecake in Montenegro. " At Xmos, in a pea- 
 sant's house, two plates of cakes made of apples, 
 and really delicious. We have forgotten what they 
 were called, but in Montenegro they take the place 
 of shortbread and bun in Scotland " (G. M. Mc- 
 Kenzie and A. P. Irby, ii. 274. Lond. 1877). 
 
 "IPD KHAMAR. 
 
 Khamar,vn Ezra vii. 22, associated with wheat,salt,
 
 WORDS TRANSLATED WINE IN THE BIBLE. IOI 
 
 and oil ; and KJieiner (Isa. xxvii. 2), "a vineyard of 
 red wine," appear to have been unfermented. 
 
 Khamrah, in Dan. v., appears to have been fer- 
 mented. This word probably describes the foam- 
 ing of the freshly expressed juice flowing from the 
 wine press, or the foaming during fermentation. 
 The former is alluded to by Macaulay in his " Lays 
 of Ancient Rome" 
 
 " And in the vats of Luna, 
 This year the must shall foam 
 Round the white feet of laughing girls 
 Whose sires have marched to Rome." 
 
 NEW TESTAMENT. 
 owos OINOS. 
 
 Oinos occurs thirty-two times. There is conclu- 
 sive proof that this is a general term for " wine," 
 including both the unfermented and the fermented. 
 There can be no reasonable doubt that the proof of 
 the former's inclusion is furnished by the parable 
 of the bursting of old wine-skins by new wine. 
 
 Fermented wine could burst a wine-skin only if 
 poured into the skin shortly after fermentation had 
 commenced, and the skin had been closed up tight, 
 the principle of the process employed in the manu- 
 facture of the sparkling alcoholic wines of the pre-
 
 102 WINE : SCRIPTURAL. 
 
 sent day. But as the manufacture of effervescing 
 wine was invented by Dom Pcrignon only in the 
 seventeenth century, this explanation, which on 
 other grounds is untenable, is simply out of the ques- 
 tion. The only possible solution remaining is that 
 the unfermented wine, on being poured into old wine- 
 skins, meets with organic debris from the previous 
 contents, and by the enormous force evolved during 
 fermentation bursts the skins. The wine, there- 
 fore, when poured into the skin, must have been 
 unfermented. This unfermented intoxicating drink 
 is called in the Gospels " new wine " (neos oinos}. 
 Elsewhere in this lecture I have adduced passages, 
 both in sacred and profane writings, where oinos 
 is used to denote unfermented .grape juice. No 
 one will dispute that the oinos of the wrath of God 
 (Rev. xiv. 10) signifies an intoxicating wine. Rev. 
 vi. 6, " And see thou hurt not the oil and the wine," 
 in all probability relates to the fruit, and not to 
 the expressed juice of the olive and the vine. 
 
 y\evKO<; GLEUKOS, AND (rticepa SIKERA. 
 
 Glenkos, " sweet wine," and sikera, " strong drink," 
 occur but once each. The remarks on sJiekar apply 
 to the latter ; but of all the explanations of the 
 remarkable occurrence narrated in Acts ii. 13-15,
 
 WORDS TRANSLATED WINE IN THE BIBLE. 1 03 
 
 none is satisfactory to my mind. Gleukos was 
 usually indicative of sweet, unfermented grape 
 juice, and it may be that the expression "are full 
 of gleukos " was ironical, just as I have often my- 
 self heard the expression with reference to a passing 
 drunkard, "There goes a teetotaler!"
 
 CHAPTER XVII. 
 
 PASSAGES IN SCRIPTURE RELATING TO 
 WINES. 
 
 LAW OF THE NAZARITE. 
 
 IT may not be inappropriate to note the law of the 
 Nazarite with reference to liquors (Numb. vi. 3). 
 " He shall separate himself from yayin and shekar, 
 and shall drink no "i?^ n?fy !- V? n , kJiometz-yayin 
 ve-kJwmetz s/iekar, neither shall he drink kahl-niis/i- 
 rath ana/ivint." This Nazaritish code is capable 
 of two interpretations. 
 
 First, we may have three kinds of drink for- 
 bidden : (i) Yayin and shekar, which may mean the 
 intoxicating wine of the vine and the palm, and by 
 implication any intoxicating drink (products of 
 vinous fermentation). (2) Khometz-yayin v2-kJiometz 
 sJiekar, vinegar of the vine and palm (products of 
 acetous fermentation). (3) KaJdmishrathanahvim^
 
 PASSAGES RELATING TO WINES. 1 05 
 
 any liquor of grapes (unfermented grape juice and 
 unfermented liquor made from dried grapes, &c.). 
 
 Or second : (i) The prohibition may be general 
 against yayin and shekar, i.e., against all kinds of 
 wine from the vine and palm. (2) The lawgiver, after 
 the general prohibition of every kind of wine, may 
 have gone on to specify the various kinds in order 
 to emphasize the law, by particularizing both fer- 
 mented and unfermented wine, (a) Khometz-yayin 
 ve-khometz shekar, fermented yayin and fermented 
 shekar. (b] Kald mishrath anahvim, any liquor of 
 grapes. 
 
 PHARAOH'S WINE. 
 
 Genesis xl. n. The Bishop of London, 1778, 
 Matthew Henry, Adam Clarke, and many other 
 well-known commentators, were very decided in the 
 opinion that the liquor pressed by Pharaoh's butler 
 and given the king to drink was the expressed juice 
 of the grape without fermentation. That this is 
 the plain meaning of the Scripture seems to me 
 indubitable. 
 
 THE CORINTHIAN CHRISTIANS. 
 
 A word on I Cor. xi. 21. Me6vw,methuo, has at 
 least two meanings to be intoxicated, and to be 
 
 3
 
 106 WINE : SCRIPTURAL. 
 
 filled or plentifully fed (Ewing, " Lex.",Glas. 1827). 
 The latter surely is the more likely meaning of the 
 remark rendered, " One is hungry and another is 
 drunken." Drunkenness is not the antithesis of 
 hunger. " One is hungry and another is quite full" 
 would be more in accordance with common sense 
 and sound reasoning, an interpretation which would 
 account for the character of the apostolic injunc- 
 tion. It is to me incredible that if the Corinthian 
 Christians had been guilty of the heinous sin of 
 intoxication at the table of the Lord, 1 the apostle 
 would have contented himself with exhorting them 
 to wait for one another and to satisfy their hunger 
 at home. This interpretation is held by Clement 
 of Alexandria, the Archbishop of Armagh 1796,2 
 Adam Clarke, Dr. David King in the " Imperial 
 Bible Dictionary," 1868 ("one is famished and 
 another is surfeited "), McKnight, and others. 
 
 1 Intoxication on sacred occasions is -not unknown in 
 modern days. Witness the following : " The Indians [/.<?., 
 of Bolivia] are, when sober, a hard-working race, and either 
 bury their earnings, or spend them in religious feasts, which 
 are always an excuse for a debauch" (Munster's " Notes on 
 Bolivia," Journ. R. G. S., xlvii. p. 211, 1877). 
 
 2 "And the poor man scarcely satisfies his hunger, while 
 the rich indulges excess. The word methuei does not 
 necessarily import drunkenness " (" Eng. Trans. Gr. Scrip.," 
 note 21, on the passage in i Cor. xi. Dub. 1796).
 
 PASSAGES RELATING TO WINES. IO/ 
 
 TIMOTHY'S WINE AS A MEDICINE. 
 
 The character of the wine ordered by Paul to 
 Timothy is to us a sealed book. I prescribe some- 
 times alcoholic and sometimes non-alcoholic wine 
 in the treatment of disease, and both intoxicating 
 and unintoxicating medicated wines have been in 
 use in ancient and modern times. 
 
 MEDICINAL INTOXICATING WINE. 
 
 " In the vineyards of Mende the husbandmen 
 used to sprinkle the grape clusters with the juice 
 of the wild cucumber, which communicated to the 
 wine a medicinal quality" ("Athen.," i. 533; St. 
 John, " Man. and Cust. Anc. Gr.," iii. 341. Lond. 
 1842). 
 
 " After withdrawing the pith introduce certain 
 drugs into the hollow (Geopon, iv. 8), closing up 
 the extremity with papyrus, and then setting the 
 slip in the earth " (St. John, ii. 341). 
 
 Resinous wine good for the stomach (" Plut. 
 Symp.," 5, 3). 
 
 MEDICINAL UNINTOXICATING WINES. 
 
 TJie Fruit Itself. 
 The grape cure on the continent is well known.
 
 108 WINE: SCRIPTURAL. 
 
 This fruit, while grateful to the palate, has valuable 
 therapeutic properties. It is of great value from 
 its aperient, diuretic, and alterative action (Thudi- 
 cum and Dupre, " Grape Cure at Meran," p. 595). 
 
 The Dried Fruit. 
 
 " The dryed Raysens are very good against the 
 cough and all diseases of the lunges, the kidneys, 
 and the bladder" (Dodoens, " Herb.," p. 65 1 . Lond- 
 
 1578). 
 
 Cornaro and New Wine. 
 
 Louis Cornaro found his strength renewed after 
 drinking new wine at the beginning of every 
 vintage. 
 
 New Wine HealtJiy. 
 
 When in Cochin a friend of his was ordered to 
 drink Nyper wine new night and day, for his health- 
 " He was ordered to take it before being distilled, 
 when it is most delicate ; for after distillation it 
 becomes much stronger, and is apt to produce 
 drunkenness" (Caesar Frederich between 1563 and 
 1581, "Hakluyt," ii. pp. 339-375. Lond. 1810. 
 Kerr's Coll. vii. 142).
 
 PASSAGES RELATING TO WINES. 109 
 
 Unfermented Wine for a Cough. 
 
 " It [/.., cute, sapa, or defrutum] helpcth the 
 cough and shortnesse of breath, and to expectorate 
 rough phlegm from the chest and lungs " (Parkin- 
 son, "Theat. Bot," p. 1558. Lond. 1640). 
 
 THIS WAS SIMPLY A MEDICAL PRESCRIPTION 
 FOR TIMOTHY AND FOR NO ONE ELSE. 
 
 Much Wine. 
 
 The directions given to deacons, " mee oino polio 
 prosechontas" (i Tim. iii. 8), and to aged women, 
 " mee oino polio dedouloinenas " (Titus ii. 3), fairly 
 translated, " not given to much wine," have been 
 taken by some to indicate fermented wine. There 
 is no warrant for such an inference. A similar 
 caution is given, Prov. xxv. 27, against " much 
 honey " (aJikol devash JiarbotJi lo tov), which no 
 one will contend is intoxicating. 1 The ancients 
 were accustomed to drink sweet, luscious, unin- 
 toxicating wine to excess, and to take an emetic to 
 get rid of the surfeit before attacking the next meal. 
 
 1 "Not good to eat much honey, because excess of honey 
 brings on sickness and vomiting, griping pain, and diarrhoea " 
 (" Obs. Chardin," p. 161. Lond. 1764). Yet a poisonous 
 honey was most disastrous to the Ten Thousand in their 
 retreat.
 
 1 10 WINE : SCRIPTURAL. 
 
 INJUNCTION TO BISHOPS. 
 
 The injunction to bishops to be inee paroinon 
 (i Tim. iii. 3 ; Titus i. 7), literally, "not by or near 
 wine," seems to involve abstention from drinking 
 parties and avoidance of the drinking customs. 
 
 THE LAST SUPPER. 
 
 As to the wine used by our Lord at the Last 
 Supper, the original, <yew?7//.aT09 rr}<? a^rr^Kov^genee- 
 matos tees ampelou, gives no countenance to the idea 
 that the liquid was intoxicating. Unfermented 
 grape juice can truly be called " the fruit of the vine," 
 but after fermentation the nature of the liquid is 
 completely changed. From an innocent, nourishing 
 drink it is converted into a beverage with poisonous 
 properties. 
 
 Listen to the weighty words of the Dean of 
 Carlisle, 1861, " I have no doubt whatever that the 
 cup our Lord blessed, when He instituted the 
 Holy Supper, was a cup of unfermented wine. 
 We might be glad if every table were served with 
 unfermented wine." 
 
 WHEREIN IS EXCESS OR RIOT. 
 Eph. v. 1 8. Oino, en ho " with wine, in which or
 
 PASSAGES RELATING TO WINES. Ill 
 
 wherein (is excess or riot)." Wherein may apply 
 either to the whole act of drunkenness, in which is 
 excess or riot ; or to oino, in which wine there is 
 (a tendency to) excess and riot. The latter seems 
 to me the more likely meaning, as in all narcotics 
 alcohol, chloroform, and opium, for example each 
 dose begets a desire for another dose. This is a 
 distinguishing characteristic of a neurotic or nar- 
 cotic poison, which renders all such substances 
 mockers and deceivers. Viewed in this light, the 
 apostolic teaching is in strict accord with the con- 
 clusions of science and experience. It ought not 
 to be forgotten that the tendency of intoxicating 
 wine is to disturbance and riot. This common 
 sense interpretation is aptly illustrated by the 
 incident related in the following extract from 
 Usher : " The Iman Jumah, the principal dignitary of 
 the Moslem faith in Persia, was residing in Ispahan, 
 and gave us an audience. His notice being attracted 
 by a book which M. Agenor held in his hand, it 
 was presented to him. Opening it at random, he 
 stumbled upon the passage, ' Be not drunk with 
 wine wherein is excess,' words of which he at once 
 availed himself to point out that the Christian? 
 disobeyed their own Sacred Book in drinking the 
 forbidden liquor" (J. Usher, F.R.G.S, "Journ. 
 Lon. to Persepolis," p. 592. Lond. 1865).
 
 112 WINE : SCRIPTURAL. 
 
 npn HHEMAH, POISON (HAB. ii. 15, 1 6). 
 
 Though not strictly within the scope of my in- 
 quiry, it is but just to state the contention of Dr. 
 Lees, that hJiemah ought to be rendered " poison," 
 in this passage, instead of " bottle."^ \ His reasons 
 are very strong, especially as the word is translated 
 " poison " six times in the Old Testament : Deut. 
 xxxii. 24, 33 ; Psa. Iviii. 4, cxl. 3 ; Job vi. 4. 
 
 "TEMPERANCE BIBLE COMMENTARY." 
 
 Such is a brief glance at the most important 
 and most difficult Scripture references to wine. I 
 strongly recommend all biblical students to give a 
 careful consideration to the vast array of evidence 
 adduced in the " Temperance Bible Commentary," 
 by Dr. F. R. Lees and Rev. Dawson Burns. Every 
 text of Scripture bearing on drinks and drinking is 
 commented on, and the various interpretations are 
 candidly stated (5th edit, Partridge. Lond. 1880). 
 The excellent contributions of Professors Moses 
 Stuart, Douglas, and Eadie, Dr. Valpy French, 
 Stubbin, Mearns, Ritchie, Scudamore, Bastow, 
 Smith, and others, will amply repay perusal ; but 
 to Dr. Lees, beyond all others, is the Scripture 
 Wine Question indebted for the wonderful advance
 
 PASSAGES RELATING TO WINES. 113 
 
 it has made. His industry, scholarship, and acute- 
 ness of reasoning merit the warmest thanks of 
 every lover of truth and of the Bible. 1 
 
 1 " No writer with whom we are acquainted has devoted 
 so much time and research to the subject as Dr. F. R. Lees, 
 and we believe that his principal positions have not yet been 
 successfully assailed" (Professor Douglas, " Imper. Bib. 
 Die.," art. Wine).
 
 CHAPTER XVIII. 
 THE BIBLE AND INTOXICATING DRINK. 
 
 THE Bible records Divine commands to abstain : 
 to Aaron and his sons when going into the Taber- 
 nacle, to the mother of Samson, and to John 
 the Baptist. The Bible commends and sanctions 
 abstinence, as in the case of the Rechabites. 1 The 
 Bible teaches that abstinence is in accordance with 
 health, as in the case of Daniel and his companions. 
 The Bible contains warnings against drunkenness, 
 against habitual drinking, and even against drinking 
 at all (Prov. xxiii. 31). The Bible denounces the 
 
 1 West and South of Niflar, "adjoining the Afej district, 
 are the territories of Beni Rechab (literally, 'sons of the 
 stirrup,') whose independent chief, named the Amir or Prince, 
 claims descent from the original possessors of the soil. The 
 Beni Rechab are a remarkable race, and in them we may 
 probably recognise the descendants of the Rechabites." 
 " The observation of their ancient customs remain un- 
 changed" (W. K. Loftus, F.G.S., " Chaldea and Susina," pp. 
 102, 103. Lond. 1857). Speaking of the immediate neigh-
 
 THE BIBLE AND INTOXICATING DRINK. 11$ 
 
 dangerous and deceitful character of wine, and holds 
 up to us for our warning, humiliating examples of 
 truly godly men who tried to drink moderately, 
 and failed. 
 
 SCIENCE AND EXPERIENCE SUPPORT THE 
 TEACHING OF THE BIBLE. 
 
 Science and experience having demonstrated the 
 perfect truthfulness of these teachings of the Bible 
 on the dangerous and deceptive tendency insepa- 
 rable from intoxicating wine, is it not in accordance 
 with common sense to infer that the Sacred Volume 
 cannot contradict its own doctrine ? There is a 
 difference between wine a poison, and wine a 
 blessing. Wherein lies the distinction ? The same 
 wine cannot be both, unless it may be when ad- 
 ministered medically like any other poison, a con- 
 
 bourhood of Wddy Miisa as being in the hands of fellahin, 
 called The Lingathench, Professor Palmer says, " They are 
 the sons of Leith, a branch of the Kheibari Jews, who reside 
 near Mecca, and played so important a part in the early 
 history of Islam. The Kheibari have, by Dr. Wolff and other 
 learned travellers, been identified with the Rechabites men- 
 tioned in Jer. xxxv. 6, 7 " (E. H. Palmer, M.A., " Desert 
 of the Exodus," ii. 432. Lond. 1871). " This precept they 
 have obeyed to the present day, for they drink no wine and 
 dwell in tents" (ibid. ii. 433).
 
 Il6 WINE : SCRIPTURAL. 
 
 dition in which these opposing Biblical declarations 
 have no application. Can this distinction be merely 
 in the quantity of the article, or is it not rather in 
 the quality ? There is a specific difference between 
 intoxicants and non-intoxicants. Fermented wine 
 is a mocker unfermented wine is not ; intoxicating 
 wine is poisonous unintoxicating wine is not. 
 
 "FERMENTED" AND "INTOXICATING" NOT 
 SYNONYMOUS. 
 
 It is right to state here that the words " fer- 
 mented " and " intoxicating," though generally 
 considered to be synonymous, are not absolutely so. 
 Bread may be either fermented or unfermented, but 
 neither is intoxicating. Ginger beer made by the 
 old process is fermented, and contains a minute 
 quantity of alcohol, but no one will contend that it 
 is intoxicating. You may have a fermented wine 
 with a proportion of alcohol incapable of inducing 
 intoxication. Such, probably, was the Posca given 
 to the Roman soldiery, the Lora for slaves, and the 
 Piquette of France. 
 
 Pesca. " The vinegar was not like our vinegar, 
 but a small wine called pesca or sera" (Col., "De Re. 
 Rust.," i. and xii. 40). " They make great use of it in
 
 THE BIBLE AND INTOXICATING DRINK. 1 17 
 
 Spain and Italy in harvest time. They use it also 
 in Holland and on shipboard to correct the taste 
 of water" (Calmet, "Die.," 4th edit, art. Vinegar. 
 Lond. 1823). 
 
 Lora for Slaves. " For their drink they had a 
 small, thin wine called lora (Varro, " Re. Rust," i. 
 54 ; Col. xii. 40 ; Cato 25) by the Romans, made 
 of the husks of grapes, laid, after they had been 
 pressed, to soak in water (Diosc. v. 13), and then 
 squeezed again like our bunnel in the perry county" 
 (St. John, " Man. and Cust. of Anc. Gr.," iii. 28. 
 Lond. 1 842). " A drink precisely similar, and manu- 
 factured in the same manner, is known in the wine 
 districts of France under the name of piquette, and 
 commonly also it is there appropriated to the use 
 of domestics " (ibid. note). 
 
 Piquette. " In the Champagne, after brandy is 
 distilled from the marc by distillers who have 
 bought the marc for that purpose, sometimes a 
 third wine is made out of them. They are put 
 into the cuves ; water is poured upon them, and 
 allowed to stand over them from eight to fourteen 
 days ; and ultimately a dilute light red liquid is 
 obtained, which the people call piquette. Of such 
 piquette the whole population drink ad libitum " 
 (Thudicum and Dupre, " Or. Nat. and Use of 
 Wine," p. 460).
 
 Il8 WINE : SCRIPTURAL. 
 
 UNFERMENTED AND FERMENTED WINES 
 BOTH USED. 
 
 Unfermented grape juice, call it what you will, 
 exists in many Eastern countries. It is in common 
 use at the present time, and was extensively used 
 in ancient times. In many ancient Eastern works 
 it was called "wine." r Fermented grape juice, call 
 it what you will, exists. It is drunk, to a limited ex- 
 tent, in Eastern countries now. Though its common 
 use among the ancients is denied by many Oriental 
 scholars (vide Calmet, 2 Archbishop of Canterbury 3 
 
 1 So strong is the evidence brought forward by those who 
 believe in the ancient and modern use of unfermented wine, 
 and in the generic word "wine," including both the un- 
 fermented and fermented varieties, that the Rev. Canon 
 Hopkins, one of the most judicious theologians of the Church 
 of England, has recently adopted this view (" Holy Scripture 
 Temp, and Total Abstinence." Wells Gardner, Lond). A 
 similar assent is given in one of the most recent and useful 
 Greek and Hebrew Concordances of the Bible (" Analytical 
 Concordance," by Robert Young, LL.D. G. A. Young and 
 Co., Edin.). 
 
 2 Calmet. The use of wine was not common, as it is not 
 at this day in the East (Calmet, " Ant.," p. 1 50, ed. Tindal. 
 1727). 
 
 " Several of the ancients were of opinion that wine was not 
 in use before the Deluge" (ibid., art. Wine). 
 
 3 Archbishop Potter. " In the primitive times water was 
 the general drink " (" Arch. Graec.," ii. 362, 7th edit. Lond. 
 1751). " In the primitive times men desired no sort of drink
 
 THE BIBLE AND INTOXICATING DRINK. 1 19 
 
 1737, Watson, &c.), I am of opinion that it was 
 used. In many ancient Eastern works it was 
 called "wine." Thus there were two essentially 
 different kinds of wine known to and used by the 
 ancients. 
 
 I desire to carry the argument no further. I am 
 satisfied with having proved that both fermented 
 and unfermented wines have always existed. 
 
 TWO MODES OF INTERPRETATION. 
 
 There are two modes of interpreting Scripture 
 references to wine. By the one mode our Divine 
 Master made, and the Bible sanctioned, the social 
 use of wine containing poison in an intoxicating 
 proportion. 
 
 By the other mode, the wine the Bible condemns 
 is the wine with poisoning properties ; while the 
 wine, the moderate use of which the Bible approves, 
 and which our Saviour made, was not poisonous 
 but wholesome. 
 
 NO EXCUSE FOR DOGMATISM. 
 Dogmatism on either side is inadmissible. It is 
 
 besides that which the fountains and rivers afford" (ibid. ii. 
 
 357). 
 
 Lambert Bos. "Water was the only beverage of the 
 Greeks in the early times" (" Ant. Gr.," p. 377. Lond. 1772). 
 Afterward they mixed their water with wine (ibid.).
 
 I2O WINE : SCRIPTURAL. 
 
 for the devout student of God's Word to decide 
 which mode of interpretation seems to him the one 
 more consistent with the spirit breathed throughout 
 the teaching of the Sacred Records, and the more 
 consonant with the general tenour of the life and 
 character of Christ.
 
 PART II. 
 
 WINE: ECCLESIASTICAL. 
 
 CHAPTER XIX. 
 
 INTOXICATING WINE UNSAFE FOR REFORMED 
 DRUNKARDS. 
 
 INTEMPERANCE A PHYSICAL AS WELL AS MORAL 
 EVIL. 
 
 WE now leave the region of exegetical and philo- 
 logical speculation, and emerge from the open 
 battle-field of doubtful disputation on the solid 
 ground of ascertained truth. Here I am on my 
 own territory of medicine. The footing is firm. 
 My back is to the rock of truth, and 
 
 " Come one, come all ! This rock shall fly 
 From its firm base as soon as I." 
 
 Over and above the moral and spiritual aspect of 
 
 9
 
 122 WINE: ECCLESIASTICAL. 
 
 intemperance, there is the physical aspect. Beside 
 drunkenness the sin, there is drunkenness the 
 disease. The soul of the inebriate may be re- 
 generate, his spirit may be born again, and the 
 moral disease cured by the unerring skill of the 
 Great Physician, but not unseldom, 
 
 " The senses still are in the bonds, although 
 Bleeding, the soul hath freed itself." 
 
 The physical footprints of alcohol on the body 
 and brain of man can be effaced by no moral or 
 religious agency. Perverted nutrition and altered 
 structure can no more thus be restored to their 
 normal condition, than can conversion replace a 
 tooth which has been knocked out, or an arm 
 which has been cut off. With reference to the 
 narcotic which " biteth like a serpent, and stingeth 
 like an adder," it may truly be said of the tissues 
 of the dipsomaniac that " the trail of the serpent 
 is over them all." 
 
 RELAPSE OF REFORMED DRUNKARDS THROUGH 
 INTOXICATING COMMUNION WINE. 
 
 Some of the rescued from the bondage of strong 
 drink have little or no craving after the first few 
 days. With more, the craving either gradually
 
 WINE UNSAFE FOR REFORMED DRUNKARDS. 123 
 
 subsides or is overcome by moral and religious 
 influences. But with many the craving is ever 
 latent, and the old unhallowed fire ready to be 
 rekindled by the smallest sip of the weakest form 
 of an intoxicating liquor. The sore of intemper- 
 ance but too often leaves a scar, which needs 
 but a slight application of the old stimulant to 
 break out afresh in all its pristine virulence. Not 
 a few victims saved through abstinence from this 
 vice, and crime and sin have, after manfully re- 
 sisting the temptations of the world for years, been 
 tempted again to ruin by partaking of alcoholic 
 wine at the Holy Communion, in which they had 
 with difficulty been persuaded to join by an un- 
 enlightened, though zealous, Christian minister. Of 
 the victims who have met so sad a fate, we may 
 indeed say, in the words of the poet, that they 
 were 
 
 " Hearts that the world in vain had tried, 
 And sorrow but more closely tied ; 
 That stood the storm when waves were rough, 
 Then in a sunny hour fell off, 
 Like ships that have gone down at sea, 
 When heaven was all tranquility." 
 
 A Christian worker A., not believing in the 
 danger of alcoholic wine at the sacrament to those 
 \vho have ever fallen under the power of drink,
 
 1 24 WINE : ECCLESIASTICAL. 
 
 often remonstrated with a fellow Christian worker 
 B. on the latter's persistent absence from the Com- 
 munion. A. knew the reason, which was that B. 
 had once been a slave to drinking, and, though 
 rescued from its thraldom and power, dreaded ex- 
 posure to the old temptation by partaking of ever 
 so small a quantity of intoxicating liquor. B. had 
 been appointed, by those who knew him well, and 
 had perfect confidence in his sobriety and conver- 
 sion, to the responsible post of Scripture reader to 
 
 St. 's Church. B. was closely allied with A. in 
 
 all Church-fellowship except the Communion. A. 
 repeatedly urged B. " to trust to the grace of God," 
 reproaching the latter with want of faith in God's 
 power to uphold him. A. further urged strongly 
 the inconsistency of B. absenting himself from 
 an ordinance, at which, in his public position, he 
 ought rather to advocate attendance. At length A. 
 invited B. to spend a Sunday at the former's house, 
 suggesting that if they together received the sacra- 
 ment and returned home there could be no danger. 
 So the matter was settled. Immediately after 
 Communion A., being called, crossed the church, 
 was engaged only for a minute, and returned to 
 the pew to find his friend B. gone ! A. searched 
 up and down for a long time with dreadful mis- 
 giving, and, late at night, found B. mad with
 
 WINE UNSAFE FOR REFORMED DRUNKARDS. 125 
 
 drink in a gin-shop near the church. Will it sur- 
 prise you to hear A.'s solemn declaration, " Never 
 again will I ask any one to take fermented wine 
 even at the Communion ! " This is but a type of 
 many such cases. Owing to the fear of the facts 
 becoming known, it is difficult to obtain permission 
 from the friends to mention names ; but in this 
 case I am at liberty to disclose my authority to the 
 Archbishop of Canterbury as a guarantee of the 
 facts. 
 
 ALCOHOL MUST BE AVOIDED BY REFORMED 
 DRUNKARDS. 
 
 As we ponder over such harrowing tragedies, 
 can we wonder that a distinguished member of the 
 non-abstaining section of the Church Temperance 
 Society, a magistrate and a medical practitioner of 
 note Dr. Alfred Carpenter, President of Council 
 of the British Medical Association recently de- 
 clared, at a medical discussion on Dipsomania, that 
 for habitual drunkards alcohol was "the very devil," 
 and ought to be religiously shunned by all such ? 
 ("Med. Temp. Journ.," No. xlviii., July, 1881). 
 Though this is language I would not myself care 
 to use, I am bound to confess that there is more 
 truth than poetry in the description. Alcohol is a 
 veritable physical demon which, once introduced
 
 126 WINE: ECCLESIASTICAL. 
 
 into the blood of many a reformed inebriate, even 
 after the lapse of a long term of strict sobriety, may 
 rage through his veins like a consuming fire, and 
 hurry him into the lowest depths of his long 
 abandoned and sincerely repented of sin. 
 
 Not for a moment would I seek to blame the 
 clergy for the sacramental use of a narcotic poison, 
 fraught with peril both to the bodily and Christian 
 life of the reformed drunkard. We all have been 
 culpable, and, most of all, we of the medical pro- 
 fession, who, as men of learning and science, ought 
 to have taught long ago that which we, as a 
 profession, are only beginning to teach now, the 
 poisonous narcotic nature and influence of alcohol. 
 It is difficult for any one, inexperienced in the 
 treatment of dipsomania, to realize the truth. But 
 so real is the danger that, Churchman as I am, 
 even when a drinker myself, I never allowed any 
 reformed drunkard to go near a Communion-table 
 where an intoxicating liquid was presented. In 
 this practice I am supported by Dr. Richardson, 
 Dr. Fergus, Surgeon-General Francis, and other ex- 
 perts in the higher ranks of the medical profession. 
 I would as soon have thought of putting a loaded 
 pistol in the hands of a maniac in a lucid interval, 
 bidding him take care not to shoot himself.
 
 WINE UNSAFE FOR REFORMED DRUNKARDS. I2/ 
 
 TESTIMONY OF ARCHDEACON JEFFREYS. 
 
 Well might the pious and venerable Archdeacon 
 Jeffreys testify : " Many years' experience of the 
 cases of reformed drunkards has convinced me that 
 the danger is real ; and I feel a miserable mis- 
 giving of heart every time I administer the sacra- 
 ment to one of those unhappy beings in an intoxi- 
 cating drink." 
 
 DR. RICHARDSON, F.R.S. 
 
 " As to the practical point whether there is a 
 danger in this matter of using wine at the Sacra- 
 ment Yes ! I say there is. I say the danger is 
 very great indeed in regard to a considerable 
 number of people. The clergy have made to them 
 certain statements by those who consult them, and 
 we have too. The physician's room is, in fact, a 
 confessional. Very often statements are made to 
 us physicians which are made to none other. In 
 respect of this very question, hardly a month passes 
 but what some one speaks to me on this very point 
 which Dr. Kerr has brought forward. I could at 
 this moment, if it were right to do so, name at 
 least ten persons who wished to accept the com- 
 munion, and who do not go to it from the fear 
 lest they should fall back into those ways from
 
 128 WINE : ECCLESIASTICAL. 
 
 which they have been rescued by the influence of 
 friends or physicians or from other causes. Well, 
 this is a very important point indeed to bear in 
 mind. I don't know whether I have ever known a 
 person myself go back from that cause. I invari- 
 ably tell them not to run the risk, and therefore I 
 have not had the opportunity of seeing, and never 
 will have. If a person comes and asks me for his 
 body's health to tell him what is right and I see a 
 risk even in his accepting that part of the service 
 of the Church, I tell him not to take that risk, and 
 I always shall. It remains, therefore, for the very 
 careful consideration of all who are interested in 
 this question whether they cannot meet those who 
 are working, as we are, by the general introduction 
 of this particular form of unfermented and harm- 
 less wine into the service." Address at Lecture to 
 Church Homiletical Society, Nov. I, 1881. 
 
 DR. ANDREW FERGUS, MEMBER GENERAL MEDICAL 
 COUNCIL, EX-PRESIDENT FACULTY OF PHYSI- 
 CIANS AND SURGEONS. 
 
 " In the case of a dipsomaniac who followed my 
 prescription of total and complete abstinence for 
 life, I was asked by the patient's wife if it would be 
 safe to allow him to communicate. I said, ' No,' 
 and advised her to leave town for a few days so
 
 WINE UNSAFE FOR REFORMED DRUNKARDS. 1 29 
 
 as to be from home at the time. So far as I can 
 remember, this is the only case in which I have 
 ordered a person to abstain from the communion 
 for fear of the small quantity of wine then taken 
 raising the craving. I have had many other cases, 
 in which, if I had been asked the question, my 
 advice would have been to stay away." Letter to 
 Author, 1 3th Oct., iSSi. 
 
 SURGEON-GENERAL C. R. FRANCIS, M.B., F.R.C.S., 
 LATE PRINCIPAL CALCUTTA MEDICAL COLLEGE. 
 
 " I think it my duty to bear testimony to the 
 truth of what Dr. Norman Kerr has said with 
 reference to the danger drunkards meet when they 
 are called upon to drink fermented wine at the 
 Lord's Table. Recently there has come under my 
 observation a case in point, where a lady some- 
 what fond of wine, though not a drunkard, took to 
 drinking, on my recommendation, Wright's unfer- 
 mented wine. Lately she went to a place of 
 worship where fermented wine was drunk, and 
 came back to tell me the following day that she 
 felt all the old feeling coming back. In fact it 
 renews the appetite, and it is a very dangerous 
 precipice altogether upon which the communicants 
 are called to tread." Address at Lecture to Honii- 
 letical Society, Nov. I, 1881.
 
 130 WINE: ECCLESIASTICAL. 
 
 THE HEREDITY OF ALCOHOL. 
 
 There is a yet stronger reason for the substitution 
 of innocent unintoxicating wine at the Lord's Table 
 in the place of the poisonous intoxicating wine we, 
 in modern times, have been accustomed to use. 
 The saddest phase of the whole mournful subject 
 of intemperance is the operation of the dread law 
 of heredity in alcohol. This is no baseless theory, 
 no " bodiless creation " begotten of the exuberance 
 of an abstinent phantasy. It is no phantom of a 
 nephalian brain, but a stern, sad reality. As a 
 celebrated non-abstainer, Dr. A. Clark, recently 
 remarked : " The sins of the fathers in this respect 
 are visited upon the children unto the third and 
 fourth generation." 
 
 Again, Dr. Clark says that so soon as a man 
 begins to take one drop more than the physiological 
 quantity, the desire of alcohol is not only begotten 
 in him, but becomes a part of his very nature that 
 nature so formed by his acts being calculated to 
 inflict "curses inexpressible" upon the earth, when 
 handed down to the generations that are to follow 
 after him as " part and parcel of their being." 
 
 This is an opinion shared by Aristotle, Plutarch, 
 Lanceraux, Rousel, Richardson, 1 Lunier, in fact, by 
 1 Re-affirmed by Dr. Richardson on Nov. i, 1881.
 
 WINE UNSAFE FOR REFORMED DRUNKARDS. 131 
 
 all who have made heredity a subject of special 
 study. As clear to me as are the evidences of 
 the hereditary transmission of feature and of such 
 diseases as gout and cancer, are the evidences of 
 the hereditary transmission, not only of the diseased 
 conditions induced by drink, but of the drink crave 
 itself. This latter is, so to speak, 
 
 " A mingled madness in the blood," 
 
 a taint inherent in the very nature, a pent-up stream 
 which, at the lightest stimulus of alcohol, is but too 
 apt to 
 
 " Burst its confinement with impetuous sway, 
 O'erswell all bounds and bear even life away." 
 
 Not a week passes in which unmistakable proofs 
 of the vitality of this immutable natural law do not 
 tear my very heart strings. In one distressing case 
 of confirmed inebriety, which had continued for 
 two years, a pleasant and talented girl of the 
 tender age of fifteen owed her inherited disease to 
 both father and mother. In another case, that of 
 a genial and accomplished scholar, the inclination 
 descended from both parents. In yet another in- 
 stance, in the practice of a medical friend, the 
 grandfather had so indelibly stamped upon his 
 descendants this subtle proclivity, that on the 
 first occasion on which his grandson, then two
 
 132 WINE: ECCLESIASTICAL. 
 
 years old, was offered intoxicating wine, the little 
 fellow became intoxicated. On a review of 252 
 cases of habitual inebriety, this was found to be a 
 family failing with no less than 1 16. 
 
 That certain individuals are predisposed to ex- 
 cess in alcohol, no medical practitioner and no 
 Christian minister should ever forget. Such can 
 abstain and can drink to excess, but drink mode- 
 rately they cannot. To me there is no nobler 
 sight on earth than men and women, sometimes 
 of towering intellect and lofty aspirations, strug- 
 gling all their life through against their con- 
 cealed and hereditary foe. All honour be to them 
 for their unremitting and gallant efforts to keep 
 their unrelenting enemy at bay ; but not till life's 
 fitful fever is over dare they relax their vigilance ; 
 for so long as the warm blood courses through 
 their veins does the hidden fire smoulder in their 
 bosom, and they are ever 
 
 "As a gfood man with dark strivings torn." 
 
 SUBJECTS OF ALCOHOLIC HEREDITY MUST 
 UNCONDITIONALLY ABSTAIN. 
 
 For all such, the only safety is in absolute and 
 unconditional abstinence. The intoxicating prin- 
 ciple, found in the oldest and most delicate fer-
 
 WINE UNSAFE FOR REFORMED DRUNKARDS. 133 
 
 mented wines as in the strongest and most fiery 
 ardent spirits, must be scrupulously avoided. In 
 every intoxicating draught lurks their implacable 
 foe. 
 
 WE ARE BECOMING LESS TOLERANT OF 
 ALCOHOL. 
 
 What lends a yet more serious aspect to these 
 considerations is that, like the Americans, we live 
 physically and mentally at so fast a pace that 
 every year we are becoming more and more intole- 
 rant of alcohol. Thus every succeeding generation 
 is less and less able to resist the witchery of its 
 charms and the potency of its action. 
 
 AUTHOR COMMUNICATES IN INTOXICATING 
 WINE, BUT MUST SPEAK TRUTH. 
 
 Let there be no misapprehension. Individually, 
 I care little about the Communion Wine Ques- 
 tion. The liquid is nothing to me, for I look upon 
 the Sacrament as a spiritual act. I never have 
 communicated in unfermented wine. I have 
 always communicated, and probably may always 
 do so, in fermented wine. Nor has the question 
 any interest for me on its merits. I care nothing 
 about what you do with the strong who are free
 
 134. WINE : ECCLESIASTICAL. 
 
 from any inherited taint of alcohol. But my work 
 as a physician with inebriate patients is marred, 
 my labour as a Christian among the intemperate is 
 to some extent undone, by the present very general 
 use of intoxicating wine at the Communion. The 
 case of the reformed drunkard is so pressing, the 
 plight of the inheritor of the hereditary drink crave 
 is so piteous, that 
 
 " I dare no longer stand in silence dare 
 No longer see thy wandering on in darkness, 
 Nor pluck the bandage from thine eyes." 
 
 INTOXICATING COMMUNION WINE REPELS SOME 
 CHRISTIANS. 
 
 At present, what is the fact ? Many of the 
 reformed, who regularly worship at an Established 
 Church, are compelled in sheer self-defence either 
 to deprive themselves altogether of the privilege of 
 communion, or to resort for that purpose (as in 
 some cases they do to my personal knowledge) to 
 some Nonconformist chapel where unintoxicating 
 wine is used. 
 
 APPEAL ON BEHALF OF THE REFORMED 
 DRUNKARD. 
 
 It is for the poor, the helpless, and the weak
 
 WINE UNSAFE FOR REFORMED DRUNKARDS. 135 
 
 that I plead not for mercy, but for justice ; not 
 for pity, but for the righting of a wrong. The 
 repentant dipsomaniac and the yet unfallen here- 
 ditary legatee of alcohol are, as a physician, my 
 peculiar care ; and to whatever there is of honour, 
 of equity, and of righteousness in the visible Church 
 of Christ, do I with confidence appeal to make her 
 most sacred services safe for these weak brethren 
 by the celebration of the Lord's Supper with 
 healthful, innocent, unintoxicating wine.
 
 CHAPTER XX. 
 
 COMMUNION IN UNFERMENTED WINE AT 
 ALL PERIODS OF CHURCH HISTORY. 
 
 THERE need be no difficulty. We have evidence 
 of the use of unfermented wine in the very infancy 
 of the Christian Church. 
 
 A.D. 200. 
 
 The Apocryphal Acts of the Apostles (2nd 
 cent.) incidentally testify to this practice. In the 
 "Acts and Martyrdom of Matthew" these words 
 are narrated as having been addressed to Bishop 
 Plato : " /ecu Trpoa-evejfcare Trpoafyopav aprov ayiov, 
 teal CLTTO rf)<> ayUTreXou rpet? fiorpvas aTro6\L^lravre<; ev 
 TTOT^piW avyKoivwvrjaare /zot" "And approach with 
 an offering of holy bread, and having pressed out 
 three clusters from the vine into a cup, communi- 
 cate with me" (Tischendorf, "Acta Apostol. Apocr.," 
 p. 184. Leipsiae, 1851. "Acta et Martyrium 
 Matthaei ").
 
 COMMUNION IN UNFERMENTED WINE. 137 
 
 A.D. 337. 
 
 Gratian (Pars, iii., " De Consec." Distinc. ii.) 
 ascribes a Decree to Pope Julius I., A.D. 337, 
 in which these words occur : " Si necesse sit, botrus 
 in calice comprimatur et aqua misceatur" "If 
 necessary, let the cluster be pressed in the cup 
 and mingled with water." (Given also in Labbe, 
 "Sacr. Concil.," ii. 1267. Flo. 1757.) This decree 
 is deemed as of authority by Durandus (ijth 
 cent.), who says : " Botrus ante vuae in necessitate 
 comprimi et inde cofici potest ; sed de ipso botro 
 non compresso, non potest communicari " (" Rat. 
 Div. Off.," lib. iv. cap. xli. n. 10. Lugd. 1565) " In 
 case of necessity, the grape cluster is to be pressed 
 and then communion can be celebrated ; but with 
 the unpressed cluster, communion cannot be had." 
 
 7TH CENTURY. 
 
 At the Fourth Council of Braga (on the Cavado 
 river in Portugal) held A.D. 675, reference was 
 made to some who used no other wine but what 
 they pressed out of the cluster at the Lord's Table, 
 and to others who communicated with the unpressed 
 cluster. The Council condemned the use of un- 
 crushed grapes with water, thus allowing by impli- 
 cation the use of expressed grape juice and water 
 
 10
 
 138 WINE : ECCLESIASTICAL. 
 
 (Dupin, " Eccl. Hist," p. 20, 3rd edit, Dub. 1724 ; 
 Labbe, vol. ii. cap. ii. col. 155, 156 ; Bingham, "Ant. 
 of the Christ Ch.,"v. 410). 
 
 QTH CENTURY. 
 
 In Egypt, when without fermented wine from the 
 vigilance of the Emir Abdel Messias, who had pro- 
 hibited the buying and selling of fermented wine in 
 that country, the Christians in the ninth century 
 steeped raisins in water and expressed the juice 
 (Renaudot, "Hist. Pat. Alex.," vol. i. p. 193. Lit 
 Orient. Coll. Paris 1716). " Hoc vino utuntur"- 
 " They use this wine, " says the historian (see also 
 Neale, " Hist of the East. Ch.," ii. 156. Lond. 1847). 
 
 Dionysius Barsilibi testifies to the use of the 
 juice of dried or fresh grapes when the other wine 
 could not be had. He adds : " In necessitate, 
 sumatur uvarum succus, aut ex uvis passis liquor 
 expressus: . . . cum isto Liturgia celebrari potest" 
 " In necessity let the juice of grapes be taken, or 
 the liquor expressed from dried grapes : . . . with 
 this the Sacrament can be celebrated " (Renaudot, 
 Lit. Orient Collect, i. 193. Paris, 1716). 
 
 I2TH CENTURY. 
 
 Johannes Belethus approvingly records the 
 practice of communion in juice expressed from
 
 COMMUNION IN UNFERMENTED WINE. 139 
 
 ripe grapes, on the Day of Transfiguration, in the 
 absence of new wine : " Notemus quidem Christi 
 sanguinem eadem hac die confici ex novo vino, si 
 inveniri potest aut aliquantulum ex matura uva in 
 calicem expressa" ("Rat. Div. Off.," cap. cxliv. ; 
 Abbe Migne, " Pat. C. C," v. 202) " Let us note 
 that some on this same day set forth the blood of 
 Christ from new wine, if it can be found, or from 
 ripe grapes expressed into the cup." 
 
 Durandus speaks of the sacramental use of such 
 unfermented wine on the 6th of August, in similar 
 circumstances, as a well-known custom of the time: 
 " Nota in quibusdam locis " (" Rat. Div. Off.," lib. 
 vii., cap. xxii. Lugd. 1565) "Well known in 
 certain places." 
 
 I3TH CENTURY. 
 
 Thomas Aquinas also recognised this /th Decree 
 of Julius, while bearing the following emphatic 
 testimony to the lawfulness and validity of un- 
 fermented wine at the sacrament : " Mustum 
 autem jam habet speciem vini : . . . ideo de musto 
 potest confici hoc sacramentum " (Pars. iii. Quaest. 
 Ixxiv. art. v.) " Must [i.e., unfermented grape juice] 
 has the species [i.e., specific nature] of wine : . . . 
 therefore this sacrament may be celebrated with 
 must."
 
 140 WINE : ECCLESIASTICAL. 
 
 The Angelican Doctor warns against " Mustum 
 statim expressum de uva in calice," " propter im- 
 puritatem musti " " Must expressed immediately 
 from the grape in the cup on account of the 
 turbidity of the must ; " but adds that, in necessity, 
 by the Julian Decree, " botrus in calice compri- 
 matur," " the cluster may be pressed in the cup." 
 
 l6TH CENTURY. CHRISTIANS OF ST. THOMAS. 
 
 Duarte Barbosa, in the beginning of the sixteenth 
 century, says, that because there is no [fermented] 
 wine in India the Christians of St. Thomas, whose 
 work at Malabar was so celebrated, steep raisins for 
 a night in water. The next day they squeeze the 
 fruit, and with the juice celebrate the Sacrament 
 (Stanley in Hakluyt, "Des. of E. Afr. and Malab.," 
 p. 163. Lond. 1866). 
 
 Bishop Osorius testifies concerning these followers 
 of Christ : " Vino ex passis uvis confecto in sacri- 
 ficiis utuntur" (" De Reb.," p. 143. Olysipp. 1571) 
 " They use wine made from dried grapes." This 
 practice of the Christians of St. Thomas is confirmed 
 by Brerewood(" Div. of Lang.," p. 147. Lond. 1614) ; 
 Alex. Ross (" Pansebeia," xiv. p. 508. Lond. 1653) ; 
 Philip Baldaeus, 1672 (" Desc. of E. Ind. Co. of 
 Malab." in Churchill's Voy., v. iii. p. 574. Lond,
 
 COMMUNION IN UNFERMENTED WINE. 14! 
 
 1732) ; and in Nelson's " Fasts and Festivals," ch. iv. 
 p. 48, on St. Thomas. 
 
 I/TH CENTURY. CHRISTIANS OF ST. JOHN. 
 
 In the seventeenth century Thevenot writes that 
 the Sabaeans or Christians of St. John used wine 
 from dried . grapes steeped in water, which they 
 pressed and moistened the flour with ("Travels," pars, 
 ii. p. 164. Lond. 1687). This was the testimony of 
 Baron Tavernier in 1678 (" Pers. Trav.," lib. ii. c. 8. 
 Lond. 1678). 
 
 THE BISHOP OF JERUSALEM ON ABYSSINIAN 
 COMMUNION. 
 
 The Bishop of Jerusalem (Gobat), in his "Journal 
 of a Sojourn in Abyssinia, in 1834," speaking of the 
 communion wine says, " The wine is the juice of 
 dried grapes with water " (p. 345. Lond. 1834); 
 and again, " Wine which is raisin juice and water " 
 (ibid. p. 223). 
 
 This practice of the Abyssinian Church is con- 
 ceded by Archdeacon Tattam, and seems to have 
 ever been the common custom in that body of 
 Christians (Renaudot, " Alvarez. Ethiop.," i. 193).
 
 142 WINE : ECCLESIASTICAL. 
 
 NESTORIAN CHURCH. 
 
 Ainsworth, narrating his travels among the Nes- 
 toreans in '1840, records that "raisin water supplied 
 the place of wine," the bishop administering the 
 sacrament (" Visit to Chaldeans," Jour. R. G. S., xi. 
 p. 37, 1841. "Trav.," ii. 210. Lond. 1842.). 
 
 LYBIAN MONASTERIES. 
 
 Tischendorf, in his narration of a visit to the 
 monasteries of the Lybian Desert in 1846, writes, 
 " Instead of wine they used a thick juice of the 
 grape, which I at first mistook for oil " (" Trav. in 
 the East," p. 50, ed. by Shuckard. Lond. 1847). 
 
 THE REFORMERS. 
 
 "Cui symbolo licet substitui possit aliud vini 
 loco usurpari solitum ad potum, ubi illud prorsus 
 deest vel in plane Abstemiis, si qui tales, ob gene- 
 ralem analogiam et Sacramenti scopum (Johannes 
 Marck, "Compend. Theol. Christ," p. 608. Amst. 
 1722) "For which symbol it is lawful for another 
 to be substituted and used in place of wine for the 
 ordinary drink, where that is entirely wanting, or
 
 COMMUNION IN UNFERMENTED WINE. 143 
 
 for the completely abstemious, if any such, on 
 account of the general analogy and design of the 
 Sacrament." 
 
 THE JEWS. 
 
 Some of the Jews have always scrupulously pro- 
 hibited fermented drink as well as fermented bread 
 at the Passover (" Encyc. Brit.," art. Passover ; Echo, 
 1 7th April, 1878 ; The Dean of Capetown, 1878). 
 Some use unfermented, others fermented, but not 
 intoxicating, raisin wine. 
 
 THE SYRIAN CHURCH. 
 
 " The Clerical Journal " of 28th Feb., 1860, states 
 that the Christians of the Syrian Church used " the 
 juice of the expressed grapes diluted with water." 
 
 THE ABBE MIGNE. 
 
 The Abbe Migne says : " Le vin non-fer- 
 mente q'on appelle mout, mitstum, est matiere 
 suffisante, selon le meme auteur " [Durandus] ; 
 whom Migne acknowledges as an authority. 
 "Wine, not fermented, which is called must, is 
 competent material according to the same author" 
 ("Encyc. Theol.," viii. 1233. Paris, 1844).
 
 144 WINE : ECCLESIASTICAL. 
 
 SUMMARY OF EVIDENCE OF ECCLESIASTICAL 
 HISTORY. 
 
 The sum and substance of the evidence of ec- 
 clesiastical history is, as Scudamore well puts it 
 ("Notit. Euch." Lond. 1876), "In the case of 
 necessity, the expressed juice has always been held 
 to be WINE FOR THE PURPOSE OF THE SACRA- 
 MENT." 
 
 COMMUNION IN UNFERMENTED WINE AT 
 THE PRESENT DAY. 
 
 METHODIST EPISCOPAL. 
 
 In America, several large religious bodies have 
 discarded fermented wine, while others have de- 
 clared in favour of the unfermented. 
 
 At the General Conference (1880) of the Metho- 
 dist Episcopal organisation, with more than 11,000 
 ministers, about one and three-quarter million 
 members, and between four and five million 
 adherents, the following alteration was made in 
 their Book of Discipline : " Let none but the pure 
 unfermented juice of the grape be used in adminis- 
 tering the Lord's Supper."
 
 COMMUNION IN UNFKRMKNTEI) WINE. 145 
 
 SCOTTISH FREE AND UNITED PRESBYTERIAN 
 CHURCHES. 
 
 In the Free and United Presbyterian bodies in 
 Scotland, two of the three leading religious de- 
 nominations in that country, and among the 
 English Presbyterians, an increasing number of 
 sessions every year exercise their constitutional right 
 to use unfermented wine at the Lord's Supper. 
 At least six United Presbyterian congregations in 
 Glasgow, including some of the largest in the city, 
 are in this category. This is also true of Congre- 
 gationalists, Baptists, &c. 
 
 THE ESTABLISHED CHURCH OF SCOTLAND. 
 
 There are but two established churches left to 
 us now the one the Established Church of Scot- 
 land, the other the Established Church of England. 
 By the decision on the Townhill case, the Supreme 
 Court of the former in 1879 recognized unfer- 
 mented wine as a lawful element of communion. 
 
 THE ESTABLISHED CHURCH OF ENGLAND. 
 In the Church of England itself, comparatively
 
 146 WINE : ECCLESIASTICAL. 
 
 few congregations adopt genuine fermented wine. 
 Some have a mixture of port (often guiltless of the 
 grape) with brandy or other distilled spirit, all 
 commercial port in this country being fortified. 
 
 TENT NOT A FERMENTED WINE. 
 
 Many have Tent, which is not a fermented wine. 
 At its worst, Tent is a mixture of treacle, spirits of 
 wine, port wine dregs, and water ; and at its best, 
 of unfermented grape juice boiled, with 10 to 20 
 per cent, of proof spirit, or an equivalent quantity 
 of brandy or whiskey, added to it to prevent fer- 
 mentation. 
 
 (An analysis of samples of both common and the 
 best Tent was here exhibited.) 
 
 UNFERMENTED WINE IN ESTABLISHED CHURCHES 
 IN ENGLAND. 
 
 Other episcopal congregations, I am happy to 
 say, use the genuine unfermented wine prepared by 
 Mr. Frank Wright, Kensington, London. I have 
 repeatedly minutely inspected Mr. Wright's process 
 of the manufacture of this wine, and can vouch for 
 it being ^/evvripa TV}? a/nreAov, "fruit of the vine."
 
 COMMUNION IN UNFERMENTED WINE. 147 
 
 The grapes are imported from the continent. 
 These are cleansed and crushed, and the juice is 
 expressed and bottled in an incredibly short period. 
 Fermentation is prevented by heat, a method 
 practised, not only in the Holy Land, but in most 
 Eastern countries, as far back as the earliest times 
 of which we have an authentic record of the wines 
 in common use. 
 
 In the Church of England, as in nearly all 
 religious denominations in the United Kingdom, in 
 many parishes, while the parent church communi- 
 cates in fermented wine, the incumbents use un- 
 fcrmented wine at their mission stations. 
 
 UNFERMENTED WINE AT THE MILDMAY 
 CONFERENCE. 
 
 At the well-known Mildmay Conference, founded 
 by a saintly clergyman, where about 2,300 Chris- 
 tians, a considerable proportion of whom are clerical 
 and influential lay members of the Established 
 Church of England, communicate every year, for 
 the last four years the wine used has been un fer- 
 mented and unintoxicating. 
 
 OPINION OF DR. A. J. STEPHENS, Q.C. 
 
 As to the legality of the sacramental use of
 
 148 WINE : ECCLESIASTICAL. 
 
 unfermented wine, the opinion of the well-known 
 ecclesiastical lawyer, Dr. A. J. Stephens, Q.C., 
 seems conclusive. Dr. Stephens says : " There is 
 no evidence to show whether the ' fruit of the vine ' 
 our Saviour administered at the Last Supper was 
 ' unfermented ' or ' fermented ; ' in ancient times 
 both freshly expressed and preserved unfermented 
 grape juice was drank ; such wine would not 
 intoxicate ; in early times communion might be 
 had by pressing vine clusters into the cup ; there 
 are authorities for calling unfermented grape juice 
 ' wine ; ' both fermented and unfermented liquors 
 were in use in ancient times ; ' mustum ' meant 
 ' unfermented ; ' and, as a matter of principle, it is 
 indifferent whether fermented or unfermented wine 
 is used, no question of doctrine being involved." 
 
 TOSITION OF THE EPISCOPAL BENCH. 
 
 One or two of our most devoted prelates have, 
 somewhat hastily, and evidently with an utter un- 
 acquaintance with the facts, pronounced against 
 unfermented wine at the Eucharist ; but if they 
 follow my example, by studying the evidence now 
 before the Church for twelve months before they 
 again lift up their voice in public, they will be the
 
 APPEAL TO THE BISHOPS AND CLERGY. 149 
 
 first to acknowledge their hastiness. Two bishops, 
 and there are no better scholars in our communion, 
 have authorized the use of unfermented wine at the 
 Lord's Table ; and I know of other members of 
 the episcopal bench who have communicated in 
 this wine, and have made no sign.
 
 CHAPTER XXL 
 
 APPEAL TO THE BISHOPS AND CLERGY. 
 
 To me, a physician concerned for the safety of 
 my patients reformed from drunkenness, as for 
 the safety of my unfallen patients burdened with 
 the inherited taint of alcohol, it is a matter of 
 perfect indifference what any ecclesiastical authority 
 may decree. As an expert, my business is to 
 declare the truth and bear witness to the facts. It 
 is for the bishops and clergy of our venerable 
 Church to see to the propriety and consistency of 
 her services. But perhaps I may be permitted, as 
 the humblest of her sons, and an insignificant unit 
 in the great community of Christians, to suggest 
 the inquiry whether any custom can be wholly in 
 accordance with the teaching and character of 
 Christ which, in these days of widespread and 
 hereditary alcoholism, is unsafe for the weakest of 
 those for whom He died.
 
 APPEAL TO THE BISHOPS AND CLERGY. 151 
 
 It ought not to be forgotten that there are large 
 numbers of Band of Hope children who have 
 been truthfully taught that alcohol is a poison. 
 When on joining the Church they are offered intoxi- 
 cating drink at their first communion, will not 
 their moral sense be shocked ? Will they not 
 naturally reason, " Surely what I have been taught 
 about alcohol being a poison and intoxicating drink 
 poisonous must have been utterly untrue. If 
 intoxicating wine is an appropriate emblem of 
 Christ's blood it cannot be poisonous, it cannot 
 be injurious to the body, and it cannot have a 
 tendency to narcotise or paralyse the mind " ? 
 
 The force of such reasoning on the presence of 
 intoxicating wine in high places in our Churches is 
 well illustrated in the following extract from an 
 old book of travel : 
 
 " Bayazid Ilderhim, having built the great mosque 
 at Brussa, and having asked Emir Sultan, the 
 celebrated saint, whether it was not a perfect 
 mosque, the saint answered, ' Yes ; it is a very 
 elegant mosque, but some cups of wine for the 
 refreshment of the pious are wanting in the middle.' 
 The Sultan replied with surprise, ' How would it 
 be possible to stain God's house with the liquor 
 forbidden by the prophet ? ' ' Well,' said the saint, 
 ' thou hast built a mosque, Bayazid, and find it
 
 152 WINE : ECCLESIASTICAL. 
 
 strange to put cups of wine therein ; and thou, 
 whose body is God's house, how is it thou art not 
 afraid of staining the purity of this God-like house 
 with wine day and night?' From that moment, 
 Bayazid, repenting, left off drinking wine " (Evliya 
 Effendi, " Travels," ii. 25). 
 
 That such difficulties have perplexed the spirit 
 of earnest and truly Christian abstainers I have 
 reason to know. These difficulties cannot be 
 evaded without dishonour and discredit to the 
 Church. They must be met, or our communion 
 will lose the services of devoted men and women 
 whom, in these days of sin and unbelief, we can ill 
 afford to alienate. 
 
 Such arc the facts and the thoughts which I have 
 the privilege of laying before you. T.o the clergy 
 of the Church of England I, in common with every 
 member of the profession to which I belong, am 
 deeply indebted for unselfish and generous co-opera- 
 tion in our common mission of mercy to the sick, 
 the suffering, and the dying. No language can 
 convey my sense of the value of your noble work, 
 and it is to me an inexpressible happiness to be 
 afforded the opportunity of testifying my gratitude 
 by this feeble contribution to the solution of two 
 most delicate, important, and urgent problems. I 
 have endeavoured to sift the evidence on the various
 
 APPEAL TO THE BISHOPS AND CLERGY. 153 
 
 points, and by personal experiment and research to 
 arrive at the truth. Whether you agree or disagree 
 with the conclusions to which I have been compelled 
 by the evidence to come, is to me of no moment. 
 Every one who has thoroughly studied these ques- 
 tions is entitled to have and to hold his own 
 opinion. Only let the opinion be intelligent. My 
 topics to-day must be treated as open questions. 
 Let us all learn to be tolerant, and to treat the 
 opinions of others with that Christian forbearance 
 which we justly claim for our own matured convic- 
 tions. 
 
 With humbleness, yet with boldness, do I present 
 to you this weak attempt to vindicate the Scriptures 
 of Truth from the unfounded attack of the scientific 
 unbeliever, and to render the most sacred rite of 
 our church a true city of refuge for the most worn 
 and the most shattered of the victims rescued from 
 the fatal embrace of drink. Whatever of truth 
 there may be in these halting utterances do I com- 
 mend to your candid and prayerful consideration, 
 knowing, as I well do, that there is no body of men 
 in the world who are more unwilling to drift list- 
 lessly o'er 
 
 " Errors boundless sea," 
 
 are more open to the testimony of Fact, are more 
 ready and eager to be enlightened as to their duty ; 
 
 ii
 
 154 WINE : ECCLESIASTICAL. 
 
 and who, once the path of duty is made clear, are 
 more unswervingly loyal to their convictions and to 
 Truth, ever remembering in their inmost soul, that 
 
 " Truth crushed to earth shall rise again : 
 
 The eternal years of God are hers ; 
 
 But Error, wounded, writhes with pain, 
 
 And dies among his worshippers."
 
 APPENDIX. 
 
 ANCIENT UNINTOXICATING WINES. 
 
 MUSTUM. SWEET UNFERMENTED GRAPE JUICE. 
 
 GREEK, " GLEUKOS." 
 I. PROTROPUM or Prochuma. Mustum from un 
 
 trodden grapes. 
 II. LIXIVIUM. Mustum from grapes not fully trodden. 
 
 III. TORTIVUM or CIRCUMCISITUM. The marc taken 
 
 out, edges of husks being cut, and again pressed. 
 
 IV. MUSTUM. Clarified by vinegar, and then drank 
 
 fresh. 
 
 V. AEI GLEUKOS. Fermentation prevented by mi- 
 neral pitch, and by burying in cold water or sand. 
 HEPSEMA. MUSTUM INSPISSATED BY HEAT. 
 
 VI. CAROENUM. Mustum evaporated one-third. 
 VII. UEFRUTUM. Mustum evaporated one-half. 
 VIII. SAPA. Mustum evaporated two-thirds.
 
 156 APPENDIX. 
 
 VARIETIES OF UNFERMENTED GRAPE JUICE. 
 
 Shown by Dr. Kerr to the Church Homiletlcal Society, in the 
 Chapter House of St. Paul's Cathedral, on 1st November, 
 1881. 
 
 Pekmetz (Liquid) Smyrna 1874 
 
 Ditto ditto Beyrout 1874 
 
 Balmetz (Semi-solid) Smyrna 1874 
 
 Ditto ditto Beyrout 1874 
 
 Nardenk (Liquid) Beyrout 1874 
 
 Ditto ditto Smyrna 1878 
 
 Almeira (23 specimens pre- 
 pared by Dr. Kerr) Spain 1878 
 
 Sweet Water (6 Ditto ditto) Portugal 1878 
 
 English Hothouse (7 Ditto).. London 1878 
 
 /Various 
 
 Wright's Unfermented Wine Manufactured in London } J ending 
 
 from Continental grapes j j with 
 (,1881 
 
 Pure Unfermented Wine ... Germany 1880 
 
 Ditto ditto ... Manufactured in Manches- 
 
 ter from Eastern grape 
 
 juice 1878 
 
 Congress New Jersey, U. S. A 1880 
 
 Various grapes (7 species) ... Oporto j; 
 
 Bastardo Alto Douro 1881 
 
 Malbec and Carbenet Medoc 1881 
 
 Pineau Cote d'Or 1880 
 
 Folle Blanche Cognac 1880 
 
 Blanquette ... Perpignan 1880 
 
 Grenache Ditto 1880 
 
 Teinturier (Red juiced) Orleans 1880 
 
 Noirien Chalons 1880 
 
 Black^iambro The Netherlands 1880 
 
 Riessling Germany 1880 
 
 Traminer Ditto 1880 
 
 Oestrich Ditto 1880 
 
 Sylvaner Ditto 1880 
 
 Capri Calabria 1880 
 
 Lachrymae Christ! Naples 1880 
 
 Constantia Cape of Good Hope 1881 
 
 Hermitage Australia 1880 
 
 MadeiraTinta Madeira 1880 
 
 Ditto Pale .. Ditto 1881
 
 APPENDIX. 157 
 
 GRAPE JUICE. 
 
 UNFERMENTED. FERMENTE X 
 
 Gluten ] 
 
 Gum v None. 
 
 Aroma J 
 
 PROPORTION OF CONSTITUENTS OF UNFERMENTED GRAPE 
 JUICE REMAINING AFTER FERMENTATION. 
 
 UNFERMENTED. FERMENTED. 
 
 Albumen A. 
 
 Sugar S. 
 
 Tannin Ta. 
 
 Acid Tartaric Tartar. 
 
 Acid Malic Malic Aci. 
 
 Potash Pot. 
 
 Lime Li. 
 
 Sulphur Sul. 
 
 Phosphorus Phosp. 
 
 FERMENTED. 
 
 NEW PRODUCTS. 
 
 Alcohol. Extractive. 
 
 Acid Acetic. Bouquet. 
 
 CEnanthic Ether.
 
 158 APPENDIX. 
 
 BIBLE WORDS FOR WINE. 
 HEBREW. 
 
 1. YAYIN. All kinds of Wine, unintoxicating and intoxi- 
 
 cating. 
 
 2. TIROSH. Vine-fruit, gathered, trodden, found in cluster. 
 
 3. SHEKAR. Sweet drink. Generally Intoxicating. Half 
 
 spirituous strength of port or sherry. 
 
 4. AHSIS. Unfermented freshly expressed juice. 
 
 5. SOVEH. Luscious boiled wine. 
 
 6. ASHISHAH. Fruit Cake. 
 
 7. KH.J.MAR. " Foaming," either of unfermented juice into 
 
 vat, or during fermentation. 
 
 8. SHEMARIM. Wine on the lees ; perhaps Preserves, 
 
 well refined. 
 
 9. MESEK. Wine mixed with water or with drugs. 
 
 10. KHOMETZ. Fermented, but not intoxicating. 
 
 GREEK. 
 
 11. OINOS. All kinds of wine, fermented and unfermented. 
 
 12. GLEUKOS. Sweet wine, probably unfermented. 
 
 13. SlKERA. Sweet drink, probably intoxicating.
 
 GENERAL INDEX. 
 
 PACK 
 
 ABB Migne, On Unfermented Wine at Communion 143 
 
 Abyssinian Church, Sacramental use of Unfermented Wine 
 
 . by 141 
 
 Adjoue eaten and drank by Arabs 58 
 
 Ahsis probably an Unfermented Wine 98 
 
 Ainsworth.W. H., F.R.G.S., Raisin Water called "Wine" 
 
 by... ... 65 
 
 Alexandria, Unfermented Communion Wine during Patri- 
 archate of 138 
 
 Ainsworth on Vinum lixivium 64 
 
 Alcohol, Heredity of 130 
 
 highest percentage of, by Fermentation 95 
 
 should be avoided by Reformed Drunkards ... 125-29 
 
 same in Wines and Beers as in Spirits 95~96 
 
 Ethylic, the only practical Alcohol 96 
 
 Amylic, presence of, rare 95 
 
 a Poison 10, 11,95 
 
 America, Unfermented Wine used by Methodist Episcopa- 
 lians in 144 
 
 American Unfermented Wine 39 
 
 ,, Red-juiced Grapes 40 
 
 Anacreon, Unfermented Grape Juice called " Wine " by ... 70 
 
 Ancient preference for Sweet, Weak, and Diluted Wine ... 51 
 
 ,, Unfermented Wines, Greek and Roman 36 
 
 ,, ,, ,, Spanish 38 
 
 ,, use of Resined Wine 16 
 
 Apocryphal Acts of Apostles on Communion in Unfermented 
 
 Wine 46, 136 
 
 Appeal on behalf of the Reformed Drunkard 134 
 
 ,, ,, ,, Unfallen Hereditary Legatee of 
 
 Alcohol 135 
 
 ,, ,, to the Bishops and Clergy 150
 
 l6o GENERAL INDEX. 
 
 PAGE 
 
 Applecake in Montenegro 100 
 
 Aquinas, Thos., on Unfermented Grape Juice having the 
 
 specific nature of Wine 139 
 
 Arabian Voyager, Grapes at Mocha not for Fermented Wine 79 
 
 Archbishop of Armagh, 1796, on Unfermented Wine ... 69, 106 
 
 Canterbury, 1737 ,, ,, 48 
 
 , , on Weak Wine 51 
 
 ,, Dublin, 1880, on Wine at Cana 26 
 
 Aristotle on Thick W'ine of Arcadia 56 
 
 Armagh, Archbishop of (1796), on I Cor. xi. 106 
 
 ,, ,, on New Wine 69 
 
 Arnold, R. A., on Resined W T ine 18 
 
 Arundell, Rev. F., on Petmes 56 
 
 ,, on Portable Soup 57 
 
 Ashishah, a Fruit Cake in modern times 100 
 
 ,, ,, Bible ,, 100 
 
 Asia Minor, Grapes not for Fermented Wine in 80 
 
 Augustine, on Carrenum, an Unfermented Wine 38 
 
 ,, on the Wine at Cana 26 
 
 BAKMETZ, Persian and Turkish for Unfermented and Fer- 
 mented Wine 42 
 
 Balmetz, Honey of Grapes 55 
 
 Band of Hope Children and Intoxicating Communion Wine 151 
 
 Barrer Dawson on modern Ashishah 100 
 
 Barry, Sir E., on Ancient use of Unfermented Grape Juice... 48 
 
 ,, ,, on Diluted Wine of the Ancients 52 
 
 ,, ,, on Palm Wine 76 
 
 Beaufort, E. A., on Resined Wine of Greece 18 
 
 Beemes, Persian for " Wine " 55 
 
 Beckmaze, ,, 55 
 
 Beke, Mrs., on Grape Syrup 49 
 
 Bekmaz, Persian for " Wine " 55 
 
 Begmez, ,, 55 
 
 Belethus Johannes on Unfermented Communion Wine ... 138 
 
 Bernier on Grapes preserved in sawdust and cotton 87 
 
 Bigmaz, Persian for " \Vine " 42 
 
 Bible, The, and Intoxicating Drink 114 
 
 ,, Words translated "Wine "in 90 
 
 ,, Inspiration of, denied by Infidels on alleged 
 
 approval of Intoxicating Wine n 
 
 Teaching, in accord with Science and Experience 115 
 
 ,, Young's Concordance of 118 
 
 Bible Wines, Two essentially different kinds of 12 
 
 ,, Fermented and Unfermented 12 
 
 Researches of Dr. Lees on 112
 
 GENERAL INDEX. l6l 
 
 PAGE 
 
 Binning, R. B., on Persian Grape Treacle 49 
 
 ,, on Palm Wine 77 
 
 Bishop of Jerusalem on Raisin Wine at Communion 141 
 
 London, 1778, on Unfermented Wine 69 
 
 ,, on Gen. xl. n 105 
 
 Rochester, 1702, on Unfermented Wine 69 
 
 Norwich, 1660, on the Wine of Cana 26 
 
 ,, on Unfermented Wine 69 
 
 Winchester, 1880, Authorisation of Unfermented 
 
 Wine by 149 
 
 Bishops, Pauline Injunction to no 
 
 Bishops and Clergy, Appeal to 150 
 
 Boag on Must Unfermented Wine 64 
 
 Bos on Diluted Wine 51 
 
 Boyes, J. F., on Ancient use of Unfermented Wine 45 
 
 Bouchardat, Prof., on Fermentation in the Grape 30 
 
 Braga, Council of, on Unfermented Juice at Communion ... 137 
 
 Brant, Consul, on Petmes 49 
 
 Buckingham, J. S., on Portable Wine 57 
 
 Burnaby, Gen., M. P., on Preservation of Grapes 87 
 
 ,, on Unfermented Grape Juice 82 
 
 ,, on Sharab, Wine 20 
 
 Burckhardt, Length of Grape Season in Arabia 84 
 
 ,, on Adjoue 59 
 
 Burns, Rev. Dawson, "Temperance Bible Commentary" ... 112 
 
 Burton, Captain, on Dried Milk 58 
 
 CALMET, Wine not in common use in the East 118 
 
 ,, on the change of Tastes and Fashions 16 
 
 on Biblical Interpretation 22 
 
 ,. on Palm Wine 98 
 
 Canons of Inquiry, in Biblical Interpretation 21 
 
 Cana, Wine at 24 
 
 Canterbury, Archbishop of, 1737, on Ancient Unfermented 
 
 Wine 45, 48 
 
 ,, ,, on Wine diluted with 
 
 water 51 
 
 ,, on Wine not a common 
 
 drink in primitive times 1 18 
 ,, on Water the primitive 
 
 drink 118 
 
 Carlisle, Dean (Close) of, on Unfermented Wine at Com- 
 munion no 
 
 Carpenter, Dr. Alfred, on need of Reformed Drunkards to 
 
 avoid Alcohol 125 
 
 Carosnum, an Unfermented Wine 38
 
 1 62 GENERAL INDEX. 
 
 PAGE 
 
 Caroenum mentioned by Augustine 38 
 
 Cato on Vinum pendens, Hanging Wine 68 
 
 ,, on Greek and Roman Unintoxicating Wines 37 
 
 Chambers, F.R.S., on Unfermented Wine 69 
 
 on Varieties of French Unfermented Wine 73 
 
 Celsus calls Myrtle Unfermented Juice " Wine " 68 
 
 Chandler, Rev. Dr., on Grapes preserved fresh 85 
 
 Church Abyssinian, use of Unfermented Wine at Communion 
 
 by 141 
 
 Chrysostom on Wine at Cana 25 
 
 Clark, Dr. Adam, on Pharaoh's Wine being Unfermented ... 69 
 
 ,, calls Unfermented Grape Juke "Wine" 69 
 
 ,, on Gen. xl. n 105 
 
 Clark, Dr. Andrew, on Alcohol a Poison n 
 
 ,, on Heredity in Alcohol 130 
 
 Clarke, Dr. E. D., on Tahtar Unfermented Wine, Bekmess... 48 
 
 Clifford, T. A., Experiments 28 
 
 Columella on Ancient Greek and Roman Unintoxicating 
 
 Wines 37 
 
 ,, on Spanish Unintoxicating Wine 38 
 
 ,, on good Wine Unintoxicating 68 
 
 Collins on Unfermented Wine 63 
 
 Commentary, Knight's, on Pharaoh's Wine being Unfer- 
 mented 105 
 
 ,, Temperance Bible 112 
 
 Communion in Unintoxicating Wine, in 2nd Century 136 
 
 in 4th , 137 
 
 in 7th 
 in 9th 
 in 1 2th 
 in 1 3th 
 in 1 6th 
 in 1 7th 
 
 137 
 138 
 138 
 139 
 140 
 141 
 
 141 
 
 by Abyssinian Church ... 141 
 
 by Nestorian ,, ... 142 
 
 by Lybian Monks 142 
 
 by the Reformers 142 
 
 by the Jews 143 
 
 by the Syrian Church ... 143 
 
 the Abbe Migne on 143 
 
 Always held to be lawful 144 
 by Methodist Episcopa- 
 lians in America 144 
 
 in Scottish Free and U. P. 
 
 Churches 145
 
 GENERAL INDEX. 163 
 
 PACK 
 
 Communion of Unintoxicating Wine recognised as lawful by 
 
 the Established Church 
 
 of Scotland 145 
 
 ,, , , by Established Churches 
 
 in England 145 
 
 ,, ,, at Mildmay Conference... 147 
 
 Communion in Intoxicating Wine repels some Christians ... 134 
 ,, Dangerous to Reformed 
 
 Drunkards 123 
 
 ,, Wine Question of no Interest to Author IO 
 
 Continental Red-juiced Grapes 40 
 
 Corinthian Christians, their conduct at the Sacrament 105 
 
 Cornaro, Health renewed by New Wine 108 
 
 Culpepper on Roba and Sapa 99 
 
 Cute, an Unintoxicating Wine 73 
 
 Cyprus Wine 17 
 
 DAVIDS, A. L., on Sherab, Persian for "Wine " 20 
 
 Damascus, Grape Season at 86 
 
 De Saulcy, on Food cheering the Heart 93 
 
 De Sails on a Non-alcoholic Fermentation 30 
 
 De Thevenot on Unintoxicating Communion W 7 ine 65 
 
 ,, on Wine Eaten and Drunk 59 
 
 Descherell on Unfermented Wine 63 
 
 Defrtitum, an Unintoxicating Wine 38, 44, 71, 73 
 
 Dittmar, Prof., on Fermentation 34 
 
 Dictionaries on Must, New Wine, Unfermented Grape Juice 62 
 
 Dioscorides on Sapa, a kind of Wine 46,68 
 
 Dionysius P>arsilibi on Raisin Wine at Communion 138 
 
 Distilling unknown to the Ancients 97 
 
 Dodwell, E., on Resined Wine 17 
 
 Douglas, Prof., on difficulty of finding meaning of Ancient 
 
 words 15 
 
 ,, ,, on Dr. F. R. Lees 113 
 
 ,, ,, on Tirosh being an Unintoxicant Solid ... 91 
 
 Donnegan on Unfermented Wine 64 
 
 Dogmatism on Wines of Scripture inadmissible 119 
 
 Dried Grapes as Medicine 108 
 
 Dried Milk 58 
 
 Dried \Vine ,, 58 
 
 Drinking and Eating the same substance 58 
 
 Dublin, Archbishop of (Trench), on \Vine at Cana 26 
 
 Durand, Gov., on Palm Wine 76 
 
 Du Fresne on Wine pressed by the foot 64 
 
 Durandus on Lawfulness of Unfermented Wine at Com- 
 munion 139
 
 164 GENERAL INDEX. 
 
 PAGE 
 
 EATING and Drinking the same substance 58 
 
 Echo on Jewish Sacramental Raisin Wine 143 
 
 Effencli on Turkish Unfermented Wines 45 
 
 ,, calls Grape Juice " Wine " 65 
 
 ,, on Triple Wine 72 
 
 ,, Anecdote from, showing how drink stains God's 
 
 house 151 
 
 Egypt, Raisin Communion Wine in 138 
 
 " Encyclopaedia Britannica " on Fermentation 34 
 
 ,, Jewish Sacramental Raisin Wine 143 
 
 Episcopal Bench, Position of 148 
 
 Established Church of Scotland recognises Unfermented 
 
 Wine as lawful 145 
 
 Established Church of England, Sacramental use of Unfer- 
 mented Wine in . 145 
 
 Ethylic Alcohol, the only practical Alcohol 96 
 
 Eton, W. , on Preservation of Grapes fresh 84 
 
 Evans, A. J., on Tithes of Unfermented Grape juice 92 
 
 Excess, Wherein is no 
 
 Ewing on Methuo 106 
 
 FACTS, Summary of 88 
 
 Farrar, Canon, on J . F. Boyes 45 
 
 Ferrier, W r illiam, on Grapes kept fresh ten months 85 
 
 Fermentation and its prevention 28 
 
 ,, defined 29 
 
 ,, " Encyclopaedia Britannica " on 34 
 
 ,, How to prevent 33 
 
 ,, Various kinds of 30 
 
 Fermented and Unfermented Wine always existed 118 
 
 Fermented \Vine unsafe for Reformed Drunkards 121 
 
 ,, ,, not synonymous with " intoxicating " ... 116 
 
 Filtration to lessen spirituous strength of W r ine 53 
 
 Fergus, Dr. Andrew, does not allow Reformed Drunkards to 
 
 Communicate in Intoxicating W r ine 128 
 
 Flngel on Unfermented Wine 63 
 
 Forbes, D., on Sharab, Persian for "Wine" 20 
 
 Forbes, F., on Grape Syrup 48 
 
 Forbes, Prof., F.R.S., on Palm Wine 78 
 
 France, Unfermented Wine in 43, 73 
 
 Francis, Surg.-Gen., on Danger of Sacramental Intoxicating 
 
 Wine to Drunkards 129 
 
 French on Grapes not for Fermented Wine 81 
 
 Fraser, J. B., on Dried Milk 58 
 
 Freund on Unfermented Wine 63 
 
 Fresh Grapes always to be had 88
 
 GENERAL INDEX. 165 
 
 PAGE 
 
 GARDENER'S Dictionary on Unfermented Wine 71 
 
 Gerarde on Unfermented Wine 68, 71 
 
 ,, on Preservation of Grapes fresh 84 
 
 German Unfermented Wine 41 
 
 Gleukos, Unfermented Grape Juice 36 
 
 Goethe, Unfermented Grape Juice called Wine by 70 
 
 Grapes not chiefly for Fermented Wine 79 
 
 Grapes, fresh always to be had 88 
 
 Grape Juice imported by the Author from the East 42 
 
 ,, preserved by Author 39 
 
 ,, Unfermented has always been used 118 
 
 ,, use of, witnessed by a succession of authorities ... 36 
 
 Grapes Dried as Medicine 168 
 
 Grape Cure at Meran 107 
 
 Greek Unintoxicating Wines 36 
 
 Griffin, J. J., on Alcohol in Naturally Fermented Wine ... 95 
 
 Griffiths, Dr., on Pekmez 55 
 
 Gull, Sir William, on Alcohol a destructive agent II 
 
 HAIGH on Vinum, Wine 64 
 
 Haafner, J., on Palm Wine 76 
 
 Hall, Bishop, on Wine at Cana 26 
 
 Hamilton, W. J., on Grapes not for Fermented Wine 81 
 
 ,, on Lactic Fermentation 31 
 
 ,, on Unfermented Wine in Asia Minor ... 48 
 
 Han way, Jonas, on Grapes preserved fresh 87 
 
 ,, on Unfermented Grape Juice 48 
 
 Harmer, Rev. T., on Beemes 55 
 
 ,, on Must, Unfermented Grape Juice 69 
 
 ,, on Sweet Wine 52 
 
 Hebron, Grapes of, little used for Wine 81 
 
 Henderson on Red-juiced Grapes 40 
 
 ,, on Sweet, Diluted Wines 48, 52 
 
 on Unfermented Wine 45 
 
 Hepsema, an Unfermented Wine 38 
 
 Hhemah, Poison 112 
 
 Herbert, Sir T., on Sherap, Persian for " Wine " 19 
 
 ,, on Palm Wine 75 
 
 Ililpert on Unfermfnted Wine 63 
 
 Hippocrates on Diluted Wine 51, 67 
 
 Heredity of Alcohol 130 
 
 ,, Cases of 131 
 
 Homer on Sweet, Diluted Wine 51 
 
 Homes, Rev. H., on Unintoxicating Eastern Drinks 49 
 
 Hopkins, Canon, on Scripture Wines 118 
 
 Huxley on Fermentation 31
 
 1 66 GENERAL INDEX. 
 
 PAGE 
 
 " IMPERIAL Bible Dictionary " 15 
 
 Infidel Objection to Inspiration of Bible n 
 
 Intemperance, Physical as well as Moral 121 
 
 Intoxicating Liquors Poisonous il 
 
 Intoxicating Wine at Communion Dangerous to Reformed 
 
 Drunkards 122 
 
 Indian Religious Feasts, Drunkenness at 106 
 
 JEFFREYS, Archdeacon, on Intoxicating Wine at Communion 127 
 
 Jerusalem, Bishop of, on Intoxicating Wine at Communion 65 
 
 ,, ,, calls Raisin Juice, Wine 65 
 
 Jesus Christ, Wine made by, at Cana 24 
 
 Jews, Use of Intoxicating Wine at Communion by 143 
 
 Johnson, Francis, on Bigmaz, Wine 42 
 
 Judgment not to 'be surrendered to Authority 22 
 
 Julius I. on Communion in Unfermented Grape Juice 45, 46, 137 
 
 ,, Vinum expressum 68 
 
 KAHWEH, formerly Wine ; now Coffee 20 
 
 Kalon oinon 12 
 
 Keppel, Major, on Pitmis 56 
 
 Khamar, Foaming 100 
 
 Kerr, Dr. N., on Fermentation 29 
 
 3 2 
 
 ,, Unfermented \Vine a Fact 39 
 
 ,, on Alcohol in naturally Fermented Wine ... 95 
 
 Kidd, Professor, on Palm Wine 76 
 
 King, Dr., Rev., on the Corinthian Christians 106 
 
 Kotzebue, Von, Length of Grape Season at Tiflis 85 
 
 Kurdistan Words for Beer 20 
 
 LANGUAGE, Changes of 18 
 
 Lankester, Dr. E., on Ancient use of Unfermented Grape Juice 49 
 
 ,, ,, Alcohol same in all Intoxicating Drinks 97 
 
 ,, ,, Grapes as Food 82 
 
 Last Supper, The Wine at the no 
 
 Latham, Dr., on Changes of Language 19 
 
 Law, Rev. W., on W r ine at Cana 25 
 
 Laurent, S., on Grapes as Food 80 
 
 Le Bruyn, old Persian Proverb 19 
 
 Lees, Dr. F. R., Joint Author of " Temperance Bible Com- 
 mentary " 112 
 
 ,, Ilhemah, a Poison 112 
 
 ,, Professor Douglas on 113 
 
 ,, Value of Researches on 113 
 
 Lennep, H., D.D., Grapes preserved fresh 85
 
 GENERAL INDEX. 1 67 
 
 PAGE 
 
 Liebie on Fermentation 30, 31 
 
 Littre on Unfermented Wine 63 
 
 Longmuir, ,, ,, 63 
 
 Lister on Fermentation 31 
 
 Loftus, W. K., F.G.S., on the Rechabites 114 
 
 London, Bishop of, on Wine of the Vine 69 
 
 London, Unfermented Wine made in 40, 146 
 
 Lora, A Fermented Unintoxicating Wine 116 
 
 Lord's Committee, Evidence as to Alcohol being Poisonous II 
 
 Lygurio Grapes in Winter 80 
 
 Lybian Monasteries, Communion in Thick Juice at 142 
 
 Lyttleton on Wine that has not worked 62 
 
 MACKENZIE on Applecake 100 
 
 Macedonia, Thick Wines of 17 
 
 Macgregor, J. (Rob Roy), on New Unfermented Wine ... 50 
 
 Macaulay, Lord, on the Foaming of Must 101 
 
 Marcel on Cherab, Wine ... 20 
 
 Maunder on Thick, Sweet, Diluted Wine 52 
 
 Marco Polo, Unfermented Wine 46 
 
 Mesek on Mixed Wine 99 
 
 Methodist Episcopal Church, Use of Sacramental Unfer- 
 mented Wine by 144 
 
 Medicinal Intoxicating Wine 107 
 
 ,, Unintoxicating Wine 107 
 
 Meisgnien Meniniski on Wine and Grape Juice 42 
 
 Methuo, Two meanings of 105 
 
 Miller, P., F.R.S., on Unfermented French Wines 43 
 
 ,, ,, varieties of Unfermented Wine ... 72 
 
 ,, ,, Vin bourru 73 
 
 Miller, Professor J., on Unfermented Wine 43 
 
 Migne Abbe on Unfermented Sacramental Wine 143 
 
 Mildmay Conference, Use of Unintoxicating Wine at Com- 
 munion by the 147 
 
 Milk, Dried 58 
 
 Moselle, Unfermented Wine on the 43 
 
 Mohammedan Traveller on Palm Wine 75 
 
 Mounsey, A. II., Grapes always to be kept fresh 86 
 
 Morea, Wine of the 17 
 
 Mustum, Varieties of Unfermented 36 
 
 Must, New Wine Unfermented 62-4 
 
 Mustum, Opinion of Dr. A. J. Stephens, Q.C., on 148 
 
 Muller, Max, or change in Meaning uf Words 20 
 
 Mulder on Unfermented Grape Juice 29 
 
 "Much Wine" 109 
 
 Munster on Indian Religious Drunkenness 106
 
 l68 GENERAL INDEX. 
 
 PAGE 
 
 Muspratt on Unfermented Must 34 
 
 Murphy, J. C., on Grapes always to be kept fresh 85 
 
 " NATIONAL Cyclopaedia" on Ancient Unfermented Wine... 49 
 
 Nardenk, an Unintoxicating Drink 60 
 
 Nazareth, Unfermented Wine at 43 
 
 Nazarite, Law of the 104 
 
 Neale on Beckmaze 55 
 
 Nephalism, Quoted as to Unfermented Wine 43 
 
 Nestorean Church, Unfermented Wine used at Communion by 142 
 
 New Wine, Cornaro renewed his health by 108 
 
 ,, Healthy 108 
 
 New Testament, Words translated " Wine " in 101 
 
 Niebuhr, Grapes fresh through the whole year 83 
 
 Norwich, Bishop of (1660), on Wine at Cana 26 
 
 ,, ,, calls the Juice in the Grape "Wine " 69 
 
 Nuttall on Unfermented Wine 63 
 
 OINOS, Wine 101 
 
 ,, Unfermented Grape Juice called 70 
 
 Olearius on Unintoxicating Wine 45 
 
 Old Testament, Words translated "Wine" in 90 
 
 Ouseley, Sir H., on Scharab, Wine 20 
 
 Oriental Dictionaries on Unintoxicating Drinks 54 
 
 Ovid, Juice in Grape called " Wine " by 70 
 
 PALM W T ine, the Shekar of Scripture 98 
 
 Palm Juice, Unfermented, called " Wine " 75 
 
 ,, Fermented ,, 75 
 
 Palestine, Unfermented Wine in 43 
 
 Pachmatz, Thick and Thin 59 
 
 Palmer, Prof., on Portable Soup 57 
 
 ,, on the Rechabites 115 
 
 Palgrave, W. G., on Palm Juice 98 
 
 Papias, Bishop, calls Juice newly expressed from the Grape, 
 
 "Wine" 68 
 
 Parkinson on Sapa, &c 47 
 
 ,, on Unfermented Wine 69 
 
 ,, on Boiled Wine 73 
 
 Parsons, A., on Grapes not for Fermented Wine 80 
 
 Persia, Unintoxicating Wine of 46 
 
 Persian Grape Treacle 49 
 
 Persian Words relating to Wine 19 
 
 Picart, B., on Tarred Wine 18 
 
 Pharaoh's Wine Unintoxicating 105 
 
 Piquette, a weak Fermented Drink 117
 
 GENERAL INDEX. 169 
 
 PAGB 
 
 Plautus describes Grapes as "Wine" 68 
 
 Pliny on Unfermented Wines 36 
 
 ,, on weak Wine best 53 
 
 Pope Julius I. on Communion in Unfermented Grape Juice 137 
 
 ,, on Vinum expressum 68 
 
 Portable Soup 57 
 
 Portable Wine 57 
 
 Posca, a weak Fermented Drink 116 
 
 Pococke, Bishop, on Damascus Unintoxicating drinks 47 
 
 Potter, Archbishop, on Lacedemonian Wine 48 
 
 ,, on Diluted Wine 51 
 
 Porter, Sir A. Ker, on Syrian Grape Syrup 49 
 
 Pompeii, Solid Wine at 57 
 
 Proclus calls Unfermented Grape Juice " Wine " 68 
 
 RAMSAY, Prof., on Gleuk os, an Unfermented Wine 36 
 
 ,, on Mustum, 36 
 
 ,, on Defrutum, ,, 44. 
 
 ,, on Varieties of Unfermented Wine 36 
 
 Rauwolff on use of Unfermented Wine 45 
 
 ,, on Pachmatz 47 
 
 Raisin Juice called Wine 65 
 
 Resined Wine 16 
 
 Reformed Drunkards must avoid all intoxicants 121, 125 
 
 Relapse of Drunkards through Communion Wine 122 
 
 Richardson, Dr., F.R.S., on Heredity in Alcohol 130 
 
 ,, ,, on Advice to Reformed Drunkards 
 to avoid Communion in Intoxi- 
 cating Wine 127 
 
 Rechabites and their descendants 114 
 
 Redding Cyrus on Unfermented Must 34 
 
 on Character of Ancient Wine unknown ... 21 
 
 ,, Distillation unknown to the Ancients 97 
 
 Redhouse on Turkish words for " Wine " 55 
 
 Reformers, Communion in Unfermented Wine by 142 
 
 Roman Unintoxicating Wines 36 
 
 Rosario on Sharab, Wine 20 
 
 Robinson on Dried Milk 58 
 
 ,, on Grapes not for Fermented Wine 81 
 
 on Grapes preserved fresh 86 
 
 Robertson on Vinum pendens 64 
 
 Royle, Prof., calls Unfermented and Fermented Palm Juice 
 
 "Wine" 77 
 
 Rochester, Bishop of, on an Unfermented Wine 69 
 
 SACCAR, Sugar 94 
 
 12
 
 I/O GENERAL INDEX. 
 
 Sacramental use of Unfermented Wine lawful 144 
 
 Scheller, newly expressed Wine 63 
 
 Scottish Free and United Presbyterian Churches, Com- 
 munion in Unfermented Wine by 145 
 
 Scholz on Egyptian Unfermented Juice 48 
 
 ,, on Grapes not for Wine 80 
 
 Schomburg, R., on Palm Wine 77 
 
 Scripture Wine Question, Indifference of Author to it 10 
 
 ,, ,, Forced upon Author 10 
 
 ,, The Question stated 9 
 
 ,, ,, Difficulty of the Inquiry 15 
 
 Sapa 38 
 
 Sheker, Sugar 94 
 
 Shekar, " Strong Drink" 93 
 
 ,, An Intoxicant, and condemned 97 
 
 ,, A naturally Fermented Drink 97 
 
 ,, Palm Wine 98 
 
 Shakar, Sugar 94 
 
 Sikera, Sweet Drink 102 
 
 Stephanus on Vinum pendens 64 
 
 Stephens, Dr. A. J., Opinion of, on Lawfulness of Unfer- 
 mented Wine at Communion 148 
 
 Sherab, Wine 20 
 
 Soveh, a luscious Wine 99 
 
 Smith's " Die. Gr. and Rom. Ant." on Ancient and Unfer- 
 mented Wines 37 
 
 Shemarim 99 
 
 St. John on Grapes not chiefly for W T ine 81 
 
 ,, on preserving Grapes fresh 86 
 
 ,, on Medicated Wine 107 
 
 ,, on Resined Wine 17 
 
 St. Thomas, Christians of, and Raisin Wine 140 
 
 Sookhar, Sugar 94 
 
 Sweet Wines preferred by Ancients 5 1 
 
 Sukker, Sugar 94 
 
 Sutherland on Solid Wine at Pompeii 57 
 
 Sutton on Fermentation ^ 34 
 
 Substances both eaten and drunk 58 
 
 Summary of Facts 88 
 
 Syria, Little Wine made in. 81 
 
 Syrian Church 143 
 
 Symonds, P. L., on Palm Wine, Fermented and Unfermented 78 
 
 TASTES, Change of 16 
 
 Tahtars, Use of Bekmess by 48 
 
 Tavernier on Burnt Wine 47
 
 GENERAL INDEX. I/ 1 
 
 PACK 
 
 Tavernier on Raisin Wine 46 
 
 ,, on Grapes not for Wine So 
 
 Teinturier, Red -juiced Grapes 40 
 
 Tent not a Fermented Wine 41 
 
 "Temperance Bible Commentary" 112 
 
 Tighe on Preservation of Gi apes Fresh 87 
 
 Tirosh 91 
 
 Thevenot on Chio Thick Wine 59 
 
 calls Raisin Juice "Wine " 65 
 
 on Length of Grape Season 83 
 
 Thud cum and Dupre on Alcohol a Poison n 
 
 on Resined Wines 17 
 
 on Unfermented Grape Juice 29 
 
 on Red-juiced Grapes 40 
 
 on the Grape Cure 107 
 
 on Simmered Mohammedan Wine ... 49 
 on Alcohol in naturally Fermented 
 
 Wine 94 
 
 Thessaly, Resined Wine of 17 
 
 Timothy's Wine 107 
 
 Thompson, J., on Cyprus Wine 17 
 
 Tiflis, Grapes Fresh nearly the whole Year at 85 
 
 Tocat, Grapes Fresh through severest Season at 85 
 
 Trebizond, Unfermented Wine at 72 
 
 Turner H., on Resined Wine 18 
 
 Tucker, Thornhill, on Sharab Wine 20 
 
 Trench, Archbishop, on Wine at Cana 26 
 
 UNFERMENTED Wine, Its existence derived 28 
 
 ,, proved 29 
 
 Ancient Greek and Roman 30 
 
 ,, Spanish 38 
 
 American 40 
 
 Wright's 40, 146 
 
 German 4 
 
 Imported by Author 42 
 
 in Palestine 43 
 
 in France 43 
 
 on the Moselle 43 
 
 Ancient use of 44- 
 
 Varieties of 7 1 
 
 Turkish 72 
 
 Prepared by Author 39, 61 
 
 Palm 75 
 
 Medicinal 107 
 
 has always been used ii
 
 GENERAL INDEX. 
 
 J'AGK 
 
 Unfermented \Vine, Communion in 136 
 
 ,, ,, a Fact, Quoted 29, 32, 39 
 
 Unintoxicating Drinks described as Wine in Dictionaries ... 62 
 ,, ,, ,, ,, by Eastern Travel- 
 lers 65 
 
 ,, ,, ,, ,, in Literature ... 67 
 
 ,, Wines, G reek and Roman 36 
 
 Unfermented Grape Juice, Solid 42, 59 
 
 ,, ,, Liquid 59 
 
 ,, ,, Thin, described in 1575 59 
 
 VAN LEXNEP on Dibs 48 
 
 Varro calls Grapes " Wine " 68 
 
 Vinum, Varieties of 36 
 
 Vinous Fermentation 32 
 
 Vitringa on Isa. xlix. 26 47 
 
 WAU'OI.E, R., on Grapes not for Wine 80 
 
 Westminster Revinv on Bible Wines 13 
 
 "Webster on Unfermented Wine 62 
 
 Wherein is Excess no 
 
 Wine, Eight Different Kinds of 36 
 
 Eastern words for 19 
 
 Dried 58 
 
 Burnt 47 
 
 Diluted, Week, and Sweet 51 
 
 Portable 57 
 
 Palm 75 
 
 Unfermented and Fermented always existed 118 
 
 Triple 72 
 
 Pharaoh's 105 
 
 Timothy's 107 
 
 Medicinal 107 
 
 Thick 56 
 
 Solid 57 
 
 Wright's Unfermented 40, 146 
 
 AVines, Intoxicating, Poisonous ... 11 
 
 ,, ,, Unsafe for Reformed Drunkards 121 
 
 Wine Eaten and Drunk 59 
 
 "Willis, Dr. T., on Fermentation 31, 73 
 
 ,, ,, Unfermented Rhenish 73 
 
 Worcester on Unfermented Wine 62 
 
 Words, Meaning of Changes 19 
 
 AVortabet, G. W., on little Wine made in Syria 8l 
 
 ~\V right's Unfermented Wine 40, 146
 
 GKNKRAL INDEX. 173 
 
 PAGE 
 
 Wright, T., on Unfermented Wine 63 
 
 Wvse, Sir T., on Resined Wines 18 
 
 " VAYIN " 12,91 
 
 Young, Ed., calls Unfermented Grape Juice "Wine" 7 
 
 Young, R., LL.D., Greek and Hebrew Concordance 118
 
 INDEX OF TEXTS, 
 
 
 PAGE 
 
 
 PACK 
 
 C'.cn. xl. II ... . 
 
 . ... 105 
 
 Jer. xlviii. 33 ... . 
 
 . ... 90 
 
 Numb. vi. 3 ... 
 
 IO4 
 
 Dan. v. . 
 
 IOI 
 
 Dent. xi. 14 ... . 
 
 92 i Hosea iv. n ... 
 
 . ... 92 
 
 ,, xxxii. 33 
 
 90 ,, iv. 18 ... 
 
 99 
 
 Ezra vii. 22 ... . 
 
 . ... 100 
 
 Joel iii. 18 
 
 . ... 9 S 
 
 Prov. xx. i 
 
 . ... 90 
 
 Micah vi. 15 
 
 . ... 92 
 
 ,, xxiii 
 
 . ... 91 
 
 Nahum i. 10 ... . 
 
 . ... 99 
 
 xxv. 27 
 
 . ... 109 
 
 Hab. ii. 15, 16 
 
 . ... 112 
 
 Cant. viii. 2 
 
 . ... 98 
 
 Zech. ix. 17 
 
 . ... 93 
 
 Isn. i. 22 
 
 oo 
 
 Matt. ix. 17 
 
 IOI 
 
 ,, V. II 
 
 w 
 . ... 97 
 
 Acts ii. 13-15 
 
 . ... 102 
 
 ,, V. 22 
 
 . ... 97 
 
 I Cor. xi. 21 
 
 . ... 105 
 
 ,, xvi. 10 
 
 . ... 90 
 
 Eph. v. 18 
 
 . ... 110 
 
 ,, xxiii. 9 
 
 . ... 90 
 
 I Tim. iii. 3, S 
 
 . ... 109 
 
 ,, xxvii. 2 
 
 . ... 101 
 
 v- 23 
 
 . ... 107 
 
 ,, xxviii. 7 
 
 97 
 
 Titus i. 7 
 
 . ... no 
 
 ,, xlix. 26 
 
 . ... 98 
 
 .. ii- 3 
 
 . ... 109 
 
 ,, li. i 
 
 01 
 
 Rev. vi. 6 
 
 IO2 
 
 ,, Ixv. 8 
 
 . ... 92 
 
 Rev. xiv. 10 
 
 . ... 102. 
 
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