ALTHOUGH Roman authors name several drinks, prepared both from grain, as zythum; from wheat and barley, camum and cerevisia (ceria, celia); from fruits, as the quince, cydoneum; and from honey and water, as hydromeli, consequently a sort of mead; yet the Romans knew (besides the ἄριστονὕδωρ), wine only as a drink; and those potations resembling beer, cider, and mead, belonged only to different provinces, governed by Roman laws, and are therefore taken cognizance of among other things, under the head de vino legato. Ulp. Dig. xxxiii. 6, 9; Pliny, xxii. 25.

Wine was, however, no doubt, mixed with other things, to produce certain drinks, the way of preparing and taking which was, in general, quite different from ours.

The following are the most important of the numerous works on this subject, Pliny, xiv. 8, seqq.; Colum. xii., with Schneider's remarks, ii. 2; Virg. Georg. ii., with Voss' notes; Athen. i.; Poll. vi. 4; Galen, De Antidotis, i. 9; Dig. xxx. 6: and of modern authors, Bacci, de nat. vinorum hist.; Beckmann, Beitr., &c. i. 183; Boettiger, Ueber die Pflege d. Weins. b. d. alt. Röm.

Pliny's remark, Ac si quis diligenter cogitet, in nulla parte operosior vita est, ceu non saluberrimum potum aquœ liquorem natura dederit, can be applied to our own times, but the process among the ancients was much more tedious.