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Those cannot properly be termed wines, which by the Greeks are known under the name of "deuteria,"1 and to which, in common with Cato, we in Italy give the name of "lora,"2 being made from the husks of grapes steeped in water. Still, however, this beverage is reckoned as making one of the "labourers'"3 wines. There are three varieties of it: the first4 is made in the following manner:—After the must is drawn off, one-tenth of its amount in water is added to the husks, which are then left to soak a day and a night, and then are again subjected to pressure. A second kind, that which the Greeks are in the habit of making, is prepared by adding one-third in water of the quantity of must that has been drawn off, and after submitting the pulp to pressure, the result is reduced by boiling to one-third of its original quantity. A third kind, again, is pressed out from the wine-lees; Cato gives it the name of "fæcatum."5 None of these beverages, however, will keep for more than a single year.

1 Or "second" press wines.

2 De Re Rust. c. 153.

3 Vinum operarium.

4 This method is still adopted, Fée says, in making " piquette," or small wine," throughout most of the countries of Europe.

5 Or "wine-lee drink." It would make an acid beverage, of disagreeable taste.

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