File:Herculanum et Pompéi, recueil général des peintures, bronzes, mosaïques, etc., découverts jusqu'à ce jour, et reproduits d'apreès Le antichita di Ercolano, Il Museo borbonico, et tous les ouvrages (14782896282).jpg
![File:Herculanum et Pompéi, recueil général des peintures, bronzes, mosaïques, etc., découverts jusqu'à ce jour, et reproduits d'apreès Le antichita di Ercolano, Il Museo borbonico, et tous les ouvrages (14782896282).jpg](https://upload.wikimedia.org/wikipedia/commons/thumb/6/67/Herculanum_et_Pomp%C3%A9i%2C_recueil_g%C3%A9n%C3%A9ral_des_peintures%2C_bronzes%2C_mosa%C3%AFques%2C_etc.%2C_d%C3%A9couverts_jusqu%27%C3%A0_ce_jour%2C_et_reproduits_d%27apre%C3%A8s_Le_antichita_di_Ercolano%2C_Il_Museo_borbonico%2C_et_tous_les_ouvrages_%2814782896282%29.jpg/800px-thumbnail.jpg?20160924040309)
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[edit]DescriptionHerculanum et Pompéi, recueil général des peintures, bronzes, mosaïques, etc., découverts jusqu'à ce jour, et reproduits d'apreès Le antichita di Ercolano, Il Museo borbonico, et tous les ouvrages (14782896282).jpg |
English: Drawing of a fresco depicting winged geniuses pressing grapes found in the House of the Stags (Deer) in Herculaneum. Translation of full plate description: This fresco is particularly interesting in that it gives us an idea of a common machine used by the ancients, which has never been described. Vitruvius (2), Pliny (3), Cato (4), speak only of screw or weight presses (torcularia), and the passage of this last author is so confused that his commentator Turnèbe and the learned Popina (1) had to give up clarifying it. The sweet wine, mustum, flows freely into a vase the Latins called lacus (1). From there, the mustum is poured into another vase, and placed on a furnace where a third Genie of the harvest cooks it, shaking it to prevent it from burning, with a wooden spatula called rutabulum or spatha (2). We know that the ancients made great use of cooked wine. Among the Greeks, wine from the five hills of Sparta was the only exception (3). To imitate those of Cos, the Latins cooked their wines and mixed in a little sea water (4). By reducing the liquid by two-thirds, they obtained sapa or hepsema; by reducing it by only half, they had defrutum , and by a third, caraenum (b). Fruits and aromatic herbs were used to give the wine a particular taste, and resinous substances were added to make it last longer. The wines of Vesuvius were highly esteemed: those of Pompeii only improved up to the tenth year; they gave headaches, according to Pliny, the day after drinking them: but the Latin author does not say how much of it could be used with impunity." (1) - Louis Barré, 1870
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30 September 2015
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current | 04:03, 24 September 2016 | ![]() | 2,174 × 1,248 (439 KB) | SteinsplitterBot (talk | contribs) | Bot: Image rotated by 270° |
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