Part 43

The information supplied by Galen on this subject is most ample, but in too diffuse a shape to suit our narrow limits. Upon the whole, he states, thin wines are diuretic, but supply little nourishment, whereas the thick are proportionally nutritious. He says that the Falernian, especially the sweeter kind, is one of the most wholesome wines. Athenæus gives an interesting account of the Falernian, upon the authority of Galen. He says it is fit to be drank after it is ten years old, and from fifteen to twenty; but that, when older, it occasions headach and affects the nerves. He describes two kinds of it, the sweet and the austere. The latter, he adds, is of a tawny colour, that is to say, a colour intermediate between the white and black. Dr. Henderson concludes, that the modern Madeira is a near approach to the ancient Falernian. Brasavolus and C. Avantius compare it to a wine known in modern Rome by the name of greco di soma. Galen gives very minute directions for forcing this wine, or giving it premature age by heat. (De Antid. i, and de Simpl. iv.) Vitruvius, for this purpose, gives directions for building the wine-cellar close to the kitchen. (vi.) Athenæus says, that wine digests the food, and, being of a subtle nature, promotes the distribution of it. We learn from him that the ancients sometimes used their wines cooled with ice. (Deipnos. iii, 99.) He thus describes the different characters of the wines used in his time; that is to say, about the middle of the second century, P. C. Of wines, some are white, some tawny, and some dark coloured. The white is in nature the thinnest, diuretic, and heating, and being digestible it inflames the head, for it is a wine that has a tendency upwards. A dark-coloured wine, which is not of a sweet nature, is very nutritious and astringent. Sweet wines, whether of a white or tawny colour, are very nutritious; for they lubricate the passage, and thickening the humours, prove less troublesome to the head. The nature of sweet wines is to remain for a time in the præcordia, and to prove expectorant, as Diocles and Praxagoras tell. Mnesitheus the Athenian says dark-coloured wine is very nutritious, the white very diuretic and very subtle, and the tawny dry, and of all wines the one that most promotes the digestion of food. Wines carefully prepared with salt water are not of an intoxicating nature, they loosen the belly, occasion pains of the stomach, and produce flatulence, but promote digestion. Such are the Myndian and the Halicarnassian. The Coan is well prepared with salt water; the Rhodian has a less proportion of it; the Cnidian engenders blood, is nutritious, and laxative, but when drunk in large quantities it upsets the stomach; the Lesbian has less astringency and is more diuretic; the Chian is a most delicious wine, and especially the kind called Ariusian; but there are three varieties of it, the austere, the sweet, and the intermediate.—Of the Italian wines, the most delicious are the Alban and the Falernian. The Adrian is a diffusible, diaphoretic, and safe wine. (i, 25.) According to Galen, the cæcuban, so frequently mentioned by Horace, was not any one sort of wine, but a general name applied to all generous and old wines. (De Succ. bon. 2.) Old wine was much sought after: Galen says everything is impaired by age but wine. (De Antidot.) The Falernian was reckoned best from ten to twenty: the Surrentine was not thought good until twenty-five. (Athen. i.)

According to Actuarius, the thick wines are most nourishing and form the thickest blood, but are apt to occasion visceral obstructions; while, on the other hand, the thin wines are more stomachic and less nourishing. The sweet are the contrary; but the white are less hot than the others; the gold-coloured are more hot; and then the red.

Wine, says Simeon Seth, is not only nutritious, but promotes in a great degree the distribution of the food over the body, rousing, and at the same time increasing the vital heat, and with it the urinary and other secretions. It suits best, he says, with persons of a cold and dry temperament; and, therefore, it is most proper for old men. He adds that the immoderate use of wine dissolves the vital tone, depresses the natural heat, and occasions apoplexy, epilepsy, and tumours of the body. Macrobius attempts to trace a resemblance between the effects of habitual intoxication and those resulting from exposure to extreme cold. “Quæcunque nimium algentibus, eadem contingunt ebriis. Fiunt enim tremuli, pallidi, graves; et saltu tumultuantis spiritus artus suos et membra quatiuntur. Idem corporis torpor ambobus, eadem linguæ titubatio. Multis etiam morbus ille quem παράλυσιν Græci vocant sic nimio vino, et multo algore contingit.” In like manner, a modern writer, Andreas Baccius, maintains that some wines are of a cold nature.

Haly Abbas gives nearly the same characters of wine as Seth. His account of all the wines, natural and artificial, used in his time, is most ample.

Alsaharavius forbids wine to be taken when the stomach is quite empty, or after a full meal. When taken seasonably, he says it improves the appetite, increases the vital heat, nourishes the body, and clears the senses.

Avicenna, with his usual judgment and industry, collects all the information of preceding authors, to which he adds his own opinions. He remarks that the immoderate use of wine induces disease of the liver and brain, and debilitates the nerves.

Wine, says Rhases, warms the stomach and liver, and dispels flatulence, promotes digestion, provokes the urinary and alvine discharges, and gladdens the mind.

Serapion copies mostly from Galen in delivering the general characters of wine. He disapproves of wine made with salt water. For an account of it, see Pliny and Athenæus, (l. c.)

The ancients were scarcely more agreed respecting the intoxicating properties of wine than they were as to the powers of the cabbage in counteracting them. Old Cato the Censor, who was in the practice “of warming his virtue with wine,” describes the following method of cooling it: “Si voles in convivio multum bibere cænareque, ante cæenam esto crudam brassicam quantum voles ex aceto, et item ubi cænaveris comesto aliqua V. folia, reddent te quasi nihil ederis, biberisque, bibesque quantum voles.” (De R. R. 156.) See a long dissertation on this property of the cabbage in Athenæus (Deipnos. i, ad finem); also Pliny (Hist. Nat. xx, 34); Pseudo-Dioscorides (Euporist. i, 24); Nonnius (14); Simeon Seth (in voce Brassica); Geopon. (xii, 17); Avicenna, Rhases, and Serapion give the same character of it. Plutarch affirms that almonds also are a preservative from intoxication. (Quæst. vi.)

Before quitting this subject, we must notice certain peculiar modes of preparing wine. The mustum was wine newly made, or the fresh juice of the grape. The protropum was the juice which runs from grapes without pressing. The mulsum was a preparation of wine and honey. Dioscorides recommends two parts of wine to one of honey; but there does not appear to have been any fixed proportion. The sapa, called by the Greeks hepsema and siræum, according to Pliny, is must boiled to a third; and the defrutum the same reduced to a half. They are now called robs, a term borrowed from the Arabians. The carenum, according to Isidorus, is must reduced to two thirds. The passum was a sweet wine prepared from grapes which had been much dried in the sun. The passum creticum, which is much praised by Pliny and Athenæus, and is often mentioned by our author, the learned Andreas Baccius and Nonnius believe to have resembled the modern malmsey. We have already mentioned a peculiar species of wine prepared with salt water. The ancients also gave artificial qualities to wine by adding rosin, pitch, and other substances to the casks in which it was deposited. See ‘Geoponica’ (vii.) Dioscorides gives receipts for preparing a great variety of vinous tinctures. These were used only for medicinal purposes. (Mat. Med. v.)

It is scarcely necessary for us to remark that the ancients generally drank their wines diluted either with hot or cold water. Hence the poet Juvenal says: “Quando vocatus adest calidæ gelidæque minister.” (Sat. v, 63.) According to Pliny, Staphylus first introduced this practice (H. N. viii, 56); but Athenæus refers it to Melampus (ii.) It would appear, however, from some passages in the ‘Ecclesiazusæ’ of Aristophanes, and from Eustathius’s Commentary on Homer (Iliad, ix, 203), that the ancients often drank their wines undiluted. It was customary, during the time of dinner, to drink off a cup of pure wine to “the good deity.” See Athenæus (xv, 17), with the learned note of Schweighäuser. The wine and water were commonly mixed together according to certain fixed proportions, such as one part of wine and two of water, or two of wine and three of water, or equal parts of both. (Eustathius in Odyss. vii.) In winter it was the rule to drink equal parts of wine and hot water; but in summer two parts of water were added to one of wine. (Anonymus de Diæta ap. Phys. et Med. Min. ed. Ideler, p. 197.) It would appear that it was a common practice to drink wine with other hot things in the morning during the cold months of winter. (Hierophilus de Nutr. Meth. ed. Ideler.)

SECT. XCVI.—ON HONEY AND HYDROMEL OR HONIED WATER.

Boiled honey is rather nutritious than laxative; but when unboiled the contrary. It agrees with cold and humid temperaments, but in the warm it is converted into bile. Honied water does not agree well with those who are affected with bitter bile, being converted into bile. In such constitutions the honied water ought to be very weak; but it is not proper for those whose bowels are easily affected. The honied water may be prepared by adding eight parts of water to the honey, and thus boiling it until it cease from frothing. It is expedient also to clear away the scum as soon as formed.

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COMMENTARY. Honey, says Hippocrates, when eaten with other food, is nutritious, and improves the colour; but, when taken alone, it rather attenuates than recruits. Actuarius says that scummed honey, when taken with other food, is nutritious and laxative. Democritus said, that health was best promoted by lubricating the inside with honey, and the outside with oil. Honey and bread formed the favorite food of the Pythagoreans. Athenæus (Deipnos. ii, 7.) See also Oribasius (Synops. iv, 38); Haly Abbas (v, 27); Simeon Seth (in voce Mel.)

Galen gives the following account of the phenomenon of a honey shower: “I have sometimes known in the season of summer a great quantity of honey to be found upon the leaves of trees, shrubs, and certain herbs, so that the country people said, jesting, ‘Jupiter has rained honey.’ A cold night, as for summer, had preceded (for it happened in summer); but the temperature of the former day had been hot and dry. It was thought, therefore, by those who were skilled in nature, that an exhalation from the earth and waters, finely attenuated and concocted by the heat of the sun, had been condensed and collected by the cold of the succeeding night. This phenomenon occurs rarely with us; but it takes place frequently in Mount Lebanon every summer.” (De Alim. Facult.) See also Fragmentum Theophrasti (de Melle, ed. Heinsius.) Ernestus Faber states that the honey here described is the manna of cedars. (De Manna Ebræorum, 12.)

A wine prepared from honey and aromatics is much commended by an intelligent writer on dietetics as possessing more heat and dryness than any other species of wine, and improving the appetite and colour. (Anonym. Tract. de Cibis ap. Ermerins Anecdota Græca, p. 237.)

Our author has given one method of preparing the hydromel, or honied water. Different modes are described by other authors. Thus, Mesue recommends seven parts of water to one of honey. It appears from Hippocrates, however, that it was taken more or less diluted. Pliny and Dioscorides make mention of hydromel prepared by mixing two parts of water with one of honey. This seems to have been the strongest hydromel. A species of hydromel carefully prepared, and kept for a considerable time, was esteemed a delicious beverage. Ludovicus Nonnius compares it to the mead used by certain nations of the north. They prepare it with hops and yeast, so that it is made to emulate the nature of wine. The Greeks and Romans did not make use either of hops or yeast.

In imitation of Galen, who, under the head of honey (de Simpl.), treats also of sugar, we shall give a brief account of the latter in this place. The saccharum, then, which is mentioned by Theophrastus (Frag. l. c.), Dioscorides (ii, 104), Galen (l. c.), Strabo (Geogr. xv), Pliny (H. N. xii, 17), and other ancient authors, was a natural concretion forming on various reeds, but more especially upon the bamboo cane (bambusa arundinacea.) The bamboo is noticed by Herodotus (Hist. iii, 98), and by Ctesias (Photii Lex.) Moses Chorenensis, a writer of the fifth century (Geogr. Armen.), is the first who makes mention of sugar procured from the cane by boiling.

SECT. XCVII.—ON SLEEP.

It remains, after having treated of everything connected with diet, to say something of sleep, which is generally taken after every other thing. Sleep, then, may be briefly defined to be a relaxation of the vital powers, occasioned by a suitable moisture irrigating the brain. When properly taken it may produce many good effects. It digests the food, concocts the humours, soothes pain, alleviates lassitude, and relaxes that which is contracted. It is also calculated to produce oblivion of mental sufferings, and to rectify the distracted powers of reason. The most suitable season for sleep is after a meal. But that during the day does not agree with all, because the time spent in sleep is not sufficient for the complete digestion of the food; and, when the digestion is interrupted unseasonably, those who rise from sleep at noon are often troubled with acidity and flatulence, and sometimes even with a gurgling noise in their bowels, unless from habit or sufficient rest these bad effects be obviated. The best season for sleep is the night, for the humidity and drowsy stillness of night contribute to perfect digestion. Wherefore after these nocturnal slumbers we feel the most desire for evacuation. The proper limit to sleep should be the complete digestion of the food, as may be ascertained by the eructations, and by tapping over the stomach; after which it may be not unuseful to awake in order to evacuate the excrementitious remains of the digestion.

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COMMENTARY. The philosophy of sleep is ingeniously treated of by Hippocrates (de Insomniis), and by Aristotle (in his treatise de Somno et Vigilia.) Aristotle states that digestion goes on best during sleep. Pliny’s definition of sleep seems to be taken from Hippocrates: “Est autem somnus nihil aliud quam animi in medium sese recessus.” (H. N. x, 97.) Alexander Aphrodisiensis, in like manner, says, “Know that, during the day, the natural principle is less occupied with its own peculiar operations, I mean the digestion of the food, the changes of the chyle, sanguification, distribution, assimilation, and the like, the mind being engaged in its other energies, namely, the five senses, fantasy, reasoning, and memory; but during night, on the other hand, nature operates more, and the mind less.” (Problem i, 118.) See also particularly Oribasius (Med. Coll. vi, 4); Actuarius (de Diæta, 11); Avicenna (i, 3, 3); Rhases (ad Mansor. iv, 3); Haly Abbas (Theor. v, 35); Alsaharavius (Theor. xi, 3); Averrhoes (Collect. i, 21.) Averrhoes defines sleep to be the recession of the sensorial powers from their organs to the internal parts; and hence, he remarks, those who sleep with their eyes open do not perceive the objects nearest to them. The vital heat being then collected internally, he adds, the powers of the digestive faculty are increased. Rhases agrees with Galen that moderate sleep forms good blood; but that too much corrupts the juices, that is to say, impairs digestion. Haly Abbas remarks that, during sleep, the animal powers are suspended, while the vital and natural continue unaffected; and, therefore, the mind or principle of life being then disengaged, as it were, from one of its offices, is the abler to perform the others aright. Hence, he adds, digestion is best performed during sleep. Alsaharavius approves of taking rest after a meal, but recommends an hour to elapse before going to sleep.

The reader will find in Stentzel’s little treatise, entitled ‘Διατριβὴ περι τοῦ ὕπνου,’ an interesting exposition of the opinions of the ancient philosophers and physicians on this subject. There is an ingenious disquisition on the nature of sleep in the commentary of Stephanus on the Prognostics of Hippocrates. In reference to Aristotle’s division of causes, he decides that the efficient cause of sleep is the rest of the particular senses, and of the general sensorium: the material, a humidity which is carried to the roots of the nerves, and prevents the exit of the vital spirit; the formal or organic, the brain, in which the humidity is collected; and the final, or end which sleep serves, the recreation of the powers. (Dietz, T. i, 142.)

SECT. XCVIII.—ON WATCHFULNESS.

The cure of watchfulness in disease, whether proceeding from pain, fever, or some acute symptom, will be treated of under the head of Fevers. But we shall now treat of the watchfulness of those in health. If their watchfulness proceed from sorrow, care, or any mental emotions, we must endeavour if possible to remove the offending cause, and then to divert the attention by agreeable sounds. For this purpose, some seek after the gentle noise of waters, by which they are soothed and lulled to rest. After proper digestion, they should use baths, especially in the evening, and a moistening diet, such as lettuces and the like. They may also mix the green leaves of the black poppy with condiments, and eat fish of easy digestion. They should also use plenty of wine which is light and not old. When about to go to bed, their heads should be anointed with rose oil, or with oil in which the heads of poppies or mandrake have been boiled. And the oil of dill not too old is soporific. I have known rest succeeding suddenly to fatigue produce this effect. Moderate coition will sometimes do the same. Others easily procure rest by having their head and feet cooled. But if their watchfulness be occasioned by their stomachs being oppressed by the quantity or bad quality of the food (and I have known this happen, in like manner as in others it arises from an unseasonable abstinence or diminution of their accustomed food), this ought to be inquired into and the cause removed.

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COMMENTARY. We have mentioned, in the 74th Section, that Galen cured himself of watchfulness by eating freely of lettuces. See further Oribasius (Med. Collect, vi); Averrhoes (Collectan. ii, 5); Alsaharavius (Theor. xi, 3); Rhases (Contin. xxxi, Aphorism, iii.) Indigestion, as regards both food and drink, is stated by Hippocrates as one of the common effects of protracted insomnolency. (De Diæt. in Morb. Acut. 13.) According to Damascius, the commentator on Hippocrates, the causes of insomnolency are, heat of the brain, an intemperament alone, or the prevalence of a bilious humour. (Ed. Dietz. T. ii, 298.)