SC - Palladius #8

[Ian van Tets]

Hello again!  More Palladius:

October:  Book the Eleventh

59      Cretenses were ytaught of Apollo,
        As it is saide, of aloes epatik
        Foure unces, and of squinunat therto
        Asmoche, and oon of fynest mastic,
        Fyne mirre an unce, and of the piste Indik
        But half an unce, an unce of mascul thure
        Wel smellyng, and an unce of pepur dure,-
        
60      Bete all this smal, and sarce it smothe atte alle.
        And whenne the must boileth scome of the grape 
        That wol rise and be superficialle,
        So take hem that nought oon of hem escape.
        Take gipse and it with stamping al to frape
        Sarce it, thre sexster Ytalike be do
        To stenes X of wyne yscommed so.
        
61      But first this wyne forsaide the fourthe part
        Into sum other vessel is to brynge,
        Therto this gipse is after to depart,
        And with a reede all green of fressh growinge
        Two dayes in his turne it alto flynge,
        The thridde day of this wyne in X stene
        Let spoones foure of this powder demene.
        
62      Thenne unto it the fourthe parte be doo
        That fro was take, and so fille up the tonne,
        And move it long tyme to and froo
        Til alle this spice amonge this must be ronne.
        So stoppe it uppe all save from wynde or sonne,
        Yit leve a litel hool oute atte to brethe
        Thaire heetes estuant forto alethe.
        
63      And after XL dayes this spiracle
        Is uppe to close, and whenne the list, it drinke.
        The taste therof wol fare as a miracle.
        But whenne wyne is to move, uppon this thinke,
        A naked childe may best uppon it swynke,
        Or oon as pure as he.  In lynyment
        For tonnes best doth askes of sarment.
        
64      Goode stomak wyne and counter pestilence
        Thus make:  of fynest must in oon me trete,
        Or it be atte the state of his fervence,
        VIII unce of grounden wermode in a shete
        Dependaunt honge, and XLti dayes swete;
        Thenne oute it take;  in lomes smaller hent
        This must, and use it as wyne pestilent.
        
65      Nowe thai condite her must egestion
        That wol with gipse her wynes medi8cyne.
        In light smal wyne withouten question
        Two sester gipse ynough is to reclyne, 
        An hundreth conge wyne to that assigne.
        And yf the wyne be sadde and mighty rounde,
        Therto shal oon sester of gipse abounde.
        
notes: 
59:  4 oz. hepatic aloes, 4 oz sweet rush, 1 oz. pine mastick, 1 oz 
fine myrrh, 1/2 oz Indian spikenard, 1 oz sweet male frankincense, 1 
oz hard pepper.
60:  Beat small and strain, when it boils skim carefully.  Add 3 
pints pulverised Italian gypsum per 10 stones (amphorae) skimmed wine.
61:  First bring a quarter of this wine into another vessel, then add 
the gypsum and stir it with a fresh green reed, on the 3rd day add 
four spoonfuls of this powder be added to the 10 stones of wine;
62:  Then let the 1/4 that was taken out be added to fill up the 
cask, stir until the spices are mixed with the must.  Stop it up, 
leaving a small hole for it to breathe.
63:  Close up the small hole in 40 days, drink when you like.  A 
naked boy (or virgin) is best to move it.  Ashes of vine cuttings are 
the best plaster for casks.
64:  For a stomachic wine against pestilence:  in a metrete (or 
kilderkin) of fine must, suspend 8 oz. of pounded wormwood in a linen 
bag, bring to the boil, then leave for 40 days.  Then take it out and 
place the must in smaller vessels.
65:  Those who medicate their wine with gypsum, flavour it now, after 
te must has settled.  In light wines 2 pts gypsum are enough for 100 
congii, or gallons.  In strong wines, 1 pt.     
        
De rosato sine rosa faciendo (to make rose wine without roses)        
                                       
66      Nowe is rosate ymade withouten rose:
        Take leves green ynough of Citur tree
        And in a palmy basket hem dispose,
        And into must that yit not fervent be
        Depose, and close or faste it closed se.
        This taken oute atte XL dayes ende
        Kest hony to, and as Rosate it spende.
        
notes:  Put citron leaves into a palm-basket, throw them into must 
not yet boiling.  Close, and after 40 dayes add honey.        
        
De vinis pomorum; de ynomelle (of apple wine)        
        
67      Now everie wyne of pomes is to make
        As crafte is taught before, iche in his moone.
        Of greet and noble vynes nowe let take
        Of must asmoche as semeth the to doone.
        Atte XXti dayes ende it (is) not to soone.
        Oute of the pitte after that it is do,
        The Vthe part of hony rough putte to.
        
68      Not scomed fyne, wel stamped must it be
        Until it white, and moeve it mightily
        With reede algrene, and XL dayes se,
        Or better L, doon contynuelly;
        Aye with a shete, ycoverted clenly;
        After this tyme in handes clene uphent
        Alle that wol swymme and be superfluent.
        
69      So gipse it uppe, and kepe it for thyne age;
        Bur bette is kepte in pitched loomes smale, 
        And next atte veer let gipse hem, and forth gage,
        And in a celle or colde erther hem avale,
        In floode gravel, or ther thay stonde a dale
        Do make, and drenche hem therin:  til worldes longe
        This drinkes wol abyde, and aye be stronge.
        
notes:  
67:  Every kind of apple wine is made now.  Take as much must of 
large wines as you think fit 20 days after it has been lifted from 
the vat, add the 5th part of honey.
68:  Not scummed fine, stirred till it become white.  Should be 
stirred well with a green reed for 40 or, better, 50 days, covered 
all the while with a cloth.  Then with clean hands take up all the 
froth.
69:  Then plaster it up to keep.  It is better to keep it in small 
vessels and transfuse and plaster it in the spring, and put it down 
in a cellar, or in cold earth or river sand, or make a hole on the 
spot, and plunge it in.  These drinkes keep for long ages.

More coming soon (should be the last one now)!
Cairistiona
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