vines were cultivated to any extent in the Roman empire; so scarce had wines been previously that the libations to the gods were directed to be made with milk.

(2) That the inhabitants of the interior used no intoxicant, unless possibly metheglin. The language of Cæsar implies this. Above the borders of the southern coast, which were inhabited by Belgæ, and by them cultivated, there were few traces of civilisation. The midlanders were unacquainted with agriculture, contenting themselves with pasture; whilst the northerners depended on the produce of the chase, or upon that which grew spontaneously. And everywhere it is the same. The earliest savage inhabitants of any district eat without dressing what the earth produces without cultivation, and drink water (dwr, ὕδωρ). Savage nature is simple and uniform, whereas art and refinement are infinitely various.

(3) That the southerners made some kind of intoxicant from grain, from honey, and from apples.

Before the introduction of agriculture, metheglin was the only strong drink known to our inhabitants, and it was a favourite beverage with them long after they had become acquainted with other drinks. The rearing of bees became an important branch of industry; and we shall find later on, that in the courts of the ancient princes of Wales the mead-maker held an important position in point of dignity.

Metheglin (Welsh Meddyglyn), also called hydromel and mead, was a drink as universal as it was ancient. Testimony is afforded to this by the Sanscrit mathu, Greek μέθυ and μέλι, Latin mel, Saxon medo and medu, Danish miod, German meth. And here one must regret to demur to the suggested derivation of Metheglin from Matthew Glinn, who possessed a large stock of bees that he wished to turn into gain. The modes of the manufacture of this drink vary much in different countries. In the times to which we refer, the principal ingredients were rain-water and honey. Somewhat later it is described as wine and honey sodden together.

After the introduction of agriculture, ale (called by the Britons kwrw or cwrw) became a common drink. An early writer thus describes its manufacture: ‘The grain is steeped in water and made to germinate; it is then dried and ground; after which it is infused in a certain quantity of water, which being fermented becomes a pleasant, warming, strengthening, and intoxicating liquor.’

Cider became known to the Britons at an early date. John Beale, a seventeenth-century authority on orchard produce, thought seider to be a genuine British word; but it is generally referred to the Greek σίκερα, which, curiously enough, is rendered in Wycliffe’s version of the Bible, sydyr:—‘For he schal be gret before the Lord; and he schal not drinke wyn ne sydyr.’[1] Macpherson, in his Annals, rightly says that cider extracted from wild apples was early known to the British in common with other Northern nations, whilst Whitaker (History of Manchester) thinks that this beverage was introduced by the Romans. The opinion entertained by some that it was a Norman invention is entirely a mistake. The principal cider districts of the present day are Herefordshire, Gloucestershire, Worcestershire, Monmouth, Somerset, and Devon. Its medicinal qualities are variously stated. Lord Bacon accounted it to promote long life. Sir George Baker considered it a cure for dropsy. On the other hand, Dr. Epps (Journal of Health and Disease) speaks of dropsy and insanity as common diseases in Herefordshire, and says it is easy to understand how diseased kidneys are produced by the acid in the cider, and how dropsy follows from these diseased kidneys.

We next inquire what kind of Inns were known to the Ancient Britons. During the time of the Druids there was an order of people called Beatachs, Brughnibhs, or keepers of open houses, established for the express purpose of hospitality. These were pretty much of the same character as the chaoultries in India, and the caravanseries in the East. In Ireland, the bruigh was a person provided with land and stock by the prince of the territory, to keep beds, stabling, and such amusements as backgammon boards. The character of these houses was, as we shall find, vastly altered in Saxon times, when their names, Eala-hus, Win-hus, &c., sufficiently betokened the rationale of their existence.

We have seen that wine was unknown in this country before the Roman occupation. But the tide of emigration soon set in from Rome to Britain. The new-comers brought with them the arts and manufactures of their own country. The importation of wines presented to our islanders a new species of luxury. Evidently contrasting the simple habits of her subjects with those of the Roman invaders, Queen Boadicea (a.d. 61), making ready for battle, appeals in an impassioned speech to the heart of her troops, in which she exclaims: ‘To us, every herb and root are food, every juice is our oil, and water is our wine.’ For well-nigh three centuries of Roman occupation, wine continued to be an import. It remained for a Roman emperor to give permission to the Britons to cultivate vines and to make wine. The circumstances were these: The Emperor Domitian (a.d. 81), in order to check the growth of intemperance, issued an edict for the destruction of half the vineyards, and prohibited any more planting of vines without licence from the emperors. Probus acceded to the imperial purple, a.d. 276. This emperor, having conquered Gaul, revoked the edict of Domitian, and allowed the provinces to plant vines and make wine. Britain was included in the licence. From that time the purple grape twined around many a British homestead. But whether it ever really thrived in our soil and climate is more than conjectural. Pliny throws doubt upon the whole subject.[2] Camden regards the boon as affording shade rather than produce.[3] Still there is a chain of evidence that for centuries vineyards were planted in various districts, which would not have been the case had they been a complete failure. Five centuries after the edict of Probus, Bede testifies to their existence;[4] whilst Holinshed, in the sixteenth century, writes:—‘that wine did grow here, the old notes of tithes for wine that yet remain, besides the records of sundry sutes commenced in diverse ecclesiastical courts; ... also the enclosed parcels almost in every abbeie yet called vineyards, may be a notable witnesse. The Isle of Elie also was in the first times of the Normans called le ile des vignes.’[5] Nor can we wonder at the efforts to establish the grape as a native production when we consider the almost universal attachment to the fruit in one or other of its