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 first[4] 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.