The nature of the juices that are found in the myrtle are particularly remarkable, for it is the only one[1] of all the trees, the berries of which produce two kinds of oil[2] as well as of wine, besides myrtidanum,[3] of which we have already spoken. The berry of this was also put to another use in ancient times, for before pepper[4] was known it was employed in place of it as a seasoning; so much so, indeed, that a name has been derived from it for the highly-seasoned dish which to this day is known by the name of "myrtatum."[5] It is by the aid of these berries, too, that the flavour of the flesh of the wild boar is improved, and they generally form one of the ingredients in the flavouring of our sauces.