In those days they regarded as exotics, because they did not exist in the vicinity[1] of the City, the pine and the fir, as well as all the other varieties that produce pitch; of which we shall now proceed to speak, in order that the method of seasoning wine, from the very first, may be fully known. Whereas there are several among the trees already mentioned in Asia or the East, that produce pitch, in Europe there are but six varieties of kindred trees that supply it. In this number there are the pine[2] and the pinaster,[3] which have long thin leaves like hair, and pointed at the end. The pine yields the least resin of them all: in the pine nut, indeed, of which we have previously spoken,[4] it is sometimes to be found, but hardly in sufficient quantities to warrant us in reckoning the pine among the resinous trees.