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alchemized into one, they might combine to yield an English Horace. Until eclectic nature, emulating the Grecian sculptor, shall fashion an archetype from these seven models, the vernacular student, with his Martin and his Conington, sipping from each alternately, like Horace's Matine bee (IV, ii, 27), the terseness of the professor and the sweetness of the poet, may find in them some echo from the ever-shifting tonality of the Odes, something of their verbal felicity, something of their thrilling wistfulness; may strive not quite unsuccessfully, in the words of Tennyson's "Timbuctoo," to attain by shadowing forth the unattainable. ON THE "WINES" OF HORACE'S POETRY The wines whose historic names sparkle through the pages of Horace have become classical commonplaces in English literature. "Well, my young friend, we must for once prefer the Falernian to the _vile Sabinum?_" says Monkbarns to Lovel when the landlord of the Hawes Inn at Queensferry brings them claret instead of port. It may be well that we should know somewhat of them. The choicest of the Italian wines was _Caecuban_, from the poplar-trained vines grown amongst the swamps of Amyclae in Campania. It was a heady, generous wine, and required long keeping; so we find Horace speaking of it as ranged in the farthest cellar end, or "stored still in our grandsire's binns"(III, xxviii, 2, 3; I, xxxvii, 6); it was reserved for great banquets, kept carefully under lock and key: "your heir shall drain the Caecuban you hoarded under a hundred padlocks" (II, xiv, 25). It was beyond Horace's means, and only rich men could afford to drink it; we hear of it at Maecenas' table and on board his galley (I, xx, 9); and it appeared at the costly banquet of Nasidienus (page 27). With the Caecuban he couples the _Formian_ (I, xx, 11), and _Falernian_ (I, xx, 10), grown on the southern slopes of the hills dividing Campania from Latium. "In grassy nook your spirit cheer with old Falernian vintage," he says to his friend Dellius (II, iii, 6). He calls it fierce, rough, fiery; recommends mixing it with Chian wine, or with wine from Surrentum (Sat. II, iv, 55), or sweetening and diluting it with honey from Mount Hymettus (Sat. II, ii, 15). From the same district came the _Massic_ wine, also strong and fiery. "It breeds forgetfulness" (II, vii, 21), he says; advises that it should be softened by exposure to the open sky (Sat. II, iv, 51). He had a small supply of it, which
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