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The Wines of the Bible

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The Wines of the Bible The Wines of the Bible THE WINES OF THE BIBLE AN EXAMINATION AND REFUTATION OF THE UNFERMENTED WINE THEORY BY THE REV. A.M. WILSON LONDON: HAMILTON, ADAMS & CO. EDINBURGH: ANDREW ELLIOT. GLASGOW: THOMAS D. MORISON MANCHESTER: JOHN BOYD 1877 2 The Wines of the Bible Preface The question as to the nature of Ancient Wines in general, and of the Wines of the Bible in particular, has been forced into special prominence by recent discussions of the Wine of the Communion. Whether the writer of the following pages has been successful in exhibiting the true nature of these Wines, or has failed in the effort, he has at least, the satisfaction of knowing that he has done what he could. Having been a teetotaler for more than thirty years, his personal habits, associations, and sympathies have all been in favor of the unfermented theory; but the facts encountered in the present investigation, have constrained him, reluctantly, to conclude that, so far as the Wines of the Ancients are concerned, Unfermented Wine is a myth. E. U. Manse, Bathgate, April, 1877 3 The Wines of the Bible Publishers Introduction It is with extreme pleasure to reproduce A.M. Wilson’s epic book, “The Wines of the Bible.” It has been out of print for years and almost impossible to obtain a copy. This present reproduction was taken from photo copies obtained over 30 years ago from a borrowed library loan copy. The following pages were hand typed over many hours and so all spelling errors are due to the present publisher rather than the original copy used. This work has never been repudiated. Indeed, I know of no one that has even attempted to respond to this works. It is so thorough and well documented it would be impossible to repudiate if intellectual honesty is a guiding virtue. C.H. Spurgeon upon reading Wilson’s book said: ‘UNFERMENTED wine’ is a non-existent liquid. Mr. Wilson has so fully proved this that it will require considerable hardihood to attempt a reply. The best of it is that he is a teetotaler of more than thirty years’ standing, and has reluctantly been driven ‘to conclude that, so far as the wines of the ancients are concerned, unfermented wine is a myth.’ ……Mr. Wilson has written the thick volume now before us to settle the matter, and we believe that he establishes beyond reasonable debate that the wines of the Bible were intoxicating, and that our Lord did not ordain jelly or syrup, or cherry juice to be the emblem of his sacrifice.” - Charles Haddon Spurgeon (emphasis mine). Nearly every single modern defense of the unfermented wine theory, especially William Patton’s book “Bible Wines or the Laws of Fermentation” is drawn heavily from such published works that 4 The Wines of the Bible Wilson exposed as based upon fraudulent and abusive use of ancient documents, history and customs. It will help the reader to understand that Wilson was exposing the false scholarship found in Tirosh Lo Yayin published by Dr. Frederick Lees in 1841, and the Bible Temperance Commentary published by Dr. Frederick Richard Lees and Dawson Burns in 1863, and Lectures on Biblical Temperance by Dr. D.E. Nott published in 1868 along with the writings by Moses Stuart, and several others. These men and those who use them as their sources (as William Patton did) have built an elaborate explanation in defense of their unfermented theory upon complete fabrication of original sources. Hence, it is necessary to go back to their original sources and place their misused quotations back in context in order to expose their erroneous conclusions. Wilson has done this for the reader, thus exposing the false but complicated and elaborate arguments they palm off on their readers as “historical facts.” It will also help the reader to understand some of the ancient historians and writers from which Wilson, a classical Greek scholar, drew from: Herodotus, (484 – c. 420 BC), Halicarnassus, "Father of History", wrote the Histories that established Western historiography Thucydides, (460 – c. 400 BC), Peloponnesian War Berossus, (early 3rd century BC), Babylonian historian Xenophon, (431 – c. 360 BC), an Athenian knight and student of Socrates Ptolemy I Soter (367 BC — c. 283 BC), General of Alexander the Great, Founder of Ptolemaic Dynasty. Manetho (3rd century BC), Egyptian historian and priest from Sebennytos (ancient Egyptian: Tjebnutjer) who lived during the Ptolemaic era. 5 The Wines of the Bible Timaeus of Tauromenium, (c. 345 – c. 250 BC), Greek history Quintus Fabius Pictor, (c. 254 BC – ?), Roman history Gaius Acilius, (fl. 155 BC), Roman history Polybius, (203 – c. 120 BC), Early Roman history (written in Greek) Julius Caesar, (100 – c. 44 BC), Gallic and civil wars Diodorus of Sicily, (1st century BC), Greek history Dionysius of Halicarnassus, (c. 60 – after 7 BC), Roman history Livy, (c. 59 BC – c. 17 AD), Roman history Marcus Velleius Paterculus, (c. 19 BC – c. 31 AD), Roman history Quintus Curtius Rufus, (c. 60–70), Greek history Flavius Josephus, (37 – 100), Jewish history Pamphile of Epidaurus, (female historian active during the reign of Nero, r. 54–68), Greek history Athenaeus – (2nd century AD), Greek historian. The value his work lies partly in the great number of quotations from lost works of antiquity that he preserves, with nearly 800 writers being quoted, and partly in the variety of unusual information it affords on all aspects of life in the ancient Greco-Roman world. Thallus, (early 2nd century AD), Roman history Plutarch, (c. 46 – 120), would not have counted himself as an historian, but is a useful source because of his Parallel Lives of important Greeks and Romans. Gaius Cornelius Tacitus, (c. 56 – c. 120), early Roman Empire Suetonius, (75 – 160), Roman emperors up to Flavian dynasty Appian, (c. 95 – c. 165), Roman history Arrian, (c. 92–175), Greek history Lucius Ampelius, (3rd century AD?), Roman history 6 The Wines of the Bible Dio Cassius, (c. 160 – after 229), Roman history Herodian, (c. 170 – c. 240), Roman History The reader will see that Wilson gives the unfermented advocates the benefit of the doubt and presents their case in the most favorable light before he simply places their historical quotations back into the context from which they jerked them out, which is sufficient to expose their manipulated perversion of historical sources. Often it is objected that wine contains leaven and thus cannot be suitable for symbolizing the sinless blood of Christ. However, when the fermentation process is completed the leaven settles to the bottom as “lees” and it is not contained in the wine drunk. “After the yeast has exhausted its life cycle, they fall to the bottom of the fermentation tank as sediment known as lees. Yeast ceases its activity whenever all of the sugar in must has been converted into other chemicals or whenever the alcohol content has reached 15% alcohol per unit volume; a concentration strong enough to halt the enzymatic activity of almost all strains of yeast.” In regard to the Biblical references to wine, Wilson provides the true historical background behind the Biblical uses and references to wine showing how the unfermented wine advocates have brutally abused the Scriptural references. It is difficult to see how any objective person who has read and examined the evidence provided by Wilson in this book could even give the idea of “unfermented wine” any serious consideration. Indeed, after looking at the quotations placed back in their original historical contexts, the response will be righteous indignation toward those who teach such a myth. Mark W. Fenison, ThM May 1, 2014 7 The Wines of the Bible CONTENTS INTRODUCTION I. WINE DRINKING OF THE ANCIENTS 1. Female Intemperance 2. Intemperance of Nations A. Persia B. Ethiopia C. Germany D. Spain E. Carthage F. China G. India H. Group of Tribes and Nations I. Egypt J. Greece K. Italy L. General M. Judea Summary 3. Drinking Laws and Customs A. Prohibitory Laws B. Drinking Customs II. ANCIENT WINES – GENERAL Tropical and Proleptical Usages A. Fruit of the Vine B. Blood of the Grape C. Wine in the Grape 8 The Wines of the Bible III. ANCIENT WINES – GREEK AND ROMAN 1. Fermentation 2. Means of Preventing Fermentation A. Filtration 1. The Must before Fermentation 2. The Wine after Fermentation 3. The Wine at Table B. Sulphur Fumigation C. Depuration D. Fumaria E. Immersion F. Inspissation 1. Wines Boiled and Fermented 2. The Purpose of Boiling the Juice 3.Sapa and Defrutum 3. Thickness of Ancient Wines 4. Dilution of Ancient Wines 5. Sweetness of Ancient Wines 6. Strength of Ancient Wines 7. Sober Wine 8. Fiery Wine 9. Innocent Wine 10. Frozen Wine IV. ANCIENT WINES – ALLOWED TO WOMEN 1. Murrina 2. Lora 3. Passum V. ANCIENT WINES – OLD AND NEW 9 The Wines of the Bible VI. ANCIENT WINES – EGYPTIAN 1. Barley Wine 2. Palm Wine 3. Grape Wine VII. ANCIENT WINES – HEBREW 1. Yayin A. In the Drink Offering B. Gathered from the Fields. C. Good and Evil D. Symbol of Wrath and Blessing E. Biblical Usage F. A Poison G. A Mocker H. When it is Red 2. Khemer and Khamar 3. Khometz 4. Mesech 5. Ahsis 6. Soveh 7. Shechar 8. Shemahrim 9. Tirosh A. In the Cluster B. In the Triad of Blessings C. To be Eaten D. Trodden, Gathered, and Laid up E. A Beverage F. In the Vat G. Taking away the Heart H. In Religious Offerings 10 The Wines of the Bible VIII. ANCIENT WINES – SACRAMENTAL 1. Wine of the Passover 2. Wine of the Supper 11 The Wines of the Bible THE WINES OF THE BIBLE.
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