Kitap 7
3.3
But the oil puzzled us most. One of the company thought that the bottom of the oil was worst, because it was foul and troubled with the lees; and that the top was not really better than the rest, but only seemed so, because it was farthest removed from those corrupting particles. Others thought the thickness of the liquor to be the reason, which thickness keeps it from mixing with other humids, unless blended together and shaken violently; and therefore it will not mix with air, but keeps it off by its smoothness and close contexture, so that it hath no power to corrupt it. But Aristotle seems to be against this opinion, who hath observed that oil grows sweeter by being kept in vessels not exactly filled, and afterwards ascribes this melioration to the air; for more air, and therefore more powerful to produce the effect, flows into a vessel not well filled.
3.4
Well then! said I, the same quality in the air may spoil wine, and better oil. For long keeping improves wine, but spoils oil. Now the air keeps oil from growing old; for that which is cooled continues fresh and new, but that which is kept close up, having no way to exhale its corrupting parts, presently decays, and grows old. Therefore it is probable that the air coming upon the superficies of the oil keepeth it fresh and new. And this is the reason that the top of wine is worst, and of oil best; because age betters the one, and spoils the other.
Question IV. WHAT WAS THE REASON OF THAT CUSTOM OF THE ANCIENT ROMANS TO REMOVE THE TABLE BEFORE ALL THE MEAT WAS EATEN, AND NOT TO PUT OUT THE LAMP? FLORUS, EUSTROPHUS, CAESERNIUS, LUCIUS.
