BOOK 4. Chartier Edition Vol. 13 [871.] Basel Edition Vol. 2 (426.)

He added it in the same way he did the Falernian wine, using a certain line of reasoning. On one occasion, a certain mixed honey had become wine-like, though it had appeared to be of the best quality before. Therefore, it seemed safer to mix it with the medicine, just as one does with wine that has been proven by the length of time not to spoil.

However, because of the passage of time, this honey was somewhat bitter. Then, after undergoing even more boiling, it was shown to be still more bitter. This is what happens to all older honey during the boiling process. This is not surprising, since even without boiling, honey becomes more bitter instead of sweeter over time.

In my father's house, there was a certain honey that was so bitter it was like the honey produced in Pontus A region on the southern coast of the Black Sea, famous in antiquity for its poisonous or bitter honey in certain places where the bees gather nectar from wormwood original: ἀψίνθιον / absinthium; a plant famous for its extreme bitterness, used here to explain the flavor profile of the honey. He used to say that even the Athenian honey, which is considered the best, would become bitter if it were aged for a very long time.

Since this honey seemed useless to me, I have kept it from the time of my father's death until the present day. It has become much more bitter now than it was then, and it has also grown darker, though it is not much thicker. This characteristic seems to be unique to the highest quality honey.