On Architecture

9. There is nothing marvellous in this, for quarries of hard asphalt are numerous there. So, when a quantity of water bursts its way through the asphaltic soil, it carries asphalt out with it, and after passing out of the ground, the water is separated and so rejects the asphalt from itself. Again, in Cappadocia on the road from Mazaca to Tyana, there is an extensive lake into which if a part of a reed or of some other thing be plunged, and withdrawn the next day, it will be found that the part thus withdrawn has turned into stone, while the part which remained above water retains its original nature.

10. In the same way, at Hierapolis in Phrygia there is a multitude of boiling hot springs from which water is let into ditches surrounding gardens and vineyards, and this water becomes an incrustation of stone at the end of a year. Hence, every year they construct banks of earth to the right and left, let in the water, and thus out of these incrustations make walls for their fields. This seems due to natural causes, since there is a juice having a coagulating potency like rennet underground in those spots and in that country. When this potency appears above ground mingled with spring water, the mixture cannot but be hardened by the heat of the sun and air, as appears in salt pits.

11. There are also springs which issue exceedingly bitter, owing to a bitter juice in the soil, such as the river Hypanis in Pontus. For about forty miles from its source its taste is very sweet; then it reaches a point about one hundred and sixty miles from its mouth, where it is joined by a very small brook. This runs into it, and at once makes that vast river bitter, for the reason that the water of the brook becomes bitter by flowing through the kind of soil and the veins in which there are sandarach mines.

12. These waters are given their different flavours by the properties of the soil, as is also seen in the case of fruits. If the roots of trees, vines, or other plants did not produce their fruits by drawing juices from soil of different properties, the flowers of all would be of the same kind in all places and districts. But we find in the island of Lesbos the protropum wine, in Maeonia, the catacecaumenites, in Lydia, the Tmolian, in Sicily, the Mamertine, in Campania, the Falernian, between Terracina and Fondi, the Caecuban, and wines of countless varieties and qualities produced in many other places. This could not be the case, were it not that the juice of the soil, introduced with its proper flavours into the roots, feeds the stem, and, mounting along it to the top, imparts a flavour to the fruit which is peculiar to its situation and kind.