Drink, Strong

VIEW:15 DATA:01-04-2020
shechar. Any intoxicating beverage, wine especially from the grape (compare Num_28:7 with Exo_29:40). Strong drink was extracted from other fruit also, as the pomegranate (Son_8:2). Beer was made from barley, lupin, skirrett, and other herbs being substituted for hops. Spices were mingled with it (Isa_5:22). Cider, or "apple wine," is noticed in the Mishna, Terum, 2, section 2. Honey wine was a mixture of wine, honey, and pepper, also a concoction from the grape called debaash by the Hebrew, by modern Syrians dibs, wine, milk or water being added. Date wine also was made in Egypt. The Speaker's Commentary explains the proverbial phrase, Deu_29:19, "so that the soul that is drunken with sin carry away that which thirsts for sin." "Drinking iniquity like water himself (Job_15:16), he corrupts others thirsting for it."
Fausset's Bible Dictionary
By Andrew Robert Fausset, co-Author of Jamieson, Fausset and Brown's 1888.


Drink, Strong. The Hebrew term, shecar, in its etymological sense, applies to any beverage that had intoxicating qualities. With regard to the application of the term in later times, we have the explicit statement of Jerome, as well as other sources of information, from which we may state the that following beverages were known to the Jews: —
1. Beer, which was largely consumed in Egypt under the name of zythus, and was thence introduced into Palestine. It was made of barley; certain herbs, such as lupine and skirret, were used as substitutes for hops.
2. Cider, which is noticed in the Mishna as apple wine.
3. Honey wine, of which there were two sorts, one consisting of a mixture of wine, honey and pepper; the other a decoction of the juice of the grape, termed debash (honey) by the Hebrews, and dibs by the modern Syrians.
4. Date wine, which was also manufactured in Egypt. It was made by mashing the fruit in water in certain proportions.
5. Various other fruits and vegetables are enumerated by Pliny as supplying materials for factitious or home-made wine, such as figs, millet, the carob fruit, etc. It is not improbable that the Hebrews applied raisins to this purpose in the simple manner followed by the Arabians, namely, by putting them in jars of water and burying them in the ground until fermentation took place.
Smith's Bible Dictionary
By Dr. William Smith.Published in 1863


Drink, Strong
stands in the A.V. as the rendering of the Hebrews word שֵׁכָר, shekar' (Graecized σίκερα, Luk_1:15), which, in its etymological sense, applies to any beverage that had intoxicating qualities: it is generally found connected with wine, either as an exhaustive expression for all other liquors (e.g. Jdg_13:4; Luk_1:15), or as parallel to it, particularly in poetical passages (e.g. Isa_5:11; Mic_2:11); in Num_28:7, and Psa_69:12, however, it stands by itself, and must be regarded as including wine. The Bible itself throws little light upon the nature of the mixtures described under this term. We may infer: from Son_8:2 that the Hebrews were in the habit of expressing the juice of other fruits besides the grape for the purpose of making wine: the pomegranate, which is there noticed, was probably one out of many fruits so used. In Isa_24:9 there may be a reference to the sweetness of some kind of strong drink. In Num_28:7, strong drink is clearly used as equivalent to wine, which was ordered in Exo_29:40. With regard to the application of the term in later times we have the explicit statement of Jerome (Ep. ad Nepot.), as well as other sources of information, from which we may state that the following beverages were known to the Jews:
1. Beer, which was largely consumed in Egypt under the name of zythus (Herod. 2:77; Diod. Sic. 1:34), and was thence introduced into Palestine (Mishna, Pesach, 3:1). It was made of barley; certain herbs, such as lupin and skirrett, were used as substitutes for hops (Colum. 10:114). The buzah of modern Egypt is made of barley-bread, crumbled in water and left until it has fermented (Lane, 1:131): the Arabians mix it with spices (Burckhardt's Arabia, 1:213), as described in Isa_5:22. The Mishna (1.c.) seems to apply the term shekar more especially to a Median drink, probably a kind of beer made in the same manner as the modern buizah; the Edomite chomets, noticed in the same place, was probably another kind of beer, and may have held the same position: among the Jews that bitter beer does among ourselves.
2. Cider, which is noticed in the Mishna (Terum. 11:2) as apple-wine.
3. Honey-wine, of which there were two sorts; one like the οἰνόμελι of the Greeks, which is noticed in the Mishna (Shabb. 20:2; Terum. 11:1) under a Hebraized form of that name, consisting of a mixture of wine, honey, and pepper; the other a decoction of the juice of the grape, termed debash (honey) by the Hebrews; and dibs by the modern Syrians, resembling the ἕψημα of the Greeks and the defrutum of the Romans, and similarly used, being mixed either with wine, milk, or water.
4. Date-wine, which was also manufactured in Egypt (οϊvνος φοινικήÞος, Herod. 2:86; 3:20). It was made by mashing the fruit in water in certain proportions (Plin. 14:19, 3). A similar method is, still used in Arabia, except that the fruit is not mashed (Burckhardt's Arabia, 2:264): the palm wine of modern Egypt is the sap of the tree itself, obtained by making an incision into its heart (Wilkinson, 2:174).
5. Various other fruits and vegetables are enumerated by Pliny (14:19) as supplying materials for factitious or home-made wine, such as figs, millet, the carob fruit, etc. It is not improbable that the Hebrews applied raisins to this purpose in the simple manner followed by the Arabians (Burckhardt, 2:377), viz., by putting them in jars of water and burying them in the ground until fermentation takes place. SEE WINE.

CYCLOPEDIA OF BIBLICAL, THEOLOGICAL AND ECCLESIASTICAL
press 1895.





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