commonly used in the Orient as containers for liquids. With age, such skins became hard and lost their elasticity. To put new wine (fresh from the wine vat) into them would mean that inevitably the fermenting wine would burst the old skins. A double loss would result: the wine would be lost, and the skins would be ruined. The common-sense thing was to put new wine into fresh or unused wineskins. Because of the elasticity and strength, they would safely contain the fermenting wine. The teaching of
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