Greek physicians were very interested in observing and recording the effects of wine and intoxication, the excessive use of wine was well known to be harmful, however, it was also documented as a useful remedy. Several of the Hippocratic texts list the properties and use of foods consumed during 5th century BC. Wine was first defined as a food by all doctors. Directions for consumption varied based on gender, season, and other events in daily life. Men were encouraged to consume dark, undiluted wine before copulation, not to the point of intoxication, however enough to provide power and guarantee strength to the fetus. Because of wine's visual similarity to blood, physicians had assumed a relationship between the two substances. For this reason, men suffering from cardiac illness, lack of strength, or pale complexion were encouraged to consume dark, undiluted wine. Multiple texts within the Hippocratic Corpus advise the use of wine in accordance with the seasons. During the winter, wine must be undiluted, to counter the cold and wet, because wine’s properties are dry and hot. During fall and spring, wine should be moderately diluted, and during the summer, wine should be diluted as much as possible with water, because of the hot temperatures. The practice of mixing wine and diluting wine is also seen in prescription form, however, the dosage and quantities are left to the doctor. The prescription of wine as a treatment was prohibited with diseases that affected the head, brain, and those accompanied by a fever. Wine could also be used as an external remedy by mixing it with other substances such as honey, milk, water, or oil to make salves or soaks. Patients suffering from pneumonia like illnesses would soak in a wine mixture and breath in the vapors with the intent to expel the pus from their lungs. Wine was frequently prescribed as a topical remedy for sores because of its drying effect.