Chapter XXXV: A Roman Supper (2)

“ admired by Alexander the Great; kept in aviaries;
their price; exhibited in Greece; appreciated in Rome, 166

“ ridiculous consumption; fattened by Livio;
of Samos; reared by Tiberius, 167

“ served as if alive, 167

“ sacrificed to Caligula, 165

“ eggs, 177, 390

“ utility of their feathers, 340

“ used by Roman polyphagists, 244

“ their tails designed on tables, 369

Pear-tree, its native place; qualities of pears, 107

Peas, 56

“ green, little appreciated; grey, relished
by the ancients; sold at the Circus, 56

“ a kind of bribe, 57

Pelasgus patronised the beech tree, 23

Pelorus celebrated for its oysters (Cape), 244

Peniculi, washers, 379

Pennyroyal used as a digestive, 90

“ wine, 333

Pentapharmacum of the Emperor Verus, 257

Pentateuch of Moses, 10

Pepper used by the ancients, 277

Perch, from the Rhine; given to the sick; fed in
the Moselle; relished by the Romans; how dressed, 232

Perdix rustica, the wood-cock, 207

Perfumes, used by the guests, 383

Persians, fond of water-cresses, 84

“ their veneration for water, 293

“ predilection of their kings for figs, 113

Persiller, to give pungency to cheese, 174

Pertinax, fond of pheasants, 195

Pestles, used for bruising wheat, 25

Petronius’s eggs, 201

Pharsalians, their mighty appetite, 340

Pheasants, relished by Severus, 160

“ eggs, 177

“ discovered by the Argonauts; kept in aviaries;
adorned the triumph of Ptolemy; served in sumptuous repasts, 194

“ scarce in Italy; Vitellius relished their brains;
sacrificed to Caligula; recommended to weak stomachs;
sold frozen, 195

“ sausages, 390

Phenicopter, flamingo, 200

Philip of Macedon, fond of apples, 108

Philip-le-Bel’s regulations for fast-days, 214

Philoxenus, died of indigestion, 212

“ a witty epicure, 218

“ devoted to degustation, 254

Phœnicians, abstained from pork, 134

“ venerated the ox, 142

Phrygians, their respect for the ox, 142

Phytalus, received a fig-tree from Ceres, 113

Picenum cakes, 288

Pickled pork, 138

Pickles, relished by the ancients, 278

Pic-nics, known to the ancients, 344

Pie, invented by the Emperor Verus, 286

Pig, killed by Ceres, 124

“ market at Rome, 129

“ portrait of the; its qualities, 133

“ offered to Venus; a sign of peace;
an emblem of fecundity; abhorred by
the Egyptians; forbidden to the Jews; to the Mahomedans, 134

“ of Macedonia, 136

“ stuffed with game, 137

“ forbidden to ramble; of the Abbey St. Antoine, 141

“ suckling, 137

“ the discoverer of truffles, 279

Pigeons, how they were caught, 162

“ a dainty dish; recommended to the sick; their price; how prepared, 163

Pigeon-houses, 162

Pike, little esteemed by ancient epicures;
its multiplication; preparation; longevity, 228

Pilau, 258

Pilchard, how stuffed by the Romans, 238

Pine, consecrated to Cybele, 95

Pip-fruit, 106

Pique-assiette, parasite, 382

Piquette, weak wine of the ancients, 326

Pistachio-tree, a native of India; brought to Rome by Vitellius, 120

“ nuts, recommended by Avicenna, 121

Pistores, corn grinders, 25

Pithyllus, his protector of the tongue, 255

Place of honour in banquets, 373

Placites, a kind of bread, 33

Plaice, 237

Plants, used in seasoning, 86

Plato was fond of figs, 113

Plautus worked at the mill, 27

Plough introduced into Egypt; the Egyptian plough, 12

“ the primitive, 13

“ its simplicity; ancient; Greek; Anglo-Norman; Gallic, 14

Plum tree; plums; how preserved; of Reine Claude;
of Mirabelle; of Monsieur, 105

Plutarch, his vegetarian principles, 126

Pochet, her recipe for tea (Madame), 308

Poisonous peaches, 104

Poitevine sauce, 258

Poivre, his description of birds’ nests, 205

Poles, fond of cucumbers, 73

Politeness of King Clovis, 384

Pollio, his answer to Augustus, 99

Pollio’s (Vedius) atrocious cruelty, 221

“ how he chastised his slaves, 214

Pollux trained hunting dogs, 179

Polypus, its seasoning, 249

Pomegranate, fatal to Proserpine; first cultivated
in the east; brought into Italy; how preserved; different species, 122

Pomona, 95

Pompey and the thrushes of Lucullus, 199

Pompion, treated without ceremony, 71

“ of Egypt; its qualities; how prepared, 72

Pontic nuts, 120

Pontiffs, their banquet (Pagan), 356

Poppæia used asses’ milk, 169

Poppy, its preparation, 86

Pork-meat distributed to the Romans, 130

“ abhorred by some nations, 134

“ recommended to wrestlers; its reputation, 135

“ disguised in various ways, 136

“ pickled, 138

Porpoises, 215

Porter, ostiarius, 376

Portugal orange, 112

Portughan, a name of the orange, 111

Portuguese, introduced the orange tree, 111

Pot-de-vin, a bribe, 337

Poularde à la Viminale, 156

Poultry, the best of aliments, 152

“ permitted to some religious order, 153

“ art of fattening, 161

Pounded bread, 40

Præcocia, apricots, 103

Præfectus annonæ, 36

Prægustator, 378

Prayers before meals, 344, 390

Prefect of Rome, 355

Prestigiators, 395

Priapus, a protector of fruit trees, 95

Priests of Mars, great epicures, 343

Probus restored the vine to Gaul, 322

Procillatores, servants, 377

Procurator, major-domo, 260

Præneste enriched by hazel nuts, 120

Profusion in the City of London (Ancient), 351

Prodigality of the Earl of Warwick, 351

Prometheus sacrificed an ox, 124

Proserpine, was too fond of pomegranates, 122

Provisions mentioned in the Scriptures, 354

“ price of, 358

Prytanea in Greece, 347

Ptisana, barley water, 42

“ a sorry liquid, 304

Pudding, Carthaginian, 43

“ hasty, 44

“ black, 138

Pullarius, his office, 156

Pultiphagists, 33

Punch given by Sir Edward Russell, 411

Purslaine mixed with salad, 68

“ its properties, 69

Pyanepsia, one of the festivals of Apollo, 53

Pygmalion, his severity, 125

Pythagoras, abstained from beans, 53

“ was a vegetarian, 126

“ recommended honey, 273

Quails, a sovereign remedy, 196

Quails, food of the Israelites; supposed
to cause epilepsy; banished from the Roman tables, 196

“ fights, 197

Quenelles of pig’s liver and brains, 140

Quince tree, a native of Cydon, 106

Quinces, their beneficial qualities; preserved in honey, 106

Quince wine, 107

Rabbits taught mankind the art of fortification;
overthrow Tarragona; defeated by the Roman troops, 189

“ of Macedonia; how prepared, 190

Radishes of Judea; price in Rome; supposed
to produce cabbages; how preserved, 79

“ pickled, 390

Ragouts of the middle ages, 258

Raleigh, his account of the herring fishery (Sir Walter), 239

Rancidity of butter, how to attenuate it, 172

Raspberry, 115

Ratafia, 103

Rauwolf, the first to mention coffee, 311

Rearing of cattle, 127

Réaumur, his experiments to hatch chickens, 157

Red mullet, 218

Redstone’s funeral banquet (Sir John), 359

Reform Club, its splendid entertainments, 408

Reine Claude, plums of, 105

Remy’s silver table (St.), 370

René of Sicily introduced the plum-tree, 105

Repasts, 339

“ in common, 346

“ variety of repasts; of the Jews, 354

“ offered to Jupiter, 356

“ of Louis XIV, 349

Reservoirs on the house tops, 96

Rheumatism, cured by drinking ale, 301

Rhoites wine, 305

Rhombus, its seasoning, 235

Rice, 43

“ a nutritious grain, 20

River cray-fish, 248

Rivers, venerated by some nations, 293

Roast beef, the principal article of food in the Homeric ages, 339

Robert sauce, 258

Robigus, a god, 19

Robus, a variety of corn, 19

Rochelle wine, its price in England, 338

Rocket, how used by the ancients; its properties, 87

Rockingham, his banquet (Lord), 227

Roebuck, with spikenard; aux prunes; aux amandes de pin, 184

Roll bread, 40

Romans, fond of agriculture, 11, 13

“ eat dogs, 151

“ their manipulation of butter, 171

“ fond of fish, 212, 216

Rome its corruption; its fall, 401

Romulus, studied the advancement of agriculture, 13

“ was found under a fig-tree, 114

Rope dancers, 395

Roquefort cheese, 174, 175

Rosatum wine, 331

Rousseau, (J. J.) was not a practical vegetarian, 126

Rue, a counter poison; its properties, 90

“ wine, 333

Russell (Sir Edward), his memorable punch, 411

Rye, a detestable food, according to Pliny, 20

“ a substitute for coffee, 311

Sacred chickens, 156

Salad could not be procured for a queen, 51

“ in the middle ages, 75

Salangan, sea-swallow, 204

“ nests, 205

Salmasius, on truffles, 281

Salmon, when first mentioned; sung by
Ausonius; from Aquitaine; abundant in Scotland, 233

Salonite cheese, 174

Salt, consecrated to the gods; from the
asphaltite lake; used by the Jews; tax on salt, 267

“ superstitions concerning salt, 267

“ salt works in Italy; eaten with bread; four sorts, 268

Salt-meat, its preparation, 131

“ cellars, 389

Salts, digestive, 269

Samos, its oil, 98

Sandaligeruli, servants, 377

Sandals, 388

Sapa, cooked wine, 326

Sardinia, renowned for hams, 137

Saturn, the inventor of agriculture, 9

Saucepans of the ancients, 262

Saucers, 263

Sauces of various kinds, 257

Sauce manufacturers, 257

Saupiquet sauce, 258

Sausages of Lucania, 138

“ various, 140

Savillum pie, 286

Savory, 89

“ wine, 333

Scales of the ancients, 130

Scaliger, repugnance to water-cresses, 84

Scallop of Tarentum, 246

Scarus, a fish, 223

“ its renown, 213

“ celebrated for its anomalies, 224

Scate, its back appreciated by the Greeks, 233

“ despised by the Romans; its varieties
according to Lacépède; its eggs a curious remedy, 233

Scissor, a carver, 377

Scoparii, sweepers, 378

Scythians, drinkers of milk, 168

“ their manipulation of butter, 171

Sea, peopled with gods, 294

“ crawfish, its culinary preparation, 247

“ eels, fed on the flesh of slaves, 208, 214

“ “ heard their master’s voice; ornamented with necklaces, 220

“ “ how fattened; where caught; how prepared; from the Tiber, 221

“ “ venerated by the Egyptians; of a considerable size, 222

“ hedgehog, relished by the ancients; how prepared, 245

“ swallow, 204

“ wolf, an exquisite fish; a child of the gods;
eclipsed the sturgeon; where caught; relished by the Greeks, 223

Seals, 215

Seasoning, plants used in, 86

Seasonings, 266

“ with garum, 272

Seats, 388

“ used by the Hebrews, 372

Secale, rye, 20

Sechar, an exhilarating beverage, 100

Seeds, 46

Sejus seasoning, 161

Selech, his services to mankind, 267

Seneca, his declamations against luxury; his enormous wealth, 252

Sensualism of the ancients, 345

Sentinum wine, 328

Sepia, its black liquid; its conjugal affection; how it was dressed, 234

Sepia, an estimable dish, 234

Sergius, his fishponds, 243

Servants, 376

Sesame, how used, 86

“ cakes, 20

Severus, fond of geese; of pheasants, 160, 195

“ hares, 189

Sévigné, her opinion on coffee (Mde. de), 312

Shad, sold to the plebeians, 234

Shadows, a kind of parasites, 388

Sheep bread, 40

Shell, imitating precious woods, 369

“ fish, 241

“ “ its seasoning in Italy; how dressed by Apicius;
from Lake Lucrinus; from Pelorus; how cooked;
when served; relished by the ancients, 242

“ fruit, 117

Shepherds, ancient, 127

Shoes of the Romans, 388

Shrimps used for garum, 270

Sicilian cooks, 344

Sicily, renowned for cooks, 256

Sideboard, 264

Sieves, 265

Sigma, a horse-shoe shaped table, 369

Silatum, a Roman drink, 334

Siligineus panis, a kind of bread, 38

Siligo, a species of wheat, 19

Simnels, or wigs, 291

Simon’s speculation on frogs, 249

Sitarchi, magistrates for the allotment of corn, 21

Sitocome, an inspector of corn, 21

Sitologi, officers to superintend the purchase of corn, 21

Sitometræ, officers watching over the measurement of corn, 21

Sitonæ, inspectors of corn, 21

Sitophylaces, officers regulating the sale, 21

Skeleton, exhibited to the guests, 385, 393

Slavery in ancient times, 208

Slaves, sold by Cato; cruelties practised
against slaves; punished by crucifixion;
put to death to amuse a friend, 208

“ thrown to the sea-eels, 208, 214

“ more null than vile, 209

“ eating with their masters, 356

“ their stigmas, 376

“ lettered slaves, 376

Snails, a delicate hors-d’œvre, 265

“ how fattened, 326

Snipe, 207

Snow, preserved in cellars, 295

“ cullender, 226

Soles, 237

“ compared to partridges, 224

“ much sought after, 237

Solon, his sumptuary laws, 108, 347

Sorrel, how prepared, 69

Soterides, Nicomedes’ cook, 44

Sow, Jupiter’s first nurse, 134

Sow-thistle, given up to rabbits, 87

Sowing taught by Ceres, 24

Spain, celebrated for garum, 243

Spaniards, fond of acorns, 24

Spanish camomile, mixed with wine, 90

“ dancers, 395

Spectacles introduced in banquets, 383

Spelt, a species of wheat, 19

Spinach, little known to the ancients, 63

Spoons, 263

Squirrel, 190

Stag, 182

Stags’ horns consecrated to Diana, 180

“ flesh supposed to ensure longevity, 183

“ fillet of stag; shoulder of stag;
à la Persane; à l’Hortensius; à la Néméenne, 183

“ pies, 290

Starling, recommended by physicians; an erudite starling, 200

Statues of gods placed on the table, 389

Steward, dispensator, 376

Stilphon, his answer to Cybele, 81

Stokers, focarii, 378

Stone fruit, 97

Stork, 193, 204

Stoves of the ancients, 366

Strawberries, highly appreciated, 115

Strigil, used in the baths, 387

Structores, servants, 260, 377

Strutiophagous tribes, 203

Stuffed sucking pork, 139

Sturgeon, 216

“ a royal fish, 214

“ its price; compared to ambrosia;
honours it received; announced by the sound
of trumpets; an imperial dish in China, 216

“ its weight, 217

“ compared to peacocks, 224

Style of living in the 14th century, 352

Sucking-pigs, 137

“ stuffed, 139

Sucking-pig, with puddings, 351

Sugar, the honey of reeds; the Indian salt, 275

Sultana coffee, 313

Sumach, 92

Sumptuary laws, 152, 252, 346, 350, 381

Supper, 342

“ of the Hebrews, 343

“ primitive of the Romans; in the open air, 344

“ given by the Roman Emperors, 357

“ a Roman, 386

Swallow, sea, 204

Swan, 193

Sweepers, scoparii, 378

Sweet marjoram, when used, 89

Sweet wine, 326

Sword-fish, how dressed in Greece; despised by the Romans, 234

Sybaris, renowned for its good cheer, 126

Sybarites, their meditations upon a banquet, 227

Sycophants, 113

Symphoniaci, musicians, 389

Symposiarch, 391

Synthesis, a convivial dress, 389

Syracuse, its proverbial gastronomy, 127

Syrian dancers, 395

Syrup of truffles, 280

Tables, before each guest; veneered with
gold; of bronze; of wood; of silver; circular, 368

“ spotted or veined; of various forms;
changed at each course; how cleaned; of Cicero, 369

“ of ivory, 394

Taillevant, the cook of Charles VII. of France, 193

Talmouses, a kind of pastry, 292

Tarentum, renowned for its repasts, 126

“ the abode of luxury, 246

Tarragona overthrown by rabbits, 189

Tarts, of various sorts, 290

Taste, its definition, 124

Tax on salt, 268

Tea, gathering, 306

“ of two kinds; heating; rolling, 307

“ its miraculous origin, 308

“ compared to ambrosia, 309

“ tasters, 308

Teal, 206

Teeth, of ivory, 388

Teething repast, 357

Tence sauce, 258

Tench, mentioned by Ausonius; left to the common people, 236

Tethalassomenon wine, 330

Tétines à la Flamine; à la Salienne, 140

Thalassites wine, 330

Thasian nut, 117

Thasos wine, 328

Theagenes, a beef eater, 143

“ his voracity, 339

Theophrastus mentions the cherrytree, 102

“ “ the plum tree, 105

“ fond of pears, 107

Thesmophoria, a feast in honour of Ceres, 22

Thessalians, their appetite, 340

Thimbron, a culinary star, 254

Thorian law, respecting cattle, 127

Thrashing of corn, 14

Thrushes, 197

“ supplied an abundant manure; not eaten by children;
sung by Homer; sent as wedding presents; served at
sumptuous feasts; from Daphne, 197

“ kept in aviaries; sold by Varro’s
aunt; how fed; their price; in the shape of crowns, 198

“ prescribed to Pompey; recommended
to convalescents; their brains; eaten by Heliogabalus, 199

Thurium, its oil, 98

Thyme, its qualities; used for aromatic liqueurs, 89

“ wine, 333

Thys, his voracity, 339

Tiberius, fond of melons, 78

“ reared peacocks, 167

“ his generosity, 257

“ poisoned by mushrooms, 282

“ how he encouraged artists, 318

“ his sumptuary regulations, 347

Timachidas, a cook and a poet, 254

Titormus, his voracity, 339

Tonsores, barbers, 387

Tooth-powder used by the Romans, 387

Tortoise, its blood; of an enormous size, 246

“ how dressed, 246, 247

Tourte, a kind of cake, 291

Tractatores, servants in the baths, 387

Tremellius, took the surname of Scrofa, 128

Triclinarches, chief steward, 378

Triclinium, 372, 278

Trimalcio, a celebrated cook, 256

Trimestre, a species of corn, 20

Tripes, their reputation, 143

Triptolemus, the inventor of agriculture, 9

“ was a vegetarian, 124

Triticum, wheat, 19

Trojan pig, 137

Tromelia, renowned for cheese, 174

Trophy of agriculture, 411

Trout, little appreciated by the Greeks;

“ relished by the Romans; how dressed, 230

Troyenne, hog à la, 136

“ wild boar à la, 406

Truffles, the daughters of thunder;

“ where they grow; various sorts, 279

“ how prepared, 280

“ discovered by pigs, 135, 279

“ syrup of, 280

“ how preserved, 281

Tunny-Fish, its entrails; from Samos;

“ offered to Neptune; of Pachynum;
fishery of the Synopians; how prepared, 225

“ obstructed the navigation of Alexander;
of an immense size, 226

“ used for garum, 270

Turbot, a delicious food; compared to the pheasant;
the turbot of Domitian, 224

“ of Attica, 225

Turnips, from Thebes; Amiternum; how they were eaten, 67

Turkey, still retains the use of garum, 273

Turkey-hen, 163

“ how many are required to eat a turkey-hen;
celebrated by Sophocles; bewailing the death of Meleager;
reared in Roman farms; scarce in Egypt and Greece;
introduced into Rome, 164

“ sacrificed to Caligula; how fattened; à l’Africaine, 165

“ how prepared, 166

“ introduced into various countries; admired
by Charles IX. of France, 165

“ turkey eggs, 166

Turtle dove, 207

Twelfth-night cake, its composition, 54

Typhes, a sort of bread, 33

Tyrontes, a sort of bread, 33

Tyrotarichus, a popular dish, 174

Uladislas (King), his repugnance to apples, 108

Ulric (St.) festival of, 215

Ulysses, renowned for carving, 129

“ laid the cloth, 252

“ a model of delicacy, 380

Unguentarii, perfumers, 387

Utensils, culinary, 261

“ of the 14th century, 265

Vanilla chocolate, 313

Variety of repasts, 354

Varro’s aviary, 198

Vase of the House of Brunswick, 302

Vases of Sardonyx, 320

“ of silver; of gold, 321

Vatel, his tragic death, 215

Vauban’s recipe for eating corn in soup, 15

Veal, à la Syracusaine; à la Tarentaise, 144

Vegetables, 49

“ dried, 53

“ relished by the Romans, 50, 51

“ how preserved; scarce in England, three centuries ago, 51

Vegetarians, 126

Venafrum, 99

Venison, appreciated by eastern nations, 181

Ventilation of the dining-room, 392

Ventre de truie à l’Athénienne; à la Romaine, 139

Verjuice, its ancient use, 277

Vertumnus, 95

Verus (the Emperor), invented a new dish, 257, 286

“ his couches, 373

Vespucius (Americus) introduced the turkey into Portugal, 165

Vesta, the goddess of bakers, 37

Vestis cœnatoria, convivial dress, 388

Vicar’s wine, 337

Victoria, coronation banquet of H. M. Queen, 408

Victua, the goddess of food, 356

Villar’s Swiss porter, 341

Vine, cultivated in England, 335

Vinegar, its alleged qualities; from Egypt; used to cool the cannons, 278

“ cruet, 264

Vines, protected by the Roman law, 324

Vinum Tethalassomenon, 330

Violatum wine, 331

Vitellius, brought the pistachio tree to Rome, 120

“ regaled on pheasants’ brains, 195

“ served with a dish of 7,000 birds, 208

“ grew tired of sea-eels, 221

“ his culinary expenses, 257, 348

“ was an active polyphagist, 341

“ his nocturnal banquets, 345

Vocatores, servants, 377

Voracity, examples of, 339, 341

Vulture, 194

Walnut tree, a native of Asia, consecrated to Jupiter,
reserved to Persian kings, 118

Walnuts, when served; how eaten; their qualities;
used as an antidote; strewed on the nuptial chamber, 119

Warwick, his prodigality (Earl of), 351

Washers, peniculi, 379

Water, a vivifying principle; venerated by ancient nations, 293

“ conveyed into Rome, 295

“ its curative virtue, 296

“ cure system, practised by the Romans, 297

“ hot, used to drink, 296

“ cresses, a native of Crete; esteemed by the
Persians; despised by Plutarch; their properties, 84

“ an anti-scorbutic; how prepared 85

“ hen, 206

“ mills, 27, 28

Wax figures among the Romans, 377

“ vases, 318

Weaning supper, 357

Wedding-cake of the Romans, 286

“ wine, 337

“ repast of H.R.H. the Duke of Clarence, 351

“ day banquet, 357

“ of Charles VI., 259

Weights of the ancients, 130

Westphalia celebrated for hams, 137

Whales, 215

“ of four acres, 213

Wheat, 19

“ its price in Greece; public distribution in Rome, 21

“ its price in the olden times, 22

“ Indian, 44

Whiting, its light flesh, 230

“ its preparation, 231

Whitten used for tables, 368

Wild boar à la Troyenne, 185, 406

“ of immense size; served by Caranus; raised on farms, 186

“ how served, 187

“ how prepared, 186, 187

“ preceded by trumpeters, 187

Wild marjoram wine, 89

“ thyme, 89

William the Conqueror, his sumptuous banquets, 352

Wind-mills, 29

Wine, of grain; of the Britons, 301

“ obtained from fruits, 305, 322

“ disliked by some nations, 323

“ method of making, 325

“ fining of; how clarified, 327

“ of different kinds; Greek; Italian, 328

“ of a hundred leaves; white; red; two hundred years
old; how to change its colour, 329

“ mixed with sea-water; of Chios; various made wines, 330

“ interdicted to Roman ladies, 331, 332

“ its price in Greece; in Rome, 331

“ the drink of generous souls, 332

“ of Campania, 333

“ dealers in, 336

“ used for presents and fees; of citizenship, 337

“ sweet, 326

“ hot, 393

“ press of the ancients, 325

Wood, an extraordinary eater (Nicholas), 341

Woodcock, how prepared, 207

Wood-hen, 206

Wormwood, esteemed by the Egyptians; its various uses, 93

“ wine; its composition; it prevented giddiness, 98, 334

Wreaths of flowers, 391

Wrestlers fed on pork, 135

“ rewarded with an ox, 142

“ fed with cheese, 173

Xerxes, fighting for figs, 114

Xiphias fish, 225

York banquet, 403

Ypocras, 338

Zea, rice wheat, 20

Zeno, of Citium, of the same nature as the lupins, 47

“ cooked his lentils himself, 57

Zythum, beer, 299

ERRATA.

_Page_ 16, _line_ 19, _for_ which great and the, _read_ which the great and glorious. _P._ 19, _l._ 16, _for_ Picardy to make bread, _read_ in Picardy. To make bread. _P._ 19, _l._ 16, _for_ of leaven and, _read_ of leaven is required, and. _P._ 26, _l._ 6, _for_ Flamine, _read_ Flamen. _P._ 26, _l._ 25, _for_ leaves _read_ loaves. _P._ 27, _l._ 20, _for_ Cabire _read_ Cabira. _P._ 28, _l._ 28, _for_ hand-mill; by the Britons, _read_ hand-mill, by the Britons. _P._ 32, _l._ 11, _for_ Megalarte and Megalomar, _read_ Megalartus and Megalomazus. _P._ 33, _l._ 2, _for_ escarites, _read_ escharites. _P._ 33, _l._ 7, _for_ melitutes, _read_ melitates. _P._ 37, _l._ 8, _for_ Septier, _read_ Setier. _P._ 50, _l._ 25, _for_ Ciens cheris, _read_ lieux cheris. _P._ 63, _l._ 28, _for_ chrysolacanon, _read_ chrysolachanon. _P._ 65, _l._ 34, _for_ has, _read_ have. _P._ 67, _l._ 20, _for_ Amitermes, _read_ Amiternum. _P._ 68, _l._ 18, _for_ possessed, _read_ possesses. _P._ 79, _l._ 11, _for_ Algidea, _read_ Algidus. _P._ 84, _l._ 25, _for_ dressed it in, _read_ dressed in. _P._ 93, _l._ 32, _for_ Corcyrus, _read_ Corcyra. _P._ 98, _l._ 15, _for_ Halmade, _read_ Halmades. _P._ 99, _l._ 26, _for_ Venafra, _read_ Venafrum. _P._ 100, _l._ 31, _for_ sechar, _read_ schecar. _P._ 103, _l._ 11, _for_ Cæcilian, _read_ Cecilian. _P._ 106, _l._ 18, _for_ fruit of, _read_ fruit, the. _P._ 124, _l._ 31, _for_ Hyberbius, _read_ Hyperbius. _P._ 125, _l._ 2, _for_ Erichtonius, _read_ Erichthonius. _P._ 129, _l._ 1, _for_ curators, _read_ curator. _P._ 129, _l._ 25, _for_ life, _read_ life, the. _P._ 136, _l._ 16, _for_ Chalies, _read_ Chalcis. _P._ 139, _l._ 38, _for_ à la Bœotienne _read_ à la Béotienne. _P._ 143, _l._ 15, _for_ Thasos, _read_ Thasus. _P._ 149, _l._ 2, _for_ Mœlos, _read_ Melos. _P._ 153, _l._ 2, _for_ Carniphobis, _read_ Carniphobus. _P._ 150, _l._ 25, _for_ Scipio, Metellus, and, _read_ Scipio Metellus and. _P._ 170, _l._ 26, _for_ philosopher, _read_ philologist. _P._ 171, _l._ 17, _for_ bouturos, _read_ bouturon. _P._ 176, _l._ 7, _for_ consort of Nero, _read_ consort of Augustus. _P._ 189, _l._ 5, _for_ consectuive, _read_ consecutive. _P._ 203, _l._ 23, _for_ Marmot, _read_ Marmol. _P._ 213, _l._ 9, _for_ scare, _read_ scar. _P._ 216, _l._ 9, et passim, _for_ accipenser, _read_ acipenser. _P._ 225, _l._ 8, _for_ Pachynum, _read_ Pachynus. _P._ 296, _l._ 13, _for_ Sicyona, _read_ Sicyon. _P._ 230, _l._ 23, _for_ pèsant, _read_ pèsent. _P._ 235, _l._ 21, _for_ of Scyathus, _read_ of Sciathos. _P._ 236, _l._ 29, _for_ the Mostella, _read_ the Mosella. _P._ 237, _l._ 17, _for_ the Bulistes, _read_ the Balistes. _P._ 238, _l._ 2, _for_ of Phaleres, _read_ of Phalera. _P._ 242, _l._ 9, _for_ of Polareo, _read_ of Pelorus. _P._ 247, _l._ 6, _for_ Minturnus, _read_ Minturnæ. _P._ 250, _l._ 12, _for_ a hook, _read_ to hook. _P._ 251, _l._ 24, _for_ Pandarea, _read_ Pandarus. _P._ 253, _l._ 12, _for_ the act of eating, _read_ the art of eating. _P._ 378, _l._ 3, _for_ Cnide, _read_ Cnidus. _P._ 270, _l._ 12, _for_ Acarnidea, Alopecomesia, _read_ Acarne, Alopeconnesus. _P._ 291, _l._ 26, _for_ eleven hundred, _read_ eleven. _P._ 293, _l._ 25, _for_ he prayed it might be, _read_ he prayed that the Tiber might be. _P._ 309, _l._ 27, _for_ Simon introduced Pauli, _read_ Simon Pauli introduced. _P._ 317, _l._ 25, _for_ we have spoken, _read_ we will soon speak. _P._ 323, _l._ 1, _for_ Helbon, _read_ Hebron. _P._ 325, _l._ 39, _for_ Plate III., _read_ Plate I. _P._ 366, _l._ 30, _for_ minutalim, _read_ minutatim. _P._ 378, _l._ 15 and 36, _for_ Procillatores, _read_ Procillator.

DESCRIPTION OF PLATE No. XXVI. A, PAGE 365.

No. 1. Terra-Cotta Drinking-Vase, in the shape of a Bird.

No. 2. Drinking-Vase in the shape of a Tea-pot.

No. 3. Drinking-Cup, with Jupiter’s Head.

* * * * *

* * * * *

WORKS BY A. SOYER.

_Lately Published, the Eighth Edition, Handsomely Bound, Price 15s._,

THE

Gastronomic Regenerator:

A

SIMPLIFIED AND ENTIRELY NEW

SYSTEM OF COOKERY,

WITH NEARLY

TWO THOUSAND PRACTICAL RECIPES,

SUITED TO THE INCOME OF ALL CLASSES.

ILLUSTRATED WITH

NUMEROUS ENGRAVINGS,

AND CORRECT AND MINUTE PLANS HOW KITCHENS OF EVERY SIZE, FROM THE
KITCHEN OF A ROYAL PALACE TO THAT OF THE HUMBLE COTTAGE,
ARE TO BE CONSTRUCTED AND FURNISHED.

BY A. SOYER.

LONDON:
SIMPKIN, MARSHALL, & CO., STATIONERS’ HALL COURT:
AND SOLD BY
JOHN OLLIVIER, PALL-MALL.
1853.

_For Criticisms see the Public Press in 1846._

* * * * *

The Gastronomic Regenerator

TRANSLATION FROM THE FRENCH OF A CULINARY DIALOGUE BETWEEN LORD M.
H. AND A. SOYER.--_From the “Gastronomic Regenerator,” p. 611._

S.--You are perfectly right, my Lord, the title of “Gourmet” belongs only to him who eats with art, science, and care, and even with great care.

LORD M.--The “Gourmand” is never entitled to the name of “Gourmet;” the one eats without tasting, whilst the other tastes in eating.

S.--The proud and haughty man, my Lord, orders his dinner from necessity; the man of the world--the profound epicure--orders his with delight.

LORD R.--It is quite certain that too much attention cannot be given to the proper execution of, and the intelligence displayed in, the order of a dinner. The dinner--being of each day, each season, each century--is not only an hereditary fashion, but also the soul of sociability; read history, and you will perceive that, in all times, amongst all people, the good which has been done--and sometimes the evil--was always preceded or followed by a banquet.

S.--Nothing is more true, my Lord. Of all the pleasures which are bestowed upon us in this world, that of the table is the only one which, when the reins of the car of life become slack, parts from us with regret, and often, as a faithful friend, leaves us but at the brink of the tomb; whilst all other pleasures disappear gradually, like the fading of a beautiful autumn, and cover our heads with the hoary locks of winter.

LORD M.--It is positive that the gift of degustation belongs to all ages of life,--a centenarian whom I knew well retained this pleasure until his last hour.

S.--Our degustative senses require continual study, and unceasingly claim a constant change.

LORD M.--The greatest wit lacks eloquence, if he neglect too much the nature of his repast.

S.--Which proves, my Lord, that our most agreeable sensations depend, not solely on nature, but on the care we take of ourselves.

LORD M.--Yes, the more sensitive the soul, the greater the power of degustation. The degustative sensations operate with as great activity on the palate as the charm of melody acts on the ear; for example, man in a state of madness feels the want of eating, but the enchanting pleasure of degustation is as much denied to him as that of reason.

S.--Your argument on this point is extremely just, my Lord; and are you not of my opinion, that nothing disposes the human heart to amicable feelings more than a dinner well conceived and artistically prepared?

LORD M.--It is that which has always made me say that a good cook is as useful as a good tutor.

S.--I have always perceived, my Lord, that the finest palate is the most difficult to please, but also the most just in praise.

LORD M.--The choice of wines is of great importance in the progress of a dinner: a fine wine, light and generous, protects the cook and becomes the benefactor of the guest.

S.--Permit me also to observe, my Lord, that a gastronomic _réunion_, without the _beau sexe_ is to me a flower-bed without flowers, an ocean without waves, a fleet without sails.

LORD M.--Certainly, such _réunions_ are the cradles of good manners and sociability, even as intemperance is the tomb of morality.

* * * * *

Just Published, the Thirtieth Thousand, Price 7s. 6d.,

THE

Modern Housewife, or Menagere,

COMPRISING

Nearly One Thousand Recipes for the Economic and Judicious Preparation
of Every Meal of the Day,

AND THOSE FOR

THE NURSERY AND SICK-ROOM,

WITH MINUTE DIRECTIONS FOR FAMILY MANAGEMENT IN ALL ITS BRANCHES.

BY A. SOYER,
AUTHOR OF “THE GASTRONOMIC REGENERATOR,”

Illustrated with Numerous Engravings.

_For Criticisms, see the Public Press in 1849._

LONDON:
SIMPKIN, MARSHALL, AND CO., STATIONERS’ HALL COURT,

1853.

* * * * *

COPY OF A LETTER RECENTLY RECEIVED BY THE AUTHOR FROM DR. ERASMUS
WILSON, AUTHOR OF “HEALTHY SKIN, A POPULAR TREATISE ON THE SKIN AND
HAIR.”

17, HENRIETTA STREET, CAVENDISH SQUARE, _July 18th, 1853_.

SIR,

May I beg your acceptance of the accompanying small volume, for the
part illustration of which I am indebted to your admirable
“Housewife.” Your nursery dinner is one of the most valuable pages
I have ever read on the subject of Diet; and it is calculated to
confer an everlasting benefit on society.

I am, Sir,

Your faithful servant,

ERASMUS WILSON.

A. SOYER, ESQ.

* * * * *

Extract from “Healthy Skin, a Popular Treatise on the Skin and Hair.”

By Erasmus Wilson, F.R.S.

There is another branch of dietetics that calls for an observation from me, I mean the diet of children. Children are growing animals; nutrition in them is active, and calls for good and plentiful material in the shape of nourishment. As far as period is concerned, the same law that applies to adults is equally suited to them, three meals a day, an interval of four hours between each. I speak of children out of arms, not of infants. The substance of their meals cannot be too nutritive, or too much varied.

That the diet of children cannot be too varied or extensive is a doctrine I have long held; and I was recently much charmed in finding the subject treated with such admirable sense and judgment by a high authority in the science of living--Soyer. His letter entitled “The Nursery Dinner,” in the “Modern Housewife,” I cannot too strongly commend to the perusal and attention of my readers, and to the study of those on whom the proper rearing of children in any way rests. Speaking of the diet of children for the day, this author writes:--“Bread and milk for breakfast at eight; the dinner at one, which was composed as follows throughout the week,--roast mutton and apple pudding, roast beef and currant pudding, baked apples; boiled mutton with turnips, after which rice or vermicelli pudding; occasionally a little salt beef, with suet dumplings, plain and with currants in them, or pease pudding; or if unwell, a little veal or chicken broth, or beef-tea.”

This scheme of diet is intended for the children of persons in very moderate circumstances; but for those who can afford it he prescribes, as the dinner of one day, roast mutton: “then the next day I would give them a small piece of mutton plain boiled, with turnips, and apple tart, or a few slices of roast beef, or a small piece roasted on purpose, after which a very plain currant pudding; or, occasionally, a little pickled pork, with pease pudding, or roast pork, with baked apples, and now and then a little salt beef, but very well boiled, with suet dumplings, and occasionally, for change, either bread, vermicelli, or tapioca puddings; in case of illness, and with the approbation of the doctor, veal, mutton, or chicken-broth, sago, gruel, panada, &c. Many people may perhaps imagine that there is too much variety of food for children, but it is quite the contrary, for change of food is to the stomach what change of air is to the general health; and of course, with children, these changes must be effected with judgment.”

Soyer is perfectly right with regard to the question of variety of food for children; and the intention is so rational, that it is difficult to conceive how a difference of opinion can exist with regard to its truth; and yet I have heard parents make a boast that their children were fed exclusively upon mutton, as though it were their intention to render the stomach incapable of supporting and digesting any other kind of food,--in which they generally succeed.

Sameness of food, improper food, defective ventilation, and insufficient exercise, are the causes of most of the diseases of children; and especially of cutaneous complaints. This is the secret of the ring-worms and scald-heads of public seminaries. In some of these institutions, as I have heard, there is a ceremony in which the children take a public meal in the presence of the governors and their friends. On these occasions, the platters eclipse in whiteness the envious snow; a suppressed burst of delight is heard from the spectators; the morsel of cheese, cut with mathematical precision, would not vary a grain in the thousand platters; the bread--what ingenuity!--each with his neighbour a very twin. And how many days in the year do the children enjoy this fattening collation?--365. For three hundred and sixty-five days, for a thousand children, is this “_toujours perdrix_” feast the very same; and yet there are people in the world who wonder that diseases should break out, that skin affections should be rife, that consumptions should prevail. Engraft a bud of Soyer on such an institution, and health and happiness, learning, ability, and talent will take the place of disease, melancholy, stupidity, and common-place intellect. What, now, in this intelligent country, if there were a college of cookery, with Soyer for its head?

* * * * *

_Now in progress_,

Soyer’s Plain Cookery for the People,

CONTAINING NUMEROUS RECIPES,

Adapted for the Cottage of the Labourer, the Home of the Artisan, and
the Chamber of the Invalid.

* * * * *

NOTE BY THE AUTHOR.

In the year 1846 I published a work on Cookery, entitled “The Gastronomic Regenerator,” which was very successful. At page 650 I observed that if any author were to write a work on the History of Food and Cookery, it would not only be very interesting, but also an extremely useful production. No one, however, having entertained my suggestion, I determined to undertake the task, and, after several years of deep study and perseverance, have completed this voluminous work.

In the “Modern Housewife,” which I published in 1849, treating of sauces prepared by the ancients, I said, that “In all ages and countries removed from barbarism, where fish has formed an article of diet, sauces of various kinds have been an accompaniment. With the Romans, in the time of Lucullus, great care was observed in their preparation; the most celebrated of those which they used were the _Garum_ and the _Muria_.

“The Garum was a sauce which the Romans used in nearly all their dishes; the preference was given to that which came from Antipolis and from Dalmatia. Horace praises that made at Byzantium, being the most esteemed and the most expensive: its composition is unknown.”[I] The epicures of the present day should offer a premium for that which, in their opinion, may bear the greatest resemblance to this ancient relish. It is a subject well worthy the attention of the professors of our universities; perhaps some leaf yet undiscovered, that may have escaped the conflagration of Alexandria, might throw some light upon so interesting a subject.

A. SOYER.

_42 Trinity Square, Tower Hill._

Vizetelly and Company, Printers and Engravers, 155 Fleet Street, London.