1. p. 7.

[XXVIII-162] W. Malmsbur. De Pont. lib. iv. [XXVIII-163] Delamarre, Traité de la Police. [XXVIII-164] Id. Ib. [XXVIII-165] Id. Ib. [XXVIII-166] Mélanges Tirés d’une Grande Bibliothèque. [XXVIII-167] Ménage. [XXVIII-168] Arnaud de Villeneuve; Traité du Régime de la Santé. [XXVIII-169] Les Bigarrures du Seigneur des Accords. [XXVIII-170] Baluze. Capitul. Reg. Franc. passim. [XXVIII-171] Fontanon. Conf. des Ordon. tom. ii. p. 822. [XXVIII-172] Strutt, Manners and Customs, &c. [XXVIII-173] Id. Ib. [XXVIII-174] Id. Ib. XXIX. REPASTS. [XXIX-1] Athen. i. 16. [XXIX-2] Id. i. 15. [XXIX-3] Homer. Iliad. [XXIX-4] Athen. i. 16. [XXIX-5] Aristot. Probl. xxvi. 45. [XXIX-6] Posidippus. In Epigr. [XXIX-7] Hierap. Theodor. de Certam. [XXIX-8] Ætol. Alexand. [XXIX-9] Theodorus. [XXIX-10] Xanthus, In Lydiacis. [XXIX-11] Theopomp. [XXIX-12] Clearch. [XXIX-13] Mnesimach, In Philippo. [XXIX-14] Crates Theban. In Lamia. [XXIX-15] Hecatæus apud Athen. [XXIX-16] Sueton, In Claud. 33. [XXIX-17] Id. Ib. [XXIX-18] Id. In Galba. 22. [XXIX-19] Id. In Vitell. 13. [XXIX-20] Virgil. Æneid. iii. [XXIX-21] Sueton. loc. cit. [XXIX-22] Id. In Vitell. 17. [XXIX-23] Fuller’s Worthies. [XXIX-24] Berchoux, Gastronomie, note. [XXIX-25] Athen. i. 19. [XXIX-26] Herodot. i. 63; Theophrast. Charact. c. 3. [XXIX-27] Plat. Epist. 7. [XXIX-28] Athen. i. 9. [XXIX-29] Id. Ib. [XXIX-30] Id. v. [XXIX-31] Plutarch. Sympos. viii. 6. [XXIX-32] Ecclesiast. x. 16. [XXIX-33] Mercurial. Variar. lect. iv. 17, In Arte Gymnast. i. 11. [XXIX-34] Homer. Odyss. [XXIX-35] Athen. i. 19; Aristophan. In Avib. 1286. [XXIX-36] Id. Ib.; Schrevelius; Plutarch. Sympos. viii. 6. [XXIX-37] Apuleius, Metam. i. [XXIX-38] Martial. xiv. 233. [XXIX-39] Apul. loc. cit. [XXIX-40] Sueton. In August. 76. [XXIX-41] Genes. xliii. 16. [XXIX-42] Act. x. 9, 10. [XXIX-43] Athen. i. 9. Plutarch. Sympos. viii. 6. [XXIX-44] Cic. Tusculan. Quæst. 5. [XXIX-45] Sueton. In Caligul. 58. [XXIX-46] Horat. Sat. i. 6. [XXIX-47] Senec. Epist. 84, 87. [XXIX-48] Sueton. In Claud. 32. [XXIX-49] Berchoux, Gastronomie, notes. [XXIX-50] Isidor. Origin. xx. [XXIX-51] Joseph. De Bello Jud. vii. [XXIX-52] Jud. xx. 26; II. Reg. i. 12; Ib. iii. 25. [XXIX-53] Biblia Sacra, passim; Iliad, ix. 206, 218; Odyss. xv. 322. [XXIX-54] Homer. Iliad. xxi. 363. [XXIX-55] Id. Ib. ix. 217. [XXIX-56] Id. Odyss. xvii. 455. [XXIX-57] Id. Iliad. vii. 480. [XXIX-58] Id. Ib. xii. 311. [XXIX-59] Id. Ib. ix, 225. [XXIX-60] Id. Odyss. i. 226; Terent. Eunuch. iii. 4; Athen. viii. [XXIX-61] Aristophan. Eccl. 652. [XXIX-62] Macrob. Saturnal. ii. 13; Val. Max. ii. 1. [XXIX-63] Biblia Sacra, passim. [XXIX-64] II. Reg. xix. 35. [XXIX-65] See La Farce de Pathelin. [XXIX-66] Mémoires de Dangeau. [XXIX-67] Plato. De Republ. iii. 13. [XXIX-68] Pollux, vi. 83. [XXIX-69] Martial. iv. 8. [XXIX-70] Juvenal. i. 95. [XXIX-71] Liv. ix. [XXIX-72] Sueton. in Vitell. 13. [XXIX-73] Nicolas, Etudes sur le Christianisme, tom. i. p. 254. [XXIX-74] Strabo; Diodor. Sicul.; Cæsar. [XXIX-75] Strutt, Manners, &c. vol. i. p. 48. [XXIX-76] Id. Ib. [XXIX-77] Id. Ib. p. 49. [XXIX-78] Plutarch. Sympos. i.; Xenoph. Respubl. Laced.; Plat. De Conviviis. [XXIX-79] Exod. xxxii. 6; I. Reg. ix. 22, et passim. [XXIX-80] Philo. De Vitâ Contempl. [XXIX-81] S. Paul. I. Corinth, xi. 20, et seqq.; Chrysostom. Homil. 27; Tertull. Apologet. c. 39; Augustin. Epist. 64; Baron. Annal. sub an. 57, 377, 384. [XXIX-82] Plat. De Conviviis; Aristot. Polit. ii. 8; vii. 10. [XXIX-83] Xenoph. De Repub. Lac.; Plutarch. In Vita Lycurg. [XXIX-84] Plutarch. Ib. [XXIX-85] Diogen. Laert.; Plutarch. Vita Solon. [XXIX-86] Flor. i. 1; Liv. i. 6; Dionys. Halicarn. Ant. Rom. i.; Plutarch. Vita Romuli. [XXIX-87] Plutarch. Vita Sullæ. [XXIX-88] Sueton. In J. Cæsar. [XXIX-89] Bulenger, De Conviviis. [XXIX-90] Id. Ib. [XXIX-91] Vid. Sueton.; Lamprid.; Dio. &c. [XXIX-92] Id. [XXIX-93] Apud Strutt, Manners, &c. vol. iii. p. 111. [XXIX-94] Monteil, Histoire des Français, tom. ii. p. 126. [XXIX-95] Id. Ib. tom. vii. p. 338, et seqq. [XXIX-96] See Piganiol, Description de la France. [XXIX-97] Holinshed, p. 969. [XXIX-98] Stow, Chron. p. 267. [XXIX-99] Id. Survey of London, p. 521. [XXIX-100] Strutt, Manners, &c. vol. ii. p. 104. [XXIX-101] Holinshed. Descrip. Brit. 94. [XXIX-102] Massinger, The City Madam. [XXIX-103] Id. Ib. [XXIX-104] Killigrew, The Parson’s Wedding. [XXIX-105] Strutt, Manners, &c. vol. ii. p. 19. [XXIX-106] Mathieu Paris, anno 1243. [XXIX-107] Stow’s Survey of London; apud Strutt, vol. ii. p. 19. [XXIX-108] Monteil, Histoire des Français, tom. i. p. 106, et seqq. [XXIX-109] L’Isle des Hermaphrodites. [XXIX-110] Contes d’Eutrapel. [XXIX-111] Ibid. [XXIX-112] Des Accords, Les Bigarrures, ch. 6. [XXIX-113] Aventures de Foeneste, liv. iv. ch. 2. XXX. VARIETY OF REPASTS. [XXX-1] Biblia Sacra, passim. [XXX-2] Levitic. iii. 16. [XXX-3] Isai. xxv. 6. [XXX-4] Prov. xxi. 17. [XXX-5] III. Reg. iv. 22, 23. [XXX-6] Biblia Sacra, passim. [XXX-7] Ap. Ulric. Rasium, In Catal. Legg. Antiquar. ad Leg. Jul. de Annonâ. [XXX-8] Plato. De Leg. vi. xxxiv.; Aristot. de Republ. iv. 4, 15; vi. 8; Postel. De Magistrat. Athen. [XXX-9] Gorræi. Annal. [XXX-10] Accurs. [XXX-11] Rosin. Antiquit. Roman, p. 533. [XXX-12] Athen. i. 4. [XXX-13] Philostrat. [XXX-14] Athen. i. 5. [XXX-15] Id. v.; Homer. Virgil, passim; Banier; Stuckius. [XXX-16] Arnob. iii. [XXX-17] Varro. [XXX-18] Columell. [XXX-19] Senec. De Vitâ Beatâ, c. 11. [XXX-20] Liv. xxiv. [XXX-21] Plaut. Menech. i. 1, 25. [XXX-22] Tibull. i. 3. [XXX-23] Macrob. Saturnal. i. 7. [XXX-24] Horat. Od. ii. 14. [XXX-25] Varro. R. R. iii. 6. [XXX-26] Apul. Metam. iv. 152. [XXX-27] Sueton.; Lamprid.; Dio. [XXX-28] Plin. ix. 55. [XXX-29] Possidon. ii. [XXX-30] Crinit. De Honest. Discipl. xxiv. 5. [XXX-31] Spartian.; Stuckius. [XXX-32] Lucian. In Lapith. [XXX-33] Sueton. In Vitell. 13. [XXX-34] Plaut. Bacch. i. 1, 61. [XXX-35] Vatin. c. 12; Varro. apud Nonnium. i. 234. [XXX-36] Barthélémy, Anacharsis. [XXX-37] Pererius, Comment. In Daniel. [XXX-38] Athen. iv. [XXX-39] Polyæn. Strateg. vi. [XXX-40] Athen. ii. ix. [XXX-41] Id. iv. [XXX-42] Aristoph. Acharn. [XXX-43] Monteil. Histoire des Français, tom. i. p. 203. [XXX-44] Id. Ib. iii. p. 489. [XXX-45] Strutt. Manners, &c. vol. iii. p. 113. [XXX-46] From a Manuscript in the Harleian Library, quoted by Strutt, Manners, &c. vol. iii. p. 114. [XXX-47] Taillevant. Le Viandier. [XXX-48] Id. Ib. [XXX-49] Id. Ib. [XXX-50] Id. Ib. [XXX-51] Id. Ib. [XXX-52] Id. Ib. XXXI. THE DINING-ROOM. [XXXI-1] Valla. iv. [XXXI-2] Fest. Pomp. iii. [XXXI-3] Vid. Fabr. v. Solarium. [XXXI-4] Petron. Satyric. [XXXI-5] Ercolano, &c.; Gell’s Pompeiana, passim; Senec. Epist. 90. [XXXI-6] Sueton. In Neron. 31. [XXXI-7] Id. Ib. [XXXI-8] Id. Ib. [XXXI-9] Senec. De Tranquill. Anim. c. 9. [XXXI-10] Cornel. Nepos. [XXXI-11] Juvenal. Sat. ii. [XXXI-12] Athen. iii. 21; Gell. iii. 19. [XXXI-13] Athen. Lys. Frag. 46. [XXXI-14] Athen. Pollux, x. 122; Plat. Repub. iii.; Theophr. Charact. 22. [XXXI-15] Juvenal, iii. 204. [XXXI-16] Encyclop. Méthod. Antiquit. [XXXI-17] Ib. [XXXI-18] Ib. [XXXI-19] Virgil. Æn. vii. 528. [XXXI-20] Monstrelet, Chroniques. [XXXI-21] Mélanges Tirés d’une Grande Bibliothèque. [XXXI-22] Ib. [XXXI-23] Chroniques de St. Denis. [XXXI-24] Vigiles de Charles VII. [XXXI-25] L’Isle des Hermaphrodites. [XXXI-26] Jerem. xxxvi. 22. [XXXI-27] Ercolano, &c. [XXXI-28] Plin. Epist. ii. 17. [XXXI-29] Apul. Metam. iv. [XXXI-30] Columell. ii. 22. [XXXI-31] Sil. Italic. Punicor. vi. [XXXI-32] Petron. à Nodot. tom. i. p. 116. [XXXI-33] Paulinus, Episcop. Nolæ. D. Felicis Natali, 6. [XXXI-34] Mercure Galant. Mars, 1681. XXXII. THE TABLE. [XXXII-1] Athen. i. 20. [XXXII-2] Tibull. ii. 6; Valer. Flac. Argonaut. i. [XXXII-3] Plin. xxxiii. 11. [XXXII-4] Hom. Odyss, iii. 138. [XXXII-5] Athen. xi. 78. [XXXII-6] Athen. ix. 75. [XXXII-7] Homer. Odyss. iii. 354 et seqq.; 361 et seqq. [XXXII-8] Athen. xi. 27. [XXXII-9] Potter, ii. p. 377. [XXXII-10] Liv. ix. Decad. 4. [XXXII-11] Id. Ib. [XXXII-12] Plin. xvi. 27. [XXXII-13] Id. xiii. 15. [XXXII-14] Id. Ib. [XXXII-15] Id. Ib.; Senec. De Tranquil. Anim. c. i.; Id. De Beneficiis, vii. 9. [XXXII-16] Plin. ix. 11. [XXXII-17] Id. Ib. [XXXII-18] Id. xvi. [XXXII-19] Fest. v. [XXXII-20] Varro. L. L. iv. [XXXII-21] Sidon. Apollin. Epist. ii. 2. [XXXII-22] Id. Ib. i. 11. [XXXII-23] Rosin. Ant. Rom. p. 377. [XXXII-24] Servius. Æn. i. ad finem. [XXXII-25] Homer. Odyss. i. 259; Pind. Olymp. i. 26. [XXXII-26] Martial. [XXXII-27] Apul. Milesiar. ii.; Basil. Magnus Orat. ad Divites. [XXXII-28] Plin. xiii. 15. [XXXII-29] Id. Ib. [XXXII-30] Id. Ib. [XXXII-31] Id. Ib. [XXXII-32] Stuckius. [XXXII-33] Id.; Calmet. [XXXII-34] Gregor. Tur. [XXXII-35] Eginhard. [XXXII-36] Polydor. Virgil, p. 257; Rapin De Thoiras. [XXXII-37] Varro. L. L. iv. 26. [XXXII-38] Printed A.D. 1508 THE TABLE SEATS. [XXXII-39] Calmet. [XXXII-40] I. Reg. ix. 22.; xx. 25. [XXXII-41] Calmet. tom. v. fol. 256. [XXXII-42] Diodor, Sicul. [XXXII-43] Ercolano, tom. i. tav. 29; Athen. xi. 72. [XXXII-44] Athen. i. 31. [XXXII-45] Id. Ib. [XXXII-46] Id. Ib. [XXXII-47] Isidor. xx. 11. [XXXII-48] Valer. Maxim. ii. 1. [XXXII-49] Rosinus; Stuckius. [XXXII-50] Scholiast. Juvenal. Sat. v. 17. [XXXII-51] Rosin. p. 380. [XXXII-52] Athen. ii. 9. [XXXII-53] Martial. ii. 46. [XXXII-54] Id. iii. 49. [XXXII-55] Rosinus. [XXXII-56] Horat. Serm. ii. 3, 253. [XXXII-57] Stuckius; Rosinus; Ercolano, passim. [XXXII-58] Lambin. In Sat. iv. lib. ii.; Horat.; Mercurial. De Art. Gymnast. [XXXII-59] Xenoph. De Pæd. Cyri, viii. [XXXII-60] Plutarch. Sympos. [XXXII-61] Lamprid. In Elogab. [XXXII-62] Spartian. In Vero. [XXXII-63] Lamprid. loc. cit. [XXXII-64] Id. Ib. [XXXII-65] Possidonius. [XXXII-66] Strabo. [XXXII-67] Diodor. [XXXII-68] Le Moine de St. Gal. [XXXII-69] Ménage. [XXXII-70] L’Isle des Hermaphrodites. [XXXII-71] Vie de St. Arnould. [XXXII-72] Mélanges Tirés d’une Grande Bibliothèque. [XXXII-73] Vita S. Berlandæ. [XXXII-74] Martial. xii. 29. [XXXII-75] Alain Chartier. [XXXII-76] L’Isle des Hermaphr. [XXXII-77] Martial. loc. cit. [XXXII-78] Plin. xxxv. 15; xxxvi. 19. [XXXII-79] Id. Ibid. XXXIII. THE SERVANTS. [XXXIII-1] Gruterus, pp. 260, 966, 973. [XXXIII-2] Kipping. Antiquitat. [XXXIII-3] Dionys. Halicarnass. ii. [XXXIII-4] Exod. xxi. 6; Deuteron. xv. 17. [XXXIII-5] Juvenal. Sat. i. [XXXIII-6] Cœl. Rhodig. Antiquit. viii. 11. [XXXIII-7] Zachar. xiii. 6. [XXXIII-8] Plaut. Casin. act ii. sc. 6. [XXXIII-9] Gruterus, p. 596. [XXXIII-10] Petron. Satyric. [XXXIII-11] Columell. i.; Tibull. i. 7. [XXXIII-12] Vid. Pignorium, De Servis. [XXXIII-13] Id. Ib.; Petron. loc. cit. [XXXIII-14] Senec. Epist. 47. [XXXIII-15] Plin. xxxv. 10; Senec. De Irâ. iii. 37. [XXXIII-16] Pignor. loc. cit. [XXXIII-17] Sueton. In Domit. 16; Capitol. Pertin. 4. [XXXIII-18] Hildebrand. Compend. Antiquit. Rom. [XXXIII-19] Plin. xxxii. 6; Petron. c. 47. [XXXIII-20] Petron. c. 35. [XXXIII-21] Id. c. 36. [XXXIII-22] Philo. De Vitâ Contemplativâ. [XXXIII-23] Plaut. Trin. ii. 1, 22. [XXXIII-24] Propert. ii. 25, 11. [XXXIII-25] Terent. Eunuch, iii. 5, 47; Fulv. Ursin. In Appendic. ad Ciaccon. [XXXIII-26] Plaut. Most. iv. 1, 24; Terent. Adelphi. 12. [XXXIII-27] Pignorius; Sueton, In Claud. 44. [XXXIII-28] Petron. c. 22; Pignorius. [XXXIII-29] Senec. Epist. 29; Lips. Elector, i. 19. [XXXIII-30] Ulpian. L. i. § 5, Dig. De Naut. Caupon. et Stabular. [XXXIII-31] Id. Dig. xxxviii. t. 7, L. viii. Fin. § 1. [XXXIII-32] Stuckius. XXXIV. THE GUESTS. [XXXIV-1] Genes. xliii. et passim. [XXXIV-2] Schol. Theocrit. In Idyll. vii. 24; Plut. Sympos. viii. 6. [XXXIV-3] Athen. i. 21. [XXXIV-4] Id. i. 23. [XXXIV-5] Homer. [XXXIV-6] Athen. i. 19. [XXXIV-7] Id. i. 7. [XXXIV-8] Xenoph. De Republ. Laced.; Plut. Vita Lycurg. [XXXIV-9] Athen. i. [XXXIV-10] Plutarch. Sympos. [XXXIV-11] Apul. Milesiar. x. [XXXIV-12] Macrob. Saturnal. iii. 17. [XXXIV-13] Gell. xiii. 11; De Num. Conviv. [XXXIV-14] Macrob. loc. cit. [XXXIV-15] Sammonic. Severus; Macrob. loc. cit. [XXXIV-16] Plaut.; Horat. [XXXIV-17] Plaut. [XXXIV-18] Athen. vi. 5; Terent. Eunuch, ii. 2, 13, et 16. [XXXIV-19] Virg. Æn. i.; Plaut. Pers. v. 2; Athen. xiv. [XXXIV-20] Genes. xviii. 4; xix. 2; Judic. xix. 21; Luc. vii. 44; 1 Timoth. v. 10, et passim. [XXXIV-21] Tibull. Eleg. iv. 6. [XXXIV-22] Marc. xiv. 3. [XXXIV-23] Horat. Od. iii. 14; Anacr. passim. [XXXIV-24] Plin. xiv. 22; Plut. Sympos.; Athen. x. [XXXIV-25] Strutt, Anglo-Saxons, vol. i. p. 49. [XXXIV-26] Id. Ib. p. 48. [XXXIV-27] Froissard. [XXXIV-28] Saint-Foix, Essais sur Paris. [XXXIV-29] Laneham, Sports exhibited at Kenilworth. [XXXIV-30] Johan. Sarisburiensis, i. 8, p. 34. [XXXIV-31] Saint-Foix, Essais, tom. iv. p. 135. [XXXIV-32] Herodot. ii. [XXXIV-33] Sapient. iii. 4. XXXV. A ROMAN SUPPER. [XXXV-1] Genes, xviii.; Esther, v.; Matth. xxii. [XXXV-2] Plin. xxxv. 10. [XXXV-3] Mercurial. De Arte Gymnast, p. 94, edit. Frisii; Apul. Metamorph. v. In Principio; Id. lib. iv. Asini. [XXXV-4] Apul. loc. cit. [XXXV-5] Leclerc, Histoire de la Médecine, p. 573. [XXXV-6] Apul. lib. i. Apologiæ Suæ, ex Catull. [XXXV-7] Sammonic. Seren. De Medicinâ, c. 15. [XXXV-8] Plaut. In Captivis, act i. sc. 2, v. 84. [XXXV-9] Martial. v. 44. [XXXV-10] Plin. vii. 60. [XXXV-11] Id. xxxvi. 10. [XXXV-12] Turneb. Adversar. xxiii. 19; xxvii. 18. [XXXV-13] Theophrast. Charact. 20. [XXXV-14] Virgil. Æn. i. v. 729. [XXXV-15] Montfaucon, Antiq. Expl. [XXXV-16] Petron. à Nodot. tom. i. p. 122. [XXXV-17] Plutarch. Problem. Romanor. 76. [XXXV-18] Petron. loc. cit. [XXXV-19] Terent. Heautontimor. act i. sc. 1. [XXXV-20] Octav. Ferrarius, De Re Vestiariâ, i. 31. [XXXV-21] Le Pitture Antiche d’Ercolano, tom. i. tav. 14. [XXXV-22] Dio. lxix. [XXXV-23] Senec. De Vitâ Beatâ; Tibull. iv. 6; Psalm. passim. [XXXV-24] Sil. Ital. Punicor. vi. [XXXV-25] Petron. Conviv. Trimalcion. [XXXV-26] Just. Lips. [XXXV-27] Juvenal. Sat. xi. [XXXV-28] Pacatus. [XXXV-29] Vitruv. Architect. v. 8. [XXXV-30] Quintilian. Institut. Orator. i. 14. [XXXV-31] Valer. Maxim, ii. 1. [XXXV-32] Arnob. ii. [XXXV-33] Id. Ib. [XXXV-34] Quintilian. Declamat. 301. [XXXV-35] Juvenal. Sat. v. 32; vi. 154. [XXXV-36] Terent. Eunuch, act. i. sc. 2, v. 85. [XXXV-37] Virgil. Æn. v. [XXXV-38] Cic. ad Familiar. ix. 20. [XXXV-39] Horat. Sat. ix. 8, 9. [XXXV-40] Petron. à Nodot. tom. i. p. 124. [XXXV-41] Id. Ib. [XXXV-42] Id. Ib. [XXXV-43] Apicius, ii. 1. [XXXV-44] Id. Ib. [XXXV-45] Id. Ib. [XXXV-46] Petron. p. 128. [XXXV-47] Athen. iv. [XXXV-48] Id. Ib. [XXXV-49] Id. Ib. [XXXV-50] Petron. tom. i. p. 130. [XXXV-51] Alex. Trallian. lib. Problem 1. [XXXV-52] Aul. Gell. xv. 2. [XXXV-53] Plutarch. Sympos. i. Quæst. 4. [XXXV-54] Martial. vi. 89. [XXXV-55] Id. iii. 8. [XXXV-56] Lucan. Pharsal. lib. iii. carm. 14. [XXXV-57] Athen. iii. 21. [XXXV-58] Virgil. Georg. ii. 528. [XXXV-58A] Macrob. Saturnal. ii. 9. [XXXV-59] Martial. xiii. 52. [XXXV-60] Plin. [XXXV-61] Martial. iii. 5. [XXXV-62] Id. xiii. 71. [XXXV-63] Juvenal. i. 141. [XXXV-64] Petron. à Nodot, tom. i. p. 136. [XXXV-65] Martial. xiii. 44. [XXXV-66] Id. xiii. 56. [XXXV-67] Id. xiii. 55. [XXXV-68] Petron. tom. i. p. 130. [XXXV-69] Id. p. 136. [XXXV-70] Martial. iii. 82. [XXXV-71] Id. Ib. [XXXV-72] Horat. Sat. ii. 8, 86. [XXXV-73] Petron. p. 138. [XXXV-74] Martial. i. 62. [XXXV-75] Petron. p. 132. [XXXV-76] Id. Ib. [XXXV-77] Virgil. Æn. ii. 49. [XXXV-78] Plaut. Cur. i. 3, 15. [XXXV-79] Encyclop. Méthod. Antiquités. [XXXV-80] Plaut. In Sticho. [XXXV-81] Sueton. In Galba. [XXXV-82] Juvenal. Sat. xi. [XXXV-83] Gell. xiii. 11. [XXXV-84] Martial. v. 79. [XXXV-85] Fest. Paniroll. tom. ii. tit. 2, De Porcellanis. [XXXV-86] Nicephor. Gregoras; Manilius; Nicetas; Vopiscus. [XXXV-87] Casaub. In Athen. i. 15. [XXXV-88] Xenoph. In Conviv. [XXXV-89] Herodot. vi. 129. [XXXV-90] Xenoph. loc. cit.; Caylus, Recueil d’Antiquités. tom. i. p. 202. [XXXV-91] Caylus, Ib.; Athen. iv. [XXXV-92] Socrat. In Conviv. Xenoph. [XXXV-93] Horat. Sat. lib. ii. 7, v. 82. [XXXV-94] Caylus, tom. iv. pl. 80, No. 1; tom. vi. pl. 90, No. 3; tom. vii. p. 164. [XXXV-95] Vet. Scholiast. Juvenal. ad v. 162, sat. 11. [XXXV-96] Rosinus, Antiquit. Roman. p. 391. [XXXV-97] Macrob. Saturnal. ii. 1. [XXXV-98] Rosinus, Ib. [XXXV-99] Id. p. 410. TABLE OF RECIPES OF Ancient Cookery, and for the making of various Dishes. Page OXEN. Care taken of oxen at the plough 14 Greek and Roman manure 14 CEREALS. How to keep corn any length of time 15 Marshal Vanban’s method for using corn in soup 15 Rural occupation of the Anglo-Saxons throughout the year 17, 18 BREAD. Bread made of spelt 19 Granea porridge 20 Avena oats for cattle and porridge 20 Seor bread 31 Azumos biscuit 33 Artolaganos biscuit 33 Escarites 33 Melitates 33 Tyrontes 33 Method of making leaven 36 Autopyron bread 37 Athletæ’s bread 37 Cappadocian ditto 38 Artoplites ditto 38 Astrologicus ditto 38 Panis madidus paste 38 Various kinds of bread made in Paris in the 14th century 40 Alphiton, or barley gruel 41 Another sort 42 How to obtain the flavour of vanille from oats, and make an excellent cream 42 Rice good in consumption and spitting of blood 43 Carthaginian pudding 44 Indian corn hasty pudding 44 SEEDS. Mustard, its influence and qualities 46 Coriander, its properties 47 Lupin, fit for fattening cattle 47 VEGETABLES. Method of preserving vegetables 51 Twelfth-Night cake 54 Haricots preserved 56 Apicius’s method of dressing cabbages 61 Dried cauliflowers 61 Beet, its medicinal qualities 62 Apicius, on stewing the beet 63 Beet-root as a salad 63 Mallows as a salad 64 How to keep asparagus several days 65 How to cook the gourd 66, 67 Turnips, how to dress 67 Carrots as a salad, and otherwise 68 Purslaine, its internal use 69 Sorrel, stewed 69 Method of rendering artichoke mild 71 Way of dressing 71 How to preserve them 71 Pompion, how to dress it; three recipes 72 Cucumber; four recipes 73 Apicius’s œnogarum 73 Lettuce, method of cultivation by Aristoxenus 74 How to dress lettuces 75 Endives, way of stewing them 76 Onions, stewed 76 Leeks, stewed 77 Radishes, how to preserve them 79 Horse-radish, its virtues 81 Garlic, its qualities 82 Parsley, stewed 82 Chervil, how used 84 Water-cress, its properties 85 PLANTS USED IN SEASONING. Poppy, how used 86 Sow-thistle, good for rabbits 87 Rocket, good for removing freckles 87 Fennel, good for strengthening the sight 88 Dill, its qualities 88 Anise-seed, its properties 88 Hyssop, good for cutaneous eruptions 89 Wild marjoram, a most delicate condiment, &c. 89 Savory, its usefulness 89 Thyme, its culinary value 89 Wild thyme, efficacious, for the bite of serpents 89 Sweet marjoram, oil extracted from it 89 Pennyroyal, a digestive 90 Rue, a cure for the ear-ache 90 Mint, a preservative against curdling of milk 90 Assafœtida, chewed by the Persians and Indians 92 Ginger, an aperitive good for the scurvy and the chest 92 Wormwood, good for giddiness 93 STONE FRUIT. Olive tree, preparation of its fruit 98 ---- and qualities 99 Dates, their various uses 101 Peaches, how to preserve them 104 PIP FRUIT. Quinces, how to preserve them 107 Pears, strengthening qualities 107 Lemons, method of preserving 110 Mulberry, a beneficent fruit, agreeable to the stomach, and digestible 116 SHELL FRUIT. Almonds, how to dress them, and their various properties 117 Walnuts, considered astringent, stomachic, an antidote to poison, and digestible 119 Pistachios, good however dressed 121 Chesnuts, how to preserve 122 Pomegranate, preserving 123 REARING OF CATTLE. Oxen, how to fatten them 128 Method of salting and preserving meat 131 THE PIG. Hog à la Troyenne 136 Apician brine, for salting pork 138 Apician pork 138 Macedonian pork 138 Stuffed sucking pig 139 Aristoxenic ham 139 Lucullian ham 139 Ventre de truie à la Troyenne 139 Ditto à la Romaine 139 Fillet of pork à la Bœotienne 139 Tétines de truie à la Salienne 140 Ditto à la Flamine 140 Olympian pig’s liver 140 Capitolian pig’s liver 140 Campanian bacon 140 Quenelles of pig’s liver and brains 140 Lucanian sausages 140 Imperial sausages 141 THE OX. Beef à l’Ibérienne 144 Stewed beef à la Sarmate 144 Dish of veal à la Syracusaine 144 Noix de veau à la Tarantaise 144 Cisalpine preserve 145 THE LAMB. Lamb’s head à la Quirinale 147 Quarter of lamb à l’Esquilon 147 Palatine broil 147 Roast lamb à la Phrygienne 147 Lamb à la Trimalcion 147 THE KID. Kid à la Trans-Tibérienne 149 Roast Kid à la Janiculum 149 Kid à la Tarpéienne 149 Kid à la Tivoli 149 Kid à la Mélisienne 149 POULTRY. Capon à la Déliaque 155 THE HEN. Poularde à la Viminale 156 THE CHICKEN. Apician Macedonia of chicken 157 Parthian chicken 157 Numidian chicken 157 Chicken à la Frontonienne 157 Chicken à la Cœlienne 157 THE DUCK. Ducks’ brains à l’Epicurienne 159 Apicius’s seasoning for wild duck 159 THE GOOSE. Sejus’s seasoning 161 Apician seasoning for roast goose’s liver 161 Boiled goose à la Gauloise 161 THE PIGEON. Roast pigeon, with Servilian seasoning 163 THE GUINEA HEN. Guinea hen à la Numide 163 THE TURKEY HEN. Turkey à l’Africaine 165 How to fatten turkey 165 Turkey’s eggs more delicate than hen’s eggs 166 How to preserve turkey 166 THE PEACOCK. Peacock of Samos 167 MILK, BUTTER, CHEESE, AND EGGS. MILK. Hygeian qualities of milk 169 Asses’ milk, good in weak constitutions 169 Macédoine Germanique of milk 170 BUTTER. Method of preserving butter 172 Method of preventing rancidity 172 CHEESE. Salad of cheese, à la Bithynienne 174 Dish of Tromelian cheese 174 Cheese of Rouergue 174 EGGS. Eggs à la Romaine 177 Hard eggs à l’Athénienne 177 Fried eggs à l’Epœnète 177 Egyptian egg pudding 177 Lesbian eggs aux roses 177 THE STAG. Quarter of stag roast à l’Nêméenne 183 Shoulder of stag à l’Hortensius 183 Fillet of stag à la Persane 183 THE ROEBUCK. Roebuck with spikenard 184 Roebuck aux prunes 184 Roebuck aux Amandes de Pin 184 THE DEER. Deer à la Marcellus 185 THE WILD BOAR. Wild boar à la Troyenne 185 Wild boar à la Pompée 187 Quarter of wild boar à la Thebaine 187 Fillet of wild boar à la Macédonienne 187 Wild boar’s liver à la Grecque 187 Wild boar’s head à la Cantabre 187 Green ham of wild boar à la Gauloise 187 ELEPHANT. Elephant’s feet roasted 192 FEATHERED GAME. Pheasant’s flesh, good for weak stomachs 195 Starling, a nourishing and light food 200 Fig-pecker, an exquisite bird 203 Ortolan, has the same reputation 203 Ostrich, fatted and salted 203 Ostrich’s eggs, enormous, how to cook them 204 Ostrich’s fat, used in the preparation of dishes; cures rheumatism and paralysis 204 Salangan’s nest, a delicious seasoning 205 Salangan’s nest, good for exhaustion and debile stomachs 205 Salangan’s nest, makes a fortifying pottage 206 Snipe, delicate savour of the fat 207 Snipe, how to find, when in perfection 207 Lark, its supposed property 207 The common lark, wholesome and delicate 237 FISH. Caviar, how manufactured 217 Mullet, way of dressing 219 Lamprey, Italian method of cooking 223 Scarus, an epicurean dish 224 Conger-eel, how dressed 226 Eel, Apicius’s recipe 227 Pike, preserved 228 Carp, curious way of dressing 229 Eel-pout, how to dress the liver 229 Trout, dressed as the preceding 230 Gold-fish, how served 230 Whiting, manner of cooking 231 Cod-fish, how cooked by the Greeks 231 Perch, way of dressing 232 Scates, the eggs excellent for intermittent fever 233 Sepia, Apicius’s recipe 234 Swordfish, how dressed by the Greeks 234 Shad, way it is cooked 234 Rhombo, a delicate fish, how dressed 235 Mugil, how prepared 235 Loligo, how prepared 237 Sole, a nourishing and light food 237 Pilchard, way of cooking 238 Loach, how dressed 238 Gudgeons, how dressed 239 Herring, methods of preserving 240 Anchovy, how salted and how dressed 241 Emphractum stew 242 Oysters, how dressed at Rome 243 Oysters, how preserved 244 Sea-hedgehog, way of cooking 245 Mussel, how dressed 245 Tortoise, the blood supposed to cure diseases of the eyes, how dressed 246 Sea crayfish, Roman way of dressing 247 Lobster, how cooked 248 River crayfish, how dressed and preserved 248 Crab sausages 248 Frogs, how dressed 249 Preserving of fish 251 SAUCE AND SEASONING. Sauce à la Cameline 258 Tence sauce 258 Brine, how made 269 Digestive salt, how made 269 Garum, various recipes 270 & 271 Digestive garum (Apicius) 272 Wonderful seasoning of Apicius 274 Oxyporon seasoning 274 Honey, its medicinal properties 276 Cinnamon, its medicinal properties 276 Greek and Roman pickles 278 Truffles, Apicius’s method of preparing 280 Syrup of truffles, how made 280 Truffles, medicinal quality 281 Truffles, how to preserve 281 The Emperor Verus’s pie, how made 287 Cato’s cake, how made 287 Ancient pie, the placenta, how made 287 Globi, method of making 288 Apicius’s globi, three recipes 289 Original pastry, its progress, how made 291 Darioles, how composed 292 Curious tarts 292 WATER. Aristotle’s method of obtaining ice 295 BEVERAGES. Zythum and Curmi, how composed 299 Strong ale, how to make a hogshead 302 Bracket, way of making 303 Ptisana, recipe 304 Oxycratus, do. 304 Sicera, made of grain, honey, or fruit 304 Hydromel, method of making it 304 Hydromelon, how composed 305 Hydrorosatum, simple addition to the preceding 305 Apomeli, simple recipe 305 Omphacomeli, ingenious mixture 305 Myrtites, aromatic drink 305 Date wine, how made 305 Artificial wines 305 Nero’s refreshing water 305 TEA. Various teas, how manufactured 306 COFFEE. Various qualities of coffee 310 Coffee, made with roasted rye 311 Coffee, with chicory 311 Coffee, made with lupin 311 Coffee, its medicinal properties 311 Coffee, its physical effects 312 CHOCOLATE. Various kinds of cocoa 313 Chocolate, how manufactured 313 Chiapa, perfumed chocolate 314 Chocolate, its properties 314 WINE. Grapes, way of preserving fresh 325 Wine, method of making 325 Piquette, simple way of obtaining it 326 Carenum, how obtained 326 Defrutum, how obtained 326 Sapa, how obtained 326 Wine, how to preserve it 326 Preparation of dolia for wine 327 Wine, how to fine it 327 Athenæus’s opinion of old wine 329 Difference of properties between white and red wines 329 Process of preparation for Chios wine 330 Passum wine 320 Dulce wine 330 Mulsum wine 331 Anisites wine 331 Rosatum wine, Apicius’s recipe 331 Violatum wine 331 Myrrhinum wine 331 LIQUEUR WINE. Various composition of liqueurs, herbs employed 333 Liqueur wine for Greek and Roman ladies 333 Wormwood wine, how made, its properties 334 Bitter liqueurs, how obtained 334 Myrtle wine, its properties 334 Adynamon wine, its properties 335 Œnanthinum wine 335 Burgundy and Champagne wines 336 Ypocras, how composed 338 Clarey, how composed 338 REPASTS. ROMAN SUPPER. Fly dishes, or dormice, what they consist of 390 Champignon and egg sausages, how made 390 Grasshoppers, how prepared and cooked 390 INDEX. .....Page Abacus, sideboard, 264 Abderites, give up their soil to frogs, 249 Ablution, 382, 388 Ablutions, before supper, 372 Acerræ, vases for perfumes, 389 Acetabulum, vinegar cruet, 264 Acetaria, pickles of the ancients, 64 Achilles turned the spit, 253 Acorns, a primitive food, 23 “ eaten by the Spaniards, 24 “ a substitute for wheat, 24 Acratism, breakfast, 342 Acrobats, known to the ancients, 395 Adephagia, the goddess of good cheer, 256 Adrian’s regulations respecting cattle, 127 Adversitores, Roman footmen, 377 Adynamon wine, 334 Æsopus’ dish of singing birds, 193 Agapæ, love feasts, 346 Agricultural Society of England (the Royal), 16, 410 “ trophy, 411 Agriculture, 9 “ its origin, 9 “ developed the industry of the Jews, 11 “ very ancient in Egypt, 12 “ highly respected by the Roman Senate, 13 “ first treatise on, 16 “ honours paid to, 16 “ protected by Charles IX. of France, 18 Aï wine, 337 Albanum wine, 329 Albert, banquets offered to H. R. H. Prince, 403 Alcibiades’ banquet, 355 Ale, its ancient reputation, 301 “ its curative properties, 301 “ how it was made in England, 302 Ale, its price under Edward II., 302 Alec, a kind of brine, 240, 271 Alexander the Great discovered the eschalot, 82 “ was fond of apples, 108 “ an admirer of peacocks, 166 “ his magnificent banquet, 357 “ his silver arm-chairs, 372 Alfred the Great a renowned hunter, 181 Alisander, a valuable remedy, 91 Almond tree, 117 “ a native of Paphlagonia, 117 “ highly valued in the East, 117 “ how to augment its fertility, 117 Almonds, Apician preparation of, 117 “ eaten before drinking, 117 “ oil extracted from, 117 “ paste obtained from, 118 “ their various uses, 118 Alose sauce, 258 Alphonso of Castile, his repugnance to garlic, 81 Amalthæa, the goat, 23 Amboise (George d’), Archbishop of Rouen, 172 Ambrosia, the food of the gods, 23 Amphis, despised horse-radishes, 80 Amphoræ, vases used for wine, 328, 390 Ampulla, a crystal bottle, 296 Amusements of the guests, 383 Anacreon sung parsley, 83 Anaphe, an island desolated by hares, 188 Anchovies, 240 “ how preserved, 240 “ supplied a kind of garum, 240, 270 “ how cooked, 241 Andalusia, renowned for its olives, 98 Anecdote, severity of Pygmalion, 125 “ the eggs of Petronius, 201 Angel-fish, its size, 237 Anglo-Saxons, devoted to agriculture, 17 Anglo-Saxons, their rural occupations, 17 “ their culinary utensils, 346 Animal food added to vegetables, 123 “ when first introduced, 124 Animals, 133 Anise-seed, extolled by Pythagoras, 88 “ recommended by Pliny, 88 Anisites wine, 331 Anna Perenna, a protectress of flocks, 128 Antecœna, first course, 390 Antidote of Mithridates, 119 Antiphanus, a patron of quails, 197 Antony was fond of fishing, 250 “ his liberality towards a cook, 256 Apician pork, 138 Apicii, the three, 200 Apicius, he killed himself, 51 “ his gastronomic treatise, 200 “ his prize for a new brine, 213 “ his voyage to Africa, 247 “ his cakes, 289 Apollo was an ichthyophagist, 210 Apomeli, a kind of beverage, 305 Appetite, its three degrees, 255 Appius Claudius’ aqueduct, 295 Apple tree in Greece, 108 “ seldom mentioned in Holy Writ, 108 “ cultivated by the Latins, 109 “ introduced into Gaul, 109 Apples, named after eminent personages, 109 Apricot tree, 103 Apricots, their price in Rome, 103 “ how prepared, 104 Apronian cherry, 103 Apronianus, his decree respecting the Roman butchers, 130 Aqueducts of Rome, 294 Archestrates, his culinary meditations, 254 Archimagirus, chief cook, 256, 260 Argonauts, they discovered the pheasant, 194 Aristœus, the inventor of oil mills, 97 “ “ of cheese, 173 “ discovered honey, 273 Aristocracy of England, its munificent hospitality, 384 Aristoxenic ham, 139 Aristoxenus, his lettuces, 74 Armeniaca, apricot tree, 103 Artemidorus, regulated the culinary language, 254 Artichoke, known to the ancients, 70 “ despised by Galen, 70 “ sung by Columella, 70 Artichoke, forgotten during a long period, 70 “ their preparation, 71 “ how to render them mild, 71 “ how preserved, 71 “ when introduced into England, 52 Artificial dishes, 260 “ wines, 305 Artocreas, a kind of pie, 265, 286 Artolaganos, a kind of bread, 32 Artoplites, 38 Artopticius panis, 38 Arvales brothers, instituted by Romulus, 13 Asafœtida, esteemed by the ancients, 91 “ extraction of its resin, 92 Ascalon, the native place of eschalots, 82 Asparagus, 84 “ brought from Asia; grown at Ravenna, 65 “ Roman; their size; how prepared, 65 “ boiled; how preserved; hurtful to the sight, 65 “ when introduced into England, 52 “ wine, 333 Ass, its flesh forbidden to the Jews; patronised by Mecænas, 150 Asses used in Roman mills, 26 “ milk beneficial to Francis I., 169 “ “ cheese obtained from it, 173 Astrologicus panis, a sort of bread, 38 Astydamas, a great eater, 339 Athelstan, a promoter of the art of venery, 181 Athenæus praises the Damascus plum, 105 Athenians, their epicurism, 126 Athletæ, fed on figs, 113 Atriensis, hall-keeper, 376 Atrium, hall, 376 Attalus fond of gardening, 59 Attica, its pomegranates, 122 Augurs, their banquet, 357 Augustus, cured by lettuces, 75 “ was fond of cheese, 174 “ his sumptuary regulations, 347 Autopyron, a coarse bread, 37 Aveline, filbert, 120 Avena, vats, 20 Aviaries for thrushes, 198 “ Varro’s, 198 Aymar’s table of massive gold, 370 Azumos, a sort of bread, 32 Babylon, her celebrated gardens, 59 Bacchus, protector of the grapes; ripened the figs, 95 “ kills a goat, 124 “ the same as Osiris; cultivated the vine, 322 “ worshipped by the Romans, 324 Bacon, a substitute for oil, 100 “ was sold in public-houses, 138 Bailli de Suffren, a witty epicure, 343 Bain Marie of the ancients, 262 Bakehouses in Rome, 34 Baker, of King Pharaoh, 31 “ Greek bakers, 32 “ in Rome, 34, 35 “ submitted to certain regulations, 35 “ under the Norman kings, 38, 39 “ in France; how they were admitted at Paris, 39 Bancs, benches, 374 Banquet of Geta, 126 “ of Caranus, 155 “ of Charles VI., 259 “ of Alexander the Great, 357 “ etymology, 374 “ offered to Napoleon; to the allied sovereigns, 407 “ to H. M. Queen Victoria, 408 “ on the occasion of the baptism of Prince Albert Duncan, 412 Banquets of the ancients, 345 “ of William the Conqueror, 352 “ of the Hebrews, 354 “ in the Temples, 355 “ triumphal, 357 “ modern, 401, 407, 408 “ conducive to the prosperity of nations, 402 “ offered to H. R. H. Prince Albert, 403 “ given by the Reform Club, 408 Barbarossa’s pike, 228 Barbers in Rome, 387 Bardakes, cooling vases, 297 Barley, an ignominious food, 20 “ a symbol of fertility, 41 “ gruel, 41, 42 “ water, 42, 304 Basque fishermen, 231 Baths in Rome, 387 Bean, a dismal food; offered to Apollo; served on good tables, 53 “ Egyptian; Greek; royalty of the bean, 54 Beaune wine, 336 Beccafico, 201, 203 Beef, 143 “ à l’Ibérienne; à la Sarmate, 144 Beer, an ancient beverage, 299 “ a substitute for wine, 300 Bees, under the protection of Mellona, 273 Beet, etymology, 62 “ preparation, 62, 63 “ preservation, 63 “ a vermifuge, 62 Belisarius, his watermills on the Tiber, 28 Bellaria, dessert, 394 Bellay, Bishop of Mans (Du), 24 Berlanda, disinherited by her father (St.), 374 Beuchlingen (Countess of), fond of eel-pouts, 229 Beuckels, the Dutch fisherman, 239 Beverages, of which water is the foundation, 299 Biclinium, 372 Bill of Fare, 264, 404, 405, 409 “ of an English dinner in the 15th century, 362 Birds, when served, 193 “ a dish of 7,000 birds, 207 “ mixed with garlands of flowers, 394, 395 Birds’-nests, various opinions; described by Poivre, 205 “ substantial food; of two sorts, 206 Bittern, 198 Black pudding, 138 “ sauce of Lacedæmon, 252 Blackbirds, dear to the Roman epicures; medicinal properties; imprisoned by Louis XI, 199 Blé, wheat, 19 Blit, its insipidity, 68 Bœotia, produced excellent pomegranates, 122 “ renowned for its ducks, 158 Bœuf-gras, a fatted ox, 145 Bold appetite, 255 Boleti, mushrooms, 283 Bon Chrétien pear, 107 Books placed in the dining-room, 364 Bordeaux, its oysters, 244 Botargo, a preparation from the eggs of mullets, 220 Bourbon coffee, 310 Bourriche of oysters, 242 Bouturon, butter, 171 Brahmin women, worship a cow, 145 Braket, a beverage for the lower classes, 303 Bramble of Ida, 115 Braziers of the ancients, 365 Bread, how made in the East, 30 “ without leaven, 31 “ of Athens; of Megara, 32 “ various kinds in Greece, 32, 33 “ baking, 33 “ of the athletæ, 37 “ soaked in vinegar, 278 “ carried round the tables, 392 Breakfast of Galba, 257 “ of the Romans; of the Greeks, 342 “ first meal, 344, 349 Brill, 237 Brine, used to preserve cheese, 174 “ from the blood of mackerel, 213 “ served at table, 268 “ brought from Dalmatia, 269 Britons, paid little attention to agriculture, 16 “ their frugality, 17 “ abstained from the hare, 188 “ “ from fish, 214 Brocoli, esteemed by connoisseurs; how prepared, 69 Brouet, a German dish, 258 Bubona, the goddess of oxen, 128 Buccellatum, biscuit, 37 Buffets of the Romans, 364 “ in the middle ages, 365 Buffon and the truffles, 279 Buffoons, 382 Buhl work, valued by the ancients, 369 Bun, its probable origin (Cross), 290 Buphonic feast, 125 Burgundy wine, 336 Bustard, 206 Butchers in Greece; in Rome; their patron, 129 “ corporations; regulations, 130, 131 Butter, a substitute for oil, 100 “ known in the East, 170 “ its manipulation; used for pastry; served instead of oil; the food of the barbarians; a remedy, 171 “ how to obtain it instantly; how to attenuate its rancidity; its preservation; burned in lamps, 172 “ fried or roasted, 258 “ regulations for its sale, 172 “ Tower, the, 172 Butts, of the ancients, 327 Cabbage, cured all diseases, 50 “ various preparations; brought into Gaul; how preserved, 61 Cacabaceus panis, a kind of bread, 38 Cadmus, the culinary tutor of a king, 253 Cæsar, served with bad oil, 99 “ sumptuary regulations, 347 Cake, devoured by an ox, 125 Cakes of the ancients, 285 Caligula, made his own apotheosis, 165 “ his expedition against Britain, 241 Calves, how fed, 143 Cambis devoured his wife, 339 Camels’-milk cheese, 173 “ flesh, 190 Cameline sauce, 257 Campanian bacon, 140 “ wines, 333 Canard, a French, 158 Candelabra, 389 Cantabria, renowned for hams, 137 Cantibaris, his stupendous gluttony, 340 Capers, left to the people; how prepared, 91 Capitolian pig’s liver, 140 Capon, first introduced, 154 “ à la déliaque, 155 Cappadocians, venerated water, 293 Capreæ, excesses of, 126 Capsarii, attendants in the Roman baths, 387 Caracas cocoa, 313 Caranus, a Greek epicure; his wedding repast, 155, 186 Carenum, cooked wine, 326 Caria, its oil, 98 Carp, held in estimation; how cooked; its size; its fecundity; its longevity; where naturalised, 229 Carrots, much esteemed; how prepared, 68 Carthaginian chariot, 15 “ apples, 122 Cartier (Jacques), 231 Carver, 377 Carvilius, an artist in buhl-work, 369 Carving, art of; with music, 260 Castella aquarum, large water basins, 295 Castor, trained horses, 179 Catalonia, celebrated for hams, 137 Catesby, his opinion of the flamingo, 201 Catinus, a vase, 263 Cato, noticed the fig tree, 114 “ sold his old slaves, 208 “ his recipe for a cake, 287 Cattle mentioned in the Mosaic law; valued by the Romans; rearing of cattle, 127 “ markets of the Hebrews; of the Greeks, 128 “ of the Romans, 129 Cattle, feeding of, 128 Cauliflowers unknown in England before Charles II., 52 Caviar, how prepared; of two sorts, 217 Cayenne coffee, 310 Cecilian cherry, 103 Celer, the price he gave for a red mullet, 213 Cellars of the ancients, 326 Celtiberia, swarming with rabbits, 189 Cereals, 19, 22 “ name of a feast; when discovered, 22 Ceres, the goddess of agriculture, 9, 13 “ a queen of Sicily, 24 “ gave the fig tree to Phytalus, 113 “ killed the first pig, 124 “ was presented with milk, 169 Cerevisia, beer, 300 Chafing-dishes, 262 Chailly, bread of, 39 Chairs used by the Greeks, 318 Chalices of the Greeks, 372 “ of amber, 321 Champagne wine, 33 Champignon sausages, 390 Charcutier, pork butcher, 132 Charlemagne’s kitchen-garden, 51 “ silver tables, 370 Charles VI. of France; his wedding banquet, 259 “ poisoned by mushrooms, 282 Charles IX. of France; his edict in favour of agriculture, 18 “ an admirer of turkeys, 185 Charles X. of France; his coronation banquet, 408 Cheese, 168 “ mentioned by Aristotle, 171 “ invented by Aristœus; known to the Hebrews; a military aliment; various sorts; given to the Greek wrestlers, 173 “ preserved in brine; Tromelian; à la Bithynienne, 174 Cherips, invented a new dish, 280 Cherry tree, cultivated by Mithridates; introduced by Lucullus, 102 “ propagated in Italy, 103 Cherries praised, 102 “ when served; various kinds; “ cherry wine, 103 Chervil, how prepared, 84 Chestnuts, preparation of; oil extracted, 121 “ kept green all the year, 122 Chestnut tree, its native place, 121 Chickens, sacred, 156 Chickens, hatched in ovens; à la Cœlienne; à la Frontonienne, 157 Chicory, mixed with coffee, 311 Chimneys known to the ancients, 261 “ unknown to the Hebrews, 365 Chinese, their respect for agriculture, 15 Chios wine, 328, 330 Chiron, a pupil of Diana, 179 Chocolat de santé, 313 Chocolate, 312 “ used by the Mexicans, 313 “ a favourite food in Spain; its properties; when introduced into France, 314 Christmas bread, 40 Christmas feasts under Richard II., 351 Chrodegand, Bishop of Metz, 24 Cicero’s valuable tables, 369 Cider maker, 304 Cinara metamorphosed into an artichoke, 70 Cinnamon, its mysterious growing, 275 “ its scarcity; from China; offered as a present, 276 Cisalpine preserve, 145 City of London, its ancient gastronomic profusion, 351 Civilis panis, a kind of bread, 38 Clarence’s wedding repast (Duke of), 351 Clarey, an English drink, 338 Claudius, his guests, 257 “ poisoned by mushrooms, 282 “ his voracity, 340 Clement VII. poisoned by mushrooms, 282 Clerks’ wine, 337 Clerks’ feeding in the 16th century, 348 Cloths, dimensions of table; cutting away the table cloth, 374 Cloves, 276 Clovis, his politeness, 384 Club of Roman epicures, 243 Cock, consecrated to Mars; cock-fight in Greece; in Italy, 153 “ white, proclaimed the hours, 154 Cocoa-nut, 312 Cod-fishing; weight; fecundity, 231, 232 “ how dressed, 231 Cœlia, beer, 200 Cœna, supper, of various descriptions, 356, 357 Cœnaculum, dining-room, 363 Cœur, introduced the turkey (Jacques), 165 Coffee, of various kinds; its introduction, 310 “ when mentioned; its properties, 311 Coffee when drunk in Italy; in London; in Paris; in Sweden; a slow poison; with milk, 312 Collation, 342, 344 “ of the Romans, 343 “ of Lucullus, 348 Colum nivarium, snow cullender, 296, 327 “ vinarium, wine strainer, 331 Colymbades, a kind of olives, 98 Comissatio, a sort of “wake”, 345 Comus, his portrait, 355 Conflagration of Rome, 396 Conger-eel, bestowing immortality; of a considerable size, 226 “ culinary preparation, 226 Connétable, a celebrated orange tree, 112 Conon’s banquet, 355 Conviva, guest, 381 Cookery, ancient, 266 “ exposed to unjust reproaches, 251 Cooks, 251 “ Greek, 126 “ from Sicily, 256, 344 “ erratic, 265 “ how rewarded, 256 “ in the middle ages, 259 “ of Louis XIV., 215, 256 “ his qualities, 252 Coriander used to preserve meat, 47 Corinth, its quinces, 106 Cormorant, 193 Corn, its aboriginal country, 22 “ various kinds, 19 “ best; Roman law, 21 “ cutting, 14 “ grinding, 23, 25 “ its preservation, 15 Cornelian law, 347 Corporation of butchers, 130 Cos, its poultry, 154 “ wine, 328 Cossi, large worms, 265 Couches for the repasts, 372 “ of some emperors, 373 “ in the middle ages, 374 Counts of Anjou, introduced the plum tree, 105 Courses, 362 “ their number, 345, 390, 391 Cow, worshipped by Brahmin women, 145 “ milk; cheese, 173 Condiments, 272 Crab, its seasoning; sausages; stuffed, 248 Cranaus mixed water with wine, 323 Crane, 193 Crater, a cup, 391 Crawfish, 247 Crayfish, seasoning; from Alexandria; how preserved, 248 Crédences, dressers, 365 Cross-bun, 290 Crow, 193, 207 Crowns of thrushes, 198 “ for the guests, 391 Crucifixion, the punishment of slaves, 208 Cruet, 264 Crystal, malleable, 218 Crystal Palace, the, 402 Cubicularii, valets, 377 Cucumber, plentiful in Egypt; from Antioch; marvellous properties, 72 “ protects all kinds of seeds; preparation; preservation, 73 Cummin, 91 Cups, 263, 316 “ in the Homeric ages, 317 “ variety of shapes, 318, 321 “ of praise, 369 “ modern, 407 “ bearer, 378 Curlew, 207 Curmi, beer, 299 Cuttle-fish, 234 Cuvier, on the Pentateuch, 9 Cybele, her repugnance to garlic, 81 “ patroness of the pine, 95 Cythnus, renowned for cheese, 174 Dalmatia, its brine, 269 Damascus plum trees, 105 Dampier, his opinion of the phenicopter, 201 Daphne, its thrushes, 197 Dapiferi, servants, 377 Darioles, a kind of pastry, 292 Dates, from Judea; how preserved; various preparations; honey from the dates, 101 Dauphin of France, his style of living in the 14th century, 348 Death of Vatel, 215 Decapolis, its olives, 98 Décimer, or Décimheure, dinner, 349 Decree of Apronianus, 130 Deer, 184 “ à la Marcellus, 185 Defrutum, boiled wine, 326 Denarius, inclosed within a truffle (Roman), 279 Dessert, 394 Diamond, a fish, 237 Diana, taught Chiron, 179 Dies epulatæ, festivals, 290 Digestive garum, 272 “ salts, 269 Dill, its properties, 88 Dining-room, its decoration, 363 “ of Nero, 364 Dinner, 342, 344, 349 “ served to T. Quintus, 136 “ of the Jews, 342 Diogenes, his earthen vase, 327 Diomus kills an ox, 125 Diphilus fond of cherries, 102 Diploma, double vase, 262 Dishes of the ancients, 261 “ thirty thousand, at a banquet, 352 Dispensator, steward, 376 Distribution of wheat, 21 “ of oil, 99 “ of pork-meat, 130 Dodine sauce, 258 Dog, a relishing dish, 150 “ nailed to a cross, 151 “ trained by Pollux, 179 “ names of hunting dogs; their qualities, 180 Dolia, wine vessels, 327 Dolphins, 215 Dolyres, a kind of bread, 33 Domingo Coffee (St.), 310 Domitian, his turbot, 224 Dorio, a wit, 225 “ an epicure, 226 Dormice, how prepared, 390 Doubliers, table-cloths, 375 Dove, an emblem of sweet virtues, 162 Dragon-weaver, 237 Dressers, in the middle ages, 365 Drinking, 383 “ in Roman banquets, 392 “ to the good genius, 396 “ cups, 316 “ horns, 318 Druids, their respect for the oak, 24 Drunkards among the ancients, 316 Drusus fond of brocoli, 69 “ favourite starling, 200 “ daughter, and the sea-eels, 214 Duck, an antidote; its flesh; sacrificed to Neptune; from Bœotia; served on good tables, 158 “ parts offered; brains à l’Epicurienne; seasoning, 159 Dulce wine, 330 Dumplings of Athens, 85 Dutertre, his opinion of the phenicopter, 201 Eagles, distribution of, 412 Easter eggs, 178 Eaters of renown, 340 Eau-bénite sauce, 258 Echansons, 378 Echaudé bread, 39 Eclectic appetite, 255 Eden, garden of, 9 Edgar, a destroyer of wolves (King), 181 Ediles of Rome, 355 Edward the Confessor, fond of hunting, 181 “ his sumptuary laws, 350 Eel, worshipped in Egypt; esteemed by the Greeks; by the Sybarites; despised by the Romans; noticed by Apicius; how prepared; sacrificed to the Gods; how served; its enemies; served at Rockingham’s banquet, 227 “ its fabulous length, 213, 228 Eel-pout, its liver, 229 “ its reputation, 213 Eggs, 168 “ venerated by some philosophers, 175 “ primitive; when served; cooked without fire; seen in dreams; symbol of the universe; carried with pomp, 176 “ soft boiled; à la Romaine; à l’Epænète; à l’Athénienne; à la Macédonienne; aux Roses, 177 “ pudding; red, 178 “ cooked on the spit, 258 “ Easter, 178 Egypt, the granary of the empire, 12 “ supplied the best vinegar, 278 Egyptians abhorred the pig, 134 “ esteemed the ox, 142 “ their veneration for the kid, 148 “ fond of fish, 211 “ their respect for the sea-eel, 222 “ for water, 293 “ consumed a great deal of bread, 340 “ wreaths, 394 Elephant, its flesh; its feet; trunk, 191 “ dancing elephants; à la Troyenne, 192 Elizabeth, fond of geese (Queen), 159 Emphractum, an Apician dish, 242 Endive, differently appreciated; curative qualities, 75 “ how prepared, 76 Entrails of the scarus, 224 “ of the tunny-fish, 225 Entremets, 383, 385 Epicurean dish in the olden times, 351 Epicurus, 400 Epimeletes, a Greek magistrate, 129 Erichthonius, king of Athens, 125 Eschalots, by whom discovered, 82 Escharites, a kind of bread, 33 Etiquette in the 16th century, 353 Eumenes encouraged the rearing of pigs (King), 136 Exeter banquet, 410 Exhibition of 1851, 16, 402 Extravagance Culinaire, 406 Falcon, 194 Falernian wine, 329 Fannius, the consul, 381 Fare, bills of, 404, 405, 409 Fattening of poultry, 154 “ of geese, 161 “ of turkeys, 165 Feast in honour of Ceres, 356 Feathered game, 193 Feathers thrown before the door, 358 Fécule, flour, 22 Feeding of cattle, 128 “ of clerks in the 16th century, 348 Fennel used to restore the sight, 88 Festival of St. Ulric, 215 Fête of the distribution of eagles, 412 Fig-pecker, how prepared, 201 Fig-tree dear to Bacchus, 95 “ a tree of Eden, 112 “ planted at Athens, 113 “ varieties; brought war on Attica, 114 Figs, abounded in Canaan, 112 “ exportation interdicted; an article of trade in Jerusalem; valued by the Hebrews; food of the athletæ; favourite food of Plato; of Attica; served to Persian kings, 113 “ noticed by Cato; planted in the forum; food for entire armies, 114 “ how served, 115 Filbert, 120 File-fish, 237 Fillet of pork à la Béotienne, 139 Fish permitted to the Jews, 210 “ served to Queen Gatis; despised by the heroes of Homer, 211 “ Athenian law on, 212 “ disliked by the Britons, 214 Fish, of two hundred cubits, 213 “ mania, 214 “ prepared in the shape of game; its consumption in former times; its vogue under Louis XIV., 215 “ ponds, 220 “ hooks, 249 “ preservation of; piscinæ on the roofs of houses, 250 Fishermen, 249 Fishing, 249 Fishmongers of Athens, 212 “ supplying royal tables, 215 Flabellarii, servants, 377 Flamingo’s tongue, 200 “ little known in Europe, 201 Flesh most in fashion in the age of Homer, 125 Flocks of the patriarchs, 127 “ of the eastern nations, 146 Flounder, 237 Flour, its manipulation, 30 Flowers used by the guests, 383 “ spread over the table, 389 Focarii, stokers, 378 Fontainebleau, its orange tree, 112 Fontenelle, his answer to Madame Helvétius, 381 Food, primitive, 345 “ animal, 123 Forks, 263 Fornax, a goddess, 34 Forum pistrinum, the bread market, 37 Fountains of the ancients, 294 “ in dining-rooms, 366 “ spouting various liquors, 367, 385 Fowls flavoured at will, 161 Fox, 190 Francis I., how cured, 169 Francis of Paulo introduces a pear (St.), 107 Fraternity of free-livers, 270 French wine, its price in England, 338 Fricatores, servants, 387 Fritters, 285 Frogs had no repute among the ancients; in fashion in Paris; eaten in Germany; disdained in England, 249 Fruits, the primitive food; Hebrew legislation; how eaten, 95 “ how preserved, 96 “ when served, 96, 97 Fruit-trees on the house tops, 96 Frumenta, 41 Funereal banquet, 357 Furfuraceus panis, a sort of bread, 38 Furrows, their length, 18 Gala of the pagan pontiffs, 356 Galactophagists, drinkers of milk, 168 Galba’s breakfast, 257 “ gastronomic profusion, 341 Galen, his opinion of the pear, 107 Game, feathered, 193 “ its preservation, 194 “ fabulous expenses for, 207 “ abundant in Ithaca, 339 “ permitted to the Hebrews, 193 Gardening in Great Britain, 17 “ known at an early period, 59 Gardens, of Babylon; of Alcinous; Roman, 59 Garlic, a god in Egypt; a military food; given to cocks; used by countrymen; proscribed by a King of Castile, 81 “ its virtues; how to render it milder, 82 Garoe, a curious tree, 298 Garos, a shrimp, 270 Garum, 213, 269 “ sociorum; 236, 270 “ obtained from anchovies, 240 “ procured from Spain, 243 “ its price; from shrimps; from mackerel; of the allies; from tunny-fish; from the red mullet, 270 “ from saxatile fish; its preparation; used as a seasoning; from various animals, 271 “ its modifications; digestive, 272 “ used in Turkey, 273 Garus, a shrimp, 270 Gastronomy, where it has flourished, 126 “ the offspring of appetite and sensuality, 210 “ promotes friendship, 402 Gatis, Queen of Syria, 211 Gaul, renowned for hams, 137 Gauls, enticed by the figs of Italy, 114 Geese, saved the Capitol, 151 “ appreciated by the ancients; their prudence; honoured by the Britons, 159 “ kept in the Capitol; a symbol of safety; fattening, 160, 161 Gelatine sauce, 258 Gellia, anecdote of, 189 George IV., his coronation banquet, 408 Geta’s banquet, 126 “ alphabetical dishes, 257 Getes, drinkers of milk, 168 Gills of mullets, 219 Ginger, 92 “ bread, 40 “ known to the ancients, 285 Gladiators, fighting to amuse the guests, 396 Globi, a kind of pastry, 288 Gloucestershire, renowned for its wines, 336 Goat, killed by Bacchus, 124 Gold-fish, how dressed; gave its name to Sergius, 230 Golden age, dietetic of the, 124 “ apples, 109 Gods of the sea, 294 Gonesse, bread of, 39 Goose’s liver, 160, 161 Goose à la Gauloise; served on Michaelmas day, 161 Gorgor introduces honey into Spain, 273 Goslings, in repute among the Greeks, 159 “ how fattened, 160 Gourd, brought from India; how prepared and preserved; from Antioch, 66 Grain, spread on the furrows, 14 Grains, 46 Granada, its olives, 98 Granatum, pomegranate, 122 “ wine, 331 Granea, how prepared, 20 Grapes, offered to Bacchus, 95 “ served on the Roman tables, 325 “ preserved, 325 Grass, a primitive seat, 368 Grasshoppers, 265, 390 Greek-nut, 117 Greeks, fond of agriculture, 11 “ their cattle-markets, 128 “ eat dogs, 151 “ laid the foundation of Ichthyophagy, 211 Grinding of corn, 23 Grinding-stones, by whom invented, 24, 25 “ used by ancient nations, 25 Grindstones, of porous lava, 28 Gruel, of the Romans, 33, 34 Gudgeon, 238 “ when served; seasoning, 239 Guests, 368 “ their places, 372 “ their number, 381 Guinea hen, native place; à la Numide, 163 “ sacrificed to Caligula, 165 Guiseau, a kind of eel, 228 Haddock, served with pomp, 236 Halec, a kind of brine, 240 Hall, atrium, 376 Hall-keeper, atriensis, 376 Halmades, a kind of olives, 98 Hams, when served, 137 Hand-mills, 25 Hare, how prepared; forbidden to the Jews; abounded in Greece, 188 Hare’s down used for couches, 373 Haricots, introduced by Alexander, 55 “ when served, 56 Harold, the British Nimrod (King), 182 Hazel-nut, 120 Healths, how drank, 383, 393, 394 Hebrews, their cattle-markets, 128 “ their use of wine, 323 Hedgehog, 190 Heliogabalus, fond of pheasants, 195 “ thrushes and ostrichs’s brains, 199, 204 “ was served with gills of mullets, 219 “ gorged the pheasants with an expensive delicacy, 221 “ his couches, 373 “ his childish espiégleries, 373 “ biography, 400 Hempseed, 48 Hen of Numidia, 163 Henry I. of England, his death, 222 Hens, proscribed by C. Fannius, 154 “ aviaries; inauspicious cackling; feeding, 155, 156 “ worshipped, 175 “ of Adria; eggs, 177 Hercules, the patron of butchers, 129 “ a powerful hunter, 179 “ resuscitated by a quail, 196 Heroes of Homer, fond of animal food, 126 “ their culinary talents, 253 Heron, 193, 194 Herring, unknown to the ancients; caught on the coast of Scotland; sold by the Dutch, 239 “ how preserved, 240 Hesperides apples, 109 Hippocrates, prejudiced against beans, 53 Hippolochus, a defender of quails, 197 Hirpinus’s park, 181 “ fish-ponds, 243 Hirtius, celebrated for his fish-ponds, 220 “ his sea-eels, 221 Hirundo esculenta, sea-swallow, 205 Hog à la Troyenne, 136 Homer, his heroes, 126 “ his poem in favour of thrushes, 197 Honey, discovered by Aristæus; its qualities; introduced into Spain; recommended by Pythagoras; produced by the air; by flowers, 273 “ by reeds; from Attica; when served; seasoning, 374 “ obtained from dates, 101 Honeyed wine, 131 Hôpital, prohibits the sale of pies (Chancelier de l’), 290 Horace, fond of parsley, 83 “ peacocks, 176 Hordeum, barley, 20 Horns, used for cups, 318 Hors-d’œuvre, 381 Horse-radish despised; various sorts; preparation of the seed, 80 “ spoils the teeth, 81 “ its properties, 80, 81 Horses, trained by Castor, 179 Hortensius, the first who served a peacock, 167 “ his park, 181 “ wept over the death of a fish, 214 Hospitality, described by Apollodorus, 355 “ of the English aristocracy, 384 Hot-houses, known to the ancients, 94 “ wine, 393 Hunting, its antiquity, 179 “ of the ancients, 180 “ permitted by the Roman law; in England, 181, 182 Hydromel, 304 Hydromelon, 305 Hydrorosatum, 305 Hyperbius, son of Mars, 124 Hypotrimma, a stomachic condiment, 272 Hyssop, its virtues, 88, 89 “ wine, 334 Ibrahim Pacha, entertained by the Reform Club, 408 Ice, how obtained; from the Alps; ice-houses, 295 Iced beverages, 296 Ichthyophagy, 210 “ of the Greeks; of the Romans, 208 Ichthyophilists, 212 Imperial sausages, 141 Incrustations, for tables, 368 Indolent appetite, 255 Innkeepers, 336 Intoxication, not unfashionable with the ancients, 317 “ in the middle ages, 337 “ punished in France, 337, 338 Invitation to dinner, 387 Irrigation of gardens, 59 Israelites, fed on quails, 196 “ their public repasts, 346 Ivory tables, 394 James I. and lamb’s fleece, 182 Janus planted the vine in Italy, 323 Jews, devoted to agriculture, 10 “ abstained from the pig, 134 “ “ hare, 188 Judea, its fertility, 12 “ produced excellent dates, 101 Jugglers, 384, 395 Jupiter, his stratagem against the Gauls, 33 “ suckled by a sow, 134 Jus Nigrum, black sauce, of Lacedæmon, 252 Keneffes, German, 258 Kervynge, the Booke of, 370 Kid, venerated by the Egyptians; a favourite dish with the Hebrews; the Greeks; of Attica, 148 “ Sicily; Tivoli; various preparations, 149 King of the banquet, 383 Kirschen-wasser, 103 Kitchen, ancient remains, 259 “ description, 260 “ in the middle ages, 353 Kitchen-garden, 59 Knives, 264 Ladies, fond of oysters (Roman), 244 “ forbidden to drink wine, 332 Lady of the lamb, 148 Lamb, offered in sacrifice; Paschal, 146 “ a luxury; in repute among the ancients; various preparations, 147 Lamprey, dried up by the sun; stops a vessel; its high price, 222 “ killed in Candian wine; how prepared, 223 “ compared to quails, 224 Lares, household gods, 390 Lark, 207 Latona, presented with leeks, 77 Leaven, known to the Jews, 31 “ how used by the Greeks, 33 “ different kinds, 36 Lecticarii, servants, 378 Leek, an Egyptian divinity; cured numerous diseases; how prepared; how to make them acquire an extraordinary size; they are offered to Latona, 77 Legislation, concerning the Roman slaves, 209 Lemon tree, its origin, 109 “ received from Persia, 110 “ used for tables and beds, 110, 368 Lemons, considered as a counter-poison; how preserved; lemon-peel, a digestive, 110 Lentils, etymology; known to the Hebrews; appreciated by the Egyptians; by the Greeks; not in high repute with the Romans; supposed to soften the temper, 57 “ an ill-omened food; a funereal vegetable, 58 Lesbos wine, 328 Lettuce, eaten by the Hebrews; its narcotic virtue; irrigated with wine; served with eggs, 74 “ how prepared, 75 Le Vaillant, his opinion of the elephant’s feet and trunk, 191 Libations, 390 Libum, a sort of cake, 287 Liburnian oil, 100 Licinian law respecting cattle, 127 “ concerning the Roman diet, 51 Licinius Muræna, 220 Lighting of the ancients, 366 Linseed, 48 Liqueur wine, 332, 334 List of the repast, 264 Liver of the red mullet, 213 Livia and the sorceress, 176 “ fond of good wine, 332 Livio contrived to fatten peacocks, 167 Loach, how dressed in Italy, 238 Loaves, Roman, 37 Lobster, a favourite dish, 247 “ how prepared, 248 Loligo, how served, 237 Louis XI imprisons blackbirds, 199 “ XIV., his public repasts, 349 “ his dinners, 350 “ suppers, 350 Lucanian sausages, 138, 140 Lucrinus, a lake renowned for its fish, 243 Lucullian ham, 139 Lucullus, introduced the cherry tree, 102 “ his park, 181 “ fed thrushes, 199 “ brought up the sea to his gardens, 213 “ his ambigu to Cicero and Pompey, 257, 348 Lupin, used for cattle, 47 “ etymology, 48 Lutatian cherry, 103 Luxury of the Romans, 356 Lycurgus commanded little children to fast, 252 “ destroyed the vines of Lacedæmon, 323 Lysimachus, his tax on salt, 267 Macédoine Germanique of milk, 170 Macedonia, its giant pigs, 136 “ of chickens, 157 Macedonian pork, 138 Mackerel, 235 “ its dangerous appetite; supplied a sort of garum, 236, 270 “ appreciated by the ancients, 236 “ etymology, 235 “ furnished a valuable brine, 213 Madidus panis, a sort of cosmetic, 38 Mecænas introduced the flesh of the ass, 150 Magiric science, its beginnings, 123 Mahomedans abstain from the pig, 134 Majordomo, 260 Mallows, their properties; in high renown; among the ancient acetaria; how prepared; served as a salad, 64 Mamertinum wine, 329 Manlius, his trick with the Gauls, 33 Manure, Greek and Roman, 14 “ obtained from thrushes, 198 Maple, used for tables, 368 Maragnon cocoa, 313 Mares’ milk cheese, 173 Marionettes with the ancients, 395 Marjoram wine (wild), 333 Markets, 128 Market-bell, 212 Marl, used as manure, 14 Martinique coffee, 310 Mary Stuart’s supper, 383 Mauviette, a species of lark, 207 Meals, their number, 342 Meat, preserved without salt, 131 “ sold by mication, 129 “ given by guests to their servants, 394 Median apples, 109 Mediastini, servants, 387 Megalartus, taught to knead flour, 32 Meilleraye, his bill for vinegar (Duke de La), 278 Meleager, mourned by turkeys, 164 Meleagrides, turkeys, 164 Melitates, a sort of pastry, 33, 285 Mellona, the protectress of bees, 273 Melon, 77 “ from Asia; perfumed by the Greeks; appreciated in Rome; how to render it milder; its Hygienic qualities; how prepared; brought from Italy, 78 Mercury was presented with milk, 169 Merenda, 343 Mication, used for the sale of meat, 129 Michaelmas day, goose served at dinner, 161 Michaux, a botanist, 19 “ brought peas into repute, 56 Miletus, the inventor of grinding-stones, 25 Milk, 168 “ a primitive food, 123 “ an emblem of fertility; the principal food of several nations, 168 “ offered to Ceres; to Mercury; its qualities, 169 “ Macédoine Germanique of, 170 “ mixed with coffee, 312 Millers, their festival (Roman), 26 Millet, 43 “ used for making cakes, 20 Millium, millet, 20 Mills introduced to Rome, 25 “ of the ancients; hydraulic mills; mentioned by Vitruvius, 27 “ where invented; constructed by Belisarius; description; known in England, 28 “ wind-mills, 29 Milo, a notorious eater, 143, 339 Minerva, the patroness of the olive tree, 95 “ produced the olive tree, 97 Minos, his sumptuary laws, 346 Mint, formerly a young girl; prevented milk from curdling, 90 “ wine, 333 Minturnæ, the retreat of Apicius, 247 Mirabelle plums, 105 Misor taught the art of seasoning, 267 Mithœcus, a magiric writer, 254 Mithridates cultivated the cherry tree, 102 “ his antidote, 119 “ his opinion of the duck, 158 Mocha coffee, 310 Mola, a goddess, 25, 26 Monsieur, plums of, 105 Morel, a sort of mushroom, 282 Moretaria, a stomachic condiment, 272 Mortars, used to pound the grain, 24, 25 Mosaic law, concerning cattle, 127 Moses, promoted agriculture, 11, 322 Mostecham sauce, 258 Mountebanks enlivening the banquets, 344 Moût sauce, 258 Mugil, how dressed, 235 Mulberry tree, its wisdom; a native of Canaan; its juice and wine, 116 Mullet, red, 218 “ killed on the table, 213, 218 “ in brine, 213 “ anecdote of Philoxenus, 218 “ how cooked; its price, 218 “ its liver and head; weight, 219 Mulsum wine, cure for head-ache, 331 Muræna, sea-eel, 208 “ dear to Hortensius, 214 Murrhine vases, 319 Muria, brine; dura; a convivial punishment, 269 Muses, protected the palm-tree, 95, 100 Mushrooms, the dish of the gods; their poisonous effects; relished by the ancients, 282 “ how they are grown, 283 Musicians, symphoniaci, 389 Mussels, praised by the ancients, served to the gods; how seasoned, 245 Mustaceum of the Romans, 286 Mustard, 46 “ etymology, 46, 47 “ a remedy against venomous serpents, 46 Myrrhinum wine, 331 Myrtites wine, 305 Myrtle wine, 334 Napkins used by the ancients, 375 Naples, its good cheer, 126 Napoleon I., his coronation banquet, 407 Nero’s iced water, 305 “ dining-room, 363 “ he sets fire to Rome, 369 “ biographical note, 399 Nestor’s cup, 317 Nets, 249 New year eggs, 178 Nicolas of Damascus, his dates, 101 Nicomachus and his estate, 177 Nicomedes and his cook, 44, 45 Noisettes, hazel nuts, 120 Nomenculatores, servants, 377 Northumberland (Duke of), his munificence, 408 Nougat of the ancients, 285 Numidian chicken, 157 Nut-tree, 120 “ nuts of Jupiter; Persian, 118 “ of Heraclea, 120 Oak, supplied a primitive food, 24 Oatmeal, relished by the ancients, 43 Oats, 42 “ appreciated by the Germans, 20 “ oat soup; oat cream, 42 Obsonator, servant, 260, 377 Œnanthinum wine, 335 Œnogarum, 73 Officers appointed to watch over the water, 294 Oil, abounded in the East; used by the Patriarchs, 97 “ the best; its price in Rome, 98 “ served to Julius Cæsar; used at the baths; distribution of oil, 99 “ Liburnian oil, 100 “ of almonds, 117 “ of chestnuts, 121 Oil-mills, invented by Aristæus, 97 Olive-tree, 96 “ discovered by Minerva; its pre-eminence; used for various emblems, 97 “ cultivated by the Jews; in Greece, 98 Olives, preserved by the Hebrews; of Andalusia; of Granada; cultivation, 98 “ when served, 99 Olla, a Spanish dish, 258 Olympian pig’s liver, 140 Omphacomeli, a beverage, 305 Onions, brought into Greece; how prepared; with honey, 76 Orach, its pernicious properties, 87 Orange-tree, its native place; introduced by the Portuguese; unknown to the Romans, 111 “ stuck with cloves, 112 Orchius, the Tribune, 381 Organs of the Romans, 389 Orpheus and the primitive egg, 176 Ortolans, sent to Rome, 203 Oryza, rice, 20 Osiris, the inventor of agriculture, 9 “ introduced the plough into Egypt, 12 Ostiarius, porter, 376 Ostrich, fatted and salted, 203 “ served on some tables; dish of ostrich’s brains; eggs; a friandise, 204 Otranto, the palm tree of, 100 Ovens, used by the Jews, 31 “ near the hand-mills, 33 “ first built in Rome, 34 “ portable, 35 Ox, sacrificed by Prometheus, 124 “ offered to Jupiter; devouring a sacred cake, 125 “ roasted whole, 142, 410 “ an emblem of agriculture; its image on coins; offered to pugilists, 142 “ its flesh permitted to the Hebrews; praised by Hippocrates; price of, 143 “ highly valued by the Romans, 145 “ care taken of; tracing a furrow, 14 “ sacrificed to Bubona, 128 Oxycrat, a military drink, 304 Oxymel, 304 Oxyporon, a seasoning, 274 Oysters, uncommon in ancient times; served to the pagan pontiffs; their price, 242 “ preserved fat and alive; sent to Trajan; when served in Greece; often served raw; how fattened, 343 “ how dressed; from the Atlantic ocean; from Bordeaux; how preserved; pickled; forgotten for a long period, 244 Palatine broil, 147 Pales, 128 Palestine, renowned for its wines, 322 Palladius cultivated the lemon tree, 110 Palm-tree, consecrated to the Muses, 95, 100 “ of Otranto, 100 “ its usefulness, 101 “ supplied the schecar, 100 Pan, 31 Pandarus, exempt from indigestions, 251 Panic-grass, 43 “ a favourite dish, 20 Panis, bread; etymology, 31, 32 Parasites, 382, 388 “ their place in banquets, 380 Parks, 180 Parrot-fish, 223 Parsley given as a prize, 82 “ its origin; culinary preparation; a symbol of mourning, 83 Parsley, the food of chargers; a favourite plant with Horace; sung by Anacreon, 83 “ seed wine, 333 Parthian chicken, 157 Partridges, 195 “ their price; the best parts; their fights, 196 “ feathers used for couches, 373 “ eggs, 177 Paschal lamb, 146 Passum wine, 330 Pastry of the Jews; among the Egyptians; with the Greeks and Romans, 284 “ patronised by eminent persons, 290 “ its progress, 291 “ cooks, 285, 290 Patinæ, dishes, 263 Peach-tree, supposed to be poisonous; price of peaches; how preserved, 104 Peacocks, 166 “ 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. *** END OF THE PROJECT GUTENBERG EBOOK THE PANTROPHEON; OR, HISTORY OF FOOD, ITS PREPARATION, FROM THE EARLIEST AGES OF THE WORLD *** Updated editions will replace the previous one—the old editions will be renamed. Creating the works from print editions not protected by U.S. copyright law means that no one owns a United States copyright in these works, so the Foundation (and you!) can copy and distribute it in the United States without permission and without paying copyright royalties. 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