lower portion and the root were regarded as an edible delicacy. According to Herodotus, it was prepared for the table by being baked in a closed vessel.

The Nymphaea lotus, which resembles our white water lily, was also a product of the lowlands. The seed vessels were collected and dried, to be afterward crushed and made into cakes. The rest of the plant was also eaten cooked or raw, and was said to be of a "pleasant sweet taste," but nineteenth century palates declare it to be no better than a bad truffle. The lotus coerulea was merely another variety of the same plant.

The Nymphaea nelumbo, which is, by the way, no longer found in Africa, was called by the Greeks and Romans the "Egyptian bean," and was regarded by those races as emblematic of Egypt. It did not differ from the ordinary lotus except in the large dimensions of the leaves and the size and loveliness of its blossoms. The leaf of the flower varied from one to one and a half feet in diameter. It had two rows of petals six inches in length, of a crimson or rose-colored purple, and inside of these was a dense fringe of stamens surrounding and protecting the ovary. The fruit developed into a sweet, wholesome nut or almond, divided into two lobes by a bitter green leaf or corculum (removed before eating), with a shell shaped like the rose of a watering pot and studded with seeds (about the size of small acorns and to the number of twenty or thirty), which projected from the upper surface in a circle about three inches in diameter. Both the nuts and roots were eaten by the poorer classes.

Wheat and barley were grown in all the provinces in the valley of the Nile, as were also, though to a lesser extent, rice, millet, pulse, peas, beans, lentils, hommos (Cicer arietinum), gilban (Lathyrus sativus), carthamus, lupins, bamia, jigl (Raphanus sativus—Linn., Herodot., Pliny), simsin, indigo, cassia, senna, colocynth, cummin (the seeds of which were used for bread), durrha, coriander, cucurbitae, onions, cucumbers, leeks, etc.

The onions were mild and of an excellent flavor. Nicerates quotes Homer as authority for the statement that they were much relished when eaten with wine.

According to Diodorus, children and even some grown persons lived at that time solely on roots and esculent herbs, eating them both raw and cooked.

The bread or cake used in the homes of the wealthy was made from wheaten flour; those one degree lower in the social scale made use of barley meal, and the poorer classes ate bread of the durrha (Holcus sorghum) flour.

GREECE BEFORE THE AGE OF LUXURY.

It is impossible within these pages to tabulate with absolute correctness any hard and fast menu as the diet of the ancient Greeks, as it varied greatly according to the products of the several parts of the diversified country over which they ruled, but one can by the process of elimination arrive at fairly satisfactory generalities.

The principal food of the poorer classes was bread. It was not a very appetizing kind, however, as it usually consisted of a simple dough of barley meal moistened with water, or, occasionally, poor wine. It was eaten without cooking or any further preparation. This was the universal food of the Spartans.

The middle and wealthy classes partook, though, of baked wheaten bread, which was called by Homer "the strength of life."

All other kinds of food, with the exception of sweet cakes, cheese and a few vegetables and fruits, were at first considered (save by the inhabitants of the cities) as luxuries—somewhat as even now amongst old-fashioned people in Scotland, the term "kitchen" is applied to all edible articles other than dry bread.

Of sweet cakes there were many kinds. They were flavored with various seeds and sweetened with honey. Sugar, though, if known at all, was used only for its medicinal properties.

Cheese was eaten mixed with wine or honey and salt.

Dried figs and grapes were much liked, especially by the Athenians, and olives were even then pickled for a relish.

The vegetables that were formerly cultivated are not easily distinguished by the names applied to them by different writers, but it is certain that lettuce, cabbage, peas, beans, vetches, leeks, onions, parsley and thyme were grown, as well as truffles and mushrooms. Vegetables were eaten in the form of soup, served on hot dishes with sauce or dressed as salad.

In the numerous towns large quantities of fish were sold. The salt water were more generally preferred than the fresh water varieties, although especial favor was bestowed on the eels that were obtained from Lake Copais in Boeotia. There grew up early in history a heavy trade in fish from the Black Sea and even from the coasts of Spain.

Although frequent mention is made of fish, cheese and vegetable markets, a meat market seems to have been almost unknown. From this and also from the fact that the word which designated butchers' meat also signified "victim," it may be concluded that oxen were primarily slaughtered only at sacrificial feasts.

The flesh of the hare was more highly esteemed than that of any other kind of four-footed game. Of wild birds the thrush was most relished.

Pheasants and woodcock were plentiful, and quails were made to act as combatants for the edification of the Grecian youth.

Domestic fowls and eggs were common.

Butter was seldom made, as it was considered unwholesome, olive oil (as at the present time) being used in its place.

Although the Greeks were fond of water as a beverage, the difficulty of obtaining it of good quality, combined with the tremendous production of wine, made the latter the national drink. It was, however, seldom drank in an undiluted condition, and the Northerners, who were in the habit of drinking it neat, were denounced as unappreciative barbarians. But this is not very strange, as the large amount of fir resin which is still added to most Greek wines, makes them too strong and bitter for the civilized palate to drink unless tempered by water.

The first juice extracted from the press before treading was set apart as choice wine, the pressed grapes being then used for the making of the commoner variety or vinegar.

The wine was often boiled and mixed with salt for exportation, and aromatic herbs and berries were added to impart different flavors. It was then placed in earthenware jars sealed with pitch.

The various kinds may be roughly classed by colors. The black was the strongest and sweetest; the white was the weakest, and that of golden color was dry and very fine in flavor.

The wines grown in the districts of Lesbos, Chios, Sikyon, and Phlios were the most esteemed. Age was considered when estimating the value of wine, but the preference for any special year of vintage seems to have been unknown.

Even in those early days epicures whenever possible cooled their jars with snow before pouring out the wine.

Cow's milk was not liked, but the first milk of goats and sheep was often drank, although more generally used for the manufacture of cheese.

The morning meal seldom consisted of more than bread dipped in wine and water, resembling closely the morning coffee of the Continent. The principal meal of the very early Grecians, as in the case of nearly all young nations, was served about noon, but as civilization advanced, the hour grew later, until 5 o'clock became most popular, a light luncheon then being served in the middle of the day.

Although Homer represents his chiefs as being always ready to sit down and gorge themselves with meat, the Grecian gentleman was not a disciple of "high living" or indolence. He desired and appreciated the charm of sober conversation and intellectual stimulus. Homer recognized this