New-York tribune., 1867-02-07

WitR indian tortosssRe inaid With gold. In Thessay,
beds stuffed with fine grass Accordingly 20 Aheneus
FeshOnabe people in Athens slept under cOycrets OF
dressed peacock skins, with the feathers on Clenrcss
the author Of treatise on Sleep, describes he ned OF
Paphian prince in such way that hardly keep
his eyes open while reading Of It. over the soIt , ha
tresses supported by silverfoOted bedsead, vas ug
q shortgraned sardian carpet Of the most expensive
kind. eoyeret Of downy texture succeeded ana upon
cushions varieSSted with the richest purple supported
his head while two soft Dorian pillows OF paie P'nA
One Of the greatest improvements introduced by the
Grees into the art of sleeping TGS % tnS eSrS Of ppt
lift upon by their inventive genius BedeoyerIgs % weIe
Conntfrnanes were not only peIfmned but embroidered
with figures OF ANIMALS and men The luxury OF lazheSs
was celebrated BY Ephippnnssl rs.u,A,
To roll upon the dainty eoysTlets, 80
Ia tssTs Of myrrh p
TheocIytus speaks OF .,,.
woS.S S,nSis n n %s.iaa Daia'l looms sHsy~ '' ~
Tho place Of the Kitchen with coongstovc and fry
ingpans was ascertained IN one OF the houses OF Io
deal is SAID about cooks we have very little ABOUT ne TO-
eallty OF the kitchen. 1t seems sometimes to nave Dee
separate structure FROM the house. and well sYpieu
with all the necessary utensils In Athens, the Htchel
was furnished with sinks, lmeadngtroughs, pots pans
kitchen furniture comprising, among other articles,
treelegged table and cyrd OF carmen poe 10. oR,
the Hppas Of Plato socrates has something 10 say on
the beauty Of this uso vessel particularly when 1t hed
several gallons The ade made Of the wood OF the
fgtree 10 give pleasant flavor to the soup IN the
than one g. of Sdd Which might crack the pot spill the
BROTH and put the fire. Next have mortar cal
dron mug oilfask rush basket cleaver pater bowls.
iaring-pns stew-rans tinder-bOxes, chopping
fshketes spits and0ns ovens, bean and bareyroast-
ers sieves wnestraners colandcrs, crates, chatting
Waterinan's the Boston Basstords Bazaar The fuel
commonly used was wood. charcoal aud sometimes min.
eral coal. Bellows were employed from The time OF
Homer
How cid the family liyel What was their fOOdf When
and how many times day did they eatf O1 course me
principal provisions were brought IN from tno country
The grain had been troddon out the treshpg floor IN
the manner already described, and after some futher
preparation either pounded In the mortar or ouna IN
haud-ms or Il aterqeIiod, I'm mills worked by mules
Bread made of many other grains 6eNde %hept ana
barley, rye miilct spel rice mixed Win ot9sTooI
which was used the potato is sometimes used now.
The variety Of oaves and cakes produced g the ancient
Surousy contryed as IN any modern bakery. Some were
baked In ovens heated by wood and large enough Tor
batch OF prodgous magnltudei others IN vessels SCI On
the Goals; aud some kinds "a our cofcakG heore OF on
quiriDg three bushels Of flour The bread sold b the
drtopOlides, breadwOmen, In the attic markets,
enjoyed II reputation throughout Greece, ike mat of
French bread the present day. The PRIME s'a ycgc-
tables used lettuce, radshes, tuTnps asparagus,
beans, peas, garlic and onions A great many other
articles were used as vegetable food, whchI believe
seldom sold for that purpose now such as chokewccd,
cemats and cm-eaves. Beef mutton, goats fesh, ana
pork were the most ordinary meats Tne iesh o tno ass
was sometimes eaten but rarely, except perhaps wien
thg else liaies WcIt i.S OIt JuA.Ig A1v
famous everywhere. ThIushes enjoyed reputation
good supply Of doves backrds beoHfcD starugs part
ridges TIdpigeons, frncons, and quais most OF
held by the ancient gastrOnOmcrs Fish, however, were
the objects of the greatest soletudeCopac ees conger
ees sOles the funny the n5ckercl the young shark, tho
lnulle turbOt, carp, gudgeOn, anehOVy, hahut, ana
great many others which cannot be identified WITH
species now kFown. though mentioned by AthCn@us,
and most Of them described by Aristotle; and among
shens sn@5 a%nkes usseis - e Sysees ,cl ,cci
pIafe and nut Il into lis mouth The pickly Shell was
/ how TO eat it. In short he found himself much IN IN
got angry, and crushing the shell with mighty effort Of
his teeth, he exclaimed, Accursed beast will not ct
| never touch thee again." Archcstratus says:
o5 o5 T9s.G gsS 5 yqq =, P,s ,o, 5o to Pse5 Ss. oy
Rcjoiees in is urchins but II cookies
Seyage must be made to Niiylene,
Or the imbracan Gulf where they sbognd
With many Other daintics At Messeac,
Hard by the n9rrows are feion9n eot~hs
! ForT Te,hysn oysters go % Chsleedon.'
The COpac eel-celehrated in ArstophnnesS funnd by
modern travellers fully TO justify the classical efogcs be
slowed upon IT, and the eageTncss OF the old Aelanan 10
enjoy its flavor roasted the wrapped in beet
leaves. The principal fruits were figs. apples, ounces,
berries fberts, walnuts, almonds olives chestnuts,
pisachionuts dates and last and best Of ALL the noble
The two principal beverages of the Greeks were water
and wine The wines Of Tlasos, Cos Myndcs and Hall
carnassus enjoyed a.high reputation. Egyptian wines
were not disliked Nectar was made near Olympus in
juice Of the grape Not TO enter into q particulars
this subject, may say that the OF wine bever.
aye was universal ~ ahohS tie ncieht NATIONS wth iew
driuker but Kscllnes far from agreeing with
him. that he made this q CrOnnd of insult and re1ro6ch
to his antagonist Some OF the deepest thinkers arrived
at the conclusion that the highest efficiency Of the bodily
aud mental powers j. TO be- attained only by total al
snence from vine "Old wine," Of the physicians
said skaters the nerves and produces headache; new
VINE IS thcparet OF horrible drcains The doctors and
winedealers We're at feud, considering each other "a
natural enemies The philos9PheI too @ differed tfom
could stand good deal upon occasion. The poets how
ever in word not in deed were the winners best custo
MuSpus thought that the reward OF virtue in the
next world would DC everlasting intOXicatOn AnacreOn
describes himself as making his breakfast piece ot
cake and whole cask OF wlne-ke Jack Fastdrs bit OF
bread and mOnstrous deal Of sack Pindar, who said,
drinking, and III another place processes liking for old
wine aud new songs The comic poet Diplus expressed
flowing and glowing as Tom MOOres:
d" o friend to the wise o the chillren Of song
Take noe with thee thou Sisest and sweetest along
To the humble he owy prord thoughts dost thou brings
From the brOvs ofl age IN thy humorous play
To S % s, %e 1o,a ssa g sSg et a Nv sIs y
Ard slave warned by thee As a lion IS boldS
The hero wOrshiped at the port Of Munychia was
Wine imported into Athens nearly all the Islands
and cities Of the Mediterranean. They had Leslsn,
vine In the Island OF Ther they thckened wine with
the yok OF eggs makuga sort Of eggnog Ice and
we're used to cool wine, JUST as in our times.
The ordinary style OF Greek living frugal and
temperate. The usual number of meals three day.
The breakfast was taken Immediately after rising,
sometimes while yet dark and consisted only Of
bread soaked IN Wine hut what perhaps SHOULD more
properly be called the breakast commonly eaten To-
ward noon, SAW in the Of IschOmachus, who
made his morning calls visited lds farm, and took
long galop, before he Dreakfaed. This meal
what more elaborate, consisting OF WaBn food. The
principal meal toward the close OF the day,
which cOrresponded nearly 10 our dinner The com
mon meals were prepared, under the direction OF the
mistress OF tho house. by her slaves, one Of whom
was ussalva cook but ut dinnerpariies or sy1pOsid
prOessed cooks employed II j. supposed that gen
orally the men and wOne In family took their meals
apart butdhis could not have been universally the case
since Menander Introduces young dandy comp aiming
what bore it Sas 70 be at family party, where the
abOundng with eXhOrtaOns, the mother followed and
then the grandmother pratod ttl< then afeIward
stood up her father hoarse with age nnd his wife, calling
him her dearest, while he meantme nodded 10 nl