The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1876-04-06
The Food of the Ancients.

THE diversity of substances which we
find in the catalogue of articles of food,
is as great as the variety with which the
art or the science of cookery prepares
them. The notions of the ancients on
this important subject are worthy of re
mark Their taste regarding meat was
various. Beef they considered the most
substantial food; hence it constituted the
chief nourishmcnt of their athlete. Cam
els and dromedarics' flesh was much es-
tccmed, their heels more especially. Don
key flesh was in high repute, and the wild
ass brought from Africa was compared to
ycnisOn.
In more modern times We find Chancel-
Tor Cuprct having asses fattencd for his
table. The hog and the wild boar appear
to have been held in high estimation.
Their mode CT killing swine was refined
in barbarity as epicurism. Pigs were
slaughtered with red-hOt spits, that the
blood might not be lost; stufiing pig
with assafptida was a luxury. Young
bears, dogs, and foxes the latter esteemed
when fed on grapes, were also much ad.
mircd by the Romans, who were also so fond
of various birds that some consular families
assumed the names Of those they most es-
tccmcd. Catius tells US how to drown
fou IA in Falernian wine, to render them
more luscious and tender. Phcasants
were brought over from ColChis, and
deemed at one time such Il rarity that one
Of the Ptolemies bitterly lamented his
never having tasted any Peacocks were
carefully reared in the island Of Samos,
and sold at such a high price that Narro
informs US they fetched yearly upwards OF
| SO, 600 Of our money. The guinea fowl
was considered delicious; but the Romans
knew not the turkey, a gift which we
mOderns owe to the Jesuits. The ostrich
was much relished; Heliogahalus delight
ed i'll their brains, and Apicius especially
| c0mmends them. The modern CASTRO
nome is, perhaps, not aware that 1t is tc
| the ancicnts he owes his fattened duck and
| goose livers-the inestimabe toies grds OF
| France. The swan was also iattencd by
the Romans, who first deprived it of sight
the people Of taste.
While the fcathcred creation was
doomed TO form part of ancient delights
the waters yielded their share of enjoy
mcnts, and several fishes were immortal
lied. The carp was educated in thcil
ponds, and rendered so tame that he CANE
TO be killed at the tinkling of his master:
bell or The sound OF his voice. The fame
Of the lamprey is generally known; snt
sturgeon was brought to table with tri
umphant pomp; but the turbot, one o
which was brought to Domitian from An
coma, was considered such a splendiC
present that this Emperor assembled thu
Senate to admire it. The red mullet wa:
held in such distinguished category
among gentecl fishes, that three of them
although Of small size, were known t
fetch upward Of 81 900. They were mor'
appreciated when brought alive, ant
gradually allowed to die, when the Roman!
Toasted their eyes in the anticipated de
light Of eating them, by gazing on thu
dying creatures as they changed color like
an expiring dolphin. Snails were also ,
great dainty; Fulvius Herpinus was i'm
mortalized for the discovery of the art o
fattening them on bran and other articles
and Horace informs us that they wert
served up, brUiled upon silver gridirons
to give relish TO wine. Oysters were
brought from England to Rome, ant
frozen oysters were much eXtolled. Grass
hoppers, locusts and various insects wert
equally acceptable to our gastronomic
MISUNDERSTANDING.