The daily morning journal and courier., 1897-03-31

he spent entirely upon the pleasures Of
 the table, Evidently much eating had
 made him mad. And such eating, too! The following is the recipe for a "Sala-
 caeaby:" Bruise in a mortar parsley seed' dried mint, dried pennyroyaL gin ger rue, coriander, stoned ralsins
 mustard seed and few boned ancho- Vies. Pound them well and add salt
 oiL wine, pepper, vinegar and honey
 the Roman equivalent for sugar. Stir
 these until they are thoroughly mixed
 This Is the liquid part of it-the dress
 ing, so to speak, To continue: In an other dish put three crusts of Pycen- tine bread, the flesh of two bullets, four goats kidneys and one goats tongue, Put the mixture, dressing and all, into cacabulum, and throw in some Yes
 tine cheese, minced onions, garlic, cu- cumbers, fllberts and pine kernels. Stir the mixture well and set the yes sel aside in a warm place for three days. At the end of this time pour a soup over it, garnish with snow and serve it up in the cacabulum. Apicius
 NS'i~AitS' iioNS SNSA, uiu Hot Gnu ioiS'
 He claims, too, to have invented tetrapharmacon, which sounds lordly, and we feel confident that nobody dis puted his claims of invention. The principal ingredients for this dish were a gamy peacock and freshly killed pheasant the udder and hook of a wild SOW with fallow, and bread pudding which had to be baked over the whole dish. This sounds more or less reason able, and was practically a game pie: but, unfortunately, the above were only the foundation of the dish-the sine qua non of It, Every cook who undertook its manufacture had practi- cally carte blanche as to what he added besides. Nightingales, colipha--that is, Jumps of flesh, pieces of fat pork, not unlike the modern spec which is eaten in Germany-the hearts of chickens, the flyers of geese, oysters, etc, togeth- CT with various fruits, favors and spices; these were the most common -Tlsimmings" of tetrapharmacon.
 Almost any dish which had to recom- mend it rarity, costliness, indigestibili
 ty, and, to our way of thinking, nasti- epicure. And, if he were unable to make it costly any other way, he would add powdered precious stones or gold dust. Nero dined on one occasion from peacock which was sprinkled with diamond dust, and specimens of that Ar wit had pearls were by no means a rarity at the triclinia of the moneyed Romans. A dish of parrots tongues was a great delicacy. But a dish of parrots tongues which had been capable, when in their proper place, of framing words. was of almost incalculable value, which Increased in a direct ratio with the vo- cabularies of the defunct parrots. An other bird for which the Roman epicure was in the habit of paying fabulous prices was the phenecoptrix, which is believed to have been the ptarmigan. It had it's home in the most northerly parts of Scotland and Norway and as this made it hard to get at, the Ro- mans appreciated it all the more, and put 1t in the same rank with ostriches. buzzards and peacocks. The tongues of these birds were specially prepared, together with the brains, and took the place which hors d'oeuvre would now take. description of garum, the black-green sauce of the Romans, would not be out of place here It was a species of universal continent, but It's principal use was for fish The rec lpe Is as follows: Let the cook take several fishes, it matters not much the purpose. Let him take out their entrafls and put them in vinegar and leave them there for ten days. Then let them be taken out and dried and powdered in mortar with pepper, fru- menty, roots of dandelion, mint, thyme, sage and little ginger, anl we'll mixed, after which the powder must be put in jars. together with honey, and left to ferment during several weeks. When ready for the table it must be mixed with Falernian wine
 If we are to believe the legends of history, Farmer George was consd- erably puzzled as to the how of apples getting inside the dumplings. It is very probable, however, that George III. was not the only person to whom. this problem presented difficulties. It must have struck the children of near ly two thousand years ago that 1t was not in the natural order of things for solid substance, such as an apple, to pass through an equally solid sub stance such as the crust of a dumping, without leaving traces of it's passage And 1t is probable, too, that unless they chanced to see the dumpllngs pre- pared, the mystery was not cleared up until they arrived at man or woman hood. Apple dumplings were one of the few dishes which the Romans prepared and which would be acceptable to the modern palate. Nearly two thousand years ago they were eaten in exactly the same way as they are now. Anoth- CT comestible which delighted the Ro- man palate, and which is eaten to-day in exactly the same way as they used to eat It. is asparagus. They ate 1t with egg sauce, but their sticks must have been considerably larger than ours, for Pliny tells LIS that three or four went to the pound, which means about six according to our measures.
 Brawn was originally Roman dish. and was eaten with garum, and cows