Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1904-04-14
ANCIENT ROMAN SEASONING.
The Commands Took Nrdicine and
Foods Together.

The GOrmonNs Took N"dicine AND
Foods Together.
or recent years several men who
have INDUCED freely their taste Of high
living have died as result of too
hearty meal or because some one az
the dishes failed TO agree with thcnL
In this decidedly practical age. while
the physical part Of man is neglected
In the mental stress Of the times, ~
the same time. strangely enough. much
attention is being given 90 our physical
welfare. one is the result OF the other,
Of course \ boxer undcrgoes n care.
full medical examination before he en-.
tiers the ring
In these days OF luxurious fcasts,
where the digestion is severely taxed
as the palate is pleased It is not vi.
likely that tue services Of a physician
may play not uninpoitart part. This
will not be an innovation, however, for
the custom is older than the Christian
era. but It Is unlikely that. like thu
Romans. we viii ever mis- ncuicincs
with the food, so that tAoy nay serve
at the same time rs seasoning and 4
remedy
In preparation Of Roman feast
the doctor made out the menu and
gave it TO the head cook o. rirvevor,
who obtained the articles iuentioGed in
It, The Romans seasoned their meat
with rue, parsley seed, cumin, marsh.
mailovs and ncttles and distributed
freely throughout their meals pepper,
honey, salt. vinegar, raisns. mustard,
OIL r'lr. fnastic and cardamoms. Negc
tables were prepared with inter t..
make them look green, a practice not
entirely unknown in modern times
The following is enc of the singular
recipes that have come down through
the dark ages. "BrulSc in Il mortal
! parsley seed, dried pennyroyal, dried
mint, ginger. cur.aHdcr. stoned f.,is.u>
with honey. vinegar, oil and wine. Pui
! ~ xteWpan with three Crusts Of
| bread the flesh Of Il pullot, vestlna
cheese, pine kernels, small onions,
minced tine. and cucumbcrs. Pom
soup over the mixture and serve in a
stcwpan. garnished with SNOW" II il
presumed that the Ingredients required
| IN il had been previously cooked.
The quantities Of food served were
something astonishing. Julius Cesar,
! when he gave his triumphal feast, Lad
three tons of iampreys served at his Ja'
Bic. and when Iortensius passed ava :
to world where gormandjzlns j. Va
known ne left behind as being incoN.
vencnt to take along with him ln,0ot
! pipes of those strong wines. seasoned
with asafctida and ether denominations.
a single glass of which wolld drive g
modern sine drinker crazy.
Among tie Roman emperOrs noted
for the Indulgence Of their appettes
We're Njclius. Commodus Didiu9, Ju.
lianus and Heliogabalus. the last Of
whom made sausaces Of eArimpS
crabs. oysters and Holsters that might
have been excellent If the seasoning
was simple and appropriate.
The shellfiSh thus served might have
resembled salad of the same mate
rials as il appears on modern tables il
certain ingredients were omitted. Du'.
ing his period Of luxury Il wealthy
citizen had a supper made of Tongues
of birds thar could speak. which seems
impossible when we consider he scale
on which meals We're then served IN,
the comparative scarcity Of tire folth
erred species in qi,"sti.o.
These eXjravaGau,tS IN n1 NJ AL.
drinking cautiuueoi jn n.l'."" t"rm FIJI
some hundreds Ct y,ar.. while tho cm
pire was steadily declining. .' unji
the Cloths ANA Naudals otrr;Gn In