1892 The flowing bowl when and what to drink (1892, c1891)

DESCRIPTION OF A ROMAN BANQUET.

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than our own, were supplied from all parts of the Em- and the epicures knew well where the choicest were to be found, and the most delicate modes of pre- paring them. The mullet or sea-barbel, a fish highly esteemed, was often brought alive to the table that the guests might have visible proof of its freshness. When the favorite Italian oysters began to pall on the ap- petite, recourse was had to the " natives " of Britain. The villa furnished fowls, which were fattened in the dark, and ducks and geese fed with figs and dates; the volarium or aviary: fieldfares, snipes, quails, pheasants, and smaller birds. Storks, cranes, flamingos, and especially peacocks, were also often served at Roman tables. Vitellius and that gourmand who devoured his whole large fortune and, when reduced to his last million, killed himself because life was no longer worth having pre- pared a dish of the tongues of flamingoes, and Elaga- balus of their brains. Among quadrupeds the pig was in highest favor, and more than fifty ways were known of dressing its flesh. Wild boars were often served whole, and epicures could tell by the flavor from what region the animal came. Sausages of various kinds were a favorite dish, both hot and cold; and hucksters on the streets served them to customers from small, portable stoves. The best sausages, as well as the best hams, came from Gaul. There was an abundant supply of salads and vegetables; asparagus was cultivated to a large size; many kinds of pire, Apicius