mortars, and grain rubbers that are in our museums. These 

 articles also show that their owners made some sort of dish out of 

 the grain, whether mere crowdy, or porridge, or even bread I 

 cannot say ; but whatever it was, it was certainly full of sand and 

 grits, as shown by the condition of their teeth, which, though often 

 sound and strong, particularly among the older race, the longheads, 

 are worn down to the very gum. 



As for cooking utensils, their pottery was unglazed and porous : 

 milk kept in it would soon be tainted, and as use is second nature, 

 the earlier inhabitants of this country probably liked their milk 

 "gamey," as do the inhabitants of the western isles of Scotland, 

 where the "craggan" is still in use. Such vessels were ill adapted 

 for cooking purposes ; but in the later bronze period there were in 

 Britain and in Ireland caldrons of thin plates of hammered bronze 

 rivetted together, some of conical, others of spheroidal shape. 

 Whether there then were in the British Isles bronze smiths capable 

 of making these vessels, or whether the vessels were imported, 

 I cannot now stop to discuss : my object in mentioning them was 

 merely to show that these vessels were in the hands of the Britons, 

 and that they thus had the means of boiling their food over 

 a fire. 



But, though the inhabitants of Britain had, when Ccesar arrived 

 here, pots of bronze in which to boil, and viands with which to fill 

 those pots, they could have had no cookery worth the name. 

 They lacked two things essential in cookery : first of all they had 

 no sugar : beet-root sugar and maple-sugar were not then invented, 

 and cane-sugar was just known by travellers' tales to the Romans, who 

 used honey, or sugar made from honey. But the ancient Britons had 

 not even this, for the late Professor Rolleston has shown that they had 

 no domesticated bees, though they did make mead [metheglin] from 

 the honeyof wild bees. "Nowif we onlyconsider," says the Professor, 

 "how largely separated sugars enter into the dietaries of the poorest 

 amongst us, we shall be puzzled to understand how, in the days of 

 Caractacus, people cooked at all without sugar."* I believe that in 

 England every adult consumes weekly seven and a half ounces 

 * British Barrows. Greenwell and Rolleston, p. 725. 



