A HARD-WORKING DIET. 49 
Deipnosophists,” we find a much wider scope in diet 
was adopted, and fish assumes an important place, Its place 
whether from a falling off from heroic taste or from sce cr ae 
enlarged knowledge is not clear. It is evident how- 
ever from his statements that fish was by some not 
only eaten as a matter of taste, but also from an 
empirical knowledge of the principles of dietetics. 
He quotes in his work (bk. iii.) the opinions of several 
Greek writers and epicures as to the relative suitability 
of certain fish and preparations of them for the table. 
On the authority of Diphilus the Siphnian, salt 
pickled fish was to be avoided on account of its 
irritant character. Diocles, the Carystian, is his au- 
thority on the various kinds of tunny (bk. iii, sec. 85), 
while Archestratus, the epicure, who sailed round the 
then known world in search of delicacies, is his au- 
thority as to the most wholesome modes of cooking. 
In the banquets fish appears in both the first and 
second course, oysters and salt or pickled fish being 
taken as hors @euvres. Quoting the parodist Matron 
(bk. ii.) he thus describes the course. After the bread 
which formed the first part of the Greek banquet both 
in the Heroic and later ages— 
“ Then all to pot herbs stretch their hands in haste, 
But various viands lur’d my nicer taste, 
Choice bulbs, asparagus, and, daintier yet, 
Fat oysters help my appetite to whet.” 
It is probable that the Egyptian birth of Athenzus, 
he being a native of the city of Naucratis, may have 
made him so ardent an admirer of fish, and led him 
to devote the greater part of his seventh book to 
their study, and to laud in flowing hexameters 
the various edible kinds. This lavish praise by 
