296 JEROME CARDAN. 



we are told, his mother longed for them before he came into 

 the world ; but he had a. great partiality for oysters too, 

 and cockles. He is particular to specify his regard for 

 codfish, halibut, and sturgeon, for turbot, mullet, gudgeon, 

 soles, flounders, and others ; also for pike and carp ; also 

 for land tortoises. He liked tunny in all states ; and her- 

 rings, whether salt or fresh, but best of all when dried. 

 After all he is not sure whether the best of all eatables is not 

 a well- selected carp, weighing from three to seven pounds. 

 From large fishes he lets us know that he removed the head 

 and belly, but from small fishes only the backbone and tail. 



Of flesh meats he preferred veal and pork, roasted or 

 minced. He was particularly fond of chickens' wings, 

 and of the livers of capons and pigeons, and of giblets 

 generally. 



He had a partiality for sweets; and records his power 

 of appreciating the delights of honey, of ripe grapes, of 

 melons, figs, cherries, peaches, and the like; he is at the 

 same time particular in stating that none of these things 

 disagreed with him. In oil he delighted beyond measure, 

 whether mixed with salt or with sweet olives. Onions 

 always did him good ; and he found rue also of great virtue 

 in preserving him from poisonous influences of all kinds. 

 He derived benefit, also, from the use of Roman worm- 

 wood. He allowed himself at supper about half a pint 



