544 PEOSE HALIEUTICS. 



Nor Tiler wines alone are kept for you, 



My friend, you drink inferior water too.* 



Then, for the service, at Jds elbow see 



The very flower of Asian puberty; 



Thy Ganymede some gaunt Getulian boor, 



Or hideous, leering, bony-finger 'd Moor, 



At whom you 'd start when all around is still. 



Amid the tombs that crown the Latian hill ; 



The scoundrel hands you crusts you scarce can break. 



Hard, musty lumps, which make your grinders ache.f 



companies to fetch ice-blocks, for our every -day comfort, aU the 

 way from the Wenham Lake P 



* This was too bad in a metropolis bubbling everywhere with 

 suppKes, and surrounded on all sides by aqueducts ; 



' Queen of the fountain'd cities, eloquent in waters,' 

 as a friend has very happUy styled her in an hydraulic ode. 



t The Romans do not appear to have been so famous for the 

 products of the oven as the Greeks, e. g. there was not a baker 

 in Eome for the first five hundred and eighty years of its annals ; 

 and Pliny speaks of such refinements as the various incorpora- 

 tions of eggs, mUk, and butter with dough, as suited only to 

 those nations who, not being troubled with wars, can find leisure 

 to invent and contrive such luxuries. Agreeably to this, most of 

 the best loaves for table or kitchen had foreign, and not Roman 

 names, which supposes either that the bakers of such loaves or 

 else the flours were foreign originally. Thus Apicius, giving a 

 recipe for making a complex hotchpotch, en Charlotte, called 

 ' Salacacabia,' begins — ' Panem Alexandrinum excavabis,' take 

 an Alexandrian loaf and hoUow it out ; and in the composition of a 

 kindred dish he recommends Picentine bread. Martial also speaks 

 highly of Picentine Ceres (Ceres Picentina). Sidonius ApoHi- 

 naris celebrates Lydian bread; and many of the other kinds 

 mentioned by Pliny have Greek appellations. He further ac- 

 quaints us that there were three principal sorts baked in Eome, 

 to suit as many different classes of the community : one for the 

 Senate, composed of flour fine as the finest French sieves could 

 sift it ; another variety, of a far more homely but very wholesom* 

 bread, called, like our own, and for the same reason, seconds, fc ■. 

 the bourgeoisie ; a third, which corresponded to the Greek ' herd 

 bread,' assigned to the plebs, or multitude ; and a fourth, made 



