304 The Honey-Makers 



should become poorer than Irus, if you so frequently de- 

 voured my poor repast." 



The dessert, or second course, was a lighter but very 

 important part of the meal, at which was often served 

 the more delicate meats, game, birds, fish, beans, and 

 other delicacies. 



" Eggs, too, often formed a part of the second course, as 

 did hares and thrushes, which were served up with honey- 

 cakes." 



Thrushes and other small birds were frequently covered 

 with honey, and Plato in his " Phaon " — so Atheneeus tells 

 us — speaks of 



" A vigorous cheesecake, and a pregnant mealcake, 

 And sixteen thrushes whole, well smear'd with honey.'' 



The delectable nature of thrushes served with honey is 

 thus graphically set forth by Telechides, — 



" But roasted thrushes with sweet cheese-cakes served 

 Flew of their own accord down the guests' throats." 



From Athenseus we learn that Ephippus in his " Cydon " 

 gives the following details of a very substantial dessert : 



" And after supper they served up some kernels, 

 Vetches, and beans, and groats, and cheese, and honey. 

 Sweetmeats of various kinds, and cakes of sesame, 

 And pyramidical rolls of wheat, and apples. 

 Nuts, milk, hempseed too, and shell-fish. 

 Syrup, the brains of Jove." 



Nichochares in his " Handicraftsmen" boasts, — 



" I 've loaves, and barley-cakes, and bran, and flour, 

 And rolls, oblias, and honey'd cheese-cakes, 

 Epichyti, ptisan, and common cheese-cakes, 

 Dendalides, and fried bread ; " 



