In Greece and Italy 307 



of our New England "doughnuts," our oil for boiling being 

 from another source than the " fat olive, " and our external 

 "seasoning " being of powdered sugar instead of honey. 



" Groats and encrides, 

 And other cakes, and fresh sweet honey." 



And Aristophanes speaks of encrides thus : — 



" And not be a seller of encrides." 



Honey was used, as we know, in the making of honeyed 

 wine, and upon this point Athenaeus presents Theophrastus, 

 who says that " the wine at Thasos which is given in the 

 prytaneum, is wonderfully delicious ; for it is well seasoned ; 

 for they knead up dough with honey, and put that into 

 the earthen jars : so that the wine receives fragrance from 

 itself, and sweetness from the honey." 



Martial in one of his epigrams speaks thus enthusiasti- 

 cally of honeyed Falernian wine : — 



" Attic honey thickens the nectar-like Falernian. Such 

 drink deserves to be mixed by Ganymede." 



But honey itself was used as an antidote to the effects 

 of wine, and we find it referred to in this capacity. 



In a poetical fragment of Sopater, the parodist of 

 Alexandria, quoted by Athenaeus, we read the following : — 



" 'Tis sweet in early morn to cool the lips 

 With pure fresh water from the gushing fount, 

 Mingled with honey in the Baucalis, 

 When one o'er night has made too free with wine, 

 And feels sharp thirst." 



Nicander the Colophonian, in his " Dialects," says that 

 celebe is a vessel used by the shepherds in which they pre- 

 serve honey. For Antimachus the Colophonian, in the 

 fifth book of his "Thebais," says, — 



" He bade the heralds bear to them a bladder 

 Fill'd with dark wine, and the most choice of all, 



