r--a town proverbial for the
dullness of its inhabitants. There was nothing of dullness about the
boy, however, for at the age of fourteen years, he had already four
years study of Latin and one of Greek to his credit. Such was his
record in Latin that his priest teachers attempted to influence him
toward the priesthood. His family, however, had other plans and
believing that he had enough schooling, decided that he should be a
cook. As he enjoyed good food, had a taste for travel and
independence, and was inclined to submit to family direction, he
rather willingly entered upon the career planned for him. He learned
the business thoroughly and for six years practiced his art in
Germany, Belgium, France, England and Scandinavia. Wherever he went,
he gave his hours of freedom to reading and study in libraries and
museums.

During his first trip through Italy and on a visit to Pompeii he
conceived the idea of depicting some day the table of the Romans and
of making the present translation. He commenced to gather all the
necessary material for this work, which included intensive studies of
the ancient arts and languages. Meanwhile, he continued his hotel work
also, quite successfully. At the age of twenty-four he was assistant
manager of the fashionable Hotel Bristol, Vienna.

However, the necessities of existence prevented his giving that time
and study to art, which is necessary if it was to become a real
career. In Vienna he found music, drama, languages, history,
literature and gastronomy, and met interesting people from all parts
of the globe. While the years at Vienna were the happiest of his life,
he had a distaste for the "superheated, aristocratic and military
atmosphere." It was at that city that he met the man who was
responsible for his coming to America. Were we writing Mr. Vehling's
biography, we would have ample material for a racy and startling
narrative. We desire only to indicate the remarkable preparation for
the work before us, which he has had. A Latin scholar of exceptional
promise, a professional cook of pronounced success, and an artist
competent to illustrate his own work! Could such a combination be
anticipated? It is the combination that has made this book possible.

The book has claims even upon our busy and practical generation. Mr.
Vehling has himself stated them:

"The important addition to our knowledge of the
ancients--for our popular notions about their table are
entirely