h to propose the first toast in honor
of the chosen divinity.

"Drink to Diana, Athenian," spoke the grave voice of Alcon; "drink to
the Saguntine goddess!"

But in the hand which remained free the Athenian felt another, delicate
and beringed, clasping it with a warm caress, so he dedicated his
libation to Aphrodite, and the young men greeted it with shouts of
enthusiasm. Aphrodite was to be the goddess for that night! While the
young men thought of the dancers from Gades, the great attraction of the
banquet, Sonnica and Actaeon, their elbows resting on the cushions,
caressed each other with their eyes, while they leaned shoulder to
shoulder, close to the edge of the table.

Strong slaves, perspiring from standing over the fires in the kitchens,
set upon the table the food for the first course, served in great plates
of red Saguntine terra cotta. There were shellfish raw and broiled, all
highly spiced. Fresh oysters, mussels, enchinoderms dressed with parsley
and mint, asparagus, peppers, lettuce, peacock eggs, tripe seasoned with
cumin and vinegar, and fried birds swimming in a sauce of grated cheese,
oil, vinegar, and silphium. There was also served _oxygarum_ made in the
fisheries of New Carthage--a paste of tunny milt, loaded with salt and
vinegar, which excited the palate, stimulating one to drink wine.

The aroma from these dishes floated through the festal hall.

"Talk not to me about the nest of the phoenix!" said Euphobias with
his mouth full. "According to the poets, the phoenix bestrews its
nest with incense, bay, and cinnamon, but I swear by the gods that I
would rather be in Sonnica's triclinium than in that nest!"

"Which does not prevent your dedicating insulting verses to me, you
rascal," said the Greek woman, smiling.

"Because I am fond of you, and I protest against your follies. By day I
am a philosopher; but at night my stomach compels me to come to you, so
that your menials may beat me, and that you may give me something to
eat."

The slaves removed the plates of the first course, and brought on the
second which consisted of fish and meat. A small roasted wild boar
occupied the centre of the table; great pheasants with their plumage
laid as a covering upon their cooked flesh, were displayed on plates
surrounded by hard-boiled eggs and fragrant herbs; thrushes spitted upon
reeds were arranged in form of crowns; hares, on being carved, displayed
a stuffing of rosemary and thyme; and wild dove