ate of all morsels; while the capricious
palate of the _Zyguntini_ preferred the _ape_ to every
thing."--Vide WARNER'S _Antiq. Cul._ p. 135.

"The Romans, in the luxurious period of their empire, took five
meals a day; a breakfast (_jentaculum_;) a dinner, which was a
light meal without any formal preparation (_prandium_); a kind of
_tea_, as we should call it, between dinner and supper (_merenda_);
a supper (_caena_), which was their great meal, and commonly
consisted of two courses; the first of meats, the second, what we
call a dessert; and a posset, or something delicious after supper
(_commissatio_)."--ADAM'S _Rom. Antiq._ 2d edition, 8vo. 1792, p.
434 and 447.

"The Romans usually began their entertainments with eggs, and ended
with fruits; hence, AB OVO USQUE AD MALA, from the beginning to the
end of supper, _Horat. Sat._ i. 3. 6; _Cic. Fam._ ix. 20.

"The dishes (_edulia_) held in the highest estimation by the Romans,
are enumerated, _Gell._ vii. 16, _Macrob. Sat._ ii. 9, _Martial._ v.
79, ix. 48, xi. 53, &c., a peacock (PAVO), _Horat. Sat._ ii. 2. 23,
_Juvenal._ i. 143, first used by Hortensius, the orator, at a
supper, which he gave when admitted into the college of priests,
(_aditiali caend sacerdotii_,) Plin. x. 20, s. 23; a pheasant,
(PHASIANA, _ex_ Phasi. _Colchidis fluvio_,) Martial. iii. 58, xiii.
72, Senec. ad Helv. 9, Petron. 79, Manil. v. 372; a bird called
_Attagen_ vel-_ena_, from Ionia or Phrygia, _Horat. Epod._ ii. 54,
_Martial._ xiii. iii. 61, a guinea-hen, (_avis Afra_, Horat. ib.
_Gallina Numidica_ vel _Africana_, Juvenal, xi. 142, Martial, xiii.
73); a Melian crane; an Ambracian kid; nightingales, _lusciniae_;
thrushes, _turdi_; ducks, geese, &c. TOMACULUM, (~a temno~,) _vel_
ISICIUM, (ab _inseco_;) sausages or puddings, _Juvenal._ x. 355.
_Martial._ 42. 9, _Petron._ 31."--Vide _ibid._ p. 447.

That the English reader may be enabled to form some idea of the
heterogeneous messes with which the Roman palate was delighted, I
introduce the following receipt from _Apicius_.

"THICK SAUCE FOR A BOILED CHICKEN.--Put the following ingredients
into a mortar: aniseed, dried mint, and lazar-root (similar to
assafoetida), cover them with vinegar; add dates; pour in
liquamen, oil, and a small quantity of mustard seeds; reduce