ns not only varied in
their materials, but also in their forms. Some were plain and
unornamented; others, though of small dimensions, were made after the
models of larger vases; many were like our own cups without handles;
and others may come under the denomination of beakers, and saucers. Of
these the former were frequently made of alabaster, with a round base,
so that they could not stand when filled, and were held in the hand,
or, when empty, were turned downwards upon their rim: and the saucers,
which were of glazed pottery, had sometimes lotus blossoms, or fish,
represented on their concave surface.

The tables, as at a Roman repast, were occasionally brought in, and
removed, with the dishes on them; sometimes each joint was served up
separately, and the fruit, deposited in a plate or trencher, succeeded
the meat at the close of the dinner; but in less fashionable circles,
particularly of the olden time, fruit was brought in baskets, which
stood beside the table. The dishes consisted of fish; meat boiled,
roasted, and dressed in various ways; game, poultry, and a profusion
of vegetables and fruit, particularly figs and grapes, during the
season; and a soup, or "pottage of lentils," as with the modern
Egyptians, was not an unusual dish.

Of figs and grapes they were particularly fond, which is shown by
their constant introduction, even among the choice offerings presented
to the gods; and figs of the sycamore must have been highly esteemed,
since they were selected as the heavenly fruit, given by the goddess
Netpe to those who were judged worthy of admission to the regions of
eternal happiness. Fresh dates during the season, and in a dried state
at other periods of the year, were also brought to table, as well as a
preserve of the fruit, made into a cake of the same form as the
tamarinds now brought from the interior of Africa, and sold in the
Cairo market.

The guests sat on the ground, or on stools and chairs, and, having
neither knives and forks, nor any substitute for them answering to the
chop-sticks of the Chinese, they ate with their fingers, like the
modern Asiatics, and invariably with the right hand; nor did the Jews
and Etruscans, though they had forks for other purposes, use any at
table.

Spoons were introduced when required for soup, or other liquids; and,
perhaps, even a knife was employed on some occasions, to facilitate
the carving of a large joint, which is sometimes done in the East at
the p