Prose halieutics; or, Ancient and modern fish tattle / Fraser's magazine.
- Charles David Badham
- Date:
- 1854
Licence: Public Domain Mark
Credit: Prose halieutics; or, Ancient and modern fish tattle / Fraser's magazine. Source: Wellcome Collection.
Provider: This material has been provided by Royal College of Physicians, London. The original may be consulted at Royal College of Physicians, London.
546/578 page 532
![eat with the different relishes; cruets of oxymel for those who wished to gargle preparatory to the coming course; A great variety of breads at table was so much thought of, that a feast without such an assortment would have been held a failure, for ‘ the sweet smells of divers breads and cakes are allowed to be the proper perfumes of a banquet-room and so farinaceously dis- posed were the guests in general, that the introduction of a cake towards the end of a feast, when every other expedient had failed, would frequently spur a jaded appetite to new efforts and desires. It would be difficult, and, for the reader’s sake and our own, we will suppose it quite impossible, to recount the names of all the miscellaneous offspring which issued from the prolific womb of an Athenian oven ; their shapes were endless, their complexions very different: some came into the world half baked, others of a proper crasis and solidity; these were fair, those brown; some had a smooth epidermis shining in white-of-egg, others a skin papillated and marred with coriander and poppy seeds, or gashed and cica- trized with slips of dried orange-peel; there was an excellent bread called apros ayopalos, or market-bread, made of white flour, for the master, and an inferior kind for servants, which the baker charged under the name of apros ayeXaios, i. e. herd or slave bread, or the ‘ Cilician loaf.’ The common pain de menage was another, and had a different name, avronvpos, or ‘downright bread,’ as Pliny renders it. There was also a very digestible loaf (Kpifia- virr]s), and one equally famed for disagreeing with the stomach, called (but not often asked for) iyKpvcjnos; there was boletus bread, which had the pileus of a bun and the colour of smoked cheese ! Ionian rolls rasped, Kvrjo-rol, and hasty cakes, named after the impromptu mode of their fabrication; there was the aproXa- yavov, a bread in which pepper, wine, and oil were incorporated with the dough; aprojvrivos, a kind of cottage-bread baked in a shape called dpron-rijs; 6(3eXlas, ‘ oublies, or wafers, baked, as now, between opposite plates of metal,’1 and sold for the small Greek copper coin o/3oXo?, whence their name. The eV^apiV^s2 was very like the last in composition, ‘ but divinely tempered with honey.’ Lynceus says that the taste of this, as ‘ it uncurls in the 1 Casaubon. 2 These dainty Greek wafers certainly formed an exception to the Latin poet’s too indiscriminate censure, where he says, ‘ omne vafer vitium! ’](https://iiif.wellcomecollection.org/image/b24974456_0548.jp2/full/800%2C/0/default.jpg)
