To what an extent strange condiments, herbs, and other seasonings were employed, as well as to what a task the human stomach was subjected, will be apparent from a recipe, given by the same authority, for a thick sauce for a boiled chicken: "Put the following ingredients into a mortar: anise-seed, dried mint, and lazer-root (similar to asafœtida); cover them with vinegar; add dates; pour in garum, oil, and a small quantity of mustard-seeds; reduce all to a proper thickness with red wine warmed; and then pour this same over your chicken, which should previously be boiled in anise-seed water."
With regard to the olden wines, let us be duly grateful for the progress of viniculture, and thankful that we may read of them, rather than have to partake of them, to rue the Katzenjammer of the following morning. For if one must have a headache on rare occasions as the penalty of dining, it were assuredly less to be deplored if obtained through a grand vintage of the Marne or the Médoc than from a wine mixed with sea-water or spices, or old Falernian cloyed with honey from Mount Hymettus.

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