Cookery and Dining in Imperial Rome

at Hildesheim in 1868. This and a number of other pieces form the collection known as The Hildesheim Treasure, now at the Kaiser Friedrich Museum, Berlin. This wine crater is entirely of silver, a piece of supreme workmanship of Roman origin. Very delicate decoration, anticipating the Renaissance: Winged griffins and other monsters, half ox, half lion, at the base; aquatic animals, genii angling and spearing fish. There is a second vessel inside, acting as a liner, to take the weight of the fluid off the decorated bowl. The complete weight is 9451.8 gr., but the inner liner is stamped CVM BASI PONDO XXXXI--41 pounds with the base. The weight of silver pieces was inscribed as a check on the slaves. The bowl is 0.36 meter (about 14-1/4 inches) in height and 0.353 meter in diameter. It stands on the tripod which is depicted separately.} {Illustration: THE DIONYSOS CUP The Dionysos head in the center and the two satyrs are modeled realistically by a most able artist. Lion and lioness heads on the other side. Hildesheim Treasure.} BOOK VI. FOWL _Lib. VI. Aëropetes_ [1] CHAP. I. OSTRICH. CHAP. II. CRANE OR DUCK, PARTRIDGE, DOVES, WOOD PIGEON, SQUAB AND DIVERS BIRDS. CHAP. III. THRUSH [2]. CHAP. IV. FIGPECKER [2]. CHAP. V. PEACOCK [2]. CHAP. VI. PHEASANT [2]. CHAP. VII. GOOSE. CHAP. VIII. CHICKEN. [1] Tac., Tor. _Trophetes_; probably an error in their rendering. List. _Aëroptes_, Greek for Fowl. [2] The titles of these chapters and the classification is not adhered in the text of Book VI. The chapters are actually inscribed as follows: Chap. I, Ostrich; II, Crane or Duck, Partridge, Turtle Dove, Wood Pigeon, Squab and divers birds; III, Partridge, Heathcock (Woodcock), Turtle Dove; IV, Wood Pigeon, Squab [Domestic Fattened Fowl, Flamingo]; V, Sauce for divers birds; VI, Flamingo; VII, In Order That Birds May Not Be Spoiled; VIII, Goose; IX, Chicken. I OSTRICH _IN STRUTHIONE_ [210] BOILED OSTRICH _IN STRUTHIONE ELIXO_ [A stock in which to cook ostrich] PEPPER, MINT, CUMIN, LEEKS [1], CELERY SEED, DATES, HONEY, VINEGAR, RAISIN WINE, BROTH, A LITTLE OIL. BOIL THIS IN THE STOCK KETTLE