158. Vegetable Dishes.—Provided with bread, oil, and wine, no Athenian will long go hungry; but naturally these are not a whole feast. As season and purse may afford they will be supplanted by such vegetables as beans (a staple article), peas, garlic, onions, radishes, turnips, and asparagus; also with an abundance of fruits,—besides figs (almost a fourth indispensable at most meals), apples, quinces, peaches, pears, plums, cherries, blackberries, the various familiar nuts, and of course a plenty of grapes and olives. The range of selection is in fact decidedly wide: only the twentieth century visitor will miss the potato, the lemon, and the orange; and when he pries into the mysteries of the kitchen a great fact at once stares him in the face. The Greek must dress his dishes without the aid of sugar. As a substitute there is an abundant use of the delicious Hymettus honey,—“fragrant with the bees,”—but it is by no means so full of possibilities as the white powder of later days. Also the Greek cook is usually without fresh cow’s milk, and most goat’s milk probably takes its way to cheese. No morning milk carts rattle over the stones of Athens. 159. Meat and Fish Dishes.—Turning to the meat dishes, we at once learn that while there is a fair amount of farm poultry, geese, hares, doves, partridges, etc., on sale in the market, there is extremely little fresh beef or even mutton, pork, and goat’s flesh. It is quite expensive, and counted too hearty for refined diners. The average poor man in fact hardly tastes flesh except after one of the great public festivals; then after the sacrifice of the “hecatomb” of oxen, there will probably be a distribution of roast meat to all the worshipers, and the honest citizen will take home to his wife an uncommon luxury—a piece of roast beef. But the place of beef and pork is largely usurped by most excellent fish. The waters of the Ægean abound with fish. The import of salt fish (for the use of the poor) from the Propontis and Euxine is a great part of Attic commerce. A large part of the business at the Agora centers around the fresh fish stalls, and we have seen how extortionate and insolent were the fishmongers. Sole, tunny, mackerel, young shark, mullet, turbot, carp, halibut, are to be had, but the choicest regular delicacies are the great Copaic eels from Bœotia; these, “roasted on the coals and wrapped in beet leaves,” are a dish fit for the Great King. Lucky is the host who has them for his dinner party. Oysters and mussels too are in demand, and there is a considerable sale of snails, “the poor man’s salad,” even as in present-day France. Clearly, then, if one is not captious or gluttonous, there should be no lack of good eating in Athens, despite the reputation of the city for abstemiousness. Let us pry therefore into the symposium of some good citizen who is dispensing hospitality to-night. 160. Inviting Guests to a Dinner Party.—