As the Romans were a sensual, ostentatious, and luxurious people, they accordingly wasted their fortunes by an extravagance in their living which has had no parallel. The pleasures of the table and the cares of the kitchen were the most serious avocation of the aristocracy in the days of the greatest corruption. They had around them regular courts of parasites and flatterers, and they employed even persons of high rank as their chamberlains and stewards. Carving was taught in celebrated schools, and the masters of this sublime art were held in higher estimation than philosophers or poets. Says Juvenal,-- "To such perfection now is carving brought, That different gestures by our curious men Are used for different dishes, hare or hen." Their entertainments were accompanied with everything which could flatter vanity or excite the passions; musicians, male and female dancers, players of farce and pantomime, jesters, buffoons, and gladiators exhibited, while the guests reclined at table after the fashion of the Orientals. The tables were made of Thuja-root, with claws of ivory or Delian bronze. Even Cicero, in an economical age, paid six hundred and fifty pounds for his banqueting-table. Gluttony was carried to such a point that the sea and earth scarcely sufficed to set off their tables; they ate as delicacies water-rats and white worms. Fish were the chief object of the Roman epicures, of which the _mullus_, the _rhombus_, and the _asellus_ were the most valued; it is recorded that a mullus (sea barbel), weighing but eight pounds, sold for eight thousand sesterces. Oysters from the Lucrine Lake were in great demand; snails were fattened in ponds for cooking, while the villas of the rich had their piscinae filled with fresh or salt-water fish. Peacocks and pheasants were the most highly esteemed among poultry, although the absurdity prevailed of eating singing-birds. Of quadrupeds, the greatest favorite was the wild boar,--the chief dish of a grand _coena_,--coming whole upon the table; and the practised gourmand pretended to distinguish by the taste from what part of Italy it came. Dishes, the very names of which excite disgust, were used at fashionable banquets, and held in high esteem. Martial devotes two entire books of his "Epigrams" to the various dishes and ornaments of a Roman banquet.