into Bonnie Scotland. Yes, the poet's "great chieftain o' the puddin' race" is but an Italian dish after all. The Apician pork haggis[3] was a boiled pig's stomach filled with fry and brains, raw eggs, and pine-apples beaten to a pulp, and seasoned with _liquamen_. For although some of the Romans' tastes savoured of refinement, many of them were "absolutely beastly." The idea of pig's fry and pine-apples mixed is horrible enough; but take a look into the constitution of this _liquamen_, and wonder no longer that Gibbons wrote his _Decline and Fall_ with so much feeling and _gusto_. This sauce was obtained from the intestines, gills, and blood of fishes, great and small, stirred together with salt, and exposed in an open vat in the sun, until the compound became putrid. When putrefaction had done its work, wine and spices were added to the hell-broth, which was subsequently strained and sent into the Roman market. This _liquamen_ was manufactured in Greece, and not one of all the poets of sunny Italy seems to have satirised the "made-in-Greece" custom, which in those days must have been almost as obnoxious as the "made-in-Germany" or the "made-in-Whitechapel" scare of to-day. The usual farinaceous ingredient of the Roman haggis was frumenty, but frequently no grain whatever was applied; and instead of mincing the ingredients, as do the Scots, the ancients pounded them in a mortar, well moistened with _liquamen_, until reduced to pulp. We are further told in history that a Roman gladiator was capable, after playing with eggs, fish, nightingales' tongues, dormice, and haggis, of finishing a wild boar at a sitting. But as the old lady remarked of the great tragedy, this happened a long time ago, so let's hope it isn't true.