These cooks of the ancients, who appear to have been hired for a grand dinner, carried their art to the most whimsical perfection. They were so dexterous as to be able to serve up a whole pig boiled on one side, and roasted on the other. The cook who performed this feat defies his guests to detect the place where the knife had separated the animal, or how it was contrived to stuff the belly with an olio composed of thrushes and other birds, slices of the matrices of a sow, the yolks of eggs, the bellies of hens with their soft eggs flavoured with a rich juice, and minced meats highly spiced. When this cook is entreated to explain his secret art, he solemnly swears by the manes of those who braved all the dangers of the plain of Marathon, and combated at sea at Salamis, that he will not reveal the secret that year. But of an incident so triumphant in the annals of the gastric art, our philosopher would not deprive posterity of the knowledge. The animal had been bled to death by a wound under the shoulder, whence, after a copious effusion, the master-cook extracted the entrails, washed them with wine, and hanging the animal by the feet, he crammed down the throat the stuffings already prepared. Then covering the half of the pig with a paste of barley, thickened with wine and oil, he put it in a small oven, or on a heated table of brass, where it was gently roasted with all due care: when the skin was browned, he boiled the other side; and then, taking away the barley paste, the pig was served up, at once boiled and roasted. These cooks, with a vegetable, could counterfeit the shape and the taste of fish and flesh. The king of Bithynia, in some expedition against the Scythians, in the winter, and at a great distance from the sea, had a violent longing for a small fish called _aphy_--a pilchard, a herring, or an anchovy. His cook cut a turnip to the perfect imitation of its shape; then fried in oil, salted, and well powdered with the grains of a dozen black poppies, his majesty's taste was so exquisitely deceived, that he praised the root to his guests as an excellent fish. This transmutation of vegetables into meat or fish is a province of the culinary art which we appear to have lost; yet these are _cibi innocentes_, compared with the things themselves. No people are such gorgers of mere animal food as our own; the art of preparing vegetables, pulse, and roots, is scarcely known in this country. This cheaper and healthful food should be introduced among the common people, who neglect them from not knowing how to dress them. The peasant, for want of this skill, treads under foot the best meat in the world; and sometimes the best way of dressing it is least costly.