Instead of bread, which was only introduced in Rome 580, A. D. they used a heavy kind of unleavened paste, similar to the present _polenta_. This nourishment occasioned frequent indigestion, hence the use of warm water after meals, and the necessity of emetics. Warm water was sold about the streets in their thermopolia, and Seneca observed the paleness and debility that arose from its use and abuse; a practice recorded by Martial: Et potet calidam, qui mihi livet, aquam. While water was thus freely drunk, wine was not disregarded; but the various articles with which it was adulterated, must have rendered it any thing but a delectable potation according to our received ideas. Thus we see the Greeks putting salt and sea-water in theirs; at other times dissolving mastic and myrrha, or infusing wormwood, in their choicest Falernian. Like modern tasters, however, they knew the method of developing the _bouquet_ by warmth; and, to appreciate the flavour, they frequently added hot water. That wines of a resinous taste were esteemed, appears from Martial: Resinata bibis vina, Falerna fugis. But we may conclude that, according to our modern taste, their boasted wines did not equal ours either in flavour or in delicacy. The ancients however were very careful in the preparation of their bread, justly called the "staff of life," as constituting one of the most wholesome and nutritious parts of our food. The Athenian bakers bore the palm in the confection of this article. Archestratus recommended the wheaten bread of Athens and the barley meal of Lesbos, which their poets asserted was supplied to the gods. The Grecian millet bread was also in great repute, while delicious bread was also made with the _Zea_, the _Triticum Spella_ of Linnaeus and the _Far_ of the Romans. A species of wheat called _Tiphe_ was also much esteemed. Brown bread was made of a grain called _Olyra_, and it was with loaves of this description that Homer's heroes fed their horses.