[64] _Corpus inscr. Etrusc._ 5093-4. I am indebted to my friend, Dr. S. P. Cortsen, for help in the interpretation of this and other Etruscan inscriptions. These are for the greater part incorrectly copied in the Ny Carlsberg facsimiles. [65] That _ruva_ means brother seems to be unanimously accepted, though it only appears in the two inscriptions of this tomb. [66] The name Pursna or Pursena has, however, never been found in any Etruscan inscription. The Etruscan Lar or Larth has nothing to do with the Roman Las or Lar. Cp. Schulze, _Zur Geschichte latein. Eigennamen_, 85. 1; Pauli, _Altital. Studien_, iv. 64 ff. [67] With reference to the use of tapers at the bier in antiquity see Rushforth, _Journal of Roman Studies_, v. 1915, p. 149 ff. [68] Cp. Vilh. Thomsen, _Remarques sur la parenté de la langue étrusque_, _Bulletin de l’Académie royale de Danemark_, 1899, no. 4, p. 391. XII Corresponding to the lassoing of the horse in the Tomba del Morente, as a preparation for the chariot race, we find in the Tomba Golini pictures of the preparations for the banquet which is celebrated in the pictures mentioned above. In one of the pictures we see cattle, venison, and poultry hanging in the larder, in another the cooking in the kitchen itself (fig. 33); like everything else in Etruria, it is accompanied by the flute. To the left of the flute-player a woman is struggling with a sideboard piled with food; to the right a naked slave with a loin-cloth is working at a small table, using two small implements rather like plummets. Various interpretations have been advanced: that he is kneading dough, or grinding colours; the latter explanation, however, is improbable in a kitchen scene. Besides these Dennis proposes a third possibility—that he is chopping vegetables, but he dares not commit himself to a decision. The table itself, at which the slave is standing, seems to have a raised edge, and thereby recalls the elder Cato’s recipe for the preparation of cheese cakes and puffs[69]: ‘Take a clean table, a foot broad, surround it with an edge (_balteus_), and then mix honey and cheese on it.’ For puffs, directions are given to belabour the dough with two sticks or staves (_rudes_). After all the procedure here is somewhat similar, only that the dough is kneaded with pieces of metal and not with staves. [Illustration: FIG. 33. KITCHEN INTERIOR IN THE TOMBA GOLINI] [Illustration: FIG. 34. PAINTING IN THE TOMBA DEL LETTO FUNEBRE After a coloured drawing in the Helbig Museum] [Sidenote: KITCHEN SCENES]