The Egyptians were acquainted with the use of glass at least as early as the reign of Sesortasen II. (more than 3800 years ago), and made for it bottles and other utensils. Some of the former were made from two thicknesses of glass, enclosing between them bands of gold, alternating with a set of blue, green or other color. As the Egyptians advanced in social culture, the wealthier classes gave more and more attention to the pleasures of the table. Banquets became more general and increasingly more elaborate. The sums of money spent on some of these entertainments were fabulous; they have never since been equalled in their costly, wasteful magnificence. The preparation of a big dinner was in those days a weighty undertaking, for there were no big hotels to take the burden off the host's shoulders. Game had to be procured, professionals engaged, extra attendants hired, etc. As all the meat used was freshly slaughtered, the kitchen and the butcher's department presented an active appearance for many hours previous to the feast. In slaughtering, it was customary to take the ox or other animal into a courtyard near the house, tie its legs together and throw it to the ground, to be held in that position by one or more persons while the butcher prepared to cut its throat, as nearly as possible from one ear to the other, sometimes continuing the opening downwards along the neck, the blood being received in a vase or basin to be utilized later in cooking. The head was then taken off and the animal skinned, the operators beginning with the leg and neck. The first joint removed was the right foreleg or shoulder, the other parts following in succession according to convenience. One of their most remarkable joints, still seen in Egypt (although nowhere else) was cut from the leg and consisted of the flesh covering the tibia, whose two extremities projected slightly beyond it, as seen in the illustration. [Illustration: The Tibia, a peculiar Egyptian joint.] Servants carried the joints to the kitchen on wooden trays. There they were washed and prepared for the different processes of cooking. Then the various cooks were kept busy scouring the utensils, attending to the boiling, roasting, etc., pounding spice, making macaroni and performing all the other details of kitchen work. The head of the animal was usually given away in return for extra services, such as the holding of the guests' sticks, but it was occasionally eaten by the people of the higher classes, the assertion of Herodotus to the contrary notwithstanding. Geese and other tame and wild fowl were served up entire, and fish also came to table deprived of only the tails and fins. Vegetables were cooked in enormous quantities.