To Assyria is due the birth of the "culinary art" and its gradual growth to a state closely bordering on perfection. It will be noted that it was marked also by the manufacture of utensils and vessels far more costly and elaborate than any in use at the present time. EGYPT AND THE EGYPTIANS. The recorded history of ancient Egypt which was, according to Herodotus, known as Thebes, commences with the reign of Menes, or Menas, who is supposed to have been its first king. He ascended the throne about 2320 B. C. The growth of civilization among the early Egyptians was much more rapid than among the people of any contemporary nation. Even in the days of Abraham and Joseph they had attained to as high a degree of social culture as during the most glorious periods of their career. In art and science their advancement was especially marked. In her infancy, Egypt contented herself with the pursuits of agriculture, the chase, and, as the habits of the people became more settled, the rearing of cattle. The domestic oxen were usually of the hump-backed variety. But not only were the ordinary domestic animals tamed and reared, but also animals such as gazelles and oryxes. Sheep, though, do not appear to have been generally eaten; in some parts it was, indeed, unlawful to devour them. Goats were kept, presumably for their milk, and kids were occasionally allowed to browse on the vines in order to impart to their flesh a more delicate flavor. Pigs were generally looked upon as unclean, and therefore unfit for food. The chroniclers show them as used for food at only one festival. Those represented on the monuments were ugly in the extreme, with long legs and necks, rough hair, and a crest of bristles running down the back. Beef and goose were more generally eaten than any other kind of animal food. The flesh of the cow was, though, never consumed on account of its supposedly sacred character. The animals chiefly hunted were the gazelle, wild goat, auk, wild ox, stag, wild sheep, hare, porcupine and even the hyena. The wild boar is not represented on the monuments, but it probably thrived in ancient Egypt, for the country was admirably suited to its habits, as is proved by its tenancy there at the present date. In lower Egypt, people were in the habit of drying and salting birds of various kinds, such as geese, teal, quail, duck, and some of smaller size. Pigeons were also very plentiful and were much liked, and many of the wading tribe, as for instance the ardea, were so highly esteemed as to have been considered choice offerings for the gods. The greatest favorite, however, was the Vulpanser, known to us as the "Egyptian goose," which, with some others of the same genus, was caught alive and tamed. They were also taken in a wild state to the poulterers' shops to be displayed for immediate sale, and when not so disposed of were then often salted and potted in earthenware jars.