Long as this catalogue is, that of the various articles of food, whether native or imported, would occupy a much larger space. Suffice it that as regarded the various kinds of grain, meat, fish, and fruits, either in their natural state or preserved, it embraced almost everything known to the ancient world. At feasts there was an introductory course, consisting of appetizing salted meat, or of some light dish. This was followed by the dinner itself, which finished with dessert (_aphikomon_ or _terugima_), consisting of pickled olives, radishes and lettuce, and fruits, among which even preserved ginger from India is mentioned. The most diverse and even strange statements are made as to the healthiness, or the reverse, of certain articles of diet, especially vegetables. Fish was a favorite dish, and never wanting at a Sabbath meal. It was a saying that both salt and water should be taken at every meal, if health was to be preserved. Condiments, such as mustard or pepper, were to be sparingly used. Very different were the meals of the poor. Locusts--fried in flour or honey, or preserved--required, according to the Talmud, no blessing; since the animal was really among the curses of the land. Eggs were a common article of food, and sold in the shops. Then there was a milk dish, into which people dipped their bread. Others who were better off had a soup made of vegetables, especially onions, and meat; while the very poor would satisfy the cravings of hunger with bread and cheese, or bread and fruit, or some vegetables, such as cucumbers, lentils, beans, peas, or onions.