Of the practical results of Cretan education nothing can be said. From the day when Idomeneus sets sail from Troy, Crete almost disappears from Hellenic history. Too strong to be attacked by their neighbours, too much weakened by intestine feuds to assume the aggressive, the Cretans remained aloof from their compatriots on the mainland and in the archipelago till the close of the period of Hellenic independence. APPENDIX A SPARTAN SYSSITIA These dining-clubs were organised like “diminutive states.”[92] It was enacted who was to recline in the most important place, who in the second, and so on, and who was to sit on the footstool, which was the place of dishonour, usually assigned only to children. “Each man is given a portion to himself, which he does not share with any one. They have as much barley bread as they like, and there is an earthenware cup of wine standing by each man, for him to put his lips to when he feels disposed. The chief dish is always the same for all, boiled pork. There is plenty of Spartan broth, and some olives, cheese, and figs.[93] “Each contributes to his mess about 18 gallons of barley meal, 60 or 70 pints of wine, and a small quantity of figs and cheese, and 10 Aeginetan obols for extras.” This contribution no doubt covered expenses, for the quantity sent by an absentee king, probably representing the average consumption of an individual, falls well within this estimate (cf. Herod. vi. 57). After the regular meal[94] an ἔπαικλον [epaiklon] or extra meal might be served. It would be provided by a member of the mess, consisting either of the results of hunting or the produce of his farm, for nothing might be bought. The ordinary components of such a meal were pigeons, geese, fieldfares, blackbirds, hares, lambs, and kids, and wheaten bread, a welcome change from the usual barley loaves. The cooks proclaimed the name of the giver, so that he might get the credit. ἔπαικλα [epaikla] were often exacted as fines for offences from rich members; the poor had to pay laurel leaves or reeds. There was also a special sort of ἔπαικλον [epaiklon] designed for the children, barley meal soaked in olive oil――a sort of porridge, in fact. According to Nicocles the Laconian, this was swallowed in laurel leaves――which does not sound very inviting. There were also banquets independent of the messes. These were called κοπίδες [kopides].[95] Tents were set up in the sacred enclosure round the temple of the deity in whose honour the feast was given. Heaps of brushwood covered with carpets served for couches. The food consisted of slices of meat, round buns, cheese, slices of sausage, and for dessert dried figs and various beans.