The Romans made quite as much progress in the art of cooking as they did in the art of heating. Perhaps the world has never seen more skilful cooks than those who served in the mansions of the rich during the period of the Roman Empire (27 B.C.-476 A.D.). In this period the great men at Rome abandoned their plain way of living and became gourmands. One of them wished for the neck of a crane, that he might enjoy for a longer time his food as it descended. This demand for tempting viands developed a race of cooks who were artists in their way. Upon one occasion a king called for a certain kind of fish. The fish could not be had, but the cook was equal to the emergency. "He cut a large turnip to the perfect imitation of the fish desired, and this he fried and seasoned so skilfully that his majesty's taste was exquisitely deceived, and he praised the root to his guests as an excellent fish." Such excellent cooking could not be done on a primitive stove, and along with the improvements in the art of cooking, there was a corresponding improvement at Rome in the art of stove-making. When Rome fell (476 A.D.), many of the best features of her civilization perished with her. Among the things that were lost to the world were the Roman methods of cooking and heating. When the barbarians came in at the front door, the cooks fled from the kitchen. The hardy northerners had no taste for dainty cooking. Hypocausts ceased to be used, and were no longer built. For several hundred years, in all the countries of Europe, the fireplace was located, as of old, on the floor in the center of the room, while the smoke was allowed to pass out through a hole in the roof. [Illustration: FIG. 5.--A CHIMNEY AND FIREPLACE IN AN OLD ENGLISH CASTLE.]