It is a curious picture which he gives us of Alexandrian manners; but we question, after all, if much of what he says will not apply pretty well to our own day. He begins with the diet. This, he remarks, ought to be "simple, truly plain, suiting precisely simple and artless children." He had no faith in the fattening of men as one fattens hogs and turkeys. If he had lived in the days of prize-fights and rowing-matches, he would have inveighed against the processes of "training," and looked with no favor upon a bruiser or a boatman getting himself into condition with raw beef-steaks and profuse sweating. Growth, and health, and right strength, says the venerable father, come of lightness of body and a good digestion; he will have none of the "strength that is wrong or dangerous, and wretched, as is that of athletes, produced by compulsory feeding." Cookery is an "unhappy art," and that of making pastry is a "useless" one. He points the finger of scorn at the gluttons who "are not ashamed to sing the praises of their delicacies," and in, their greed and solicitude seem absolutely to sweep the world with a drag-net to gratify their luxurious tastes. They give themselves "great trouble to get lampreys in the straits of Sicily, the eels of the Meander, and the kids found in Melos, and the mullets in Sciathus, and the muscles of Pelorus, the oysters of Abydos, not omitting the sprats found in Lipara, and the Mantinican turnip; and, furthermore, the beet-root that grows among the Ascraeans; they seek out the cockles of Methymna, the turbots of Attica, and the thrushes of Daphnis, and the reddish-brown dried figs, on account of which the ill-starred Persian marched into Greece with five hundred thousand men. {94} Besides these they purchase birds from Phasis, the Egyptian snipes, and the Median pea-fowl. Altering these by means of condiments, the gluttons gape for the sauces; and they wear away their whole life at the pestle and mortar, surrounded with the sound of hissing frying-pans." Do we not feel a little ashamed at reading this? Are we so much better than the gluttons of Egypt? They sent to Abydos for their oysters, and we export the shell-fish of Norfolk and Saddle Rock to all parts of the country. If they yearned for snipe, so do we. If they had a hankering after eel pot-pies, pray, is the taste unknown to ourselves? Was the Median pea-fowl, we wonder, a more costly luxury than woodcock, or the Sicilian lamprey worse than Spanish mackerel? Perhaps we do not quite "sweep the world with a drag-net;" but that is only because we should gain nothing by it. We may not ransack the four quarters of the globe for unknown viands; but we lay distant climes and far-off years, under contribution to furnish us with rare and luscious wines. The good saint, had he lived in the nineteenth century, would have delighted in Graham bread; for he blames his countrymen for "emasculating their bread by straining off the nourishing part of