81. And the writers of books on dialects give lists of the names of different loaves. Seleucus speaks of one called dramis, which bears this name among the Macedonians; and of another called daratus by the Thessalians. And he speaks of the etnites, saying that it is the same as the lecithites, that is to say, made of the yolks of eggs and of pulse. And he says that the loaf called ἐρικίτης, has its name from being made of wheat crushed (ἐρηριγμένος), and not sifted, and of groats. And Amerias speaks of a loaf called xeropyrites, made of pure wheat, and nothing else; and so does Timachidas. But Nicander says that thiagones is the name given by the Ætolians to those loaves which are made for the gods. The Egyptians have a bread which is rather bitter, which they call cyllastis. And Aristophanes speaks of it in his Danaides, saying-- Mention the cyllastis and the petosiris. Hecatæus, too, and Herodotus mention it; and so does Phanodemus, in the seventh book of his Attic History. But Nicander of Thyatira says, that it is bread made of barley which is called cyllastis by the Egyptians. Alexis calls dirty loaves phæi, in his Cyprian, saying-- _A._ Then you are come at last? _B._ Scarce could I find Of well-baked loaves enough---- _A._ A plague upon you; But what now have you got? _B._ I bring with me Sixteen, a goodly number; eight of them Tempting and white, and just as many phæi. And Seleucus says that there is a very closely made hot bread which is called blema. And Philemon, in the first book of his Oracles, "Useful Things of Every Kind," says--that bread made of unsifted wheat, and containing the bran and everything, is called πυρνός. He says, too, that there are loaves which are called blomilii, which have divisions in them, which the Romans call quadrati. And that bread made of bran is called brattime, which Amerias and Timachidas call euconon or teuconon. But Philetas, in his Miscellanies, says that there is a kind of loaf which is called spoleus, which is only eaten by relations when assembled together. 82. Now you may find barley-cakes mentioned in his writings by Tryphon, and by many other authors. Among the Athenians it is called phystes, not being too closely kneaded. There is also the cardamale, and the berex, and the tolype, and the Achilleum; and perhaps that is a cake which is made of the Achillean barley. Then there is the thridakina, so named from lettuce; the œnutta, so called from wine; the melitutta, from honey; and the crinon, the name of which is derived from the lily, which last is also the name of a choral dance, mentioned by Apollophanes, in the Dalis. But the cakes called thridaciscæ by Alcman, are the same as the Attic thridacinæ. But Alcman speaks thus-- The thridacisca, and the cribanotus.