Accordingly, when Pontianus was about to say something about each of the dishes of the second course,—We will not, said Ulpian, hear you discuss these things until you have spoken about the sweetmeats (ἐπιδορπίσματα). And Pontianus replied:—Cratinus says that Philippides has given this name to the τραγήματα, in his Miser, where he says— Cheesecakes, ἐπιδορπίσματα, and eggs, And sesame; and were I to endeavour To count up every dish, the day would fail me. And Diphilus, in his Telesias, says— Τράγημα, myrtle-berries, cheesecakes too, And almonds; so that with the greatest pleasure I eat the second course (ἐπιδορπίζομαι). And Sophilus, in his Deposit, says— 'Tis always pleasant supping with the Greeks; They manage well; with them no one cries out— Here, bring a stronger draught; for I must feast With the Tanagrian; that there, lying down, * * * * * And Plato, in his Atlanticus, calls these sweetmeats μεταδόρπια; saying—"And at that time the earth used to produce all sorts of sweet-smelling things for its inhabitants; and a great deal of cultivated fruit, and a great variety of nuts; and all the μεταδόρπια which give pleasure when eaten." 47. But Tryphon says that formerly before the guests entered the supper-room, each person's share was placed on the table, and that afterwards a great many dishes of various kinds were served up in addition; and that on this account these latter dishes were called ἐπιφορήματα. But Philyllius, in his Well-digger, speaking of the second course, says— Almonds, and nuts, and ἐπιφορήματα. And Archippus, in his Hercules, and Herodotus, in the first book of his History, have both used the verb ἐπιδορπίζομαι for eating after supper. And Archippus also, in his Hercules Marrying, uses the word ἐπιφορήματα; where he says— The board was loaded with rich honey-cakes And other ἐπιφορήματα. And Herodotus, in the first book of his History, says—"They do not eat a great deal of meat, but a great many ἐπιφορήματα." But as for the proverbial saying, "The ἐπιφόρημα of Abydos," that is a kind of tax and harbour-due; as is explained by Aristides in the third book of his treatise on Proverbs. But Dionysius, the son of Tryphon, says—"Formerly, before the guests came into the banqueting-room, the portion for each individual was placed on the table, and afterwards a great many other things were served up in addition (ἐπιφέρεσθαι); from which custom they were called ἐπιφορήματα." And Philyllius, in his Well-digger, speaks of what is brought in after the main part of the banquet is over, saying— Almonds, and nuts, and ἐπιτραπεζώματα. But Plato the comic poet, in the Menelaus, calls them ἐπιτραπέζαις, as being for eatables placed on the table (ἐμὶ ταῖς τραπέζαις), saying—