Archestratos gives the preference over all other eels to those caught in the Faro of Messina. Athen. vii. 53. Very excellent and large eels are taken in the lake of Korion, in Crete, according to the testimony of Buondelmonte. Pashley, i. 72. Footnote 614: On the sword-fish fishery in the Strait of Messina, see Spallanzani’s Travels in the Two Sicilies, vol. iv. p. 331, sqq. Footnote 615: Athen. vii. 57. Animadv. t. ix. p. 220. Footnote 616: The finest prawns were taken at Minturnæ, on the coast of Campania, exceeding in size those of Smyrna, and the crabs (ἀστακοὶ) of Alexandria.—Athen. i. 12. Footnote 617: See on Crassus’s lamprey. Plut. Solert. Animal. § 23. Footnote 618: Esteemed a delicacy cooked with leeks. Aristoph. Vesp. 494. Cf. Acharn. 901. Av. 76. Footnote 619: See Spallanzani’s Travels in the Two Sicilies, vol. iv. p. 343, sqq. Footnote 620: Athen. vii. 16–39. Aristot. Hist. Anim. iv. 2–6. viii. 3, 4, 5, 16. ----- CHAPTER IV. POULTRY, FRUIT, WINE, ETC. The reader by this time will, probably, be willing to escape from fish, though it would be easy to treat him to many new kinds, and along with us take a slice of Greek pheasant, or the breast of an Egyptian quail. In other words, he will hear what we have to say on Hellenic poultry. Chrysippos, in his treatise on things desirable in themselves, appears to have reckoned Athenian cocks and hens among the number, and reprehends the people of Attica for importing, at great expense, barn-door fowls from the shores of the Adriatic, though of smaller size, and much inferior to their own; while the inhabitants of those countries, on the other hand, were anxious to possess Attic poultry.[621] Matron, the parodist, who furnishes an amusing description of an Athenian repast, observes, that excellent wild ducks were brought to town from Salamis, where they grew fat in great numbers on the borders of the sacred Lake.[622] ----- Footnote 621: Athen. vii. 23. Footnote 622: Athen. iv. 23. -----