At length, however, we must imagine the guests in their places and every thing in proper train. The servants bring in first one well-covered table, then a second, then a third, till the whole room is filled with dainties. Brilliant lamps and chandeliers poured a flood of light over the crowned heads of the guests, over the piled sweetmeats, over the shining dishes, and all the baits with which the appetite is caught. Then, on silver pateræ, cakes whiter than snow were served round. To these succeeded eggs, pungent herbs, oysters, and thrushes.[756] Next several dishes of rich eels, brown and crisp, sprinkled thickly with salt, followed by a delicious conger dressed with every rare device of cookery, calculated to delight the palate of the gods. Then came the belly of a large ray, round as a hoop; dishes, containing, one some slices of a sea-dog, another garnished with a sparos, a third with a cuttle-fish, or smoking polypus whose legs were tender as a chicken. While the sight of these dainties was feasting the eyes of the guests, the noses of the experienced informed them of the approach of a synodon,[757] which perfumed the passages all the way from the kitchen, and, flanked with calamaries, covered the whole table. Shrimps too were there in their yellow cuirasses, sweet in flavour as honey, with delicious varieties of puff pastry bordered with fresh green foliage.[758] The teeth of the parasites watered at the sight. But while deeply engaged in the discussion of these good things, in came some smoking slices of broiled thunny, a mullet fresh from the fish-kettle, with the teats of a young sow cooked _en ragoût_. ----- Footnote 756: Probably also the myttotos, a dish flavoured with garlic and rich spices, formed a part of this course. Schol. Aristoph. Acharn. 173. Vesp. 62. Footnote 757: Athen. i. 8. vii. 46. 68. 119. Arist. Hist. Anim. v. 5. Footnote 758: Pollux, vi. 77. -----