From these gorgeous and costly commodities the reader, we fear, will be reluctant to accompany us into the kitchen, where we must pick our way among kneading-troughs, pots and pans, Delphian cutlery[493] and honey-jars.[494] But as without these the warriors, as Homer himself acknowledges, could make but little use of their weapons, it is absolutely necessary we should inquire into their cooking conveniences. To commence, however, we must allow[495] Clearchos of Soli, to enumerate a few of the articles found among the furniture of this important part of the house. There was, first, says he, a three-legged table, then a chytra, or earthen pot, which, as in France, was always preferred for making soup. It was not, however, of coarse brown ware, as with us; for, Socrates, in his conversation with Hippias on the Beautiful, observes that, when properly made, round, smooth, and well-baked, the chytra was very handsome, particularly that large sort which contained upwards of seven gallons. It had two handles, and was evidently glazed.[496] In stirring the chytra while boiling, the Attic cook made choice of a ladle turned from the wood of the fig-tree, which, it is said, communicated an agreeable flavour to the soup, and, in Socrates’s opinion, was preferable to one of gold which, being very weighty, might chance to crack the pot, spill the broth, and extinguish the fire.[497] ----- Footnote 493: Hesych. v. Δελφικὴ μάχαιρα. Footnote 494: Athen. xi. 50, ὀξίνη, a vinegar cruet.—Sch. Aristoph. Eq. 1301. ὑρχη, a pickle-jar.—Vesp. 676. Footnote 495: Athen. xiv. 60. Footnote 496: Plat. Hipp. Maj. t. v. p. 425, sqq. Footnote 497: Plat. Opp. t. v. p. 429. seq. Schol. Aristoph. Acharn. 244. ----- There was used in the kitchen a sort of candelabrum, or lamp-stand, which Clearchos merely names. Then followed the mortar, the stool, the sponge, the cauldron, the kneading-trough, the mug, the oil-flask, the rush-basket, the large knife, the cleaver,[498] the wooden platter, the bowl, and the larding-pin.[499] Pollux, who had, doubtless, served an apprenticeship to Marcus Aurelius’s cook, gives a formidable list of culinary utensils, from which we must be content to select the most remarkable. First, however, we shall show how important a piece of sponge was to an Athenian cook. It often saved him his dinner; for, if any of his stewpans, crocks, or kettles, had suffered from the embraces of Hephæstos, in other words, had got a hole burnt in them, a bit of sponge was drawn into the aperture, and on went the cooking operations as before.[500] In some houses culinary utensils were regarded as a nuisance, the presence of which was not to be constantly endured, and, accordingly, when the master desired to treat his friends, cookey was despatched early in the morning to hire pots and kettles of a broker. To this custom Alexis alludes in his Exile: