strutting to and fro, the orator Æschines with his arms akimbo and a fashionable little hat[610] stuck knowingly on one side of his head, railing at Demosthenes, and pleading the cause of Philip. And here, too, the night after the fall of Elatea, a very different scene was witnessed when the citizens from every side of the Cecropian rock rushed tumultuously hither in the wildest alarm, and either not reflecting on what they did, or through ill-judged haste, set fire to the sheds and booths in order that they might find a clear space to deliberate on the public safety. ----- Footnote 559: Schol. Aristoph. Vesp. 680. Cf. Schol. Aristoph. Nub. 420. Acharn. 166. Eq. 493. Athen. xiii. 22. Footnote 560: Schol. Aristoph. Nub. 189. 191. Dioscor. ii. 200. Footnote 561: Theoph. Hist. Plant. vi. 4. 8. Dioscor. iii. 76. Footnote 562: Dioscor. i. 115. Footnote 563: Theoph. Hist. Plant. iv. 1. 4. Footnote 564: Theoph. Hist. Plant. vii. 1. 2. Footnote 565: Antich. di Ercol. t. ii. p. 52. Footnote 566: “The ancients were acquainted with curled cabbage and even some of those kinds which we call _broccoli_. Under this term is understood all those species, the numerous young flowery heads of which, particularly in spring and autumn, can be used like cauliflowers. Such young shoots are called _cymæ_, but not _turiones_; for the latter term denotes the first shoots that arise, like those of hops, asparagus, and other esculent plants. The broccoli used at present was, however, first brought from Italy to France, together with the name, about the end of the sixteenth century.” Beckmann, iv. 266. Footnote 567: Καλοῦσι δὲ αὐτοὶ ἱεραν βοτάνην διὰ τὸ εὔχρηστον ἐν τοῖς καθαρμεῖς εἶναι εἰς περιάμματα. Dioscor. iv. 71. Footnote 568: Ἀντὶ ἀσπαράγου δε οἱ καυλοὶ νεοθαλεῖς λαχανευόμενοι ἐσθίονται. Dioscor. iv. 146. Footnote 569: Id. iv. 185. Footnote 570: Αἱ δὲ κράδαι βοείοις κρέασι καθεψόμεναι, εὐέψητα ταῦτα ποιοῦσι. Dioscor. i. 184. At Carthagena, the same effect is produced by lemon-juice. “Une chose particulière qu’on remarque en cette ville à l’égard des limons, c’est que les habitans ayent cette idée, qu’il ne faut mettre la viande près du feu que trois quarts d’heure, ou une heure avant le repas. Suivant cette opinion ils ne mettent jamais de l’eau au pot avec la viande sans y exprimer en même tems le jus de trois ou quatre de ces limons plus ou moins, selon la quantité de viande; par ce moyen la viande s’amollit et se cuit si bien, qu’elle est en état d’être servie au bout de ce court espace. Ces gens là sont si accoutumés à cette facilité d’apprêter leurs viandes, qu’ils se moquent des Européens, qui employent toute une matinée pour faire une chose qui leur coute si peu de tems.” Ulloa, Voyage au Pérou. t. i. p. 68. Footnote 571: Dioscor. iv. 182. Footnote 572: Id. i. 111. Footnote 573: