Dioscor. v. 113. Plin. xxviii. 24. xxix. 33. xxxv. 14. Footnote 1189: Luc. Alexand. § 21. Footnote 1190: Dioscor. v. 183. i. 93. Plin. xxxv. 25. Footnote 1191: Dioscor. iii. 26. Footnote 1192: Luc. adv. Indoct. § 16. By the odour of this oil the books of Numa were said, by tradition, to have been preserved for many generations. “Mirabantur alii, quomodo illi libri durare potuissent: ille (Hemina) ita rationem reddebat: lapidem fuisse quadratum circiter in mediâ arcâ vinctum candelis quoquo versus. In eo lapide insuper libros impositos fuisse, propterea arbitrari eos non computruisse. Et libros cedratos fuisse: propterea arbitrarier tineas non tetigisse.” Plin. Nat. Hist. xiii. 27. To the virtues of this oil Vitruvius also bears testimony. “Quæ unguntur cedrio, ut libri à tineis et carie non læduntur.” ii. 9. In the above passage of Pliny, Hardouin reads “libros citratos,” and supposes the naturalist to mean that citron-leaves were folded in the manuscript: “quorum hæc propria dos, ut arceant animalium noxia, hoc est, tineas.” Cf. Plin. Nat. Hist. xii. 7. But as the citron was not introduced into Greece or Italy until several centuries after the age of Numa, it is very clear that “cedratos” must remain in the text of Pliny. ----- Next to these, perhaps, should be ranged those shops which resembled our Italian warehouses, where the gourmands of antiquity procured their best vinegar, pickles, and sauces.[1193] To enumerate all the articles found in such an establishment would be somewhat difficult; but we may observe that they sold, among other things, the best Colophonian mustard,[1194] pepper,[1195] together with all the substitutes occasionally used for it, such as the Syrian nard,[1196] water-pepper,[1197] and, among the ancient Italians, lovage of Lombardy,[1198] garlic heads,[1199] a mixture of salt and thyme,[1200] pickled olives, and cornel-berries, to be eaten at table, pickled dittander,[1201] mountain rue,[1202] snakeweed or wake-robin, fennel or chervil, tendrils of the wild vine,[1203] eringo root, sea-heath, cammock, lettuces and parsley.[1204] To these may be added silphion, sesame, citron-peel, cumin, wild marjoram, capers, cresses, and fig-leaves.[1205] Among the Syrians, the root and seeds of the sison-amomum were used as spices, and pickled with sliced gourds.[1206] The Arabs, we are told, seasoned their dishes with the leaf of the ginger plant.[1207] Ginger-root was likewise known and used as a condiment in Greece. ----- Footnote 1193: Diog. Laert. ii. 31. Schol. Aristoph. Acharn. 192. 643. Athen. ii. 75, seq. Dioscor. v. 21. Plat. De Rep. vi. p. 404. Footnote 1194: Schol. Aristoph. Eq. 629. Footnote 1195: Ἀνώδυνον τε ἐστὶ καὶ ὑγιείνον· καὶ ὄρεξιν κίνει. Dioscor. ii. 189. Footnote 1196: Δράβη. Dioscor. ii. 187. Footnote 1197: Id. ii. 191. Footnote 1198: Λιγυστικὸν. Dioscor. iii. 58. Footnote 1199: Schol. Aristoph. Vesp. 680. Footnote 1200: