Generally speaking, in the fifth and fourth centuries there was a great deal of simple and pleasant social intercourse; friends were invited without any ceremony, during the course of the day, to come to the evening meal. If they did not appear at the appointed hour, the meal began without them, and if the guest put in his appearance later on, this was regarded as a matter of course. It seems not to have been unusual to go even uninvited to the meal or to the _Symposium_ which followed it, and one of the speakers in Plato’s “Symposium” suggests the following version of a line in Homer:-- “To the feasts of the good, the good unbidden go.” Sometimes idle fellows, such as the parasites who were always hunting for a dinner, made too liberal use of this hospitality, or persons made their appearance who did not suit with the rest of the company and would have disturbed the general harmony. In such cases the door keeping slave received the order to send away certain persons, saying, “My master is not at home,” or else, “He has already retired to rest.” The usual course of proceedings at one of these banquets was as follows. The invited guests, who according to custom had previously attended the bath, first took their places sitting on the couches placed ready for them. The slaves of the host, or even of the guests, who often brought them to help wait at table, then took off their masters’ sandals or shoes, and as the dust of the street might have soiled their feet, which were but slightly protected by the soles, these were washed once more by the slaves, a proceeding which was the more necessary, as in lying down they often rested on couches covered with very valuable coverlets. Hereupon they lay down, as a rule two guests on one sofa, but the monuments often show us three or even more persons on a single couch, and we cannot always determine with certainty whether the artist has adhered to the actual practice or introduced arbitrary changes of his own. In lying down they rested on their left elbow, or on numerous cushions at their back; the right arm was left free, in order to take the food from the table and reach it to the mouth; but plates, dishes, cups, etc., were also taken in the left hand. When the guests had all lain down and washed their hands in bowls handed round for the purpose, the little three-legged dining tables were brought in, which were always a little lower than the sofas. On these the food was arranged in dishes or plates, and always cut up small, for forks were never used at table, but only in the kitchen by the cooks for carving the meat, whilst the guests made use, instead, of a spoon or sometimes of a piece of bread hollowed out, and very seldom used a knife. Table cloths and napkins were unknown; the place of the latter was taken by soft dough, on which the fingers were rubbed. At large banquets, sometimes towels and water for washing the hands were handed round between the courses, and this