In the houses of the richer classes the finer kinds were also used--various sorts of fish sauces, caviar, oysters, turtles, etc., which added to the variety of the bills of fare, and could satisfy even the daintiest palates. Under the heading of vegetable food, we must first of all consider bread and porridge. The kinds of grain chiefly used were wheat and barley, as well as spelt; rye was not cultivated in Greece, and rye bread was regarded as food for barbarians. Bread was made chiefly of wheat, and was white or brown, according to the greater or less addition of bran and the finer quality of the flour. But the common people did not eat much wheaten bread; the chief daily food of the poorer people was a kind of barley cake, called _maza_, a sort of porridge, which was moistened and dissolved in water, and of which there were various kinds with different savoury additions. This porridge seems to have resembled the _polenta_ still used in the south, but was probably not much eaten by the richer classes. They had also green vegetables and salads, asparagus, radishes, mushrooms, lentils, peas, lupins, etc. These leguminous vegetables supplied nourishing fare for poor people, and were therefore sold by street cooks hot from the fire, at a low price. We find even in antiquity the fondness for onions and garlic still shown by southern nations, and these were eaten raw with bread. Besides salt, pepper, and vinegar, various spices were used to flavour the dishes, such as sesame, coriander, caraway, mustard, etc., and also silphium, which was much sought after, but very expensive, and was imported from Cyrene, but could no longer be obtained at the beginning of the Christian era. Olive oil was used for cooking. The second course, which played an important part at large dinners, consisted of cheese (butter was not in use for food), all kinds of fruit, and cakes. Athens was especially distinguished for its cakes, because the excellent honey of Hymettus supplied good material for it; confectioners knew how to make the most various kinds of cakes, and often produced them in the shapes of animals, human beings, and other objects. It is commonly supposed that the Greeks did not drink at all during their meals, but this is an untenable opinion. The great number of salt or highly-spiced dishes which they had, must of necessity have induced thirst. In fact, many allusions in the writers show us that some drinking went on during dinner, but in a very moderate degree when compared with the symposium which followed the meal, and only with a view to quenching thirst. In any case, when the last course was brought in, they took a draught of unmixed wine in honour of the “good genius.” Then the tables were taken away, and, if no drinking party followed, the guests arose from their couches after once more washing their hands. Usually, however, these banquets were followed by a symposium.