incurring the entire loss of their share in the common benefit allowed by the college. And, be it remembered, this trade was very lucrative, so much so that those who followed it in Rome always enjoyed a degree of opulence which sometimes caused the people to murmur. They elected from among themselves a chief, who judged their differences; he was, however, subordinate to the præfect of Rome.[XV-62] The members of the two corporations cut, weighed, and retailed the meat; they had under them working butchers, who killed, skinned, and trimmed the animals, and then brought them each one to the shop of his master.[XV-63] In the sequel, the two colleges met, and formed one. Subsequently, under the reign of Nero, which seemed at the beginning to promise the most brilliant prospect, the principal market for butchers became an edifice equal in magnificence to the Baths, the Circus, and Amphitheatres.[XV-64] Eventually it was found necessary to erect two new buildings, on account of the increasing extent of the city and its inhabitants.[XV-65] The Roman butchers sold both fresh and salt meat, like our own of the present day. It is not necessary to enter into any explanation respecting the first; as to the second, their method of preparation was somewhat different from the way we manage it now:--The animals they intended to salt were kept from drinking anything on the eve of the day they were to be killed. They boned the meat, and sprinkled it lightly with pounded salt; then, after having well dried off all dampness, they again sprinkled some more salt, and placed the pieces, so as not to touch each other, in vessels which had been used for oil or vinegar. They poured sweet wine over, covered the whole with straw, and strewed snow all round, in order to make the meat better and more tender.[XV-66] When the cook wanted to extract the salt, he first boiled the meat well in milk, and afterwards in soft water.[XV-67] The flesh of various animals was also well preserved without salt. The only thing necessary was to cover each piece with honey, and to place it in a vessel hermetically closed, hung in a cool place. This operation was usually performed in winter, and succeeded equally well with meat, either cooked or raw.[XV-68] The following are some of the statutes of the pork butchers in France, during the middle ages:-- No one was to cook pork if it was not “_sufficient_, or had not good marrow.” No one could make “sausages of anything but pork.” No one could sell “black puddings, for it is a perilous viand.”[XV-69] The French word _charcutier_ (pork butcher) is derived from _caro cocta_, _chair cuite_ (cooked meat). The numerous regulations concerning the butchers in France during the 14th century rendered it difficult to carry on the trade:-- Prohibition to buy cattle except in the markets. Prohibition to buy pigs fed by barbers or oil dealers. Prohibition to kill cattle not a fortnight old.