“At Kidlington, in Oxfordshire, the custom is, that on Monday after Whitson week, there is a fat, live lamb provided, and the maids of the town, having their thumbs tied behind them, run after it, and she that with her mouth takes and holds the lamb is declared _Lady of the Lamb_, which, being dressed, with the skin hanging on, is carried on a long pole before the Lady and her companions to the Green, attended with music, and a morisco dance of men and another of women, when the rest of the day is spent in dancing, mirth, and merry glee. The next day the lamb is part baked, boiled, and roast, for the Lady’s feast, where she sits majestically at the upper end of the table, and her companions with her, with music and other attendants, which ends the solemnity.”[XVI-129] THE KID. The kid was one of the most delicate dishes of the Hebrews: Rebecca prepared some for Isaac, in order to dispose him to give his blessing to Jacob.[XVI-130] Moses ordered that, for the Feast of Passover, a lamb or a kid should be slain.[XVI-131] Samson carried a kid to his young wife when he wished to be reconciled to her.[XVI-132] The brother of the prodigal son complains to his father that he has never given him a kid to make merry with his friends.[XVI-133] The Egyptians, who represented their god Pan with the face and legs of a goat, abstained religiously from killing a kid or eating its flesh.[XVI-134] Their veneration for this animal went so far, in some countries, that goat-keepers appeared in their eyes invested with an august and sacred character.[XVI-135] The Greeks did not judge it convenient to adopt these strange ideas, although on other points their theology was sufficiently ridiculous. The kid was considered one of the most dainty dishes in state banquets; it was served whole, on a silver basin, to each of the guests at the wedding of the Macedonian, Caranus.[XVI-136] The kids of Attica were especially praised, and a considerable trade was made of them in Athens.[XVI-137] Certain connoisseurs, whose authority had weight, preferred, however, those produced in the Island of Mælos.[XVI-138] A great many also came from Sicily: they were in less repute, and sold at a low price.[XVI-139] At Rome, the kid of Italy was much thought of; the most delicate were fattened at Tivoli,[XVI-140] and in different localities of the Roman Campagna.[XVI-141] _Kid à la Trans-Tibérienne._--The kid is to be cooked slowly, with a little milk, four ounces of honey, an ounce of pepper, a little salt and benzoin. After some time, add eight dates crushed in a mortar, a little gravy, garum, a small quantity of excellent wine; the whole is thickened with fine flour.[XVI-142] _Roast Kid à la Janiculum._--Empty and carefully clean a kid; rub it well with oil and pepper; sprinkle with salt and a large quantity of coriander seed; place it in the oven, and bake slowly.[XVI-143]