_Apician Macedonia of Chicken._--Chop small the meat of a chicken, which mix with a kid’s breast, and put it into a saucepan with parsley seed, dried pennyroyal, dried mint, ginger, green coriander, and raisins; then add three pieces of the finest oaten bread, some honey, vinegar, oil, and wine; some time after, add some excellent cheese, pine nuts, cucumbers, and dried onions, well chopped. Pour some gravy over the whole, and when it is cooked, surround the dish on all sides with snow, and serve.[XVII-32] _Parthian Chicken._--Open the croup dexterously, and put it in the saucepan; then mix some pepper, alisander, a little carrot, garum, and wine; fill the chicken with this seasoning; cook well, and sprinkle with pepper before serving.[XVII-33] _Numidian Chicken._--Begin by boiling a chicken for some time; then place it in a stew-pan, after having sprinkled it with benzoin and pepper. Afterwards bruise some pepper, cummin, coriander seed, benzoin root, pine nuts, rue, and dates; add honey, vinegar, garum, and oil; boil, thicken with fine flour, sprinkle with pepper, and serve.[XVII-34] _Chicken à la Frontonienne._--Half cook a chicken, and then put into the saucepan garum, oil, a bunch of dill, some leeks, winter savory, and green coriander. You then sprinkle with pepper, and serve.[XVII-35] _Chicken à la Cœlienne._--Cook a chicken with garum, oil, wine, coriander seed, and onion. Then put some milk and a little salt into another saucepan, with honey and a little water, and cook this mixture over a very slow fire. Throw in by degrees some raspings of sweet biscuits, and take care to stir continually. Put the chicken into this sauce, and then serve with a seasoning of pepper, alisander, and wild marjoram, mixed with honey and cooked vine, which must be boiled and thickened with fine flour.[XVII-36] THE DUCK. The duck swims so well it was thought to be paying a compliment to Neptune by sacrificing it to him.[XVII-37] The god of the seas never found fault with this offering. Attica and the whole of Greece sought the beautiful ducks of Bœotia,[XVII-38] and that province was always found to have supplied a larger number than it reared. It is true the poulterers of Athens, banishing all scruples of conscience, rarely failed to satisfy their customers as to the doubtful origin of a white _nêssa_ (duck), by taking Neptune to witness that it was a pure Bœotian, a real duck, as they said emphatically, of that species so much appreciated by connoisseurs. Future _quidnuncs_ will examine whether the friendly duck of the English and the political and literary _canard_ of the French have, or have not, found their way from Greece, after wandering a little on the road.