There were ducks at that prodigious dinner of the opulent Caranus, of whom we have already spoken several times. They were always served at the tables of the rich Greeks;[XVII-39] and Archigenes reckons them among the viands which agree best with the stomach.[XVII-40] Cato was of the same opinion; and, if we are to believe Plutarch, he made them the food of those of his family who were ill, and boasted of maintaining his children, servants, and himself in perfect health, by the aid of this diet alone.[XVII-41] It was the same idea that made Mithridates mix the flesh of ducks with all he ate, as an antidote against poison, which he feared.[XVII-42] Hippocrates evinces a contrary opinion. The flesh of this bird seemed to him hard, heavy, and indigestible.[XVII-43] Avicenna goes still further: he threatens all who eat it with fever.[XVII-44] The Romans were no more frightened than the Greeks at the decision of the father of medicine. Lentulus, one of the high magiric authorities of Rome, ordered that the duck should figure in the most honourable manner at the brilliant feast of which Macrobius has preserved us an account.[XVII-45] It must, however, be remembered that polite people, who observed the forms and usages of society, only offered to their guests the breast and head of this biped; the remainder returned to the kitchen.[XVII-46] _Ducks’ Brains à l’Epicurienne._--Cook some ducks’ brains, and mince them very small; then place in a saucepan, with pepper, cummin, benzoin root, garum, sweet wine, and oil; add milk and eggs, and submit the whole to the action of a slow fire, or rather, cook them in a _bain-marie_.[XVII-47] _Apicius’s Seasoning for a Roast Duck._--Make a mixture of pepper, cummin, alisander, mint, stoned raisins, or Damascus plums; add a little honey and myrtle wine; place it in a saucepan; cook, and then add to these substances vinegar, garum, and oil; afterwards some parsley and savory; serve with the roast duck.[XVII-48] THE GOOSE. When a flock of geese are obliged to pass Mount Taurus--the dreaded abode of their enemies, the eagles--each of them takes the precaution to hold a stone in its beak, in order that he may keep a profound silence, which, otherwise, his natural loquacity would render impossible.[XVII-49] This, if true, would justify Aristotle in attributing foresight to the goose;[XVII-50] a quality which Scaliger also claims for this bird.[XVII-51] The ancients highly esteemed its flesh. Homer[XVII-52] and Athenæus[XVII-53] speak with praise of the fat geese and goslings which the Greeks ate. The Egyptians served them at their meals every day; it was, with veal, the favourite dish of their monarchs,[XVII-54] and they did not forget to offer some to King Agesilaus, when he was travelling through the country.[XVII-55]