Honey served as a basis to the wonderful seasoning of Apicius, which we present to the studious investigation of modern gastronomy:--Put fifteen pounds of honey into a brass vessel, containing two pints of wine. Warm at a very gentle fire, stir, and when it rises, pour over more wine. Let the mixture rise three times, then take it from the fire, and skim it the next day. Then add four ounces of ground pepper, three scruples of gum, a drachm of spikenard, a drachm of saffron, five drachms of dried dates, after softening them in wine; pour on the whole eighteen pints of light wine.[XXIII-64] The _Oxyporon_ was another seasoning much in vogue two thousand years ago, and in which honey was the principal ingredient. It was composed by mixing two ounces of cummin seed, one ounce of ginger, one ounce of green rue, and six scruples of nitre, with one ounce of pepper, and twelve scruples of fine dates; nine ounces of honey were then poured over the whole.[XXIII-65] Sometimes they contented themselves with macerating cummin seed in vinegar, which they left to dry, and then pounded it; that done, it was put into honey.[XXIII-66] “The honey most esteemed is the white, granulated, and of an aromatic flavour. The honey from the French provinces of Narbonne, the Gatinais, or Britanny, is the most esteemed. Honey is next of kin to sugar, having the same properties. It is frequently used in domestic economy, and in medicine as a laxative. It enters into a number of remedies, either as a corrective, or an excipient.”--“_Dictio. Encycl._” SUGAR. Theophrastus, the first among the ancients who speaks of sugar, classes it among the number of honeys.[XXIII-67] Dioscorides also calls it “honey of reeds;” he adds that these reeds grow in India, or in Arabia Felix, and that the agreeable substance they contain has some analogy with salt.[XXIII=68] Pliny also gives it the same name. It is, according to this naturalist, a kind of honey, with which certain reeds are filled, and used only in medicine.[XXIII-69] This was also the opinion of many ancient authors;[XXIII-70] one of whom, Paul Eginetta, calls sugar--Indian salt.[XXIII-71] The sugar cane appears to be originally a native of the East Indies. From the most remote ages the Chinese have understood the art of cultivating it. The histories of the Egyptians, Phœnicians, and Jews, make no mention of it. The Greek physicians are the first who speak of it. It was not till the year 1471 that a Venetian discovered the method of purifying brown sugar and making loaf sugar. He gained an immense fortune by this discovery.[XXIII-72] Sugar cane, well purified, and disburthened of all foreign matter, is white, solid, inodorous, soluble in water, of a soft and agreeable savour. Its specific gravity is 1.6065; it is used as a seasoning in a multitude of dishes, in preparing syrups, preserving of fruits, _&c._, _&c._ CINNAMON.