Cloves contain a considerable quantity of essential aromatic oil, thick, brown, and very heavy, to which it owes its aromatic properties and sharp burning savour. Cloves are employed as a seasoning or as medicine. PEPPER. The two great cities of antiquity knew how to appreciate pepper, and employed it largely in their culinary labours. They distinguished two kinds: one round, the other long and thin.[XXIII-81] Dioscorides and Pliny describe the shrub, on which are to be seen pods filled with seeds of pepper, resembling millet, according to the first of these writers, and like small beans, according to the other.[XXIII-82] Our readers no doubt remember the importance which Apicius ascribes to pepper, in the learned recipes of that skilful _Archimagirus_. VERJUICE. Verjuice, the use of which is very ancient, was used more in pharmaceutical preparations than in the seasoning of food.[XXIII-83] Galen attributes to it refreshing qualities, and advises it in certain cases.[XXIII-84] Verjuice is a kind of grape, very acid, and which never gets perfectly ripe. The _suc_ of verjuice is used in medicine and culinary preparation as an astringent. The juice is not proper to make wine, but a very agreeable syrup is obtained from it. VINEGAR. The greater part of ancient nations were acquainted with the use of vinegar. Reapers in the east soaked their bread in it, to freshen it[XXIII-85] The Greeks esteemed that of Cnide, of Sphette, of Cleone, and above all the vinegar of Egypt,[XXIII-86] which was reputed to be the best among the Romans, who tempered its acrimony by mixing with it some sweet substance.[XXIII-87] These masters of the world did not fancy they possessed all the comforts of life when they wanted vinegar; therefore they always had a large provision of it in their cellars, as all their seasonings proved.[XXIII-88] This passion (for it certainly amounted to a passion) is easily explained by the admirable qualities they attributed to the pungent liquid. It was believed to be astringent, digestive, antibilious, refreshing, and an antiscorbutic.[XXIII-89] Mixed with water, it was the drink of the soldiers,[XXIII-90] who, thanks to this beverage, braved the intemperance of the seasons and the different climates of Europe, Africa, and Asia. The Greeks and Romans esteemed highly their pickles: these consisted of flowers, herbs, roots, and vegetables, preserved in vinegar, and which kept a long time in cylindrical vases with wide mouths.[XXIII-91] They were prepared with the greatest care; and these plants were often macerated in oil, brine, and vinegar, with which they were impregnated drop by drop.[XXIII-92] Meat, also, cut in very small pieces, was treated in the same manner.