Let us add to this imperfect enumeration, that the Greeks baked their bread in several different manners: some in ovens, others under ashes, over charcoal, or between two pieces of iron, similar to our _gauffre_ moulds, and under a bell, or cover of some metal with a rim round the top, and fire over it.[IV-36] For making a batch of bread, they employed nine pounds six ounces of leaven to twelve bushels of flour.[IV-37] With regard to their ovens, in the construction of which they excelled, they always took particular care to place them near a handmill,[IV-38] in order that the various processes that the wheat had to undergo should take place with ease and promptitude. The Romans were for a long time _Pultiphagists_, or eaters of gruel, &c.;[IV-39] and it would be difficult to ascertain with accuracy the precise period at which they gave a preference to bread; they no doubt knew of it before the year 365 of Rome, for, at the siege of the Capitol by the Gauls, Jupiter, who protected the besieged, thought of nothing better to get them out of their difficulties than to appear at night to their general, Manlius, and to give him the following advice: “Make,” said he, “bread with all the flour you have left in store, and throw it to the enemy to show them that Rome has no apprehension of being reduced by famine.” This stratagem, worthy of a Merry Andrew, pleased Manlius so much, that he immediately put it into execution. The Gauls fled, Master Jupiter was highly delighted with the trick he had played, and thereby the Romans got rid of this swarm of barbarians.[IV-40] Whether this little story be true or not, the people of Romulus had a decided taste for gruel; it was a national dish, and was only discontinued to be given to the soldiers, defenders of the republic, when it was perceived that their laborious duties required more substantial food.[IV-41] The Romans made their gruel of all kinds of flour. King Numa (1715 B.C.), guided by the advice of the nymph, Egeria, taught his subjects the art of parching corn, of converting it into flour by means of mortars, and of making that gruel with which he liked to regale himself. This good prince was rather fond of interfering in what did not concern him, and the royal compound was afterwards cooked in the public bakehouses, which the piety of the sovereign placed under the protection of the powerful Fornax, a goddess unknown till then, and who soon became the object of general and fervent worship.[IV-42] There is but one step from gruel to bread: the Romans perceived it. Thus this favourite dish lost its reputation, and the worship of Fornax somewhat cooled. But, on the other hand, there was still the smell of cakes on all sides; cooking on the hearth, on the coals, in small bell-stoves, and in large baking pans, until ultimately they became acquainted with the use of ovens.[IV-43]