The bitter lettuce was sufficient for the frugal Hebrews,[IX-128] but the delicate epicureans of Athens and Rome were much more particular; they valued them only when a mild and sweet savour invited the most rebellious palate, and awakened the slumbering desires of a fatigued stomach. And what care, what attention, did they not bestow on the growth and maturity of this cherished plant! Aristoxenus, a philosopher by profession, an epicurean by taste, had in his garden a species of lettuce which was the envy of his surrounding neighbours. The worthy man, rendered happy by their jealous admiration, went every evening, without fail, to contemplate the small square of ground which contained his treasure, and sprinkled it carefully with water, doubtless from a limpid stream. Tush! Water, to moisten the lettuces of Aristoxenus! No: the philosopher kept in reserve a sweet and excellent wine to quench the thirst of his plants, and to communicate to them that delicate perfume and exquisite taste, the mysterious cause of which baffled the neighbouring gastronomists. The day after, the arch old man would say, with a roguish smile, that he was going to gather some relishing green cakes, which the earth prepared expressly for him,[IX-129] and the simple countrymen were wonder-struck without understanding the cause. The lettuce--favourite plant of the beautiful Adonis[IX-130]--possesses a narcotic virtue, of which ancient physicians have taken notice. Galen mentions that, in his old age, he had not found a better remedy against the wakefulness he was troubled with.[IX-131] The biographer of Augustus informs us that this Emperor, being attacked with hypochondria, recovered only by the use of lettuces, recommended by Musa, his first physician;[IX-132] nothing, therefore, is wanting in praise of this useful plant--literally nothing, since the king of cooks, Cœlius Apicius, judged it worthy of an honourable place in the immortal book he has bequeathed to the amateurs of the Archeologico-culinary science of all ages and all countries. “Take,” says he, “the leaves of lettuces, let them be boiled with onions, in water wherein you have put some nitre; take them out, squeeze out the water, and cut them in small pieces; mix well some pepper, alisander,[IX-133] parsley seed, dried mint, and onions; put this mixture to the lettuce, and add to the whole some gravy, oil, and wine.”[IX-134] Lettuces may also be eaten with a dressing of gravy and pickles.[IX-135]