This fruit tree, originally from Persia, was first transplanted into Greece,[XII-64] where it existed a long time before it passed into Italy. It was still quite a novelty in Rome towards the middle of the 1st century of the Christian era, and the rich alone could eat peaches, for they cost no less than £11 13_s._ 4_d._ the dozen, or 18_s._ 9_d._ each.[XII-65] This is rather dear fruit, however good it may be. But the bill of fare of certain banquets will show us, by-and-by, whether the Roman gastronomics knew how to spend their gold profusely, when they wished to satisfy a caprice or enjoy some dainty curiosity. It was believed in Rome that the peach contained a deadly poison when gathered in Persia;[XII-66] but that, once transplanted to another soil, it lost its injurious properties. This singular opinion, still held by many persons in the present day, has been refuted by Pliny, who treats it as a ridiculous idea;[XII-67] at any rate, Galen[XII-68] and Dioscorides[XII-69] assert that this fruit is indigestible, unwholesome, and that it often causes fevers. The high price of peaches, and the short duration of their freshness, caused amateurs to seek the means of preserving them for the longest possible time. The following is the recipe given by Apicius:-- “Choose the finest of this fruit, and place them in water, saturated with salt. The next day take them out, dry them with the greatest care, and then put them into a vessel with savory, vinegar, and salt.”[XII-70] PLUM TREE. Plum trees were known in Africa from time immemorial; and Theophrastus speaks of the great number of these trees which were to be found at Thebes, Memphis, and especially at Damascus.[XII-71] Athenæus, also, praises the excellent plums of this last-named city;[XII-72] and we know that time has not lessened their ancient reputation.