The sacrificial aspect of the slaughter of domestic animals took a strong hold of the popular imagination. It is still suggested by the procession of garlanded beasts which traverses the Italian village on the approach of Easter: the only time of year when the Italian peasant touches meat. In the tawdry travesty of the _Bœuf gras_, though the origin is the same, every shred of the old significance is lost, but among simple folk south of the Alps, unformed thoughts which know not whence they come still contribute a sort of religious glamour to that last pageant. Far back, indeed, stretches the procession of the victims, human and animal—for wherever there was animal sacrifice, at some remote epoch, “the goat without horns” was also offered up. The Homeric Greeks had no butchers; they did the slaying of beasts themselves or their priests did it for them. Agamemnon kills the boar sacrificed to Zeus with his own hands, which are first uplifted in prayer. The commonest meat was the flesh of swine, as may be seen by the pig of Æsop which replied, on being asked by the sheep why he cried out when caught, “They take you for your wool or milk, but me for my life.” In Homer, however, there is much talk of fatted sheep, kids and oxen, and there is even mention of killing a cow. The Athenians had qualms about slaughtering the ox, the animal essential to agriculture—though they did it—but the Homeric Greek was not troubled by such thoughts. He was not over nice about anything; he was his own cook, and he did not lose his appetite while he roasted his bit of meat on the spit. A Greek repast of that age would have shocked the abstemious Indian as much as the Hindu reformer, Keshub Chunder Sen, confessed to have been shocked by the huge joints on English sideboards.