All blood is of difficult digestion, especially the thick and melancholic, as is that of oxen; but that of hares is esteemed very delicious, and many are in the practice of boiling it with the liver, and some with the other viscera. Some eat also that of young swine; and even Homer was aware that the blood of goats is eaten by certain people. * * * * * COMMENTARY. Since our author has stated very distinctly the characters of the parts of animals (having abridged the fuller account of Galen), it will serve no purpose for us to enlarge upon every one of these articles; and, therefore, we shall be content with making a few cursory remarks. For further information, see Galen (de Alim. Facult. and de Euchym.); Oribasius (Med. Coll. v); Aëtius (ii); Rhases (ad Mansor. iii, 11); Haly Abbas (Theor. v, 22); Serapion (de Simpl. ex Animal.) Galen remarks that, as some rendered the liver of swine sweet, by feeding them upon dried figs, so he knew some persons who were in the practice of preparing the livers of geese in like manner, by feeding them upon milk, by which means they were rendered not only delicious, but also very nutritious, wholesome, digestible, and not difficult to evacuate. Oribasius and Haly Abbas speak of it in much the same terms; but Haly adds that much of it ought not to be eaten at once, as it is slowly digested. Athenæus speaks of it as a delicacy in great request at Rome. (Deipnos. ix, 32). The liver of a white goose fed upon fatty figs is one of the delicacies mentioned by Horace as having been presented at the supper of Nasidienus. (Sat. ii, 8.) See also Juvenal (v, 114), and Persius (vi, 7.) If we may believe Martial, the liver, in these cases, sometimes grew to such a size as to surpass the body of the animal. (Epigr. xiii, 58.) We are informed by Pliny, that it was disputed to whom the culinary art was indebted for the discovery of this exquisite delicacy. (H. N. x, 21.) Galen states that all fat and suet are of an oily nature, and that they ought rather to be used as condiments than as articles of food. Serapion gives the most circumstantial account of the qualities of these animal oils. The vulva or womb of a sow was esteemed an exquisite delicacy by the Romans. There were three kinds of it—that is to say, it was taken in three different states of the animal. The first, called ejectitia, was procured by forcing the animal to part with its young. The second, or porcaria, was the womb of the animal, taken after it had littered. The third, called sterilis, was the womb of a sow that had never been with young. This last is ranked by Celsus among those things which are useful to the stomach. See Plutarch (de Esu Carnium); Pliny (Hist. Nat. xi, 37.) Simeon Seth, however, condemns it as indigestible. (See Not. Bogdani.) SECT. LXXXVI.—ON MILK.