Guildhall, the grandeur of which was scarcely ever exceeded, showing the
loyalty, devotedness, and noble hospitality of the wealthiest commercial
citizens in the world.
In 1838, at the coronation of Queen Victoria, Buckingham Palace
witnessed a most elegant, chaste, and splendid banquet. The Ambassadors
Extraordinary, sent from all the foreign courts, were not more
conspicuous for the brilliancy of their costumes than the native
nobility who graced the festive-board of the youthful Queen of Great
Britain.
On this occasion a very elaborate and graceful fountain of massive gold
of about three feet in height and two feet in diameter, was prominent on
the royal table. It spouted four different sorts of delicious wine into
as many shells, from which it dripped into four reservoirs, and was
served to the guests by means of a golden ladle. This fountain can be
seen, with the regalia, in the Tower of London.
On that joyful day the members of the Reform Club intrusted to our care,
at Gwyrdir House, a sumptuous entertainment for fifteen hundred persons,
on a scale of liberality deserving of the highest praise.
The marriage of Her Majesty with H. R. H. Prince Albert formed one of
those memorable epochs to be preserved in the annals of banqueting.
The opening of the Royal Exchange, in 1846, was also one of those
extraordinary days on record, where the Queen of a great nation gave
proof of her sympathy in the prosperity of her merchant-princes, by
presiding over a splendid entertainment to commemorate the
re-establishment of that commercial edifice.
On the 3rd of July in the same year, his Highness Ibrahim Pacha, son of
Mehemet Ali, Viceroy of Egypt, was entertained by the members of the
Reform Club to a magnificent and most sumptuous banquet provided for two
hundred guests. The author, having full scope to do honour to the
invitation, provided the following liberal selection of gastronomic
dishes, many of which were innovated for the occasion:--
BILL OF FARE.
_Seize Potages._
Quatre à la Victoria.
Quatre à la Comte de Paris.
Quatre à la Louis Philippe.
Quatre à la Colbert, aux Légumes Printaniers.
_Seize Potages._
Quatre de Turbots, Sauce à la Mazarin.
Quatre de Buissons de Filets de Merlans à l’Egyptienne.
Quatre de Saumons de Severn à la Crême.
Quatre de Truites Saumonées en Matelotte Marinière.
_Seize Reléves._
Quatre de Chapons à la Nelson.
Quatre de Saddleback of Southdown Mouton, rôti à la Soyer.
Quatre de Poulardes en Diadême.
Quatre de Saddleback d’Agneau, rôti à la Sévigné.
Baron of Beef à l’Anglaise.
Entrée Pagodatique de riz à la Luxor.
_Cinquante-quatre Entrées._
Six de Poussins Printaniers à l’Ambassadrice.
Six de Côtelettes de Mouton à la Reform.
Quatre de Riz de Veau piqués en Macédoine de Légumes.
Quatre de Petits Vol-au-vents aux Laitances de Maquereaux.
Quatre Timballes de Riz aux Quues d’Agneau.
Quatre de Jambonneaux Braisés au Vin de Madère.
Quatre de Volailles Farcies à la Russe aux Légumes Verts.
Quatre de Pâtées Chauds de Cailles à la Banquière.
Quatre de Rissolettes à la Pompadour.
Quatre de Grenadins de Bœuf à la Beyrout.
Six de Côtelettes d’Agneau à la Vicomtesse, et
Quatre de Turbans Epigramme de Levreau au Fumet.
_Seize Rôts._
Quatre de Turkey Poult, Piqués et Bardés.
Quatre de Cannetons au Jus de Bigarades.
Quatre de Levreaux au Jus de Groseilles, et
Quatre de Gros Chapons au Cresson.
_Cinquante-quatre Entremots._
Six de Gelées Macédoine de Fruits au Dantzic.
Quatre Turbans de Meringues Demi-Glacées.
Quatre de Charlotte Prussienne.
Six de Croquantes d’Amandes aux Cerises.
Quatre de Galantines à la Volière.
Quatre de Mirotons de Homard à l’Indienne.
Quatre de Salades de Volaille à la Soyer.
Quatre de Haricots Verts au Beurre Noisette.
Six de Tartelettes Prâlinées aux Abricots.
Quatre de Pain de Pêches au Noyeau.
Quatre de Petite Pois à l’Anglo-Francaise, et
Quatre de Gelées Cristallisées à l’Ananas.
_Relevés de Rôts._
Crème d’Egypte à l’Ibrahim Pacha.
Gâteau Britannique à l’Amiral.
Quatre de Jambons Glacés en Surprise.
Quatre de Côtelettes en Surprise à la Reform.
Quatre de Manivaux de Champignons au Curaçao en Surprise.
Deux de Meringues Chinoises-Pagoda aux Fraises.
We hardly need mention the annual entertainment which takes place on the
9th of November, when the city of London makes a king of a citizen.
In the course of the year 1844, King Louis Philippe paid a visit to her
Majesty Queen Victoria at Windsor Castle, and during the time a series
of banquets were given in honour of the King’s visit by her Majesty. The
gold plate--worth, it is said, a million sterling--was used on that
occasion. We shall not attempt to describe the extraordinary beauty of
that service: the value in itself must leave the impression that nothing
like it is in existence.
In the year 1848 the return of Lord Hardinge, Governor-General of India,
from his glorious campaigns in the East, was solemnised by a sumptuous
banquet offered to his lordship by the members of the Carlton Club.
In the year 1850 the annual meeting of the Royal Agricultural Society
was held in the fine old city of Exeter, where the Society was welcomed
with the most enthusiastic rejoicings, and we had the honour of being
selected by the committee to provide a dinner for one thousand and fifty
members. As this rustic banquet was admitted to be one of no ordinary
kind we give here the general bill of fare, and a short narrative of the
first attempt to roast a whole ox by gas.
GRAND AGRICULTURAL PAVILION DINNER.
[Sidenote: Baron of Beef à la Magna Charta.]
33 Dishes of Ribs of Beef.
35 Dishes of Roast Lamb.
99 Dishes of Galantine of Veal.
29 Dishes of Ham.
66 Dishes of Pressed Beef.
2 Rounds of Beef à la Garrick.
264 Dishes of Chicken.
33 French raised Pies à la Soyer.
198 Spring Mayonnaise Salad.
264 Cherry, Gooseberry, Raspberry, and Currant Tarts.
33 Exeter Puddings.
198 Dishes of Hot Potatoes.
[Sidenote: Grand Agricultural Trophy.]
Homer tells us that a royal culinary artist placed before Ajax and his
voracious companions in arms a whole bullock roasted. Since those heroic
ages many no doubt have shared the same fate; and we know that in this
country, on the occasion of a rich heir coming of age, a roasted ox is
often given to the tenants as a substantial fare, with a well-nursed
butt of ale, twenty-one years old. Many can remember that in the winter
of 1812 a bullock was roasted on the frozen Thames, which certainly was
something to wonder at. Another monster effort was attempted at
Hammersmith some years ago, but the animal, clumsily suspended from the
summit of an apparatus formed of three beams, was burnt, emitted a rank
smell, and did not roast. All those who have had to attend such an
operation agree that it is rather an awkward affair, and not performed
without great difficulties, on account of the immense fire, which
requires constant attention to keep up and regulate the necessary
heat,--and, after all, it is seldom entirely successful.
For the present festival, the author, who knew well the power and
efficacy of gas, wished to honour the guests with a dish of _his own_,
never yet attempted, and which he has entitled the “_Baron and
Saddleback of Beef à la Magna Charta_.” He therefore proposed to roast a
baron and saddleback of beef, weighing five hundred and thirty-five
pounds, in the open air. The magistrates very willingly put the castle
yard at his disposal, and it was anticipated that a large Pandemonium
fire would have been seen; but, to the surprise of every one, a few
bricks, without mortar, and a few sheets of iron, forming a temporary
covering to a space six feet six inches in length, and three feet three
inches in width, were the only appearance of an apparatus, with two
hundred and sixteen very small jets of gas coming through pipes
half-an-inch in diameter. It was hardly credited that such a monster
joint could be properly done by such means; however, incredulity soon
vanished on seeing it frizzling and steaming away; and after eight
hours’ roasting it was thoroughly dressed, at a cost of less than five
shillings for gas.
After having allowed it to cool it was removed, and carried by eight men
through the principal streets of the ancient and loyal city of Exeter,
accompanied by a band of music, playing “The Roast Beef of Old England,”
and followed by thousands of the incredulous of the previous day. On its
arrival at the pavilion it was deposited under the grand triumphal arch,
designed and erected by the author; it was 17 feet high, and 10 feet
wide, and composed of all the produce of agriculture and the farm.
The following list will give some idea of its magnitude: it consisted
of--
One swan, two turkeys, four geese, four ducks, eight fowls, eight
pigeons, four rabbits, one fine barn-door cock, six ox heads, four
calves’ heads, two rams’ heads, two stags’ heads, two whole lambs--all
natural, and in their plumage or skin--ornamented with vegetables,
fruit, and flowers, viz., cabbages, turnips, potatoes, carrots, leeks,
celery, rhubarb, onions, French beans, peas, asparagus, sea-kale stalks;
sheaves of wheat, oats, barley; pine apples, citrons, cherries, grapes,
melons, peaches, apricots, greengages, apples, gooseberries,
strawberries, currants, and the choicest kinds of flowers--all being the
production of the county--and surmounted by various implements of
agriculture. There was also an elegant jug, ornamented with flowers,
filled with clotted cream. On the top of the huge piece of beef, was
placed a black pig’s head, weighing eighty pounds when killed.
It was in the recollection of many persons, that thirty-five years ago a
baron of beef, weighing only two hundred and forty-two pounds was
roasted in Exeter, under the superintendence of twelve blacksmiths, at
their forge fire, for a banquet given at the time peace was proclaimed.
The Parisians have not forgotten the great fête of the distribution of
eagles by his Majesty the Emperor of the French, on that day when he
relinquished the functions of President of the Republic for a more
august title. That military solemnity was followed by a splendid
banquet, at which there were several thousands of guests. It would be
superfluous to add, that the arrangements for that gigantic repast
evinced the intelligent taste and incredible resources of imagination of
our continental neighbours.
An entire volume would not suffice, if we attempted to recount all the
pompous feasts which followed in succession during the last century,
“the age of powder and suppers.” But we cannot pass in silence the
memorable punch given in 1746 by Sir Edward Russell, Commander-in-Chief
of the British forces, which can only be assimilated in point of
extravagance to the great banquet of the Earl of Warwick, the
description of which was extracted from the “Gastronomic Regenerator,”
and reproduced in this work, page 362.
The bowl was the marble basin of a delightful garden, forming the
central point of four vast avenues, bordered with orange and lemon
trees. A magnificent collation was served on four immense tables, which
occupied the whole length of the several avenues. The basin had been
filled with four large barrels of brandy, eight barrels of filtered
water, twenty-five thousand citrons, eighty pints of lemon juice,
thirteen hundred weight of sugar, five pounds of nutmeg, three hundred
biscuits, and a pipe of Malaga wine. An awning over the basin protected
it from rain, which might have disturbed the chemical combination of the
delicious beverage; and, in a charming little rose-wood boat, a cabin
boy, belonging to the fleet, rowed about on the surface of the punch,
ready to serve the joyous company, which numbered more than six thousand
persons.[H]
We cannot terminate this rapid sketch, without mentioning that, after
several years of research in compiling this work, we completed our task
on the day following that on which her Most Gracious Majesty the Queen
of England offered the largest royal banquet since her accession to the
throne, to an assembly of kings, queens, and princes, and the flower of
the British aristocracy, consisting of a hundred and twenty guests, on
the occasion of the baptism of his Royal Highness Prince Leopold George
Duncan Albert. This regal entertainment took place on the 28th of June,
and never, perhaps, did the august sovereign display so much
magnificence and majesty. We shall not publish the details of this
imposing banquet; and, moreover, we should inform our readers of nothing
new, were we to tell them of the artistical selection, execution, and
perfection of the bill of fare,--of the richness of the ornaments and
service,--of the royal and feminine gracefulness of the mother, wife,
and queen. “May Heaven grant,” say we, in the words of the immortal
Bossuet, “that the children of this illustrious princess, like a crown
of olive saplings, may cling round her, and grow in virtue, strength,
and renown; may the Ruler of empires throw a halo round the destiny of
the august mother, and show to all that His mighty hand upholds thrones
and protects kings!”
FOOTNOTES:
[A] This lemon-tree wood was a species more precious and more
beautiful than that which we now possess.
[B] See Plate XXVIII., p. 378, for the triclinium.
[C] Cup, or _crater_, used by the Greeks and Romans at their repasts,
made either of gold, silver, or earthenware (terra cotta).--HAMILTON,
“_Herculaneum_.”
[D] See Plate XXX., No. 4.
[E] The following descriptions of various banquets and bills of fare
are here introduced, in the anticipation that in after years they may
prove interesting, and induce, for the future, culinary artists to
enlarge and preserve those magiric archives.
[F] For the general illustration of the banquet, see the “_Illustrated
London News_,” of November 2nd, 1850.
[G] See page 406.
[H] While thus hastily enumerating some modern banquets, we cannot
refrain mentioning that illusive feast of the most effeminate of
Assyrian kings, the plan of which seems to have been imparted by the
magiric genius himself to our celebrated tragedian Charles Kean. Every
night, Sardanapalus, the sensual king of the too joyous Ninevites,
rising from his tomb, with his twenty-six centuries of renown, seats
himself at table, in order to unveil to us long buried splendours,
and confirm our belief in those sumptuous orgies of which history
preserves to us but uncertain details.
The admirable works of Botta, Flandin, Layard, and Bonomi, have
allowed the ingenious major domo who presides at these Assyrian feasts
of the 19th century, to invest them with that _couleur locale_ which
would formerly have been sought in vain; and, should the shade of
the voluptuous prince wander amidst the guests seated at his table,
it may still recognise the cup from which he imbibed intoxication
and forgetfulness of his tragic destiny. Altogether, this scenic
representation appears to us the realisation of an extraordinary
dream, and we have been tempted to place this fictitious repast of
Sardanapalus amongst the modern banquets here called to remembrance.
[I] Since the above was written, my researches have been rewarded
by success, and I have given a complete description of it in this
work.--_See page 269._
[J] No less than £52,000, if Pliny really means the grand sesterce,
which everything leads us to believe.
[K] Smallage, a species of parsley, known by the name of celery, is
diuretic and aperitive. The celery, as cultivated now, is derived from
the smallage.
[L] It is a question whether they could compete in quality with those
caught in the Severn at the present day.
[M] This paper did not resemble our own of the present day; it was a
kind of papyrus, which perfectly resisted all moisture.
[N] Pie of meat and flour.
[O] See Plate No. XXVII., No. 4., a plain bottle, with a long neck.
[P] A pound of honey to three pounds of water.
[Q] We are not aware that any of our dramatic authors ever gave such
proof of generosity after a triumph as did the poet, Ion. Crowned at
Athens, after the representation of a tragedy, he made a present to
each Athenian of a vase filled with wine of Chios.--“_Athen._,” I., 5.
[R] _Fat meat_, according to the vulgate.
[S] Dinner given by the Earl of Warwick, at the installation of an
Archbishop of York, in the year 1470.
[T] Imperial, a gold coin, current in Russia. The Imperial of ten
roubles (1755) was worth nearly £2 2s. 0d.
[U] This lemon-tree wood was a species more precious and more
beautiful than that which we now possess.
[V] A grand banquet was held by the Royal Agricultural Society, at
Exeter, on July 20th, 1850, for description of which see end of volume.
[W] Apicius composed the œnogarum (or rather eleogarum, for wine is
not mentioned in his recipe) in the following manner: bruise, in a
mortar, pepper, alisander, coriander, and rue; then add some garum,
honey, and a little oil.[IX-119]
[X] The word Ox--_Bos_--is a general term applied equally by sacred
and profane writers to the bull, ox, and cow.--VALLA, lib. iv., cap.
42. It would appear that the castration of bulls originated with the
Greeks, though they and the Romans, their imitators, saw only in this
operation the facility of subduing them, and accustoming them to the
yoke.--GEOPONICS, COLUMELLA, PLINY, &c.
[Y] We saw, in 1836, while at Colne Castle, about one ton weight taken
out of the water in a few hours.
[Y] A sort of wine, much esteemed.
TABLE OF REFERENCES
TO
Ancient and Modern Writers.
I.
AGRICULTURE.
[I-1] Plutarch. De Isid. et Osirid.; Ovid. Fabul. lib. v. 6, 7; Aurel.
Vict. De Orig. Gent. Roman.
[I-2] Genes. cap. ii. 15.
[I-3] Ibid. cap. iii. 23.
[I-4] Cuvier, Discours sur les Révolutions du Globe, 6e. édit. p. 171.
[I-5] Judic. cap. vi. 11, 14.
[I-6] Ruth, cap. ii. 3, 5.
[I-7] I. Samuel, cap. xi. 5.
[I-8] I. Reg. cap. xix. 19.
[I-9] Guénée, Lettres de Quelques Juifs, tom. iii. p. 23, edit. in
12mo.
[I-10] Levitic. cap. xxv. 23.
[I-11] Diodor. Sicul. lib. ii. § 3.
[I-12] Aristot. De Republ. lib. ii. cap. 7.
[I-13] Levitic. xxv. 3, 6.
[I-14] Mishna, passim.
[I-15] Exod. iii. 8.
[I-16] Joseph. De Bello Judaic. lib. iii. cap. 8.
[I-17] Juvenal. Sat. xv. 10.
[I-18] Genes. cap. xii. 10.
[I-19] Ibid. cap. xlii. 1, 2, 3.
[I-20] Varro. De Re Rustic.; Plin. xviii. 7; Plutarch. In Cæsar.
[I-21] Plutarch. De Isid.; Tibull. lib. i. eleg. vii. 29.
[I-22] Fabretti. Inscript. p. 574.
[I-23] Homer. Il. x. 351; Odyss. viii. 124.
[I-24] Polydor. Virgil.
[I-25] Plin. xviii 4.
[I-26] Aul. Gell. i. 23.
[I-27] Plin. iv. 3; Flor. i. 2.
[I-28] Flor. viii. 3.
[I-29] Columell. ii. 5.
[I-30] Ibid. ii. 2.
[I-31] Varro. i. 29.
[I-32] Encyclopédie Méthodique; Antiquités Planches.
[I-33] Cato. De Re Rustica, x. xi.
[I-34] Strutt, Manners and Customs, &c., vol. i. p. 32, fig. vii.
[I-35] Plin. xvii. 5, 8.
[I-36] Varro. i. 13, 38; Columell. ii. 5, 6, 9.
[I-37] Geoponic. xii. 4; Virgil. Georg. i. 81; Plin. xvii. 9.
[I-38] Cato. cap. xxx.; Plin. xviii, 53; Varro. ii. 2.
[I-39] Column. Trajan. tab. 83.
[I-40] Passerii Lucern. Fictil. tab. 9.
[I-41] Gessner. ii. tab. 32, no. 75.
[I-42] Mongez. Encyclop. Méthod. Antiquit. Planches.
[I-43] De Re Rustica, i. 50.
[I-44] Virgil. Georg. lib. iv.
[I-45] Plin. viii. 30.
[I-46] Columell. ii. 21.
[I-47] Isaias, xxviii. 27.
[I-48] Herculan. v. 95.
[I-49] Geoponic. ii. 27, 31; Plin. xviii. 30; Varro. i. 57; Columell.
i. 6.
[I-50] Dioscorid.; Diodor. Sicul.; Dio. Nicæus.
[I-51] Id.
[I-52] Strab.; Plin.; Strutt, Manners, &c., of the Ancient Britons,
vol. i. p. 7.
[I-53] Strutt, Ibid. p. 43.
[I-54] Id. Ibid. pp. 43, 44.
[I-55] Fontan. tom. ii. liv. iii. titre 33, p. 1190.
II.
CEREALS.
[II-1] Tit. Liv. Decad. i. lib. 1.
[II-2] Plin. xviii. 8.
[II-3] Cato. R. R. cap. 86.
[II-4] Virgil. Georgic. i. 210.
[II-5] II. Samuel, cap. xvii. 28.
[II-6] Sueton. In August. xiv.
[II-7] Exod. cap. ix. 31.
[II-8] Virgil. Georgic. i. 216.
[II-9] Xenophon. De Expedit. Cyri. lib. vii.; Plin. xviii. 7.
[II-10] Geoponic. ii. 38.
[II-11] Plin. xviii. 40.
[II-12] Id. xviii. 16.
[II-13] Dioscorid. ii. 16.
[II-14] Virgil. Georgic. i. 153.
[II-15] Plin. xviii. 17.
[II-16] Id. xviii. 7, 10.
[II-17] Dioscorid. ii. 117.
[II-18] Galen. De Facultat. Aliment. i. 17.
[II-19] Herodot. ii. 36.
[II-20] Dioscorid. lib. ii. cap. 3; lib. iii.
[II-21] Plin. xxii. 25.
[II-22] Id. ii. 7.
[II-23] Petron. cap. i.
[II-24] Plaut Pœn. act. i. sc. 2, 112.
[II-25] Leg. xii. Tabul. pars ii. L. ix.
[II-26] Ulp. 50 Dig. t. v. l. 2; Arc. ad. Charis. D. 50, t. iv. l. 18,
§ 5; Wolfius, t. v. Oper. Demosth. f. 358.
[II-27] Samuel Petit. Comment. lib. v. tit. 5.
[II-28] Plin. lib. xviii.
[II-29] Dio. lib. xi. 3; Isidor. lib. ult. cap. 14.
[II-30] Panem et Circenses.
[II-31] Demosth. In Phorm.
[II-32] Plutarch. In Cat. Maj.; Cic. in Verrem.
[II-33] Sueton. In Jul. Cæsar. cap. 41.
[II-34] Dio Cassius. lib. xliii.
[II-35] Id. lib. lv.
[II-36] Sueton. In Neron. cap. 10; Tacit lib. xv.
[II-37] Spartian. In Sever.; Liv. lib. ii.
[II-38] Socrat. ii. 10, 13; Sozomen. iii. 6.
[II-39] Cic. Pro Leg. Manil.
[II-40] Liv. lib. xxxiii.; Cic. Ad Attic. ep. ix. et seqq.; Varro. R.
R.; Plin. xviii. 7.
[II-41] Stow’s Chronicles, p. 167.
[II-42] Fabian. vol. ii. p. 30.
III.
GRINDING OF CORN.
[III-1] Apud Athenæum.
[III-2] Ovid. Fast. iv. 399.
[III-3] Tibull. ii. eleg. 3.
[III-4] Pausan. In Arcad.
[III-5] Virgil. Georg. iv. 81.
[III-6] De Mensura Cibi.
[III-7] Lucret. v. 14.
[III-8] Plin. vii. 51.
[III-9] Encyclop. Méthod. Antiquit. Planches.
[III-10] Varro. apud Nonnium.
[III-11] Plin. xviii. 3.
[III-12] Polyb. i. 22.
[III-13] Deuteronom. xxiv. 6.
[III-14] Exod. xi. 5.
[III-15] Numer. xi. 8.
[III-16] Pausanias, v. μυλη, Histor. Laconicor.
[III-17] Homer. Odyss.
[III-18] Id. Ibid. vii. 105.
[III-19] Plin. xviii. 11.
[III-20] Gell. xxxi. 3; Terent. Andr. act. i. sc. 2.
[III-21] Gell. xiii. 22.
[III-22] Virg. Georg. i., et ibi Servius, v. 267, 274.
[III-23] Ovid. In Fastis; Rosin. Antiquit, Roman, iv. 10.
[III-24] Paschal. Coron. p. 260.
[III-25] Rosin. loc. cit.
[III-26] Apul. Milesiar. lib. ix.
[III-27] Terent. Andria. act. i. sc. 2.
[III-28] Meursius, Criticar. Exercitat. part i. cap. 9.
[III-29] Id. Ibid.
[III-30] Gell. iii. 3.
[III-31] Vitruv. x. 10.
[III-32] Plin. xviii. 10.
[III-33] Vid. Turneb. Salmas, et Perrault, section Vitruve.
[III-34] Goetzius, De Pistrinis Veterum.
[III-35] Strabo, Geograph.
[III-36] De Canone Frumentar, Urb. Rom. L. iv. Cassiodor. Variar. iii.
[III-37] 5th century.
[III-38] Decernimus de Aquæductu, L. x.
[III-39] Anno 536.
[III-40] Procop. De Bello Gothico. i. 15.
[III-41] Vitruv. x. 5; Schneider; Palladius, R. R. i. 42.
[III-42] Plin. xxxvi. 30.
[III-43] Odyss. xx. 105, 119; Cato. R. R. cap. 56.
[III-44] Leges Ethelberti.
[III-45] Strutt, Manners, &c., vol. ii., p. 13.
[III-46] Apud Strutt, ibid.
[III-47] Ibid. p. 14.
[III-48] Heringius.
[III-49] Monast. Anglic. t. i. p. 316; t. ii. p. 459; t. iii. p. 107.
IV.
MANIPULATION OF FLOUR.
[IV-1] Montaigne, Essais.
[IV-2] Genes. xviii. 6.
[IV-3] Exod. xii. 39.
[IV-4] Reg. xix. 6.
[IV-5] Levitic. vii. 9.
[IV-6] Calmet. Bible, tom. vi. p. 257, fol.
[IV-7] Waserus, De Antiq. Mensuris, ii. 5.
[IV-8] Genes. iii. 19.; Exod. ii. 20; xviii. 12; et passim.
[IV-9] Calmet. loc. cit.
[IV-10] Fleury, Mœurs des Israélites, chap. 12.
[IV-11] Ruth, ii. 14.
[IV-12] Calmet. loc. cit.
[IV-13] Plin. xviii. 11.
[IV-14] Exod. xii. 15, 17 to 20, 34, 39.
[IV-15] Levitic. vii. 9.
[IV-16] Genes. xv. 17.
[IV-17] Levitic. ii. 4; vii. 9; xi. 35; xxvi. 26; Calmet. Bible, tom.
vi.
[IV-18] Genes. xl. 1, et seqq.
[IV-19] Cassiodor. Variar. vi.; Olai Magni Hist. xiii. 13; Panis a
Pane.
[IV-20] Cic. Pro Cluentio; Isidor. xx. 2.
[IV-21] Paître--Manger.
[IV-22] Nonnius Marcellus, De Prop. Sermon.
[IV-23] Athen. iii. 13.
[IV-24] Id. Ibid.
[IV-25] Id. Ibid.
[IV-26] Id. Ibid.
[IV-27] IV-Aristoph. Ran. v. 856.
[IV-28] Galen. De Aliment. Facultat. lib. i.
[IV-29] Athen. iii. 29.
[IV-30] Cæl. Rhodig. xxvi.
[IV-31] Athen. loc. cit.
[IV-32] Id. Ibid.
[IV-33] Id. Ibid.
[IV-34] Id. Ibid.
[IV-35] Id. Ibid.
[IV-36] Id. iii. 13.
[IV-37] Plin. xviii. 7.
[IV-38] Athen. loc. cit.
[IV-39] Plaut. Pœn. et Mostellar; Plin. xviii. 8.