Page:Hill - Salads, Sandwiches, and Chafing-Dish Dainties.djvu/27

 INTRODUCTION.

taste for salads—and in their simplest form who is not fond of salads?—is an inheritance from classic times and Eastern lands. In the hot climates of the Orient, cucumbers and melons were classed among earth's choicest productions; and a resort ever grateful in the heat of the day was "a lodge in a garden of cucumbers."

At the Passover the Hebrews ate lettuce, camomile, dandelion and mint,—the "bitter herbs" of the Paschal feast,—combined with oil and vinegar. Of the Greeks, the rich were fond of the lettuces of Smyrna, which appeared on their tables at the close of the repast. In this respect the Romans, at first, imitated the Greeks, but later came to serve lettuce with eggs as a first course and to excite the appetite. The ancient physicians valued lettuce for its narcotic virtue, and, on account of this property, Galen, the celebrated Greek physician, called it "the philosopher's or wise man's herb." 3