Page:The Deipnosophists (Volume 2).djvu/101

 *

Remember then to get a fine sea-sparrow, And a rough-skinn'd buglossus, near the port Of sacred Chalcis

But the Romans call the sea-sparrow rhombus; which, however, is a Greek name. And Nausicrates, in his Sea Captains, having first mentioned the sea-grayling, proceeds in this manner—

A. Those yellow-fleshed fish, which the high wave That beats Æxona brings towards the shore, The best of fish; with which we venerate The light-bestowing daughter of great Jove; When sailors offer gifts of feasts to heaven. B. You mean the mullet, with its milky colour, Which the Sicilian multitude calls rhombus.

140. So now, having given you, O Timocrates, the whole of the conversation which took place among the Deipnosophists on the subject of fish, we may conclude our book here; and unless you want some other kind of food, we will end by setting before you what Eubulus has said in his Lacedæmonians, or Leda;—

Besides all this you now shall have A slice of tunny. a slice of pork, Some paunch of kid. some liver of goat, Some ram, the entrails of an ox, A lamb's head, and a kid's intestines; The belly of a hare, a pudding, Some tripe, black-puddings, and a sausage.

Being sated, therefore, with all this, let us now take due care of our bodies, in order to be able to feed comfortably on what is coming next.