TURNIPS.
The epicureans of Athens preferred turnips brought from Thebes;[IX_72] Roman gastronomists placed those of Amitermes in the first rank, and those of Nursia in the second. The kitchen-gardeners of Rome furnished them with a third variety, to which they had recourse when they could not procure any other.[IX_73] They were eaten boiled, thus:—after the water had been extracted from them, they were seasoned with cummin, rue, and benzoin, pounded in a mortar, adding to it afterwards honey, vinegar, gravy, boiled grapes, and a little oil. The whole was left to simmer, and then served.[IX_74]