Venafra, a town of Campania, supplied excellent oil.[XII_37] Pliny says that it surpassed that of all the rest of Italy.[XII_38] However in those days, as at present, much was consumed of a very bad quality: for instance, that which was served by a clumsy Amphytrion to Julius Cæsar, and with which this prince seemed perfectly satisfied—a proof that the celebrated warrior was either a man of exquisite politeness or an epicure of very scanty ability.[XII_39]
Independently of the culinary preparations in which oil was abundantly used, the ancients also employed much of it for anointing themselves; and, when at the bath, a slave always carried some in a vase,[XII_40] with which they were rubbed. It was believed that the vital heat was thus concentrated, the strength increased, and health preserved.
Augustus inquiring one day of Pollio what ought to be done to preserve health in extreme old age: “Very little,” was his answer; “drink wine, and rub yourself with oil.”[XII_41]
We sall conclude this article by transcribing the recipe of an odoriferous oil for which the Liburnians were celebrated, and which Apicius considered worthy of his attention.
Pound some alder and cyperus (sedges) with green laurel leaves till they are reduced to a very fine powder—put this powder into Spanish oil, add a condiment of salt,[XII_42] and stir this mixture with great care for three days or more, then let it remain for some time.[XII_43]
Olive oil was little known in France under the two first races of her kings. In the reign of Charlemagne it was drawn from the east and Africa, and was so rare that the Council of Aix-la-chapelle (817) allowed the monks to make use of the oil from bacon. In 1491 the Pope allowed Queen Anne (of Bretagne), then afterwards the whole province, and successively the other French provinces, the use of butter in seasoning on fast days.
PALM TREE.
The poet Pontanus has related, in beautiful Latin verses, the history of two palm trees cultivated in the kingdom of Naples. For a long time there had been a fine one growing in the environs of Otranto, loaded every year with flowers, and yet producing no fruit, in spite of the vigour of the tree and the heat of the climate. But one summer every one was much surprised at seeing this same tree produce a quantity of excellent and very ripe fruit. Astonishment changed into admiration when it was discovered that another palm tree, cultivated at Brindes (fifteen leagues distant), had that same year blossomed for the first time. From that period the palm tree of Otranto continued to yield fruit every year, notwithstanding the distance between it and the one at Brindes.[XII_44]
The palm tree, which mythologic ages consecrated to the Muses,[XII_45] was very common with the Hebrews,[XII_46] to whom it supplied an exhilarating beverage called sechar, which is often mentioned with wine of the grape.[XII_47]