Fig. 124.—Fish-Plate (No. 325). Diam. 8¾ in.
The strainers (No. 326), with perforated designs, on the right of Case 36, were used for clearing wine and other liquids. In Cases 36, 37 are bronze moulds for shaping food in the form of shells.
Some remains of ancient walnuts, grain, and fragments of calcined bread from Pompeii, and a black cup from Rhodes, containing eggs, are shown in the middle shelf of Case 35.
The process of bread-making is illustrated by the terracottas shown in this case. One (No. 327) from Kameiros in Rhodes represents a woman kneading dough on a board placed in a circular trough resting on three legs. Another (No. 328), of much rougher workmanship, shows a bearded man engaged in a like occupation. A third (No. 329) shows a woman kneading in front of the oven. A small terracotta model of an oven shows two cakes baking (No. 330).
In antiquity knives and forks were little used at table, fingers being mainly employed. Only one three-pronged fork (No. 331) is here shown. Spoons, however, were common, and a considerable number of ancient spoons (No. 332) are exhibited in Case 36. The series of large ivory spoons with elaborately ornamented handles belong to an early period, a similar one coming from the Polledrara tomb at Vulci in Etruria, of the seventh century B.C. The small spoons in bronze or ivory, with round head and handle running to a point, were probably used for the eating of eggs and the extraction of snails from their shells. Snails were a favourite dish with the Romans, and the spoon got its name (cochleare) from being employed in this way.[42]
In the lower part of Case 36 are examples of pestles and mortars (No. 333). The pestle usually takes the form of a bent thumb, or of a leg and foot.
In early times cooking was done either in the courtyard of the house or in the principal living-room. Pompeian houses are, however, generally provided with separate kitchens, small rooms opening off the court of the peristyle. The hearth is a simple rectangular structure of masonry, sometimes furnished with projecting supports for holding vessels over the fire. Much, however, of the warming and working was done over small braziers, such as are shown on a small scale, and by a model, in the lower part of Case 36. The terracotta braziers are of characteristic form, with three internal projecting knobs to support the cooking vessel. These are generally ornamented with masks of Hephaestos, Satyrs, or the like (No. 334). Compare examples in the Terracotta Room (Cat. of Terracottas, p. xix., C 863 ff). See also in Case 36 a terracotta food warmer, from Olbia, in the form of a shrine (No. 335).
Fig. 125.—Athlete using Strigil.
