On the conclusion of the ceremony the sepulchre was strewed with flowers, and the mourners took a last farewell of the remains of the deceased. Water was then thrown upon the attendants, by a priest, to purify them from the pollution which the ancients supposed to be communicated by any contact with a corpse.
The manes of the dead were supposed to be propitiated by blood:—on this account a custom prevailed of slaughtering, on the tomb of the deceased, those animals of which he was most fond when living.
When the custom of burning the dead was introduced, a funeral pile was constructed in the shape of an altar, upon which the corpse was laid; the nearest relative then set fire to it:—perfumes and spices were afterwards thrown into the blaze, and when it was extinguished, the embers were quenched with wine. The ashes were then collected and deposited in an urn, to be kept in the mausoleum of the family.
CHAPTER XXIII.
Customs at Meals.
The food of the ancient Romans was of the simplest kind; they rarely indulged in meat, and wine was almost wholly unknown. So averse were they to luxury, that epicures were expelled from among them. But when riches were introduced by the extension of conquest, the manners of the people were changed, and the pleasures of the table became the chief object of attention.
Their principal meal was what they called cœna or supper. The usual time for it was the ninth hour, or about three o'clock in the afternoon.
While at meals, they reclined on sumptuous couches of a semicircular form, around a table of the same shape. This custom was introduced from the nations of the east, and was at first adopted only by the men, but afterwards allowed also to the women.