The Emperor — Complete

by Georg Ebers

“Then I will wait there.”

“But I warn you to eat as much as you can, for the Olympian table’ as kept by Lykortas, the Corinthian, is the dearest eating-house in the whole city. None but the richest are his guests.”

“Very good,” laughed Hadrian. “Only find my assistant a new mask and bring him back to me. It will not ruin me quite, even if I pay for a supper for all three of us, and on a holiday one expects to spend something.”

“I hope you may not live to repent,” retorted Pollux. “But a long fellow like me is a good trencherman, and can do his part with the wine-jar.”

“Only show me what you can do,” cried Hadrian after him as Pollux hurried off. “I owe you a supper at any rate, for that cabbage stew of your mother’s.”

While Pollux went to seek the Bithyman in the vicinity of the Paneum, the Emperor entered the eating house, which the skill of the cook had made the most frequented and fashionable in Alexandria. The place in which most of the customers of the house dined, consisted of a large open hall, surrounded by arcades which were roofed in on three of its sides and closed by a wall on its fourth; in these arcades stood couches, on which the guests reclined singly, or in couples, or in larger groups, and ordered the dishes and liquors which the serving slaves, pretty boys with curling hair and hand some dresses, placed before them on low tables. Here all was noise and bustle; at one table an epicure devoted himself silently to the enjoyment of some carefully-prepared delicacy, at another a large circle of men seemed to be talking more eagerly than they either eat or drank, and from several of the smaller rooms behind the wall at the back of the hall came sounds of music and song, and the bold laughter of men and women.

The Emperor asked for a private room, but they were all occupied, and he was requested to wait a little while, for that one of the adjoining. rooms would very soon be vacant. He had taken off his mask, and though he was not particularly afraid of being recognized in his disguise he chose a couch that was screened by a broad pillar in one of the arcades at the inner side of the court, and which, now that evening was beginning to fall was already in obscurity. There he ordered, first some wine and then some oysters to begin, with; while he was eating these he called one of the superintendents and discussed with him the details of the supper he wished presently to be served to himself and his two guests. During this conversation the bustling host came to make his bow to his new customer, and seeing that he had to do with a man fully conversant with all the pleasures of the table, he remained to attend on him, and entered with special zeal into Hadrian’s various requirements.

There was, too, plenty to be seen in the court, which roused the curiosity of the most inquisitive and enquiring man of his time. In the large space enclosed by the arcades, and under the eyes of the guests, on gridirons and hearths, over spits and in ovens the various dishes were prepared which were served up by the slaves. The cooks prepared their savory messes on large, clean tables, and the scene of their labors, which, though enclosed by cords was open to public gaze was surrounded by a small market, where however only the choicest of wares were displayed.

Here in tempting array was every variety of vegetable reared on Greek or Egyptian soil; here speckless fruits of every size and hue were set out, and there ready baked, shining, golden-brown pasties were displayed. Those containing meat, fish or the mussels of Canopus were prepared in Alexandria itself, but others containing fruit or the leaves of flowers were brought from Arsinoe on the shores of Lake Moeris, for in that neighborhood the cultivation of fruit and horticulture generally were pursued with the greatest success. Meat of all sorts lay or hung in suitable places; there were juicy hams from Cyrene, Italian sausages and uncooked joints of various slaughtered beasts. By them lay or hung game and poultry in select abundance, and a large part of the court was taken up by a tank in which the choicest of the scaly tribes of the Nile, and of the lakes of Northern Egypt, were swimming about as well as the Muraena and other fish of Italian breed. Alexandrian crabs and the mussels, oysters, and cray-fish of Canopus and Klysma were kept alive in buckets or jars. The smoked meats of Mendes and the neighborhood of Lake Moeris hung on metal pegs, and in a covered but well-aired room, sheltered from the sun lay freshly-imported fish from the Mediterranean and Red Sea. Every guest at the ‘Olympian table’ was allowed here to select the meat, fruit, asparagus, fish, or pasty which he desired to have cooked for him. The host, Lykortas, pointed out to Hadrian an old gentleman who was busy in the court that was so prettily decorated with still-life, engaged in choosing the raw materials of a banquet he wished to give some friends in the evening of this very day.

“It is all very nice and extremely good,” said Hadrian, “but the gnats and flies which are attracted by all those good things are unendurable, and the strong smell of food spoils my appetite.”