And, both synchronously with the meal, and as an aftermath of the banquets, the plenitude of food and drink and the total satiety of the diners produce an enormously exciting, urgent, and effective erotic reaction, in which not only the guests but the maidservants as well are involved.
A soup compounded of celery and truffles was a favorite and popular dish in eighteenth century France, when every possible aphrodisiac aid was eagerly sought and tested.
No less so was lentil soup in great demand for the same purpose. Bean soup, also, pea soup, and other vegetable assortments were regularly employed in culinary ways, but with a decided erotic suggestiveness.
Eighteenth century France, in fact, experimented in both amatory and gastronomic directions, for one practice was manifestly associated with the other. All manner of compounds, then, prepared for amatory vigor, were produced on a large scale. These concoctions invariably included vinegars, perfumed lotions, electuaries, and strengthening elixirs.
A Portuguese potion, that was in frequent use in the eighteenth century, consisted of a pint of rose water, shaken together with a pint of orange flower water and a half pint of myrtle water. To this were added two thirds of spirit of ambergris and two thirds of distilled spirit of musk. The result was reputedly a potent concoction.
Asiatic races were long known for their sexual prowess. Hence the West, through travelers and explorers and adventurers, was eager to acquire such knowledge in its own interests. In the case of the Asiatic Tartars, there were accounts of their strange practices. In one instance, they used the membrum of the wild horse for its reputed high content of vital fluid. The genitalia of the stag, itself considered an extremely libidinous animal, were similarly regarded.