Museum of Antiquity: A Description of Ancient Life

by L. W. Yaggy; T. L. Haines

The vases were very numerous, and varied in shape, size, and materials; being of hard stone, alabaster, glass, ivory, bone, porcelain, bronze, brass, silver, or gold; and those of the poorer classes were of glazed pottery, or common earthenware. Many of their ornamental vases, as well as those in ordinary use, were of the most elegant shape, which would do honor to the Greeks, the Egyptians frequently displaying in these objects of private luxe the taste of a highly refined people; and so strong a resemblance did they bear to the productions of the best epochs of ancient Greece, both in their shape and in the fancy devices upon them, that some might even suppose them borrowed from Greek patterns. But they were purely Egyptian, and had been universally adopted in the valley of the Nile, long before the graceful forms we admire were known in Greece; a fact invariably acknowledged by those who are acquainted with the remote age of Egyptian monuments, and of the paintings that represent them.

EGYPTIAN VASES.[ToList]

For some of the most elegant date in the early age of the third Thothmes, who lived between 3,300 and 3,400 years before our time; and we not only admire their forms, but the richness of the materials of which they were made, their color, as well as the hieroglyphics, showing them to have been of gold and silver, or of this last, inlaid with the more precious metal.

Those of bronze, alabaster, glass, porcelain, and even of ordinary pottery, were also deserving of admiration, from the beauty of their shapes, the designs which ornamented them, and the superior quality of the material; and gold and silver cups were often beautifully engraved, and studded with precious stones. Among these we readily distinguish the green emerald, the purple amethyst, and other gems; and when an animal's head adorned their handles, the eyes were frequently composed of them, except when enamel, or some colored composition, was employed as a substitute.

While the guests were entertained with music and the dance dinner was prepared; but as it consisted of a considerable number of dishes, and the meat was killed for the occasion, as at the present day in Eastern and tropical climates, some time elapsed before it was put upon table. An ox, kid, wild goat, gazelle or an oryx, and a quantity of geese, ducks, teal, quails and other birds, were generally selected; but mutton was excluded from a Theban table. Plutarch even states that "no Egyptians would eat the flesh of sheep, except the Lycopolites," who did so out of compliment to the wolves they venerated; and Strabo confines the sacrifice of them to the Nome of Nitriotis. But though sheep were not killed for the altar or the table, they abounded in Egypt and even at Thebes; and large flocks were kept for their wool, particularly in the neighborhood of Memphis. Sometimes a flock consisted of more than 2,000; and in a tomb below the Pyramids, dating upwards of 4,000 years ago, 974 rams are brought to be registered by his scribes, as part of the stock of the deceased; implying an equal number of ewes, independent of lambs.

A considerable quantity of meat was served up at those repasts, to which strangers were invited, as among people of the East at the present day; whose azooma, or feast, prides itself in the quantity and variety of dishes, in the unsparing profusion of viands, and, whenever wine is permitted, in the freedom of the bowl. An endless succession of vegetables was also required on all occasions; and, when dining in private, dishes composed chiefly of them were in greater request than joints, even at the tables of the rich, and consequently the Israelites, who, by their long residence there, had acquired similar habits, regretted them equally with the meat and fish of Egypt.

Their mode of dining was very similar to that now adopted in Cairo and throughout the East; each person sitting round a table, and dipping his bread into a dish placed in the centre, removed on a sign made by the host, and succeeded by others, whose rotation depends on established rule, and whose number is predetermined according to the size of the party, or the quality of the guests.

Among the lower orders, vegetables constituted a very great part of their ordinary food, and they gladly availed themselves of the variety and abundance of esculent roots growing spontaneously, in the lands irrigated by the rising Nile, as soon as its waters had subsided; some of which were eaten in a crude state, and others roasted in the ashes, boiled or stewed: their chief aliment, and that of their children, consisting of milk and cheese, roots, leguminous, cucurbitaceous and other plants, and the ordinary fruits of the country. Herodotus describes the food of the workmen who built the Pyramids, to have been the "raphanus, onions and garlic;" the first of which, now called figl, is like a turnip-radish in flavor; but he has omitted one more vegetable, lentils, which were always, as at the present day, the chief article of their diet; and which Strabo very properly adds to the number.