[2071] Pliny speaks of this more at large in B. xxviii. c. 60.—B.
[2072] This operation, and the effect of it, are mentioned by Aristotle, Hist. Anim. B. ix. c. 79, and by Columella, B. vii. c. 9.—B.
[2073] There were three Romans of this name, celebrated for their skill in gastronomy; of these the most illustrious lived in the reigns of Augustus and Tiberius. A treatise (probably spurious) is extant, to which his name is attached, entitled “De Arte Culinariâ”—“On the Art of Cookery.” Pliny refers to him again, B. xix. c. 41, and he is mentioned by many others of the classical writers.—B.
[2074] See B. x. c. [1]. A much more cruel mode of increasing the liver of this animal, by confining it in hot ovens, is practised at the present day, to satisfy the palate of the admirers of the Strasburg patés de foies gras.
[2075] Pliny, in B. ix. c. 66, employs the expression “tonsillæ in homine, in sue glandulæ,” as if he considered them analogous parts.—B. See Plautus passim.
[2076] Publius Syrus was a comic performer and a writer, who acquired considerable celebrity; he lived during the reign of Augustus.—B.
[2077] “Aprugnum callum;” Plautus, in detailing the preparations for a feast, enumerates the following articles, “pernam, callum, glandium, sumen;” Pseudolus, A. i. s. 2, l. 32; all of which are parts of the hog.
[2078] “Ponebatur.” Littré and Ajasson render this, “placed at table.” It would appear, however, that the meaning is that this part was put by for salting, and the other parts were served at table while fresh.
[2079] “Vivaria;” Varro, B. iii. c. 12, and Aulus Gellius, B. ii. c. 20, give an account of the different places which were employed by the Romans for preserving animals of various descriptions, with their appropriate designations. Varro names the inventor Fulvius Lippinus.—B.
[2080] Varro, B. iii. c. 13, gives an animated description of a visit to what he calls the leporarium of Hortensius, where, besides hares, as the name implies, there was a multitude of stags, boars, and other four-footed animals.