FISH. And it was not without some cleverness that Sphærus, who was a fellow-pupil with Chrysippus in the school of Cleanthes, when he had been sent for to Alexandria by king Ptolemy; when on one occasion birds made of wax were served up at a banquet, and he was putting out his hand to take some, but was stopped by the king, who told him that he was assenting to a sham; very appropriately answered,—"That he did not agree that they were birds at all, but only that it was probable that they might be birds; and that an opinion which could be confirmed by the perception, is superior to that which is merely probable; for that the one cannot be incorrect, but that what is probable may turn out contrary to what was expected." And so it could not be a bad thing if some waxen dishes were brought round to us too, according to our perceptive opinions, so that we might be beguiled at least by the sight of them, and so escape talking on for ever.
51. And when they were now on the point of sitting down to eat again, Daphnus bade them stop, quoting this iambic out of the Mammacythus or Auri of Metagenes—
As when we're feasting anywhere,
Then we all talk and argue faster.
And indeed, said he, I say that the discussion about fish is still defective in some points, since the sons of Æsculapius (such as Philotimus I mean, in his essay on Food, and Mnesitheus the Athenian, and Diphilus the Siphnian) have said a good deal about fishes, of which we have as yet taken no notice. For Diphilus, in his work entitled A Treatise on Food fit for People in Health and Invalids, says,—"Of sea-fish, those which keep to the rocks are easily digested, and juicy, and purgative, and light, but not very nutritious; but those which keep in the deep water are much less digestible, very nutritious, but apt to disagree with one. Now, of the fish which keep to the rocks, the phycen and the phycis are very tender little fish, and very digestible; but the perch, which is like them, varies a little as to the places in which it is found. And the tench resembles the perch; but the smaller tench and the white ones are tender, juicy, and digestible; but the green ones (and they are also called caulinæ) are dry, and devoid of juice. The channæ also have tender meat, but still they are harder than the perch. Then there is the scarus, which has tender flesh, not very firm, sweet, light, digestible,
