Page:The Deipnosophists (Volume 2).djvu/157

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THE WORDS [Greek: TAKEROS AND [Greek: SINAPI].]

and in his Cyclops he says—

Pig's tripe is good, by Jove, and so is ham ([Greek: kôleos]).

And learn this now from me, O you wise man, that Epicharmus, in this last passage, uses [Greek: chordê] for what, in every other place, he calls [Greek: orya], tripe. And I see, too, that salt is used in seasoning in other dishes; but of salt which is not seasoned the Cynics are full, among whom we find, in the Corycus of Antiphanes, another Cynic saying—

Of delicacies which the sea produces,
We have but one, but that is constant, salt;
And then[1]. . . .

I see, too, that brine is mingled with vinegar; and I know, too, that now some of the inhabitants of Pontus prepare the pickle which they call oxygarum, or vinegar pickle, by itself.

2. Zoilus replied to this, and said—Aristophanes, my good friend, in his Lemnian Woman, has used the word [Greek: takeros] for delicate, saying—

Lemnus producing good and delicate ([Greek: takerous]) beans:

and Pherecrates, in his Crapatalli, says—

To make the vetches delicate ([Greek: takerous]):

and Nicander the Colophonian has used the word [Greek: sinapi] in his Theriacans, where he said—

A brazen cucumber and mustard too ([Greek: sinêpy]);

and in his Georgies he writes—

The biting pungent seed of mustard (sinêpyos);

and again he says—

Cardamum and the plant which stings the nose,
The black-leav'd mustard ([Greek: sinêpy]).

And Crates, in his treatise on the Attic Dialect, introduces Aristophanes as saying—

He looked mustard ([Greek: sinapy]) and drew down his brows,

as Seleucus quotes it, in his books on Hellenism. But it is a line out of the Knights, and it ought to be read thus—

[Greek: kablepse napy], not [Greek: kai blepe sinapy]:

for no Attic writer ever used the form [Greek: sinapy], although there is a reason for each form. For [Greek: napy] may be said, as if it were [Greek: naphy], because it has no [Greek: physis], or growth. For it is [Greek: aphyes] and little, like the anchovy, which is called [Greek: aphyê], and is called [Greek: sinapy], because it injures the eyes ([Greek: sinetai tous ôpas])

  1. The fragment here given appears to be hopelessly corrupt.