was nothing of our niggardly idea of charity here, no notion that any crusts were good enough for the hungry. His dogs were fed on foie-gras, his horses on grapes, his lions on pheasants and parroquets—an unnecessary and unpleasant waste when one knows how much these beasts would have preferred a more ordinary fare.
His fish sauce was a triumph of the culinary art, which is utterly lost. It was a transparent bluish-green, the counterpart of sea water, in which the fish looked alive and natural, utterly unlike the ragged ugliness which is now presented for our consumption. So famous were his dishes that the pastrycooks and dairymen of the day were wont to reproduce them in their own particular wares, selling the same as imperial affectations.
The menus also were his own conception, embroidered on the tablecloth—not the mere list of dishes, but pictures drawn with the needle of the dishes themselves—which, of course, necessitated a change of cloth with each service. He first, we are told, made the public feasts, as well as private dinners, great and magnificent. Formerly these feasts had been of a military simplicity. Elagabalus could not see why even political guests should not enjoy themselves when they came to dine with him, and served them with hydrogarum, the then last word in Sybaritic enjoyment. His successor Alexander thought differently, and reverted to the old order, a proceeding which pleased no one save the flatulent.
Elagabalus was, unfortunately, tainted with what
