Friedrich Museum, Berlin.

This wine crater is entirely of silver, a piece of supreme workmanship
of Roman origin. Very delicate decoration, anticipating the
Renaissance: Winged griffins and other monsters, half ox, half lion,
at the base; aquatic animals, genii angling and spearing fish.

There is a second vessel inside, acting as a liner, to take the weight
of the fluid off the decorated bowl. The complete weight is 9451.8
gr., but the inner liner is stamped CVM BASI PONDO XXXXI--41 pounds
with the base. The weight of silver pieces was inscribed as a check on
the slaves.

The bowl is 0.36 meter (about 14-1/4 inches) in height and 0.353 meter
in diameter. It stands on the tripod which is depicted separately.}

{Illustration: THE DIONYSOS CUP

The Dionysos head in the center and the two satyrs are modeled
realistically by a most able artist. Lion and lioness heads on the
other side. Hildesheim Treasure.}

BOOK VI. FOWL

_Lib. VI. Aeropetes_ [1]

CHAP. I. OSTRICH.
CHAP. II. CRANE OR DUCK, PARTRIDGE, DOVES, WOOD PIGEON, SQUAB
AND DIVERS BIRDS.
CHAP. III. THRUSH [2].
CHAP. IV. FIGPECKER [2].
CHAP. V. PEACOCK [2].
CHAP. VI. PHEASANT [2].
CHAP. VII. GOOSE.
CHAP. VIII. CHICKEN.

[1] Tac., Tor. _Trophetes_; probably an error in their
rendering. List. _Aeroptes_, Greek for Fowl.

[2] The titles of these chapters and the classification
is not adhered in the text of Book VI. The chapters are
actually inscribed as follows:

Chap. I, Ostrich; II, Crane or Duck, Partridge, Turtle
Dove, Wood Pigeon, Squab and divers birds; III,
Partridge, Heathcock (Woodcock), Turtle Dove; IV, Wood
Pigeon, Squab [Domestic Fattened Fowl, Flamingo]; V,
Sauce for divers birds; VI, Flamingo; VII, In Order That
Birds May Not Be Spoiled; VIII, Goose; IX, Chicken.

I

OSTRICH
_IN STRUTHIONE_

[210] BOILED OSTRICH
_IN STRUTHIONE ELIXO_

[A stock in which to cook ostrich] PEPPER, MINT, CUMIN, LEEKS [1],
CELERY SEED, DATES, HONEY, VINEGAR, RAISIN WINE, BROTH, A LITTLE OIL.
BOIL THIS IN THE STOCK KETTLE [with the ostrich, remove the bird when
done, strain the liquid] THICKEN WITH ROUX. [To this sauce] ADD THE
OSTRICH MEAT CUT IN CONVENIENT PIECES, SPRINKLE WITH PEPPER. IF YOU
WISH IT MORE SEASONED OR TASTY, ADD GARLIC [during coction].

[1] G.-V. _Cuminum_; Tor. _C., porrum_, which is more
likel