celebrated
Appian Way. In time, the gigantic waterways greatly multiplied,
and, by the reign of Nero, there were constructed nine principal
aqueducts, the pipes of which were of bricks, baked tiles,
stone, lead, or wood. According to the calculation of Vigenerus,
half a million hogsheads of water were conveyed into Rome every
day, by upwards of 10,000 small pipes not one-third of an inch
in diameter. The water was received in large closed basins,
above which rose splendid monuments: these basins supplied other
subterranean conduits, connected with various quarters of the
city, and these conveyed water to small reservoirs furnished
with taps for the exclusive use of certain streets. The water
which was not drinkable ran out, by means of large pipes, into
extensive inclosures, where it served to water cattle. At these
places the people wished their linen; and here, too, was a
supply of the necessary element in case of fire.

COMMON CRUST FOE RAISED PIES.

1217. INGREDIENTS.--To every lb. of flour allow 1/2 pint of water, 1-1/2
oz. of butter, 1-1/2 oz. of lard, 1/2 saltspoonful of salt.

_Mode_.--Put into a saucepan the water; when it boils, add the butter
and lard; and when these are melted, make a hole in the middle of the
flour; pour in the water gradually; beat it well with a wooden spoon,
and be particular in not making the paste too soft. When it is well
mixed, knead it with the hands until quite stiff, dredging a little
flour over the paste and board, to prevent them from sticking. When it
is well kneaded, place it before the fire, with a cloth covered over it,
for a few minutes; it will then be more easily worked into shape. This
paste does not taste so nicely as the preceding one, but is worked with
greater facility, and answers just as well for raised pies, for the
crust is seldom eaten.

_Average cost_, 5d, per lb.

LARD OR FLEAD CRUST.

1218. INGREDIENTS.--To every lb. of flour allow 1/2 lb. of lard or
flead, 1/2 pint of water, 1/2 saltspoonful of salt.

_Mode_.--Clear the flead free from skin, and slice it into thin flakes;
rub it into the flour, add the salt, and work the whole into a smooth
paste, with the above proportion of water; fold the paste over two or
three times, beat it well with the rolling-pin, roll it out, and it will
be ready for use. The crust made from this will be found extremely
light, and may be made into cakes or tarts;