Identifier: greatestnations03elli (find matches)
Title: The story of the greatest nations, from the dawn of history to the twentieth century : a comprehensive history, founded upon the leading authorities, including a complete chronology of the world, and a pronouncing vocabulary of each nation
Year: 1900 (1900s)
Authors: Ellis, Edward Sylvester, 1840-1916 Horne, Charles F. (Charles Francis), 1870-1942
Subjects: World history
Publisher: New York : F.R. Niglutsch
Contributing Library: University of California Libraries
Digitizing Sponsor: Internet Archive

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e instep. The palla was a gay-colored mantle that wasworn out-of-doors. It was often bright-blue, sprinkled with golden stars. Themost brilliant colors were chosen, so that it will be seen that an assembly ofRoman belles in full dress, gleaming with scarlet and yellow, purple and palegreen, made a picture whose beauty is not surpassed in our own times. Thehair was encircled with a garland of roses, fastened with a gold pin, and pearlsand gold adorned the neck and arms. The chief food of the early Romans was bread and pot herbs; but as pros-perity increased, they lost their abstemious habits, and every species of luxurywas introduced. When the days of the decline came, the ambition and enjoy-ment of the rulers, nobles, and wealthy citizens was to gormandize on the rich-est of viands and the choicest of wines, and there is no surer sign of the decayof a nation or people than when they yield to such gross indulgences. As with us, the Roman meals were three daily. Thtjentactihim was taken
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INTERIOR OF THE PANTHEON (Restored) Rome—Customs of the People 411 soon after rising, and consisted of bread, dried grapes or olives, cheese, and per-haps milk and eggs. The prandiujn was the midday meal, when the Romanpartook of fish, eggs, and dishes cold, or warmed up from the supper of thenight before. Wine was generally drunk, though sparingly. The coena wasthe principal meal of the day, and corresponded to our modern dinner. Insteadof opening with soup as is our custom, eggs, fish, and light vegetables, such aslettuces and radishes, served with palatable sauces, were first eaten and wereintended to whet the appetite for what followed. This consisted of the be-wildering courses, known z.^ fcrcjila, which, among other delicacies, includedfish, turbot, sturgeon and red mullet, peacock, pheasant, woodcock, thrush, andthe fig-pecker. Venison was popular, and young pork a favorite. When thefeaster was through with these, he tackled the dessert-of pastry and fruit. At the table, the

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