The Life in Ancient Times: Discoveries of Pompeii, Ancient Greece, Babylon & Assyria. T. L. Haines
would eat the flesh of sheep, except the Lycopolites," who did so out of compliment to the wolves they venerated; and Strabo confines the sacrifice of them to the Nome of Nitriotis. But though sheep were not killed for the altar or the table, they abounded in Egypt and even at Thebes; and large flocks were kept for their wool, particularly in the neighborhood of Memphis. Sometimes a flock consisted of more than 2,000; and in a tomb below the Pyramids, dating upwards of 4,000 years ago, 974 rams are brought to be registered by his scribes, as part of the stock of the deceased; implying an equal number of ewes, independent of lambs.
A considerable quantity of meat was served up at those repasts, to which strangers were invited, as among people of the East at the present day; whose azooma, or feast, prides itself in the quantity and variety of dishes, in the unsparing profusion of viands, and, whenever wine is permitted, in the freedom of the bowl. An endless succession of vegetables was also required on all occasions; and, when dining in private, dishes composed chiefly of them were in greater request than joints, even at the tables of the rich, and consequently the Israelites, who, by their long residence there, had acquired similar habits, regretted them equally with the meat and fish of Egypt.
Their mode of dining was very similar to that now adopted in Cairo and throughout the East; each person sitting round a table, and dipping his bread into a dish placed in the centre, removed on a sign made by the host, and succeeded by others, whose rotation depends on established rule, and whose number is predetermined according to the size of the party, or the quality of the guests.
Among the lower orders, vegetables constituted a very great part of their ordinary food, and they gladly availed themselves of the variety and abundance of esculent roots growing spontaneously, in the lands irrigated by the rising Nile, as soon as its waters had subsided; some of which were eaten in a crude state, and others roasted in the ashes, boiled or stewed: their chief aliment, and that of their children, consisting of milk and cheese, roots, leguminous, cucurbitaceous and other plants, and the ordinary fruits of the country. Herodotus describes the food of the workmen who built the Pyramids, to have been the "raphanus, onions and garlic;" the first of which, now called figl, is like a turnip-radish in flavor; but he has omitted one more vegetable, lentils, which were always, as at the present day, the chief article of their diet; and which Strabo very properly adds to the number.
The nummulite rock, in the vicinity of those monuments, frequently presents a conglomerate of testacea imbedded in it, which, in some positions, resemble small seeds; and Strabo imagines they were the petrified residue of the lentils brought there by the workmen, from their having been the ordinary food of the laboring classes, and of all the lower orders of Egyptians.
Much attention was bestowed on the culture of this useful pulse, and certain varieties became remarkable for their excellence, the lentils of Pelusium being esteemed both in Egypt and in foreign countries.
That dinner was served up at mid-day, may be inferred from the invitation given by Joseph to his brethren; but it is probable that, like the Romans, they also ate supper in the evening, as is still the custom in the East. The table was much the same as that of the present day in Egypt: a small stool, supporting a round tray, on which the dishes are placed; but it differed from this in having its circular summit fixed on a pillar, or leg, which was often in the form of a man, generally a captive, who supported the slab upon his head; the whole being of stone, or some hard wood. On this the dishes were placed, together with loaves of bread, some of which were not unlike those of the present day in Egypt, flat and round as our crumpets. Others had the form of rolls or cakes, sprinkled with seeds.
It was not generally covered with any linen, but, like the Greek table, was washed with a sponge, or napkin, after the dishes were removed, and polished by the servants, when the company had retired; though an instance sometimes occurs of a napkin spread on it, at least on those which bore offerings in honor of the dead.
One or two guests generally sat at a table, though from the mention of persons seated in rows according to rank, it has been supposed the tables were occasionally of a long shape, as may have been the case when the brethren of Joseph "sat before him, the first born according to his birth-right, and the youngest according to his youth," Joseph eating alone at another table where "they set on for him by himself." But even if round, they might still sit according to rank; one place being always the post of honor, even at the present day, at the round table of Egypt.
In the houses of the rich, bread was made of wheat; the poorer classes being contented with bakes of barley, or of doora (holcus sorghum), which last is still so commonly used by them; for Herodotus is as wrong in saying that they thought it "the greatest disgrace to live on wheat and barley," as that "no one drank out of any but bronze (or brazen) cups." The drinking cups of the Egyptians not only varied in their materials, but also in their forms. Some were plain and unornamented; others, though of small dimensions, were made after the models of larger vases; many were like our own cups without handles; and others may come under the denomination of beakers, and saucers. Of these the former were frequently made of alabaster, with a round base, so that they could not stand when filled, and were held in the hand, or, when empty, were turned downwards upon their rim: and the saucers, which were of glazed pottery, had sometimes lotus blossoms, or fish, represented on their concave surface.
The tables, as at a Roman repast, were occasionally brought in, and removed, with the dishes on them; sometimes each joint was served up separately, and the fruit, deposited in a plate or trencher, succeeded the meat at the close of the dinner; but in less fashionable circles, particularly of the olden time, fruit was brought in baskets, which stood beside the table. The dishes consisted of fish; meat boiled, roasted, and dressed in various ways; game, poultry, and a profusion of vegetables and fruit, particularly figs and grapes, during the season; and a soup, or "pottage of lentils," as with the modern Egyptians, was not an unusual dish.
Of figs and grapes they were particularly fond, which is shown by their constant introduction, even among the choice offerings presented to the gods; and figs of the sycamore must have been highly esteemed, since they were selected as the heavenly fruit, given by the goddess Netpe to those who were judged worthy of admission to the regions of eternal happiness. Fresh dates during the season, and in a dried state at other periods of the year, were also brought to table, as well as a preserve of the fruit, made into a cake of the same form as the tamarinds now brought from the interior of Africa, and sold in the Cairo market.
The guests sat on the ground, or on stools and chairs, and, having neither knives and forks, nor any substitute for them answering to the chop-sticks of the Chinese, they ate with their fingers, like the modern Asiatics, and invariably with the right hand; nor did the Jews and Etruscans, though they had forks for other purposes, use any at table.
Spoons were introduced when required for soup, or other liquids; and, perhaps, even a knife was employed on some occasions, to facilitate the carving of a large joint, which is sometimes done in the East at the present day.
The Egyptians washed after, as well as before, dinner; an invariable custom throughout the East, as among the Greeks, Romans, Hebrews, and others; and Herodotus speaks of a golden basin, belonging to Amasis, which was used by the King, and "the guests who were in the habit of eating at his table."
An absorbent seems also to have been adopted for scouring the hands; and a powder of ground lupins, the doqaq of modern Egypt, is no doubt an old invention, handed down to the present inhabitants.
Soap was not unknown to the ancients, and a small quantity has been found at Pompeii. Pliny, who mentions it as an invention of the Gauls, says it was made of fat and ashes; and Aretæus, the physician of Cappadocia, tells us that the Greeks borrowed their knowledge of its medicinal properties from the Romans. But there is no evidence of soap having been used by the Egyptians; and if by accident they discovered something of the kind, while engaged with mixtures of natron or potash, and other ingredients, it is probable that it was only an absorbent, without oil or grease, and on a par with steatite, or the argillaceous earths, with which, no doubt, they were long acquainted.
The Egyptians, a scrupulously religious people, were never remiss in expressing their gratitude for the blessings they enjoyed, and in returning thanks to the gods for that peculiar protection they were thought to extend to them and to their country,