Tortoise.
The Greeks and Latins speak with admiration of the enormous size of certain tortoises in their time, the whole species of which were comprised under the generic word testudo.[XXI_252] The Indian Sea produced some so large, that the shell of one only amply served to roof a comfortable and elegant cottage.[XXI_253] The inhabitants of the shores of the Red Sea never troubled themselves with building sloops; large shells of tortoises spared them the trouble, by supplying them with charming little barks, which lightly floated on the water.[XXI_254] And, lastly, in the Ganges, tortoise shells were found, capable of containing no less than 20 amphoræ, or about 560 pints.[XXI_255]
The inhabitants of the Peloponnesus did the tortoise the signal honour of representing its image on their money.[XXI_256] The blood cured diseases of the eye,[XXI_257] and the flesh—in great request—was thought excellent eating. It was cut into pieces of a middling size, and placed in a saucepan with pepper, rue, and scallions, crushed in the same mortar; over this was poured honey, garum, raisin wine, common wine, and a small quantity of good oil. At the moment of ebullition, the whole was thickened with flour.[XXI_258]
Sometimes the tortoise was boiled, and covered with a seasoning, for which the following is the recipe:—
Mix pepper, alisander, parsley, mint, and wild marjoram, with the yolks of eggs, honey, garum, wine, cooked wine, and oil; add mustard and vinegar.[XXI_259]