Note 502 — Chapter XIV

If O. Keller, op. cit., 338, be right in his authorities, Blakey’s, “the praise of Caviare is frequent,” is far astray. Despite the view of Hullmann’s Handelsgesch. d. Gr., 149, Athenæus deals merely with garum and oxygarum, while the classical cookery books maintain a uniform silence.