inches in diameter, encased with stone and sunk into the ground, and would seem to have conformed to its inequalities, indicating a more advanced state of hydraulic engineering in Solomon's time than is commonly supposed to have been possessed by the earlier Romans, who were justly famed for their works of this kind, which have never been surpassed in strength and beauty.
The earliest account of any aqueduct for conveying water is probably that which is given by Herodotus (who was born 484 B. C.). He describes the mode in which an ancient aqueduct was made by Eupalinus, an architect of Megara, to supply the city of Samos with water.
In the course of the aqueduct a tunnel, nearly a mile in length, was pierced through a hill, and a channel three feet wide made to convey the water.
The first of the Roman aqueducts (Aqua Appia) was built, according to Diodorus, by Appius Claudius, in the year of the city 441, or 312 B. C. The water which it supplied was collected from the neighbor
rendered pressing, and may refer to the pressing of curd to rid it of the whey.
Sweet milk occupied but a limited space in the Oriental economy, ancient or modern.
It necessarily became soon soured, and they accepted the situation.
The leban (coagulated milk) of the Arabs was and is the usual form in which milk is used.
The Turks yet show their Tartar origin in the preference for sour over sweet milk.
We have a mention of butter in the description of the Scythians by Herodotus (b. 484 B. C.). These people, says he, pour the milk of their mares into wooden vessels, cause it to be violently stirred or shaken by their blind slaves, and separate the part that arises to the surface, as they consider it more valuable and more delicious than that which is collected below it.
This is evidently butter.
Hippocrates (460 B. C.) describes the process more clearly, stating that the lighter portion (butter) rises to the top, and the other part was separated into a liquid and solid po