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And Epicharmus, in his Hebe's Marriage, and in his Muses (and this play is an emendation of the former one), thus enumerates the different kinds of loaves—“The panloaf, the homorus, the statites, the encris, the loaf made of meal, the half loaf,” which Sophron also mentions in his Female Actors, saying—
Pan-loaves and homori, a dainty meal
For goddesses, and a half-loaf for Hecate.
And I know, my friends, that the Athenians spell this word with a ρ, writing κρίβανον and κριβανίτης; but Herodotus, in the second book of his history, writes it with a λ, saying κλιβάνῳ διαφανεῖ. And so Sophron said—
Who dresses suet puddings or clibanites,
Or half-loaves here?
And the same writer also speaks of a loaf which he calls πλακίτης, saying in his Gynæcea—
He feasted me till night with placite loaves.
Sophron also mentions tyron bread, or bread compounded with cheese, saying in the play called the Mother-in-law— [p. 183]
I bid you now eat heartily,
For some one has just giv'n a tyron loaf,
Fragrant with cheese, to all the children.
And Nicander of Colophon, in his Dialects, calls unleavened bread δάρατος. And Plato the comic writer, in his Long Night, calls large ill-made loaves Cilician, in these words—
Then he went forth, and bought some loaves, no nice
Clean rolls, but dirty huge Cilicians.
And in the drama entitled Menelaus, he calls some loaves Agelæi, or common loaves. There is also a loaf mentioned by Alexis, in his Cyprian, which he calls autopyrus—
Having just eaten autopyrus bread.
And Phrynichus, in his Poastriæ, speaks of the same loaves, calling them autopyritæ, saying—
With autopyrite loaves, and sweeten'd cakes
Of well-press'd figs and olives.

And Sophocles makes mention of a loaf called orindes, in his Triptolemus, which has its name from being made of rice (ὄρυζα), or from a grain raised in Aethiopia, which resembles sesamum.

Aristophanes also, in his Tagenistæ, or the Fryers, makes mention of rolls called collabi, and says—

Each of you take a collabus.
And in a subsequent passage he says—
Bring here a paunch of pig in autumn born,
With hot delicious collabi.
And these rolls are made of new wheat, as Philyllius declares in his Auge—
Here I come, bearing in my hands the offspring
Of three months' wheat, hot doughy collabi,
Mixed with the milk of the grass-feeding cow.

There is also a kind of loaf called maconidæ, mentioned by Aleman, in his fifteenth book, in these terms—“Tere were seven coaches for the guests, and an equal number of tables of maconidæ loaves, crowned with a white tablecoth, and with sesamum, and in handsome dishes.” Chrysocolla are a food made of honey and flax.1

[p. 184] There is also a kind of loaf called collyra, mentioned by Aristophanes in his Peace—

A large collyra, and a mighty lump
Of dainty meat upon it.
And in his Holcades he says—
And a collyra for the voyagers,
Earn'd by the trophy raised at Marathon.'

1 It seems certain that there is some great corruption in this and the preceding sentence.

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