“Was then their old age to be pitied who amused themselves in the cultivation of land? In my opinion, indeed, I know not whether any other can be more happy; and not only in the discharge of duty, because to the whole race of mankind the cultivation of the land is beneficial; but also from the amusement, which I have mentioned, and that fulness and abundance of all things which are connected with the food of men, and also with the worship of the gods; so that, since some have a desire for these things, we may again put ourselves on good terms with pleasure. For the wine-cellar of a good and diligent master is always well stored; the oil-casks, the pantry also, the whole farmhouse is richly supplied; it abounds in pigs, kids, lambs, hens, milk, cheese, honey. Then, too, the countrymen themselves call the garden a second dessert. And then what gives a greater relish to these things is that kind of leisure labor, fowling and hunting. Why should I speak of the greenness of meadows, or the rows of trees, or the handsome appearance of vineyards and olive grounds? Let me cut the matter short. Nothing can be either more rich in use or more elegant in appearance than ground well tilled, to the enjoyment of which old age is so far from being an obstacle that it is even an invitation and allurement. For where can that age be better warmed either by basking in the sun or by the fire, or again be more healthfully refreshed by shades or waters? Let the young, therefore, keep to themselves their arms, horses, spears, clubs, tennis-ball, swimmings, and races; to us old men let them leave out of many amusements the _tali_ and _tesserae_; and even in that matter it may be as they please, since old age can be happy without these amusements....”
A cook of roughly the same moment, setting down the same dish.
Prepare some oysters, as shown in No. 54, and when poured upon the toast in their dish, strew all over their surface equal quantities of bread raspings and grated cheese; hold a red-hot shovel over the top until it becomes slightly coloured, and eat this little delicacy while hot.
Sources: The passage is from Unknown, The Best of the World's Classics, Restricted to prose. Volume II, free to read in full at Project Gutenberg. The recipe is from Francatelli, A Plain Cookery Book for the Working Classes of 1852, also free in full. Both are in the public domain in the United States. The binding above is ours — navy cloth, beehive stamp.