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Updated: May 13, 2025
For the Lucanian sausage of to-day is the Lucanica unchanged; the same tough, greasy, odoriferous compound, in fact, that Cicero describes as “an intestine, stuffed with minced pork, mixed with ground pepper, cummin, savory, rue, rock-parsley, berries of laurel, and suet.” And we have only to add that mingling with the above-mentioned condiments there was an all-pervading flavour of wood-smoke, due to the sausage’s place of storage, a hook within the kitchen chimney.
In the winter they feed on dry articles, and in the autumn they eat grapes, since they are given by God to remove melancholy and sadness; and they also make use of scents to a great degree. In the morning, when they have all risen they comb their hair and wash their faces and hands with cold water. Then they chew thyme or rock-parsley or fennel, or rub their hands with these plants.
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