In all ages and countries at all removed from barbarism, where fish has formed an article of diet, sauces of various kinds have been an accompaniment. With the Romans, in the time of Lucullus, great care was observed in their preparation; amongst others which they used, and the most celebrated, was the Garum and the Muria.

The Garum was the sauce the most esteemed and the most expensive; its composition is unknown. This is a subject well worth the attention of the epicures of the present day; they should subscribe and offer a premium for that which, in their opinion, may resemble it: it is a subject well worthy the attention of the Professors of our Universities. Perhaps some leaf yet undiscovered, that may have escaped the conflagration of Alexandria, might throw some fight upon so interesting a sub-ject. It appears, that mushrooms entered greatly into its composition; and that parts of mackerel, or of that species, formed another. The question is, at what time of the year were mushrooms in season there; and if at that period mackerel, or what species of mackerel have soft roes, as I think it probable that they entered into its composition, as an island near Carthaginia, where they were caught, was called Scombraria, and that which was prepared by a company in that town, and which was considered the best, was called Garum Sociorum.

The Muria was the liquid in which the tunny was pickled, and no doubt very similar to our essence of anchovies. Those most generally in use at the present day are the following, in addition to which there are various kinds made and sold in bottles, some of which are much cheaper to buy than to make.