Easy Mint Cookbook: 50 Delicious Mint Recipes

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 Easy Mint
Cookbook
50 Delicious Mint Recipes

By
BookSumo Press
All rights reserved

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 LEGAL NOTES
All Rights Reserved. No Part Of This Book May Be Reproduced Or
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And / Or Digital Copying Is Strictly Prohibited Unless Written Permission
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 Table of Contents
Simple Lebanese Salad 7
Honey Garlic Salmon 10
Cool Fresh Jelly 11
Minty Honey Chicken and Spaghetti 12
Buttery Sweet Mints 13
Artisanal Handmade Cookies 14
Turkish Style Lamb with Mint and Radish 15
How to Make A Pound Cake 17
How to Make Brownies 20
Homemade Authentic Bavarian Candy 21
Southern Italian Style Eggplants with Bruschetta 22
A Mediterranean Lamb dinner 23
Mint Chocolate Truffles 24
Minty Asparagus Soup 25
Country Vegetable Casserole 26
Citrus and Mint Sunday Chicken Breast 27
Carolina 2-Orange Tea 30
20 Minute Potatoes and Peas 31
Catering Crackers 32
North Indian Inspired Chutney with Mint 33
Peppermint Candies Enhanced 34
Sweet Carrot Appetizer for 2 35
 Manhattan Spritzer 36
Alternative North Indian Chutney II 37
Simple Candy Cake 40
1940s Style Milkshake 41
Grand Hotel Ice Cubes 42
Italian Mediterranean Mint Tomato Sauce Topping 43
2-Ingredient Salad Dressing 44
Texas Cowboy Tea 45
Fresh Lemon Lime Cucumber Water 46
South American Inspired Avocado Salad 47
Country Summer Honeydew 50
Advanced Lebanese Salad 51
Tropical Mint Salsa 52
Wednesdays’ After School Smoothie 53
3-Ingredient Central French Tea 54
4-Ingredient Georgia Juice 55
Frozen Summer Fruit Treat 56
4-Ingredient Lemon Dressing 57
Coconut Milk Rocket Smoothie 60
Telugu Lentil Chutney 61
Lunch Box Spring Tomato Salad 62
Easy Pierogies Turkish Style 63
Shrimp with a Creamy Lemon Sauce and Pasta 64
A Vegetarian’s Dream 65
 Winter Sweet Snap Peas 66
Mexican Soda Margarita’s 67
Country Herb and Baked Parsnips 70
Northern California Summer Mint Curry 71
Fruity Guacamole 73
Simple Prep Time: 20 mins

Lebanese Salad Total Time: 25 mins

Servings per Recipe: 8

Calories 155 kcal
Fat 14.9 g
Carbohydrates 4.5g
Protein 2.7 g
Cholesterol 0 mg
Sodium 202 mg

Ingredients
1 C. walnut halves 3/4 tsp kosher salt
1 lb. radishes, trimmed and sliced into thin 1/2 tsp honey
rounds 20 fresh mint leaves
3 tbsp extra-virgin olive oil
2 tsp fresh lemon juice

Directions
1. In a dry skillet, place the walnuts over medium heat and toast for about 2-4 minutes.
2. Then chop the walnuts roughly.
3. In a serving bowl, place the radishes.
4. In a small bowl, add the oil, lemon juice, salt and honey and beat till well combined.
5. Drizzle the dressing over the radish slices and toss to coat.
6. Stack the mint leaves and roll tightly, then slice crosswise into thin ribbons.
7. Fold the mint and walnuts into the salad and serve.

Simple Lebanese Salad 7

HONEY
Garlic Salmon
Prep Time: 15 mins
Total Time: 30 mins

Servings per Recipe: 4

Calories 481 kcal
Fat 31.1 g
Carbohydrates 17.5g
Protein 35.2 g
Cholesterol 114 mg
Sodium 2071 mg

Ingredients
1 bunch fresh mint, stems removed 4 tsps kosher salt
1 bunch flat-leaf parsley, stems 1 tsp freshly ground black pepper
removed 4 (6 oz.) salmon fillets
1/2 C. fresh lemon juice 2 tbsps butter, melted
4 cloves garlic, peeled 1 lemon, thinly sliced
2 tbsps honey 4 small mint sprigs for garnish
2 tbsps olive oil

Directions
1. Begin to pulse the following in a blender: pepper, parsley, salt, mint, olive oil, honey, garlic,
and lemon juice.
2. Work the mix until it is smooth then marinate your fish with the mix for about 10 mins.
3. Get an outdoor grill hot and coat the grate with oil. Then cook your fish on the grill for
about 3 mins per side. Top your fish with some butter and serve with some lemon pieces
and mint sprigs.
4. Enjoy.

10 Honey Garlic Salmon

Cool Prep Time: 1 hr

Fresh Jelly Total Time: 1 hr 20 mins

Servings per Recipe: 72

Calories 38 kcal
Fat 0g
Carbohydrates 9.8g
Protein 0g
Cholesterol 0 mg
Sodium 1 mg

Ingredients
1 C. packed fresh mint leaves, chopped 1 (3 oz.) pouch liquid pectin
1 C. water 9 half pint canning jars with lids and rings
1/2 C. cider vinegar
3 1/2 C. white sugar
5 drops green food coloring

Directions
1. Get a Dutch oven and add in: sugar, mint, vinegar, and water. Stir and heat the mix
until it is boiling. Take the pot away from the stove then combine in the pectin and food
coloring. Stir everything then put the pot back on the stove and get everything boiling
again.
2. Once the mix is boiling let it boil for about 1/2 minute. Shut the heat then run the mix
through a few pieces of wet cheesecloth.
3. Place your jars and the lids in some boiling water and let them sterilize for 7 mins. Now
divide your strained mix between the jars leaving about half an inch of space at the top
of each jar.
4. Clean the mouth of jar and remove any air pockets or bubbles then place the lids on the
jars tightly and place the rings as well.
5. Get a heavy big pot and put a rack in it. Add enough water to the pot. Get everything
boiling then once the water is boiling place the jars in the water carefully with some
tongs.
6. Jars should be submerged.
7. Let the jars boil for 20 mins.
8. Enjoy.

Cool Fresh Jelly 11

MINTY
Creamy Honey
Prep Time: 20 mins
Total Time: 45 mins

Chicken and Servings per Recipe: 4

Calories 1054 kcal

Spaghetti Fat
Carbohydrates
58.8 g
92.1g
Protein 41.1 g
Cholesterol 203 mg
Sodium 417 mg

Ingredients
1 (16 oz.) package thin whole-wheat 1 1/2 C. heavy cream
spaghetti 2 tbsps chopped fresh mint
1 tbsp olive oil 1 1/2 tbsps chopped fresh thyme
2 tbsps olive oil 2 tsps honey
1 1/4 pounds skinless, boneless chicken 1 tsp lemon zest
thighs, cut into strips 1 tsp sherry vinegar
1 pinch salt and freshly ground pepper 1/2 tsp salt
to taste
1/2 C. dry white wine
1/2 C. chicken stock

Directions
1. Get your pasta boiling in water and salt for 13 mins then remove the liquid. Add about 1
tbsps of olive oil to the pasta and evenly get all the noodles coated with the oil.
2. Get 2 more tbsps hot in a frying pan then begin to fry your chicken for 4 mins then flip
the pieces and continue frying for 4 to 5 more mins. Coat the chicken with some pepper
and salt liberally before cook it completely in the olive oil.
3. Remove the meat from the pan then add in your white wine and get it boiling while
scraping the pan. Combine in the chicken stock and let everything boil until half of the
stock has cooked out.
4. Now add: 1/2 tsp salt, cream, sherry vinegar, mint, lemon zest, honey, and thyme. Stir
everything completely then again let the mix boil until half of it has cooked out.
5. Now add your pasta and toss the noodles then combine in the chicken. Let everything
cook for 7 mins.
6. Add some more pepper and salt.
7. Enjoy.

12 Minty Creamy Honey Chicken and Spaghetti

Buttery Prep Time: 30 mins

Sweet Mints Total Time: 55 mins

Servings per Recipe: 24

Calories 165 kcal
Fat 7.7 g
Carbohydrates 25g
Protein 0.1 g
Cholesterol 20 mg
Sodium 54 mg

Ingredients
3 C. sugar 3 drops green food coloring, or as needed
1 C. water
1 C. butter, softened
1/4 tsp peppermint oil

Directions
1. Coat a jellyroll dish with butter then put the dish in the fridge.
2. Add the following to Dutch oven: butter, water, and sugar. Get everything boiling while
stirring then set the heat to medium. Place a lid on the pot, and let the mix heat for 4
mins. Take off the lid get a candy thermometer and get the mix to a temperature of 250
degrees F.
3. Shut the heat and combine in your food coloring and peppermint oil. Be careful and
avoid the steam. Carefully pour the mix into the jellyroll dish and leave everything to sit
for 5 mins.
4. Get a spatula and begin to fold the mix over itself to cool quicker and let everything cool
so that it can be handled.
5. Coat your hands with some butter then begin to work the candy into a ball then begin
tugging on pulling the candy for about 7 mins.
6. Stretch everything into a long string then slice the string or rope into pieces. Let
everything chill completely.
7. Enjoy.

Buttery Sweet Mints 13

ARTISANAL
Handmade
Prep Time: 20 mins
Total Time: 1 hr 20 mins

Cookies Servings per Recipe: 40

Calories 162 kcal
Fat 7.4 g
Carbohydrates 23.8g
Protein 1.7 g
Cholesterol 18 mg
Sodium 99 mg

Ingredients
3/4 C. butter 1 1/4 tsps baking soda
1 1/2 C. brown sugar 1/2 tsp salt
2 tbsps water 3 (4.5 oz.) packages chocolate covered
2 C. semisweet chocolate chips thin mints
2 eggs
2 1/2 C. all-purpose flour

Directions
1. Get your water, butter, and sugar hot in a large pot while stirring. Combine in the
chocolate chips and let them melt completely then shut the heat and let everything stand
for 12 mins.
2. Place the mix in a bowl, then one by one whisk in your eggs.
3. Get a 2nd bowl, combine: salt, flour, and baking soda. Combine both bowls evenly. Then
place a covering of plastic on the bowl and put everything in the fridge for 60 mins.
4. Coat some baking sheets with oil then set your oven to 350 degrees before doing anything
else.
5. Take out your cookie mix from the fridge and shape everything into small balls the size of
a walnut. Evenly space the balls on the sheet and cook everything in the oven for 9 mins.
6. Place a mint wafer into the middle of each cookie, divide your mints into two pieces if the
cookies are not large enough.
7. Enjoy.

14 Artisanal Handmade Cookies

Turkish Style Prep Time: 10 mins

Lamb with Mint and Total Time: 3 hrs 43 mins

Radish Servings per Recipe: 4

Calories 530 kcal
Fat 36.2 g
Carbohydrates 9.1g
Protein 39.4 g
Cholesterol 158 mg
Sodium 1759 mg

Ingredients
1 tbsp kosher salt 1 1/2 C. low-sodium chicken broth
1 tsp black pepper 2 tsps minced fresh rosemary
1 tsp paprika 1/4 tsp ground cinnamon
1/4 tsp cayenne pepper 2 bunches breakfast radishes, rinsed and
4 (10 oz.) lamb shoulder chops trimmed
1 tbsp olive oil 5 fresh mint leaves, finely sliced
1/3 C. sherry vinegar 1 tbsp cold butter
2 tbsps white sugar
4 oil-packed anchovy fillets

Directions
1. Set your oven to 275 degrees before doing anything else.
2. Get a bowl, combine: cayenne, salt, paprika, and pepper. Coat your piece of lamb with the
mix evenly.
3. Now get your oil hot in a frying pan and begin to cook the lamb for 4 mins then flip the
meat and cook it for another 4 mins. Once all the lamb has been cooked in this manner,
place the meat to the side.
4. Set the heat to low and add in your anchovies, vinegar, and sugar. Heat and stir the mix
and break the anchovies into pieces. Increase the burner temperature and keep stirring
until you have a syrup then should take about 4mins. Combine in the chicken broth
and set the burner to its highest level. Combine in the cinnamon and rosemary and get
everything gently boiling.
5. Place your pieces of lamb back in the sauce top the lamb with the radishes. Place a lid on
the pan then put everything in the oven.
6. Let the lamb cook for 90 mins then flip the pieces. Cook everything for another 90 mins,
and then flip the meat again.

Turkish Style Lamb with Mint and Radish 15

7. Increase the oven temperature to 425 degrees then take about the lid from the pan and
keep cooking for about 17 more mins.
8. Place the pan on the top of stove carefully and place the meat and radishes on a plate. Get
the sauce in the pan simmering and keep heating it until it gets thick while removing any
excess fat. Add in your mint and butter and whisk the mix until the butter is completely
combined.
9. Top your lamb with the sauce liberally.
10. Enjoy.

16
How to Make Prep Time: 15 mins

A Pound Cake Total Time: 1 hr 15 mins

Servings per Recipe: 12

Calories 498 kcal
Fat 30.7 g
Carbohydrates 56.8g
Protein 3.2 g
Cholesterol 156 mg
Sodium 135 mg

Ingredients
1 1/2 C. Idahoan(R) Original Mashed 2 1/4 C. heavy whipping cream, divided
Potatoes (must be from the box, not in the 2 tbsps lemon juice
pouch) 2 tsps grated lemon peel
1/4 C. sugar 1 (10 oz.) jar lemon curd*
1/4 C. loosely packed fresh mint leaves 1 quart fresh strawberries, sliced
3/4 C. butter, softened 2 C. blueberries
2 1/2 C. confectioners' sugar, divided
3 eggs

Directions
1. Add the following to a blender: mint and sugar. Continuously pulse the mix until it is
combined well.
2. Now set your oven to 325 degrees before doing anything else.
3. Get a bowl, combine: 1 and 3/4 C. of confectioners and butter. Work the mix until it is
fluffy then add in 4.5 tsp of mint mix.
4. One by one whisk in your eggs then combine in your potato flakes and a quarter of a C.
of cream. Combine in the lemon peel and juice as well.
5. Coat a casserole dish with oil and flour lightly then enter the potato mix into the dish.
Cook everything in the oven for 1 hour and 10 mins.
6. Get a 2nd bowl and add in the rest of the cream. Whisk the cream until it becomes
thicker then combine in half a C. of confectioners and 1 tbsp of mint mix. Whisk the mix
until it is peaking then add in lemon curd.
7. Get a 3rd bowl, stir: blueberries, confectioners (what is left), and strawberries.
8. Cut your cake into two pieces then top it with a large amount of the cream mix and
some of berries mix.
9. Enjoy.

How to Make A Pound Cake 17

HOW TO MAKE
Brownies
Prep Time: 10 mins
Total Time: 4 hrs 35 mins

Servings per Recipe: 20

Calories 208 kcal
Fat 13.1 g
Carbohydrates 22.6g
Protein 1.8 g
Cholesterol 16 mg
Sodium 88 mg

Ingredients
1 (18.25 oz.) package brownie mix (such 20 chocolate mint layer candies (such
as Betty Crocker(R)) as Andes(R)), or more as needed,
2/3 C. vegetable oil unwrapped
1/4 C. water
2 eggs
Directions
1. Coat a casserole dish with oil then set your oven to 350 degrees before doing anything
else.
2. Get a bowl, combine: eggs, brownie mix, water, and oil. Work the mix with a mixer on low
speed then layer everything into your casserole dish.
3. Cook everything in the oven for 23 to 26 mins. Take out the brownies from the oven and
immediately top everything with the mints. Let the candies sit for 5 mins until they are
melted then with a fork distribute the melted candy.
4. Let the brownies sit for 4 hours.
5. Enjoy.

20 How to Make Brownies

Homemade Prep Time: 15 mins

Authentic Bavarian Total Time: 40 mins

Candy Servings per Recipe: 25

Calories 168 kcal
Fat 9.1 g
Carbohydrates 21g
Protein 2.7 g
Cholesterol 13 mg
Sodium 57 mg

Ingredients
3 C. milk chocolate chips 1 tsp peppermint extract
1 (1 oz.) square unsweetened chocolate, 1 tsp vanilla extract
chopped
1 tbsp butter
1 (14 oz.) can sweetened condensed milk
Directions
1. Get a casserole dish and coat it with butter.
2. Add the following to large pot: butter, unsweetened chocolate, and milk chocolate chips.
Let the mix heat until everything is melted evenly then shut the heat and combine in the
vanilla, peppermint extract, and condensed milk.
3. Work the mix with a mixer for 2 mins then another 60 secs at high speed then place the
mix in the fridge for 20 mins. Beat the mix 4 times during the 20 mins every 5 mins or
so then take the out of the fridge and for 4 mins work it with the mixer.
4. At this point everything should be firm, slice the mix into small squares.
5. Enjoy.

Homemade Authentic Bavarian Candy 21

SOUTHERN
Italian Style
Prep Time: 20 mins
Total Time: 1 hr 15 mins

Eggplants with Servings per Recipe: 12

Calories 270 kcal

Bruschetta Fat
Carbohydrates
4.3 g
46.8g
Protein 11.7 g
Cholesterol 7 mg
Sodium 591 mg

Ingredients
1 (14.5 oz.) can diced tomatoes 1/2 tsp garlic powder
1 small eggplant, peeled and diced 2 loaves French bread, cut diagonally into
1 small onion, finely diced 1-inch slices
2 tbsps dried mint 4 oz. goat cheese, crumbled
2 tsps dried basil
Directions
1. Add the following to a large pot: garlic powder, tomatoes, basil, eggplant, mint, and onion.
Get the mix boiling then once it is, set the heat to low, and let everything gently boil for 50
mins. Stir the mix every 10 mins. Shut the heat and let everything lose its heat.
2. Turn on your oven’s broiler and place your pieces of bread on a baking dish and toast
them in the oven for 4 min each side. Remove the bread the oven and once it has slightly
cooled top each piece of bread evenly with the tomato mix then some goat cheese.
3. Place everything under the broiler for about 3 to 5 mins. Watch it carefully to avoid any
burning.
4. Enjoy.

22 Southern Italian Style Eggplants with Bruschetta

A Mediterranean Prep Time: 20 mins

Lamb dinner Total Time: 45 mins

Servings per Recipe: 6

Calories 490 kcal
Fat 33 g
Carbohydrates 29.5g
Protein 20.3 g
Cholesterol 52 mg
Sodium 357 mg

Ingredients
1 (8 oz.) package lasagna noodles 1 (5.5 oz.) package crumbled goat cheese
2 tsps vegetable oil 1 bunch fresh mint
10 oz. ground lamb 1/4 C. pine nuts
1 tsp dried sage 6 tbsps olive oil
1 tsp thyme
1/2 tsp salt
1/4 tsp pepper

Directions
1. Get your pasta boiling in water and salt for 12 mins then remove all the liquid. Once the
noodles are cool slice each one into pieces width wise.
2. Get your veggie oil hot in a frying pan then begin to fry your lamb for 11 mins. Top the
meat evenly with some pepper, sage, salt, and thyme, then shut the heat.
3. Add your goat cheese to the lamb. Evenly divide the lamb mix between your pieces of
noodle then shape each noodle into a log.
4. Place all the rolls onto a serving dish.
5. Add the following to a food processor: olive oil, pine nuts, and mint. Process the mix until
it is diced completely and evenly then top the lamb with the mix.
6. Enjoy.

A Mediterranean Lamb dinner 23

MINT
Chocolate Truffles
Prep Time: 15 mins
Total Time: 4 hrs 15 mins

Servings per Recipe: 24

Calories 120 kcal
Fat 6.3 g
Carbohydrates 16.7g
Protein 1.2 g
Cholesterol 5 mg
Sodium 25 mg

Ingredients
1 (12 oz.) bag chocolate chips 1 tsp mint extract
1 1/2 C. confectioners' sugar 1 tsp vanilla extract
1/2 C. egg substitute
1/4 C. butter, softened

Directions
1. Coat a casserole dish with some wax paper then get a double broiler going.
2. In the upper part of the broiler begin to melt your chocolate while stirring.
3. Get a bowl, combine: butter, confectioners, and egg substitute. With a mixer combine
everything completely until it is smooth. Combine in the chocolate that has been melted
then continue to beat everything. Add the mint extract and whisk everything again.
4. Add dollops of the mix by tsp into the casserole dish then place everything in the fridge
for 5 hours.
5. Enjoy.

24 Mint Chocolate Truffles

Minty Prep Time: 15 mins

Asparagus Soup Total Time: 35 mins

Servings per Recipe: 2

Calories 173 kcal
Fat 10.3 g
Carbohydrates 14.5g
Protein 9.4 g
Cholesterol 107 mg
Sodium 884 mg

Ingredients
1 pound fresh asparagus, trimmed 2 C. chicken stock, or more if needed
1 tbsp olive oil 1 tsp lemon zest
1 shallot, chopped 1 hard-boiled egg, chopped
1 tbsp chopped fresh mint
sea salt and freshly ground black pepper
to taste

Directions
1. Lay your pieces of asparagus on the counter and remove the tips from 6 of the pieces
and place the tips to the side. Now dice the rest of the asparagus.
2. Get your olive oil hot in a saucepan and begin to stir fry your shallots for 5 mins then
combine in the asparagus, pepper, salt, and mint. Let everything cook for 4 mins then add
in your chicken stock.
3. Get everything boiling then set the heat to low and let everything gently simmer for 14
mins, then add in the lemon zest.
4. Grab an immersion blender and puree the entire soup.
5. Now get your asparagus tips boiling in water and salt for 3 mins.
6. Ladle your soup into bowls and top each serving with some tips.
7. Enjoy.

Minty Asparagus Soup 25

COUNTRY
Vegetable
Prep Time: 15 mins
Total Time: 1 hr

Casserole Servings per Recipe: 8

Calories 251 kcal
Fat 13.9 g
Carbohydrates 24.5g
Protein 6.6 g
Cholesterol 15 mg
Sodium 492 mg

Ingredients
4 zucchini, halved lengthwise 1 C. water, or more as needed
1/4 C. olive oil 2 tbsps chopped fresh mint, or more to
3 sweet onions, chopped taste
1/2 tsp salt, or to taste 1 C. chopped fresh parsley
1/4 tsp ground black pepper, or to taste
1 C. short-grain white rice
1 (16 oz.) can diced tomatoes, drained
and juice reserved

Directions
1. Coat a baking dish with oil then set your oven to 350 degrees before doing anything else.
2. Remove the insides of your zucchini to form only a shell. Place the flesh of the zucchini
on a cutting board and dice it then place it to the side.
3. Now take your zucchini shells and get them boiling in a pot of water and salt. Let them
cook for 7 mins then remove the liquid then place the shells in the baking dish.
4. Get your olive oil hot in a frying pan then begin to stir fry the insides of the zucchini and
the onions for 6 mins. Add in some pepper and salt then add the juice from the canned
tomatoes and the rice as well.
5. Let everything cook for 6 mins until all the liquid is gone, while stirring then combine in
the tomatoes and stir everything again.
6. Add your water half a C. at a time and stir everything until the water has been soaked up
by the rice then add another half C. of water and keep doing this for about 13 to 16 mins.
7. Combine in the, parsley, and mint and cook everything for 7 mins. Place your rice equally
into the pieces of zucchini.
8. Cook everything in the oven for 25 mins.
9. Enjoy.

26 Country Vegetable Casserole

Citrus Prep Time: 10 mins

and Mint Sunday Total Time: 20 mins

Chicken Breast Servings per Recipe: 4

Calories 328 kcal
Fat 23.3 g
Carbohydrates 13.9g
Protein 15.7 g
Cholesterol 34 mg
Sodium 302 mg

Ingredients
2 skinless, boneless chicken breast halves 1/2 C. margarine
- cut into bite-size pieces 1/4 C. fresh lemon juice
1 clove garlic, crushed 1/2 C. chopped fresh mint leaves
1/2 C. all-purpose flour

Directions
1. Get a bowl, combine: garlic, and chicken. Add in some flour to evenly cover the pieces
then stir everything completely.
2. Get your margarine hot then pour in your chicken. Fry the pieces until they are browned
then combine in your lemon juice and mint. Stir everything then place a lid on the pan.
Let everything cook for 7 mins until the chicken is fully done.
3. Enjoy.

Citrus and Mint Sunday Chicken Breast 27

CAROLINA
2-Orange Tea
Prep Time: 10 mins
Total Time: 10 mins

Servings per Recipe: 10

Calories 94 kcal
Fat 0.1 g
Carbohydrates 24.2g
Protein 0.4 g
Cholesterol 0 mg
Sodium 6 mg

Ingredients
3 C. boiling water 3 orange slices for garnish (optional)
12 sprigs fresh mint 3 lemon slices for garnish (optional)
4 tea bags
1 C. white sugar
1 C. orange juice
1/4 C. lemon juice
5 C. cold water

Directions
1. Get a serving container then add in your tea bags and mint pieces.
2. Add your boiling water over everything and let the tea sit for 10 mins.
3. Take out the bags of tea and also the mint. Add in your sugar and mix everything until the
sugar is fully combined now add in your orange juice and stir again then the lemon juice
and stir once more.
4. Enjoy the tea cold with some lemon pieces and orange pieces placed in each serving.

30 Carolina 2-Orange Tea

20 Minute Prep Time: 10 mins

Potatoes and Peas Total Time: 20 mins

Servings per Recipe: 8

Calories 89 kcal
Fat 3.1 g
Carbohydrates 13g
Protein 2.9 g
Cholesterol 8 mg
Sodium 163 mg

Ingredients
2 C. shelled fresh peas 1/2 C. low-sodium vegetable or chicken broth
3/4 pound new or red potatoes, unpeeled, 1 tbsp chopped fresh parsley
cut into 1/2-inch cubes 1 tbsp thinly sliced fresh mint
2 tbsps unsalted butter
1/2 tsp salt

Directions
1. Get your potatoes boiling in water with salt. Let the potatoes cook for 3 mins or until
they are soft then pour the hot boiling water over the peas and let them sit for 1 mins.
Now discard the liquid.
2. Get your butter melted in a frying pan then combine in the salt, peas, broth, and potatoes.
Stir everything and heat the mix while stirring to for a glaze. This should take about 8
mins of heating.
3. Combine in the mint and parsley.
4. Enjoy.

20 Minute Potatoes and Peas 31

CATERING
Crackers
Prep Time: 10 mins
Total Time: 27 mins

Servings per Recipe: 40

Calories 100 kcal
Fat 5.8 g
Carbohydrates 10.6g
Protein 1.2 g
Cholesterol < 1 mg
Sodium < 65 mg

Ingredients
1 pound bittersweet chocolate
80 buttery round crackers
1/2 tsp peppermint extract

Directions
1. Get your chocolate melted with a double broiler for 17 mins while stirring.
2. Add in some drops of peppermint and stir it in then being to dip crackers into the
chocolate mix then layer the coated crackers in a baking dish.
3. Once all the crackers have been coated evenly place everything in the fridge until chilled.
4. Enjoy.

32 Catering Crackers
North Indian Prep Time: 15 mins

Inspired Chutney Total Time: 2 hrs 15 mins

with Mint Servings per Recipe: 28

Calories 11 kcal
Fat <0g
Carbohydrates 2.7g
Protein < 0.1 g
Cholesterol 0 mg
Sodium 42 mg

Ingredients
2 1/2 C. chopped fresh mint leaves 1/2 tsp ground cayenne pepper
1/3 C. minced onion 1/2 tsp salt
1/3 C. white sugar
1/4 C. distilled white vinegar

Directions
1. Get a bowl, combine: salt, mint, cayenne pepper, onion, vinegar, and sugar. Work the mix
together until it even and smooth then place a covering of plastic on the bowl and put
everything in the fridge for 5 hours.
2. Enjoy.

North Indian Inspired Chutney with Mint 33

PEPPERMINT
Candies
Prep Time: 20 mins
Total Time: 30 mins

Enhanced Servings per Recipe: 30

Calories 209 kcal
Fat 7.2 g
Carbohydrates 35.2g
Protein 1.3 g
Cholesterol 5 mg
Sodium 29 mg

Ingredients
1 (24 oz.) package white chocolate- 1 drop red food coloring, or as desired
flavored almond bark (melting
chocolate)
24 peppermint candy canes, broken into
pieces
Directions
1. With a doubled broiler get your chocolate melted. This should take about 15 mins of
heating stirring.
2. Get a blender and add in your candy cane and process the candies until they become
an airy powder. Add the powder to the chocolate and continue to mix everything until it
becomes bumpy. Combine in some food coloring and stir.
3. Place some wax paper in casserole dish then for add dollops of the mix (2 tsps) each onto
the casserole dish then let the mix sit and reach room temperature before storing them.
4. Enjoy.

34 Peppermint Candies Enhanced

Sweet Prep Time: 5 mins

Carrot Appetizer for Total Time: 20 mins

2 Servings per Recipe: 2

Calories 173 kcal
Fat 2.2 g
Carbohydrates 39.9g
Protein 0.8 g
Cholesterol 5 mg
Sodium 107 mg

Ingredients
1/2 pound baby carrots 2 tbsps honey
1 tsp butter 1/8 tsp dried mint, crushed
2 tbsps brown sugar

Directions
1. Get a large and put in a streamer insert. Add in enough water to be right under the
insert then place a lid on the pot and get the water boiling. Once the water is boiling add
in your carrots carefully then place the lid back on the pot. Let the carrots cook for 5
mins then remove the liquid.
2. Get your butter hot in a frying pan then combine in your mint, carrots, honey, and brown
sugar. Let everything cook for 4 mins while stirring.
3. Enjoy.

Sweet Carrot Appetizer for 2 35

MANHATTAN
Spritzer
Prep Time: 5 mins
Total Time: 5 mins

Servings per Recipe: 4

Calories 174 kcal
Fat 0g
Carbohydrates 46.3g
Protein 0.3 g
Cholesterol 0 mg
Sodium 16 mg

Ingredients
1/2 C. lightly packed fresh mint leaves 4 slices lime
2 C. lime cordial
2 C. club soda

Directions
1. Place a few pieces of mint to side for later then add the rest to a food processor. Grind the
mints evenly in the processor then place your club soda in a pitcher with the mints. Stir
the soda and mints then add in lime and stir again.
2. Divide the soda between serving glasses then garnish each with some of the reserved
mint.
3. Enjoy.

36 Manhattan Spritzer
Alternative Prep Time: 10 mins

North Indian Total Time: 10 mins

Chutney II Servings per Recipe: 8

Calories 13 kcal
Fat < 0.1 g
Carbohydrates 2.9g
Protein < 0.6 g
Cholesterol 0 mg
Sodium 150 mg

Ingredients
1 bunch fresh cilantro 1 tbsp tamarind juice or lemon juice
1 1/2 C. fresh mint leaves 1/4 C. water, or as needed
1 green chili pepper
1/2 tsp salt
1 medium onion, cut into chunks

Directions
1. Add the following to a blender: tamarind, cilantro, onion, mint, salt, and chili pepper. Work
the mix into a paste then add in some water and continue to process everything to make
a sauce.
2. Enjoy.

Alternative North Indian Chutney II 37

SIMPLE
Candy Cake
Prep Time: 1 hr 30 mins
Total Time: 1 hr 30 mins

Servings per Recipe: 48

Calories 71 kcal
Fat 3.7 g
Carbohydrates 9.7g
Protein 0g
Cholesterol 0 mg
Sodium 45 mg

Ingredients
3 1/2 C. confectioners' sugar 2 drops peppermint oil
1 C. margarine
3 tbsps corn syrup

Directions
1. Get a bowl, combine: margarine, and confectioners. Work the mix until it is creamy then
combine in the peppermint oil and corn syrup. Continue to beat the mix then add in some
peppermint if you like. Place a covering of plastic on the bowl and put everything in the
fridge for 1 hour.
2. Take out the mix and take off the covering. With your hand work the mix into balls then
place everything back in the fridge again for serving later.
3. Enjoy.

40 Simple Candy Cake

1940s Style Prep Time: 5 mins

Milkshake Total Time: 5 mins

Servings per Recipe: 2

Calories 231 kcal
Fat 5.6 g
Carbohydrates 36g
Protein 3.3 g
Cholesterol 21 mg
Sodium 74 mg

Ingredients
4 scoops vanilla ice cream 1 drop peppermint extract
1/4 C. milk
1/4 C. chocolate syrup

Directions
1. Add the following to a food processor: peppermint extract, ice cream, chocolate syrup,
and milk. Process everything together until it is smooth then divide the mix between
serving glasses.
2. Enjoy.

1940s Style Milkshake 41

GRAND HOTEL
Ice Cubes
Prep Time: 5 mins
Total Time: 6 hrs 10 mins

Servings per Recipe: 12

Calories < 1 kcal
Fat <0g
Carbohydrates 0g
Protein <0g
Cholesterol 0 mg
Sodium 1 mg

Ingredients
36 fresh mint leaves
2 C. boiling water, or as needed

Directions
1. Get an ice tray and place a 4 pieces of mint into each section of the tray.
2. Get your boiling water hot and then carefully pour the water into the tray evenly. Let the
water sit for 15 mins then take out the leaves if you want, but you can also leave them for
decorative purposes.
3. Now place your tray into the freezer and let everything freeze completely.
4. Enjoy.

42 Grand Hotel Ice Cubes

Italian Prep Time: 10 mins

and Mediterranean Total Time: 10 mins

Mint Tomato Sauce Servings per Recipe: 6

Topping for Cooked

Calories 237 kcal
Fat 25 g

Meats
Carbohydrates 2.8g
Protein < 0.5 g
Cholesterol 0 mg
Sodium 433 mg

Ingredients
2/3 C. extra-virgin olive oil 1/2 tsp white sugar, or to taste
1/4 C. white wine vinegar 1/3 C. chopped fresh mint
1 tsp salt 2 plum tomatoes, chopped
freshly ground black pepper to taste
2 tsps Dijon mustard
Directions
1. Get a bowl, whisk: sugar, olive oil, Dijon, vinegar, pepper and salt. Add in your mint then
whisk everything together then add in the tomatoes and whisk again.
2. Enjoy.

Italian and Mediterranean Mint Tomato Sauce Topping for Cooked Meats 43
2-INGREDIENT
Salad Dressing
Prep Time: 2 mins
Total Time: 2 mins

Servings per Recipe: 4

Calories 4 kcal
Fat <0g
Carbohydrates 1.1g
Protein <0g
Cholesterol 0 mg
Sodium 1 mg

Ingredients
1 tbsp minced fresh mint leaves
1/4 C. red wine vinegar

Directions
1. Get a bowl, combine: cider vinegar, and mint leaves. Stir everything together then let the
mix sit for 20 mins.
2. Enjoy.

44 2-Ingredient Salad Dressing

Texas Prep Time: 25 mins

Cowboy Tea Total Time: 25 mins

Servings per Recipe: 12

Calories 102 kcal
Fat 0g
Carbohydrates 26.1g
Protein 0.3 g
Cholesterol 0 mg
Sodium 9 mg

Ingredients
3 tbsps crushed fresh mint leaves 1 (6 oz.) can frozen lemonade concentrate,
1 quart boiling water thawed
1/2 C. instant iced tea powder
1 C. white sugar
2 quarts cold water

Directions
1. Get a serving container then add in your sugar, tea powder, mint leaves, and boiling
water. Add everything in that order. Combine the mix to dissolve the sugars then let the
tea sit on the counter for 20 mins. Combine in your lemonade mix then the cold water.
2. Divide the drink between serving glasses or place everything in the fridge to chill.
3. Enjoy.

Texas Cowboy Tea 45

Another Random Scribd Document
with Unrelated Content
 To infix this important point the more deeply in your mind, consider
another comparison: Suppose the ocean to be so enlarged as to include
all the space between the earth and the starry heavens. Suppose a drop
of water to be annihilated once in a thousand years; yet that whole
space of duration, wherein this ocean would be annihilating at the rate
of one drop in a thousand years, would be infinitely less in proportion to
eternity than one drop of water to that whole ocean. See the spirits of
the righteous that are already praising God in a happy eternity! We are
ready to say, “How short will it appear to those who drink of the rivers
of pleasure at God’s right hand!” We are ready to cry out:

“A day without night

They dwell in his sight,
And eternity seems as a day!”

But this is only speaking after the manner of men; for the measures of
long and short are only applicable to time, which admits of bounds, and
not to unbounded duration. This rolls on (according to our low
conceptions) with unutterable, inconceivable swiftness; if one would not
rather say, it does not roll or move at all, but is one still, immovable
ocean. For the inhabitants of heaven “rest not day and night,” but
continually cry, “Holy, holy, holy, is the Lord, the God, the Almighty, who
was, and who is, and who is to come!” And when millions of ages are
elapsed, their eternity is but just begun.… What then is he, how foolish,
how mad, in how unutterable a degree of distraction, who, seeming to
have the understanding of a man, deliberately prefers temporal things
to eternal? Who (allowing that absurd, impossible supposition that
wickedness is happiness—a supposition utterly contrary to all reason, as
well as to matter of fact) prefers the happiness of a day, say a thousand
years, to the happiness of eternity, in comparison of which, a thousand
ages are infinitely less than a year, a day, a moment?—Wesley’s
Sermons.

[December 14.]
 There are some thoughts which, however old, are always new, either
because they are so broad that we never learn them thoroughly, or
because they are so intensely practical that their interest is always
fresh.… Now, among such thoughts we may reckon that which all
children know—that God loves every one of us with a special love. It is
one of the commonest thoughts in religion, and yet so amazing that
when we come to look steadily at it we come nigh to not believing it.
God does not look at us merely in the mass and multitude. As we shall
stand single and alone before his judgment seat, so do we stand, so
have we always stood, single and alone before the eye of his boundless
love. This is what each man has to believe of himself. From all eternity
God determined to create me, not simply a fresh man, not simply the
son of my parents, a new inhabitant of my native country, an additional
soul to do the work of the nineteenth century. But he resolved to create
me such as I am, the me by which I am myself, the me by which other
people know me, a different me from any that have ever been created
hitherto, and from any that will be created hereafter. Unnumbered
possible creatures which God saw when he chose me, he left to remain
in their nothingness. They might have worshiped him a thousand times
better than I shall ever worship him. They might have been higher,
holier, and more interesting. But there was some nameless thing about
me which he preferred. His love fastened on something special in me. It
was just me, with my individual peculiarities, the size, shape, fashion,
and way of my particular, single, unmated soul, which in the calmness of
his eternal predilection drew him to create me.…
Must I not infer, then, also, that in the sight of God I stand in some
peculiar relation to the whole of his great world? I clearly belong to a
plan, and have a place to fill, and a work to do, all which are special;
and only my specialty, my particular me, can fill this place or do this
work. This is obvious, and yet it is overwhelming also. I almost sink
under the weight of the thought. It seems to bring God so very near.… I
come in sight of the most overshadowing responsibilities. Responsibility
is the definition of life. It is the inseparable characteristic of my position
as a creature. I am constantly moving, constantly acting. I move
impulsively and I work negligently. What, then, becomes of my special
place and of my special work? From this point of view life looks very
serious. Surely we must trust God with a huge confidence, or we shall
be frightened into going and burying our talent in the earth!
Now, what is it about us which was the prime object of God’s love
when he chose us for creation? It can not be put into words. It is just all
that which makes us ourselves, and distinguishes us from all other
selves, whether created or possible. It was precisely our particularity
which God so tenderly and intensely loved. The sweetness of this
thought is almost unbearable. I draw in my breath as if to convince
myself that I am alive, I lay my hand on my heart to feel its beating.
First I smile, and then I weep. I hardly know what to do with myself, I
am so delightfully entangled in the meshes of divine love. This specialty
of God’s love startles me more and more, the longer I familiarize myself
with it. I am obliged to make acts of faith in God, acts of faith in all his
different perfections, but the greatest act of faith in this specialty of his
love of me, of such as I am, such as I know myself to be, even such as
he knows me to be. Deeper and perpetually deeper, taller and
perpetually taller, the shadow of my responsibilities is cast upon me. But
it is not a dark shadow, not depressing, but inspiring; sobering, but not
paralyzing. I see plainly that my love of God must be as special as God’s
love of me. I must love him out of my special place, love him through
my special work; and what is that place, and what is that work? Is not
this precisely the question of questions?—Faber.

[December 21.]
Though violent persecution is not an event, under the present
circumstances of the Christian profession in this country, within the
range of probability, yet serious and faithful opposition may be
expected. Vigorous attempts will be made to deprive you of your crown,
at one time by an assault on your doctrinal, at another by efforts to
corrupt your practical, principles. A strong current will set in from the
world to obstruct your progress, swelled by the confluence of false
opinions, corrupt customs, ensnaring examples, and all the elements of
vice, error and impiety, which are leagued in a perpetual confederacy
against God and his Christ. Your faith will often be beset, not merely by
the avowed patrons of error, but by such as “hold the truth in
unrighteousness;” who, never having experienced the renovating power
of divine truth, will be among the first and foremost to ridicule and
oppose its genuine influence. While you live like the world, you may
with impunity think with the church, but let the doctrines you profess
descend from the head to the heart, and produce there the contrition,
the humility, the purity, the separation from the world which distinguish
the new creature, that world will be armed against you. “They think it
strange that ye run not to the same excess of riot, speaking evil of you.”
In order to stand your ground, it will be requisite for you to “quit
yourselves like men, and be strong.” Aware that he is everywhere and at
all times surrounded with danger, the life of a Christian is a life of
habitual watchfulness; in solitude, in company; at home, abroad; in
repose and in action; in a state of suffering, or a state of enjoyment; in
the shade of privacy, or in the glare of publicity. Aware of his incessant
liability to be ensnared, he feels it incumbent on him to watch. The
melancholy history of the falls of Noah, of David, and of Peter, is
adapted and designed to teach us this lesson.
An opportunity may present itself, perhaps, in your future course, of
growing suddenly rich, of making at least a considerable accession to
your property; but it involves the sacrifice of principle, the adoption of
some crooked and sinister policy, some palpable violation of the golden
rule; or, to put it in the most favorable light, such an immersion of your
mind in the cares and business of the world as will leave no leisure for
retirement, no opportunity for “exercising yourself unto godliness,” no
space for calm meditation and the serious perusal of the Scriptures. Are
you prepared in such a conjuncture to reject the temptation; or are you
resolved at all events to make haste to get rich, though it may plunge
you into the utmost spiritual danger? “Count the cost;” for with such a
determination you can not be Christ’s disciple.
By the supposition with which we set out, you have solemnly
renounced the indulgence of sinful pleasures. But recollect that sin will
return to the charge, she will renew her solicitations a thousand and a
thousand times; she will sparkle in your eyes, she will address her
honeyed accents to your ears, she will assume every variety of form,
and will deck herself with a nameless variety of meretricious
embellishments and charms, if haply in some one unguarded moment
she may entangle you in those “fleshly lusts which war against the soul.”
“Count the cost.” Are you prepared to shut your eyes, to close your ears,
and to persist in a firm, everlasting denial?—Robert Hall.

[December 28.]
God delights in our temptations, and yet hates them; he delights in
them when they drive us to prayer; he hates them when they drive us
to despair. The Psalm says: “An humble and contrite heart is an
acceptable sacrifice to God,” etc. Therefore, when it goes well with you,
sing and praise God with a hymn; goes it evil, that is, does temptation
come, then pray; “For the soul has pleasure in him;” and that which
follows is better: “and in them that hope in his goodness.” … He that
feels himself weak in faith, let him always have a desire to be strong
therein, for that is a nourishment which God relishes in us.
The weak in faith also belong to the kingdom of Christ; otherwise the
Lord would not have said to Peter, “Strengthen thy brethren,” Luke xxii;
and Romans xiv: “Receive the weak in faith;” also I. Th., v: “Comfort the
feeble minded, support the weak.” If the weak in faith did not belong to
Christ, where, then, would the apostles have been whom the Lord
oftentimes … reproved because of their unbelief?
Upright and faithful Christians ever think they are not faithful, nor
believe as they ought; and therefore they constantly strive, wrestle, and
are diligent to keep and to increase faith, as good workmen always see
that something is wanting in their workmanship. But the botchers think
that nothing is wanting in what they do, but that everything is well and
complete.
Christ desires nothing more of us than that we speak of him. But
thou wilt say, If I speak or preach of him, then the word freezes upon
my lips. O! regard not that, but hear what Christ says: “Ask and it shall
be given unto you,” etc.; and “I am with him in trouble; I will deliver
him and bring him to honor,” etc.
 When we are found true in our vocation and calling, then have we
reaped honor sufficient, though not on this earth, yet in that to come;
there we shall be crowned with the unchangeable crown of honor
“which is laid up for us.” Here on earth we must seek for no honor, for it
is written, “Woe unto you when men shall bless you.” We belong not to
this life, but to another far better. The world loves that which is its own;
we must content ourselves with that which it bestows upon us, scoffing,
flouting, contempt. I am sometimes glad that my scholars and friends
are pleased to give me such wages; I desire neither honor nor crown
here on earth, but I will have compensation from God, the just Judge, in
heaven.—Luther’s Table-Talk.
 GLIMPSES OF ANCIENT GREEK LIFE.

Selected from J. P. Mahaffy’s “Old Greek Life.”

III.—GREEK PRIVATE LIFE.

While the citizen prized above all things his liberty and his rights as a
member of the state—a feeling which produced in many cases a citizen
democracy—this principle was unknown within the household, in which
he was a despot, ruling absolutely the inferior members, who had no
legal grades except as distinguished into free and slaves. The laws were
very cautious about interfering with his rights, and he was permitted to
exercise much injustice and cruelty without being punished. If in such a
case he was murdered by his dependants, the whole household of
slaves was put to death, unless the culprit was detected. Nor could a
household exist (except perhaps in Sparta) without the master. If he
died, his widow became again the ward of her father or eldest brother,
or son; and so strongly was this sometimes felt that men on their
deathbeds betrothed their wives to friends who were likely to treat them
and their orphan children with kindness. Of course clever women and
servants often practically had their own way, and ruled their lord or
master; but the theory of the Greek home was nevertheless always that
of an absolute monarchy, if not a despotism.
There were two distinct styles of female dress prevalent. The first
was the Dorian, which was noted for its simplicity. Unmarried girls at
Sparta often wore but a single light garment, chiton,[1] fastened with
clasps down the sides—a dress much criticized by their neighbors. Over
this was the Doric peplos,[1] fastened on the shoulders with clasps, and
leaving the arms bare. The Ionians wore a long linen chiton with
sleeves, which reached down to the ground, and over it a large flowing
wrapper, himation,[2] fastened with a girdle, worn high or low according
to fashion. As a general rule, unmarried women confined their
hairdressing to mere artistic arrangement of the hair itself, while married
women wore bands, fillets, nets, and coronets. Dyeing the hair was not
uncommon, and the fashionable color was auburn, or reddish fair hair.
Women’s shoes were very carefully made, and they carried fans and
parasols, as may be seen in the terra-cotta figures so common in our
museums. Both sexes wore rings, but in addition the women wore
earrings, armlets, and ankle-rings, generally of gold. These were the
ornaments against which lawgivers made enactments, and which were
forbidden or discouraged in days of trouble or poverty. The ornaments
of one rich lady are spoken of as worth 50 minæ (about $975), a very
large sum in those days. The ordinary color of women’s dress was
white, but saffron cloaks, and even flowered patterns, are mentioned.
In Homeric days we find the old barbarous custom still surviving of
buying a girl from her father for a wife, and this was commonly done,
unless the father himself offered her as a compliment. The father,
however, usually gave her an outfit from the price he received for her. In
case of a separation this outfit came back to the father, but he was also
obliged to restore the price he had received for his daughter. She does
not appear to have had any legal rights whatever. In later days the
custom of paying money was reversed, and the husband received with
his wife a dowry, which was regarded as common property with his
own, so long as she lived with him. In case of separation or divorce, this
dowry had to be repaid to her father, and at Athens 18 per cent. was
charged upon it in case of delay in repayment. In many states, to marry
a second wife during the life of the first was against the practice, and
probably the law, of the Greeks, but concubinage was tolerated and
even recognized by them, though a married woman had at Athens a
right to bring an action for general ill-treatment against her husband, in
which she was obliged to appear and give evidence in person. The
dowry seems to have been partly intended as a useful obstacle to
divorce, which required its repayment, but we find that heiresses made
themselves troublesome by their airs of importance, and this is referred
to in Greek literature, in which men are frequently advised not to marry
above them in wealth or connections. As all citizens were considered
equal in birth, and as marriages with aliens were illegal and void, we do
not hear of advice to young men not to marry beneath them. To marry a
poor citizen girl was always considered a good deed, and is commended
as such.
When a child was born in the house, it was usual in Attica, and
probably elsewhere also, to hang a wreath of olive in case of a boy, a
fillet of wool in case of a girl, over the door. This served as an
announcement to friends and neighbors. Greek law permitted the
parents absolutely to dispose of it as their property, and there was no
provision against exposing it, which was often done in the case of girls,
in order to avoid expense. These exposed children if found and brought
up, became the slaves of the finder. But on the other hand, the laws
showed special favor to the parents of large families. If a child was not
exposed, there followed on the fifth day a solemn purification of all the
people in the house, and on the seventh a sacrifice, when the relations
assembled and the child was named generally after parents and
grandparents, sometimes by reason of special wants or fancies—in fact,
on the same principles which we follow in christening our children.
There is no evidence until the later Macedonian times that birthday
feasts were held yearly: and Epicurus’ direction that his should be kept
after his death was thought very peculiar. Children of rich people were
often nursed by hired nurses—an employment to which respectable
Athenian citizens were reduced in the hard times at the end of the
Peloponnesian war. But a Lacedæmonian nurse was specially valued,
and often bought at a great price among prisoners, as they were famed
for bringing up the child without swaddling-clothes, and making him
hardy and courageous. The Greeks used cradles for children as we do,
and gave them honey as we do sugar, and the nurses represented on
the vases are distinguished by a peculiar kerchief on the head, as they
often are in our day by a cap or national costume.
As might be expected, the inventive genius of the Greeks showed
itself in the constructing of all manner of toys, and children devised for
themselves perhaps all the games now known and many more beside.
Aristotle says you must provide them with toys, or they will break things
in the house, and the older philosopher Archytas[3] was celebrated for
inventing the child’s rattle. Plato also complains of the perpetual roaring
of younger, and the mischievousness of older children. We may infer
from these things that the Greek boys were fully as troublesome as our
own. They had balls, hoops, swings, hobbyhorses, and dice, with dolls
for the girls, and various animals of wood and earthenware, like the
contents of our Noah’s arks. They played hide and seek, blind man’s
buff, French and English, hunt the slipper, the Italian morra,[4] and
many other games which the scholiasts and Germans have in vain
endeavored to explain. But for grown people, we do not find many
games, properly speaking, played for the game’s sake, like our cricket.
There was very simple ball playing, and, of course, gambling with dice.
As for the girls of the house, they were brought up to see and hear
as little as possible. They only went out upon a few state occasions, and
knew how to work wool and weave, as well as to cook. We may fairly
infer that the great majority of them could not read or write. The boys,
on the contrary, were subjected to the most careful education, and on
no point did the Greek lawgivers and philosophers spend more care than
in the proper training, both physical and mental, of their citizens. The
discipline was severe, and they were constantly watched and repressed,
nor were they allowed to frequent the crowded market-place. Corporal
punishment was commonly applied to them, and the quality most
esteemed in boys was a blushing shyness and modesty, hardly equaled
by the girls of our time. Nevertheless, Plato speaks of the younger boys
as the most sharpwitted, insubordinate, and unmanageable of animals.
It does not seem that the office of schoolmaster was thought very
honorable, except of course in Sparta, where he was a sort of minister
of education. It was, as with us, a matter of private speculation, but
controlled by police regulations that the school should open and close
with sunrise and sunset and that no grown men should be allowed to go
in and loiter there. The infant-school teachers, who merely taught
children their letters, were of a low class in society, sometimes even
teaching in the open air, like the old hedge schoolmasters in Ireland.
The more advanced teaching of reading and writing was done by the
grammar teacher, whose house was called, like that of philosophers and
rhetoricians, a school,[5] a place of leisure. For the physical and the
æsthetic side we have still to mention the trainer and the teacher of
music, the former of whom taught in the palæstra[6] the exercises and
sports afterward carried on by the full-grown citizens in the gymnasia,
which were a feature in all Greek towns. The teachers of riper youth
stood in social position above the mere teachers of letters, but beneath
the professors of rhetoric and philosophy (sophists). These latter
performed the functions of college tutors at our universities, and
completed the literary side of Greek education. The fees paid to the
various teachers were in proportion to their social importance. Some of
the sophists made great fortunes, and exacted very high fees; the mere
schoolmasters are spoken of as receiving a miserable pittance.
The Greeks never thought of making foreign languages a matter of
study, and contented themselves with learning to read and write their
own. In so doing the schoolmasters used as text books the works of
celebrated epic or elegiac poets, above all Homer, and then the
proverbial philosophy of Hesiod, Solon, Phocylides,[7] and others, so
that the Greek boy read the great classics of his language at an early
age. He was required to learn much of them by heart,[8] especially
when books were scarce; and his teacher pointed out the moral lessons
either professedly or accidentally contained in these poets. Thus they
stood in the place of our Bible and hymns in education. All this was
grammar, which with music and gymnastics made up the general
education of the Greeks. It excluded the elementary arithmetic of our
“three R’s,” and included what they do not, a gentlemanly cultivation in
music and field sports. It is very doubtful whether swimming was
included, though Herodotus speaks of the Greeks generally as being
able to swim. There is, however, evidence that from the fourth century
B. C. onwards both elementary geometry and arithmetic, and also
drawing, were ordinarily taught.
As regards music, every Greek boy (like modern young ladies) either
had or was supposed to have a musical ear, and he was accordingly
taught either the harp or the flute, and with it singing. Here again the
lyric poems of the greatest poets were taught him, and the Greek music
always laid the greatest stress on the words. Aristotle and others
complain that amateurs were spending too much time on the practicing
of difficult music, and we know from the musical treatises preserved to
us that the Greeks thought and taught a great deal more about musical
theory and the laws of sound than we do. The Greek tunes preserved
are not pleasing, but we know that they used the strictest and most
subtle principles in tuning instruments, and understood harmony and
discord as well as we do. Great Athenians, like Cimon, were often able
to sing and accompany themselves on the harp, or lyre as we should
rather call it. The Greeks laid great stress on the moral effects of music,
especially as regards the performer, and were very severe in their
censure of certain styles of music. They distinguished their scales as
modes, and are said to have put far greater stress on keys than we do,
calling some manly and warlike (Dorian), others weak and effeminate,
or even immoral (Mixo-Lydian). The modern Chinese have the same
beliefs about the moral effects of music. The Greeks had their keynote
in the middle of the scale, and used chiefly the minor scale of our music.
They had different names and signs for the notes of the various octaves
which they used, and also different signs for vocal and for instrumental
music.
Among the various exercises taught were those in fashion at the
public contests in the games—throwing the discus, running, and
wrestling, and those of use in war—throwing the dart, managing the
sword and shield, and riding. Boxing was not highly esteemed, and
seems not to have been properly understood by the Greeks, who would
have had no chance against an English prize-fighter. The severest
contest was the pancration, where the combatants, who were naked
and unarmed, were allowed to use any violence they liked to overcome
their adversary. It was therefore a combination of boxing, wrestling and
kicking, with occasional biting and gouging by way of additional
resource. We hear of a wonderful jumping feat by Phayllus of Croton,
who leaped forty-four feet; but as he probably jumped down-hill, and
used artificial aids, we can not be sure that it was more than can be
done now-a-days. The Spartans specially forbade boxing and the
pancration, because the vanquished was obliged to confess his defeat
and feel ashamed; and they did not tolerate professional trainers. All the
special exercises for developing muscle practiced in our gymnasia seem
to have been known, and they were all practiced naked, as being
sunburnt was highly valued. The Greeks smeared themselves first with
oil and then with sand before their exercises, and cleaned themselves
with a scraper or strigil, or in later days by taking a bath.
The servants of the house were of course slaves, with the exception
of some field-laborers, and of nurses in times of depression and
distress, when some free women went out for hire. To these cases we
may add the cook, who was not an inmate of the house before the
Macedonian time, but was hired for the day when wanted for a dinner
party. All the rest were slaves, and were very numerous in every
respectable household. The principal sorts of servants were as follows:
There was a general steward; a butler who had charge of the store-
room and cellar; a marketing slave; a porter; baking and cooking slaves
for preparing the daily meals; an attendant upon the master in his
walks, and this was an indispensable servant; a nurse, an escort for the
children; and a lady’s maid. In richer houses there was also a groom or
mule-boy. This list shows a subdivision of labor more like the habits of
our East-Indian families than those of ordinary households in England. If
faithful, slaves were often made free, especially by the will of their
master on his death-bed, but they did not become citizens. They
remained in the position of resident aliens under the patronage of their
former master or his representatives.
In proportion as the free population of Greece diminished the freeing
of slaves became more and more common, until it actually appears to
have been the leading feature in the life of the small towns. Thousands
of inscriptions recording this setting free of individual slaves are still
found, and on so many various stones, even tombstones, that it almost
appears as if material for recording had failed them by reason of the
quantity of these documents. The same increase of liberation was a
leading feature in the Roman empire, but there the freedman obtained
the right and position of a citizen, which was not the case in Greece.
The most enlightened moralists of both countries exhorted benevolence
toward slaves, and the frequent freeing of them as the duty of humane
masters, but none of these writers ever dreamt of the total abolishing of
slavery, which they all held to be an institution ordained by nature. This
seems also the view of the early Christian writers, who nowhere
condemn the principle of slavery as such.
In the oldest times the dead were buried in their own ground, and
close beside the house they had occupied. Afterward the burying of the
dead within the walls of cities was forbidden except in the case of great
public benefactors, who were worshiped as heroes and had a shrine set
over them. The rest were buried in the fairest and most populous
suburb, generally along both sides of the high road, as at Athens and at
Syracuse, where their tombs and the inscriptions occupied the attention
of everyone that passed by. The oldest and rudest monuments placed
over the tomb were great mounds of earth, then these mounds came to
be surrounded by a circle of great stones; afterward chambers were cut
underground in the earth or rock, and family vaults established.
Handsome monuments in marble, richly painted and covered with
sculpture, were set up over the spot. These monuments sometimes
attained a size almost as great as a temple. The scenes sculptured on
the marble were from the life and occupation of the deceased, more
often parting scenes, where they were represented taking leave of their
family and friends, nor do we possess any more beautiful and touching
remains of Greek life than some of these tombs. In the chamber of the
dead many little presents, terra-cotta figures, trinkets and vases were
placed, nay, in early times favorite animals, and even slaves or captives
were sacrificed in order to be with him; for the Greeks believed that
though the parting with the dead was for ever, he still continued to
exist, and to interest himself in human affairs and in pursuits like those
of living men. The crowded suburbs where the tombs were placed were
generally ornamented with trees and flowers, and were a favorite resort
of the citizens. The dead bodies of executed criminals were either given
back to their relations or, in extreme cases, cast into a special place,
generally some natural ravine or valley hidden from view and ordinary
thoroughfare. Here the executioner dwelt, who was generally a public
slave. This place was called barathrum[9] at Athens, and Ceadas[10] at
Sparta.
 GREEK MYTHOLOGY.

CHAPTER III.
The earliest and most natural form of idolatry was the worship of the
heavenly bodies, and especially the sun, whose splendor, light, heat,
and salutary influence upon all nature were regarded as the
supernatural and independent powers of a deity. Hence the ancient
myths ascribed personality, and intelligent activity, to the god of day,
whom they worshiped under the name of Phœbus Apollo. They,
however, attached to the history and worship of Apollo many things not
connected with his original character as the source of light.
Delphi was a principal place of their religious solemnities, and from
an early day the site of a temple dedicated to Apollo. The first was
destroyed by fire; but in the time of the Pisistratidæ a much more
gorgeous one was built, and, through a long period of their national
history, was a center of potent influences that did much to fashion the
character of the people. Its wealth became immense, and was
computed at ten thousand talents. In the neighborhood of Delphi the
Pythian games were celebrated in the third year of every Olympiad, and
in honor of Apollo’s victory over the terrible Pythian serpent. On these
occasions the celebrated Amphictyonic Council, whose sessions were
usually held at Thermopylæ, met at Delphi, and the grave senators had
the oversight of the games, prescribed rules for the contestants, and
directed in the distribution of prizes.
The shrine of the god at Delos, his birthplace, was also greatly
renowned. It was situated at the foot of Mount Cynthus, but the whole
island was sacred. The same divinity had beside a great number of less
celebrated temples and shrines, not only in Greece, but also in Asia
Minor, and wherever Greek colonies were extended. The rites observed
in these sacred places were, in general, more seemly than the
ceremonial of their worship paid to some other of their gods, and may
be counted among the educational forces that improved the social and
political condition of the commonwealth. He granted them a prophetic
dispensation, and the responses given by his oracles raised their hopes,
or, if unfavorable, caused alarm. The supposed medium of the
communications, a priestess, who ministered at the altar, was esteemed
an important personage. The inspiration, when the conditions were
favorable, often induced what seemed an ecstatic state of mind,
bordering on madness, causing strange contortions of countenance, and
incoherent utterances, understood by none except those who claimed to
be inspired as interpreters, and even their rendering of the responses
was often in enigmas, or terms of such double meaning as admitted an
explanation in accordance with the events that followed. The
convulsions of the priestess were, perhaps, real, but possibly brought on
partly by the chewing of laurel leaves, and partly by gaseous vapors that
issued from a cleft in the rock, beneath the sacred tripod.
The concept or image of this god Apollo, as expressed by both poets
and artists, was their highest ideal of human excellence and beauty; a
tall, majestic body, of exquisite symmetry, and having the vigor of
immortal youth. Some of his statues, still extant, are described as
marvels of excellence in their line, and those who can not have access
to the originals will find copies more or less perfect, in almost any
considerable collection having specimens of ancient art. One of the most
celebrated of all ancient statues, on account of the completeness of the
sculptor’s work, is the “Apollo Belvidere.” It was found at Antium in
1503, purchased, and placed in a part of the Vatican[1] called Belvidere.
In proportions and altitude it is a noble figure; naked, or but slightly
clad, and in every feature suggestive of the highest perfection of art. It
seems to represent the great archer just after discharging his arrow at
the Python, and shows his manly satisfaction and assurance of victory.
The legendary history of this god, whose worship was much
celebrated by both Greeks and Romans, recites, among other things of
interest, the memorable circumstances of his friendship for Hyacinthus,
and his great love for Daphne. The legends will not lose all their
interest, though it will be impossible to print them entire.
 Hyacinthus was a beautiful youth of noble parentage, for whom the
great Apollo manifested ardent friendship. He accompanied him in his
sports, led the dogs when he went to hunt, followed him in his
excursions on the mountains, and for him neglected his lyre and his
arrows. As they one day played quoits together, Apollo heaving aloft the
heavy discus,[2] with his great strength sent it high and far. Hyacinthus
watched its flight through the air, and, excited with the sport ran to
seize it, eager, in turn, to make his throw. Alas! in its rebound from the
earth, it struck him a fatal blow. Apollo, pale and anxious, sustained the
fainting youth, and sought, in vain, to heal the mortal wound. As some
fair lily, whose stalk has been broken, turns its limp flowers toward the
earth, the head of the dying boy, too heavy for its shattered support, fell
over on his shoulder; and the friendly god, lamenting deeply, said: “O
hapless youth! thou diest, robbed of a life so pleasant, and I the cause.
But thou shalt be immortal still. My lyre shall celebrate our love; and as
a beautiful, fragrant flower, thou shalt dwell with me forever; the
inscriptions on thy leaves[3] shall proclaim my sorrow.” Even as he spoke
the blood that stained the grass disappeared, and a hyacinth, of hues
more beautiful than Tyrian purple, sprang from the spot, and shed its
sweet fragrance there. “Beloved, though dead, thou shalt still live; and,
with every returning spring the flowers that henceforth bear thy name
shall revive the memory of thy virtues, and of thy sudden departure to
the home of the immortals.”
Apollo and Daphne.—The beautiful Daphne (dawn) was Apollo’s first
love. This was nature, if the myth is interpreted astronomically. The sun
pursues the dawn that flees before his brighter effulgence. But in this
love affair, Cupid, as he is wont, becomes an exciting cause, and with
his arrow pierced the lover’s heart. It was on this wise: Apollo once,
exulting in his own recent victory over the monster Python, saw the
rogue, Cupid, playing with his bow, and called to him saying: “What
have you to do with such warlike weapons? Leave them for hands more
worthy of them, and, child as you are, do not meddle with my arms.”
The taunting words vexed the son of Venus, and, to avenge himself
he resolved that even the conquering Apollo should feel the keen point
of his little dart, and confess a wound that would be difficult to heal. So
he quickly drew from his quiver two arrows of different make and metal,
one to excite love, the other to repel it. With the latter, a blunt, leaden
shaft, he struck the nymph Daphne, daughter of the river god Peneus.
The other he thrust through the heart of Apollo, who, thus smitten,
forgot his victories, and was at once seized with passionate love for the
beautiful nymph, while she, delighting in woodland sports and the
pleasures of the chase, had no desire to leave them. Her father wished
to see her wedded, but now, more than ever, she hated the thought of
marriage, and, blushing, earnestly besought her sire, saying: “Dearest
father, grant me this favor, that I may always remain a maiden, like the
fleet huntress Artemis.”
He consented, but at the same time, in praise of her rare beauty,
said: “Child, your own face will forbid it.” Apollo dearly loved her and
longed to claim her as his own, but his suit was in vain. She had no love
to answer his, and turned from him. Stung by her indifference, yet
enthralled by her charms, he followed, but her flight was swifter than
the wind, and she delayed not a moment at his entreaties. “Stay,” he
cried, “daughter of Peneus, stay. Do not fly from me as a lamb from the
wolf, or a dove from the hawk. I am not a foe. For love I pursue thee;
and the fear that you may suffer injury in your rapid flight makes me
miserable. You know me not. I am not a clown to be avoided and
despised. Jupiter is my father, and gives me to know the present and
future. They reverence me at Delphi and Tenedos as the god of
prophecy, of song, and of the lyre. I carry weapons. At the twang of my
bow the arrow flies true to its mark. But Cupid’s darts have pierced me,
and the distress of heart is insupportable. I know the virtue of all the
healing plants, and minister to others, but myself suffer this malady that
no medicine can cure. Pity, and—” … The nymph continued her flight,
and left his plea half uttered. But even as she fled, her airy robe and
unbound hair flung loose on the wind, she charmed him yet more.
Impatient that his suit did not prevail, he quickened his speed, and the
distance between them grew less. She eluded his grasp only as a
panting hare escapes from the open jaws of the hound.
So flew Apollo and Daphne; he on wings of love, she on wings of
fear. The very breath of the more powerful pursuer reaches her delicate
person; her strength fails, and, ready to sink, she cries to her father:
“Help me, Peneus! Let the earth open to receive me, or change my form
that has brought me into this trouble!” She spoke, and, at his will, the
metamorphose was instant. A tender bark enclosed her form; her limbs
became branches, her hair leaves; her feet were rooted in the ground,
and her head became a symmetrical tree top, graceful to look upon, but
retaining nothing of its former self save its beauty. Apollo stood amazed.
He embraced with his arms the still palpitating, shrinking trunk, and
lavished many kisses on the delicate branches that shrank from his lips.
“You shall, assuredly, be my tree; and I will wear you for my crown.
With you will I decorate my harp and my quiver. Conquerors shall weave
from your branches wreaths to adorn their brows; and, as immortality is
mine, you, too, shall be always green, and your leaf shall suffer no
decay.” The nymph, thence a beautiful laurel tree, bowed her head in
acknowledgment, and the god was content.
This story of Apollo has been variously interpreted, and is often
alluded to by the poets.
Waller applies it to the case of one whose love songs, though they
did not soften the heart of his mistress, yet won for the poet widespread
fame.

“Yet what he sang, in his immortal strain,

Though unsuccessful, was not sung in vain.
All but the nymph, that should redress his wrongs,
Attend his passion, and approve his songs.
Like Phœbus thus, acquiring unsought praise,
He caught at love, and filled his arms with bays.”

Phæton’s Ride.—The ocean nymph Clymene[4] bore to the god of day

a son, they named Phæton (gleaming). Once when he boasted his
celestial origin Ephaphos, a son of Jupiter, disputed his claim, alleging
that he was puffed up with pride in a false father. The indignant Phæton
reported the insult to his mother, who, with a solemn oath and
imprecation, reassured him of his heavenly origin, and added: “The land
whence the sun rises lies next to ours; go and inquire for yourself. See if
he will not own you as his son.” The youth heard with delight, and full of
pride and hope hastened to the palace of his sire, who received him
kindly, and from whom he obtained an unwary oath that, in proof of his
fatherhood, he would grant him whatever he asked. The ambitious
Phæton immediately demanded permission to prove his pedigree, and
confound his adversary, by taking his father’s seat, with leave, for one
day, to guide the solar chariot in its course through the heavens.
Phœbus, aware of the danger of any such attempt, would gladly have
recalled his word, and persuaded the rash youth from his wild purpose.
“This, my son, is far too perilous an undertaking, and quite unsuited to
thy powers. These fiery horses would despise the guidance of Jupiter
himself, were he to take the reins; how, then, can a mortal hand restrain
them? Thou knowest not the perils of the way. In the freshness of the
early morning the panting coursers scarce can climb that steep ascent;
at noonday the downward glance to the far rolling sea, and the green
earth lying at so vast a depth is hazardous even for a god. Canst thou,
then, yet so young, resist the rapid movement of the whirling heavens,
or endure the blinding brilliancy of those flaming orbs? That monstrous
‘Lion,’ the ‘Scorpion,’ and the ‘Crab,’ will surely terrify thee. The famed
‘Archer’ and the raging ‘Bear’ will threaten destruction. In the later hours
the course descends rapidly, and requires most steady driving. Any
charioteer, unused to the road, and the team, would be plunged
headlong, or, deviating from the course, be swept away by the force
that bears all else along, swift as the lightning. Forego that rash design.
Look now on what the world contains, and ask some other boon. Ask it,
and fear no refusal. Yet you shall have this, if you persist. The oath was
sworn, and must be kept. Will you not be advised, and choose more
wisely?”
But the self-confident youth, heedless of his father’s counsel, and
despising the warning, would, at any risk, gratify his foolish ambition.
He demanded the immediate fulfillment of the promise, and prevailed.
And now the purple gates of the East were unfolded, and from within
the palace there breathed celestial fragrance. The stars and waning
moon gradually disappeared; and, at Phœbus’ command, the swift
Hours led forth from their stalls the prancing steeds and attached them
to the golden chariot, their harness sparkling with gems, and the yoke
gleaming all over with diamonds of exceeding brilliance. The daring
youth gazed in admiration too eager for the coveted pleasure. Phœbus
bathed his face with a powerful unguent that made him capable of
enduring awhile the terrible heat, and placing a radiant circlet on his
brow, that made him seem the very god of light, gave such instructions
as were necessary. “Spare the whip, and hold tight the reins; my steeds
need no urging; the labor is to guide and hold them in; you are not to
take what seems the direct road, but turn off to the left; keep within the
middle zone, that the skies and the earth may each receive their due
share of light and heat; go not too high, lest you burn the dwellings of
Ouranos; nor yet too low, or you will set the earth on fire; the middle
course is safest and best; night is passing through the western gates,
and the chariot can delay no longer; go, if you must, but, if you will,
tarry in safety where you are, and allow me, as I have been wont, to
light and heat the world.” The too eager youth, hearing but little, sprang
to the lofty seat, grasped the reins with boundless delight, standing
erect, and pouring out thanks for his opportunity.
The snorting horses, impatient to be gone, and with the boundless
plain of heaven stretching out before them, dart forward cleaving the
clouds, and quite outrun the swiftest winds that started from the same
goal. The load was much lighter than usual, and, as a ship, without
freight or ballast, “is tossed hither and thither on the sea, so that vast
chariot, without its accustomed weight, was dashed about in space, as if
utterly empty.” Phæton was incompetent to guide the fiery steeds, now
quite out of the prescribed course, and was overcome with terror.
Whither he was borne, at such furious speed, he knew not, but he was
evidently in the midst of the most appalling dangers, against which he
had been warned in vain. Paleness and sudden trembling came over
him, and bitterly, but too late, repenting his folly, he wished he had
never seen the gorgeous palace of Phœbus, known the truth of his
parentage, or touched his father’s horses.
On every side were strange, frightful objects menacing his
destruction, and he was driven fiercely about among them, as a ship
before a tempest when the pilot can do nothing. The reins drop from his
nerveless hands, and the furious horses dash the quivering, rocking
chariot through untraveled regions of space. The heavens were all in
flames, the clouds were smoke, and far beneath them lay a burning
world. The mountain tops, forests, harvest fields, and cities were
becoming involved in the common ruin. The earth, stretching out
suppliant hands toward heaven, implored the help of Jupiter lest the
universe should be destroyed, and chaos again prevail. “Save what yet
remains before all is lost. O, take thought for our deliverance in this
fearful crisis.”
The appeal was answered, and the king of gods summoned his
forked lightnings, and hurled his thunderbolt that smote the affrighted
charioteer, who now, himself on fire, fell like some shooting star that
marks its course to earth with its winding sheet of flame. Eridanus,[5]
the great river, received the charred body and quenched the flame that
would have consumed it. The pitying Naiads gave him a tomb, and
some one provided the epitaph:

“Driver of Phœbus’ chariot, Phæton,

Struck by Jove’s thunder, rests beneath this stone;
He could not rule his father’s car of fire;
Yet was it much, so nobly to aspire.”

His sisters, the Heliades,[6] so long and sadly mourned their brother
that the gods changed them into poplar trees, whose tender branches
shed tears of precious amber, which, hardening in the water where they
fell, became jewels that were greatly prized, and worn as ornaments.
The world has known many whose foolish pride and ambition
destroyed them. A recent writer quotes the last verse from one of Prior’s
familiar poems, on a female Phæton, and thus introduces it: “Kitty has
been imploring her mother to allow her to go out into the world, as her
friends have done, if only for once.”

“Fondness prevailed, mamma gave way;

Kitty, at heart’s desire,
Obtained the chariot for a day,
And set the world on fire.”
 Poseidon (Neptune) and Amphitrite.[7]—This son of Cronos and Rhea
became, by allotment, ruler of the sea, and received a three-pronged
trident as the emblem of his power. Amphitrite, one of the daughters of
Nereus, was his queen; and their gorgeous palace was in the deep
waters of the Ægean, off the shores of Eubœa. Some accounts
represent him as dwelling less permanently in the deep places than
father Nereus, “the old man of the sea.” But, when abroad attending the
councils of his brothers on Olympus, or out on the vast plain of the
deep, passing swiftly in his boat over the rolling billows, he had under
his supreme control the world of waters, and all the forces that affect
their movements. When he strikes the calm sea with his trident[8] the
waves rise in their violence to swallow up or dash in pieces the ships
and strew with wrecks the shore. But a word or look from him can allay
the wildest tempest, and still the tumult of the waters.
For reasons not very apparent, the horse is often mentioned as his
favorite animal, and was said to be his gift to men. Possibly it was
because the lively imagination of the ancient Greek saw, in the white
crested waves that pursued each other in wild commotion, the rearing
and bounding of foaming steeds or war-horses, that dash over the plain
with resistless force. And his own car they imagined drawn over the
waters by coursers swifter than the wind.
Poseidon was especially regarded as their patron and tutelar deity by
all seafaring classes, such as fishermen, boatmen, and sailors. When
going to sea they addressed prayers to him, and when returning in
safety, offered sacrifices in gratitude for their escape from the perils of
the deep. His temples, altars and statues were most numerous in
seaport towns, on islands, and peninsulas. One much frequented was at
Corinth, and there games were celebrated in honor of Poseidon.
Some of the principal exploits ascribed to Neptune are the assistance
he rendered Jupiter against the Titans; the raising of the island Delos
out of the sea; the creation and taming of the horse; and the building of
the walls and ramparts of Troy. He was feared also as the author of
earthquakes and deluges, which he caused or checked, at his pleasure.
To him they ascribed a numerous progeny. The principal sons were
Triton, Phorcus, Proteus, and Glaucus. The chief characteristics of these
minor deities of the sea were the power of divination, and ability to
change their forms at pleasure. All these, with the sea-nymphs, fifty in
number, belonged to the train of Neptune, and were subservient to his
will.
Hephaistos (Vulcan).—The fire god, according to Homer, was son of
Jupiter and the queenly Juno; or, according to another account of Juno
alone, the goddess being jealous over the manner of Minerva’s birth
from the cleft-skull of her spouse. The little Vulcan was so ill-looking and
lame that the proud mother thought to cast him out of their palace,
disowned. But though so cruelly treated he always showed some regard
for her, and once took her part in a quarrel she had with the king.
Jupiter, enraged at this, caught him by the foot and hurled him from the
awful height of Olympus. He was a whole day falling, but in the evening
alighted on the island Lemnos,[9] where he was kindly received and
nourished for years in a deep grotto of the sea, by Eurymone[10] and
Thetis, and afterward, in return for their kindness, he made them many
ornaments. Later mythical writers mention his lameness as a
consequence of that fall. But Homer, whose authority we follow,
represents him as lame from his birth.
Milton, in his “Paradise Lost,” evidently alludes to this Grecian myth,
though he makes a different application of it:

“From morn
To noon he fell, from noon to dewy eve,
A summer’s day; and, with the setting sun,
Dropped from the zenith, like a falling star,
On Lemnos, the Ægean isle.”

When or how he was restored to Olympus we are not informed, nor

whether the time required for the ascent equaled or exceeded that of
the fall. Enough, that his presence and useful offices there are
subsequently recognized. He may have become mediator between his
parents; and at times humorously assumed the role of cup-bearer at the
feasts of the Olympians, causing them much merriment as he busily
hobbled from one to another presenting the cups of nectar.[11]
 It is probable that their first conception of Hephaistos was that of the
god of fire, simply. But as fire is the efficient agent employed in smelting
and working metals, he was afterward, and very naturally, regarded as
the inventor of furnaces, foundries and forges, including all workshops
where skillful artisans wrought in iron and the other metals. With his
workmen of skill and Cyclopic strength he constructed all the shining
palaces for the immortals on Olympus, and also his own immense
workshop with the huge anvils and “twenty bellows” that, at his bidding,
worked automatically. He designed and executed numberless articles,
both useful and ornamental, suitable for the abodes of either gods or
men; and some of their mythical poems and stories are enriched with
descriptions of the exquisite workmanship they display. Later accounts
mention his workshop as no longer on Olympus, but on some volcanic
island where his forges glow with heat and his workmen are equal to
any demands made on their skill or strength. Hephaistos, like Athena,
gave skill to mortal artisans, and they too were believed to have taught
men all things suitable to embellish or adorn their habitations.
In statuary, during the best period of old Grecian art, he is
represented as a vigorous, bearded man of muscular frame, and is
characterized by the presence of his hammer or some other instrument,
and the corselet which leaves the strong, right arm and shoulder
uncovered.
The Romans not only changed the name to Vulcan, but regarded
Ætna as his glowing forge, and Venus as his wife; thus expressing the
idea that art and beauty are in harmony.
 TEMPERANCE TEACHINGS OF
SCIENCE;
Or, THE POISON PROBLEM.

BY FELIX L. OSWALD, M.D.

CHAPTER III.—PHYSIOLOGICAL EFFECTS OF THE

POISON HABIT.
“The Stimulant Vice is the principal cause of human
degeneration.”—Haller.
Science tells us that there is a general progressive tendency in
nature. According to the opinion of some modern biologists, all plants
and animals have been developed from lower and less perfect
organisms, and still continue their upward progress. We may reject that
view, or accept it with considerable modifications; but one thing remains
certain: Nature does not go backward of her own accord. Wherever the
harmony of creation has not been wilfully disturbed the trees are as tall
as of yore, the fruits as sweet and the flowers as fragrant. The eagle
soars as high as ever, the song-thrush has not forgotten her anthems,
nor the swallow her swift flight, the ostrich still scorneth the horse and
his rider, it still requires a Samson to rend a young lion. How, then, can
it be explained that the noblest work of Nature makes a sad exception
to that rule? How is it that man alone is sinking in misery and disease,
growing weaklier and sicklier from century to century, from generation
to generation? War has not dealt us those wounds, famine and
pestilence can not explain our “ailments and pains, in form, variety and
degree beyond description.” The influence of all transient causes of evil
is counteracted by the healing agencies of Nature. See the children of
the wilderness, how soon they recover from hurts and wounds, how
completely from the effects of protracted starvation, their off-spring as
sound as their ancestors in Eden. No, the cause of our degeneracy must
be a permanently active cause, and with the assurance of a clear and
perfect conviction we can say: That restless enemy of human health and
happiness is the poison vice.
Without the redeeming influence of nature, the balm of sleep and the
regenesis[1] of every new birth, alcohol alone would have effected the
destruction of the human race. During the gradual development of the
vice the adaptive faculties of the human system have somewhat
modified its influence, but its real significance reveals itself when its
flood-gates are suddenly opened upon an unprepared race. In Siberia,
in Polynesia, and among the aborigines of our own continent, the
alcohol plague has raged with the destructiveness of the black death;[2]
wigwams, villages, nay, entire districts have been depopulated in the
course of a single generation. Among the Caucasian[3] nations, where
the vice has gradually progressed from half-fermented must to brandy,
its baneful effects are less sudden, but not less certain. From age to age
the form created in the image of God has decayed, has shrunk like a
building collapsing under the progress of a devouring fire. Wherever
intemperance has increased, manhood and strength have decreased.
The Anacreons[4] of antiquity indulged in wine only at occasional
festivals. The peasants of the Middle Ages were generally too poor to
use intoxicating drinks of any kind. But by and by wages improved.
Strong ale and brandy were added to the home-brewed beverages of
the working classes. Habitual stimulation, once the ruin of the idle
aristocrat, became the curse of the masses. The poison marasmus[5]
became a pandemic[6] plague. The yeomen of ancient England would
not recognize their gin drinking descendants; a Norman Knight could
have crushed a Stockholm dandy with a single grip of his fist. Challenge
the apostles of lager beer, take them to Nuremberg, to the armory of
the old City Hall, let them pick their champion from the ranks of the
bloated and sickly looking citizens, defy them to find a single man able
to wield the weapons that were toys in the hands of the old burghers.
Or the advocates of “good, cheap, country wine”—take them to Spain
and let them see what the best wine has done for the manliest race on
earth. The inhabitants of Castile, of Aragon, Valencia, Barcelona and
Leon are the descendants of the old Visigoths,[7] a race of rude warriors
who overpowered the disciplined legions of Rome as easily as the
Romans would have quelled a rabble of African rebels. Gibbon describes
their first encounter with the Roman armies, how the imperial general
invited the Gothic chieftains to a banquet, where he intended to
assassinate their guards and attack their camps during the confusion,
and how the Goths were saved by the intrepidity of their leaders: “At
these words, Fritigern[8] and his companions drew their swords, opened
their passage through the unresisting crowd, and, mounting their
horses, hastily vanished from the eyes of the astonished Romans. The
generals of the Goths were saluted by the fierce and joyful acclamations
of the camp; war was instantly resolved, the banners of the nation were
displayed according to the custom of their ancestors, and the air
resounded with the march signals of the barbarian trumpet.” No
painter’s magic could more vividly evoke the forms of that giant race,
their chieftains making their way through a crowd of shrinking cowards,
the tumult of the camp, and the iron-fisted warriors, receiving their
leaders with exultant shouts! And those men were the ancestors of the
modern Spaniards—lions shrunk into cats, eagles into mousing hawks! It
is idle sophistry to ascribe that result to climatic influences. In a warmer
climate than Spain the abstemious Arabs, the Afghans, and the Moors
have preserved the vigor of their earliest ancestors. The soil that now
produces lazzaroni[9] and musici[10] was once trod by the conquerors of
three continents. In the snow-bound wigwams of the North American
Indians a cold climate has not prevented the ravages of the alcohol
plague. Poison has filled more graves than the sword, more than
famine, and the plague and all the hostile powers of Nature taken
together. The poison vice has shortened our average longevity by
twenty years,[D] has turned athletes into cripples, giants into dwarfs.
Yet that result does not prove the vindictiveness of Nature; but her
patience, the infinite patience that has prevented our utter self-
destruction by mitigating the consequences of our suicidal follies. At
night, while the drunkard sleeps his torpor sleep, the hand of our All-
mother cools his fevered brow, the subtle alchemy of the organism
allays the effects of the poison while the system performs at least a
portion of its vital functions; in every child the influence of ancestral sins
is modified by the tendency of redeeming instincts. If it were not for the
restless activity of those remedial influences, fire-water alone would
have caused more havoc than the deluge. From a pessimistic point of
view the study of the physical effects of the poison vice might almost
justify the conjecture of the biologist Hoffmann. “Nature,” says he, “has
set limits to the over increase of every species of animals. Insects prey
upon smaller insects, minnows upon midges, trouts upon minnows,
pikes upon trouts, the fish-otter upon pikes, and man himself upon the
fish-otter. Man himself has no earthly rival, but Providence (die
Vorsehung) has met that difficulty by making him a self-destructive
animal!”
If that shocking idea were not at variance with other facts, one
might, indeed, admire the ingenious adaptation of means to ends, for if
it were the intention of God to limit our prosperity and afflict us with
every possible evil short of absolute annihilation, he could certainly not
have chosen a more efficient agent than alcohol.
Alcohol, the rectified product of the vinous fermentation (i. e.,
decomposition) of various saccharine fluids, and included by chemists
among the narcotic poisons, exercises a metamorphosic effect on every
organ of the human body; and no fact in physiology is more
incontestably established than that all its appreciable effects are
deleterious ones. The advocates of alcohol base their claims upon vague
theories. The opponents of alcohol base their claims upon obvious facts.
It has been asserted that alcohol protects the system against cold, but
the exponents of that theory have failed to show how the constituent
elements of alcohol can take the place of the natural heat producers,
the non-nitrogenous foods; they have also failed to explain a fact
established by the unanimous testimony of polar travelers, namely, that
a low temperature can be longer and more easily endured by total
abstainers than by those who indulge in any kind of alcoholic drinks.
Alcohol has been called a “negative food,” because it retards the
progress of the organic changes; but it has been demonstrated that that
retardation is in every case an abnormal and morbid process, and that
its results can not benefit the system in any appreciable way, while its
deleterious effects are seen in the fatty degeneration of the tissues, the
impoverished condition of the blood, and many other symptoms
characterizing the influence of insufficient nutrition. Alcohol has been
called a positive food, because, forsooth, it is derived (by a process of
decomposition) from grain, fruits and other nutritive substances. We
might as well call mildew a nutritive substance because it is formed by
the decay of wholesome food. “There is no more evidence,” says Dr.
Parker, “of alcohol being in any way utilized in the body, than there is in
regard to ether or chloroform. If alcohol is to be still designated as food,
we must extend the meaning of that term so as to make it comprehend
not only chloroform, but all medicines and poisons—in fact, everything
which can be swallowed and absorbed, however foreign it may be to the
normal condition of the body, and however injurious to its functions. On
the other hand, from no definition that can be framed of a poison, which
should include those more powerful anæsthetic agents, whose
poisonous character has been unfortunately too clearly manifested in a
great number of instances, can alcohol be fairly shut out.”
The antiseptic influence of alcohol was long supposed to constitute a
safeguard against malarial diseases, but it has been found that the
prophylactic[11] effect of distilled liquors is confined to the period of
actual stimulation (the alcohol fever), and that in the long run
abstinence is from eight to ten times more prophylactic than dram
drinking.
Alcohol has been mistaken for an invigorating tonic; but we have
seen that the supposed process of invigoration is a process of
stimulation, or rather of irritation, and that we might as well try to
“invigorate” a weary traveler by drenching him with aqua fortis.[12]
On the other hand, it has been proved by ocular demonstration that
alcoholic liquids, applied to the living tissue, induce redness and
inflammation, and cover the mucous lining of the stomach with ulcerous
patches; that they change the structure of the liver, stud it with
tubercles and disqualify it for its proper functions, though by obstructing
its vascular ducts they often swell it to twice, and sometimes to five
times, its natural size. The weight of a healthy liver varies from five to
eight pounds, and Dr. Youmans mentions the post mortem examination
of an English drunkard whose liver was found to weigh fifty pounds, and
adds that in spite of this enormous enlargement of the bile-secreting
organ, the man died from a deficiency of bile. The records of the
Parisian charity hospitals have established the fact that the moderate
use of alcoholic drinks during a period of five years is sufficient to
permeate the substance of the liver with fatty infiltrations, and that the
liver of old drunkards undergoes changes which make it practically a
lump of inert matter, a mass of compacted tubercles and scirrhous[13]
ulcers. Even in the advanced stages of the disorder a large dose of
concentrated alcohol rouses the diseased organ into a sort of feverish
activity which, however, soon subsides into a deeper and more incurable
torpor. Hence the temporary efficacy and ultimate uselessness (to say
the least) of alcoholic “liver regulators.”
It has also been proved that alcohol inflames the brain, obstructs the
kidneys, impoverishes the blood, and impairs the functional vigor of the
respiratory organs.
The infallible necessity of all these results can be more fully realized
by a clear comprehension of the proximate causes, which may be
summed up in a few words: While the organism has to waste its
strength on the elimination of the poison, it must neglect its normal
functions, or perform them in a hasty, perfunctory way. Let me illustrate
the matter by an apologue.[14] A family of poor tenants occupy a
cottage at the edge of the woods. They are honest, hard-working
people, trying their best to live within their means, but at a certain hour
they are every day attacked by a bear. Before the good man can mend
his jacket, before the good wife has cooked her dinner, before the boys
have finished their spelling lesson, they have to rally and fight that
brute. Sometimes the bear comes twice a day. They generally manage
to hustle him out of the premises, but if they return to their cottage the
father’s jacket is torn into shreds, the dinner is burned, and in the
excitement of the row the boys have forgotten their lesson. Their
clothes are torn, their hands and faces bear the marks of the
scrimmage, the whole household is in a state of the wildest disorder.
The poor people go to work and try to repair the mischief the best way
they can, but before they have finished the job the bear comes back,
and another rumpus turns the house upside down. No wonder that
things go from bad to worse, no wonder the tenants can not pay their
rent; but a very considerable wonder that the landlord does not relieve
them by killing that bear.