The eggs of an owlet, administered to drunkards three days in wine, are productive of a distaste for that liquor. A sheep's lights roasted, eaten before drinking,[1] act as a preventive of inebriety. The ashes of a swallow's beak, bruised with myrrh and sprinkled in the wine, act as a preservative against intoxica- tion: Horus,[2] king of Assyria, was the first to discover this.[3]