Revisiting Democritus’ Party Tricks

Here’s an update on my attempt to replicate one of the party tricks or paignia (παίγνια) attributed to Democritus in the London Papyrus 121, col. 5, ll. 1–19.

Since last year, I’ve noticed that several translators have interpreted the word κρόκος to mean egg yolk instead of saffron.

“To make an egg like an apple: after boiling an egg, coat it with a mixture of egg yolk and wine.”

Ὠὸν ὅμοιον μῆλον* γενέσθαι· ζέσας τὸ ὠὸν χρεῖε κρόκῳ μείξας μετ’ οἴνου.

*μήλῳ Wessely

Papyri Graecae Magicae VII 171–172 = VII (Atomists) R127A.2 Laks-Most

I figured it was worth testing the egg-yolk hypothesis experimentally.

In Greek natural philosophical and medical literature, κρόκος normally refers to the saffron crocus, Crocus sativus L., in particular to the dried stigmata from the flowers used as a spice. Since the spice dyes and stains with a strong orange-yellow colour, the name also came to refer to the colour itself, just as κόκκος, the ‘berry’ of the kermes oak, came to be used for the dark red color of plums. At some point, it also came to refer to the yellow part of the egg, much like the English word ‘yolk,’ which comes from old English word geolca, ultimately from OE geolu, ‘yellow.’ (Both yolk and yellow are cognate with the ancient Greek word χλωρός, ‘fresh,’ ‘green,’ ‘yellow,’ which also came to mean egg yolk).

All this means that interpreters have two options when translating κρόκος in our passage: saffron or egg yolk. Maybe because of the egg connection, some interpreters wagered here it means yolk.

It seemed unlikely to me that mixing egg-yolk with wine could produce a dye of any effect, but I decided to try it out using roughly the same procedure I used last year, boiling the eggs and then dying both the shells and the boiled egg whites. I should have used controls, but this is mostly for fun.

The Experiment

I tried to stay as close to the original experiment as possible. I would use red and white wine, brown and white boiled eggs, and paint both the shells and the egg whites with the mixture. I also tested saffron again for comparison.

Testing the egg yolk interpretation: egg yolks, red and white wine, brown and white eggs.

Egg yolks mixed with red and white wine.

Here are the shells painted with egg yolk and saffron. As you can see, none of these looks like apples.

Brown and white egg shells painted and smeared with wine and yolk mixtures.

Then I peeled the eggs and painted the whites — and the yolks too for good measure. The egg painted with saffron and white wine is the most yellow, almost the colour of the yolk. The egg painted with egg yolk and wine also is a bit yellow, but the mixture flowed off pretty quickly without staining the egg at all (see large photo below). Red wine in all cases made the whites blue. If I’d run a control of plain red wine, I imagine the same would have happened. The egg yolks look pretty gross.

Testing yolk vs saffron on cooked egg whites.

Here the saffron and wine mixture worked much like last time. It produced egg slices that look like peach or apricot. The egg yolk and wine mixture didn’t produce much of anything.

Red wine (top row) makes egg whites go blue, regardless of what is added. White wine with yolk (bottom right) does almost nothing. White wine with saffron (bottom left) turns egg white saffron or peach coloured.

Conclusions

I talked about the results with Glenn Most and André Laks, who went with egg yolks in their translation for the Loeb series. They offered a response that I admit had not occurred to me and is worth keeping in mind: what if the recipe was not meant to work? What if it was designed to fail?

After all, one might suppose that the title, ‘παίγνια’, even if the term is used in an nonstandard way, still has something to do with childish things: games, jokes, ticks, trifles. What if, in this case, the tick is the one played on the person gullible enough to perform it? It’s a least plausible, given some of the tricks:

“To get hard whenever you want. Grind up pepper with honey and rub it on your thing.”

Στ[ύ]ειν ὅτε θέλεις· πέπερι μετὰ μέλιτος τρίψας χρῖέ σου τὸ πρᾶ̣γ̣μ̣α.

Papyri Graecae Magicae VII 186

Could be. Then again, here’s a 2015 patent for a topical preparation to enhance genital sensation using piperine, a primary component of Piper nigrum L., black pepper.

Replication of PGM VII 171-172

A dinner party plate. Can you tell which of these is an egg?