DAMASCUS PRUNES, DATES, RAISINS, POMEGRANATES

["ALL OF THESE THINGS STORE IN A DRY PLACE SO THAT THEY MAY LOSE NEITHER FLAVOR NOR [other] VIRTUES.", "SUMMARY OF DISHES [1] _BREUIS CYBORV_ [1]", "I. CASSEROLE OF VEGETABLES AND CHICKEN _CACCABINA MINORE_ II. STUFFED CHARTREUSE _CACCABINA FUSILE_ III. BRAISED CUTLETS _OFELLAS GARATAS_ IV. ROAST MEAT BALLS _OFELLAS ASSAS_ V. GLAZED CUTLETS _ALITER OFELLAS_ VI. MEAT BALLS WITH LASER _OFELLAS GRATON_ VII. SEA SCORPION WITH TURNIPS _PISCES SCORPIONES RAPULATAS_ VIII. ANY KIND OF FISH, FRIED _PISCES FRIXOS CUIUSCUMQUE GENERIS_ IX. FRIED FISH _ITEM PISCES FRIXOS_ X. ROAST [Grilled] FISH _PISCES ASSOS_ XI. FRIED FISH AND WINE SAUCE _PISCES INOTOGONON_ XII. SARDINES, BABY TUNNY, WHITING _SARDAS_ XIII. FISH STEWED IN WINE _ITEM PISCES INOTOGONON_ XIV. STEWED MULLET WITH DILL _MULLOS ANETATOS_ XV. MULLET, DIFFERENT STYLE _ALITER MULLOS_ XVI. MURENA AND EEL _MURENAS ET ANGUILLAS_ XVII. SPINY LOBSTER AND SQUILL _LUCUSTAS ET ISQUILLAS_ XVIII. BOILED FISH _PISCES ELIXOS_ XIX. A DISH OF SOLE AND EGGS _PATINAS OBORUM_ XX. SUCKLING PIG, CORIANDER SAUCE _PORCELLO CORIANDRATU_ XXI. SUCKLING PIG, WINE SAUCE _PORCELLO IN OCCUCTU_ XXII. PORK, PAN GRAVY _PORCELLO EO IURE_ XXIII. PORK SPRINKLED WITH THYME _PORCELLO TYMMO CRAPSU_ XXIV. PICKLED PORK _PORCELLU EXOZOME_ XXV. LASER [sauce for] PORK _PORCELLU LASARATU_ XXVI. SAUCE FOR PORK _PORCELLU IUSCELLU_ XXVII. PLAIN LAMB _AGNU SIMPLICE_ XXVIII. KID AND LASER _HEDU LASARATU_ XXIX. THRUSH, HEALTH STYLE _TURDOS APONTOMENUS_ XXX. TURTLEDOVES _TURTURES_ XXXI. SAUCE FOR PARTRIDGE _IUS IN PERDICES_", "[1] _Brevis cyboru_ could be nicely and appropriately rendered with \"Menu,\"--something minute, short,--but this list is not a menu in our modern sense. It is an enumeration of recipe names, a summary of dishes contained in the excerpts.", "There is considerable variation in the spelling of the names here and in the following. Syllables ending with \"u\" are invariably abbreviations of \"um.\"", "[468] A CASSEROLE [1] OF VEGETABLE AND CHICKEN _CACCABINAM MINOREM_", "ARRANGE DIFFERENT KINDS OF COOKED VEGETABLES IN A CASSEROLE WITH [cooked] CHICKEN INTERSPERSED, IF YOU LIKE; SEASON WITH BROTH AND OIL, SET TO BOIL. NEXT CRUSH A LITTLE PEPPER AND LEAVES, AND MIX AN EGG IN WITH THE DRESSING [add this to the vegetables] PRESS [into the casserole, eliminating the juice] [2].", "[1] The dish resembles a chartreuse.", "[2] Juice should be extracted before the addition of the egg, if the dish is to be unmoulded.", "[469] THE SAME, WITH ANOTHER DRESSING, A CABBAGE _CHARTREUSE_ _ALIAS: TRITURA UNDE PERFUNDES CACCABINAM_", "CRUSH WHATEVER QUANTITY OF LEAVES IS REQUIRED WITH CHERVIL AND ONE AND A QUARTER PART OF LAUREL BERRIES, A MEDIUM-SIZED BOILED CABBAGE, CORIANDER LEAVES, DISSOLVE WITH ITS OWN JUICE, STEAM IN THE HOT ASHES, BUT FIRST PLACE IN A MOULD [when stiff unmould on a platter] DECORATE, POUR UNDER A WELL-SEASONED SAUCE, AND SO SERVE [1].", "[1] Either the vegetables and chicken of {Rx} No. 468 are combined with this dressing or a purée of the above cabbage, etc., is made, which will make this an integral dish. The instructions are vague enough to leave room for this choice; but there can be no doubt but what we have here a formula for a vegetable purée or a pudding, a genuine \"Chartreuse,\" such as were prepared in the fancy moulds so popular in old Rome. The \"Chartreuse,\" then, is not original with the vegetarian monks of the monastery by that name, the Carthusians.", "[470] A STUFFED CHARTREUSE _CACCABINAM _[1]_ FUSILEM_", "[Take cooked] MALLOWS, LEEKS, BEETS, OR COOKED CABBAGE SPROUTS [shoots or tender strunks] THRUSHES [roast] AND QUENELLES OF CHICKEN, TIDBITS OF PORK OR SQUAB CHICKEN AND OTHER SIMILAR SHREDS OF FINE MEATS THAT MAY BE AVAILABLE; ARRANGE EVERYTHING ALTERNATELY IN LAYERS [in a mould or in a casserole]. CRUSH PEPPER AND LOVAGE WITH 2 PARTS OF OLD WINE, 1 PART BROTH, 1 PART HONEY AND A LITTLE OIL. TASTE IT; AND WHEN WELL MIXED AND IN DUE PROPORTIONS PUT IN A SAUCE PAN AND ALLOW TO HEAT MODERATELY; WHEN BOILING ADD A PINT OF MILK IN WHICH [about eight] EGGS HAVE BEEN DISSOLVED; [next] POUR [this spiced custard] OVER [the layers of vegetables and meats, heat slowly without allowing to boil] AND WHEN CONGEALED SERVE [either in the casserole, or carefully unmould the dish on a service platter] [2].", "[1] It is interesting to note how the generic terms, _salacaccabia_ and _caccabina_ have degenerated here. In these formulas the terms have lost all resemblance to the former meaning, the original \"salt meat boiled in a pot.\" Such changes are very often observed in the terminology of our modern kitchens, in every language. They make the definition of terms and the classification of subjects extremely difficult. They add much to the confusion among cooks and guests in public dining places and create misunderstandings that only an expert can explain.", "[2] This dish affords an opportunity for a decorative scheme by the arrangement of the various vegetables and meats in a pleasing and artistic manner, utilizing the various colors and shapes of the bits of food as one would use pieces of stone in a mosaic. Of course, such a design can be appreciated only if the chartreuse is served unmoulded, i.e. if the cook succeeds in unmoulding it without damaging the structure.", "[471] BRAISED CUTLETS _OFELLAS GARATAS_ [1]", "PLACE THE MEAT IN A STEW PAN, ADD ONE POUND [2] OF BROTH, A LIKE QUANTITY OF OIL, A TRIFLE OF HONEY, AND THUS BRAISE [3].", "[1] Derived from _garum_ or _{oe}nogarum_, the wine sauce. These are supposed to be meat balls or cutlets prepared with garum, but the _garum_ is not mentioned in the formula. This also illustrates the interesting etymology of the word. It is not recognized in every-day ancient language because it is a typical technical term, the much complained-of _lingua culinaria_. We find, therefore, that--at least in this instance--_garum_ no longer stands for a sauce made from the fish, _garus_, but that _garum_ has become a generic term for certain kinds of sauces. Danneil renders _garatus_ with _lasaratus_, which is clearly out of place.", "[2] In this instance, and in several others, and also according to Sueton. Cæs. fluids were weighed. What idea could be more practical, useful and more \"modern\" than this? Sheer commercial greed, stubbornness, indolence have thus far made futile all efforts towards more progressive methods in handling food stuffs, particularly in the weighing of them and in selling them by their weight. Present market methods are very chaotic, and are kept purposely so to the detriment of the buyer.", "[3] The original: _et sic frigis_.--_Frigo_ is equivalent to frying, drying, parching; the word here has taken on a broader meaning, because the \"frying\" process is clearly out of question here. It appears that the terminology of _frigo_ and that of _asso_ in the next formula, has not been clearly defined. As a matter of fact, not many modern cooks today are able to give a clear definition of such terms as frying, broiling, roasting, braising, baking, which are thus subject to various interpretations.", "[472] ROAST MEAT BALLS _OFELLAS ASSAS_", "MEATBALLS [previously sauté], CAREFULLY PREPARED, ARRANGE IN A SHALLOW STEW PAN AND BRAISE THEM IN WINE SAUCE; AFTERWARDS SERVE THEM IN THE SAME SAUCE OR GRAVY, SPRINKLED WITH PEPPER.", "[473] GLAZED CUTLETS _ALITER OFELLAS_", "THE MEAT PIECES ARE BRAISED [1] IN BROTH AND ARE GLAZED [2] WITH HOT HONEY [3] AND THUS SERVED.", "[1] Cf. note 3 to Excerpta III.", "[2] _unguantur._", "[3] Dann. oil; G.-V. _melle_--_honey_. It is quite common to use honey for glazing foods. Today we sprinkle meats (ham) with sugar, exposing it to the open heat to melt it; the sugar thus forms a glaze or crust.", "[474] MEAT BALLS WITH LASER _OFELLAS GARATAS_ [1]", "LASER, GINGER, CARDAMOM, AND A DASH OF BROTH; CRUSH THIS ALL, MIX WELL, AND COOK THE MEAT BALL THEREIN [2].", "[1] Cf. Summary of Dishes, and note 1 to Excerpta III.", "[2] Dann. adds cumin, due perhaps to the faulty reading of the sentence, _misces cum his omnibus tritis_, etc.", "[475] SEA-SCORPION WITH TURNIPS _PISCES SCORPIONES RAPULATOS_ [1]", "COOK [the fish] IN BROTH AND OIL, RETIRE WHEN HALF DONE: SOAK BOILED TURNIPS, CHOP VERY FINE AND SQUEEZE THEM IN YOUR HANDS SO THAT THEY HAVE NO MORE MOISTURE IN THEM; THEN COMBINE THEM WITH THE FISH AND LET THEM SIMMER WITH PLENTY OF OIL: AND WHILE THIS COOKS, CRUSH CUMIN, HALF OF THAT AMOUNT OF LAUREL BERRIES, AND, BECAUSE OF THE COLOR, ADD SAFFRON; BIND WITH RICE FLOUR TO GIVE IT THE RIGHT CONSISTENCY. ADD A DASH OF VINEGAR AND SERVE.", "[1] _rapa_, _rapum_: white turnip, rape; \"turniped.\"", "[476] [Sauce for] ANY KIND OF FISH, FRIED MAKE THUS: _PISCES FRIXOS CUIUSCUMQUE GENERIS_", "CRUSH PEPPER, CORIANDER SEED, LASER ROOT, ORIGANY, RUE, FIGDATES, MOISTEN WITH VINEGAR, OIL, BROTH, ADDING REDUCED MUST, ALL THIS PREPARE AND MIX CAREFULLY, PLACE IN SMALL CASSEROLE TO HEAT. WHEN THOROUGHLY HEATED, POUR OVER THE FRIED FISH, SPRINKLE WITH PEPPER AND SERVE.", "[477] [Sauce for] SAME FRIED FISH MAKE THUS: _ITEM PISCES FRIXOS_", "CRUSH PEPPER, LOVAGE [1], LAUREL BERRIES, CORIANDER, AND MOISTEN WITH HONEY, BROTH [2], WINE, RAISIN WINE, OR REDUCED SPICED WINE; COOK THIS ON A SLOW FIRE, BIND WITH RICE FLOUR AND SERVE.", "[1] Sch. _ligisticum_.", "[2] Wanting in Sch.", "[478] [Sauce for] ROAST FISH [1] _PISCES ASSOS_", "CRUSH PEPPER, LOVAGE, SATURY, DRY ONIONS, MOISTEN WITH VINEGAR, ADD FIGDATES, DILL, YOLKS OF EGG, HONEY, VINEGAR, BROTH, OIL, REDUCED MUST; ALL THIS MIX THOROUGHLY AND UNDERLAY [the fish with it].", "[1] The fish was probably broiled on the _craticula_ (see our illustration).", "The nature of this sauce is not quite clear. If properly handled, it might turn out to be a highly seasoned mayonnaise, or a vinaigrette, depending on the mode of manipulation; either would be suitable for fried or broiled fish.", "[479] FISH AND WINE SAUCE _PISCES {OE}NOTEGANON_ [1]", "FRY THE FISH; CRUSH PEPPER, LOVAGE, RUE, GREEN HERBS, DRY ONIONS, ADD OIL [wine] BROTH AND SERVE.", "[1] Ihm and G.-V. _{oe}noteganon_; _inotogono_ and in the Summary of Dishes _inotogonon_; Sch. _eleogaro_. Rather an obscure term, owing to the diversity of spelling. We would call it a dish stewed in or prepared with wine, although wine is absent in the present formula. However, it is given in XIII, which bears the same name.", "Dann. is obviously mistaken in styling this preparation \"oil broth.\"", "[480] [Cold Sauce for] SARDINES MAKE THUS: _SARDAS _[1]_ SIC FACIES_", "CRUSH PEPPER, LOVAGE SEED, ORIGANY, DRY ONIONS, HARD BOILED YOLKS, VINEGAR, OIL; THIS MUST BE COMBINED INTO ONE [2] AND UNDERLAID.", "[1] A kind of small tunny, which, like our herring, used to be pickled or salt, corresponding to the anchovy. A \"sardine,\" from the island of Sardinia; _Sardus_, the inhabitant of Sardinia.", "[2] The absence of detailed instructions as to the manipulation of the yolks, oil and vinegar is regrettable; upon them depends the certainty or uncertainty of whether the ancients had our modern mayonnaise.", "[481] FISH STEWED IN WINE _PISCES {OE}NOTEGANON_ [1]", "RAW FISH ANY KIND YOU PREFER, WASH [prepare, cut into handy size] ARRANGE IN A SAUCE PAN; ADD OIL, BROTH, VINEGAR, A BUNCH OF LEEKS AND [fresh] CORIANDER, AND COOK: [Meanwhile] CRUSH PEPPER, ORIGANY, LOVAGE WITH THE BUNCHES OF LEEKS AND CORIANDER WHICH YOU HAVE COOKED [with the fish] AND POUR [this preparation] INTO THE SAUCE PAN. [When the fish is done, retire it and arrange the pieces in the serving dish, casserole, bowl or platter] BRING THE RESIDUE IN THE SAUCE PAN TO A BOILING POINT, ALLOW IT TO REDUCE SLOWLY TO THE RIGHT CONSISTENCY [Strain the sauce of the fish] SPRINKLE WITH PEPPER AND SERVE.", "[1] Cf. note to XI. This _{oe}noteganon_ resembles the _Bouillabaisse_, the famous Marseilles fish chowder. In addition to the above manner it is flavored with saffron. An excellent dish, especially with the judicious addition of onions, parsley, a suspicion of garlic and small sippets of toasted bread.", "[482] MULLET STEWED WITH DILL MAKE THUS: _MULLOS ANETHATOS _[1]_ SIC FACIES_", "PREPARE THE FISH [clean, wash, trim, cut into pieces] AND PLACE IN A SAUCE PAN, ADDING OIL, BROTH, WINE, BUNCHES OF LEEKS, [fresh] CORIANDER, [fresh dill]; PLACE ON FIRE TO COOK. [Meanwhile] PUT PEPPER IN THE MORTAR, POUND IT, ADD OIL, AND ONE PART OF VINEGAR AND RAISIN WINE TO TASTE. [This preparation] TRANSFER INTO A SAUCE PAN, PLACE ON THE FIRE TO HEAT, TIE WITH ROUX, ADD TO THE FISH IN THE SAUCE PAN. SPRINKLE WITH PEPPER AND SERVE.", "[1] From _anethus_--dill--which is omitted in formula. Sch. _anecatos_, i.e. _submersos_, because the original fails to state the dill in the formula. Such conjecture is not justified.", "[483] MULLET ANOTHER STYLE _ALITER MULLOS_", "SCRAPE, WASH, PLACE [the fish] IN A SAUCE PAN, ADD OIL, BROTH, WINE AND A BUNCH OF LEEKS AND [fresh] CORIANDER TO THE MESS, SET ON THE FIRE TO COOK. CRUSH PEPPER, LOVAGE, ORIGANY, MOISTEN WITH SOME OF THE FISH'S OWN LIQUOR [from the sauce pan] ADD RAISIN WINE TO TASTE, PUT IT INTO A POT AND ON THE FIRE TO HEAT; TIE WITH ROUX AND PRESENTLY ADD IT TO THE CONTENTS IN THE SAUCE PAN [1] SPRINKLE WITH PEPPER AND SERVE.", "[1] It appears that the _patina_ mentioned in this and in the foregoing formula is either a finely wrought metal sauce pan or chafing dish, or a plainer _cumana_, an earthenware casserole; either of which may be used for service at the table.", "It may be noticed how this manner of preparing fish has a tendency to preserve all the savory flavors and juices of the fish, a process in this respect both rational and economical.", "[484] MURENA [1], EEL [2] OR MULLET MAKE THUS: _MURENAM AUT ANGUILLAS VEL MULLOS SIC FACIES_", "CLEAN THE FISH AND CAREFULLY PLACE IN A SAUCE PAN. IN THE MORTAR PUT PEPPER, LOVAGE, ORIGANY, MINT, DRY ONIONS, CRUSH, MOISTEN WITH A SMALL GLASS OF WINE, HALF OF THAT OF BROTH, AND OF HONEY ONE THIRD PART, AND A MODERATE AMOUNT OF REDUCED MUST, SAY A SPOONFUL. IT IS NECESSARY THAT THE FISH BE ENTIRELY COVERED BY THIS LIQUOR SO THAT THERE MAY BE SUFFICIENT JUICE DURING THE COOKING.", "[1] The ancients considered the murena one of the finest of fish; the best were brought from the straits of Sicily. Rich Romans kept them alive in their fish ponds, often large and elaborate marble basins called, _piscina_, fattened the fish, kept it ready for use. Pollio fattened murenas on human flesh, killing a slave on the slightest provocation and throwing the body into the fish pond; he would eat only the liver of such murenas. This is the only case of such cruelty on record, and it has often been cited and exaggerated.", "[2] Perhaps the sea-eel, or conger, according to Dann. Also very much esteemed. The witty Plautus names a cook in one of his comedies \"Congrio,\" because the fellow was \"slippery.\"", "[485] [Dressing for] SPINY LOBSTER (AND SQUILL) _LOCUSTAM (ET SCILLAM)_ [1]", "CRUSH PEPPER, LOVAGE, CELERY SEED, POUR IN VINEGAR, BROTH, YOLKS OF [hard boiled] EGGS, MIX WELL TOGETHER [2] AND DRESS [the boiled shellfish meat with it] AND SERVE.", "[1] Cf. Summary of Dishes.", "[2] Another of Apicii hasty and laconic formulæ. No indication as to how to use the ingredients named. According to our notion of eating, there is only one way: The shellfish is boiled in aromatic water, allowed to cool off; the meat is then taken out of the shells; the above named ingredients are combined in a manner of a mayonnaise or a vinaigrette, although the necessary oil is not mentioned here. The dressing is poured over the shellfish meat, and the result is a sort of salad or \"cocktail\" as we have today.", "[486] [Sauce] FOR BOILED FISH _IN PISCIBUS ELIXIS_", "CRUSH PEPPER, LOVAGE, CELERY SEED, ORIGANY WHICH MOISTEN WITH VINEGAR; ADD PINE NUTS, FIGDATES [1] IN SUFFICIENT QUANTITY, HONEY, VINEGAR, BROTH, MUSTARD, MIX AND COMBINE PROPERLY AND BRING FORTH.", "[1] Dann. is undecided as to whether this is dates or date wine; Goll. thinks it is mustard seed, which is not so bad gastronomically; but the original leaves no room for any doubt.", "[487] A DISH OF SOLE WITH EGGS _PATINA SOLEARUM EX OVIS_", "SCALE [skin] CLEAN [the soles], PLACE IN A [shallow] SAUCE PAN, ADD BROTH, OIL [white] WINE, A BUNCH OF LEEKS AND CORIANDER SEED, PLACE ON FIRE TO COOK, GRIND A LITTLE PEPPER, ORIGANY, MOISTEN WITH THE FISH LIQUOR [from the sauce pan]. TAKE 10 RAW EGGS, BEAT THEM AND MIX WITH THE REMAINING LIQUOR; PUT IT ALL BACK OVER THE FISH, AND ON A SLOW FIRE ALLOW TO HEAT [without boiling] AND THICKEN TO THE RIGHT CONSISTENCY; SPRINKLE WITH PEPPER [1].", "[1] Very similar to _Sole au vin blanc_. Cf. {Rx} No. 155.", "[488] SUCKLING PIG, CORIANDER SAUCE _PORCELLUM CORIANDRATUM_", "ROAST THE PIG CAREFULLY; MAKE THUS A MORTAR MIXTURE: POUND PEPPER, DILL, ORIGANY, GREEN CORIANDER, MOISTEN WITH HONEY, WINE, BROTH, OIL, VINEGAR, REDUCED MUST. ALL OF THIS WHEN HOT POUR OVER [the roast] SPRINKLE RAISINS, PINE NUTS AND CHOPPED ONIONS OVER AND SO SERVE.", "[489] SUCKLING PIG, WINE SAUCE _PORCELLUM ÆNOCOCTUM_ [1]", "TAKE THE PIG, GARNISH [with a marinade of herbs, etc.] COOK [roast] IT WITH OIL AND BROTH. WHEN DONE, PUT IN THE MORTAR PEPPER, RUE, LAUREL BERRIES, BROTH, RAISIN WINE OR REDUCED WINE, OLD WINE, CRUSH ALL, MIX AND PREPARE TO A POINT; DRESS THE PIG ON A SHOWY SERVICE [2] PLATTER AND SERVE.", "[1] i.e. _{oe}nococtum_, cooked or prepared in wine sauce.", "[2] Dann. is of the opinion that the pig is cooked in a copper vessel, because the instructions are to serve it _in patinam aheneam_.", "[490] PIG, PAN GRAVY _PORCELLUM EO IURE_", "ROAST THE PIG IN ITS OWN JUICE; [when done] RETIRE; BIND THE GRAVY WITH ROUX; [strain] PUT IN A SAUCE BOAT AND SERVE.", "[491] PIG SPRINKLED WITH THYME _PORCELLUM THYMO SPARSUM_", "MILK-FED PIG, KILLED ON THE PREVIOUS DAY, BOIL WITH SALT AND DILL; TRANSFER IT INTO COLD WATER, CAREFULLY KEEPING IT SUBMERGED, TO PRESERVE ITS WHITENESS. THEREUPON [make a cold dressing of the following] GREEN SAVORY HERBS, [fresh] THYME, A LITTLE FLEABANE, HARD BOILED EGGS, ONIONS, [everything] CHOPPED FINE, SPRINKLE EVERYTHING [over the pig which has been taken out of the water and allowed to drip off] AND SEASON WITH A PINT OF BROTH, ONE MEASURE OF OIL, ONE OF RAISIN WINE, AND SO PRESENT IT [1].", "[1] We would first mix the liquid components of this dressing with the chopped ingredients and then spread the finished dressing over the pig. Our author, no doubt, had this very process in mind.", "[492] PICKLED SUCKLING PIG _PORCELLUM OXYZOMUM_ [1]", "GARNISH [prepare and marinate] THE PIG CORRECTLY AND PLACE IT IN A LIQUOR PREPARED AS FOLLOWS: PUT IN THE MORTAR 50 GRAINS OF PEPPER, AS MUCH HONEY [2] AS IS REQUIRED, 3 DRY ONIONS, A LITTLE GREEN OR DRY CORIANDER, A PINT OF BROTH, 1 SEXTARIUS OF OIL, 1 PINT OF WATER; [all this] PUT IN A STEW PAN [braisière] PLACE THE PIG IN IT; WHEN IT COMMENCES TO BOIL, STIR THE GRAVY QUITE FREQUENTLY [3] SO AS TO THICKEN IT. SHOULD THE BROTH THUS BE REDUCED [by evaporation] ADD ANOTHER PINT OF WATER. IN THIS MANNER COOK [braise] THE PIG TO PERFECTION AND SERVE IT.", "[1] _exodionum_, and in the Summary of Dishes, _exozome_, i.e. _oxyzomum_. It is curious to note the various spellings and meanings of _oxyzomum_. This is supposed to be a sour sauce or an acid preparation of some kind, yet this recipe does not mention acids. In fact, the presence of honey would make it a sweet preparation. We take it, the \"garnish\" contains the necessary vinegar or other acids such as lemon juice, wine, etc. _Oxyzomum_ is properly rendered \"pickle.\"", "[2] Dann. oil, occurring twice in his version.", "[3] _sæpius_; Dann. confusing _sæpe_ with _cæpa_, renders this \"onions sauce.\" The same occurs to him in XXVII.", "[493] PIG WITH LASER _PORCELLUM LASARATUM_", "IN THE MORTAR POUND PEPPER, LOVAGE, CARRAWAY, A LITTLE CUMIN, LIVE LASER, LASER ROOT, MOISTEN WITH VINEGAR, ADD PINE NUTS, FIGDATES, HONEY, VINEGAR, BROTH, PREPARED MUSTARD, FINISH WITH OIL TO TASTE, AND POUR OVER [the roast pig].", "[494] PIG IN SAUCE _PORCELLUM IUSCELLATUM_", "IN THE MORTAR PUT PEPPER, LOVAGE, OR ANISE, CORIANDER, RUE, A LAUREL BERRY, POUND [all], MOISTENING WITH BROTH, [add] LEEKS, RAISIN WINE, OR A LITTLE HONEY, A LITTLE WINE, AND A LIKE AMOUNT OF OIL. WHEN THIS HAS BEEN COOKED TIE WITH ROUX.", "[495] PLAIN LAMB [1] _AGNUM SIMPLICEM_", "OF THE SKINNED LAMB MAKE SMALL CUTLETS WHICH WASH CAREFULLY AND ARRANGE IN A SAUCE PAN, ADD OIL, BROTH, WINE, LEEKS, CORIANDER CUT WITH THE KNIFE; WHEN IT COMMENCES TO BOIL, STIR VERY FREQUENTLY [2] AND SERVE.", "[1] Unquestionably the ancient equivalent for \"Irish Stew.\"", "[2] Cf. note 3 to {Rx} 492, XXIV; the presence of onion, however, would do no harm here.", "[496] KID WITH LASER _HÆDUM LASARATUM_", "THE WELL-CLEANED GUTS OF A KID FILL WITH [a preparation of] PEPPER, BROTH, LASER, OIL [1], AND PUT THEM BACK INTO THE CARCASS WHICH SEW TIGHTLY AND THUS COOK [roast] THE KID [whole]. WHEN DONE PUT IN THE MORTAR RUE, LAUREL BERRIES, AND THEN SERVE THE KID WHICH MEANWHILE HAS BEEN RETIRED FROM THE POT WITH ITS OWN DRIPPINGS OR GRAVY.", "[1] There being only liquids for this filling of the guts, a more solid substance, such as pork forcemeat, eggs, or cereals would be required to make an acceptable filling for the casings of the kid. Furthermore sausage, for such is this in fact, must be thoroughly cooked before it can be used for the filling of the carcass, as not sufficient heat would penetrate the interior during the roasting to cook any raw dressing.", "[497] THRUSH \"À LA SANTÉ\" _TURDOS HAPANTAMYNOS_ [1]", "CRUSH PEPPER, LASER, LAUREL BERRY, MIX IN CUMIN [2] GARUM AND STUFF THE THRUSH [with this preparation, [3]] THROUGH THE THROAT [4], TYING THEM WITH A STRING. THEREUPON MAKE THIS PREPARATION IN WHICH THEY ARE COOKED: CONSISTING OF OIL, SALT, WATER [5], DILL AND HEADS OF LEEKS.", "[1] Cf. Summary of Dishes; term not identified, derived from the Greek, meaning to drive away all stomach ills.", "[2] We use juniper berries today instead of cumin.", "[3] Cf. note to {Rx} 496, XXVIII.", "[4] Thrush and other game birds of such small size are not emptied in the usual way: they are cooked with the entrails, or, the intestines are taken out, seasoned, sauté, and are either put back into the carcasses, or are served separately on bread croutons. In this instance, the necessary seasoning is introduced through the throat, a most ingenious idea that can only occur to Apicius.", "[5] In other instances we have pointed out where a small amount of water was used to clarify the oil used for frying foods. The presence here of water leads us to believe that the thrush were not \"cooked,\" i.e. \"boiled\" but that they were fried in a generous amount of oil; this would make the ancient process remarkably similar to the present European way of preparing thrush or fieldfare, or similar game birds.", "For water used to clarify oil see note 3 to {Rx} No. 250.", "[498] TURTLEDOVES _TURTURES_", "OPEN THEM, PREPARE [marinate] CAREFULLY; CRUSH PEPPER, LASER, A LITTLE BROTH, IMMERSE THE DOVES IN THIS PREPARATION SO THAT IT WILL BE ABSORBED BY THEM, AND THUS ROAST THEM.", "[499] SAUCE FOR PARTRIDGE [1] _IUS IN PERDICES_", "CRUSH IN THE MORTAR PEPPER, CELERY, MINT, AND RUE; MOISTEN WITH VINEGAR, ADD FIGDATE [wine], HONEY, VINEGAR, BROTH, OIL; LET IT BOIL LIKEWISE AND SERVE.", "[1] This formula evidently is a fragment.", "END OF THE SUMMARY OF DISHES [of the Excerpts of Vinidarius]", "_EXPLI [cit] BREUIS CIBORUM_", "[END OF THE RECIPES OF APICIUS]", "{Illustration: TITLE PAGE, LISTER EDITION, AMSTERDAM, 1709", "Lister's second edition was printed at Amsterdam, 1709, by very able printers, the Jansson-Wæsbergs. It is a very worthy book in every respect which, as M. Græsse says in Trésor des livres rares et précieux, may be included in the collection of the Variorum.}", "{Transcription:", "APICII C{OE}LII DE OPSONIIS ET CONDIMENTIS, Sive ARTE COQUINARIA, LIBRI DECEM. Cum Annotationibus MARTINI LISTER, è Medicis domesticis Serenissimæ Majestatis Reginæ Annæ, ET Notis selectioribus, variisque lectionibus integris, HUMELBERGII, BARTHII, REINESII, A. VAN DER LINDEN, & ALIORUM, ut & _Variarum Lectionum_ Libello. EDITIO SECUNDA. _Longe auctior atque emendatior._", "{Decoration}", "AMSTELODAMI, Apud JANSSONIO-WÆSBERGIOS", "{Illustration: DIAGRAM", "of Apicius Manuscripts and Printed Editions, showing relation to each other and indicating the sources of the present translation.}", "{Transcription:", "+=============+ +=========================+ +===============+ |MS | |MS | |MS | |ROME | |The | | | |Vatican Vrbin|-----|ARCHETYPUS FULDENSIS |------|Now in | |lat. 1146 | |* | |NEW YORK CITY | |* | |Formerly in the Monastery| |* | |9th Century | |of Fulda. Probably | |formerly | +=============+ |written prior to the | |CHELTENHAM | | \\ \\ |9th Century | |Bibl. Phillipps| | \\ \\ |(now lost) | |275 | | \\ \\ +=========================+ |9th Century | | \\ \\ +===============+ | \\ \\ / | | +---------+ \\ \\ +====================+ / | | |MS | | | |MS. PARIS lat. 10318| / | | |PARIS | | | |Apici Excerpta a | / | | |lat. 8209| | | |Vinidario v.i. 8th | / | | |15th | | | |Cent. | / | | |century | | | +====================+ / | | +---------+ | \\ \\ / | | | \\ ------\\ /--------------- | | | --- \\ / \\ | | +=================+ \\ | \\ | | | | | | \\ | | | +-----------+ | | | \\ | | | |MS | | | | \\ | | | |FLORENCE | | | | \\ / | | |Laur. 73.20| | | | \\ / | | |15th | | | | | / | | |century | | | +---------+ | / +---------+ | +-----------+ | | |MS | | / |The | | | | |MUNICH | ", "{Illustration: INCIPIT CONDITUM PARADOXUM", "Opening recipe No. 1, Book 1, Apicius. From the manuscript of the 9th century in the Library of the Vatican at Rome.}", "A Bibliography of Apician Manuscripts and Printed Editions", "A. MANUSCRIPTS", "SUMMARY OF MANUSCRIPTS", "LOCATION NO. OF MS. BOOKS New York, I 1 Rome, II, IV and XVII 3 Paris, III and V 2 Florence, VI, VII, VIII and IX 4 Oxford, X and XI 2 Cesena, XII 1 Munich, XVIII 1 Not accounted for, XIII, XIV, XV, XVI 4 -- Total of manuscript books 18", "(Doubtful as to present location, the Codex Humelbergii, cf. XI, Oxford)", "DESCRIPTION OF MANUSCRIPTS", "I, 9TH CENTURY", "New York, Library of the Academy of Medicine, until 1930 in Cheltenham, Gloucester, Biblioth. Phillipps, 275, in the library of Sir Thomas Phillipps, a codex ca. Ninth century, 4to, parchment, 275 pp., originally bound up with Phill. 386, which is said to have come from the Benedictine Abbey of St. Ghislain, founded at the end of the 7th century in the diocese of Cambrai; partly in Continental, but mostly in Anglo-Saxon minuscle of the 9th century, not unlike the Anglo-Saxon minuscle of Fulda.", "Title missing. Cf. Vollmer, Studien, pp. 5-6.", "The writer who has hastily inspected the manuscript in 1931 is of the opinion that three different hands wrote this book. Part of the index is gone, too. The book commences with lib. VII of the index. Bound in an 18th century French full leather binding. It was brought to America by Dr. Margaret B. Wilson and presented to the library of the A. of M. in 1931.", "II, 9TH CENTURY", "Rome, Vatican Library. Vat. Vrbinas, lat. 1146, Ninth century. 58 sheets, 2 blanks in the beginning and 2 at the end. Size 23.75 × 18.75 cm., heavy parchment, 20-21 lines to the page, not numbered. Sheet 1 R, illuminated by square panel in purple and gold letters (capit. quadr.) IN{=C}{=P} || API || CÆ ||--Nothing else. Sheet 1 V--3 R the title, EPIM e || LES LI || BER I, and the titles of Book I, illuminated with columns, flowers and birds. Sheet 3 R between the foot of the columns EXPLICIVNT CAPITVLA. Sheet 3 V a panel in purple similar to sheet 1 R with inscription, IN{=C}{=P} || CONDIT{=V} || PARADOX{=V}. Sheet 4 R commences the text with the title, I, Conditum Paradoxum. Captions, marginal figures and initials in red. The captions are written in good uncials throughout, the first text words usually in half uncials, continuing in an even and beautiful minuscle. The Explicits and Incipits invariably in capitalis rustica. Sheet 58 V end of text with EXPLICIT LIBER X.", "Traube, Vollmer and others believe that this manuscript was written in or in the vicinity of Tours in the 9th century.", "III, 8TH CENTURY", "Paris, lat. 10318. 8th century. Codex Salmasianus, pp. 196-203, Apici excerpta a Vinidario vir. inl. (See illustration.)", "Excerpts from Apicius, 31 formulæ not found in the traditional Apicius and quite different in character. Cf. Notes on Vinidarius, preceding the Excerpta which follow the end of Book X of Apicius.", "IV, 15TH CENTURY", "Rome, Vatican Library, Vat. Vrbinas, lat. 1145, parchment, 15th century. 51 sheets, 20 lines to the page, title, Apicius.", "V, 15TH CENTURY", "Paris, lat. 8209, paper, 15th century. 131 sheets, 30 lines to the page.", "VI, 15TH CENTURY", "Florence, Laur. 73, 20. 15th century. 84 sheets, 26 lines to the page.", "VII, 15TH CENTURY", "Florence, Laur. Strozz. 67, 15th century. 50 sheets, 23 lines to the page. Title, Apicius.", "VIII, 15TH CENTURY", "Florence, Riccardianus, 141 (L III 29), paper, 179 sheets, irregular number of lines, pp. 123-179, Apicius. 15th century.", "Florence, Riccardianus, 662 (M I 26), finished April 4th, 1462, paper, 79 sheets, 26 lines to the page. Pp. 41-79 Apicius, written by Pascutius Sabinus, Bologna, 1462.", "Oxford, Bodl. Canon, lat. 168 4to min. 78 pp. dated May 28th, 1490. (_In fine_) scriptum per me Petrum Antonium Salandum Reginensem die xxviii Maii MCCCCLXXXX.", "XI, 15TH CENTURY", "Oxford, Bodl. Add. B 110, 15th century, Italian, cf. H. Schenkl, Bibl. Britann. I. p. 79 n. 384 and F. Madan, A Summary Catalogue of Western Mss. in the Bodleian Library, Oxford, 1905, p. 660. Vollmer says that this Ms. belonged to a son of Humelbergius, as proven by P. Lehmann.", "XII, 14TH CENTURY", "Cesena, bibl. municip., 14th century.", "A manuscript in the library of the Sforza brothers at Pesaro which burned in 1514, known only from the catalogue. Cf. A. Vernarecci, La Libreria di Gio. Sforza in Archivio storico per le Marche e l'Umbria, III, 1886, 518, 790.", "A manuscript used by Bonifaz Amerbach and Joh. Sichardus. Cf. P. Lehman, Joh. Sichardus, Quellen und Untersuchungen, IV, 1, p. 204.", "The two manuscripts mentioned by Albanus Torinus, in his edition of Apicius, Basel, 1541. In 1529 Torinus found an Apicius \"codex\" on the island of Megalona (Maguellone) which he used for his edition of Apicius. It is almost certain that this was not a very ancient manuscript. The way Torinus speaks of it and of the (first) Venetian printed edition in his _epistola dedicatoria_ leaves even doubt as to whether his authority was handwritten or printed. A first edition, printed ca. 1483, may have well been a dilapidated copy such as Torinus describes in 1529. Torinus admits taking some liberties with the text and failed to understand some phrases of it. Despite this fact, his text, from a culinary point of view seems to be more authentic than the Humelbergius and Lister versions.", "The other codex according to Torinus, was found in Transsylvania by Io. Honterus of Coronea. This codex may have served as authority for the first edition printed ca. 1483 by Bernardinus, of Venice. No other mention is made of this codex anywhere, which according to Torinus, was sent to Venice from Transsylvania. The text of the Editio Princeps, by the way, is thoroughly unreliable.", "XVII, 15TH CENTURY", "Ms. Rome, Vatican Library, lat. 6803, 15th Century.", "XVIII, 15TH CENTURY", "Munich, lat. 756. Ex bibl. Petri Victorii 49. 15th century. This codex is particularly valuable and important for the identification of the Apicius text. Cf. Vollmer, Studien, pp. 10 _seq._", "B. PRINTED EDITIONS", "SUMMARY OF PRINTED EDITIONS", "NO. YEAR OF PUBLICATION PLACE OF PUBLICATION LANGUAGE 1 ca. A.D. 1483(?) Venice, Italy Latin 2 A.D. 1490(?) Milan, Italy (doubtful) Latin 3 A.D. 1498 Milan, Italy Latin 4 A.D. 1503 Venice, Italy Latin 5 A.D. 1541 Basel, Switzerland Latin 6 A.D. 1541 Lyons, France Latin 7 A.D. 1542 Zürich, Switzerland Latin 8 A.D. 1705 London, England Latin 9 A.D. 1709 Amsterdam, Holland Latin 10 A.D. 1787 Marktbreit, Germany Latin 11 A.D. 1791 Lübeck, Germany Latin 12 A.D. 1800 Ansbach, Germany Latin 13 A.D. 1852 Venice, Italy Italian 14 A.D. 1867 Heidelberg, Germany Latin 15 A.D. 1874 Heidelberg, Germany Latin 16 A.D. 1909 Leipzig, Germany German 17 A.D. 1911 Leipzig, Germany German 18 A.D. 1922 Leipzig, Germany Latin 19 A.D. 1933 Paris, France French 20 A.D. 1936 Chicago, U. S. A. English", "COMMENTARIES ON APICIUS", "NO. YEAR OF PUBLICATION PLACE OF PUBLICATION LANGUAGE 21 A.D. 1531* Frankfurt, Germany Latin 22 A.D. 1534* Frankfurt, Germany Latin 23 A.D. 1535* Antwerp, Belgium Latin 24 A.D. 1831 Heidelberg, Germany German 25 A.D. 1868 London, England English 26 A.D. 1912 Naples, Italy Italian 27 A.D. 1920 Munich, Germany German 28 A.D. 1921 Rome, Italy Latin-Italian 29 A.D. 1927 Leipzig, Germany German", "* Excerpts and adaptations have little relation to Apicius.", "Total of Printed Editions, in Latin 15 Total of Printed Editions, in Italian 1 Total of Printed Editions, in German 2 Total of Printed Editions, in French 1 Total of Printed Editions, in English 1 Total of Commentaries in all Languages 9", "Editions and Commentaries published in America 1 Editions and Commentaries published in Belgium 1 Editions and Commentaries published in England 2 Editions and Commentaries published in France 2 Editions and Commentaries published in Germany 13 Editions and Commentaries published in Holland 1 Editions and Commentaries published in Italy 7 Editions and Commentaries published in Switzerland 2", "BIBLIOGRAPHERS AND COLLECTORS", "Albanus Torinus, 1541, describes Mss. XV and XVI.", "A. Vernarecci describes Mss. XIII.", "P. Lehmann describes Mss. XI and XIV.", "F. Vollmer describes Mss. I-XVIII.", "Dr. Margaret B. Wilson describes Ms. I.", "Georges Vicaire describes editions Nos. 1, 3, 4, 5, 6, 7, 8, 9, 11, 14, 15.", "Theodor Drexel (Georg) describes editions Nos. 1, 5, 6, 7, 9, 10, 12, 13, 14, 15.", "Elizabeth R. Pennell describes editions Nos. 1, 3, 9.", "Bernhold describes editions Nos. 2, 10, 11, 12.", "Fabricius describes edition No. 2.", "Baron Pichon describes editions Nos. 3, 21.", "In the author's collection are editions Nos. 4, 5, 6, 7, 8, 9, 10, 15, 16, 17, 18, 19, 20, 23, 27, 28, 29.", "DESCRIPTION OF PRINTED EDITIONS", "These summaries and descriptions of the known manuscript books and printed editions of Apicius are presented with a desire to afford the students a survey of the field treated in this volume, to illustrate the interest that has existed throughout the past centuries in our ancient book.", "Copies of any Apicius edition and commentaries are scarce; famous collectors pride themselves in owning one or several of them. Of the well-known collections of cookery books the most outstanding perhaps is that of Theodor Drexel, of Frankfurt on the Main, who owned nine different editions of Apicius. The Drexel catalogue forms the basis of a bibliography--Verzeichnis der Litteratur über Speise und Trank bis zum Jahre 1887, bearbeitet von Carl Georg, Hannover, 1888, describing some 1700 works.", "The Drexel collection, combined with that of Dr. Freund, is now in the Staatsbibliothek in Berlin and is undoubtedly the finest collection of its kind.", "Another famous collection of cookery books is described in My Cookery Books, by Elizabeth Robins Pennell, Boston, 1903, listing three of the Apicii.", "The Pennell collection was destroyed by a flood in London while being stored away in a warehouse during the world war.", "The most important bibliography, well-known to bibliophiles, is the Bibliographie gastronomique par Georges Vicaire, Paris, 1890. Vicaire mentions eleven Apicius editions.", "The Baron Pichon and the Georges Vicaire collections are both dispersed.", "Despite ardent efforts over a period of many years the writer has been unable to secure either an Apicius manuscript or the editions No. 1 and 2. The existence of No. 2 on our list is doubtful. Therefore, we do not pretend having inspected or read each and every edition described herein, but by combining the efforts of the authorities here cited we have gathered the following titles and descriptions in order to present a complete survey of the Apician literature.", "NO. 1 CA. A.D. 1483, VENICE", "APITII CELII DE RE COQUINARIA LIBRI DECEM || SUETONIUS TR{=A}QUILLUS DE CLARIS GR{=A}MATICIS. || SUETONIUS TR{=A}QUILLUS DE CLARIS RHETORIBUS || COQUINARIÆ CAPITA GRÆCA AB APITIO POSITA HÆC SUNT || EPIMELES, (_Etc. In fine_) IMPRESSUM VENETIIS PER BERNARDINUM VENETUM.", "No date, but attributed to ca. 1483-6. Given as the earliest edition by most authorities. 4to, old vellum, 30 sheets, the pages not numbered. Georg-Drexel, No. 13; Pennell, p. 111; Vicaire, col. 29.", "NO. 2, MILAN, A.D. 1490", "APICIUS CULINARIS (_sic_) (CURA BLASII LANCILOTI _In fine_) IMPRESSUM MEDIOLANI PER MAGISTRUM GUILIERUM DE SIGNERRE ROTHOMAGENSEM. ANNO DOMINI M CCCC LXXXX DIE VIII MENSIS JANUARII.", "Large 8vo. Edition disputed by bibliographers.", "Ex Bernhold, _præfatio_, p. IX, who (we are translating from his Latin text) says, \"Here is the exterior of the book as extant in the Nuremberg library, most accurately and neatly described by the very famous and most worthy physician of that illustrious republic, Dr. Preus, a friend of mine for thirty years; whose integrity, of course, is above reproach; these are his own words--The book is made in the size called large octavo. It must be mentioned that the sheets are indeed large, so that the size might be styled an ordinary quarto. Fabricius, in his Bibliotheca, the newest edition, quotes a copy under this name. The entire book consists of five parts [sheets, folded into eight leaves--sixteen printed pages--stitched together] and two leaves. These five parts contain the text proper; these two sheets preceding them, are occupied by the title page, the dedication and a kind of poetic address. The text itself commences with p. 5, I should say, though there is no regular pagination. However, there are nevertheless in the lower ends of the leaves, called the limp parts, some conspicuous letters on the first four leaves of the sheets, while the remaining four leaves though belonging to the respective parts, are blank. For instance aI., aII., aIII., aIIII. Then follows the next sheet or part, signed, bI., II., III., IIII. in the same manner, with the four following leaves blank. And thus in the same manner follows sheet c, d, e. The two leaves preceding the five parts which comprise the text proper, contain the title of the book, Apicius Culinaris [_sic_] nowhere, to be sure, appears a note of the place or the date where and when the book was made, and on this whole first page, aside from the words already noted, there is nothing else in evidence than the picture of an angel, in the center of which there is the sign, IHS, and around the circle the following words are read, 'Joannes de Lagniano M.' At the feet of the angel spaces may be seen that are inscribed with the l", "\"From this edition, the oldest as well as the rarest--with no other known earlier edition--all the variants given herewith have been collected by Goezius.\" Thus far Bernhold.", "The existence of this edition is doubted by Brunet, according to Vicaire. This ancient description corresponds substantially to that of Vicaire of the following edition of 1498 which Vicaire proclaims to be the first dated Apicius edition. It is interesting to note, however, what Bernhold has to say of this 1498 edition.", "\"Without a doubt a repetition of the preceding edition,\" says he; and he goes on quoting the Bibliotheca Latina Fabricio-Ernestina (Jo. Alberti Fabricii Bibliothec. Latin. edit ab Ernesti 1708) to the effect that two editions were printed at Milan, one of 1490 by Blasius Lancilotus and one of 1498 by Guiliermus de Signerre Rothomagensis.", "Our inquiry at the Municipal library of Nürnberg has revealed the fact that this copy of 1490 is no longer in the possession of the library there.", "NO. 3, A.D. 1498, MILAN", "APICIUS CULINARIUS (_in fine_) IMPRESSUM MEDIOLANI PER MAGISTRUM GUILERUM SIGNERRE ROTHOMAGENSEM, ANNO DNI MCCCCLXXXXVIII, DIE XX, MENSIS IANUARII.", "(Ex Pennell, p. 111) First dated edition, 4to, 40 sheets, pages not numbered.", "{Illustration: COLOPHON, MILAN EDITION, 1498", "From the Lancilotus edition of Apicius, printed by Signerre, Milan, 1498, the first dated edition. The poems by Mota and Salandus are identical with the colophon of the 1503 Venice edition.", "Note the date of this colophon and observe how easily it can be read for \"the 8th day of January, 1490\" which date is attributed to our Apiciana No. 2. This edition, as is noted, is doubtful, although several bibliographers speak about it.}", "{Transcription:", "Antonius mota Ad vulgus.", "Plaudite sartores: cætari: plaudite ventres Plaudite mystili tecta per vncta coqui Pila sit albanis quæcunq; ornata lagænis Pingue suum copo limen obesus amet Occupat insubres altissimus ille nepotum Gurges & vndantes auget & vrget aquas Millia sex ventri qui fixit Apicius alto Inde timens: sumpsit dira venena: famem.", "Ioannes salandus lectori.", "Accipe quisquis amas irritamenta palati: Precepta: & leges: oxigarumq; nouum: Condiderat caput: & stygias penitrauerat vndas Celius: in lucem nec rediturus erat: Nunc teritur dextra versatus Apicius omni Vrbem habet: & tectum qui perigrinus erat: Acceptum motte nostro debebis: & ipsi Immortalis erit gratia: laus & honor: Per quem non licuit celebri caruisse nepote: Per quem dehinc fugiet lingua latina situm.", "Impressum Mediolani per magistrum Guilermum Signerre Rothomagensem Anno d{=n}i. Mcccclxxxx viii.die.xx.mensis Ianuarii.}", "This copy has on the fly leaf the book plate of \"Georgius Klotz, M.D. Francofurti ad M{oe}num\" and the autograph of John S. Blackie, 1862.", "Bernhold, p. XI. Not in Georg-Drexel. Vicaire, 28; he reads Appicius [_sic_] Culinarius. Pennell and Vicaire read Guilerum, Bernhold Guilierum.", "Vicaire's description of this edition tallies with that of Bernhold's and his collaborator's account of the preceding edition. There are certain copies of this edition, bearing the following titles, Apicius de re coquinaria and Apicivs in re qvoqvinaria. Cf. Vicaire, 28-29.", "NOTES TO NOS. 1, 2, AND 3", "GESAMTKATALOG DER WIEGENDRUCKE, Leipzig, 1926, II, p. 510, places as the first printed edition Apicius in re quoquinaria [_sic_] printed by William de Signerre at Milan, on the 20th day of January, 1498. The second place is given APICIUS DE RE COQUINARIA printed by Bernardinus de Vitalibus at Venice, no date, circa 1500 (our No. 1). This classification follows that of Brunet in 1840. Neither the Gesamtkatalog nor Brunet make any mention whatsoever of the doubtful 1490 Milan edition (our No. 2).", "Vicaire, col. 33, mentioning this edition citing Bernhold, quotes Brunet as doubting the existence of this 1490 edition, but we fail to notice this expression of doubt since our Brunet is altogether silent on the subject, same as the other bibliographers.", "Vicaire, col. 28-29, quotes Brunet as saying that the undated Apicius (our No. 1) despite its sub-titles of Suetonius, contains only the Apicius text, a statement confirmed by Pennell.", "A search of all the available works of Joh. Alb. Fabricius--Bibliotheca Latina [Classics], Hamburg, 1722, Bibliographia Antiquaria, ib. 1760 and the Bibliotheca Latina mediæ et infimæ [middle ages], ib. 1735, has failed to reveal a trace of the 1490 Apicius, displayed by Bernhold, as described by Fabricius and as seen by Preus in the Nürnberg Municipal Library.", "Our facsimile of the 1498 colophon shows how easily its date can be mistaken for \"the 8th day of January, 1490,\" Bernhold's very date! Evidently an error of this kind made victims of Preus, Bernhold and Fabricius (if, indeed, he quoted it) and caused us some ardent searching among dusty tomes. We have therefore come to the conclusion that either this 1490 edition disappeared between the year 1787 and our time or else that it never existed.", "NO. 4, A.D. 1503, VENICE", "APITII CELII DE RE COQUINARIA LIBRI DECEM. || COQUINARIÆ CAPITA GRÆCA AB APITIO POSITA HÆC SUNT. || EPIMELES: ARTOPTUS: CEPURICA: PANDECTER: OSPRION || TROPHETES: POLYTELES: TETRAPUS: THALASSA: HALIEUS || HANC PLATO ADULATRICEM MEDICINÆ APPELLAT || [_in fine_] IMPRESSUM UENETIIS P IOHANNEM DE CERETO DE TRIDINO ALIAS TACUINUM. M.CCCCC.III. DIE TERTIO MENSIS AUGUSTI.", "4to, 32 sheets, 30 lines to the page, pages not numbered, signed a-h, by 4.", "{Illustration: TITLE PAGE, VENICE EDITION, 1503", "From the Blasius Lancilotus edition, printed by Johannes de Cereto de Tridino alias Tacuinus, Venice, 1503. This is the second dated edition of Apicius, resembling very closely the undated edition and also the Milan edition, printed by Signerre 1498, the first to bear a date. Same size as the original. This is a first timid attempt at giving a book a title page. Most books printed before this date have no title pages.}", "{Transcription:", "Apitii Celii de re Coquinaria libri decem.", "Coquinariæ capita Græca ab Apitio posita hæc sunt. Epimeles: Artoptus: Cepurica: Pandecter: Osprion Trophetes: Polyteles: Tetrapus: Thalassa: Halieus. Hanc Plato adulatricem medicinæ appellat.}", "On the last page of our copy are the two poems mentioned in the 1490 Milan edition (No. 2) \"Antonius mota ad uulgus\" (4 distichs) and \"Iohannes salandi Lectori\" (5 distichs). The verso of this page is blank. The dedication, on the verso of title page, is likewise by Blasius Lancilotus. It appears that this edition is closely related to No. 2.", "Vicaire, 30; unknown to Georg-Drexel and Pennell.", "In the collection of the author.", "NO. 5, A.D. 1541, BASEL", "CÆLII APITII || SVMMI ADVLATRICIS MEDI || CINÆ ARTIFICIS DE RE CVLINARIA LIBRI X. RE || CENS È TENEBRIS ERUTI & À MENDIS UINDICATI, || TYPISQUE SVMMA DILIGENTIA || EXCUSI. || PRÆTEREA, || P. PLATINÆ CREMO || NENSIS VIRI UNDECVNQVE DO || CTISSIMI, DE TUENDA UALETUDINE, NATURA RERUM, & POPINÆ || SCIENTIA LIBRI X. AD IMITATIONEM C. API || TII AD UNGUEM FACTI. || AD HÆC, || PAVLI ÆGINETÆ DE || FACVLTATIBUS ALIMENTORVM TRA || CTATVS, ALBANO TORINO || INTERPRETE. || CUM INDICE COPIOSISSIMO. || BASILEÆ || M.D.XLI. [_in fine_] BASILEÆ, MENSE MARTIO, ANNO M D X L I.", "4to, old calf, 16 pp., containing title, dedication and index, not numbered but signed in Greek letters. The body of the work commences with p. 1, finishing with p. 366, the sheets are signed first in small Roman letters a-z and numbers 1-3 and then in capital letters A-Z, likewise numbered 1-3. The titles of the books or chapters, on verso of the title page, under the heading of \"Katalogos et Epigraphè Decem Voluminum De Re Popinali C. Apitii\" are both in Greek and Roman characters. German names and quotations are in Gothic type (black letter). The book is well printed, in the style of the Froschauer or Oporinus press, but bears no printer's name or device.", "The Apicius treatise is concluded on p. 110, and is followed by \"Appendicvla De Conditvris Variis ex Ioanne Damasceno, Albano Torino Paraphraste,\" not mentioned on the title. This treatise extends from p. 110 to p. 117, comprising fourteen recipes for \"condimenta\" and \"conditvræ\"; these are followed on the same page by \"De Facvltatibvs Alimentorvm Ex Pavlo Ægineta, Albano Torino Interprete\" which book is concluded on p. 139; but with hardly any interruption nor with any very conspicuous title on this page there follows the work of Platina: \"P. [_sic_] Platinæ Cremonensis, viri vndecvnqve doctissimi, De tuenda ualetudine Natura rerum, & Popinæ scientia, ad amplissimum D.D.B. Rouerellam S. Clementis presbyterum, Cardinalem, Liber I.\" The ten books of Platina are concluded on p. 366; the type gracefully tapering down with the words: \"P. [_sic_] Platinæ libri decimi et vltimi Finis\" and the date, as mentioned. The last page blank.", "{Illustration: TITLE PAGE, LYONS, 1541", "This edition, printed in Lyons, France, in 1541, by Sebastian Gryphius is said to have been pirated from the Torinus edition given at Basel in the same year. Early printers stole copiously from one another, frequently reproduced books with hundreds of illustrations with startling speed. Gryphius corrected Torinus' spelling of \"P\" [Bartholomæus] Platina, but note the spelling of \"Lvg[v]dvni\" (Lyons). Inscription by a contemporary reader over the griffin: \"This [book] amuses me! Why make fun of me?\"}", "{Transcription:", "CÆLII APITII, SVMMI ADVLATRICUS MEDICINÆ ARTIFICIS, De re Culinaria libri Decem.", "{Handwriting}", "B. PLATINÆ CREMONENSIS _De Tuenda ualetudine, Natura rerum, & Popinæ scientia Libri x._", "PAVLI ÆGINETÆ DE FACULTATIBUS _alimentorum Tractatus, Albano Torino Interprete_.", "{Handwriting}", "{Decoration}", "APVD SEB. GRYPHIVM LVGVDVNI, 1541.}", "Strange enough, there is another edition of this work, bearing the same editor's name, printed at Lyons, France, in the same year. This edition, printed by Gryphius, bears the abbreviated title as follows:", "NO. 6, A.D. 1541, LYONS", "CÆLII || APITII SVM || MI ADVLATRICIS || MEDICINÆ ARTIFICIS, || DE RE CULINARIA LIBRI || DECEM || B. PLATINÆ CREMONEN || SIS DE TUENDA UALETUDINE, NATURA RERUM & POPINÆ || SCIENTIA LIBRI X, || PAULI ÆGINETÆ DE FACULTATIBUS ALIMENTORUM TRACTATUS, || ALBANO TORINO INTER || PRETE.", "The lower center of the title page is occupied by the Gryphius printer's device, a griffin standing on a box-like pedestal, supported by a winged globe. On the left of the device: \"virtute duci,\" on the right: \"comite fortuna\"; directly underneath: \"Apvd Seb. Gryphivm, Lvgvdvni [_sic_], 1541.\" Sm. 8vo. Pages numbered, commencing with verso of title from 2-314. Sheets lettered same as Basel edition; on verso of title \"Katalogos\" etc. exactly like Basel. Page 3 commences with the same epistola dedicatoria. This dedication and the entire corpus of the book is printed in an awkward Italic type, except the captions which are in 6 pt. and 8 pt. Roman. The book is quite an unpleasant contrast with the fine Antiqua type and the generous margins of the Basel edition. Some woodcut initials but of small interest. The index, contrary to Basel, is in the back. The last page shows another printer's device, differing from that on the title, another griffin.", "This edition, though bearing Platina's correct initial, B., has the fictitious title given to his work by Torinus, who probably possessed one of the earliest editions of Platina's De honesta Voluptate, printed without a title page.", "Altogether, this Lyons edition looks very much like a hurried job, and we would not be surprised to learn that it was pirated from the Basel edition.", "The epistola dedicatoria, in which Torinus expresses fear of pirates and asks his patron's protection, is concluded with the date, Basileæ, v. Idus Martias, Anno M. D. XLI., while the copy described by Vicaire appears to be without this date. Vicaire also says that the sheets of his copy are not numbered. He also reads on the title \"Lvgdvni, 1541\" which is spelled correctly, but not in accordance with the original. Of these two editions Vicaire says:", "\"Ces deux éditions portent la même date de 1541, mais celle qui a été publiée à Bâle a paru avant celle donnée à Lyon par Seb. Gryphe. Cette dernière, en effet, contient la dédicace datée.\" The title page of our copy is inscribed by three different old hands, one the characteristic remark: \"Mulcens me, gannis?\" This copy is bound in the original vellum. Vicaire, 31, G.-Drexel, No. 12.", "The work of Torinus has been subjected to a searching analysis, as will be shown throughout the book. An appreciation of Platina will be found in Platina, mæstro nell'arte culinaria Un'interessante studio di Joseph D. Vehling, by Agostino Cavalcabò, Cremona, 1935.", "{Illustration: TITLE PAGE, HUMELBERGIUS EDITION, ZÜRICH, 1542", "The Gabriel Humelbergius edition is printed by Froschauer, one of the great printers of the Renaissance. Showing the autograph of Johannes Baptista Bassus. The best of the early Apicius editions.}", "{Transcription:", "IN HOC OPERE CONTENTA", "APICII CÆLII", "DE OPSONIIS ET CONDIMENTIS, SIVE ARTE COQVINARIA LIBRI X.", "Gabrielis Humelbergij Medici, Physici Isnensis in Apicij Cælij libros X. Annotationes.", "TIGVRI IN OFFICINA Froschouiana. Anno, M. D. XLII.", "{Handwriting}", "{Signature: Johannes Baptista Bassus.}}", "NO. 7, A.D. 1542, ZÜRICH", "IN HOC OPERE CONTENTA. || APICII CÆLII || DE OPSONIIS ET CONDIMENTIS, || SIVE ARTE COQVINA || RIA, LIBRI X. || ITEM, || GABRIELIS HUMELBERGIJ MEDICI, PHYSICI || ISNENSIS IN APICIJ CÆLIJ LIBROS X. || ANNOTATIONES. || TIGVRI IN OFFICINA || FROSCHOUIANA. ANNO, || M.D. XLII.", "4to, 123 sheets, pagination commences with title, not numbered. On verso of title a poem by Ioachim Egell, extolling Humelberg. Sheet 2 the dedication, dated \"Isnæ Algoiæ, mense Maio, Anno à Christo nato, M.D.XLII.\" Sheet 3-4 have the preface; on verso of 4 the names of the books of Apicius. On recto of sheet 5 the chapters of Book I; on verso commences the corpus of the work with Apicii Cælii Epimeles Liber I.", "The Apicius text is printed in bold Roman, the copious notes by the editor in elegant Italics follow each book. Very instructive notes, fine margins, splendid printing. Altogether preferable to Torinus. Our copy is bound in the original vellum. Inscribed in old hand by Johannes Baptista Bassus on the title.", "G.-Drexel, No. 14; Vicaire, 31; not in Pennell.", "NO. 8, A.D. 1705, LONDON", "APICII C{OE}LII || DE || OPSONIIS || ET || CONDIMENTIS, || SIVE || ARTE COQUINARIA, || LIBRI DECEM. || CUM ANNOTATIONIBUS MARTINI LISTER, || È MEDICIS DOMESTICIS SERENISSIMÆ MA || JESTATIS REGINÆ ANNÆ || ET || NOTIS SELECTIORIBUS, VARIISQUE LECTIONIBUS INTEGRIS, || HUMELBERGII, CASPARI BARTHII, || & VARIORUM. || LONDINI: || TYPIS GULIELMI BOWYER. MDCCV.", "The first edition by Lister, limited to 120 copies.", "8vo. The title in red and black. Original full calf, gilt. Pp. XIV + 231. Index 11 leaves, unnumbered. This scarce book is described by Vicaire, 32, but unknown to the collectors Drexel and Pennell. Our copy has on the inside front cover the label of the Dunnichen library. Above the same in an old hand: \"Liber rarissimus Hujus editionis 120 tantum exemplaria impressa sunt.\" On the fly leaf, in a different old hand a six line note in Latin, quoting the medieval scholar, G. J. Vossius, Aristarch. 1.13. p. 1336, on the authorship of C{oe}lius. Directly below in still another old hand, the following note, a rather pleasing passage, full of sentiment and affection for our subject, that deserves to be quoted in full: \"Alas! that time is wanting to visit the island of Magellone [Megalona-Torinus] where formerly flourished a large town, of which there are now no other remains but the cathedral church, where, according to tradition, the beautiful Magellone lies buried by her husband Peter of Province.* Matthison's letters, etc. pag. 269.", "\"'* Jt was in the island of Magellone that Apicius's ten books on cookery were rediscovered.' _Ibid._--Vide Fabric. Biblioth: Lat: edit. ab Ernesti. vol. 2; p. 365.\"", "On the verso of the title page there is the printed note in Latin to the effect that 120 copies of this edition have been printed at the expense of eighteen gentlemen whose names are given, among them \"Isaac Newton, Esq.\" and other famous men.", "{Illustration: TITLE PAGE, LISTER EDITION, LONDON, 1705", "The first Apicius edition by Martin Lister, Court Physician to Queen Anne. Printed in London in 1705 by the famous printer, William Bowyer. This is one of the rarest of the Apician books, the edition being limited to 120 copies. It has been said that the second edition (Amsterdam, 1709) was limited to 100 copies, but there is no evidence to that effect.}", "{Transcription:", "APICII C{OE}LII DE OPSONIIS ET CONDIMENTIS, Sive Arte Coquinaria, LIBRI DECEM.", "Cum Annotationibus MARTINI LISTER, è Medicis domesticis serenissimæ Majestatis Reginæ Annæ.", "Notis selectioribus, variisque lectionibus integris, HUMELBERGII, CASPARI BARTHII, & VARIORUM.", "LONDINI: Typis _Gulielmi Bowyer_. MDCCV.}", "Lister's preface to the reader occupies pp. I-XIV; the same appears in the 1709 (2nd) edition. The ten books of Apicius occupy pp. 1-231; the index comprises 11 unnumbered leaves; on the verso of the 11th leaf, the errata. One leaf for the \"Catalogus\" (not mentioned by Vicaire) a bibliography of the editor's extensive writings, and works used in this edition principally upon nature and medical subjects. This list was ridiculed by Dr. King. Cf. Introduction by Frederick Starr to this present work. The last leaf blank. Our copy is in the original binding, and perfect in every respect.", "{Illustration: VERSO OF TITLE PAGE", "of the first Lister edition, London, 1705, giving evidence of the edition being limited to 120 copies. This edition was done at the expense of the men named in this list. Note particularly \"Isaac Newton, Esq.,\" Sir Christopher Wren and a few more names famous to this day.}", "{Transcription:", "_Hujus Libri_ centum & viginti _tantum_ Exemplaria _impressa sunt impensis infrascriptorum_.", "Tho. _Lord A.B. of_ Canterbury. Ch. _Earl of_ Sunderland. J. _Earl of_ Roxborough, _Principal Secretary of State for_ Scotland. J. _Lord_ Sommers. Charles _Lord_ Hallifax. J. _Lord Bishop of_ Norwich. Ge. _Lord Bishop of_ Bath _and_ Wells. Robert Harley _Speaker, and Principal Secretary of State_. _Sir_ Richard Buckley, _Baronet_. _Sir_ Christopher Wren. Tho. Foley, _Esq_; Isaac Newton, _Esq_; _President of the Royal Society_. William Gore, _Esq_; Francis Ashton, _Esq_; _Mr._ John Flamstead, _Ast._ Reg. John Hutton, } Tancred Robinson, } _M. D. D._ Hans Sloane. }}", "NO. 9, A.D. 1709, AMSTERDAM", "APICII C{OE}LII || DE || OPSONIIS || ET || CONDIMENTIS, || SIVE || ARTE COQUINARIA, || LIBRI DECEM. || CUM ANNOTATIONIBUS || MARTINI LISTER, || È MEDICIS DOMESTICIS SERENISSIMÆ MAJE || STATIS REGINÆ ANNÆ, || ET || NOTIS SELECTIORIBUS, VARIISQUE LECTIONIBUS INTEGRIS, || HUMELBERGII, BARTHII, REINESII, || A. VAN DER LINDEN, & ALIORUM, || UT & VARIARUM LECTIONUM LIBELLO. || EDITIO SECUNDA. || LONGE AUCTIOR ATQUE EMENDATIOR. || AMSTELODAMI, || APUD JANSSONIO-WÆSBERGIOS. || M D C C I X.", "Small 8vo. Title in red and black. Dedication addressed to Martinus Lister by Theod. Jans. [sonius] of Almeloveen; the preface, M. Lister to the Reader, and the \"Judicia et Testimonia de Apicio\" by Olaus Borrichius and Albertus Fabricius occupy seventeen leaves. The ten books of Apicius, with the many notes by Lister, Humelberg and others, commence with page 1 and finish on page 277. Variæ Lectiones, 9 leaves; Index, 12 leaves, none numbered.", "Vicaire, 32; Pennell, p. 112; G.-Drexel, No. 164. \"Edition assez estimée. On peut l'annexer à la collection des Variorum d'après M. Græsse, Trésor des Livres rares et précieux.\"--Vicaire. Our copy is in the original full calf gold stamped binding, with the ex libris of James Maidment.", "The notes by Lister are more copious in this edition, which is very esteemed and is said to have been printed in 100 copies only, but there is no proof of this.", "Typographically an excellent piece of work that would have done justice the Elzevirs.", "NO. 10, A.D. 1787, MARKTBREIT", "CÆLII APICII || DE || OPSONIIS || ET || CONDIMENTIS || SIVE || ARTE COQUINARIA || LIBRI X || CUM || LECTIONIBUS VARIIS || ATQUE INDICE || EDITIT || JOANNES MICHÆL BERNHOLD || COMES PALATINATUS CÆSAREUS, PHIL. ET || MED. D. SERENISSIMO MARCHIONI BRAN || DENBURGICO-ONOLDINO-CULBACENSI || A CONSILIIS AULÆ, PHYSICUS SUPREMA || RUM PRÆFECTURARUM VFFENHEMENSIS || ET CREGLINGENSIS, ACADEMIÆ IMPERIALI || NATURÆ SCRUTATORUM ADSCRIPTUS.", "The first edition. The title page has a conspicuously blank space for the date etc. of the publication, but this is found at the foot of p. 81, where one reads: Marcobraitæ, Excudebat Joan. Val. Knenlein, M. D. CC. LXXXVII. 8vo. Fine large copy, bound in yellow calf, gilt, with dentelles on edges and inside, by J. Clarke, the binding stamped on back, 1800. Dedication and preface, pp. XIV. The ten books of Apicius commence with p. 1 and finish on p. 81, with the date, as above. Index capitulum, pp. 82-85; Lectiones Variantes collectæ ex Editione Blasii Lanciloti, pp. 86-108, at the end of same: \"Sedulo hæ Variantes ex Blasii Lanciloti editione sunt excerpta ab Andrea Gözio Scholæ Sebaldinæ Norimbergiensis Collega.\" Variantes Lectiones, Lib. I. Epimeles, pp. 109-112, with a note at the head of the same that these variants occur in the Vatican MS. These four pages are repeated in the next chapter, pp. 113-130, \"Variæ Lectiones Manuscripti Vaticani,\" headed by the same note, the text of which is herewith given in full. Bernhold states that these Variæ Lectiones have been taken from the second Lister edition (No. 8) where they are found following p. 277. The first Lister edition does not contain these Variæ, nor does Lister have the Variantes ex Blasii Lanciloti. The following note to the Vatican variants appears in the second Lister edition also:", "\"Apicii collatio cum antiquissimo codice, literis fere iisdem, quibus Pandectæ Florentinæ, scripto; qui seruatur hodie Romæ in Bibliotheca Vaticana, inter libros MSS., qui fuere Ducis Vrbinatium, sed, nostris temporibus extincta illa familia Ducali, quæ Ducatum istum a Romanis Pontificibus in feudum tenuerat, Vrbino Romam translati, et separato loco in bibliotheca Vaticana respositi sunt. Contulit Henricus Volkmarus [Lister: Volkmas] Scherzerus, Lipsiensis. E bibliotheca Marquardii Gudii ad I. A. Fabricium, et, ex huius dono, ad Theodorum Ianssonium ab Almeloueen transmigrauere; qui illas suæ, Amstelodami 1709 8vo in lucem prolatæ; Apicii editioni inseri curauit.\"", "On pp. 131-154 are found the Lectiones Variantes Humelbergianæ, and on pp. 155-156 the Lectiones differentes etc. On pp. 157-228 the Index Vocabulorum ac Rerum notabiliorum etc.; on pp. 229-30 the Notandum adhuc. One blank leaf.", "Described by Vicaire, 33, who has only seen the 1791 edition; G.-Drexel, No. 165; Brunet I. 343. Neither Vicaire nor Georg-Drexel have the date and place of publication, which in our copy is hidden on p. 81.", "Georg reads Apicii C{oe}lii instead of the above. On the fly leaf the autograph of G. L. Fournier, Bayreuth, 1791.", "Bernhold has based his edition upon Lister and on the edition by Blasius Lancilotus, Milan, 1490, (our No. 2, which see.) Aside from the preface in which Bernhold names this and other Apicius editions, unknown to the bibliographers, the editor has not added any of his own observations. Being under the influence of Lister, he joins the English editor in the condemnation of Torinus. His work is valuable because of the above mentioned variants.", "NO. 11, A.D. 1791, LÜBECK", "[Same as above] The Second Edition. Vicaire, 33. not in G.-Drexel nor Pennell.", "NO. 12, A.D. 1800, ANSBACH", "APITIUS C{OE}LIUS DE RE CULINARIA. Ed. Bernhold. 8vo. Ansbachii, 1800.", "Ex Georg, No. 1076; not in Vicaire nor in Pennell. Though listed by Georg, it is not in the Drexel collection.", "NO. 13, A.D. 1852, VENICE", "APITIUS CÆLIUS DELLE VIVANDE E CONDIMENTI OVVERO DELL' ARTE DE LA CUCINA. VOLGARIZZAMENTO CON ANNOTATIONI DI G. BASEGGIO.", "8vo, pp. 238. With the original Latin text. Venezia, 1852, Antonelli.", "Ex Georg-Drexel, No. 1077.", "NO. 14, A.D. 1867, HEIDELBERG", "APICI CÆLI || DE || RE COQUINARIA LIBRI DECEM. || NOVEM CODICUM OPE ADIUTUS, AUXIT, RESTI || TUIT, EMENDAVIT, ET CORREXIT, VARIARUM || LECTIONUM PARTE POTISSIMA ORNAVIT, STRIC || TIM ET INTERIM EXPLANAVIT || CHR. THEOPHIL. SCHUCH. || HEIDELBERGÆ, 1867.", "8vo. pp. 202.", "Ex Vicaire, 33; Not in G.-Drexel, not in Pennell.", "NO. 15, A.D. 1874", "[The same] EDITIO SECUNDA HEIDELBERGÆ, 1874, [Winter].", "Although G.-Drexel, No. 1075, reads Apitius C{oe}lius, our copy agrees with the reading of Vicaire, col. 889, appendix. Not in Pennell. Brandt (Untersuchungen [No. 29] p. 6) calls Schuch _Wunderlicher Querkopf_. He is correct. The Schuch editions are eccentric, worthless.", "NO. 16, A.D. 1909, LEIPZIG", "DAS APICIUS-KOCHBUCH AUS DER ALTRÖMISCHEN KAISERZEIT. Ins Deutsche übersetzt und bearbeitet von Richard Gollmer. Mit Nachbildungen alter Kunstblätter, Kopfleisten und Schlusstücke. Breslau und Leipzig bei Alfred Langewort, 1909. 8vo. pp. 154.", "NO. 17, A.D. 1911, LEIPZIG", "APICIUS CÆLIUS: ALTRÖMISCHE KOCHKUNST IN ZEHN BÜCHERN. Bearbeitet und ins Deutsche übersetzt von Eduard Danneil, Herzoglich Altenburgischer Hoftraiteur. Leipzig: 1911: Herausgabe und Verlag: Kurt Däweritz, Herzoglich Altenburgischer Hoftraiteur Obermeister der Innung der Köche zu Leipzig und Umgebung. 8vo, pp. XV + 127.", "NO. 18, A.D. 1922, LEIPZIG", "APICII || LIBRORVM X QVI DICVNTVR || DE RE COQVINARIA || QVÆ EXTANT || EDIDERVNT || C. GIARRATANO ET FR. VOLLMER || LIPSIÆ IN ÆDIBVS B. G. TEVBNERI MCMXXII.", "NO. 19, A.D. 1933, PARIS", "LES DIX LIVRES DE CUISINE D'APICIUS traduits du latin pour la Première fois et commentés par Bertrand Guégan. Paris René Bonnel Éditeur rue Blanche, No. 8.", "No date (_in fine_ October 16th, 1933). Three blank leaves, false title; on verso, facing the title page (!) \"_du mème auteur_\"--a full-page advertisement of the author's many-sided publications, past and future. Title page, verso blank. On p. ix _Introduction_, a lengthy discourse on dining in ancient times, including a mention of Apician manuscripts and editions. This commences on p. Li with _Les Manuscrits d'Apicius_. The _Introduction_ finishes on p. Lxxviii. On p. 1 _Les Dix Livres d'Apicius_, on p. 2 a facsimile in black of the _incipit_ of the Vatican manuscript, Apiciana II. On p. 3 commences the translation into French of the Apician text, finishing on p. 308. _Table Analytique_ (index) pp. 309-322. Follow three unnumbered sheets, on the first page of which is the _Justification du tirage_, with the date of printing and the printer's name, Durand of Chartres. The copies printed are numbered from 1 to 679. The copy before us is No. 2; copies 1 to 4 are printed on Montval vellum, 5 to 29 on Dutch Pannekoek vellum, the rest, 30 to 679 on Vidalon vellum paper.", "Unfortunately, the present work did not reach us until after ours had gone to press. The text of this edition, the first to appear in the French language, could not be considered in our work, for this reason.", "However, a few casual remarks about it may be in order here.", "A hasty perusal reveals the disconcerting fact that the editor has been influenced by and has followed the example of Schuch by the adoption of his system of numbering the recipes. We do not approve of his inclusion of the excerpts of Vinidarius in the Apician text.", "The observations presented in this edition are rich and varied. The material, comprising the _Introduction_ and also the explanatory notes to the recipes are interesting, copious and well-authenticated. The editor reveals himself to be a better scholar, well-read in the classics, than a practical cook, well-versed in kitchen practice. Frequently, for instance, he confounds _liquamen_ with _garum_, the age-old shortcoming of the Apician scholars.", "The advertisement facing the title page of this work is misplaced, disturbing.", "Nevertheless, we welcome this French version which merits a thorough study; this we hope to publish at some future date. Any serious and new information on Apicius is welcome and much needed to clear up the mysteries. The advent of a few additional cooks on the scene doesn't matter. Let them give lie to the old proverb that too many cooks spoil the broth. Apicius has been so thoroughly scrambled during the sixteen-hundred years preceding his first printing which started the scholars after him. So far, with the exception of a few minor instances, they have done remarkably well. The complete unscrambling can be done only by many new cooks, willing to devote much pain and unremunerative, careful, patient work in discovering new evidence and adding it to what there is already, to arrive at the truth of the matter.", "NO. 20, A.D. 1926-1936, CHICAGO", "Apicius, J. D. Vehling, the present edition.", "DESCRIPTION OF COMMENTARIES", "NO. 21, A.D. 1531, FRANKFORT", "DE RE COQUINARIA. VON SPEISEN. Natürlichen und Kreuterwein, aller Verstandt. Vber den Zusatz viler bewerter Künst, insonders fleissig gebessert und corrigirt aus Apitio, Platina, Varrone, Bapt. Fiera cet.'; Francofurti, apud Egenolfum, 1531, 4to.", "Ex Bernhold, p. XIV, unknown to the bibliographers. The above is related to the following two works. Apparently, all three have little bearing on Apicius.", "NO. 22, A.D. 1534, FRANKFORT", "POLYONYMI SYNGRAPHEI SCHOLA APICIANA. Ibid. 1534, 4to.", "Ex Bernhold, p. XIV., unknown to the bibliographers. Copy in the Baron Pichon collection, No. 569.", "NO. 23, AD. 1535, ANTWERP", "SCHOLA || APITIANA, EX OP || TIMIS QVIBVS || DAM AUTHORIBUS DILIGEN || TER AC NOUITER CONSTRU || CTA, AUTHORE POLYO || NIMO SYNGRA || PHEO. || A C GESSERE DIA || LOGI ALIQUOT D. ERASMI RO || TERODAMI, & ALIA QUÆDAM || LECTU IUCUNDISSIMA. || VÆNEUNT ANTUERPIÆ IN ÆDI || BUS IOANNIS STEELSIJ. || I. G. 1535. Small 8vo. Title in beautiful woodcut border. [_in fine_] TYPIS IOAN. GRAPHEI. M.D.XXXV.", "Pagination A-I 4, on verso of I 4, device of Io. Steels, Concordia, with doves on square and astronomical globe. On verso of title, In Scholam Apitianam Præfatio. Sheet A3 Mensam Amititiæ Sacram esse, etc. On sheet A6 The dialogue by Erasmus of Rotterdam between Apitivs and Spvdvs to verso of sheet A8; follows: Conviviarvm qvis nvmervs esse debeat [etc.] ex Aulo Gellio; Præcepta C{oe}narvm by Horace; De Ciborvm Ratione by Michæle Savonarola [Grandfather of the great Girolamo S.]; on sheet C5 De Cibis Secvndæ Mensæ, by Paulus Aegineta; and a number of other quotations from ancient and medieval authors, partly very amusing. The Apician matter seems to be entirely fictitious.", "In the collection of the author. Vicaire, 701, who also describes in detail the 1534 edition printed by Egenolph but which is not the same as the above in text.", "NO. 24, A.D. 1831, HEIDELBERG", "FLORA APICIANA. Dierbach, J. H. Ein Beitrag zur näheren Kenntniss der Nahrungsmittel der alten Römer. Heidelberg, 1831, Groos. 8vo.", "NO. 25, A.D. 1868, LONDON", "H. C. COOTE: THE CUISINE BOURGEOISE OF ANCIENT ROME. Archæologia, vol. XLI.", "Ex Bibliotheca A. Shircliffe.", "NO. 26, A.D. 1912, NAPLES", "CESARE GIARRATANO: I CODICI DEI LIBRI DE RE COQUINARIA DI CELIO. Naples, 1912, Detken & Rocholl.", "NO. 27, AD. 1920", "FRIEDRICH VOLLMER: STUDIEN ZU DEM RÖMISCHEN KOCHBUCHE VON APICIUS. Vorgetragen am 7. Februar 1920. Sitzungsberichte der Bayerischen Akademie der Wissenschaften Philosophisch-philologische und historische Klasse Jahrgang, 1920, 6. Abhandlung. München, 1920. Verlag der Bayerischen Akademie der Wissenschaften in Kommission des G. Franzschen Verlags (J. Roth).", "NO. 28, A.D. 1921", "G. STERNAJOLO: CODICES VRBINATI LATINI.", "NO. 29, AD. 1927", "UNTERSUCHUNGEN ZUM RÖMISCHEN KOCHBUCHE Versuch einer Lösung der Apicius-Frage von Edward Brandt, Leipzig, Dietrich'sche Verlagsbuchhandlung, 1927. Philologus, Supplementband XIX, Heft III. 164 pp.", "Dr. Edward Brandt, the philologist of Munich, is the latest of the Apician commentators. His researches are quite exhaustive. While not conclusive (as some of the problems will perhaps never be solved) he has shed much new light on the vexatious questions of the origin and the authors of our old Roman cookery book.", "APICIANÆ FINIS", "{Illustration: CANTHARUS, WINE CUP WITH HANDLES", "Elaborate decoration of Bacchic motifs: wine leaves and masks of satyrs. Hildesheim Treasure.}", "INDEX and VOCABULARY", "Abalana, Abellana, hazelnut, see Avellana", "Abbreviations, explanation of, p. xv", "ABDOMEN, sow's udder, belly, fat of lower part of belly, figur. Gluttony, intemperance", "ABROTANUM, --ONUM, --ONUS the herb lad's love; or, according to most Southernwood. ABROTONUM is also a town in Africa", "Absinth. ABSINTHIUM, the herb wormwood. The Romans used A. from several parts of the world. {Rx} 3, also APSINTHIUM", "ABSINTHIATUS, --UM, flavored with wormwood, {Rx} 3", "ABSINTHITES, wine tempered or mixed with wormwood; modern absinth or Vermouth, cf. {Rx} 3", "ABSINTHIUM ROMANUM, {Rx} 3", "ABUA, a small fish; see APUA, {Rx} 138, 139, 147", "ACER, ACEO, ACIDUM, to be or to make sour, tart", "ACETABULUM, a \"vinegar\" cruet: a small measure, equivalent to 15 Attic drachms; see Measures", "ACETUM, vinegar ---- MULSUM, mead", "ACICULA, ACUS, the needle fish, or horn-back, or horn-beak; a long fish with a snout sharp like a needle; the gar-fish, or sea-needle", "ACIDUM, sour; same as ACER", "ACINATICIUS, a costly raisin wine", "ACINOSUS, full of kernels or stones", "ACINUS, --UM, a grain, or grape raisin berry or kernel", "ACIPENSER, a large fish, sturgeon, {Rx} 145; also see STYRIO", "ACOR, --UM, sourness, tartness; the herb sweetcane, gardenflag, galangale", "ACRIMONIA, acidity, tartness, sourness; harshness of taste", "ACUS, same as ACICULA", "Adjustable Table, illustration, p. 138", "ADULTERAM, \"tempting\" dish, {Rx} 192", "Adulterations of food in antiquity, pp. 33, 39, seq. 147; {Rx} 6, 7, 9, 15, 17, 18. Also see Cookery, deceptive", "Advertising cooked ham, {Rx} 287", "Advertising ancient hotels, p. 6", "Aegineta, Paulus, writer on medicine and cookery, see Apiciana, No. 5-6", "AENEUM, a \"metal\" cooking utensil, a CACCABUS, which see; AENEUM VAS, a mixing bowl; AENEA PATELLA, a pewter, bronze or silver service platter. Aeno Coctus, braised, sometimes confused with oenococtum, stewed in wine", "AËROPTES, fowl, birds; the correct title of Book VI, see p. 141", "Aethiopian Cumin {Rx} 35", "\"AFFE\" (Ger.) Monkey; {Rx} 55; also see Caramel Coloring", "AGITARE (OVA), to stir, to beat (eggs)", "AGNUS, IN AGNO, lamb; AGNINUS, pertaining to L. {Rx} 291 seq., 355, 364, 495 ---- COPADIA AGNINA, {Rx} 355 seq. ---- AGNI COCTURA, {Rx} 358 ---- ASSUS, {Rx} 359 ---- AGNUM SIMPLICEM, {Rx} 495 ---- TARPEIANUS, {Rx} 363", "AGONIA, cattle sacrificed at the festivals: only little of the victims was wasted at religious ceremonies. The priests, after predicting the future from the intestines, burned them but sold the carcass to the innkeeper and cooks of the POPINA, hence the name. These eating places of a low order did a thriving business with cheaply bought meats which, however, usually were of the best quality. In Pompeii such steaks were exhibited in windows behind magnifying glasses to attract the rural customer", "Albino, writer, p. 10", "ALBUM, ALBUMEN, white; ---- OVORUM, the \"whites\" of egg; ---- PIPER, white pepper, etc.", "ALEX, (ALEC, HALEC), salt water, pickle, brine, fish brine. Finally, the fish itself when cured in A. cf. MURIA", "Alexandria, the city founded by Alexander the Great, important Mediterranean harbor. A. was a rival of Rome and Athens in Antiquity, famous for its luxury", "Alexandrine dishes {Rx} 75, 348, seq.", "ALICA, spelt. {Rx} 200", "ALICATUM, any food treated with ALEX, which see", "ALLIATUM, a garlic sauce, consisting of a purée of pounded garlic whipped up with oil into a paste of a consistency of mayonnaise, a preparation still popular in the Provence today; finally, anything flavored with garlic or leeks", "ALLIUM, garlic; also leek. Fr. AILLE", "Almonds, AMYGDALA, peeling and bleaching of A. {Rx} 57", "AMACARUS, sweet-marjoram, feverfew", "AMBIGA, a small vessel in the shape of a pyramid", "AMBOLATUS, unidentified term; p. 172; {Rx} 57, 59", "Amerbach Manuscript, Apiciana XIV", "AMMI, (AMMIUM, AMI, AMIUM), cumin", "AMURCA (AMUREA), the lees of oil", "AMYGDALA (--UM) Almonds, {Rx} 57; OLEUM AMYGDALIUM, almond oil", "AMYLARE (AMULARE), to thicken with flour. AMYLATUM (AMULATUM) that which is thickened with flour. Wheat or rice flour and fats or oil usually were used for this purpose, corresponding to our present roux. However, the term was also extended to the use of eggs for the purpose of thickening fluids, thus becoming equivalent to the present liaison, used for soups and sauces. Hence AMYLUM and AMULUM, which is also a sort of frumenty", "Anacharsis, the Scythian, writer. He described a banquet at Athens during the Periclean age. pp. 3, 7", "ANAS, a duck or drake; {Rx} 212-17. ANATEM, {Rx} 212; ANATEM EX RAPIS, {Rx} 214", "Anchovy, a small fish; {Rx} 147; cf. APUA. ---- forcemeat, {Rx} 138; ---- sauce and GARUM (which see) {Rx} 37; ---- omelette {Rx} 147", "ANET(H)ATUM, flavored with dill; ANET(H)UM, dill, also anise", "ANGUILLA, eel, {Rx} 466-7, 484. cf. CONGRIO", "ANGULARUS, a \"square\" dish or pan", "ANISUM, anise, pimpinella", "ANSER, goose, gander; IN ANSERE, {Rx} 234; ---- JUS CANDIDUM {Rx} 228", "ANTIPASTO, \"Before the Meal,\" modern Italian appetizer; the prepared article usually comes in cans or glasses, consisting of tunny, artichokes, olives, etc., preserved in oil", "APER, see APRUS", "APEXABO, a blood sausage; cf. LONGANO", "Aphricocks, {Rx} 295", "APHROS, {Rx} 295", "APHYA, see APUA", "Apician Cheesecakes, p. 9 ---- cookery, influence, p. 16, 23 ---- Archetypus, p. 19 ---- manuscripts, p. 19, p. 253, seq. ---- Terminology, p. 22 ---- dishes, compared with modern dishes, p. 23 ---- sauces, p. 24 ---- Style of writing, p. 26 ---- research, p. 34 seq.", "Apiciana, Diagram of, p. 252", "Apicius, pp. 7, 9 ---- The man, p. 9 ---- Athenaeus on, p. 9 ---- and Platina, p. 9 ---- Expedition to find crawfish, p. 9 ---- ships oysters, p. 10 ---- school, p. 10 ---- death, pp. 10, 11 ---- reflecting Roman conditions, pp. 14, 15 ---- authenticity of, pp. 18, 19 ---- writer, p. 26, {Rx} 176, 436 ---- confirmed by modern science, p. 33 ---- editors as cooks, p. 34 seq.", "Apion, writer, quoted by Athenaeus, p. 9", "APIUM, celery, smallage, parsley. {Rx} 104", "APOTHERMA (--UM, APODERMUM) hot porridge, gruel, pudding. {Rx} 57; cf. TISANA", "APPARATUS, preparation; ---- MENSAE, getting dinner ready", "Appetizers. {Rx} 174 and others. According to Horace, eggs were the first dishes served. The \"moveable appetizer\" of Apicius is very elaborate, p. 210", "Appert, François, {Rx} 24, father of the modern canning methods", "Apples, {Rx} 22, 171", "APRUS, APRUGNUS, wild boar. {Rx} 329-38. APRINA, PERNA, {Rx} 338, also APER", "APUA (ABUA, APHYA), a small kind of fish, anchovy, sprat, whiting, white bait, or minnow. {Rx} 138-9, 146, cf. Pliny. Apua is also a town in Liguria; its inhabitants APUANI", "AQUA, water; ---- CALIDA, hot w.; ---- CISTERNINA, well w.; ---- MARINA, sea w.; ---- NITRATA, soda w. for the cooking of vegetables; ---- RECENS; fresh, i.e., not stale w.; ---- PLUVIALE, rain w.", "AQUALICUS lower part of belly, paunch, ventricle, stomach, maw", "Archetypus Fuldensis, manuscript, see Apiciana Diagram", "ARCHIMAGIRUS, principal cook, chef, cf. Cooks' names", "ARIDA (--US, --UM) dry; ---- MENTHA, dry mint", "ARTEMISIA, the herb mugwort, motherwort, tarragon", "ARTOCREAS, meat pie", "ARTOPTES, Torinus' title of Book II; better: SARCOPTES, minces, minced meats", "ARTYMA, spice; cf. CONDIMENTUM", "Asa foetida, use of ---- {Rx} 15, p. 23", "ASARUM, the Herb foalbit, foalfoot, coltsfoot, wild spikenard", "ASCALONICA CEPA, \"scallion,\" young onion", "Asparagus, ASPARAGUS, p. 188, {Rx} 72, ---- and figpecker, {Rx} 132, ---- custard pie, {Rx} 133", "ASSATURA, a roast, also the process of roasting. {Rx} 266-270", "ASSUS, roast", "ASTACUS, a crab or lobster", "Athenaeus, writer, pp. 3, seq. ---- on Apicius, p. 10", "Athene, Dish illustration, p. 158", "ATRIPLEX, the herb orage, or orach", "ATRIUM, living room in a Roman residence, formerly used for kitchen purposes, hence the name, \"black room,\" because of the smoky walls. Like all simple things then and now, the Atrium often developed into a magnificently decorated court, with fountains and marble statues, and became a sort of parlor to receive the guests of the house", "ATTAGENA (ATAGENA), heath cock, a game bird. {Rx} 218, seq.", "AURATA, a fish, \"golden\" dory, red snapper. {Rx} 157, 461, 462", "AVELLANA, hazelnut, filbert, Fr. AVELLINE ---- NUX, ---- NUCLEUS, kernel of f. {Rx} 297 and in the list of the Excerpta", "AVENA, a species of bearded grass, haver-grass, oats, wild oats", "AVIBUS, IN-- {Rx} 220, 21, 24, 27", "AVICULARIUS, bird keeper, poulterer", "AVIS, bird, fowl; AVES ESCULENTAE, edible birds. ---- HIRCOSAE, ill-smelling birds, {Rx} 229-30, ---- NE LIQUESCANT, {Rx} 233", "BACCA, berry, seed. ---- MYRTHEA, myrtle berry; ---- RUTAE, rue berry; ---- LAUREA, laurel berry, etc.", "Bacon, {Rx} 285-90; see also SALSUM", "BAIAE, a town, watering place of the ancients, for which many dishes are named. {Rx} 205. BAIANUM pertaining to BAIAE; hence EMPHRACTUM ----, FABAE, etc. {Rx} 202, 205, 432; Baian Seafood Stew, {Rx} 431", "Bakery in Pompeii, illustration, p. 2", "Bantam Chicken, {Rx} 237", "Barracuda, a fish, {Rx} 158", "Barley Broth, {Rx} 172, 200, 247", "BARRICA, {Rx} 173", "Barthélemy, J. J., writer, translator of Anacharsis, p. 8", "Baseggio, G., editor, Apiciana, No. 13, p. 270", "BASILICUM, basil", "Bavarian Cabbage, {Rx} 87", "Beans, {Rx} 96, 189, 194-8, 247; Green ---- {Rx} 247; ---- sauté, {Rx} 203; ---- in mustard, {Rx} 204 ---- Baian style, {Rx} 202 ---- \"Egyptian,\" see COLOCASIUM", "Beauvilliers, A., French cook; cf. Styrio", "Beef, p. 30; shortage of ---- diet, p. 30 ---- \"Beef Eaters,\" p. 30 ---- dishes, {Rx} 351, seq.", "Beets, {Rx} 70, 97, 98, 183 ---- named for Varro, {Rx} 70, 97, 98", "Bernardinus, of Venice, printer, p. 258", "Bernhold, J. M., editor, Apiciana, Nos. 2-3, 12-14, pp. 258, seq.", "BETA, beet, which see BETACEOS VARRONES, {Rx} 70", "Bibliographers of Apicius, see Apiciana", "Birds, Book VI, {Rx} 210-227; treatment of strong-smelling ---- {Rx} 229, 230", "BLITUM, a pot herb, the arrack or orage, also spinach, according to some interpreters", "Boar, wild, {Rx} 329-38, p. 314", "Boiled Dinners, {Rx} 125", "BOLETAR, a dish for mushrooms, {Rx} 183", "BOLETUS, mushroom, {Rx} 309-14", "Bordelaise, {Rx} 351", "Borrichius, Olaus, p. 268", "BOTELLUS, (dim. of BOTULUS) small sausage, {Rx} 60. BOTULUS, a sausage, meat pudding, black pudding, {Rx} 60, 61, 172", "BOUILLABAISSE, a fish stew of Marseilles, {Rx} 431, 481", "Bouquet garni, {Rx} 138", "BOVES, Beef cattle; cf. BUBULA", "Bowls for mixing wine, etc., see Crater ---- for fruit or dessert, illustration, p. 61", "Brain Sausage, {Rx} 45 ---- Custard, {Rx} 128 ---- and bacon, {Rx} 148 ---- and chicken with peas, {Rx} 198", "Brandt, Edward, Editor, Commentator, {Rx} 29, 170, p. 273", "BRASSICA, cabbage, kale; ---- CAMPESTRA, turnip; ---- OLERACEA, cabbage and kale; ---- MARINA, sea kale (?)", "Bread, Alexandrine, {Rx} 126; Picentian ----, {Rx} 125. The methods of grinding flour and baking is illustrated with our illustrations of the Casa di Forno of Pompeii and the Slaves grinding flour, which see, pp. 142, 149. Apicius has no directions for baking, an art that was as highly developed in his days as was cookery", "BREVIS PIMENTORUM, facsimile, p. 234", "Brissonius, writer, quoting Lambecius, {Rx} 376", "Broiler and Stove, illustration, p. 182", "Broth, see LIQUAMEN; Barley ----, {Rx} 172, 200, 201 ---- How to redeem a spoiled, {Rx} 9", "BUBULA, Beef, flesh of oxen, p. 30, {Rx} 351, 352", "BUBULUS CASEUS, cow's cheese", "BUCCA, BUCCEA, mouth, cheek; also a bite, a morsel, a mouth-full; Fr. BOUCHÉE; BUCELLA (dim.) a small bite, a dainty bit, delicate morsel; hence probably, Ger. \"Buss'l\" a little kiss and \"busseln,\" to spoon, to kiss, in the Southern German dialect", "BUCCELLATUM, a biscuit, Zwieback, soldier's bread, hard tack", "BULBUS, a bulbous root, a bulb, onion, {Rx} 285, 304-8", "BULBI FRICTI, {Rx} 308", "BULLIRE, to boil; Fr. BOUILLIR", "BUTYRUM, butter. Was little used in ancient households, except for cosmetics. Cows were expensive, climate and sanitary conditions interfered with its use in the Southern kitchen. The Latin butyrum is said to derive from the German Butter", "CABBAGE, {Rx} 87-92, 103; p. 188 Bavarian, {Rx} 87 Ingenious way of cooking, {Rx} 88 Chartreuse, {Rx} 469", "CACABUS, CACCABUS, a cook pot, marmite; see OLLA. Illustrations, pp. 183, 209, 223, 235. Hence: CACCABINA, dish cooked in a caccabus. See also SALACACCABIA, {Rx} 468. I Exc. 470", "CAELIUS, see Coelius", "CAEPA, CEPA, onion; ---- ARIDA, fresh onion; ---- ROTUNDA, round onion; ---- SICCA, dry o.; ---- ASCALONICA, young o. \"scallion;\" ---- PALLACANA or PALLICANA, a shallot, a special Roman variety", "Calamary, cuttlefish, {Rx} 405, p. 343", "CALAMENTHUM, cress, watercress", "CALLUM, CALLUS (---- PORCINUM) tough skin, bacon skin, cracklings. {Rx} 9, 251, 255", "CAMERINUM, town in Umbria, {Rx} 3, where Vermouth was made", "CAMMARUS MARINUS, a kind of crab-fish, {Rx} 43", "CANABINUM, CANNABINUM, hemp, hempen", "CANCER, crab", "Canning, {Rx} 23-24", "CANTHARUS, illustrations, p. 231; p. 274", "CAPON, {Rx} 166, 249; CAPONUM TESTICULI, {Rx} 166", "CAPPAR, caper", "CAPPARA, purslane, portulaca", "CAPPARUS, CARABUS, {Rx} 397", "CAPRA, she-goat, also mountain goat, chamois; Ger. GEMSE; {Rx} 346-8", "Caramel coloring, {Rx} 55, 73, 119, 124, 146", "CARDAMOMUM, cardamom, aromatic seed", "CARDAMUM, nasturtium, cress", "Cardoons, {Rx} 112-4", "CARDUS, CARDUUS, cardoon, edible thistle, {Rx} 112-3", "Carême, Antonin, The most talented French cook of the post-revolution period; his chartreuses compared, {Rx} 186, p. 35", "CARENUM, CAROENUM, wine or must boiled down one third of its volume to keep it. {Rx} 35", "CAREUM, CARUM, Carraway", "CARICA (---- FICUS) a dried fig from Caria, a reduction made of the fig wine was used for coloring sauce, similar to our caramel color, which see", "CARIOTA, CARYOTA, a kind of large date, figdate; also a wine, a date wine; {Rx} 35", "CARO, flesh of animals, {Rx} 10; ---- SALSA, pickled meat", "CAROTA, CAROETA, carrot; {Rx} 121-3", "Carthusian monks, inventors of the CHARTREUSE, {Rx} 68, see also Carême", "CARTILAGO, gristle, tendon, cartilage", "CARYOPHYLLUS, clove", "Casa di Forno, Pompeii, \"House of the Oven,\" illustration, p. 2", "CASEUS, cheese; {Rx} 125, 303; ---- BUBULUS, cow's cheese; ---- VESTINUS, {Rx} 126", "CASTANEA, chestnut, {Rx} 183 seq.", "Catesby, writer, {Rx} 322", "Catfish, {Rx} 426", "CATTABIA, see Salacaccabia", "Caul Sausage, Kromeski, {Rx} 45", "CAULICULOS, {Rx} 87-92; also Col-- cul-- and coliclus", "Cauliflower, {Rx} 87", "Caviare, see STYRIO", "Celery, {Rx} 104", "Celsinus, a Roman, {Rx} 376-7", "CENA, COENA, a meal, a repast; CENULA, a light luncheon; ---- RECTA, a \"regular\" meal, a formal dinner, usually consisting of GUSTUS, appetizers and light ENTRÉES, the CENA proper which is the PIÈCE DE RESISTANCE and the MENSÆ SECUNDAE, or desserts. The main dish was the CAPUT CENAE; the desserts were also called BELLARIA or MENSAE POMORUM, because they usually finished with fruit. Hence Horace's saying \"AB OVO USQUE AD MALA\" which freely translated and modernized means, \"Everything from soup to nuts.\"", "---- AUGURALIS, ---- PONTIFICALIS, ---- CAPITOLINA, ---- PERSICA, ----SYBARITICA, ---- CAMPANAE, ---- CEREALIS, ---- SALIARIS, ----TRIUMPHALIS, ---- POLINCTURA are all names for state dinners, official banquets, refined private parties each with its special significance which is hard to render properly into our language except by making a long story of it", "---- PHILOSOPHICA, ---- PLATONICA, ---- LACONICA, ---- RUSTICA, ----CYNICA are all more or less skimpy affairs, while the ---- ICCI is that of a downright miser. ---- HECATES is a hectic meal, ----TERRESTRIS a vegetarian dinner, ---- DEUM, a home-cooked meal, and a ---- SATURNIA is one without imported dishes or delicacies, a national dinner", "---- NOVENDIALIS is the feast given on the ninth day after the burial of a dead man when his ashes were scattered while yet warm and fresh. ---- DUBIA, {Rx} 139, is the \"doubtful meal\" which causes the conscientious physician Lister so much worry", "The CENA, to be sure, was an evening meal, the PRANDIUM, a noon-day meal, a luncheon, any kind of meal; the JENTACULUM, a breakfast, an early luncheon; the MERENDA was a snack in the afternoon between the meals for those who had \"earned\" a bite", "There are further CENAE, such as ---- DAPSILIS, ---- PELLOCIBILIS, ---- UNCTA, ---- EPULARIS, ---- REGALIS, all more or less generous affairs, and our list of classical and sonorous dinner names is by no means exhausted herewith. The variety of these names is the best proof of how seriously a meal was considered by the ancients, how much thought was devoted to its character and arrangements", "CEPA, same as CAEPA, onion", "CEPAEA, purslane, sea-purslane, portulaca", "CEPUROS, Gr., gardener; title of Book III", "CERASUM, cherry, Fr. CERISE; Cerasus is a city of Pontus (Black Sea) whence Lucullus imported the cherry to Rome", "CEREBRUM, CEREBELLUM, brains, {Rx} 46", "CEREFOLIUM, CAEREFOLIUM, chervil, Ger. KERBEL, Fr. CERFEUILLE", "Cereto de Tridino, printer, see Tacuinus", "CERVUS, stag, venison, {Rx} 339-45", "Cesena, a town in Italy where there is an Apicius Ms.; Apiciana XII", "CHAMAE, cockles", "Chamois, {Rx} 346 seq.", "Charcoal used for filtering, {Rx} 1", "CHARTREUSE, {Rx} 68, 131, 145a, 186, 469-70; also see Carthusian monks and Carême", "\"Chasseur,\" {Rx} 263", "Cheese, cottage, {Rx} 303; also see CASEUS", "Cheltenham codex, Apiciana I", "Cherries, {Rx} 22, see CERASUS", "Chestnuts, {Rx} 183-84a", "Chicken, PULLUS ---- forcemeat, {Rx} 50; ---- broth, 51; ---- fricassé, 56; ---- boiled, 235, 236, 242; ---- and dasheens, 244; ---- creamed, with paste, 247; ---- stuffed, 248, 199, 213-17, 235; ---- in cream, 250; ---- disjointed, 139, note 1; ---- Bantam, 237; ---- cold, in its own gravy, 237; ---- fried or sauté, 236; ---- Guinea hen, 239; ---- Fricassé Varius, 245; ---- à la Fronto, 246; ---- Parthian style, 237; ---- and leeks, 238; ---- with laser, 240; ---- roast, 241; ---- and pumpkin, 243; ---- galantine, 249; ---- fried with cream sauce, 250; ---- Maryland, Wiener Backhähndl, 250", "Chick-peas, {Rx} 207-9; p. 247", "Chimneys on pies, {Rx} 141", "Chipolata garniture, {Rx} 378", "CHOENIX, a measure,--2 SEXTARII, {Rx} 52", "Chops, {Rx} 261", "CHOUX DE BRUXELLES AUX MARRONS, {Rx} 92", "Christina, Queen of Sweden, eating Apician dishes, pp. 37, 38", "CHRYSOMELUM, CHRYSOMALUM, a sort of quince", "CIBARIA, victuals, provisions, food; same as CIBUS. Hence CIBARIAE LEGES, sumptuary laws; CIBARIUM VAS, a vessel or container for food; CIBARIUS, relating to food; also CIBATIO, victualling, feeding, meal, repast", "CIBARIUM ALBUM, white repast, white dish, blancmange. Fr. BLANC MANGER, \"white eating.\" A very old dish. Platina gives a fine recipe for it; in Apicius it is not yet developed. The body of this dish is ground almonds and milk, thickened with meat jelly. Modern cornstarch puddings have no longer a resemblance to it; to speak of \"chocolate\" blancmange as we do, is a barbarism. Platina is proud of his C.A. He prefers it to any Apician dessert. We agree with him; the incomplete Apicius in Platina's and in our days has no desserts worth mentioning. A German recipe of the 13th century (in \"Ein Buch von guter Spise\") calls C.A. \"Blamansier,\" plainly a corruption of the French. By the translation of C.A. into the French, the origin of the dish was obliterated, a quite frequent occurrence in French kitchen terminology", "CIBORIUM, a drinking vessel", "CIBUS, food, victuals, provender", "CICER, chick-pea, small pulse, {Rx} 207-209", "Cicero, famous Roman, {Rx} 409", "CICONIA, stork. Although there is no direct mention of the C. as an article of diet it has undoubtedly been eaten same as crane, egrets, flamingo and similar birds", "CINARA, CYNARA, artichoke", "CINNAMONUM, cinnamon", "CIRCELLOS ISICATOS, a sausage, {Rx} 65", "CITREA MALA, citron; see CITRUM", "CITREUS, citron tree", "CITRUM, CITRIUM, the fruit of the CITREUS, citron, citrus, {Rx} 23, 81, 168. The citron tree is also MALUS MEDICA. \"MALUS QUAE CITRIA VOCANTUR\"; CONDITURA MALORUM MEDICORUM, Ap. Book I.; Lister thinks this is a cucumber", "CITRUS, orange or lemon tree and their fruits. It is remarkable that Apicius does not speak of lemons, one of the most indispensable fruits in modern cookery which grow so profusely in Italy today. These were imported into Italy probably later. The ancients called a number of other trees CITRUS also, including the cedar, the very name of which is a corruption of CITRUS", "Classic Cookery, pp. 16-17", "CLIBANUS, portable oven; also a broad vessel for bread-making, a dough trough", "CNECON, {Rx} 16", "CNICOS, CNICUS, CNECUS, bastard saffron; also the blessed thistle", "CNISSA, smoke or steam arising from fat or meat while roasting", "COCHLEAE, snails, also sea-snails, \"cockles,\" periwinkles, {Rx} 323-25. ---- LACTE PASTAE, milk-fed snails. COCHLEARIUM, a snail \"farm,\" place where snails were raised and fattened for the table. Also a \"spoonful,\" a measure of the capacity of a small shell, more properly, however, COCHLEAR, a spoon, a spoon-full, 1/4 cyathus, the capacity of a small shell, also, properly, a spoon for drawing snails out of the shells. COCHLEOLA, a small snail", "COCOLOBIS, basil, basilica", "COCTANA, COTANA, COTTANA, COTONA, a small dried fig from Syria", "COCTIO, the act of cooking or boiling", "COCTIVA CONDIMENTA, easy of digestion, not edible without cooking. COCTIVUS, soon boiled or roasted", "COCTOR, cook, which see; same as COQUUS", "COCULA, same as COQUA, a female cook", "COCULUM, a cooking vessel", "COCUS, COQUUS, cook, which see", "Coelius, name of a person, erroneously attached to that of Apicius; also Caelius, p. 13", "COLADIUM, --EDIUM, --ESIUM, --OESIUM, variations of COLOCASIUM, which see", "Colander, illustration of a, p. 58", "COLICULUS, CAULICULUS, a tender shoot, a small stalk or stem, {Rx} 87-92", "COLO, to strain, to filter, cf. {Rx} 73", "COLOCASIA, COLOCASIUM, the dasheen, or taro, or tanyah tuber, of which there are many varieties; the root of a plant known to the ancients as Egyptian Bean. Descriptions in the notes to the {Rx} 74, 154, 172, 200, 244 and 322", "COLUM NIVARIUM, a strainer or colander for wine and other liquids. See illustration, p. 58", "COLUMBA, female pigeon; COLUMBUS, the male; COLUMBULUS, --A, squab, {Rx} 220. Also used as an endearing term", "Columella, writer on agriculture; ---- on bulbs, {Rx} 307; ---- mentioning Matius, {Rx} 167", "COLYMBADES (OLIVAE), olives \"swimming\" in the brine; from COLYMBUS, swimming pool", "Combination of dishes, {Rx} 46", "Commentaries on Apicius, p. 272", "Commodus, a Roman, {Rx} 197", "Compôte of early fruit, {Rx} 177", "CONCHA, shellfish muscle, cockle scallop, pearl oyster; also the pearl itself, or mother-of-pearl; also any hollow vessel resembling a mussel shell (cf. illustration, p. 125) hence CONCHA SALIS PURI, a salt cellar. Hence also CONCHIS, beans or peas cooked \"in the shell\" or in the pod; and diminutives and variations: CONCHICLA FABA, (bean in the pod) for CONCHICULA, which is the same as CONCHIS and CONCICLA; {Rx} 194-98, 411. ---- APICIANA, {Rx} 195; ---- DE PISA, {Rx} 196; ---- COMMODIANA, {Rx} 197; ---- FARSILIS, {Rx} 199", "CONCHICLATUS, {Rx} 199", "CONCRESCO, grow together, run together, thicken, congeal, also curdle, etc., same as CONCRETIO, CONCRETUM", "CONDIO, to salt, to season, to flavor; to give relish or zest, to spice, to prepare with honey or pepper, and also (since spicing does this very thing) to preserve", "CONDITIO, laying up, preserving. CONDITIVUS, that which is laid up or preserved, same as CONDITUM", "CONDITOR, one who spices. Ger. Konditor, a pastry maker", "CONDIMENTARIUS, spice merchant, grocer", "CONDIMENTUM, condiment, sauce, dressing, seasoning, pickle, anything used for flavoring, seasoning, pickling ---- VIRIDE green herbs, pot herbs; cf. CONDITURA. ---- PRO PELAMIDE, {Rx} 445; ---- PRO THYNNO, {Rx} 446; ---- IN PERCAM, {Rx} 447; ---- IN RUBELLIONEM, {Rx} 448; ---- RATIO CONDIENDI MURENAS, {Rx} 449; ---- LACERTOS, {Rx} 456; ---- PRO LACERTO ASSO, {Rx} 457; ---- THYNNUM ET DENTICEM, {Rx} 458; ---- DENTICIS, {Rx} 460; ---- IN DENTICE ELIXO, {Rx} 461; ---- AURATA, {Rx} 462; ---- IN AURATAM ASSAM, {Rx} 463; ---- SCORPIONES, {Rx} 464; ---- ANGUILLAM, {Rx} 466; ---- ALIUD ---- ANGUILLAE, {Rx} 467", "CONDITUM, preserved, a preserve; cf. CONDIO; ---- MELIRHOMUM, {Rx} 2 ---- ABSINTHIUM ROMANUM, {Rx} 3 ---- PARADOXUM, {Rx} 1 ---- VIOLARUM, {Rx} 5 ---- Paradoxum, facsimile of Vat. Ms., p. 253", "CONDITURA, a pickle, a preserve, sauce, seasoning, marinade; the three terms, C., CONDITUM and CONDIMENTUM are much the same in meaning, and are used indiscriminately. They also designate sweet dishes and desserts of different kinds, including many articles known to us as confections. Hence the German, KONDITOR, for confectioner, pastry cook. Nevertheless, a general outline of the specific meanings of these terms may be gathered from observing the nature of the several preparations listed under these headings, particularly as follows: ---- ROSATUM, {Rx} 4; (cf. No. 5) ---- MELLIS, {Rx} 17; ---- UVARUM, {Rx} 20; ---- MALORUM PUNICORUM, {Rx} 21; ---- COTONIORUM, {Rx} 19; ---- FICUUM, PRUNORUM, PIRORUM, {Rx} 20; ---- MALORUM MEDICORUM, {Rx} 21; ---- MORORUM, {Rx} 25; ---- OLERUM, {Rx} 26; ---- RUMICIS, {Rx} 27; ---- LAPAE, {Rx} 27; ---- DURACINORUM, {Rx} 29; ---- PRUNORUM, etc., {Rx} 30 --in most of these instances corresponds to our modern \"preserving\"", "CONGER, CONGRIO, CONGRUS, sea-eel, conger. CONGRUM QUEM ANTIATES BRUNCHUM APPELLANT,--Platina, cf. ANGUILLA. Plautus uses this fish name to characteriz