Book 10 — INDEX and VOCABULARY (continued 2)

TURDUS, thrush, ℞ 497

Turkey, probably known to the ancients. See Guinea Hen and Meleagris

Turnips, ℞ 100, 101

Turnover dish, ℞ 129

TURTUR, “turtle” dove, ℞ 218, seq., 498; —— ILLA, young t., an endearing term

TURSIO, TH—, ℞ 145

TYROPATINA, ℞ 301

TYROTARICUS, a dish made of cheese, salt fish, eggs, spices—ingredients resembling our “Long Island Rabbit,” ℞ 137, 143, 180, 439; see TARICA, ℞ 144, 428

U

UDDER, ℞ 251

UNCIA, ounce, equals 1/12 lb.; also inch, -/12

UNGELLAE, ℞ 251-5 foot

Urbino, Duke of, p. 269

URNA, urn, pitcher, water bucket; —ULA, small vessel; also a liquid measure, containing half of an AMPHORA, of four CONGII, or twelve SEXTARII; see measures

URTICA, nettle; also sea-nettle, ℞ 108, 162

U. S. Dept. of Agr. on Dasheens, ℞ 322

UVA, grape, ℞ 19; Uvam passam Phariam, ℞ 97

V

Vaerst, Baron von, a writer, pp. 3, 8

Vanilla, ℞ 15

VARIANTES LECTIONES, Apiciana No. 12

Varianus, Varius, Varus, Vardanus, Roman family name, ℞ 245

Varro, a writer, ℞ 70, 307, 396, p. 21

VAS, a vase, vat, vessel, dish, plate; —CULUM, a small v.; —— VITREUM, glass v., ℞ 23

Vasavarayeyam, ancient Sanscrit book, p. 13

Vatican Mss. Apiciana, p. 254, seq., Incipit facsimile, p. 253

Veal Steak, p. 314, ℞ 351, 2; —— Fricassée, ℞ 353, 4

Vegetable Dinner, ℞ 67-9, 71, 145, 188; —— purée, ℞ 103-6; —— peeling of young v., ℞ 66; to keep v. green, ℞ 67, 188; —— and brain pudding, ℞ 131

Vehling, J. D., see Introduction; V. collection, p. 257

VENERIS OSTIUM, ℞ 307

Venison, ℞ 339-45

VENTREM, AD ——, ℞ 68, 69, 70, 71; —ICULUM, ℞ 285

VERMICULI, “little worms,” noodles, vermicelli

Vermouth, Roman, French, and Black Sea, different kinds of, ℞ 3, seq.

VERVEX, a wether-sheep, mutton

VESTINUS, see Caseus, ℞ 126

Vicaire, Georges, bibliographer, p. 18

VICIA, a kind of pulse, vetch

VICTUS, way of life, diet; —— TENUIS, reduced diet

Vinaigrette, ℞ 113, 336, 341

Vinidarius, Excerpts of, pp. 12, 21, 234

VINUM, wine; —— CANDIDUM FACIES, ℞ 8; many technical terms are given to wines, according to their qualities, such as ALBUM, CONDITUM, FUSCUM, NIGRUM, LIMPIDUM, ATRUM, DURUM, FULVUM, SANGUINEM, RUBENS, FIERI, BONUM, DULCE SUAVUM, FIRMUM, SALUBRE, DILUTUM, VAPIDUM, etc. These, as our modern terms, are employed to designate the “bouquet,” color and other characteristics of wine. Then there are the names of the different brands coming from different parts, too numerous to mention. Furthermore there are wines of grapes, old and new, plain or distilled, raw or cooked, pure and diluted, natural or flavored, and the many different drinks made of grape wine with herbs and spices

V. NIGRUM, “black wine,” may be muddy wine in need of clarification; there is some slight doubt about this point. It appears that the vintner of old was much more tempted to foist unworthy stuff upon his customers than his colleague of today who is very much restricted by law and guided by his reputation

VINUM also is any drink or liquor resembling grape wine, any home-made wine fermented or fresh. There is a V. EX NAPIS, —— PALMEUM, —— EX CAROTIS, —— EX MILII SEMINE, —— EX LOTO, —— EX FICO, —— EX PUNCICIS, —— EX CORNIS, —— EX MESPILIS, —— EX SORBIS, —— EX MORIS, —— EX NUCLEIS PINEIS, —— EX PIRIS, —— EX MALIS, (cf. Pliny), resembling our cider, perry, berry wines and other drink or liquor made of fruit, berries, vegetables or seeds

VIOLATIUM and ROSATIUM, ℞ 5, are laxatives; —— ORIGANUM is wine flavored with origany; etc., etc.

It is doubtful, however, that the Romans knew the art of distillation to the extent as perfected by the Arabs centuries later and brought to higher perfection by the medical men and alchymists of the middle ages

Violet Wine, ℞ 5

Virility, supposed stimulants for, ℞ 307, 410

VITELLINA, VITULINA, calf, veal, ℞ 351-4

Vitellius, emperor, p. 11, ℞ 189, 193, 317

VITELLUS OVI, yolk of egg; also very young calf. “Calf’s sweetbreads”—Danneil

Vollmer, F., editor, commentator, Apiciana No. 21, 23, 27, pp. 13, 18, 19, 273

Vossius, G. J., philologist, on Coelius, p. 266

VULVA, sow’s matrix, womb; —ULA, small v., ℞ 59, 251-54, 256. Was considered a delicacy. Pliny, Martial and Plutarch wrote at length on the subject. The humane Plutarch tells of revolting detail in connection with the slaughter of swine in order to obtain just the kind of V. that was considered the best

Cf. Pliny, Hist. Nat., VIII, 51; XI, 37, 84, 54; Plutarch’s essay on flesh eating, Martial, Ep. XII, 56 and VII, 19

W

WEIGHTS. LIBRAE, scale, balance. LIBRA—pound—lb—12 ounces, equivalent to one AS UNCIA, an ounce, properly the twelfth part of any unit, also any small bit SCRIPULUM, or SCRU—, 1 scruple, 288 to 1 lb. SELIBRA for SEMILIBRA, half a pound Theban ounce, cf. ℞ 3

Weighing fluids, ℞ 471

Welsh rabbit, see ZANZERELLA

Whiting, ℞ 419

Wild Boar, ℞ 329, seq., 338; —— sheep, ℞ 348; —— goat, ℞ 346, seq.

Wilson, Dr. Margaret B., collector, cf. Preface, p. 37; cf. Apiciana I, pp. 254, 257; cf. Garum

Wine, fine spiced, ℞ 1; Rose, ℞ 4; —— without roses, ℞ 6; —— Violet, ℞ 5; —— To clarify muddy, ℞ 8; —— New—boiled down, DEFRITUM, ℞ 21; —— sauce for truffles, ℞ 33; —— Palm, ℞ 35; —— of Carica figs, ℞ 55; —— sauce for fig-fed pork, ℞ 259, 260; —— fish, ℞ 479; cf. VINUM

Wine pitcher, illustration, p. 208; —— press, illustration, p. 92; —— storage room in Pompeii, illustration, p. 124; —— Dipper, p. 3; —— Crater, p. 140

Wolf, Rebekka, writer, ℞ 205, seq.

Wolley, Mrs. Hannah, writer, ℞ 52

Woodcock, ℞ 218, seq.

Wood-pigeon, ℞ 218, seq.

Writers, ancient, on food, pp. 3, 4

Y

YEAST, ℞ 16

Young cabbage, p. 188, ℞ 87

Z

ZAMPINO, ℞ 338

ZANZERELLA, a “Welsh rabbit.” “CIBARIUM QUOD VULGO ZANZERELLAS UOCANT”—Platina

ZEMA, ZU—, ZY—, a cook pot for general use

ZINZIGER, GINGIBER, ginger; the latter is the better spelling

ZOMORE, ZOMOTEGANON, ZOMORE GANONA, ZOMOTEGANITE—a dish of fish boiled in their own liquor, resembling the modern bouillabaisse, ℞ 153. The GANON, —A, —ITE, is the name of an unidentified fish, the supposed principal ingredient of this fish stew. Cf. Oenoteganon

[End of Index and Vocabulary]

[INDICIS FINIS]