Note 531 — ADDITIONAL NOTES.
Reading edition
Liquamen: this favourite condiment, also called Garum, as having been originally obtained from the fish garum, was made by throwing salt on the entrails of fish, exposing the mixture to the sun for some time, and then separating the liquid part. This liquor was the liquamen: the residue was called Alec. Geopon. l. 20. c. ult. Plin. H. N. l. 31. c. 43. There were other kinds of liquamen less commonly used, which are described by Apicius.