TABLE OF REFERENCES TO
Reading edition
Ancient and Modern Writers.
I.
AGRICULTURE.
II.
CEREALS.
III.
GRINDING OF CORN.
IV.
MANIPULATION OF FLOUR.
V.
FRUMENTA.
VI.
GRAINS: SEEDS.
VII.
VEGETABLES.
VIII.
DRIED VEGETABLES.
IX.
KITCHEN GARDEN.
X.
PLANTS USED IN SEASONING.
XI.
FRUITS.
XII.
STONE FRUIT.
XIII.
PIP FRUIT.
XIV.
SHELL FRUIT.
XV.
ANIMAL FOOD.
XVI.
ANIMALS.
XVII.
POULTRY.
XVIII.
MILK, BUTTER, CHEESE, AND EGGS.
XIX.
HUNTING.
XX.
FEATHERED GAME.
XXI.
FISH.
XXII.
THE COOK.
XXIII.
SEASONINGS.
XXIV.
PASTRY.
XXV.
WATER.
XXVI.
BEVERAGES OF WHICH WATER IS THE FOUNDATION.
XXVII.
DRINKING CUPS.
XXVIII.
WINE.
XXIX.
REPASTS.
XXX.
VARIETY OF REPASTS.
XXXI.
THE DINING-ROOM.
XXXII.
THE TABLE.
THE TABLE SEATS.
XXXIII.
THE SERVANTS.
XXXIV.
THE GUESTS.
XXXV.
A ROMAN SUPPER.