Cookery and Dining in Imperial Rome

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