Cookery and Dining in Imperial Rome

SERVICE DISH, Hildesheim Treasure 93 33 WINE DIPPER, Naples 3 34 DIONYSOS CUP, Hildesheim Treasure 141 35 CANTHARUS, Theatrical Decoration, Hildesheim Treasure 231 36 CANTHARUS, Bacchic Decoration, Hildesheim Treasure 274 37 COLANDER, Naples 58 38 WINE PITCHER, Diana handle, Naples 208 39 WINE PRESS, Reconstruction in Naples 92 40 GONG for Slaves, Naples 42 41 WINE STOCK ROOM, Pompeii 124 42 CASA DI FORNO, Pompeii 2 43 SLAVES operating hand mill, reconstruction in Naples 60 44 STEW POT, No. 1, Caccabus, Naples 183 45 STEW POT, No. 2, Caccabus, Naples 209 46 STEW POT, No. 3, Caccabus, Naples 223 47 STEW POT, No. 4, Caccabus, Naples 235 48 CRATICULA, combination broiler and stove, Naples 182 49 "LIBRO COMPLETO" (End of Book) EXPLANATION OF TYPESETTING, ABBREVIATIONS, AND SYSTEM OF NUMBERING TEXT AND HEADINGS The original ancient text as presented and rendered in the present translation is printed in capital letters. Matter in parenthesis () is original. Matter in square brackets [] is contributed by the translator. In most of the early originals the headings or titles of the formulæ are invariably part of the text. In the present translation they are given both in English and in the Latin used by those originals which the translator considered most characteristic titles. They have been set in prominent type as titles over each formula, whereas in the originals the formulæ of the various chapters run together, in many instances without distinct separation. NUMBERING OF RECIPES A system of numbering the recipes has therefore been adopted by the translator, following the example of Schuch, which does not exist in the other originals but the numbers in the present translation do not correspond to those adopted by Schuch for reasons which hereafter become evident. NOTES AND COMMENTS BY THE TRANSLATOR The notes, comments and variants added to each recipe by the translator are printed in upper and lower case and in the same type as the other contributions by the translator, the Apiciana, the Critical Review and the Vocabulary and Index. For the sake of convenience, to facilitate the study of each recipe and for