r work appears to have less merit
gastronomically than that of Torinus. To us the Basel editor often
seems surprisingly correct in cases where the gastronomical character
of a formula is in doubt.

In rendering the ancient text into English we, too, have endeavored to
follow Humelbergii example; hence the almost literal translation of
the originals before us, namely, Torinus, Humelbergius, Lister,
Bernhold, Schuch and the latest, Giarratano-Vollmer which reached us
in 1925 in time for collating. We have wavered often and long whether
or not to place alongside this English version the original Latin
text, but due to the divergencies we have finally abandoned the idea,
for practical reasons alone.

In translating we have endeavored to clear up mysteries and errors;
this interpretation is a work quite apart and independent of that of
the translation. It is merely the sum and substance of our practical
experience in gastronomy. It is not to be taken as an attempt to
change the original but is presented in good faith, to be taken on its
face value. This interpretation appears in the form of notes directly
under each article, for quick reference and it is our wish that it be
of some practical service in contributing to the general understanding
and appreciation of our ancient book.

For the sake of expediency we have numbered and placed a title (in
English) on each ancient recipe, following the example of Schuch. This
procedure may be counted against us as a liberty taken with the text.
The text has remained inviolate. We have merely aimed at a rational
and legible presentation--work within the province and the duty of an
editor-translator and technical expert.

We do not claim credit for any other work connected with the task of
making this most unique book accessible to the English speaking public
and for the competition for scholastic laurels we wish to stay _hors
de combat_. We feel we are not privileged to pass final judgment upon
the excellent work done by sympathetic and erudite admirers of our
ancient book throughout the better part of four centuries, and we
cannot side with one or the other in questions philological,
historical, or of any other nature, except gastronomical. We are
deeply indebted to all of our predecessors and through conversations
and extensive correspondence with other modern researchers, Dr. Edward
Brandt and Dr. Margaret B. Wilson, we are enabled to predict new
developments in Apician resear