nce
of the term (Cf. {Rx} No. 115), which stands for
"scallops" or the muscular part of any bivalve, at least
in the above formula.

The Graeco-Latin word for cow-parsnip is _spondylium_,
_sphondylium_, _spondylion_. It is almost certain that
the preceding parsnips formulae are in the right place
here. They are in direct line with the other vegetables
here treated--the shellfish--_spondylus_--would be out
of place in this chapter, Book III, The Gardener. All
the recipes, with the exception of the above, fit a
vegetable like parsnips. Even Lister's and Humelberg's
interpretation of the term, who read
_spongioli_--mushrooms--could be questioned under this
heading, Book III.

It is barely possible that this entire series of
formulae, _Spondyli uel fonduli_ ({Rx} Nos. 115-121) does
belong to Book II among the scallop _hysitia_, though we
are little inclined to accept this theory.

Cf. {Rx} No. 122 which appears to be a confirmation of
the view expressed above.

XXI

[122] CARROTS AND PARSNIPS
_CAROTAE ET PASTINACAE_

CARROTS OR PARSNIPS ARE FRIED [and served] WITH A WINE SAUCE.

V. Exactly like {Rx} No. 115, which may be a
confirmation that _spondyli_ stands for cow-parsnips.

[123] ANOTHER WAY
_ALITER_

THE CARROTS [are cooked] SALTED [and served] WITH PURE OIL AND
VINEGAR.

V. As a salad. "Italian Salad" consists of a variety of
such cooked vegetables, nicely dressed with oil and
vinegar, or with mayonnaise. Cf. {Rx} No. 102.

[124] ANOTHER WAY
_ALITER_

THE CARROTS [are] BOILED [and] SLICED, STEWED WITH CUMIN AND A LITTLE
OIL AND ARE SERVED. AT THE SAME TIME [1] [here is your opportunity]
MAKE A CUMIN SAUCE [from the carrot juice] FOR THOSE WHO HAVE THE
COLIC [2].

[1] Ex Tor. wanting elsewhere.

[2] Tac. _coliorum_; Tor. _cuminatum colicorum_; List.
_c. coloratum_--colored; G.-V. _c. colorium_.

END OF BOOK III

_EXPLICIT APICII CEPURICA DE OLERIBUS LIBER TERTIUS_ [Tac.]

{Illustration: THERMOSPODIUM OF PLAIN DESIGN

Water and food heater for everyday purposes. Charcoal fuel. Foods were
kept on top in pans, dishes or pots, and were thus carried from the
kitchen into the dining room. They were also used for food service in
hotel rooms, supplied from adjacent tavern kitchens, as some hotels
had no food preparation facilities. This handy apparatus was d