t, namely
pimiento, allspice for instance, or clove, or nutmeg, or
a mixture of these. "Pepper" formerly was a generic term
for all of these spices but was gradually confined to
the grain pepper of black and white varieties.

[3] We concur with Lister's idea of the use of early
fruits. The use of early and unripe fruit for this and
similar purposes is excellent. The above formula is a
good example of our own "spiced" peaches, pears, etc.,
usually taken as a relish. Of course, we use sugar
instead of honey for sweetening, and brandy instead of
wine; but the underlying principles are alike.

This is a good illustration of and speaks well for the
economy and the ingenuity of the ancients.

END OF BOOK IV

_EXPLICIT APICII PANDECTER, LIBER QUARTUS_ [Tac.]

{Illustration: ROUND TABLE

Claw-footed bronze legs on triangular base, consisting of three molded
cylindrical supports, connected by cross-bars. Near the top the legs
take on a greyhound design, with a three-armed brace connecting them.
The round top is of marble. Pompeii. Ntl. Mus., Naples, 78613; Field
M., 24281.}

APICIUS

Book V

{Illustration: POMPEII: WINE STOCK ROOM OF A TAVERN

Wine was kept in these great jugs, tightly sealed with plaster and
pitch, properly dated and labeled, often remaining for many years.
Some writers mention wine thus kept for a hundred years; the porosity
of the earthen crocks, often holding fifty gallons or more, allowed
evaporation, so that the wine in time became as thick as oil or honey,
which necessitated diluting with water.

Smaller amphorae, with various vintages readily mixed, were kept cool
in "bars" very similar to our present ice cream cabinets, ready for
service for the guests in tavern rooms.

Elaborate dippers (see our illustration) were used to draw the wine
from the amphorae.}

{Illustration: FRUIT OR DESSERT DISH, SEA-SHELL SHAPE

The curved handle ends in the head of a griffin. Ntl. Mus., Naples,
76303; Field M. 24298.}

BOOK V. LEGUMES

_Lib. V. Osprion_ [1]

CHAP. I. PULSE, MEAL MUSH, PORRIDGE, ETC.
CHAP. II. LENTILS.
CHAP. III. PEAS.
CHAP. IV. BEANS OR PEAS IN THE POD.
CHAP. V. BARLEY BROTH.
CHAP. VI. GREEN BEANS, BAIAEAN BEANS.
CHAP. VII. FENUGREEK.
CHAP. VIII. GREEN STRING BEANS AND CHICK-PEAS.

I

MEAL MUSH, MUSH, PULSE, PAP, PORRIDGE, POLENTA
_DE