[1] It appears to us that Book IX and the following, Book X, judging from its recipes, phraseology and from other appearances is by a different author than the preceding books. (Long after having made this observation, we learn from Vollmer, Studien, that Books IX and X were missing in the Archetypus Fuldensis.) [2]. Tac. {Illustration: ROAST PLATTER The indenture is corrugated to receive the juices of the roast. Hildesheim Treas.} {Illustration: TITLE PAGE, TORINUS EDITION, BASEL, 1541 Inscribed with comments by Lappius, contemporary scholar. The fly-leaf bears the autograph of M. Tydeman, 1806, and references to the above Lappius. There are further inscriptions by ancient hands in Latin and French, referring to the Barnhold [_sic_] Apicius, to The Diaitetike, to Aulus Cornelius, Celsus, Hippocrates and Galen. Also complaints about the difficulties to decipher the Apician text.} {Transcription: CAELII APITII SVMMI ADVLATRICIS MEDICINÆ artificis DE RE CVLINARIA Libri x. recens è tenebris eruti, & à mendis uindicati, typisque summa diligentia excusi. PRÆTEREA, P. PLATINÆ CREMONENSIS VIRI VNDECVNQVE DOCTISSIMI, De tuenda ualetudine, Natura rerum, & Popinæ scientia Libri x. ad imitationem C. APITII ad unguem facti. AD HÆC, PAVLI ÆGINETÆ DE FACVLTATIBVS ALIMENTORVM TRACTATVS, ALBANO TORINO INTERPRETE. _Cum INDICE copiosissimo._ BASILEÆ. _________ M. D. XLI.} APICIUS Book X {Illustration: SHALLOW SAUCE PAN The plain bowl is molded, the fluted handle ends in a head of the young Hercules in a lion's skin, with the paws tied under the neck. This corresponds somewhat to our modern chafing dish pan both in size and in utility. This pan was used in connection with the plain thermospodium for the service of hot foods in the dining room. Ntl. Mus., Naples, 73438; Field M., 24032.} {Illustration: CACCABUS Stewpot, kettle, marmite. The cover fits over the mouth. The rings in which the bail plays are attached by rivets to a sort of collar encircling the neck of the pot. Ntl. Mus., Naples, 74775; Field M., 24173.} BOOK X. THE FISHERMAN [1] _Lib. X. Halieus_ CHAP. I. DIFFERENT KINDS OF FISH. CHAP. II. MURENAS. CHAP. III. EEL. The numbers of the chapters differ in the various texts. I [432] A SAUCE FINES HERBES FOR FRIED FISH _IUS DIABOTANON _[2]_ PRO _[3]_ PISCE FRIXO_ USE ANY KIND OF FISH. PREPARE [clean, salt, turn in flour] SALT [4] AND FRY IT. CRUSH PEPPER, CUMIN, CORIANDER SEED, LASER ROOT, ORIGANY, AND RUE, ALL CRUSHED FINE, MOISTENED WITH VINEGAR, DATE WINE, HONEY, REDUCED MUST, OIL AND BROTH. POUR IN A SAUCE PAN, PLACE ON FIRE, WHEN SIMMERING POUR OVER THE FRIED FISH, SPRINKLE WITH PEPPER AND SERVE.