BRASSICA, cabbage, kale; ---- CAMPESTRA, turnip; ---- OLERACEA, cabbage and kale; ---- MARINA, sea kale (?) Bread, Alexandrine, ℞ 126; Picentian ----, ℞ 125. The methods of grinding flour and baking is illustrated with our illustrations of the Casa di Forno of Pompeii and the Slaves grinding flour, which see, pp. 142, 149. Apicius has no directions for baking, an art that was as highly developed in his days as was cookery BREVIS PIMENTORUM, facsimile, p. 234 Brissonius, writer, quoting Lambecius, ℞ 376 Broiler and Stove, illustration, p. 182 Broth, see LIQUAMEN; Barley ----, ℞ 172, 200, 201 ---- How to redeem a spoiled, ℞ 9 BUBULA, Beef, flesh of oxen, p. 30, ℞ 351, 352 BUBULUS CASEUS, cow's cheese BUCCA, BUCCEA, mouth, cheek; also a bite, a morsel, a mouth-full; Fr. BOUCHÉE; BUCELLA (dim.) a small bite, a dainty bit, delicate morsel; hence probably, Ger. "Buss'l" a little kiss and "busseln," to spoon, to kiss, in the Southern German dialect BUCCELLATUM, a biscuit, Zwieback, soldier's bread, hard tack BULBUS, a bulbous root, a bulb, onion, ℞ 285, 304-8 BULBI FRICTI, ℞ 308 BULLIRE, to boil; Fr. BOUILLIR BUTYRUM, butter. Was little used in ancient households, except for cosmetics. Cows were expensive, climate and sanitary conditions interfered with its use in the Southern kitchen. The Latin butyrum is said to derive from the German Butter C CABBAGE, ℞ 87-92, 103; p. 188 Bavarian, ℞ 87 Ingenious way of cooking, ℞ 88 Chartreuse, ℞ 469 CACABUS, CACCABUS, a cook pot, marmite; see OLLA. Illustrations, pp. 183, 209, 223, 235. Hence: CACCABINA, dish cooked in a caccabus. See also SALACACCABIA, ℞ 468. I Exc. 470 CAELIUS, see Coelius CAEPA, CEPA, onion; ---- ARIDA, fresh onion; ---- ROTUNDA, round onion; ---- SICCA, dry o.; ---- ASCALONICA, young o. "scallion;" ---- PALLACANA or PALLICANA, a shallot, a special Roman variety Calamary, cuttlefish, ℞ 405, p. 343 CALAMENTHUM, cress, watercress CALLUM, CALLUS (---- PORCINUM) tough skin, bacon skin, cracklings. ℞ 9, 251, 255 CAMERINUM, town in Umbria, ℞ 3, where Vermouth was made CAMMARUS MARINUS, a kind of crab-fish, ℞ 43 CANABINUM, CANNABINUM, hemp, hempen CANCER, crab Canning, ℞ 23-24 CANTHARUS, illustrations, p. 231; p. 274 CAPON, ℞ 166, 249; CAPONUM TESTICULI, ℞ 166 CAPPAR, caper CAPPARA, purslane, portulaca CAPPARUS, CARABUS, ℞ 397 CAPRA, she-goat, also mountain goat, chamois; Ger. GEMSE; ℞ 346-8 Caramel coloring, ℞ 55, 73, 119, 124, 146 CARDAMOMUM, cardamom, aromatic seed CARDAMUM, nasturtium, cress Cardoons, ℞ 112-4 CARDUS, CARDUUS, cardoon, edible thistle, ℞ 112-3 Carême, Antonin, The most talented French cook of the post-revolution period; his chartreuses compared, ℞ 186, p. 35 CARENUM, CAROENUM, wine or must boiled down one third of its volume to keep it. ℞ 35 CAREUM, CARUM, Carraway