OENOPOLIUM, wine shop; a wine dealer's place, who, however, did a retail business. The TABERNA VINARIA seems to have been the regular wine restaurant, while the THERMOPOLIUM specialized in hot spiced wines. Like today in our complicated civilization, there were in antiquity a number of different refreshment places, each with its specialties and an appropriate name for the establishment OENOTEGANON, ℞ 479, 81 OFFA, OFFELLA, OFELLA, a lump or ball of meat, a "Hamburger Steak," a meat dumpling, any bit of meat, a morsel, chop, small steak, collop, also various other "dainty" dishes, consisting principally of meat "INTER OS ET OFFAM MULTA INTERVENIUNT"--Cato; the ancient equivalent for our "'twixt cup and lip there is many a slip" ℞ 261; ---- APICIANA, ℞ 262; ---- APRUGNEA MORE, ℞ 263; ---- ALIAE, ℞ 264-5; ---- LASERATA, ℞ 271; ---- GARATAS, ℞ 471-74; ---- ASSAS, ℞ 472, 473 Oil substitute, ℞ 9; ---- oil, to clarify for frying ℞ 250 ---- Liburnian, ℞ 7 OLEUM, oil, olive oil; ---- LIBURNICUM, ℞ 7; HISPANUM, Spanish olive oil OLEATUS, moistened, mixed, dressed with oil, 103; ---- MOLLE, vegetables strained, a purée, ℞ 103-106; also HOLUS, etc. OLIFERA, OLYRA, a kind of corn, spelt, ℞ 99; see OLUS OLIVA, olive, ℞ 30, 91; to keep olives green, ℞ 30 OLLA, a cook pot, a terra-cotta bowl; see also CACCABUS. OLLULA, a small O., a casserole, or cassolette. Sp. OLLA PODRIDA, "rotten pot" OLUS, OLUSATRUM, OLUSTRUM, OLUSCULUM, OLERA, OLISERA, OLIFERA, OLISATRA, any herb, kitchen greens, pot herbs, sometimes cabbage, from OLITOR, the truck farmer, ℞ 25, 67, 99, 103 OLUS ET CAULUS, cabbage and cale, ℞ OLUSATRUM, see OLUS Omelette with sardines, ℞ 146; ---- with mushrooms, ℞ 314; ---- Soufflée, ℞ 302 OMENTUM, caul, the abdominal membrane, used for sausage-making or to wrap croquettes (kromeskis) which then were OMENTATA, ℞ 43, 47 Onions, ℞ 304-8 OPERCULUM, a cover, lid, or dish with a cover Opossum, ℞ 396 ORIGANUM MARJORANA, marjoram; ---- origany; ---- VINUM, wine flavored with O. ORYZA, rice, rice flour; see RISUM OSPREON, OSPREOS, OSPRION, legumes, Title of Book V Ostia, town, harbor of Rome; the OFFELLAE OSTIENSIS, ℞ 261, are the ancient "Hamburgers"; this seems to confirm the assumption that the population of sea-port towns have a preference for meat balls OSTREA, oyster, ℞ 15, 410; --RIUM, oyster bed or pit, or place for keeping oysters Ostrich, ℞ 210-11 Oval pan, illustration, p. 159 Oval service dish, p. 43 Oven, ancient bakery in Pompeii, illustration, p. 2 OVIS SYLVATICA, OVIFERO, wild sheep, ℞ 348-50 OVUM, egg; OVA SPHONGIA EX LACTE, ℞ 302 OXALIS, sorrel OXALME, acid pickle, vinegar and brine Oxford Mss., Apiciana X, XI OXYCOMIUM, pickled olive OXYGALA, curdled with curds OXYGARUM, vinegar and GARUM, which see, ℞ 36, 37 OXYPORUS, easily digested, ℞ 34