IF BROTH HAS CONTRACTED A BAD ODOR, PLACE A VESSEL UPSIDE DOWN AND FUMIGATE IT WITH LAUREL AND CYPRESS AND BEFORE VENTILATING [3] IT, POUR THE BROTH IN THIS VESSEL. IF THIS DOES NOT HELP MATTERS [4] AND IF THE TASTE IS TOO PRONOUNCED, ADD HONEY AND FRESH SPIKENARD [5] TO IT; THAT WILL IMPROVE IT. ALSO NEW MUST SHOULD BE LIKEWISE EFFECTIVE [6]. [1] List. _Liquamen, id est, garum_. Goll. Fish sauce. [2] Tor. _Qui liquamen corruptum corrigatur_. [3] Dann. Ventilate it. Goll. Whip the sauce in fresh air. [4] List., G.-V. _si salsum fuerit_--if this makes it too salty--Tor. _si hoc nihil effecerit_. [5] Tor. _novem spicam immittas_; List. _Move spica_; Goll.-Dann. stir with a whip. [6] A classic example of Apician confusion when one interpreter reads "s" for "f" and "_novem_" for "_move_" and another reads something else. Tor. is more correct than the others, but this formula is beyond redemption. Fate has decreed that ill-smelling broths shall be discarded. VII [10] TO KEEP MEATS FRESH WITHOUT SALT FOR ANY LENGTH OF TIME _UT CARNES SINE SALE QUOVIS TEMPORE RECENTES SINT_ COVER FRESH MEAT WITH HONEY, SUSPEND IT IN A VESSEL. USE AS NEEDED; IN WINTER IT WILL KEEP BUT IN SUMMER IT WILL LAST ONLY A FEW DAYS. COOKED MEAT MAY BE TREATED LIKEWISE. [11] TO KEEP COOKED SIDES OF PORK OR BEEF OR TENDERLOINS _CALLUM PORCINUM VEL BUBULUM ET UNGUELLÆ COCTÆ UT DIU DURENT_ PLACE THEM IN A PICKLE OF MUSTARD, VINEGAR, SALT AND HONEY, COVERING MEAT ENTIRELY, AND WHEN READY TO USE YOU'LL BE SURPRISED. V. Method still popular today for pickling raw meats. The originals treat of cooked meats (Tor. _nucula elixa_; G.-V. _unguellæ coctæ_; Tac. _nucella cocta_). Dispensing with the honey, we use more spices, whole pepper, cloves, bay leaves, also onions and root vegetables. Sometimes a little sugar and wine is added to this preparation which the French call _marinade_ and the Germans _Sauerbraten-Einlage_. VIII [12] TO MAKE SALT MEAT SWEET _UT CARNEM SALSAM DULCEM FACIAS_ YOU CAN MAKE SALT MEATS SWEET BY FIRST BOILING THEM IN MILK AND THEN FINISHING THEM IN WATER. V. Method still in practice today. Salt mackerel, finnan haddie, etc., are parboiled in milk prior to being boiled in water or broiled or fried. IX [13] TO KEEP FRIED FISH _UT PISCES FRICTI DIU DURENT_ IMMEDIATELY AFTER THEY ARE FRIED POUR HOT VINEGAR OVER THEM. Dann. Exactly as we today with fried herring and river lamprey. [14] TO KEEP OYSTERS _OSTREA UT DIU DURENT_ FUMIGATE A VINEGAR BARREL WITH PITCH [1], WASH IT OUT WITH VINEGAR AND STACK THE OYSTERS IN IT [2] [1] Tor. _vas ascernum_, corrected on margin, _ab aceto_. List. _vas ab aceto_, which is correct. G.-V. _lavas ab aceto_; V. the oysters? unthinkable! Besides it would do no good.