NUMBERING OF RECIPES A system of numbering the recipes has therefore been adopted by the translator, following the example of Schuch, which does not exist in the other originals but the numbers in the present translation do not correspond to those adopted by Schuch for reasons which hereafter become evident. NOTES AND COMMENTS BY THE TRANSLATOR The notes, comments and variants added to each recipe by the translator are printed in upper and lower case and in the same type as the other contributions by the translator, the Apiciana, the Critical Review and the Vocabulary and Index. For the sake of convenience, to facilitate the study of each recipe and for quick reference the notes follow in each and every case such ancient recipe as they have reference to. ABBREVIATIONS NY--The New York Codex (formerly Cheltenham), Apiciana, I Vat.--The Vatican Codex, Apiciana, II. Vin.--The Codex Salmasianus, Excerpta a Vinidario, Apiciana, III. B. de V.--Edition by Bernardinus, Venice, n.d., Apiciana, No. 1. Lan.--Edition by Lancilotus, Milan, 1498, Apiciana, Nos. 2-3. Tac.--Edition by Tacuinus, Venice, 1503, Apiciana, No. 4. Tor.--Edition by Torinus, Basel (and Lyons), 1541, Apiciana, Nos. 5-6. Hum.--Edition by Humelbergius, Zürich, 1542, Apiciana, No. 7. List.--Edition by Lister, London, 1705, Amst., 1709, Apiciana, Nos. 8-9. Bern.--Edition by Bernhold, Marktbreit, etc., Apiciana, Nos. 10-11. Bas.--Edition by Baseggio, Venice, 1852, Apiciana, No. 13. Sch.--Edition by Schuch, Heidelberg, 1867/74, Apiciana, Nos. 14-15. Goll.--Edition by Gollmer, Leipzig, 1909, Apiciana, No. 16. Dann.--Edition by Danneil, Leipzig, 1911, Apiciana, No. 17. G.-V.--Edition by Giarratano-Vollmer, Leip. 1922, Apiciana, No. 19. V.--The present translation. Giarr.--Giarratano; Voll.--F. Vollmer; Bran.--Edward Brandt. INTRODUCTION BY FREDERICK STARR _Formerly Professor of Anthropology at the University of Chicago_ No translation of Apicius into English has yet been published. The book has been printed again and again in Latin and has been translated into Italian and German. It is unnecessary to here give historic details regarding the work as Mr. Vehling goes fully and admirably into the subject. In 1705 the book was printed in Latin at London, with notes by Dr. Martinus Lister. It caused some stir in the England of that time. In a very curious book, The Art of Cookery, in Imitation of Horace's Art of Poetry, with Some Letters to Dr. Lister and Others, Dr. Wm. King says: "The other curiosity is the admirable piece of Cœlius Apicius, '_De Opsoniis et condimentis sive arte coquinaria, Libri decem_' being ten books of soups and sauces, and the art of cookery, as it is excellently printed for the doctor, who in this important affair, is not sufficiently communicative....