Bran. _op. cit._, p. 25-6, of Greek origin. XIX [35] HYPOTRIMA [1] _HYPOTRIMA_ [Tor. HYPOTRIMA, MEANING IN LATIN A PERFECT MESS OF POTAGE, REQUIRES THIS]: PEPPER, LOVAGE, DRY MINT, PIGNOLIA NUTS, RAISINS, DATE WINE, SWEET CHEESE, HONEY, VINEGAR, BROTH, WINE, OIL, MUST OR REDUCED MUST [2] [1] List. and G.-V. _Hypotrimma_. V. This formula, lacking detailed instructions, is of course perfectly obscure, and it would be useless to debate over it. [2] Tor. and Tac. _cariotam_; Sch. _cariotum_; List. and G.-V. _carœnum_. This (_carenum_) is new wine boiled down one half of its volume. _Cariotum_ is a palm wine or date wine. XX [36] OXYGARUM, AN AID TO DIGESTION _OXYGARUM DIGESTIBILE_ [Tor. OXYGARUM (WHICH IS SIMILAR TO GARUM OR RATHER AN ACID SAUCE) IS DIGESTIBLE AND IS COMPOSED OF]: 1/2 OZ. OF PEPPER, 3 SCRUPLES OF GALLIC SILPHIUM, 6 SCRUPLES OF CARDAMOM, 6 OF CUMIN, 1 SCRUPLE OF LEAVES, 6 SCRUPLES OF DRY MINT. THESE [ingredients] ARE BROKEN SINGLY AND CRUSHED AND [made into a paste] BOUND BY HONEY. WHEN THIS WORK IS DONE [or whenever you desire] ADD BROTH AND VINEGAR [to taste]. Cf. Note to No. 33. [37] ANOTHER [OXYGARUM] [1] _ALITER_ 1 OZ. EACH OF PEPPER, PARSLEY, CARRAWAY, LOVAGE, MIX WITH HONEY. WHEN DONE ADD BROTH AND VINEGAR. [1] Wanting in Torinus. XXI [38] MORTARIA [1] _MORTARIA_ MORTARIA ARE PREPARATIONS MADE IN THE MORTAR. PLACE IN THE MORTAR [Tor.] MINT, RUE, CORIANDER AND FENNEL, ALL FRESH AND GREEN AND CRUSH THEM FINE. LOVAGE, PEPPER, HONEY AND BROTH [2] AND VINEGAR [3] TO BE ADDED WHEN THE WORK IS DONE. Ex Tor. first sentence wanting in other texts. [1] List. and G.-V. _moretaria_, from _moretum_. [2] Dann. calls this "_Kalte Schale_" which as a rule is a drink or a cold refreshing soup, popular on the Continent in hot weather. Not a bad interpretation if instead of the broth the original called for wine or fruit juices. V. _Mortaria_ are ingredients crushed in the mortar, ready to be used in several combinations, similar to the ground fine herbs, _remoulade_, in French cuisine that may be used for various purposes, principally for cold green sauces. [3] Wanting in Tor. [XV] [39] CUMIN SAUCE FOR SHELLFISH _CUMINATUM IN OSTREA ET CONCHYLIA_ [Tor. CUMIN SAUCE (SO CALLED BECAUSE CUMIN IS ITS CHIEF INGREDIENT) FOR OYSTERS AND CLAMS IS MADE OF] PEPPER, LOVAGE, PARSLEY, DRY MINT, MALABAR LEAVES, QUITE SOME CUMIN, HONEY, VINEGAR, AND BROTH. [40] ANOTHER [CUMIN SAUCE] [1] _ALITER_ PEPPER, LOVAGE, PARSLEY, DRY MINT, PLENTY OF CUMIN, HONEY, VINEGAR AND BROTH. [1] wanting in List. The cumin sauce formulæ are under chap. XV in G.-V., following our No. 30. END OF BOOK I _EXPLICIT APICII EPIMELES LIBER PRIMUS_ [Tac.] {Illustration: COLANDER FOR STRAINING WINE