The Græco-Latin word for cow-parsnip is _spondylium_, _sphondylium_, _spondylion_. It is almost certain that the preceding parsnips formulæ are in the right place here. They are in direct line with the other vegetables here treated--the shellfish--_spondylus_--would be out of place in this chapter, Book III, The Gardener. All the recipes, with the exception of the above, fit a vegetable like parsnips. Even Lister's and Humelberg's interpretation of the term, who read _spongioli_--mushrooms--could be questioned under this heading, Book III. It is barely possible that this entire series of formulæ, _Spondyli uel fonduli_ (℞ Nos. 115-121) does belong to Book II among the scallop _hysitia_, though we are little inclined to accept this theory. Cf. ℞ No. 122 which appears to be a confirmation of the view expressed above. XXI [122] CARROTS AND PARSNIPS _CAROTÆ ET PASTINACÆ_ CARROTS OR PARSNIPS ARE FRIED [and served] WITH A WINE SAUCE. V. Exactly like ℞ No. 115, which may be a confirmation that _spondyli_ stands for cow-parsnips. [123] ANOTHER WAY _ALITER_ THE CARROTS [are cooked] SALTED [and served] WITH PURE OIL AND VINEGAR. V. As a salad. "Italian Salad" consists of a variety of such cooked vegetables, nicely dressed with oil and vinegar, or with mayonnaise. Cf. ℞ No. 102. [124] ANOTHER WAY _ALITER_ THE CARROTS [are] BOILED [and] SLICED, STEWED WITH CUMIN AND A LITTLE OIL AND ARE SERVED. AT THE SAME TIME [1] [here is your opportunity] MAKE A CUMIN SAUCE [from the carrot juice] FOR THOSE WHO HAVE THE COLIC [2]. [1] Ex Tor. wanting elsewhere. [2] Tac. _coliorum_; Tor. _cuminatum colicorum_; List. _c. coloratum_--colored; G.-V. _c. colorium_. END OF BOOK III _EXPLICIT APICII CEPURICA DE OLERIBUS LIBER TERTIUS_ [Tac.] {Illustration: THERMOSPODIUM OF PLAIN DESIGN Water and food heater for everyday purposes. Charcoal fuel. Foods were kept on top in pans, dishes or pots, and were thus carried from the kitchen into the dining room. They were also used for food service in hotel rooms, supplied from adjacent tavern kitchens, as some hotels had no food preparation facilities. This handy apparatus was designed for general utility, as it also served as a portable stove on chilly days in living rooms that were not heated from the central heating plant found in larger houses. Ntl. Mus. Naples, 73882; Field M. 24179.} APICIUS Book IV {Illustration: ROMAN WINE PRESS Reconstruction in Naples, in the new section of the National Museum.} {Illustration: A DISH FOR THE SERVICE OF EGGS Hildesheim Treasure} BOOK IV. MISCELLANEA _Lib. IV. Pandecter_ [1] CHAP. I. BOILED DINNERS. CHAP. II. DISHES OF FISH, VEGETABLES, FRUITS, AND SO FORTH. CHAP. III. FINELY MINCED DISHES, OR _ISICIA_. CHAP. IV. PORRIDGE, GRUEL. CHAP. V. APPETIZING DISHES. I [125] BOILED DINNER _SALACATTABIA_ [2]