The Greeks called the shrimp _garos_, the Romans _garus_: it may hence be supposed that garum had originally for basis the flesh of shrimps, if Pliny had not taken the trouble to inform us of the fact.[XXIII-19] It was afterwards composed of other fish, but it always retained the name which recalled its origin.[XXIII-20] In like manner the signification of certain words is now applied to things quite different from the original type: chicory, or succory, is received under the mask of coffee: a certain pottage boldly usurps the honours due exclusively to turtle soup. Nothing more easy than to multiply these examples of catachreses: there are few figures which have become so common. Well, then, they macerated the intestines of fish in water, saturated with salt, until putrefaction began to show itself; they then added parsley and vinegar.[XXIII-21] A thick garum was also frequently obtained, by allowing the entrails and other parts, generally thrown away, to liquefy in salt.[XXIII-22] In the time of Pliny, mackerel[XXIII-23] was preferred, of which they employed either the gills and intestines, or only the blood, directly the fish left the water,[XXIII-24] and while yet living. They thus obtained a precious liquid, and which the care necessary for its production rendered so dear, that eight pints of it cost no less than from fifteen to twenty pounds.[XXIII-25] This expensive garum was especially esteemed when it came from Spain: it was then called “garum of the allies”--_garum sociorum_--because it was received from a nation allied with the Romans;[XXIII-26] or, again, perhaps in allusion to the “band of gluttons,” of Rome, a sort of fraternity of free-livers, who made great use of it.[XXIII-27] The blood and entrails of the tunny fish, mixed with salt in a vase, produced also a most elaborate garum. A hole was made in the vessel at the expiration of two months, and the rich seasoning flowed from it.[XXIII-28] This brine became exquisite, and obtained an exorbitant price when made from the liver of anchovies macerated in vinegar, pepper, salt, parsley, garlic, white wine, and sweet herbs.[XXIII-29] But Apicius attained at the first step the apogee of refinement of the most sensual gluttony, by inventing garum made from the liver of red mullet.[XXIII-30] What we have already said elsewhere with regard to this fish will enable the reader to appreciate the value of this new preparation.