Cookery . 325 
had then, to give some account of my worthy and most renowned 
predecessors in culinary science among the ancients, Mithsecus, 
who published the much-esteemed Sicilian cookery— -Nume- 
nius of Heraclea—Hegeemon of Tharos — Philoxenes of Leuca« 
dia — Actides of Chio — Tyndarides of Sicyon— Thimbron of A- 
thens— -and Archistratus who went upon his Gastronomic travels, 
as Dr. Burney travelled to learn the modern state of music— 
Arthur Young that of agriculture — - Ferber and Faujas that of mi- 
neralogy— Linnseus and his scholars, down to Michaud, that of bo- 
tany, and so forth. 
I had then to consult and analyse the cookery of Caelius Apicius, 
with the commentaries of Humelbergius, Caspar Barthius, Reine- 
sins, Vander Linden, and Lister, a book of which I propose, God 
willing, to give a good account, the rest notwithstanding. Then 
had I to dive into Aldrovandus and Gesnerus de fiiscibus , among 
the moderns : and to dig among the ruins of the 9th folio of Gro» 
novius for Castellanus de carnium esu : a dissertatiuncula de cai* 
lido ftotu (which goes in Carlisle by the names of stewed whis- 
key, hot toddy, and potassium) : and Hieronymus Mercurialis, de 
fiotionibus ac eduliis antiquorum : and Baccius, de conviviis (that 
is the fishing and beefstake parties) antiquorum : to the same pur- 
Horace and Juvenal mention, Jus, sauce, as the same French word means : 
Assis broiled or roasted fish : roasted on a board as we do shad : also roasted 
meat. Garum, Alec, Muria , fish pickle. Garum was made from the Macka- 
rel, as is supposed ; I think from the Crab. Alec from the roe or melt of fish ; 
the melt of our Shad, boiled for barely one minute in vinegar diluted with one 
third water, well spiced, is much superior to any pickled oyster. Muria, is 
the pickle from sea fish. 
The same authors mention Rumen , the breast of a sow, not the udder as I 
think : the Hare, Lepus : the Boar, Aper - the Pygargu s, a Roebuck ? Scythica 
volucres , game of all kinds : Afra , the Turkey : Pavo , the Peacock, which 
when young is a good bird : Turdus , the Thrush : Grids, the Crane : Anser, 
the Goose : Merida, the Merle : Palumba , the wood Pidgeon. 
We learn from these authors that the ancients employed Structor a 
carver by profession; that they fined their wine with Pidgeon’s eggs; 
that they often mixed Hymettian honey, like blockheads, even with their 
Falernian. They used Mulsum mead, as a beverage. Among their relishes 
(probably at the Commessatio after supper) they dipt their bread in Garum, 
Alec, and Muria ; they had also Hill#, sausages. These authors mention as 
vegetables in use. Papula , the Rape ; Radix, the Radish ; Lactuca, the Let- 
tuce ; Siser, the Skirret ; For rum, the Leek. Having cast my eye with some 
care over Horace and Juvenal for the purpose of this essay, I thought the 
preceding enumeration of articles might be deemed curious at least, if of m 
