BRINE.
This was water in which bay salt had been dissolved. At Rome, it was served at table to be mixed with the meat precisely in the same manner as we serve salt in salt-cellars. The Romans plunged in this muria any fish or meat they might wish to preserve.[XXIII_13]
Strong muria dura was water so completely saturated with bay salt, that no more could be dissolved in it.[XXIII_14] Olives were washed in it.
The brine most sought after was that of Antibes, of Thurium, and of Dalmatia.[XXIII_15] It was prepared with the blood and other juices which, after death, escaped from the tunny fish,[XXIII_16] mixed with garum, which rendered it more fluid and less expensive.
At the end of the repast, enigmas were often proposed to the guests. Some delicious dish served as a reward to those who were fortunate enough to guess them; the others were compelled to pour muria into their drink, and swallow a cup-full without taking breath.[XXIII_17]