BUCCA, BUCCEA, mouth, cheek; also a bite, a morsel, a mouth-full; Fr. BOUCHÉE; BUCELLA (dim.) a small bite, a dainty bit, delicate morsel; hence probably, Ger. “Buss’l” a little kiss and “busseln,” to spoon, to kiss, in the Southern German dialect

BUCCELLATUM, a biscuit, Zwieback, soldier’s bread, hard tack

BULBUS, a bulbous root, a bulb, onion, ℞ [285], [304-8]

BULBI FRICTI, ℞ [308]

BULLIRE, to boil; Fr. BOUILLIR

BUTYRUM, butter. Was little used in ancient households, except for cosmetics. Cows were expensive, climate and sanitary conditions interfered with its use in the Southern kitchen. The Latin butyrum is said to derive from the German Butter

C

CABBAGE, ℞ [87-92], [103]; p. [188]
Bavarian, ℞ [87]
Ingenious way of cooking, ℞ [88]
Chartreuse, ℞ [469]

CACABUS, CACCABUS, a cook pot, marmite; see [OLLA]. Illustrations, pp. [183], [209], [223], [235]. Hence: CACCABINA, dish cooked in a caccabus. See also [SALACACCABIA], ℞ [468]. I Exc. [470]

CAELIUS, see [Coelius]