[49.] Wombs of hogs.) This amongst the ancients was accounted a delicate dish; it is now entirely disused. The butchers give that part the name of the bearing bag.
[50.] Garum was a liquor made of the intestines of fish macerated with salt. So that it was a kind of sanies of them in their putrescent state. It was formerly made of the fish, which the Greeks called garos; afterwards it was prepared from a great many more, so that the kinds of it are almost infinite. It bore a higher price than any thing, except unguents. One kind was of the colour of old mulse, and so sweet and thin, that it might be drunk. Plin. lib. xxxi, cap. 7 and 8.
[51.] Bulbusses.) The ancients had several kinds of bulbusses. [ IT ]Dioscorides mentions the bulbus esculentus, which he says is known to every body; it is good for the stomach and belly, of a reddish colour, and brought from Africa. But the bitter and squillaceous kind is fitter for the stomach, and helps concoction. All of them are acrid and heating. Pliny, lib. xix. cap. 5. reckons up many species. Most naturalists agree that they are not known now.
[52.] Pancake, Laganum.) This differed a little from our pancake, as they added to it cheese, pepper, saffron, cinnamon, &c.
[53.] Those called crustumina, &c.) Pliny observes that such fruits as these have taken their names, either from their planters, countries, or the persons whose taste they pleased. All these pears and apples are reckoned among the best kinds by him, lib. xv. cap. 14. and 15. as also by Columella, lib. v. cap. 10.
[54.] Wormwood.) In Linden and Almeloveen the word absinthium is followed by murices, purpuræ, cochleæ, which are omitted in all [ IU ]Morgagni’s editions, except Ruellius and the MS. And as they appear redundant here, the same words occurring a few lines after, I have taken no notice of them.
[55.] Resinated.) This is made in different countries. It was very common in Gaul, where the grapes not thoroughly ripening by reason of the cold, the wines turned sharp, unless mixed with resin. The resin, together with the bark of the tree, was either cut small, or powdered, and mixed with the wine. Some separated the resin from it by straining, others let it stand. Such wines become sweet by age. Vide Plin. Nat. Hist. lib. xiv. cap. 20. Columella, lib. xii. cap. 23. et Dioscorid. lib. v. cap. 817.
[56.] Pecten was a name for shell fish striated like cockles.
[57.] Murex and purpura.) These fishes afforded the purple dye, and their difference was not considerable according to ancient authors, but they are not known now.