FARNEI FUNGI, ℞ 309

FARRICA, ℞ 173

FASEOLUS, PHASEOLUS, a bean; Ger.: Fisole, ℞ 207

FARSILIS, FARTILIS, a rich dish, something crammed or fattened, ℞ 131

FARTOR, sausage maker; keeper of animals to be fattened, ℞ 166, 366

FARTURA, the fattening of animals; also the dressing used to stuff the bodies in roasting, forcemeat, ℞ 166, 366

FATTENING FOWL, ℞ 166, 366

FENICOPTERO, IN, ℞ 220, 231

FENICULUM, FOENI—, fennel

FENUM GRAECUM, FOEN—; the herb fenugreek, also SILICIA, ℞ 206

FERCULUM, a frame or tray on which several dishes were brought in at once, hence a course of dishes

FERULA, a rod or branch, fennel-giant; —— ASA FOETIDA, same as LASERPITIUM

FICATUM, fed or stuffed with figs, ℞ 259-60

FICEDULA, small bird, figpecker, ℞ 132

FICUS, fig, fig tree, FICULA, small fig

Field herbs, ℞ 107; Field salad, ℞ 110; a dish of field vegetables, ℞ 134

Fieldfare, a bird, ℞ 497

Fig-fed pork, p. 285, ℞ 259

Figpecker, a bird, ℞ 132

Figs, to preserve, ℞ 22

Filets Mignons, ℞ 262

Filtering liquors, ℞ 1

Financière garniture, ℞ 166, 378

Fine ragout of brains and bacon, ℞ 147

Fine spiced wine, ℞ 1

Fish cookery, “The Fisherman,” title of Book X; —— boiled, ℞ 432, 4, 5, 6, 455; —— fried, herb sauce, ℞ 433; —— to preserve fried fish, ℞ 13; —— with cold dressing, ℞ 486; —— baked, ℞ 476-7; —— balls in wine sauce, ℞ 145, 164; —— fond, ℞ 155; a dish of any kind of ——, ℞ 149, 150, 156; —— au gratin, ℞ 143; —— loaf, ℞ 429; —— liver pudding, ℞ 429; —— pickled, spiced, marinated, ℞ 480; —— oysters and eggs, ℞ 157; —— salt, any style, ℞ 430, 431; stew, ℞ 153, 432; —— sauce, acid, ℞ 38-9

FISKE BOLLER, ℞ 145, 41, seq.

Flaccus, a Roman, ℞ 372

Flamingo, ℞ 220, 231-2

Flavors and spices, often referred to, especially in text; instances of careful flavoring, ℞ 15, 276-77. Flavoring with faggots, ℞ 385, seq.

Florence Mss. Apiciana VI, VII, VIII, IX

FLORES SAMBUCI, elder blossoms

Fluvius Hirpinus, Roman, ℞ 323, 396; a man interested in raising snails, dormice, etc., for the table

FOCUS, hearth, range; unusually built of brick, on which the CRATICULA stood. Cf. illustrations, p. 182

FOLIUM, leaf, aromatic leaves such as laurel, etc. —— NARDI, several kinds, nard leaf. The Indian nard furnishes nard oil, the Italian lavender

FONDULI, see SPHONDULI, ℞ 114, 121

Food adulterations, pp. 33, 34

Food disguising and adulteration, p. 33, ℞ 6, 7, 134, 147;
—— displayed in Pompeii, p. 7

Forcemeats, ℞ 42, 172

Fowl, p. 265; a dish of, ℞ 470; —— and livers, ℞ 174; various dishes and sauce, ℞ 218, seq. Picking ——, ℞ 233; Removing disagreeable odors from ——, ℞ 229-30

French Dressing, ℞ 112

French Toast, ℞ 296

FRETALE, FRIXORIUM, FRICTORIUM, frying pan, illustrations, pp. 355, 366; cf. SARTAGO

FRICTELLA, fritter; “A FRICTO DICI NULLA RATIO OBSTAT”—Platina. Ger. “Frikadellen” for meat balls fried in the pan. “De OFFELLIS, QUAS VEL FRICTELLAS LICET APPELLARE”—Platina

FRICTORIUM, FRIXORIUM, same as FRETALE, frying pan

FRISILIS, FRICTILIS, FUSILIS, ℞ 131

FRITTO MISTO (It.), ℞ 46

Friture, (Fr.) frying fat, ℞ 42, seq.

FRIXUS, roast, fried, also dried or parched, term which causes some confusion in the several editions

Frontispice, 2nd Lister Edition, illustration, p. 156

Fronto, a Roman, ℞ 246, 374

FRUGES, farinaceous dishes

Fruit dishes, ℞ 64, 72; Fruits, p. 210; —— dried, Summary, p. 370
—— Bowl illustration, pp. 61, 125

FRUMENTUM, grain, wheat or barley

Frying, ℞ 42, seq.

Frying pans, illustrated, cf. FRETALE and SARTAGO

Fulda Ms., cf. Apiciana

FUNGUS, mushroom; —ULUS, small m.; see BOLETUS —— FARNEI, ℞ 309, seq.

FURCA, a two-pronged fork; —ULA, —ILLA (dim.) a small fork. FUSCINA, —ULA, a three-pronged fork. Cf. “Forks and Fingerbowls as Milestones in Human Progress,” by the author, Hotel Bulletin and The Nation’s Chefs, Chicago, Aug., 1933, pp. 84-87

FURNUS, oven, bake oven. See illustration, p. 2

G

Galen, writer, ℞ 396, 410

GALLINA, hen; —ULA, little hen; —ARIUS, poulterer

GALLUS, cock

Game of all kinds, sauce for, ℞ 349
—— birds, ℞ 218, seq.

GANONAS CRUDAS, fish, ℞ 153

GARATUM, prepared with GARUM, which see

Gardener, The—Title of Book III, ℞ 377

GARUM (Gr.: GARON) a popular fish sauce made chiefly of the scomber or mackerel, but formerly from the GARUS, hence the name, cf. p. 22, ℞ 10, 33, 471

 Mackerel is the oiliest fish, and plentiful, very well suited for the making of G.

 G. was also a pickle made of the blood and the gills of the tunny and of the intestines of mackerel and other fish. The intestines were exposed to the sun and fermented. This has stirred up controversies; the ancients have been denounced for the “vile concoctions,” but garum has been vindicated by modern science as to its rational preparation and nutritive qualities. Codfish oil, for instance, has long been known for its medicinal properties, principally Vitamin D; this is being increased today by exposure to ultraviolet rays (just what the ancients did). The intestines are the most nutritious portions of fish

 G. still remains a sort of mystery. Its exact mode of preparation is not known. It was very popular and expensive, therefore was subject to a great number of variations in quality and in price, and to adulteration. For all these reasons GARUM has been the subject of much speculation. It appears that the original meaning of G. became entirely lost in the subsequent variations

 In 1933 Dr. Margaret B. Wilson sent the author a bottle of GARUM ROMANUM which she had compounded according to the formulae at her disposal. This was a syrupy brown liquid, smelled like glue and had to be dissolved in water or wine, a few drops of the G. to a glass of liquid, of which, in turn, only a few drops were used to flavor a fish sauce, etc.

 —— SOCIORUM, the best kind of G.; ALEXGARI VITIUM, the cheap kind of G., cf. ALEX, HALEC. OENOGARUM, G. mixed with wine; HYDROGARUM, G. mixed with water; OLEOGARUM, G. mixed with oil; OXYGARUM, G. mixed with vinegar

GARUS, small fish from which the real GARUM was made

GELO, cause to freeze, to congeal; GELU, jelly
GELU IN PATINA, gelatine: “QUOD VULGO GELATINAM VOCAMUS”—Platina

Georg, Carl, Bibliographer, p. 257

Gesamt-Katalog, bibliography, p. 261

Gesner, Conrad, Swiss scientist, bibliographer, polyhistor, see Schola Apitiana, p. 206

GETHYUM, —ON, same as PALLACANA, an onion

Giarratano, C., editor, Apiciana, pp. 18, 19, 26, 271, 273

GINGIBER, ginger; also ZINGIBER, faulty reading of the “G” by medieval scribes

GINGIDON, —IUM, a plant of Syria; according to Spengel the French carrot. Paulus Aegineta says: “BISACUTUM (SIC ENIM ROMANI GINGIDION APPELLANT) OLUS EST SCANDICI NON ABSIMILE,” hence a chervil root, or parsnip, or oysterplant

GLANDES, any kernel fruit, a date, a nut, etc.

Glasse, Mrs. Hannah, writer, ℞ 127

GLIS, pl. GLIRES, dormouse, a small rodent, very much esteemed as food. GLIRARIUM, cage or place where they were kept or raised, ℞ 396

Gluttons, p. 11

Goat, wild, ℞ 346, seq. —— liver, ℞ 291-3

Gollmer, R., editor, Apiciana, pp. 18, 35, 270

GONG for slaves, illustration, p. 151

Goose, p. 265; white sauce for, ℞ 228

Grapes, to keep, ℞ 19

Greek influence on Roman cookery, p. 12, seq.
—— Banquet, by Anacharsis, p. 8

Greek monographs, p. 43

Green beans, p. 247, ℞ 202, 206

Greens, green vegetables, ℞ 99

Grimod de la Reynière, writer, p. 4, cf. Mappa

Gruel, p. 210; ℞ 172, 200-1, seq. —— and wine, ℞ 179-80

GRUS, crane; GRUEM, ℞ 212-3; —— EX RAPIS, ℞ 215-6

Gryphius, S., printer, Apiciana No. 6, facsimile of title, p. 263

Guégan, Bertrand, editor, p. 271, seq.

Guinea Hen, ℞ 239, cf. “Turkey Origin,” by the author, Hotel Bulletin and The Nation’s Chefs, for February and March, 1935, Chicago

GULA, gluttony

GUSTUS, taste; also appetizers and relishes and certain entrées of a meal, Hors d’oeuvres. Cf. CENA, ℞ 174-77

H

Habs, R., writer, p. 18

HAEDUS, HAEDINUS, kid, ℞ 291-3, 355, seq.
—— SYRINGIATUS, ℞ 360; —— PARTHICUM, ℞ 364; —— TARPEIANUM, ℞ 363; —— LAUREATUM EX LACTE, ℞ 365; —— LASARATUM, ℞ 496

HALEC, see ALEC

HALIEUS, HALIEUTICUS, pertaining to fish; title of Book X, p. 356

Ham, fresh, p. 285, ℞ 287-9

HAND-MILL, operated by Slaves, illustration, p. 60

HAPANTAMYNOS, ℞ 497

Harcum, C. G., writer, see COQUUS

Hard-skinned peaches, to keep, ℞ 28

Hare, B. VIII, ℞ 382, seq. —— imitation, ℞ 384; —— braised, ℞ 382-3; —— different dressings, ℞ 383; —— Stuffed, ℞ 384, 91; —— white sauce for, ℞ 385; —— lights of, ℞ 386-7; —— liver, ℞ 170; —— in its own broth, ℞ 388; —— smoked Passenianus, ℞ 389; —— tidbits, kromeskis, ℞ 390; —— boiled, ℞ 393; —— spiced sauce, ℞ 393; —— sumptuous style, ℞ 394; —— spiced, ℞ 395

Haricot of lamb, ℞ 355

HARPAGO, a meat hook for taking boiled meat out of the pot, with five or more prongs; hence “harpoon.” Cf. FURCA

“Haut-goût” in birds, to overcome it, ℞ 229-30

Headcheese, ℞ 125

Heathcock, ℞ 218, seq.

HELENIUM, plant similar to thyme(?); the herb elecampane or starwort

Heliogabalus, emperor, p. 11

HEMINA, a measure, about half a pint

Henry VIII, of England, edict on kitchens, p. 156

HERBAE RUSTICAE, ℞ 107

Herbs, pot herbs, to keep, ℞ 25

Hildesheim Treasure, found in 1868, a great collection of Roman silverware, now in the Kaiser Friedrich Museum, Berlin, our illustrations show a number of these pieces, p. 43

Hip, dog-briar, ℞ 171

HIRCOSIS AVIBUS, DE, ℞ 229-30

Hirpinus, Fluvius, Roman, ℞ 323, 396, who raised animals for the table

HISPANUM, see Oleum

HOEDUS, see HAEDUS

HOLERA, pot herbs, ℞ 25, 66; also OLERA and HOLISERA, from HOLUS

HOLUS, OLUS, kitchen vegetables, particularly cabbage, ℞ 99

Home-made sweets, ℞ 294

Honey cakes, ℞ 16

Honey Refresher, ℞ 2; —— cake, ℞ 16; —— to renew spoiled, ℞ 17; testing quality of, ℞ 18; —— pap, ℞ 181; see also Chap. XIII, Book VII

Horace, writer, pp. 3, 4, 273, ℞ 455

HORDEUM, barley

Horned fish, ℞ 442

Hors d’oeuvres, ℞ 174; cf. GUSTUS

HORTULANUS, gardener, Hortolanus, pork, ℞ 378

Horseradish, ℞ 102

House of the Oven in Pompeii, illustration, p. 2

Humelbergius, Gabriel, editor, ℞ 307; title page of his 1542 edition, p. 265

Hunter style, ℞ 263

HYDROGARATA, foods, sauces prepared with GARUM (which see) and water, ℞ 172

HYDROMELI, rain water and honey boiled down one third

HYPOTRIMA, —IMMA, a liquid dish, soup, sauce, ragout, composed of many spiced things, ℞ 35

HYSITIUM, ISICIUM, a mince, a hash, a sausage, forcemeat, croquette, ℞ 41-56. The term “croquette” used by Gollmer does not fully cover H.; some indeed, resemble modern croquettes and kromeskis very closely. The ancients, having no table forks and only a few knives (which were for the servants’ use in carving) were fond of such preparations as could be partaken of without table ware. The reclining position at table made it almost necessary for them to eat H.; such dishes gave the cooks an opportunity for the display of their skill, inventive ability, their decorative and artistic sense. As “predigested” food, such dishes are decided preferable to the “grosses-pièces,” which besides energetic mastication require skillful manipulation of fork and knife; such exercise was unwelcome on the Roman couches. Modern nations, featuring “grosses-pièces” do this at the expense of high-class cookery. The word, H., is probably a medieval graecification of INSICIUM. Cf. ISICIA

HYSSOPUS, the herb hyssop; H. CRETICUS, marjoram. Also Hysopum creticum, hyssop from the island of Creta, ℞ 29

I

IECUR, JECUR, liver; ℞ 291-3. IECUSCULUM, small (poultry, etc.) liver

Ihm, Max, writer, p. 19

Ill-smelling fish sauce, ℞ 9; ditto birds, ℞ 229-30

Indian peas, ℞ 187

Ink-fish, ℞ 405

INSICIA, chopped meat, sausage, forcemeat, dressing, stuffing for roasts, ℞ 42; see Hysitia and Isicia; —ARIUS, sausage maker

INTINCTUS, a sauce, seasoning, brine or pickle in which meat, etc., is dipped. See EMBAMMA, ℞ 344

INTUBUS, INTYBUS, —UM, chicory, succory, endive, ℞ 109

INULA HELENIUM, the herb elecampane or starwort

ISICIA, see HYSITIA, ℞ 41-54, 145
—— AMULATA AB AHENO, ℞ 54; —— DE CAMMARIS, ℞ 43; —— DE CEREBELLIS, ℞ 45; —— DE LOLLIGINE, ℞ 42; —— DE SPONDYLIS, ℞ 46; —— DE PULLO, ℞ 50; —— DE SCILLIS, ℞ 43; —— HYDROGARATA, ℞ 49; —— PLENA, ℞ 48; —— SIMPLEX, ℞ 52; —— DE TURSIONE, ℞ 145

Italian Salad, ℞ 123

IUS, JUS, any juice or liquid, or liquor derived from food, a broth, soup, sauce. IUSCELLUM, more frequently and affectionately, IUSCULUM, the diminutive of I.
—— DE SUO SIBI, pan-gravy; such latinity as this proves the genuineness of the Apicius text, ℞ 153; —— IN DIVERSIS AVIBUS, ℞ 210-228; —— IN ELIXAM, ℞ 271-7; —— IN VENATIONIBUS, ℞ 349, seq. —— DIABOTANON, ℞ 432; —— IN PISCE ELIXO, ℞ 433-6; —— ALEXANDRINUM, ℞ 437-9; —— CONGRO, ℞ 440; —— IN CORNUTAM, ℞ 441; —— IN MULLOS, ℞ 442-3; —— PELAMYDE, ℞ 444; —— IN PERCAM, ℞ 446; —— IN MURENA, ℞ 448, 449-52; —— IN PISCE ELIXO, ℞ 454; —— IN LACERTOS ELIXOS, ℞ 455; —— PISCE ASSO, ℞ 456; —— THYNNO, ℞ 457; —— ELIXO, ℞ 458; —— IN DENTICE ASSO, ℞ 459-60; —— IN PISCE AURATA, ℞ 461-2; —— IN SCORPIONE, ℞ 463; —— PISCE OENOGARUM, ℞ 464-5; —— ANGUILLAM, ℞ 466-7

J

Jardinière, ℞ 378

JECINORA, ℞ 291

Jewish Cookery, compared with Apician, ℞ 205

Johannes de Cereto de Tridino, Venetian printer, p. 261

John of Damascus, see Torinus edition of 1541, Basel

Julian Meal Mush, ℞ 178

K

Keeping meat and fish, ℞ 10-14, seq.

Kettner, writer, p. 38

Kid, p. 314, ℞ 355, seq. —— liver, ℞ 291-93; —— stew, ℞ 355-8; —— roast, ℞ 359-62; —— boned, ℞ 360-1; —— Tarpeius, ℞ 363-4; —— Prize, ℞ 365; —— plain, ℞ 366; —— laser, ℞ 496

Kidney beans, ℞ 207-8

King, Dr. W., writer, quoted: Introduction, pp. 38, 267

Kromeskis, ℞ 44, 47, 60; cf. ISICIA and HYSITIA

Kyrene, Cyrene, City of Northern Africa, see Laser

L

Labor item in cookery, pp. 18, 24

LAC, milk; —— FISSILE, cottage cheese

LACERTUS, a sea-fish, not identified, ℞ 147, 152, 455-7

LACTARIS, having milk, made of milk; —IUS, dairyman

LACTES, small guts, chitterlings

LACTUA, LACTUCULA, lettuce, ℞ 105, 109-11

LAGANUM, a certain farinaceous dish; small cake made of flour and oil, a pan cake

LAGENA, —ONA, —OENA, —UNA, flask, bottle

Lamb, ℞ 291-3, 355-65, 495-6; preparations same as Kid, which see

Lambecius, Petrus, writer, on “The Porker’s Last Will,” ℞ 376

Lanciani, Rodolfo, writer, pp. 29, 30

Lancilotus, Blasius, co-editor, 1498-1503 editions, pp. 27-30, 41
—see also Tacuinus
—facsimile of opening chapter, 1503, p. 232

Langoust, ℞ 485

LANX, broad platter, dish, charger, ℞ 455

LAPA, LAPATHUM, LAPADON, same as RUMEX, ℞ 26

Larding, ℞ 394

LARIDUM, LARDUM, ℞ 147, 290; cf. SALSUM

LASER, LASERPITIUM, —ICIUM, the juice or distillate of the herb by that name, also known as SILPHIUM, SYLPHIUM, Greek, SYLPHION. Some agree that this is our present asa foetida, while other authorities deny this. Some claim its home is in Persia, while others say the best LASER came from Cyrene (Kyrene), Northern Africa. The center picture of the so-called Arkesilas-Bowl of Vulci at Paris, Cab. d. Méd. 189, represents a picture as seen by the artist in Kyrene how King Arkesilas (VI. saec.) watches the weighing and the stowing away in the hold of a sailing vessel of a costly cargo of sylphium. It was an expensive and very much esteemed flavoring agent, and, for that reason, the plant which grew only in the wild state, was probably exterminated

 ℞ 15, 31, 32, 34, 100; p. 22

 Method of flavoring with laser-impregnated nuts, ℞ 15

LASERATUS, LASARATUS, prepared or seasoned with LASER, or SILPHIUM

Latin title of Vehling translation, opposite title page

LAUREATUM, prepared with LAURUS; also in the sense of excellence in quality, ℞ 365, 373

LAURUS CINNAMOMUM, cinnamon; —— NOBILIS, laurel leaf, bay leaf

La Varenne, French cook, p. 16

Laws, sumptuary, p. 25, ℞ 166

Laxatives, ℞ 4, 5, 6, 29, 34

Leeks, p. 188, ℞ 93-6; —— and beans, ℞ 96

LEGUMEN, leguminous plants; all kinds of pulse-peas, beans lentils, etc., Book V

LENS, LENTICULA, lentils, ℞ 183-4

LEPIDIUM SATIVUM, watercress

LEPOREM MADIDUM, ℞ 382, seq. —— FARSUM, ℞ 384; —— PASSENIANUM, ℞ 389; —— ISICIATUM, ℞ 390; —— FARSILEM, ℞ 391; —— ELIXIUM, ℞ 392; —— SICCO SPARSUM, ℞ 394; —— LEPORIS CONDITURA, ℞ 393-5

LEPUS, hare; LEPUSCULUM, young hare; LEPORARIUM, a place for keeping hare; LEPORINUM MINUTAL, minced hare, Hasenpfeffer, ℞ 382-395

Lettuce, B. V, ℞ 105, 109-111; —— and endives, ℞ 109; —— purée of, ℞ 130

LEUCANTHEMIS, camomile

LEUCOZOMUS, “creamed,” prepared with milk, ℞ 250

Lex Fannia, ℞ 166

Liaison, lié, ℞ 54; cf. AMYLARE

LIBELLI, little ribs, spare ribs, also loin of pork, ℞ 251

LIBRA, weight, 1 pound (abb. “lb.” still in use); LIBRAE, balances, scales

LIBURNICUM, see oil, oleum

LIGUSTICUM, lovage (from Liguria) also LEVISTICUM; identical with garden lovage, savory, basilica, satury, etc.

LIQUORIBUS, DE, p. 370

LIQUAMEN, any kind of culinary liquid, depending upon the occasion. It may be interpreted as brine, stock, gravy, jus, sauce, drippings, marinade, natural juice; it must be interpreted in the broadest sense, as the particular instance requires. This much disputed term has been illustrated also in page 22. Also see ℞ 9, 42

Liquids, Summary of, p. 370
—— thickening of, by means of flour, eggs, etc., called Liaison, cf. AMYLARE

Lister, Dr. Martinus, editor, edition of 1705, title page, ditto, verso of, ditto of 1709, p. 38; frontispice
—— quoted in many foot notes, ℞ 8, seq.
—— assailing Torinus, p. 13, ℞ 15, 26, 100, 205
—— edition, 1709, facsimile, p. 250

Liver kromeskis, ℞ 44; fig-fed, of pig, ℞ 259-60; —— and lungs, ℞ 291-3; —— hash, ℞ 293; —— of fish, see GARUM and Pollio

Lobster, ℞ 398, 399, 400, 401, 2; in various ways

LOCUSTA, a langoust, spiny lobster, large lobster without claws; ℞ 397-402, 485; —— ASSAE, ℞ 398; —— ELIXAE, ℞ 399, 401-2

Loins, p. 285, ℞ 286

LOLIGO, LOLLIGO, calamary, cuttle-fish, ℞ 42, 405

LOLIUM, LOLA, darnel, rye-grass, ray-grass, meal. The seeds of this grass were milled, the flour or meal believed to possess some narcotic properties, as stated by Ovid and Plautus, but recent researches have cast some doubt upon its reported deleterious qualities. Apicius, ℞ 50, reads LOLAE FLORIS

LONGANO, a blood sausage, ℞ 61. The LONGANONES PORCINOS EX IURE TARENTINO in ℞ 140 is a part of the PATINA EX LACTE; a pork sausage made in Tarent of the straight gut, the rectum. Lister says they are cooked in Tarentinian sauce and are not unlike the sausage called APEXABO and HILLA. These sausages were in vogue before the Italians learned to make them; it was in Epirus, Greece, that they were highly developed. Their importation into Rome caused quite a stir, politically. Lister, ℞ 50, p. 119, describes the sausage and calls the inhabitants of Tarent “most voluptuous, soft and delicate” because Juvenal, Sat. VI, v. 297, takes a shot at Tarent

 This part of Italy, and especially Sicily, because in close contact with Greece was for many years much farther advanced in art of cookery than the North

Lucania, district of lower Italy whence came the Lucanian sausage, p. 172, ℞ 61; see also LONGANO

LUCIUS FLUVIALIS, a river fish, perch, or pike, according to some; Platina also calls it LICIUS. Cf. MERULA

Lucretian Dish, ℞ 151

Lucullus, Roman general, proverbial glutton, has a place here because of his importation into Rome of the cherry, which he discovered in Asia Minor. He cannot be expected to be represented in the Apicius book because he died 57 B.C.

LUCUSTA, see LOCUSTA

LUMBUS, loin, (Ger. LUMMEL), ℞ 286; LUMBELLI, ℞ 255

Lung, ℞ 291-2

LUPINUS, lupine

LUPUS, fish, ℞ 158

M

MAGIRUS, MAGEIROS, cook, see COQUUS