Pompeii : its life and art / tr. into English by Francis W. Kelsey ... with numerous illustrations from original drawings and photographs.

  • August Mau
Date:
1902
Catalogue details

Licence: In copyright

Credit: Pompeii : its life and art / tr. into English by Francis W. Kelsey ... with numerous illustrations from original drawings and photographs. Source: Wellcome Collection.

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    quently mentioned, as in this inscription : Coum vct\jis'\ P. Ap- pulei Bassi, — ‘ Old Coan of Publius Appuleius Bassus.’ Different kinds of wine were sometimes designated by char- acteristic names. A certain Greek, M. Pomponius Teupon, produced a brand which he called ‘ Frenzy Wine ’ (Avrrto?), as if so strong that it would make the drinker frantic. Another Greek, Timarchus, named one of his wines ‘ White Drink,’ AevKovvdpLov. An amphora in the house of the Vettii was labelled Gusta- ticiiim, ‘ Breakfast Drink ’; it no doubt contained inulsuni, a kind of mead made by mixing honey with wine, which the ancients drank with the first meal of the day. The word viulsum occurs on another amphora discovered previously. Fruits and other edibles of all kinds were kept in amphorae. On one was written : Oliva alba duke (for olivae albae dukes) P. C. E.y — ‘ White sweet olives of P. C. E. ’; the name cannot be determined from the initials. On other amphorae the words for bean meal {lomentum\ honey, and lentils appear, the last being designated by the Greek word. A large number of small jars contained the fish sauces,— garum, liquameu, and muria,—of which the ancients were so fond; reference has already been made to Umbricius Scaurus (p. 15), who seems to have had several establishments for the making of the sauces, conducted by slaves, freedmen, and per- haps by members of his family. The best quality of garuni, which was probably a thick preparation, a kind of fish jelly, was designated by the letters g. /., for garmn—flos, ‘garum blossom,’ as in the following inscription: g[aruni\—f\_ks^ seombr[i'] Seauri ab Eutyelie Seauri, — ‘ Scaurus’s tunny jelly, blossom brand, put up by Eutyches, slave of Scaurus.’ We frequently find liquameu op- timum, ‘best liqiiamen.’ The muria was apparently a fish pickle, certain parts of the fish, or certain varieties, being preserved in brine. According to Pliny the Elder some fish sauces were prepared in a special way, to be used by the Jews on fast days; two of these, as already noted, appear in the inscriptions upon Pompeian jars, garum eastum and muria easta (p. 18).