Conditum melizomum perpetuum, quod subministratur per viam peregrinanti: piper tritum cum melle despumato in cupellam mittis conditi loco, et ad momentum quantum sit bibendum, tantum aut mellis proferas aut vini misceas. sed si <maius> vas erit, nonnihil vini melizomo mittas, adiciendum propter mellis exitum solutiorem. Rosatum sic facies: folia rosarum, albo sublato, lino inseris et sutilis facias, et vino quam plurimas infundes, ut septem diebus in vino sint. post septem dies rosam de vino tollis, et alias sutiles recentes similiter mittis, ut per dies septem in vino requiescant, et rosam eximis. similiter et tertio facies, et rosam eximis, et vinum colas, et, cum ad bibendum voles uti, addito melle rosatum conficies. sane custodito ut rosam a rore siccam et optimam mittas. Similiter, ut supra, et de <viola> violatium facies, et eodem modo melle temperabis. Rosatum sine rosa sic facies: folia citri viridia in sportella palmea in dolium musti mittes antequam ferveat, et post quadraginta dies exime. cum necesse fuerit, mel addes et pro rosato utere. Vinum ex atro candidum facies: lomentum ex faba factum vel ovorum trium alborem in lagonam mittis et diutissime agitas: alia die erit candidum. et cineres vitis albae idem faciunt. Vt carnes sine sale quovis tempore recentes sint: carnes recentes quales volueris melle tegantur, sed vas pendeat, et, quando volueris, utere. hoc hieme melius fit, aestate paucis diebus durabit. et in carne cocta itidem facies. Vt mel malum bonum facias: mel malum bonum facies ad vendendum, unam partem mali et duas boni si simul miscueris. Mel corruptum ut probes: helenium infundes in melle et incende: si incorruptum est, lucet. Vvae ut diu serventur: accipies uvas de vite inlaesas, et aquam pluvialem ad tertias decoques, et mittis in vas, in quo et uvas mittis. vas picari et gypsari facies, et in locum frigidum, ubi sol accessum non habet, reponi facies, et, quando volueris, uvas virides invenies. et ipsam aquam pro hydromelli aegris dabis. et si in hordeo obruas, inlaesas invenies. Moretaria: mentam, rutam, coriandrum, feniculum, omnia viridia, ligusticum, piper, mel, liquamen. si opus fuerit, acetum addes. Patinam de rosis: accipies rosas et exfoliabis: album tolles, mittes in mortarium, suffundes liquamen, fricabis. postea mittes liquaminis cyathum unum semis, et sucum per colum colabis. accipies cerebella IV, enervabis et teres piperis scripulos VIII. suffundes ex suco, fricabis. postea ova VIII frangis, <mittis> vini cyathum unum semis et passi cyathum unum, olei modicum. postea patinam perunges et eam impones cineri calido, et sic impensam supra scriptam mittes. cum cocta fuerit in thermospodio, piperis pulverem super asperges et inferes. Patina de piris: pira elixa et purgata e medio teres cum pipere, cumino, melle, passo, liquamine, oleo modico. ovis missis patinam facies, piper super asparges et inferes. Pisam coques. cum despumaverit, porrum, coriandrum et cuminum supra mittis. teres piper, ligusticum, [careum hoc est caravita] careum, anethum, ocimum viride, suffundis liquamen, vino et liquamine temperabis, facies ut ferveat. cum ferbuerit, agitabis. si quid defuerit, mittis et inferes. Dulcia domestica: palmulas vel dactylos excepto semine, nuce vel nucleis vel pipere trito infercies. sale foris contingis, frigis in melle cocto, et inferes. Aliter dulcia: siligineos rasos frangis, et buccellas maiores facies. in lacte infundis, frigis, ex [in] oleo, mel superfundis et inferes. Tyropatinam: accipies lac, quod adversus patinam aestimabis, temperabis lac cum melle quasi ad lactantia, ova quinque ad sextarium mittis, si ad heminam, ova tria. in lacte dissolvis ita ut unum corpus facias, in Cumana colas et igni lento coques. cum duxerit ad se, piper aspargis et inferes. Ova spongia ex lacte: ova quattuor, lactis heminam, olei unciam in se dissolvis, ita ut unum corpus facias. in patellam subtilem adicies olei modicum, facies ut bulliat, et adicies impensam quam parasti. una parte cum fuerit coctum, in disco vertes, melle perfundis, piper aspargis et inferes. In ovis hapalis: piper, ligusticum, nucleos infusos. suffundes mel, acetum: liquamine temperabis.

Spiced honey that keeps for good, for travelers on the road. Put ground pepper and skimmed honey in a small cask, to keep as a store. When it is time for a drink, take out just as much honey as you need, or mix in as much wine. If the cask is larger, put some wine in with the honey mixture, so that the honey pours out more easily. To make rose wine: Take rose petals and cut off their white bases. Thread them on a linen string to make strings of petals, and soak as many strings as you can in wine for seven days. After seven days, take the roses out of the wine. Put in fresh strings of petals the same way, let them rest in the wine for another seven days, and take the roses out. Do the same a third time: take the roses out and strain the wine. When you want to drink it, add honey, and your rose wine is made. Be sure to use only the best roses, and dry of dew. Make violet wine from violets the same way, and blend it with honey the same way. To make rose wine without roses: Put green citron leaves in a small basket woven of palm leaves, and lower it into a jar of must before the must begins to ferment. After forty days, take it out. When you need it, add honey and use it as rose wine. To turn dark wine white: Put bean meal or the whites of three eggs into a flask of the wine and shake it for a very long time. The next day it will be white. Ashes of the "white vine" do the same. To keep meat fresh for any length of time without salting it: Cover fresh meat of any kind you like with honey, but hang the jar up. Use it whenever you want. This works better in winter; in summer it will last only a few days. You can do the same with cooked meat. To make bad honey good: You can make bad honey good enough to sell by mixing one part of the bad with two parts of good. To test whether honey has gone bad: Dip elecampane in the honey and set it alight. If the honey is sound, it burns brightly. To keep grapes for a long time: Pick grapes from the vine without damaging them. Boil rainwater down to a third, and pour it into a jar; put the grapes in the same jar. Have the jar sealed with pitch and plaster, and have it stored in a cold place that the sun cannot reach. Whenever you want, you will find the grapes fresh. Give the water itself to the sick in place of honey water. Grapes buried in barley will also keep without damage. Herb sauce: Mint, rue, coriander, and fennel, all fresh; lovage, pepper, honey, and fish sauce. If needed, add vinegar. A patina of roses: Take roses and pull off the petals. Cut off the white bases, put the petals in a mortar, pour on fish sauce, and grind them. Then add one and a half cyathi of fish sauce, and strain the juice. Take four brains, remove the sinews, and grind them with eight scruples of pepper. Pour on some of the rose juice and grind again. Then break eight eggs and add one and a half cyathi of wine, one cyathus of raisin wine, and a little oil. Grease a pan, set it on hot ashes, and pour in the mixture described above. When it has cooked over the hot ashes, sprinkle it with ground pepper and serve. A patina of pears: Boil some pears and take out their cores. Grind them with pepper, cumin, honey, raisin wine, fish sauce, and a little oil. Add eggs and make a patina. Sprinkle pepper on top and serve. Peas: Cook the peas. When the foam has been skimmed off, put leek, coriander, and cumin on top. Grind pepper, lovage, caraway, dill, and fresh basil; pour on fish sauce, and season it with wine and fish sauce. Bring it to a boil. When it boils, stir it. If anything is missing, add it, and serve. Homemade sweets: Take dates and remove the stones. Stuff them with nuts, pine nuts, or ground pepper. Touch the outsides with salt, fry them in cooked honey, and serve. Another sweet: Take loaves of fine white bread, scrape off the crusts, and break them into fairly large pieces. Soak them in milk, fry them in oil, pour honey over them, and serve. Milk patina: Take as much milk as you think the dish will need, and sweeten it with honey, as for milk dishes. Add five eggs to a sextarius of milk, or three eggs to a hemina. Beat them into the milk until it is all one mixture. Strain it into a dish of Cumaean ware and cook it over a low fire. When it has set, sprinkle it with pepper and serve. Sponge eggs with milk: Beat four eggs, a hemina of milk, and an uncia of oil together until they are all one mixture. Put a little oil in a thin pan, heat it until it bubbles, and pour in the mixture you have prepared. When it has cooked on one side, turn it out onto a plate. Pour honey over it, sprinkle it with pepper, and serve. For soft-boiled eggs: Pepper, lovage, and soaked pine nuts. Pour on honey and vinegar, and season with fish sauce.