Ancient Latin Writers on Agriculture, Vol. II: Columella

BOOK XIII.

I. Care of the household, and the precepts that the farm-manager’s wife villica the wife of the farm manager or the female overseer should carry out.
II. How she should handle the provisions or storehouses.
III. Distribution of tools and household equipment.
IV. What vessels she should prepare for storing provisions and preserving foods.
V. How vinegar is made from flat wine.
VI. How strong brine is made.
VII. Which herbs are available during the four seasons of the year, and how they are preserved.
VIII. How oxigala a mixture of sour milk and salt is made.
IX. Preserving lettuce.
X. The composition of onions, pears, apples, and other fruits.
XI. The preparation of fresh water, which is used in preserving.
XII. On making honey-water.
XIII. On keeping cheese, and on preserving certain herbs.
XIV. On drying apples and pears in the sun.
XV. On making raisins and keeping service-berries.
XVI. On dried figs.
XVII. On making fig vinegar.
XVIII. What vintage preparations should be made.
XIX. On the many types of preserves by which wine is strengthened.
XX. On cooking beans.
XXI. On defrutum grape must boiled down to half or one-third, which some call Neapolitan.
XXII. On the defrutum grape must reduction which is added to wine for aging.
XXIII. Another medicine of liquid pitch with which you may season must.
XXIV. On the pitch used by the Allobroges for seasoning spiced wine.
XXV. On Nemeturic pitch for preserves.
XXVI. On salt water or brine for seasoning wines.