x it with a measure of old wine. Inject this through his nostrils
and at the same time poultice the wound with hogs' dung.[37] You can
treat a man the same way.

(CLX) If a bone is dislocated it can be made sound by this
incantation. Take a green reed four or five feet long, split it down
the middle and let two men hold the pieces against your hips. Begin
then to chant as follows:

"In Alio. S.F. Motas Vaeta,
Daries Dardaries Astataries Dissunapiter"

and continue until the free ends of the reed are brought slowly
together in front of you. Meanwhile, wave a knife above the reeds, and
when they come together and one touches the other, seize them in your
hand and cut them right and left. These pieces of reed bound upon a
dislocated or fractured bone will cure it.[38]

But every day repeat the incantation, or in place of it this one:

"Huat Hanat Huat
Ista Pista Sista
Domiabo Damnaustra"[39]

_Of cakes and salad_[40]

(LXXV) This is the recipe for cheese cake (_libum_): Bray well two
pounds of cheese in a mortar, and, when this is done, pour in a pound
of corn meal (or, if you want to be more dainty, a half pound of
flour) and mix it thoroughly with the cheese. Add one egg and beat it
well. Pat into a cake, place it on leaves and bake slowly on a hot
hearth stone under a dish.

(CXIX) This is the recipe for olive salad (_epityrum_): Select some
white, black and mottled olives and stone them. Mix and cut them up.
Add a dressing of oil, vinegar, coriander, cumin, fennel, rue and
mint. Mix well in an earthen ware dish, and serve with oil.

(CXXI) This is the recipe for must cake (_mustaceus_): Sprinkle a peck
of wheat flour with must. Add anise, cumin, two pounds of lard, a
pound of cheese and shredded laurel twigs. When you have kneaded the
dough, put laurel leaves under it and so bake.

_Of curing hams_

(CLXII) This is the way to cure hams in jars or tubs: When you have
bought your hams trim off the hocks. Take a half peck (_semodius_) of
ground Roman salt for each ham. Cover the bottom of the jar or tub
with salt and put in a ham, skin down. Cover the whole with salt and
put another ham on top, and cover this in the same manner. Be careful
that meat does not touch meat. So proceed, and when you have packed
all the hams, cover the top with salt so that no meat can be seen, and
smooth it out even. When the hams have been in salt five days, take
them all out with the salt and repack them, puttin