0444_Bk

_. VITI. _ A_ALEC'I"S.
J_ El _. Decaying, putrid. _[. _ _] _[_ _ ;_ _.
Under or overcooked. 7[K 1_. _ _ _ ]_. _ _ 5_
_ _o Immature. L. injured by heat and damp
and turned sour, nor fish or flesh ...... gone. He did not
eat what was discoloured ....... bad flavour ....... ill-cooked,
...... not in season. Z. Oryzam mucidam etc. piscem putrescentem
etc. vitiose preparata etc. nondum matura non
edebat. K. unwholesome colour ...... flavour; spoilt in
cooking ....... out of its season. Couv ..... un mets qui
n'6tait pa$ cult convenablement, nitm fruit ...... pas assez
mfir.
3. L ...... meat ...... not cut properly ...... without its
proper sauce. Z ....... non instructa suo embammate etc.
K. not properly Cut...... proper sauces. Couv. coup6
d'une marti_re r6guli_re ...... pas 6t6 assaisolm6 avec la
sauce convenable.
4. NotelX. xs. C._ _ _[_. iti_[_ _[_ _
J_t ,_ _j_, Grain being man's staple rood etc _ _
]_ Wine is for man's exhilaration _o he did not stint
it, barfing only intoxication and confusion. L Though
_aere might be a large quantity of meat ....... not allow .....
exceed the due proportion of the rice ...... laid down _o
finfit for hirasdf, ...... not ...... confused by it. 7_,. ...... ut
excederent oryzae succum; ..... quin deviniret ad turbationema.
I( ....... exceed a du¢ proportion to the rice he
took ...... tinfit ....... excess. Couv ..... pas ph!s tie viande
q_te de nourriture v6g&ale ..... pas d&ermin_e ...... jasqu'A
lui troubler la raison.
s. c. A L ey o d
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