garumn.
/ˈɡɛːrəm/ A sauce prepared from fermented fish, much used by the ancient Romans; in 16th and 17th centuries recommended (after classical writers) as a medicine for horses. Now historical.
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the world > health and disease > healing > veterinary medicine and surgery > [noun] > medicines or applications > medicines or applications for horses
garum1587
charge1607
horse-mithridate1614
horse-drencha1616
arman1639
white water1673
remolade1696
nitre-ball1753
thrush-paste1888
mallein1891
grease-ball1926
bute1968
the world > food and drink > food > additive > sauce or dressing > [noun] > sauces made with fish
anchovy sauce1654
oyster sauce1727
cockle sauce1755
garum1766
liquamen1804
fish-brine1820
nuoc mam1885
bagoong1910
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1587 L. Mascall Bk. Cattell (1600) 123 With a pint and a halfe of Garum, which I take to bee saltfish water with a pounde of oile oliue mixed together, and put into his left nostrill.
1607 E. Topsell Hist. Foure-footed Beastes 563 Cure it by laying two linnen cloathes, or by a pinte of the best Garum, and a pound of oyle infused into the left Nosthrill of the Mule.
1766 T. Smollett Trav. France & Italy 168 The famous pickle of the antients, called garum, was made of the gills and blood of the tunny.
1867 Archaeologia 41 293 ff. Classic Cookery [The ancient method of its preparation is minutely described].
This entry has not yet been fully updated (first published 1898; most recently modified version published online December 2020).
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