384 AppENDIx
tree-medick (kytisos: Cratin. fr. 105, fr. 363); poppy (mêkôn: Ar. fr. 114, Av. 16 0 ) ;
honey (meli: Ar. fr. 598, fr. 633, fr. 681b, Ach. 10 41, 1130 , Pax 252, 253, Thesm. 119 2 ,
Vesp. 6 7 6 , Av. 224, Pl. 1121, Magn. fr. 2, Pherecr. fr. 50, Pl.Com. fr. 188; honeycomb
(schadônes: Ar. fr. 333, fr. 581); beeswax (kêros: Ar. fr. 332, fr. 679, Nub. 149, 150); milk
(gala: Ar. fr. 613, Cratin. fr. 149, Pherecr. fr. 113); first-milk of animal [beestings]
(pyos: Ar. fr. 333, fr. 405, fr. 581, Vesp. 710, Cratin. fr. 149, Pherecr. fr. 113); curdled bees-
tings (pyriatê: Cratin. fr. 149); egg (ôon: Ar. fr. 193, fr. 194, Lys. 856 , Av. 673, Call.Com.
I fr. 12, Eup. fr. 399, Philyll. fr. 24, Polioch. fr. 2, Theopomp.Com. fr. 10).Processed Foods
Related occupations: dried-fig seller (ischadopôlês); salt-seller (halopôlis); gruel-seller
(lekithopôlês); cook (mageiros); cook of fine foods (opsopoios); miller (mylothros); cheese-
monger (tyropôlês); wheaten-groat seller (chidropôlês).
Fine wheaten flour (semidalis: Ar. fr. 428, Stratt. fr. 2, Hermipp. fr. 63 [from Syria];
palêmation: Ar. fr. 700); wheat-meal (aleuron: Ar. fr. 52); wheaten groat (chidron: Ar.
Eq. 806); fine white barley meal: (leukon alphiton: Ar. Pl. 8 0 7 ) ; parched barley
(kachrys: Cratin. fr. 300); barley meal (krimnon: Eup. fr. 99 l.82); peeled barley (pti-
sanê: Ar. fr. 165, fr. 428, Nicophon fr. 6); ear of corn (stachys: Ar. Eq. 393); groats of
wheat or spelt (chondros: Ar. fr. 208, fr. 428, Hermipp. fr. 63, Pherecr. fr. 113); cheese
(tyros: Ar. Eq. 7 71, Pax 368, 1129, Ran. 55 9 , Vesp. 6 7 6 , 838 , Av. 533, 1580, Chionid. fr. 7,
Cratin. fr. 136, fr. 400, Eup. fr. 361, Telecl. fr. 27, Pherecr. fr. 50; trophalis/trophalion: Eup.
fr. 299; cheese from Syracuse: Hermipp. fr. 63); cheese made from milk curdled
by fig juice (opias: Ar. Vesp. 353 ) ; vinegar (oxos: Ar. fr. 158b, Ach. 35, Ran. 620, Av. 534 ,
Eup. fr. 355, Philonid. fr. 6, Theopomp.Com. fr. 66; vinegar from Sphettos: Ar. Pl.
720); brine and vinegar sauce (oxalmê: Ar. Vesp. 331, Cratin. fr.150); brine and gar-
lic sauce (skorodalmê: Ar. Eq. 19 9 , 10 95, Eccl. 291, Cratin. fr. 150); savoury paste (muttô-
tos: Ar. Ach. 174 , Pax 247, 273, Eup. fr. 191); salt (hals: Ar. fr. 158b, Ach. 5 21, 7 6 0 , 814 , 831,
1099 [‘thyme-salt’], Ar. Nub. 12 37, Eccl. 814, Alc.Com. fr. 17, Crates I fr. 16, Aristonym.
fr. 1); honey-syrup (siraion meli: Ar. Vesp. 878); fish sauce (garos: Cratin. fr. 312, Pherecr.
fr. 188, Pl.Com. fr. 215); omelet made with lillies (leiriopolphanemônê: Pherecr. fr.
137); snack wrapped in fig-leaf (thrion: Ar. fr. 128b, Ach. 110 2 , Eq. 955 ) ; salad paste
(abyrtakê: Pherecr. fr. 195); Lydian-style blood sauce (karykê: Pherecr. fr. 195); sauce
(hypotrimma: Ar. fr. 128b, Eccl. 292, Telecl. fr. 1); dried fruit (tragêma: Ar. Ach. 1091,
Pl. 19 0 , 9 9 6 , Eccl. 844, Eup. fr. 399, Call.Com. I fr. 12); dried fig (trasia: Ar. Nub. 5 0 ;
ischas: Ar. fr. 681, Eq. 755, Pax 634, Pl. 192, 677, 801, 811, 1122, Cratin. fr. 390, Eup. fr. 404,
Hermipp. fr. 63, Pherecr. fr. 74, Stratt. fr. 4, fr. 46; Teithrasian ischades: Theopomp.
Com. fr. 12); cake of dried fruit (palasion: Ar. Pax 574); raisin (ostaphis: Cratin.
fr. 131, Hermipp. fr. 63); broth (zômos: Ar. fr. 702, Nub. 386, 389, Eq. 357, 36 0 , 1174 ,
1178, Pax 885, Epil. fr. 4, Metag. fr. 18, Nicophon fr. 21, Telecl. fr. 1, Eup. fr. 380; black
broth: Pherecr. fr. 113); gruel (atharê: Ar. fr. 136, Pl. 673, 694, Crates I fr. 11, Nicophon
f r. 6 ; lekithos: Pherecr. fr. 26, fr. 113; pasta: Ar. fr. 702); starchy supplement (polphos: Ar.
fr. 701, Metag. fr. 18); soup (zômeuma: Ar. Eq. 279); pea soup (etnos: Ar. fr. 419, fr. 514,
Ach. 246, Ran. 62, 506, Av. 7 8 , Eccl. 845, Call.Com. I fr. 26, Crates I fr. 11, Pherecr. fr.
137 ; pisinos: Ar. Eq. 1171 ) ; lentil soup (phakê: Ar. fr. 23, fr. 164, fr. 165, fr. 405, Eq. 10 0 7,
Pl. 192, 1004, Stratt. fr. 47); olive oil (elaios: Ar. Ach. 35, 112 8 , Nub. 56 , Thesm. 420, Vesp.
702, Av. 533, 158 9 , Pl. 810, Cratin. fr. 136, Pl.Com. fr. 206); olive paste (stemphylitês: Ar.