botulus

bŏtŭlus, i, m. (orig. like φύσκη and the Ital. budello, derived from the Lat.; Fr. boyau, an intestine; hence like the somewhat differently formed derivatives, Ital. boldone and boldonuccio; Fr. boudin; Engl. pudding),

• a sausage (very rare; acc. to Gell. 17, 7, 11, a vulgar word, used by Laber. for farcimen): botulus genus farciminis, Paul. ex Fest. p. 35 Müll.; Mart. 14, 72; Petr. 49, 10; Apic. 2, 5; Arn. 2, 73; Tert. Apol. 9. —
• II Meton., a stomach filled with delicacies, Tert. Jejun. adv. Psych. c. 1.

botulus, ī, m. (umbr.-samn. Urspr.), der Darm, I) Plur. = die Eingeweide, Mam. Claud. de stat. anim. 2, 9 (nach Haupts Verbesserung): interiores botuli, die vollgestopften Ei., exteriores botuli, die vor Wollust gespannten Glieder (penes), Tert. de ieiun. 1. – II) übtr., die Wurst, Laber. com. fr. b. Gell. 16, 7, 11. Mart. 14, 72. Petr. 49, 10. Arnob. 2, 42: botulus cruore distentus, Blutwurst, Tert. apol. 9.

bŏtŭlus, (15) ī, m. , boudin, saucisson, [en gén.] boyau farci : Gell. 16, 7, 11 ; Mart. 14, 72, 1, || [fig.] boyaux : Tert. Jejun. 1.

botulus , i. m.
肉貫腸。

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Botŭlus

(ἀλλᾶς, φύσκη). A sausage; a favourite food of both Greeks and Romans, and sold in the streets and places of public resort by venders known as botularii (Mart. i. 42, 9). These sausages, like our own, were usually made of pork, cooked in a frying-pan, and eaten hot (Juv. x. 355; Petron. 31). Sausages were also made of the blood of animals, like the German Blutwurst (Tertull. Apol. 9). The name tomaculum is occasionally used for botulus, but rather means sausage-meat.