puls

puls, pultis, f. [πόλτος],

• a thick pap or pottage made of meal, pulse, etc., the primitive food of the Romans before they became acquainted with bread; it was also used at sacrifices, and as food for the sacred chickens, Varr. L. L. 5, § 105 Müll.: videtur tam puls ignota, Graeciae fuisse quam Italiae polenta, Plin. 18, 8, 19, § 83; Val. Max. 2, 5, 5; Cato R. R. 85; Juv. 11, 58; 14, 170; Pers. 6, 40; Mart. 5, 79, 9; 13, 8, 2; Cic. Div. 2, 35, 73; Fest. p. 245 Müll.

puls, pultis, Plur. pultes, ium, f. (πόλτος), der dicke Brei aus Speltmehl (farina) od. Bohnenmehl (dah. puls fabacia od. fabata), die Kost der alten Römer, ehe sie das Brot kennen lernten (Ggstz. panis), Varro LL., Plin. u.a.: später gew. die Speise des gemeinen u. armen Mannes, Colum. u. Iuven.: auch bei Opfern usw. gebraucht, Val. Max. u. Plin.: als Futter der heiligen Weissagehühner (pulli), denen er bissenweise gegeben wurde; dah. offa pultis, Cic. de div. 2, 73.

1 puls [CL] 1 sort of porridge, gruel. 796 ut calidos habeat Flaccus per fercula pultes Alcuin Carm. 26. 49; vulgare proverbium: qui multo abundat melle, ponit illud in ~es suas H. Los. Ep. 17; residui vitam vilissima ~e sustentabant Ord. Vit. IV 5 p. 197; ~s ex farre facta Osb. Glouc. Deriv. 215; 11‥ hec ~tis, -tis, i. puuiz WW Sup. 40; nec carne vescebantur, nec pisce; lacteis plerumque cibariis utentes et in ~tis modum quasi croco confectis Gir. IK I 8; ‘pulte’, ~s, ~tis recte dicitur puz GlSid f. 143v; ~s, A. gruel ‥ hoc ~s, a mese ‥ hoc ~s, potage WW. 2 (used as) poultice. ~tes invenitur quandoque declinabile, declinabile feminini generis, quandoque indeclinabile neutri. ~tes et cathaplasma idem sunt, nisi quod ~tes proprie sunt que fiunt de farina, aqua, et oleo sine herbis, et cataplasma dicitur cum herbe ~tibus admiscentur SB 36.

2 puls v. pultrus

puls, (13) pultis, f. , bouillie de farine [nourriture des premiers Romains avant lʼusage du pain] : Varro L. 5, 105 ; Plin. 18, 83 || [nourriture des pauvres] : Juv. 11, 58 ; 14, 170 || [employée dans les sacrifices] Val. Max. 2, 5, 5 || pâtée des poulets sacrés : Cic. Div. 2, 73.

➳ pl. pultes, pultium.

puls , pultis. f.
麫拌。麫糖。小鷄食。

Suggest a Translation
See an image

puls pultis, f

• 1 PAL-, a thick pap, pottage, porridge, mush(used in sacrifices, and given to the sacred chickens): si in offam pultis invasit (avis): grandes fumabant pultibus ollae (as food of the poor), Iu.

PULS

PULSwas a thick gruel or porridge made of spelt (far, ador): as regards this grain, see AGRICULTURAVol. 1. pp. 64 f. We are told that this porridge formed the staple of Roman food in early times in place of bread (Varro, L. L. 5.105; Plin. Nat.18.83): Pliny adds that for this reason puls was still used in sacred rites (cf. Juven. 16.39; Arnob. 2.21). As it was a national dish of the early Romans, we find pultiphagus in Plant. Mostell. 818, used to describe a Roman, or barbarus (cf. Id. Poen. prol. 54). It remained a common food for the poorer class or those who affected homely fare (Juven. 14.170; Mart. 5.78, 13.8-Z2; Ammian. 25.2, 2). This dish of puls must be distinguished from the later introduction polenta, which was made of barley-meal (Plin. Nat.18.72), and was borrowed from Greece, videtur tam puls ignota Graeciae fuisse, quam Italiae polenta (Id. ib. § 84). It was, in fact, the Greek μᾶζα in its more fluid state. The name polenta has now been transferred to a different substitute for puls. It is a stiff porridge of Indian meal, and is at the present time a principal food of the peasants in North Italy. (Marquardt, Privatleben, p. 415; Becker-Göll, Gallus, 3.313; Charikles, 2.312.)

[G.E.M]

Puls

A sort of porridge much eaten in Italy, so that it was regarded as a national dish. It was made of spelt (far, ador), and is to be distinguished from the other native dish polenta, which was a porridge of barley-meal (Pliny H. N. xviii. 72).