less correctly CACABUS, a cooking-pot. The statement of Varro, L.
5.127, “vas ubi coquebant cibum, ab eo caccabum
appellarunt,” may be accepted in proof of the meaning of the
word, however absurd as an etymology. The Greek forms κακκάβη
occur in the Comic Fragments, and the former is as old as Aristophanes (see
Liddell and Scott's Lexicon,
and compare Phrynichus, p. 427,
Lobeck; p. 496, Rutherford).
The different processes of boiling and frying are not always clearly
distinguished in the ancient kitchen (cf. SARTAGO;
Mayor on Juv. 10.64
; Mommsen-Marquardt, 7.636).
It seems certain, however, that the caccabus
used for boiling meat, vegetables, &c.; and that it was placed
immediately upon the fire, or upon a trivet (tripus
standing over it. It is thus distinguished from the AENUM
which was suspended over the fire (Serv. on
1.213; Paul. Dig.
33, 7, 18.3); and
from the AUTHEPSA
probably not used for cooking at all. The material varied. Athenaeus, in an
enumeration of σκεύη μαγειρικά,
as equivalent to the χύτρα,
i.e. earthen cooking-pot or pipkin (4.169
c); and so usually in Latin (fictilis,
Colum. R. R.
were also sometimes of metal; stanneus,
doubtless, as in modern times, of tinned
iron or block tin, Colum. R. R.
ib. 12.48.1; arqgenteus,
Ulpian in Dig.
34, 2, 19.12.