Short URL for this page:

[image ALT: Much of my site will be useless to you if you've got the images turned off!]
Bill Thayer

[image ALT: Cliccare qui per una pagina di aiuto in Italiano.]

[Link to a series of help pages]
[Link to the next level up]
[Link to my homepage]

Galen: On the Natural Faculties

The Text on LacusCurtius

For now, there is no Greek text onsite;

The English translation zzz. It is in the public domain.

As usual, I retyped the text rather than scanning it: not only to minimize errors prior to proofreading, but as an opportunity for me to become intimately familiar with the work, an exercise which I heartily recommend. (Well-meaning attempts to get me to scan text, if success­ful, would merely turn me into some kind of machine: gambit declined.)

The transcription will eventually be subjected to a minute proofreading, of course. In the table of contents below, however, sections that still need proofreading are shown on red backgrounds; proofread sections are given blue backgrounds. The header bar at the top of each webpage will remind you with the same color scheme. Should you still spot an error, please do report it, of course.

Further details on the technical aspects of the site layout follow the Table of Contents.

Main Subject


Wines; preservation of various foods. [℞ Nos. 1‑40]


Minced dishes. [℞ Nos. 41‑65]

Apparatus and Notes

Vehling's edition is amply supplied with footnotes, combining textual criticism (although giving the readings of modern editions rather than those of the manuscripts) and commentary on the subject matter. I'm reproducing them. He also fleshes out some of Galen' stenographic instructions: in [brackets] in the print edition, in color in my Web transcription — as is some punctuation of my own (although inconsistently); Vehling's bag of commas and such seems to have run out on him early on.

[image ALT: A missingALT.]

The icon I use to indicate this subsite is zzz

[image ALT: Valid HTML 4.01.]

Site updated: 23 Nov 12