style is uniformly simple, perspicuous, and

correct.

His principal works are, 1. Dissertatio de Nonnullis quæ Pertinent ad Logicam Probabilium, 1766, 4to. 2. Dissertatio de Ratione Scribendi Historiam Philosophicam. 3. A prize essay, in German, on the Inclinations, which was crowned by the Royal Academy of Berlin, 1769, 4to. 4. Progr. Legendorum Philosophorum Nonnulla et Exemplum, 1770, 4to. 5. Remarks on the Character and Writings of Gellert, 1770, 8vo. in German. 6. A Dissertation (in German) on the union of morals and politics, Breslau, 1788, 8vo.; also translated into French. 7. Essays (in German) on various subjects in literature, morals, and social life. 8. A sketch (in German) of the most remarkable principles of moral philosophy, from the time of Aristotle to the present day, &c., was first prefixed to his translation of Aristotle's Ethics, and afterwards printed separately; Breslau, 1798, 8vo. 9. Some observations on the most general principles of morals, in German, ibid. 1798, 8vo. Besides these works Garve wrote a number of literary essays. He also translated into German a variety of English works. Garve's Correspondence was published at Breslau, in 2 vols. 8vo.

GARUM, in ancient cookery and medicine, is a common term for a kind of pickle, in which fish had been preserved. The principal kind of fish thus preserved was the mackerel; and the garum principally consisted of the juices of the fish and salt. We find the old writers speaking of several kinds of it: one they call Spanish garum, from the place whence they had it; another kind, from its color, was termed the black garum: this last kind seems to have been that called fæcosum by the Latin poets, as if the fæces and remains of the fish were left among it; and by others garum sanguineum, from its being sometimes tinged with their blood to a reddish color. The Romans sometimes called the Spanish kind, which was esteemed the best, garum sociorum; and Galen says that the black garum was called oxyporum; but he only means by this, that it was used in the preparations called oxypora. It served to dilute them, and thence took the name of them to itself, by way of distinction from the Spanish, and other kinds, not used for this purpose. Pliny tells us that garum was com

posed of all the offals of fish, of every kind, macerated in salt; it had its name, he says, from its being originally made of a fish, called by the Greeks garos; but in his time the best seems to have been made with the mackerel ; but that there were several other kinds used both in food and medicine, some of which must have been made from scarce fish, for they were of great price. They were used in glysters, and externally applied in several kinds of cutaneous eruptions: the ancients had a great opinion of them in glysters, for removing the pain in the sciatica, and other like cases; and the coarser sorts were their common medicine for curing cattle of the scab, by making incisions in the skin, and laying over the part cloths wetted with them. Strabo, lib. iii. 109; Plin. lib. xxxi. cap. 8. The exact way in which the ancients prepared their garum, which they so much valued as a delicacy at their tables, is unknown to us; but it appears that some kinds of garum had no fishy matter in them, from Aetius, who gives the following prescription of a liquor, which he calls by this name:-take of common water thirty-one pints, of sea-salt two pints, and of dried figs fifty; let these all macerate together, and afterwards be strained clear for use. All the garums were esteemed hot and drying by the ancients, and were sometimes given as laxatives before food. The modern writers understand the word garum in a much more limited sense, meaning no more by it than the brine or pickle in which herrings or anchovies are preserved.

GARUMNA, a navigable river of Gaul, which, rising from the Pyrenees, anciently bounded Aquitain on the north; but, by a regulation o Augustus, divided it in the middle: running to the north of Burdegala, into the Aquitanic Ocean. It is now called Garonne. Mela observes, that unless it is swelled by winter rains, or the me. ing of the snow, it is for a great part of the yea. shoaly and scarcely navigable; but, when increased by the meeting tide, by which its waters are repelled, it is somewhat fuller, and the farther the river advances, it is broader, till at length it resembles an extensive frith; not only bearing large vessels, but swelling like a raging sea, and tossing them extremely, especially if the direction of the wind be one way and that of the current another.

J. Haddon, Printer, Finsbury.