A Grammatical Dictionary of Botanical Latin

Hallec,-ecis (s.n.II), abl. sg. hallece; (h)al(l)ec,-ecis (s.n.III); also hallex,-ecis (s.f.III): “fish-sauce, apparently the sediment of ‘garum’” (Glare).

NOTE: also alec,-ecis (s.n.III), allec,-ecis (s.n.III), or alex,-ecis (f. and m.): “the sediment of a costly fish-sauce, ‘garum;’ and in general the sauce prepared from small fish, fish-pickle, fish-brine (Lewis & Short);

- faecem et allec (acc.sg.neut.), pickle- and fish-brine.

Garum,-I (s.n.II), abl. sg. garo: “a highly esteemed fish sauce, prepared originally from the ‘garos’ but later chiefly from the ‘scomber’ or mackerel” (Glare).

hallecinus,-a,-um (adj.A), or halecinus,-a,-um (adj.A): hallecine, of or resembling hallec, like a ‘fish-sauce;’

- [Agaricus cucumis; fungus] odor praesertim in fungo putrescente gravis, hallecinus (S&A), the odor especially in the putrescent fungus rank, like a fish-sauce.