Cotyle

[…] which is often falsely called Corinthian, but is really either Attic or Attico-Boeotian: the vases are mostly cups like this, or cotylai: a few examples, the cups Athens 649 and 1106, the cup B.M. 1920, 2-16, 1, and a cotyle in Cambridge.

[…] if, however, the proportion given in § 3 of one cotyle to two choenices be taken, it would be but two χόες. […] The prisoners at Sphacteria were allowed two Attic choenices of meal and two cotylae of wine; their servants were given half this amount (Thuc. iv. 16).

[…] add a cotyle of oil, a half-cotyle of honey, a cotyle of sweet white wine, and two cotylai of beets; boil these until you think they have the proper consistency; then strain through a linen cloth, and add a cotyle of Attic honey to them, if you do not wish to boil the honey together with them; if you do not have Attic honey, mix in a cotyle of the best kind you have, and boil in a mortar; if the fluid is too thick, pour in some of the same wine, judging according to the thickness; administer as an enema.

Cleopatra uses the cotyle as a standard to compare other measures. She also gives a weight for each measure, probably the weight of water of that volume. A cotyle is normally given at the weight of 80 ‘Attic’ drachmas; Cleopatra gives the weight as 60 ‘Attic’ drachmas, i.e. ¾ of the regular size. […] There were normally two cotylae to the xestes, and four to the choinix, but it is clear that the ratios were not universal.

The preparation of the beverage is as follows: taking three cotylai of rainwater in which a mole has drowned, bring to a boil until a waxy consistency obtains; […] Having crossed, having mixed, having crushed, add a cotyle of premium honey, and make it boil until it reaches the consistency of honey.

Again, they give the patient a cotyle of hulwort, clary seed, or caper root with half a drachm of squill; or an acetabulum of germander or thyme in three cyathi of oxymel; or two cotylae of alexanders seed with three cyathi of wine; or a cotyle of fennel seed and libanotis (Latin rosmarinum, ‘rosemary’) mixed with wine; or a drachm of gum ammoniac with three cyathi of oxymel.