Fumosity refers to the potential of a given food to induce flatulence. Currently, no standard of fumosity has been established, although one based on logarithms, like the Richter scale for earthquakes, would seem most appropriate. First used in the fifteenth century, the word derives from the Latin fumus, meaning smoke or steam. From the same Latin source derives fumet—pronounced fyoo-mett—which can refer either to the savoury odour given off by meat as it cooks, or to a concentrated fish stock made by steaming away excess liquid. These culinary senses offumet appeared in the eighteenth century; earlier than this, dating back to the fifteenth century, the wotdfumet referred only to the excrement of a deer. This excremental/wmef derived not from the Latin fumus but from the Latin fimus, meaning dung; it is possible, however, that the two Latin words developed from a single “fumy” source.