Note (return) — Chapter I

The soil of Attica was not the most favorable to agricultural pursuits. In many places it was stony and uneven, and a considerable proportion was bare rock, on which nothing could be grown. Not half the surface was capable of cultivation. In this respect it may be fitly compared to some of the New England States. The light, dry soil produced excellent barley, but not enough of wheat for their own consumption. Demosthenes informs us that Athens brought every year, from Byzantium, four hundred thousand medimni of wheat. The alluvial plains, under industrious cultivation, would furnish a frugal subsistence for a large population, and the mildness of the climate allowed all the more valuable products to ripen early, and go out of season last. Such conditions, of course, would furnish motives for skill and industry, and demand of the people frugal and temperate habits. The luxuriance of a tropical climate tends to improvidence and indolence. Where nature pours her fullness into the lap of ease, forethought and providence are little needed. There is none of that struggle for existence which awakens sagacity, and calls into exercise the active powers of man. But in a country where nature only yields her fruits as the reward of toil, and yet enough to the intelligent culture of the soil, there habits of patient industry must be formed. The alternations of summer and winter excite to forethought and providence, and the comparative poverty of the soil will prompt to frugality. Man naturally aspires to improve his condition by all the means within his power. He becomes a careful observer of nature, he treasures up the results of observation, he compares one fact with another and notes their relations, and he makes new experiments to test his conclusions, and thus he awakes to the vigorous exercise of all his powers. These physical conditions must develop a hardy, vigorous, prudent, and temperate race; and such, unquestionably, were the Greeks. "Theophrastus, and other authors, amply attest the observant and industrious agriculture prevalent in Greece. The culture of the vine and olive appears to have been particularly elaborate and the many different accidents of soil, level, and exposure which were to be found, afforded to observant planters materials for study and comparison." 21 The Greeks were frugal in their habits and simple in their modes of life. The barley loaf seems to have been more generally eaten than the wheaten loaf; this, with salt fish and vegetables, was the common food of the population. Economy in domestic life was universal. In their manners, their dress, their private dwellings, they were little disposed to ostentation or display.