Note 21 — Chapter II

Schwegler, i, 619; E.W. Robertson, as cited, p. xxvii. Yet the constant tradition is that not only did the mass of the people live mainly on farinaceous food and vegetables, but the upper classes also in the early period ate meat only on festival days. Cp. Guhl and Koner, The Life of the Greeks and Romans, Eng. trans., pp. 501-2; Pliny, H.N., xviii, 3, 19; Ramsay, Roman Antiquities, 1851, p. 437. The cattle then were presumably sold to the people of the Etruscan and Campanian cities. Professor Ferrero leaves this problem in a state of mystery. The early Romans, he writes, had "few head of cattle" (i, 2); but land capture, he admits, meant increase (p. 5); and at the time of the Roman Protectorate over all Italy (266 B.C.) he recognises "vast wandering herds of oxen and sheep, without stable or pen" (p. 9), conducted by slave shepherds. On such lands there must have been a considerable amount of cattle-breeding at a much earlier period. On the other hand, noting that the Romans early imported terracottas and metals from Etruria, Phœnicia, and Carthage, "besides ivory-work and ornaments, perfumes for funerals, purple for the ceremonial robes of the magistrates, and a few slaves" (p. 3), Professor Ferrero lightly affirms that "it was not difficult to pay for these in exports: timber for shipbuilding, and salt, practically made up the list."