20 HISTORY OF AGRICULTURE. Parr I. at the br

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contrive accounts, and is afraid to trust another, being conscious of fraud.”(Col. lib. i cap. 8.) There are some other things mentioned by this author, with respect to the bailiff, that are very proper, and shew particularly the attention of the Romans.“ He ought not,” says he,‘to trade upon his own account, nor employ his master’s money 1n purchasing cattle or any other goods; for this trading takes off his attention, and prevents him from keeping square accounts with his master. But when he is required to settle them, he shows his goods in the place of money. This, above all, he should be careful of, not to think he knows any thing he does not know; and always be ready to learn what he is ignorant of. For as it is of great advantage to do a thing well, so it is most hurtful to have it ill done. This one thing holds true in all rustic work, to do but once what the manner of culture requires; because, when imprudence or negligence in work- ing is to be set to rights, the time for the work is already wasted; nor are the effects of the amendment such as to make up the lost labour, and balance the advantages that might have been gained by improving the season that is past.”?(Col. lib. i. cap. 8.)

5- 87. The qualities of the other villa servants are represented by the same author in this

manner:“ The careful and industrious,”’ says he,‘ should be appointed masters of the works; these qualities are more necessary for this business than stature, or strength of body; fér this service requires diligent care and art.”’ Of the ploughman he says,

88. In the ploughman, though a degree of genius is necessary, yet it is not enough.‘* There should be joined to it a harshness of voice and manner, to terrify the cattle: but he should temper strength with clemency; because he ought to be more terrible than cruel, that so the oxen may obey his commands, and continue the longer at their work, not being spent, at the same time, both with the severity of labour and stripes. But what the offices of masters of works and of ploughmen are, I shall mention in their proper places. It is sufficient at present to observe, that tallness and strength are of great use in the one, and of very little in the other; for we should make, as I have said, the tallest man a ploughman, both for the reason I have already mentioned, and because there is no rustic work by which a tall man is less fatigued than by ploughing; because, when employed in this, walking almost upright, he may lean upon the handle of the plough.” Of the common laborer he says,“‘ The common laborer may be of any size, provided he is able to endure fatigue.” And of the vine-dresser,‘‘ Vineyards do not require such tall men, provided they are thick and brawny; for this constitution of body is most proper for digging, pruning, and the other culture necessary for them. In this work diligence is less necessary than in the other works of husbandry; because the vine-dresser ought to perform his work in company and under the eye of a director. Commonly wicked men are of a quicker genius, which this kind of work requires; and, as it requires not only a stout servant, but one of an active contrivance, vineyards are commonly cultivated by slaves in chains.”(Col. lib. i. cap.9.) Thus we see, that, among the Romans, laborers were appointed to the different works of husbandry, according to their strength, size, and genius.

89. With respect to the wages of agricultural labor among the Romans, very little benefit can be derived from knowing the absolute sum of money paid for any article, unless it can be compared with the price of other commodities. The price of a slave in Cato’s time, was about 50/.; in the time of Columella it had risen to 60/.; or to the price of eight acres of good land. A good vine-dresser cost 66/. 13s. 4d. and a good ploughman or laborer not less than 607. The interest of money at this time was 6/. per cent. per annum; therefore, in stating the expence of farm labor, a slave must be rated at not less than 12/. per cent. as being a perishable commodity; so that one who cost 60/. would fall to be charged at the rate of 77. 4s. per annum, besides his maintenance and clothing. This may give some idea of the wages that would be paid to a free servant who hired him- self by the year; of which, however, there appears to have been no great number, their wages not being stated. Two reflections which arise from these statements may be men- tioned incidentally: the first, that a much greater proportion of capital was required to carry on Roman agriculture, than in Britain or any free country where the capital of labor was not purchased, but only the interest paid as the labor is performed; and, secondly, that our farm servants, who in some places are paid from 15/. to 20/. per an- num, besides food and lodging, would, if they were to be purchased, cost the farmer from 150l. to 200/. each. A farmer, therefore, who occupied three hundred acres, and employed a capital of 3000/. and six servants, would require an addition to his capital of at least one third, if he were obliged to purchase those servants.| ADs, says Pala

90. All the servants were maintained and clothed by the farmer or proprietor; and as L eee may be supposed, it was the interest of the latter that this should be done in a good and} W sufficient manner. Columella mentions what he calls an old maxim, concerning the bailiff;“‘ That he should not eat but in the sight of all the servants, nor of any other TR tewLp and tail, g thing but what was given for the rest.”” He mentions the reason of this:‘ For thus,” i says he,‘shall he take care that both the bread be well baked, and the other things pre-| Weoft pared in a wholesome manner.”(Col. lib. i. cap. 8.) The same author mentions the treatment that masters ought to give their slaves:‘‘ So much the more attentive,” says he,“ought the master to be in his inquiry concerning this kind of servants, that they may not be injured in their clothes and other things afforded them, inasmuch as they are subject to many, such as bailiffs, masters of works, and gaolers; and the more they are liable to receive injuries, and the more they are hurt through cruelty or avarice, the more they are to be feared. Therefore a diligent master ought to inquire, both at them- selves, and likewise the free servants in whom he may put greater confidence, whether they receive the full of what is allowed them; he himself ought likewise to try, by tasting