A second method of harvesting is practised in Picenum, where they have a curved wooden header[96] on the edge of which is fixed an iron saw: when this instrument engages the spikes of grain it cuts them off, leaving the straw standing in the field, where it is afterwards cut. A third method of harvesting, which is used in the vicinity of Rome and in most places, is to cut the straw in the middle and take away the upper part with the left hand (whence the word to reap [_metere_] is, I think, derived from the word _medium_--connoting a cutting in the middle). The lower part of the straw which remains standing is cut later,[97] while the rest, which goes with the grain, is hauled off in baskets to the threshing floor and there in an airy place is winnowed with a shovel (_pala_) from which perhaps the chaff (_palea_) takes its name. Some derive the name of straw (_stramentum_) from the fact that it stands (_stare_), as they think the word _stamen_ is also derived, while others derive it from the fact that it is spread (_strare_), because straw is used as litter for cattle.

The grain should be harvested when it is ripe: it is considered that under normal conditions and in an easy field one man should reap almost a jugerum a day and still have time to carry the grain in baskets to the threshing floor.

_The threshing floor_

LI. The threshing floor should be on high ground so that the wind can blow upon it from all directions. It should be constructed of a size proportioned to your crops, preferably round and with the centre slightly raised so that if it rains the water may not stand on it but drain off as quickly as possible, and there is no shorter distance from the centre to the circ.u.mference of a circle than a radius:[98] it should be paved with well packed earth, best of all of clay, so that it may not crack in the sun and open honeycombs in which the grain can hide itself, and water collect and give vent to the burrows of mice and ants. It is the practice to anoint the threshing floor with amurca,[99] for that is an enemy of gra.s.s and a poison to ants and to moles. Some build up and even pave their threshing floor with rock to make it permanent, and some, like the people of Bagiennae, even roof it over because in that country storms are prevalent at the threshing season. In a hot country where the threshing floor is uncovered it is desirable to build a shelter near by where the hands can resort in the heat of the day.

_Threshing and winnowing_

LII. The heaviest and best of the sheaves should be selected on the threshing floor and the spikes laid aside for seed. The grain is threshed from the spikes on the threshing floor, an operation which some perform by means of a sledge drawn by a yoke of oxen: this sledge consisting of a wooden platform, studded underneath with flints or iron spikes, on which either the driver rides or some heavy weight is imposed in order, as it is drawn around, to separate the grain from the chaff: others use for this purpose what is called the punic cart, consisting of a series of axle trees, equipped with toothed rollers, on which some one sits and drives the cattle which draw it, as they do in hither Spain and other places. Others cause the grain to be trodden out under the hoofs of a herd of driven cattle, which are kept moving by goading them with long poles.

When the grain has been threshed it should be tossed from the ground by means of a winnowing basket or a winnowing shovel when the wind is blowing gently, and this is done in such way that the lightest part, which is called the chaff, is blown away beyond the threshing floor, while the heavy part, which is the corn, comes clean into the basket.[100]

_Gleaning_

LIII. After the harvest is over the grain fields should be gleaned of shattered grain, and the straw left in the field should be gathered and housed, but if there is little to be gained by such work, and the expense is disproportionate, the stubble should be grazed: for in farming it is of the greatest importance that the expense of an operation shall not exceed the return from it.

_Of the vintage_

LIV. In vineyards the vintage should begin when the grape is ripe, but care must be taken with what kind of grapes and in what part of the vineyard you begin: for the early grapes and the mixed variety, which is called black, ripen some time before the others and should be gathered first, like the fruit grown on the side of the arbustum, or of the vineyard, which is exposed to the sun. During the gathering those grapes from which you expect to make wine should be separated from those reserved for the table: the choicer being carried to the wine press and collected in empty jars, while those reserved to eat are collected in separate baskets, transferred to little pots and stored in jars packed with marc, though some are immersed in the pond in jars daubed with pitch and some raised to a shelf in the store room.

The stems and the skins of the grapes which have been trodden out should be put under the press so that any must left in them may be added to the supply in the vat. When this marc ceases to yield a flow, it is chopped with a knife and pressed again, and the must expressed by this final operation is hence called _circ.u.mcisitum_[101] and is kept by itself because it smacks of the knife. The marc finally remaining is thrown into jars, to which water is added, thus preparing a drink which is called after-wine or grape juice, and is given to the hands in the winter instead of wine.

_Of the olive harvest_

LV. And now of the harvest of the olive yard.[102] You should pick by hand, rather than beat from the tree, all the olives which can be reached from the ground or from a ladder, because this fruit becomes arid when it has been struck and does not yield so much oil: and in picking by hand it is better to do so with the bare fingers rather than with a tool because the texture of a tool not only injures the berry but barks the branches and leaves them exposed to the frost. So it is better to use a reed than a pole to strike down the fruit which cannot be reached by hand, for (as the proverb is) the heavier the blow, the more need there is for a surgeon. He who beats his trees should beware of doing injury, for often an olive when it is struck away brings down with it from the branch a twig, and when this happens the fruit of the following year is lost: and this is not the least reason why it is said that the olive bears fruit, or much fruit, only every other year.

Like the grape, the olive serves a two-fold function after it is gathered. Some are set aside to be eaten and the rest are made into oil, which comforts the body of man not only within but without, for it follows us into the bath and the gymnasium. Those berries from which it is proposed to make oil are usually stored in heaps on tables for several days where they may mellow a little. Each heap in turn is carried in crates to the oil jars and to the _trapetus_, or pressing mill, which is equipped with both hard and rough stones. If the olives are left too long in the heap they heat and spoil and the oil is rancid, so if you are unable to grind promptly the heaps of olives should be ventilated by moving them. The yield of the olive is of two kinds, oil which is well known and _amurca_, of the use of which many are so ignorant that one can often see it streaming from the mill and wasting upon the ground where it not only discolours the soil, but in places where it collects even makes it sterile: while if applied intelligently it has many uses of the greatest importance to agriculture, as, for instance, by pouring it around the roots of trees, chiefly the olive itself, or wherever it is desired to destroy weeds.[103]

_5 HOUSING TIME_

LVI. "Up to this moment," cried Agrius, "I have been sitting in the barn with the keys in my hands waiting for you, Stolo, to bring in the harvest."

"Lo, I am here at the threshold," replied Stolo. "Open the gates for me."

_Of storing hay_

In the first place, it is better to house your hay than to leave it stacked in the field, for thus it makes more palatable provender, as may be proven by putting both kinds before the cattle.

_Of storing grain_

LVII. But corn should be stored in an elevated granary, exposed to the winds from the east and the north, and where no damp air may reach it from places near at hand. The walls and the floors should be plastered with a stucco of marble dust or at least with a mixture of clay and chaff and amurca, for amurca will serve to keep out mice and weevil and will make the grain solid and heavy. Some men even sprinkle their grain with amurca in the proportion of a quadrantal to every thousand modii of grain: others crumble or scatter over it, for the same purpose, other vermifuges like Chalcidian or Carian chalk or wormwood, and other things of that kind. Some farmers have their granaries under ground, like caverns, which they call silos, as in Cappadocia and Thrace, while in hither Spain, in the vicinity of Carthage, and at Osca pits are used for this purpose, the bottoms of which are covered with straw: and they take care that neither moisture nor air has access to them, except when they are opened for use, a wise precaution because where the air does not move the weevil will not hatch. Corn stored in this way is preserved for fifty years, and millet, indeed, for more than a century.

On the ether hand again, in hither Spain and in certain parts of Apulia they build elevated granaries above ground, which the winds keep cool, not only by windows at the sides but also from underneath the floor.

_Of storing legumes_

LVIII. Beans and other legumes keep safe a long time in oil jars covered with ashes. Cato says the little Aminnean grape, as well as the large variety and that called Apician, keep very well when buried in earthen pots: or they may be preserved quite as well in boiled new wine, or in fresh after-wine. The varieties which keep best when hung up are the hard grapes and those known as the Aminnean Scantian.

_Of storing pome fruits_

LIX. The pome fruits, like the preserving sparrow apples, quinces and the varieties of apples known as Scantian, and 'little rounds'

(_orbiculata_) and those which formerly were called winesap (_mustea_), and now are called honey apples (_melimela_), can all be kept safely in a cold and dry place when laid on straw, and so those who build fruit houses take care to have the windows give upon the north wind and that it may blow through them: but they should not be left without shutters for fear that the fruits should lose their moisture and become shrivelled by the effect of the continuous wind.

The vaults, the walls and the pavements of these fruiteries are usually laid in stucco to keep them cool: thus rendering them such pleasant resorts that some men even spread there their dining couches: as well they may, for if the pursuit of luxury impels some of us to turn our dining rooms into picture galleries in order to regale even our eyes with works of art [while we eat], should we not find still greater gratification in contemplating the works of nature displayed in a savory array of beautiful fruits, especially if this was not procured, as has been done, by setting up in your fruitery on the occasion of a party a supply of fruit purchased for the purpose in town?

Some think best to dispose their apples in the fruitery on concrete tables, others on beds of straw, and some even on flocks of wool.

Pomegranates are preserved by sticking their twigs in jars of sand, quinces and sparrow apples are strung together and hung up, but the late maturing Anician pears are best preserved in boiled must. Sorbs and pears also are some times cut up and dried in the sun, though the sorb may be easily preserved intact by keeping them in a dry place: turnips are cut up and preserved in mustard, while walnuts keep well in sand, as I have explained with respect to ripe pomegranates. There is a similar way of ripening pomegranates: put the fruit, while it is still green and attached to its branch, in a pot without a bottom, bury this in the earth and sc.r.a.pe the soil around the protruding branch so as to keep out the air, and when the pomegranates are dug up they will be found to be not only intact but larger than if they had hung all the time on the tree.

_Of storing olives_

LX. With respect to preserving olives, Cato advises that table olives, both the round and the bitter berried kinds, keep best in brine both when they are dry and when they are green, but if they are bruised it is well to put them in mastich oil. Round olives will retain their black colour if they are packed in salt for five days, and then, the salt having been brushed away, are exposed for two days in the sun: or they may be preserved in must boiled down to one-third, without the use of salt.

_Of storing amurca_

LXI. Experienced farmers do well to save their amurca as they do their oil and their wine. The method of preserving it is this: immediately after the oil has been pressed out, draw off the amurca and boil it down to one-third and, when it has cooled, store it in vats. There are other methods also, as that in which must is mingled with the amurca.

6 CONSUMING TIME

LXII. Since no one stores his crops except to bring them out again, it remains to make a few observations upon the sixth and last operation in our round of agriculture.

Crops which have been stored are brought out either to care for them, to consume them or to sell them, and as all crops are not alike there are different times for caring for them and for consuming them.

_Of cleaning grain_

LXIII. Grain is taken out of store to be cleaned, when the weevil begins to damage it. When this is apparent the grain should be laid out in the sun and bowls of water placed nearby and the weevil will swarm on this water and drown themselves. Those who store their grain in the pits which are called silos should not attempt to bring out the grain for some time after the silo has been opened because there is danger of suffocation in entering a recently opened silo. The corn which, during the harvest time, you stored in the ear and which you contemplate using for food, should be brought out during the winter to be crushed and ground in the grist mill.