It is true that to obtain money by trade is sometimes more profitable, were it not so hazardous; and likewise money-lending, if it were as honourable. Our ancestors held this view and embodied it in their laws, which required that the thief be mulcted double and the usurer fourfold; how much less desirable a citizen they considered the usurer than the thief, one may judge from this. 2 And when they would praise a worthy man their praise took this form: “good husbandman, good farmer”; one so praised was thought to have received the greatest commendation. 3 The trader I consider to be an energetic man, and one bent on making money; but, as I said above, it is a dangerous career and one subject to disaster. 4 On the other hand, it is from the farming class that the bravest men and the sturdiest soldiers come, their calling is most highly respected, their livelihood is most assured and is looked on with the least hostility, and those who are engaged in that pursuit are least inclined to be disaffected. And now, to come back to my subject, the above will serve as an introduction to what I have undertaken.
1 1 When you are thinking of acquiring a farm, keep in mind these points: that you be not over-eager in buying nor spare your pains in examining, and that you consider it not sufficient to go over it once. However often you go, a good piece of land will please you more at each visit. 2 Notice how the neighbours keep up their places; if the district is good, they should be well kept. Go in and keep your eyes open, so that you may be able to find your way out. It should have a good climate, not subject to storms; the soil should be good, and naturally strong. 3 If possible, it should lie at the foot of a mountain and face south; the situation should be healthful, there should be a good supply of labourers, it should be well watered, and near it there should be a flourishing town, or the sea, or a navigable stream, or a good and much travelled road. 4 It should lie among those farms which do not often change owners; where those who have sold farms are sorry to have done so. It should be well furnished with buildings. Do not be hasty in despising the methods of management adopted by others. It will be better to purchase from an owner who is a good farmer and a good builder. When you reach the steading, observe whether there are numerous oil presses and wine vats; 5 if there are not, you may infer that the amount of the yield is in proportion. The farm should be one of no great equipment, but should be well situated. See that it be equipped as economically as possible, and that the land be not extravagant. 6 Remember that a farm is like a man — however great the income, if there is extravagance but little is left. 7 If you ask me what is the best kind of farm, I should say: a hundred iugera of land, comprising all sorts of soils, and in a good situation; a vineyard comes first if it produces bountifully wine of a good quality; second, a watered garden; third, an osier-bed; fourth, an oliveyard; fifth, a meadow; sixth, grain land; seventh, a wood lot; eighth, an arbustum; ninth, a mast grove.
2 1 When the master arrives at the farmstead, after paying his respects to the god of the household, let him go over the whole farm, if possible, on the same day; if not, at least on the next. When he has learned the condition of the farm, what work has been accomplished and what remains to be done, let him call in his overseer the next day and inquire of him what part of the work has been completed, what has been left undone; whether what has been finished was done betimes, and whether it is possible to complete the rest; and what was the yield of wine, grain, and all other products. 2 Having gone into this, he should make a calculation of the labourers and the time consumed. If the amount of work does not seem satisfactory, the overseer claims that he has done his best, but that the slaves have not been well, the weather has been bad, slaves have run away, he has had public work to do; when he has given these and many other excuses, call the overseer back to your estimate of the work done and the hands employed. 3 If it has been a rainy season, remind him of the work that could have been done on rainy days: scrubbing and pitching wine vats, cleaning the farmstead, shifting grain, hauling out manure, making a manure pit, cleaning seed, mending old harness and making new; and that the hands ought to have mended their smocks and hoods. 4 Remind him, also, that on feast days old ditches might have been cleaned, road work done, brambles cut, the garden spaded, a meadow cleared, faggots bundled, thorns rooted out, spelt ground, and general cleaning done. When the slaves were sick, such large rations should not have been issued. 5 After this has been gone into calmly, give orders for the completion of what work remains; run over the cash accounts, grain accounts, and purchases of fodder; run over the wine accounts, the oil accounts — what has been sold, what collected, balance due, and what is left that is saleable; where security for an account should be taken, let it be taken; 6 and let the supplies on hand be checked over. Give orders that whatever may be lacking for the current year be supplied; that what is superfluous be sold; that whatever work should be let out be let. Give directions as to what work you want done on the place, and what you want let out, and leave the directions in writing. 7 Look over the live stock and hold a sale. Sell your oil, if the price is satisfactory, and sell the surplus of your wine and grain. Sell worn-out oxen, blemished cattle, blemished sheep, wool, hides, an old wagon, old tools, an old slave, a sickly slave, and whatever else is superfluous. The master should have the selling habit, not the buying habit.
3 1 In his youth the owner should devote his attention to planting. He should think a long time about building, but planting is a thing not to be thought about but done. When you reach the age of thirty-six you should build, if you have your land planted. In building, you should see that the steading does not lag behind the farm nor the farm behind the steading. 2 It is well for the master to have a well-built barn and storage room and plenty of vats for oil and wine, so that he may hold his products for good prices; it will redound to his wealth, his self-respect, and his reputation. He should have good presses, so that the work may be done thoroughly. Let the olives be pressed immediately, to prevent the oil from spoiling. Remember that high winds come every year and are apt to beat off the olives; 3 if you gather them at once and the presses are ready, there will be no loss on account of the storm, and the oil will be greener and better. 4 If the olives remain too long on the ground or the floor they will spoil, and the oil will be rancid. Any sort of olive will produce a good and greener oil if it is pressed betimes. 5 For an oliveyard of 120 iugera there should be two pressing equipments, if the trees are vigorous, thickly planted, and well cultivated. The mills should be stout and of different sizes, so that if the stones become worn you may change. Each should have its own leather ropes, six sets of hand bars, six double sets of pins, and leather belts. Greek blocks run on double ropes of Spanish broom; 6 you can work more rapidly with eight pulleys above, and six below; if you wish to use wheels it will work more slowly but with less effort.
4 1 Have good stalls, stout pens, and latticed feed-racks. The rack bars should be a foot apart; if you make them in this way the cattle will not scatter their feed. Build your dwelling-house in accordance with your means. If you build substantially on a good farm, placing the house in a good situation, so that you can live comfortably in the country, you will like to visit it, and will do so oftener; the farm will improve, there will be less wrongdoing, and you will receive greater returns; the forehead is better than the hindhead. Be a good neighbor, and do not let your people commit offences. If you are popular in the neighbourhood it will be easier for you to sell your produce, easier to let out your work, easier to secure extra hands. If you build, the neighbours will help you with their work, their teams, and their materials; if trouble comes upon you, which God forbid, they will be glad to stand by you.
5 1 The following are the duties of the overseer: — He must show good management. The feast days must be observed. He must withhold his hands from another’s goods and diligently preserve his own. He must settle disputes among the slaves; and if anyone commits an offence he must punish him properly in proportion to the fault. 2 He must see that the servants are well provided for, and that they do not suffer from cold or hunger. Let him keep them busy with their work — he will more easily keep them from wrongdoing and meddling. If the overseer sets his face against wrongdoing, they will not do it; if he allows it, the master must not let him go unpunished. He must express his appreciation of good work, so that others may take pleasure in well-doing. The overseer must not be a gadabout, he must always be sober, and must not go out to dine. He must keep the servants busy, and see that the master’s orders are carried out. He must not assume that he knows more than the master. 3 He must consider the master’s friends his own friends. He must pay heed to anyone to whom he has been bidden to listen. He must perform no religious rites, except on the occasion of the Compitalia at the cross-roads, or before the hearth. He must extend credit to no one without orders from the master, and must collect the loans made by the master. He must lend to no one seed-grain, fodder, spelt, wine, or oil. He must have two or three households, no more, from whom he borrows and to whom he lends. 4 He must make up accounts with the master often. He must not hire the same day-labourer or servant or caretaker for longer than a day. He must not want to make any purchases without the knowledge of the master, nor want to keep anything hidden from the master. He must have no hanger-on. He must not consult a fortune-teller, or prophet, or diviner, or astrologer. He must not stint the seed for sowing, for that brings bad fortune. He must see to it that he knows how to perform all the operations of the farm, and actually does perform them often, but not to the point of becoming exhausted; 5 by so doing he will learn what is in his servants’ minds, and they will perform their work more contentedly. Also, he will be less disposed to gad about, will be in better health, and will enjoy his sleep more. He must be the first out of bed, the last to go to bed. Before then he must see that the farmstead is closed, that each one is asleep in his proper place, and that the stock have fodder.
6 See that the draft oxen are looked after with the greatest care, and be somewhat indulgent to the teamsters to make them look after their stock with more pleasure. See that you keep your ploughs and ploughshares in good condition. Be careful not to plough land which is cariosa or drive a cart over it, or turn cattle into it; if you are not careful about this, you will lose three years’ crop of the land on which you have turned them. 7 Litter the cattle and flocks carefully, and see that their hoofs are kept clean. Guard against the scab in flocks and herds; it is usually caused by under-feeding and exposure to wet weather. See that you carry out all farm operations betimes, for this is the way with farming: if you are late in doing one thing you will be late in doing everything. If bedding runs short, gather oak leaves and use them for bedding down sheep and cattle. See that you have a large dunghill; 8 save the manure carefully, and when you carry it out, clean it of foreign matter and break it up. Autumn is the time to haul it out. During the autumn also dig trenches around the olive trees and manure them. Cut poplar, elm, and oak leaves betimes; store them before they are entirely dry, as fodder for sheep. Second-crop hay and after-math should also be stored dry. Sow turnips, forage crops, and lupines after the autumn rains.
6 1 This rule should be observed as to what you should plant in what places: — Grain should be sown in heavy, rich, treeless soil; and if this sort of soil is subject to fogs it should preferably be sown with rape, turnips, millet, and panic-grass. In heavy, warm soil plant olives — those for pickling, the long variety, the Sallentine, the orcites, the posea, the Sergian, the Colminian, the waxy-white; choose especially the varieties which are commonly agreed to be the best for these districts. Plant this variety of olives at intervals of twenty-five or thirty feet. 2 Land which is suitable for olive planting is that which faces the west and is exposed to the sun; no other will be good. Plant the Licinian olive in colder and thinner soil. If you plant it in heavy or warm soil the yield will be worthless, the tree will exhaust itself in bearing, and a reddish scale will injure it. 3 Around the borders of the farm and along the roads plant elms and some poplars, so that you may have leaves for the sheep and cattle; and the timber will be available if you need it. Wherever there is a river bank or wet ground, plant poplar cuttings and a reed thicket. The method of planting is as follows: — turn the ground with the mattock and then plant the eyes of the reed three feet apart. Plant there also the wild asparagus, so that it may produce asparagus; 4 for a reed thicket goes well with the wild asparagus, because it is worked and burned over, and furnishes a shade when shade is needed. Plant Greek willows along the border of the thicket, so that you may have withes for tying up vines.
Choose soil for laying out a vineyard by the following rules: — In soil which is thought to be best adapted for grapes and which is exposed to the sun, plant the small Aminnian, the double eugeneum, and the small parti-coloured; in soil that is heavy or more subject to fogs plant the large Aminnian, the Murgentian, the Apician, and the Lucanian. The other varieties, and especially the hybrids, grow well anywhere.
7 1 It is especially desirable to have a plantation on a suburban farm, so that firewood and faggots may be sold, and also may be furnished for the master’s use. On the same farm should be planted anything adapted to the soil, and several varieties of grapes, such as the small and large Aminnian and the Apician. Grapes are preserved in grape-pulp in jars; 2 also they keep well in boiled wine, or must, or after-wine. You may hang up the hard-berried and the larger Aminnian and they will keep as well dried before the forge fire as when spread in the sun. 3 Plant or ingraft all kinds of fruit — sparrow-apples, Scantian and Quirinian quinces, also other varieties for preserving, must-apples and pomegranates (the urine or dung of swine should be applied around the roots of these to serve as food for the fruit); of pears, the volema, the Anician frost-pears (these are excellent when preserved in boiled wine), 4 the Tarentine, the must-pear, the gourd-pear, and as many other varieties as possible; of olives, the orcite and posea, which are excellent when preserved green in brine or bruised in mastic oil. When the orcites are black and dry, powder them with salt for five days; then shake off the salt, and spread them in the sun for two days, or pack them in boiled must without salt. Preserve sorbs in boiled must; or you may dry them; make them quite free from moisture. Preserve pears in the same way.
8 1 Plant mariscan figs in chalky, open soil. The African, Herculean, Saguntine, the winter variety, the black Tellanian with long pedicles, in soil which is richer or manured. Lay down a meadow, so that you may have a supply of hay — a water meadow if you have it, if not, a dry meadow. 2 Near a town it is well to have a garden planted with all manner of vegetables, and all manner of flowers for garlands — Megarian bulbs, conjugulan myrtle, white and black myrtle, Delphian, Cyprian, and wild laurel, smooth nuts, such as Abellan, Praenestine, and Greek filberts. The suburban farm, and especially if it be the only one, should be laid out and planted as ingeniously as possible.
9 1 Osier-beds should be planted in damp, marshy, shady ground, near a stream. But be sure that the master will need them or that he can find a market for them. If you have a water supply, pay particular attention to water meadows; if not, have all the dry meadows possible. This is the sort of farm which it is profitable to make anywhere.
10 1 This is the proper equipment for an oliveyard of 240 iugera: An overseer, a housekeeper, 5 labourers, 3 teamsters, 1 muleteer, 1 swineherd, 1 shepherd — a total of 13 persons; 3 yoke of oxen, 3 pack-asses to carry manure, 1 ass for the mill, and 100 sheep; 2 5 complete oil-pressing equipments, 1 copper vessel holding 30 quadrantals, with copper cover, 3 iron hooks, 3 water-pots, 2 funnels, 1 copper vessel holding 5 quadrantals, with copper cover, 3 hooks, 1 small bowl, 2 oil jars, 1 jar holding 50 heminae (?), 1 water bucket, 1 basin, 1 small pot, 1 ewer, 1 platter, 1 chamber-vessel, 1 watering-pot, 1 ladle, 1 candlestick, 1 sextarius measure; 3 large carts, 6 ploughs and ploughshares, 3 yokes fitted with straps, 6 sets of ox harness; 3 1 harrow, 4 manure hampers, 3 manure baskets, 3 pack-saddles, 3 pads for the asses; tools: 8 forks, 8 hoes, 4 spades, 5 shovels, 2 four-toothed rakes, 8 scythes, 5 straw-hooks, pruning-hooks, 3 axes, 3 wedges, 1 hand-mill, 2 tongs, 1 poker, 2 braziers; 4 100 oil-jars, 12 pots, 10 jars for holding grape pulp, 10 for holding amurca, 10 wine jars, 20 grain jars, 1 lupine vat, 10 large jars, 1 wash-tub, 1 bath-tub, 2 water-basins, several covers for jars and pots; 1 donkey-mill, 1 hand-mill, 1 Spanish mill, 3 collars and traces, 1 small table, 2 copper disks, 2 tables, 3 large benches, 1 bedroom stool, 5 3 stools, 4 chairs, 2 arm-chairs, 1 bed in the bedroom, 4 beds on cords, and 3 common beds; 1 wooden mortar, 1 fuller’s mortar, 1 loom, 2 mortars, 4 pestles — one for beans, one for grain, one for seed, one for cracking kernels; 1 modius measure, 1 half-modius measure; 8 mattresses, 8 coverlets, 16 cushions, 10 table covers, 3 napkins, 6 servants’ hoods.
11 This is the proper equipment for a vineyard of 100 iugera: An overseer, a housekeeper, 10 labourers, 1 teamster, 1 muleteer, 1 willow-worker, 1 swineherd — a total of 16 persons; 2 oxen, 2 draft donkeys, 1 for the mill; 3 complete presses, vats for holding five vintages of 800 cullei, 20 jars for holding grape pulp, 2 20 for grain, and the necessary covers and tops; 6 pots covered with Spanish broom, 4 amphorae of the same kind, 2 funnels, 3 wicker strainers, 3 strainers for removing the flower, 10 vessels for juice; 2 carts, 2 ploughs, 1 wagon yoke, 1 iugum vinarium, 1 donkey yoke; 1 copper disk, 1 mill harness, 1 copper vessel holding a culleus, 1 copper cover, 3 iron hooks, 1 copper boiler holding a culleus, 3 2 water pots, 1 watering-pot, 1 basin, 1 small pot, 1 wash-basin, 1 water-bucket, 1 platter, 1 ladle, 1 candlestick, 1 chamber-vessel, 4 beds, 1 bench, 2 tables, 1 small table, 1 clothes chest, 1 wardrobe, 6 long benches, 1 iron-bound modius measure, 1 half-modius measure, 1 wash-tub, 1 bath-tub, 1 lupine vat, 10 large pots; 4 2 complete sets of ox-harness, 3 of donkey-harness, 3 pack-saddles, 3 baskets for wine-lees, 3 donkey-mills, 1 hand-mill; tools: 5 rush-hooks, 6 tree-hooks, 3 pruning-hooks, 5 axes and 4 wedges, 2 ploughs, 10 forks, 6 spades, 4 shovels, 2 four-toothed rakes, 4 manure-hampers, 1 manure-basket; 40 grape-knives, 10 broom-hooks, 2 braziers, 2 tongs; 1 poker; 5 20 Amerine baskets, 40 planting-baskets or troughs, 40 wooden scoops, 2 trays, 4 mattresses, 4 coverlets, 6 cushions, 6 table covers, 3 napkins, 6 servants’ hoods.
12 1 This is the necessary equipment for the pressing-room: For 5 vats, 5 mounted press-beams, with 3 spares; 5 windlasses with 1 spare; 5 leather ropes; 5 hoisting ropes, 5 cables; 10 pulleys; 5 bands; 5 posts for the press-beams to rest on; 3 large jars; 40 levers; 40 stout wooden pins to brace the anchor-posts if they spread, and 6 wedges; 5 mills, 10 small casks, 10 troughs, 10 wooden spades, 5 iron shovels.
13 1 The following equipment is needed for the pressing-room at the time of pressing: A pitcher, 1 copper vessel holding 5 quadrantals, 3 iron hooks, 1 copper disk, — millstones, 1 strainer, 1 sieve, 1 axe, 1 bench, 1 large wine-jar, 1 key for the pressing-room, 1 complete bed for two free workmen who act as watchmen to sleep on (while the third, who is a slave, should sleep with the labourers), — new and — old baskets, 1 net-cord, 1 cushion, — lanterns, 1 hide, 2 gridirons, 1 meat-rack, 1 ladder.
2 The following equipment is needed for the oil cellar: Oil jars and covers, 14 oil vats, 2 large and 2 small oil flasks, 3 copper ladles, 2 oil amphorae, 3 1 water-jar, 1 jar holding fifty heminae (?), 1 sextarius oil-measure, 1 pan, 2 funnels, 2 sponges, 2 earthenware pitchers, 2 half-amphora measures, 2 wooden ladles, 2 locks with bars for the cellar, 1 set of scales, 1 one-hundred-pound weight, and other weights.
14 1 If you are contracting for the building of a new steading from the ground up, the contractor should be responsible for the following: — All walls as specified, of quarry-stone set in mortar, pillars of solid masonry, all necessary beams, sills, uprights, lintels, door-framing, supports, winter stables and summer feed racks for cattle, a horse stall, 2 quarters for servants, 3 meat-racks, a round table, 2 copper boilers, 10 coops, a fireplace, 1 main entrance and another at the option of the owner, windows, 10 two-foot lattices for the larger windows, 6 window-shutters, 3 benches, 5 stools, 2 looms, 1 small mortar for crushing wheat, 1 fuller’s mortar, trimmings, and 2 presses. 3 The owner will furnish the timber and necessary material for this and deliver it on the ground, and also 1 saw and 1 plumb-line (but the contractor will fell, hew, square, and finish the timber), stone, lime, sand, water, straw, and earth for making mortar. If the steading should be struck by lightning an expiatory prayer must be offered. The price of this work from an honest owner, who furnishes duly all necessary materials and pays conscientiously, one sesterce per tile. 4 The roof will be reckoned as follows: On the basis of a whole tile, one which is one-fourth broken is counted two for one; all gutter tiles are counted each as two; and all joint-tiles each as four.
In a steading of stone and mortar groundwork, carry the foundation one foot above ground, the rest of the walls of brick; add the necessary lintels and trimmings. 5 The rest of the specifications as for the house of rough stone set in mortar. The cost per tile will be one sesterce. The above prices are for a good owner, in a healthful situation. The cost of workmanship will depend upon the count. In an unwholesome situation, where summer work is impossible, the generous owner will add a fourth to the price.
15 1 Construct the enclosure walls of mortar, rough stone, and rubble (the owner furnishing all the materials) five feet high, 1½ feet thick, with a one-foot coping, 14 feet long, and let out the plastering. If he lets the walls of the steading by the hundred feet, that is, ten feet on every side, 5 libellae to the foot, and 10 victoriati for a strip one foot by ten. The owner shall build the foundation 1½ feet thick, and will furnish one modius of lime and two modii of sand for each linear foot.
16 1 The following are proper terms of a contract for burning lime on shares: The burner prepares the kiln, burns the lime, takes it from the kiln, and cuts the wood for the kiln. The owner furnishes the necessary stone and wood for the kiln.
17 1 Oak wood and also wood for vine props is always ripe for cutting at the time of the winter solstice. Other species which bear seed are ripe when the seeds are mature, while those which are seedless are ripe when they shed bark. The pine, because it has both green and ripe seed (such seed may be gathered from the cypress and the pine at any season) is ripe and ready at any season. 2 The same tree has second-year cones from which the seed will fall, and first-year cones; when the latter are just beginning to open, they are ready for gathering. They begin to ripen at seed-time, and continue to ripen then for more than eight months. The first-year cones are green. The elm is fit for cutting a second time when the leaves fall.
18 1 If you wish to build a pressing-room with four vats facing each other, lay off the vats as follows: Anchor-posts 2 feet thick, 9 feet high, including tenons; 2 openings hollowed out 3½ feet long, 6 fingers wide, the bottom of the opening 1½ feet from the ground; 2 feet between anchor-post and wall; 1 foot between the two anchor-posts, and 16 feet straight to the first guide-posts; guide-posts 2 feet in diameter and 10 feet high, including the tenons; windlass 9 feet high, exclusive of mortice; press-beam 25 feet long, and the tongue on it 2½ long. Allow 30 feet of floor space for each pair of vats, with their conduits, and 20 feet for four mills, right and left. 3 Allow 22 feet between the guide-posts of one press and those of the next for the levers. Allow 20 feet for the second set of vats facing them, from the last guide-post to the wall behind the anchor-posts. Total for the pressing-room with four vats, 66 feet by 52 feet. Between the walls, where you intend to mount the anchor-posts, make solid foundations 5 feet deep; cover the whole area 5 feet by 2½ feet with hard stones to a depth of 1½ feet; 4 in this clear a place for two bolts, and fix the posts firmly in the stone with the bolt. Fill the interval between the two anchor-posts with oak, and pour lead over it. Let the head of the anchor-posts project six fingers, and cap it with an oak head so as to make a place for the posts to stand. 5 Make a 5-foot foundation and lay on it a flat stone, 2½ by 2½ by 1½ feet, and set the posts on it. Mount the corresponding posts in the same way. Above the anchor-posts and the guide-posts lay a horizontal beam, 2 feet by 1, 37 feet long, or two beams if you have no solid ones of that size. Under these beams, between the conduits and the end walls, in the position of the mills, run a beam 1½ feet square and 23½ feet long, or two pieces. 6 On these rest the beams which stand above the main posts, and on these timbers build a wall and join it to the timber to give it sufficient weight. Where you are to build a seat for the press make a foundation 5 feet deep, 6 feet across; the seat and circular conduit 4½ feet in diameter. For the rest of the pavement make the foundation uniformly 2 feet dee First pack down the bottom, and then spread successive half-foot layers of finely crushed stone and sanded lime. Construct the pavement as follows: After levelling, spread the first layer of gravel and sanded lime, and tamp it down; then spread a similar layer over it, sift lime with a sieve to the depth of two fingers, and then lay a pavement of dry potsherds. When completed, pack and rub down so as to have a smooth surface. 8 All anchor-posts and guide-posts should be of oak or pine. If you wish to use shorter timbers, cut conduits on the outside; if this method is employed you will need 22-foot timbers. 9 Make the disk 4 feet in diameter, 6 fingers thick, constructed in sections in the Punic style with dovetailed oak. When you have fitted them together, fasten with pins of dogwood. Fit three crossbars to the disk, and fasten them with iron nails. Make the disk of elm or hazel; if you have both, lay them alternately.
19 1 For a wine press make the guide-posts and anchor-posts two feet higher, and above the holes in the anchor-posts, which should be one foot apart, make a place for one pin. Cut six openings, a half-foot square, in each of the windlass beams, 2 placing the first a half-foot from the tenon, and the others at equal intervals. Set a hook in the middle of the windlass; the centre of the distance between the anchor-posts should correspond with the middle of the windlass, where the hook should be set, in order to have the press-beam exactly in the middle. When you set the tongue, measure from the centre of the press-beam so that it may be exactly midway between the anchor-posts; allow one thumb width play. The longest levers are 18 feet, the second size 16, the third 15; the hand-spikes are 12, 10, and 8 feet respectively.