[60] Bubus cibaria annua in iuga singula lupini modios centum viginti aut glandis modios CCXL, faeni pondo DXX, ocini, fabae M. XX, viciae M. XXX. Praeterea granatui videto satis viciae seras. Pabulum cum seres, mulas sationes facito.
[60] 1 The following is a year’s ration for a yoke of steers: 120 modii of lupines, or 240 of mast; 520 pounds of hay, and . . . of clover; 20 modii of beans; and 30 modii of vetch. See also that you sow enough vetch to allow some to go to seed. Make several sowings of forage crops.
[61] Quid est agrum bene colere? Bene arare. Quid secundum? Arare. Quid tertium? Stercorare. Qui oletum saepissime et altissime miscebit, is tenuissimas radices exarabit. Si male arabit, radices susum abibunt, crassiores fient, et in radices vires oleae abibunt. Agrum frumentarium cum ares, bene et tempestivo ares, sulco vario ne ares. Cetera cultura est multum sarire et diligenter eximere semina et per tempus radices quam plurimas cum terra ferre; ubi radices bene operueris, calcare bene, ne aqua noceat. Siquis quaeret, quod tempus oleae serendae siet, agro sicco per sementim, agro laeto per ver.
[61] 1 What is good cultivation? Good ploughing. What next? Ploughing. What third? Manuring.
The planter who works his olives very often and very deep will plough up the very slender roots; while bad ploughing will cause the roots to come to the surface and grow too large, and the strength of the tree will waste into the roots. When you plough grain land do it well and at the proper season, and do not plough with an irregular furrow. The rest of the cultivation consists in hoeing often, taking up shoots carefully, and transplanting, at the proper time, as many roots as possible, with their soil. When you have covered the roots well, trample them firmly so that the water will not harm them. If one should ask what is the proper time for planting olives, I should say, at seed-time in dry ground, and in spring in rich ground.
[62] Quot iuga boverum, mulorum, asinorum habebis, totidem plostra esse oportet.
[62] 1 You should have as many carts as you have teams, either of oxen, mules, or donkeys.
[63] Funem torculum esse oportet extentum pedes LV, funem loreum in plostrum P. LX, lora retinacula longa P. XXVI, subiugia in plostrum P. XIIX, funiculum P. XV, in aratrum subiugia lora P. XVI, funiculum P. VIII.
[63] 1 The press rope should be 55 feet long when stretched; there should be 60 feet of leather cordage for the cart, and 26 feet for reins; the yoke straps for the cart 18 feet, and the line 15; the yoke straps for the plough 16 feet and the line 8.
[64] Olea ubi matura erit, quam primum cogi oportet, quam minimum in terra et in tabulato esse oportet. In terra et in tabulato putescit. Leguli volunt uti olea caduca quam plurimum sit, quo plus legatur; factores, ut in tabulato diu sit, ut fracida sit, quo facilius efficiant. Nolito credere oleum in tabulato posse crescere. Quam citissime conficies, tam maxime expediet, et, totidem modiis collecta, et plus olei efficiet et melius. Olea quae diu fuerit in terra aut in tabulato, inde olei minus fiet et deterius. Oleum, si poteris, bis in die depleto. Nam oleum quam diutissime in amurca et in fracibus erit, tam taeterrimum erit.
[64] 1 When the olives are ripe they should be gathered as soon as possible, and allowed to remain on the ground or the floor as short a time as possible, as they spoil on the ground or the floor. The gatherers want to have as many windfalls as possible, that there may be more of them to gather; and the pressers want them to lie on the floor a long time, so that they will soften and be easier to mill. Do not believe that the oil will be of greater quantity if they lie on the floor. The more quickly you work them up the better the results will be, and you will get more and better oil from a given quantity. Olives which have been long on the ground or the floor will yield less oil and of a poorer quality. If possible, draw off the oil twice a day, for the longer it remains on the amurca and the dregs, the worse the quality will be.
[65] Oleum viride sic facito. Oleam quam primum ex terra tollito. Si inquinata erit, lavito a foliis et stercore purgato. Postridie aut post diem tertium, quam lecta erit, facito. Olea ubi nigra erit, stringito. Quam acerbissima olea oleum facies, tam oleum optimum erit. Domino de matura olea oleum fieri maxime expediet. Si gelicidia erunt, cum oleam coges, triduum atque quatriduum post oleum facito. Eam oleam, si voles, sale spargito. Quam calidissimum torcularium et cellam habeto.
[65] 1 Observe the following directions in making green oil: Pick the olives off the ground as soon as possible, and if they are dirty, wash them and clean off leaves and dung. Mill them a day or two days after they have been gathered. Pick olives after they have turned black; the more acid the olives the better the oil will be, but the master will find it most profitable to make oil only from ripe olives. If frost has fallen on the olives, mill them three or four days after gathering. You may sprinkle such olives with salt, if you wish; and keep a high temperature in the pressing-room and the storeroom.
[66] Custodis et capulatoris officia. Servet diligenter cellam et torcularium. Caveat quam minimum in torcularium et in cellam introeatur. Quam mundissime purissimeque fiat. Vaso aheneo neque nucleis ad oleum ne utatur. Nam si utetur, oleum male sapiet. Cortinam plumbeam in lacum ponito, quo oleum fluat. Ubi factores vectibus prement, continuo copulator conca oleum, quam diligentissime poterit, ne cesset. Amurcam caveat ne tollat. Oleum in labrum primum indito, inde in alterum doleum indito. De iis labris fraces amurcamque semper subtrahito. Cum oleum sustuleris de cortina, amurcam deorito.
[66] 1 Duties of the watchman and the ladler: The watchman must keep a close watch on the store-room and the pressing-room, and must see that there is as little passing in and out as possible. He must see that the work is done as neatly and cleanly as possible, that copper vessels are not used, and that no seeds are crushed for oil; otherwise it will have a bad flavour. Place a lead cauldron in the basin into which the oil flows. As soon as the workmen press down the levers, at once the ladler must take off the oil with a shell very carefully, and without stopping, being careful not to take off the amurca. Pour the oil into the first vessel, then into the second, each time removing the dregs and the amurca. When you take the oil from the cauldron, skim off the amurca.
[67] Item custodis officia. Qui in torculario erunt vasa pura habeant curentque uti olea bene perficiatur beneque siccetur. Ligna in torculario ne caedant. Oleum frequenter capiant. Factoribus det in singulos factus olei sextarios et in lucernam quod opus siet. Fraces cotidie reiciat. Amurcam conmutet usque adeo, donec in lacum qui in cella est postremum pervenerit. Fiscinas spongia effingat. Cotidie oleo locum conmutet, donec in dolium pervenerit. In torculario et in cella caveat diligenter nequid olei subripiatur.
[67] 1 Further duties of the watchman: Those in the pressing-room must keep their vessels clean and see that the olives are thoroughly worked up and that they are well dried. They must not cut wood in the pressing-room. They must skim the oil frequently. He must give the workmen a sextarius of oil for each pressing, and what they need for the lamp. He must throw out the lees every day and keep cleaning the amurca until the oil reaches the last vat in the room. He must wipe off the baskets with a sponge, and change the vessel daily until the oil reaches the jar. He must be careful to see that no oil is pilfered from the pressing-room or the cellar.
[68] Ubi vindemia et oletas facta erit, prela extollito; funes torculos, melipontos, subductarios in carnario aut in prelo suspendito; orbes, fibulas, vectes, scutulas, fiscinas, corbulas, quala, scalas, patibula, omnia quis usus erit, in suo quidque loco reponito.
[68] 1 When the vintage and the olive harvest are over, raise up the press beams, and hang up the mill ropes, cables, and cords on the meat-rack or the beam. Put the stones, pins, levers, rollers, baskets, hampers, grass baskets, ladders, props, and everything which will be needed again, each in its proper place.
[69] Dolia olearia sic inbuito. Amurca inpleto dies VII, facito ut amurcam cotidie suppleas. Postea amurcam eximito et afarcito. Ubi arebit, cummim pridie in aquam infundito, eam postridie diluito. Postea dolium calfacito minus, quam si picare velis, tepeat satis est; lenibus lignis facito calescat. Ubi temperate tepebit, tum cummim indito, postea linito. Si recte leveris, in dolium quinquagenarium cummim P. IIII satis erit.
[69] 1 To steep new oil jars: Fill them with amurca, maintaining a constant level, for seven days; then pour off the amurca and let the jars dry. When the drying is finished soak gum in water a day ahead, and the next day dilute it. Then heat the jar to a lower temperature than if you were to pitch it — it is sufficient for it to be warm, so heat it over a slow fire. When it is moderately warm, pour in the gum and rub it in. Four pounds of gum are enough for a jar holding 50 quadrantals, if you apply it properly.
[70] Bubus medicamentum. Si morbum metues, sanis dato salis micas tres, folia laurea III, porri fibras III, ulpici spicas III, alii spicas III, turis grana tria, herbae Sabinae plantas tres, rutae folia tria, vitis albae caules III, fabulos albos III, carbones vivos III, vini S. III. Haec omnia sublimiter legi teri darique oportet. Ieiunus siet qui dabit. Per triduum de ea potione uni cuique bovi dato. Ita dividito, cum ter uni cuique dederis, omnem absumas, bosque ipsus et qui dabit facito ut uterque sublimiter stent. Vaso ligneo dato.
[70] 1 Remedy for oxen: If you have reason to fear sickness, give the oxen before they get sick the following remedy: 3 grains of salt, 3 laurel leaves, 3 leek leaves, 3 spikes of leek, 3 of garlic, 3 grains of incense, 3 plants of Sabine herb, 3 leaves of rue, 3 stalks of bryony, 3 white beans, 3 live coals, and 3 pints of wine. You must gather, macerate, and administer all these while standing, and he who administers the remedy must be fasting. Administer to each ox for three days, and divide it in such a way that when you have administered three doses to each you will have used it all. See that the ox and the one who administers are both standing, and use a wooden vessel.
[71] Bos si aegrotare coeperit, dato continuo ei unum ovum gallinaceum crudum; integrum facito devoret. Postridie caput ulpici conterito cum hemina vini facitoque ebibat. Sublimiter terat et vaso ligneo det, bosque ipsus et qui dabit sublimiter stet. Ieiunus ieiuno bovi dato.
[71] 1 If an ox begins to sicken, administer at once one hen’s egg raw, and make him swallow it whole. The next day macerate a head of leek with a hemina of wine, and make him drink it all. Macerate while standing, and administer in a wooden vessel. Both the ox and the one who administers must stand, and both be fasting.
[72] Boves ne pedes subterant, priusquam in viam quoquam ages, pice liquida cornua infima unguito.
[72] 1 To keep oxen from wearing down their feet, smear the bottom of their hoofs with melted pitch before you drive them anywhere on a road.
[73] Ubi uvae variae coeperint fieri, bubus medicamentum dato quotannis, uti valeant. Pellem anguinam ubi videris, tollito et condito, ne quaeras cum opus siet. Eam pellem et far et salem et serpullum, haec omnia una conterito cum vino, dato bubus bibant omnibus. Per aestatem boves aquam bonam et liquidam bibant semper curato; ut valeant refert.
[73] 1 Give the cattle medicine every year when the grapes begin to change colour, to keep them well. When you see a snake skin, pick it up and put it away, so that you will not have to hunt for one when you need it. Macerate this skin, spelt, salt, and thyme with wine, and give it to all the cattle to drink. See that the cattle always have good, clear water to drink in summer-time; it is important for their health.
[74] Panem depsticium sic facito. Manus mortariumque bene lavato. Farinam in mortarium indito, aquae paulatim addito subigitoque pulchre. Ubi bene subegeris, defingito coquitoque sub testu.
[74] 1 Recipe for kneaded bread: Wash your hands and a bowl thoroughly. Pour meal into the bowl, add water gradually, and knead thoroughly. When it is well kneaded, roll out and bake under a crock.
[75] Libum hoc modo facito. Casei P. II bene disterat in mortario. Ubi bene distriverit, farinae siligineae libram aut, si voles tenerius esse, selibram similaginis eodem indito permiscetoque cum caseo bene. Ovum unum addito et una permisceto bene. Inde panem facito, folia subdito, in foco caldo sub testu coquito leniter.
[75] 1 Recipe for libum: Bray 2 pounds of cheese thoroughly in a mortar; when it is thoroughly macerated, add 1 pound of wheat flour, or, if you wish the cake to be more dainty, ½ pound of fine flour, and mix thoroughly with the cheese. Add 1 egg, and work the whole well. Pat out a loaf, place on leaves, and bake slowly on a warm hearth under a crock.
[76] Placentam sic facito. Farinae siligineae L. II, unde solum facias, in tracta farinae L. IIII et alicae primae L. II. Alicam in aquam infundito. Ubi bene mollis erit, in mortarium purum indito siccatoque bene. Deinde manibus depsito. Ubi bene subactum erit, farinae L. IIII paulatim addito. Id utrumque tracta facito. In qualo, ubi arescant, conponito. Ubi arebunt, conponito puriter. Cum facies singula tracta, ubi depsueris, panno oleo uncto tangito et circumtergeto ungitoque. Ubi tracta erunt, focum, ubi coquas, calfacito bene et testum. Postea farinae L. II conspargito condepsitoque. Inde facito solum tenue. Casei ovilli P: XIIII ne acidum et bene recens in aquam indito. Ibi macerato, aquam ter mutato. Inde eximito siccatoque bene paulatim manibus, siccum bene in mortarium inponito. Ubi omne caseum bene siccaveris, in mortarium purum manibus condepsito conminuitoque quam maxime. Deinde cribrum farinarium purum sumito caseumque per cribrum facito transeat in mortarium. Postea indito mellis boni P. IIII S. Id una bene conmisceto cum caseo. Postea in tabula pura, quae pateat P. I, ibi balteum ponito, folia laurea uncta supponito, placentam fingito. Tracta singula in totum solum primum ponito, deinde de mortario tracta linito, tracta addito singulatim, item linito usque adeo, donec omne caseum cum melle abusus eris. In summum tracta singula indito, postea solum contrahito ornatoque focum + de ve primo + temperatoque, tunc placentam inponito, testo caldo operito, pruna insuper et circum operito. Aperito, dum inspicias, bis aut ter. Ubi cocta erit, eximito et melle unguito. Haec erit placenta semodialis.
[76] 1 Recipe for placenta: Materials, 2 pounds of wheat flour for the crust, 4 pounds of flour and 2 pounds of prime groats for the tracta. Soak the groats in water, and when it becomes quite soft pour into a clean bowl, drain well, and knead with the hand; when it is thoroughly kneaded, work in the 4 pounds of flour gradually. From this dough make the tracta, and spread them out in a basket where they can dry; and when they are dry arrange them evenly. Treat each tractum as follows: After kneading, brush them with an oiled cloth, wipe them all over and coat with oil. When the tracta are moulded, heat thoroughly the hearth where you are to bake, and the crock. Then moisten the 2 pounds of flour, knead, and make of it a thin lower crust. Soak 14 pounds of sheep’s cheese (sweet and quite fresh) in water and macerate, changing the water three times. Take out a small quantity at a time, squeeze out the water thoroughly with the hands, and when it is quite dry place it in a bowl. When you have dried out the cheese completely, knead it in a clean bowl by hand, and make it as smooth as possible. Then take a clean flour sifter and force the cheese through it into the bowl. Add 4½ pounds of fine honey, and mix it thoroughly with the cheese. Spread the crust on a clean board, one foot wide, on oiled bay leaves, and form the placenta as follows: Place a first layer of separate tracta over the whole crust, cover it with the mixture from the bowl, add the tracta one by one, covering each layer until you have used up all the cheese and honey. On the top place single tracta, and then fold over the crust and prepare the hearth . . . then place the placenta, cover with a hot crock, and heap coals on top and around. See that it bakes thoroughly and slowly, uncovering two or three times to examine it. When it is done, remove and spread with honey. This will make a half-modius cake.
[77] Spiram sic facito. Quantum voles pro ratione, ita uti placenta fit, eadem omnia facito, nisi alio modo fingito. In solo tracta cum melle oblinito bene. Inde tamquam restim tractes facito, ita inponito in solo, simplicibus conpleto bene arte. Cetera omnia, quasi placentam facias, facito coquitoque.
[77] 1 Recipe for spira: For the quantity desired do everything in proportion just as for the placenta, except that you shape it differently. Cover the tracta on the crust thickly with honey; then draw out like a rope and so place it on the crust, filling it closely with plain tracta. Do everything else as in the case of the placenta, and so bake.
[78] Scriblitam sic facito. In balteo tractis caseo ad eundem modum facito, uti placentam, sine melle.
[78] 1 Recipe for scriblita: Follow the same directions with respect to crust, tracta, and cheese, as for the placenta, but without honey.
[79] Globos sic facito. Caseum cum alica ad eundem modum misceto. Inde quantos voles facere facito. In ahenum caldum unguen indito. Singulos aut binos coquito versatoque crebro duabus rudibus, coctos eximito, eos melle unguito, papaver infriato, ita ponito.
[79] 1 Recipe for globi: Mix the cheese and spelt in the same way, sufficient to make the number desired. Pour lard into a hot copper vessel, and fry one or two at a time, turning them frequently with two rods, and remove when done. Spread with honey, sprinkle with poppy-seed, and serve.