rders and administered punishment. Under him
were placed the stewardess (-vilica-) who took charge of the house,
kitchen and larder, poultry-yard and dovecot: a number of ploughmen
(-bubulci-) and common serfs, an ass-driver, a swineherd, and, where a
flock of sheep was kept, a shepherd. The number, of course, varied
according to the method of husbandry pursued. An arable estate of 200
-jugera- without orchards was estimated to require two ploughmen and
six serfs: a similar estate with two orchards two plough-men and nine
serfs; an estate of 240 -jugera- with olive plantations and sheep,
three ploughmen, five serfs, and three herdsmen. A vineyard naturally
required a larger expenditure of labour: an estate of 100 -jugera-
with vine-plantations was supplied with one ploughman, eleven serfs,
and two herdsmen. The steward of course occupied a freer position
than the other slaves: the treatise of Mago advised that he should be
allowed to marry, to rear children, and to have funds of his own, and
Cato advises that he should be married to the stewardess; he alone had
some prospect, in the event of good behaviour, of obtaining liberty
from his master. In other respects all formed a common household.
The slaves were, like the larger cattle, not bred on the estate, but
purchased at an age capable of labour in the slave-market; and, when
through age or infirmity they had become incapable of working, they
were again sent with other refuse to the market.(6) The farm-
buildings (-villa rustica-) supplied at once stabling for the cattle,
storehouses for the produce, and a dwelling for the steward and the
slaves; while a separate country house (-villa urbana-) for the master
was frequently erected on the estate. Every slave, even the steward
himself, had all the necessaries of life delivered to him on the
master's behalf at certain times and according to fixed rates; and
upon these he had to subsist. He received in this way clothes and
shoes, which were purchased in the market, and which the recipients
had merely to keep in repair; a quantity of wheat monthly, which each
had to grind for himself; as also salt, olives or salted fish to form
a relish to their food, wine, and oil. The quantity was adjusted
according to the work; on which account the steward, who had easier
work than the common slaves, got scantier measure than these. The
stewardess attended to all the baking and cooking; and all partook of
the same fare. It wa