Hearth Interactive

How to run a farm

Written
mid-second century BCE, late in Cato’s life
Place
Rome
Language
Latin
Kind of source
manual
Reading time
9 minutes
Difficulty
Moderate
Intensity
Medium

Food, farming and hungerSlavery and forced laborWork and wages

Versions

The edited translation, in simplified modern English. Bracketed words were added for clarity; [...] marks a cut. Tap a note number to read the note. Point at or tap a phrase to see the original behind it. Phrase links checked in a separate review.

Preface: why farming

It would sometimes pay better to make money in trade, if trade were not so risky, or by lending at interest, if that were as honorable. Our ancestors held this view and wrote it into their laws: a thief was to pay double, but a moneylender fourfold.1 From this you can judge how much worse a citizen they thought a moneylender than a thief. And when they praised a good man, they praised him as “a good farmer and a good tiller of the land.” A man praised in this way was thought to have received the highest praise. As for the trader, I count him an energetic man, keen to make money. But his trade, as I said, is risky and full of disasters. Farmers, on the other hand, produce the bravest men and the hardiest soldiers. Their profit is the most honest and the most secure, and it stirs the least envy. Those who work at farming are the least likely to think evil. Now, to return to my subject, here begins the work I promised.

1. Buying a farm

1When you are thinking of buying a farm, keep this in mind. Do not buy in haste. Do not spare the effort of visiting it, and do not think it enough to walk around it once. The more often you go, the more a good farm will please you. Notice how the neighbors are doing: in a good district they should look prosperous. When you go in, look all around, so that you can find your way out again.2 The farm should have a good climate and not be prone to disasters. The soil should be good and strong in its own right.

If you can, it should lie at the foot of a mountain and face south, in a healthy spot. There should be plenty of laborers3 and a good water supply. A thriving town should be near, or the sea, or a river that ships travel on, or a good, busy road.

It should be in a district where land does not often change owners, where people who have sold their farms are sorry they sold. It should have good buildings. Do not be quick to scorn another man’s way of farming. It is better to buy from an owner who farms well and builds well. When you come to the farmhouse, see whether there is plenty of pressing gear and plenty of storage jars. Where there is not, you can be sure the harvest is small to match. The farm should not need much equipment, and it should be well placed. See that it needs as little equipment as possible and does not cost too much to run.

Remember that a farm is like a man. However much it earns, if it spends a lot, little is left over. If you ask me what kind of farm is best, I will say this: a hundred iugera4 with every kind of land, in the best location. First comes a vineyard, if it gives good wine and plenty of it. Second comes a watered garden, third a willow bed, fourth an olive grove, fifth a meadow, sixth grain land, seventh a wood for cutting, eighth a planting of trees to carry vines, and ninth an oak wood for acorns.

2. The owner visits the farm

2When the master arrives at the farmhouse, he should first greet the god of the household.5 Then he should walk around the farm that same day if he can, or if not, the next day. Once he has seen how the farm has been worked and which jobs have and have not been done, he should call in the overseer6 on the following day. He should ask what work is done and what is left, whether the jobs were finished on time, and whether the rest can be finished. He should ask how much wine, grain, and everything else has been produced.

Once he knows this, he must work out the accounts of work and days. If he does not see enough work done, the overseer will say that he did his best. The slaves were sick, the weather was bad, slaves ran away, he had to do public work. When the overseer has given these and many other excuses, bring him back to the accounts of the work done and the labor used.

When the weather was rainy, there was work that could have been done in the rain. The storage jars could have been washed and coated with pitch, the farmhouse cleaned, the grain moved, the manure carried out and a manure heap made, the seed cleaned, and the ropes mended or new ones made. The slaves7 should have mended their own patchwork cloaks and hoods. On holidays8 the old ditches could have been cleared, the public road repaired, the brambles cut back, the garden dug, the meadow cleared, rods tied in bundles, thorns grubbed up, spelt ground, and the place cleaned. When the slaves were sick, they should not have been given full rations.

[...] He should look over the livestock and hold a sale. He should sell the oil if the price is good, and sell whatever wine and grain is left over. He should sell aging oxen, blemished cattle and sheep, wool, hides, an old wagon, old tools, an old slave, a sick slave, and anything else left over.9 The master should be fond of selling, not of buying.

5. The overseer’s duties

5These are the overseer’s duties. He must keep good order. The holidays must be kept. He must keep his hands off other people’s property and take good care of his own. The slaves must keep out of quarrels. If anyone does wrong, the overseer must punish him in fair measure for the offense.

The slaves must not be badly off. They must not be cold or hungry. The overseer must keep them busy with work; then he will find it easier to keep them from wrongdoing and from other people’s property. If the overseer does not want to do wrong, he will not do it. If he allows wrongdoing, the master must not let him go unpunished. He must reward good service, so that others will want to do right. The overseer must not wander about. He must always be sober and must not go out to dinner anywhere. He must keep the slaves at work and see that the master’s orders are carried out. He must not think he knows more than the master.

[...] He must go over the accounts with the master often. He must not keep the same day laborer, hired hand, or cultivator for more than a day. He must not buy anything without the master’s knowledge, or hide anything from the master. He must not keep any hangers-on. He must not consult any diviner, augur, fortune-teller, or astrologer.10 He must not cheat the crop [of seed or care], for that brings bad luck. He must make sure he knows how to do every kind of farm work, and he must do it often, but not so much that he wears himself out.

If he does, he will know what the slaves are thinking, and they will work more willingly. If he does this, he will want to wander about less, he will be healthier, and he will sleep better. He must be the first out of bed and the last to bed. Before he goes to bed, he must see that the farmhouse is shut, that everyone is sleeping in his own place, and that the animals have their fodder.

Recipes

75How to make libum.11 Crush 2 pounds12 of cheese thoroughly in a mortar. When it is well crushed, add a pound of wheat flour, or half a pound of the finest flour if you want the cake softer, and mix it well with the cheese. Add one egg and mix well again. Shape it into a loaf, set it on leaves, and bake it slowly on a hot hearth under a clay cover.13

76How to make a placenta.14 Take 2 pounds of wheat flour for the base. For the pastry sheets, take 4 pounds of flour and 2 pounds of the best spelt groats.15 Soak the groats in water. When they are quite soft, put them in a clean mortar and drain them well. Then knead them by hand. When the dough is well worked, add the 4 pounds of flour a little at a time. Make the whole into pastry sheets and lay them out in a basket to dry.

[...] First lay pastry sheets one by one over the whole base. Then spread them with the cheese mixture from the mortar. Add more sheets one at a time, spreading each layer the same way, until you have used up all the cheese and honey. Lay single sheets on top. Then draw up the edges of the base. Prepare the hearth16 and get the heat right. Then put in the placenta, cover it with a hot clay lid, and heap coals on top and all around. Make sure it bakes through, well and slowly. Lift the lid two or three times to look at it. When it is done, take it out and spread it with honey. This makes a placenta of half a modius.17

79How to make globi [cheese balls]. Mix cheese with spelt groats in the same way [as before]. Then make as many balls as you like. Put fat into a hot bronze pot. Fry them one or two at a time, turning them often with two sticks. Take them out when they are cooked, spread them with honey, sprinkle them with poppy seed, and serve.

84How to make savillum [a sweet cheesecake]. Mix together half a pound of flour and 2½ pounds of cheese, as for libum, with a quarter pound of honey18 and one egg. Grease an earthenware dish with oil. When everything is well mixed, put it in the dish and cover the dish with a clay lid. Make sure it bakes right through in the middle, where it is highest. When it is done, take out the dish, spread the cake with honey, and sprinkle it with poppy seed. Put it back under the lid for a little while, then take it out. Serve it with a small dish and a spoon.

Notes

  1. Under Rome’s old laws a thief not caught in the act repaid double. Later laws on interest made lenders who charged more than the legal rate pay four times the loan. Smith’s Dictionary cites this passage for that penalty. back
  2. The Latin is unclear. It may mean that you should see the place well enough to find your way around it, or that you should look at it so carefully that you could walk away from the purchase. back
  3. Hired workers, many of them free, though some may have been neighbors’ slaves hired out. The farm’s regular work was done by its own enslaved people. back
  4. A iugerum was a little less than two-thirds of an acre, so the farm was roughly 60 acres. back
  5. The Lar of the household was a guardian god kept at the hearth. Romans believed the Lares protected the house and family, and greeted them with prayer and offerings. back
  6. The vilicus, who ran the farm for an absent owner. He was usually enslaved himself. back
  7. Familia, here the whole body of enslaved workers on the farm, not the owner’s wife and children. back
  8. Religious festival days, on which slaves were in principle given rest from labor. Cato lists the jobs he held could still be done. back
  9. Cato lists people with animals and tools. Plutarch, in his Life of Cato, condemns the practice of selling slaves when they grew old. back
  10. A diviner (haruspex) read the will of the gods in the organs of sacrificed animals; an augur read it in the flight of birds; “Chaldeans” were astrologers. back
  11. Libum was a cake of cheese and flour, often offered to the gods. back
  12. The Roman pound (libra) weighed about three-quarters of a modern pound, or about 325 grams. back
  13. Testu, an earthenware lid set over food on the hearth and covered with hot coals: a small oven. back
  14. A large layered cake of pastry, sheep’s cheese and honey. The name comes from the Greek plakous, a flat cake. back
  15. Alica, coarse-ground spelt, an old kind of wheat. back
  16. Goetz marks the next words (de ve primo) as corrupt. Their meaning is unknown, so they are left out. back
  17. A modius was a dry measure of nearly 2 gallons (about 9 liters). back
  18. The edition prints a sign of three short strokes. Read with pondo, it means a quarter pound. back