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THE CLASSICAL WEEKLY is published by The Classical Association of the Atlantic States, weekly, on Mondays from October 1 to May 31 inclusive, except in weeks in which there is a legal or School holiday, at Barnard College, Broadway and 120th St., New York City.

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The Classical Weekly

Published weekly, on Mondays, except in weeks in which there is a legal or a School holiday, from October 1 to May 31, at
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Entered as second-class matter November 18, 1907, at the Post Office, New York, N. Y., under the Act of Congress of March 3, 1879.
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VOL. XII, No. 16

MONDAY, FEBRUARY 24, 1919

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Intered as second-class matter November 18, 1907, at the Post Office, New York, N. Y., under the Act of Congress of March 3, 1879 Acceptance for mailing at special rate of postage provided for in Section 1103, Act of October 3, 1917, authorized on June 28, 1918

VOL. XII

JUVENAL 8.154

NEW YORK, FEBRUARY 24, 1919

In 8.150-154 Juvenal writes as follows of a Lateranus, a vir nobilis, at the moment consul:

finitum tempus honoris cum fuerit, clara Lateranus luce flagellum sumet et occursum numquam trepidabit amici iam senis ac virga prior adnuet, atque maniplos solvet et infundet iumentis hordea lassis.

In reading this passage in the summer of 1917 with a class at the University of Chicago, I made some comments on the last words, infundet iumentis hordea lassis. Since my knowledge of farming is limited, these comments left much to be desired. Of the dozen or fifteen students in the class, only one, Miss Smiley, whom I quote below, came from a barley-raising country. No comment on the use of barley as food was made in the edition the class was using (Wright's); there is none on this point in the editions by Duff, Wilson, Hardy, Pearson and Strong, Simcox, Weidner, and Friedländer. In brief, then, practically every edition of Juvenal that is readily accessible is silent concerning barley as a food, though most of them record the fact that Vergil's use of the plural form hordea was criticized by Quintilian as a barbarism!

But when we open Mayor's edition, we get information. Yet even he begins with a reference to Quintilian's comment on the plural. But he passes on to cite various passages which refer to the use of barley as a food. These, quoted somewhat more fully, are as follows:

Augustinus, De Doctrina Christiana 3.19 hordeo vesci more iumentorum; Pliny, N. H. 18.74 Panem ex hordeo antiquis usitatum vita damnavit, quadrupedumque fere cibus est, cum ptisanae inde usus validissimus saluberrimusque tanto opere probetur; Suetonius, Augustus 24 Cohortes, si quae cessissent loco, decimatas hordeo pavit1; Apuleius, Metamorphoses 1.24 quod est mihi summe praecipuum, equo, qui me strenue pervexit, faenum atque hordeum, acceptis istis nummulis, tu, Fotis, emito; Met. 3.26 <Lucius, transformed into an ass, is calling upon Jupiter to witness the ingrati

On this passage, in the edition of E. S. Schuckburgh (Cambridge, 1896), and in that of Professors Westcott and Rankin (Allyn and Bacon, Boston, 1918), this punishment is described as a very ancient military punishment and reference is made to Livy 27.13.9 Marcellus cohortibus quae signa amiserant hordeum dari iussit. Neither edition, however, states wherein the punishment lay. In the Encyclopedia Britannica" 3.405 Pliny's view that barley was the most ancient food of mankind is approved, "for no less than three varieties have been found in the lake dwellings of Switzerland, in deposits belonging to the Stone Period". But by classical times men had come to prefer, as we moderns do, white bread, from wheat. In Petronius 66 Habinnas says that at a certain feast habuimus panem autopyrum quem ego malo quam candidum; evidently Habinnas's taste was unusual. Augustinus, and Apuleius 4.22, cited in the text above, are also significant.

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tude of the steed that once had carried him, Lucius; the steed and an ass make common cause with their heels against the transformed Lucius, who thus laments> et abigor quam procul ab hordeo, quod apposueram vesperi meis manibus illi gratissimo famulo!; Met. 4.22 nobis anus illa recens hordeum affatim et sine ulla mensura largita est, ut equus quidem meus tanta copia et quidem solus potitus saliares se cenasse cenas crederet: ego vero, qui numquam alias hordeum cibatus ni minutatum et diutina coquinatione iurulentum semper eserim2, rimatus angulum quo panes, reliquiae totius multitudinis, congestae fuerant, fauces diutina fame saucias et araneantes valenter exerceo; Met. 7.14 me suum sospitatorem nuncupatum matrona prolixe curitabat ipsoque nuptiarum die praesepium meum hordeo passim repleri iubet faenumque camelo Bactriae sufficiens apponi: Met. 7.15 <the transformed Lucius, condemned to grinding grain in a mill, complains that > hordeum meum frictum et sub eadem mola meis quassatum ambagibus colonis proximis venditabat, mihi vero per diem laboriose machinae attento sub ipsa vespera furfures apponebat incretos ac sordidos, multoque lapide salebrosos; Met. 7.16 <Diomedes, king of the Bistones, in Thrace> sic parcus hordei fuit, ut edacium iumentorum famem corporum humanorum largitione sedaret3.

:

To these references something may be added. Varro, R. R. 2.4.6, says of pigs, Hoc pecus alitur maxime glande, deinde faba et hordeo et cetero frumento, quae res non modo pinguitatem faciunt, sed etiam carnis iucundum saporem. Pliny, N. H. 18.103 describes the making of panis hordaceus. In The Classical Journal 13.527-528, under the caption Roman War Bread, Professor Monroe E. Deutsch writes interestingly of the straits to which Caesar's soldiers were subjected while Caesar and Pompey were fighting near Dyrrachium: "Caesar's supply of wheat gave out and hunger pressed hard on his men. They gladly accepted barley and legumes as substitutes". Caesar's words, B. С. 3.47.7, will bear quoting: Non, illis hordeum cum daretur, non legumina recusabant, pecus vero, cuius rei summa erat ex Epiro copia, magno in honore habebant.

On the cultivation of barley in ancient times see further Smith, Dictionary of Greek and Roman Antiquities3, 1.66-67. One sentence may be quoted:

Next in importance to triticum and adoreum was hordeum or barley <κριθαί>, which was a more appropriate food for the lower animals than wheat, was better for men when made into polenta than wheat of an

This is the text used by S. Gaselee, in his revision of Adlington's translation, in the Loeb Classical Library (1915).

In the Teubner text of R. Helm (1907) the passage runs as follows: sali <aris se cenas <cenare > crederet. Ego vero, ut qui alias hordeum praeter tussum minutatim et diutina coquinatione iurulentum semper <spr>everim.

Mayor cites also Apuleius, Met. 7.28, a false reference.

indifferent quality, and furnished excellent straw and chaff.

That barley was extensively used in ancient Greece as food for horses is well attested by the word κριθίασις, of which Liddell and Scott write as follows:

a disease of horses, a kind of surfeit caused by overfeeding with barley (which was the common food of the horse in Greece).

Compare, also, the verb κριθιάω, 'to suffer from κριθίασις.

Theophrastus, Περὶ Φύτων 'Ιστορίας, has much to say about barley; see the Index of Plants, s. ν. κριθή, etc., in volume 2, page 459, of Sir Arthur Hort's translation of that work (Loeb Classical Library, 1916). Of the use of barley for food Theophrastus speaks in at least one place, 4.4.9 (Hort's rendering):

These lands bear also peculiar grains, some like those of leguminous plants, some like wheat and barley. For the chick-pea lentil and other such plants found in our country do not occur; but there are others, so that they make similar mashes, and one cannot, they say, tell the difference, unless one has been told. They have however barley wheat and another kind of wild barley, which makes sweet bread and good porridge. When the horses <of Alexander > ate this, at first it proved fatal to them, but by degrees they became accustomed to it mixed with bran and took no hurt.

Since the summer of 1917, Miss Elizabeth F. Smiley, who is a teacher of Latin in the Flathead County Free High School, at Kalispell, Montana, has written to me as follows:

My brother, a lover of horses, reminds me that for livestock as for men the standard grain of any locality becomes the standard food. Similarly, a change of grain may be used to tone and vary a regular diet. The text in Juvenal 8.154 gives no idea as to whether the iumenta lassa were getting their usual rations or a studied change.

For the larger part of the United States the standard small grain is oats; and this more than any other food produces the maximum of muscle with the minimum of fat. Hence it is ideal for horses. Wherever yellow corn is a crop, it is fed, especially to work-horses, for heat and energy.

The Northwest is essentially a region of small grains. Wheat, oats (200 bushels per acre in some places), barley are raised abundantly. Barley produces heat and fat, and is, in short, the substitute for yellow corn. It is the chief food for cattle and hogs. As it is a very hard grain and a rich one, it is boiled for a time and mixed with wheat. Cut green it makes a valuable hay, much like timothy of the East.

The beards of barley are hard on the mouths of horses and the richness of a strict barley diet injures digestion in many cases; but the hulled barley mixed with two parts wheat is excellent, especially for old horses or horses out of condition. Such feed is usually ground.

The head of our chemistry department, Mr. Sloanaker, tells me that his first teaching was done in Fresno, California, where barley is the only grain of any kind grown-like rye it will grow on a very poor soil. There it is of necessity the stock feed. For horses it is rolledso hard is it and resembles Quaker Oats in appearance. He is writing to ask if there are ill effects of such feeding and, if so, how they are overcome. If he learns anything of interest I shall send it on.

Compare here again Apuleius 4.22.

The digestible constituents of barley are protein, 8.4% (phosphorus, sulphur, nitrogen, carbon, hydrogen, oxygen); carbo-hydrates, 64.3% (carbon, hydrogen, oxygen); fats, 1.6%.

You will see that this is rich in heat, flesh, and fatproducing elements.

In want of suggestions to the contrary I am inclined to think that hordea in Juvenal refers to a toning-meal.

Later, Miss Smiley sent me further information, obtained by Mr. Sloanaker from a gentleman at Raisin, California. In that neighborhood a feed of rolled barley for a workhorse is about four quarts, or two and one-half pounds (the amount depends somewhat, of course, on the size of the horse, and on the kind of hay used). Barley is cheaper than corn or oats, which are not grown at all, though you may see thousands of acres of barley in the valley; the writer expressed the belief that corn or oats are as good, if not better, but that he would not pay any premium for the corn or the oats. The rolled barley in itself is easily digestible. Barley is a good stimulant, because it develops heat; but generous feeding of barley will work damage, because the barley is heating, affects digestion, and fouls the breath. Barley is fed generally to animals all over the San Joaquin Valley.

In a letter dated March 23, 1918, Mr. Harry V. Harlan, Agronomist in Charge of Barley Investigation, United States Department of Agriculture, wrote thus: Barley is the common horse feed in all of the Western part of the United States. Through most of the West, it is more commonly fed rolled, than whole, although a great deal of it is fed without any preparation what

ever.

The United States Department of Agriculture, in 1911, issued a pamphlet of 48 pages, by H. B. Derr, called Farmers' Bulletin 443, Barley: Growing the Crop, which is of interest. See especially page 3, Introduction, pages 3-4, Origin and Early History of Barley. It appears that in 1911 barley ranked fourth in value among cereals in the United States (3).

careful feeding tria's conducted by the various agricultural experiment stations and by many farmers have demonstrated its worth for feeding, especially to cattle, hogs and sheep. This knowledge of its feeding value has tended to considerably increase the production, especially in areas where the production of corn is rather uncertains.

From pages 10-11 it appears that the largest barleygrowing area in the United States includes Eastern North Dakota and South Dakota, Western and Southern Minnesota, Southern Wisconsin and Northern Iowa. The area next in extent is in California. Another important area includes Eastern Oregon, Eastern Washington, and Western Idaho. A small isolated area is found in Western New York; another in Southeastern Michigan, Northwestern Ohio, and Northeastern Indiana.

Other works discussing barley are L. H. Bailey, Cyclopedia of Agriculture, 2.202 ff., with references at

Thus the United States is relearning the wisdom of the ancients. These references I owe to Professor Bailey.

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