There was more pasture than tillage; and the pasture land was not fenced in, but was grazed in common. The law was very particular in laying down rules about the fences of tillage lands--that they should be properly made, and that when two farms lay next each other, each man should do half the fencing work. Oxen were generally used for ploughing: horses seldom. Generally two oxen were put to one plough, but sometimes four, and sometimes even six. While one man held the plough, another walked in front to lead the animals. On account of the great forests and bogs, there were many large districts where it was hard to go long distances across country from place to place: and often impossible. But in all the inhabited parts there were roads or cleared paths. The roads of those times were however very rough, and not nearly so good as our present roads. Rivers were crossed by bridges made of rough planks or wickerwork--for there were no stone bridges--or by wading at shallow fords, or by little ferry boats. The people lived in houses almost always made of timber, generally round-shaped or oval, but sometimes four-cornered and oblong like our present houses. In order to keep off wild beasts and robbers, there was a high embankment of earth, with a deep trench, round every house. Many of these earthworks still remain all over Ireland, and are well known by the names _lis_, _rath_, fort, &c.; and some have high mounds commonly called moats. [Illustration: Grain-rubber: 16 inches long. People ground their corn with this before the invention of querns and milk. The grain was put between the two stones, and the upper stone was worked backwards and forwards with the hands. It was very hard and tedious work. See p. 17.] The food of the people was not very different from what it is at present, except that they had no potatoes, which were brought to Ireland for the first time about 300 years ago: and there was no tea or coffee. They used oats, wheat, rye, and barley, ground and made into bread; fish; and for those who could afford it, the flesh of various animals, either boiled or roast. Oatmeal porridge or stirabout was in very general use, especially for children. They ground their corn with small watermills, or with handmills called querns, one of which was kept in almost every house. Querns were in use before the earliest time that our history reaches; and water-mills were introduced before the arrival of St. Patrick. In those early ages there was no sugar, and honey was greatly valued, so that beehives were kept everywhere. [Illustration: Ancient Irish bronze caldron for boiling meat, 12-1/2 inches deep, formed of plates beautifully rivetted together. It shows marks and signs of long use over a fire. Now in the National Museum, Dublin.] [Illustration: Irish drinking vessel, called a _Mether_. They drank from the corners. At meals, the same mether was used by several persons, who drank from it in turn.]