The gold and silver offerings sent to the Delphian temple, even from the Homeric times (Il. ix. 405) downwards, were numerous and valuable; especially those dedicated by Crœsus, who (Herodot. i. 17-52) seems to have surpassed all predecessors. [350] Strabo, x. p. 447; xiv. pp. 680-684. Stephan. Byz. v. Αἴδηψος, Λακεδαίμων. Kruse, Hellas, ch. iv. vol. i. p. 328. Fiedler, Reisen in Griechenland, vol. ii. pp. 118-559. Situated under the same parallels of latitude as the coast of Asia Minor, and the southernmost regions of Italy and Spain, Greece produced wheat, barley, flax, wine, and oil, in the earliest times of which we have any knowledge;[351] though the currants, Indian corn, silk, and tobacco, which the country now exhibits, are an addition of more recent times. Theophrastus and other authors amply attest the observant and industrious agriculture prevalent among the ancient Greeks, as well as the care with which its various natural productions, comprehending a great diversity of plants, herbs, and trees, were turned to account. The cultivation of the vine and the olive,—the latter indispensable to ancient life, not merely for the purposes which it serves at present, but also from the constant habit then prevalent of anointing the body,—appears to have been particularly elaborate; and the many different accidents of soil, level, and exposure, which were to be found, not only in Hellas proper, but also among the scattered Greek settlements, afforded to observant planters materials for study and comparison. The barley-cake seems to have been more generally eaten than the wheaten loaf;[352] but one or other of them, together with vegetables and fish, (sometimes fresh, but more frequently salt,) was the common food of the population; the Arcadians fed much upon pork, and the Spartans also consumed animal food; but by the Greeks, generally, fresh meat seems to have been little eaten, except at festivals and sacrifices. The Athenians, the most commercial people in Greece proper, though their light, dry, and comparatively poor soil produced excellent barley, nevertheless, did not grow enough corn for their own consumption: they imported considerable supplies of corn from Sicily, from the coast of the Euxine, and the Tauric Chersonese, and salt-fish both from the Propontis and even from Gades:[353] the distance from whence these supplies came, when we take into consideration the extent of fine corn-land in Bœotia and Thessaly, proves how little internal trade existed between the various regions of Greece proper. The exports of Athens consisted in her figs and other fruit, olives, oil,—for all of which she was distinguished,—together with pottery, ornamental manufactures, and the silver from her mines at Laureion. Salt-fish, doubtless, found its way more or less throughout all Greece;[354] but the population of other states in Greece lived more exclusively upon their own