To begin with, we may ask the pertinent question, how the corn sold cheap by the State was made into bread for the small consumer. Pliny gives us very valuable information, which we may accept as roughly correct, that until the year 171 B.C. there were no bakers in Rome.[80] "The Quirites," he says, "made their own bread, which was the business of the women, as it is still among most peoples." The demand which was thus supplied by a new trade was no doubt caused by the increase of the lower population of the city, by the return of old soldiers, often perhaps unmarried, and by the manumission of slaves, many of whom would also be inexperienced in domestic life and its needs; and we may probably connect it with the growth of the system of insulae, the great lodging-houses in which it would not be convenient either to grind your corn or to bake your bread. So the bakers, called _pistores_ from the old practice of pounding the grain in a mortar (_pingere_), soon became a very important and flourishing section of the plebs, though never held in high repute; and in connexion with the distributions of corn some of them probably rose above the level of the small tradesman, like the _pistor redemptor_, Marcus Vergilius Eurysaces, whose monument has come down to us.[81] It should be noted that the trade of the baker included the grinding of the corn; there were no millers at Rome. This can be well illustrated from the numerous bakers' shops which have been excavated at Pompeii.[82] In one of these, for example, we find the four mills in a large apartment at the rear of the building, and close by is the stall for the donkeys that turned them, and also the kneading-room, oven, and store-room. Small bakeries may have had only hand-mills, like the one with which we saw the peasant in the _Moretum_ grinding his corn; but the donkey was from quite early times associated with the business, as we know from the fact that at the festival of Vesta, the patron deity of all bakers, they were decorated with wreaths and cakes.[83]