The Pantropheon; Or, History of Food, Its Preparation, from the Earliest Ages of the World — John Shaqi
The Pantropheon; Or, History of Food, Its Preparation, from the Earliest Ages of the WorldSoyer, Alexis
History
The Pantropheon; Or, History of Food, Its Preparation, from the Earliest Ages of the World
Soyer, Alexis
Cooking; Food; Gastronomy
Nevertheless, this useful invention, which we could not now dispense
with, made so little progress during four centuries that princes thought
it a duty to protect, by several laws, those establishments, still rare,
but which people began to appreciate. Honorius and Arcadius decreed, in
398, that any person who turned the water from mills for his own profit,
should be punished by a fine of five pounds weight in gold; and that any
magistrate encouraging such an act should pay a like sum.[III-36] The
Emperor Zeno[III-37] maintained this law, and rendered it still more
stringent by adding, that the edifices or land into which the water had
been turned should be confiscated.[III-38]
It is to be regretted that the precise origin of the miller’s profession
cannot be traced; but, alas! in almost all the arts which tend to
preserve life, we discover the same uncertainty: we are ignorant of the
period of their discovery, and it frequently happens that but few traces
of their development remain. On the contrary, the dates of battles, or
scourges which have decimated the human race, are certain enough: the
stain of blood leaves an impression which can never be effaced.
In the midst of the conflicting opinions of the writers of antiquity,
what appears most probable is, that watermills were invented in Asia
Minor, and that they were not really used in Rome till the reign of
Honorius and Arcadius.
Under the rule of the Emperor Justinian, when the Goths besieged the
Roman city,[III-39] the celebrated Belisarius thought of constructing
some on the Tiber. The means which he employed were simple and
ingenious. Two boats firmly fixed, at two feet distance from each other,
caused the stream to give a rapid motion to the hydraulic wheel,
suspended by its axle between these lateral points of support; and this
wheel turned the mills.[III-40] This system differed but little from
that of Vitruvius, which he described more than five centuries before,
and is explained in a few words. A little wheel, fixed to the axle of
the hydraulic wheel, turned a third wheel, adhering to the axle of the
upper grindstone, and the corn fell between the two stones in passing
from the hopper placed above.[III-41]
These grindstones were made of a kind of porous lava, which retained its
roughness, or rather, its roughness was renewed, by the continual
friction.[III-42]
The introduction of watermills, however, did not prevent the use of
those worked by hand, which habit, cheapness, and facility of removal
recommended: these antique mills of the Hebrews, the Egyptians, and the
Greeks of the heroic times, were only five feet high. Each family was
supplied with as many as they might require. In the residence of
Ulysses, that great king of little Ithaca, there were as many as twelve.
Women turned the mills, and were obliged to deliver a certain quantity
of flour before leaving the task imposed on them.[III-43]
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