Let us hasten to add that the work of the mill which we visited was not performed by a Christian, as they would say at Naples, but by a mule, whose bones were found in a neighboring room, most likely a stable, the racks and troughs of which were elevated about two and a half feet above the floor. In a closet near by, the watering trough is still visible. Then again, religion, which everywhere entered into the ancient manners and customs of Italy, as it does into the new, reveals itself in the paintings of the _pistrinum_; we there see the sacrifices to Fornax, the patroness of ovens and the saint of kitchens. But let us return to our mills. Mills driven by the wind were unknown to the ancients, and water-mills did not exist in Pompeii, owing to the lack of running water. Hence these mills put in motion by manual labor--the old system employed away back in the days of Homer. On the other hand, the institution of complete baking as a trade, with all its dependent processes, did not date so far back. The primitive Romans made their bread in their own houses. Rome was already nearly five hundred years old when the first bakers established stationary mills, to which the proprietors sent their grain, as they still do in the Neapolitan provinces; in return they got loaves of bread; that is to say, their material ground, kneaded, and baked. The Pompeian establishment that we visited was one of these complete bakeries. [Illustration: Discoveries of Loaves of Bread baked 1800 years ago in a Baker's Oven.]