8 ANIMAL FOOD SUPPLIES 



increase in the consumption per capita of dairy products, an 

 scientific pig-raising as an adjunct to dairying has made supplies 

 of bacon and pork available for consumption on a scale previously 

 unknown. Winter dairying, as also winter stock-raising, has 

 developed, especially within the last 100 years, furnishing supplies 

 of fresh products instead of salted, for consumption during the 

 winter season. 



A survey of the part played by animal products in the history 

 of the dietary of European peoples from earlier times shows several 

 well-marked phases. 



The first is that marked in Greece, Italy and neighbouring 

 countries, by the dominance of the Greek and Roman peoples for 

 several centuries, both before and after the commencement of the 

 Christian era. Agriculture and animal husbandry were held in 

 high esteem by both these peoples. The existence in both Greece 

 and Italy of mountain slopes close to populous plains favoured 

 the extensive rearing of sheep and goats for clothing material as 

 well as for meat and milk, while the fairly advanced state of culti- 

 vation in the plains made it possible to raise a surplus of cattle for 

 food above the requirements for draught purposes : but as popula- 

 tion increased, there must have been a relatively smaller quantity 

 of meat available from such sources. At no time, however, do these 

 peoples seem to have been great consumers of either meat or dairy 

 products except perhaps of cheese. Fish was a most important 

 article of food in those sea-girt peninsulas and islands, and made, 

 meat from animals less essential to those who lived, as many of 

 them did, within reach of fishing waters. 1 The wanner climate, 

 in any case, made the lighter forms of proteid food, such as fish, 

 cheese and poultry, more suitable in the dietary than animal's flesh, 

 and at the same time rendered fats more or less unnecessary. The 

 general cultivation of the olive supplied an oil that was capable, 

 as it is now in Mediterranean countries, of taking the place of butter 

 and animal fats, used so freely at the present day in colder climates. 



Throughout Europe, north of the Alps, the conditions during 

 classical times naturally showed some differences as compared 

 with Mediterranean countries. These differences remained until 

 the beginning of the Middle Ages. Wild animals, killed in hunting, 

 probably furnished an important part of the meat supplies of the 

 population. Some domestic animals were reared on pastures, but 

 with the exception of pigs, not mainly for food purposes. Grazing 

 land was occupied in common, and the animals received little more 

 than the simple herdsman's care. Meat supplies were probably 

 irregular excessive at one time and deficient at another. The 

 stronger classes among the populations seem to have consumed 

 fairly liberal quantities of meat, while the lower orders had but 

 little of it. 



1 The preserving of fish by drying in the sun and the making of cheese were 

 both apparently practiced even in prehistoric times. L. Bourdeau. Histoire 

 de I' Alimentation, 1894, Chap. hi. 



