BOOK I. VI. 4-9 



beasts. But stables should be roomy and so 5 

 arranged that no moisture can flow in and that what- 

 ever is made there may run off very quickly, to 

 pi'event the rotting of either the bases of the walls 

 or the hoofs of the cattle. Ox-stalls should be ten 6 

 feet wide, or nine at the least — a size which will allow 

 room for the animal to lie down and for the oxherd to 

 move around it in performing his duties." The feed- 

 racks should not be too high for the ox or pack-animal 

 to feed from without inconvenience while standing. 

 Quarters should be provided for the overseer along- 7 

 side the entrance, so that he may have oversight 

 of all who come in and go out ; and for the steward 

 over the entrance for the same reason, and also that 

 he may keep close watch on the overseer ; and near 

 both of these there should be a storehouse in which 

 all farm gear may be collected, and within it a closet 

 for the storing of the iron implements. 



Cells for the herdsmen and shepherds should be 8 

 adjacent to their respective charges, so that they 

 may conveniently run out to care for them. And yet 

 all should be quartered as close as possible to one 

 another, so that the diligence of the overseer may 

 not be overtaxed in making the rounds of the several 

 places, and also that they may be witnesses of one 

 another's industry and negligence. 



As to the part devoted to the storage of produce, 9 

 it is divided into rooms for oil, for presses, for wine, 

 for the boiling down of must, lofts for hay and chaff, 

 storerooms, and granaries, that such of them as are 

 on the ground floor may take care of liquid products 

 for the market, such as oil and wine ; while dry 



gives dimensions of seven feet by ten (minimum) or fifteen 

 (maximum). 



69 



