#10 Fertility

If stinted for space, Egypt was happy in her soil and in her situation. The rich alluvium, continually growing deeper and deeper, and top-dressed each year by nature's bountiful hand, was of an inexhaustible fertility, and bore readily year after year a threefold harvest—first a grain crop, and then two crops of grasses or esculent vegetables. The wheat sown returned a hundredfold to the husbandman, and was gathered at harvest-time in prodigal abundance—"as the sand of the sea, very much,"—till men "left numbering" (Gen. xli. 49). Flax and doora were largely cultivated, and enormous quantities were produced of the most nutritive vegetables, such as lentils, garlic, leeks, onions, endive, radishes, melons, cucumbers, lettuces, and the like, which formed a most important element in the food of the people. The vine was also grown in many places, as along the flanks of the hills between Thebes and Memphis, in the basin of the Fayoum, at Anthylla in the Mareotis at Sebennytus (now Semnood), and at Plisthiné, on the shore of the Mediterranean. The date-palm, springing naturally from the soil in clumps, or groves, or planted in avenues, everywhere offered its golden clusters to the wayfarer, dropping its fruit into his lap. Wheat, however, was throughout antiquity the chief product of Egypt, which was reckoned the granary of the world, the refuge and resource of all the neighbouring nations in time of dearth, and on which in the later republican, and in the imperial times, Rome almost wholly depended for her sustenance.