
January
2004 Issue
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Berenice, Egypt
Roman Iberia
Roman Trade
De Re Provincia
Rhine River Patrol (Part 5)
From Margali's Culina
Forum Fulvii
Strabo's Iberia
The Art of War
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This important port was in continuous operation from the III Century B.C. through the III Century A.D, but the period of it's greatest growth and impact on the ancient world was from the 1st Century B.C, up to the 1st Century A.D. Archaeological excavations are currently still being conducted, as the most sought after specific stratum of overburden layers have not yet been reached. From
the East, arriving in Berenice were various spices, silk, glass pearls,
natural pearls, coconuts, incense and myrrh. From the West arrived
"young singers" (girls for Indian harems) red coral, glass, wheat
and wine. From Berenice goods were transported by camel train overland through the desert. Normally within forty days these trains reached the port of Apollonihopah's Magna (today’s Edifu), a river port on the Nile River, and from there downriver in period watercraft to the seaport of Alexandria for transport to markets / destinations along the shores of the Mediterranean. Actual
archaeological excavations have provided details about the daily life of the
civilian population of the city of |
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Berenice was a widely diverse ethnic community with the representation
of many different cultural groups and religions. Archaeologists have identified evidence for
a variety of Egyptian, Greco-Roman, and Eastern faiths as well as Christianity
among the ruins being sifted. In a "drift" a cache of about
200 OSIPOLKOL (ostraka, written baked clay
fragments) in Greek language dating back to the age of Claudius and
Nero have been found. These are the records of the custom house,
with lists of traders, ships, cargoes, (for example; wine coming from Italia)
and other data relating to commerce. |
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Part of
the archaeological findings was a ruined structure used as a goods storage
area which contained many amphorae and fragments of a statue which may be of
the Goddess Isis. |
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Roman Spain |
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The A Roman
road came South from Gallia Lugdunensi
(France) and crossed the Pyrenaei Montes ( From
Hispalis the road leads East to Pax Iulia, and then Northwest to the West
Coast seaport of Olisipo ( Eastward
from Hispalis, the road goes to Astigi, and Corduba on the Flumen Baestis Guadalquivir, and then to the Tarraco (Tarraconensis),
Corduba (Baetica), and The major agricultural and sea-based exports wine, olive oil and garum (fish sauce) was transported in clay containers called "amphorae." These containers were shaped like a wide mouthed jar at the top of the container and were pointed on the other end. These were sealed at the mouth and shipped cushioned in straw. The pointed bottom facilitated the use of the container in a counter with a hole cut into it to allow the amphorae to stand upright. The pointed end often rested in a wooden block cut to fit. The provinces of Iberia , boasted of fine stone bridges spanning the various rivers (such as the still standing bridge over the Flumen Tagus at present day Alcantara), the great aqueduct of Segovia , and the extensive mines in the area of Rio Tinto (with their remains of screw pumps and water wheels used to drain the deep mines of water seepage). These
above structures, with the very extensive major and minor road network
probably indicates that the engineering skills of the Empire were lavished
upon these provinces in grateful response to the generous exports to |
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_____ --The Penguin Historical Atlas of Ancient Note:- The information in these references is taken from the
archaeological findings in the |
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Roman Trade |
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While
the Romans were famous for the roads they constructed across the empire, they
were also adept at establishing a flourishing sea trade which took them to Trade items within the Mediterranean Basin included such commodities as grain, wine, olive oil, pottery vessels, glass, metals (lead, iron, tin, copper, and gold), stone (white or colored marble from Asia Minor, building stone / tiles), textiles (cotton. fine linen, and silk), animals, and slaves. The transport of bulk goods was accomplished by sea as a more efficient method of movement. It is from the Edict of Prices laid down by the Emperor Diocletian in 301 A.D. that we learn the fact that it was more expensive to ship grain 75 miles inland, than it was to transport grain from Spain to Syria. In
recent years, the large number of Roman shipwrecks discovered by
archaeologists around the Metals
and oil were sought in the lower extremities of Hispania, in the ancient city
of Gades (Cadiz), wine from Tarraco (Tarragona) and
Massila (Marsailles),
metals and wine from Rome, grain and metals from Sardinia, oil and wine from Aquilia (Grado) and Bononi (Bologna), wine from Ephesus and Athenae, and oil from Antiochia.
The following materials were transported overland to the nearest Medierranean ports; metals from Further
afield the trade routes extended up the Nile River from Alexandria to Meroe' and Axum which were also
major trade centers and received their goods overland across the desert from
the Red Sea ports.. The trade routes extended through the Sinus Persicus ( Overland
was the well known " At Hami the " Roman
merchants traded gold, glassware, and other manufactured goods which turn up
today as far away as The
goods primarily traded for in the various areas outside the Mediterranean
Basin were
spices of all kinds, perfumes, silks, cotton steel, drugs and precious
stones. Goods which were exported from |
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_____ --"The Spice Trade of the |
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De Re Provincia |
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The Regio Connecticut is the most One of
the Provincia's Cultural Events earlier this year
was directed to the Classical Section of the Museum of History in New Haven
where there is a model of a worship area devoted to the study of the God Mithras, which was an Eastern Diety
adopted by the Legions of Rome and who became quite popular during the
Imperial Period. There is a Mithratic Study Group
who makes an annual trip to the Museum and to the Yale Library each year to
pursue studies in the Mithratic Religion, and Nova
Roma has been for the last three years invited to take part in that Study
Group |
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Gaius lunged down-slope for the short stretch of brush which crossed the steep side of the ridge at an angle. As he broke from his cover among the boulders the immediate whine of a well-aimed arrow kicked up gravel at his feet. "Damn!!!," mumbled Gaius to himself, "that archer is good.". He accelerated his run toward the leafy goal ahead of him. "Not too fast," he muttered as he ran, warning himself, "lose your balance on this slope and you're a dead man!!" Another arrow droned over his head and hit a nearby stone, shattering it into slivers. He was halfway to his goal and he anticipated at least two more arrows would seek him out before he reached the temporary refuge. His legs were pumping, but in his anxiety he felt like he was running through a thick syrup. His legs would not move as fast as he demanded of them, and his side was beginning to hurt from the effort. The zip of a stone missile told him that a slinger had entered the contest to kill him or at least stop him until he could be collected for a formal crucifixion. He didn't think he would wait for the collectors. Probably that low-life boot-licking Thracian and his greasy little Greek friend. A third arrow plucked at his ragged tunic and fell to the ground as he ran, 'The Gods are generous," he thought. His immediate goal was just a few yards now. Yells high and behind him provided notice that more guards were being sent after him, but he could not take the time to look back. Run -- Run!!!! His heart was pounding now and the stitch in his side was like fire in his abused body. His energy was beginning to wane and he knew this last effort was close to his last strength reserves. His nourishment of late had not been intended to fuel an escape attempt, but such opportunities were few and far between and not to be looked at too closely. He was almost there, and he realized that the brush line ahead of him was higher and bushier that at first it had appeared to be. He dove for the cover of the brush just as his left arm exploded in pain. The dragging sensation and the pain caused him to turn slightly to the left and he rolled through the brush to the downhill side of the barrier. He quickly looked at his arm and saw the wicked arrow point extended through his upper arm. He paused for a moment, gripped the arrow shaft just behind the bloody broad-head, pulled the arrow forward and snapped the arrow in two, drawing the broken halves out of his arm. The pain caused him to stumble and fall. Just as he did, two more arrows seeking his flesh burst through the brush where he had been standing and skittered down the ridge slope. Holding his left arm close by his side with his right hand on the bleeding wound he plunged back into the widening brush line and in a crouch moved as fast as he could into the taller brush beyond. In his left hand he still held the broken arrow with it's sharp point. It was his only weapon and he did not intend to lose this one... These archers must be legion-trained, he thought ruefully, as he passed out of the brushy belt and into a stand of acacia. He slid into the clump of small trees and lost his balance. He fell into a shallow trench that divided the acacia stand. The ditch was just knee deep and shoulder wide, covered with vines which he had fallen through. The ditch was filled with dead leaves from years of leaf fall and below the leaves was a thin layer of mud. He burrowed deeply into the leaves and under the vines throwing leaves back over himself with his good arm. The slender stems waving over him were tough and springy, and showed no major disturbance as they opened against his rush and closed behind him. He sat on the muddy bottom of the ditch shoulder deep in dry leaves. His hands were muddy and he smeared mud over his face and as much of his body as he could reach. His arm felt like it was on fire, so he packed some mud into the wound as well to staunch the blood flow. He heard heavy footfalls from the direction he had come, He was
exhausted and could run no more. With his last remaining energy he
slipped below the level of the leaves, and he hoped that no-one would notice
his hiding place. For the second time he lost consciousness. |
From
Margali’s Culina
Book VII, Chapter IX
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"The ham should be braised with a good number of figs and some three laurel leaves; the skin is then pulled off and cut into square pieces; these are macerated with honey. Thereupon make dough crumbs with flour and oil. Lay the dough over or around the ham, stud the top with pieces of the skin so that they will be baked with the dough and when done, retire from the oven and serve." In |
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One pork picnic shoulder/fresh pork ham of about 4 lbs, 1 lb dried figs, coarsely chopped, 3 bay leaves placed in a pot just large enough to comfortably hold them. Just enough water to come about one third to one half up the sides of the pot. Place in a 350 degree Fahrenheit oven for 2 hours covered. After 2 hours, remove and let cool. Remove the fat and skin [what you see in the first picture laying on top of the meat. This one averaged a good quarter of an inch thick to half an inch thick. Reserve the braising liquid -
remove the cooled fat from the broth and simmer until slightly thickened.
Force through a sieve to puree and put back into the pot. Add a dash of garum [fish sauce] and black pepper to taste, and simmer
for another 15 minutes or so. This is not mentioned in the recipe, and there
are other sauce recipes in Apicius’ cookbook but I
hate wasting perfectly good sauce ingredients! |
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Above, the slab of fell [fat and skin layer] is shown on the right of the pork [the outside has picked up a little color from the figs in the pot. In the rear you can see the braising liquid as a medium brown liquid with solidified fat [after cooling down to make it comfortable to handle.] Take the fell and cut it into
squares, and marinate for at least an hour in good honey. |
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Above, there is the marinating fell, and a dough made of about 4 large handfuls of flour. You can use regular flour, I used spelt, which is actually a form of wheat used by the Romans. You simply add olive oil in small amounts until it makes a dough about the consistency of buttermilk biscuit/scones. I make a small one third of an
inch oval of the dough [sized to fit the roast] and then make a larger sheet
to drape over the top. I use some more oil to moisten the edges to seal them
together. Then you take the little pieces of fell and stud them over the
dough. |
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Bake the resulting lump in a
sort of slow oven, for modern terms about 300 degrees Fahrenheit until the
dough has browned nicely, and the fat is mostly rendered out of the fell
[like modern ‘cracklings’ for American southerners.] Crack the dough off
after picking off the pieces of fell. Slice into fingers of meat, garnish
with the pieces of fell [and in this picture I added almond stuffed dates and
although it doesn’t mention doing so, a simple sauce of simmered down braising
liquid with a dash of garum and some black pepper
added.] |
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Forum Fulvii |
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Forum Fulvii is the most important Roman
reenactment event in Forum Fulvii lies near the city of It goes on for three days in May. |
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The
first historic guide to the The
purpose of Strabo in this effort , we are told, was to educate
statesmen about the various peoples and geographical elements of the
old world, the resources to be found in those places where they lived, and
something regarding the people themselves. This article is, however,
limited in it's scope, in that it relates mostly to the geographic nature of
the A
reconstruction in text of Strabo's ancient map of For
distance measurement Strabo uses a "stadia" as his base distance
unit, and the following conversion is provided for modern day readers: --500
Stadia = 92.5 kilometers. The Strabo Map shows the The
Southern and Central mountain ranges are shown boldly on Strabo's
map, in a long curving and unbroken line from the |