Читать книгу Myths and Legends of Ancient Egypt - Lewis Spence - Страница 31

Agriculture was the backbone of Egyptian wealth; the nature of the soil—rich, black mud, deposited by the Nile, which also served to irrigate it—rendered the practice of farming peculiarly simple. The intense heat, too, assisted the speedy growth of grain. Cultivation was possible almost all the year round, but usually terminated with the harvests gathered in at the end of April, from which month to June a period of slackness was afforded the farmer. A great variety of crops was sown, but wheat and barley were the most popular; durra, of which bread was made, lentils, peas, beans, radishes, lettuces, onions, and flax were also cultivated. Fruits were represented by the grape, pomegranate, fig, and date. Timber was scanty and, as has been said, was mostly imported. In early times it was probably more abundant, but the introduction of the camel and the goat proved its ruin, these animals stripping the bark from the trees and devouring the shoots. Wine was chiefly made in the district of Mareotis, near Alexandria, and appears to have possessed a very delicate flavour. The papyrus plant was widely cultivated from the earliest times; the stem was employed for boat-building and rope-making, as well as for writing materials.