Apart, however, from illegal means of making money, there was beyond doubt in the Rome of the last century B.C. a large amount of honest and useful labour done by free citizens. We must not run away with the idea that the whole labour of the city was performed by slaves, who ousted the freeman from his chance of a living. There was indeed a certain number of public slaves who did public work for the State; but on the whole the great mass of the servile population worked entirely within the households and on the estates of the rich, and did not interfere to any sensible degree with the labour of the small freeman.
Never at any period did the Roman proletariat complain of the competition of slave labour as detrimental to its own interests. Had there been no slave labour there, the small freeman might indeed have had a wider field of enterprise, and have been better able to accumulate a small capital by undertaking work for the great families, which was done, as it was, by their slaves. But he was not aware of this, and the two kinds of labour, the paid and the unpaid, went on side by side without active rivalry. No doubt slavery helped to foster idleness, as it did in the Southern States of America before the Civil War; no doubt there were plenty of idle ruffians in the city, ready to steal, to murder, or to hire themselves out as the armed followers of a political desperado like Clodius; but the simple necessities of the life of those who had no slaves of their own gave employment, we may be certain, to a great number of free tradesmen and artisans and labourers of a more unskilled kind.

To begin with, we may ask the pertinent question, how the corn sold cheap by the State was made into bread for the small consumer. Pliny gives us very valuable information, which we may accept as roughly correct, that until the year 171 B.C. there were no bakers in Rome. “The Quirites,” he says, “made their own bread, which was the business of the women, as it is still among most peoples.” The demand which was thus supplied by a new trade was no doubt caused by the increase of the lower population of the city, by the return of old soldiers, often perhaps unmarried, and by the manumission of slaves, many of whom would also be inexperienced in domestic life and its needs; and we may probably connect it with the growth of the system of insulae, the great lodging−houses in which it would not be convenient either to grind your corn or to bake your bread.

So the bakers, called pistores from the old practice of pounding the grain in a mortar (pingere), soon became a very important and flourishing section of the plebs, though never held in high repute; and in connexion with the distributions of corn some of them probably rose above the level of the small tradesman, like the pistor redemptor, Marcus Vergilius Eurysaces, whose monument has come down to us. It should be noted that the trade of the baker included the grinding of the corn; there were no millers at Rome. This can be well illustrated from the numerous bakers' shops which have been excavated at Pompeii. In one of these, for example, we find the four mills in a large apartment at the rear of the building, and close by is the stall for the donkeys that turned them, and also the kneading−room, oven, and store−room. Small bakeries may have had only hand−mills, like the one with which we saw the peasant in the Moretum grinding his corn; but the donkey was from quite early times associated with the business, as we know from the fact that at the festival of Vesta, the patron deity of all bakers, they were decorated with wreaths and cakes.

The baking trade must have given employment to a large number of persons. So beyond doubt did the supply of vegetables, which were brought into the city from gardens outside, and formed, after the corn, the staple food of the lower classes. We have already seen in the Moretum the countryman adding to his store of bread by a hotch−potch made of vegetables, and the reader of the poem will have been astonished at the number mentioned, including garden herbs for flavouring purposes. The ancients were fully alive to the value of vegetable food and of fruit as a healthy diet in warm climates, and the wonderfully full information we have on this subject comes from medical writers like Galen, as well as from Pliny's Natural History, and from the writers on agriculture.

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