South of the tundra, the Great Northern Woodland encircles the planet, interrupted only by the treeless sea. Here too we hunt, and trap, and eat berries of the undergrowth, like Algonkins or Tacitean Germans, many of whom had no more skill in cattle than Algonkins. But we have not the place to ourselves, like the tundra folk and the Algonkins. Our forest world is in ever-present danger of disintegration, and our wood-craft with it. Fond folk with tame animals (poor sport, both of them, for sportsmen like us) come blundering in off the parkland away south, up the grassy glades, trampling undergrowth and scaring the game. People are saved from all that 'over there', because no one can tame the prairie buffalo and drive him over the hunting grounds; some sport, too, the prairie buffalo! And worse still, there are the people who come hacking and burning our great trees, and tearing up the turf and underwood, and all to plant their fancy grasses with the fat seeds, that the deer like to browse over; and that is the only thing to make those people show fight, if we or the deer go among their fat-grass plots. Those people come up, too, from the south and the south-east, and have to go back thither for seed if their sowings fail. Of course they like their animals tame, like the other fellows; but the grasses are their first string, as we bow-men say.
Southward, enveloping the Alpine ridges, except where the snow peaks perforate its carpet covering, the Woodland changes its character, rather than gives place to anything fresh along the shores of the Lake Region of the Old World. Here and there, in detached plateaux enfolded among the ranges (like the Salt Lake basin and the Shoshonean plateaux in America), there are isolated grassy plains, repeating on a smaller scale the great grassland which skirts the Black Sea and the Caspian. Examples are the heart of Spain and of Asia Minor, and the miniature grasslands of the Balkan Peninsula, such as Thessaly and Eastern Thrace.
It is in the southern third, or thereabouts, of the continuous Woodland, where the deciduous forest trees begin to give place to evergreens, as they themselves replaced the conifers further north, that the minutely subdivided horticulture and arboriculture begins, which characterize the Mediterranean region. To call it agriculture would be to exaggerate its scale. It is more like a northerly extension of tropical Hackbau, as the Germans call those forms of plant-raising which dispense with plough and spade, and employ only mattocks or hoes, which are little more than earth-chopping celts. You have only to watch the unhandy way in which the Greek peasant and what Homer called his 'foot-trailing' oxen work their Virgilian plough through the recesses of a field no bigger than a cabbage-patch, and well stocked with olive-trees besides, to realize how truly in this kind of farming the ox is in place of a house-slave to a poor man. For the house-slave could handle a zappa, the spadelike Levantine hoe, where an ox would fail to turn round, yet where food-plants could be coaxed to grow, and an olive-tree would luxuriate.
This kind of garden-cultivation indeed repeats very closely the foodquest of the Muskogean cultivators in the South-eastern States, who make up the so-called 'civilized tribes' and, almost alone among the Redskins, 'are all self-supporting and prosperous'.[8] In the Old World, as in the New, its distribution is closely defined by certain limits of rainfall and temperature, and most of all by the extent to which the rainfall is concentrated into a few winter months, so that a dry warm summer is assured, which Man can mitigate and even exploit if he has access to perennial water. It extended, therefore, in quite early times, and still predominates, all round the mountainous shores of the Mediterranean, from Syria by Southern Europe to Algeria and Tunis, and penetrates inland and upland into the forests till summer clouds and rainfall check it. In this region of its distribution Greek and Roman legends betray the belief that grain-cultivation came late, and superseded a staple diet of tree produce, chestnut, walnut, filbert, and acorn.[9] And when the 'nobler grasses' came, it was barley and red wheat that predominated, as indeed they predominate still.
But this is only one part of the distribution of the garden-culture. Far north along the Atlantic seaboard, and as far inland as the mild Atlantic climate is perceptible, the same type prevails. Its ancient limit is traced meteorologically in Tacitus' complaints (for example) of the austerity of the lands beyond the Rhine. In this northern region grain crops pass from red to white wheat, from barley to oats, and from both to rye. The ease with which the Muskogean potato and tomato have been acclimatized, and their respective prevalence now in the Atlantic and Mediterranean sections, illustrate exactly the place which primitive hoe-culture held in the economy of the Old-World region. Early monuments of this culture, in which hoe and ox-plough are equally conspicuous, are the 'meraviglie' rock-carvings above Ventimiglia.[10] The fine flower of it is the Minoan civilization of the Crete and the South Aegean. Egyptian agriculture is also in great part hoe-work.
South-eastward, outside the Carpathians, and within them also, in the great plain of Hungary, we meet a totally different régime; vast featureless and treeless grasslands, extending past the Black Sea and Caspian to the foot of the mountains of North Persia and the spurs of the Central Asian highlands. Here, if Man is to maintain himself at all, he must be master of tame animals which can eat the grass, and in turn sustain him. South of the eastward continuation of the woodland Mountain Zone, through Asia Minor into Persia, and also south of the Mediterranean lake-region and the ridges of Syria and the 'Africa Minor' of Tunis, Algeria, and Morocco, which partly enclose it, lies another group of grasslands, Arabia and Sahara, desert-hearted, but capable of sustaining a considerable population of nomad pastoral folk round their margins and in oases, and of emitting them in volcanic emigrations now and then.
From the human point of view, the profound difference between the northern and the southern group of these grasslands, which collectively lie athwart the great east-and-west mountain zone of the Old World, is this. The southern grassland sustains sheep and goats almost exclusively; it acquired its domesticated horses recently (at earliest about 2000 B.C.) and from the north-east; and it relies, for transport, on camels and asses, not on wheeled vehicles. The northern, on the other hand, has sufficient perennial pasture to permit of oxen; it uses horses habitually; and it has utilized the timber of its parkland margin, where it passes over into the northern forest, to construct wheeled carts and ox-ploughs. Equipped with these fundamental implements of civilization, wheel-borne nomads have penetrated the Mountain Zone from the north again and again, introducing the cart into Egypt rather late, and perhaps even into Babylonia; though with these exceptions no secondary centre of cart-folk was ever established in the south. Obvious reasons for this failure lie in the scarcity of parkland and of perennial pasture for large cattle. At best, Assyria and Syria adopted the horsed chariot for war; but these regions, like the Hittite chariot-users of Asia Minor, the Achaean conquerors of the Greek peninsula, and the Gauls in West-Central Europe, are rather within the parkland fringes of the Mountain Zone, and among those intermont plateaux which we have noted already, than borderers of the Grassland itself. In particular, they are all sedentary, and stand in this respect contrasted with the migratory Scythian cart-folk in the northern Grassland. The only nomad cart-folk within the Mountain Zone are the Gipsies,[11] and they seem mainly to have formed their habit of life in the largest intermont plateau of all, the vast table-land of Persia.
The plough is less easy to trace. All that can be safely said at present is that it is a device for applying the strength of large cattle to break up the soil for a grain crop, deeply and uniformly, and above all more rapidly than a man can dig it with a hoe. By his own effort a man can barely break up enough ground to supply his home with grain, except in irrigated land. With the simplest of ploughs he can do this and more, and yet have leisure for other pursuits within the ploughing season. But it is not yet clear in what region ploughing first began. Probably it was in the comparatively well-watered and well-wooded margin of one of the large grasslands; but whether north or south of the Mountain Zone, or round the discontinuous plateaux within it, is not clear. The presumption of large cattle favours the north, yet Babylonia, and even Egypt, had large cattle from very early times. North Syria seems to dispute with Babylonia priority in the production of wheat. Somewhere in this region we may provisionally place the cradle of what I may perhaps describe as the Bread-and-Cheese culture, in which the staple foods are provided by grain-plants and cattle, the latter being valued for their strength and their milk products, but not primarily for their flesh.
Disseminated westward, the Bread-and-Cheese culture is found to suffer regional modification. Southward, among the Mediterranean evergreen flora and old hoe-cultivation, the dearth of summer grass makes the large cattle useless for milking, as well as for beef; they are bred exclusively for draught, as their gait and structure show, and while cheese is supplied by the sheep and goats, butter and animal-fats are replaced by the vegetable oils, of which the olive is the chief, a characteristic Mediterranean product, evergreen, deep-rooted against summer drought, and fleshy-fruited. A Bread-and-Olive culture results, familiar to all visitors to Mediterranean lands. In the deciduous forests of South-Central Europe there is grass in the clearings, and milk enough; but goats and sheep are restricted, as the undergrowth becomes deeper and denser, and the prime giver of fats is the forest-bred pig: in a land rolling with ham and sausages we reach the Bread-and-Bacon culture. Further afield still, and later, in proportion as the forest is opened out by semi-pastoral folk, the moister summer permits open meadow-land, with perennial grass, and the possibility of hay. Here too the grain crops may be so large that there is something over to fatten stock; and to Bread and Cheese the farmer of the north-western plains adds Beef. When there is coarse grain in plenty, of course, the large-boned horse of the north gradually replaces the ox at the plough, and permits him to be bred, as with ourselves, not for draught at all, but for milking and killing exclusively. It is in this final phase that the Bread-and-Beef culture passes over eventually into the New World, and into the South Temperate Zone. It has been rather a long story to tell, and full of platitudes, but the gist of it is by this time clear. Whatever be the superstructure of social institutions, of arts and sciences, of religion and philosophy, that European men have built upon it, the régime which has made the Western World what it is, from before the dawn of metallurgy until now, has been generically a Bread culture; based on that combination of pastoral and agricultural life in which large cattle co-operate with man in the laborious preparation of the soil which cereal crops require. But the Bread culture itself is always supplemented by some form of milk product, of which cheese is typical. It is almost always supplemented further by some special provision of fats; in Mediterranean conditions by olives and oil, involving extensive tree culture; in the forest region by pig's meat; and on the Atlantic seaboard by butter and beef.
The exhilarants show the same geographic control; with the olive culture go the wines and brandies of the south; with the forest culture, the ciders and the cherry brandies of Central Europe; with the copious cereals and meadow-grass, the beers and whiskies of the North. In details, of course, the distribution of types is intricately confused; but the main outline is clear; and we reach a first glimpse of a coherent European culture, on the almost animal plane of regional foodquests.