into the midst of the most celebrated vineyards of the world, but also transported into Italy slaves and numerous Greek and Asiatic peasants who knew the best methods of cultivating the vine, and of making wines like the Greek, just as the peasants of Piedmont, of the Veneto, and of Sicily, have in the last twenty years developed grape-culture in Tunis and California.
Pliny, who is so rich in valuable information on the agricultural and social advances of Italy, tells us that it opened its hills and plains to the triumphal entrance of Dionysus between 130 and 120 B.C., about the time that Rome entered into possession of the kingdom of Pergamus, the largest and richest part of Asia Minor, left to it by bequest of Attalus. Thenceforward, for a century and a half, the progress of grape-growing continued without interruption; every generation poured forth new capital to enlarge the inheritance of vineyards already grown and to plant new ones. As the crop increased, the effort was redoubled to widen the sale, to entice a greater number of people to drink, to put the Italian wines by the side of the Greek.
At the distance of centuries, these vine-growing interests do not appear even in history; but they actually were a most important factor in the
