Page:Encyclopædia Britannica, Ninth Edition, v. 13.djvu/460

442 ITALY [GEOGRAPHY. lively late introduction, and were wholly unknown in ancient times. The olive indeed in all ages clothed the hills of a large part of the country ; but the orange and lemon, which now constitute so prominent a feature in the warmer districts of the peninsula, are a late importation from the East, while the cactus or Indian fig and the aloe, both of them so conspicuous on the shores of southern Italy, as well as of the Riviera of Genoa, are of Mexican origin, and consequently could not have been introduced earlier than the 16th century. The same remark applies to the maize or Indian corn, which is now so extensively cultivated in every part of Italy. Many botanists are even of opinion that the sweet chestnut, which now constitutes so large a part of the forests that clothe the sides both of the Alps and the Apennines, and in some districts supplies the chief food of the inhabitants, is not originally of Italian growth ; it is certain at least that it had riot attained in ancient times to anything like the extension and importance which it possesses at the present day. It may have been gathered from the preceding sketch of the physical conformation and the climate of Italy that it is difficult to take a general view of the state of its agri culture. The cultivation of Lombardy differs from that of Calabria as much as that of Massachusetts does from that of Carolina. All that can be done therefore in this general description is to notice those results of agriculture which yield food, drink, or clothing to its inhabitants, or which form the basis of manufacturing industry or the rudi ments of foreign commerce. The cereals form, as elsa- where in Europe, the chief aliment of the inhabitants ; in Italy, however, the lower classes in many parts subsist much on maize and boans, which require little preparation -to render them fit for food. In some of the southern provinces wheat is made use of by the same class, both in the form of bread and as macaroni, which is manipu lated with great facility. Wheat and maize are, on the average of years, about equal to the consumption, but little can be spared for exportation ; and in many of the ports depots of foreign wheat are kept to meet the variations of seasons, or to bo used as articles of commerce with other countries. As Italy produces abundance of wine, and consequently needs neither beer nor grain-spirits, no barley is needed for these drinks, and scarcely any is cultivated. Oats are but little grown, but beans of various kinds are produced in abundance. Rye, the common bread-corn of the far greater portion of Europe, is only raised in a few spots in the very northernmost parts of Italy, where it is made into bread for the poor ; whilst those of the higher classes there, as well as throughout the whole peninsula in the cities, make use of wheaten bread. Rice grows in many parts, in fact wherever there is a sufficiency of water to insure a good produce, at such a distance from towns as not to ba injurious to the health of the inhabitants. A great variety of lupines are used as food, especially in the soups. In some parts of the mountainous regions chestnuts are a sub stitute for corn, and even form the principal food of the population. Fruits are plentifully used, particularly figs, grapes, and melons, as food ; whilst .the cheapness of onions, garlic, tomatos or love-apples, and capsicums renders them valuable as condiments. The potato, which is in such common use in other parts of Europe, has been but partially introduced into Italy ; and, where it is culti vated, it occupies a very small proportion of the soil. Lettuces, asparagus, endive, artichokes, and several kinds of turnips and of carrots are grown everywhere. Animal food is far from being extensively used. The oxen yield in some parts excellent in others very indifferent meat. The mutton is neither good nor abundant, but has b.?en much improved of late years. Swine furnish a plentiful supply during the winter months; they are also prepared as bacon or hams, and above all as sausages, the fame of which has reached England under the name of the city of Bologna, where they were early and extensively prepared. The large dairy farms in Lombardy also fur nish great quantities of cheese of very superior quality, especially that known by the name of Parmesan. The fisheries contribute largely to the supply of food in Italy, though, from the number of fasts countenanced by the Catholic Church, not enough for the consumption ; and the deficiency is procured by commerce with the English, French, and Americans, who convey to the sea ports salted cod-fish from the banks of Newfoundland. The native fisheries on the coast give much occupation ; the most considerable are those for the tunny, a very large fish, and for the anchovy, a very small one. These are con ducted upon a large scale by joint-stock companies. The lakes and the rivers also yield some, though not a great proportion, of that kind of food which ecclesiastical restric tions render indispensable. The sugar-cane is not cultivated in the south of Italy, as it is found that in point of strength, as well as of cost, the sugar made from it does not succeed in competition with that imported from the West Indies. The products of agriculture are sufficient for the clothing of all its inhabitants ; for, though wool is in general neither good nor plentiful, hemp and flax are grown everywhere, and are manufactured at home; and, from the nature of the climate, linen can be substituted for woollen dress during most of the months of the year. Some cotton is grown in the southern divisions of Italy, but not sufficient to furnish materials for their inconsiderable manufactures of that article. The chief product of Italian agriculture is silk. It is produced in every part, and much of is it converted into articles of dress or of furniture, where it is collected ; but the chief production of it is in the Neapolitan provinces and Lombardy, whence the looms of England, Austria, Russia, and Germany are supplied. The value of this commodity exceeds that of all the other productions of Italy which are exported to foreign countries. The manu facture has of late years made great progress, which it is ! still steadily maintaining, and the great increase which has taken place in the propagation of the mulberry tree has, within the last fifty years, increased the quantity of raw silk to an extent that had never before been dreamed of. Another very important Italian product, which is partly used as food, partly employed in home manufactures, and extensively exported as an article of foreign commerce, is the oil of the olive tree. It is used as a substitute for butter in the south, and even to a great degree supplies the place of milk, which is comparatively little used in the peninsula. It is exported to England for use with various fabrics, and as a table luxury. The planting and watching costs but little labour or expense, and in a few years the income more than repays the labour. The best olive oil is produced near Genoa, in Lucca, in Tuscany, and in Calabria ; but it is plentiful throughout the whole of Italy, except^in Lombardy and in Piedmont. The wines of Italy are not very highly valued in other countries, and almost the whole that is produced is con sumed at home. Yet there is little doubt that with more care in the culture and preparation they might rival those of the best parts of Europe. The vines are not so much grown in vineyards as in the hedge-rows, a system which doubtless injures the quality of the wine. In the southern parts, however, where the vines are grown in low vineyards as in France, the wines are of higher quality. The mineral productions of Italy are of comparatively small value ; but the copper mines of Tuscany, which were