The subject of agriculture, strictly so called, having been discussed in the first book, Varro proceeds in the second, addressed to Niger Turranus, to treat of the care of flocks and cattle, (_De Re Pecuaria_). The knowledge which he here communicates is the result of his own observations, blended with the information he had received from the great pasturers of Epirus, at the time when he commanded the Grecian ships on its coast, in Pompey's naval war with the pirates. As in the former book, the instruction is delivered in the shape of dialogue. Varro being at the house of a person called Cossinius, his host refuses to let him depart till he explain to him the origin, the dignity, and the art of pasturage. Our author undertakes to satisfy him as to the first and second points, but as to the third, he refers him to Scrofa, another of the guests, who had the management of extensive sheep-walks in the territory of the Brutii. Varro makes but a pedantic figure in the part which he has modestly taken to himself. His account of the origin of pasturage is nothing but some very common-place observations on the early stages of society; and its dignity is proved from several signs of the zodiac being called after animals, as also some of the most celebrated spots on the globe,--Mount Taurus, the Bosphorus, the Ægean sea, and Italy, which Varro derives from Vitulus. Scrofa, in commencing his part of the dialogue, divides the animals concerning which he is to treat into three classes: 1. the lesser; of which there are three sorts--sheep, goats, and swine; 2. the larger; of which there are also three--oxen, asses, and horses; and, lastly, those which do not themselves bring profit, but are essential to the care of the others--the dog, the mule, and the shepherd. With regard to all animals, four things are to be considered in purchasing or procuring them--their age, shape, pedigree, and price. After they have been purchased, there are other four things to be attended to--feeding, breeding, rearing, and curing distempers. According to this methodical division of the subject, Scrofa proceeds to give rules for choosing the best of the different species of animals which he has enumerated, as also directions for tending them after they have been bought, and turning them to the best profit. It is curious to hear what were considered the good points of a goat, a hog, or a horse, in the days of Pompey and Cæsar; in what regions they were produced in greatest size and perfection; what was esteemed the most nutritive provender for each; and what number constituted an ordinary flock or herd. The qualities specified as best in an ox may perhaps astonish a modern grazier; but it must be remembered, that they are applicable to the capacity for labour, not of carrying beef. Hogs were fed by the Romans on acorns, beans, and barley; and, like our own, indulged freely in the luxury of mire, which, Varro says, is as refreshing to them as the bath to human creatures. The Romans, however, did not rear, as we do, a solitary ill-looking pig in a sty, but possessed great herds, sometimes amounting to the number of two or three hundred.