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"Vessels should be either earthenware
or glass, and should be numerous rather than large, and some of them should
be properly treated with pitch, but some in their natural state as the
condition of the material preserved demands." (Columella, On Agriculture
XII.4) For long distance sea- and river-borne
transport of domestic consumables such as wine, olive oil, and fish sauce
(garum), the Romans used pottery amphorae with a capacity of six
gallons or more. Once these consumables reached a city's warehouses, however,
they would be decanted into glass vessels with a capacity of about a pint
or two. Bottled and jars could be loaded onto hand-carts and taken to
the thousands of retail shops that were scattered throughout the city's
narrow streets. |
![]() Square-sided bottle |
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REFERENCES |
"The Laden Ox-cart" |
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