Page 8 - Introduction to Agriculture by: Aqleem Abbas

Introduction to Agriculture Notes prepared by: Aqleem Abbas

FEUDAL AGRICULTURE

The feudal period in Europe began soon after the fall of the Roman Empire, reaching its height about AD 1100. This period was
also marked by development of the Byzantine Empire (late roman empire with its capital constanipole) and the power of the
Saracens (Muslim opposing Christian crusade) in the Middle East and southern Europe. Agriculture in Spain, Italy, and
southern France, in particular, was affected by events outside continental Europe.

As the Arab influence extended to Egypt and later Spain, irrigation was extended to previously sterile or unproductive
land. In Egypt, grain production was sufficient to allow the country to sell wheat in international markets. In Spain, vineyards
were planted on sloping land, and irrigation water was brought from the mountains to the plains. In some areas of the
Middle East, oranges, lemons, peaches, and apricots were cultivated.

Rice, sugarcane, cotton, and vegetables such as spinach and artichokes, as well as the characteristic Spanish flavoring saffron,
were produced. The silkworm was raised and its food, the mulberry tree, was grown.

By the 12th century agriculture in the Middle East had become static, and Mesopotamia declined to subsistence
production levels when irrigation systems were destroyed by invading Mongols. The Crusades, however, increased
European contact with Islamic lands and familiarized western Europe with citrus fruits and silk and cotton textiles.

The structure of agriculture was not uniform. In Scandinavia (Norway Sweden and Denmark) and eastern Germany, the small
farms and villages of previous years remained. In mountainous areas and in the marshlands of Slavic (Bulgaria, Russia and
polish) Europe, the manorial system could not flourish.

A manor required roughly 350 to 800 hectares (about 900 to 2,000 acres) of arable land and the same amount of other prescribed
lands, such as wetlands, wood lots, and pasture. Typically, the manor was a self-contained community. On it was the large home
of the holder of the fief—a military or church vassal of rank, sometimes given the title lord—or of his steward. A parish church
was frequently included, and the manor might make up the entire parish. One or more villages might be located on the manor,
and village peasants were the actual farmers. Under the direction of an overseer, they produced the crops, raised the meat and
draft animals, and paid taxes in services, either forced labor on the lord’s lands and other properties or in forced military service.

A large manor had a mill for grinding grain, an oven for baking bread, fishponds, orchards, perhaps a winepress or oil press, and
herb and vegetable gardens. Bees were kept to produce honey.

Woolen garments were produced from sheep raised on the manor. The wool was spun into yarn, woven into cloth, and then sewn
into clothing. Linen textiles could also be produced from flax, which was grown for its oil and fiber.

The food served in a feudal castle or manor house varied according to the season and the lord’s hunting prowess. Hunting for
meat was, indeed, the major nonmilitary work of the lord and his military retainers. The castle residents could also eat domestic
ducks, pheasants, pigeons, geese, hens, and partridges; fish, pork, beef, and mutton; and cabbages, turnips, carrots, onions, beans,
and peas. Bread, cheese and butter, ale and wine, and apples and pears also appeared on the table. In southern Europe olives and
olive oil might be used, often instead of butter.