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The Roman Army |
Infantry
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The spear is for throwing. It has a hard penetrating tip, and a soft shank, which if it misses the enemy will bend on impacting the ground and become useless for throwing back. The soldier carries a short stabbing sword, and a plywood shield, covered in linen, with the Legion's crest as decoration. The shield's boss is very useful for punching with. The armour is loosely bound together for easy movement, and a woollen tunic is worn underneath for comfort. The cloak is useful for northern european climates. |
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On the table are - two strigils for scraping off body oil, sheep's knuckle bones for gambling, medical instruments, and a sponge for personal toilet. |
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The Armourer with his portable smithy. There is some stew in the cauldron. An army marches on its stomach.Contrary to popular belief, the Roman Soldier ate a very varied diet and was not a vegetarian.On Campaign the soldier carried three days supply of bacon, cheese, and wheat, which was ground to make bread, porridge, or hard tack (biscuit). Sour wine (like vinegar) was carried and when diluted with water it was very refreshing. (Christ was given a drink of this on the Cross, soaked in a sponge) |
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In permanent camps and forts the soldier supplemented his basic diet with many other foods. Meat was a staple part of the soldier's diet. Analysis of bones from Roman forts show that beef and veal, mutton and lamb, pork and suckling pig, and also goat meat was also eaten. Hunting also provided Red and Roe Deer, Wild Boar, Hare, Elk, and Wild Ox. Molluscs were very popular and were often transported considerable distances inland. The remains of Oysters, Mussels, Limpets, Whelks, Cockles, and Edible Snails have all been found in Roman forts. |
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Fish was cought from both fresh water rivers and the sea. The bones of Pike, Perch, Sturgeon and Cod have been found. At Vindonissa there is evidence that the troops ate Tunny fish. Some sites also show evidence that Porpoise and Whale were eaten, and also Cuttlefish, a great delicacy. All Romans were fond of fish sauces, especially Garum. However, this was expensive and legionaries used a cheaper variety called Muria.
Domestic fowl were kept to provide both meat and eggs. Chicken was most common, followed by Duck and Goose. Other birds eaten included Pheasant, Swan, Mallard, Woodcock, Woodpigeon, Heron, Guineafowl, Bantam, and Petrel. The auxiliary troops in Germany were sent out to capture wild geese whose feathers fetched a good price.
Fruit and nuts were an important part of the diet. At Vindonissa the legionaries ate Apples, Pears, Plums, Cherries, Peaches, Blackberries, Grapes, and Elderberries. Other sites have yielded the remains of Olives, Pomegranets, Apricots, Hazelnuts, Walnuts, Sloes, and Strawberries.
Beans and lentils were the most common vegetables used, often in stews. Records show that the men also used Peas, Carrots, Cabbage, Asparagus, Rice, Garlic, Chick peas and Figs. Wheat was essential but oats, barley, and rye were needed both for animal fodder and for the troops.
Honey was used to sweeten food and salt was necessary both to season and preserve food.
Watered sour wine was usually drunk by the ordinary troops, but better wines were served on special occasions. Grain was fermented to make beer, which was clearly popular. A discharged soldier is recorded as setting himself up to serve beer for the military towards the end of the first century.
Members of the Ermine Street Guard