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generation, farming had been confined to those rich enough to buy up land and work it with slaves. Fortunately for such people, the Republic’s war-like tendencies had provided no end of unfortunate souls from all corners of the world to generate them wealth. Gemellus’ former estate was no different.
    Recently freed, Fabiola hated slavery. At first, being the owner of several hundred people – men, women and children – troubled her. Practically, though, she could do nothing. Freeing the Greeks, Libyans, Gauls and Numidians would achieve little other than bankrupting her new property. She resolved instead to consolidate her position as Brutus’ lover, cultivate noble friends if possible and try to discover her father’s identity. Perhaps in the future, with help from Romulus, she would be able to do more. Fabiola remembered how her twin brother had idolised Spartacus, the Thracian gladiator whose slave rebellion had shaken Rome to its core only a generation before.
    That thought brought a smile to Fabiola’s face as she reached the large yard behind the villa. Here, the slaves’ miserable, damp living quarters were a stark comparison to the solidly built storage areas. Something would have to be done about their situation, she decided. There were also stables, a two-storey mill and numerous stone sheds. These last were built on brick stilts to allow continuous airflow underneath and to prevent rodent access. Some were filled to the ceiling with harvested grain and oats, while others contained the estate’s rich variety of produce. Resin-sealed jars of olive oil stood in well-balanced stacks. There were tubs of garum , a popular and strongly favoured fish paste, sitting beside barrels of salted mullet and clay vessels full of olives. Ready to be used over the winter, apples, quinces and pears were packed neatly in rows on beds of straw. Muddy bulbs of garlic were arranged in small pyramids. Dried hams hung from the rafters beside bunches of carrots, chicory and herbs: sage, fennel, mint and thyme.
    Wine, one of the premium products, was prepared and stored in special cellars in yet another building. Firstly fermented in dolia , huge pitch-lined jars that were partially buried in the ground, the juice from the crushed grapes was then sealed in and left to age. Only the best vintages were decanted to amphorae and moved to the main house, where they were laid in a special depository in the roof space over one of the main hearths.
    Fabiola was fond of checking each of the stores herself, still amazed that the food belonged to her. As a child, hunger had ruled her life. Now, she had enough to eat for a lifetime. The irony was not lost on her and she made sure that her slaves’ diet was adequate. Most landowners barely gave their slaves enough to live on, let alone survive beyond early middle age. She might not be setting them free, yet Fabiola was determined to be a humane mistress. The use of force might occasionally be necessary to ensure obedience, but not often.
    The main labour for the year – sowing, tending and harvesting crops – was almost over. Today though, the yard was a hive of activity. Corbulo was stalking up and down, shouting orders. Fabiola saw men re-forging broken ploughs and repairing worn leather harness for the oxen. Alongside them, women and children emptied carts of the late ripening vegetables such as onions, beet and the famous Pompeian cabbage. Others worked in groups on the wool which had been shorn from the sheep during the summer. Now it was being combed out and washed, before being spun.
    Corbulo bowed when he saw her. ‘Mistress.’
    Fabiola inclined her head gravely, careful to maintain an air of unaccustomed command.
    His brown hair shot with grey, the round-faced, stooped figure would scarcely attract a second glance. His clothes were nondescript. Only his long-handled whip and the lucky silver amulet dangling from a thong round his neck showed he was no mere agricultural slave.