<TEI xmlns="http://www.tei-c.org/ns/1.0" xmlns:py="http://codespeak.net/lxml/objectify/pytype" py:pytype="TREE"><text xml:id="eng"><body><div n="urn:cts:greekLit:tlg0007.tlg084a.perseus-eng3" type="translation" xml:lang="eng"><div type="textpart" subtype="section" n="108"><p rend="indent">Why do they not marry women who are closely akin to them? </p><p rend="indent">Do they wish to enlarge their relationships by marriage and to acquire many additional kinsmen by bestowing wives upon others and receiving wives from others? </p><p rend="indent">Or do they fear the disagreements which arise in marriages of near kin, on the ground that these tend to destroy natural rights? </p><p rend="indent">Or, since they observed that women by reason of their weakness need many protectors, were they not willing to take as partners in their household women closely akin to them, so that if their husbands wronged them, their kinsmen might bring them succour? </p></div><div type="textpart" subtype="section" n="109"><p rend="indent">Why was it not permitted for the priest of Jupiter, whom they call the <foreign xml:lang="lat">Flamen Dialis</foreign>, to touch either flour or yeast?<note resp="editor" place="unspecified" anchored="true"><foreign xml:lang="lat">Cf.</foreign> Aulus Gellius, x. 15. 19.</note> </p><p rend="indent">Is it because flour is an incomplete and crude food? For neither has it remained what it was, wheat, nor has it become what it must become, bread; but it has both lost the germinative power of the seed and at the same time it has not attained to the usefulness of food. Wherefore also the Poet by a metaphor applied to barley-meal the epithet <foreign xml:lang="lat">mylephatosas</foreign>,<note resp="editor" place="unspecified" anchored="true">Homer, <title rend="italic">Od.</title> ii. 355: <q>mill-slaughtered.</q> </note> if it were being killed or destroyed in the grinding. </p><p rend="indent">Yeast is itself also the product of corruption, and produces corruption in the dough with which it is mixed: for the dough becomes flabby and inert, and altogether the process of leavening seems to be one of putrefaction<note resp="editor" place="unspecified" anchored="true"><foreign xml:lang="lat">Cf.</foreign><title rend="italic" xml:lang="lat">Moralia</title>, 659 b.</note>; at any rate if it goes too far, it completely sours and spoils the flour. <pb xml:id="v.4.p.163"/> </p></div></div></body></text></TEI>