SECRETARY'S REPORT. 47 



from the press on that subject. It is an outline or compend of the principal 

 scientific facts and principles connected with agriculture expressed in a plain, 

 concise, intelligible naanner, and divested as far as practicable of technical 

 language, so that it can easily be understood by all pupils who have advanced 

 far enough to comprehend such branches as grammar and geography. Its 

 study would tend to excite a lively interest in a subject hitherto too much 

 neglected, and would create a thirst for more knowledge only to be allayed in 

 higher seminaries of learning. 



A work on Physical Geography, lately issued from the pen of Mr. Walter 

 Wells, is of such decided merit that it richly deserves a notice. In its adap- 

 tation to the wants of the young it far surpasses all previous books on this 

 science. In style it is terse and sparkling, in language concise and clear, in 

 its facts interesting and instructive, in its discussion of the causes of, and 

 reasons for those facts, lucid and suggestive. It is one of the most valuable 

 contributions to the school literature of the day. The appearance of such 

 works is one of the most auspicious signs of the times. It indicates the dawn 

 of an era when scientific knowledge shall be more generally diffused. 



As it treats of "the formation and elementary constitution of soils, the 

 influence of the atmosphere, rains, and vegetation, upon the surface of ^he 

 earth, the relation of climate to various products," and kindred subjects 

 which have an important bearing upon agriculture, it may very properly be 

 endorsed and commended by this Board. 



The community are already ripe for such works. As a specimen of the 

 desire for books of this character, 1 will quote an extract from a letter re- 

 ceived during the present session, from Geo. E. Brackett of Belfast : 



" Gentlemen of the Maine Board of Agriculture : — There is one subject per- 

 taining to agriculture to which I herewith take the liberty to call your atten- 

 tion in your associated capacity, as guardians and advisers of tlie agricultural 

 interests of the people of the State, and request that attention and support for 

 it which I am confident its importance deuiands. I refer to the subject of 

 introducing the study of agriculture into our common schools. Undoubtedly 

 every true friend of agricultural progress and improvement has seen and felt 

 the need of giving the study of this science a place in the school-room. It is 

 evident that to attempt to bring it in, in the form of difficult scientific works 

 on Chemistry or Animal and Vegetable Physiology would entirely thwart the 

 object in view. We require the simplest and most natural metliod— a text- 

 book practical, interesting and so free from scientific terms that it can be 

 easily comprehended. Our mother State has taken the initiatory step in this 

 matter by having a Manual of Agriculture compiled for use in her schools 

 and from the reputation of the authors, we have a guarantee that it is adapted 

 to meet the end for which it was required. May we not have something of 

 the kind introduced into the schools of our own State? May not the farmers' 

 chddren bs allowed to study their own profession?" 



This is certainly a pertinent inquiry, a reasonable request, and it is incum- 

 bent upon us to give it all due consideration. The following resolution is 

 therefore proposed : 



Resulvecl, That the Maine Board of Agriculture recommend the introduc- 

 tion of the "Manual of A'jriculture," and "Wells' Physical Geography," 

 into tlie schools of the State for the use of all pupils who have attained the 

 necessary preliminary knowledge to engage profitably in their study. 



The resolution was adopted. 



Mr. Perley, for committee on fourth topic, presented the follow- 

 ing report on 



Maple Sugar. — Its Importance and Best Method of Manufacture. 



Maple sugar when separated from all foreign matter is identical with that 

 produced from the cane ; equally white, and crystalizing as perfectly. It is a 



