68 on fattening geese.. Now By. 
ON FEEDING AND FATTENING GEESE AND DUCKS. 
Iy the course of our lucubrations, we have often occasio® 
to take notice of the great benefits that would result 
from a general diffusion of the knowledge that has been. 
-acquired by experience in arts and agriculture, throughout 
the globe. The following particulars respect a subject 
that has been an object of attention to every person in 
the country, for hundreds of years past, in every part of 
Europe; yet we may venture to say, that the facts it par- _ 
ticularises will be perfectly new. to, perhaps, nine hun- — 
dred and ninety-nine out of a thousand readers of the Bee, » 
though it has been practised. for time immemorial in the -— 
part of the world from whence the account is sent; it is 
extracted from the Memoirs of the Royal Society of Agzi. 
culture in Paris. } 
Were gentlemen, in general, atas much pains to des-— 
scribe with accuracy, such modes of practice in their own: 
district, in which long experience had rendered them per-. 
fect in all the details, as they are in general to publifh. © 
imperfect accounts of foreign practices. which are new. 
to them, and consequently only partially known, the pro- 
grefs.of useful knowledge would be much more. rapid than. 
it ever hitherto has been. But it is so natural for one’ 
to think that what he hasseen practised from his infancy, 
«and which is universally known by those, around him, can: 
be a matter of little curiosity to any one, that he neglects 
it; though he eagerly catches at the least hint of a practice 
that is new to him, and is anxious to communicate it to 
others, thinking it will afford them as much satisfaction 
as it does to himself. From these causes it often happens 
that the proper order of things is directly reversed; he — 
1 
ie bere 
