434 EUROPEAN AGRICULTURE. 



various manufactures to which it is applicable ; and animal phys 

 iology arid comparative anatomy are very fully taught. 



These studies are followed by a course of what is called agri 

 cultural technology. This embraces the manufacture, if so it 

 may be called, of lime, of cement, of bricks ; the preparations of 

 plaster ; the making of coal by various processes ; the making of 

 starch ; the making and purification of vegetable oils ; the mak 

 ing of wines, of vinegar, of beer, of alcohol, of sugar from the 

 beet-root, including all the improvements which have been intro 

 duced into this branch of manufacture ; and the pupils, under 

 the direction of the professor, are taken to see the various manu 

 factories of these articles, so far as they are accessible in the 

 vicinity. 



The whole subject of forests, of nurseries, of fruit-trees, orna 

 mental trees, trees for fuel, trees for mechanical purposes, are 

 brought under the student s notice. This is a great subject in 

 France, where wood has an extraordinary value ; where immense 

 extents of ground are devoted solely to the cultivation of trees ; 

 and where, consequently, it is most desirable to understand the 

 proper kinds of wood to be selected for the purpose in view ; the 

 proper mode of forwarding the growth of the trees ; and of 

 removing them without prejudice to their restoration. Under this 

 head comes the culture of 



Trees for fuel. 



Trees for timber. 



Trees for house and ship-building. 



Trees for fruit, including all the varieties adapted to a particu 

 lar climate. 



Trees for their oily matter ; such as olives. 



Trees for their bark ; to be used in tanning, and other purposes. 



Trees for their resinous properties ; such as pines. 



Osiers and willows for making baskets. 



Mulberry-trees for the support of silk-worms. 



N&amp;lt;3xt to this comes the culture of vines, and the establishment 

 and care of a vineyard a subject of great importance in France. 



I have already spoken of the veterinary course of instruction. 

 This embraces the whole subject of the breeding and rearing of 

 animals ; their training, shoeing, and harnessing, and entire 

 management. 



Under the head of farm accounts, the establishment itself at 



