HIGH FARMING. 



we must hear what -the editor of the " Royal Agricultural 

 Journal" says on the former. 



Mr. Pusey's pamphlet is a most valuable contribution to 

 agricultural literature. It is also most timely, and every 

 way worthy of the position and character of the editor of 

 the leading agricultural journal of the empire. Assuming 

 the existing difficulties of agriculture without dilating on 

 them, glancing fairly and candidly at the alleviating circum- 

 stances by which a large fall in the price of produce has 

 been accompanied, he applies his main efforts to bringing 

 pointedly before owners and occupiers of land the remedies 

 which are offered to them by science and by experience, 

 and which are consequently quite within their own power. 

 These remedies he ranges systematically under a number of 

 heads, of which some, having reference to permanent im- 

 provements, are addressed more particularly to owners, and 

 others, which relate to recurring culture, to occupiers of land. 

 He is a great master of condensation. Forty lines of what 

 he calls introductory remarks explain and vindicate his whole 

 purpose and plan ; and already, in the second page, he is 

 deep in the mysteries of vegetable chemistry. Into these 

 we have been led incidentally, in treating of Mr. Huxtable's 

 propositions. Animal chemistry is discussed in three pages 

 singularly lucid and comprehensive. Probably some of the 

 following propositions may be new to our readers. Vege- 

 table nutrition is darker than animal, because " vegetables 

 have the task of transmuting dead elements into living 

 matter," and the " hidden powers" by which they work 

 are yet undiscovered ; but animals find their " substance 

 ready made in the vegetables which they consume," their 

 " stomachs do not compound their flesh from the ingre- 

 dients of their food, but, finding that flesh ready formed 

 in the corn or hay, merely select and appropriate it." 

 Gluten, albumen, fibrine, flesh, muscle, blood, are " exactly 

 the same body," "never vary in composition," "quite 

 identical." When an animal eats food containing gluten 

 and carbon, he burns the carbon to keep himself warm, 



