INTRODUCTION. 



IT is one of the distinguishing characteristics of the day to 

 attempt to utilize science. The leading minds of the age 

 seem to be as intensely engaged in diffusing knowledge and 

 disseminating it as common stock, as they are in acquiring it 

 for themselves. The consequences which have already flowed 

 from their efforts, are, to have already made knowledge re 

 lating to many departments the common property of the 

 masses. This knowledge is not probably exact in many indi 

 viduals, perhaps in none, excepting those who make those 

 subjects objects of special study; but then, they know the 

 nature of the subjects treated of, as well as many of the con 

 clusions which have been obtained. They know enough 

 to make intelligent inquiries, and a subject matter for con 

 versation ; their minds are sufficiently informed to lead them 

 upon the proper road of inquiry. More than this has been 

 gained in many instances in common life. The way is al 

 ready prepared for a general diffusion of knowledge. Of 

 those subjects which are the most useful to society, none 

 occupy a higher rank than those which are related to agri 

 culture. Thus, the chemistry of agriculture is of the highest 

 importance. The mechanics of agriculture are also impor 

 tant, and more attention has been paid to this branch than 

 the former. Indeed, one of the first evidences that agricul 

 ture was really upon the road of improvement, was the ap 

 preciation of better implements of husbandry. Their im 

 provement was first attempted. It was right that it should 

 be so, for to make chemical principles available at all, it was 

 necessary to change by mechanical means the condition of the 

 soil. Improvements, then, in agriculture, began at the right 

 end. The more abstruse principles of the business have 

 become subjects of investigation since, and now there are 

 but few farmers who are entirely ignorant of the chemistry 

 and other collateral branches of the philosophy of agriculture. 



