68 HISTORY OF AGRICULTURE. Part I. 



latter produces three crops in two years, or five in three years. Their crops are wheat, 

 beans, turnips, maize, and buckwheat. The rotations are, generally, two corn crops 

 and a fallow, or an alternation of corn and green or pulse crops, without a naked 

 fallow. In the heath district, broom enters into the rotation for fuel, and is cut the 

 fourth year ; buckwhjpat is also extensively sown, and rye and oats. After lands have 

 borne crops, it is usual to let them rest a year or two, during which they produce nothing 

 but grass and weeds, and they are afterwards broken up with a naked fallow. Potatoes 

 enter more or less into the field culture of the greater part of France, and especially of 

 the northern districts ; but in Provence and Languedoc they are still little known. Irri- 

 gation, both of arable and grass lands, is adopted wherever it is practicable. It is most 

 common in the south, and remarkably well conducted in the lands round Avignon, for- 

 merly for many miles the property of the church. 



390. The meadows of France contain nearly the same herbage, plants, and grasses 

 as those of England ; but though clovers and lucerne are cultivated in many places, 

 yet rye-grass and other grasses, either for hay crops or temporary or permanent pasture, 

 are but rarely resorted to. 



391. To sheep the French have paicl considerable attention from the time of Colbert; 

 and there are now considerable flocks of short-wooled and Spanish breeds in some 

 places, besides several national flocks. That of Rambouillet (established in 1786 by 

 Louis XIV.) is managed by M. Tessier, a well known writer on agriculture, and when 

 visited by Birkbeck, in 1814, was in excellent order. Sheep are housed, and kept in 

 folds and little yards or enclosures, much more than in England. One-third of the 

 sheep of France are black. Some curious attempts have lately been made to inoculate 

 them for the claveau and the scab, but a definite result has not yet been ascertained, at 

 least as to the latter disease. Birkbeck considers the practice of housing as the cause 

 why the foot-rot is so common a disease among sheep in France. Where flocks remain 

 out all night, the shepherd sleeps in a small thatched hut or portable watchhouse, placed 

 on wheels. He guides the flock by walking before them, and his dog guards the flock 

 from the wolves, which still abound even in Picardy. During summer, and in the 

 hottest districts, they are fed during the night, and housed during the heat of the day. 

 Hay is the general wmter food ; and in some parts of the Picardy climate, turnips. In 

 1811, Buonaparte monopolized the breeding of Merinos; and from that time to the 

 passing of an act for the exportation of wool and rams in 1814, they have declined. 



392. The Leasts of labor are chiefly the ox on small farms, and the horse on the larger. 

 Both are kept under cover the greater part of the year. The breeds of oxen are 

 very various ; they are generally cream-coloured. The best oxen are in Normandy, 

 which furnishes also the best breed of working horses ; as Limousin does those for the 

 saddle. In the south of France the ass and mule are of frequent use in husbandry. 

 There, as in many parts of Italy, the poor people collect the stolones of agrostis, and 

 creeping roots of couch, and sell them in little bundles to the carriers and others who keep 

 road horses. 



393. A royal stud of Arabians has been kept up at Aurillac in Limousin, for a century ; 

 and another has been lately formed near Nismes, from an extensive importation by an 

 Englishman, purchased by government at great expense. 



394. The best dairies are in Normandy ; but in this department France does not excel. 

 In the southern districts olive, almond, and poppy oil supply the place of butter ; and 

 goats' milk is that used in cookery. 



395. Poultry is an important article of French husbandry, and well understood as far 

 as breeding and feeding. Birkbeck thinks the consumption of poultry in towns may 

 be equal to that of mutton. The smallest cottage owns a few hens, 



and a neat little roost (fg. 50.), in which they pass the night se- 

 cure from dogs, wolves, and foxes. 



396. The breed of swine is in general bad ; but excellent hams are 

 sent from Bretagne, from hogs reared on acorns, and fatted off 

 with maize. Pigeon-houses axe not uncommon. 



397. The management offish-ponds is well understood in France, 

 owing to fish in all catholic countries being an article of necessity. 

 In the internal district there are many large artificial ponds, as well 

 as natural lakes, where the eel, carp, pike, and a few other species, 

 arereared, separated, and fed, as in the Berkshire ponds in England. 



398. The imjilements and operations of the common farms of 

 France are in general rude. The ploughs of Normandy resemble 

 the large wheel-ploughs of Kent. Those farther south are generally 

 without wheels ; often without coulters ; and an iron mould-board 

 is rare. In many parts of the south the ploughs have no mould- 

 board, and turn the earth in the manner of the simplest form of 

 Roman plough. (1 10.) Harrows are generally wholly of wood ; 



and instead of a roller, a plank is generally used. Large farmers, 



