INTRODUCTION. O 



not been prescribed and required without matuie consideration. 

 Moi'eover, they are marked, like the deductions and inferences upon 

 which they are founded, by his unusual acumen, patience, and saga- 

 city ; but in their application to the more circumscribed range of 

 culture to which the agriculturist is limited in the ruder and more 

 fickle climates of north and of south Britain, the practice of the cul- 

 tivator must be governed mainly by his own judgment and experi- 

 ence in the circumstances by which he finds himself surrounded. 



The interesting and ample instruction conveyed in the observa- 

 tions of this acute and profound observer upon the food and alimen- 

 tary treatment of cattle of every species, accompanied as they are 

 by minute details of the results obtained in the shape of organic and 

 inorganic elements, cannot be too urgently recommended to the at- 

 tentive consideration of every one interested in that important branch 

 of rural economy to which they more particularly relate. 



The Author's strictures comprehend the economy of the domestic 

 animals with the exception of sheep, a subject from which he pro- 

 fessedly abstains, for the very sufficient reason, that in his opinion, 

 his opportunities of obtaining accurate information thereupon have 

 not been sufficiently ample to enable him to discuss it with confidence 

 and advantage. His theory in favor of the superior fattening quali- 

 ty of hay and the grasses in general above that which is found in 

 tubers and roots, (though apparently supported by his usual convin- 

 cing appeal to experiment,) will be received with considerable al- 

 lowance by the practical farmer. 



We have many instances, in the present day, of theories ably, 

 plausibly, nay even satisfactorily established, which are nevertheless 

 met by opposite results in practice ; and the hesitation which the 

 Editor ventures to intimate upon the particular point in question, 

 will, he doubts not, be readily concurred in by many experienced 

 feeders. It will be generally admitted that the boiled or steamed 

 potato possesses a much higher nutritive value than belongs to it 

 when in the raw state. In the former case, however, it requires to 

 be mixed with some of the other roots which are not characterized 

 by the same property, such as beet, turnips, &c. ; the Swede, (Ruta- 

 baga,) or any of the harder sorts are best adapted for this purpose, 

 and form a complete counteractive to the dangerous constipating 

 tendency of the boiled potato when given alone. 



There are many different substitutes or equivalents in the shape 

 of ma.shes, containing leguminous ingredients which are admitted to 

 be fully as nutritious as the potato, still there are circumstances 

 connected with market value which render it a most valuable re- 

 source in farm alimentation. The popular notion that (when used 

 36 the feed of horses) the boiled or steamed potato is what is vul- 

 garly called " soft meat," tending to unfit them for active work, is 

 daily losing ground ; for not only is it rapidly getting into more gen- 

 eral use among the farmers of England and Scotland, but even post- 

 masters are adopting it for horses employed in road work. 



The meteorological section of the volume will be found no less 

 instructive to the agriculturist than fascinating to the general reader; 



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