FRANCE. 123 



the produds of all forts great. Clover here 

 is very much fown in the common fields by 

 confent of all the proprietors, and in a fy- 

 flem of management which appears to be 

 very good : it is that of fallow, wheat, 

 barley, clover, and oats : the clover be- 

 jng left two years on the land, and mown 

 four times in thofe years, the produce, 

 In the four mowings, amounts to ten loads, 

 which is very great. Wheat, after it, fuc- 

 ceeds as well as after a fallow, and the far-? 

 jners all unite in approving this hufbandry, 

 as a great improvement on their old prac- 

 tice : it has not been introduced above 

 twenty years. Fart of thefc villages are in 

 the great culture, that is let on leafe; and 

 part of them are in the fmall, but the befl 

 hufbandry is in the former. Sainfoine here 

 alfo fucceeds greatly on the dry lands, and 

 lafts good fifteen years. 



November the ift, I took the road for 

 Meaux, the country continuing much the 

 fame as from Efpernay. At Conde J met 

 with fome people who gave me an account 

 of the hufbandry of their neighbourhood, 

 and among other crops fpoke much of lu- 

 cerne, which they are very fond of. They 



fow 



