8 BIODERN FARRIElt. 



eminent are Blaine, White, Feron, Lawrence, Board- 

 man, and Freeman. Culley, of NorthumlDerland, 

 has also published an invaluable work on live stock ; 

 and Curwen has given some excellent directions re- 

 specting the feeding of cattle. Mackenzie on the 

 diseases of sheep contains many useful hints, as does 

 also Dr. Harrison's work on the rot in this useful 

 animal. Dr. Dickson's elegant work on agriculture 

 exhibits much useful instruction on the manage- 

 ment of live stock ; and the Rev. W. Daniel's Rm*al 

 Sports furnishes many interesting anecdotes and 

 useful remarks relative to the dog, that favourite 

 companion of man. 



Several writers on this subject have long enjoyed 

 an undeserved degree of celebrity. The egregious 

 blunders and intolerable arrogance of such popular 

 writers as Taplin and Clater, first suggested the ne- 

 cessity and utility of a cheap, intelligible, and ra- 

 tional treatise on farriery. How far I have accom- 

 plished the end proposed is left to the judgment af 

 the public ; but I may be permitted to state, that 

 no pains have been spared to ensure success. 



But the most important measure for the promo- 

 tion of the art of farriery was adopted by an agri- 

 cultural society at Ockham in Hampshire, which, at 

 the suggestion of M. St. Bel, a French gentleman, 

 opened a school in London, to which they gave the 

 name of The Veterinary College of London. This 

 institution was opened in the year 1790 ; and M. St. 

 Bel was appointed the first professor. 



On the death of this gentleman, Mr. Coleman, an 

 ingenious young surgeon, was chosen to the vacant 

 chair. Several new regulations were immediately 

 adopted. The rooms for boarders were improved, 

 and an anatomical theatre fitted up, with dissecting 

 rooms for the use of the pupils. A medical com- 

 mittee was also appointed, for examining the pupils 

 previously to their receiving a diploma as veterinary 

 surgeons. The committee, in 1801, contained the 



