496 
REVIEW-GROGNIER’s LECTURES. 
niaiiageinent; and this part, on account of its novelty and the 
practical hints which it contains, will interest every veterinarian. 
The table of contents which terminates the course of zoology 
will suffice to prove that the author has had the good sense to 
limit the descriptions and considerations of natural history into 
which he has entered to those animals most useful to be known ; 
being perfectly aware that that which is useless, or of very little 
importance to be treated on, will only defeat the obiect he has in 
view. 
1 he plan of the course of veterinary management is given 
in the fourth number (first number of the second part). It is 
divided into four sections. 
Section 1. —Air and Situation. 
We ought to consider under the relation of influence on the 
health of animals. 
First, The divers states of the air, its vicissitudes, the pheno¬ 
mena (meteors) which it presents. 
Secondly, The substances foreign to its composition which 
may alter its purity ; their origin, their effects, and the means of 
iieutralizincr them. 
O 
Thirdly, The seasons, climates, localities, and the modifica¬ 
tions which they impress on domestic animals. 
Fourthly, Constant pasturage, both by night and day, in all 
seasons ; a state of liberty either in woods and extensive grounds, 
or in enclosures or parks of less dimensions. 
Fifthly, Temporary pasturage on commons, uninclosed or un¬ 
tilled land, woods, marshes, mountains, meadows, &c. 
Sixthly, Permanent stabling, mixed food, -and the system of 
wintering. 
Seventhly, The habitations of herbivorous animals : stables, 
cow-houses, sheep-folds, and goat-houses. 
Eighthly, The habitations of other domestic animals : ken¬ 
nels, pig-sties, hen-roosts, dove-cots, rabbit-warrens, and bee¬ 
hives. 
Ninthly, Faults in the construction or situation of these habi¬ 
tations, and the effects which result from them. 
Section 2.— Food^ Drink, S^c, 
in this section the most extensive view of veterinary therapeu¬ 
tics ought to be considered. 
First, Of food in general, the principles of feeding, and the 
physiological effects of different kinds, independent of their 
nutritive c|uality. 
Secondly, The food proper for each species, according to their 
