BULLETIN OF THE BUSSEY INSTITUTION. 289 
stock, was an anatomist in the common acceptation of the term, for his 
education was very limited; and yet by close observation and by long- 
continued experience he laid down certain fundamental principles by 
which he was guided, and by which he brought about excellent re- 
sults. ‘There are some men, like Bakewell, who may understand the 
animal structure best adapted for the purposes they have in view 
without pursuing the study of anatomy or physiology. Such men are, 
however, very rare; and what they acquire by a sort of instinct, the 
great majority are obliged to attain by careful study. 
It is not the present purpose of this Professorship in the Bussey 
School to make veterinary practitioners of those who may seek its 
instruction, but to offer them just such advantages as we have de- 
scribed. And these advantages are particularly applicable to young 
men who are or who intend to become practical farmers, to those who 
will be called upon to manage large estates either as owners or as 
overseers, and to those persons who wish to familiarize themselves 
with the structure of those animals in which they take pride and 
interest. To become veterinary practitioners in the true sense of 
the term, demands long, diligent, and careful study,— in short, a 
thorough education, — and it is vain to suppose that this can be accom- 
plished without such training. Nay, it would seem, under many cir- 
cumstances, to require a more thorough preparation than even the 
practice of human medicine; for in the former, from the incapacity 
of the sufferer to describe his own sensations, the physician is de- 
_ prived of a most important source of information both in the detection 
of symptoms and in the effects of remedies. “ Miserable animal,” 
says St. Bel, “bereft of speech, thou canst not complain, when to the 
disease with which thou art afflicted excruciating torments are super- 
added by the ignorant efforts of such men, who at first sight, and 
without any investigation to lead them to the source of thy disorder, 
stout, broad-shouldered man, of a swarthy complexion, clad usually in a brown 
loose coat, with scarlet waistcoat, leather breeches, and top-boots. In this dress 
and in the kitchen, where hung the separate joints and points of the more cele- 
brated of his cattle, preserved in pickle, as well as the skeletons of the different 
breeds, he entertained Russian princes, French and German royal dukes, Brit- 
ish peers and farmers, and sight-seers of every degree. All his guests, whether 
high or low, were obliged to conform to the farmer’s rules. Breakfast at eight 
o'clock, dinner at one, supper at nine, bed at eleven o’clock; at half-past ten, 
let who would be there, he knocked out his last pipe.” 
VOL. I. 87 
