distinction. In Normandy, which affords the greatest portion of the supply, the quality, they say, has deteriorated; but in La Vendée, and the central provinces, the Limousin, Nivernais, Bourbonnais, and La Marche, "there is improvement in weight, in fatness, and from some districts in number," though these countries have also adopted stall-feeding; and in this, say the committee, there is no contradiction, since "what is a deterioration in the rich pasturages of Calvados, is improvement in the petites herbes of the Allier and the Nièvre."
It may now be left to the reader to judge if the case of our adversaries has not broken down as completely on this, their strongest point, as it has done on every other point of any importance.[1]
We cannot close this long controversy without producing evidence of the extraordinary improvement, extraordinary both in amount and in rapidity, which is taking place in the productiveness of the agriculture of some parts of France. We quote from another work by an authority already cited, M. Hippolite Passy, several times a minister of Louis-Philippe, and well known as one of the most influential politicians and publicists of France. This tract, published in 1841, is an examination of "the changes in the agricultural condition of the Department of the Eure since 1800." The Eure is one of the five departments of Normandy, and belongs to the region of which M. Rubichon admits the agriculture to be the best in France; but only (as he contends) because the morcellement has not had time to produce its effects, having commenced in that region only from the Revolution, and he assigns to it accordingly no privilege but that of Outis in the Odyssey, to be devoured the last. Let us now see the
- ↑ The consumption of butcher's meat at Paris would seem to have considerably increased since the first publication of this discussion. The following table is extracted by M. Michel Chevalier (in the Journal des Economistes for July, 1856), from the elaborate work of M. Husson, entitled "Les Consommations de Paris:"
Average annual consumption per head of animal food: Viande de boucherie 62 kilog. 586 grammes Porc et charcuterie 10 ,, 267 ,, Volaille et gibier 9 ,, 841 ,, Poisson 12 ,, 767 ,, Total 95 kilog. 461 grammes or about 210 English pounds.
