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In the progress of improvements, the period at which every

particular sort of animal food is dearest, must naturally be that

which immediately precedes the general practice of cultivating

land for the sake of raising it. For some time before this

practice becomes general, the scarcity must necessarily raise the

price. After it has become general, new methods of feeding are

commonly fallen upon, which enable the farmer to raise upon the

same quantity of ground a much greater quantity of that

particular sort of animal food. The plenty not only obliges him

to sell cheaper, but, in consequence of these improvements, he

can afford to sell cheaper; for if he could not afford it, the

plenty would not be of long continuance. It has been probably in

this manner that the introduction of clover, turnips, carrots,

cabbages, etc. has contributed to sink the common price of

butcher's meat in the London market, somewhat below what it was

about the beginning of the last century.