Publisher's Synopsis
"A General Treatise On Cattle, the Ox, the Sheep, and the Swine" by John Lawrence, originally published in 1809, provides a comprehensive overview of livestock management practices during the early 19th century. This detailed work explores the breeding, management, improvement, and diseases of these essential farm animals. Lawrence offers practical advice and insights into the agricultural techniques of his time, making this treatise an invaluable resource for understanding historical farming methods.
This book offers readers a glimpse into the past, revealing the challenges and innovations faced by farmers as they worked to improve their herds and flocks. It remains a significant contribution to the literature on animal husbandry and offers insights into the agricultural landscape of the early 19th century. A valuable resource for historians, agricultural enthusiasts, and anyone interested in the evolution of farming practices.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
