in the new church of St. Benedict, adorned with proper emblems, and a fine ftatue of Ariofto, larger than the life; and, to fhew the zeal with which he paid this last duty to his mafter, he depofited, with his own hands, the bones of this illuftrious poet in their new fepulchre, at which ceremony the monks affifted with the cuftomary prayers and religious rites, on the fixth of June, 1578: The following infcription to his memory is now to be feen in the church of the Benedictines at Ferrara :

T

HIS great man extended his attention to every thing: He examined the climate of each province, the different kinds of land, of culture, of productions, the value, real or supposed; their causes permanent, or paffing; the proportion between the expence and the revenue; the quality and the common price of the commodities; the facility of confumption, the number of inhabitants, their character; the eftates in the different diftricts; the refources of the cities, the product of manufactures; the extent and quality of commerce. He obferved on the spot what was paid by each province; the nature of the taxes, the refources it poffeffed that were most extenfive and certains thofe of which the collection coft the leaft, and produced the moft; those which were beft connected with the climate, foil, induftry of the inhabitants; and thofe which were a greater charge to the people than benefit to the State. He calculated the general amount of wealth; he studied all the receipts of a province, as well as its payments: Some he affifted with money for cutting canals, or open

In all these refpects, and in regard to every object that concerned the intereft of his country, the Duke de Sully trusted to himself alone: With his own eyes he saw every thing.

You, who would understand and remove the evils of a State, leave your palaces. At your voluptuous tables, you know not, that thousands of men are dying of famine. Make yourfelves acquainted with the condition of the community entrusted to your cares : Think of its population, its foil, its refources; and verify yourselves the information you receive: Learn, that the Court is not the State, and that the luxury of fome men makes not the welfare of millions of citi

zens.

Company is confeffed to be critical and precarious, it may be agreeable to our readers that we fubmit to them fome general confiderations on the freedom of trade, and the meafures that might ferve to advance it.

There can be no pofition more obvious, than that the eagerness for gain, fo deeply imprinted in the minds of merchants, will induce them to extend commerce by every effort and enterprize, when its interest is not hurt by monopolies, and the confinement of laws. It is not in States, where ordinances

moft. Thefe reftrictions are too often pro cured by perfons interested in obtaining great profits at the expence and to the exclufion of other traders. They can ferve no other purpofe, than the repreffing the spirit of enterprize. It is more falutary to grant a general liberty, allowing all individuals equally to hazard attempts for opening new bianches of commerce.

It is not however that the bridle should be entirely relaxed in all points. It is, for example, ruinous to manufactures, and confe

quently

Animal, as well as vegetable food, may be rendered unwholefome, by being kept too long. All animal fubftances have a conitant tendency to putrefaction; and, when that is proceeded too far, they not only become offenfive to the fenfes, but hurtful to health. Difeafed animals, and fuch as die of themselves, ought never to be eaten. It is a common practice, however, in fome grafing countries, for fervants and poor peopie to eat fuch animals as die of any difeafe, or are killed by accident. Poverty, indeed, may oblige people to do this; but they had better eat a faller quantity of what is found and wholefome: It would both afford a better nourishment, and be attended with lefs danger.

The injunctions given to the Jews, not to eat any creature which died of itself, feem to have a ftrict regard to health, and ought to be observed by Chriftians as well as Jews. Animals never die of themfelves without fome previous difeafe; but how a difeafed animal fhould be wholefome food is inconceivable: Even thofe which die by accident must be hurtful, as their blood is mixed with the flesh, and foons turns putrid.

Animals which feed grofsly, as tame ducks, fwine, &c. are neither easily digested, nor afford wholefome nourishment. Νο animal can be wholefome which does not take fufficient exercife. Most of our ftalled cattle, hogs, &c. are crammed with grofs food, but not allowed exercife nor free air; by which means they indeed grow fat, but their humours, not being properly prepared or affimulated, remain crude, and occafion indigeftions, grofs humours, and oppreffion of the fpirits, in thofe who feed upon them.

Animals are often rendered unwholesome by being over-heated. Exceffive heat caufes a fever, exalts the animal falts, and mixes the blood fo intimately with the flesh, that it cannot be feparated. For this reafon

But this is not the only way by which butchers render meat unwholefome. The abominable custom of filling the cellular membrane of animals with air, in order to make them appear fat, is every day practifed. This not only spoils the meat, and renders it unit for keeping; but is fuch a dirty trick, that the very idea of it is fufficient to difguft a perfon of any delicacy at every thing which comes from the shambles. Who can bear the thought of eating meat which has been blown up with air from the lungs of a dirty fellow, perhaps labouring under the very worst of diseases?

No people in the world eat fuch quantities of animal food as the English; this is one reason why they are fo generally tainted with the fcurvy, and its numerous train of confequences, as indigeftion, low spirits, hypochondriacism, &c. Animal food was furely defigned for man, and, with a proper mixture of vegetables, it will be found the most wholefome; but to gorge beef, mutton, pork, fill, and fowl, twice or thrice a day, is certainly too much. All who value health ought to be contented with making one meal of flesh meat in the twenty-four hours, and this ought to consist of one kind only.

The most obftinate fcurvy has often been cured by a vegetable diet; nay, milk alone will frequently do more in that difcafe than any medicine. From hence it is evident, that if vegetables and milk were more used in diet, we fhould have lefs fcurvy, and likewife fewer putrid and inflammatory fevers.

Our aliment ought neither to be too moift, nor too dry. Moift aliment relaxes the fo. lids, and renders the body feeble. Thus we fee females, who live much on tea and other watery diet, generally become weak and unable to digest folid food; from whence proceed hyfterics, and all their dreadful confequences t. On the other hand,

tea

hand, food that is too dry renders the folids in a manner rigid, and the humours vifcid, which difpofes the body to inflammatory fevers, fcurvies, and the like.

The arts of cookery render many things unwholesome, which are not fo in their own nature. By jumbling together a number of different ingredients, in order to make a poignant fauce, or rich foup, the compofition proves almost a poison. All high feafening, pickles, &c. are only incentives to luxury, and never fail to hurt the ftomach. It were well for mankind if cookery, as an art, were entirely prohibited. Plain roafting or boiling is all that the ftomach requires. Thefe alone are fufficient for peɔple in health, and the fick have still lefs need of a cook.

The liquid part of our aliment likewife daims our attention. Water is not only the babs of mott liquors, but also composes a great part of our folid food. Good water must therefore be of the greateft importance in diet. The beft water is that which is maft pure, and free from any mixture of foreign bodies. Water takes up parts of maft bodies with which it comes into contact, by which means it is often impregnated with metals or minerals of a hurtful or poisonous nature.

The inhabitants of fome hilly countries have peculiar difeafes, which in all probability proceed from the water. Thus the peo ple who live near the Alps in Switzerland, and the inhabitants of the Peak of Derby in England, have large tumours or wens on their necks. This disease is generally imputed to the fnow-water; but there is more reason to believe it is owing to the minerals in the mountains through which the waters pas.

When water is impregnated with foreign bodies, it generally appears by its weight, colour, tafte, fmell, heat, or fome other fen. Able quality. Our business therefore is to chafe fuch water, for common ufe, as is lighteft, and without any particular colour, talte or fmell. In moft places of Britain the inhabitants have it in their power to make choice of their water, and few things would contribute more to health than a due attention to this article. But mere indolence

often induces people to make ufe of the water that is neareft them, without confidering its qualities.

Before water be brought into great towns, the ftricteft attention ought to be paid to its qualities, as many difeafes may be occafioned or aggravated by bad water; and, when once it has been procured at a great expence, people are unwilling to give it up.

The common methods of rendering water clear by filtration, or foft by expoling it to the fun and air, &c. are fo generally known, that it is unneceffary to spend time in explaining them. We fhall only, in general, advite all to avoid waters which ftagnate long in small lakes, ponds, or the like, as fuch waters often become putrid. Even cattle frequently fuffer by drinking, in dry feafons, water which has flood long in finall refervoirs, without being fupplied by fprings, or freshened with fhowers. All wells ought to be kept clean, and to have a free communication with the air. When either animal or vegetable fubitances are fuffered to lie at the bottom of wells, they corrupt and taint the water. Even the air itself, when confined in wells, becomes poisonous, and must render the water lefs wholesome.

As fermented liquors, notwithstanding they have been exclaimed against by many writers, ftill continue to be the common drink of almoft every perfon who can afford them; we fhall rather endeavour to aflist people in their choice of thefe liquors, than pretend to condemn what cuftom has fo firmly established. It is not the moderate ufe of found fermented liquors which huits mankind; it is excefs, and ufing fuch as are ill-prepared or vitiated.

Fermented liquors, which are too ftrong, hurt digeftion, rather than affift it; and the body is fo far from being ftrengthened by them, that it is weakened and relaxed. Many imagine, that hard labour could not be fupported without drinking ftrong liquors: This is a very erroneous notion. Men who never tafte ftrong liquors are not only able to endure more fatigue, but alfo live much longer than those who use them daily. But, fuppofe ftrong liquors did enable a man to do more work, they must nevertheless waste the powers of life, and occafion premature old