Unlike England, France, in the matter of agricultural products, is self-sufficing. Two-thirds of the population are occupied, as proprietors, farmers, or labourers, with the cultivation of the soil. In England the agricultural classes represent only one-third of the population. In France there are nine millions of small landowners with a slight proportion of large ones; in England the land is in the possession of comparatively few persons. Up to the time of the Revolution the number of proprietors in France did not go beyond 30,000, and the peasantry at that period were in a state of utter poverty, the actual cultivators receiving, according to Alison, only a twelfth part of the produce for their share. “The people’s habitations,” wrote Arthur Young, “are miserable heaps of dirt--no glass, no air; the women and children are in rags--no shoes, no stockings. The proprietors of these badly cultivated lands, all absentees, were worshipping the king at Versailles in the most abject and servile manner, spending their scanty income and getting into scandalous debt.” “The agricultural population,” he says elsewhere, “are 76 per cent. worse fed and worse clad than in England. Impossible to have an idea of the animals who served us at table, called women by courtesy. In reality they are walking dunghills, without stockings, shoes, or sabots.” All this was changed by the Revolution, when immense numbers of tenants became proprietors of the land they had previously cultivated, as serfs, for their masters. The progress from destitution to comfort was effected in less than twenty years, and since then the condition of the peasantry has been constantly improving. Under the system of small ownerships agriculture, as an art, may not be brought to the highest possible pitch of perfection, but the agriculturists thrive and are happy. France is not a corn-exporting country; and it is quite possible that under a system of large estates the sum of her agricultural produce might be greater than it really is. The peasants, however, under the system of “la petite culture” produce more butter and their fowls more eggs than they need for their own consumption or for sale in France. Accordingly great quantities of eggs and butter are sent to England, France’s best customer for produce of this kind.