-..i^Ssiicicx'.

718

U. S. DEPARTMENT OF AGRICULTURE.

OFFICE OP EXPERIMENT STATIONS— BULLETIN NO. 148.

A. C. TRUE,*X)irecto#.

REPORT

ON

IRRIGATION INVESTIGATIONS IN HUMID

SECTIONS OF THE UNITED

STATES IN 1903.

UNDER THE DIRECTION OF

ELWOOD MEAT),

Chief of Irrigation Investigations.

WASHINGTON:

fJO^TKKNMKNT PKIN'TTNO OFFICE,

1 1> 0 4 .

LIST OF PUBLICATIONS OF THE OFFICE OF EXPERIMENT STATIONS ON

IRRIGATION AND DRAINAGE.

N(yrK -For those puhlicationH to which a price i.s aftixed application should be
n.ade to tlu'Superi.iUMident of Documents, Government Printing Office, Washington,
D. C, the otli.'er designate.l by law to sell Government publications. Publications
marked with an a.«teri.«k (*) are not available for distribution.

*BnI. H«. Notes on Irrigation in Connecticut and New Jersey. By 0. S. Phelps and
!•:. R. Voorhees. Pp. G4. Price, 10 cents.
Hul. :.s. Water Rights on the Missouri River and its Tributaries. ByElwood Mead.

Pp. 80. Price, 10 cents.
Bnl. «0. Abstract of Laws for Acquiring Titles to Water from the Missouri River

and its Tributaries, with the Legal Forms in Use. Compiled by El wood

Mead. Pp. 77. Price, 10 cents.
Bui. 70. Water-RigJit Problems of Bear River. By Clarence T. Johnston and

Joseph A. Breckons. Pp. 40. Price, 15 cents,
r.nl. ::;. l rrigation in tlie Rocky :\rountain states. By J. C. Ulrich. Pp.64. Price,

10 cents.
Bui. SI. The Use of Water in Irrigation in Wyoming. By B. C. Buffum. Pp. 56.

Price, 10 cents. t

*Bul. Sfi. The Use of Water in Irrigation. Report of investigations made in 1899,

under the supervision of El wood Mead, expert in charge, and C. T. John-
ston, as.sistant. Pp. 253. Price, 30 cents.
P.ul. S7. Irrigation in New Jersey. By Edward B. Voorhees. Pp.40. Price, 5

cents.
*Bul. !I0. Irrigation in Hawaii. By Walter Maxwell. Pp. 48. Price, 10 cents.
Bui. !)2. The Reservoir System of the Cache la Poudre Valley. By E. S. Nettleton.

Pl>. 48. Price, 15 cents.
Bui. 96. Irrigation Laws of the Northwest Territories of Canada and of Wyoming,

with Discussions by J. S. Dennis, Fred Bond, and J. M. Wilson. Pp.

90. Price, 10 cents.
Bui. 100. Report of Irrigation Investigations in California, under the direction of

Elwood Mead, assisted by William E. Sinythe, Marsden Manson, J. M.

Wilson, Cliarles D. Marx, Frank Soule, C. E. Grunsky, Edward M. Boggs,

and James D. Schuyler. Pp.. 411. Price, cloth, |1.25; paper, 90 cents.
*Bul. 104. The Use of Water in Irrigation. Report of investigations made in 1900,

under the supervision of Elwood MeacL expert in charge, and C. T.

Johnston, assistant. Pp. 3.34. Price, 50 cents.
Bill. 105. Irrigation in tlie United States. Testimony of Elwood Mead, irrigation

expert in charge, before the United States Industrial Commission June

11 and 12, 1901. Pp. 47. Price, 15 cents.
Bui. 108. Irrigation Practice among Fruit Growers on the Pacific Coast. By E. J.

Wickson. Pp. 54. Price, 15 cents.
Bui. 113. Irrigation of Rice in the United States. By Frank Bond and George H.

Keeney. Pp. 77. Price, 30 cents.
Bui. 118. Irrigation from Big Thompson River. By John E. Field. Pp.75. Price,

10 cents.
■Bui. li-J. Report of Irrigation Investigations for 1901, under the direction of Elwood

M.ad. .■Inf.f. Pp.401. Price, 50 cents.

[Continuccl on third page of cover.]

718

U. S. DEPARTMENT OF AGRICULTURE.

OFFICE OF EXPERIMENT STATIONS— BULLETIN NO. 148.

A. C. TRUE, Director.

REPORT

ON

IRRIGATION INVESTIGATIONS IN HUMID
SECTIONS OF THE UNITED

STATES IN 1903.

UNDER THE DIRECTION OF

EL^WOOD MEAD,

Chief of Irrigation Investigations.

WASHINGTON:

GOVERNMENT PRINTING OFFICE,
1904.

r

V

LFITER OF SUBMITTAL

U. S. Department of Agriculture,

Office of Experiment Stations,

Washington, D. C, June 8, 1904.

Sir : I have the honor to submit herewith a report on investigations
and experiments in irrigation in different parts of the humid region
of tlie United States carried on by tliis Office in 1903. The report
deals almost exclusivel}' with the irrigation of market-garden crops.
Most of these grow rapidly and have but a short season, and a few
days of dry weather seriously check their growth. There are few
seasons when such dry periods do not occur, and irrigation as an insui--
ance against them has x>roved very profitable. In some sections this
is becoming so well known that many inquiries are received as to
equipment and methods of irrigating. The rej)ort of Professor Voor-
hees describes a number of jjlants now in use, and will be useful in
answering such inquiries.

In sections farther west there is doubt as to the value of irrigation
and some ijrejudice against it, and the experiments at Columbia, Mo.,
reported by Professor AVaters, have been made for the purpose of
testing the value of irrigation in that section. As may be seen from
the report, irrigation has generally proved profitable.

The report of Professor Crane on the artesian basin of South Dakota
shows that there have been large preparations for irrigation, but that
the use of too much water has swamiDcd the land and has in this way
created a prejudice against irrigation in general and especially against
the use of artesian water. However, irrigation is still practiced by
market gardeners with good results, and experience has shown that
there is no danger in the proper use of the artesian water. It is the
use of too much water, rather than the quality of the water, which
has done the damage.

The great success of irrigation of market gardens and the increased
demands for agricultural products are leading to the adoption of irri-
gation for field crops in the humid sections of our country. In this
the farmers of America are repeating the exj)erience of farmers of
Europe, who have found that there are few sections where irrigation
will not pay sim^jl}^ as an insurance against drought. The irrigated
portions of France, Switzerland, and Italy have a greater rainfall
than the Mississippi Valley. The average rainfall for eighty years

of the largest irrigated district in Europe is 40 inches, and is better
distributed than the rainfall of Ohio, Illinois, or Iowa.

There is every reason to believe that as i)opulation increases and
land becomes more valuable the zone in which irrigation can be
j)rofitably employed will be extended in this country as it has been in
Europe. With higher-priced crops and more intensive cultivation
irrigation will inevitably take its place as an important agency in the
agriculture and horticulture of the eastern half of the United States.

Respectfully submitted,

Elw^ood Mead,
Chief of Irrigation In r est ig at ions.

A. C. True, Director.

CONTENTS.

Page.
Irrigation in market-garden districts in the vicinity of eastern cities. By

Edward B. Voorliees'. 9

Typical irrigation systems 9

W. F. Taber&Son, Poughkeepsie. N. Y 9

Philip Each, Flushing, Long Island 10

Fred Schumacher, Flushing, Long Island 10

John Schumacher, Elmhnrst, Long Island 11

H. Schumacher, Jersey City, N. J 11

W. W. Rawson, Arlington, Mass _ 11

W. H. Allen. Arlington, Mass 12

Hittinger Brothers, Belmont, Mass 12

Wjinan Brothers, Arlington, Mass 13

F. H. Cooledge, Watertown, Mass 13

David Astle, Vineland, N. J 14

F. "W. Kilbourne. New Brunswick, N. J . 14

George A. Mitchell. Vineland, N. J 15

C. Becker. Vineland, N. J 16

Irrigation experiments in New Jersey in 1903. By Edward B. Voorhecs. _ _ 19
Asparagus, blackberries, raspberries, gooseberries, cun-ants, and straw-
berries 19

Irrigation during the season of 1 903 at Missouri Agricultural Experiment

Station. By H. J. Waters 21

Strawberries : 23

Asparagus ... 23

Nursery stock 25

Onions : 25

Corn 27

Irrigation in the artesian basin of South Dakota. By A. B. Crane 29

Introduction 29

Aurora County 30

Brule County 32

Beadle County . 32

Da^•ison Coimty 36

Jeraiild County 37

Kingsbury County 38

Spink County 38

Cost of wells 40

Duty of artesian water 40

Method of ii-rigating 40

Objections to artesian irrigation . 41

Rainfall. 43

Conclusions. 44

t

ILLUSTRATIONS.

Page.
Plate I. Fig. 1. Gas pipe and sprinklers iised by Fred Sclmmaclier, Flush-
ing, Long Island.— Fig. 2. Movable sprinkler iised by David

Astle, Vineland.N. J 10

II. Fig. 1. Method of distributing water used by C. Becker, Vine-
land, N. J. — Fig. 3. Asparagus plants from irrigated and unir-

rigated rows - - 16

III. Fig. 1. Effect of irrigation on asparagiis. — Fig. 3. Yields of

onions on irrigated and unirrigated plats ._ 34

8

REPORT ON IRRIGATION INVESTIGATIONS IN HUMID SECTIONS
OF THE UNITED STATES IN 1903.

IRRIGATION IN MARKET-GARDEN DISTRICTS IN THE VICINITY

OF EASTERN CITIES.

By Edward B. Voorhees,
Director of the New Jersey Agricultural Experivient Stations.

During the summer of 1903 market gardens in the vicinities of New
York and Boston were visited for the purpose of ascertaining the
approximate cost of irrigation for such gardens and the profits due
to tlie use of water. It was not the intention to gather statistics
showing the extent of irrigation, but rather to secure the facts relat-
ing to typical systems. There are many other plants besides those
described, but they are not peculiar in any particular, and their
descriptions would not add to the value of this report.

TYPICAL IRRIGATION SYSTEMS.

W. F. TABER & SON, POUGHKEEPSIE, N, Y.

This plant has been in successful operation for several years and is
used chiefly for the irrigation of berries, the area ranging from 4 to 6
acres. Mr. Taber is enthusiastic over the advantages of irrigation.
It guarantees, first, a perfect stand and rapid growth of newly set
plants; second, the highest quality of product; and third, maximum
crops.

The equipment consists of a 14-horsepower gasoline engine, located
near a small lake which provides for any possible demands for water
even in the driest times; 1,000 feet of 2|-inch iron pipe, which is laid
to the nearest point of the area to be irrigated; and 100 feet of 2-inch
duck hose, which is attached to the main pipe. Mr. Taber uses
the sprinkling method of irrigation almost exclusively. For this he
uses a fire nozzle which is 18 inches long with a f-inch opening and
1-inch reduction. He has also perfected a form of flat nozzle to be
attached to the fire nozzle without reduction, which enables him to
obtain a fine spray. This gives a spray 4 inches wide. A ^-inch
opening is found to be most practicable with his water pressure and

9

10

will send a spray 40 feet. He is particularly pleased, witli his form of
irriiration, as it resembles in its effect a steady rain. Owing to th'e
dry weather and high temperature during the season of 1903 his rasp-
berries colored and liardened but did not sweeten. By the applica-
tion of 10,000 gallons of water per acre, in a fine shower directly upon
the fruit, the berries were put in first-class condition, well ripened
and plumped out, and were ready for picking the next day. Following
this spraying 25,000 gallons per acre was applied between the rows,
tliese being the only applications needed during the dry season. He
also irrigates immediately after applying chemical fertilizers rich in
nitrogen, as it removes the danger of any injury to plants and also
dissolves and distributes the plant food. In 1902 plant setting was
successfully completed only because it was possible to previously
irrigate.

PHILIP BACH, FLUSHING, LONG ISLAND.

Mr. Bach has 30 acres, all under irrigation and growing various
kinds of garden truck, as lettuce, onions, beets, caulifiower, and
celery. His plant, which he has used for seven years, includes a
5-horsepower engine and pump and a 10,000-gallon tank, which is set 25
feet above the surface of the ground. The water is carried from the
tank by underground pipes. From hydrants placed at various inter-
vals the water is discharged into a 2-inch gas pipe 50 or 60 feet long
with six or seven 1-inch upright branches from 4 feet to 8 feet in
height. To each upright is attached a "water witch," which throws
a spray as heavy as a hard shower about 8 feet on each side. He has
no method of measuring his water, but uses it whenever he judges it
necessary and allows the witches to run one hour in one place. The
pipe is then removed to the next area. It can be handled by three
men, one taking each end of the pipe and the other the middle. The
entire cost of his plant is estimated at $2,000. He estimates that the
irrigation of his crops has been worth at least $5,000 to him this year,
though the value naturally varies with the season.

FRED SCHUMACHER, FLUSHING, LONG ISLAND.

Mr. Schumacher irrigates from 15 to 18 acres, planted to onions,
lettuce, celery, and carrots, and occasionally an additional area of
cauliflower. He is satisfied that it would be profitable for cabbage,
potatoes, and corn also. His equipment consists of a 2 to 3 horse-
power engine and a 10,000-gallon tank. The water is obtained from
a spring and pumped to the tank about 75 feet above the spring. He
has also put in a windmill, which raises enough water in moderately
dry weather. The water is carried from the tank in 2-inch galvan-
ized iron pipes 100 to 200 feet apart, which are tapped every 200 feet.
At these points 1-inch garden hose 20 to 100 feet long is attached and
connected with a gas pipe 45 feet long fitted with "water witches"

U. S. Dept. of Agr , Bui. 148, Office of Expt. Stations. Irrigation Investigations.

Plate I.

FiQ. 1.— Gas Pipe and Sprinklers Used by Fred Schumacher,
Flushing, Long Island.

Fig. 2.— Movable Sprinkler Used by David Astle, Vineland, N. J.

11

similar to those described above. (PI. I, fig. 1.) It requires two men
to tend tlie witches and one man to run the engine. He lias no method
of measuring the water and does not know how much he uses, but he
adds water until he thinks the plants are sufficiently supplied. His
plant cost about $1,500 and has been in use four or five years. He
estimates his net profit from irrigation to be $500 a year.

JOHN SCHUMACHER, ELMHURST, LONG ISLAND.

Mr. Schumacher irrigates 6 to 8 acres of onions, lettuce, celery,
radishes, and carrots regularly, and cauliflower and cabbage when the
weather is dry. He obtains his water from the city reservoir and
pays $3 per thousand cubic feet for the first thousand, $2 for the sec-
ond, and ^1 per thousand thereafter, and finds it is cheaper for him
to purchase from the city than to provide his own jtuminng plant,
which he formerly had, as the total cost of water used annually is onlj-
about $200. The water is carried in pipes and applied by the same
method as that used by Fred Schumacher. He has irrigated for about
ten years, and while he has no definite data as to the profits, he feels
certain it pays, and saj's he would not attempt to grow market-garden
crops without a guaranty of an abundance of water when needed.
His experience teaches that it is necessary to water thorough]}', and
he therefore soaks his soil at each application. Such plants as lettuce
and celery he waters daily.

H. SCHUMACHER, JERSEY CITY, N. J.

Mr. Schumacher also uses city water, for which he pays at the rate
of $1.50 X3er thousand cubic feet. He applies the water b}^ means of
a single " water witch " at the end of hose of varying lengths. He
irrigates chiefly celery, beets, and lettuce, and applies water to about
seven to eight acres. The cost of water ranges from $100 to $150 per
year. He has kept no record of the cost of its ai)plicatiou other than
the cost of water. His estimate of the net profits from irrigation is
from $500 to $1,000 annually from the area mentioned.

W. W. RAWSON, ARLINGTON, MASS.

Mr. Rawson has irrigated market-garden crops for twenty-five
years. His plant consists of pumps and i^iijing. His pumps have a
capacity of 2,000 gallons per minute, and when they are working to
their full capacity it requires four men to handle them and apply the
water when irrigating in furrows. When irrigating small garden
truck it requires three or four times as manj' men, although usually
some are using one method and some another. The water is drawn
from a river and is usually pumped directly into the pipes, as he has
only a small tank for storage for use in sj^rinkling and watering

12

plants. Such crops as cabbage and squash are irrigated in furrows;
whereas cauliflower, beets, onions, lettuce, celery, etc., are irrigated
by means of an ordinary nozzle, a man holding his finger over tlie
opening to form a spray. He has no definite figures as to the cost of
liis plant, since it is virtuall}' a development from a small beginning
twenty-five years ago, improvements being made from time to time as
his business increases. He does not keep an exact record of the
profits derived from the irrigation, but he states that crops are often
increased 50 per cent, and nearly always as much as 25 per cent. He
aims to apply an inch or two of water every two or three days on
large crops where furrows can be used, but on small crops not so
much is used at a time, but it is applied oftener.

W. H. ALLEN, ARLINGTON, MASS.

Mr. Allen uses a pumping plant which is not in first-class condition,
as it has been used so long that the pipes are rusted and the pump is
in poor condition. He therefore supplements his supply from the
city mains. He uses the furrow method for cabbages, cauliflower,
squash, etc., and sprays small plants with an ordinarj'^ nozzle. He
has no definite idea of the cost of irrigation, as in addition to using
water for irrigation he uses it for greenhouse work and for washing.
He runs water on the land until it is thoroughly saturated. His records
do not show the financial advantages of irrigation, though he knows
that it pays well, and would not attempt to grow crops, in the dry sea-
son particularly, without irrigation.

HITTINGER BROTHERS, BELMONT, MASS.

This firm obtains its water from a brook and springs on the hillside
above its land and the cost of irrigation is limited to the expense of
piping and storage. The storage tank holds 50,000 gallons. Irriga-
tion is confined entirely to strawberries. Watering is begun when
the strawberries are small, using a 1-inch hose with an ordinary open
nozzle, but when the berries are ripening the land is flooded. At
each wetting about 10,000 gallons is used on 4.5 acres, or about 2^
inches in depth. This is put on about once a week. One man can
irrigate three or four acres in five or six days, and the cost is limited
to the labor of the man. This year (1903) strawberries were irrigated
four times before the drought ended, and would not have produced
any fruit if irrigation had not been practiced. With irrigation 2,629
quarts were picked from 1 acre, and the berries sold at prices averag-
ing a'little more than 23 cents per quart, giving a gross return of more
than IGOO per acre. The firm has no definite idea of the cost of its
cistern and piping and could not estimate the total cost of watering
the berries, as the plant serves also to supply water to their green-
houses and washing tanks.

13

WYMAN BROTHERS, ARLINGTON, MASS,

This plant has been in operation for twelve to fifteen years. The
original cost was about $5,000, bat $2,000 has been spent on it since.
The water is pumped from wells by the side of a lake and stored in a
cistern with a capacity of 100,000 gallons. The cistern is used only
when little water is needed for the greenhouses and ordinary wasli-
ing. In irrigation proper the pumps are connected directly with the
distribution pipes. One 4-inch main carries the water over the farm,
and to this are attached 3-inch laterals. This system is arranged to
cover 50 acres, only parts of which are irrigated each year„according to
the crops. From the hydrants on the 3-inch laterals 2-inch pipes are
laid on the surface, so that with 100 feet of hose, usually 1 inch, every
part of the land may be reached. Cabbage, cucumbers, squash, and
celery are irrigated by the furrow method, using hoe cultivation, but
the lettuce, beets, onions, etc., are sprinkled. The plant is being
run to its full capacity. There is one man at the engine, two or three
men carrying pipes, and six or seven men using the hose, depending
on the method used and the crop, or a total of from nine to twelve
men. These irrigate, on the average, from 5 to 6 acres per day, put-
ting on an inch of water, as nearly as can be estimated from the
capacity of the pumps, which exceeds 10,000 gallons per hour. In
dry weather the crops are irrigated every two or three da3^s, or are
given 2 or 3 inches per week, according to the crop. It is claimed by
this firm that irrigation makes the difference between profit and loss
on the market-garden crops that are grown, but there was no definite
statement inade as to the profits of the business.

F. H. COOLEDGE, V^ATERTOW^N, MASS.

This is one of the largest of the plants described. It is possible to irri-
gate 100 acres, if necessary. While a number of small storage tanks
of perhaps 11,000 gallons capacity are provided, these are not depended
on. The pumps, with a capacity of 4,000 to 6,000 gallons per hour, are
placed in driven wells and are connected directly with the distribu-
tion pipes, and connection with the cisterns is shut off. Mr. Cooledge
aims to have 100 pounds of pressure, as part of his land is hillside.
The sprinkling method of irrigation is used exclusively, a perforated
nozzle being attached to a 1^-incli hose. The crops irrigated include
cabbage, lettuce, squash, radishes, beets, celery, carrots, peas, etc.
When irrigating it requires one man at the pump and from eight to ten
men at the hose. The water main to carry the water from the pump is
4 inches in diameter and is buried, but on the fields 3-inch pipes are
laid on the surface of the ground, and are taken up in the fall and
put down in the spring. The pipes are laid so that with 100 feet of
hose everj^ part of the farm can be reached. He estimates that from
eight to twelve men will water eight to ten acres daily, depending on

14

the crop and the method. In the fall he waters celery, even though
he has showers every other day. He has no data concerning the cost
of plant or of the labor involved. The expense, other than labor,
when the plant is in full operation is- equivalent to 1 ton of coal per
day. He believes thoroughly in the advantages of irrigation and
knows that it pays.

DAVID ASTLE, VINELAND, N. J.

The plant of Mr. Astle is located on the sandy soils of Vineland,
N. J., and illustrates nicely the advantages of irrigation for such
soils and for general market crops, including potatoes, beets, onions,
tomatoes, celery, Lima beans, cabbage, etc. His supply of water is
drawn from driven wells and is pumped into a tank and from thence
distributed and applied by means of pipes and movable sprinklers.
A form of sprinkler has been devised by Mr. Astle which is well
adapted for use on level ground. The supply pipes run along one
side of the field to be irrigated, and lateral pipes are attached at dif-
ferent points. A long pipe, supplied at intervals with spraying noz-
zles and extending across the field, is supported at a distance of about
6 feet from the ground by means of a framework and wheels. (PI. I,
fig. 2.) This is connected with the lateral pipe by means of a rubber
hose, so that it can be pushed across the field. The ground is watered
to the limit of the hose, when it is uncoupled and attached to the
next tap on the lateral pipe, and so on. Mr. Astle began irrigating
in 1899, trying it on an acre of cabbage. This was so successful that
in 1900 he watered cabbage, potatoes, beets, onions, and other crops,
with good results. A hayfield alongside of the irrigated plats received
some of the water from these plats, and the crop was fully twice as
heavy as that on the rest of the field. Irrigation has been continued
with great success every year since. In 1903, on one plat of 1| acres,
Irish potatoes were grown first, followed by early celery. The total
value of the two crops is estimated to have been about $800. This, of
course, was not accomplished without heavy manuring, although it
shows the possibilities of this light land when abundantly supplied
with water.

F. W. KILBOURNE, NEW BRUNSWICK, N. J.

This plant is located within the limits of the city of New Brunswick.
The suj)ply pipe from the pumping station to the city reservoir runs
through the farm. This pipe is tapped and water obtained direct
from the reservoir at a cost of $1 per thousand feet. The area under
irrigation is from 2 to 3 acres and is under intensive cultivation.
Early cabbage, cauliflower, beets, onions, celery, spinach, and lettuce
are chiefly grown. The land is always thoroughly saturated previous
to setting plants, and irrigated afterwards as needed. The furrow
system is used except for lettuce, which is sprinkled. The land has

15

a slight fall, sufficient to carry the water slowly, and whenever irriga-
tion of crops is practiced about 2 inches are applied and the land is
immediatel}^ cultivated to retain the water. The cost of the water
does not exceed an average of $25 per year, and when three crops are
grown the average gross value is $1,500 per acre.

GEORGE A. MITCHELL, VINELAND, N. J.

The chief object of the year's work has been to perfect a low-priced
pumping irrigation plant, in which the water is distributed mainly by
gravity, but on occasion by sprinkling. The experience of the past
six years shows that for gravity distribution the most important
requisites are a large volume of water and the appliances neces-
sary to deliver it at just the right time. These requisites have been
secured in the past by pumping directly to the field with a 24-horse-
power gasoline engine and centrifugal pump, b}' which 100 to 125 gal-
lons per minute can be delivered at the highest point of land on the
farm.

In previous j^ears the main pipe has been a homemade, tarred-cloth
hose supported on i)oles. The poles began to weaken in 1902, so
they were taken down and some 4-inch cast-iron pipe, taken from a
greenhoiTse, was laid for a main. Near the top of the hill, where
there was very little pressure, terra-cotta sewer pipe was used ; some
of this pipe was put together with Portland cement, some with oakum
and red lead. The water is pumped with the same engine and pump
formerly used, a little over 100 gallons per minute being delivered at
the top of the hill. This pipe is just enough below the surface of the
ground to allow plowing over it.

To secure the two conditions mentioned, a pond holding 50,000 gal-
lons has been excavated at the highest point and the water empties
into this through the iron pipe. There are three outlets of 2-inch
pipe for letting out water when only a small volume is needed, and
one outlet of 8-incli pipe which supplies the larger portion of the land
to be irrigated.

Having secured a satisfactory water supply for irrigation, the next
problem is the distribution of the water. The 10 acres which it is
desired to irrigate slope in two general directions. On the main
slope, however, there are two knolls, one of which has always inter-
fered with irrigation in two waj^s. The water must be taken to the
top through a long line of hose, and then if enough water is used to
wet the top of the knoll the low ground will be too wet. By moving
about 100 cubic yards of earth from the hill into the hollow both
difficulties will be done away with and water will flow 750 feet, ren-
dering 4 acres subject to easy irrigation by gravity. This work is
partly done.

The other knoll mentioned is 2 feet higher, and there are fruit trees
growing on it. Although the same difficulties exist there that have

16

been mentioned concerning the other, the slopes are longer, and con-
sequently the difficnlties are not so great.

The objection is often heard that gravity irrigation will do in a few
places, but tliat most farms in South Jersey are too flat. To test this,
1 square mile of the surrounding country was examined as to slope
of land, and it was found that three-fourths of it has sufficient slope
to render irrigation by gravity easy, while nearly all could be suc-
cessfully irrigated by gravity if some leveling were done.

It is sometimes desirable to sow clover seed at a certain time ; for
instance, crimson clover needs to be sowed among squash or canta-
loupe vines just as the runners start. Often the ground can be thor-
ouglily wet by gravity irrigation, but sometimes it would be a great
advantage to sprinkle. In view of this fact a low-wheeled wagon
was purchased, to be used as a lumber wagon and, when occasion
required, for mounting the engine and pump and hauling them into
the field to be irrigated. The water can be brought to the pump in a
ditch and carried to the sprinklers through several lines of hose.
Since a centrifugal pump is used, it does no harm if the water is a little
sandy.

The arrangements for the irrigation of the 10-acre farm are now
such as the experience of six years would indicate as best for a low-
priced irrigation plant. This plant could be duplicated for $325 if
second-hand pipe could be secured as cheaply as was that now used.
This estimate includes labor.

C. BECKER, VINELAND, N. J.

Mr. 0. Becker has irrigated small plats of land for several years.
After trying many methods of distributing water he decided to try
sprinkling, as requiring the least labor. One-seventh acre was fitted
with parallel 2-inch pij^es laid 11 feet apart, and " water- witch "
sprinklers were attached at distances of 20 feet. (PI. II, fig. 1.) The
cost of 4,000 feet of 2-inch pipe, at 12 cents per foot, and 200 sprin-
klers, at 50 cents each, would be $580 per acre. Reckoning interest
plus the depreciation of the plant at 10 per cent of the cost, the annual
cost of irrigation would be $58 per acre, not counting original cost of
pumping plant, which is used for other purposes as well as irrigation,
nor cost of attendance while irrigating, nor cost of pumping. The
ejitire device is arranged to sprinkle without heavy expense of attend-
ance. If greater pressure were used, the cost for pipe and sprinklers
could be reduced about one-half, as shown in the description of Mr.
Astle's plant (p. 14).

The water is supplied from a tank 10 feet deep placed 15 feet above
the ground. The water is pumped into this tank from a well by a
windmill when there is wind or by a gasoline engine when the wind
fails.

In 1903 the original plan of growing three crops on this ground was
not carried out on account of pressure of other work. Strawberries,

U. 5. Dept. of Agr., Bui. 14S, Office of Exnt. Stations. Irrigation Investigations.

Plate II.

FiQ. 1.— Method of Distributing Water Used by C. Becker, Vineland, N. J.

Fig. 2.— Asparagus Plants from Irrigated Row on the Left, from Unirrigated

Row on the Right.

17

beets, and onions were grown. Strawberries set out the last of Sep-
tember, 1902, grew so well under irrigation during the drought in the
spring of 1903 that hundreds of plants yielded one quart each, the
growth in many cases being so rank that some large berries ripened
under the foliage while still having the green color.

Mr. Becker thinks he irrigated too frequently and by doing so
caused too rank a growth. Every berry that set was ripened, there
being no dried-up and spoiled fruit, as is common in this section. In
the case of onions and l)eets the value of irrigation was shown by the
fact that every plant produced a salable article. There is hardly a
year when it is not too dry for onions and beets for at least a short
time during the latter part of their growth.

Onions and spinach have been planted this fall (1903) preparatory
to growing three crops next year and testing the full capacity of this
method of gardening with the help of irrigation.

829— No. 148—04 2

IRRIGATION EXPERIMENTS IN NEW JERSEY IN 1903.

By Edward B. Voorhees,
Director New Jersey Agricultural Experiment Stations.

ASPARAGUS, BLACKBERRIES, RASPBERRIES, GOOSEBERRIES,
CURRANTS, AND STRAWBERRIES.

The experiments in progress to study the influence of irrigation
upon these crops were continued this year, though the records of rain-
fall and evaporation, as given by the table which follows, show very
clearly the reasons why no real advantage was obtained from the work.

Record of evaporation from water tanks at New Brunswick, N. J., July, 1003, to

July, 1903.

Dates of reading

1902.

July 19

August 3 -

August 16

August :A)

September 1.3 .
September 27 .
October 11 .--.

October 2.5

November 8 . .

March 7 (started)

Maroh21.

April 4

April 18..

May2

May 1(5

May:^)

June i:^ -

June 27

July 11.

19ft3.

Total.

Gain(+)
or loss

(-)of
water in

tank.

Inches.
-1.9.3
+ .5.5
+1.70

- .15

- .30
+1.95
+2.93
+ .80
+ .85

+1.56
+1.69
+2.45
-1.90
-1.98
-2.10
+1.60
+1.65
+ .68

Rainfall

Inches.
0.44
2. .54
4. .51
1..57
1.32
2.81
.5.41
1.65
1.90

2.51
2.97
3.83

.18

.11

3.72

2.87
1.18

39.52

Loss of

water
by evap-
oration.

Inches.
2.37
1.99
2.81
1.72
1.62

.86
2.49

.&5
1.05

.95
1.28
1.38
1.90
2.16
2.21
2.12
1.22
1.86

30.82

It will be observed from a study of the table that the rainfall exceeded
the evaporation during the growing season by 8.70 inches. This is
the first year since the tank was established that the evaporation
has not exceeded the rainfall. In 1900-1901 the evaporation exceeded
the rainfall by 8.66 inches, while in the same period of 1901-2 the
evaporation exceeded the rainfall by 1.52 inches. It will be noticed
also that the only serious deficiency in rainfall occurred in May. This
drought was accompanied by cool weather; hence, while growth was
retarded, it was due quite as much to the low temperature as to the

19

20

lack of water. This was clearly proved by the results obtained in the
application of water, particularly in the case of asparagus. This being
the earliest crop, the harvest season of which is the latter j^art of
April and the months of May and June, would naturally be more seri-
ously affected by a lack of water and consequently more benefited by
its application, other things being equal, than crops coming on later.
Nevertheless, it was shown that the application of water did not result
in increasing the yield of the crop. Evidently the low temperature
prevented a j)roper growth and development, even with an abundance
of water. Water was also applied to blackberries, raspberries, goose-
berries, currants, strawberi-ies, and fruit trees ; and wliile the records
were faith full}^ kept, they show that no advantage was derived from
the addition of water. This result was also due in large part doubt-
less to the fact that the growth through May was not retarded by
lack of water, but by the low temperature. Inasmuch as the results
do not show any particular effect, they are withheld from publication
until further data are obtained.

IRRIGATION DURING THE SEASON OF 1903 AT MISSOURI AGRI-
CULTURAL EXPERIMENT STATION. •

By H. J. Waters, Director.

During the season of 1903 the cooperativ'^e experiments in irrigation
were continned with strawberries, asparagus, nursery stock (consist-
ing of apple, peach, and plum trees), and onions.

The season taken as a whole may be said to have been favorable
for growing crops, although the excess of moisture during the late
spring and early summer was a detriment to farm work for a time.
The summer was cooler than usual throughout, with the exception
of May and July. The first part of April was warmer than usual,
but during the latter part of the month the weather was generally
cool, with heavy frosts on the 23d and 26th. The mean temperature
of the month was 5-4. 9° F. , or 1. 5° below the normal. The precipitation
exceeded the normal by 1.68 inches and was fairly well distributed.
The first week of May was unseasonably cool. A killing frost occurred
on the first, but the remainder of the month was warm, with frequent
showers. The mean temperature was 65°, or 0.5° above the normal.
The rainfall was abundant, being slightly above the normal for the
month. June was exceptionally cool and dry, the mean temi^erature
(66.4°) being 7.9° below the normal, while there was less than half
the usual amount of precipitation. July averaged slightly warmer
than usual, the mean temperature being 77.3°, or 0.9° above the nor-
mal, while the precipitation was markedly deficient, being 1.91 inches
below the normal. August was cool and showery, the mean tempera-
ture (73.9°) being 2.1° below the normal, with about double the usual
amount of precipitation. The following table gives the precipitation
for the season at Columbia, Mo. :

Precipitation, April- August, 1903, at Coliimhia, Mo.

Day.

April.

May.

June.

July.

August.

1

Inches.

Inches.

Inches.
0.08
.20
.06
.09
.06

Inches.

Inches.
0.05

2

Trace.

0.18

.02

.10

8

1.39

4

5

0.28

Trace.

.01

.01

6

.65

7

.03

.01

8

Trace.
.13

.24

9 .

Trace.
Trace.

.m

.04
.23
.01

10

.32
.23
Trace.
.01
.06

11

.80
.01

oi'

.07

12 -

.58

13 --- -

.91

14 - --

21

22

Precipitation, April-August, 1903, at Columbia, Mo. — Continued.

Day.

April.

May.

June.

July.

August.

15

Inches.

Trace.

0.01

Inches.

Inches.

Inches.

Inches.

16

0.01

0.13
.03
.62

Trace.

17

0.09

.03

.13

Trace.

.37

18

.02
.98
.70

" .'58"

19

Trace.

20

21

.01
.33

.53

Trace.

.01

22

23

.05

.04

1.96

Trace.

.06

24

.02

Trace.

25 -

.02
.57
.02

0.24

26

.88

27

.47

28 -

.88

29

.14

.75

.24

.28

1.11

.02

Trace.

31

Trace.

Sums - -

4.66
+1.68

5.26
+0.31

2.16
-2.71

2.36
-1.91

5.09

Departure from normal

+2.57

Irrigation was not begun on any of the crops except onions until
August, because showers had been frequent and the soil seemed to be
fairly well supplied with moisture.

STRAWBERRIES.

The value of irrigating an old strawberry field having been fully
demonstrated heretofore in these tests, this experiment was planned
to determine the effects of watering a young plantation of the vines.
The plants were set in the spring and given good culture throughout
the season until the irrigation began. In a few rows there was a poor
stand, owing to some of the plants having been injured in transplant-
ing. Also, this being a partial test of some, a few of the newer
varieties planted proved to be weak growers.

The rows were 4 feet apart and the plants as set stood 2 feet
apart in the rows. The irrigating ditches were made by opening a
furrow beside each row of plants with a single-shovel plow. This
plan was favored because the ground sloped gently from near the
center toward both sides — the east and the west — as well as toward
the south, the direction in which the water was to flow. The furrows
being as near the rows as possible and always on the upper sides, no
diificultj^ was experienced in saturating the soil about all of the plants.
When the plants had made a good growth the runners had covered
nearly all the spaces in the rows between the original plants, and in
some parts of the plat there were solid mats of plants as much as a
foot wide.

The water used was secured from the city waterworks system, and
was conducted through pipes and hose and fed into a trough, from
which it was distributed uniformly into six furrows at a time.

Water was first turned into the strawberry field on August 3, and
was allowed to flow at intervals for five days. The area irrigated

28

was about one-seventh of an acre, and there was a total of 20,000 gal-
lons of water applied, siififlcient to cover the irrigated area to a depth
of 5.27 inches.

As soon as possible after irrigating the ground was smoothed down
and stirred with a light cultivator. Within a few days after watering
there were showers, which appeared to leave the unirrigated soil as wet
as that which had been irrigated. It was noticeable later in the month,
however, that there was more moisture in the irrigated plats, although
it is to be remembered that there was no serious deficiency of mois-
ture at any time during the niontli where there had been no irrigation.
While there were no noticeable differences in the growth and vigor of
the plants where irrigated and not irrigated during the remainder of
the season, it should not be said at this time that there were no bene-
ficial effects from the watering. It appears that the critical period
of the season for the strawberry plant is during the month of August.
It is found that if water is applied in August in a dry season a good
yield of fruit is secured the next summer, but it remains to be deter-
mined whether an abundant supply of water furnished artificially is
of more value to the plants than a moderate amount supplied by
natural i^recipitation. In other words, it can not be determined defi-
nitelj' until after the next fruiting season whether it will pay to irri-
gate in a season of medium or abundant rainfall.

Except for the watering, the irrigated and unirrigated plats were
given precisely the same treatment throughout the summer and fall,
and all of the plants were mulched alike during the winter.

ASPARAGUS.

A part of the asparagus bed mentioned elsewhere in this report was
irrigated during the season of 1003. Two rows were selected to be
watered. These rows represented average conditions throughout the
field. The soil was in good tilth and in si^lendid condition for retain-
ing moisture, having received each fall for three or four years a heavy
dressing of composted barnyard manure, which was worked into the
soil by the spring cultivations. The plants were 7 years old and were
in prime condition as to vigor. The rows were 4^ feet apart, and the
plants were growing thickly in the rows in a mass 12 to 16 inches
wide. The land slopes gently toward the south. Furrows around
each row were made with a single-shovel plow, working as near the
plants as possible without injuring them. At the upper end of the
ro^s a cross ditch was provided for feeding the furrows. The water
was allowed to flow in the furrows until the soil was thoroughly satu-
rated. The total amount of water applied to the asparagus during
the two days August 10-12 was 2,200 gallons, amounting to a depth of
2.39 inches over the area irrigated, about one thirty-sixth of an acre.

Frequent showers came after irrigating, so that it was not thought
necessary to apply any more water. Although the rains kept the soil

24

supplied with more than the normal amount of moisture during the
remainder of the month, as well as in September, the irrigated rows
showed the beneficial effects of the extra water they had received.
Within two weeks after being irrigated, even in the presence of
heavy showers which seemed to wet the ground thoroughly, the arti-
ficially watered rows began to show signs of being reinvigorated.
New shoots began to appear among the old stocks, and the branches
of the mature plants showed new activity by appearing green at the
tip of every branchlet. In marked contrast to the irrigated plat, the
unirrigated rows began to show the usual signs of closing the season's
growth by the gradual dying of the inner branches. With the Avan-
ing of September the brownish appearance was quite noticeable, while
the irrigated plants continued green.

Upon closer examination it was discovered that the unirrigated
rows were affected with asparagus rust {Puccinia asparagi), while
the irrigated plants were entirely free from the disease. This was to
be expected, as observations recorded by a number of investigators
have shown that rust is most destructive in seasons and soils where
the plants suffer for moisture. On the other hand, any condition
producing too great an amount of moisture about the plants is inju-
rious to them, since the rust is likely to injure plants weakened by
excess of moisture as well as by too little.

It is well known that asparagus requires a moist soil for its best
development; but the advice of recognized authorities has usually
been against late summer or early fall mulching to conserve the mois-
ture, as such treatment was believed to favor the appearance of the
rust. That the disease is not aggravated by irrigating in late summer
is thoroughly proved by the test just completed. A careful estimate
of the extent of the rust disease among the irrigated plants places it
at one-half of 1 per cent. An inspection of the unirrigated rows
showed that fully 90 per cent of the stems of the plants had died,
probably from the effects of the rust.

In Plate II, figure 2, is shown the difference in size and appearance
of the irrigated asparagus plants and those not irrigated, the stalks
on the left being only average specimens in point of size and are free
from disease. The group of small plants on the right was not irri-
gated. They were not only small, but were badly affected with rust.
Plate III, figure 1, shows a near view of sections of some of the aspar-
agus stalks seen in Plate II, figure 2. Those on the left were small,
and the disease was very noticeable, as indicated by the blotches and
irregularities in the bark. The stalks on the right were irrigated,
and were large, clean, and healthy.

When the soil is deficient in moisture, late summer application of
water to asparagus will invigorate it sufficiently to cause it to resist
rust and enable the root stalks to store up a surplus supply of food
materials that will enable them to push up the young edible shoots
quite early in the spring that will be botli vigorous and abundant.

U. S. Dept. of Agr., Bui. 148, Office of Expt. Stations. Irrigation Investigations.

Plate III

Fig. 1 .—Effect of Irrigation on Asparagus During an Ordinary Season; Unirri-
GATED Stalks ion Lefti Badly Affected by Rust.

Fig. 2.— Yields of Onions on Irrigated Plat ion Left^ and on Unirrigated Plat

ion Right*.

25

NTJHSERY STOCK.

Tlie uursery stock irrigated during the season of 1903 consisted of
2-3-ear-old apple trees of many varieties, and seedling peach, cherry,
and pluin trees grown as stocks for budding.

Water was applied from August 7 to 11. With a single-shovel plow
furrows were made around each row as near the trees, as possible.
The irrigated plat was laid off in the middle part of the nursery and
represented average conditions in every respect. The water was con-
ducted to the plat through pipes and discharged into a cross ditch at
the upper ends of the rows. From the cross ditch the water was
emptied into the various furrows uniforml}^ so that all were equally
watered and none overflowed. No water was wasted. The soil was
saturated.

The total quantity of water used on the one-tenth of an acre irri-
gated was 12,100 gallons, equivalent to a depth of 4.07 inches.

Rains came shortly after the irrigating was done, and apparently
minimized its results. There is perhaps a slight tendency on the part
of the trees irrigated to continue their growth later in the season, thus
showing that they have been influenced to at least a slight extent.
November 2 the irrigated trees were not appreciably larger than those
not irrigated; but as the irrigated ones seem disposed to continue
their growth, thej' may yet outstrip the unirrigated. Nurser}- trees
here may continue to grow until December if they have suflicient
moisture.

ONIONS.

Four varieties of onions were experimented with. The soil was a
deep, unusually fertile clay loam. The -seed was planted May 7 in
drills 10 inches apart. The young plants received careful cultivation
all during the season. The month of July was the driest and warmest
of the season. The land sloped gently toward the south. Shallow
irrigating ditches, about 3 inches deep, were made by using the corner
of a common garden hoe. There was one furrow down the middle of
each space between the rows, making them 16 inches apart. At the
upper ends of the rows was a cross ditch, and from this water was fed
out uniforml}^ to several furrows at a time. The block to be irrigated
was laid off near the middle of the garden, part of the onion planting
being left unirrigated for purposes of comparison. The water was
conducted over the unirrigated plat through pipes and hose, so that
there was no opportunity for seepage into the wrong plat.

The irrigating was begun Jul}'' 27, the water being allowed to flow
until the soil was well saturated. A total of 2,500 gallons was applied,
amounting to a depth of 6 inches over the area irrigated — about one-
sixty-fourth of an acre. When the water had settled the soil was
stirred to i^revent baking.

The crop was harvested the first of September, and a careful

26

lecord kept of the yields under different conditions. There were
equal areas in the irrigated and unirrigated plats. Each variety on
being harvested was weighed, so as to show the total yield both under
irrigation and where not irrigated, and then the product was divided
into three grades, where the bulbs were large enough to make this
possible. In this way were secured the actual comparative effects of
the watering, as shown in the accompanying tables :

Effects of irrigation on size of onions.

Treatment.

Large.

Medimn.

Small.

All grades.

Variety.

Weight.

u

Weight.

u

ss

"A

Weight.

Il

aa

Weight.

<E
P. .

a p.

Silver King

White Portugal .

Red Wetliers-

fleld.
Danvers Yellow

Globe.

{Irrigated

iNot irrigated..

[Irrigated

\Not irrigated..

(Irrigated

\Not irrigated..

Irrigated

[Not irrigated..

Lbs. ozs.
7 10
4 10
16 2
12 6
20 8
16 6
95 0
29 10

4
7
5
6
5
5
3
5

Lbs. ozs.
7 12
4 10
20 8
12 8
20 8
20 8
49 8
48 0

10

11

9

9

7
8
5
8

Lbs. ozs.
11 6
6 2
14 8
13 8
10 10
20 10
33 6
28 6

■ 25
28
26
26
17
20
13
18

Lbs. ozs.
26 0
15 6
51 2
38 4
51 10
57 8
177 6
106 0

12
14
14
13
11
9
7
11

Effects of irrigation on yield of onions.

Variety.

Treatment.

Yield.

Value.

Yield per
acre due
to irriga-
tion.

Percent-
age of in-
crease due
to irriga-
tion.

Value per
acre of in-
crease due
to irriga-
tion.

/Irrigated

Bji.shels.
52.18
29.38
94.90
75.63
50.06
56.06
172. flO
102.70

S26.09
14 19

Bushels.
22.80

Percent.
77.6

$11.40

Silver King

(Not irrigated

(Irrigated

47^45
37.82
25.03

19.27

25.4

12.70

White Portugal

(Not irrigated

(Irrigated

Wethersfleld

(Not irrigated

/Irrigated

IN ot irrigated

28.03
86.00
51.35

Danvers Yellow
Globe.

69.50

67.60

34.75

It is at once apparent that in most cases the yield was materially
increased bj^ watering, although in one instance — the Red Wethers-
field — the total yield was slighth" 'greater on the unirrigated plat. If
this exception is studied, however, it will be seen that, although the
total number of pounds was less on the irrigated soil, more small and
fewer large onions were produced on the unirrigated soil. In this
connection, also, it should be stated that the Wethersfleld onion is a
variety well known to be drought re-sistant, and hence would natu-
rally be less influenced by artiflcial watering than the others-.

Yellow Globe, which requires a moist soil, gave a remarkable
increase in jaeld, due to irrigation. (PI. Ill, fig. 2.) The test shows
that in almost any season onions may be irrigated with large profit to
the farmer or gardener.

»

27

CORN.

The season of 1903 was not snfficiently dry in the vicinity of Colum-
bia to show any remarkable differences between irrigated and unirri-
gated crops. The actual irrigation of corn was not begun until
August 14. Up to that time moisture conditions had been fairly
favorable for the development of the corn crop. From the above
date the water was turned on from a f-inch pipe and was allowed to
run continuously for two weeks. In nearly every case the irrigated
plats gave larger yields than those not irrigated. Computing the
yields per acre from the plat yields we find that the irrigated corn
produced at the rate of 63.5 bushels of grain and 4,030 pounds of
stover per acre, and the unirrigated at the rate of 58.3 bushels of
grain and 4,315 pounds of stover per acre. This is a difference of 5.2
bushels of grain and 315 pounds of stover per acre in favor of irriga-
tion. The influence of irrigation upon corn is not limited entirely to
the gross yields per acre. The irrigated corn seemed to be better
filled and the individual grains were plumper. The irrigated coru
was considerably slower in maturing than the unirrigated. Tlie
stalks grew taller on the irrigated than on the unirrigated plats.
The water used in this experiment was surface water from a pond.
It is believed that the results would have been considerably more
favorable for the irrigated plats if the irrigation had been started
earlier.

IRRIGATION IN THE ARTESIAN BASIN OF SOUTH DAKOTA.

By A. B. Crane, Special Agent.

INTRODUCTION.

The great artesian basin of South Dakota comprises that area in
which flowing- wells have been obtained by drilling down into the
Dakota sandstone formation that underlies almost the entire State.
Owing, however, to the greater number of wells and to the ease with
which artesian water can be obtained there, the locality comprised in
the James River A'alley has become more familiarly known as the
artesian basin. It is within this area that most of the experiments in
irrigation from artesian wells have been conducted.

The eastern limit of the artesian area is a line about 25 miles east
of the James River and approximately parallel to it to a few miles
south of Mitchell, from which point it bears southeast, following the
course of the river to its mouth. West of the James River artesian
water can be obtained almost anywhere except at a few points where
the elevation does not allow the water to rise to the surface, as in the
Wessington Hills or in the Missouri Coteaus east of Gettysburg.
Owing to the fact that the portion of the country west of the James
River Valley is given over largely to stock raising, the wells there
being used entirely for stock purposes, the work in irrigation is
restricted to the valley skirting to the east of Wessington Hills before
finally 1)earing off toward the Missouri.

During the period from 1890 to 1894 quite a number of wells were
sunk with the intention of using them for irrigation. Their great
expense (from $2,500 to $4,000) restricted their construction to a few
persons with large means or to corporations. The wells were mostly
G-inch wells, with depths varying from 1,300 feet in the region of Aber-
deen to about 500 feet at Yankton. Few of them, however, owing
to various circumstances, have ever been used. The lands were placed
in the hands of tenants, most of whom knew nothing of irrigation.
The work was spasmodic and without any system or knowledge of
the use of water. Of course such attempts could result only in finan-
cial loss to the original projectors, so they were given up.

Within the last year or two a new system has been adopted — the
sinking of small 1^ to 2 inch wells. These can be sunk much more
cheaply, the price ranging from $300 to ^650. Resident farmers find
it within their means to sink these wells, and many of them are being
sunk throughout the basin.

29

30

Though at present used for stock and household purposes, great
numbers of them have been located with reference to a possible util-
ization for irrigation purposes if needed in the future. It is to these
wells in the hands of the actual owners and users to which we will
doubtless have to look for the future development of irrigation rather
than to the larger wells owned by the corporations and nonresidents.

As shown on page 44, the annual rainfall of this region has varied
during the last eight yearn (1896-1903) from less than 13 to over 26
inches, the average being about 19 inches. This is sufficient for many
crops when favorably distributed, but seasons of drought have been
sufflcientlj' frequent to lead to the construction in many localities of
reservoirs, canals, etc., for the utilization of the artesian water for
irrigation.

An investigation during the season of 1903 shows that during the
last few years there has been an abundance of moisture, well distrib-
uted and fully sufficient for all the ordinarj^ grain crops; hence many
farms with fall equipment of well, reservoir, ditches, etc., have not
used the water supply at all, many not even cleaning out their ditches
for the last six or eight seasons. As a consequence, most of the posi-
tive results that have been reported are from small areas devoted to
gardens, fruits, orchards, and forests.

Many of the irrigation plants mentioned in the reports of 1895 and
1896 as being in successful operation have been practically aban-
doned, and no report can be found for them subsequent to those made
at that time. Many of the farms have changed hands, some have
fallen into the possession of large land companies, and some of the
wells have failed. In general, those who have most thoroughly and
sj'stematically tried irrigation are the most enthusiastic regarding it,
while reasons for the failure of most of those condemning it can be
found in. the faulty method of operation.

A detailed report of what is now being done in the different coun-
ties of the artesian basin follows.

AURORA COUNTY.

The Smith-Jonet} farm, about 5 miles east of Plankington, for-
merly owned by J. D. Bartow, has a 3-inch well, 756 feet deep, dis-
charging 150 gallons per minute; a reservoir about 2 acres in area,
which can be filled to a depth of 5 feet, and about a half mile of main
ditch. Eighty acres of this farm is situated so that it can be put
under ditch. Mr. Bartow sold the farm several j^ears ago and reports
nothing done since 1895, but previous to that he irrigated 35 acres
with decided success. He raised corn, potatoes, and melons in great
abundance, and made a great increase in the grain crop by the use of
the water. He estimates that the yield of small grain is doubled in
ordinary years, while the yields of jjotatoes and garden crops are even
more largely increased. Mr. Bartow gives as the reason the irrigation

31 .

plant on this farm kas fallen into disuse that it has fallen into the
hands of tenants, usually men from the East unacquainted with and
afraid of irrigation, and who make no effort to use water. Ills own
success while operating the farm leads him to speak very enthusiastic-
ally of the possibilities of irrigation in f at section.

J. W. Mullen, on section 24:, township 105 north, range 66 west,
conducted an irrigated garden with success several years ago; but the
well has since failed, so irrigation is not practiced at present.

John Davis, on section 12, township 105 north, range 65 west, has a
l:^-inch well, 924 feet deep, flowing about 60 gallons per minute. He
has irrigated trees and has been able to grow them successfully where
before he could not make them grow. He runs the water direct from
the well. Mr. Davis has attempted gardening with varying success.
His great difficulty arose from the fact that often just after irrigating
a heavy storm would come, thus making the soil too wet and injuring
the crops. A crop of watermelons was spoiled in this manner. Mr.
Davis intends to arrange ditches so it mil be possible to use the well
for irrigation when needed, but so far he reports an abundance of
moisture for his small grain and no need of the extra water except for
his trees and garden.

Mr. C. L. Mott, on section 15, township 105 north, range 64 west,
14 miles north of Plankington, is conducting a farm which, though
not irrigated, strictly speaking, is, to a certain degree, receiving the
same benefits. He has three wells on his farm, all 2-inch wells at the
surface, finished below with l:^-incli pipe. They are 840 feet deep
and flow, respectively', 100, 72, and 15 gallons iter minute. Mr. Mott
is developing an orchard. He has 15 acres of 2 and 3 year old trees
just beginning to bear, and 6 acres more set out this year. The
orchard contains apples, plums, cherries, pears, and peaches, the last
two being experiments, but he thinks they are going to succeed,
especiall}^ the pears. Mr. Mott does not apply water directly to his
land, but he has ditches and pools filled with water, and the seepage
and the evai^oration seem to fully supply the defieiencj^ in the natural
moisture. The wells are finely located for irrigation, and if a series
of dry seasons occur he intends to use the water directlj', if necessary.

A. D. Dougan, living on section 21, township 104 north, range 63
west, 8 miles northeast of Plankington, has a 4|-inch well, 523 feet
deep, which flows about 80 gallons per minute. He has a natural
lake bed on his laud from which he can irrigate about 30 acres. He
irrigates his orchard and garden from the well, and is having good
success with his trees, though they are still young and have just
begun to bear. Mr. Dougan has been well pleased with his irrigation
of potatoes, having raised 230 bushels per acre. He has never used
the water on small grain, and did not use it at all this season, as there
was plenty of rain.

Many farmers in this county having small wells for stock purposes

32

water their home gardens, and town residents having access to
hydrants use water on their gardens and lawns, thus raising good gar-
dens, trees, and shrubbery much more successfully than without the
water.

BRULE COUNTY.

During the years from 1891 to 1895 Brule County entered quite
extensively into the sinking of wells and the construction of ditches,
the county and townships undertaking the work with a view to renting
water. The wells were not utilized to any extent, and, the seasons
having been more propitious, they are now used merely to supply
lakes and furnish water for stock.

W. A. Carpenter, on his ranch at Pukwana, began irrigating in
1894—95, using water on small grain; but the price being low and the
seasons being favorable he found that under the method of hiring his
work done he could not conduct the business on the large scale he
had planned without financial loss, so he abandoned operations.

J. M. Green and II. L. Wilrodt, living 12 miles south of Pukwana,
have also ceased to use their water except for trees and gardens.

R. F. Jones, on section 5, township 105 north, range 07 west, has a
3-inch well about 600 feet deep, furnishing about 50 gallons per min-
ute. He stores his surplus in a reservoir and irrigates alfalfa, receiv-
ing a large yield each season.

BEADLE COUNTY.

Beadle County was one of the few in which townships undertook
the sinking of wells, Bonilla and Richland townships each having
sunk them with the intention of using them for irrigation. The Rich-
land township well, located on section 29, township 110 north, range
60 west, 4 miles south of Cavour, is a 6-inch well 930 feet deep, and
the official test at the time of its acceptance by the township authori-
ties showed a flow of 876 gallons per minute. The well is admirably
located upon a high j)oint, and water can be carried in all directions.
A large ditch runs south for 1^ miles, and another running north
about the same distance has been contemplated but is not yet con-
structed.

Part of this ditch is 20 feet wide and is inte^ided for storage pur-
poses in lieu of a reservoir. The method of disposing of water from
this well was to contract with different individuals for the whole flow
for one day each week throughout the season. The charge foi the
most successful season was $35. The next year each of the seven days
was contracted for at $50 for the season, but dissatisfaction on the
part of some who wanted water at a lower price than those who gave
$50 created dissension, the personnel of the township board was
changed, and many of those who contracted did not use the water.
This was in 1896; nothing has been done since. The water now runs

33

into a natural lake bed and thence to a neighboring creek. The cost
of this well was 83,500, and of the ditches about $250.

The ditches are located so that about ten quarter sections can
receive water. There aijpears to be a good natural reservoir here
which would hold all the winter's flow, rendering it available for the
next summer, though a few cuts, possibly 10 feet deep, would be
needed to carrj- the outflow to some of the land. By this means at
least two additional sections could be irrigated from this well. All
those who formerly used water from this well have since sold out and
moved away. The man who most successfully used water was Mr.
M. O. Bessernd, who reported yields during the two j'ears he used the
water, as follows: Wheat, 30 to 32 bushels per acre; onions, 250
bushels per acre; oats, 60 to 90 bushels per acre; and large amounts
of garden vegetables ; this, too, in a dry year (1895) when the unwatered
crops were almost a failure. He was well pleased with his results, and
made this statement at the close of his report to the State engineer ^
irrigation : "I am more than jDleased with the results of m}^ first year's
irrigating, and will never again be caught at dry farming when water
can be had."

The wells in Bonilla township (township 113 north, range 04 west),
though intended for irrigation, have never been used except to flood
the pasture land and so increase the feed. No one seems to care to
attempt farming by irrigation from them.

The most successful irrigators in Beadle County are the Joy Broth-
ers, who oiDcrate a large market garden near Huron. Their land is
located on section 18, township 110 north, range 01 west, 2 miles south
of Huron. The}" have a 3-incli well 825 feet deep, which furnishes
about 150 gallons per minute, and have about 100 acres under irriga-
tion. They store water in a reservoir covering about 5 acres, which
thej^ can fill to a depth of 4 feet. This is used on a field of about 30
acres on tlie river l)ottom, the main gardens being irrigated directly
from the well. The water is carried through 4-inch tile pipes laid to
grade with cemented joints, so that no water is lost. At intervals tees
or elbows are put in, a short piece of iron pipe being cemented in,
in which a screw plug is placed. Water is let out when wanted by
removing this plug and is carried in oi)en ditches to the place of use.
This pipe cost about 10 cents a foot placed, and Mr. Joj^ says it is one
of the most paying investments on the farm. It was laid in the old
open ditch and mounded over about 2 feet deej), the ridges forming
patlis through the fields.

The cost of applying water to the land — that is, the labor of dis-
tributing it — is about $1.25 per acre per year. The cost of ditching is
merely nominal, as a plow furrow in the proper direction is all that is
needed. Joy Brothers have conducted this garden since 1890 and
have met and overcome many of the difficulties which others have

829— No. 148—04 3

34

experienced. They are careful not to use too much water and so
drown out the crop; they let no water stand on the land, but keep it
running till it is all soaked in; they use manure freely; they culti-
vate soon after irrigating. Crops from this garden average about
1200 per acre, though Mr. Joy could make no detailed report on the
separate varieties. Potatoes yield about 200 bushels per acre; cab-
bage, 5,000 to 7,000 heads per acre; onions, 300 bushels per acre, and
strawberries, 200 bushels per acre. They raise no small grain under
irrigation, but grow corn on ground which has been irrigated the pre-
vious year, drawing upon the subsoil moisture, which is sufficient for
the crop, and in this way the yield is nearly double that of corn not
irrigated. They are troubled somewhat with seepage from their
reservoir for a few rods around it and are going to try the experi-
ment of sowing alfalfa on the land affected and thus perhaps reclaim
it. Two men give personal attention to the garden, giving it their
entire time, and employing additional help according to the season
and its attendant work.

The Risdon well, famous as being one of the largest and strongest
in the basin, is located on section o2, township 111 north, range Gl
west, about 2 miles northeast of Huron. Though not used, having
been in litigation for years, it is worthy of mention because of its
great possibilities. It is an 8-inch well finished with 6-inch casing
below, is 935 feet deep, and originally flowed 2,250 gallons per minute.
The well was used for power purposes at one time, generating elec-
tricity for the city of Huron. At that time it was shut off during the
day and opened at night. This resulted in its clogging and losing
part of its flow, and it was abandoned for that purpose. It stands
now partly closed, flowing off into pastures, where it forms pools where
the cattle may drink. This well is admirably located for irrigation
purposes. The greater part of a half section on the uplands is capa-
ble of being brought under ditch directly from the well, while the
lowlands of the James River Valley lie about 100 rods to the east,
where all the water could be utilized. A fine natural reservoir site is
forDied by a large ravine about 60 rods from the well, where an
embankment, with a length of perhaps 20 rods, could be made to
retain water to a depth of 20 feet. This ravine is accessible for a res-
ervoir back for nearly half a mile, where an embankment is already
formed across it by the roadbed of the Great Northern Railway. This
reservoir site overlooks the James River Valley land, and the water
could be carried down along the bluffs for any distance to the land
below, so that the entire winter's flow could be stored and utilized.
There is opportunity for a great irrigation enterprise here, one of the
best in the whole James River Basin.

Mr. C. M. Bell has a farm half a mile north of Huron equipped for
irrigation, having a 3-inch well 760 feet deep, flowing 120 gallons per
minute. He has a storage canal 36 rods long and 20 feet wide, which

35

can be filled abont 4 feet deep. The water has not been used this
year except for a few trees. A large garden was successfully operated
in 1!»02, though no specific data could be obtained. Nearly the entire
quarter section can be brought under ditch from this well, as well as ■
many acres on adjoining faruis.

R. D. Wharton, in the south part of the city of Huron, operates a
market garden of 15 acres, irrigated by means of pipe attached to the
city hydrant. lie has a system of pipes lying on the ground with
valves every 50 feet, to which he can attach hose. He lays his pipe
line along a ridge on the upper edge of a field, connects with the
hydrant by means of a short hose, and carries the water without loss
direct to that part he wishes to irrigate. Mr. Wharton emphasizes the
fact, also brought out by Joy Brothers, that the aim should be to sup-
plement the natural rainfall when necessary, but one must be careful
about making the land too wet. Often he does not have to irrigate
certain portions of his garden at all during the season, the natural
rainfall and subsoil waters left from the previous year's irrigation
being sufficient. The garden has yielded 250 bushels of onions per
acre, 1,000 bushels of carrots per acre, 7,000 to 9,000 head of cabbages
per acre, §600 worth of celery per acre, and $125 worth of muskmelons
from five-sixteenths acre. All other garden crops yield in equal
abundance. He estimates an average income of ^150 per acre from
his garden.

One of the most extensive systems of irrigation in Beadle County
was started about 8 miles north of Huron on section 30, township 112
north, range 61 west, by the Consolidated Land and Irrigation Com-
pany of Huron. It had a 6-inch well 916 feet deep, flowing about 500
gallons per minute, and a reservoir of about 7 acres, which could be
filled to a depth of 6 feet or more. Several miles of ditch, and a storage
canal on the next section east were constructed, and the farm sys-
tematically worked for a few seasons (1891-92). Good results were
obtained, the crops being more than double those of the unirrigated
lands in that locality. The farm, however, established for specu-
lative purj)oses, has changed hands several times and was without a
tenant some j^ears. At present it is lying idle, only needing intelli-
gent management to make it one of the best paying farms in the
vicinity. Seepage has spoiled some of the land contiguous to the res-
ervoir, but by proper management the ground can easily be reclaimed.

E. D. Fuller, living 4 miles south of Cavour, on section 23, town-
ship 110 north, range 60, is one of the latest to begin irrigation in
this county. He has a 2-inch well 772 feet deep, flowing 82 gallons
per minute, dug in June this year (1903). His well is located with
reference to use for irrigation, and he carried water this season into a
15-acre field of corn, though not in as systematic a manner as he
wished. A measurement of stalks which received water compared
with some in the same field to which water was not carried showed

36

the former to be 2^ feet taller and much more thrifty looking. His
garden was watered also and has proved much more fruitful than it
otherwise would have been. Mr. Fuller irrigates direct from the well.
He has about 75 acres he can put under the ditch.

There have been several other irrigation plants in Beadle County
Avhich have been abandoned because of change of owners or the elog-
aino- of the wells. Manv of the smaller li-inch and 2-inch wells have
been sunk recently for stock watering, though several are also planned
to be used for irrigation if necessary.

DAVISON COUNTY.

The Hatch Brothers, on section 15, township 103 north, range 62
west, adjoining the village of Mount Vernon, have two 2-incli wells
about -100 feet deep, which flow about GO gallons per minute. Each
well is equipped with a reservoir, and over 100 acres can be brought
under the water. These wells were dug about 1897 and during the
next two 3'ears they were used to irrigate trees, potatoes, and garden.
Since then they have not been used, as the rainfall has been greater
and seemed adequate.

John K. Johnson and his brother, Joseph K. Johnson, living on
sections 3 and 4, township 103 north, range 62 west, also have wells
with reservoirs, though they have not used them for irrigation for two
years. Joseph irrigates only a small orchard and home garden. John
Johnson has experimented quite largelj^ in small grain and gives a
very satisfactory report of his success. He has raised, per acre, 27
bushels of wheat, when unirrigated wheat yielded 10 bushels; 60
bushels of oats, when unii-rigated oats yielded 30 bushels, and 60
bushels of corn, when unirrigated corn yielded nothing. Mr. John-
son has two wells, one 4^-inch, 650 feet deep, flowing 375 gallons per
minute, and one 2-inch well, 411 feet deep, flowing 10 gallons per
minute. He has a reservoir of about 7 acres, which is verj^ shallow,
and the excessive seepage from it has spoiled some land near it. He
can run water upon a whole section and has over 2 miles of main
ditch.

Ira Frazier, on section 27, township 104 north, range 61 west, about
12 miles northeast of Mitchell, has a 4-inch well and small reservoir.
He also irrigates small grain by flooding his land in the fall and
winter, though he does no sj^stematic work. Though his crops are
reported as better where the water has been allowed to run than
where not, he can give no specific report of advantages. Mr. Frazier
made the mistake one season of letting the water flood his land all
winter, piling up ice in some places. The result was that in the
spring he could not get on his ground until very late, and the soil was
so wet and cold his grain did not germinate readily, and his crop was
poorer than without the water. The next year, however, this land
yielded well.

37

Nick Reimers, on section 21, township 103 north, range Gl west, 6
miles west of Mitchell, has a 2-inch well, 300 feet deep, flowing about
15 gallons per minute. From this small well he irrigates 8 acres of
market garden. He can carry the water to 20 acres, but can not
attend to it all. Mr. Reimers raises large quantities of vegetables of
all kinds for the local market in the city of Mitchell. He has no
reservoir, but runs ditches direct from the well to the land. lie reports
his land as bringing him $100 or more per acre.

JERAULD COTTNTY.

The greater part of Jerauld County is so high that wells can not be
obtained, but the eastern part, occupied by the vaUey of Firesteel
Creek, is located very favorably for irrigation, and a well can be
secured almost anywhere. Though the rainfall seems to be less than
farther east, little is done in irrigation, as stock raising forms the
chief occupation of the people.

Charles Walters, 9 miles southeast of Wessington Springs, on section
15, township 106 north, range 64 west, has a 3-inch weU, 816 feet deep,
which flows 300 gallons per minute. He irrigates from 150 to 200
acres of small grain and corn. His plan is to plant about 40 acres of
corn and irrigate it well. The next year he sows this to small grain
without irrigation and plants another 40 acres to corn and irrigates it.
He carries the water direct from the well, his land lying so favorably
that a plow furrow will usually carry water where it is wanted. He
usually irrigates his small-grain fields in the fall after plowing, giving
them a good soaking so as to be ready for spring sowing. He is care-
ful, however, to let no water stand and freeze on his land, and so ren-
der it cold and soggy for spring work. Mr. Waltei'S notes three points
of advantage in irrigation, namely : His croi3 is nearly doubled, his
crop is sure, and his grain is first grade. He states that since he has
used his well he has had nothing but Xo. 1 wheat, while his oats and
other grain always overrun regulation weight. Mr. Walters has no
trouble in carrying water the entire length of his field, about three-
fourths mile. He has a fine grove which he started with irrigation,
but uses no water in it at present.

Peter Schultz, 7 miles southeast of Wessington Springs, on section
9, township 106 north, range 64 west, has a 2^-inch well, 880 feet
deep, which flows 280 gallons per minute. He irrigates a garden and
orchard, though at present he uses no water in the latter, since it lies
just below his garden and receives sufficient moisture by seepage
from the garden. His orchard looks very thrifty. Fifty trees bore
fruit of excellent quality in 1903.

Henry Allen, working the northeast quarter of .section ••, township
106 north, range 63, has a 3-inch well, 782 feet deep. He irrigates
small grain only, by flooding in the j)revious fall. He estimates that
his crop is double what his neighbors get without irrigation.

38

William Kline, 3 miles north of Wessington Springs, on section 25,
township 108 north, range Go west, has a 3-inch well, 903 feet deep,
flowing 400 gallons per minute. Thus far Mr. Kline has irrigated
only a home garden, but this year he has built a large pond of 15
acres from which he intends to irrigate about 135 acres, putting part
of it into alfalfa.

There was formerly another irrigated farm, 10 miles north of Wes-
sington Springs, worked by Charles Le Bau, but the well failed and
nothing has been done latel3\ Another well has been dug this year,
and operations will probably be resumed.

KINGSBURY COUNTY.

Only the western eight tiers of sections in Kingsbury County lie in
the artesian basin. A number of wells are found in the region, but
few of them are used for irrigation.

K. Fingerson, 2 miles west of Esmond, has a 2-inch well, 850 feet
deep, flowing 80 gallons per minute. His well was just dug in 1902, but
he has irrigated about 35 acres of oats this season (1903) by flooding.
His crop, though hurt by a late frost, is still much better than that on
his fields that have had no water. He also irrigated a potato field,
and reports a fine yield from it. Mr. Fingerson intends to extend his
sj^stem further next year and bring about 70 acres under ditch, using
the water alternately on different portions during different years.

C. L. Spear and E. Gulbronson, 3 miles south of Manchester, each
have sunk wells recently and intend to irrigate.

SPINK COUNTY.

The best and most systematic irrigation plant in the whole artesian
basin is that of A. J. Glidden, at Hitchcock, on section 33, township
114 north, range 63 west. Mr. Glidden's well is 44^ inches in diameter,
1,150 feet deep, and has a flow of 450 gallons per minute. The Avell
was dug in the winter of 1894-95, and irrigation was commenced the
next season. He irrigates from 00 to 80 acres, though he has water
enough for 200 acres if he could take care of it. Mr. Glidden supple-
ments his well with a reservoir of about 20 acres, which he can fill 5|
feet deep, and has his land arranged so he can use water direct from
the well on part and from the reservoir on the remainder. He has 2
miles of shelter belts, consisting of a double row of forest trees, run-
ning through his fields at intervals of about 60 rods. These break
the winds and protect his fields from early fall and late spring frosts,
which are prevalent in this section. His explanation of this fact is
that the moisture rising from the fields, if not blown away by the
winds, forms a blanket over the garden, which protects it from the
frosts. The shelter belts, breaking the wind, prevent this blanket
from blowing away and leaving the field unprotected. Mr. Glidden
took $8,000 worth of produce off his farm during the years 1901 and
1902. The year 1903 has been very favorable and will probably give as

39

o-ood results. lie gives the most complete statement of yields for the
3^ear 1002 of any person interviewed. Eighteen acres of cabbage
yielded 95 tor.s; 3 acres of onions yielded 1,000 bushels; 2 acres of
tomatoes yielded 150 bushels ripe and 500 busliels green; (; acres of
potatoes yielded 500 bushels; 2 acres of popcorn yielded So bushels;
^ acre of parsnips yielded 200 bushels ; 4 acre of carrots yielded 250
bushels; iacre of beets yielded 200 bushels; 2 acres of squash yielded
5 tons (planted with corn) ; 1 acre of pumpkins yielded 4 tons (planted
with corn) ; 1 aci'e of smaller truck yielded 000 bushels, at 50 cents
per bushel; 10 acres of field corn yielded 300 bushels of sound corn;
25 acres of oats yielded 1,300 bushels; 5 acres of spelt yielded 200
bushels; 10 square rods of strawberries yielded 1 4 bushels; 200 cur-
rant bushes yielded 10 bushels, and 100 gooseberry bushes gave a big
yield. Apple, plum, crab apple, and cherry trees are all doing well,
many are already bearing, and others developing each year promise
finely. Mr. Glidden's farm is an excellent example of what can be
done by irrigation intelligently practiced here in the artesian basin.
T. S. Everett and S. S. Budlong each have farms east of Hitchcock,
arranged for irrigation, but nothing is being done at present by either
of them, as the season was considered favorable for small grain with-
out irrigation. They each repoi't that in ordinary years they have
doubled their crop by watering it, that they are always sure of a
crop, and that it will be first grade when water is used. The farms
are now in the hands of tenants, who know nothing of irrigation and
do not care to bother with it. 3Ir. Everett reports 30 bushels of wheat,
75 bushels of oats, and 40 bushels of corn per acre from his land.

J. M. Miles, of Redfield, irrigates about 15 acres with water from
the city hydrant. It is entirely in garden and orchard, and he can
irrigate but a small portion each year, as he has but little water. He
intends to sink a well on his land and work more systematically soon.
He reports large yields of garden vegetables, but nothing in detail
except celery, which yields him about 1,000 dozen bunches per acre,
which, at 50 cents per dozen, brings him $500.

The H. F. Hunter farm, section 4, township 110 north, range 64
west, and adjoining sections, is equipped with a 0-inch well, l,0ti5feet
deep, flowing 1,250 gallons per minute. It has a 5-acre reservoir and
about 5^ miles of main ditch. The water is not used for 1003, as the
season has been so favorable that the moisture remaining in the
ground from previous irrigation has proved sufficient for the crops.
During the years when this farm was irrigated the yields of small
grain were just about double that of unirrigated grain in that locality,
while potatoes and garden crops generally were increased threefold
or more. It requires the entire time of one man to keep ditches in
repair, clean ofC the grass, and direct the water when irrigating. Two
other wells in this vicinity were previously used for irrigation, but
they ceased to flow some time ago.

Among the counties in which irrigation has been attempted are

40

]3rown, Charles Mix, and Sanboni, ])ut practically iiotliing has been
done in these for several years. The seasons have been reported as
very favorable without additional moisture.

. COST OF WELLS.

The cost of digging these artesian wells varies with the size and
depth. They are constructed much cheaper at present than at the
time the larger wells were dug. In 1891-1895 a G-inch well cost from
12,000 to $3,500. Nearlj^all the wells dug at present are the smaller
sizes — 1-j, 2, or 3 inches in diameter — and their cost ranges from $400
to 81,000, according to size and depth, the regulation charge being for
a 2-inch well (the greater number being that size) about GO cents i3er
foot.

DUTY OF ARTESIAN WATER.

The most successful irrigators in the artesian basin emi)hasize the
fact that here the need is not to supply all the moisture required for
a growing crop, but simply to sui)plement the rainfall.

The main defect in the rainfall is that it does not always come at
the time it is needed. To remedy this condition and to guard against
the danger of too much moisture when the rains do come are the
problems before the farmer in this section. Experience has proved
that it is a verj^ easy matter to get too much Avater, and that its effect
is more disastrous than too little. Owing to the fact that the precip-
itation is very nearly sufficient to mature the ordinary small-grain
crops, the amount of water which would be required for a 40-acre
tract in the arid regions would be sufficient for twice or even three
times that acreage here. Under proper conditions, with a reservoir
for storage puri)oses, those who liave estimated most closely say that
a 2-incli well will supply all the water needed on a half section of
land, Avhile a i-inch well would supply a section. This does not
mean that the entire half section could be covered eacli irrigating
season, but it has been found that a tract having a thorougli irriga-
tion during one season will raise a full crop of small grain the next
season Avith no extra water, for the water already in the soil is suffi-
cient to fully supiDlement the rainfall.

This method has proved more successful than continued irrigation,
as it guards against saturation and its attendant soil deterioration
due to the deposit of salts.

METHOD OF IRRIGATING.

The method emi^loyed in irrigating varies somewhat with tlie crop.
For small grain the general plan is to plow the field in the fall and
then irrigate b}^ flooding, letting the water run until the ground is
well moistened, but not long enough to allow water to stand on the
field. This leaves the ground so that it can be worked in season and
furnishes moisture to germinate the seed. In ordinary years this is
sufficient, l)ut in a dry season another watering is given just as the

41

grain is beginuiug to head. If water is applied much earlier than this
the ground, not being sufficiently shaded by the foliage, is apt to bake
and form a hard crust over the surface. On the other hand, if watered
later it retards the maturing of the grain and impairs its quality.

Several farmers tried the plan of allowing the water to flood their
land all winter, letting it flow unrestricted over the fields. This
proved detrimental and even disastrous in some cases. The ground
became so wet that it could not be worked till late and the soil
remained so cold that seed rotted before it could germinate, and the
result was a swampy weed patch instead of a field of grain. It is
hard for beginners to rid themselves of the idea that if a little water
is a good thing more is better; and more irrigators in this section
have failed in their eff'orts and given up entirely from the effects of
overirrigation than from any other cause.

Those who have been most successful financially are the market
gardeners. Their methods vary with the different crops and seasons.
Their aim is to have the ground well moistened at seed time to insure
quick germination. After that they simph' watch the crop and water
when needed. These crops are almost invariably watered by the
furrow system, letting the water flow do^^•n between the rows of vege-
tables and seep to the roots. Cultivation within three or four days
after irrigation is essential to prevent the ground from baking. The
early vegetable crops, as garden peas, beans, radishes, lettuce, etc.,
are usually grown as quickly as possible and disposed of, the ground
being cleared off for another crop of millet or turnips, or utilized to set
out late cabbage and tomato plants. In this way two crops are raised
on the same land, the irrigation for the first crop being sufficient for
maturing the following one.

Fruiting crops, such as strawberries and tomato vines, are watered
just as the fruit is beginning to set, unless the rainfall has left the
soil in projjer condition. Meadows are irrigated bj' flooding in the
spring and after each crop, except the last. This has been found
especially favorable for tame grass and alfalfa.

OBJECTIONS TO ARTESIAN IRIIIGATION.

Aside from the danger of a rain coming immediateh' after irriga-
tion making the soil too wet, the chief objection to irrigation by
artesian waters is due to a belief that various salts contaiiied in the
water poison the soil and render it unfruitful. Special inquiry was
made regarding this matter, and those who have used the water in
irrigation the most extensivelv were unanimous in the statement that
there were no injurious effects if the water were j)roperly used. The
experiences of Joy Brothers and Mr. Glidden agree on this point.
The}^ find that water is frequently applied in such excessive amounts
that the rootlets are smothered and the soil is covered by standing
water which on evaporation leaves a deposit of salts. Hence many
conclude that the salts have killed the vegetation, whereas it is the

42

superabundance of water instead. In nine years' experience with
proper liandling of the water they have found no difficulty nor any
indication that there will be any in the future. A complete analysis
of the artesian waters from wells in different parts of the artesian
basin was made by Prof. J. H. Shepard, of the South Dakota Agri-
cultural Experiment Station, to determine the quantity and nature
of the salts and their effects on the soil and vegetation. « His con-
clusions are as follows :

It is undoubtedly true that the artesian waters of the Dakota Basin do carry-
large quantities of soluble constituents. The residues from these waters are
larger than tiiose of most waters used for irrigation; but when the various cli-
matic conditions of the basin are taken into consideration, and when the drainage
and soil conditions of the most favorable kind are considered, it is not unwar-
rantable to suppose that favorable results may be obtained by an economical and
judicious application of the artesian waters. Especially is this true when one
remembers that during many years no irrigation at all is desirable. And then
again, all parts of the basin are subject to such heavy falls of rain that any accu-
mulating salts must of necessity be washed away. Then again, even in the driest
years, the period when crops would be benefited by irrigation is short, so that
only a limited application of water would be needed. All these facts would lead
one to believe that such irrigation as needed here may be accomplished by arte-
sian waters.

A tabulated statement of Professor Shepard's analyses is given
below :

Analyses of the waters from ten typical wells in the artesian basin.
BASES AND ACIDS (parts per 1,000).

Location of well.

Soda,
NaoO.

Yankton - 0.1384

Armour

Woonsocket.

Huron. _

Iroquois

Hitchcock . . .

Redfield

Northville ..
Aberdeen . . .
Westport

.2046
.40V0
.3743
.9860
.a520
.8546
.4102
.8.552
1.3004

Lime,
CaO.

Magne-
sia, MgO.

Carbon

dioxid,

CO2.

Sulphur

ti-ioxid,

SO3.

0.4304

0. 1054

0.0548

0. 7860

.5214

.1671

.0684

1.0214

.3120

.12.34

.0717

1.0090

.3349

.1421

.0684

.9806

.0109

.0168

. 1280

.9095

..3T37

.1463

.0675

1.0479

.0478

.0316

.0931

.8841

.4064

.13.30

.2455

.4911

.0492

.0386

.08.57

.9312

.0112

.0184

.2.561

.2a52

Chlo-
rin, CI.

0. 0996
.1745
.0684
.1240
.1575
.0967
.1592
.3877
.1443
.9110

PRINCIPAL SALTS (parts per 1,000).

Location of well.

Sodium

chlorid,

NaCl.

Sodium

sulphate,

Na2S04.

Sodium
carbon-
ate,
NaoCOs.

Magne-
sium sul-
phate,
MgSOi.

Magne-
sium car-
bonate,
MgCOa.

Calcium

sulphate,

CaSOi.

Cak'ium
carbon-
ate,
CaCOg.

0.1643
.2879
.1128
. 2046
. 25! tS
.1595
.2626
.6.396

.2:»l

1.50.31

0.1172
.1186
.7941
.6083

1.61.53
.6120

1..5701
.1620

l.65:«

.4177

0..3160
.5011
.3701
.4261

0. 8700

1.0.5.50

..5.360

.6020

0.1246

Armour

. 1.554

.1630

Huron

.1554

0.2432

0.0a53

.0196

Hit-cliooolc

.4384

.6989

.1.534

Redfield

.0499

.0664

.0854

North ville

.3988

.2280

. .55.S()

A t)pi*fif on

.0108
.5475

.osii

. 0386

.0879

.02(K)

"South Dakota Sta. Bui. 81.

43

Analyses of the icaters from ten fyjnval irells in the artesian basin — Continued.
SOLUBLE AND INSOLUBLE SALTS (parts per 1,000).

Location of well.

Yankton

Armour

Woonsocket

Huron

Iroquois

Hitchcock . .
Redfleld....
Northville .
Aberdeen.. -
Westport . . .

rp x 1 : Soluble Infoluble

salt ^^^^^' ^^'^V- af t^'" evai>-
saits. , oration. oration.

1.6023
2. 1.392
2. 0088
2.03.34
2. ia31
2.0868
2.0.546

2.o:«o

2.0909
2.5501

0.5975
.9076
1.2770
1.2890
2.1183
1.2099
1 . 8,S26
1.2094
1.9027
2. 4683

1.0048
1. 2316
.7318
.7944
.0348
.8769
.1720
.8376
.1882
.0818

The results attained upon the experiment station plats at the Hun-
ter farm near Mellette corroborate Professor SheparcVs conclusions:

Some have professed a belief that a continued application of artesian water
would result in overloading the soil with soluble salts, detrimental alike to the
tilth of the land and to the gi-owth of vegetation. Under the climatic, soil, and
drainage conditions prevalent this belief has little fotmdation, especially if care
be used in the application."

If anything is needed in the artesian water it is animal and vegetable organisms.
This, however, may be obtained by storing water in a reservoir.''

RAINFALL.

3Iany think that the great number of ponds created by artesian
wells will have a tendency to increase the moisture in the air by
evaporation and that it will result in more rain and greater frequency
of showers, thus giving a better distribution of moisture throughout
the growing season, and that this alone will obviate the necessity of
irrigation. While occasional light local showers have apparently
been produced from the vapor arising from some of these ponds, j^et
the greater part of the moisture is carried by the winds a long dis-
tance, and is precipitated where it does no good to the farmers of this
valle3\ On account of the great fluctuation of the amount of mois-
ture for the last few j^ears it is difficult to determine whether there
has been any actual increase due to this cause. At best, though,
this would add very little to the rainfall, and the total amount would
still be inadequate during periods of ordinary or extra-dry weather.

The fact that the present period of favorable rainfall has been
coincident with the filling up of these ponds is undoubtedly the basis
of the opinion that the existence of the ponds increases rainfall. The
rainfall for the last eight years has been very favorable, both in
amount and distribution, as is shown hy the following table given

a South Dakota Sta. Bui. 53.

h South Dakota Sta. Bui. 28.

44

for Huron, which is centrally situated and representative of the con-
ditions throughout the valley :

Precipitation at Huron, S. Dak., from 1S9G to 1903.

Month.

1896.

1897.

1898.

1899.

1900.

1901.

1902.

19ft3.

Ta*nnaTV

Inches.
0.45

.46
1.71
6.17
2.95
5.18
1.62
1.17
2.36
1.70
1.97

.36

26.10

Inches.
2.87

.52
1.53
4.03

.46
3.81
2.32
2.69
1.14
2.13

.67

.57

Inches.

0.01

.22

.84

2.89

2.90

1.81

3.83

.46

1.31

1.01

.23

.11

Inches.
0.26

.33
1.13
1.04
2.96
2.91

.90
2.06

.29
1.43

.16

.19

Inches.
0.07

.14
1.40
2.16

.62
4.00
5. .59
6.66
2.39
1.47

.17

.06

Inches.
0.13

.28

.79

.86

1.78

6.46

.64

2. .50

6.75

1.11

.08

.60

Inches.

0.32

.39

1..56

1.11

2.24

3. .55

1..53

2.36

.19

.76

.29

2.12

Inches.
0.08

Febi-uary

March --

.31
1.02
1.28

TVlav

1.99

2.54

July

1.61

1.09

2.62

.34

.37

T)f»/T.pTviy)er

.60

Total -

22.74

15.62

13.66

24.73

21.98

16.42

13.83

While reports from all parts of the valley mention the abundant
rainfall, during the more recent years a study of the precipitation
records shows that there has been little change in the total precipita-
tion, the very favorable conditions being due more to better distribu-
tion than to a greater amount.

CONCLUSIONS.

As a result of this series of investigations the following conclusions
are established:

(1) Irrigation can be practiced to advantage during most of the
years, though there is occasionally a year when the moisture is suffi-
cient and ijroperly distributed.

(2) The wells are not called upon to furnish all tlie water needed
for crops, but merely to supplement rainfall.

(3) Care must be taken that the soil does not become too wet.

(4) The salts in the waters and those drawn from the land have
not thus far had any detrimental eflEect, nor do they give indications
that they will have in the future. All cases of deterioration of the
soil are directly traceable to an oversupply of water.

(5) Under irrigation the farmer is practically sure of a crop each
year.

((J) In ordinary or extra dry years the crop is increased two and
sometimes three fold.

(7) 'J'he crops are alwaj^s of superior quality, grading Ko. 1 when
unirrigated crops grade No. 3 or are even rejected.

(8) A good 2-inch well supplemented by a reservoir will furnish
water for a half section of land.

(•)) The main di-awbacks are the lack of knowledge regarding the
in-actical handling of water in the field and the too lavish applica-
tion, especially if soon followed by rain.

^•5

(10) During the last seven or eight years xerj little advancement
has been made in irrigation farming, but at present farmers are
arranging their wells with reference to a probable future use, and
when the necessity again arises many will be prepared and \\i\\ make
use of their supply.

In general, those who have not waited for the necessity to arise,
but have practiced irrigation as a part of improved and intensified
farming, have found it profitable even under the present favorable
natural conditions.

O

LIST OF PUBLICATIONS OF THE OFFICE OF EXPERIMENT STATIONS ON
IRRIGATION AND DRAINAGE-Contmued.

Bui. 124. Report of Irrigation Investi<j;ations in Utah, under the direction of Elwood

Mead, chief, assisted by R. P. Teele, A. P. Stover, A. F. Dorenius, J. D.

Stannard, Frank Adams, and G. L. Swendsen. Pp. 336. Price, $1.10.
Bui. 130. Egyptian Irrigation. By Clarence T. Johnston. Pp. 100. Price, 30 cents.
Bui. 131. Plans of Structures in use on Irrigation Canals in the United States, from

drawings exhibited by the Office of Experiment Stations at Paris, in

1900, and at Buffalo, in 1901, prepared under the direction of Elwood

Mead, chief. Pp.51. Price, 60 (;ents.
*Bul. 133. Report of Irrigation Investigations for 1902, under the direction of Elwood

Mead, chief. Pp. 266. Price, 25 cents.
Bui. 134. Storage of Water on Cache la Poudre and Big Thompson Rivers. By

C. E. Tait. Pp. 100. Price, 10 cents.
;Bul. 140. Acquirement of Water Rights in the Arkansas Valley, Colorado. By

J. S. Greene. Pp. 83. Price, 5 cents.
Bui. 144. Irrigation in Northern Italy — Parti. By Elwood Mead. In press.
Bui. 145. Preparing Land for Irrigation and Methods of Applying Water. Prepared

vmder the direction of Elwood Mead, chief. In press.
Bui. ]46. CHirrent Wheels: Their U^e in Lifting Water for Irrigation. By Albert

Eugene Wright. In press.
Bui. 147. Report on Drainage Investigations, 1903. By C. G. Elliott. In press.

farmers' bulletins.

Bui. 46. Irrigation in Humid Climates. By F. H. King. Pp. 27.
Bui. 116. Irrigation in Fruit Growing. By E. J. Wickson. Pp. 48.
Bui. 138. Irrigation in Field and Garden. By E. J. Wickson. Pp. 40.
Bui. 158. How to Build Small Irrigation Ditches. By C. T. Johnston and J. D.
Stannard. Pp. 28.
p Bui. 1 87. Drainage of Farm Lands. By C. G. Elliott. Pp. 40.

U. S. DEPARTMENT OF AGRICULTURE.

OFFICE OF EXPERIMENT STATIONS— BULLETIN NO. 149.

A. C. TRUE, Director.

lES OF THE

BY

C. D. WOODS,

Director, Mnine Agruniltnml Erperimeni Station,

AND

E. R. jSIANSFIELD,

Assistant Chemist, Maine Agricultural Experimait Station.

WASHINOTON:

GOVERNMENT PRINTING OFFICE.

1 0 0 4 .

LIST OF PUBLICATIONS OF THE OFFICE OF EXPERIMENT STATIONS ON
THE FOOD AND NUTRITION OF MAN.

Note.— For those publications to which a price is affixed application should be made to the Super-
intendent of Documents. Government Printing Othce, Washington, D. C. the officer designated by
law to sell Government publications. Publications marked with an asterisk (*) are not available for
distribution.

♦Charts. Pood and Diet. By W. O. Atwater. (Four charts, 26 by 40 inches.) Price per set,
unmounted, 7.5 cents. ■

* Bui. 21. Methods and Results of Investigations on the Chemistry and Economy of Pood. By

W. (). Atwater. Pp. 222. Price, 15 cents.
Bui. 28. (Revised edition.) The Chemical Composition of American Food Materials. By W. O.

Atwater and A. P. Bryant. Pp. 87. Price, 5 cents.
Bui. 29. Dietary Studies at the University of Tennessee in 1895. By C. E. Wait, with comments

by W. O. Atwater and C. D. Woods. Pp. 45. Price, 5 cents.
Bui. 31. Dietary Studies at the University of Missouri in 1895, and Data Relating to Bread and

Meat Consumption in Missouri. By H. B. Gibson, S. Calvert, and D. W. May, with

comments by W. O. Atwater and C. D. Woods. Pp. 24. Price, 5 cents.

* Bui. 32. Dietary Studies at Purdue University, Lafayette, Ind., in 1895. By W. E. Stone, with

comments by W. O. Atwater and C. D. Woods. Pp. 28. Price, 5 cents.
Bui. 35. Food and Nutrition Investigations in New Jersey in 1895 and 1896. By E. B. Voorhees.
Pp. 40. Price, 5 cents.

* Bui. 37. Dietary Studies at the Maine StateCollege in 1895. By W. H. Jordan. Pp. 57. Price,

5 CGTltS.

Bui. 38. Dietary Studies with Reference to the Food of the Negro in Alabama in 1895 and 1896.

Conducted with the cooperation of the Tuskegee Normal and Industrial Institute and

the Agriciiltural and Mechanical College of Alabama. Reported by W. O. Atwater

and C. D. Woods. Pp. 69. Price, 5 cents.
Bui. 40. Dietary Studies in New Mexico in 1895. By A. Goss. Pp. 28. Price, 5 cents.
Bui. 43. Losses'inBoiling Vegetables, and the Composition and Digestibility of Potatoes and Eggs.

Bv H. Snyder, A. J. Frisby, and A. P. Bryant. Pp. 31. Price, 5 cents.
Bui. 44. Report of Preliminary Investigations on the Metabolism of Nitrogen and Carbon in the

Human Organism with a Respiration Calorimeter of Special Construction. By W. O.

Atwater, C. D. Woods, and F. G. Benedict.' Pp. 64. Price, 5 cents.
Bui. 45. A Digest of Metabolism Experiments in which the Balance of Income and Outgo was

Determined. By W. O. Atwater and C. F. Langworthv. Pp. 434. Price, 25 cents.

* Bui. 46. Dietary Studies in New York City in 1896 and 1896. By W. O. Atwater and C. D. Woods.

Pp. 117. Price, 10 cents.
Bill. 52. Nutrition Investigations in Pittsburg, Pa., 1894^1896. By Isabel Bevier. Pp. 48. Price,

5 cents. ...

Bui. 63. Nutrition Investigations at the University of Tennessee in 1896 and 1897. By C. E. Wait.

Pp. 46. Price, 5 cents.

* Bui. .54. Nutrition Investigations in New Mexico in 1897. By A. Goss. Pp. 20. Price, 5 cents.
Bui. .55. Dietary Studies in Chicago in 1895 and 1896. Conducted with the cooperation of Jane

Addams and Caroline L. Hunt, of Hull House. Reported by W. O. Atwater and A. P.
Bryant. Pp. 76. Price, 5 cents.

* Bui. .56. History and Present Statias of Instruction in Cooking in the Public Schools of New

York City. Reported by Mrs. Louise E. Hogan, with an introduction Ijy A. C. True,

Ph. D. Pp. 70. Price, 5 cents.
Bui. 63. Description of a New Respiration Calorimeter and Experiments on the Conservation" of

Energy in the Human Body. By W. O. Atwater and E. B. Rosa. Pp. 94. Price, 10

cents.
*Bul. 66. The Physiological Effect of Creatin and Creatinin and Their Value as Nutrients. By

J. W. Mallet. Pp. 24. Price, 5 cents.
Bui. 67. Studies on Bread and Bread Making. By Harry Snyder and L. A. Voorhees. Pp. 51.

Price, 10 cents.
Bui. .68. A Description of Some Chinese Vegetable Food Materials and Their Nutritive and

Economic Value. By W. C. Blasdale. Pp. 48. Price, 10 cents.
Bui. 69. Experiments on the Metabolism of Matter and Energy in the Human Body. By W. O.

Atwater and F. G. Benedict, with the cooperation of A. W. Smith and A. P. Bryant.

Pp. 112. Price, 10 cents.
Bui. 71. Dietary Studies of Negroes in Eastern Virginia in 1897 and 1898. By H. B Frissell and

Isabel Bevier. Pp. 45. Price, 5 cents.
Bui. 75. Dietary Studies of University Boat Crews. By W. O. Atwater and A. P. Bryant. Pp. 72.

Price, 5 cents. •

Bui. 84. Nutrition Investigations at the California Agricultural Experiment Station, 1896-1898.

By M. E. Jaffa. Pp. 39. Price, 5 cents.
Bui. 85. A Report of Investigations on the Digestibility and Nutritive Value of Bread. By

C. D. Woods and L. H. Merrill. Pp. .51. Price, 5 cents.
Bui. 89. Experiments on the Effect of Muscular Work \ipon the Digestibility of Food and the

Metabolism of Nitrogen. Conducted at the University of Tennessee, 1897-1899. By

C. E. Wait. Pp. 77. Price, 5 cents.
Bui. 91. Nutrition Investigations at the University of Illinois, North Dakota Agricultural Col-
lege, amd Lake Erie College, Ohio, 1896-1900. By H. S. Grindley and J. L. Sammis,

E. F. Ladd, and Isabel Bevier and Elizabeth C. Sprague. Pp. 42. Price, 5 cents.

[Continued on third page of cover.]

725

U. S. DEPARTMENT OF AGRICULTURE.

OFFICE OF EXPERIMENT STATIONS— BULLETIN NO. 149.

A. C. TRUE, Director.

BY

C. D. ^VOODS,

Director, Maine Agricidtural Experiment Station,

AND

E. R. MANSFIELD,

Assistant L'heniist, Maine Agricultural Experiment Station.

LIBRARY
eW YORK
TANICAL

RDEN.

WASHINGTON:

GOVERNMENT PRINTING OFFICE,

1904.

OFFICE OF EXPERIMENT STATIONS.

A. C. True, Ph. D., Director.

E. W. Allen, Ph . D. . Assisfcai f Director a ud Editor of Experiment Station Record.
C. F. Langworthy, Ph. D. . Editor and E.vpert on Foods and Animal Production.

NUTRITION INVESTIGATIONS.

"W. O. Atwater, Ph. D., Chief of Nutrition Investigations, Middletown, Conn.
C. D. Woods, B. S.. Special Agent at Orono, Me.

F. G. Benedict, Ph. D., Phusiological Chemist, Middletoivn, Conn.
R. D. MiLNER, Ph. B.. Editorial Assistant, Middletown, Conn.

2

LETTER OF TRANSMITTAL.

U. S. Department of Agriculture,

Office of Experiment Stations,
Washington, D. C, August 15, 190J^.

Sir: I have tlie honor to transmit herewith a report of studies of
the food of Maine Inmbermen, carried on by Charles D. Woods,
director, and E. R. Mansfield, assistant chemist, of the Maine Agri-
cultural Experiment Station, and recommend that it be published as
Bulletin No. 149 of this Office.

Five dietary studies and six digestion experiments were carried on
in Maine lumber camps while the men were engaged in severe manual
labor. The dietarj^ studies are interesting in themselves and of use
in the calculation of dietary standards. The digestion experiments
afford data regarding the digestibility of a mixed diet and the effect
of severe work upon the quantities of nutrients assimilated.

Acknowledgment should be made to Mr. Thomas Gilbert, of Orono,

Me., for the opportunity to carry on the investigations in his lumber

camps and for other courtesies.

Respectfullv,

A. C. True,

Director.
Hon. James Wilson,

Secretary of Agriculture.

3

C 0 N T 1: NTS.

Page.

Introduction 7

The hTinber camp 8

The bean hole and the method of cooking beans 9

Sotir-dough biscuit ^ 1*^

The hinibering operations and the character and amount of work involved. 10

Cutting and yarding, and landing the logs 10

The daily routine H

Driving the logs 11

The dietary studies 13

Composition of the food materials 14

Tabulation of results 16

Dietary study No. 390 16

Dietary study No. 391 17

Dietary study No. 392 31

Dietary study No. 893 24

Dietary study No. 394 .

27

Discussion of the dietaries 30

The cost of the food 34

Amount of food wasted 35

Sources of protein and energy 35

Digestion experiments with Maine lumbermen on a mixed diet 36

Composition of food materials and feces 37

Details of digestion experiments 38

Digestion experiment No. 463 39

Digestion experiment No. 464 41

Digestion experiment No. 465 43

Digestion experiment No. 466 45

Dige.stion experiment No. 467 47

Digestion experiment No. 468 - - 49

Metabolic products in the feces . 51

Summary of results of digestion experiments 52

Sources of the nutrients 55

Nuti-ients eaten per man per day in the digestion experiments 56

Conclusions 59

5

ILLUSTRATIONS.

Page.
Plate I. Fig. 1. — The men's camp. Fig. 2. — The bean hole where beans

are cooked 8

II. Fig. 1.— A groiTp of himbermen studied. Fig. 2. — Lumbermen

at table 8

6

STUDIES OF THE FOOD OF MAINE LUMBERMEN.

INTRODUCTION.

In the winters of 1901-2 and 1902-3 five dietary studies and six
digestion experiments were made of men at work in a tj-pical lumber
camp in the 3Iaiue woods, sitliated in the heart of the forest, away
from any settlement. Every facility for the successful carrying out
of the studies was given by the owner of the lumber property, Mr.
Thomas Gilbert, of Orono, and it is believed that the studies here
reported are typical of the dietaries of lumbermen in this region.
The description of the camp and the surroundings of the men is
believed to be typical of the logging camps of the Maine woods where
40 to 00 men are employed.

There has been a gradual change in methods and appliances, but
the methods of lumbering in Elaine and the management of lumber
camps have changed less than in some other regions, the changes in
the ways of living being greater than in the lumbering operations them-
selves. The men are now better fed, better housed, and better paid
than formerly. Since the advent of the railroad supplies are more
readily obtained, and the improvement in methods of preserving food
has made possible in camp many articles that could not formerly be
obtained. The demand for labor and the scarcity of men have caused
competition not only in wages but also in the food and care of the
men while in the woods.

As shown by the results of the food investigations here reported,
the diet of the Maine lumbermen consists of a few staple foods, such
as bread, .salt ijork, beans, corned beef, .salt fish, some vegetables, a
few simple cakes and other pastry, molasses, and tea. Though more
generous, it agrees quite closely in character with that observed by
Thoreau on his trip to the Maine woods in 1S46." "The loggers'
fare," he says, "consists of tea, molasses, flour, pork (sometimes
beef), and beans. * * * On expeditions it is only hard bread and
pork, often raw, slice upon slice, with tea or water as the case may
be." At that time cake and such articles were apparently not a part
of the lumber camp diet, for, commenting on the great abundance of
"sweet cakes" on the tables of public houses near the lumber region,

"The Maine Woods. Boston. 1877. pp. 10, 19, 45.

8

Thorean says that "when the lumberers come out from the woods
they have a craving for cakes and pies, and sucli sweet things, which
are there almost unknown." Black tea, he further states, is indispen-
sable to the loggers.

THE LUMBER CAMP.

The character of the diet of any family or group is determined by
their surroundings, market facilities, and similar factors, and to a
marked extent by previously acquired food habits. When the food
supply is adequate the amounts which will be consumed are, it is gen-
erally conceded, influenced by the kind and amount of work per-
formed more than by any other factor. Such conditions must have a
decided bearing upon the diet of a group like that included in the
present investigation. Furthermore, the lengtli of time the lumber-
men have been in the woods undoubtedly has an effect ui^on their
appetite. At the beginning of the winter the food is more or less
novel and seems to be eaten with greater relish than later in the sea-
son. Exposure to cold and wet and the hardships which are a neces-
sary part of some of the lumbering operations, it would seem must
also exercise an effect u^ion their appetite and the character and
amount of food eaten. In order to judge of the effect of such condi-
tions upon the diet of the Maine lumbermen some statements seem
desirable regarding their surroundings, the kind of work involved
in the lumbering operations, and the conditions under which it is
performed.

The site for tlie camp (PI. I, flg. 1) where the men spend their time
when not at work, and where their food is prepared and most of the
meals are eaten is chiefly determined by its relation to the timber
which is to be cut, although it must be close to a water supply, either
spring or mountain brook. A complete lumber camp usually consists
of the main camp where the men live, the office which is given up to
the overseer, clerk, and visitors, the hovel or stable, the blacksmith
shop, and the bean hole. The walls or "body" of the main camp are
made of long logs notched at the ends and placed horizontally, the
spaces between the logs being chinked with sphagnum moss, or some-
times with excelsior if moss can not be conveniently obtained. The
roof is made of cedar splits resting on rafters and is covered with
tarred paper. The entrances to the buildings are in the end, and the
main camp is almost invariably so j)laced that the main entrance faces
the south, and is divided into the men's camp, the cookroom, and the
dingle. The men's camp contains the l)unks, deacon seats, stoves,
water barrel, and general stores. The bunks are arranged in two
tiers, one above the other, along both sides of the camj). The bottom
of the bunks is made of poles and in the case of the lower tier is a foot
or so above the floor. The lower bunks extend from the ground to a
height of about 4 feet and the second tier to the roof. The bunks

U. S. Dept. of Agr.. Bui. 149, Office of Expt. Stations.

Plate I.

Fig. 1.— The Men'S Camp.

Fig. 2.— The Bean Hole where Beans are Cooked.

U. S. Dept. of Agr., Bui. 149, Office of Expt. Stations.

Plate II.

Fig. 1 .— a Group of Lumberivien Studied.

Fig. 2.— Lumbermen at Table.

Q

really make a series of wide beds extending the length of the camp.
The men sleep with their heads toward the side (wall) of the camp
and their feet toward the center. The amount of space per man will
naturally varj- with the number in the camp. In case of a full camp
each man will liave a little more than 2 feet. There are no fixed par-
titions, but the men build them in temiioraril^", usually two or more
men sharing their combined space. The bottom of the bunk is filled
with excelsior, boughs, hay, or straw, and above this are placed the two
G-foot blankets, or as they are called "spreads," that are loaned each
man. The stoves for the men's camp are of the ordinary box style,
and are kept \Qvy hot from the time the men come from work at night
until they go to bed. The deacon seats are benches made of partially
hewn logs placed about 2 feet from tlie floor and extending the length
of the bunks and immediateh' in front of them. They serve as chairs,
but as there is no back to them they are not ver\' comfortable.

A cookroom serves as a combined cooking and. eating room (PI. II,
fig. 2). The framework of the table in it is made of poles, and the
top of boards. These boards, the cook's bread board and usually
some boards from old packing l)oxes, are the only sawed lumber in
a camp. Enameled cloth is used to cover the table. The dishes,
chiefly plates and dippers, are all tin, and the knives and forks are
steel. Benches made from split logs with stakes for legs serve as
seats at table. Breakfast and supper are eaten in the cookroom, but
dinner is eaten in the woods when the men are at work.

The cookroom contains small quantities of all the raw materials
which are needed for preparing the food and all the necessary equip-
ment of a kitchen, as well as the bunks of the cooks and "cookees,"
as the cook's assistants are called. As a rule the cooks and cookees
are men, for in Maine lumbering operations women cooks have not
been at all common, and there are even fewer now than in the past.

The dingle is a lean-to shed adjoining the cookroom, and serves as
a sort of storehouse in which all bulky food supplies are kept.

THE BEAN HOLE AND THE METHOD OF COOKING BEANS.

As will be seen by a glance at the kinds of food used in the diet-
aries, baked beans were the most important single article of diet.
The beans are not baked in the cookroom, but in the beau hole,
which is simply a hole in the ground protected by a small log build-
ing (Pi. I, fig. 2). The beans are parboiled during the forenoon in
an ordinary iron kettle on the stove in the cookroom. The bean pot
in which they are baked is of iron with an overhanging iron cover,
and it is filled with alternate layers of salt pork and parboiled beans.
A fire is then built in the bean hole with both soft and hard wood to
a deptli of 2 feet, and when well under way is covered with stones and
old iron, when the covered pot of beans is suspended over the fire.
By the time the pot of beans has been heated to the boiling point the

10

fire is burned to coals, and the stones and pieces of iron are red hot.
The pot of beans is then placed directly upon these, covered with hot
ashes and earth and left to cook overnight, usually twelve to four-
teen hours. In the morning- the beans come from the hole steaming
hot and are served for breakfast.

SOURDOUGH BISCUIT.

In the Maine lumber camijs cream-of -tartar biscuit are seldom seen,
but in place of these the cook makes what are termed sour-dough
biscuits, The method of preparing this sour dough is as follows:
In the fall of the year, at the beginning of the lumbering operations,
flour, water, and lard are mixed to a stiff batter and allowed to remain
near the fire from twelve to twenty-four hours. At the end of this
time active fermentation (due to wild yeasts) has taken place, and
the dough has a very pleasant spur taste and smell. This sour dough
is turned on the kneading board and soda and salt are worked into
it, after which it is shaped into biscuits and baked. Enough dough
is mixed at each baking so that some may be left over to serve as a
"starter" in souring the dough for the next baking.

^t5

THE LUMBERING OPERATIONS AND THE CHARACTER AND
AMOUNT OF WORK INVOLVED.

The work involved in lumbering operations varies at different sea-
sons of the year in character, amount, and conditions under which it
is performed. Maine lumbering consists of three distinct operations,
viz, cutting and yarding, landing, and driving, each of which involves
severe work under more or less trying conditions.

CUTTING AND YARDING, AND LANDING THE LOGS.

In the early part of the season the trees are felled and the logs
dr.awn and put into piles (yarded) near where the trees stood. Cut-
ting and 3'arding usually begin the last of September or earl}^ in Octo-
ber and end in January before the deep snows come. The logs are
drawn to the " j^ards" on single bobsleds.

The overseer or foreman naturally has less physical labor to per-
form than the men. He looks over the standing timber and surround-
ings to see where the lumber can best be drawn to the brook or stream
where the driving will begin later. ■ He "spots" the main roads and
yards and maintains a general superintendence of all the work. The
choppers simply fell the trees, top them off, and cut them into logs of
the desired length. The "swampers" clear a roadw^ay so that the
teams can get from the main woods to the newdy cut logs. The sled-
tenders limb, knot, and load the logs; the teamsters draw them to the
yards, and the yard-tenders build the j^ards by putting the logs into
piles.

\

11

After all the logs for the season are cut and yarded they are next
drawn on double bobsleds to the landing on the bank of a stream or
pond, the operation being designated "lauding," for in Maine prac-
tically all the logs, Avhether destined for paper stock or lumber, are
taken to the mills by running water in the natural waterways. Dur-
ing landing all the general management is still in the hands of the
foreman. The yardmen clear the yards of snow and load the logs in
great piles on the double bob or " wagon" sleds. The teamsters draw
the logs from the yards to the landing place, and the landing men
unload the logs and build the landing. The scaler surveys the logs,
and the road crew keep the roads in good condition for hauling. All
the operations involve hard work and long hours.

During these operations the crew live at the main camp. The cook
builds the fires and does the cooking. The cookees, in addition to
helping the cook, carry the dinners to the men where they may hap-
pen to be at work. The "toter," as the man is called who hauls in
supplies and attends to similar work, makes more or less frequent
trips to the nearest supply point; in the case of the camp studied, a
railway station.

THE DAILY ROUTINE.

The men work six days a week, Sunday being a day of rest from
the regular occupation. On a working day the cook rises at 3.45
o'clock, builds the fires, and cooks breakfast, and at 4.45 calls the
"cookees." At 5 o'clock the lumbermen are called, breakfast being
served at 5.15. Just as soon as the men can see to follow the road
the men and horses start to their work, usually about 6 o'clock.
Dinner is served by the "cookees" when the men are at work, any-
where *from 11 to 12 o'clock. The dinner "hour" is simply long
enough for the men to eat and to fill their pipes. The men leave
work wlien it becomes so dark that they can not longer do the work
properly. Suj^per is usually served at 5.30, and at 9 o'clock the lights
are all out and most of the men are in bed.

On Sunday no work is done in the woods and the usual routine is

varied. The cook rises at 0.30, the men breakfast at 8, eat their

dinner at 12, and their supper at 5.30. The retiring hour is 9 o'clock.

Sunday is the wash day of the woodsmen, and from daylight to dark

the one washtub and washboard of the men's camp are in constant

demand.

DRIVING THE LOGS.

The logs are taken from the woods to the mills in natural water-
ways, the brooks and streams often forming chains with small lakes,
and this operation, perhaps, calls for the greatest physical exertion of
any connected witli lumbering, while at the same time the work is
performed under the most trying conditions, as may be seen from the
brief account which follows. About the time the logs are all yarded

12

the spring rains and thaws commence, the streams open, and, the
spring freshets insuring an al)undance of water, the operation of
driving the logs to the mill begins. The logs, which were piled on
the shores of the stream during the winter, are now rolled into the
stream and the swiftly moving water carries them rapidly along. As
they pass down the stream the logs form "wings" along the banks
wherever a projection extends into the stream. Very often — in fact,
nearly always — this is a help rather than a hindrance, for were it not
for the wings that turn the logs toward the center of the stream a
jam would soon be formed which would cause considerable difficulty.
There are places along the stream where in spite of the wings jams
are to be expected, and at these places men are stationed.

Often jams are formed in spite of the efforts of the drivers to keep
the center of the stream clear. When a jam is formed which the
driver can not break with his cant dog, he resorts to dynamite. It
must be remembered that all the while logs are pouring down the
stream from above and it is necessary to work quicklj^ Frequently
the breaking of one log may start the whole jam. If possible that
log is cut with an ax. Seldom, however, is the log in such a position
that an ax can reach it readily. Then one or more sticks of dynamite
are attached to the end of a long pole, a fuse is lighted, and the whole
thrust into the water in the immediate vicinity of the logs causing the
trouble. Occasionally it is necessarj^ to repeat the operation several
times before the whole jam is started. Ever since the jam has formed
water and logs ai-e backing up and often form a great "head." Of
course, the men who work on these jams are in great danger, and it
is not a rare occurrence for a limb to be broken or even for a man to
be killed, and at all times the work and the strain are severe.

While the logs are being started from the head of the operations,
or from where they were left by the lumbermen the winter before, a
logging camp is often near enough at hand for the men to stop there,
but as moves are made down the stream tenting out is the method of
living. After all the logs have been started from the landing it is
necessarj^ for a crew to go along the banks of the stream and "break"
all the "wings" and start the stray logs; this is known as " sacking
the rear." The purpose is to get every log, and in order to do this
men are often wet to their hips. It must be remembered that the
snow is still on the ground and the water is ice cold.

At the mouth of a stream that flows into a lake, boom chains made
of logs chained together at their ends are stretched, and each end is
attached to the bank so as to form a big U at the mouth of the
stream. When a boom is filled it is closed, and then a crew of men
start with it across the lake, moving it forward by means of head-
works much as in the days before steam engines a ship was "warped"
from point to point.

On the drive the crew get up at 4.15 a. m. and breakfast at 5. First

18

lunch is eaten at 9, second lunch at 2, and supper at 7. In case
the men work at niglit an extra meal is eaten at midnight. The
drivers sleep in a hirge tent and usually go to bed as soon as their
supper is eaten. On the drive, as in the woods, two l)lankets, or
"spreads," are loaned each man; but the usual practice is for two
men to place one pair under them and the other over them. The
men almost invariably sleep with hats on. Only their corked shoes
are removed, and even if a man be wet to his neck he goes to bed in
this way. During tlie night his clothes dry, and simply putting on
his shoes in the morning prepares him for breakfast and work.

After the first few days of the driving the men seldom stop more
than one night in a place and the camp moves forward correspond-
ingly. The moving while "driving" on streams is by teams, but on
the lakes boats are used. The move is usually made as soon as first
lunch is cooked, and on arriving at the new camping ground the men
are fed at the usual hour. There is a tent in which the cook's sup-
plies are kept and the mixing board is placed. In it also the cook
and "cookees" sleep.

On th(^ drive no tables are used, but when the food is ready for the
men the cook cries "Eat 'er up." A knife and tin plate are seized
and each man puts his food upon his plate. The tea, which is always
a part of the meal, is poured by the "cookees" and then the men sit
down wherever they wish and literally proceed to "eat 'er up." At
the first and second lunches the food is brought to the men by the
"cookees" and they eat wherever they may happen to be at the time.

THE DIETARY STUDIES.

Three studies of the food eaten by lumbermen at work in the Maine
woods were made in the winter and spring of -1901-2, and two addi-
tional studies in the winter of 1902-3. The camps of both these win-
ters were located near Lake Onawa in Elliotsville Plantation, Piscata-
quis Count}", in the heart of the Maine woods. The camps were about
15 miles from Onawa station on the Canadian Pacific Railroad and
about 25 miles from the foot of Moosehead Lake.

The crew in the camps studied was made up almost wholly of
French Canadians. The men were for the most part from 25 to 30
years old, of good working weight, generally about 1(30 pounds, and
were an active, rugged set of men at the best age for hard work. On
their return to their homes many of them lead a wild life until their
winter earnings are gone, but in camp they are strictly temperate and
do a full day's work six daj's in the week.

The men were paid from $26 to $30 per month in addition to their
board, the average wages being, perhaps, $28.

Generally speaking, the same men were in at least two of the stud-
ies, and many of them were in three or more of them. The initials,
birthplace, age, weight, and occupation of the entire crew are given
in connection with the report of each study.

14

All of the details of the work were carried out by one of us (E. R. M. ),
who lived at the camp with the men during the time of each stud3\
The methods followed in these studies were essentially those explained
in a previous publication of this Office « -and used in the earlier dietary
studies.*

The general plan included taking an account of all food material
in the camp at the beginning, that brought in by the "tote team"
during the time of the experiment, and that Avhich remained at the
end of the experiment. The cookroom and table wastes were col-
lected, classified so far as possible, weighed, and, together with sam-
ples of many of the foods, sent to the Maine station laboratory and
analyzed. In every case the amount of a given food material on
hand at the beginning and those received during the experiment
were added. Whatever was left at the end was subtracted, and
the difference showed the amount used. From the statistics thus
obtained and the data showing the chemical composition of each
material, the amounts of the nutritive ingredients in the food were
calculated. The fuel value of the foods was calculated by use of fac-
tors,'^ allowing 4 calories for each gram of protein and carbohj^d rates
and 8.9 calories for each gram of fat. The quantities of nutrients
and energy in the waste were similarlj^ computed and subtracted
from those of the total food to learn the amounts of nutrients in the
food actually eaten. An account was kept of the number of persons
at each meal, the total number being equivalent to the number of
meals for one man.

COMPOSITION OF THE FOOD MATERIALS.

In connection with the dietary studies the chief food materials were
analyzed by the methods adopted b}^ the Association of Official Agri-
cultural Chemists,^^ and their heats of combustion were determined by
means of the bomb calorimeter. Some of the less imj)ortant foods
were not analj^zed, as it was believed that their composition and heats
of combustion could be calculated with sufficient accuracy from former
analyses of similar articles. The results of the analyses and the fig-
ures assumed in the cases of the food materials which were not ana-
lyzed are given in Table 1.

The beef (fresh and corned), pork, sausage, salt codfish, fresh fish,
eggs, dairy products, and other animal foods, as well as the wheat
flour, rice, oatmeal, sirup, and other vegetable foods were of the usual
sort offered in Maine markets.

The lard comjiound was one of the common commercial brands, and
probably contained cotton-seed oil with lard and other animal fat.

«U. S. Dept. Agr.. Office of Experiment Stations Bnl. 21.
''See list of bulletins on cover.
'•See Connecticut Storrs Station Rpt. 1899, p. 104.
dJJ. S. Dept. Agr., Bureau of Chemistry Bui. 46, revised.

15

The currant jelh^ and strawberry jelly were commercial glucose
products.

The mince-meat, like that commonly used in the lumber camps, was

made from dried apples and corned beef.

Table \.— Percentage composition of food materials in dietary studies of Maine

lumhermen.

Refer-

Food materials. num-
ber.

1

Ref- -
use.

Water. Protein.

Fat Carbohy-
****• drates.

Ash.

Energy

per
gram."

ANIMAL, FOOD.

Beef:

Forequarter, medium fato.

Corned flankb

Corned, canned - -

Tripe '>

Pork:

Chuck, salt..- -

Backs, dry salted b

Shoulder, smoked fatft ^

Sausage:

Roloerna

1
2
3

4

5
6

7

8

9

10

11
12
13
14

15
16
17
18

19
20
21
22
23
24

25
26
27

28

29

;«

.30a

31

32

33

34

a5

36

37

38
39
40
41
42

43

44
45
46

47
48

Per
cent.
18.7
12.1

'""s.'i"

20.0

2.9
3.3

24.9
19.7
21.2
11.2

Per

cent.

. 49.1
43.7
.56.8
86.5

22.4
1.5.9
21.4

63.9
64.0
42.8 1

40.2
34.8
46.6
(io. 5

8.2

8.5

26.9

.2

12.5
7.3
12.3
10.8
11.3
13.0

Per

cent.
14.5
12.9
27.4
11.7

4.2

7.1

12.1

12.6

13.9

7.5

19.0
13.9
16.2
11.9

Per

cent.

17.5

29.2

10.4

1.2

66.3
66.8
42.6

10.8
10.9
40.1

.4
21.2

2.8
9.3

85.9

75.2

8.3

99.8

1.9

7.2

.3

1.1

.9

. 7

Per cent.

Per

cent.

0.7

2.6

4.7

.3

6.1

"""4'2'

5.0 1
3.9
1.9 i

18.5

10.4

12.6

.9

.5.9
5.4
1.9

Calories.
2.225
3.245

0.7
.2

1.0
2.7

2.509
.600

6.124
6.500
4.460

4.8
4.0

7.7

1.915

Do ---

1.972

fialt "nork

4.535

Fish:

Cod salt 1'

.816

Mackerel, pickled fc

Salmon trout, pickled

KffETSft '

2. .545

.6

i6"5"

54.1

1.160
l.a53

Dairv prt)ducts:

Butter''

7.990

Do

.4
8.8

7.233

3. .350

9.280

VEGETABLE FOOD.

Cereals:

Corn meal ''

9.2
16.1

8.0
10.8
11.3

9.0

7.5.4
67.5
79.0
76.7
75.7
77.0

100.0
81). 5
68.0
75.3

60.4

61.7

7.7

4.8

7.4

8.9

62.0

14.7

5.7

66.1
10.8
62.2
68.5
67.5
83.0

60.2

1.2
42.6
21.7

7.0
54.3

1.0
1.9
.4
.6
.8
.3

'3.2"

3.7
3.3
.9
.9
.9
.5
2.9
.8
.6

2.0

.3

2.0

3.1

4.0

3.0
3.8
3.1
2.7
1.8

.3.645

Oatmeal ''

4. 100

Rice''

3.595

Wheat flour

3.830

Do -

3.840

Do

3.824

Sugars:

4.100

AT olassps'*

"""26"(y
15. 0
20.0
10.0

""26."6"
30.0

"'2.5.1'
15.0
10.0

19.5
26.5
24.7

11.6
13.3

70.0
77. 7
70. 6
78.9
9.5
62.6
62.7

28.1

as. 3

19.0
.31.1
32.5
17.0

27.7

22.7
27.1
59.6
84.7
36.3

3.3a5

2.3

2.759

Sirup'' -

3.088

Vegetables;

Reans Dea -

22.8

20.4

1.3

1.4

.9

1.4

24.6

1.8

.9

1.6

.3

1.8

2.3

1.5
1.3
.1
.2
.2
.3
1.0
.1
.1

2.2
.3

"."3.6'

3.850

Beans

3.830

Beets '>.. - -

Calibaere '^

.380
.275

Carrots''

Onions'* - -

.360
.4.50

Peas'"

3.645

.685

Turnips'* -

.275

Fruits:

Annies dried''

2.980

.485

Prunes'' -

Raisins''

2.620
3. 185

Currant jellv ''- .

2.770

3.405

MISCELLANEOUS FOOD.

Mince-meat''

WASTE.

Beans, baked

6.7

11.1

15.9

8.1

1.5

3.2

1.4

62.0

10.6

7.5

4.1

4.4

2.875

6.440
3. 575

Do

2.055

.733

PuddinfiT

2.853

a When actual determinations were made, this value represents heat of combustion: in other
cases calculated fuel value.
'' Composition assumed.

16

TABULATION OF RESULTS.

The tabular statements whicli follow give the results of the dietary
studies in condensed form, but tliey furnish all the original data from
which the results were computed. The price which follows each food
material shows the cost of the total quantity at the place of purchase
(usually Bangor, Me.), and does not take into account the cost of get-
ting the material into the woods and to the camp. The numbers in
Ijarentheses refer to food materials in the table of composition and show
the analytical data used in the computation of the nutrients supplied.

In calculating the nutrients in the waste, baked beans were classed
as vegetable food, although much of the fat present was doubtless
of animal origin. The waste was so small in all of the studies that
no considerable error is thus introduced.

DIETARY STUDY NO. 390.

The study began with suj)i)er December 13, 1901, and continued
seven days. The lumber crew were engaged in chopping and yard-
ing. The list of the men included in the studj^ their occupations,
the number of meals eaten, and the weights and costs of foods and
nutrients are given in the tables which follow :

T.\BLE 2. — Data regarding subjects, dietary study No. 390.

Name.

Subject of dietary
study Nos.—

Place of birth.

Age.

Weight.

Occupation.

C J

390,391,392,393

390,391,392

Maine

Years.
56
27
24
54
18
25
67
54
48
30
25
23
24
29
24
26
22
26
29
25
25
28
24
34
29
27
29
26
23
26
25
27
56
26
26
57
25
27
26
26
27
23
26
26
18
20
32

Pounds.
172
186
148
172
126
146
215
159
167
148
159
199
178
162
154
178
160
164
162
1.59
154
163
164
159
142
161
174
142
150
1.59
1.59
174

i.58"

170
196
147
179
180
159
176
160
160
159
144
159
125

Overseer.

N G

do

Clerk.

E.R.M.

W.D

390,391,392,393,394....

390,391

390,391

.....do

Canada

do

Chemist.
Cook.

J M

Cookee.

A.R

390

do

Do.

T H

390,391,392

do.

Blacksmith.

J.T

390,391

do

Do.

W C

390,393

390,392

Maine

Toter.

M.B

Canada

....do

Chopper.

A.B

390

Do.

J.C

390,392

do

Do.

E.F ...

390,391,392,394

... do. ---

Do.

A.R

390,391,392,393

do.

Do.

E.T

390,392

....do

Do.

O B

390,391,394

do

Swamper.

J.C

390,391

do.

Do.

J G

390,391

..do.

Do.

J.H

390,391,392

390,391

do

Do.

F K

do ...

Do.

F.M

390

do

Do.

J M

390,391

do

Do.

J M

390

.do.

Do.

A P . -

390,391,392

do.

Do.

M P

390

do.

Do.

P.P

390,391

do

Do.

W R

390,393,394

do

Do.

p.R

390

do

Do.

D R

390,391

do

Do.

T R

390

do.

Do.

j.St.P

390,391

do

Do.

C V

390

.... do.

Do.

.T C

390,391,394

390,:«1,:W3.

3<)0,391,::i!t2

Maine

Teamster,

J.D

Canada

do

Do.

J.P

Do.

C T

390,391 -

Maine

do

Do.

A.T

390,391....

Do.

C C

390 .

Canada

Maine

Canada

do

Sled tender.

M.F

C.T . . . .

390,391. -.--

390

Do.
Do.

E W

390,391, ;«3

Do.

T.D

390

do

' Yard roller.

G G

;*o

do

Do.

F.H

3«1,.391

do

Do.

F S

390

Maine

Do.

F.St.P

390,;391.-.

Canada

do

Do.

T. V . .

(?)

Do.

The number of meals taken was as follows :

Camp crew: Meals.

Breakfasts 311

Dinners <^1*^

Suppers 312

Visitors:

Breakfasts 3

Dinner ■; - --- '

946

Total utimber of meals. _.-

Equivalent to 1 man for 315 days.

Table 3. — Weights and cost of food and nutrients in dietary study Xo. 390.

Food consumed during the entire study (7 days.)

Cost, nutrients, and fuel vahie of food
per man per day.

Kinds and amounts.

Cost.

Cost.

Pro-
tein.

Fat.

Carbo-
hy-
drates.

Fuel
value.

ANIMAL, FOOD.

Beef: Fore qiTarter, 80 pounds, S5.60 (1); corned
flank KXiDounds ^7(2)

Dollars.
12.60

18.46
3.11

11.79

4.31
6.75

Cents.
4.0

5.9
1.0

3.7

1.4
2.1

Grams.
35.3

27.2
6.3

45.1
.3

Grains.
62.3

145.2
5.4

35.7

32.4
107.9

Gramis.

""■2.1'

.1
1.6

Calories.
695

Pork: Salt, ^2 pounds, si8.20 (.6) ; smoked shoulders,
las pounds, Jl(i.;2;i (7> _. -----

Sausafje: Bologna, :it. 5 pounds. %'i.\\ (8)

Fish: Cod, 75.5 pounds, S4..53 (11): mackerel, 115
pounds, $6.90 (12); salmon trout, 6 pounds, 36
cents (K"^)

1,401
83

499

Dairy products: Butter, 26 pounds, S4.16 (15); con-
densed milk, 2 pounds, 15 cents (17)

Tjard comnound 7.5 r>ounds. :^6.75 (18) _.

296

9ao

Total animal food -

57.02

18.1

114.2

388.9

4.1

3,935

VEGETABLE FOOD.

Cereals: Corn meal, 21 pounds, 53 cents (19): oat
meal, 1 pound, 3 cents (20); wheat flour, 368
pounds, $7.:36(22)- ._

Sugai-s: Sugar, :i5 pounds, SI -75 (25); molasses, 98
pounds. S2 i26)

Vegetables: Beans, 224 pounds, S9.41 (29); onions,
15.5 pounds, 47 cents (;B): potatoes, 370 pounds,
$4.44 i:i5): turnips, 24poimds, 24 cents (36)

Fruit: Apples, 10.5 pounds, 17 cents (38); apples,
dried, 20 pounds, §1.80 (37): prunes, 51 pounds.
$3.0ti (39): raisins, 2.5 pounds, 19 cents (40); cur-
rant jelly, :^2 pounds, 81.92 (41)

7. 92
3. 75

14.56

7.14

2.5

1.2

4.6
2.2

60.3

6.5

430.5
164.2

277.4
100.0

2,021
656

83.8
1.9

5.4

.8

1,493
415

Total vegetable food

33.37

10.5

146.0

12.7

972.1

4,585

Total food..

90.39

28.6

260.2

401.6

976.2

8,520

WASTE.

1.4
11.9

7.9
7.9

.2
31.9

77

Beans, baked. .52 pounds (45) .

245

1

Total waste

1

13.3

15.8

32.1

322

FOOD ACTUALLY EATF,N.

AniTna.l food

18.1
10.5

112.8
134.1

381.0

4.8

3.9

940.2

3,858

Vegetable food

4,340

Total food eaten

28.6

246.9

38.5.8

944.1

8,198

DIETARY STTJDY NO. 391.

The study began with supper Januaiy 21, 1902, and continued 16
days. The crew were engaged in drawing the logs from the jards

5163— No. 149—04 2

18

to the landing. The lists of the men inclnded in the stndj^, their occu-
pations, the number of meals eaten, the daily menu, and the weights
and costs of foods and nvitrients are given in the tables which follow :

Table 4. — Data regarding subjects, dietavy study No. o91.

Name.

C.J

N.G....
E.R.M.
W.D __.
J.M __..
T.H....

J.T

J.D

E.P ....
J.M ....
A.P ....

P.P

D.R.- -
O.B ....

J.C

M.F....

J.G

F.K ....
E.W...

J.C

W.C.--.

J.P

C.T

A.T ...

J.C

P.H....
J.H ....
A.R...
J.St.P .
1''. St. P .

Subject of dietary-
study Nos.—

Place of birth.

39(1 .SttI . Si»2, 3^3 Maine _ .

39.).:i!tl,;{".t'_. ...do ..

3yo.:5!tl.3;«,3d3,394 do ..

391 Canada.

391- do..

391,302 _ do..

391 ..do..

391.392 do..

391,392,:?91 ..do..

391 do..

.391,:»2 do..

391 ....I do..

391... I do..

391,:«-t 1 do..

391.... do..

391 Maine

390,
390,
390,
390,
390,
390,
390,
390,
390,
390,
390,
390,
390,
390,
390,
390.
390,

390,
390,
390,
390,
390,
390,
390,
390,
390,
390,

391.
391.

391

:«1

:M,393

391,392

mi _-.

391

391

391

391,392

.391,392,393.

391.

391..

Canada.
.... do..
do..

Maine . .
do..

Canada.

Maine . .
do..

Canada.

do..

do..

do..

do..

do..

Age.

Weight.

Years.

Pounds.

58

170

27

185

24

148

54

179

18

132

67

218

54

157

1 26

157

24

176

28

163

24

160

27

159

23

1.50

26

180

23

204

26

184

25

169

25

162

• 27

176

56

147

48

172

26

178

57

199

25

149

22

163

26

161

29

163

29

164

25

149

20

164

Occupation.

Overseer.

Clerk.

Chemist.

Cook.

Cookee.

Blacksmith.

Do.
Main road man.

Do,

Do.

Do.

Do.

Do.
Yard man.

Do.

Do.

Do.

Do.

Do.
Teamster.

Do.

Do.

Do.

Do.
Landing man.

Do.

Do.

Do.

Do.

Do.

Daily menv.

Tuesday, January 21, 1902.

Supper. — Fresh-beef smother, mashed potatoes, flour gravy, mashed turnips,
loaf bread, butter, molasses cookies, molasses cake, strawberry jelly, tea. sugar.

Wednesday, January 22.

Breakfast.— Baked beans, biscuit, cold meat, molasses cookies, doughnuts,
stewed prunes, butter, tea, sugar.

Dinner. — Baked beans, cold meat, mashed potatoes, mashed turnips, biscuit, but-
ter, sugar cookies, stewed prunes, tea, sugar.

Supper. — Boiled mackerel, cold meat, boiled potatoes, biscuit, loaf bread, butter,
sugar cookies, molasses cookies, stewed prunes, strawberry jelly, tea. sugar.

Thursd-\y, January 23.

Breakfast. — Cold meat. ])iscuit, butter, doughnuts, stewed prunes, mince pie,
tea, sugar.

Dinner. — Baked beans, cold raeat, biscuit, butter, molasses cookies, sugar cook-
ies, doughnuts, tea.

Supper. — Beef soup, biscuit, butter, molasses cake, sugar cookies, stewed
prunes, strawberry jelly, tea. sugar.

I

19
Friday, January 24.

Breakfast. — Beef soup, beans, biscuit, butter, doughnuts, molasses cookies,
stewed prunes, apple pie, tea. sugar.

Dinner. — Baked beans. Bologna sausage, cold meat, loaf bread, butter, molasses
cookies, sugar cookies, tea.

Supper.— Boiled potatoes, codfish (boiled), biscuit, butter, molasses cookies,
sugar cookies, tea, sugar.

Saturday, January 25.

Breakfast.— Baked beans, biscuit, butter, cookies, doughnuts, stewed prunes,
strawberry jelly, apple pie, tea. sugar.

Dinner. — Baked beans, cold meat, biscuit, butter, molasses cookies, tea.

Supper. — Boiled potatoes, pork sausage, biscuit, butter, molasses cookies, prune
sauce, strawberry jelly, tea, sugar.

Sunday, January 26.

Breakfast. — Baked beans, biscuit, butter, doughnuts, molasses cookies, tea,
sugar.

Dinner. — Baked beans, boiled potatoes, cold bee'f, biscuit, butter, molasses
cookies, tea. sugar.

Supper. — Beef soup, biscuit, butter, sugar cookies, doughnuts, stewed prunes,
strawberry jelly, tea, sugar.

Monday, January 27.

Breakfast. — Baked beans, beef soup, bread (loaf), butter, doughnuts, molasses
cookies, tea. sugar.

Dinner. — Baked beans, brown bread, cold meat, biscuit, butter, molasses cook-
ies, doughnuts, tea.

Supper. — Boiled potatoes, boiled mackerel, biscuit, butter, doughnuts, molasses
cookies, currant jelly, stewed prunes, apple pie. tea, sugar.

Tuesday. January 28.

Breakfast. — Baked beans, cold meat, biscuit, butter, molasses cookies, dough-
nuts, tea. sugar.

Dinner. — Baked beans, cold meat, biscuit, butter, molasses cookies, sugar
cookies, tea.

Supper, — Boiled potatoes, beef smother, biscuit, butter, molasses cookies, rice.

Wednesday, January 29.

Breakfast. — Baked beans, biscuit, biitter, doughnuts, molasses cookies, tea,
apple pie, sugar.

Dinner. — Baked beans, cold meat, biscuit, butter, doughutits, molasses cookies,
tea.

Supper. — Boiled salmon trout, boiled potatoes, biscuit, butter, doughntits,
molasses cookies, stewed prunes, currant jelly, tea.

Thursday, January 30.

Breakfast. — Baked beans, biscuit, butter, doughnuts, molasses cookies, tea.

Dinner.— Baked beans, cold meat, biscuit, butter, doughnrits, molasses cookies,
tea.

Supper. — Vegetable soup, biscuit, btitter, molasses cookies, doughnuts, sugar
cake, tea, sugar.

20
Friday, January 31.

Breakfast. — Baked beans, cold meat, biscuit, butter, doughnuts, molasses
cookies, t-a.

Dinner. — Baked beans, biscuit, butter, doughnuts, molasses cookies, tea.

Supper. — Boiled potatoes, boiled cod. biscuit, butter, doughnuts, molasses
cookies, rice, prune sauce, currant jelly, tea, sugar, condensed milk.

Saturday, February 1.

Breakfast. — Baked beans, cold meat, biscuit, butter, doughnuts, tea, sugar.

Dinner.— Baked l)eans, biscuit, butter, sugar cookies, molasses cookies, dough-
niits. tea.

Supper.— Beef soup, biscuit, butter, doughnuts, sugar cookies, molasses cookies,
prune sauce, currant jelly, tea.

Sunday. February 2.

Breakfast. — Baked beans, cold meat, biscuit, butter, doughnuts, molasses
cookies, tea.

Dinner. — Baked beans, beef soup, Inscuit, butter, doughniits. molasses cookies,
tea. sugar.

Supper. — Pea soup, biscuit, butter, doughnuts, prune sauce, currant jelly, tea,
sugar.

Monday. February 3.

Breakfast. — Baked beans, Bologna sausage, biscuit, butter, doughnuts, tea,
sugar.

Dinner. — Baked beans, Bologna sausage, cold meat, biscuit, l)utter. doughnuts,
tea.

Supper. — Beef soup, Inscuit. butter, molasses cookies, apple pie. prune sauce,
currant jelly, tea.

Tuesday, February 4.

Breakfast. — Baked beans, Bologna sausage, biscuit, butter, molasses cookies,
stewed prunes, currant jelly, tea, sugar.

Dinner. — Baked beans, cold corned beef, biscuit, butter, sugar cookies, apple
pie, prune sauce, currant jelly, tea.

Supper. — Boiled mackerel, cold corned beef, biscuit, butter, sugar cookies, apple
pie. prune saiice. currant jelly, tea.

Wednesday, February o.

Breakfast. — Baked beans, Bologna sausage, biscuit, l)utter, molasses cookies,
doughnuts, apple pie, stewed prunes, currant jelly, tea.
Dinner. — Baked beans. Bologna sausage, biscuit, butter, molasses cookies, tea.
Supper. — Beef soup, biscuit, butter, sugar cookies, sugar cake, tea.

4

Thursday. Feb^ary 6.

Breakfast. — Baked beans, told corned beef, biscuit, Itutter, molasses cookies,
doughnuts, tea, sugar.

Diiuier. — Btiked beans, Bologna sausage, biscuit, butter, sugar cookies, dough-
nuts, tea.

21

The nuuiber of meals taken was as follows:

Camp crew: Meals.

'Breakfasts 491

Dinners ^^^

Slippers 4^2

Visitors:

Dinners - - - ^^

Total number of meals 1. 475

Equivalent to 1 man for 493 days.

Table o.^Weights and cost of food and nutrients in dietary study No. 391.

Food consumed dm-ing the entire study (16 days).

Cost, nutrients, and fuel value of food
per man per day.

Kinds and ami )unts.

Cost.

Cost.

Pro-
tein.

Fat.

Car-
bohy-
drates.

Fuel
value.

ANIMAL, FOOD.

Beef: Fore quarter, 259 pounds, $18.13 (1); corned

flank, 224.5 pounds, S15.72 (2) _

Pork: Salt, 82.5 pounds, SS.25 (6) -----

Sausage: Bologna, 24 pounds, §2.16 (8); pork, 27.5
r>i)nnds fci 48(10)

Dols.

33.85
8.25

4.64

7.38

7.59
12.83

74.54

Cents.

6.9
1.7

.9

1.5

1.5
2.6

Grams.

61.4
5.4

4.7

18.3

.2

Grams.

102.3

50.8

12.6

9.8

36.6
131.2

Grains.

3.0
.2

1.5

Calories.

1,156
478

143

Fish: Cod, 35 pounds, $310 (11); mackerel, 44
pounds, $2.64 (12); salmon, 44 pounds, $2.64 (13)--
Dairy products: Butter, 46pounds, $7.36(15); con-

161
333

T.ard t'omnound 142 5 nounds 812 83(18)

1,168

Total animal food..

15.1

9ao

343.3

4.7

3,434

A'EGLTABLK FOOD.

Cereals: Corn meal, 12.5 pounds, 31 cents (19); oat-
meal, 2 pounds, 7 cents (20): rice, 8 pounds, 32
cents (2 i; wheat flour, 295 pounds, $5.90 (22);
wheat flour 87 T)ounds. >!l.74 (23)

8.34
10.05

12.45

10. 19
41.03

1.9
2.0

2.5

2.1

40.4

4.0

285.2
239.2

157.7
90.8

1,338

Sugars: Sugar, i:-i8.5 pounds, $(5.93 (:i5); molasses,
150poimds, $3.12 (26)

Vegetables: Beans, 223.5 pounds, $9.39 (29); car-
rots, 12 pounds, 12 cents (32); peas, 10 pounds,
23 cents (:^4i; potatoes, 171.5 pounds, $2.06 (:i")i;
onions, 0.5 pound, 2 cents (33); turnips, 63
pounds, 63 cents (36) —

Fruits: Dried apples. 40.5 pounds, S3.&5 (:i7):
prunes, 61.5 pounds, $3.69 {'^)\ raisins, 10 pounds,
75cents (40); currant jelly, 16.5 pounds, 99 cents
(41); strawberry jelly, 18.5 pounds, |1.11 (42)--.-

957

52.7
1.8

3.4

1.1

872
380

To fcal veere table food .-

8.5

94.9

8.5

772.9

3,547

Total food

115.57

23.6

184.9

351.8

777.6

6,981

WASTE.
Beef corned '^4 Tiounds ^44^

2.5
3.1

13.8
2.1

.3

8.3

134

64

Total waste

5.6

15.9

8.6

198

FOOD .ACTUALLY EATEN.

15.1
8.5

87.5
91.8

329.5
6.4

4.4
764.6

1

3,300

V€*srpt,a})lp food _

3,483

Total food eaten

23.6

179.3

335.9

769.0

6,783

DIETARY STUDY NO. 392.

The study began with supper April 27, 1902, and continued ten days.
The crew were engaged In river driving. The list of men in the
study, their occupation, the number of meals eaten, the daily menu.

22

aiid the Aveiglits and costs of foods and nutrients are given in the
tables Avhieh follow:

Table 6. — Data regarding subjects, dietary study No, 302.

Name.

Subject of dietary
study Nos.—

Place of birth.

Age.

Weight.

Occupation.

T.G

C J

391,392,393

390,391,393,393

Maine

Years.

Pounds.

Lumberman.

do

56
27
24
54

29
23
24
68
31
28
28
30
24
24
31
26
25
23
25
24
47
24
23
26
30
33
24
30
29
24
26
24
29
29
45
32
35
24
31
37
27

168
182
150
159
177
153
161
210
143
134
153
142
154
168
176
151
147
141
159
150
171
170
154
164
155
169
176
147
171
155
169
150
155
145
169
147
147
155
162
176
161

Overseer.

N.G

390,391,392

390,391,392,393.394....
392 -

do _.

_._..do

do

Clerk.

E.R.M

G C

Chemist.
Cook.

W.R ---

390,393,394

Canada.

do_.

Cookee.

J T

392

Do.

A F

392 - --

do

Wagon man.

T H

390,391,392

do

Blacksmith.

G C

393

Maine -

Teamster.

C B

392

Canada ...

Driver.

L B

392

...do

Do.

M B -

390,392.

do

Do.

N C

392

.do

Do.

D C

392

392

do...

Do.

P C

do

Do.

J D

390,391,392

do

Do.

N D

392

do

Do.

J D

392

...do

Do.

C.D

392

do

Do.

C D

392

do

Do.

H.D

392 ._

390, 391, c92, 394

392..

New Hampshire.
Canada .

Do.

E F

Do.

C.G - -.-

Maine

Do.

392

Canada..

Do.

J.H

390,391,392....

do.

Do.

M L

392

do

Do.

p.M - .- -

393.

do.

Do.

S M

392

Vermont

Do.

S.M

393

Canada.

Do.

S.P

392

do

Dc.

J.P

39(1,391,:392

390,391, :«2_.

390,391,392,393

392

393

892

do

do

do

do

Do.

A.P -

Do.

A.R

Do.

P St.P

Do.

H.S ---

Maine

do

Do.

N S

Dc.

P.T

392

390,392

Canada

do._

Do.

E.T

Do.

F.W

392

..do

Do.

G.W

392 --

392

do

Do.

W.W

....do

Do

Daily menu.

Sunday, April 27, 1902.
Supper. — Pea sotip, biscuit, cookies, tea, molasses.

Monday, April 28.

Breakfast. -^Baked beans, biscuit, cookies, tea, molasses.
First lunch.— Baked beans, biscuit, cookies, tea, molasses.
Second hmcli. — Baked beans, biscuit, cookies, tea. molasses.
Supper. — Baked beans, biscuit, soft gingerbread, tea. molasses.

Tuesday, April 29.

Breafast. — Baked beans, biscuit, cookies, tea. molasses.
First lunch. — Baked beans, biscuit, cookies, tea. molasses.
Second lunch. — Baked beans, biscuit, cookies, tea. molasses.
Supper. — Baked beans, biscuit, cookies, tea, molasses.

23

Wednesday, April 30.

Breakfast.— Baked beans, biscuit, butter, cookies, tea, molasses.

First lunch. — Baked beans, biscuit, cookies, tsa, molasses.

Second lunch. —Baked beans, biscuit. Imtter. soft gingerbread, tea, molasses.

Supper.— Codfish, potatoes, biscuit, butter, soft gingerbread, tea, molasses.

Thursday, May 1.

Breakfast.— Baked beans, biscuit, butter, soft gingerbread, tea. molasses.
First lunch.- Baked beans, biscuit, cookies, tea, molasses.
Second lunch. — Baked beans, biscuit, cookies, tea. molasses.
Supper. — Baked beans, codfish, biscuit, cookies, tea, molasses.

Friday, May 2.

Breakfast.— Baked beans, biscuit, cookies, tea, molasses.

First lunch. — Baked beans, biscuit, cookies, tea, molasses.

Second lunch.— Baked beans, biscuit, cookies, tea, molasses.

Supper.— Baked beans, biscuit, butter, cookies, soft gingerbread, tea, molasses.

Saturday, May" 3.

Breakfast.- Baked beans, eggs, biscuit, butter, cookies, tea, molasses.

First lunch.— Baked beans, biscuit, butter, cookies, tea, molasses.

Second lunch.— Baked beans, biscuit, butter, cookies, tea, molasses.

Supper. —Boiled corned beef, boiled potatoes, biscuit, butter, cookies, tea,
molasses.

Midnight supper. — Baked beans, boiled corned beef, boiled potatoes, biscuit,
butter, cookies, tea. molasses.

Sunday, May 4.

Breakfast. — Baked beans, biscuit, butter, cookies, tea, molasses.
First lunch. — Baked beans, biscuit, butter, cookies, tea, molasses.
Second lunch.— Baked beans, biscuit, butter, cookies, tea, molasses.
Sui)per.— Boiled corned beef, boiled potatoes, biscuit, butter, cookies, tea,
moiasses.

Monday, May 5.

Breakfast.— Baked beans, biscuit, butter, cookies, tea, molasses.
First lunch. — Baked beans, biscuit, butter, cookies, tea, molasses.
Second liinch. —Baked beans, biscuit, butter, cookies, tea, molasses.
Supper. — Boiled codfish, boiled potatoes, biscuit, butter, cookies, tea, molasses.
Midnight supper. — Baked beans, boiled potatoes, biscuit, butter, cookies, tea,
molasses.

Tuesday, May 6.

Breakfast. — Baked beans, eggs, biscuit, butter, cookies, tea, molasses.
First lunch. — Baked beans, bisciiit. butter, cookies, tea, molasses.
Second lunch. — Baked beans, biscuit, butter, cookies, tea, molasses.
Supper. —Boiled corned beef, boiled potatoes, biscuit, butter, cookies, tea,
molasses.

Wednesd.\y, May 7.

Breakfast. — Baked beans, biscuit, butter, cookies, tea, molasses.
First lunch.— Baked beans, biscidt. butter, cookies, tea, molasses.
Second lunch. — Baked beans, biscuit, butter, soft gingerbread, cookies, tea,
molasses.

24

The number of meals taken was as follows:

Camp crew: Meals.

Breakfasts . 350

First lunches 333

Second lunclies 333

Suppers -'- 350

Midnight suppers
Visitors:

Breakfasts

First lunches

Second lunches . _
Suppers

46

3
5

6

Total meals

Etiuivalent to 4 meals per day for 1 man for 358 days.

1.431

Table 7. — Weights and cost of food and nutrients in dietary study No. 393,

Food consumed during the entire study (10 days).

Cost, nutrients, and fuel value of food
per man per day.

Kinds and amounts.

Cost.

Cost.

Pro-
tein.

Fat.

Car-
bohy
drates.

Fuel
value.

ANIMAL FOOL).

Beef: Corned flank, 135 pounds, $9.45 (2) _ . _

Pork: Salt, 127 pounds, $12.70 (6) -._

Dots.
9.45

12.70
3.30
5.13
2.24
5.85

Cents.
2.6
3.5

.9
1.4

.6
1.6

Grams.

22.1

11.4

13.2

6.3

Grams.

50.0

107.6

.3

5.0

15.3

82.2

Gi'ams.

Calories.

533

1,003

Fish- Cod, 55 pounds, $3.;^0 (11)

55

Eggs: Hens', 42 pounds, $5.13 (14) -. -__

70

Dairy products: Butter, 14 pounds, $2.24 ( 15 )

Lard compound, 65 pounds, $5.K5 (18 )

i:«
r.i2

Total animal food

33.67

10.6

53.0

260.4

2,529

VEGETABLE FOOD.

Cereals: Wheat flour, ;S29 pounds, $6.58 (23) _

Sugars: Molasses, 50 pounds, $1.05 (26)_

6.58
1. 05

8.11

1.8
.3

2.3

47.1

54.8
.2

3.8

•S.3
.3

315.8
5L0

158.8
6.9

1,485
204

Vegetables: Beans, 1:J7 pounds, $5.75 (29); peas, 40
pounds, 92 cents CM); potatoes, 120 pounds,

$1.44 (;^5)

884

Fruits: Raisins, 8 pounds, 60 cents (40)

.60 1 .1

31

Total vegetable food _ _

16.34

4.5

102.1

7.4

532.5

2,604

Total food i

55.01

15.1

155.1

267.8

532.5

5,133

AVASTE.

Beef corned 6 pounds

.8
2.6

4.7
L7

.1
7.0

45

Beans, baked, 13 pounds

54

Total waste

3.4

6.4

7.1

99

FOOD ACTUALLY EATEN.

Animal food

10.6
4.5

.52.2
99.5

255.7

5.7

"".525.'5"

2,485

Vegetable food

2,550

Total food

15.1

15L7

261.4

526.5

6,035

DIETARY STUDY NO. 393.

The study began with supper November 17, 1902, and continued
six days. The crew were engaged in chopping and yarding. The
list of the men, their occupation, the number of meals eaten, the daily

25

memi, ;uul the weights and costs of foods and nutrients are given in
the tables which follow:

Table 8. — Data regarding subjects, dietary study No. 39.3.

Name.

Subject of dietary
study Nos. —

Place of birth.

Age.

Weight.

Occupation.

C.J

390,391,392,393

393,394.

Maine..

do

Years.
57
22

22
24
49
18
23
16

:«
49

28
26
24
25
23
24
26
25
27
24
24
20
25
29
27
23
26
23
21
30
24
25
59
29
29
25
.28
37
29
21
28
25
27
24
27
23
26
22
23
28

Pounds.
169
133
147
148
135
138
156
129
172
174
176
169
179
176
170
150
163
173
181
176
173
154
161

1??
It I

159

172

168

148

157

167

159

185

131

129

139

142

162

147

1.54

179

163

158

167

174

165

154

148

156

167

Overseer.

E C G

Chief clerk.

C C

393

do..

Clerk.

E.R.M

390,331,392,393.394....
393

do.

do

Chemist.

L P

Cook.

J.B

393

Canada

do

Cookee.

F D

393 .

Do.

D.T

393 -

393

390,391,393..

393 . ...

Maine

Canada

Maine..-

do ---

Do.

J.R

Blacksmith.

W.C

Toter.

W B

Chopper.

J B

393

Canada

.-...do

E B

393

Do. .

H D

■ 393

do

Do.

T.D.

J.L - ..

E T

393_

•m ,

1^3

do

do--

do

Do.
Do.
Do.

A V

39:3

do

Swamper.

F.W

A W

Wi

393

do. --

do

Do
Do.

A A

333

.. .do-

Do.

F.B

393---

393

393

393- -

333

do

do...

do

do-..-..

do

Do.

O. C

Do.

B.C

Do.

o.c

F G

Do.
Do.

AG

A.L -

J.L

A.R

G.R

P R

393 -

393. -

393.

390,391,392,393

393

393

do

do...

do

do -

do

. ..do

Do.
Do.
Do.
Do.
Do.
Do.

D.T.._

M V

393-

393

do

do

Do.
Do.

J.W

J.B _

F.B

O.B .. ..

393. -

393.

393.

393

393- .---

393.

393

393

do

do -.

do

Maine

do

do.

Canada

do

Do.

Teamster.

Do.

Do.

G.C

Do.

LG

H.H

A.M

Do.
Sled tender.
Do.

J.M. .

393-

393- --

390.391,393.

393

393

393

do

do

do.

do.

do.

do

Do.

J.S

Do.

E.W ..

Do.

J.A

S.B

Yard roller.
Do.

P.C

Do.

A.C...

393

393

do

do

Do.

A.L

Do.

Daily menu.
November 17. 1902.

Supper. — Vegetable soup, tripe, biscuit, sugar cookies, cake, butter, tea, sugar,

molasses.

November 18.

Breakfast. — Baked beans, tripe, biscuit, beet pickles, sugar cookies, mince pie,

tea. coffee, sugar, butter, molasses.

Dinner. — Baked beans, cold roast beef, biscuit, cookies, tea, molasses.

Supper. — Boiled potatoes, beef smother, mashed turnips, bisctiit, sugar cake,

butter, tea, sugar.

November 19.

Breakfast. — Baked beans, beet pickles, biscuit, butter, molasses cookies, sugar
cake, apple sauce, tea, sugar, molasses.
Dinner. — Baked beans, cold corned beef, biscuit, cookies, sugar, tea, molasses.

26

Supper. — Codfish, boiled potatoes, bisciiit, sugar cookies, tea, sugar, apple

sauce, butter, molasses.

November 20.

Breakfast. — Baked beans, tripe, biscuit, siigar cookies, apple sauce, tea. coffee,
sugar, molasses.

Dinner. —Baked beans, cold roast beef, biscuit, molasses, tea, sugar cookies.

Supper. — Fried steak, boiled potatoes, boiled onions, biscuit, molasses cookies,
sugar cake, apple sauce, tea, sugar, molasses.

November 21.

Breakfast. — Baked beans, biscuit, butter, sugar cake, apple sauce, tea, coffee,
sugar.

Dinner. — Baked beans, cold beef, biscuit, cookies, tea, molasses.

Supper. — Boiled potatoes, boiled mackerel, tripe, biscuit, butter, sugar cake, tea,
sugar.

November 22.

Breakfast. —Baked beans, tripe, biscuit, butter, molasses cookies, sugar cookies,
apple sauce, coffee, tea. sugar.

Dinner. — Baked beans, cold corned beef, biscuit, molasses cookies, sugar cook-
ies, tea, molasses.

Supper. — Vegetable soup, biscviit. doughnuts, sugar cake, apple sauce, tea. sugar,
butter.

November 23.

Breakfast. — Baked beans, boiled ham, tripe, biscuit, butter, sugar cookies,
sugar cake, coffee, tea, condensed milk.

Dinner.-— Baked beans, vegetable soup, pickled beets, biscuit, sugar cookies,
doughnuts, tea, sugar, butter.

The number of meals taken was as follows:

Camp crew: Meals.

Breakfasts 293

Dinners 293

Suppers 294

Total number of meals

Equivalent to 1 man for 293 days.

880

Table 9. — Weights and cost of food and nutrients in dietary study No. 393.

Food consumed during the entire study (6 days).

Kinds and amounts.

ANTMAL FOOD.

Beef: Forequarter, 139 pounds, $9.7.3 (1); corned
flank, 89. .5 pounds, $(i.2() (2); canned corned, 30
pounds, $3 (3); tripe, 8 pounds. 48 cents (4)

Pork: Uhuck, salt, :^8 pounds, $3.80 (5); smoked
shoulder, 19 pounds, |].81 (7)

Fish: Cod, :30 pounds, $1.80 (llj; mackerel, 27i
pounds, $1.64 (13)

Dairy products: Butter, :^8 pounds, $6.08 (16); con-
densed milk, 6 pounds, 4.'i cents ( 17 )

Lard compound, 127 pounds, $11.43 ( 18 )

Total animal food.

Cost.

Dols.

19.47

5.61

3.44

6. .53
11.43

46.48

Cost, nutrients, and fuel value of food
per man per day.

Cost.

(I'ents.

6.6

1.9

1.2

2.2
3.9

15.8

Pro-
tein.

Grams.

63.3
6.0

14.7
1.1

85.1

Fat.

Grams.

8;io

51.5

9.1

45. 0
196.4

385.0

Carbo-

hy-
drates.

Crrams.

0.3
.6

11.2
12.1

Fuel
value.

Calories,

993

484

i;39

4.'')0
1,748

3,814

27

Table d.—Weights and cost of food and nutrients, e^c— Contintied.

Food consumed during the entire study (6 days).

Cost, nutrients, and fuel value of food
per man per day.

Kinds and amounts.

Cost.

Cost.

Pro-
tein.

Fat.

Carbo-

hy-
drates.

Fuel
value.

VEGETABLE FOOD.

Cereals: Wheat flour, 315 pounds, §6.46 (24); rice,

Dols.
6.58

13.00

8.71
2.97

Cents.
2.2

4.4

3.0
1.0

Grams.
44.1

.7

37.8
.8

1

Grains.
3.5

2.5
1.1

Grams.
:«3.2

411.2

154.1
33.8

Calories.
1,741

Sugars: Sugar, 2.52 pounds, §12.60 (25): molasses.

1,648

Vegetables: Beans, 76.5 pounds, $3.21 (30) ; beets,
56 pounds, ,56 cents, (30a); cabbage, 46 pounds,
69 cents (31): carrots, 61 pounds, 61 cents (32);
onions, 20 p<mnds, 48 cents (33); peas, 9.5 pounds,
22 cents (34): potatoes, 195 pounds, $2.34 (35);
tu7-niDS, }<() pounds, 60 cents (36) _.

Fruit: Evaporated apples, 33 pounds, $2.97 (37)

837
148

Total vegetable food

31.26

10.6

83.4

7.1

982.3

4,374

Total food

77.74

26.4

168.5

392.1

994.4

8,188

WASTE.

Baked beans, 37 pounds - -

4.4

4.3

12.4

105

FOOD ACTUALLY EATEN.

15.8
10.6

85. 1
79.0

3a5.0
2.8

12.1
969.9

3,816

4,267

.

26.4

164.1

387.8

982.0

8,083

DIETARY STUDY NO. 394.

The study began witli supper Januaiy 20, 1903, and continued 8
days. The crew were engaged in drawing logs from the yards to the
landing. The list of the men, their occupation, the number of meals
eaten, the daily menu, and the weights and costs of foods and nutri-
ents are given in the tables which follow :

Table 10.^ Data regarding subjects, dietary study No. 394.

Name.

G.M

E. G

E. M

J.P

H. McK .
W. R...
P.M

F. M

N.R---
A.C.---

J. C

A.F...
O. B-...
E.F....
M.G.-..
F. M...

F.P

A. R--..
F.St. P

J.C

J.C

P. C ....
J.G ....
R. M ...
D. V...-
P.C....
C. M....
W. M...
F.N.-..
N. L....
E.G....

Subject of dietary
study Nos. —

394

393 394
390r39I,'392i39:i394--

394_

394

390,392,394

394

394 -

394 -.

394 -

394.

394.

390,331,394

390,:»1,:392,394

394

394

394_

394

394 -

330,3;)1,394_

394

394-_-.

394 --.-

394

394

394

394--.

394

:«4

:«4

394

Place of birth.

Canada
Maine..

do..

Canada

do..

do..

do.-

do..

do..

do..

do.-

do..

do..

do.-

do..

do..

do..

do..

do..

do..

do..

do.-

do..

do-.

do..

do..

do..

do..

do..

do..

do..

Age.

Weight.

I' ears.
53
22
25

m

17
29
26
25
34
25
24
23
26
25
27
23
28
26
24
,56

25
31
34
;>6
23
24
25
27
26
57

Pounds.
147
135
149
168
126
172
168
150
183
150
142
162
183
175
155
155
125
1.59
173
140
143
148
168
142
148
148

ia5

125
151
134
210

Occupation.

Overseer.

Clerk.

Chemist.

Cook.

Cookee.

Do.
Blacksmith.

Do.
Toter.
Main road man

Do.

Do.

Do.
Yard man.

Do.

Do.

Do.

Do.

Do.
Teamster.

Do.

Do.

Do.

Do.

l-o.
Landing man.

Do.

Do.

Do.

Do.
Scaler.

28

Daily menu.

January 20, 1903.

Supper. — Vegetable stew, biscuit, sugar cake, molasses cookies, butter, sugar,
sirup, tea.

January 21. •

Breakfast. ^Baked beans, cold corned beef, biscuit, sugar cookies, mince pie,
butter, sugar, sirup, tea. coffee.

Dinner.— Baked beans, Bologna sausage, bisctiit, butter, molasses cookies, tea.

Supper. — Boiled potatoes, boiled codfish, biscuit, butter, molasses cookies, bread
piidding, sugar, sirup, tea.

January 22.

Breakfast. — Baked beans, cold pork, biscuit, butter, sugar cookies, mince pie,
coffee, sugar, molasses.

Dinner. — Baked beans, Bologna sausage, cold poi'k, biscuit, butter, sugar cake,
molasses, tea.

Supper. — Boiled potatoes, boiled cabbage, boiled corned beef, biscuit, butter,
molasses doughnuts, tea, sugar, molasses..

January 23.

Breikfast. — Baked beans, biscuit, butter, molasses doughnuts, mince pie,
molasses cookies, tea. coffee, sugar, molasses.

Dinner. — Baked beans, Bologna sausage, cold pork, biscuit, butter, sugar cookies,
tea, molasses.

Supper. — Boiled potatoes, boiled codfish, biscuit, butter, molasses cookies, bread
pudding, tea, sugar, molasses.

January 24.

Breakfast. — Baked beans, biscuit, butter, sugar cookies, sugar doughnuts, mince
pie, tea, coffee, sugar, molasses.

Dinner. — Baked beans, Bologna sausage, cold pork, biscuit, butter, molasses
doughnuts, tea. molasses.

Supper. — Roast b^ef, boiled potatoes, biscuit, butter, sugar cookies, tea, sugar,

molasses.

January 25.

Breakfast. — Baked beans, roast beef, biscuit, butter, sugar cookies, sugar dough-
nuts, tea, coffee, sugar, molasses.

Dinner.— Baked beans, roast beef, biscuit, butter, sugar doughnuts, sugar
cookies, mince pie, tea, sugar, molasses.

Supper.— Roast beef, boiled potatoes, biscuit, butter, molasses cookies, mince

pie, tea. sugar, molasses.

January 26.

Breakfast. — Baked beans, biscuit, butter, sugar cookies, molasses doughnuts,
mince pie. tea, coffee, sugar.

Dinner.— Baked beans, Bologna sausage, cold pork (boiled), biscuit, butter,
molasses cookies, tea, molasses.

Supper.— Vegetable soup, biscuit, butter, sugar cookies, tea, sugar, molasses.

January 27.

Breakfast.— Baked beans, corned beef, biscuit, butter, sugar cookies, sugar
doughnuts, mince pie, tea, coffee, sugar, molasses.

Dinner.— Baked beans, cold pork (boiled), biscuit, butter, gingerbread, tea,
molasses.

Supper.— Boiled corned beef, boiled potatoes, boiled cabbage, biscuit, butter,
molasses cookies, tea, sugar, molasses.

29

January 28.

Breakfast.— Baked beans, boiled corned beef, biscuit, butter, sugar cookies,
mince pie. tea, sugar, inolasse.s.

Dinner.— Baked beans, Bologna sausage, canned corned beef, biscuit, butter,
gingerbread, tea, molasses.
The number of meals taken was as follows:

Camp crew: Meals.

Breakfasts -'il

Dinners - - -^'^^

Suppers 2^1

Visitors:

Breakfasts - ^

Dinners - . - ^

Suppers 6

Total number of meals ~38

Equivalent to 1 man for 346 days.

Table W.—Weiglds and cost of food and nutrients in dietary study No. 394.

Food consumed during the entire study (8 days).

Cost, nutrients, and fuel value of food
per man per day.

Kinds and amounts.

Cost.

Cost.

xis^. F-^-

Car-
bohy-
drates.

Fuel
value.

ANIMAL FOOD.

Beef: Forequarter, 167 pounds, $11-69 (1): flank,
corned. 50 pounds. S3.50 (2i; canned corned. 4

pounds. -10 cents Oi) - -- -

Pork: Salt chuck. 62 pounds, SB.20 e5)..

•^nn^acrp- Rrilotrna :-{4 iiounds. >;:^ 06 (9)

Dols.

15. .59
6.20
.3.06
1.08

:178
5.76

Cents.

6.3

2.5

1.2

.4

1.5
2.3

Grams.

.58.5
4.8
8.7

Grams.

81.6

75.7

6.9

Grams.

""V.-2
2.5

.1

9.1

Calories.

960
698
106

Fish- Cod 18 nounds SlOS(ll)

6.3 .1

.9 , 29.9
' 117.8

26

Dairy products: Butter, 21 pounds, S3.36 (16); con-
densed milk. 5 pounds, 42 cen_ts 1 17) -

306
1.048

Total animal food.

a5.47

14.2

79.3 1 312.0

13.0

3,144

VEGETABLE fOOD.

Cereals: Wheat flour. 311 pounds, §6.22 (24) _-_

vSugars: Sugar, 60 pounds, ^i (25); sirup, 25
pounds, 50 cents (28); molasses, 18 pounds, 36
cents (27) - -

6.22

.3.86

7.06

2.60
19.74

2.6
1.6
3.0
1.1

51.6 3.8
.8 i

441.6

168.0

14-5.9

46.8

2,006
675

Vegetables: Beans, 68 pounds, S2.86 (30); cabbage,
89 pounds. S1.:J4 (31 ): onions, 11 pounds, 26 cents
(33 1 ; potatoes, 217 pounds, $2.60 ( *'> >

Fruit: Apples, dried, 12 pounds. §1.08 (:i7); raisins.
11 pounds, 80 cents (40 1; strawberry jelly, 12

;y>. 4

.9

88.7

2.4

1.1
7.3

796
201

8.3

802.3

3.678

MlSCELLANEOrS KOOI>.

Mince-meat, 32 irounds. §3.20 ( 43 1

3.20

1.3

3.9

.8

35.5

164

Total food - - -•

.55.21

23.8

171.9

:^.l

8.50.8

6,986

WASTE.
Raked beans 2.5 nounds

3.7

3.5

10.0
.8
.8

86

.2 , .5

8

PiifldiTie!" fi Doniifls

.4

.5

9

Tutfil wastp

4.3

4.5

11.6

103

FOOD ACTUALLY EA ' KN-

14.9
8.9

83.2
84.4

312.8

2.8

13.0

826.2

:i.l68

Vesretable food - - --

3.715

Total food eaten --

23.8

167.6

31.5.6

839.4

6,883

30

DISCUSSION OF THE DIETARIES.

The following table summarizes the results of dietary studies with

Maine lumbermen. For purposes of comparison it also includes the

results of a number of studies with German lumbermen, Russian and

American workingmen engaged in severe labor, and athletes, as well

as the commonly accepted American dietary standards.

Table 12. — Summary of results of dietary studies of Maine lu/mhermeu and of Iters

at severe work — Quantities per day.

Persons or groups.

Maine lumbermen:

Chopping and yarding —

Dietary No. 390..

Dietary No. 393

Average

Drawing logs to landing —

Dietary No. 391

Dietary No. 394

Average _

River driving, dietary No. 392.

Average of above dietary studies with
Maine lumbermen

Bavarian lumbermen at severe work:

Jaclienau, TiJlz « _

Reichenhall Mountains «.

Oberandoi'f er Mountains «.

Average

Bavarian farm laborers at severe work:

Average of three dietaries . _ _

Russians at severe work:«

Sawyers, Astrakhan''..

Mowers, Astrakhan 6

Carpenters, Astrakhan '>

Workmen and laborers, Cronstadt Dock-
Food costing §3.86 per month <•

Food costing .|).7H per month <■ .-..

Food costing Sl(t.40 per month <^

Laborers, Cronstadt Dock-
Ordinary diet'' -

Diet during Lent or other church fasts rf.
Miners, Tomsk-
Minimum diet*" -

Maximum dietc _

New England men at severe work:

Teamsters and marble workei's _

Brickmakers -

Athletes:

Football teams

Rowing clubs -_ -.

Bicyclists

French Canadians:

Brickmakers. Massachusetts

Factory operatives, Massachusetts

Laborers, Canada

Dietary standards (Atwater):

Man with very hard musciilar work

Man with hard muscular work

Man with moderately active muscular work

Man with light to moderate mviscular work

Man at "sedentary" or woman with moderately
active work

Cost.

Protein.

Cents.
28.6
26.4

27.5

23.6
23.8

23.7

15.1

23.5

Grams.
247
164

206

179
168

173

1.52

183

144
112
135

130

137

211
216
144

123
122
146

220
216

248
281

254

180

226
1.55
186

109
123
108

175
150
125
112

IIMI

Fat.

Carbohy-
drates.

Grams.
386
388

387

336
316

326

261

337

.358
309

208

292

202

93

153

73

43

52

140

95
95

55

363

365

354

177
186

ia5

209
106

Gravis.
944

982

963

769
839

804

526

812

606
691

876

724

I

(/)
(/)
(.0
(.0

(/)

546

868
537
693

56!^
419
460

931
1,040

9a5
1,075

826
1,1.50

634
440

651

603
.529
526

(/)
(/)
(/)
CO

Fuel
value.

Calories.
8,199

8,085

8,140

6,782
6,836

6,888

5,035

6,995

6,186
5,962
5,895

6,015

4,330

5,283
4,651
4,108

3, 207
2, 704

3,785

■5,603

6,o;«

5,482
6,174

7,. 5.51
8, .569

6, .590
3,955

5,003

4,495
4,468
3,479

5, .500
4,1.50
3,400
3,050

2,700

a U. S. Dept. Agr., Office of Experiment Stations Bui . 21, p. 191. Quoted from Hofler ( Jachenau),
and Liebig.

''Soudakov, quoted by P. Smolensky, Traite Hygiene, Paris, 1904, p. 14.

cTichkov, quoted by P. Smolen.sky, Traito Hygiene, Paris, 1904, p. 15.

rflvanov, quoted by P. Smolensky, Traite Hygiene, Paris, 1904, p. 15.

e Reoutovsky, quoted by P. Smolensky, Traite Hygiene, Paris, 1904, p. 15.

.fFats and carbohydrates in sufficient amounts to furnish, together with the protein, the indi-
cated amount of energy.

31

In each of the two years included in the investigation the largest
amount of total food was eaten per man per day while the men were
at the hard and continuous Avork of felling and trimming trees and
swamping roads. In yarding logs the hauls were short and the men
got no respite from work. In the first study (No. 390) the amount of
protein eaten was very much larger than in any of the others and may
have been excessive. There is nothing in the recorded data to explain
this. The meats did not differ in kind, quality, or variety from those
used in the similar dietary (No. oOo) made the second year. The
total protein in the food eaten in dietary No. 393 was very nearly tlie
same as in the studies made when the men were at work drawing logs
to the landing. Very likely the protein in dietary No. 390 may be
above or that in dietary No. 393 may be below a normal amount
for these men. Possibly the average more nearly represents the
usual amount of protein contained in the food while the men are at
work chopping and yarding than either of the studies alone. The
lu'cds of the body resulting from the severe character of this kind of
labor are perhaps better indicated by the high fuel value (8,140 cal-
ories per man per day) of the food consumed, and this factor agrees
quite closely in the two studies. The fat is practically the same in
the two dietaries. Quite a little more of the total energy of the food
came from the carbohydrates and less from the protein in dietary
No. 393 than in dietary No. 390.

There is very close agreement, which is doubtless more or less acci-
dental, in the quantities of nutrients and energy jn studies Nos. 391
and 394, made in different years while the men were drawing logs to
the landing. The food eaten in these two studies furnished on an
average one-sixth less protein and one-sixth less energy than in the
average of the tAvo studies (Nos. 390 and 393) while chopping and
yarding. The smaller quantity of food eaten in studies Nos. 391 and
394 was very likely due in part to differences in amount and character
of work done. The work of loading and unloading logs is less con-
tinuous than that of felling and trimming trees and swamping roads,
and the teamsters do not work nearly so hard on the comparatively
long haul to the landing as on the short hauls when yarding. There
would therefore be less bodily demand for food at such times. On
the other hand, it may be that the food supplied in studies Nos. 390
and 393 was better than that to which the men had been accustomed
before going into camp, and, as they had then been in the woods a com-
paratively short time, it would be natural that in such a case they
would eat more than after having had this kind of diet for several
weeks. In other words, even if the amount of work had been the
same in studies Nos. 391 and 394 as in Nos. 390 and 393, the amount
of food eaten might still have been less, because at the later period
the diet would seem less appetizing to the men who had been eating
it for a considerable length of time.

32

It is natural to suppose that the men who worked on the drives,
wet with the icy water of early spring and eating four and sometimes
five meals a day, would consume more food than any other class of
lumber workers, but while making the preliminary arrangements for
the exjjeriments it was learned from the operators that in their opinion
this was not the case. They stated that it took 25 per cent more food
and cost nearly twice as much to feed the men while at work in the
woods, particularly early in the season, as it did when upon the
drives. In spite of this the comparatively small amounts of nutrients
and energy supplied by the food eaten while the men were on the
drive seem surprising, the protein and the energy of the diet in this
case (dietary No. 392) being one-fourth less than when the crew was
at work chopping. The articles included in the daily menus help to
explain this. In dietaries Nos. 390, 391, 393; and 394 there was a con-
siderable variety in the food, as great, in fact, as has been noted in
studies with a considerable number of men in comparable circum-
stances who lived closer to markets; but when driving logs the men
were compelled to eat alone, whereverthe cookee chanced to find them,
and their four or five meals per day were made up invariably of beans,
biscuits, cookies, tea, and molasses. These conditions might nat-
urally tend to lessen the appetite. This study (No. 392) was made
when the lumber crew had Just begun driving logs— that is, immedi-
ately after they had been living upon a more abundant diet. As may
be seen by reference to the data in the tables regarding the weights of
the men at the beginning of the several dietary studies (pp. 16, 18,
22, 25, and 27), this change was accompanied by a loss of weight in
the case of the men in dietary No. 392, who were engaged in severe
work (driving logs), as compared with their weights in earlier studies.
There were nine such men (T. H., M. B., J. D., E. F., J. H., J. P.,
A. F., A. R., and E. T.), and in all cases except one loss of weight
was observed, ranging from 1 to 9 pounds and being on an average
6 pounds. In the case of the ninth man (E. T.) there was a small
gain, namely, 1 pound.

By reference to Table 12 it may be seen that the amount of protein
in the dietary of the Maine lumbermen when chopping and yarding
considerably exceeded the amount called for by the commonly
accepted American dietary standard for men at very hard muscular
Avork. In the case of men drawing logs to the landing it was practi-
cally equal to the amount called for by this standard, and in the case
of the men engaged in river driving it was considerably less, being
practically the amount called for by the standard for men with hard
muscular work. Considering the average of all the studies, the
amount of protein was only 12 grams in excess of the standard for
men at very hard muscular work. As regards energy, the average
amount furnished by the dietaries of men engaged in chopping and
yarding and in drawing logs to the landing was far in excess of the

33 •

amounts called for by the standard for very hard muscular work.
When engaged in driving logs on the river the amount of energy
observed (5,035 calories) was less than that demanded by this stand-
ard, namely, 5,500 calories. In the average of all five studies the
amount of energy per man per day was almost 1,500 calories above
the standard mentioned.

It seems fair to say, therefore, that judged by the best available
data tlie diet of the Maine lumbermen appeared to be sufficient as
regards both protein and energy. That it was not excessive, how-
ever, was indicated by the fact that the men did not gain markedly
in weight, and certainly if it may be assumed that the appetite is a
guide to the amount of food required the men did not eat more than
they needed. The exposure to wet and cold may have been one of
the causes for the consumption of large amounts of food. The idea
is often advanced that men are more resistant to disease when they
live at a high protein level. If this view is correct the large amount
of protein observed was perhaps an advantage, and it is at least pos-
sible that the dietary which is typical of Maine lumber camps in gen-
eral has been adopted because experience has shown that it is suited
to the conditions under which the men live and work. The general
health of the men in the studies recorded remained good, notwith-
standing the severe work and exposure. Of course the vigorous out-
of-door life in the pure air of the Maine woods was a factor favorable
to health.

The only other studies of lumbermen's dietaries so far as the writ-
ers know are those made in the Bavarian Mountain regions by Liebig
and by Iloefier. The dietary of the peasant in the region where these
studies and dietaries, which are summarized in Table 12, were made
is discussed by Ranke* in effect as follows:

In contrast to the conditions prevalent elsewhere in Germany, the
food of the country people in the Bavarian highlands and mountains
is very simple, and although potatoes have not become the principal
food material there the food is chiefly vegetable. The famous peas-
ant of the Bavarian Mountain region, the genuine " Ilaberfeldtreiber,"
as he proudly calls himself, eats meat, in accordance with the time-
honored usage, only on the four great holidays of the year. He lives
upon " Schmalzkost," that is to say, simple preparations of flour, with
which large quantities of fat are incorporated. To these he adds such
materials as sauerkraut and dried apples or peas. The food of these
powerful peasants is so generous in amount as to explain their hercu-
lean development of muscle, their enviable vigor, and their conscious-
ness of strength, which often leads to excess. It is likewise a current
observation by people in the Tegernsee Mountains that the larger
their appetites the more work the lumbermen can do.

« Quoted in U. S. Dept. Agr., Office of Experiment Stations Bui, 21, p. 190.
5162— No. 149—04 3

34

By reference to Table 12 it will be seen that as regards both protein
and energy the dietary of the Maine lumbermen on an average exceeded
that of the Bavarians.

As regards the protein, the Maine lumbermen received in general
somewhat smaller amounts than the Russian laborers at severe work,
but the amounts of energy in their dietaries were larger. The amounts
of fat in the Russian dietaries were notably small. The foods eaten
by the Russian laborers differ much in character from those commonly
used in America, and therefore a more detailed comparison would
hardly be warranted, as the digestibility of the foods is a matter which
should always be taken into account.

With the exception of one study with a football team the dietaries
of the New England men at severe work quoted in Table 12 are the
largest hitherto reported in connection with tlie series of nutrition
investigations of which the present studies are a part, though it should
be pointed out that these were comjjiled from statistics of food pur-
chased as shown by the books of the boarding-house keepers, and are
therefore only approximations, whereas the dietaries of the football
teams, bicyclists, and rowing clubs were carefully made and, like
those of the lumbermen here reported, show the nutrients and fuel
value of the food actually eaten. The dietaries of the Maine lumber-
men on an average exceeded the dietaries of athletes very consider-
ably as regards energy. In the case of protein the average amount is
smaller than was observed with the football teams, but greater than
in the case of the rowing clubs.

As most of the men in the Maine lumbermen dietaries were French
Canadians, the results of some other dietary studies of men of this
nationality are given. The large size of these dietaries of men at
work in tlie Maine woods as compared with the results of other studies
of French Canadians is striking.

THE COST OF THE FOOD.

In the dietaries of the Maine lumbermen the cost of food ranged
from 15.1 cents per person per day in the case of the men driving logs
on the river to 28. G cents in the case of one of the studies made with
men who were chopping and yarding. On an average the total cost
was 2o.5 cents. The sum expended for animal food ranged from 10. G
cents in the case of dietary No. 392 (river driving) to IS.l cents in the
case of dietary No. 390 (chopping and yarding). The amount
expended for vegetable food ranged from 4.5 cents with dietary No.
392 to 10.6 cents witli dietary No. 393 (chopping and yarding). It
will be seen that on an average about two-thirds of the total expendi-
ture was for animal food and about one-third for vegetable food. Tlie
pi-oportion of the total cost that was expended for different articles of
diet in these studies is shown in the following table:

35

Table 13. — TJie comparative cost of foods per man per day in dietary studies in

Maine lumber camps.

Kind of food.

Dietary
No. 390.

Dietary
No. 393.

Average
Nos. 390
and 393.

Dietary
No. :«1.

Dietarv
No. 394.

Average
Nos. :«1
and 394.

Dietary
No. 392.

Beef

Per cent.

14.3

20.6

3.4

12.9

4.9

7.2

Per cent.
25.0

7.2

Per cent.

19.7

13.9

1.7

8.7

6.6

11.0

Per cent.

29.2

7.2

3.8

6.4

16.4

11.0

Per cent.

28.0

11.1

5.3

1.8

6.7

10.2

Per cent.
28.6
9.2
4.5
4.1
6.6
10.6

Per cent.
17.2

Pork

23.2

Sausage

6.0

Fish

4.5

8.3
14.8

9.3

Dairv T)rodufit.s

4.0

Lard

10.5

Total animal food

63.3

59.8

61.6

64.0

63.1

63.6

70.2

Cereals

8.7

4.2

16.1

7.7

8.3
16.7
11.4

3.8

8.5
10.4
13.8

5.7

8.1

8.5

10.5

8.9

11.6
7.1

13.3
4.9

9.8

7.8

11.9

6.9

11.9

Sugars

2.0

Vegetables - -

15.3

Fruits

.6

Total vegetable food...

36.7

40.2

38.4

36.0

36.9

36.4

29.8

Totalfood

100.0

100.0

100.0

100.0

100.0

100.0

100.0

AMOUNT OF FOOD WASTED.

The food wasted iii these dietary studies was very small in amount,
beiug limited to the portions left uneaten on the plates. The total
waste equaled only about 3 per cent of the protein and 2 per cent of
the energy of the total food supplied.

SOURCES OF PROTEIN AND ENERGY.

Tlie tables which follow show the percentages of the total protein
and energy supplied by the more important foods and by the total
animal and total vegetable foods :

Table 14. — Sources of protein in dietary studies in Maine lumber camps.

Kind of food.

Dietary
No.:«0.

Dietarv
No. 393.

Average
Nos. 390
and 393.

Dietary
No. 391.

Dietary ^;«/^^f

Dietary
No. 392.

Beef

Per cent.
13.6
10. 5

Per cent.
37.7
3.6

Per cent.

2.5.7

7.0

1.3

12.6

.4

Per cent.

33.2

2.9

3.6

9.9

Per cent.

34.9

2.9

5.2

3.2

.5

Per cent.

34.1

2.9

.3.9

6.5

.3

Per cent.
14.2

Pork

7.4

Sausage

2.4

.

Fish

17.3
.1

7.9
.6

8.5

Dairy products .

"4.1

Lard

Total animal food

43.9

49.8

46.9

48.6

46.7

47.7

34.2

Cereals

23.3

26.9
.4

.5

25.0
.2

27.3
.6

21.9

31.1
.5

21.2
.5

26.5
.2

34.9
.7

30.4

Sugars

Vegetables

32.2

.7

28.5
1.0

35.4

Fruits

Total vegetable food . . .

56.1

50.2

53.1

51.4

53.3

.53.3

6.5.8

Total food

100.0

100.0

100.0

100.0

100.0

100.0

100.0

a From eggs.

36

Table 15. — Sotirces of energy in dietary studies in Maine lumber camps.

Kind of food.

Beef

Pork.

Sausage

Fish

Dairy products _
Lard"

Total animal food .

Cereals.

Sugars

Vegetables -
Fruits

Total vegetable food.
Total food

Dietary

No. -m.

Per

cent
8.2

16.6
1.0
5.9
3.5

11.4

46.6

23.5
7.6

17.4
4.9

53.4

100.0

Dietary
No. 393.

Per cent.

12.3

6.0

1.7

5.6

31.6

47.2

21.3

30.1

9.6

1.8

52.8

100.0

Average i ^jetary ' Dietary
and3f. No.:M. No. 394

Per cent.

10.3

11.3

.5

3.8

4.5

16.5

46.9

22.4

13.9

13.5

3.3

53.1

100.0

Per cent.

16.6
6.9
2.1
2.3
4.8

16.9

49.6

19.0

13.6

12.4

5.4

Per cent.

14.3

10.4

1.6

.3

4.6

15.6

46.8

50.4

100.0

29.4
9.9

10.9
3.0

53.3

100.0

Average
Nos. m\
and 394.

Per cent.
15.4
8.6

1-a

1.3

4.7

16.3

48.3

34.4

11.8

11.6

4.3

51.8

100.0

Dietary
No. 393.

Per cent.
10.5
19.7
1.0
1.3
«3.7
14.5

49.7

38.7

3.9

17.1

50.3

100.0

"From eggs.

While the men were at the camp chopping, yarding, and drawing
the logs to the landing, the protein was obtained about equally from
the animal and vegetable foods. Wlien driving logs their diet was
made np qnite largely of beans, and only one-third of the protein was
supplied by animal food. As regards energ}^, about half the total
amount was supplied by animal foods and half by vegetable foods in
all the studies, beef, pork, and lard being the most important animal
foods in this respect and cereals and vegetables the most important
vegetable foods.

DIGESTION EXPERIMENTS WITH MAINE LUMBERMEN ON A

MIXED DIET.

In order to learn how completely the veiy large amount of food
eaten by the lumbermen was assimilated, two series of digestion
experiments were planned and carried out in tlie winter of 1902-3.
In these studies the men liad the same food as their companions who
were in dietary studies Nos. 393 and 394, reported on pages 24 to 30 of
this bulletin. They were not restricted in their food, and ate from
the same mixed diet, in the same room, and at the same time as the
rest of the crew. Three of the six experiments reported were made
while the crew was engaged in the hard work of cutting and yarding
the logs, and the remaining three while they were drawing the logs
from the yards to the landing. The subjects were selected as being
typical of the camp in vigor, in the amount of food they ate, and in
their capacity for work. Each exjjeriment began at noon and lasted
six days. With the camp conveniences it was impracticable to use
a marker and make a separation of the feces in the usual manner,
but as the food eaten during the experiments was of the same char-
acter as that the subjects were eating before and after the experi-
mental period, the feces for the six days following the one on which
the exi3eriment began were collected and were assumed to represent
the undigested residues from the food eaten. Because of the uni-

37

formity of the diet, the regularity of tlie men in stooling, and the
long duration of the experiment, it is believed that no serious error
was thus introduced. The close agreement of the experiments also
confirms the belief.

It was impracticable to collect the urine voided in these experi-
ments, and therefore the balance of income and outgo of nitrogen
was not ascertained.

COMPOSITION OF FOOD MATERIALS AND FECES.

All of the food materials were sampled at the time of use. Usuallj^
the same kind of food was used at several meals, and in such cases
a composite sample was made for analj^sis. The samples were kept
frozen in suitable jars and brought to the laboratory- of the Maine
Experiment Station, where they were dried, subsamj)led, and ana-
lyzed by the usual methods. The feces were deposited in large
museum jars, and kept frozen until brought to the station for analy-
sis. The heats of combustion of all of the foods and of the feces
were determined by the usual method with the bomb calorimeter.
The results of the analyses of the foods are included in Table 16 and
of the feces in Table 17. lu the case of the feces the analyses are
reported on a water-free basis, as the amount of water in feces is not
imiiortant in computing the results of digestion experiments.

Table 16. — Comjiosition of food materkds in, digestion experiments tvith Maine

lumbcrnien.

Lab-
ora-
tory
No.

Kind of food.

Water.

Nitro-
gen.

Protein.

Fat.

Carbo-

hy-
drates.

Ash.

Heat of
combus-
tion per
gram.

6743

Beef smother

Per ct.
65.08
43.06
.56. 75
37.96
58.03
22.44
68.30
66. 16
54.05
75.30
8.75
37. 74
34. .50
26. 13
22.37
21.14
18.«:<

19. :w

21.85
16.03
14.98
14.70
18.49
61.^7
59. 63
87.96
84.68
73. 85
76.07
76.92
84.62
42.72

:%.57
36. 32
17.00
26.49

Perct.

2.22

4.33

4.39

1.61

5.19

.67

2. 73

2.30

4.90

.74

.06

.98

1.06

..54

.94

.95

.95

.87

.91

.91

.97

■"4

1.26

1.29

.22

.25

Per ct.
13.89
27.08
27. 41
10.05
33.45
4.16
17.05
14.40

:«.59

4.63
.38
6.12
6.62
3.37
5.86
.5.91
5.93
5.43
.5.69
.5.68
6.04
4.61
4.73
7.88
8.09
1..35
1.54
1.66
1.90
5.01
3.59
4.17
4.74
3.21

Per ct.
14.74
22. .55

10. ;«
;«.57

8.07

66. 26

7.47

11.31

6.67

3.21

75. 2:3

8.06

6. 83

5.76

6.47

8.46

9.69

10. 14

7.78

11.65

19.96

27.04

19.77

5. 74

7.52

.88

4.13

.03

.03

4.48

2.a>

8.14
4.36

Per ct.

3.82

1.06

.74

9.84

Per ct.
3.47
6.15
4.72
.3.-59
1.83
6.12
3. 19
4.09
8.39
1.67
.5.40
.37
..52
1.14
1.70
1.89
1.64
2.31

.;«

.70

.90

.44

1.05

2.66

3.12

2.09

2.67

. 77

.78

1.99

1.38

.95

.67

1.78

"""3.1(5"

Calories.
2.284

6744

Corned beef , boiled

3. 784

6745
678:^

Corned beef, canned

Corned beef, boiled

2.509
4.452

6784

Boast beef

Pork chuck, salt

2.089

6746

1.02

3.99

4.04

.30

15.19

10.24

47.71

.5l..5:i

63.60
63. 60
62.60
64.66
62.82
64.38
65.94
.58. 12
.53.21
55.96
22. a5
21.64
7.72
6.98
2:^.69
21.22
11.60
8.06
44.02
46.68
54.33
83.00
68.00
100.00

6.124

6747

Bologna sausage

1.8a5

6786

do

2. 039

67.50
6751
6752
6754

Codfish,. _

Codfish hash _.-

2.338
1.172

Butter

7.233

Biscuit, soui* dough

3.088

6791
67.55

do ---

Sugar cake

3. 196
3.328

6756

Gingerbread

3.525

6795
6757

no

Molasses cookies . _ _

3.720
3.790

6794
6758
6792
6759
6793

do..

Sugar cookies .■

3.864
3. 710

do

3. 716

Sugar doiighnuts

4. 5313

do

4.846

679ti

Molasses doughnuts

4.478

6761

Baked beans

1.887

6787

do

3.055

6762

Cabbage, boiled

.480

678S

do

.7;«

6763

Potatoes, boiled .

1.060

67H9

do.

.30

.978

6764

Potato soup

1.174

6790

Vegetable soup

.57

."76"

.51

.756

6799

Mince pie _

2.791

6798

do

3.189

6797
6724

Bread pudding

Strawberry iellv

2.853
3.403

6803

Molasses

2.33

2.759

Sugar

3.959

38

Table 17. — Composition of water-free feces in digestion experiments with Maine

lumbermen.

Lab-
ora-
tory
No.

67tJ5
67tK)
67(5"

%m)

6801
6803

Feces.

Experiment No. 463
Experiment No. 4(i4
Experiment No. 46.5
Experiment No. 466
Experiment No. 467
Experiment No. 468

Carbo-

Protein.

Fat.

hy-
drates.

Ash.

Per cent.

Per cent.

Per cent.

Per cent.

48.3:1

12. 04

38.05

11.58

48. m

11.17

30.54

9.70

4.5. 98

7.56

;18.03

8.44

52.77

9.52

38.:i9

9.32

49.18

10. 47

39.64

10. 71

51. 16

10. 10

39.07

9. 67

Heat of
combus-
tion per
gram.

Calories.
5.357
5.351
5.367
5. .503
5.284
5.382

DETAILS OF DIGESTION EXPERIMENTS.

The details of the digestion experiments are included in Tables
18-23. These show the kinds and amounts of food eaten by the
subject. The quantities in the column "total organic matter" are
the sums of the quantities in the three following columns, "protein,"
"fat," and "carbohj^drates." The amounts of protein, fat, and car-
bohj^drates in each food material and in tlie feces were computed from
the weight of each material multiplied by its percentage composi-
tion and heat of combustion, as shown in Table 16. For conve-
nience the same reference numbers for the food materials and feces
are used in the tables of composition and in the tables giving the
weights of nutrients in the foods. The differences between the total
nitrogen of the food eaten and that rejected in the feces are taken as
a measure of the total amount digested. The feces, however, do not
consist solely of undigested residue, but contain a large amount of
metabolic products. The amount of metabolic nitrogen in tlie feces,
as found by two different methods, is given in Table 24 and discussed
on page 55. The amounts of nutrients rejected in the feces, while
not strictly representing the undigested parts of the food, do repre-
sent approximatelj^ the amounts which were not available to tlie body.
The point has been discussed at length by Atwater.« The total amount
of any particular kind of nutrient digested divided by the total amount
of this nutrient in the food gives the percentage which is digestible
or actually available to the body. These percentage values are called
coefficients of digestibility. These coefficients are given in the last
line of each of the tables showing the details of the digestion experi-
ments and are summarized in the table on page 52.

While the coefficients of digestibility of the different nutrients repre-
sent the iiroportion which the body actually utilizes, the corresponding
value for the heat of combustion of the food does not represent the actual
amount of energy which the body obtains from the food absorbed from
the alimentary canal. When protein is burned in the bomb calorimeter
the carbon is oxidized to carbon dioxid and the hydrogen to water.
The nitrogen is left in the free state. When protein is burned in the

"Connecticut Storrs Station Rpts. 1896 and 1897.

39

body, however, the oxidation is not so complete. The nitrogen is
excreted in the urine largel}' in the form of urea, but with some uric
acid and other allied compounds which also contain small amounts of
carbon and hydrogen together with some oxygen. In estimating the
actual fuel values of the digestible nutrients, allowance must be made
for these incompletely oxidized residual products which are excreted by
the kidneys. Urea is the most abundant of these products, and in
lack of determinations of the actual heats of combustion of these
incompletely oxidized products, estimates have sometimes been made
on the assumjition that all of the nitrogen excreted in the urine
is thus combined, and allowance has been made for the heat of com-
bustion of the amount of urea corresponding to the amount of nitro-
gen found in the urine or in the digestible protein in the food
consumed. On this supposition 0.87 calorie of the energy latent in
each gram of digestible ijrotein would be lost to the bodj^ in the urea
corresponding to the nitrogen of such protein. In a considerable
number of actual determinations of the ratio of the nitrogen to heat
of combustion in urine of healthy men, the average heat of combus-
tion of the organic matter in the urine corresponding to 1 gram of
digestible protein was found to be considerably greater than 0.87
calorie, and in the digestion work of the nutrition investigations of
this Office it has been decided to use for the present, and until a
more accurate factor has been ascertained, the factor 1.25 calories as
more nearly corresponding to the energ}^ of the urine for a gram of
digestible protein. The figures given in the tables for the proportion of
energy actually available to the body in the food eaten were obtained,
therefore, by deducting from the total energy of the digested food the
energy lost to the body in organic matter of the urine as determined
by multiplying the total amount of digestible protein by 1.25.

Digestion Experiment No. 463.

Kind and amounts of food. — A mixed diet with large amounts of
baked beans, corned beef, biscuits, etc.

Subject. — A. F.

Age. — Twentj'-three years.

Weight {until clothing). — At the beginning of the experiment, 162
pounds.

Duration. — Six days, with 18 meals, beginning with dinner Decem-
ber 3, 1902.

The daily menu, as well as the amounts of the individual foods
eaten at each meal, was as follows :

40

Daily menu and amounts eaten at each meal.
December 3.

Dinner. — Baked beans, 400 grams; canned corned beef, 76 grams; biscuit, 300
grams; sugar, 18.4 grams; butter, 27.3 grams.

Supper. — Vegetable soup, 730 gi-ams; biscuit, 150 grams; butter, 37.2 grams;
sugar, 13.4 grams.

December 4.

Breakfast. — Baked beans, 150 grams; biscuit. 225 grams; sugar cookies. 38
grams; butter, 30.4 grams; sugar, 13.4 grams.

Dinner. — Baked beans, 368 grams; canned corned beef, 70 grams; biscuit, 375
grams; sugar cookies, 47 grams; butter, 34 grams; sugar, 13.4 grams.

Supper. — Boiled corned beef, 148 grams; boiled cabbage, 541 grams; boiled
potatoes, 160 grams; biscuit, 300 grams; butter, 13.6 grams; sugar, 13.4 grams.

December 5.

•

Breakfast. — Baked beans, 315 grams; biscuit, 230 grams; sugar cake, 35 grams;
butter, 30.4 grams: sugar, 13.4 grams.

Dinner. — Baked beans, 370 grams; canned corned beef, 30 grams; biscuit, 300
grams; sugar cake, 53 grams; butter, 37.3 grams; sugar. 13.4 grams.

Supper. — Boiled codfish, 344 grams; boiled potatoes, 363 grams; pork chuck, 81
grams; biscuit, 340 grams; butter. 30.4 grams: sugar, 13.4 grams.

December 6.

Breakfast. — Baked beans, 175 grams; biscuit, 335 grams; molasses cookies, 55
grams; butter, 30.4 grams; sugar, 13.4 grams.

Dinner. — Baked beans, 385 grams; l)iscuit. 340 grams; biitter, 30.4 grams;
sugar, 13.4 grams.

Supper. — Codfish hash, 503 grams; pork chuck, 11 grams; biscuit, 400 grams;
butter, 34 grams; sugar, 13.4 grams.

December 7.

Breakfast. — Baked beans, 194 grams: biscuit, 335 grams; butter, 30.4 grams;
sugar, 13.4 grams.

Dinner. — Baked beans, 234 grams; canned corned beef, 131 grams; biscuit, 225
grams; sugar cookies, 150 grams: mince pie, 405 grams: btitter, 30.4 grams;
sugar. 13.4 grams.

Supper. —Vegetable soup, 570 grams; biscuit, 400 grams; butter, 34 grams;
sugar, 13.4 grams.

December 8.

Bi'eakfast. — Baked beans, 154 grams: Insciiit, 75 grams; mince pie, 378 grams;
Imtter, 6.8 grams; sugar, 13.4 grams.

Dinner. — Baked beans, 376 grams; Bologna sausage, 147 grams; biscuit, 300
grams; gingerbread, 94 grams; butter. '2T).2 grams; sugar, 13.4 grams.

Slipper. — Beef smother, 735 grams; boiled potatoes, 83 grams; biscuit, 375
grams; butter, 31.5 grams; sugar, 13.4 grams.

December 9.

Breakfast.— Baked beans, 173 grams; biscuit, 335 grams; mince pie, 155 grams;
butter, 18.9 grams; sugar, 13.4 grams.

41

Table 18. — Results of digestion experiment No. 463.

Lab-
ora-
tory
No.

Kind of food.

"Weight
of ma-
terials.

Total Protein
oi-ganic /5-x6a5)
matter. )^ >*'-^^)-

Fat.

Carbo-
^ hy-
drates.

Ash.

Energy.

6743

Beef smother

Grams.
735.0
224.0
287.0
92.0
147.0
244.0
.503.0
422.0

4,802.0

403.0

94.0

55.0

2::?5.0

2.983.0
541.0
508.0

1,290.0
838.0

:M1.0

Grams.

238.50

113. 80

110.60

65.80

42. (X)

91.70

115.80

36:3. 70

2,971.90

293. 10

71.40

44.20

183. tXI

1,072.80

.53.90

129. (X)

272. 10

472.00

241.00

Grams.

102. 10

60.70

78.70

3.80

25. 10

74. 70

23.30

1.60

293. 90

13. 60

5. .50

:i.3o

13. 40

2:35. fti

7.30

8. 40

04. 70

34.90

Grains.

108. :30
50.70
29.80
61.00
11. (X)
16. :»
16.10

317. 60

:iS7.(X)

Zi. 20
6.10

5.:3o
i8.;do

171.20

4.80

.20

57. 80

68.20

Grams.

28.1

2.4

2.1

1.0

5.9

.7

76.4

44.5

2,291.0

;a6. 3

59.8

Grains.
18.20

Calories.
1.679.00

6744
6745
6746
6747
67.50

Corned beef, boiled...
Corned beef, canned..

Pork chuck, salt

Boll )gna sausage

Codfish

13.80 1 847.60

13. .50 ' 720.00

5.60 .56:3.40

4. 60 269. 70

20. 40 570. .50

6751

Codtish hash

8.40

22.70

17.80

4.60

1.60

5.50. 30

6752
6754
67.55
6756

Butter -

Biscuit

Sugar cake

Gingerbread .

:3, 0.52. CO

14,.S24.60

1,:341.10

:331.:30

67.57
6758

Molasses cookies

Sugar cookies. -

:i5.6 .<M)
1.51.3 .70

208. 40
872. 00

6761
6762
6763
6764
6799

Baked beans

Cabljage, boiled

Potatoes, boiled _

Potato soiip -

Mince pie.

Sugar

Total..

Feces (water-free)

A mouu t di gested

666. 6
41.8
120.4
149.6
;S68.9
241.0

79.:>0

ll.:30

3.90

26.00

8.00

5,029.00

259. 70

.5:38.50

1,514.50

2,:3:39..50

954.10

1

13,483.0

6,946.30

1,0.50.00 ! 1,352.90

4,. 543. 4

261.20

37,069.20

6765

324.0

286. .50

6,6.59.8t)

95.88

1.56.60

893.40

85.09

39.00

1,313.90

97.12

90.9 37.50

4,452.5 223.70

98.0 85.64

1,703.30
:35,:3&5.90

Per cent digested

Energy of urine .

95. 45
1,116.80

Energy of food oxi-
dized in the body

34,249.10

Per cent of energy
utilized

• 92.39

Digestion Experiment No. 4G4.

Kind and amounts of food. — A mixed diet with large amounts of
baked beans, corned beef, biscuits, vegetables, etc.

Subject.— E. F.

Aye. — Twenty-five years.

Weight {with clothing). — At the beginning of the experiment, 175
pounds.

Duration. — Six days, with 18 meals, beginning with dinner, Decem-
ber 3, 1002.

The daily menu, as well as the amounts of the individual foods
eaten at each meal, was as follows:

Daily menu and amounts eaten at each meal.

December 3.

Dinner. — Baked beans. 8r)0 grams; canned conied beef, 76 grams; biscuit, 380
grams; sugar cookies. •"».") grams; butter, '-'A grams; sugar, 18.-1 grams.

Supper. — Vegetable soup. 840 grams; biscuit, 375 grams; sugar cake, 140 grams;
butter, 34 grams; sugar, 13.4 grams.

42

December 4.

Breakfast. — Baked beans, 178 grams; canned corned beef, 150 grams; biscuit,
150 grams; mince pie, 150 grams; butter, lo. 6 grams; sugar, l:).4 grams.

Dinner. — Baked beans, 400 grams; canned corned beef, 118 grams; biscuit, ;jO0
grams; butter, 27.2 grams; sugar, 13.4 grams.

Supper. — Corned beef, 276 grams; boiled cabbage, 890 grams; boiled potatoes,
212 grams; biscuit, 75 grams; bvitter, 6.8 grams; sugar, 13.4 grams.

December 5.

Breakfast. — Baked beans, 260 grams; corned beef , 88 grams; biscuit, 150 grams;
mince pie, 150 grams; butter, 13.6 gramS; sugar, 13.4 grams.

Dinner. — Baked beans, 450 grams; canned corned beef, 50 grams; biscuit, 225
grams; sugar cake, 53 grams; butter, 20.4 grams; sugar, 13.4 grams.

Supper. — Boiled potatoes, 382 grams; boiled codfish, 307 grams; pork chuck, 102
grams; biscuit, 240 grams; molasses cookies, 50 grams; butter, 20.4 grams; sugar,
13.4 grams.

December 6.

Breakfast. — Baked beans, 318 grams: biscuit, 225 grams; mince pie, 133 grams;
butter. 20.4 grams; sugar, 13.4 grains.

Dinner. — Baked beans, 263 grams; biscuit, 160 grams; sugar cookies, 100 grams;
butter, 13.6 grams; sugar, 13.4 grams.

Suppar. — Fish hash, 589 grams; pork chuck, 81 grams: biscuit, 200 grams;
sugar cookies, 55 grams; butter, 20.4 grams; sugar, 13.4 grams.

December 7.

Breakfast. — Baked beans, 200 grams; biscuit, 150 grams; doughnuts, 94 grams;
butter, 13.6 grams; sugar, 13.4 grams

Dinner. — Baked beans, 285 grams; canned corned beef, 103 grams; biscuit, 300
grams; mince pie, 140 grams; butter, 27.2 grams; sugar, 13.4 grams.

Supper. — Vegetable soup. 911 grams; biscuit, 300 grams; molasses cookies, 63
grams; butter, 25.2 grams; sugar, 13.4 grams.

December 8.

Breakfast. — Baked beans, 126 grams; Bologna sausage, 45 grams; biscuit, 150
grams; mince pie, 150 grams; butter, 12.6 grams; sugar, 13.4 grams.

Dinner.— Baked beans, 327 grams; Bologna sausage, 98 grams; biscuit, 225
grams; butter, 18.9 grams; sugar, 13.4 grams.

Supper.— Beef smother, 1,227 grams; boiled potatoes, 165 grams; biscuit, 75
grams; butter, 6.3 grams; sugar, 13.4 grams.

December 9.

Breakfast. — Baked beans, 115 grams; biscuit, 225 grams; mince pie, 155 grams;
butter, 18.9 grams; sugar, 13.4 grams.

48

Table 15). — Results of digestion experiment No. 464-

Lab
ora-
tory

No.

6743
6744
6745
6746
6747
6750
6751
6752
6754
6755
6757
6758
6759
6761
6762
6763
6764
67il9

6766

Kind of food.

Weif^ht Total

of ' organic
material, matter.

Beef smother

Corned beef, boiled-
Corned beef, canned.

Pork chuck, salt

Bolof^i;a sausage

Codfish ---

Codfish hash

Butter

Biscuit - -

Sugar cake

Molasses cookies

Sugar cookies

Doughnuts ---

Baked beans _ _ _

Cabbage, boiled

Potatoes, boiled

Potato soup

Mince pie

Sugar

Total .

Feces ( water-free) —

Amount digested

Per cent digested

Energy of urine

Energy of food oxi-
dized in body

Per cent of energy
utilized

Grams.

1,2:37.0
364. 0
497. 0
183.0
143.0
307.0
589. 0
347.0

3,905.0

193.0

113.0

213.0

94.0

3,275.0
. 890.0
r59.0
(51.0
878.0
241.0

Pi'otein

(Nx6.25).

1.

15,969.0

436.0

Grams.
398. 20
ISjj.OO
191.60
130. 80

40. 80
115. »)
ia).70
297.90
2,416.70
140. 40

90.80
ltJ5. 70

79. 10
1.178.00

88.50

192. 60

. 369. 20

494. 60

241.00

6,951.90

Grams.

170. 50

98. 60

136. 30

7.60

24.40

93. 90

27.30

1.30

2:«.o()

6.50

6. 70

12.10

5.70

2;58. 00

12. m

12. 60

87. 70

36.60

r^„. Carbohy
^^^- drates.

1,236.80

393.70

6,558.20

94.34

211.80
1.025.00

82. 87

Grams.

180.80
82.40
51.60

121. a)
10.70
;eo. 50
18. 90

261.10

314. 70
11.10
11.00
16. 60
18.80

188.00

7. 80

.20

78. 40

n.m

Grams.

46.90

4.00

3.70

1.90

5.70

.90

89. .50

35. .50

1,863.00

122.8(1

73. 10

137.00

.54. 60

732. 00

68. 70

179.80

203. 10

386. 50

241.00

l,4a5.40 ; 4,249.70

48.70

1,416.70

96. 68

133.20

4.116.50

96.68

Ash.

Grams.
30.30
22. 40
23. 40
11.20

4.60
25. 80

9.80
18. 70
14.40

3. 20

1.80

.70

.80

87.10

18.60

5.80
34.80

8.30

Energy.

43. ;«

278.40

86.81

Calories.

2, 803. .50

1,377.40

1.247.00

1.120.70

262. 4f)

7,177.70

G90. 20

2,509.90

O.")8.60

042.30

428. 30

790. 20

4:>t5. 10

6,180.00

427. 20

804.50

2, 0.55. 70

2,450.50

954. 10

12

320.70 44,405.30

2,333.00

42.072.30

94. 73

1,281.30

40, 791. 00

91.86

Digestion Experiment No. 465.

Kind and amounts of food. — A mixed diet with large amounts of
baked beans, corned beef, biscuits, pastry, etc.

Siihject.—E. T.

Age. — Twenty-five years.

Weight {with clothing). — At the beginning of the experiment, 155
pounds.

Duration. — Six days, with 18 meals, beginning with dinner, Decem-
ber 3, 1902.

The daily menu, as well as the amounts of the individual foods
eaten at each meal, was as follows :

Daily menu and amounts eaten at each meal.

December 3.

Dinner. — Baked beans, 420 grams; canned corned beef, 76 grams: biscuit. 300
grams; sugar cookies, 58 grams; butter. 27.3 grams; sugar. 13.4 grams: straw-
berry jelly. 50 grams.

Supper. — Vegetable soup, 690 grams; biscuit, 235 grams; sugar cake, 140 grams;
sugar cookies, 100 grams; butter, 30.4 grams; sugat, 13.4 grams; strawberry jelly,
50 grams.

December 4.

Breakfast.— Baked beans. 314 grams; canned corned beef, 49 grams; biscuit, 325
grams; sugar cookies. 3S grams; mince pie. 150 grams; butter. 20.4 grams; sugar,
13.4 grams; strawberry jelly, 50 grams.

44

Dinner.— Baked beans. 419 grams: canned corned beef. 103.5 grams: bisciait, 300
grams: sugar cookies. 94 grams: butter, 27.2 grams; sugar, 13.4 grams: straw-
berry jelly, 50 grams.

Supper.— Boiled corned beef. 160 grams; boiled cabbage. 704 grams; boiled
potatoes, 242 grams; biscuit, 225 grams; sugar cookies. 35 grams; butter. 20.4
grams; sugar, 13.4 grams: strawberry jelly, 50 grams.

December 5.

Breakfast.— Baked beans. 311 grams; boiled corned beef, 35 grams; biscuit. 225
grams; mince pie, 150 grams; butter, 20.4 grams; sugar, 13.4 grams: strawberry
jelly, 50 grams.

Dinner.— Baked beans, 413 grams: canned corned beef. 118 grams: biscuit. 300
grams: sugar cookies, 65 grams; molasses cookies. 65 grams: butter. 27.2 grams;
sugar, 13.4 grams; strawberry jelly, 50 grams.

Supper. — Boiled potatoes, 372 grams: boiled codfish, 387 grams; pork chuck, HI
grams; biscuit. 80 grams; molasses cookies, 100 grams; butter, 6.8 grams: sugar,
13.4 grams: strawberry jelly, 50 grams.

December 6.

Breakfast.— Baked beans, 346 grams; bisciiit. 225 grams: mince pie, 133 grams;
butter, 20.4 grams: sugar, 13.4 gi-ams: strawberry jelly, 50 grams.

Dinner. — Baked beans, 425 grams: canned corned beef, 30 grams: biscuit, 400
grams; sugar cookies. 130 grams; butter, 34 grams; sugar, 13.4 grams; straw-
berry jelly. 50 grams.

Supper.— Codfish hash, 518 grams; biscuit, 320 grams; molasses cookies, 55
grams; sugar cookies, 55 grams; butter. 27.2 grams; sugar, 13.4 grams; straw-
berry jelly, 50 grams.

December 7.

Breakfast.— Baked beans. 201 grams: biscuit, 225 grams; doughnuts. 94 grams;
sugar cookies, 26 grams: butter, 21.4 grams; sugar. 13.4 grams; strawberry jelly,
50 grams.

Dinner. — Baked beans, 295 grams; canned corned beef, 90 grams; biscuit, 300
grams; mince pie. 140 grams; butter, 25.2 grams; sugar, 13.4 grams: strawberry
jelly. 50 grams.

Supper.— Vegetable soup, 596 grams: biscuit, 225 grams; sugar cookies, 63
grams: molasses cookies, 63 grams; butter. 18.9 grams; sugar, 13.4 grams.

December 8.

Breakfast.— Baked beans, 285 grams; biscuit. 225 grams: mince pie, 140 grams;
butter, 18.9 grams; sugar, 13.4 grams.

Dinner.— Baked beans, 205 grams; canned corned beef, 125 grams; biscuit, 300
grams; molasses gingerbread. 90 grams: butter, 25.2 grams; sugar. 13.4 grams.

Supper. — Beef smother, 980 grams; boiled potatoes, 270 grams; biscuit, 150
grams; molasses cookies, 140 grams: butter, 12.6 grams; sugar, 13.4 grams.

December 9.

Breakfast. — Baked beans, 290 grams; biscuit, 225 grams; butter, 18.9 grams;
sugar, 13.4 grams.

45

Table 20. — Results of digestion experiment No. 4*^5.

Lab-
ora-
tory
No.

()T44
6TJ5
6746
6751)
6751
6752
6754
6755
6756
6757
675S
6759
6761
6762
6763
67t>4
6799
6724

6767

Kind of food.

Beef smother

Corned beef, boiled. .
Corned beef, canned _

Pork chuck, salt

Codfish---

Codfish hash

Butter..

Biscuit ---

Sugar cake

Gingerbread

Molasses cookies

Sugar cookies

Doughnuts.

Baked beans . -

Cabbage, boiled

Potatoes, boiled

Potato soup -

Mince pie.

Strawberry jelly

Siagar

Weight 1 Total
of ma- organic
terials. matter.

Grams.
980. 0
195.(1
591.0
111.0
387.0
518.0

:«3.o

4,475.0

166.0

90.0

423.0

638.0

94.0

3,824.0
704.0
884.0
,286.0
713.0
650.0
241.0

Protein

(NX 6.25).

1,

Grams.
318.00

99. 10
227. 70

79.30
145.40
119.30
337.40
2, 769. 60
120.80

68.30
*39. 50
496. 60

79.10
1,375. .50

70.10
224. 40
271 . 20
401.60
539. 50
241.00

Total 17,363.0 i 8,323.40

Feces I water-free)-.-- 339.9 j 311.20

Amount digested > 8,012.20

Per cent digested j 96. 26

Energy of urine _ L

Energy of food oxi-
dized in the body - .
Per cent of energy
utilized

Fat.

Grams.

VS6. 20

52. 80

162.00

4.60

118.40

24.00

1.50

273. 90

5.60

5.30

25. 10

*.30

5.70

:m.30

9.50
14. 70
64.40
29.70

1,271.40

1.56. 30
1,11.5.10

87. 70

Grams.

144.40

44.2(1

61. 30

73.60

25. 80

16.60

295. 70

360. 70

9.60

5. 80

41. (M)

49. 60

18.80

219. 50

6. 20

.30

57. 60

58.00

1,488.70

Carbo-

hy-
di'ates.

Grains.

37. 40

2. 10

4.40

1.10

1.20

78.70

40.20

2,135.00

105. 60

57.20

273. 4(3

410. 70

54. 60

8.54. 70

54. 40

209.40

149. 20

313. 90

539.50

241.00

5,5&3.70

25.70

1,463.(K)

98.27

129.20

5,434.50

97.68

Ash.

Gi-ams.

24. 20

12.00

27.90

6.80

:«. 50

8.70

21.20

16. .50

1.90

1.50

(190

1.90

.80

101. 70

14.70

6.80

25. 50

6.80

318.30

28.70

289. 60

90.98

Energy.

Calories.

2,238.30

737.90

1.482.80

679. 80

904. 80

607. 10

2.842.60

13,818.80

552. 40

317.20

1.603.20

2,367.00

426. 10

7.215.90

337.90

937.20

1,. 510. 00

1.990.(»

2,211.40

954.10

43,735.00

1,790.30

41,944.70

95.96

1,393.40

40, 5.51. .30

92.72

Digestion Experiment No. -loe.

Kind and amounts of food. — A mixed diet, with large amounts of
baked beans, meat, and salt fish, potatoes, biscuits, pastry, etc.

Subject.— O. B.

Age. — Twenty-six years.

Weight (with clothing). — At the beginning of the experiment, 183
pounds.

Duration. — Six days, with 18 meals, beginning with supper Janu-
ary 21, 1903.

The daily menu, as well as the amounts of the individual foods
eaten at each meal, w^as as follows:

Daily menu and amounts eaten at each, meal.
January 21.

Supper. — Boiled potatoes, 380 grams; boiled codfish, 140 grams; biscuit, 140
grams: bread ptidding, 57) grams; molasses cookies, 35 grams; sugar, 26 grams;
sirup, 5..") grams.

Jaxuaky 22.

Breakfast. — Baked beans. 217 grams; biscuit. 240 grams; sugar cookies, 51
grams; mince pie, 137 grams; sugar, 26 grams; sirup, 5.5 grams.

46

Dinner. — Baked beans, 859 grams; Bologna sausage, 145 grams; biscuit, 306
grams; sugar cookies, 54 grams; siigar, 26 grams; sirup. 5.5 grams.

Supper. — Boiled potatoes, 714 grams; boiled corned beef, 233 grams; biscuit, 70
grams; molasses doughnuts, 95 grams; sugar, 36 grams; sirup, 5.5 grams.

January 23.

Breakfast. — Baked beans, 385 grams; biscuit, 310 grams; molasses doughnuts,
60 grams: mince pie, 8(5 grams; sugar, 26 grams; sirup, 5.5 gram.s.

Dinner. — Baked beans, 415 grams; biscuit, 375 grams; sugar cookies, 160 grams;
sugar, 26 grams; sirup, 5.5 grams.

Supper. — Boiled potatoes, 503 grams; boiled codfish, 188 grams; biscuit. 70
grams; bread pudding, 441 grams; sugar, 26 grams; sirup, 5.5 grams.

January 24.

Breakfast. — Baked beans, 335 grams: biscuit, 316 grams; sugar cookies, 50
grams; sugar doughnuts, 50 grams; mince pie, 140 grams; sugar, 36 grams; sirup,
5.5 grams.

Dinner. — Baked beans, 360 grams; biscuit, 246 grams; molasses doughnuts, 57
grams; sugar, 26 grams; sirup, 5.5 grams.

Supper. — Boiled potatoes, 700 gi*ams; roast beef, 240 grams; biscuit, 140 grams;
sugar cookies, 100 grams; sugar, 26 grams; sirup, 5.5 grams.

January 25.

Breakfast. — Baked beans, 113 grams; biscuit, 140 grams; sugar doughnuts, 92
grams; roast beef, 26 grams; sugar, 26 grams; sirup, 5.5 grams.

Dinner. — Baked beans. 264 grams; roast beef, 40 grams; biscuit, 370 grams;
mince pie, 262 grams; sugar. 26 grams; sirup, 5.5 grams.

Supper. — Boiled potatoes, 545 grams; roast beef , 125 grams; biscuit, 70 grams;
molasses cookies, 50 grams; mince pie, 260 grams; sugar, 26 grams; sirup, 5.5
grams.

January 26.

Breakfast. — Baked beans, 210 grams; biscuit, 140 gi'ams; siigar' doughnuts, 100
grams; mince pie. 135 grams; sugar, 36 grams; sirup, 5.5 grams.

Dinner. — Baked beans, 380 grams; biscuit, 330 grams; molasses cookies. 135
grams; sugar, 36 grams; sirup, 5.5 grams.

Supper. — Vegetable soup, 618 grams; biscuit, 380 grams; sugar cookies, 50
grams; sugar, 36 grams; sirup, 5.5 grams.

January 27.

Breakfast. — Baked beans, 250 grams; corned beef, 76 grams; biscuit, 280 grams;
mince pie, 130 grams; sugar, 26 grams; sirup, 5.5 grams.

Dinner. — Baked beans, 315 grams; biscuit, 320 grams; gingerbread, 145 grams;
sugar, 26 grams; sirup, 5.5 grams.

47

Table 21. — Results of digestion experiment No. 466.

Lab-
ora-
tory
No.

6788
0784
078t)
67.".()
6787
67S9
6790
6791
6793
6793
679i
6795
6796
6797
6798

6800

Kind of food.

Corned beef, boiled .

Roast beef

Bi >k)gna sausage

Codfi><h

Baked beans

Potatoes, boiled

Vegetable soup

Biscuit

Sugar cookies

Sugar doughnuts . .-

Molasses cookies

Gingerbread _

Molasses doughnuts

Bread pudding

Mince pie..

Siigar

Molasses..

Weight Total
of mate- organic
rials. matter.

Grams.

a)8.0

«1.0

145.0

328.0

3,403.0

2,842.0

618. 0

3,733.0

465.0

242.0

220.0

145. 0

213.0

1,011.0

1,130.0

468.0

99.0

Total .--- I 15,800.0

Feces (water-free)...

Amount digested

Per cent digested

Energy of urine

Energy of food oxi-
dized in the body ..
Per cent of energy
utilized

328.0

Gram It.

180.00

174. 70

43. 10

123.20

1,267.80

651.80

86.50

2,425.60
387.20
205. 40
172. 40
111.70
170. 50
625. 80
709. 20
468.00
69.60

Protein

(Nx6.25j,

297.40

7,581.10

96.23

Grams.
30.90

i:«.9()
20. 91 1

1(K). 30

275. 30
54.00
22. 20

247. 10
26.40
11.20
11.90
8.60
10.00
32.50
53. .50

Fat.

Carbohy-
drates.

Ash.

Grams.

118. 80
■M. 80
16.40
31. 90

2.55.90

.80

14. 50

2.55. 00
54. 20
65. 40
33.30
12. 30
41.90
44.10

128. 10

2.30

7,878.50 1,047.00 1,086.40

173. 10

873. 90
83.47

31.20

1,055.20

97.13

Grams.
30. 30

5.80

1.00

736. 60

6(J3. 00

49.80

,923.50

306. 60

128.80

i;>!.20

90.80
118.60
549. 20
527. 60
468.00

67.30

5,745.10

Energy.

Grams.

11.10
7. itO
5.90

27.50
106.20

22.20
8.50

19.40
3.30
1.10
5.10
2.70
2.20

18. (K)
7. .50

25L70

98.10

5,652.00

98.38

30.60

231.10

87.84

Calories.

1,371.00

9(K).60

295. 70

767.00

6,994.00

3, 779. .50

467. 20

ll,9:i0.00

1,728.00

1,172.80

8.50. 10

539. 50

949,. 50

2,884.30

3,604.20

1,852.70

276. 70

39,362.70

1,804.70

37,558.00

95. 42

1,092.40

m, 465. 60

92.64

Digestion Experiment No. 467.

Kind and amounts of food. — A mixed diet with large amounts of
baked beans, codfish, vegetables, biscuit, pastry, etc.

8uhJerf.—A. C.

Age. — Twenty-five years.

Weigid {ludh clothing). — At the beginning of the experiment, 150
pounds.

Duration. — Six days, with 18 meals, beginning with supper, Janu-
ary 21, 1003.

The daily menu, as well as the amounts of the individual foods
eaten at each meal, was as follows:

Daily menu and amounts eaten at each meal.
J.\NU.\RY 21.

Supper. — Boiled potatoes. 2','() grams: boiled codfish, 180 grams: biscuit. 140 grams;
bread pudding. '260 grams: molasses cookies, 135 grams: sugar, 2(5 grams: sirup, 5.5
grams: butter. 5.8 grams.

January 22.

Breakfast. — Baked beans, 241 grams: pork chuck, 30 grams; biscuit, 240 grams;
mince pie, 137 grams; butter, 5.3 grams; sugar, 26 grams; sirup, 5.5 grams.

Dinner. — Baked beans, 350 grams: pork chuck, 35 grams: bi.scuit, 166 grams:
sugar cookies, 54 grams: butter, 5.8 grams; sugar, 26 grams: sirup, 5.5 grams.

Supper. —Boiled potatoes, 773 grams; boiled cabbage, 439 grams; boiled corned

48

beef, 126 grams; biscuit, 140 grams; stigar, 20 grams; sirup, 5.5 grams; butter.
5.3 grams.

January 23.

Breakfast. — Baked beans, 345 gi-ams; biscuit. 210 grams; mince pie, 86 grams;
sugar, 26 grams; sirup, 5..1 gTams; butter, 5.3 grams.

Dinner.— Baked beans, 340 grams; biscuit, 208 grams: pork chuck, 48 grams;
sugar cookies. 42 grams; sugar, 26 grams; sirup, 5.5 grams; butter, 5.3 grams.

Supper. ^Boiled potatoes, 231 grams; boiled codfish, 188 grams; biscuit, 140
grams: bread ptidding, 302 grams; sugar, 26 grams; sirup, 5.5 grams; butter, 5.3
grams.

January 24.

Breakfast. —Baked beans, 334 grams; biscuit, 216 grams; mince pie, 140 grams;
sugar, 26 grams; sirup, 5.5 grams; butter, 5.3 grams.

Dinner. — Baked beans, 320 grams; biscuit, 128 grams; molasses doughnuts, 151
grams; pork chuck, 40 grams; sugar, 26 grams: sirup, 5.5 grams; butter, 5.3
grams.

Supper. — Boiled potatoes, 240 grams; roast beef, 195 grams; biscuit. 140 grams;
sugar cookies, 50 grams: sugar, 26 grams; sirup, 5.5 grams; butter, 5.3 grams.

January 25.

Breakfast. — Baked beans, 319 grams; roast beef, 39 grams; biscuit, 140 grams;
sugar cookies, 56 grams; sugar doughnuts, 46 grams; sugar, 26 grams; sirup, 5.5
grams; butter, 5.3 grams.

Dinner. — Baked beans. 325 grams; roast beef, 35 grams; biscuit, 106 grams;
sugar doughnuts, 46 grams; mince pie, 131 grams; sugar, 26 grams; sirup, 5.5
grams; butter, 5.3 grams.

Supper. — Boiled potatoes, 255 grams; roast beef, 150 grams; biscuit, 140 grams;
sugar, 26 grams; butter, 5.5 grams; sirup, 5.3 grams.

January 26.

Breakfast. — -Baked beans, 195 grams; biscuit. 210 grains; sugar doughnuts, 45
grams; mince pie, 125 grams; sugar, 26 grams; butter, 5.3 grams; sirup, 5.5
grams.

Dinner. — Baked beans, 310 grams; pork chuck, 75 grams; biscuit, 180 grams;
molasses cookies, 100 grams; sugar, 26 grams; sirup, 5.5 grams; butter, 5.3
grams.

Supper. — Vegetable soup, 784 grams; biscuit, 140 grams; sugar cookies, 50
grams; sugar, 26 grams; sirup, 5.5 grams; butter, 5.3 grams.

January 27.

Breakfast.— Baked beans, 350 grams; biscuit, 140 grams; corned beef, 37 grams;
mince pie, 120 grams; sugar, 26 grams; sirup, 5.5 grams; butter, 5.3 grams.

Dinner. — Baked beans, 345 grams; biscuit, 235 grams; molasses gingerbread,
145 grams; pork chuck, 37 grams; sugar, 26 grams; sirup, 5.5 grams; butter, 5.3
grams.

49

Table 22. — Results of digestion experiment No. 4'^7.

Lab-
ora-
tory

No.

Kind of food.

"Weight
of mate-
rial.

Total or-
ganic
matter.

Protein

(Nx6.25).

Fat.

Carbohy-
drates.

Ash. . Energy.

6783
6784

Corned beef, boiled . . .
Roast beef

Grams.
1&3.0
419.0
265.0
318.0
95.4

3,774.0
439.0

1,719.0
784. 0

3,021.0
•252.0
137.0
235.0
14.5.0
151.0
562.0

7:«.o

468.0
99.0

Grams.

95.3(J
169. 70
189. »)
119. .50

82.00
1,405.90

.55.60
398. (K)
109. SO
1,963.:^)
209.80
116.20
184. 20
111.70
121.. 50
347.90
463. 80
468. 00

69.60

Grams.

16.40

135. 90

Grams.
62.90
S3. SO

Grams.
16.00

1
Grams. Calories.
5.80 72.5.80
7.70 875.40

6746
67.50
67.52

Pork chuck, salt

Codfish, boiled

Butter

11.00 17.5. .50

97.30 1 21.:^)

.30 I 71.70

30.5.30 i 283.80

2.70
.90

10. 00
816.80

:«. 70
364.80

63. 20

1,. 5.57. 00

166. 2(J

72.90
147.60

90.80

84. .50
3a5.30
345.00
468.00

67.30

16.20 1,62:^00

26.70 743.60

.5.10 690.00

6786

Baked Beans

117.70 7,7.57.00

6788
6789
6790
6791

Cabbaj;e, boiled

Potatoes, boiled..

Vegetable soup

Biscuit

6.80

32. 70

28. 20

200. 00

14.31)

6.30
12.80

8.60

7.10
18.00
.3.5.00

18. 10
..50
18.40
206.30
29. 30
37.00
23.80
12.30
2<t.90
24.60
83.80

11.70 321.80

11.40 ],6S1.30

101.80 .592.70

15.70 9.6.56.00

6792
6793
6794
6795

Sugar cookies . _

Sugar doughnuts

Molasses cookies

Gingerbread

1.80 936. .50

.«) 664.00

5.10 , 91)8.20

2. 70 539. .50

6796
6797
6798

Molasses doughnuts . .

Bread pudding

Mince pie

1.60

10.00

4.90

676.30
],60:i20
2.a56..50

Sugar. ;

Molasses

1.842.80

2.;»

276. 70

Total

13,7&5.4

6,681.10

9:«.:«

1,1.3.3.10

4,609.70

2.58.90

34,470.30

Feces

6801

284.3

2.53.90

6,427.20

96.19

1.39.80

798. .50

85.10

29.80

1,103. .30

97.. 37

84.30

4, .525. 40

98. 17

30.40
227. .50

87.87

1,. 502. 20

Amount digested

Per cent digested

.32,968.10
95.64

Enertrr of urine

998. 10

Energy of food oxi-
dized in the body

31,970.00

Per cent of energy
utilized

92.75

DIC4ESTION Experiment No. 468.

Kind and amounts of food. — 'A mixed diet, witli large amounts of
1)aked beans, corned beef, codfish, potatoes, biscuit, etc.

Subject.— F. St. P.

Age. — Twenty-four years.

Weight {with clothing). — At the beginning of the exiieriment, 173
pounds.

Duration. — Six days, with 18 meals, beginning with supper, Janu-
ary 21, 1903.

The daily menu, as well as the amounts of the individual foods
eaten at each meal, was as follows :

Daily menu and amounts eaten at each meal.

January 21.

Slipper. — Boiled potatoes, 735 grams; boiled codfish, 208 grains: biscuit, 140
grams; molasses cookies, 35 grams; sugar, 26 grams; sirup, 5.5 grams; butter, 5.3

January 22.

Breakfast. — Baked beans, 22G grams; pork chuck, 38 grams; biscuit, 160 grams;
sugar cookies, 51 grams; sugar, 26 grams; sirup 5.5 grams; butter, 5.3 grams.

5162— No. 149—04 4

50

Dinner. — Boiled potatoes, 175 grams: baked beans. 119 grams; pork chnck. 50
grams; biscuit, 113 grams; sugar cookies, 53 grams; siigar, 26 grams; siriip, 5.5
grams; butter, 5.3 grams.

Supper. — Boiled potatoes, 445 grams; boiled corned beef, 130 grams; boiled cab-
bage, 500 grams; biscuit, TO grams; molasses doughnuts, 77 grams; sugar, 26
grams; sirup, 5.5 grams; butter, 5.3 grams.

January 23.

Breakfast. — Baked beans, 313 grams; biscuit, 140 gi*ams; molasses doughnuts,
55 grams; sugar, 26 grams; sirup, 5.5 grams; butter, 5.3 grams.

Dinner. — Boiled cabbage, 210 grams; boiled corned beef, 120 grams; biscuit, 274
grams; sugar cookies, 100 grams; sugar, 26 grams; sirup, 5.5 grams; biitter, 5.3
grams.

Supper. — Boiled potatoes, 243 grams; boiled codfish, 177 grams; biscuit, 140
grams; sugar, 20 grams; sirup, 5.5 grams; butter, 5.3 grams.

January 24.

Breakfast. — Baked beans, 194 grams; biscuit. 174 grams; sugar cookies, 50
grams; sugar doughnuts. 56 grams; sugar, 26 grams; sirup, 5.5 grams; butter, 5.3
grams.

Dinner.— Baked beans, 155 grams; biscuit, 267 grams; sugar doughnuts, 112
grams; sugar cookies, 50 grams; pork chuck, 26 grams; sugar, 26 grams; sirup,
5.5 grams; butter. 5.3 grams.

Supper.— Boiled potatoes, 407 grams; roast beef, 195 grams; biscuit, 140 grams;
sugar cookies, 50 grams; sugar, 26 grams; srup, 5.5 gi-ams; butter, 5.3 grams.

January 25.

Breakfast.— Baked beans, 106 grams; biscuit. 140 grams; sugar cookies, 56
grams; sugar doughnuts, 92 grams; roast beef, 60 grams; sugar, 26 grams; sirup,
5.5 grams; biitter, 5.3 grams.

Dinner.— Baked beans, 190 grams; roa.st beef. 40 grams; biscuit, 108 grams;
sugar doughnuts, 138 grams; mince pie, 131 grams; sugar, 26 grams; sirup, 5.5
grams: butter. 5.3 grams.

Supper.— Boiled potatoes, 400 grams; roast beef, 160 grams; biscuit, 140 grams;
sugar. 20 grams; sirup, 5.5 grams; butter, 5.3 grams.

January 26.

Breakfast.— Baked beans, 205 grams; biscuit, 140 grams; sugar doughnuts, 45
grams: sugar, 26 grams; sirup, 5.5 grams; butter, 5.3 grams.

Dinner.— Baked beans, 180 grams; roast beef, 89 grams; biscuit. 187 grams;
sugar cookies, 120 grams; sugar, 26 grams; sirup, 5.5 grams; butter, 5.3 grams.

Supper.— Vegetable soup. 1,408 grams; biscuit, 140 grams; sugar, 26 grams;
sirup, 5.5 grams; butter, 5.3 grams.

January 27.

Breakfast.— Baked beans, 320 grams; biscuit, 140 grams; sugar cookies, 50
grams; sugar, 26 grams; sirup, 5.5 grams; butter, 5.3 grams.

Dinner.— Baked beans, 142 grams; vegetable soup, 420 grams; biscuit, 208
grams; gingerbread, 121 grams; sugar, 26 grams; sirup, 5.5 grams; butter, 5.3
grams.

t)

51

Table 23. — Results of digestion experiment No. 468.

Lab-
ora-
tory
No.

6783
6784
6746
6750
6752
6787
6788
6789
6790
6791
6792
6793
6794
6795
6796
6798

6802

Kind of food.

Corned beef, boiled.. .

Roast beef -

Pork chuc-k, salt

Codfish

Butter

Baked beans

Cabbage, boiled

Potatoes, boiled

Vegetable soup

Biscuit -

Sugar cookies

Sugar doughnuts

Molasses cookies -

Gingerbread

Molasses doughnuts . .

Mince pie

Sugar

Sirup .-- -

Weight
of mate-
rials.

Grams.

2.50.0

544.0

114.0

385.0

ft5.4

2,1.50.0

710.0

2,40.5.0

1,828.0

2,821.0

560.0

443.0

35.0

121.0

132.0

131.0

468.0

99.0

Total
organic
matter.

Protein

(Nx 6.2.5).

Grams.
146.10
220.40

81.. 50
144.60

82.00
800.90

89.80
556.80
2.55. 80
l,8.3;iO(J
466.40
375.90

27.40

93.10
106.20

82.30
468.00

69.60

Total I 13,291.4 I 5,899.80

Feces

Amount digested

Per cent digested

Energy of urine ...

Energy of food oxi-
dized in the body . . .
Per cent of energy
utilized

208.6

188.40

5,711.40

96.81

Fat.

Cr'CO »i.S.

2.5.10

176. 50

4.70

117.80

.30

173.90

10.90

45. 70

ft5. 60

186. 80

31.80

20.40

1.90

7.10

6.20

6.20

Carbohy
drates.

Grams.
95.40
43. 90
75. 60
25.70
71.70

161. 70

29.30

.70

42.90

192. 70
6.5.30

119.80

3. .50

10.20

26.10

14.90

2. .30

883.20

106.70

776. 50

87.92

980.40

21.10
9.59. 30

97.84

Grains.
24.60

i'-lo

1.10

10. 00

4a5. .30

49.60

510. 40

147.30

1, 4.53. .50

369. m

235.70

22.00

7.5.80

73. 90

61.20

468.00

67.30

Ash.

4,036.20

60.60

3,975.60

98.59

Grams.

9.00

9.9fl

7. 00

32. 30

.5.10

67.10

18.90

18.70

25.20

14.70

3.90

2.00

.80

2.30

1.40

.70

3.10

222.10

20.20

201.90

90.90

Energy.

Calories.

1,113.00

1,13(5.00

698.20

900. .30

690.00

4,419.00

520. 40

2,352.00

1,382.00

9,017.00

2,081.0(J

2,147.00

13.5.30

4.50.20

.591.20

307.80

1,842.80

276. 70

130,069.90

1,122.70

28,947.20

96.37

970.60

27,976.60

93.00

METABOLIC PRODUCTS IN THE FECES.

The feces are not made up entirel}' of undigested food residues,
but contain quite a large amount of other waste materials, usually
termed metabolic products. As ordinarilj' used, however, this term
not only includes the metabolic products, strictly speaking, such as
the residues from the bile, mucus, saliva, gastric, pancreatic, and
other digestive secretions, but also includes worn-out particles from
the mucous membrane, lining of the intestines, other debris from the
walls of the stomach, and, perhaps, larger or smaller quantities of
specifically excretory matters. The results of other investigations
indicate that the digestion of food materials is more complete and the
proportion of metabolic products in the feces larger than was for-
merly supposed. Tt is not at all improbable that during the processes
of natural digestion, aided by careful preparation of the food and
proper mastication, practically all of the nutrients of most foods are
rendered absorbable in the alimentary canal, and that undigested
residues are rather accidental than incidental. In view of the impor-
tance of this subject the metabolic nitrogen of the feces in these
digestion experiments has been studied by the same method as in the
past. The metabolic nitrogen was determined by two methods
described in detail in a previous bulletin of this Office." In the first,
the metabolic products are removed by digestion witli pepsin solu-
tion, and in the second, by treatment with ether, alcohol, hot water.

«U. S. Dept. Agr., Office of Experiment Stations Bui. 85.

52

and cold limewater. The lesults obtained by these methods, and the
coefficients of digestibility of nitrogen (protein) in the different
experiments when corrections are applied according to the data thus
obtained, are given in the table which follows :

Table 24.

-Coefficients of digestibility of nitrogen (protein) of food ivhen ailoiv-
ance is made for nitrogen of metabolic products in feces.

[Mixed diet.]

Feces treated with ether.

Feces treated with pepsin.

alcohol, hot water, and

Weight

water-
free
feces.

limewater.

Nitro-
gen in
food.

Total nitro-
gen in feces.

Experi-
ment.

Nitrogen in
feces not
dissolved.

Corrected

digestibility

of nitrogen

of food.

Nitrogen in
feces not
dissolved.

Corrected

digestibility

of nitrogen

of food.

Crranis.

&rams.

P.ct.

Gramn.

P.ct.

Grams.

Grams.

Per ct.

P.ci.

Grams.

Grams.

P.ct.

No. 4®?

168.0

351.0

7.13

25.02

2.04

7.16

160.84

95.78

2.97

10.42

1.57.58

93.79

No. 464 -.

197.9

473.0

7.17

3:3.91

2.12

10.03

187.87

94.93

3.11

14.71

183. 19

92.56

No. 46.5

203. 4

371.6

6 73

25.01

2.23

8.25

195. 15

95.94

3. 62

13.45

189.95

93.38

No. 466

167.5

363.0

7.63

27.70

2.52

9.15

158. a5

94. 54

4.16

15. 10

1.52.40

90.98

No. 467

1.50, 1

309.4

7.23

22.37

2.46

7.61

142. 49

94.93 4.04

12.49

137. 61

91.67

No. 468

141.3

230.4

7.41

17.07

2.16

4.98

136.30

96. 46 3. 61

8.32

132.88

94.11

SUMMARY OF RESULTS OF DIGESTION EXPERIMENTS.

In the following table are summarized the coefficients of digesti-
bility of the nutrients and availability of the energy in the food eaten
in the digestion experiments with lumbermen who were on a mixed
diet. In the case of protein the values are given as determined and
as corrected for metabolic products in the feces.

Table 25.— Summary of results, including corrected values for protein, of diges-
tion experiments witJi Maine lumbermen.

[Mixed diet.]

Total or-
ganic
matter.

Protein.

Fat.

Carbohy-
drates.

Ash.

Experiment.

Not
cor-
rected.

Cor-

rectedby

pepsin

method.

Cor-
rected by
ether,
alcohol,

etc.,
method.

Fuel
value.

No 463

Percent.
95.9
94.3
96.3

Percent.
8.5.1
82.9

87.7

Per cent.
95.7
94.9
95.9

Percent.
93.8
92.6
93.4

Perct.
97.1
96.7
98.3

Percent.
98.0

96. 7
97.7

Per ct.

85. 6
86.8
91.0

Per ct.
92.4

No. 464 -

91.8

No. 4«j5

92.7

Average.-.

95.5

85.2

95.5

93.3

97.3

97.5

87.8

92.3

No. 466

96.2
96.2
96.8

83.5
85.1

87.9

94.5
94.9
96.5

91.0
91.7
94.1

97.1

97.4

97.8

98.4
98.2
98.5

87.8
87.9
90.9

92.6

No 467

92.8

No. 468

93.0

Average.--

96.4

85.3

95.3

92.3

97.4

98.4

88.9

92.8

Average of all

96.0

85.3

95.4

92.8

97.4

98.0

88.4

92.6

The digestion experiments with Maine lumbermen were undertaken
principally to secure data for estimating the proportions of the

53

nutrients of a mixed diet actually utilized by the bodj' under the
experimental conditions previously noted. As may be seen from
the figures summarized above, the results for the different subjects
were for the most part quite uniform, the range in percentages of
digestibilit.y of the different nutrients being from 82.9 to 87.0 for pro-
tein, 9(;.7 to 98.3 for fat, and 0().7 to 08.5 for carbohydrates, while the
availability of energy ranged from 91.8 to 93 per cent. The average
of the results for all six subjects, i. e., protein 85.3 per cent, fat 07.4
per cent, carbohydrates 98 per cent, and energy 92.0 per cent, there-
fore, gives a fair indication of the digestibility of the nutrients and
availability of the energy of the diet under the conditions of these
experiments.

On the basis of a large amount of data obtained in upward of 400
digestion experiments made in connection with the nutrition investi-
gations of this Office, of which those here reported form a part, it has
been estimated that on the average about 92 per cent of the protein,
95 per cent of the fat, 97 per cent of the carbohydrates, and 91 per
cent of the energy of ordinary mixed diet is digested and made avail-
able to the body. It will be noticed that except in the case of the
protein there is a fairly close agreement between these factors and
the average of the results of the digestion experiments summarized
above. The discrej)ancy in the case of the protein may doubtless be
accounted for by differences in the proportion of animal and vegeta-
ble protein in the diet. That is, in the diet of the present experi-
ments, as shown by the figures in Table 28 bej^ond, about 60 per cent
of the total protein on the average was derived from vegetable food
and only 40 per cent from animal food, whereas in the experiments
upon which the above-mentioned factors were based the average pro-
portion of protein from animal foods was more nearly 60 per cent
and that from vegetable foods 40 per cent. Since the digestibility of
vegetable protein is lower than that of animal food, obviously the
digestibilit}'^ of total protein would be lower in the diet in which vege-
table protein predominates, as in the present case.

If these facts be taken into consideration it would appear that the
men in these experiments digested the protein of their diet, as well as
the other nutrients, in very nearly the proportions that have been
found for the average individual on ordinary mixed diet. This may
be illustrated by a comparison between the results actually determined
in the experiments and those calculated from the data of food eaten
by use of factors representing the average digestibility of the nutrients
in different classes of food materials. Such factors, deduced mainly
from the results of the large number of digestion experiments referred
to above, are here given. ^'

« Connecticut Storrs Station Rpt. 1899, p. 86.

54

Table 26.-

-Coefficients of digestibility of nutrients of different grouiis of food
materials and of total nutrients of mixed diet.

Carbohy-
drates.

Animal foods

Cereals

Legumes, dried (beans and peas)_

Sugars and starches

Vegetables

Fruits.. _

Vegetable foods _

Total food

Protein.

Fat.

Per cent.

Pel- cent.

97

95

85

90

78

90

83

90

85

90

85

90

92

95

Per cent.
'.IS
98
97
98
95
90
97
97

On the assumption tliat tlie nntrieiits of tlie different classes of
food materials in the diet eaten during the experiment would be
digested in the proportions given in the above table, tlie digestibility
of each nutrient in the total diet would be for each exj^eriment as
given in the columns headed " Calculated" in the following table,
while the results actually found are given in the columns headed
"Determined."

Table 27. — Comparison of coeffieients of digestibility as found by actual experi-
ment and as calculated by factors in experiments Nos. 4(j3-40S.

Experiment.

Protein.

Fat.

Carbohy-
drates.

Deter-
mined.

Calcu-
lated.

Deter-
mined.

Calcu-
lated.

Deter-
mined.

Calcu-
lated.

No. 463

P.ct.
85.09

82.87
87. 70
83.47
85.10
87.92

P. ct.

87.90
89.14
88.16
86.96
86.37
87.84

P.ct.
97.12
96.68
98.27
97. 13
97.37
97.84

P.ct.
94.78
94.94
94.94
94.95
94.86
94.83

P. ct.

98.00
96.68
97.68
98.38
98.17
98.49

P.ct.

97.28

No. 464

97 08

No. 465.

96. .58

No. 460.

No. 467

97.16
97.23

No. 468

97.30

Average of six studies

85.33

87.73

97.40

94.88

97.90

97.11

In every case but one the agreement between the calculated coeffi-
cients and those actually found is reasonably close, and would indi-
cate, as exjiressed above, that these men, under the experimental
conditions already described, digested the nutrients of their diet in
about the same proportions as have been found for the average indi-
vidual on an ordinaiy mixed diet. The exception noted is that of the
digestion of protein by the subject in experiment No. 4(34, with wliom
the result actually found was noticeablj' lower than tliat calculated
by average coefficients. This discrepancy between the results as cal-
culated and as actuall}'' found in the case of this man would suggest
that he digested either animal i3rotein, or perhaps both animal and
vegetable i3rotein, less thoroughly than has been found in the average
with other individuals. The reason why the deficiency would seem
rather to be with the animal protein is found in the fact that the pro-

55

portion of protein from animal food in the. diet of this subject was
larger than in tliat of either of the others, as shown by the data in
Table 28.

The coefficients of digestibility of protein, Avhen corrections are
made for metabolic products in the feces, are of course larger than
those found by deducting the total feces from the total food consumed,
as shown by the data in Table 25 (page 52). It should be observed
that the corrections for metabolic products obtained by the two
methods followed differ somewhat, the digestibilit}^ being higher when
corrections are introduced in accordance with results obtained by the
IDcpsin method. This is jDerhaps accounted for b}^ the fact that treat-
ing tlie feces with pepsin would undoubtedly remove protein of undi-
gested food material as well as metabolic products, while treatment
Avith solvents (ether, alcohol, and limewater) would not affect the
protein of undigested residue. However, too little information is
available at present for a satisfactory discussion of this i)oint.

SOURCES OF THE NUTRIENTS.

Since numerous investigations have shown that animal foods are
more completely digested than those of vegetable origin, it was
thought interesting in these experiments with a man on a mixed diet
to determine as nearly as possible the sources of tlie different nutri-
ents— that is, the proportion derived from animal and vegetable
foods. Several of the food materials were of a mixed cliaracter, so a
somewhat arbitrary classification was necessary ; thus, in the case of
codfish hash and vegetable soup it was assumed that all the carbo-
hydrates and a part of the protein and fat were furnished by the
potatoes used in making them, the amount of protein and fat being
calculated from the average values for these nutrients in boiled pota-
toes. The rest of the protein and fat was assumed to be of animal
origin. Similarl}^ in the case of mince pie, two-thirds of the jjrotein
and fat were considered as of animal origin, and the remaining pro-
tein and fat and all the carbohj^d rates were assumed to be of vege-
table origin. The larger part of the fat of baked beans Avas not
derived from the beans themselves, but from the pork added. This
amounted on an average to nearly IG per cent of the total fat of the
food, and in the accompanj'ing table is classed with the animal fats.
While this apijortionment is only a rough approximation it seemed to
be the best that could be devised and is sufficiently accurate for the
purpose. The data regarding the source of the different nutrients are
summarized in the following table :

56

Table 2S.— Relative amounts of nutrients and energy supplied by different food

materials.

Kind of food.

Protein, i

Fat.

Carbohy-
drates.

Ash.

Energy.

Digestion experiment No. 463:

T^n IrpfJ Vipa.ns

Per cent.
23.37
37.07

Per cent.
a 1.39
34.56

Per cent.
14.67
84.44

Per cent.
15. 16
24.57

Per cent.
11.56

Of It f»v vpfpta.l")!?^ food

52.67

59.44
40.56

35.95
. 64.05

99.11
.89

39.73
60.27

71.23

Totalanimal food

28.77

Digestion experiment No. 464:

20.85
28.16

a 1.41
''27.57

17.22
80.46

13.56
13. 81

10.59

Other vegetable food - - -

46.02

49.01
50.99

28.98
71.02

97.68
2.32

27.37
72.63

56.61

Total animal food ._

43.39

Digestion experiment No. 465:

RtilrArl l"»f»aTm

23. 70
33.93

a 1.62
&34.34

15.36
83.08

15.99
18.16

12.52

O+VifiT vpfptalilp food _'

59.42

T'rif n 1 vperptalilo food

56.63
43.37

35.96
664.04

98.44
1.56

34.15
65.86

71.98

Totalanimal food -

28.06

Digestion experiment No. 466:

26.29
40.97

a 1.89
6 49.85

12.82
86.54

21. 10
32.02

12.45

71.37

Total veere table food

67.26
32.74

51.47
48.32

99.36
.64

53.12
46.88

83.82

Total animal food

16.18

Digestion experiment No. 467:

"Rakf d l>eans

32.54
36.36

a3.00

6 37.78

17.71
81.64

22. 75
30.78

15.88

OtliPT vAerfttflilile food

60.42

68.90
31.10

39.78
60.22

99. a5
.65

53.53

46.47

76.30

Tntal animal food

23. 70

Digestion experiment No. 468:

Ralcpd bpans --

19.69
38.07

a 1.52
6 46.13

11.53
87.53

15.13
35.16

10.07

Otlipv vpsrotable food _

68.15

Total voe^e table food -

57. 76
43.24

47. 65
53.35

99.10
.90

50.29
49.71

78.22

21.78

a Not including fat added in the form of pork.

6 Including fat from animal sources used in preparation of food.

As will be seen, the auimal foods furnished from about one-third to
one-half of the protein and from about one-fifth to nearly one-half of
the energy of the diet. Correspondingly, vegetable foods furnished
on an average rather more than one-half of the total protein and con-
siderably more than one-half of the total energy. Baked beans were
the most important single food, furnishing from one-fifth to one-third
of the total protein and from one-tenth to one-seventh of the total
energy of the diet.

NUTRIENTS EATEN PER MAN PER DAY IN THE DIGESTION EXPERIMENTS.

Throughout the periods covered by the different digestion experi-
ments the kinds and amounts of food eaten by each subject were of
course recorded, so that the digestion experiments may be regarded
as dietary studies also. They differ from the other dietar3^ studies
with Maine lumbermen in that the records are made for a single indi-
vidual instead of for a group. Digestion experiments Nos. -163 to 465

57

were made at the same time as dietary study No. 393— while the men
were engaged in cutting and yarding logs. Digestion experiments
Nos. 466 to 468 were made at the same time as dietary study No. 394 —
while the men were at work drawing logs from the yard to the land-
ing. The quantity of nuti-ients and energy in the food eaten per man
per day during the digestion experiments and the corresponding diet-
ary studies are shown in Table 29, which follows. For convenience
in tabulating the records, the digestion experiments are here num-
bered as dietary studies in series with the other dietary studies.

Table 29.— Comparison of nutrients and energy of dailt/ diet in digestion exper-
iments and dietary studies with Maine lumbermen. .

Quantities per

man per

day.

Kind of work.

Protein.

Fat.

Carbohy-
drates.

Fuel
value.

CHOPPING AND YARDING.

Digestion experiment No. 463 (dietary study No. 395)

Digestion experiment No. 464 (dietary study No. 396)

Digestion experiment No.4(>5 (dietary study No. 397)

Grams.
175
206
212

Grams.
226
244
248

Grams.

757
708
927

Calories.
5, 710
6,780
6,760

Average -

198

239

797

6,415

Dietary study No. 390 -

Diftarv studv No 39.3

247
176

386
388

944

982

8.199

8,085

Average. --

212

387

963

8,140

DRAWING LOGS TO LANDING.

Digestion experiment No. 4(i6 (dietary study No. 398)

Digestion experiment No. 467 (dietary study No. 399)

Digestion experiment No. 468 (dietary study No. 400)

175
156
147

181
189
163

a58
768
672

6,075
5,3:«
4,665

Average ---

159

178

799

5,355

Dietarv studv No 391

179

180

336
316

769
839

6,782

6,888

179

326

804

6,835

In the discussion of the results of dietary studies with the lumber
crews as a whole, it was pointed out (p. 31) that the food consump-
tion was larger during the period of severe work of chopping and
yarding than during the period of less severe work of hauling logs to
the landing. The same is also true for the individuals included in
the digestion experiments. Thus it will be seen from the figures
above that the minimum for the three subjects of studies during the
period of harder work, 175 grams of protein and 5,710 calories of
energy, was equal in protein, but a little lower in energy than the
maximum, 175 grams and 6,075 calories, daring the period of less
severe work. The average consumption for the three subjects in the
former period was 198 grams of protein and 6,415 calories of energy,
as compared with 159 grams and 5,355 calories for the three subjects
during the latter period.

58

The particular interest in tlie data summarized in the table above,
however, is in the comparison between the results of the studies with
individuals and those of the corresponding studies with groups dur-
ing the same period.

While the men were chopping and yarding the quantity of protein
in the diet of the three individuals ranged from 175 to 213 grams per
man per day, and averaged 198 grams, whereas the average for the
group in the dietary study (No. 393) made at the same time was 176
grams. On the other hand, the quantity of energy per man per day
ranged from 5,710 to 6,780 calories, and averaged for the tliree men
6,415 calories, as compared with 8,085 calories for the group. Thus
while each of the three individuals consumed as much or more protein
than the average for tlie group, they obtained considerably less energy,
because of the smaller amount of fats and carbohydrates eaten. The
quantity of fat ranged with the individuals from 226 to 248 grams,
and averaged 239 gi-ams, and the carbohydrates from 708 to 927
grams, and averaged 797 grams, whereas in the average food consump-
tion for the group the amounts were 388 grams of fat and 982 grams of
carbohydrates.

In the studies made at the time of drawing logs to the landing the
quantity of protein in the food eaten by the individuals ranged from
147 to 175 grams and averaged 159 grams, whereas the amount per
man per day for the group in the dietary study (No. 394) made at the
same time was 180 grams. As regards energy, the range for the studies
with individuals was from 4,665 to 6,075 calories, and the average
5,355 calories, as compared with 6,836 calories per man per da}^ for
the group. In this case eacli of the three individuals ate less protein
than the average for the group. They also ate much smaller quanti-
ties of fat. As regards carbohydrates, one man ate considerably less,
one only a little less, and one considerably more than was found in
the average for the group.

The reason for these discrepancies between results of dietary studies
with groups and those with individuals under the same circumstances
is not easy to determine. As already noted, the subjects of the diges-
tion experiments were selected because they were believed to be typical
of the men in the dietary studies. They ate iu the same room and at
the same time with the rest of the crew, although at a separate table,
and were served wiih the same kind of food, being allowed to select
such kinds and amounts as their appetites dictated. If other men
had been chosen for the digestion experiments it is possible tliat the
agreement with the average results of the dietary studies would have
been closer; but, of course, this is a matter of conjecture only. The
discrepancies noted would suggest the question as to which results
should be considered most representative of the normal food con-
sumption of the men under the conditions of these investigations. It

• 59

is quite generallj^ believed that the values per man per day as obtained
in dietary studies with large grouiDS more nearly represent the require-
ments of the average individual in the same circumstances than do
the results obtained with a single individual considered a fair repre-
sentative of the group, tliough there are tliose who believe that the
experimental conditions may be more carefully controlled and that
thus greater accuracy is possible when the experiment is limited to a
single individual. In this instance, however, both dietary studies and
digestion experiments were carefully made, and the results in both
cases are believed to be reliable. It is believed also that all the men
consumed as much food as they needed. In such a case the inference
would be that as regards amounts eaten the men selected were not as
typical as was anticipated of tlie whole group, since the majority con-
sumed larger quantities of fats and carbohydrates than they did. The
results afford an excellent illustration of the dififlculty in estimating
food consumption without actual weighing.

CONCLUSIONS.

These dietaries of Maine lumbermen are, as regards protein and
energy, the highest yet recorded for any class of American laboring-
men, witli the excei^tion of a very small number reported for team-
sters and brickmakers at severe labor. The large amounts of food
eaten must be attributed in great part to the severe labor in the open
air and the cold to which the men were exposed.

Whenever the labor was less continuous, as in the case of the team-
sters when engaged in hauling for long distances, the amount eaten
became noticeably less. Although the work of river driving is severe,
calling for long days and often obliging the men to work while wet
with icy water, yet it was found that under these conditions they ate
less than when cutting in the woods. This was probably due in part
to a less varied diet and in part to the unfavorable conditions under
which the food was eaten. In the case of the men engaged in chop-
ping and yarding the amount of protein consumed was considerably
in excess of that called for by the commonly accepted dietary stand-
ard. The energy furnished by the same dietaries was also far in
excess of the amounts called for by the standard for very hard mus(;u-
lar work. Since these conditions were not accompanied by any
increase in the weight of the subjects, it is not probable that the diet
was greatly in excess of their needs.

The cost of food per person per day during these experiments ranged
from 15.1 to 28.6 cents and averaged L'3.5 cents. On an average about
two-thirds of the total expenditure was for animal food and about
one-third for vegetable food.

In the digestion experiments the results obtained with tlie different
subjects were on the whole very uniform, the protein and other

60

nutrients being in all eases quite thoroughly digested and about 03
per cent of the energy of the diet being available. Considered as a
whole the results agree quite closely with the average values obtained
in a large number of American experiments made under widely vary-
ing circumstances. As has been observed in other experiments, when
corrections for metabolic products, obtained by the pepsin method,
are introduced the coefficients of digestibility of protein are higlier
than when the corrections are obtained by the ether, alcohol, and
limewater method.

During the digestion experiments it was found that animal foods
furnished from about 33 to 50 per cent of the protein and from about
20 to nearly 50 per cent of the energy of the diet. Baked beans fur-
nished from 20 to 33 per cent of the total protein and from 10 to l-t
per cent of the total energy of the diet.

o

LIST OF PUBLICATIONS OF THE OFFICE OF EXPERIMENT STATIONS ON
THE FOOD AND NUTRITION OF MAN-CmtinucML

Htil. '.1-^. The Eflfoct of Sovfiro .and Prolonpert Muwular Work on Food ConaiuDptiijii. l>iKf!sti()ri
and M<'tHl)nlisin, ))y W. <). Atwalur and H, (.'. Slicnnan, and tli<! M<vliai)ical Work and
Ettlcii-ncy of Bicyclorn, by R. (J. CJai-pentor. Pp. (17. Pri<'(!, 5 cents.

Bui. Kil. StudifH on Brwid and Broad MakinR at the UniverHity of Minnesota in IMW and IIKJO.
By Harry Hnydi-r. Pp. (V). Price, 5 cents.

Bui. 1()2. Experiments on Losses in Cooking Meat, 1K08-190(». By H. H. Grindley, with the coop-
oration of H. MeOoruiack and fi. C Porter. Pj). tS4. Price, '> cents.

Bui. 10". Nutrition InvestiKati(.)nH anions; Fruitarians ami (Jhint^se at llm (California Ajfrieul-
tural E.xperiuKMit Station, IH'.C.l ]!«)!. By M. !<;. .latfa. l>]). i'.i. Pric^e. "i cijnts.

Bui. Hi<t. Experiments on the Metaliolism of Matter and Eni.-rgy in the Human Body, IHilH 1!)00.
By W. (). Atwater and F. O. Bentsdict. with the cooperation of A. P. Bryanf, A. W.
Smith, and J. F. Snt^ll. Pp. 147. Price, lU cents.

Bui. 11«. Dietary Studies in New York City in 1890 and 1897. By W. O. Atwator and A. P. Bry-
ant. Pp. h:{. Prici', .') cents.

Bui. 117. E.vperinients on tiie Efre<-t of Muscular Work upon the Digestibility of Food and the
Mtitabolisin of Nitrogen. Conducted at the Lniversity of TenneH.soe, iHiW liXK). Bv
C. £. Wait. Pp. 4:). Price, :> cents.

Bui. 121. Experiments on the Metabolism of Nitrogen, Sulphur, and Phosphorus in the Human
Organism. By H. ('. Sliernian. Pp. 47.

Bui. 126. Studies on tlie Digestibility and Nutritive Value of Bread at the University of Minne-
sota in IWK) ]'.»(«. By Harry Snyder. Pp. .5;i. Price, .5 cents.

Bui. 129. Dietary Studies in Bo.stori and Springfield, Mass., Pliiladcsljihia, Pa., and Chicago, 111.
By Lydia Southard, Ellen H. Richards, Susjinnah Usher, Bertha M. Terrill, and Amelia
Snanleigh. Edited by R. D. Milner. Pp. iOU. Price, 10 cents.

Bui. 132. Furtiier Investigations among Fruitarians at the California Agricultui'al Experiment
Station. By M. E. Jaffa. I p. HI. Price, ."> cents.

Bui. Vm. Experiments on the Mebibolisiii of Matter and Energy in the Human Body, I!)<K)-l'.X»Ji.
Bv W. (). Atwater and F. Ct. Benedict, with the cooperation of A. P. Bryant, R. D.
i^filner. and Paul Merrill. Pp. :i")7. Price. 2() cents.

Bui. 141. Experiments on Losses in Cooking Meat, l«(X>-li!0:i By H. S. (iHndley and Timothy
Moionnier. Pp. it.'i. Price, 5 cents.

Studies on the Digestibility and Nutritive Value of Bread at the Maine A»?ricultural
Expeiiment Station, mw-hm. By C. D. Woods and L. H. Merrill. Pp. 77. Price, 0
cents.

FAU.MERS' BULLETINS.

Bul. 143.

* Bul. 23. Food.s: Nutritive Value and Cost. By W. O. Atwater. Pp. :i2.
Bul. :u. Meatft: CV>mposition and Cooking. By C. D. Wfx)ds. Pp. 2!>.
Bul. 74. Milk as Food. Pp. :W.

Btil. K.-). Fish as Food. By C. F. Langworthy. Pp. »).
Bul. !)3. Sugar as Food. By Mai-y H. Abel. Pp.27.

Bul. 112. Bread and the Principles of Bread Making. By Helen W. Atwater. Pp. 3{>.
Bid. 121. Befiiis. Peas, and othtn- Legumes as Food. By Marv H. Aliel. Pp. '.fZ.
Bul. 12H. Eggs and Their Uses as F<kk1. By C. F. Langworthy. Pp. ;«.

Bul. 142. Princijiles of Nutrition and Nutritive Value of Food. By W. O. Atwater. I'p. 4K.
Bul. 1K2. Poulti-y as FfK)d. By Helen W. Atwater. Pp.40.

Bul. 203. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation. By Maria
Parloa. Pp. '42.

(incVhAH.

Circ. 4(i. The Functions and Uses of Food. By C. F, Langworthy. Pp. 10.

SEPARATES.

*Ff>od and Diet. By W. O. Atwater. Reprinted from Yearbook of Department of Agi'iculture
'forl.H!i4. Pp.44.

Some Results of Dietary Studies in the United States. By A. P. Bryant. Reprinted from Year-
book of Department of Agriculture for 189«. Pp. 14.

Development of the Nutrition Investigat ions of the Department of Agriculture, By A. C. True
and R. D. Milner. Reprinted from Yearbook of Department of Agriculture for lKtt9.
Pp. in.

The Value of Potat<^)es as Food. By C. F. Langworthy. Reprinted from Yearbook of Depart-
ment of Agricnltin-e for liHK). Pp. l(i.

Dietaries in Public Institutions. By W. O. Atwater. Reprinted from YearV<ook of Department
of Agriculture for 1K91 . Pp. 18.

The Cost of Food a-t Belated tf) Its Nutritive Value. By R. D. M.lner. Reprinted from Year-
book of Department of Agriculture for 1902, Pp. 19.

Wheat Flour and Bread. Bv Harrv Snyder. Reprinted from Yearbook of Department of
Agriculture for 15K)3. Pp. *).

Scope and Results of the Niitrttion Inve.stigations of the OflSce of Experiment Stations.
Reprinted from Annual Report of the Officeof Experiment Stations for the year ended
June:»i. 1!«)1. Pp. .Vt.

Dietary Studies of (xroups. Especially in Public Institutions. By C. F. Langworthy. Reprinted
from Annual Report of the Office of Experiment Stations for the year ended June -it),
I9(r2. Pp. ;}4.

Nutrition Investigations at the Government Hospital for the Insane, Washington. D. C. By
W. O. Atwater. Re-printed from Anniuil Report of the Office of Experiment Stations
for the year ended June 30, 1903. Pp. 14.

MI.Sf'ELLAXEOr.S.

Investigations on the Nutrition of 'SV.m in tVie T'nited States Bv C F Langworthy and R. D.
Milner. P^). 20.

731

U. S. DEPARTMENT OF AGRICULTURE.

. OFFICE OF EXPERIMENT STATIONS— BULLETIN NO. 150.

A. C. TRUE, Director.

DIETARY STUDIES AT THE GOVERNMENT

HOSPITAL FOR THE INSANE,

WASHINGTON, D. 0.

BY

H. A. PRATT AND R. D. MILNER.

WASHINGTON: ,_ .

GOVERNMENT PRINTING OFFICE,
liM)-!.

LIST OF PUBLICATIONS OF THE OFFICE OF EXPERIMENT STATIONS ON
THE FOOD AND NUTRITION OF MAN.

KoTE —For tll(l'^^■ iml.lications to which a price is affixed application should bo made to the Super-
intendent of Documents, Government Printing Office, Washin^on, D. C, the officer designated by
law to sell Government publications. Publications marked with an asterisk (*) are not available lor
distribution.

♦Charts. Food and Diet. By W. U. Atwater. (Four charts, 26 by 40 inches.) Price per .set,
unmounted, 7.5 cents. ' . « t^ j t. -.«• /-.

*Bul. 21. Methods and Results of Investigations on the Chemistry and Economy of Food. By \\ . O.
Atwater. Pp. 222. Price, 15 cents. , ' . " ^ „ ^ • , -o -..r ^

Bui 28 (Revised edition.) The Chemical Composition of American Food Materials. By \\ . O.
Atwater and A. P. Brj-ant. Pp. 87. Price, 5 cents. ' . .^^ ^ ^

Bui 29. Dietary Studies at the University of Tennessee in 1895. By C. E. A\ait, fWith comments by
W.O. Atwater and CD. Woods. Pp.45. Price. 5 cents. „, . ^ „ , ^ ,, *

B\il 81 Dietarv Studies at the Universitv of Missouri in 1895, and Data Relating to Bread and Meat
Consumption in Missouri. Bv H. B. Gibson, S. Calvert, and D. W. May, with comments
bv W. O. Atwater and C. D. Woods. Pp.24. Price, 3 cents. ,., .^„,

*Bul 32 Dietary Studies at Purdue I'liiversitv, Lafayette, Ind., in 189.5. By W .. E. Stone, with com-
ments bv W. O. Atwater and C. D. Woods. Pp. 28. Price, 5 cents. .„ ,^ ^

Bui. a5. Food and Nutrition Investigations in NewJersey in 1895 and 1896. By E. B.. Voorhees. 1 p.
40. Price, 5 cents. , , -^ ^.. ^ ■ ^ ^

*Bul. 37. Dietarv Studies at the Maine State College in 1895. By W. H. Jordan. Pp. 5/. Price, Scents.

Bui 38. Dietarv Studies with Reference to the Food of the Negro in Alabama in 1895 and 1896. Con-
ducted with the cooperation of the Tuskegec Normal and Industrial Institute and the
Agricultural and Mechanical College of Alabama. Reported by W. O. Atwater and C. D.
Woods. Pp. 69. Price, 5 cents.

Bui. 10. Dietarv Studies in New Mexico in 1895. By A. Gos.s. Pp. 23. Price, 5 cents.
• Bui 43. Losses' in Boiling Vegetables and the Composition and Digestibility of Potatoes and Eggs.
Bv H. Snyder, A. .1. Frisbv, and A. P. Bryant. Pp.31. Pn(;e, 5 cents.

Bui 44. Repfirt of Preliminary Investigations on the Metabolism of Nitrogen and Carbon •m the
Human Organism" with a Respiration Calorimeter of Special Construction. By \\ . O.
Atwater, C. D. Woods, and F. G. Benedict. I'p. 64. Price, 5 cents.

Bui 45 A Digest of Metabolism Experiments in which the Balance of Income and Outgo wa,s Deter-
mined. Bv W. O. Atwater and C. F. Langworthy. Pp. 434. Price, 25 cents.

*Bul. 46. Dietarv Studies in New York City in 1895 and 1896. By W. O. Atwater and C. D. Woods. I'r>.
117. ■ Price, 10 cents. v , , ^ ■ ' t. , . t...-

Bui. 52. Nutrition Investigations in Pittsburg, Pa., 1894-1896. By Isabel Bevier. Pp. 48. Price, ^>

cents. J, .n -r. w" -r. 11T •.

Bui. 53. Nutrition Investigations at the T'nivcr.sity of Tennessee m 1896 and 1897. By C. E. Wait.

Pp. 46. Price, 5 cents. ' '

*Bul. .5-1. Nutrition Investigations in Now Mexico in 1897. By A. Goss. Pp. 20. Price, 5 cents.
Bui 55 Dietary Studies in Chicago in 1895 and 1H96. Conducted with the cooperation of .Jane

Addams and Caroline L. Hunt, of Hull Hou.se. Reported by W:. p. -Vtwater and A. P.

Brvant. - Pp. 76. Price, 5 cents. , . ' , , ,„ ,, ,

*Bul. .56. Hi-story and Present Status of Instruction in Cooking in the Public Schools of Newiork

City.' Reported by Mrs. Louise E. Hogap, wi«i an introduction by^A. C. True, Ph. It.

Pp.70. Price, 5 cents. ■' ' ' ■ ^-^ • ,• r

Bui. 63. Description of a New Respiration Calorimeter and E.xperiments on the Conservation ol

Energv in the Human Bodv. ■ Bv W. O. Atwater and E. B. Rosa. Pp.91. I'ru'e, 10 cents.
*Bul. 66. The Ph'ysiological Effect of Crcatfn and Creatiniii and their Value as Nutrients. By J. A\ .

Mallet. Pi). 24. Price. 5 cents. , ^ , .

Bui. 67. Studies on Bread and Bread Making. By Harry Snyder and L. A. Voorhees. Pp. 51. Price,

10 cents. • ..-,,,

Bui. 68. A Description of Some Chinese Vegetable Food Materials and Their Nutritive and Economic

Value. By W. C. Blasdale. Pp. 48. Price, 10 cents.
Bui. 69. Experiments on the Metabolism of Matter and Energy in the Human Pody. By A\ . (>.

Atwater and F.G. Benedict, with the cooperation of A. W. Smith and A. P. Bryant. Pp. 112.

Price. lOcents. , . . ,, ^ ., v ,

Bui. 71. Dietary Studies of Negroes in Eastern Virginia in 1897 and 1898." By H. B. Frissell and Isabel

Bevier. Pp. 45. Price. 5 cents. ■ . ». ►.

Bui. 75. Dietary Studies of University Boat Crews. By W. O. At\vater and A. P. Bryant. Pp. /2.

Price, 5 cents. ' • '

Bui. 84. Nutrition Investigations at the California Agricultural Experiment Statioii, 1896-1898. By

M. E. Jaffa. Pp. 39. Price, 5 ceiit.s.
Bui. 85. A Report of Investigations on the Digestibility and Nutritive Value of Bread. By ('. D.

Woods and L. H. Merrill. Pp. .51. Price, 5cents.
Bui. 89. Experiments on the Effect of Muscular Work upon the Digestibility of Food ami the Jlctab-

olism of Nitrogen. Conducted at the University of Tennessee, 1897-1899. By C. K. Wait.

Pp. 77. Price,"5 cents. ^ , ^ ,,

Bui. 91. Nutrition Investigations at the Univer.sity of IlUuoi.s, North Dakota Agricultural College,

and Lake Erie College, Ohio, 1896-1900. By H. S. Grindley and J. L. Sammis, E. F. Ladd,

and Isabel Bevier and Elizabeth C. Spragu'e. I'p. 42. Price, 5 cents.

[Continued on third page of cover.]

731

U. S. DEPARTMENT OF AGRICULTURE.

OFFICE OF EXPERIMENT STATIONS— BULLETIN NO. 150.

A. C. TRUE, Director.

DIETARY STUDIES AT THE GOVERNMENT

HOSPITAL FOR THE INSANE,

WASHINGTON, D. 0.

BY

H. A. PRATT AND R. D. MILNER.

LIBRARY
^EW YORK
BOTANICAL
OARDEN.

WASHINGTON:

GOVERNMENT PRINTING OFFICE.
1904,

OFFICE OF EXPERIMENT STATIONS.

A. C. True, Ph. D., Director.

E. W. Allen, Ph. D., Assistant Director and Editor of Experiment Station Record.
C F. Lang WORTHY, Pli. D., Editor and Expert on, Foods and Animal Production.

NUTKITKJN INVESTIGATIONS.

W. O. Atwater, Ph. D., Chief of Nutrition Investigations, Middletown, Conn.
C. D. Woods, B. S., Special Agent at Orono, Me.

F. G. Benedict, Ph. D., Physiological Chemist, Middletown, Conn.
R. D. MiLNER, Ph. B., Editorial Assistant, Middletown, Conn.

LETTER OF TRANSMITTAL

U. 8. Department of Agriculture,

Office of Experiment Stations,
Washington, D. 6*., September's, 100 If.

Sir: I huve the honor to transmit herewith, and to recommend for
publication as Bulletin No. 150 of this Office, a report of dietaiy studies
carried on at the Government Hospital for the Insane, Washington,
n. C, by H. A. Pratt and R. D. Milner.

The investigation covers 26 studies, four of which were made with
officers and attendants and the rcinainder with patients. These investi-
gations are interesting as affording data for use in determining dietary
standards and also have a decided practical value, since the knowledge
gained by a study of food conditions made it possible to suggest
improvements in the institution diet which were immediately carried
out, with the result that a considerable saving was possible without in
any way lowering the quality of the diet. In plan and scope these
investigations were very similar to those which were carried on for
the New York State Commission in Lunac}^ by Prof. W. O. Atwater,
chief of nutrition investigations, and the study forms a part of the
investigations on the food and nutrition of man conducted under his
immediate supervision. The statistics were gathered by Mr. Pratt
and the calculations were made under the supervision of Mr. Milner.
In planning the details of the investigation Mr. Pratt was In frequent
consultation with Dr. C. F. Langworthy of this Office. Mention
should be made of assistance rendered by Mr. A. B. Albro in the
preparation of the report.

Respectfully, A. C. True,

Directo7\
Hon. James Wilson,

Secretary of Agriculture.

3

CONTENTS.

Page.

Introduction 7

Patients 7

Officers and attendants 8

Hospital buildings 8

The storeroom and kitchens 9

System of feeding 11

The dietary studies 12

Experimental methods 13

Dietary study No. 364 — Chronic male patients 19

Dietary study No. 365 — Attendants and employees 24

Dietary study No. 371 — Sick and bedridden male patients 27

Dietary study No. 366 — Male ])atients, mostly invalids 30

Dietary study No. 367 — ^Male patients, nonworkers 33

Dietary study No. 368 — Male patients, acute cases 37

Dietary study No. 369 — Attendants, house girls, etc 38

Dietary study No. 370 — Attendants, house girls, etc 40

Dietary study No. 372 — Male patients, criminal insane 42

Dietary .study No. 373 — Male patients, criminal insane 45

Dietary study No. 374 — Male patients, negroes 47

Dietary study No. 375 — Infirm male patients 50

Dietary study No. 376 — Disturbed male patients 52

Dietary study No. 377 — Chronic male patients 53

Dietary study No. 378— Aged chronic male patients 55

Dietary study No. 379 — Disturbed male patients 57

Dietary study No. 380 — Quiet chronic male patients 58

Dietary study No. 381 — Male patients, young and orderly 59

Dietary study No. 382— Male patients, young, quiet, and orderly 61

Dietary study No. 383 — Chronic male patients and idiots 62

Dietary study No. 384— Male patients, not violent 63

Dietary study No. 385— Male patients, quiet, chronic 64

Dietary study No. 386— Male patients, quiet, chronic 65

Dietary study No. 387— Male parole patients 66

Dietary study No. 388— Male parole patients 68

Dietary study No. 389— Officers and employees 69

Food issued from the storeroom 71

Summary and discussion 72

Amounts of food consumed and adequacy of the diet 76

Amounts of food wasted and economy in utilization of food 82

Dining-room or table waste 83

Kitchen waste 87

Total dining-room and kitchen waste 88

Prevention of waste 89

Appendix 93

Statistics of food used , 93

Statistics of food issued from storeroom for one j'car 148

Percentage composition of foods used 151

Statistics for computing the percentage composition of the cooke<l foods

used in the dietary studies 157

5

LLUSTRATIONS.

Page.

Plate I. Detached kitchen, (iovernincnt Hospital for the Insane 10

II. Attendants' dining room, detached kitchen building 24

6

DIETARY STUDIES AT THE GOVERNMENT
HOSPITAL FOR THE INSANE.

INTRODUCTION.

The series of studies lierein reported were made at the U. S. Gov-
ermiient Hospital for the Insane, which is situated on the Anacostia
River, on an elevation overlooking- the city of Washington, D. C.
This institution is designed priniaril}^ for the benefit of persons who
have become insane wliilo performing Government dut}^ as soldiers and
sailors, although all the insane of the District of Columbia are also
committed there.

The hospital seemed especially well adapted for carrying on dietary
studies l)ecause, as explained below, the patients were of an excep-
tionally good class. Jn similar investigations at other institutions it
has been found especially difficult to obtain correct data where tiie
])atients were violent or hostile. The interest in such work manifested
by Dr. A. B. Richard.son, who was then superintendent of the hospital,
made it possible to undertake this .series of investigations, in which
the Government Hospital and the Office of Experiment Stations coop-
erated, and the experimental work was very largely carried on during
the fi.scal year 1902-3. Doctor Richardson's death occurred before the
results were finally prepared for publication. His successor, Dr.
W. A. White, recognized the importance of the work undertaken and
gave it his active support. A sunnnary of the investigations reported
in this })ulletin has appeared in a report of the hospital."

PATIENTS.

The institution had at the time about 2,200 patients, of whom 1,675
were men and 52.5 were women. The majority of the men patients were
.soldiers and .sailors, a large number being veterans of the civil war.
The women were very largel}^ patients committed from the District of
Columbia. The general class of male patients of this institution dif
fered in several respects from the average found in State institutions.
First, they were very largely men who have become incapacitated in
military service; that is, they came from a body of men who were

oRpt. (Jovt. Hospital IiLsane 1903, p. 7.

8

chosen originally bccansc of g-ood physical condition. Again, the}''
seemed to be, as a rule, patients of rather a milder typo than is gen-
erally found in State hospitals, the proportion of violent and untidy
patients being comparatively small. They appeared also to be rather
above the average as regards education and general intelligence. The
women patients were of about the same class as is found in most pub-
lic institutions of a similar character.

In general, it might be expected that the patients here would be
better clothed, better fed, and have more comforts and privileges than
patients in State institutions, a large proportion of whom are paupers,
and such was believed to be undoubtedly the case. Taken as a whole,
it ma}' be said that the amount of work done by the patients in this
institution was smaller than that in the public State hospitals. The
institution, however, makes a large quantity of clothing and mattres-
ses, but no goods are made for sale outside the hospital, and much of
the work which, in other institutions, is commonly done by patients
is done here by hired helpers. Moreover, a large number of the
patients who do work receive wages, which is not generally the case
in similar institutions elsewhere in the United States.

OFFICERS AND ATTENDANTS.

The officers and attendants of the institution numbered about G60, of
whom about 215 were women. The stati' of attendants is well ordered
and organized and seems to be particularly well fitted for the care of
the patients. The school for trained nurses furnishes thoroughly
competent men and women nurses, while there can be no doubt as to
the high ability of the physicians in attendance.

Too much credit can not be given to the attendants and subofficers
for the kind and careful assistance rendered during the progress of
these studies. It was gratifying to feel that the cooperation of the
whole force could be relied upon and that they were genuinely inter-
ested in the success of the studies. The kitchen help also rendered
most efficient and willing service.

HOSPITAL BUILDINGS.

The grounds of the institution are large and very beautifully laid
out. The hospital buildings are modern, and at the time of the inves-
tigations consisted of the following: The Toner group, comprising the
Toner and Oaks building and the Toner general kitchen; the Howard
Hall department, comprising Howard Hall, West Lodge, and the
annex building; the west side department, comprising all the male
wards situated in the Garfield, Dawes, and center buildings; the east
side department, which had the care of all the female patients of the
institution; the Allison buildings, for sic!; and decrepit patients; and

9

the dotached Imildhins dopariiiUMil. which comprised a iiumhor of
l)uildiii<;s accoiimiodatiiig' some <)<><> men. Besides the l)uildings for
patients there was a general kitchen and steam power house, an electric
power house, a storeroom, a laundry, and various trade shops, such as
a carpenter's shop, blacksmith's shop, and others, where such patients
as it seemed desirable were employed. In addition to these a number
of new buildings have recently been completed.

There were in the whole institution about 70 wards, 57 for men and
13 for women. There were also a large number of dining rooms for
attendants, outside help, and colored employees, besides the private
quarters of the various heads of departments.

THE STOREROOM AND KITCHENS.

When supplies ordered for the institution are received the}' are
placed at once in the general storeroom, or " store," as it is called.
This is organized on somewhat the plan of a department store, there
being a grocer}' department, a meat department, and a tailoring and
clothing department, each under a separate head. When any kitchen,
ward, dining room, or other department of the hospital desires that a
given article be disbursed to it, the head of that department tills out a
blank stating the article desired, which Idank is placed in the hands of
the storekeeper, who issues or directs the issue of the article, the l)lank
being signed and tiled with the bookkeeper. From these blanks are
made up the ledgers, which show the quantities of foods disbursed to
the different kitchens.

The "general kitchen" is the largest at the institution, and, except
for those in the Toner, Allison, and "detached buildings" depart-
ments, supplied food for the whole institution. It is situated close
by the general storeroom, or store, and contains, besides the kitchen
proper and the scullery, the bakery and two dining rooms. The build-
ing is approximately in the center of the half circle of buildings which
are supplied from it. Nearly all the food is sent out through tunnels
on cars to the different dining rooms and wards.

The kitchen itself is in the second story of the building and is of con-
siderable size. It is equipped with nine vegetable steamers, two large
and five small steam kettles, two ranges, one of six and one of four
ovens, the smaller of which is set apart for the use of special cooks for
the preparation of special meals, and a large oven used for baking beans,
lish, and quick biscuit. All the steamers and kettles are heated b}'
steam. Besides the above there are four large steam kettles on the
ground floor. The large rooms on this floor serve for a vegetable
storeroom and sculler}- and for the preparing of meats and washing of
the kitchen utensils.

At the right of the kitchen proper, on the second story of the build-
ing, is a bakery which supplies bread, cake, biscuit, and pies for the

10

entire institution. This departnieiit appeared to he well adapted to
the needs of the institution. Good materials were used, the work
was done under the suj^ervision of competent bakers, and the quality
of the foods prepared was found to be excellent. The butcher shop,
where meat is cut up, is in a part of the general storeroom and directly
adjoining the kitchen.

The "detached kitchen" proper (PI, I) is situated on the second
floor of the building, there Ijeing a sculler}^ and an attendants' dining
room on the first floor. In addition to the cooking done for patients,
part of the kitchen was in charge of a special cook, who prepared the
food for the attendants of this section. The kitchen is abundantl}"
supplied with modern apparatus and utensils. It has a large range,
six ovens for baking, roasting, and frying, and kettles and coppers
heated with steam for l)oiling, stewing, and making cofl'ee, tea, etc.
The kitchen is in charge of a dietitian, who superintends the cooking
and has general management of the kitchen work. Everything in this
department was in good condition, the food being cooked with more
than usual care. Attention was given to seasoning and flavoring the
difl'erent foods to a greater extent than has been observed in some
similar institutions.

The "Allison kitchen" is situated in the basement of the "Allison
A building. '' Besides the room used for cooking there are a small store-
room for food and another small room used for the storage of cooking
utensils, dishes, etc. The kitchen is so far from the general store-
room that the provisions are sent to it onh^ once each day. Two
departments, viz, the family of one of the resident physicians and a
group of about 1<)0 male patients — nonworkers, mostly chronic sick,
infirm, aged, and decrepit — were supplied ])y this kitchen. The food
for the family mentioned was prepared by a special cook, but the same
range was used as for the patients' food. On three sides of the kitchen
are the three buildings, Allison B, C, and I), and food was sent from
the kitchen through tunnels to two wards in each, namel}", Bl and B2,
CI and C2, and Dl and D2. Food was carried out through the tunnels
on cars to dumb-waiters in the basements of the wards and was raised to
the several dining rooms. The section of the tunnel in front of the
kitchen was used as a scullery and vegetable cellar. The kitchen force
consisted of three colored cooks — two women and one man — and three
working patients. A dietitian had charge of this kitchen.

The "Toner general kitchen" is situated between the Toner and
Oaks buildings and, with them, comprises the Toner group, being con-
nected with these buildings by tunnels. It is one stor}^ in height and
is very unsatisfactory in design, as an innnense stack and brick flues
divide it nearh" in half. This kitchen was not so well equipped as the
others, having but one steamer for vegetables and one steam kettle,
the rest of the cooking being done on a range of 1 hree ovens.

U. S. Dept. of Agr., Bui. 150, Office of Expt. Stations.

Plate !.

>

O
I

m
o

o

I

O
o
<

m

z
m

2

I

o

CO

H
>

O

H
I
m

z

CO

>

z
m

11

In this kitchen food was cooked for four groups, as follows: (1)
Attendants and employees, male and female; (2) patients and help; (3)
sick and bedridden patients, and (4) payino- patients receiving- a special
diet. The kitchen force included two cooks, five assistants, and three
working- patients, and was in charge of a competent dietitian. This
kitchen is soon to be replaced by a new one, hence no effort has
l)een made lately to better the equipment. The food was well cooked
and seasoned and the articles served were wholesome.

SYSTEM OF FEEDING.

The system of feeding the patients in this institution provides for
three meals each day, served approximately at 7, 12, and 5 o'clock.
Hot bread is served with breakfast each day. The dinner, which is
served at noon, is of course the heartiest meal, and the supper is, as a
rule, a rather light meal.

Six classes of meals were prepared at the institution, designated as
••otlicers' diet,'" "first section's diet," '"attendants' and employees'
diet," "regular patients' diet," " sick diet," and "special diet." Since
all but the first of these were served in the course of the studies, a brief
explanation of the remaining five ma}^ be given here.

The "regular patients' diet" is that provided for the patients of the
institution as a whole, and is illustrated by the menus given in connec-
tion with studies Nos. 361 and 367 on pages 20 and 31. The "attend-
ants' and emplo3^ees' diet" is of somewhat similar character, but dift'ers
in several respects in that it is prepared b}^ special cooks, is cooked in
smaller quantities, and comprises a larger proportion of such kinds of
food as soups and desserts than the regular diet. Tliis is illustrated
b\' the menu given in connection with study No. 365 on page 24. It
is the intention to arrange the menus so that the same kind of food
shall not be served to patients and employees at the same meal, since
the employees might lack appetite for the kind of food which they had
served to the patients just before coming to their own meals.

The "first section's diet" is that provided for paying patients and
others receiving special treatment. In general it was somewhat more
varied than that of the attendants and employees, having, for instance,
soup and dessert with each dinner. The food is cooked separatel3' for
the most part, but a few articles, such as oatmeal, are cooked together
for all diets. A sample menu showing this diet is given in connection
with stud}' No. 387, page 67.

"Sick diet'' and "special diet" were such as would be indicated bj^
the designations. The former was that provided for the sick and
decrepit, as shown ])y the menu for the stijdy No. 366, page 30, sup-
plied Ijy Allison kitchen, which supplies such patients. The special
diet or extra diet is that furnished according to the special orders of
tile ph3'sicians in charge and is prepared by the cooks who provide the

V2

"sick diet." It consists of special foods for special cases. An example
of this kind of diet is given in connection with study No. 371 on page 28.
In general the system followed in this institution provides for a
change of menu each month, the menu selected covering seven days,
and being repeated throughout the month. Important changes in the
menu are made at the beginning of each month, when it is intended
that a practically new menu shall be used. Of course a continual
repetition of some staple articles is unavoidable, but, wherever possi-
ble, changes are made. Thus fresh vegetables and fruits in their
season are supplied to the patients, and during the cold weather pork
is often served in place of beef, the staple meat, and in their season
shad and fresh herring take the place of other animal foods to a rea-
sonaljle extent. It will be seen that while the food is necessarily
simple in character, an attempt is made to vary the diet.

THE DIETARY STUDIES.

The investigations conducted at the Government Hospital included
an examination of the statistics of the food supply with regard to the
kinds, amounts, and nutritive value of the materials; determinations
of the amounts and nutritive value of food actually consumed and
rejected b}^ different classes of the hospital population; and observa-
tions of the methods of handling, cooking, and serving the food.

During the period from Septeml)er 1, 1902, to Jul}' 1, 1903, the
experimental data were gathered for 28 dietar}^ studies, of which
26 are here reported. These studies give data concerning the food
consumption of about 1,570 male patients and 130 employees, though
only 4 of the 26 studies were made with the latter. The studies with
the male patients include almost the total male population of the hos-
pital who were in a fair degree of physical health and also some sick
patients. The studies with the attendants, however, include but :i
relatively small proportion of theii' total nund^er. No studies were
made with female patients. These comprised a minor portion of tlie
total population, and for this reason and since lack of time forbade
studies of the whole institution, it was deemed best to give preference
to such studies as would, if possible, represent the whole male depai't-
ment. Each of the studies made covered one week, a period which
has been found convenient and long enough, it is believed, to give a
fair idea of the food consumption of any class, especially as the menu
is practically the same for each week of an}^ given month. It would
have ))een interesting to duplicate some of the studies, since this
would have furnished a check on the data here given. However, the
studies were carried on with extreme care, and it is believed that the
data obtained are at least sufficiently accurate for all practical pur-
poses. The results of these studies are given on pages 19 to 71 and
in Table 35 of the Appendix.

13

PreliniiiKirv to the expeiiiiK'ntal work .stutistics were compiled
reo-iirdiiiu- the food supply of the whole institution. These are given
in Till tie 36 of the Appendix and sunnnurized on page 72. These
statistics are for the fiscal 3'ear just preceding the time of the dietary
studies, and consequently do not strictly apply to the time during
which the studies were made. Unfortunately, when the studies were
completed there w^as no opportunity to compile similar data for the
year in which the studies were conducted, but from a cursory exami-
nation of the accounts it seemed fair to consider that the supplies for
the two years did not dili'er materially in actual nutritive value.

EXPERIMENTAL METHODS.

Previous publications of this Office" have given detailed discussions
of the composition and nutritive values of food, the functions of tlic
different nutrients, the objects and methods of making dietary studies,
etc. The following sunnnarized statements will therefore suffice here:

Food is useful to the body only so far as it supplies to it the mate-
rials which it uses for growth and for repairing its Avastes, replacing
worn-out tissues, and supplying energy for nmscular woi'k. The
materials so used are protein or nitrogenous material, fats, carbohy-
drates, and various salts. In addition the body requires the oxygen
of the air, and water, Avhich, though necessary for physiological
reasons, is not usually called a nutrient. Some or all of these nutri-
ents arc present in all foods, though occurring in varying forms and
proportions in difl'ercnt materials. Just how^ the different nutrients
are used in the body in all cases may be somewhat uncertain, hut it
seems undoubtedly true that under ordinaiy conditions protein is used
for building up and repairing muscular tissue, while the fats and
carbohydrates, together with the surplus of protein, are oxidized to
yield the energy for motion and muscular work; though if the quanti-
ties of nutrients are larger than are immediately needed the surplus
may be stored in some form (chiefly fat) for future use. Salts are use-
ful for forming bone and other parts of the body and are doubtless
used in other ways also.

The final object of a dietary study is in brief to determine the quan-
tities of nutrients and energy in the diet of a given nund)er of persons
for a definite period. The usual method of conducting a dietary study,
in a family for instance, includes (1) determinations of the amounts of
all the different food materials in store at the beginning of, purchased
during, and remaining on hand at the end of the period of study; (2)
determinations of the kinds and amounts of kitchen and table wastes,
with analyses where practicable; and (3) a record of the weight, age,
sex, and occupation of the different members of the group, and the

ff See list on cover.

14

iminbcr of meals taken b}' each. From these statistics, and data
regarding the composition of the food materials, as determined l)}^
analyses of samples of materials used or as assumed from previous
anah'ses of similar materials, the total amounts of protein, fats, and
carbohj^drates in the diet and the average amounts consumed per man
per day are computed.

In carr3nng out the studies here reported some moditications of
this method were necessary. For instance, separate studies were
made with dijEferent groups of the hospital population. Obviously,
this could not be done by taking account of the amounts of food
materials brought into and issued from the hospital storeroom from
which all the kitchens were supplied, which would correspond to the
method usually followed in a study with a family. Nor was it practi-
cable to stud}^ the food consumption of a given group by determining
the quantities of food l^rought into the kitchen in which the meals for
the group were prepared, because in each kitchen food was prepared
for several groups at once, whereas commonlv but one group could
be studied at a time. Data regarding the food consumption of each
group were therefore obtained by taking account of the food used in
the dining room in which the group was fed.

In each stud}' all food sent from the kitchen to the dining room was
weighed, as well as all not served which was returned to the kitchen
after meals. After each meal the wasted food, Avhich comprised
that remaining upon the plates, which was never served again, and in
some cases also that left in the serving dishes, was carefully scraped
into receptacles and also weighed, each kind of food being kept l)y
itself. The separation of the waste into the different kinds of food
proved to be a matter of some considerable difficult}', for the reason
that where a num])er of articles of food are served on the same plate
the uneaten portions are apt to become more or less mixed and hence
difficult to separate satisfactorily.

The figures obtained by the above-mentioned weighings give for
each article the amount served, the amount returned, if any, and the
amount wasted, thereby furnishing the data for determining the
amount consumed. These statistics are recorded for the difierent
studies in Table 35 in the Appendix.

The waste just referred to consisted of actually edible material that
was rejected. In addition some foods contained inedible material or
refuse, such foods being fish and meat containing bones, prunes con-
taining pits, etc. The amount of such refuse was determined in each
case, because such data were necessary in the computations of the
quantities of nutrients in the food consumed, as hereafter explained.

The next step, that of ascertaining the amount of protein, fat, and
carbohydrates in the amount of food consumed, demands particular
consideration, as it differs from the methods which have been com-

15

monly followed in connection with dietary studic« made in the house-
hold. It the percentage of protein, fat, and carbohydrates in every
article that was weij^hed had been known, the determining of the
amounts of nutrients in the food consumed would have been only a
matter of calculation. Such, in fact, was the case for any foods that
were eaten without cooking, as, for instance, some of the fruits. The
average composition, in the uncooked state, of most food materials in
common use in this country is quite well known from the results of a
large number of chemical analyses. But it will be observed that the
data of amounts served, obtained as explained above, are nearly all
for cooked foods, and very little is definitely known regarding the
composition of cooked foods. Even if a large number of analyses of
cooked foods were available they would not Ijc of much advantage,
because the method of preparation of any cooked dish varies in indi-
vidual cases in regard to the amounts of the several food ingredients
used, the amount of water added, the length of time of cooking, etc.,
all of which factors influence directly the percentage composition of
the cooked article.

The best method of determining the composition of the foods used
would, of course, be to analyze a sample of each, but the labor and
expense involved would be great and no laboratory facilities for per-
formino- such work were at hand. This method, therefore, was not
attempted. Another method for ascertaining the percentage composi-
tion of cooked foods, which has been used in a considerable number of
studies made elsewhere'* and w^hich has given results that are believed to
be reasonably accurate, consists in obtaining for any given cooked food
the weight and composition of each raw ingredient used in preparing
it and the total weight of the cooked article, from which data the per-
centage composition of the cooked food ma}' be calculated. This
method was adopted in the studies here reported and may be here
briefly described.

Cooked foods may ])e grouped, for convenience, into three classes.
The first group will include such materials as meats, which in general
lose in weight during cooking, largely through loss of water or water
and fat. The second class will include such dishes as boiled oatmeal,
rice, hominy, etc., in which the only change in proximate composition
is that due to the addition of water in cooking, so that although there
is no loss of nutrients, the total amount in a given weight of the cooked
food is much less than in the same weight of the raw material. The
third class includes prepared dishes made up of a considerable number
of raw ingredients. Thus beef stew may contain beef, potatoes, onions,
carrots, parsnips, etc.; and puddings maybe made of flour, drippings,
butter or lard, sugar, eggs, and other ingredients. During baking,

«New York State Com. Lunacy Rpt. 11 (1898-99), 12 (1899-1900), 13 (1900-1901).

frying-, or iiny mode of cooking, thcro may be a slight loss of nutri-
ents through volatilization of fat, burning of sugar, etc., but such
losses are believed to be very small. Calculating the composition of
such foods on the basis of the amount and composition of the raw
ingredients used necessitates the assumption that there is no very
apprecia1)le loss of nutrients in cooking, an assumption which seems
justitied by the fact that in a considerable numl)er of comparisons it has
been observed that the percentages of nutrients in such made dishes,
as estimated by the method used in these studies, are extremely close
to the percentages found by actual analysis.

In the case of those materials in which the total amount of nutri-
ents is the same in the cooked as in the uncooked food, the principle
of the calculation is simply one of proportion, and maybe stated thus:

The weight of the cooked food is to the weight of the raw food as
the percentage composition of the raw food is to *■ (the percentage
composition of the cooked food);

Or, to put it in another way:

The total amount of nutrients being the same in the cooked food as
in the raw, the percentage composition of the cooked food is to be
ol)tained l)y di\iding the total amount of each nutrient by the total
weight of the cooked food (and multiplying by 100), since the propor-
tion of protein, fat, or carbohydrates varies directly with the change
of weight of the raw material in cooking.

In calculating the composition of cooked meat from that of the
uncooked, allowance must of course be made for the fat cooked out
and for bones removed. The method of making the computations
will perhaps be made clearer by the following typical examples, one
for each of the three classes of cooked foods described above.

The first illustration is that of meat from which fat was cooked out.
A lot of corned beef weighed 799 pounds ))efore cooking and 51.5., 5
pounds when cooked, 56 pounds of the loss in weight being due to fat
cooked out. Raw corned l)eef as purchased has been found by aver-
age of several analyses to contain 11.8 per cent protein and 18.1 per
cent fat; hence the amounts of protein and fat in the raw beef as pur-
chased would be 118 and 115 pounds, respectively. But since 56
pounds of fat cooked out, this must be deducted from the total amount
of fat, leaving 118 pounds protein and 89 pounds fat. The meat and
bones after cooking weighed 515.5 pounds, of which 114 pounds was
found to be bones, leaving 101.5 pounds of cooked edible meat con-
taining 118 pounds of protein, or 29.4 per cent, and 89 pounds of fat,
or 22.2 per cent. The table following summarizes the data.

17

Tablk 1. — Perccntai/c.'t <(iid Intul niiiniintK of iiiiirieiil!< iti nnr and corned heef.

Total
weight.

Percentage composition.

Amounts of nutrients.

Protein.

Fat Carbohy-
^**- drates.

Protein.

Fat.

Carbohy-
drates.

Corned beef , raw, as purehaapd .

Pounds.
799
56

Per cent.
14.8

Per cent.
IS 1

Per cent.

Pounds.
118

Pounds.

145

56

89

Pounds.

100.0
17.3

ConuMl tieef, cooked, as pur-

515i

114

40U

22. 9

118

....

1

Cooked meat, edible portion . .

29.4

22.2

118

89 i

The simplest of these computations is that for the class of cooked
foods of which the following- is typical:

In one case 75 pounds of uncooked wheat breakfast food was required
for breakfast, which after cooking was found to have taken up enough
water to make the weight 489.25 pounds. Raw breakfast food of this
particular kind, as has been found by analyses, contains on an average
12.3 per cent protein, 1.8 per cent fat, and 74.2 per cent carbohydrates.
Then by the proportion stated above, 489.25: 75: : 12.3: ,r, the percent-
age of ])rotein in the cooked food, which upon solving the proportion
is found to be 1.9 per cent. In the same way the percentages of fat
and caH)ohydrates in the cooked material may be found. The data
are summarized in the following table:

Table 2. — Compodtion of raw and cooked wheat breakfast food.

Total
weight.

Percentage composition.

Amounts of nutrients.

Protein.

Fat.

Carbohy-
drates.

Protein.

Fat.

Carboh y-
d rates'.

Raw oereal

Pounds.

75.00

489. 25

Per cent.

12.3

1.9

Per cent.

1.8

.3

Per cent.
74.2
11.4

Pounds.
9.23

Pounds.
1.35

Pounds.
55. 65

f 1(iokp{i corpjil .--

9.23 1.35

55. 65

As illustrating the method of calculating the percentage of nutrients
in made dishes containing a large number of articles, the following
may be cited:

A bread pudding weighing when cooked 228.5 pounds was used in
one of the studies and contained, besides flavoring, the following
articles: Currants (dried), raisins, sugar, eggs, evaporated cream,
butter, bread. The amount of the several ingredients, the percentage
.•omposition of each, and the ((uantity of nutrients each would furnish
arc shown in the following table:
6523— No. 150—04 2

18

Table 3. — Proportion and amount of nutrients in articles used in making bread

pudding.

Amount
used.

Percentage composition.

Amounts of nutrients.

Protein.

Fat.

Carbohy-
drates.

Protein.

Fat.

Carbohy-
drates.

Currants, dried

Pounds.
4.8
1.5

Per cent.
2.4
2.3

Per cent.
1.7
3.0

Per cent.

74.2

o8.5

100.0

Potmds.
0.1

Pounds.
0.1

Pound.<<.
3. 5

Raisins

1.0

.Sugar

Eggs as purchased

20.5
6.0

20 5

13.1
9.6
1.0
9.2

9.3

9.3

85.0

1.3

.8

.7

.6

.7

3.3

.6

Evaporated cream

7.5
3.9

46.5

11.2

.8

Butter ...

Bread

53.1

4.3

21.7

Total

5.9

5.3

50.5

The coinpo.sition of the cooked pudding was computed as protein
2.6 per cent, fat 2.3 per cent, and carbohydrates 22.1 per cent, by
dividing the total quantity of each initrient given in the table above
by 228.5, the weight of the jjudding when cooked and multiplying by
100, the assumption being that there would be no appreciable loss of
nutrients in cooking.

Obviousl}' considerable labor was involved in making weighings of
the raw foods used in preparation of the different dishes. In dietary
studies Nos. 361, 365, and 371 these weighings were made for all foods
served at each meal, but in the other .studies, which were made in
dining rooms supplied from the larger kitchens, this was not practi-
cable, for the reason that the cooking was done for a large number of
dining rooms at the same time, and the food for one dining room could
not be separated from that for the others. In order to obtain data
for computing the composition of the cooked foods under such circum-
stances it was necessary to weigh the raw ingredients u.sed in preparing
food for all the wards supplied from the kitchen, and the number of
weighings involved for such a simple dish as boiled cabbage, for
example, was from 40 to 60, so that one observer could not collect data
for all the foods used at each meal, in addition to gathering those for
food served, returned, and wasted in the dining room. It was there-
fore necessary in all other studies than the three just mentioned to
reduce to a minimum the labor of collecting statistics in the kitchen.

It was observed that for any given dish the cooks would use practi-
cally the same quantities of raw ingredients each time, and that the
other conditions, namely, the amount of water added and the time of
cooking, were generally the same; under such conditions any given dish
made in the same kitchen at different times was quite uniform in char-
acter. The composition as computed at different times was likewise
quite uniform, the variations being generally no greater than in the
analyses of different samples of the same kind of food material. It
was therefore believed to be sufficiently accurate to compute the com-
position of each cooked food in most cases but once for each kitchen,
and use the computed value for all studies in which the particular food

19

was servxd, though in some instances a number of such determinations
were made for the same food, and average values used.

All data regarding percentage composition of raw food materials
were taken from a previous publication « of this Office giving average
values for American food materials. The composition of each cooked
food as computed according to the method described above is given in
Table 37, and the data by which the computations were made in Table
38 of the Appendix. By use of these data and the statistics regarding
the quantities of food consumed the amounts of each nutrient in the
different kinds of food used were computed.

It is the usual custom to express the results of dietary studies in
terms of nutrients and energy per man per day. During each study
an accurate account was kept of the total number of persons served at
each meal, and from these records the equivalent number of men for
one day was calculated. In the studies in which both men and women
were included the number of meals taken by women were computed
to the equivalent number per men by assuming that one meal for a
woman is equivalent to 0.8 meal for a man.

Dividing the total ({uantity of each nutrient consumed in each study
by the number of days for one man computed as just explained gives
the equivalent amount of the nutrient for one man for one day. The
fuel value of the diet, that is, the amount of available energy it would
furnish, was computed from the quantities of nutrients per man per
day on the assumption that each gram of protein and carbohydrates
would furnish 4 calories and each gram of fat 8.9 calories.*

The details of the dietary studies follow.

DIETARY STUDY NO. 364— CHRONIC MALE PATIENTS.

This study was made with about 550 male patients, who were nearly
all chronic, mostly from middle life to old age, and appeared to be
fairly quiet and orderly. Many of them were veterans of the civil
war. The larger number of these patients were fed in one dining-
room; but in addition to these the study also included about 35 patients
of a similar class, who were crippled or lame to such an extent that
they could not climb the flight of steps to the larger dining room, and
were therefore fed apart in a section known as " Home ward,'' though
they received the same diet as the others.

The majority of the men in this study did no work and appeared to
tike very little exercise. However, 120 were classed as workers,
though only a part of these did anything except very light work, many
of them being employed a few hours each day in the wards or
dining room.

The study began with breakfast, Tuesday, September 30, 1902, after

«U. S. Dept. Agr., Office of Experiment Stations Bui. 28, revised.
^See Connecticut Storrs Station Rpt. 1899, p. 104.

20

preliminar}' observations of 1 clay, and continued for 7 days, with 21
meals. In the preliminary period the only food weighed was that for
supper, but the different kinds of food in the material rejected were
separated and an attempt was made to determine cleari}^ just what was
desired in carrying on the study. An accurate census of the patients
at each meal showed the total number of meals taken to be 11,353,
which was equivalent to 1 man for 3,784 days.

The food consumed in this study was prepared in the "detached
kitchen,'' described on page 10, which directly adjoins the large dining
hall in which these patients were served. This hall is neat and clean,
large, and well heated and ventilated. The patients are served by the
attendants and, owing to the nearness of the dining room to the
kitchen, the food comes to the tables fairly hot, which makes it seem
more appetizing.

During the week that this study was made the following menu was

served:

Tuesday, September 30, 1902.

Breakfast. — Oatmeal, liver and bacon, rolls, butter, coffee.
Dinner. — Beef stew, bread, cabbage, bread pudding, butter, coffee.
Supper. — Bread, butter, prune sauce, tea. For workers, meat.

Wednesday, October 1, 1902.

Breakfast. — Oatmeal, beef stew, bread, coffee, butter.

Dinner. — Bean soup, corned beef, bread, eggplant, potatoes, crackers.

Supper. — Baked apples, bread, butter, tea. For workers, meat.

Thursday, October 2, 1902.

iJ/'CfflA/as^.— Oatmeal, prune sauce, coffee, butter, biscuit. Fur workers, meat.
Dinner.— Beei potpie, bread, vegetable soup, beets, crackers, butter.
Supper. — Baked beans, bread, butter, tea. For workers, meat.

Friday, October 3, 1902.

Breakfast. — Salt mackerel, bread, butter, coffee, potatoes.

Dinrifr.— Baked cod, bread, coffee, beets, cabbage, steamed pudding, butter.

Supper. — Tomato sauce, bread, butter, tea, cheese, crackers. For workers, meat.

Saturday, October 4, 1902.

Breakfast. — Beefsteak, potatoes, bread, butter, coffee.

Dinner. — Vegetable soup, beef, crackers, bread, cal^bage, hominy.

Supper. — Baked apples, bread, butter, tea. For workers, meat.

Sunday, October 5, 1902.

Breakfast. — Oatmeal, bread, butter, coffee, baked beans. For workers, meat.
Dinner. — Eoast beef, corn, potatoes, bread, butter, coffee, rhubarb pie.
Supper. — Bread, butter, apple jelly, cake.

Monday, October 6, 1902.

/?rea^/o.s<.— Coffee, sausage, hot biscuit, butter, potatoes.
Dinner. — Bean soup, shoulder, bread, cal)bage, potatoes, crackers.
Supper.— \\yi)\e jelly, bread, butter, tea. For workers, beef.
Sugar and milk are added to tea and cdflL-;' in the kitrhen.

21

As has been stated ])et'ore, the menu is practically the same for each
week of an}^ particular month, so that the above maj^ be considered as
the regular patient's menu for the month of October.

In this study a system of tao-ging each lot of meat was followed,
which somewhat simplified the matter of obtaining separate records of
the amounts used from different cookings. This was quite essential
because of differences in the percentage composition of different kinds
of meat, and also because, in order to compute the percentage com-
position of each lot of cooked meat (see p. 16), it is obviously neces-
sarv to know the weight of fat which is cooked out, the change in
weight of the bones in cooking, etc. Great care was taken to secure
as accurate data of this sort as possible in these studies.

The statistics regarding the total amounts of food sent from the
kitchen to the dining room, the amounts served to the patients, and the
amounts rejected and wasted in this study are given in detail in Table 35
of the Appendix.

The following table shows the amounts of the various nutrients and
the energy in the food actually eaten, as calculated per man per day,
together with the amounts of nutrients and energy wasted, for the
different classes of food and for the whole ration. It should be stated
that, as shown by the menu above, in addition to the regular diet
served to the whole group in this study the working patients were
given a little extra meat at supper, in accordance with the custom of
the institution. In computing the results given in the following table,
however, this extra meat has been included as if forming a part of
the total food for the whole group and served to all alike. This does
not appreciably affect the results, because the amount of extra food
for such a small proportion of the patients w^as very small as compared
with the total food for the whole number of patients in the study.

Table 4.— Nutrients amJ energy in food eaten and wasted in dietary study Nu. 364.

[Quantities per man per day.]

Kind of food material.

Beef, veal, and mutton .

Pork

Fish

Butter

Cheese

Evaporated cream

Food eaten.

Food wasted.

Pro-
tein.

Fat.

Gravis. I Grams.

17 i "21

8 '17

3 2
38

4 5
1 1

Total animal U»»\.

33

84

Carbohy-
drates.

Fuel
value.

Grams.

Calories.
255

183

30

338

61

1

21

2

Cereals

Sugars, starches, etc .

Vegetables

Fruits

35

ii'

10
1
6

Total vegetable foo<l.

Miscellaneous

Total food

46

88

17

11

213
59
55
30

357

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Grams.

2

i"

Grams.
2
1

1

Grams.

Calorics.
26

9

13

1

888

1,081
245
317
120

1.763

25

234

112

384

2,885

48

23

117

32
16

34

165

17

35

230

99

The results of the study as summarized in the tal)k' above show that
the food actually eaten by the patients in this oroup furnished on the
average 8S grams of protein and 2,885 calories of energy per man per
day. As explained above, only 120 of the 550 persons studied did any
work, and only a part of these did what could be considered a fair
day's work; the large majority had little or no muscular exercise; so
it is believed that the results of this study may be fairly compared
with the commonly accepted American dietary standard for men in
health with little or no muscular exercise, which calls for 90 grams of
protein and 2,4:50 calories of energy per man per day. According to
this comparison these patients would appear to have been sufficiently
nourished. In support of this it may be stated that the physicians in
charge considered that the}^ were in good physical health. Many of
them gained in weight after they were admitted to the hospital, while
only a few lost weight. The general appearance of the men also indi-
cated that the amounts of food consumed were sufficient for their
proper maintenance.

Another indication that the food consumed was adequate is found in
the amounts of food rejected. The figures in tlie table above show
that the amount of edible food left on the plates and in the serving
dishes was enough to supply 9 grams of protein and 230 calories of
energy per man per day. It will be remembered that this represents
food which the patients could have eaten if they had not been satisfied
without it.

Statistics concerning the amounts of individual foods wasted are
included in Table 35 of the Appendix, the last column of the table
showing what proportion of each food provided was rejected. Appa-
rently breakfast cereals were not relished by these patients, as about
22 per cent of the oatmeal and 47 per cent of the hominy provided were
not eaten. Comparatively large amounts of beef stew and bean soup
were also rejected. The figures for the whole study show that 7 per
cent of the animal food and 11 per cent of the vegetable food, or 10
per cent of the total food provided, was wasted. The major portion
of this consisted of material left on the plates by the patients, though
some of it was material that had not been served. When the food
left in the serving- dishes was small in amount it was added to that
rejected by the patients, but when the amount remaining after the
patients were served was large it was sent back to the kitchen. The
amounts thus returned are shown in the second column of Table 35 of
the Appendix. During the course of this study the only articles
returned were corned beef, potatoes, apple jelly, and rhubarb pie.
Little or no provision was made, however, for the utilization of such
"left-over" material, and most of it, particularly vegotable food other
than potatoes, eventually was added to that rejected in the dining room
and like other waste was used to feed pigs. The proportion of the

23

total food provided that was actually wasted was therefore somewhat
laro-er than is .shown b}' the tig'urcs in the last column of Table 35.

The proportions of rejected food noted in this study do not differ
greatly from what has been found in similar studies elsewhere, and in
comparison were by no means excessive. Nevertheless, a part of it
could have been prevented. In the first place, where the conditions
of the patients are such as to unfit them for judging of their own
needs, the amount of food to be served to the individual must be
decided by the attendants, and the}^ could serve the different patients
in their charge in accordance with an estimate of their needs as based
to some extent on observations of their food consumption. It is
believed that, if judgment were thus exercised by the attendants serv-
ing the food, the amounts rejected in cases like the above would be
greatly lessened.

This would result in more than a reduction of the amount of material
left on the plates by the patients, for with a better knowledge of the
amount of food needed it would be possible to regulate accordingly
the amounts sent from the kitchen to the dining room, so that there
would be a corresponding decrease in the proportion of the food
remaining after the patients had been served. In this way a consid-
erable saving could have been made in the cost of feeding the patients
included in this study under the conditions then existing.

A substitution of equally nutritious and better relished foods in
place of the cereal foods and stews rejected in such large quantities
could also have been made without increasing the cost of the diet.
Aside from these matters there seemed little need for other changes.
As regards the sul)stitution of cheaper foods of equal nutritive value
for those of higher cost, it is the impression of the observer that very
little could have been done in this particular case, the conditions in
this study being apparently very satisfactory in this respect.

It may be stated that the observer obtained very favorable impres-
sions regarding the cleanliness and wholesomeness of the food and the
variet}^ of the diet served. He was constantly in the kitchen during
the study and noticed that the kitchen utensils were clean, the dishes
were thoroughly washed, and the floors, tables, etc., were in good con-
dition. Nearly every article served to the patients was tasted by the
cooks, to learn whether it was properly cooked and seasoned. While
the diet was on the whole rather simple, there was considerable change
in the staple foods from day to day, and accessories such as fresh
fruits and vegetables in their season were used. It appeared upon
inquiry that nearly all of the patients who were competent to judge
were well satisfied with their food, very few complaints being made
regarding it.

24 -

DIETARY STUDY NO. 365— ATTENDANTS AND KITCHEN

EMPLOYEES.

This study was made with 58 persons, cliietly male attendants, but
including- 14 kitchen employees, 3 of whom were women. The
greatei- number of the kitchen help were negroes. The food, which
was the same for all, was supplied from the "detached kitchen." As
a rule it was cooked separately from that for the patients, though
sometimes breakfast foods and meats were cooked together for ])oth
patients and attendants. The cooking- for the attendants Avas done b}^
a special cook and her helper, and particular care was taken to have
the food wholesome, palatable, and attractive. Considerable attention
was also paid to variety in the diet. It is believed that the fare com-
pared very favorably with that of attendants in other institutions.
The dining room (PI. II), which is neat, attractive, and cheerful, is
situated on the second floor of the detached kitchen ])uilding-.

This study began with breakfast, October 12, liM)2, after prelimi-
nary observations of 1 da}^ and continued 7 daj^s, with 21 meals. The
total number of persons present at diflerent meals w^as very variable,
owing to leave of absence granted to attendants. The total number
of meals eaten during the study, estimating 1 meal for a woman as
equivalent to 0.8 meal for a man, was equivalent to 1,227, or equiva-
lent to 1 man for 409 days.

The following- menu was served during this study:

Sunday, October 12, 1902.

Breakfast. — Wheat breakfast food, baked beans, fried potatoes, fried ham, biscuit,
coffee.

Dinner. — Baked pork with gravy, mashed potatoes, stewed tomatoes, canned peas,
apple sauce, baked custard, bread, tea.

Supper. — Fried eggs, potato cakes, grapes, jelly cake, bread, tea.

Monday, October 1.3, 1902.

Breakfast. — Oatmeal, pork sausage, corn bread, bread, coffee.

Dinner. — Boiled cabbage, boiled potatoes, pork shoulders, canned corn, cottage
j)udding with sauce, bread, grapes, tea.
Supper. — Cinnamon bread, hashed i:)otatoes, dried beef, apple sauce, hreaii, tea.

Tuesday, October 14, 1902.

Breakfast. — Wheat breakfast food, liver and bacon, fried potatoes, rolls, coffee.
Dinner. — Vegetable soup, meat pie, boiled rice, boiled beets, chocolate pudding
with sauce, 1)read, soda crackers, tea.
Supper. — Stewed pears, cold shoulder, creamed potatoes, bread, tea, quick biscuit.

Wednesday, October 15, 1902.

Breakfast. — Wheat breakfast food, beefsteak and onion gravy, biscuit, coffee.
Dinner. — -Corned beef, cabbage, boiled pi)tat.o:-s, lemon ice, bread, tea.
Supper. — Bologna sausage, apple sauce, gingerbread, potato cakes, l)read, tea.

U. S. Dept. of Agr., Bui. 150, Office of Expt. Stations.

Plate II.

25

TnrRSDAY, OcTonER Ifi, 1902.

Breakfast. — Wheat breakfast food, pork chops and gravy, fried potatoes, biscuit,
coffee.

Dinner. — Vegetable soup, mutton stew, canned corn, apple pie, soda crackers,

bread, tea.
Supper. — Cold corned beef, baked beans, fresh apples, bread, tea.

Friday, October 17, 1902.

Breakfast. — Cereal, fried potatoes, salt mackerel, rolls, coffee.
Dinner. — Stuffed cod, bacon, boiled potatoes, macaroni and tomatoes, stewed com,
chocolate custard, bread, tea.
Supper. — Scalloped fish, fried apples, bread, cheese, tea.

Saturday, October 18, 1902.

Breakfast.— Oatmea\, beefsteak and gravy, fried potatoes, bread, coffee.

Dinner. — Boiled beef, baked sweet potatoes, cabbage, boiled rice, floating island
])ndding, bread, tea.

Siijipcr. — Hash cakes, mush, stewed pears, Graham bread, tea.

Butter served with every meal. Sugar and milk always provided. Bread served
ad libitum.

The detailed data regarding the total quantities of food served, eaten,
and wasted during- this study are given in Table 35 of the Appendix.
The results as calculated to show the amounts of nutrients and energy
per man per day in the food eaten and that rejected are summarized
in Table 5.

TauU': 5. — XtUrients and energy in food eaten and wasted in dietary study Xo. 365.

[Quantities per man per daj'.] '

Food eaten.

Ford wasted.

Kinrl of foo<l material.

Pro-
tein.

Fat.

Carbohy-
drates*

Fuel
value.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Qrams.
19
22

Grams.
23.
40

Grams.
2
4

Calories.
280
460

Grams.
5
2

Grams.
6
3

Grams.

Calories.
73

Pork lard etc

35

I'oTiltrv

Fish etc

8
2

8

. 3

29

6

18

2

111
35

258

77

412

4

1

2

33

Eyirs

Butter .

5
15

1

23

Milk (evaporated cream)...

Total iininial food

71

126

32

1,533

11

10

2

141

Cereals

24

8

146

140

71

39

751
560
453
169

8

3

47

247

VcKetaljles

■ ii'

1

14

1

6

9

34
2

240

Fruits

8

Total vegetable food..

36

23

396

1,933

14

12

83

495

Miscellaneous

14

21

63

495

4

6

13

121

Total food

121

170

491

3,961

29

28

98

757

This table shows that the diet fui-nished in food actually eaten 121
jrranis of protein, ITO giams of fut, 41*1 grams of carbohydrates, and

26

3,901 calorics of energy per man per day. This consumption ol
nutrients and especially of energy is somewhat larger than that of the
commonly accepted dietary standard for men at light to moderate
muscular work, which calls for 112 grams of protein and 3,050 calories
of energy per man per day. A definite classification of the persons in
this group as regards amount of muscular activity could not be easil}'
made. The amount of work done by the kitchen help was apparently
moi-e than l)y the attendants, though that performed by the indi-
vidual attendants varied. It is very probable, however, that the food
consumed was more than sufficient for their needs; indeed, as regards
energy, it seems excessive. Undoubtedly this excess is due to the
fact that from the abundant diet provided each person selected and ate
freely of that which he liked and rejected that which did not suit his
taste. This would tend to increase the total amount eaten, and as
preferences were largely for desserts and side dishes that contained
considerable proportions of carbohydrates and fat, and the menu was
generally such that these tastes might be gratified, the excess of energy
in the food consumption is easily accounted for.

The conditions in this study were such as would entail considerable
waste. The amount rejected in the kitchen was apparently small, but
that in the dining room was large, the total amount being sufficient to
supply 29 grams of protein, 28 grams of fat, 98 grams of carbohydrates,
and 7.5T calories of energy per man per day, or 19 per cent of the pro-
tein, 11 per cent of the fat, 17 per cent of the carbohydrates, and 16
per cent of the energy in the food served. Undou))tedly this large
waste was in part due to the absence of attendants from their meals, as
mentioned above. No allowance was made for this contingency in
preparing the meals, the food being always provided for the maximum
number. On the other hand, certain of the foods called for l)y the
menu during the study were regularly provided, notwithstanding the
fact that they were not relished and consequently were not eaten. For
instance, chocolate pudding, though well made, was almost never eaten.
There was also considera})le rejection of staple articles of diet. While
this was due in part to the fact that some of the attendants did not care
for those particular foods, it was also in some measure due to the fact
that the amounts supplied were in excess of normal needs.

It would of course be better economy to take account of such condi-
tions as the above in planning the diet for such a group rather than to
follow a prescril)ed course which it is known will result in waste of
food, and, after the results of this study were known, the dietitian in
oharge of this dining room took advantage of the facts learned and
:i]ade successful efi'orts to reduce the waste.

27

DIETARY STUDY NO. 371— SICK AND BEDRIDDEN MALE

PATIENTS.

This stud}' was inaele with 114 sit-k and bedridden chronic male
patients in .six wards, niainl\' for the purpose of determining- Hie
amount of food actually eaten and wasted, so that improvements mig-ht
))c made Avherever desirable. The six wards were included in one
study because the patients were all approximately of the same class,
and were all supplied from the same kitchen, and so the foods could
]>e weig-hcd in laroe lots. The kitchen helpers, 6 in number, were
also included in the study. Three of them were, in fact, patients,
while the 3 who were not did not receive all their food in this depart-
ment, and it was estimated that the difference between the average
food consumption of these 3 and that of the patients was counterbal-
anced by the amount of food which they received from another depart-
ment. No nurses nor attendants were supplied from this kitchen.

The study began with breakfast on Friday, December 12, 1902, after
a day of preliminary observations, and continued 7 days, with 21 meals.
The census for the study was obtained by taking the daily population
of tlie wards, as these patients have no way of obtaining food except
from this kitchen. The total number of meals taken was 2,385, equiva-
lent to 1 man for 795 days.

The food was served from the "Allison kitchen,"" and was what is
known as a " sick diet," but in addition to this a special diet was pro-
vided for a varying number of patients. Those who wished received
toast and milk for breakfast and supper; a few received milk ad libi-
tum; two patients received toast and milk each day for dinner; several
patients received eggs at every meal, and one patient received what-
ever he ordered regardless of the regular menu. However, the food
of this man was not weighed, and he was not included in the group
studied. During the time of this study a small amount of extra food
(oranges, etc.) was served besides the regular meals to two patients,
but no separate account was taken of these extras as the quantities
were so small.

It will be seen from the menu given below that the diet was planned
to consist largely of soft, easily masticated foods, which it w^as believed
would be easily and readily digested. The food was all cooked with
the greatest po.ssi])le care, very largely under the personal supervision
of a dietitian. The dishes were garnished with lettuce, parsley, etc.;
much attention was paid to flavoring and seasoning, and the food was
all served as attractively as possible.

28

Friday, December 12, 1902.

Breakfast. — Oatmeal, salt mackerel, baked potatocf^, toast/' bread, milk, scrambled
eggs," hot mil k,« coffee.

Dinner. — Corn souj), boiled fish with egg .«auce, boih'd rice, sweet potatoes, stewed
tomatoes, caramel ice cream, bread, ti)ast," milk, tea, crackers.

(S'M/»7)er.— Oyster stew, shredded wheat, apple sauce, bread, toast,« milk, baked

potatoes," tea.

Saturd.w, December 13, 1902.

Ftreakfast. — Oatmeal, browned potatoes, beefsteak, milk, broad, toast," l)aked pota-
toes, « eggs, « coffee.

Dinner. — Vegetable soup, roast beef with gravy, creamed mashed potatoes, maca-
roni and cheese, bread i)udding with lemon sauce, boiled rice, eggs,« baked pota-
toes," tea, crackers.
, Supper. — Creamed chicken, baked potatoes," stewed prunes, toast," bread, egg8,«

milk, tea.

Sunday, December 14, 1902.

Breakfast. — Oatmeal, beefsteak, Ijaked jiotatoes, toast," rolls, milk, coffee.

Dinner. — Oyster soup, fricasseed chicken, mashed potatoes, celery, lemon jelly
with custard sauce, toast," baked potatoes," milk, bread, jelly or preserves, butter,
tea, crackers.

Slipper.— Co\(\. sliced boiled beef, apple sauce, bread, toast," eggs." milk, baked

l)0tat()es," tea, cake.

Monday, December 15, 1902.

ErmA/rf.?/.— Wheat breakfast food, toast," baked potatoes," milk, eggs," steak,
browned potatoes, rolls, coffee.

/>»/;(,}«;/■.— Vegetable soup, beef stew, rice, stewed corn, junket with fruit, bread,
sweet potatoes, baked potatoes," tea, crackers.

;Sw;>/>er.— Scrambled eggs, toast," Jjaked potatoes," baked apples, bread, milk, tea.

Tuesday, December 1(>, 1902.

Breakfast. — Liver and bacon, ))aked potatoes, toast, milk, coffee.
Dinner. — Tomato soup, roast nuitton, mashed potatoes, rice, canned peas, choco-
late l)lanc mange with custard sauce, milk, eggs," bread, tea, crackers.
/Vcyjy^r/-.— Creamed dried beef, baked potatoes," peach sauce, milk, eggs," toast,"

bread, tea.

Wednesday, December 17, 1902.

7j'/YY(/>;/V(.s7.— Oatmeal, steak, browned potatoes, baked potatoes," eggs," milk, toast,"
bread, coffee.

]y,uner. — Potato soup, chicken stew, boiled rice, browned parsnips, baked pota-
toes," floating island pudding, toast," bread, milk, tea, crackers.

,S'(/p7;^'r.— Creamed oysters, milk, toast," baked potatoes," eggs," apple sauce, tea.

Thursday, December IS, 1902.

Breal:f(id.—Oaime&\, veal cutlets, eggs," bulked potatoes," milk, toast," bread,
coffee;.

Divner. —Roasi beef, baked potatoes," sweet potatoes, turnips, eggs," boiled rice,
stewed corn, milk, bread, rice pudding, tea, crackers.

,V///7>/'*-.— P.aked potatoes," salmon, mush, eggs," toast, bread, bananas, tea.

Bread served ad libitimi. Bpef tea served to a few sick patients at every meal.
Butter served with breakfast and supper daily. Sugar and milk i)rovided for tea
and coffee.

"Speciid diet.

29

Dotiiilod data regrardiiiLi' llie ainoimt of f(x)d provided, oaten, and
rejected durinii' this study are given in Table Ho of the Appendix.
These are sunmuirized in the followino- table, showing the amounts of
nutrients and energy per man per day in the food eaten and that
rejected:

Table (>. — yatricnls and cncryij in food ealen and wasted in dietary sliuhj No. 371.

[Quantities per man per day.]

Food eaten.

Food wasted.

Kiiu] of fooil material.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value*

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
Jvalue.

Bcrf. veal. 1111(1 mutton

Grams.

13

3

4

8

Grama.

12

3

3

6

17

41

Grams.
1

Cal irics.

163

39

43

85

1.51

709

Grams.
9
1
2
1

Grams.
9
1

1

Grams.

Calories.
116

13

Fish, etc

17

4

£«6^

Milk

■■■■ 31

52

3

4

.■)

68

Tot*\l animal food —

62

S2

53

1,190

16

15 j 5

218

Coroals

20

7

118
55
.50

27

614
220
269
112

13

2

77

378

Vi'firelables

6

1

5

3

2

20
3

109

Fruits

12

Total vegetable food..

27

12

2-50

1,215

1 16

4 1 100

499

Misc-elhuR'Ous food

10

11

26

212

1 3

1 4

1 7 76

Total food

99

105

329

1 2,647

1

35

23 1 112 1 793

1

The food actually eaten furnished 99 grams of protein, 105 grams of
fat, 329 grams of carbohydrates, and 2,047 calories of energy per man
per day, amounts which are rather larger than was to be expected from
the physical condition of the patients. Why this was the case it is
ditficult to say, but the recorded data show that a large amount of milk
was used, both as a beverage and in the cooked foods. In fact, milk
furnished fully 33 per cent of all the protein consumed. ]\Iilk is almost
always an important article of food in the diet of the sick, and rightly
so, since it atiords an easy means of supplying the body with the neces-
sary nutriment, and, moreover, is well liked by people in general and
is well tolerated. The.se facts were evidently appreciated by the phy-
sicians in charge. It is quite probable that the patients regarded the
milk as a drink rather than as a food, as such large amounts were taken.
It is probably also true that the diet was much to the taste of the .sub-
jects, and this could hardly fail to be the ca.se with those who had any
appetite or capacity for appreciating their food. It is not altogether
surprising, therefore, that the amounts of nutrients consumed by
these patients were larger than might seem necessary.

On the other hand, it is not impo.ssible that the digestive powers of
these men were impaired to such an extent as to make the amounts of
nutrients actually utilized l)y the body less than would be the case with
people in robust health. If this ])e true, it would in part account for
the seemingly large amounts of nutrients consumed. There is little

30

doubt, however, that even if the proportions of nutrients dig-ested were
much U\ss than normal, the amounts of energ}^ were hirge as compared
with the actual needs of the subjects, since they had ahnost no mus-
cular exercise. In fact, man}' were bedridden, and life with some was
undoubtedly at a very low ebb, the death rate in these wards being
high.

The quantity of food rejected in this study was enough to supply 35
grams of protein, 23 grams of fat, 112 grams of carboln^drates, and
7'J3 calories of energy per man per day, or 20 per cent of the protein
and 23 per cent of the energy of the total food served. These propor-
tions are large and are especially noticeable when some of the indi-
vidual items are considered. For example, the amounts of beef, veal,
and mutton rejected ranged from 24 to 52 per cent of the total pro-
vided. In fact there were comparatively few articles of which less
than 20 per cent was rejected.

The food sent to these wards and not served is necessarily wasted for
the reason that it is for the most part of such a character that it could
not ))e prepared for serving again, but especially because coming from
the sick wards there might be danger of spreading contagious diseases.

It would perhaps be impossible to govern the quantity of food wasted
by such sick, intirm, and bedridden patients as made up the group
included in this study. For many of them eating is no doubt a con-
sideral)le effort, and the amounts which they consume vary with their
condition from day to day. It is undoubtedly true that the margin of
waste in sick wards in general must necessarily be larger than that fur
patients in better physical condition. Nevertheless, it was the opinion
of the observer that the quantities noted were somewhat larger than
necessary, owing to an oversupply of food. The correctness of this
deduction is shown by the fact that after the study was completed the
dietitian in charge made some improvements in this respect and cur-
tailed the waste.

DIETARY STUDY NO. 366— MALE PATIENTS, MOSTLY INVALIDS.

This study was made with a group of 52 persons, mostly in wards
Nos. 1 and 2 of the Toner building. The majority were sick, intirm,
and ])edridden patients. Several patients not particularly ill but given
a light diet, some convalescents, and a few attendants and employees
who were sick at the time were also included in the group.

The study began with breakfast, November 1, 1902, and continued
for 7 days, with 21 meals. The total number of meals taken during the
study was 1,086, e^iuivalent to 1 man for 3(32 days.

The food for these wards differed in general from that for any other
group studied, since it was in part the regular hospital diet, in part
the regular attendants' diet, and in part a special diet.

The menu for these wards during this study is here given. This
may be taken as typical of the diet regularly supplied to these wards,
especially as regards the variety of articles of food served.

31

Sati'rday, November 1, 1902.

/>V('aA/rt-s-/. — Hoiniuy, oatmeal, ham, fried eggs or boiled eggs, toast, milk, bread,
coffee.

Dinuei'. — Bean soup, hash, creamed mashed potatoes, beets, sandwiches," custaid,"
squash i)ie, toast, milk, bread, tea.

Sitppir. — Stewed oysters," stewed beef, steak, scrambled eggs" and fried eggs,"
applesauce, custard," bread, toast, milk, tea.

Sunday, November 2, 1902.

i?rrttA/«.s/.— Oatmeal, steak, scrambled eggs and boiled eggs, toast, rolls, milk,
coffee.

Dhincr. — Oyster soup, stewed chicken, baked sweet potatoes, stewed corn, boiled
rice, milk, lemon jelly with custard sauce, rolls, toast, tea.

Supper. — Scrambled eggs and boiled eggs, milk, bread, toast, cake, bananas, tea.

Monday, November 3, 1902.

Breakfast. — Oatmeal, hominy, fried eggs and boiled eggs, bacon, milk, liiscuit,
toast, coffee.

D'nuicr. — Bean soup, steak," roast beef, mashed turnips, boiled jiotatoes, boiled
rice, bread pudding, toast, milk, bread, tea.

Supper. — Fried eggs, boiled eggs" and scrambled eggs," cinnamon bread, stewed
dried beef, grapes, milk, bread, toast, tea.

Tuesday, November 4, 1902.

r>reiikfa.'<t. — Oatmeal, pork chops, liaked potatoes, frieil eggs," lioiled eggs" and
scrambled eggs," corn bread, rolls, milk, toast, coffee.

Dinner. — Chicken," roast beef, boiled squash, boiled rice," mashed potatoes, rice
pudding, milk, bread, toast, tea.

Siijiptr. — Cold roast beef, eggs on toast," fried eggs and boiled eggs, baked apples,
milk, liread, toast, tea.

Wednesday, November 5, 1902.

Breakfast. — Oatmeal, steak, potatoes, fried eggs and boiled eggs," bread, toast, milk,
coffee.

/)(/(»(>;'.^Chicken," roast veal, boiled rice, baked sweet potatoes, canned peas, milk,
bread, toast, tea.

Sapper. — Hash, oyster stew," fried eggs "and boiled eggs," baked apples, ginger-
bread, toast, bread, milk, tea.

Thursday, November 6, 1902.
Breakfast. — Oatmeal," mush, steak, baked potatoes, scrambled eggs," fried eggs"
and boiled eggs," biscuit, toast, milk, coffee.

Dinner. — Stewed chicken, steak," stewed corn, rice, beets, lemon jelly, toast, bread,
milk, tea.

Snpper. — Boiled eggs and scrambled eggs, custard," stewed prunes, milk, bread,
toast, tea.

Friday, November 7, 1902.

Breakfast. — Oatmeal, boiled potatoes, salt mackerel, fried eggs," boiled eggs" and
scrambled eggs," rolls, milk, toast, coffee.

Dinner. — Clam soup, baked cod," steak," oyster stew," stewed tomatoes, Ijoiled
potatoes, creamed mashed potatoes, boiled cod, boiled rice, custard, bread, milk,
toast, tea.

Slipper. — Scalloped oysters, poached eggs on toast," boiled eggs," fried and scram-
bled eggs," steak," custard," toast, bread, milk, grapes, tea.

Butter .served with every meal. Sugar and milk provided as usual.

. " Special or extra diet.

32

The statistics reg'ardinjjf the <iuantities of food provided, eaten,
rejected, etc., are given in Table 35 of the Appendix. The data
regarding the (quantities of nutrients and energy per man per day in
the food eaten and rejected are summarized in Table 7. Considerable
difficulty was experienced in this study in separating the different
kinds of food rejected so as to get the weights of each. Frecjuently
allowances and estimates had to be made, and though in some cases it
was almost impossible to make satisfactory estimates, this was done as
carefully as possible, and the data as recorded are believed to be not
far from correct.

Table 7. — Nutrients and cnergu in food eaten and, ivasted. in dietary study No. 366.

[Quantities per man per day.]

Food eaten.

Food wasted.

Kind of food material.

Pro-
tein.

Fat.

Ciirboiiy-
d rates.

Fuel
value.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Beef, veal, and mutton

Pork lard etc

Grams.

16

4

2

3
10

Grams.

16

7

2

2

12

26

31

Grams.

Calories.

206

82

26

34

147

231

536

Grams.
4
2
2

i
1

'i

Grams.
3

Grams.

Calories.
51

1

1

30

Poultry

26

Fish etc

1

13

13

62

Milk (evaporated cream)...

26

39

3

47

Total animal food

61

96

41

1,262

12

20

4

212

21

5

126

633

15

3

86

431

Vegetables

Fruits

4
1

3

28

154
64

2

1

15
5

77
20

Total vegetable food..

26

8

169

851

17

4

106

528

Miscel laneous food

5

5

17

133

2

2

5

45

Total food

92

109

227

2,246

31

26

115

815

The quantities of nutrients and energy per man per da^' in the food
eaten during this study were larger than was to be expected, being
very nearl}^ the same as in study No. 3T1, which was also made with
patients more or less infirm. From a comparison of the figures in the
table above with those in Table 6 it would appear that the quantity of
carliohydrates, and consequently of energy also, was considerably
smaller in the present study than in No. 371, but unfortunately the
amount of sugar consumed was not learned. The observer was able
to ascertain, however, that it was not large, but was probably as
much as would make the total energy of the food consumed about the
same as that in study No. 371, and certainly fulh^ sufficient for the
needs of the patients.

In this study, as in No. 371, the protein furnished by milk was
large, being as much as the total from all vegetable foods. Eggs also
formed a noticea1)le part of the diet, and properly, because though
not always a cheap food, the^^ are of special value in the diet of the

33

sick. The diet seemed on the whole to be ven- well suited to the
needs of the patients, as there was seldom an}' complaint, and the
physician in charge considered it very satisfactory.

The total amount of food rejected in this study was large, as in
study No. 371 with patients of a similar class. From the statistics in
Table 35 of the Appendix it wuU be observed that very large amounts
of some of the individual articles were rejected. While this may have
been due to some extent to the varying appetite of the patients, in the
case of the cereals and vegetables it was undoubtedly due in part to
an excess in the amounts served. Canned corn, peas, tomatoes, and
squash, which were necessarily used at this season of the year, were
apparently not much relished, and the amounts rejected were large, as
was also the case with hash, which though well made was not generally
liked.

In this study bread, toast, and, in one instance, grapes were the only
foods returned to the kitchen which were served again. In wards of
this nature apparently any reduction of the amounts rejected by the
patients must be made by closely observing the amounts consumed
and serving accordingly, for food once served is necessarily wasted if
not eaten. It would seem that in these wards, where the time allowed
for eating can be made as long as needed, smaller individual servings
might be advantageous, the privilege of a second helping being allowed
if more food is desired.

DIETARY STUDY NO. 367— MALE PATIENTS, NONWORKERS.

This study was made with about 103 male patients who were quiet,
orderly, and in fairly good physical condition. Like the subjects of
study No. 364, they were nonworkers. Meals were eaten in the large
" Oaks dining room," which is situated near the kitchen where the food
was cooked, so it reached the table fairly hot.

The study began with breakfast, November 12, 1902, and continued
for 7 days, with 21 consecutive meals. The total number of meals
taken was 2,157, or equivalent to 1 man for 719 days.

This study and No. 308, although with different classes of patients,
were carried on simultaneously, as the food for both was supplied from
the "Toner general kitchen," and it was possible to make the weigh-
ings for both at the same time.

The diet was the same as that served to able-bodied patients through-
out the institution, the articles all coming from the same general store-
room and being practically of the same grade and qualit}'.

The menu, which with a few unimportant exceptions was the same
for both studies, is given here. This menu does not include "special
diet" articles, small amounts of which were served.
6523— No. 150—04 3

34

Wednesday, November 12, 1902.

Breakfast. — Bread, butter, coffee, oatmeal, hash.

Dinner. — Cabbage, boile<l sweet potatoes, corned beef boiled, bread, tea.

Supper. — Canned rhubarb stewed, gingerbread, bread, butter, tea.

Thursday, November 13, 1902.

Breakfast. — Stewed prunes, mush, coffee, bread, hot rolls, butter.
Dinner. — Kidney beans boiled, bread, « beef stew, bean soup, crackers.
Supper. — Bread, butter, tea, beans baked.

Friday, November 14, 1902.

Breakfast. — Bread, hot biscuit, steamed potatoes, salt mackerel Iwiled, butter,
coffee.

Dinner. — Baked fresh cod, cucumber pickles, fruit pudding steamed, sweet pota-
toes, macaroni and tomatoes boiled, bread, « butter, coffee.

Supper. — Bread, butter, cheese, tea, stewed peaches.

Saturday, November 15, 1902.

Breakfast. — Bread, butter, coffee, hominy, beefsteak.

Dinner. — Vegetable soup, boiled cabbage, jowl or pig's head boiled, steamed pota-
toes, bread.
Supper. — Stewed prunes,'^ Graham bread, butter, tea.

Sunday, November 16, 1902.

Breakfast. — Wheat breakfast food, bread, hot biscuit, butter, baked beans, coffee.
i>tuHe)-.— Roast pork, steamed beets, baked sweet potatoes, bread, « butter, apple
pie, coffee.
Supper. — Bread, butter, apple sauce, plain cake, tea.

Monday, November 17, 1902.

Breakfast. — Hot rolls, steamed sweet potatoes, hominy, fried sausage, butter, coffee.
Dinner. — Pea soup, sweet potatoes, boiled pork shoulder, cold slaw, l)read," crackers.
Supper. — Currant jelly, bread, cinnamon bread, apple butter, butter, tea.

Tuesday, November 18, 1902.

Breakfast. — Hot rolls, butter, wheat breakfast food, liver and bacon, coffee.

Dinner. — Bread, beef stew, vegetable soup, squash pie, potatoes, stewed peas,
crackers.

Supper. — Bread, blatter, apple butter, finger rolls, tea.

Sugar and milk provided for beverages. This menu does not include "special
diet" articles.

The usual data regarding the amounts of food provided, eaten,
rejected, and returned are found in Table 35 of the Appendix. The
computations of the quantities of nutrients and energy per man per
da}' in the food eaten and that rejected are summarized in the table
here given.

a For study No. 368, biscuit. ^ Study No. 368, apple sauce.

35

Table S.— Nutrients and energy in food eaten and ivasted in dietary study No. 367.

[Quantities per man per day.]

Food eaten.

Food

wasted.

Kind of food material.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Beef, veal, and mutton

Grams.
5
8

Grams.

5

18

Grams.

Calorics.

65

192

Grams.
2
2

Grams.
2
3

Grams.

Calories.
26

35

Pf\iiltrv

Ficb

2
2
1
1
3

1
2
29
1
3

17
26
262
13
54

2

2

25

^^^^

4

36

Milk (evaporated cream)...

4

Total animal food

•lO

59

■1

629

6

11

122

29

5

176
94
53
31

864
376
293
128

8

2

49

246

Vl'ETctAhloS

9
1

5

3

1

15
21

81

84

Total vegetable food..

39

10

354

1,661

11

3

85

411

11

13

27

268

3

3

5

58

Total food

72

1

82

385

2,558

20

17

90

591

Before thi.s study began it was the impression of both the dietitian
and the physician in charge that the amount of food eaten by these
patients was less than might be expected, though no definite reason
was assigned for this belief other than the fact that they were quiet,
non workers. The opinion proved to be justified. The quantities of
nutrients and energy, 72 grams of protein and 2,558 calories per man
per day, in the food eaten were smaller than those observed in a pre-
vious study (Table 4) with a somewhat similar class of patients — though
in that case some workers were included — and smaller as regards pro-
tein than the commonly accepted American dietary standard for men
in health with little or no muscular exercise, namely, 90 grams of pro-
tein and 2,450 calories of energy. It might be urged that the amounts
of food eaten were smaller than the patients required, but this is much
to be doubted, since the amounts provided were generous and the
patients were served more than they cared to eat. It may be that
though well prepared the food was not suited to their tastes. Consid-
ering the nature and amount of the food which they rejected, however,
it seems reasonably certain that they ate as much as they would have
cared for under any circumstances, and that this was abundantly suf-
ficient to satisfy their bodily needs, since their activity was slight.

The food rejected in this study was enough to supply 20 grams of
protein, 17 grams of fat, 90 grams of carl)ohydrates, and 591 calories
of energy per man per day, or 22 per cent of the protein, 17 per cent
of the fat, 19 per cent of the carl)ohydrates, and 19 per cent of the
energy of the total food served. It is noticeable that the percentage
of protein rejected was larger than that of the carbohydrates, a con-
dition which is not often noted in dietary studies, though observed also

30

in others here reported. These percentages of rejected food were
higher than is believed necessary in a dining* room of this kind.

The amounts of some of the individual articles rejected are worth}? of
note. Data of this character are given in Ta])le 35 of the Appendix.
It will be seen that the amount of meats rejected was large, as was
also that of the cereal breakfast foods. This would seem to indicate
either that the amounts served were too large, or that the kinds were
not relished, or both. In the case of the breakfast foods, it seemed
certain that too much was provided.

The rejection of cucumber pickles was undoubtedly due to an over-
supply. This article is ordinarily and properly supplied merely as a
relish and not as a food, and the quantity eaten is naturally not large.

As a general thing, the quantity of vegetables eaten, other than
potatoes, is very apt to vary widely from day to day, as individuals
differ markedly in their preference for such foods. Therefore, in
studies of this kind the amount of vegetables rejected may be nor-
mally quite large, since the aim is necessarily to supply always enough
for all. This would account, in part at least, for the large amount of
vegetables rejected in this study.

The amount of butter rejected was larger than might have been
expected, but it was not necessarily a waste, since it might have been
used for cooking purposes.

The amount of apple butter rejected is believed to be due to the
fact that it was not especially palatable. The amounts of apple sauce,
peach sauce, and stewed prunes rejected were also large. Such fruit
products hold an important place in the dietetics of this institution,
being served with supper very frequently. Thej^ are relatively inex-
pensive, and though in themselves they have comparatively little
nutritive value aside from the sugar added in preparing them, their
flavor is generally relished, and they tend to increase the consumption
of bread, a food which is both cheap and nutritious. Hence, even
though the quantities rejected be large, their use should not be dis-
couraged. The apparent waste could be diminished by reducing the
amount served to more nearly what is likely to be eaten and by return-
ing what is not served to the kitchen for use at another time.

It was in this study, which was the fourth made, that improvements
due to the investigation began to be noticeable, especially as regards
the utilization of the excess of food sent from the kitchen to the dining
room but not served. Ordinaril}", though in just as good condition
as when it left the kitchen, it was added to that left upon the plates
b}' the patients and sent to the garbage can. An attempt was made
to have such material returned to the kitchen and to find ways of
using it. About 1) per cent of the bread provided was returned in
this study and used for ))read pudding and in other ways; " left-over"
potatoes were also carefully saved and used for hash and in other

37

ways, as would l)e the case in an ordinary household. The physician
in charge of the department cooperated most heartily with the dietitian
in charge of the kitchen and the ol)server in trjdng to have unused
food returned to the kitchen and utilized. From the standpoint of
econoni}^ the amounts saved were of some importance, and at the same
time the character of the diet did not sutler.

DIETARY STUDY NO. 368— MALE PATIENTS, ACUTE CASES.

This study was conducted with 26 male patients, mostlj'^ acute cases,
contined entirel}' to their ward and constantly under considerable
nervous and mental strain.

The study began with breakfast, November 12, 1902, and continued
7 daj's, with 21 meals. The total number of meals taken was 516,
equivalent to 1 man for 182 days. The menu was practically the same
as in dietary stud}' No. 367.

The data concerning the total amounts of food provided, returned,
eaten, and rejected are shown in Table 35 of the Appendix. The
quantities of nutrients and energy per man per da}' in the food con-
sumed and rejected are summarized in the following table:

Table 9. — Nutrients and energy in food eaten and wasted in dietary study Xo. 86S.

[Quantities per man per day.]

Food eaten.

Food wasted.

Kind of food material.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Grams.
4
7
3
1
1
6

Grams.

4
16

■2
31

2

7

Grams.

Calories.

52
170

30
280

22
122

Grams.
4
2
3

Grams.
3
5
2
4

Grams.

Calories.
43

Pork liird etc*

53

Fish etc

30

Butter

35

Cheese

Milk (evai)orated cream) . . .

9

22

62

9

676

9

14

161

Cereals

33

6

201
59

48
35

9.S9
236
273
144

10

2

66

322

Vegetables

9

1

5

4

1

1

23

38

117

Fruits

156

Total vegetable food . .

43

11

343

1, 642

15

3

127

595

MisculliUieous food

11

18

26

263

2

3

2

42

Total food

76

86

378

2,581

26

20

129

798

From the table above it will be seen that the food eaten furnished
76 grams of protein, 86 grams of fat, 378 grams of carboh3'drates, and
2,581 calories of energy per man per day, or practical!}' the same
amounts as were found in the preceding study. While these quanti-
ties are somewhat smaller than might have been anticipated, there is
no doubt that the patients had all they cared to eat. The amounts
served to them were generous and considerable food was left uneaten,
25 per cent of the protein and 21 per cent of the energy of the food
served being rejected. From the statistics given in Table 35 of the

38

Appendix it will be observed that this was not confined to any one
kind of food, l)iit that a large proportion of difierent foods was rejected.
It seems quite prol>a))le from these data that the amounts provided
were too large for the appetites, if not the needs, of the patients. Had
they eaten all the food served to them the amounts of nutrients per
man per day would have been 102 grams of protein, 106 grams of fat,
and 507 grams of carbohydrates, with 3,379 calories of energy, which,
as regards energ\^, would be suflicient for the average man at ordinary
muscular work, and perhaps nearly sufficient as regards protein also.

DIETARY STUDY NO. 369— ATTENDANTS, HOUSE GIRLS, ETC.

This and the following study, No. 370, were carried on simultane-
ously, with attendants, house girls, waiters, etc., one group having
their meals in the dining room of the Toner building and the other
in that of the Oaks building. All three meals, breakfast, dinner, and
supper, were served twice each day in both dining rooms, so that for
each article served four weighings were necessary. The studies began
on Monday, November 24, 1902, and ended December 1. They covered
7 days, with 21 meals, as usual, since no account was taken of the food
on November 27 (Thanksgiving day), when the regular menu was not
served.

Study No. 369 comprised 14 persons, 10 males and 4 females. The
total number of meals taken was equivalent to 280 meals per man, or
equivalent to 1 man 93 daj^s. In order to compute the equivalent num-
ber of meals per man from the total number eaten, it was assumed that
the average food consumption per woman was 0.8 as much as that per
man; thus 21 meals per woman would be 16.8 meals per man.

The menu served during these two studies is given herewith. This

was supposed to be the same as that for attendants throughout the

institution.

Monday, November 24, 1902.

Breakfast. — Prunes, « oatmeal, sausage, fried hominy, Graham rolls, coffee.
Dinner.^Pea soup, pork shoulder, creamed mashed potatoes, boiled rice, mashed
turnips, baked custard, l)read, crackers, tea.
Supper. — Cold roast beef, fried potatoes, stewed prunes, bread, tea.

Tuesday, November 25, 1902.

Breakfast. — Oatmeal, liver and bacon, sweet potatoes, rolls, coffee.
Dinner. — Roast beef, baked sweet potatoes, boiled cabbage, tomato soup, rhubarb
pie, bread, tea, crackers.
8ui)per. — Cold shoulder, fried potatoes, apple sauce, bread, tea.

Wednesday, November 26, 1902.

Breakfast. — Oatmeal, fried ham, baked potatoes, hot rolls, coffee.
Dinner. — Bean soup, roast or corned beef, mashed potatoes, maahed turnips, cab-
bage slaw, rice pudding, bread, tea, crackers.
Supper. — Cold corned beef, baked apples, bread, tea.

« Served only to subjects of study No. 370.

39

Friday, November 28, 1902.

Breakfast. — Oatmeal, salt mackerel, baked potatoes, baked beans, biscuit, coffee.
Dinner.— Oyster soup, roast beef, baked cod, boiled potatoes, boiled beets, boiled
rice, tea.
Supper. — Deviled eggs, cheese, celery, peach sauce, bread, soda biscuit, tea.

Saturday, November 29, 1902.

Breakfast. — Oatmeal, beefsteak, baked potatoes, bread, coffee.
Dinner. — \'egetable soup, boiled beef, bread dressing, sweet potatoes, boiled squash,
cabbage slaw, blanc mange pudding with sauce, bread, crackers, coffee.
Supper. — Stewed beef, prune sauce, Graham bread, tea.

Sunday, November 30, 1902.

Breakfast. — Oatmeal, fried ham, baked beans, baked sweet potatoes, biscuit, coffee.
Dinner. — Roast beef, mashed potatoes, turnips, cranberry sauce, mince pie, bread,
tea.
Supper. — Peach sauce, cake, bread, tea.

Monday, December 1, 1902.

Breakfast. — Oatmeal, sausage, fried hominy, hot rolls, coffee.

Dinner. — Pea soup, browned potatoes, boiled shoulder, boiled cabbage, cranberry
sauce, bread jjudding with lemon sauce, bread, tea, crackers.

Supper. — Dried beef, mashed browned potatoes, cinnamon bread, apple sauce,
bread, tea.

Butter served as desired. Bread ad libitum. Sugar and milk provided.

The detailed statistics concerning- the food in this study, No. 369,
are given in Table 35 of the Appendix. The following table summa-
rizes the results as computed to show the quantities of nutrients and
energy per man per day in the food eaten and in that rejected:

Table 10. — Nutrients and energy in food eaten and toasted in dietary study No. 369.

[Quantities per man per day.]

Food eaten.

Food wasted.

Kind of food material.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Beef, veal, and mutton

Pork

Grams.

22

12

3

1
1
2
5

Grams.

25

24

2

1

48

3

6

Grams.

1

Calories.

315

262
30
12

431
35

105

Grains.

23

6

3

Grams.
27
10
3

Grams.
1

Calories.
336
113

Fisli

39

Eif KS -.

Butter

8

71

Cheese

Milk

8

Total animal food

46

109

9

1,190

32

48

1

559

Cereals

29

5

166
33
85
33

825
132
481
132

20

5

113

577

Sugars and starches

Vegetables

13

10

14

1

9

75
38

436

Fruits

156

Total vegetable food..

42

15

317

1,570

35

14

226

1,169

Miscellaneous food

12

17

44

375

5

5

18

136

Total food

100

141

370

3,135

72

67

245

1,864

40

The average amount of muscular work performed by the persons in
this group might perhaps be considered equivalent to that of a man
engaged at light to moderate muscular work. The counnonly accepted
dietary standard for this calls for 112 grams of protein and 3,050 calo-
ries of energy per day. The results of this study were a little lower
than this standard as regards protein, and slightly above as regards
energy. Apparently, therefore, the food consumption of these per-
sons was sufficient for their bodily needs. Another indication that
such was the case is found in the fact that the food provided was greatly
in excess of what' was eaten, which would naturally indicate an over-
supply rather than the opposite, when as was the case the diet was
reasonably varied and the foods were well cooked.

The amount of food rejected in this study was very large, and con-
tained about 42 per cent of the protein and 37 per cent of the energy
of the total food served. In addition to this a considerable propor-
tion of some of the articles brought to the dining room was returned
to the kitchen. That the food provided was excessive is more plainlv
shown by the fact that had all the food served been eaten there would
have been a consumption of 172 grams of protein, 208 grams of fat,
and 615 grams of carbohydrates per man per da}'.

DIETARY STUDY NO. 370— ATTENDANTS, HOUSE GIRLS, ETC.

The group included in this stud}' comprised 22 males and 6 females
(house girls, attendants, waiters, etc.). As previously noted, the study
was carried on at the same time and under the same conditions as No.
369. An accurate account of the number of meals eaten was kept as
usual, but, unfortunately, such data for the tirst 3 days of the study
were lost. However, it is believed that the number did not vary
greatly from day to day, and that no considerable error is introduced
by assuming that the average attendance at each meal of the seven days
was the same as during the last four days. Making this assumption
and counting the food eaten by 1 woman as equal to 0.8 that of 1 man,
the total number of meals taken was equivalent to 563 for a man, or 1
man for 188 days.

The menu served was the same as in dietary No. 369.

The food statistics in detail are found in Table 35 of the Appendix.
The quantities of nutrients and energy per man per day in the food
eaten and that rejected are summarized in the following table:

41

Table 11. — Xntrimli^ mid nin-i/i/ in Jmul calrit (iml ir(istc<l in ilirfari/ ntiuh/ No. 870.

[liuiintitius por mail pur day.]

Food eaten.

Food

wa.stetl.

Food material.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Calories.
344
379

29

39
716

22
207

34

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Beef, veal, and mutton

Grams.
26
18
3
3
1
1

le

2

Grams.

27

34

2

3

80

2

12
2

Grams.

Grams.

12

4

3

1

Grams.
12

7
3
1

Grams.
1

Calories.
159

1

78

39

13

Cheese

MilL-

15

2

Total animal food —

64

162

18

1,770

20

23

1

289

Cereal s

41

11

244
139

83
45

1,238
556
477
184

11

2

63

314

Vegetables

14
1

10

^?

6

51
37

297

Fruitfi

152

Total vegetable food..

56

1 21

511

1 2,45.5

22

8

151

763

11

15

49

i 373

3

5

5

76

Total food

131

198

578

4,598

45

1 36

1

157

1,128

Th(» avonig-e food consumption in this dietary study, 131 orams
of protein and 4,598 calorics of energy per man per day, is much larger
than that of the persons with similar occupation included in the pre-
ceding study; in fact it is slightly higher in protein and decidedly
higher in energy than the commonh^ accepted American standard for
a man at moderately active muscular work, i. e., 125 grams of protein
and 3,4(10 calories of energy. Apparently these persons had large
appetites, or they ate more than they actually needed. They certainly
ate much more than ordinary people doing equivalent work.

The excess of energy in the diet is largely due to the unusual amount
of sugar eaten. In no other stud}- made in this institution, with the
exception of No. 365 with a group of persons similar to those in the
present .study, was so much sugar consumed. In No. 369, the preceding
study with a similar group, the consumption of sugar was no more
than is commonl}" found.

The food rejected in this study contained 26 per cent of the protein
and 20 per cent of the energy in the total food served. While this was
larorer than seemed necessarv, it was verv much smaller than in the pre-
ceding study. The ditference in the amounts rejected is accounted for
hy the diti'erence in amounts eaten, for the total amount of food served
per man per day was 3 per cent larger in study No. 370 than in No.
369. From a comparison of the amounts wasted in the two studies it
is apparent that the food provided in study No. 369 could have been
reduced at least 25 per cent and still leave an excess over the amount
actually eateu.

42

DIETARY STUDY NO. 372— MALE PATIENTS, LARGELY NEGROES,

CRIMINAL INSANE.

The patients in this stud}' occupied four wards in the Howard Hall
huildino-, whicii is the criminal department of the institution. The
population of this department is composed largely of criminal insane
sent from prisons and reformatories, though it includes also those who
were committed there directly because of criminal acts due to their
demented condition. The patients in these four wards ate in the same
dining room. About 65 were included in the study, all males, and all
but 16 were negroes. They were in good physical health, and many
appeared to be robust. Among this group were 19 who were classed
as workers, and a few of them did considerable work, though for short
periods only. It seems fair to consider therefore that they did not
perform any greater amount of nmscular work than men ordinarily
engaged at light muscular work. All the patients included in the
group took some daily exercise walking, but the amount was probably
comparatively small.

During the study 9 attendants also ate in this dining room. Their
food was for the most part served separately, though some of it was
prepared with that of the patients. These men have been included in
this study for the reason that no separate classification could be easily
made of them, and it seemed practically impossible to keep their food
entirely separate.

The study began with breakfast, February 2, 1903, and continued
7 days, with 21 meals. The total number of meals taken by patients
and attendants was 1,556, equivalent to 1 man for 519 da3's.

During the week of this study the following menu was served:

Monday, February 2, 1903.

Breakfast. — Oatmeal, « fried sausage, boiled hominy, Graham liiscuit, butter, coffee.
Dinner. — Bean soup, boiled shoulder, steamed potatoes, boiled cabbage," boiled
rice, apple dumplings, « soda crackers, bread.
/■Supper. — Boiled beef b and pigs feet, « rhubarb sauce, doughnuts, bread, butter, tea.

Tuesday, February 3, 1903.

Breakfast. — Wheat breakfast food, apple sauce, beef stew,'* pork chops and gravy,"
baked potatoes,"'' hot rolls, coffee, butter.

Dinner. — Stewed peas," pork stew, boiled Lima beans, bread pudding, steamed
browned potatoes," roast i^ork with gravy," bread, butter, coffee.

Supper. — Apple sauce, smoked herring, " shoulders, ^ fritters, « rolls, butter, tea.

Wednesday, February 4, 1903.

Breakfast. — Oatmeal, liver and bacon," stewed potatoes,"^ beef stew, ^ rolls,
butter, coffee.

Dinyier. — Bean soup, corned beef, steamed potatoes, boiled cabbage, tapioca pud-
ding," crackers, bread.

Supper. — Rhubarb sauce, fried potatoes," cold corned beef, ^ head-cheese, « ginger
cake, bread, butter, tea.

« For attendants. ^ For working patients.

43

Thursday, Feuruary 5, 190:1

BrKiLf(tf<t. — Liver an«n)acoii, coni-nieal mush, beefsteak," baked potatoes," l)iscuit,

butter, coffee.
X>tnn^r.— Tomato soup, beef potpie, ereamed mashed potatoes," ma.slied turnips, «

succotash, bread.
,S'(,^;)CT-.— Baked beans, beef potpie,'' corned beef," soda biscuit, Ijread, apple

sauce," butter, tea.

Friday, February 6, 1903.

Breakfast.— Boiled salt cod, steamed potatoes, fried mush,« oatmeal," fried salt
mackerel," bread, butter, coffee.

Dinner.— Bean soup, baked cod, cucumber pickles, boiled rice, boiled macaroni,
steamed pudding, tomato soup," crackers, steamed browned potatoes," boiled beef,«
rice i)udding,« bread.

,S'„;jpa-.— Tomato preserves," pork shoulder,^ codfish cakes," soda biscuit," apple

sauce, bread, butter, tea.

Saturday, February 7, 1903.

Breal-fafit.—Oatmesi\,a hominy, beefsteak and gravy, corn bread," baked potatoes,

bread.

2)i„,uT.— Vegetable soup, pork heads, boiled turnips, browned potatoes," stewed
potatoes, stewed peas," roast beef and gravy," crackers, bread.

Supper.— Boiled beef,& rhubarb sauce, bread, roast pork," prune sauce," butter, tea.

Sunday, February 8, 1903.

BreaJcfn.9t.—Baked beans, wheat breakfast food," fried ham,«& fried potatoes," rolls,
butter, coffee.

/);„,je,.._ Vegetable soup," roast pork with gravy, cucumber pickles, steamed pota-
toes, stewed tomatoes, apple pie, creamed mashed potatoes," cornstarch pudding,"
bread, coffee.

Supper.— Stewed prunes, plain cake, bread, baked beans," jelly cake," celery

salad."

Attendants received 2 quarts milk with breakfast and supper, 1 quart with dinner.
Sugar and milk are added in the kitchen to tea and coffee supplied to patients. But-
ter supplied with each meal to attendants. Bread supplied ad libitum.

The data regarding the kinds and amounts of food provided, returned
to the kitchen, eaten, and rejected are given in detail for this study in
Table 35 of the Appendix. The following table summarizes the
results :

Table 12.— Nutrients and energy in food eaten and wasted in dietary study No. S72.

[Quantities per man per day.]

Food eaten.

Food wasted.

Kind of food material.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Beef, veal, and mutton

Pork

Grams.
14
19

4

i

Grains.
14
31

Grams.

Calories.
181
352

16
178

29

Grams.

i

4

Grams.
2
2

1
11

Grams.

Calorics.
26

22

Fish

25

Butter

Milk

20
2

2

97

Total animal food

38

G7

2

7.56

7

16

1 170

a For attendants.

i>FoT working patients.

44

Table 12. — Nutrients <ni(l fxerafi in fnud rdfoi and traxlcd in dieldri/ xlndij No. .97? — Con.

[Quantities per man i>er day.]

Food eaten.

Food wasted.

Kind of food material.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Cereals

Sugars and starches

Grams.
35

Grams.
12

Grams.

216

24

54

23

Calories.

1,111

96

291

92

Grams.
14

Gravis.
3

Grams.
84

Calories.
419

Vegetables

10

4

4

1

23
4

117

Fruits

16

Total vegetable food..

45

16

317

1,.'J90

18

4

111

552

Miscellaneous food

12

15

29

298

2

2

1

30

Total food

95

98

348

2,644

27

22

112

752

The data in the table show that the amounts of nutrients and energy
in the food actually eaten, 95 grams of protein and i^,644 calories of
energy, were not partieularl}^ different from those found in study No.
364, being a trifle higher in protein and lower in energ3^ This is
about what would be expected, since the subjects in l)oth studies had
about the same amount of muscular exercise.

In this study about 22 per cent of the total protein and energy of
the food served was rejected. The amount of animal food other than
fish rejected was small, but fish was evidently not relished by these
patients as a considerable proportion of that served was not eaten.
Most of the desserts served were eaten, though it should be mentioned
that onl}^ the attendants received tapioca, rice, and cornstarch pud-
dings. Other articles on the menu that were prepared expressl}' for
the attendants were smoked herring, pork chops, head-cheese, boiled
beef, fritters, corn bread, fried potatoes, celery salad, tomato pre-
serves, apple dumplings, and codfish cakes. Any portions of these
articles left after the attendants were served were, however, saved for
the working patients. The amount of cereal foods rejected was large.
The wheat breakfast foods, and in fact all the breakfast foods, were
evidently not relished. The amount of bread rejected, largely crusts,
was greater than was to be expected. The bread served in this study
was of good quality, and there was apparently no reason why the
crusts should not be eaten. The patients in general preferred bread
not over 24 hours old.

The amount of Initter rejected was much larger in this department
than was usually the case. It was noticed that butter was served at
some meals where the menu did not provide for it. It seems probable
that the amount supplied was in excess of what was needed. A large
part of the waste of food in this study may prolialjly be accounted for
by the fact that the portions for each patient were placed on his plate
before he sat down to the ta])le, and so any excess was necessarily
wasted. This method of serving, which is generally wasteful, was

45

followed in only a few wards, and may not have been necessary here,
thoiioh the attendant in charge gave it as his opinion that the patients
were not intelligent enough to be supplied in the customary way.

The attendant in charge also stated that no attempt was made as a
rule to return to the kitchen any foods not served except steamed
potatoes, bread, and meat. During the time of this study no food was
returned (Table 35 of the Appendix), hence the food provided and that
served were the same, and of course equal to the sum of the food
rejected and eaten.

Although the proportion of food rejected was somewhat larger than
might seem necessary, even with the method of serving followed, j^et
the amounts sent to this dining room are probably as a rule not very
much larger than thev should be, to allow for the varying appetites
of the men. The attendant in charge believed that though amply
sutiicient they were none too great.

DIETARY STUDY NO. 373— MALE PATIENTS, CRIMINAL INSANE.

This study was made with about 90 patients and lU attendants, all
white males, fed in Howard Hall dining room No. 2, the food being
supplied from the general kitchen. The patients were insane crimi-
nals, as in the preceding study. A few of them did a little work in
the wards and dining room, but the larger number had no regular
occupation. The}' all appeared to be in good physical health and well
nourished. It was the opinion of the persons in charge of the dining
room that the men were very heartv eaters.

The study began with l)reakfast, February 10, 1908, and continued
7 days. The total number of meals taken was 2,080, equivalent to 1
man for 693 days.

The menu served varied little from that of the preceding study.

As was the case in the preceding study, some of the foods were pro-
vided primarily for the attendants, namely, fried chipped beef, Bologna
sausage, mutton chops and roast, boiled pork, head-cheese, corn bread,
cucumber pickles, stewed peas, fried and boiled potatoes, baked sweet
potatoes, preserved tomatoes, baked apples, cornstarch pudding, and
rice pudding. However, any portions left after the attendants were
served were given to the patients.

The data regarding the kinds and amounts of food provided, etc., are
given in Table 35 of the Appendix. In the following table are sum-
marized the figures showing the quantities of nutrients and energy per
man per day in the food eaten and rejected:

S:

46

Table 13. — Nutrients and energy in food eaten and tvasted in dietary study No. 373.

[Quantities per man per day.]

Food eaten.

Food wasted.

Kind of food material.

Pro-
tein.

Fat.

Carbohy-
drates".

Fuel
value.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Beef veal, and mutton

Grams.

19

6

6

Grams.
19
12

5
21

2

Grams.

Calories.
245
131

64
187

38

Grams.
3

1
1

Grams.
3

1
1
5

Grams.

Calories.
39

Pork

13

Fi.sh

13

Butter

44

Milk

2

3

Total animal food

32

f.9

3

665

5

10

109

Cereals

38

13

240
12
52
36

1,228

48

296

144

8

1

48

233

Sugar and starches

Vegetables

11

5

2

1

8
4

49

Fruits

16

Total vegetable food..

49

18

340

1,716

10

2

60

298

Miscellaneous food

13

16

26

299

2

2

3

38

Total food

94

93

369

2,680

17

14

63

445

The average quantities of protein, 94 grams, and energy, 2,680 calo-
ries, per man per day in tlie food eaten by this group were almost iden-
tical with those noted in the preceding study and practically conform
to the commonly accepted standard for the ordinary man in health
with little muscular activity. It is interesting to note that in this
study the proportion of total protein furnished by cereal foods is larger
than has been commonl}^ found in dietary studies of American families.

The quantity of nutrients and energy rejected was nearly 40 per
cent less than that in the preceding study. Considering the propor-
tions of the individual articles rejected (Table 35 of the Appendix), it
will be observed that the largest waste was with the cereal breakfast
foods and similar articles. This may have been due to an excessive
supply. In the case of most of the other materials the amount rejected
was perhaps hardly more than might be expected under the circum-
stances, though 1 8 per cent for the bread is large for bread of such
good quality.

During this study the observer was informed that the quantities of
rejected material were very small as compared with what had previously
been brought away. Doubtless more care was observed in serving than
was formerly the case, yet no complaints were heard that the quanti-
ties provided were not sufficient. The moral influence of an investi-
gation like this is by no means inconsiderable, and it happens very
naturally that more care is taken by persons who feel that their work
is under observation. It was the opinion of the superintendent that
this fact alone had been responsible for much improvement in this
respect in this and other departments of the institution.

47

DIETARY STUDY NO. 374— MALE PATIENTS, NEGROES.

This study was made with about 170 male patients, occupying West
Lodge, in the Howard Hall department, all of whom were insane
negroes other than criminals. From 15 to 30 were in restraint a large
part of the time and many were very violent at certain periods. Most
of them were in good physical health and were considered very hearty
eaters, ])eing noticeably fond of meat. From 70 to 80 of these patients
did a fairly large amount of work, many of them being employed out
of doors all day, digging tunnels, improving driveways, etc., and
handling pick and shovel for 7 or 8 hours a day.

Most of the patients in this group had their meals in the regular
dining room, l)ut IS, who were aged, crippled, or intirm, did not come
there, though they received the same diet as those served in the dining
room. During the week of this study 5 patients received at times
'' special"' or " sick" diet, but the amount of such foods was small.

This study began with breakfast, February 20, 1903, and continued
7 days. The total number of meals taken was 3,519, equivalent to 1
man for 1,183 da3's.

The following menu was served during this study:

Friday, February 20, 1903.

Brca kf nut. —BoWed salt cod, steamed potatoes, hot rolls, butter, coffee.
Dinner.— Bean soup, baked haddock with dressing, macaroni and tomatoes, boiled
rice, finger rolls, steamed pudding with sauce, bread.
Supper. — Evaporated peach sauce, head-cheese, « bread, butter, tea.

Saturday, February 21, 1903.

Breakfast. — Fried hominy, beefsteak, bread, butter, coffee.

Dinner. — Boiled beef, mashed turnips, steamed potatoes, soup, bread.

Sapper.— Roast beef,« apple jelly, Graham bread, butter, tea.

Sunday, February 22, 1903.

BreakfaM.—BaVQA beans, hash, fried ham,« wheat breakfast food, bread, butter,
coffee.

Dinner.— Bioasi beef, steamed potatoes, stewed tomatoes, apple pie, biscuit, bread,
butter, coffee.

Supper. — Stewed peaches, plain cake, bread, butter, tea.

Monday, February 23, 1903.

Breakfast.— Fork sausage, hominy, bread, butter, coffee.

Dinner. — Bean soup, boiled shoulder, steamed potatoes, boiled rice, bread.

>S'u;j;jer.— Cinnamon bread, prune sauce, cold boiled shoulder," bread, butter, tea.

Tuesday, February 24, 1903.

Breakfast. — Oatmeal, liver and bacon, bread, butter, coffee.

Dinner.— Beei stew, boiled beets, steamed pudding with sauce, bread or rolls,
butter, coffee.
Supper. — Chops,« evaporated apple sauce, soda biscuit, butter, tea.

« For working patients.

48

Wednesday, February 25, 1903.

Breakfast. — Beef stew, oatmeal, rolls, butter, coffee.

Dinner. — Bean soup, corn beef, boiled rice, cucumber pickles, soda biscuit.

Supper. — Pork shoulder,* rhubarb sauce, gingerbread, bread, butter, tea.

Thursday, February 26, 1903.

Breakfcmt. — Boiled mush, hash, evaporated-apple sauce, hot rolls, butter, coffee.
Dinner. — Beef potpie, boiled Lima l>eans, bread, butter, coffee.
Supper. — Baked beans, mutton chops," bread, butter, tea.
Milk and sugar provided as usual.

The statistics regarding- the kinds and total amounts of food in this
study are given in detail in Table 35 of the Appendix. The fo'lowing
table summarizes the results of the study with regard to the quanti-
ties of nutrients and energy per man per day in the food eaten and
rejected:

Table 14. — Nutrients and energy in food eaten and wasted in dietary study No. 374.

[Quantities per man per day.]

Food eaten.

Food wasted.

Kind of food material.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
valre.

Pro-
tein.

Fat.

Grams.

1
1

Carbohy-
drates.

Fuel
value.

Boef, veal, and mutton

Grams.

19

11

4

Grams.

18

18

2

18

Grams.

Calories.
236

208

38

160

GranuH.
1
1
2

Grams.

Calori/s.
13

I'ork .

1

1

13

Fish

■

8

Butter

3

27

Total animal food

34

' 56

2

642

4

5

61

Cereals

37

8

226

7

44

34

1,123

28

252

140

5

1

32

157

Sugars and starches

Vegetables

10
1

4

2

9
6

44

Fruits

24

Total vegetable food..

48

12

311

1,543

7

1

47

225

Miscellaneous food

16

Ifi

36

351

1

2

2

29

Total food

98

84

349

2,536

12

. 8

49

315

It is difficult to decide just what should be the dietary standard for
the average man in this department, as the patients were really divided
by their degree of activit}- into two classes — i. e., those who did con-
siderable hard work and those who took little exercise, yet they were
fed as one class except that the working patients received an extra
allowance of meat once a day, as is the general rule of the institution.

The calculation of the results in the table above, which shows 98
grams of protein and 2,536 calories of energy per man per day in the
food consumed, was made on the assumption that all patients were fed
alike. In this case the food consumption for the working patients
would appear to be too small, while that for the others would seem
larger than was necessary-. As a matter of fact, however, there was

"For working patients.

49

some difference in the food consumption of the two classes, as may be
seen from the results obtained by slightly altering the method of com-
puting the average food consumption and separating the workers from
the nonworkers. Instead of adding the amount of the extra ration of
meat served to the working patients to the ration served to all alike and
dividing the whole quantity by the total number of patients fed, as
was done in the computation summarized in the table above, the total
food consumed according to the regular menu may be divided by the
total number of patients, giving an average of 90 grams of protein
and 2,402 calories of energy, which would represent the food consump-
tion of the nonworkers. The total quantity of nutrients and energy
in the extra meat consumed should then be divided by the number of
workers to whom it was fed, to get the average amount per working
patient. This added to the before-mentioned values would give 108
grams of protein and 2,694 calories of energy as the average con-
sumption for the workers. This method of computation, it is believed,
gives values that are more nearly correct for the two classes than the
averaf e in the table above, since aside from the extra allowance of
meat for the workers both classes received about the same quantity of
food in their ration, as nearh^ as could be observed.

During the time of this stvidy the attendants repeatedly sent back
to the kitchen for an additional supply of food. This would indicate
that the quantities ordinarily supplied to this dining room were not
sufficient to meet the demands of the patients. The attendant in
charge of the dining room said that the quantity of ineat supplied was
seldom sufficient to satisfy the patients. The quantity of food eaten
by the nonworkers was equal to the standard of 90 grams of protein
and 2,450 calories of energy, which is commonly considered sufficient
for a man in health with little muscular exercise. The quantity of
protein and energy in the food eaten by the working patients was
somewhat below that of the common standard for a man at moder-
ately acti^•e muscular work, namely 125 grams of protein and 3,400
calories of energy. If the total amount of food served (i. e., food
eaten plus food rejected) had been eaten, the protein consumption of
the workers would have been nearly equivalent to amount in the
standard mentioned, but the energy would still have been a little lower.

The amount of food rejected by the patients during this study con-
tained 11 per cent of the total protein and energy of the food served,
noticeably smaller proportions than were observed in some of the
preceding studies. The attendant in charge of this dining room stated
that the amount rejected was, as a rule, very small. It was suggested
to the o1)server during the time these studies were in progress that
the amount rejected was rather less than usual because the patients
were given more time to eat than had formerly been the case. AVhile
this opinion could not be veritied, there may have been a general ten-
6523— No. 150—04 4

50

denc}^ on the psirt of the uttendants to make the patients huny throut^h
their meals, particuhirly supper.

MiK-h care was taken in this dining room to return all unserv^ed
food, })ut the amounts returned were small, for the reason that practi-
cally all the food provided was served. From the statistics in Table
35 of the Appendix it will be noticed that only a few articles were
rejected in large proportions. Boiled salt cod evidently was not rel-
ished; neither was wheat breakfast food.

DIETARY STUDY NO. 375— INFIRM MALE PATIENTS.

This study was made with 47 male patients from middle life to old
age, more or less infirm, more than 50 per cent of them l)eing parole
patients — that is, being at liberty to walk about the grounds unattended.
A few did light work in the ward and dining room, but most of them
were almost entirely idle. They occupied the ground floor of the
Dawes ])uildlng, called '" Dawes l)asement," and were supplied with
food from the general kitchen.

The study began with breakfast, March 4, 1903, and continued 7 days,
with 21 meals. The total iuun))er of meals taken was 991, equivalent
to 1 man for 330 days. The menu during the week of the study was
as follows:

AVednesday, March 4, 1903.

Jireakfast. — Oatmeal, liot rolls, l)eef stew, butter, coffee.

Dinner. — Corned beef, crackers, liean soup, bread, steamed potatoes, boiled cabbage.

Supper. — Evaporated-apple sauce, l)read, gingerbread, butter, tea.

Thursday, March 5, 1903.

Breakfast. — Evaporated-peach sauce, hot rolls, butter, coffee.

Dinner. — Beef stew with dumplings, boiled kidney beans, bread, butter, coffee.

Supper. — Finger rolls, baked beans, butter, tea.

Friday, March 6, 1903.

Breakfast. — Steamed potatoes, boiled salt cod, hot rolls, butter, coffee.
Dinner. — Boiled rice, baked haddocik, crackers, bread, steamed potatoes, cottage
pudding with siiuce, soup.
Supper. — Bread, butter, tea, rhubarl) sauce.

Saturday, March 7, 1903.

Breakfa.'it. — Fried hominy, corn bread, bread, beefsteak, butter, coffee.
Dinner. — Vegetable soup, bread, boiled beef, steamed potatoes, crackers, fried
mush.
Supper. — Ginger cookies, apple jelly, bread, butter, tea.

Sunday, March 8, 1903.

Breakfad. — Baked beans, wheat breakfast food, bread, butter, coffee.
Dinner. — Bread, stewed corn, roast beef and dressing, steamed j)otatoes, apple pie,
coffee, butter.
Supper. — Bread, cake, stewed peaches, butter, tea.

51

Mommy, M.\K(U U, V.m.

Brt'((f:fa.'<(. — Friud sau.sage, hot roll.'^, lioiiiiiiy, ImtttT, coffee.

Dinner. — Crackers, boiled pork shouhleri^, lx)iled turiiipi?, Ijoileil rice, hean soup,
bread.
Supper. — Rhubarb sauce, cinnamon bread, bread, butter, tea.

Tuesday, March 10, 1903.

Breakfaat. — Liver and bacon, wheat breakfast food, Inscuit, butter, coffee.
Dinner. — Beef stew, boiled hominy and bean.?, bread pudding, bread, butter, coffee.
Supper. — Jelly, rolls, butter, tea.

No separate account was taken of a small amount of special diet
served in this dining room during the study. The detailed statistics
rei'-ardino- kinds and amounts of food are given in Table 35 of the
Appendix. In the following table are summarized the calculations of
the quantities of nutrients and energy per man per day in the food
eaten and rejected:

Table 15. — Nutrients and energy in food eaten and wasted in dietary study Xo. 375.

[Quantities per man per day.]

Food eaten.

Food wasted.

Kind of food material.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Beef, veal, and mutton

Pork

Grams.

10

3

6

1

Grams.
10

7

Grams.

Calories.

129
74
42

440

Grams.
6
2
5

Grams.
6
3
1
6

Grams.

Calories.
77

36

Fish

28

Butter

53

20

68

685

13

16

194

Cereals

26

8

166

7

36

17

839
28

190
72

9

3

.56

287

Vetjetables

7

1

2

4

1

1

20
17

105

Fruits

72

Total vegetable food . .

34

10

226

1,129

14

4

93

464

Miscellaneous food

10

13

27

264

1

2

4

38

Total food

64

91

253

2,078

28

22

97

696

The food consumption was smaller than would have been expected.
The average, 64 grams of protein and 2,078 calories of energy per
man per da}', is much smaller than the comnlonly accepted American
standard for a man w4th little or no muscular work, which calls for 90
grams of protein and 2,450 calories of energy. Such a comparison
would suggest the question whether these patients ate enough to satisfy
their bodily needs. On the other hand, the quantity of food rejected
was large, containing 28 grams of protein and 696 calories of energy
per man per da}', or respective!}' 30 and 28 per cent of the total
in the amount served. Inasmuch as the supply was ample and the
proportions rejected were large, the fact that the food consumption of
the patients was small indicates either that they ate sufficient amounts
or that the food was not suited to their tastes. It seems probable,

52

however, that even if they did not like certain foods they could have
readily satisfied their appetites from those which they liked, as it is
almost certain that no person would go hungry on the abundant diet
provided. It is, therefore, believed that the patients ate as much as
their appetites and Ijodily wants made necessary.

From a consideration of the statistics in Table 35 of the Appendix
regarding the I'ejection of individual food materials, it would seem
that the supply of some of the foods was somewhat excessive, as a
considerable number of them were rejected in large proportions. The
crackers served to the patients in this ward were seldom eaten. Wheat
breakfast foods were not relished, and the proportions rejected were
very large. The men seemed to desire meat rather than cereal or
vegetable food, yet the amount of some of the meats rejected was also
large. All things considered, there was apparently an oversupply of
food, though the amount supplied was not nmch greater than called
for by the previously mentioned standard for men in health with little
or no muscular work.

It was noticeable that only a part of the surplus food was returned
from this ward to the kitchen. At the conclusion of the study the
superintendent thoroughly investigated the matter. It was found that
in this and some other wards bread and meat Avere the only articles
regularly returned to the kitchen while a considerable amount of good
edible food, that might have been utilized again, was not returned
because of what appeared to be a misunderstanding. The attendants
claimed that the}^ had orders to wash all dishes before returning them;
hence, as they could not send back any dirty tins they had to throw
awa}^ the food. It is probable that considerable amounts, much of
which might have been utilized again, were not saved. For instance,
it is probably safe to say that from 50 to 100 pounds of boiled rice,
which could to great advantage be used in soup, was rejected in this
Avay every time it was served. Evidentl}^ there was need of attention
to the matter of returning unserved food to the kitchen. A knowl-
edge of ways of utilizing such food was also needed, since but little
provision was made for this in the dietetic management of the diti'er-
ent departments.

DIETARY STUDY NO. 376— DISTURBED MALE PATIENTS.

This study was made with 30 rather disturbed male patients occu-
pying Gray Ash ward, 23 of whom ate in the dining room and the
others in the ward.

The study began with breakfast, Wednesday, March 4, 1903, and
continued T days, with 21 meals. The total number of meals taken was
632, equivalent to 1 man for 211 da vs.

The menu was the same as in the study preceding and very little
special diet was served in addition. The statistics regarding the

53

kinds and amounts of food are given in detail in Table 85 of the
Appendix.

The following' table siininiarizes the results showino- the quantities of
nutrients and energy per man per day in the food eaten and rejected:

Table 16. — Xuirients and energy in food eaten and wasted in dielanj study No. 376.

[Quantities per man per day.]

Food eaten.

Food wasted.

Kind of food material.

Pro-
tein.

Fat.

Carbohy-
drates. .

Fuel
value.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Beef, veal, and mutton

Grams.

12

3

2

1

Grams.

12

7

2

46

Grams.

Calories.

155

74

26

413

Grams.
6
2
3-

Grams.
6
3

1
10

Grams.

Calories.

77

I'ork

35

Fish

21

Butter

89

Total animal food

18

67

668

11

20

222

Cereals

26

8

168
11
39
39

847

44

228

160

11

2

69

338

Sugars and starches

Vegetables

9

1

4

4

1

19

7

101

Fruits

28

Total vegetable food..

36

12

257

1,279

15

3

95

467

Miscellaneous food

11

13

37

308

3

3

2

46

Total food

65

92

294

2, 255

29

26

97

735

The results, it will be noted, are very similar to those in the pre-
ceding study with patients of a similar class as regards activity, the
food consumption being small and the amounts rejected relatively
large. The (juantity of protein in the food consumed was practically
the same in both studies, but the quantity of energy was larger in the
present case.

The large proportions of food wasted were probabl}" owing in part
to the fact that the rejection of food is likel}^ to be larger with patients
of this class than with some others in better mental condition. It
would hardl}^ seem, however, that the unavoida])le waste need be as
large as in the present study, in which 31 per cent of the food provided
was rejected, as shown in Table 35 of the Appendix. The high per-
centage in the case of such a large number of different articles suggests
that the amounts provided were much larger than needed. Very little
food was returned to the kitchen during this study, and it would seem
that the amount rejected might have been materially diminished by
noting caref ullv the average consumption and making the supply agree
more closel}- with it.

DIETARY STTTDY NO. 377— CHRONIC MALE PATIENTS.

This study was made with 42 chronic male patients, in a dining room
of Dawes second ward, which, like the wards inchided in the two pre-
ceding studies, was supplied from the general kitchen. A considerable
number of the men in this ward did light work.

54

The stud}^ beo-aii with ])reakfa.st, Wednesday, March 4, 1908, and
continued 7 da^^s, with 21 meals. The total nunil)er of meals taken
was 872, equivalent to 1 man for 291 days.

The- same menu was served as during the two preceding studies.
The detailed statistics of kinds and amounts of food are g-iv^en in Table
35 of the Appendix. The data regarding the quantities of nutrients
and energy per man per day in the food eaten and rejected are sum-
marized in the following table:

Table 17. — Nutrients and energy in food eaten and waded in dietary study No. 377.

[Quantities per man per day.]

Food eaten.

Food wasted.

Kind of food material.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Grams.
15

4
3

1

Grams.

15

10

1

58

Grains.

Calorics.

194

105

21

520

Grams.
5
2
2

Crrams.
5
3
1
3

Grams.

Calories.
65

Pork

36

Pish

16

Butter

26

23

84

840

9

i;;

143

Cereals

34

10

219

8

48

80

1,101

32

272

124

7

1

46

221

Siie"rtrs jind stare lies

Vegetables

11
1

4

3

1

13
9

73

Fruits ...:..

36

Total vegetable food..

46

14

305

1,529

10

2

68

330

Miscellaneous food

12

14

29

288

3

2

5

49

Total food

81

112

334

2, 657

22

16

73

522

It was the opinion of the attendant in charge that these men were
light eaters. The results, as summarized above, show that, as com-
pared with some of the other groups, such was actually the case, there
being but 81 grams of protein and 2,657 calories of energy per man
per day in the food consumed. These amounts were, however, some-
what larger than in either of the two preceding studies. As before, it
was believed that the men ate all they needed.

The food rejected contained 21 per cent of the total protein and 16
per cent of the total energy of the food served, or less than in the
two preceding studies, but still more than seemed necessary. A large
proportion of the waste protein came from meat. It will be seen
from the data in Table 35 of the Appendix that the wheat breakfast
food, as in other studies, Avas largely rejected, the proportion in this
case, 71 per cent of the amount provided, being even larger than usual.
A very large p.irt of the boiled "hominy and beans" was also rejected.
Apparently these foods were not relished. It is interesting to note,
however, that nearly half of the total protein and more than half of the
total carbohydrates consumed was supplied by cereals. The total
quantity of protein from vegetable food was twice that from animal
food, a proportion which is quite uncommon, as shown by the results

55

of dietary studies made with families/' In consideration of the large
proportion of meat rejected it would seem that these patients depended
laroely upon vegetable foods, and particularly upon cereals, for their
nourishment.

DIETARY STUDY NO. 378— AGED CHRONIC MALE PATIENTS.

This study was made with 21 patients in the dining- room of Dawes
first ward, who were for the most part old men, chronic cases and
quiet, some of whom did a little light work, such as taking care of
the dining room, cleaning the ward, etc. There were altogether*
about 50 men in this ward, but as many of them were sick patients
and received a special diet, they were not all included in the study.

The study began with breakfast, Tuesday, March 17, 1903, and con-
tinued 7 davs, with 21 meals. The total number of meals taken was
432, equivalent to 1 man for 144 days.

The menu for the week of the study was as follows:

Tuesday, March 17, 1903.
Breakfast.— Fried liver and bacon, wheat breakfast food, hot rolls, butter, coffee.
Dinner.— Corned beef, steamed potatoes, macaroni, fresh apples, bread, butter,
coffee.
Supper. — Rhubarb sauce, soda biscuits, bread, butter, tea.

Wednesday, March 18, 1903.

Breakfast.— Oatmeal, beef stew, hot rolls, butter, coffee.

Dinner.— Bean soup, fresh fried herring, boiled rice, steamed potatoes, crackers,
bread.
Supper. — Apple sauce, gingerbread, bread, butter, tea.

Thursday, March 19, 1903.

5mtA/os?.— Evaporated peach sauce, boiled mush, hot rolls, butter, coffee.
Dinner. — Beef potpie, boiled onions, bread, butter, coffee.
Supper.— Baked beans, finger rolls, butter, tea.

Friday, March 20, 1903.

Breakfast.— Salt mackerel, steamed potatoes, biscuit, butter, coffee.
Dmn^'r.— Bean soup, fried fresh herring, boiled rice, cucumber pickles, bread pud-
ding, crackers, bread.
Supper. — Fresh apples, bread, butter, tea, fish.

Saturday, March 21, 1903.

Breakfast.— Beei steak, fried hominy, bread, butter, coffee.

Dinner.— Vegetable soup, steamed potatoes, boiled turnips, boiled beef, crackers,
l)read.
Supper. — Apple jelly, ginger cakes, bread, butter, tea.

Sunday, March 22, 1903.

Breakfast.— Baked beans, wheat breakfast food, biscuit, butter, coffee.
Dinner.— ^oast beef with gravy and dressing, steamed potatoes, stewed tomatoes,
fresh apples, bread, butter, coffee.
Supper. — Evaporated peach sauce, plain cake, bread, butter, tea.

« Connecticut Storrs Station Rpt. 1899, p. 80.

56

Monday, March 23, 1903.

Breakfad. — Fried sausage, fried hominy, Ijiscuit, l)utter, coffee.
Dinner. — Bean soup, boiled i^ork shoulder, steamed potatoes, boiled rice, soda
crackers, bread.

Supper. — Prune sauce, cinnamon bread, l)utter, bread, tea.
Sugar and milk as usual. Bread served ad libitum.

The statistics vegarding the kinds and amounts of food are given in
detail in Table 35 of the Appendix. Table 18 summarizes the com-
putations of the quantities of nutrients and energy per man per day
in the food eaten and rejected.

Table 1H.— Nutrients and energy in food eaten and wasted in dietary study No. 378.

[Quantities per man per day.]

Food eaten.

Food wasted.

Kind of food material.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Grams.

10

4

13

Grams.

9

10

13

24

Grams.

Calories.
120
105
176
213

Gframs.
3
1
2

Grams.
3
2
2

8

Grams.

Calories.
39

Pork ... .

22

Fish

2

26

Butter

71

27

56

2

614

6

15

158

Cereals

36

10

227
33
52
49

1,141
132
284
209

6

1

38

185

Sugars and starches

Vegetables

10

1

4
1

5
1.

2

........

21
16

122

Fruits

68

Total vegetable food . .

47

15

361

1,766

12

3

75

375

10

11

14

194

1

1

12

Total food.

84

82

377

2,574

19

19

75

545

The average food consumption, 84 grams of protein and 2,674 calo-
ries of energy per man per day, was practically the same as that in
the study preceding. In consideration of the physical condition and
occupation of these patients it was believed that they ate fully enough
to meet their bodily needs, especially since more was served to them
than they consumed and no complaints were heard concerning their
food.

The amount of food rejected was sufficient to supply 19 grams of pro-
tein and 555 calories of energy per man per day, or 18 per cent of
the protein and 17 per cent of the energy in the total food served.
During this stud}^ it is believed that the attendants were more careful
than usual to return unserved food to the kitchen, and the quantity
thus returned was considerable. It has already been explained, how-
ever, that there was in general little provision for the utilization of
many of the foods thus returned.

57

DIETARY STUDY NO. 379— DISTURBED MALE PATIENTS.

This study, which is very siinihir in detail to the precediiio-, was
made with male patients of a disturbed class, hut in fair physical
health, occupving- A\'iiite xVsh ward. Some of them ate in the dining
room and some in the ward. At the beginning of the study there
were 40 men in the group, but during the latter part of it 10 were
transferred to another ward. Only 4 of these patients did any
work, the amount in every case being very small.

The study began with breakfast, March 17, 1903, and continued 7
days, with 21 meals. The total number of meals taken was 802, equiv-
alent to 1 man for 267 days.

The menu served was the same as in the previous study. The
detailed statistics of the kinds and amounts of food are given in Table
3.5 of the Appendix. The quantities of nutrients and energy per man
per day in the food eaten and rejected are shown in Table 19 below.
Some difficulty was experienced in separating the difl'erent kinds of
foods in the material rejected, but the data obtained are believed to
be reliable.

Table 19.

■Nutrients and energy In food eaten and wasted in dietary study No. 379.
[Quantities per man per day.]

Food eaten.

Food wasted.

Kind of food material.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Beef, veal, and mutton

Pork

Grams.

16

4

20

Grams.

16

9

21

35

Grams.

Calories.

206

96

283

312

Grams.
1
2
2

Grams.
1
3
2

Grams.

Calories.
13

35

Fish

4

25

Rnttpr

Total animal food

40

81

4

897

5

6

73

Cereals

41

10

256

6

52

45

1,277

24

301

192

4

1

24 121

Vegetables

12
1

5

1

3

10 52

4 16

'

Total vegetable food..

54

16

359

1,794

7

1

38 189

\f ispplljiiK^oiis food

10

11

12

1S6

1

1

13

Total food

104

108

375

2,877

13

8

38

275

The average quantity of protein, 104 grams, and of energy, 2,877
calories, per man per day in the food consumed l)y this group is larger
than that of the previously mentioned standard for a man in health
with little or no muscular work, but perhaps no larger than was to be
expected when it is remembered that the men were generally more or
less nervous and disturbed. It is noticeably higher than the average
observed in some of the studies immediately preceding, which may
perhaps be accounted for by the differences in physical condition and
muscular exertion, which for some of the patients in the present study
was perhaps considerable during their violent periods.

58

The total amount of food rejected during this stud}? was only 12
per cent of that provided, and contained only 11 per cent of the total
protein and 9 pei' cent of the total energy of the food served, propor-
tions much smaller than in some of the preceding studies. In general
the amounts of food provided seemed to be but little larger than were
needed, though in a few cases there was considerable left after the
patients were served, the excess being returned to the kitchen.

DIETARY STUDY NO. 380— dUIET CHRONIC MALE PATIENTS.

This study was made with 38 male patients who ate in the dining
room of Dawes third ward. Seventeen of them were classed as work-
ers, 9 working in the hospital laundry, 1 doing carpenter work, and
7 others being occupied for part of the time in light ward and dining-
room work. They were mostly chronic patients, and were quiet and
orderly.

The study began with breakfast, March 17, 1903, and continued 21
days, simultaneously with Nos. 378 and 379. The total number of
meals eaten was 819, equivalent to 1 man for 273 days.

The same menu was served during this study as in the two preced-
ing. Statistics regarding the kinds and amounts of food are given in
detail in Table 35 of the Appendix. The quantities of nutrients and
energy per man per day in the food eaten and i-ejected are given in
the following table:

Table 20. — Nntrients and energy in food eaten and wasted in dietary study No. S80.

[Quantities per man per day.]

Food eaten.

Food wasted.

Kind of food material.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Beef, veal, and mutton .

Grams.

14

4

15

Grams.
14
10
15
33

Grams.

Calories.
ISl
105
20(i
293

Grams.
2

Grams.
2

Grams.

Calories.
26

Pork

Fish

3

3

3
1

1

42

Butter

9

Total animal food

33

72

3

785

5

6

1

77

Cereals

39

10

239
10
42
43

1,201

40

244

184

2

13

60

Sugars and starches

Vegetables

10
1

4
1

3

1

14

8

77

Fruits . . . ...

32

Total vegetable food. .

50

15

334

1,669

5

1

35

169

Miscellaneous food

9

10

12

173

1

1

13

Total

92

97

. 349

2,627

11

8

36

259

The average food consumed was sufficient to supply 92 grams of
protein and 2,627 calories of energy per man per da}', amounts which
appeared to be abundant for the needs of the patients. The results
obtained are comparable with those of studies Nos. 364, 372, and 378,
and show about the same food consumption, which would appear to
be about the normal amount at this institution for patients of this class.

59

Tlie total anioiint of food rejected was only 10 per cent of that pro-
vided, which is even les.s than was observed in the study preceding-,
tliouoh it contained the same proportion of protein and enero-y, nanielv,
11 and 9 per cent, respectively, of the total in food served.

The excess of total food provided over what was needed to serve
the patients was considerably larg-er in this study than in the preced-
ing-. It w^as noted that the attendant in charge of this dining- room
took special pains to return to the kitchen all food not served, and in
all respects the dining room appeared to be particularly well managed.

DIETARY STUDY NO. 381— MALE PATIENTS, YOUNG AND

ORDERLY.

This study was made with 80 patients in "Beech" ward, mostly
young men who were quiet and orderly, and many of whom would
prol)ably recover. Of this number 15 were parole patients, most of
them at work in the laundry, tailor shop, mattress shop, etc.

The stud3^ began with breakfast, March 30, 1903, and continued for
7 days, with 21 meals. The total number of meals taken was 615,
e((uivalent to 1 man for 205 days.

The following menu was served during the week of this study:

Monday, March 30, 1903.

Breakfast. — Fried sausage, hominy, hot rolls, butter, coffee.

Dinner. — Beau soup, boiled shoulders, boiled kale, boiled rice, crackers, bread.

*S'M7)per.— Apple sauce, hash, doughnuts, bread, Imtter, tea.

Tuesday, March 31, 1903.

Breakfast. — Oatmeal, liver and bacon, bread, butter, coffee.

7)f/;ncr.— Corned beef, steamed potatoes, boiled Lima beans, bread pudding, bread,
butter, coffee.
Supper. — Fried liver and bacon, stewed prunes, soda biscuit, l)utter, tea.

Wednesday, April 1, 1903.

Breakfast.— Oatmeal, l)eef stew, hot rolls, butter, coffee.

Dinner.— Bean soup, fresh herring, stewed c;anned corn, steamed potatoes, crackers,
])rea<l.
Supper. — Beef stew, apple sauce, gingerbread, bread, ])utter, tea.

Thursday, April 2, 1903.

Breakfast. — Baked hash, corn-meal mush, evaporated-peach sauce, gingerbread,
biscuit, Initter, coffee.
Dinner. — Beef potpie, boiled beans, bread, butter, coffee.
Supper. — Baked beans, beef potpie, finger rolls, butter, tea.

Friday, April 3, 190.3.

Breakfa.^t. — Salt mackerel, steamed potatoes, Ijiscuit, butter, coffee.
Dinner. — Bean soup, baked fresh shad, boiled macaroni, cottage pudding witii
sauce, boiled rice, crackers, bread.
Supper. — Beef stew, prune sauce, bread, butter, tea.

60

Saturday, April 4, 190.3.

Breakfast. — Beefsteak, hominy, bread, butter, coffee.

Dmiier. — Vegetable soup, boiled beef, steamed j)otatoes, boiled kale, bread,
crackers.
Sujyper. — Apple jelly, beef stew, Graham bread, ginger cakes, butter, tea.

Sunday, April 5, 1903.

Breakfast. — Wheat breakfast food, fried liam, baked beans, biscuit, butter, coffee.
Dinner. — Roast beef, steamed potatoes, boiled rice, apple pie, breail, butter, coffee.
Supper. — Apple sauce, cake, bread, butter, tea.

Bread served ad libitum. Sugar was supplied at each meal. Two quarts of milk
was served to the ward morning and night.

The data regarding the total amounts of food provided, returned,
eaten, and rejected are giv^en in Table 35 of the Appendix. The
amounts of nutrients and energy per man per day in the food eaten
and rejected are shown in Table 21.

Table 21. — Nutrients and energy in food eaten, and vmsted, in dietary study No. 881.

[Quantities per man per day.]

Food eaten.

Food wasted.

Kind of food material.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Beef, veal, and mutton

Grams.

17

7

11

Grams.
17
13
12
32
5

Grams.

Calories.
219
144
159
285
88

Grams.
2
1
2

Grams.
2
2
2

Grams.

Calories.
26

Pork

22

Fish

2

25

Butter

Milk

4

7

Total animal food

39

79

9

895

5

6

73

Cereals

34

12

211
17
52
26

1,087

68

313

104

2

1

15

Sugars and starches .

Vegetables

Fruits

13

0

1

2
4

12
10

Total vegetable food . .

47

. 18

306

1,.572

3

1

21

105

Miscellaneou's food

24

35

32

536

4

5

3

73

Total food ...

110

132

347

3, 003

12

12

24

251

The average food consumption shown bj' the results in the above
table, 110 grams protein and 3,003 calories energy, are ver}' nearly the
amounts called for by the commonly accepted American dietary stand-
ard for a man in health at light to moderate muscular work. The indi-
cations are, therefore, that the.se patients wore amply nourished.

The quantity of food left on the plates by these patients was ordinarily
very small, the total amount of food rejected l)eing but 7 per cent of
that provided, or 10 per cent of the total protein and 8 per cent of the
total energy of the food served. In the case of many foods, however,
the proportions returned to the kitchen, after the patients had ))een
served, were large, as the quantity sent to the dining room was much
in excess of what was needed by the patients. The data given in

(U

Table 35 of t\w Appendix show tlmt 35 per cent of the ])oiled beef, 36
per cent of the hominy, 45 per cent of the rice, and similarly large
proportions of a number of other materials were returned.

DIETARY STUDY NO. 382— MALE PATIENTS, YOUNG, QUIET, AND

ORDERLY.

Sycamore ward, in which this study was made, acconunodates about
30 patients; during the study the number varied from 26 to 33. They
were chiefly young men, many of them parole patients, cpiiet and
orderly, some of whom would doubtless be cured. Seven of them were
workers.

The study was carried on simultaneously with No. 381 and the menu
served was the same. The total numl)er of meals taken was 617,
equivalent to 1 man for 206 days.

The statistics of kinds and amounts of food are given in detail in
Table 35 of the Appendix. The following table shows the quantities
of nutrients and energy per man per day in the food eaten and rejected:

Taiu.k 22. — Xutrinits rnul rnrrrji/ in food eaten and vxided la dietary study No. S8'3.

[Quantities per man per day.]

Food eaten.

Food wasted.

Kind of food inuterial.

Pro-
tein.

Fat.

Carbohy-
drates.

Energy.

Pro-
tein.

Fat.

Carbohy-
drates.

Energy.

Grams.
11

Gravis.
11
10
10
32
5

Grams.

Calories.
142
109
129
284
89

Grams.
2
1
2

Grams.
2
2
2

Gra7ns.

Calories.
26

Vt\r\r ^

22

Fish

9

1

26

Tinttpr

A;f i IL- i

7

Total animal food

29

68

8

753

5

fi

74

33

11

208
22
60
28

1,062

88

292

116

2

14

64

Vegetables 12

5

4

16

Total vegetable food..

40

16

308

1,558

2

! 18

80

23

34

32

523

5

8

3

103

Total food

1 98

118

348

2,834

12

14

21

257

The food consumption, averaging 98 grams protein and 2,834 calo-
ries of energy per man per day, was somewhat smaller than that
observed for similar patients in the preceding study, the difference
being doubtless partly due to the smaller proportion of working
patients in the present group. The food appeared to be entirely sat-
isfactory, the quantities left on the plates were small, and the indica-
tions were that the patients ate all they needed. If such had not been
the case the amounts sent to the dining room were large enough to
have provided much more than they at(\ In this study, as in the pre-
ceding, nuich care was ttiken to return all unserved food to the kitchen.

62

DIETARY STUDY NO. 383— CHRONIC MALE PATIENTS AND

IDIOTS.

This stud}^ was made with 24 patients, all males, but of A^arying ages,
some being children and some old men. A few were fairly quiet and
orderly chronic patients while others were idiots or at least had very
little mental capacit}' . There were vei'y few disturbed patients. Five
of the men were classed as workers, but several others performed some
light work, usuall}' about the ward.

This stud}^ was made at the same time as the two preceding and the
menu was the same. The total number of meals taken was 601, ec{uiv-
alent to 1 man for 167 days.

The statistics of kinds and amounts of food are given in detail in
Table 35 of the Appendix. The quantities of nutrients and energy
per man per da}' in the food eaten and rejected are summarized in the
following table:

Table 23. — Nutrients and energy In food eaten and wasted in dietary study No. 383.

[Quantities per man per day.]

Food eaten.

Food wasted.

Kind of food material.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Beef, veal, and mnttf)n

Grams.

11

5

12

Grams. -
11
11

13

28

7

Grams.

Calories.
142
118
172
249
114

Grams.

3

i"

Grams.

3

1

1

11

Grams.

Calories.
39

Pork

8

Fish

2

13

Butter

98

Milk

5

8

Total animal food

33

70

10

795

4

16 1

158

Cereals

38

13

239
20
48
40

1,224

80

288

164

4

1

26

129

Sugars and .starches

Veeretables

13
1

5

1

4
1

20

Fruits

4

Total vegetable food..

52

18

347

1,756

5

1

31

153

Miscellaneous food

10

13

26

260

1

1

2

21

Total food . . .

95

101

383

2,811

10

18

33

332

The average food consumption, !>.5 grams of protein and 2,811 calories
of energy per man per day, in this stud}^ was practically equal to the
previously mentioned dietary standard for a man in health with seden-
tary occupation. Apparentl}' the patients were abundantly nourished,
though it may be that they ate no more than they needed. The quan-
tity of food which they rejected contained 10 per cent of the protein
and 11 per cent of the energy of the total food served. Large propor-
tions of man}' of the staple foods were returned to the kitchen during
this study, indicating that the amounts sent to the dining room were
considerably in excess of what was required.

63

DIETARY STUDY NO. 384— MALE PATIENTS, NOT VIOLENT.

This stud}' was made with about 30 male patients, from middle-aged
to old men, occup3'ing' a ward known as "Garfield basement." They
were more or less untid}-; most of them decidedly demented, but not
violent. Several of them did ward and dining-room work, but as a
whole their phj'sical activit}- appeared to be very slight. The men
studied were all supplied with the regular diet, none being" sick, though
a number of them appeared to be quite feeble.

The stud}^ began with breakfast, April 16, 1903, and continued for
7 days, with 21 meals. The total number of meals taken was 632, equiv-
alent to 1 man for 211 days.

The menu served during the week of this study was as follows:

Thuksday, April 16, 1903.

Breakfajit. — Oatmeal, apple jelly, bread, l)utter, coffee.

Dinner. — Beef potpie, kidney beans, boiled rice, bread, butter, coffee.

iyupper. — Baked beans, finger rolls, butter, tea.

Friday, April 17, 1903.

Breakfast. — Salt mackerel, steamed potatoes, hot rolls, V)utter, coffee.
Dinner. — Bean soup, fried fresh herring, macaroni and tomato, steamed potatoes,
evaporated-peach pie, crackers, bread.
Supper. — Prune sauce, bread, butter, tea.

Saturday, April 18, 1903.

Breakfast. — Hominy, beefsteak, bread, butter, coffee.

Dinner. — Vegetable soup, boiled beef, boiled kale, steamed potatoes, crackers,
bread.
Supper. — Apple jelly, ginger cakes, Graham bread, butter, tea.

Sun-day, April 19, 1903.

Breakfast. — Wheat breakfast food, baked beans, biscuit, l»utter, coffee.
Dinner. — Roast beef with gravy and dressing, steamed potatoes, stewed tomatoes,
evaporated-apple pie, bread, butter, coffee.

Supper. — Evaporated-apple sauce, cake, bread, butter, tea.

Monday, April 20, 1903.

Breakfast. — Boiled hominy, fried sausage, bread, butter, coffee.

Dinner. — Bean soup, boiled shoulder, steamed potatoes, boiled rice, crackers, Ijread.

Supper. — Khubarb sauce, cinnamon bread, bread, butter, tea.

Tuesday, April 21, 1903.

Breakfast. — Wheat breakfast food, peach sauce, biscuit, butter, coffee.
Dinner. — Fresh herring, kidney beans, cucumber pickles, bread pudding, bread,
butter, coffee.
Suj>per. — Prune sauce, biscuit, butter, tea.

"Wednesday, April 22, 1903.

Brealcfasl. — Oatmeal, beef stew, rolls, butter, coffee.

Dinner. — Bean soup, corned beef, steamed potatoes, boiled cabbage, crackers, bread.

Supper. — Peach sauce, gingerbread, bread, butter^ tea.

Bread served ad libitum with every meal.

64

The detailed data for the total amounts of food returned, eaten, and
rejected during this study are shown in Table 35 of the Appendix.
The calculated amounts of nutrients and energy per man per day in
the food eaten and rejected are shown in Table 24.

Table 24. — Nutrients and aiergy hi food t'dtcu and n-astcd in dtctarij study No. 384-

[Quantities per man per day.]

Food eaten.

Food wasted.

Kind of food material.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Pro-
tein.

Fat.

Carbohy-
drates!

Fuel
value.

Beef veal and mutton

Grams.

10

5

6

Grams.

10

10

7

31

Grams.

Calories.

129

109

90

276

Grams.
2

Grams.
2

Grams.

Calories.
26

Pork

Fish

1

2

3

35

Butter ....

21

58

1

604

4

5

61

Cereals

38

10

234
11
51
35

1,177

44

283

144

7

2

41

210

Vegetables

13
1

3

1

5
6

24

Fruits

24

1

Total vegetable food . .

52

13

331

1,648

8

2

52

258

Miscellaneous food

6

12

32

259

1

1

4

28

Total food

79

83

364

2,511

13

8

56

347

In respect to the food consumption, 7*J grams of protein and 2,511
calories of energy per man per day, the results of this study are very
similar to Nos. 377 and 378, on preceding pages, which were made
with patients of about the same general age, activity, and degree of
ph3^sical health. As was explained in the discussion of the preceding
studies, the indications were that the patients ate enough to meet
their bodil}' needs.

The amount of food rejected was larger in proportion to the total
amount served than was the case in some of the studies immediately
preceding this, but was much smaller than in several of the other
studies included in the present report. As shown by the data in
Table 35 of the Appendix, the waste was not confined to any given
articles but varied considerabl}^ in kind and amount from day to day.
The proportion of rejected food (10 per cent) is more marked if consid-
ered in terms of nutrients and energy rather than in terms of total
food.

DIETARY STUDY NO. 385— MALE PATIENTS, aUIET, CHRONIC.

This study was made with about 30 quiet, chronic, male patients,
more or less untidy in their habits, who occupied the ward known as
"Garfield first." It was made simultaneously with No. 384, and the
menu was the same as in that study. The total nuinber of meals taken
was 633, equivalent to 1 man for 211 days.

65

Table 35 of the Appendix shows the total amounts of food provided,
eaten, and rejected, and the following table summarizes the computed
amounts of nutrients and energy per man per day in the food eaten
and rejected:

Table 25. — Nutrients and energy in food eaten and wasted in dietary study No. 385.

[Quantities per man per day.]

Food eaten.

Food wasted.

Kind of food material.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

G-rams.

19

6

14

Grams.
19
11
15
31

Grams.

Calories.
245
122

198
275

Grams.

1

Grams.

1

Grams.

Calories.
13

Pork

Fish

2

Butter

Total animal food

39

76

2

840

1

1

! 13

Cereals

40

10

246
11
66
54

1,233

44

377

220

2

14

64

Sui?ftrs Mild stiirehes

Vegetables

17

1

5

1

4

7

20

28

Total vegetable food..

58

15

377

1,874

3

25

112

M isoellaneous food

8

11

30

250

1

1

2

21

Total food

105

102

409

2,964

5

2

27

146

The food consumption, 1(>5 grams of protein and 2,964 calories of
cnerg}^ per man per da}^, was believed to be entirely adequate to the
physiological demands of the patients. There was ample opportunity
for the men to eat more had they so desired, because the amounts pro-
vided were abundant, as was shown by the fact that considerable food
was returned to the kitchen after the men were served.

The proportions of food rejected by these patients was the minimum
for the studies here reported, being but 5 per cent of the total food
provided, and containing only 5 per cent of the total protein and
of the energ}' in the food served.

DIETARY STUDY NO. 386— MALE PATIENTS, aUIET, CHRONIC.

This stud}' was made with about 30 male patients occupying Gartield
second ward, of about the same class and under practically the same
conditions as those in the two preceding studies (Nos. 384 and 385).
The menu served was the same. The total number of meals served
was 616, equivalent to 1 man for 205 days.

Table 35 of the Appendix contains the data regarding food provided,
returned, eaten, and rejected during the stud}'. Table 26 shows the
calculated amounts of nutrients and energy per man per da}^ contained
in the food eaten and rejected.
6523— No. 150—0-1 5

66

Table 26. — Nutrients and energy in food eaten and wanted in dietary study No. 386.

[Quantities per man per day.]

Food eaten.

Food wasted.

Kind of food material.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Beef, veal, and mutton

Pork

Grams.

18

5

10

Grams.
18
11
11
32

Grams.

Calories.
232
118
146

285

Grams.
1

Grams.

1

Gravis.

Calories.
13

Fish

2

1

1

13

Kntter

Total animal food —

33

72

2

781

2

2

26

35

9

216
11
72
53

1,084

44

405

216

6

1

37

181

ftne'ars HTid staroJifS

Vpffptablps . .

18

1

5

2
9

8

36

Total vegetable food . .

54

14

352

1,749

6

1

48

225

Miscellaneous food

10

13

32

283 1

1

1

17

Total food

97

99

386

2,813

9

4

49

268

The food consumption in this study, 97 grams of protein and 2,813
calories of energy per man per day, is slightly smaller than in the
preceding study, but the average in both was considerably larger than
that in study No. 3S4 and others in which the patients had about the
same amount of muscular exeix-ise.

The quantity of food rejected was also very small, but was slightly
larger than in the preceding stud}^, the difference being comparable with
that observed in the food consumption. In other words, the quantity
served per man per day was very nearly the same in both studies.

The amounts of food sent from the kitchen to the dining room were
much nearer the quantities which were served than was the case in the
preceding study, so that the proportions returned to the kitchen were
smaller. Taken in connection with the small percentage of food
rejected, this would seem to indicate that, whether intentionally or
accidentally, the amounts of food provided for the ward were gauged
more nearly to the desires of the patients than is usual where special
attention has not been given to this matter.

DIETARY STUDY NO. 387— MALE PAROLE PATIENTS.

This study was made in Poplar ward, with about 1-t parole patients,
most of whom had not been committed to the institution, but came of
their own will, some being under treatment for dipsomania and others
recovering from the effects of fever, sunstroke, etc. They were quiet
and orderly, and gave little sign of mental derangement. Very few
of them did any regular work, but all spent a large part of their time
out of doors, and must have had considerable muscular exercise.

The study began with breakfast, Saturday, May 2, 1903, and con-
tinued 7 days, with 21 meals. The total number of meals taken was
275, equivalent to 1 man for 92 days.

67

The menu served during the week of the study was as follows:

Saturday, May 2, 1903.

Breakfast. — Oatmeal, beefsteak, griddle cakes, fried potatoes, biscuit, milk, butter.
Dinner. — Vegetable soup, roast veal, browned potatoes, stewed canned peas, ice
cream, bread, crackers, milk.
Supper. — Fried bacon, stewed prunes, baked potatoes, bread, milk.

Sunday, May 3, 1903.

Breakfast. — Wheat breakfast food, fried ham, steamed and fried potatoes, corn bread,
baked beans, rolls, milk.

Dinner. —Tomato soup, baked chicken, mashed potatoes, boiled rice, lemon jelly,
milk, bread.

<S'«;)/>er.— Shoulder, lettuce, French fried potatoes, apple sauce, cocoanut cake,
bread, milk.

Monday, May 4, 1903.

Breakfast. — Oatmeal, veal cutlets, baked potatoes, muffins, bread, milk.
Dinner. — Bean soup, roast beef, browned potatoes, boiled macaroni, green onions,
floating island pudding, bread, crackers, milk.
Supper. — Hamburg steak, lettuce, biscuit, bread, milk.

Tuesday, May 5, 1903.

Breakfast. — Oatmeal, fried mush, beef steak, fried onions, l)ake<l potatoes, bread,
milk.

Dinner. — Vegetable soup, baked shoulder, boiled cabbage, boiled potatoes, rice
pudding, bread, crackers, milk.

Supper. — Ham omelet, Saratoga chips, lettuce, evaporated peach sauce, bread,
milk.

Wednesday, May 6, 1903.

Breakfast. — Oatmeal, fried ham, potato cakes, muffins, biscuit, milk.
Dinner. — Vegetable soup, beef stew, boiled Lima beans, mashed potatoes, lemon pie,
bread, milk.
Supper. — Fried bacon, baked potatoes, rhubard sauce, toast, bread, milk.

Thursday, May 7, 1903.

Breakfast. — Oatmeal, fried sausage, fried potatoes, corn bread, bread, oatmeal.

Dinner. — Vegetable soup, beefsteak, mashed potatoes, creamed onions, ice cream,
crackers, bread, milk.

Supper. — Cold roast beef, lettuce, apple sauce, baked beans, finger rolls, bread,
milk.

Friday, May 8, 1903.

Breakfast. — Oatmeal, French fried potatoes, baked hash, fried fresh herring, biscuit,
milk.

Dinner. — Clam soup, broiled shad, mashed potatoes, roast beef, slaw, boiled rice,
evaporated-peach pie, crackers, l>read, milk.

Supper. — Fried eggs, baked potatoes, stewed prunes, biscuit, bread, milk.

Tea or coffee served as desired. Bread served ad libitum with every meal. Butter
as usual.

68

Table 35 of the Appendix gives the data regarding" the total amounts
of food provided, returned, eaten, and rejected. The following table
shows the calculated amounts of nutrients and energy per man per
day in the food eaten and rejected during this study:

Table 27. — Nutrients and energy in food eaten and wasted in dietary study No. .'>S7.

[Quantities per man per day.]

Food eaten.

Food

wasted.

Kind of food material.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

"Rppf vpfll and mutton

Grams.

34

14

3

Grams.
28
27

3

15
17

3

Grams.

Calories.
385
296
43
134
287
35

Gram,'!.
4
3

Grams.
3
7

Grams.

Calories.
43

Pork -

74

Fish

i

Butter

j^Iilli

13
2

21

Totfll nnimal food

66

93

22

1,180

7

10

117

26

9

153
84
70
21

792
336
444

84

8

3

43

231

blip's Ts and sturohps

12

13

4

5

33

7

192

Fruits

28

Total vegetable food . .

37

22

328

1,656

12

8

83

451

Miscellaneous food

25

29

66

622

4

5

7

89

Total food

128

144

416

3,458

23

23

90

657

The amount of food consumed supplied 128 grams of protein and
3,458 calories of energy per man per day, amounts corresponding to
the previously mentioned dietary standard for a man at moderately
active muscular work, such for instance as a carpenter or mason or
laborer working actively 10 hours per day. While these men were
out of doors much of the time and had considerable muscular exercise
it is very doubtful if their activity was equal to that called for bj^ the
standard quoted. However, thej^ were in general convalescing, or in
a condition which may be compared to it, and it is not unlikel}^ that
in such condition the demands of the body for nourishment may be
influenced by other than the ordinary factors.

DIETARY STUDY NO. 388— MALE PAROLE PATIENTS.

This study was made with 9 male patients occupying Maple w^ard,
and of a class similar to those included in dietary No. 387. Only 2
of these patients performed any regular work, but all of them took
some exercise each day.

The study was made at the same time as No. 387, and the menu
served w-as the same. The total number of meals taken was 188,
equivalent to 1 man for 63 days.

The data for the total amounts of food provided, returned, eaten,
and rejected are given in Table 35 of the Appendix. The following

69

table shows the average amounts of nutrients and energy per man per
duy in the food eaten and rejected during this study:

Table 28. — Nutrients and energy in food eaten and wasted in dietary study No. 388.

[Quantities per man per day.]

Food eaten.

Food wasted.

Kind of food material.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Beef, veal, and njutton

Grams.

26

15

4

23

Grams.
24
28

4
28
31

2

Grams.

Calories.
318
309

55

Grams.
5
2

Grams.
3
6

Grams.

Calories.
47

61

INcVi

1
35

\f lib-

481

276

26

2

Kggs

Total animal fond

70

117

36

1,465

7

9

108

Cereals

18

8

113
72

64

15

595

288

376

60

8

4

42

236

V**trf*tables

10

9

6

9

35

244

15 1 60

Total vegetable food..

28

17 1 264

1,319

14

13

92 j 540

Misscellaneous food

22

22

69

520

10 1 13

15

216

Total food

120

156

359

3,304

31

35

107

, 864

The average quantity of food eaten by these patients, 12<) grams of
]:)rotein and 3,30-1: calories of energy per man per day, was })ut a trifle
less than in the preceding study, while the amount of food rejected
(a total of IS per cent) was a little higher, the average amount of
nutrients and energy in the total food served being about equal in
both studies.

The food consumption in these two studies was noticeably larger
than that observed in any of the preceding. These men had no more
muscular activity than some of the others, and they were not consid-
ered to be more hearty eaters. The increase in the quantity of
nutrients consumed was probably due to a wider variet}^ in the diet.

DIETARY STTJDY NO. 389— OFFICERS AND EMPLOYEES.

This study was made in "Walnut ward" dining room, which sup-
plied food for aliout 20 employees and officers, including three super-
visors (males), three men clerks, several women clerks, and maids
employed about the halls. A considerable numl)er lived outside the
institution and took only a part of their meals in the dining room.

This study was carried on at the same time as Nos. 387 and 388,
and the same menu was served. The total number of meals taken,
estimating 1 meal per woman as 0.8 meal per man, was 236, equiva-
lent to 1 man for 79 davs.

Table 35 of the Appendix contains the detailed data for the total
amounts of food provided, eaten, and rejected. The total amounts of

70

nutrients and energy per man per day in the food eaten and rejected
are shown in the following- table:

Table 29. — Nutrients and energy in food eaten and tvasted in dietary sl^^dy No. 389.

[Quantities per man per day.]

Food eaten.

Food wasted.

Kind of food material.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Pro-
tein.

Fat.

Carbohy-
drates.

Fuel
value.

Beef, veal, and mutton

Pork

Orams.

30

14

4

31

Grams.

27

23

5

38

7

3

Grams.
1

Calories.

364

261

65

650

62

35

Grams.
4
4

Grams.
3
8

Grams.

Calories.

43

87

Pish

1
47

Milk

Ruttpr

"Ro-ffq

2

Total animal food

81

103

49

1,437

8

11

130

24

9

145
86
63
11

756

344

368

44

7

3

38

207

Vegetables

9

9

6

7

33
21

218

84

Total vegetable food. .

33

18

305

1, 512

13

10

92

.%9

Miscellaneous food

26

30

68

643

6

7

15

146

Total food

140

151

422

3,592

27

28

107

785

The result of this study may quite properly be compared with those
of studies with attendants reported in this publication; that is, Nos.
365, 369, and 370. As regards food eaten the present study, averaging
140 grams of protein and 8,522 calories of energy per man per day,
shows the maximum as regards protein, being 9 grams higher than No.
370 and 40 grams higher than No. 369. In respect to amount of fat
eaten it was moderate, and was next to the lowest in respect to car-
bohydrates. The energy was lower than in the case of No. 370, which,
however, was extremely high, owing to the large amount of butter and
sugar eaten.

A comparison of the food consumption of the persons here studied
with any dietary standard is almost impossible, because the group in-
cluded employees of both sexes and of varying degrees of muscular ac-
tivity. Moreover, some worked only from 8 a. m. to 5 p. m., while
others were on duty continuously from 8 a. m. to 9 p. m. It hardly
seems probable, however, that the demands of these persons for nutri-
ents and energy would be on the average any larger than are called for
by the previously mentioned dietary standard for a man at light to
moderate muscular work, namely, 112 grams of protein and 3,050
calories of energy per day. It is interesting to note that the results
of the study are considerably higher than the standard in respect to
both protein and energy. It is reasonably certain, therefore, that
these persons had amply sufficient or more than sufficient nourishment.

The amount of food rejected in this study was sufficient to supply

71

27 grams of pi'otein and 785 calories of energy per man per day, or 16
per cent of the protein and 18 per cent of the energy in the total food
served. In this respect the results are similar to those of the two pre-
ceding studies with subjects receiving the same diet.

FOOD ISSUED FROM THE STOREROOM.

In connection with these studies of dietaries in different depart-
ments of the hospital, it seemed desirable to obtain data regarding the
kinds and amounts of food issued from the storeroom to the kitchens
of the whole institution. It was not possible to obtain these for the
fiscal year during which the dietary studies here reported were con-
ducted, partly for the reason that the last of the studies was completed
some time before the end of the year. However, the statistics for the
year immediately preceding the time of the studies, namely, from
July 1, 1901, to June 30, 1902, w^ere obtained, and it wnis believed that
the nutritive value of the food supplied per capita did not difi'er mate-
rially during the two years.

These statistics are given in detail in Table 36 of the Appendix. It
will be observed that they show the amounts issued to the diflerent
departments for use in preparing the food, while the data of the studies
show the quantities of food served to the patients and eaten and
rejected by them. The way in which the statistics here given were
obtained ma}' require a brief explanation.

Supplies received at the hospital are placed at once in a general
storeroom or "store" as it is designated, and are issued to the differ-
ent departments upon the receipt of orders signed by an officer of the
department in which they are to be used. The order sheets showing
the kind and amount of material sent out are filed with a bookkeeper,
who enters the items upon a ledger. From these ledgers the statis-
tics were taken concerning the kinds and amounts of food issued dur-
ing the course of the year.

These figures show the kinds and total amounts of different food
materials thus taken from the storeroom and supplied to the several
hospital kitchens. The composition of each kind of material was
assumed to be the same as the average for several analyses of similar
materials as previously published. « From these data the total quanti-
ties of the different nutrients in the food supplied were calculated.

In order to compute the quantities per man per day it was necessary
to know the total number of person^ of each sex fed during the year,
and the number of meals taken by each. To ascertain this exactly
was impossible, because of variation in the population from day to
day, owing to deaths, patients discharged, new patients received, and

aU. S. Dept. Agr., Office of Experiment Stations Bui. 28, revised.

72

patients or attendants on leave of absence. However, from data show
ing the average population of the hospital an estimate of attendance
was made, allowing for absences, etc., which was believed to be toler-
ably accurate. According to this estimate, the total attendance of men
for the year was 2,123 and of women 734. Assuming that as regards
food consumption the number of women would be equivalent to 0.8
as many men, or in round numbers 587, the calculated total number
of men for the year would be 2,710, and that number of men for 365
days would be equivalent to 989,150 men for 1 day. Dividing the
total quantities of each nutrient in the food supplied by this number
gives the equivalent per man per day. These data are summarized
herewith :

Table 30. — Estimated amounts of nutrients and energy per man per day in the food issued

from the storeroom for 1 year.

Protein.

Fat.

Carbohy-
drates.

Energy.

Grams.
73

54

Grams.

164

8

Grams.

21

496

Calories.
2, 271

Vpfff^tMblo food

1,836

Total food

127

172

517

4,107

It has been explained on page 12 that no studies were made with
women patients; hence, nothing is definitely known concerning the
relative food consumption of men and women inmates in this institu-
tion. The assumption above made that the women would eat 0.8 as
much as the men is that commonly made in dietary studies of ordinary
families, but in the studies in the New York State hospitals for the
insane it was found that with the chronic patients the average amount
eaten by women was only about 0.7 of that eaten by men, and with
other classes of women patients it was even lower. The results as
computed in the present instance are therefore believed to be under
rather than over estimates, because if the factor that should be used
is lower than 0.8, the equivalent number of men would be smaller
than that given above, and the total number of men for one day would
be less; consequently the average of nutrients and energy per man
per day in the food supplied would be higher than has been computed
by the method followed.

SUMMARY AND DISCUSSION.

The principal features of the investigations at the Government
Hospital for the Insane, reported in this bulletin, have to do with the
study of the quantities of food consumed and wasted b}^ different
classes of the hospital population. By comparing the data regarding
food consumption with those of simikr studies in other institutions,

73

and with dietary standards for persons in normal mental conditions
with equivalent amounts of muscular activit}^, it is possible to judge
of the adequacy of the diet; and a comparison of the amounts of food
issued with those supplied to the dining rooms and those eaten and
wasted atiords information concerning the economy in the utilization
of food. The statistics regarding food eaten and food wasted are
summarized and discussed in the following pages.

The quantities of nutrients and energy per man per day in the total
food served— i. e., that eaten and that rejected at the tables — and the
proportion of the quantity of each nutrient and of energy in the total
served that was rejected are summarized for all the studies at the
(iovernment hospital in Table 31. For convenience in the discussion
of results the diUerent studies in which the conditions were similar
have been grouped together and av^eraged, and for purposes of com-
parison the results of studies made in similar institutions elsewhere
are also included in the table, as well as dietary standards for persons
in health with varying amounts of muscular activity.

A tentative standard for the average population of hospitals for the
insane, proposed by Atwater as the result of studies made in the New
York State hospitals for the insane/' is also given in the table. This
standard, which is given in the publication referred to on the basis "per
p(>rson per day," was proposed for a population consisting of about
ecjual numbers of males and females, in which the food consumption of
the latter averaged about 0.7 that of the former. The corresponding
values "per man per da}"," computed in accordance with these data,
is also given in the table, as this can be better compared with the
results of the studies in the Government hospital, which were almost
entirely with men. Such facts as could then be found on record, and
the observations in the New York hospitals for the insane, led to con-
clusions that the standard proposed is decidedly liberal rather than
the opposite.

«N. Y. State Com. Lunacy Rpt. 13 (1900-1901), p. 119.

74

Table 31. — Sumninry of remits of dietary studies at the Government Hospital for the

Insane and other institutions.

Patients.

OQ

a
"S

u

Food served.

Proportion of total

served that was

wasted.

Food eaten.

Food wasted.

6
'A
>,

1

CO

d

+.*
2

.a"

^ -eg

si , tf-O

'53

s

f
f^

•S2

6^

a

a

'q3
-«^
o

i

0)

a

364
372
373
375
377
378
380
384
385
386

Stv,dies at Government Hos-
pital for Insane.

PATIENTS, MALES.

Middle to old age, largely
chronic, orderly, quiet,
few workers.

Average

f541

74
99
47
42
■ 21
39
30
30
29

Gm.
88
95
94
64
81
84
92
79

105
97

Gm.

112
98
93
91

112
82
97
83

102
99

Gm.
384
348
369
253
334
377
349
364
409
386

Cals.
2, 885
2,644
2,680
2,078
2, 657
2,674
2, 627
2,511
2, 964
2,813

Gm.

9
27
17
28
22
19
11
13

5

9

Gm.

6

22

14

22

16

19

8

8

2

4

Gm.
35

112
63
97
73
75
36
56
27
49

Cals.
229
752
445
696
522
555
259
347
146
268

P.ct.

9

22

15

30

21

18

11

14

5

8

p. c.

5

18

13

19

13

19

8

9

2

4

P.ct.

8
24
15
28
18
17

9
13

6
11

p.ct.

7
22
14
25
16
17

9
12

5

9

952

88

105

370

2,767

13

10

50

341

13

9

9

XI

1 Acute, nervous, and dis-
1 turbed nonworkers.

Average

368
376
379

( 26
\ 30

[ 38

76

65

104

86

92

108

378
294
375

2,581
2, 255

2,877

26
29
13

20
26

8

129
97
38

798
735
275

26
31
11

19
22

7

25

25

9

24

25

9

94

84

97

350

2, .599

22

17

82

567

21

15

19

18

[Negroes, whole group

< Non work ers alon e . . .
[ Workers alone

ISick, infirm, and bed-
/ ridden.

Average

374

169

89
80

98

90

108

84
73
96

349
348
352

2,536

2, 402
2, 694

12
12
13

8
7
8

49
49
49

315
306
319

11
12
11

9
9
8

12
12
12

11
11
11

366
371

f 52
tll4

92
99

109
105

227
329

2, 246
2,647

31
35

26
23

115
112

815
793

25
26

19

18

18

34
25

27
23

166

97

106

297

2, 519

34

24

113

802

■26

28

24

[Some curable, part work-
l ers, younger and more
\ active class.

Average

381
382

1 30
f 29

110

98

132
118

347
348

3,003
2,834

12
12

12
14

24
21

251
257

10
11

8
11

6
6

8
8

59

104

125

347

2,917 ! 12

13

23

256

10

9

6

g

\ Better class, on first-sec-
( tion diet.

Average

387
388

f 13
\ 9

128
120

144
156

416
359

3,458
3, 304

28
31

23
35

90
107

657

864

15
21

14

18

18
23

16
21

22

125

149

393

3,398

29

28

97

763

19

16

20

18

{•Unclassified

367

ri03
124

72
95

82
101

385
383

2, 558
2,811

20
10

17
18

90
33

591
332

22
10

17
15

19

8

19

383

Average

11

127

76
90

86
102

385
359

2,609
2,704

18
16

17
12

79
61

639
415

19
15

17
12

17
15

17

Average of all pa-
tients a

13

EMPLOYEES, MALES AND
FEMALES.

Attendants and kitchen
employees

365

58
13

121
ion

165

141

198
151

495

370

578
422

3,961

3,135
4,598
3,522

29

72
45

27

28

67
36
28

98

245
157
107

757

1,864
1 128

785

19

42
26
16

15

32
15
16

17

40
21
20

16

369

Attendants, house girls,
etc

37

370

....do

27 ^ 131
11 140

20

389

Officers, clerks, etc

Average

18

109

123
92

169
106

493

368

3,968 SS ' 35

131 988
65 'i.f;?

24
16

17
12

21
15

20

Average all of pa-
tients and em-
ployees a •. .

2,783

18

14

14

« In all eases the averages per man per day given in this table are not numerical averages of the
results of the several studies, but are found by dividing the total quantity of each nutrient or energy
by the total number of days for one man.

75

Table 31. — Summary of resnlh of dielarif f^tudiea at the Govemment Hospital for the

Ivmne and other institutions — Contiuued.

Patients.

c

A

O

<u

S

Food served.

Proportion of total

served that was

wa.sted.

Food eaten.

Food wasted.

6

>*

"2

d

•s
2

OS

o

a

a
'S

2

Ph

♦^

^

k

8'°

a

'S

2

Ph

1

n

Studies in New York hos-
pitals.

PATIENTS, MALES.

Chronic, infirm, average
8 studies

Light workers and dis-
turbed, average 2 stud-
ies

1,069

318

258

1,595

70

35

636

6m.
72

73

95

105

65

66

96

Gm.
65

65

81
93
86
80

146

Gm.
348

346

391
415
363
364

376

Cats.
2,259

2,255

2, 665
2,908
2,477
2,432

3,183

Gm.

4

4

6
7
7
4

13

Gm.
2

2

6
4
5
2

10

Gm.
14

15

16
17
22
15

43

Cats.
90

94

142

132

161

94

313

P.ct.
5

5

6
7
9
6

12

P.ct.
3

3

7
4
7
2

7

p.ct.
4

4

4
4
6
4

10

P.ct.

4

4

Re.stless, active, dis-
turbed, average 2 stud-
ies

t;

Workers, average 10 stud-
ies

4

Acute, recent admission,
average 2 .studies

Acute and .sick chronic,
average 2 studies

EMPLOYEES, MALES AND
FEMALES.

Officers, attendants, etc.,
average of 6 studies

Average of all pa-
tients and em-
plovees

6
4

9

90

125

112

100

100

90

90

80

86
100

91

382

2,698

3,400
3,050
2.700
2,700
2,450
2,450
2,200

2,500
2,950

7

7

20

170

7

7

5

6

Dietary standards for per-
sons in tiealth.

Man with moderately
active muscular work. .

Man with light to mod-
erate muscular work. . .

Man with sedentary
work

Woman with moderately
active work

Man with very little ex-
ercise

Woman with light to
moderate work

Woman with very little
exercise

Proposed standard for
insane liospitals.

Per man per day

The studie.s reported in this bulletin are grouped in the table pre-
ceding according to the general conditions of the patients, since it was
not feasible to make distinctions that would accord at all exactly with
the amounts of muscular activity. The large majority of the patients
were not especially active, though most of the studies included a few
who did a small amount of light work each day, and who, b}^ the
custom of the institution, received a little extra ration. But, except
in one study, the proportion of workers to nonworkers was so small

76

and the extra I'ation for them was so limited as compared with the
total amount fed that in calculating the results each stud}^ was treated
as if the patients were all non workers and all received the same diet.
In the study excepted — No. 374 — the proportion of working patients
was large, and some of them did a considerable amount of outdoor
work; consequentl}', account was kept of the amount of extra ration
served, and the results of the study have been computed for the
workers and nonworkers separatel}', as well as for the group as a whole.

AMOUNTS OF FOOD CONSUMED AND ADEQ,UACY OF THE DIET.

With the ordinary individual in good health and of sound mind,
the normal bodily demand for nutrients and energy depends largely
upon his muscular activity; and in discussing the results of dietary
studies of such persons it is customary to compare the results obtained
with dietary standards for men having about the same amount of mus-
cular work as that of the persons studied. Standards of this sort,
which have been ver}^ conmionly used in this countrj^ and in England,
are given in Table 31.

Of course, such standards are at best tentative. They are general
indications rather than exact measures of the actual physiological
demands of persons in health, and their uncertainty in this respect is
still greater when they are applied to persons in demented or other
abnormal condition. Data concerning the actual physiological needs
of insane hospital patients of different classes are as yet very inade-
quate; hence, it is not certain to what extent dietar}^ standards for
persons in health may be compared with the results of studies with
persons not in normal mental condition. Some authorities believe
that the l)odily demands of the insane do not materially differ from
those of persons in health with a corresponding amount of muscular
activity, while others think that acutely insane patients may require
more nourishment, and the chronic classes probably somewhat less
than is required by normal persons. It is believed, however, that a
comi)arison of the results of these studies with the conimonly accepted
standards, and with the results of studies with similar patients in other
institutions, will give a tolerabl}^ clear idea of the sufficiency of the
diet for the bodily needs of the patients. Such a comparison can be
made with the aid of the data included in Table 31.

The ten studies of the first group in the table above comprise those
with patients from middle life to old age, largely chronic insane,
orderly, and quiet. The proportion of patients who did any consider-
able amount of work was small. The amount actually eaten in these
ten studies varied from 64 grams of protein and 2,078 calories of
energy per man per day to 105 gi-ams and 2,964 calories. It is inter-
esting to note, however, that aside from these two extreme cases,
the results for the individual studies agree in the main fairly well with

77

the averaj^e for the whole group, namely, 88 grains of protein and
2,767 calories of energ3\

While the patients in these studies included a few at light work, it
is doubtful if the average amount of muscular activity would be any
greater than that of the average normal individual with "little exer-
cise." The dietary standard given in the table above for men under
such circumstances calls for 90 grams of protein and 2,450 calories of
energy per day. If the bodily demands of these patients for nourish-
ment were dependent upon their muscular activity, it would seem from
such a comparison that they were very well nourished. Among the
studies in the New York hospitals the group most nearly similar to
these was that designated as "light workers and disturbed." The
average consumption in studies with such patients was 73 grams of
protein and 2,255 calories of energy per man per day, which was con-
siderably below the average for these patients at the Government hos-
pital. The patients of this class, as of others in the New York hos-
pitals, had all the food they wanted; indeed, generally speaking, much
more was served to them than they cared to eat, and there were no
indications of underfeeding.

In the three studies in the second group in the table above the patients
were so nearly of the same general class that it would be expected
that the food consumption in one study would not ditfer greatly fi'om
that in another. The results as actually observed showed a range of
protein from 65 to 104 grams, and of energy from 2,255 to 2,877
calories. Such differences, of 40 grams of protein and 600 calories of
energy between the largest and smallest food consumption of the
three, are rather surprising. It has already been stated in the account
of the individual studies that the patients in study No. 376, with the-
lowest food consumption, appeared to be sufficiently nourished, though
it can not be affirmed that they would not have been better nourished if
they had eaten more. The opinion of the observer and attendants in
charge, that these patients had enough, was based to some extent on
the fact that the food provided was palatable and seemed satisfactory
to them; furthermore, the quantities served to them were generous, so
that they could have eaten more if they wished it. This was true also
in the case of the patients in study No. 368, in which the consumption
was also considerably smaller than that in study No. 379. It should be
oliserved, however, that it is by no means always true that persons in
normal mental health are able to adapt their food consumption to their
actual bodily needs, regardless of the amount of food provided for them
or their relish for it, and it may be even more generally true that
persons as mentally irresponsible as were many of these patients, lack
judgment in this respect. Doubtless there were some individuals who
would not eat all that their bodies required, however much was set
before them or however attractive or palatable the food might be.

78

Possibly there were some to whom the food was decidedly unattractive,
so that their appetites were not stimulated. But it is difficult to believe
that any large proportion failed to obtain sufficient nourishment, and
the opinion that the subjects of these studies were not undernourished
seemed to be justified b}^ their appearance and general condition.

On the other hand, it covdd not be affirmed that the patients in study
No. 379, whose average food consumption was so much larger than
that in either of the other studies, were overfed. No explanation of
the wide diflferences in the results of these three studies can be given
other than that the inclinations of the patients seemed to vary. While
it was the opinion of those in charge that the food consumption in
each case during the time of these studies was about the same as usual,
it is not certain that similar studies with the same patients at another
time would not have given results showing more uniformity between
the individual studies, as was the case in the preceding group.

The results in these three studies (Nos, 368, 376, and 379) are so vary-
ing that the average can hardly be taken as representative; yet it is
interesting to note that such an average is close to the standard men-
tioned above for a man in health with very little muscular activity.
Among the studies in the New York hospitals the average consumption
in two with patients classed as "light workers and disturbed" was 73
grams of protein and 2,255 calories of energy per man per day, and the
average in two studies with patients classed as ' ' restless, active, and
disturbed" was 95 grams of protein and 2,746 calories.

Study No. 374 was made with a group of negro patients, a large
proportion of whom were workers, some doing considerable amounts of
outdoor work. Considering the group as a whole, as has been done
in all the other studies, the average consumption was 98 grams of pro-
tein and 2,536 calories of energy per man per day. It has seemed
best in this case, however, to consider the consumption of the workers
and the nonworkers separately, since there were so many of the former
in the group. The results of calculations according to such a division
of patients, and taking account of the extra ration for the workers,
gives an average consumption of 108 grams of protein and 2,694 calo
ries of energy for the workers and 90 grams of protein and 2,402
calories of energy per man per day for the nonworkers. The results
for the nonworkers correspond quite closely to the dietary standard
given above for a man with "" little exercise." The results for the
workers are a trifle lower in protein and noticeably lower in energy
than the standard given for men with "light to moderate muscular
work." The amount of work done by these patients would probably
be on the average no less than that which would be represented by the
standard. The results of 10 studies of patients classed as "workers"
in the New York hospitals gave an average consumption of 105 grams
of protein and 2,908 calories of energy per man per day, which, like

79

the standard, was somewhat higher in energy than the results of study
No. 374.

While the subjects of study No. 374 at the Government hospital did
not appear to be undernourished, still it is probable that they would
have been more adequately nourished if their diet had supplied a
larger quantity of energy. They apparently had large appetites, and,
as mentioned in the discussion of the results on page 49, the amount
of food supplied to the dining room was frequently insufficient to sat-
isfy them, so that it was necessary to send to the kitchen for more.

Studies Nos. 366 and 371 were with patients in poor health, many of
them infirm and bedridden. The average amount of muscular activity
of these patients was very small indeed, and a diet furnishing 97 grams
of protein and 2,519 calories of energy, the average consumption per
man per day for those two studies, would seem to be, at least in regard
to protein, more than sufficient for their bodily needs. In the investi-
gations in the New York hospitals the average consumption in eight
studies with infirm patients was 72 grams of protein and 2,331 calories
of energy per man per da}^ and the average of two studies with acute
and sick patients was 65 grams of protein and 2,553 calories of energy.

The patients in studies Nos. 381 and 382 were j^ounger and more
active than those in the preceding groups. They were, on the whole,
less demented, and with some of them there was hope of recovery.
About half of the number in one study and about a third in the other
were workers. The food consumption was a little larger in the former
stud}", owing, no doubt, to the large proportion of working patients,
to whom extra rations were served. The average for the two studies,
104 grams of protein and 2,917 calories of energ}^ approximates the
standard given above for normal individuals with light to moderate
muscular work, being a little lower in protein and a little higher in
energy than the standard.

Studies Nos. 387 and 388 contained a large proportion of "paying
patients," who were not classed as insane, but were recovering from
dipsomania, the efiects of fever, etc. They received the "first sec-
tion's " diet, which was somewhat difierent from that served to the
patients in other departments. They were allowed to go about the
grounds at will and spent much of their time out of doors. They were
all more or less active and took considerable exercise each day, but
their total muscular activity was by no means equal to that of an ordi-
nary individual at " moderatel}" active muscular work." Their food
consumption, however, averaging 125 grams of protein and 3,398 calo-
ries of energy per man per da}", was equivalent to the standard quoted
for such persons.

The patients in studies Nos. 367 and 383 were less easily classified
than those in the other groups. Study No. 383 comprised patients of
widely difl'ering ages— from children to old men. Some were fairly

80

quiet and orderly chronic patients, wliile others were practically idiots.
Very few of them did any work. The group included in study No. 367
was made up of adult chronic patients, all nonworkers. The food con-
sumption in one study was but 72 grams of protein and 2,558 calories
of energy per man per day, while in the other it was 95 grams of pro-
tein and 2,811 calories of energy, the average for the two being lower
than that of the ten studies in the first group in the table.

The last group in the table comprises the four studies with employees,
including officers, clerks, ward and dining-room attendants, waiters,
and house girls. The average amount of muscular work which they
performed might perhaps be equivalent to that of persons with "light
to moderate muscular work," possibly greater. The conditions in the
different studies with respect to the amount of muscular work did not
vary so much, however, as to account for the wide differences in food
consumption observed, the quantity of protein as calculated per man
per da}^ varying from 10(J grams in one studv to 140 in another, and the
energy from 3, 135 to 4,598 calories. The average for the four studies —
i. e., 123 grams of protein and 3,968 calories of energy — was the same as
regards protein and higher as regards energy than the standard given
above for men at " moderatel}^ active muscular" work. The indica-
tions are that these employees were very generously nourished. In
the New York hospitals the average food consumption in six studies
with employees, including botli men and women, was 95 grams of pro-
tein and 3,183 calories of energy per man per day.

Considering the total number of studies with patients (No. 374 being
taken as two studies rather than as one), the average food consumption
was 90 grams of protein and 2,704 calories of energy per man per day.
In a few of the studies the consumption was appreciably higher or
lower than this average, but in the majorit}^ of cases the variations
were not unusual, so that the average ma}^ be taken as a fair repre-
sentation of the food consumption of the patients studied. Inasmuch
as the amount of muscular activity of a large majority of the patients
was ver}" small, a diet furnishing such quantities of protein and energy
would seem to be larger than actually necessary to satisfy their bodily
needs. The standard given above for men in ordinary circumstances
" with little exercise," 90 grams of protein and 2,450 calories of energy
is supposed to be decidedly generous, yet as regards energy it is notice-
ably lower than this average consumption. The 26 studies with male
patients of various classes in the different New York hospitals averaged
90 grams of protein and 2,698 calories of energy, but this included 10
studies with patients classed as workers, in which the average con-
sumption was greatest, whereas in the studies at the Government
hospital only a very small proportion of the patients were workers.
As already stated, there were no indications that the subjects of the
studies in the New York hospitals were not adequate!}'- nourished. ,

81

Takino- all the studies at the Government hospital together, both
those with patients and those with emplo3'ees, the food consumed
furnished on an average 92 grams of protein and 2,783 calories of
energy per man per day. This is, it should be remembered, an aver-
age of studies almost entirelv with men. There were some women
among the attendants with whom studies were made, but their food
consumption has been computed as equivalent to eight-tenths as
nmch as that of the same number of men similarly employed, and
accordingly the results are all given per man per day. There was
not time to complete studies in all the wards of the institution, and as
the female patients comprised only a little over a fifth of the total
number, it was believed to be more important to make as many studies
as possible with the male patients. Consequently nothing is known
by actual study concerning the food consumption of the women
patients. Their diet was in general the same in kind as that for the
men. and so far as could be estimated the amounts supplied were
about three-fourths as large as for the same number of men; but
whether the amounts eaten were in the same proportion could not be
ascertained without actual investigations.

Whether the average just stated would be a fair representation of
the food consumption of men in the whole institution it is impos-
sible to state with certainty, because there were a number of wards in
which no studies were made with either patients or emplo3'ees. How-
ever, from observations made in some of these wards, it was believed
that in respect to both their physiological needs and their actual food
consumption the persons not included in the studies did not differ
materially from those studied. Inasmuch as the number of persons
included in the studies was more than half of the total population of
the hospital, and represented most, if not all, the different classes of
employees and male patients, and furthermore since the proportion of
employees to patients in the groups studied was below rather than
above that of the whole institution, it seems reasonable to consider
that the average of 92 grams of protein and 2,783 calories of energy
per man per da}' would not be larger than the food consumption of
at least the male population of the hospital, which, as mentioned above,
conqirised about three-fourths of the whole. A similar average for
studies in the New York hospitals, including the 26 with male patients
and 6 with employees, was 90 grams of protein and 2,698 calories of
energy.

Considering both patients and employees it thus appears that as a
whole the population of the Government hospital consumed almost
exactly the same amounts as the average for similar groups in the New
York State hospitals. From such a comparison, and judged by the
commonly accepted dietary standards for men with similar amounts of
muscular activity, it is evident that the population of the Government

6523— No. 150—04 6

82

hospital received a diet generous as regards the amounts of protein
and energy suppHed. It seems fair to conclude, therefore, that the
diet was certainly adequate for their needs.

AMOUNTS OF FOOD WASTED AND ECONOMY IN UTILIZATION OF

FOOD.

Of the total food brought into the hospital, by no means the whole
is eaten. A portion of some food materials consists of inedible sub-
stance, such as the bone of meat, the shells of eggs, the skins and seeds
of vegetables, and the like, which is commonly designated as refuse, and
is taken into account in considering the composition of the food and
computing the quantity of nutrients it contains. But in addition to
this, more or less edible material is lost in various ways. There are
losses in the storeroom due to handling and in some cases to deteriora-
tion and decay. For instance, in cutting up large pieces of meat, like
a side of mutton or a quarter of beef, into smaller cuts, edible material
is often lost in trinmiing out bone and surplus fat. There are losses
in the kitchen in preparing and cooking foods. In paring vegetables,
as potatoes or squash, for example, it is not easy to cut off the skin
without taking- also more or less of the nutritive material beneath the
skin, the amount thus lost depending of course upon the character
and condition of the vegetables and the care observed in paring. In
transferring food from the kettles and pans in which it is cooked to
the dishes in which it is carried to the table, more or less adheres
to the cooking utensils and is thus lost. Of the food which is sent to
the dining room not all is actually served, the amounts provided being
commonly larger than are needed to feed the persons in the dining
room. More or less of the '"left-over" material is returned to the
kitchen and used in preparation of ''made dishes " to be served later,
but a portion of it is wasted. Finally, a portion of the food which is
served at the tables is frequently left uneaten on the plates, and as
such residue is of course untit for serving again, it is utilized onl}^ as
food for swine.

In short, it. is practicalhMmpossible to store, prepare, and serve
food without more or less loss of edi])le material, the amount lost
depending upon the conveniences for storing and handling, the care
and intelligence of the persons who do the work, and the extent to
which food served is actually eaten. These losses, whether inevitable
or due to carelessness, are designated as " waste," as distinguished
from refuse, a term which is explained above. As explained on a later
page, some waste is unavoidable, and a reasonable amount is not incom-
patible with good management.

For a comprehensive discussion of the utilization of food it would
be necessary to consider the amounts purchased b}^ the hospital and
brought into the storeroom, the amounts supplied from the store-

83

room to the different kitchens, the amounts lost in the kitchens— i. e.,
the kitchen waste incident to the preparation of food, and the amounts
lost in the dining rooms, i. e., table waste due either to failure to
return "left-over" edible food to the kitchen for future use or to
excessive serving and consequent waste on the plates.

Just how large a proportion of the total food of the Government
hospital was wasted it is not possible to determine from these inves-
tigations. Exact statistics regarding the quantities of food purchased
and brouo-ht into the storeroom were not conveniently available; hence,
the loss due to shrinkage, deterioration, etc., could not be ascertained.
Regarding the losses in other wa3's enumerated above, however, the
data collected in the investigations afford considerable information,
and these data are summarized and discussed in the following pages.

DINING-ROOM OR TABLE WASTE.

The figures of the dietary studies showing the total amounts of food
served, eaten, and wasted in the dining room, given in detail in Table
35 of the Appendix, are here summarized in the table which follows.

Table 32.— Summary of data regarding total amounts of food provided, returned, eaten,

and ivasted.

I

Proportion

Food returned.

Food served.

of food

Total food pro-
vided.

provided.

Dietary study.

Propor-

Total.

tion of
food pro-

Food eaten.

Food

wasted.

Eat-
en.

Wast-
ed.

vided.

Kilos.

Pounds.

Kilos. n>s.

Per ct.

Kilos.

Pounds.

Kilos

Pounds.

P.ct.

P.ct.

No. 364

.5,910.3

13,002.7

32.3 71.1

0.5

5,270.3

11,-594.7

607.7

1,336.9

89.2

10.3

No. 365

1,266.2

2,785.6

167.3 368.1

13.2

889.8

1,957.6

209. 2

460.2

70.3

16.5

No. 366

805. 3

1,771.7

10.7 ; 23.5

1.3

610.1

1,342.2

184.5

405. 9

7.5.7

23.0

No. 367

1,1.51.7

2, .533. 7

65.2 143.4

5.7

834.3

1,83.5.5

2.52. 2

.554.8

72.4

21.9

No. 368

331.4

729.1

9.5 1 20.9

2.9

236. 5

.520. 3

8.5.4

187.9

71.4

25.7

No. 369

306.0

673.2

20.7 4.5.5

6.8

1.59. 9

3.51.8

125.5

276. 1

.52. 2

41.0

No. 370

628.9

1,383.6

32. 1 70. 6

5.1

4.53. 9

998.6

142.9

314.4

72. 2

•22.7

No. 371

2,361.9

5.196.2

22.7 1 49.9

1.0

1,850.0

4,070.0

489.2

1,076.2

78.3

20.7

No.372

979.0 2,153.8

719.4

1,582.7

259. 6

.571. 1

73.5

26.5

No. 373

No. 374

1,177.2 2,589.8
1,925.6 4.236.3

989.5
1,629.7

2, 176. 9
3, 585. 3

187.7
272. 4

412.9
.599. 3

84.0
84.6

16.0

23.6

51.9

1.2

14.2

No. 375

494.9

1,088.8

17.1

37.6

3.5

331.3

728.9

146.5

322.3

66.9

29.6

No. 376

320. 8

705.8

2.7

5.9

.8

218.0

479.6

100.0

220. 0

68.0

31.2

No. 377

No. 378

470.4 1,034.9
298. 1 6.55. 8

364.1
216.3

801.0
47.5.9

106.3

58.4

233.9
128. 5

77.4
72.6

22.6

23.5

.51.7

7.9

19.5

No. 379

499.5 1,098.9

2.5.4

5.5.9

5.1

412.4

907.3

61.6

135. 5

82.6

12.3

No. 380

517.7 ; 1.138.9

62.7

137.9

12.1

383.0

842.6

72.0

158.4

74.0

13.9

No. 381

391.1

860.4

33.1

72.8

8.5

330.5

727. 1

27.5

60.5

84.5

7.0

No. 382

391.1

860.4

43.7

96.1

11.2

322.8

710.2

24.6

.54.1

82.5

6.3

No. 383

335.8

738.8

50.8

111.8

15.1

262. 3

577.1

22.7

49.9

78.1

6.8

No. 384

429.0

943.8

89.2

196. 2

20. 8

298.7

657.1

41.1

90.4

69.6

9.6

No. 385

412.7

907.9

45.4

99.9

11.0

348.3

766.3

19.1

42.0

84.4

4.6

No. 386

409.8

901.6

40.3

88.7

9.8

343.7

7.56.1

25.9

.57.0

83.9

6.3

No. 387

258.8

569.4

30.2

66.4

11.7

185.3

407.7

43.2

9.5.0

71.6

16.7

No. 388

210.0

462.0

3.5.3

77.7

16.8

137.3

302.1

37.4

82.3

6.5.4

17.8

No. 389

263. 0 578. 6

24.2

53.2

9.2

197.1

433.6

41.7

91.7

74.9

15.9

Average of 26
.studies

867.2

1,907.8

34.9

76.8

4.0

692.1

1,522.6

140.2

308.4

79.8

16.2

The fir.st column, headed "food provided," shows in the case of
each study the total quantity of food sent from the kitchen where it

84

was prepared to the dining room or vrard where it was to be used. The
second column, " food returned," shows how much of the food left
after serving was sent back to the kitchen to be used again in "made
dishes" or otherwise disposed of. The latter quantities therefore rep-
resent an excess of food provided over what was needed to serve the
persons included in the study; but they do not show how much of an
excess there was in each case, because some food left over from serv-
ing was not returned to the kitchen. When the amount was small, it
was commonly thrown into the receptacles for the material left upon
the plates.

The data in the table show a wide variation in the quantities of
food returned in different studies. In some cases there was none, but
in several 10 per cent or more, and in one case over 20 per cent of the
total amount of food provided was returned to the kitchen, even after
the patients had been generously served. Averaging the data for all
the studies, the quantity of food returned was equivalent to about 4
per cent of the total food provided.

It is not to be inferred that in those studies in which no food was
returned the amount provided was not in excess of what was necessary
to serve the persons fed. The matter of returning food was left
entirely to the discretion of the persons in charge of the serving, who
appeared to follow no regular sj'stem and most of whom had no
uniform custom. Meat and potatoes were quite generall}- returned,
but in the case of the other materials, some of the attendants were
careful to return whatever was leftover; some returned only the larger
quantities; and some returned none, but added all that was left from
serving to what was left upon the plates after the meal. In the studies
for which there is no record of food returned, therefore, the excess of
food provided over food served may have been added to the waste in
the dining room. It was not possible to get exact statistics in each
study concerning the amounts actualh" left after serving, though it
was possible to take account of whatever was actually returned to the
kitchen.

While part of this excess material was utilized again, part of it was
wasted after it was returned to the kitchen; that is, though wholesome
and fit for use on the table, it was given to the pigs. Just what pro-
portion was utilized it was not found practicable to determine by
actual weighings, but from observation and inquiry it was learned that
meat and potatoes thus returned to the kitchen were generall}" utilized,
the former sometimes for serving cold, and both sometimes for hash.
Bread returned was also used for pudding, but little or no provision was
made for saving most other " left-over " materials and preparing them
for serving again in other forms.

The term " food served" as used in Table 32 and in the correspond-
ing table of the Appendix has reference to the portion of the "food

85

provided " that was disposed of in the dining room, inchiding both
the amounts of food which were actual]}^ eaten and those which were
wasted. The total quantity thus designated is therefore equal to the
difference between that provided and that returned. As a matter of
fact, there is an inaccuracy in the account of "food served" which,
though of minor importance, should be mentioned, namely, that part
of what is designated as "food wasted," and accordingly enters into
the account of food served, had never been served and should have
been returned to tiie kitchen.

In gathering the data regarding food wasted at the end of each meal
the different kinds of food in the rejected material were separated and
the quantity of each was determined. In most cases the larger part
of this material consisted of what was left upon the plates, but to some
extent it comprised also food that had not been served; because, as
mentioned above, when the amount of food left in the serving dishes
was not large it was frequently added to what was left upon the plates
instead of being returned to the kitchen for future use, and indeed in
some cases all of such "left-over" material, except meat and potatoes,
was thus disposed of. Inasmuch as under the circumstances it was
impracticable to have such material kept separate from material act-
ually left upon the plates, it was necessary to -record the whole as
"food wasted." It would seem therefore more appropriate to con-
sider the whole as " dining-room" rather than as " table" waste.

The amount of food wasted in the dining room in some of the stud-
ies was relatively small, while in others it formed a considerable pro-
portion of the total food provided, the range being from 5 per cent in
study No. 385 with patients, to 41 per cent in study No. 369 with
employees. In 16 of the studies the proportion was above 15 per cent,
in one it was 14 per cent, and in the remainder it was between 5 and
12 per cent. On an average for the studies with patients the amount
of food thus wasted was 16 per cent of the total amount provided; for
those with employees it was 24 per cent; considering all the studies
together it was 16 per cent.

It would be still more interesting if possible to compare the amounts
wasted in the dining room with those served, because such comparison
would afford a better idea of how much food was served in excess of
the amounts actually eaten, the latter being, of course, the difference
between the amounts served and those wasted. The difficulty in mak-
ing such a comparison as just explained was that the dining-room
waste included some material that was never served.

Such considerations of the total amounts of food eaten and wasted
are interesting, but the quantities of nutrients and energy per man
per daj' are of more significance. With regard to food eaten and
wasted these data form part of the account of the different studies on
pages 19 to Tl and are summarized in Table 31. The quantities of

86

nutrients and energy in the food returned were also calculated,
although the results of the computations are not given in detail. It
was explained above that a part of this returned material, chiefly the
meat, bread, and potatoes was utilized again and the remainder wasted,
and the computations of the quantities of nutrients and energy in the
returned material that was wasted were made on this basis.

Strictly speaking, this is not a part of the table waste, which, as
explained above, is material wasted at the plates; nor is it a part of the
kitchen waste, which is loss in the preparation and cooking of food.
Since it was actually wasted in the kitchen it might be more loo-ical to
consider it along with the latter, but for convenience it is here dis-
cussed with dining-room waste. Another reason for considering it
here is that part of the material designated in the tables as "food
wasted " should really have been returned to the kitchen.

The quantities of nutrients and energy per man per day in the food
consumed and wasted are summarized in the following table. The
data hero included are average values derived from the results of all
the dietary studies, and probably represent the conditions for the
whole institution:

Table 33. — Summary of data regarding nutrients and energy per man per day in food

consumed and wasted.

In food actually eaten

In dining-room" waste

In food returned:

Used again

Wasted

Total In food provided

Protein.

Grams.
92
18

5
1

116

Fat.

Qrams.

107

14

4
2

127

Carbohy-
drates.

Grams.
(55

11

8

452

Energy.

Calories.
2,792
457

100
54

3,403

By referring to Ta))le 31 it will be observed that the table waste
ranged from 5 grams of protein and 146 calories of energy per man
per day in study No. 385 to 72 grams of protein and 1,864 calories of
energy in study No. 386. The average for the total number of persons
included in the studies, given in the table above, was 18 grams of pro-
tein and 457 calories of energy. If to this is added the portion of
returned food that was eventually wasted, the total amount of waste
was sufficient to supply on an average 19 grams of protein and 611
calories of energy per man per day.

With regard to the food returned it ma}^ be observed that, while the
quantity that was eventually wasted was relatively large in compari-
son with the total returned, in actual nutritive value it was of much
less importance than that used again; for, as seen from the table above,
the latter contained 83 per cent of all the protein and 65 per cent of
all the energy of the food returned.

87

Considering all the data in the table it would appear that the food
provided, that is, sent from the kitchen to the dinino- room, was suffi-
cient to supply 116 g-rams of protein and 3,403 calories of energ-y per
man per day.

KITCHEN WASTE.

The data recorded in the investigations did not include an account of
the total amount of food brought into each kitchen. Hence, it is not
possible to determine the total amount of kitchen waste. It is possi-
ble, however, to make a general estimate on the basis of the quantities
of nutrients and energy per man per day sent to the kitchen.

As explained on page 71, statistics were obtained regarding the
amounts of food issued from the storeroom to all the kitchens of the
institution for a year, and the quantities of nutrients and energy per
man per day were computed on the basis of the average population
for the year. These results are given in Table 30 on page 72. In
Table 33 are summarized the results of the investigations regarding the
quantities of nutrients and energy per man per day in the food sent
from the kitchens to the dining rooms. There is therefore an oppor-
tunity to compare average figures for food received in the kitchens
from the storeroom and food sent from the kitchens to the dining
rooms. The diilerence shoukl represent loss incident to preparation
and cooking. Such a comparison is given in the following table:

Table 34.— Summary of data regarding rmlrients and energy in kilchen v;asle.

In food issued from storeroom —
In food supplied to dining rooms

In kitchen waste

Protein.

Grams.
127
116

Fat.

Carbohy-
drates.

Grams.
172
127

11

45

Grams.
517
452

65

Energy.

Calories.
4,107
3,403

704

Strictly speaking, such a comparison is not warranted for two reasons.
In the first place, as already explained, the average consumption for
the whole population can not be determined from the investigations
reported, because these do not include any studies with women patients;
hence, nothing certain is known regarding the consumption of the
women as compared with that of the men. In making the computa-
tions regarding food issued it was assumed that the food consumption
of a woman would be eight-tenths that of a man. In the second
place, the statistics obtained for the food issued from the storeroom
to the kitchens of the whole institution were not for the same period
as that in which the studies were made, but for the year just preced-
ing. However, so far as could be ascertained from a cursory exami-
nation of the accounts for the period of the studies, the supplies for
the two vears differed so little in character and amount that the esti-

88

mate of the quantities of nutrients and energ}^ per man per day in the
food for the preceding year would at least give some indication of what
thej'^ might be during the year in which the studies were made. With
i-egard to the assumption that the average of the results of the studies
with regard to food eaten, wasted, etc., may be taken as representative
of the whole population, it may be stated that the number of persons
included in the studies was more than half of the total population, and
indeed considerably more if the number of women be considered as
equivalent to eight-tenths the same number of men. The larger part
of the population, nearly three-fourths, consisted of men, and the
different classes of male patients were believed to be fairly well repre-
sented in the studies made. The groups of employees included in the
studies were also considered representative. It therefore seems rea-
sonably fair to make the comparison as given in the table above.

From the data thus compared it would appear that the amount of
food lost in the kitchen in connection with the preparation and cooking
of food and transferring it to dishes to be carried to the dining room
was sufficient to supply 11 grams of protein and 701 calories of energy
per man per day.

TOTAL DINING-ROOM AND KITCHEN WASTE.

Combining the data in Tables 33 and 34 above regarding waste of
returned food and dining-room and kitchen wastes would indicate that
the total loss of food in these ways was sufficient to furnish on an
average 30 grams of protein and 1,215 calories of energy per man per
day. Similar computations from the results for food supplied and
food consumed in the studies made in the New York hospitals^' showed
a loss sufficient to supply 10 grams of protein and 1,143 calories of
energy per man per day. In other words, in respect to actual nutri-
tive value, the loss in the Government hospital was about 25 per cent,
and in the New York hospitals about 30 per cent of that of the total
food. In institutions of this sort some loss of food is inevitable, and
what might perhaps reasonably be considered a normal amomit may
be an appreciable proportion of the total provided. Even in private
families and in boarding houses, not all the food purchased is actually
eaten. In upwards of 500 dietaiy studies of such groups in different
parts of this country, the waste of food among private families has
ranged from practically none, where the diet was extremely simple,
to as high with a more varied diet as 8 or 10 per cent of the total pur-
chased; and in boarding houses and students' clubs, even where economy
was desired and sought, it has been not uncommonly 10, and in some
exceptional cases even 20 per cent. In larger establishments, such as
hospitals for the insane, economy in dietary management is a more

« N. Y. State Com. Lunacy Rpt. 13 (1900-1901), p. 116.

89

difficult matter thtin in ordinary families or boarding- houses, and even
with the most careful manao-ement the losses may easily be larger.

PREVENTION OF WASTE.

Just what proportion of the waste of food in the Government hos-
pital could have been prevented can be determined only by investi-
gation and experiment; hut from a consideration and comparison of
the statistics for the individual studies it would appear that in many
cases the amount was decidedly larger than would seem necessary.
That some of the loss could have been prevented is evident from a
consideration of the way in which losses may occur.

The food wasted in the dining room consisted in part of material
left in the serving- dishes, but mostly of what was left uneaten upon
the plates. The waste of food that had not been served was due to
failure on the part of those in charge of the dining rooms to return
such material to the kitchen, owing- either to carelessness or lack of
instruction in the matter of preserving '' left-over" material for future
use. It would seem that this waste could be easily prevented, either
by more care on the part of those in charge of the serving, or by
reducing the quantity sent to the dining- room to more nearly that
which would be required to feed the patients.

The waste upon the plates is less easily prevented. Food may be
left uneaten for various reasons. There may be a natural lack of
appetite with individuals; or the food may be unsuited to their tastes.
Furthermore, because improperly cooked or flavored or unattractively
served, it may fail to stimulate the appetite; or it may be unfamiliar
or too familiar in appearance or taste to be palatable. On the other
hand, the amount served to each individual may be in excess of his
needs or desires. In one study, for instance, breakfast foods, meat
stews, and leguminous soups were not relished, and from a fourth to
a third of the oatmeal and nearly half of the hominy served were
wasted. Obviously the amounts served in this case were excessive,
and a reduction in quantities served would have materially reduced the
waste. This could have been done without aflecting the adequacy of
the diet, because in spite of the large waste the amounts of nutrients
and energy of the food actually eaten were believed to be sufficient
for the needs of the subjects.

Frequently one of the principal causes of table waste is unsatisfac-
tory preparation of food, including cooking, flavoring, garnishing, etc.
When food is well cooked and tastefully served, and so attractive
to the eye as well as pleasing to the palate, it is much more apt to
be economically eaten than when the preparation and serving are less
carefully done. A considerable part of the pecuniary, and, indeed,
the hygienic, economy of nutrition depends upon the methods of
handling the food in the kitchen and dining room. This is a matter

90

to which naturally much more attention can be g'iven in a small family
than is possible in a large institution, but even in the latter it is
worthy of more consideration than is sometimes giyen.

So far as eyidence was obtained in the course of these investigations,
however, the rejection of food could be attributed less to any failure
in the matter of preparation than to other causes. In general a close
supervision was kept over the work of preparing food, the cooking-
was well done, and seasoning or flavoring was as carefully attended to
as was possible under the circumstances. This has been particularly
mentioned in the discussion of study No. 364, on page 23. It is
believed that in this respect the conditions at this hospital would com-
pare most favorably with those in similar institutions elsewhere.

It is true, however, that the food may be well prepared and attract-
ively served and still be rejected in considerable proportion unless it
has a familiar appearance and taste, because people generally prefer
the kind of food to which they have been accustomed; and frequently,
especially when ordinarily they have been used to little variety, they
do not at lirst relish what is novel to them. Such considerations sug-
gest that for the most successful and economical feeding of persons in
institutions it is essential to take account of their previously acquired
food habits. Obviously, however, with a large number of individuals
of widely varying habits, it would be difficult to prepare a satisfactory
diet that would in all respects be familiar to each one. But it is easy
to exclude materials which are more or less unfamiliar or distasteful
to many of them, and which would very likely be left uneaten.
Failure to do this may have been the reason for the large amount of
some of the foods rejected in these studies; for instance, wheat break-
fast foods were left uneaten in large proportions in nearly every study,
though oatmeal was evidentlj^ relished.

On the other hand, monotony in the diet is especially to be avoided,
as this has a decided tendency to diminish the relish for food. This
effect has been observed to follow where there is a uniform it}" in the
rotation of the menu — that is, where the same menu is used on the same
day in successive weeks, as is frequently the case in institutions.
Under such circumstances a large number of persons associate the
days of the week with the kind of food that will be served, and the
pleasurable sensation that acts as a sort of stimulation to appetite
when the nature of the meal is more or less of a surprise is lost.
Under such circumstances the amount eaten is generally smaller.
These conditions were present to an appreciable extent in some of the
studies here reported.

In addition to such conditions which fail to stimulate and may even
take away desire for food, there may be a natural variation in appetite
from da}^ to day, which may result from difl'erences in either physi
cal or mental conditions, and this would affect the quantity of food

91

consumed. Under such circumsiiiuces, where the phin is to provide
cnoiigli for all when conditions of appetite are normal, there would,
of course, ))e more or less waste which it would be difficult to avoid.
It could be materially reduced, however, by providing amounts for
serving which are based upon the observed consumption through
considerable periods.

Waste can not be entirely avoided; more or less is inevitable; but
it can be kept at a minimum. It is possible, even in large institutions,
to provide for the utilization of food so that the losses shall be small.
This can be accomplished by a better understanding of the nutritive
values of different foods and of the demands of people for nourishment,
and by improvements in the methods of preparing, cooking, and serv-
ing the food. Under such conditions it would be possible to provide a
palatable, attractive, and nutritious diet at minimum cost. That reduc-
tion of cost was possible w^as demonstrated in the course of the studies
here reported. From time to time opportunities for improvement
were pointed out to the late Dr. Richardson, then superintendent, and
were promptly acted upon by him; and he stated that, in his opinion,
as a result of the investigations, the cost of the food during the last
six months of the year was lower than for any corresponding period
during his connection with the institution, and at the same time the
general character of the diet was not changed nor was the standard
lowered in any way.

APPENDIX.

The statistical details of the investigations, from which the data discussed in the
preceding section of the bulletin have been derived, are given here. These include
the records of the kinds and amounts of food used in the dietary studies, the account
of the food issued from the storeroom for a year, the table of percentage composition,
and data for the computation of the composition of cooked foods.

STATISTICS OF FOOD USED.

The first column in Table 35 ])elow, headed "Food provided," shows the amount
of each kind of food sent from the kitchen to the dining room. The second column,
"Food returned," shows the amount of each food left after serving in the dining
room that was returned to the kitchen. The third column shows the amount of
each food that was actually eaten, and the next three columns the quantities of
protein, fat, and carbohydrates it contained. The seventh column shows the
amount of food wasted in the dining room, including both that left at the plates and
that left in the serving dishes and not returned to the kitchen. It was not found
practicable to obtain separate accounts of actual table waste and material that should
have been returned but was added to the table waste. The next three columns show
the quantities of nutrients in the food wasted in the dining room. The final column
shows the percentage of "Food provided" that was wasted in the dining room.

The figures in parentheses after the name of each food are the same as given for
the same material in the column headed " Reference numl)er " in Table 37 beyond,
and indicate the percentage composition used in calculating the quantities of nutri-
ents in the amount of food.

93

94

'ts
s

I

ts

u

.<

s

a,

o

o

00

o

I

o

s

00

g

CO

w

n
<

1 .1 .

1. .

, CO OC' Ol O -O CD l'-

o

• Oi

• OS 1 cc

5 OX

o-

• ca

t^

rH •

Propoi
tion oi
pro-
vided
food re
jected

• ,-H

OI r-

rH •

>-< •

•iC

JiO

• o

• OS

O

• 'M

1-H

Ol •

»- yi

CO

' *r

lO

' -M

X

o •

'^ 1>

g

OJ •

O ^

^ 03

e

in" "

^ h

?-.

t^ •

cJ-H

;i

O

=c Oi ■>! CO C^ t— Oi O

iC

• cc

o

i CO :c

o

•CO

Ol

CO •

£ Ol CO Oi CO i-H 'M L^

lO

• "T

•O 1 1

1 Ol -5

cc

• o

t^

Tf •

*

o

• f-t

;X

1 o

i I—

;CO

^

X •

- 1

PE4

>- 1-t Ci (N

OS

•OI 1 o

1 o.

c^

-f

C5

1-H

02

•

. oj i-i CO o Oi r^ c^

1-H

lO

M

X

D coco

cc

iC

o

T-H •

=^ CO -^i CO en O Ol CO

00

lO

< oc

CO

o

TJ< .

^

Q^

srcoi-^t-^iOiC'MO

C-J

rH

in

l^

Tj- ^

oc

c^

rH

o ■

*- .

2

C T— 1 t-H i-H >-H

t~

H rH T—

r

M

CO ■

<-

I-H

T-H <

^

-M

. CO QO t^ 00 CO X( iC

m

TJ<

i>

H OC

c

r^

CO

o •

(3

3

=oiCCO:^cOGOGC»— t

r^

Oi

^ -*in

o

o

X

in '

g lO CI CC -M I> iC if^

X

l^

c

F

■ 1 coco

cc

Oi

I-H

t- •

- 1

O

CJ irT'M'io'cTifl'i-r co~

•-0

:c

t-

T-l '^

t^

CO

T-H •

•6

4

(M

r-l

lO

>

a)

,

Oi

iC

•^■

-f CO

)

"^ I—

I-H

r~r^

■^

!M

t~

0--0

)

OCO 1 r^

to to

Si

X

•3"

'^

l^

X

CO^
r-TiT

CO o
os^of

O

J2 C3

c

CO OI

IH f-

to

En

Q-V

e

.OXt^OOOt^O'^

lO

■^ ^ c^ a>,-H

t~

0>r-

c:

I-H ^ I-H GO

co-v

« e< -x. o 00 o lO o •£

o>

lO lO X iC CO

r-

XX

r^ -^ CO T-l

i.nx

4^

a i^ X o -ri~ Tt> CO :c

OI

rji ,-H lO t^ X

<=

1—

C^ CO C^ I-H

tot-

03

-

e«•M3:^^o— isv

X

O r-lt£H-

,;-

c

■M X -rt" 1 Oi

in rH

^ Cl -N i-H

1^

IMC4

-t^r-i

1— t

rH

C

O

1-H

CO

V

^

. ^ -iJ X X o cc t^ t^

J-i

Oi ^ t^ X o

iT

) -r —

L':

•^ 30CC

1^

in CO

P4

ecc-i-^-rcccc-ror:

X

•^ O -O ^ CO

X

COO-

c'

t-0>Oi CO

i- V

'S

s «5 c-i -o X -^ ■?: o i^

'M

o rt -r; CO ic

'X

i^in

CO

COO CO 1 -r

t- -r

o

C rj- CO '^ lO t^ f-H -r

-f

CO rH XiC

X

m'tc

t-T-r -T

CD OI

7- rH I— 1 I— 1

:D

1 — 1

^

I-H

6'!

£

Cb

rH

'~l

OiCOOSCOr^OOi-ICC

I— 1

OI -^ »C 'O o

r-

CO -t

r-

30 'C] Tt

Oi

rH-^

+^

.COOI^iClCJ^GO-T

l^

C-J .O O CO 01

C'

in OI

t-

1-CO^

O

X X

a

eocoC^cO'fC^C^COai

X

■^ TJI ic OI t^

C'

-r X

C^l

CO ^ X

O I-

3

S o'o'io'c^rarx'co"^-

lO

in XOl X

o

1 -r Ol

-^

CO ir: -r

o

-f X

o

C3 CO --H LO c^i c^ Tji

CO

r-l CO !^

cr

I -r OI

t^

I-H

OCO

a

<S

C-1

I-H

l^

Ol

-<

r-i

"O . '

d

OD

•lO

lO

o

J£

• a>

Oi

Ol

1^

a
B

1

C5

,

If: -f .-H i-H o CO CO x

i-H

OI -^ OS :o t-

X

corf

(^

00 Oi -^

r^

r-t CO

p

. c-i t^ i^ ci -r CO cr. -7*

-f

OI lO 3» CO CO

-

OiI~

I- CO —

X

COX

a-c

cjC^-rOt^OGCXOi

■M

-r '^ OI OI --c

c

l^ ri

oj

CO cox

i^

XI-

_r^

2 CO c^-i-''i''"ic aTrrT '^■

in-

in 05 ci in

c

in to

1—

t-'ic'i/:

iC

inx"

■0^:

c CO ^ CO c^ CO -^

to

i-H COl-»

■^

in CO

OJ

CO iCi -T

CO

-r CO

©•■=

5-

71

l-H

I^

CO

p >

Cb

r-T

-*

«>

,

■so

ci

•d

^p

Q

^

o

<^

o

5

S

o

b

**-t

5»

b

<4H

ts

[t3

O

>J

M

■d

c

s

S
1)

xf:

1

O

M :

S

S8

g

i

: 1

U
>•

g

|:

cc -^

a

c:

"3

a

o

o •

s

!^ c^

-B ^

a>

f and mutt
Boiled (7).
Boiled (6).
Corned (80
Liver (11).
Roast (16)
Sausage, B
Steak (24)
Mutton roi

k, lard, etc
Bacon (50)
Ham (54) .
Sausage, F
Sausage, pi
Shoulder (

t~4

1

CO^-v

3

o

o

i:

Cod, ba

Mackeri

3

o

ter(88).
ese (89)
porated

3

o

eals:
Bread (
Cake (i;

a>

i-

X

*- Oj —

^

1

ID

o

^ ^ t*

OJ

n

0,

E

w

O

w

y

95

-J5iC

o

■■^s

•«•

.-1 IN

IN

-r ic

f%

05C-1

Oi

«iC

-r CO

02 X

X M '^ to
CO — t^O

CO X»C X

o « ^ o>

~i?j X n

Otc O-r
m I- U-: -^

-r c-j X ic

?i X M -O

X -1 SO -M

Oi XiO «

rHO

(MCC

CC iC to iC

^ 31 1^ o

OS

M O
CM

O CO 00 f-H
t- >C O CO

"O'^OCO'^COt*'

ir: -^ CO -M Oi -r I-':: c
i-t -r '-0 c^ ic C'- o c

Ci ;;:; u'^ X -f rr 'O lO
O <— — X t- .-* X CM
.-> X I> — C^l

rH M Oi X iC r^ Ol -— '

O Oi CI CI iC :o — 'O
I>OOCMXCMt^CO

^11 r^ X oc I

O CO CO ■— t
1-- X X M

COX)Oi-l

CO o -r o i-': ^ 55 :o c-i CO -o ic CM
t— X -0 uo X a: -r) CO ir: 'T' c^i -xi o

l--.-tXC0C0i-'Ci<--O'-0OOC0

coiCiCXu^ — coo
c^ai<©diC3^».oo
-r o o t^ I-" CO Ci

X iC X

OCO .-H
i-HCM

CM w '-D J^ C I "M C5 i^ l'T lO O Ji CM

f- ir: -^ — -^ o 3 -r X o t^ i-O X
OS .— . — — !-• -r 1-- -r c^i CJ o O

co"*>c''-^"r''— 'c-f-^'c^'i— 1 1—1 »— I

ccc^i'— icoi^'tox-rc^x ^ -v-c^

COOiCXCOCOC-I-fCTiXl^i-OCO

.-ir-i>ir:o3ir:)i— it^oo-— txii^

itT o" -r" c-f CM i> CO of -r' »— '^ x' -r"

Tf I— '^ CO :o CO o '^ — I T CO Lt

CM COTf CM CM

O

co"

«D O O X
O S^ CO tC
lO ^S iC CM

• CM/NGO

"J COO

• '^ ift' vO

• CO C-1 Tl

• I^ O M

• O Lt' O

COOi X to
l^iC iC X
CM CO O C^l

COOOO

Oi C-J --O -^
-T C-J CO CO

CO O O iC
Ol^I> CM

c^i CO CO irr

^xcocit^r^'-'cot^cO'— I — !_:-

CO cr. CO o CO CO -^ r- o-- r- -r — q:-
X CM X OS Ci M C^H^ CO C^! -r -^ X

t-^ic'crd^co^cf cToTco^i-o i^ ci CO u':

>-Oi>:ciC^cooco-ri;::"^o

CM Tfi iC CM CM

Ol t^ oco

-o coo X
l^ 'O c^l t^

c o

T i-O.
•-C CO

CO-f O Oi xco
>c -r uc ir; o o

iC O CM -^C --C TT

CO — t^ X Ci O

-r -r c^ X -r o
d -r ci Oit^ o

rf-T rf^'*-c x'

to uO I> ** CO X

CO -r CO o CO :o
iC -r i-"COiC O

cfcM CO x't^crT

-t -O Oi uO CO -^^
O) C^ CO r-i t-- CO ■
Lt X O CI "^ i^

X -^ O O O -T*

-r n -r -p CJ X

O X CM I> 1— X

CO
X
CM

o'

OS

i) t. c 3 ■;:

Cj S * -*^ J-

J ^

a

OS

Si?!

t~ X
X X

C

o
o

o
a

■«-»

0)

^ ~. P :=

3^— t- r^-" S 2 S ^

-^ ^

-^

c3 S ~ - „-

c3

n»

■A c;

;./">•«"

0

n

0 s

e-

K ^"o S 5

E-

c^

r-H

3

CC CO

00 c o
^ J2 H fi

5 5^ ^

COM

96

o
o

5>5

-«

S

^

00

o

I

o

s

i

CO

n
<

1

1

. iH CO 00 lO I> .-

CO

^-^

Oiirii^

O>C0

iC

iH

,_,

i^

CD

CO

CO

I

Propoi
tioii ol
pro-
vided
food re
jected

rH

n -j2

?i

»H

rH

1

K*> .

-*

^

tr:

COrH

r-i

X

lOOs

-*

r^

g-2

GO

rH

-T

iC

CI

CO

o

g

t-H

^

CO

CO

X

-P c3

o

^ t.

5^

Cb

«> CR 1-1 ■M O O X

~o

COiC

i> lO o r>- CO

CO

rH'OO

f-

CS

c~

c^

4_^

!S -^ O^ 1-1 i-H '-O t^

CO CO

oiiocorH a:

Oi

iC o ^

O!

o

Oj

gCJ ceo C-

iC

C^l-*

CIC^

o

tH COiH

iC

O

?

t

S

^ f-T

c^l

r-

t

■d

-4^

C5

OS

d'

. 1> ■•^ OJ CO "^ t--

l>

Xl>

■^ Ol X rH CO

o

r-l-X) X

IC

CC

CD

X

•^ t^rH coo ^tN

lO

CO CO

rH c^i o:. X

CO

-^ rH CO

Oi

-d

-11

^

'a>

ISIN rHOOtO C^

i-H

I-H I-H

r^

CO

1-1 iC

CO

o

P

CM

1-1

1-

t

(I,

'5

-4^

. !>. r^ iC GO o r*

Tf

'^ Tf<

O CO t-* t-^ o

ir:

-r COX

iC

1--

l^

I—*

3

X -rji Oi »-l Ol -1* cc

X!

as(N

'?J* rH 'X> OS rf

t-^

as 1-1 CD

1--

r^

t^

en

S!NcoiO oicor~

i-H

t-co

CO rHlOCOCC

l^r-lt-

CO

o

o

"

o

p rH COi-l

X

c.

r-

X

a

5

-M

>

1

Oi

i-H

o

ot^m

^

CO

-r O:

cc

C-J C'

CO

^ •

iC'

«-H

t^

1-- CO iC

o-

oo

xir;

J-\

5S

«?

00

X

C^I rH

?

X

cot

t>l

1-1 1

a>

o
p

s

c

c^r

X! OS

e

1— (

b b

^-

^

5^

ei

. Oi 00 iC ^ Oi O"

Tf

Tt< O C^ X lO CO 00 -•

CN

t^OSl-

r-

1-1 cc

t^

t^rH r-

o>

=C iC CO »C CO iC QC

cc

COt^rHCOiOOst— X

CC

OiOff

<r.

C-IO

OCOCC

lC

■M

S « to 00 l~ O '£

l>

l-HrHXO(NXrHl--

c^

C^I o

cc

1—1 1—

C-

xic ir

iC

^

e c^ -1 ,-

X

i-T CO T-T r-T (N" (N rH C

cc

fH OJ

cc

i-( C^ll^

rH

rH

iC

fl

<5

5

■*-J

1

*

.cooie^cooc

o

t^OCOOCOlOrHI^

o-

OCJaCT

X

1-1 c^

t

cnxx

CO

K t^ iC O « O QC

iC

rHC^I't^'^lOr-.O^ia-

l>

co -r cr

I^

l^ CO

rr

COCOCT

X

QJ

S rH GC r-4 O l^ CC

«

Gc CO I-. CO -r* CO

l^

i-HOO-

I-lt^

o-

rH Oi C

o

•fj

e «rH r-

t^

(M" rH C

X

1— ( 1— (

cc

rH CO

ctT

O

:-

C^l

u

Oh

Ci

-* lO O l^ c<l cr

r-

CO-rt^COOiCO^-fcO

CT

OXCC

t

tec

t-

Mxr-

t

-4^

. O^ O ^ r^ -^ I^

05

iC CO O C^ Ol -^ iC CO

lO OS It

Or-

OiOiO-

t

fl

^t^OOTC^C^Tf

lO

XOirHCOiOrH,-(X

cc

COiOO

Oi

eo CO

5-

XiCC

CO

^

S c«fc<fic"co"Tf

OS

CO" r-riO"cO -^ t-^ O-f O-

cc

coi-'ir:

X

i-Tif:

^

cor^O"

-f

o

C r-l

C^

I-H

•*

1-^ X

a

1*

CO

<j

-o

a

CO

.-I iC Of-4 1—

X

t^ -^

■ OlOrH

^

• M

o

co-^cv

CO

•o .-■ -M c-1 -i:

X

OI--

' l> X o

-T

. (O

CO

c; lo c

l-^

%i

s

coocooco

iC

Oi -^

• I"- CO t^

If:

• t-

l-

iC ^ ^

CI

fe

t^

,^

r-rCO"iC"r-ri-

•N

r-».

• C^ y-{

t-

• -^

t

Ol 0*

X

d

CD

•— 1

CO

,

■-I CO O lO CO 1^

OS

r- -M CO Oi iC rH C^l 'X

if:

■^ n-rt

,_

1 t c

^

X'M O"

X

o

. -t* y^ Oi r^ O I-'

t"

iC CO O CO X Oi lO c;

c-

-r i^ 1—

o a-

rH IC C^

o

ft-c

'

^ O i^ CO ^ rH ir:

CO

lOOrHO:.T}*COCMC

c

1-1 -11 X

1

°"

■^ O Tf

^^

Zl^

>

C rH r-l

o

itT Tt^ iC CO t>^ X" Tf o

r-'c-fr

c

i-<"cO

f-

co'x'r

CO

-On:

irr

1— r-

IC

K

!M cr

t:;

o--=

.

^

CO

o >

tt

fe

"c

to

-vs

■d

,o

d

o
o

•^

o
o

«*-.

So

b

o

■e

J

13

vj

^

a

=s

A

M

s

S5

."S

^_

-c

^

5i"

CO

•a

?:

If:

-'o

a-

o
p

lO

I

d

oi
O

0)

sfi~_

03 iC

u

■C.£;sooc

a*

«

^
^

^ o S S ^^ cix

[-1

^ 1

2^1

1

" ^

i5

03 E

' "5
c

1

t-

1

0,

a-

_i;Soc

o

PL,

S

&£

H

a

J3

S

97

CO

t^r*-3irH*^OrHXl^

-f

to -f t^ rH X 1- t^

es ic X X r)

* y

l^CCiO

'O

I-H

iC

f— (

iC'-DrHC^ICOCOC'I-t'r-

ri

■H> iC CO rH c-l

-r rH rH iC

rH M

CI

i-H

31

-roi^'-ooo-^oc

cc

CM lO lO to CM t^ Oi

OX -fX c

) Oi

COI^-*

t^

•^

•^

r^

— O'H'rHXC^rHCMr-

o

IC r). I^ 30 C-l CO •«

-T -H o to r

-+ O -T -I- l~

!•*

CC-t-l:^

■c

"*

"^

i^

OM-iJXail^'MlCCv

c-l

o to o CO -r

l^

iM(N'^

en

^

s

o

CC^r-T

en"

CMhtm"

rH j-t

cc

cc

rH

rM

r-*

cc

-:l<

CO-rC^lCC-lMrH-t*

C-l

en CO -.*

I^O

C-l o "r^r-

Oi

r^cc OS

Ol

o

rH

ts

XCOOSrHOiOrHrH

f

a><3n~-

CO rH

C-l OS . i^ -.^

-?*

cc

■^

"f

o

CN

COrHrH

o

to c- «

COrH .

'O

t^

rH

T^

r-T

j

CO*

"^

-

00

-^ o Tf -^ 1^ o CM -ri CT

t^

OOOOC-IOO

1-H if: (C rH C'"

t--

00 cc cc

-f

X

--0

CT. rH -^ rH CO •X'-J- -T CS

•o

en -T* X rH CO lO rH

ic -ric cci>

o

cc cc

t-

o

to

00

CO C-l rH C-I

o

tOiOCM

rj^ ^

cc

iC

r-)

CO

/

c^

»c'

a>

OCMrHOOlS-f-riCr-

O)

lO CO -O HJ. I^ o o

o>o-r-r c

'•O

I'* Tj« a>

o

iC

t^

Ol

O Ol C-I 'X -.O CO rH rH r-

rH

Hf. o i^ o -r C-. X

■30 CTlOl O C

f-H

O Ol 00

Oi

(M

o

(N

OCOOCMrHrHOOiOC-

00

X to CO ■* c-l -^ to

■n' OS tHCO r-

OS

CTiI^ iM

Oi

r*

Oi

o

C-fod'rH'c^rODrHrH'co'c^

o

OCrHO rHCM

«-l Tj' «© 1-1 Tt

cc

CC

-r"

oT

(M

r)

t^

CM ^^

c^

CO

i^

>00>I^t~Oi(NiHtOO'5<C

o

c

Ht*rHCOCOCSrHH**COa>»OCOXt^

cc

t^ in iC CO '-C

rH

3

iH 00 -^ o

^o«>^o^l•J3t-^ca».f^^

X

aSrHCO-J*3^»CtOO«OrHC-ltOC-

o

lO -.C cc GO 1—

CO

X rH L.C. CC

^ -r CS O l^ => X -.o l^ iC c

3

y^

COOl^t^rHr--«iCOrHC-lXOt£

Oi

-^ rH CiCC3

Oi

c^

rH r- CC rH

M.-.r) C^COtMi-i r-

9!

t;

CM-^CMCMrHrH CM ^ rH iC

GO

f-Ti-I I>^r^-!1■

lO

I-H

CCOC

•fl"

iC

iC

c^

tH

CO
iH

St£S2gSSg§;2

-^

lOXC-1

CM-Hi^tOCO

co^

00

0 O c-l ^ Ja

CC

iC

CC Ol iC OS

CM

r-i-^Oi

to to n< X to

cc -^

•^

■^ CC O -— t to

CO

CC

I^Cit^t^

O-H Mrnm^

•rP

00^ -^

CO ^ t~

X

M*

1— ( I-H

cc

CI

C^l t^iC

^ -T

m

rH'

iC

oT

t^Ol-TMSn-T'M.-.TrCJ.-

C-I

lOtoojOrHc-i-i-enoc-ienoic^

X

O 30 -M 'XnJ-

»o

iC

CO Oi O O

ojxsnot-coiOiOinTr^

■<i«

O to to rH c-l CO to 00 X X' -t* CO tr

r^

^ CO O Oi tC

d^

■^ rH c^iin

IS P- IN rt C^ ^ Tli i-H ,-1 ■-

t-

X-^COCOrHrH tOlOC-lCO

c^

1—1 I— t

^

iC

r-"

en

-t"

rH

X t~ O ■M M ■.-: M X ~ M -^

CO

o

OS iC .n uC OS 1^ CO X to rH O X to

•M

«it' Oi iC cji r^

lO

o

cs -f r* i>

—1 ri « X T-i o 31 o o-. -r ic

t^

X

rH IC to rH -r t^ OS O t^ t^ 1^ rH X

o

O^ r-^ i-< cc cc

CO

?1

X iC CO rH

00 en CO o TT ./: u'l -o -^ t- o

I>

CO

CO to to ic to ■.I I/; to CO o to rH X

lC

-<?* TT* iC'^ C^

CO

o

rH rH O TlT^ oo'iO ^No'cO-r-l

'O

t^

OXmTf'^^TfC-^r'ldc^'fK

cc

CC^'iCOit^

o

X

CC i-Tio

00 rH rH rH

rH

iC

rH rH rH rH CO CM CM rH

i-H

r-( C^ rH

I>-

-)< t~ I 1 ; I 1 1 ! I -o

t>

lO

. to t^-H

OSX -C-l

^

CO • 00 ■

■^

CI

"I

"OC-l -1

o

o

. IC 1^ CO

CO CO .1^

1— <

lO 'O '

CO

Cft

00 :- C-)

CO

iC

.X.O rH

r-OS .O

I>

00 .CO •

■^

Oi

OO" rH

o"

00

•COt~ rH

-^I> . o^

cc

cc • c^ •

^

ocT

lO ....... .rH

l>

' r~t

■^

^

rH-fO-fCOCOt-I-lV-Ot^CO

en

lO

■"I'xi^tooc-icMeDmco-fcMif:

■^

iH CO t^ 00 I>

a>

r—

Oi -^ t^ -^

t; ic CO t- -T 1- 1--: -T o .c cn

Ci

X

to»cen-j'coi^rH-<?*tococsc-io-

cc

lO CC' th c^ cc

cc

CO iC CO CJ

oi rH CO T -r t^ t^ r- ut •M 1"

X

X

rHC-lXlOe^O-n^iCXrHt^rfO-

I-H

CCCC CTiOi'M

OC

i>

C^ -riC rH

a^ccTii.'i'Zimmxt^T

r*

•o

os'o'r-^ci't--"cs"oro'co'-r"co"in''t-

t^ ir: CO M r*

iH

co"

cc" ^^

O CO tH rH CM ~l

Ol

'X

rH-HC-lCO THlOMCOrH

o

I-H C^ rH tH

X

-?*

?H

rH

cc

t^

o
o
o

u

r]

n

Hi

fH
U

a
>

CO ^
CO
rH X

* (H

o

. C3 o
'i ? =5

: sh (_,

03 -O

2 iS X o _

;3I^^tZ'' ^fr« a> .' '

J5J3-^ =- tf S £ §
SS^c:o:i--a)2

«

t-.

be
3
CO

'0-— -co

c-nji

O c-l "C fTH rH "U

w 1> O 'J ZJ ^ oS UV > ^-^

rH^*J+H-.^*^r-C5 =; -_-^X

.Q2c3aS3cicic:x.^C3-m*^
^a;C'CCC00oc3Oo:S^

a;n3H;^CL,aHSHr-<&uucci/3n

be

0)

i aj -*^ v o

t^rH
t-O

c-l CO

X x' "^ X ^'

_ OJ oi a> 01 ~r

ri. Pi rj 33 5j
X' rli O- S t- O;

.■S<!<JceOCh

o

o

Q
O
O
b.

m

»
O

<!

rl
1^

a

a

.2 S

_g
il>
tlO

>

rH

o
H

S.2

eo

.60
;" bo

6523— No. 150—04-

98

o
o

■2i

5-

e
■to

§

o
o

s

o

00

O

s

CO

H

►J

03

,

•

CC OS 00 1-

CM

•^ -f

r-l

Oi

1^

0

Ti<eoin

.— (

oxco

in

1

1 ^"Z .-ctV

-g^^r.^

^ c-j

OC^

I-H

1-i

(N

COC4(N

C-l

r-tr-iiC)

CVI

Prop
tion
pro
vide
food
jecte

1

>. .

. l~ -f oc o

■^iC

o\ia

CO

'M

CO

"21

tP

00

OO

X Oi -X 00 l^

r^iio

CO 00

CO

lO

iC

r^

I-H

s: (M lO coco

0

Troo

I-H

CO

O)

CN

^ Sj

SrH

»r^

0

f-l M

5

'T

.■^■5

u

GO '-D !/:■ «3 T-i

i> t^

•^ iH

CD

-p

«3

(N

CO^-*

c

coxt

10

2: O i-H .— t I— t

r-i-r-i

C4in

I-H

t^-

CTl

OTflC

5

X lO 0

'i*

g CO ^ ^ rH

^r-l

I-H

-t

^

10

a>

iC

CM in

cc

5

,—1

■^

1— 1

1-

1

1

d

, CO CO O CJ

coa>

CT> -M

0

01

X

•^

TftOOS

co

OOi-^

CO

« lO Ol CO o

O^rH

MCO

CO

•^

CO

-f X-T

r:

001 CO

9;

^

'S

g 1-1 1-H .-( T-1

I-H

0-*

rH

01

IC

to C^

lit

li^

2

s

T— 1

r-

f-

<s

-*->

• COOOiOOO

■^Cfl

too

00

l-

■*

toi^t^

-+

^t*^

Tf

c

wt^oe^to

lOO

OiCO

00

IC

'■£

10

tooo

n"

XiCX

CI

3

ficqScoc^

rj^-^

1-CCO

iC

CO

I-H

Tj-Oi-J!

rf

01 -^t^

iC

o

CiCC^ c^ c^

CO

•rpiO

I-H

X

o-

«

CJ

Ol

■a

3

!i

0

?

>

1

1

co:oietocoaococnoi(M-t<Ti<

CM

<T

t-H

,—

1^

1^

>. .

. CJ T-H t^ tf: 00 T-H r^ t^ CO -r -r c-i

ur:

00

X

o-

a>

sCT3«-1'Oii^^ir:cOiOCOOO i-H

X

c

tH

I-H

■^ ^

53

c^

c

b s

.t-

c-

f^

^^

iii

. lO ^ cq 00 01 .-1 c-1

oia>

I>

If:

cr

O1-H -^ 00 cc

'X

OrHtC

t^

coccr^Oi(Nc^c^^

coo

l-^

c

o-

I^OiOCOtC

CN

iC'-OiC

to

<tJ

g CO •* c^ lO 01 1-1

CO to

en

t--

-t

COiCt^r-lr-

cr

t^t-t-t

CO

e

CO

X

0;

(M tHiH

ir:

1— t

C-I

d

5

o

03

a

.00COt:^iO'^OiC0'^Tt*t^

i>

GT

t~oio^ to

c^

i-(iO CO

CT>

E^

cocooc^oo*^»r:. cO'^f-Hcc

cr

o-

CO c-i 10 0-. -t

ir

-T Tf cr

1^

'S

fii-tiOcOTT .-- •r -^ CO

C

y:

.-H CO!N ^)1>

r^

iCTT" CO

CO

P

e r-T

Lf:

a

(NtHi-H

iC

r-t

1^

■^

cs

CO CO 0 CO -^ >-t f i^ en CO OS <—

r-

ootOrH ^^ c-

c

CM ^ 'X

m

-t->

. X 1- =t t- I- i^ tc .c CC C^l 'O cc

c-

5

i-H COCS tO<N

c-

lO '^ 1—

c

5^ t> I'- X^ t^ » i-H CO iC C-1 >-( OS CO

-rr

t-

«iiOt~01>

r-

iCO-X

0

3

S lO o'lC 0 TjTcC CJ^iO'co't-'cC CO

l>

o-

00 -^ -^ COC<l

c^

CMCMf-

o

C i-H rH f-f i-( tH

OC

c\

3

oc

<

■c .-S

cc i i i i I • ! • • i ■

s

Foo

re-

turni

^ :::::::::: :

,

cDi-iiC'-i-oCTicot^iitcoaia'

X

CO

cq -j:> t^ a^ o-

c^

'Oift c-

CO

o

. lC X -^ -f I^ -M -^ lO X Lt '^ '-C

I^

t^ CO 10 --C ^

CO OiC

CO

K-6

•"-oocoi-HOX'-oi^iri-^Traicr

l^

i.

t^ .c c-i 0^ X

r-~

X -^ -T

1-

_/<!'

£ ,-t CO X CO -^r cc .?: ic t-* c^i CO -^

If:

0 -^ I> CO CO

C

Ol 01 c^

X

oS

grH rH rH t-i C^ ^

-1

?

I-H

cr

oV

Cb

fe

■d

d

3

a

'■3

§

§

o

»j

■d

9

T

.° s

g

1

Q
0

^ 8

**-t

(O

::;: d.

MH

W

£

O

^6

■2 -ii

-a
a

ft.
s

00
0

i-H

to

CO

^■0

CO

-2 -< ..

»

-< 10 c

s

■^

3

Si

J CO 3j
1-3 — -^

g-^o

Q

s

S"

^

*^

CO

1

t^

3

n

■cS

•(SI

MI

ing, chocol
ing, floatii:
rd, plain (;
rd, chocoU
, pudding
, pudding
roni and to
n ice (341)
cakes (308
lie (31 n

oco

C

0

a

cS
c

O/CO

u a,

IS

-*-
C

1

g

1

'c
c

y

0

0

^.'oescs^ycsOr-~r'.

^-xxoiQ>

i^-wmu

Q>

Fh

d

£

i;

c;

^

0.

X

l£

yj
^

£

99

s

g

^^

^

cociu-r

?i

X

00

1— '

rH

1-H 00 00 f-H O CO
to CI 'S' Tj< TJ< ■*

5?

o

O OS '^ 1-1 CI Oi r-
lO C» iC CJ lO lO 1-1

CO

CO

5

as

I/;

I-H

O OT CI X CI -H

T)< rr ?; c~ -3 t^

I-*

?i

cc

^ O CI 'jS CJ X Ol

Oi iC OS 1— 1 r* -o X

iC iC d lO O i-« TT
1—1 1—1

30

f— •
00

CI

»IT -^ Oi

X

-r

CO

fS

o

§

OS

I-H

in

CO

1-'

Tf CJ ^H

.-HOO
CI

CO <— (

I-H

s

1-H

-^ t^ lO <© t^ o o

O X CI X X

to 00

1— 1 rH

COIMOC

1-H

1

i

o»

00

co

Tt* Ol O iC CO iC
•*-3<COCOiO ^

co"

o>

X

Ol
CI

in-

t>- Tf r* Tt< CD o cc
t* 00 OS r- CO -* cc

CO

t^

t— 1

o

■M -M --O
C^ C-I CO

X

i

co'

CO
CI

§

co"

3

CO

O CO 00 CI 0^ iC
■* -»• I- CI t~ o>

COcf to'i-H' O rt
I-H 1-H -Ji

■-0
Oi

C-"

to

3

CJ I- -P OS ^ X CO

■^ cf cf cf i> liT 1-H

^

CO
■M

CCI>
i-H

I— t

CO

X

-1^

i-H^oi-^r-t^o-ri^

CO CI X 0-. iC OS o o -o
CI ^

lO"

CO -f iC i^ X CO CO

u^ CO CI as OS X Tf

•— » rH CI

g"

o

S22

t— 1 I— « r-(

CO

I^

§3

CO
1—1

CI

CO

X

cS

OJXtO

iCrH

CI

as-* CO CO CO

X
lO

t>

iC X Ol CI I^ TT 1-H
CI^-^-1 o

CJ :-i Tj^

00 «

GO
OC

!ri -^ n

■M

00
CO
T

co"

o

CO

CO
oi"

cf

-CI

XXXCOCOCICIOIO

CI CI — Oi Oi iC 05 X X

I-H -^ r-. O ^ yj T-^

■* i-h"

Oi

CO I-H ir? X '<** CI CO
i> I-H i> r- CI o -^

d CI 1-H i-ti-H

g;1

§

o

OOCSO

-M as iH

SB

CO

cott-lt;

T— 1

?I

o

I— 1

T— 1

Si

00

1— (

CO

•^t-dCO^OXiCOs
lC O O O CI X X ^ Tl<
i-H-^Oi-HOi'CiC^OS

cT ttT x"o oTcf rH 'o'cf
r-H T-1 ^ tH

Si

Tf -J* t^ CO o d ^

CI O CI 1—1 CI X o

CI X a> ^ ic o X
TJ-' '^ i-T .-T -^ -^ co"

Oi

t-"

Oi

oo'

OC f-H
O 1— (

Oi
1—1

I— t

■M --0 O

of jo"

oc'ooo

r-l

CI

CI

1— (

J2S

to

CO

o

CO

8

cc in ic OS uc -^ X -o 02
LO'TXCii-Hcox-r-^
inxt^cot^iCiOrHOi

-* --0 CI CI -^ CI iC
I-H rH

5

c

: o o
5oo

o

o

04

X

to X IJ

■s = 5

X 5^ 35 X
ill .
SO

w

o

o
p.

_ >

•a

o
o

03

a

"a

OS

o

Q

O

o

Ed
«

a

SO

.~co_

Oi ^

. O CO V
•— CO "

— ^ — - J-

!U — ^- ^

-3

£S2

Is §.3

,-^- -^ ** CI d oi

o"? s £ s j"i

3 5

a; .

ic-O

3

II

be
>

)i '->. 'Z r- ■{■

c a> c c c ^

100

o
O

'e

o

!~
O

«£>
"^
s

o
o
o

s

s

o

CO

w

n

<

So . -o £-0

11-111

>

o
o

>■ .

o "^
■£ 'A

=3

CL|

C
3

O

a

o

■A

P-(

C

a
<

■a

'O'O

<s

C3

tt

o^ lO r^
c^i ^ CO

cool -^

CO O^ 05

. f-< ^ CO >o
«s O CO OJ I— I

(i

cs

.oco t^o

=C rH lOCOO^
SCO

ej

Ci 00 »c t^

.CO OCO Tt*
=c rH to CO C^

T t— I • CC I— t W CO

oco

iC 00 O ■— I 1-^
O^ iC I— I -^ 1— I

t— O rH ^J Tf
i-H OD 1-H 1-^ lO
iM iC I> lO O

iC C^ri> C0'-3^

. CO CC' CO Oi
COrH ai t^ 1-t

o

Oi C-l lO CC'-O
C- Oi C-) t^ o
(M X> iC CI l^

0> iT-i OJ iC "^

Oi 't' Oi ^ oo
lO t^ lO »C O I-"

iC CO (M r-l C^ r-t

COCO
rH CO

r- t^ CO rf -t* to
CO lO '«5< CO (M C4

iC Oi "^ '^ t^ i-(

'^ oi r^ iC O 00
CO CO -f -r OS CO

1^ n I'- ic i^ ic r^ o CO t- iM

iOOcoicr^(Nccoo-r<*roo

GC iC r-t I— as CO' t^ I— I ,— 1 oi

coot^iCODOsr-co

CO 1—1 1—1 CO T-l

r^-t^oc^ict^ocoo^oco

■30 1— t O t-^ I— I -f CO lO C5 -^ O
C-J CO' C^ r-H ,-1 .-( r-( rH

-M CO CO 'X -CJ CO OS -r Ci t^ -f
CO I-- CO' CO -M iC C-] CO CO O (M

i-HCC'-^C^-fGOcOf— (OSOiX)

to'^'co C^Tf'co'cOrH'cO t^

r^ ic r^ -M ai 1^ OS -t< t— t^ -^

t- O CO -M -M CO Cl CO CO O C^J
■TTiOCSr^COiCCOi— <iMd00

ododr^c4"iO"-^C»i"rH CO I--"

73

o

o

o

d

3

■d

P

•d
<x>

+j

n

6

(3

o

1

o

^

A

,

o

o

o

i<

»«

=»

H

Tl

I-;

3

n

"^

->i

A

»

s

T'

f>

o o

IM

-a

3,

[>< c o a .

l&^sa

■S O 0-3 0

(1)

coo

o

13 CO

o
H

"g.3g-§§
K O.CS tj [H c3

3
lit

-d

o
o

03
be

Q
O
O

o

W
O

CO CO
' — iC -

0)

CO

o

^CO CO CO ^~
!£ Tl " CO c^

p.'^-2S-°^-s«-sa

■gS^S oc c G ^ .o o -
^J3

^ P'^^ 0^3 3^3

o
H

■a
o
o

o
H

"3^-3 >.3 3.2 § oiiS

OWl-sOPHPHfcCBCCCOW

101

CO.-'

CO r-< ITS
'^ T-H -Tf*
lO »C CO

iO *! -M

c^ r- -^

O Oi CC

CO—"

iC Oi CO »C
Ol »C C^ r-(

iM ^ O CO
GO O "^ CO

COOi

i-hO

Oi lit

CD t^ CO r^

X CO Oi ii::
X cni o r-i

-* X
lO CO
1-H 3S

OCOt-H
COI> rH

I-^ C^ i-H

coo

O -+* C^ Oi

o -^r CO o

C-l X' O i-H

t^ i-i X 'Tf (M O <M

t^ X' --^ Oi i-H .— ( -r

lO iC' CO o O X Ci

T-i rf* iC' 1— I 1— I O lO
CO CO 'M CO OS O ut

X iC CO t-
^ Tj< Oi 1^
■rp <N t^ r-<

Xd cox
CO iC O CO

t^ O -^ CO »— ' '-• lO
CO C^ lO ^ CO --H l^
1— ( O r-« lO O r^ --H

x" r-T c r 1-4^ c^ r>^ -T

'^ C^I I-H

O Oi OlCO
X OS X Ol
CO -^ est*

r>- o "* -*• c-1 1— I lO

X Cl CO X Oi X OS
iC Tj" iC CI •-• X iC

iM^CO'cOcTrH C\

CO CO iC X CO »— I CD

»o t^O oco oi>>

t^ (N iC I— • r-*

t^ OS "Oi O X X i-t

o i^ ri rr o 1— ' -r

I.': CO CO Cl rH CI CO

t— ■Tt* 1-H

iC' CO CO

CO ox

CO CO CO

iC O .-H

iC '^ i-H

■^ OS r*

Tf coco

•-HCO
I^ CO
d CD

Os-1* O
O --H X
C4CDO

OS O CO t— I X CI X
CI »-H .-H C4 t^ OS CO
O O COOCl COOS

cT CO ic" cT GO 00 00

1-H r-( .-«

CI

1-H O t^ l> OS CO CO

lO CO --D CO O O i-H

O o r^ lO CO "-H 1— I

cd'l>I> CO iTS" CO CO
X CO rH rH CO

CI

xco

iCCO
OS CO

C) CO Tt*
I^ iC CI

O l^ X

xco

iC CO
OS CO

CD C! <-l
I—- CI CO
CI t-o

n
o
o
&,

<

CI

o

.. o

u

o
Ph

.-vCO
d ^

• •-£ S 5

c 5 2
aScBM

00 ^

cS

^^i'g

o

■5 2^2-0;

H

_- u ?? H

mi

wmoo

o
o

a

'5

O

Q
O
O
b.

(d
W

o
w

§ csS"

,0;

■a - a> —

3 1;

■5 =!

o

gcqooKSo;

<p

•

0

T(<

^

rr

■o

01

OS

c

*

«^

bl

a

au

^ V. -r. '

■:: ^ 5i a>

^ 1) OJ 4)

so
>

102

73

.3

O

O

s-

o

S
o

o

i

S

CO

a

►J
a
<

r _t _

,

r-l Cfl CD lO CO '^

X

o

c

(Xj^O-

X

CO

'^Si

to

lO

r-<

to

i~*

01

II

Propor
tion of
pro-
vided
food re
jeeted.

•w CO (M CO r-t i-H .-<

1

^

c^

■T^

COCO.C

CO

04

CI C^l CO

OJ rH

01

tk .

. T-t C^ --^ CO t^ ,-H

T-H

to

00

rHt^ to

'%J

7-i

o -t^ai

'i' 1-i j-i

05

CTJ

€1

&0 C^l CO to t^ o »o

ao

, — 1

Ol

t^ r^ t^

iC

'Q

CS rH T-H

10 rH Ol

CO

S i> M CO I^ o

r^

o

<N

to t^OS

to

o

rr C^

rHlOtf

l^

X

«g

C ^!M

i-t

,-H

Tf

rH TP CO

•^

1— t

•CO

-r

,-H

rH

to

to

'?'0

e

o

=o CO 00 t^ Oi -^ C-1

'X>

t^

tf

o

-t>

o

CI -t CJ

OOCO

rH

to

S « C-) I^ t-H

-t*

■^

Ol

in

I-

to

.-H coco

tOiOiO

0-

^

i

1

00

IN

-y CO

rHiO

X
r-

c:»

r-T

'6
1)

<^

rH

.

. O^ -^ CI lO CO 1^

Ol

CO

iC

-rcox

o

o

-r Oi'Ci

rHI^ lO

X

O)

c

cc 1-^ ^ T-H r* t^ '-f

CO

o

^

!N c:>co

o

o

i-H CO C-l

COrH 32

rH

O]

si rH »— 1 I— 1 rH

00

CI

-r

X

iC -T CI

rHO

o-

ir.

'S

£

.*-)

s5

r-

f-

-r

o

!^

rH

Oh

O

-«-^

. -M lO 1— 1 lO O t^

iH

rH

CO

00(>

o

iC

C^.-IO

OiOJO

rr

t^

CC rH CO GC^ GO CO (N

i-H

CO

1 "5

rHXO

iC

1 — 1

QOOiC

001 rH

t--

to

X TP 00 CO r-t CO Oi

l^

rH

OS

otoira

rH

or- CO

t^ t^O

iC

o

C Oi(N !N Oi C-1 f-t

I>

CO

00

to rH CM

o-

-f

'!*< I-H -O

01 to

OJ

K tH

!0

rH r^

CO

O

04

iCi

>

CD

IN

CM

f-i

,

iC-*CO(NC<lCO'T*'iOcC

r-

r~i-ri*^aH>

, 1

iC

I— r^ ic CO o o cc

i(:

lo

i>

. CC' O^i i-(iO Tp t^ .— 1 (Tl t^

i>

r^ tooooi GC

<=

O

■o -^ lO c^i r^ Oi T

CO

CA

■s's

XCO^rHOTfCOiOOiC^J

ooo tototo

c

CO .-1 CO CO 1- ^

iH

a>

•u

s ^ * - ^ ^

O .s

S.-11-t jC'C^ICO rHi-H

oc

^ ^ c^ t^ c-

c

rr

rH C^ lO C^ uO C

0-

to

.O oj

? '-'

CO

c

If:

1^

tH b

%-

(N

OJ

^

a^

es

.-^C-lCO-^rHr-HCOOOC

r-*

05

Tf

CO

o-

o 1— I -^ !£) 'rt* Tf r^

X

Oi

C0Q0Oi-«C0-^I>(Ni0CC

•rr

CO

CO

1--

tc

Tr< 1"- lO -^ CO i^ 1-H

CO

rj<

-tj

C r-( CO

CO

0^

CO 00 C^ O iC X

■^

02

S

CO

C--

l-TcT T-TrH c

o-

00

5-

in

a

0)

C;

;^

_g

.aiGOf-HOic»-(t^(MC

CO

(NlOOrH r-

X

c

C) 1— t CO CO f-t C5 I—

c

01

CO

iO(NCOiO«C

c^

r-

I- c-i 0:1 to -f -P CC

t:

0

'S

JSCOCO CDl^Oli-H -^

cc

1-H I—

■^

cs

CO iC CO CO lO "^ w

o-

t^

o

S

to

X

i-TrH CO

t>

" 1 r-7

^

c^

m

Ph

C6

1

OicrsiCOCO-^vCiaT-

t^

050 Oi-* CT

c

r^ t^ CO 00 TT CO QC

C^

"11

■t-»

.i-^oo:'C/^>-HcriGC'COut

GC

rH iC CO OJ ^
CO CO to 'X -t

X

-r

CO Oi c-l Oi 0 CO 1—

■T

n

c^CSfMi-iCOOOt-^i-HCOC

«

IC

CO

c^ 00 cj >/:■ CO -f CO

c-

;3

iss^'gfs::;'^'*^

c-

O to OlXX

CO

X

CO lO l-H QC' Ol 0 0

o

o

rH f^

iC

rH ,-1 r-l I-H i-i CC

c:

a

^

s

X

<!

V. ■'S

cc

■ ^^

c-

<M 00

c

r-

Tf

s

• iC ^

<=

tout.

OI

i^

1^1

• lOiO

OO)

CO

?■

01

?^

•TOO

f-

co'i--"

<=

rr

in

cs

• ,—1 T-1

CN

to

to

,

i-Hi— lOt-HOl'-HlOCCi—

c

1 OiX O^-^ r-

r-

OJ

01 GO CO 00 CO ic oc

r-

OJ

o

. cr- rp 1-* CI --HO 00 rr iT

iC

co o rr* o i^

■n

C^

-* Oi t^ Oi «-« iC C'

r-

t^

^i

cccOOiCTr-t-^i-'OC

CO to to iC o~

<=

l^

CO iC iC uO 0 i-iCO

o-

to

■d-o

sococoaiOicoovoa-

CO

1 CM com oc

C^

■n

I^ l^ l^ 00 CO CO CO

0-

T-*

CcOri iCl^r-( r-ti-

1 IM rH rH CO-M

c

5

1—i 1— 1 I— 1 r-1 1— 1 CO

(OJ

in

0-"

«

X

f—

o >

S

n

fe

rH

-o

0)

a

P

Vj

a

«

c

o

13

o

1

a
o

o

o

1

o

m

o

?N.

1

u~*

^

a

<J0

o

o

o

lO— .

P4

6

o

OJtO

Z;

-0

<

b.

-s

<3

^

fl

— T!^^

J

n^

s

S

m

I-!

n
<

H

W

111

s, cucumber (190
iCS, steamed (207)
potatoes, steame
potatoes, baked

o:

1

c:

a

^

i

a
■■.2

o;

t
z

a
c
e

c:

.,5

a

■ sr

rr

1

c
o:
a

■^

O

1

S

CO

C
c
c

-a
, ^

1

E
0:

-a.

CO

c
c

table
abba
eas, (
ickle
otato
weet
weet
law (
auce.

a:

.X-

P 3 P

H^ »H fr

1
C
i-

sh (308;
■er and
caroni
:, apple
, squas
3ding, i
w.beef

c:

c

"a
■*^
0
H

^^7

yOPHOHPHaaaocoasa
on

i

.^i <; "^ cB Pu (£

0)

^1

0:
Cr

CC

a.

£

a:

103

CO r^ '^ »-i CO oo 00

Oi (^ t^ -^ 30 OG GO
CO rH iC (M GO CO C^

00 OC^'^

IC t-H -^ X

r-lOS

OS

rH

O X
O CO
CO CO

COl"
CO -M

t^ ^^ CO Tt* CO r-* Ol
C^ "^ iC T-1 O iC -M

S3

OM

t^ -r CO "^

O 05 ^H iC
Oi t^ ^ ■'S*

o CO r^ -r Ci ic i-H

osQO o ^ -r CO 00

'>C iC Oi X O X' CO

<MO

^ CD

00 Oi

'O -^ OC' ^ -^ 3^ t^ ^

c^i c^ X CO c^ ^ -M o

oco
coco

COf-H OiCO

:o CO

t^ CO

OS r^ t^ OO O
X CO 1-1 T-H CO C'l

rHCOO-H
iCI^ ^H CO
CO CO TT CI

OiO
—"X
CO Ol

00 o

X n

t^ 00 '-O CI Ci -N -^ •-(
GO :0 l^ CO C^ Oi 'M CI

rH t^

CO Tf

I^rH rH O

OCO

CD Oi

-ox
xo

CO '-O

O X rr X' O CO rH I^

CI o o CO -o o -r -M

t^oco-vosrHoas

r^ X

rHl^

iO'cO

rji

rHX

T ti^ -r rr

CO ciirr l^

X ^r r^ -^
d'cf cTrH

CJ OS

'O o
oco

CO -^

OrH
X CI

lOcCrHcixxcir^

XO^rHlOrHCOClCJ

X rH CI CI 'O OS -r Oi

o>x

lO CO

£ as

r^ T

o

H

g - o
K -Xi X

3/

--'

X
^

*

■—

WJ

-n

^

0^

^

t-

•y*

.^

■"'

o

r—

5; x":

- H I- s a

1)

c
p.

^^ ^>

i-H ^
^ 3i -

O
O

B

5

Eh

O

. S- X

--2 ^

O

O

„ 0)

mo

:2'

\u

"C a

o

C*hX!

a oi o

CL rH --^
rH 1^ -^

o

H

'j".W:SKcj

01

-a -
+-»

O) o3-i->

r-j2 (U

•ill

t«

>

104

0

a

a
o
o

ts

s

-o

>

»i

4>

!-

5

T)

^

O

'«

£

'«

c
sT

s

o
?-
a.

I
o

S

e

s
o

CO

w
<

o o , 'C (I'd

J3 OJ

OS

Oh

3

o

a

■S «!

c
p
o

a

.OtO

I

gCNrH
S

cc (n i-H oi c^

CO r-H CO c-i CO
COCC CO

iC iC) CO -^ w
<N r-l

CC CO -rt* i-t t-
X TP CO GO O

lO ^ T-i cOlC

GO^ct--t<C"^cccoco'^^
• O". airmail— ic^OGCiO

C5

«c ,-t t" 00 CO r^ c^ c^ 00

cb

Si-H-^^Df— t-TO-^'T'— '

;<NT-iGOC30OlrHi-Hi— i(M

Zt

00 O t^ O '^
C) 1— < l-^ iC 'X>

Oi o as i-^ c^
i-T co"

OOiOiCQOCO
CO t-1-H ooo

c-1 i-H ic if: i-t

C^fcOCO'i-i" lO

-r Oi »c 00 o

-P Cl '■J5 O iCi
O 00 t-- »C CI

c^ 00 o r- iC

iC O lO 1-^ rH

lO CO cooo

C^l C^ CO i-H CO

00 CN

CO O

O iC Oi CC -r CO CI CI
CJTiCOOi-HCOi-HCO

■rr -r CJ ic f-H (M !>.

d-rj^iOiO-t'iOCOCO
rH00(Ni-lCOQ0O100

•rfaicot^oo.-iooo

rH-MCiOCOOOCO-r
lO CO r-l CO 1-1

OlOCOdrHCl-^CO

00 urs '^ CO GO i.o i^ i^

O CO d O CO Ol -^ CO

CI

o

as

13 '^

Cb

Oi
CO

aT

C^f-HGCCOiC-^iCf-H-^

O CO iC IC 00

(M 00 to '^ ^

X' r^ 00 '-0 o

lOCOODOl-^OJCOC^IN

-^ lO o^ c^oo

CO O 00 C-l rH CI iC CO
^ l^ '-C. X CO iC lO I^

i^ CO n o 'o OJ ^ CO

-^ t^ C^l -^ -^ C^ CO

■a
o
o

o
-a
a

73

3

_g

a
o
o

Si

s

-a

q;

a

*-♦-»

a
o
o

o
o

h

»
►J
M
■<
H
W

o
w
>

c cEj a-

a) dj »

(S 3 ?,

bo
<u

o^

Oi - C3 r^ I— I * — "^

CO H 1

- a; '^
03 03 ,

, 17) O

3 03 *-
O OJ O

3^ ^-O

o 5j ca 0)

- »•; S -

■ _ 0) cS O'

-c 2. CO 21 —

r! " - - ^
^ ^ 0) (U O) -

.333 §•;::;
3^ 03 S ►To;

.Ti Bh C/3 CAj < ►";
3

bo
>

a

o

H

•CO gco . c'-

o 0) MC •p.3 2
S3 3 03 3.2 .S .2

o

T3

o
o

o

105

t^ r-H OD l> CO <N CO IC

ocococo

r-» rH C^ CO

I-H I-

1-H

CO
CO

CM

O lO CM O CO
CO CO l^ l^ Oi

g

§

s

i-H

I-H

lO

lO

B

I-H

OlOOrH t^CO

OliClO tooo
a>CM ooooio

to rH

1-H

rH

s

g-§-^i2i

CO 00^^4 01
i-H r— 1 lO

CO

S
cs

o

rH

rH r-HOCO •
t^ CM -^ ^ .
rH CM •

5S

rH

i^Hi'm^i

rH

ID CO Ol iH

a> o CI lO

CO

r^ f-t

g

c^

o> :

GO ■

o
cm'

CO cn o c-1 00

rH CM Cl to »0
r-T

i

38

I-H
I-H

'Tj' CO Oi CI

1— t

00

^1

rH

00

?; :

CM •

i

1-H

rH rji OliOO
OOiO t^O CM

rH rr ^ t^ 00

CO -^'i-^-^

r-^ I-H

05

to

rH

I-H
CO

I-H
CO

s

CO

to

i

to rf -TJH CO »0
-r OOCOrH T(>

CO

CM

g

CO-

rHtPOl
CMO>rH
^ CI

-§S"^lil

CO

cm"

i—i

c-r

00

1-H

QOt^cno

iC 00 TT I-H

rH
t— t

t^OitOCO

coco rH a>

CO

CO-S-CO

is--ilSs

Cl"

OOOt^O

tC CCi-H tH

I-H

y^co

1-H rH

CO O '-0 CO
OC-liOO

CC

f;

C-1 -^ lO rH irj*

cT

to
to
c-T

CM CM CO

5i

I-H t^ OtJ*
CCC-lCMiO
CO 030^

cfrHr-T

si

T-H

00

lO^H Tti CO
■rp t^tOt^
CM 00 1<C^

I-H

tOrH 00O>O5

00 in lO CO to
00 00I^I>CO

»0 rH iV'
CM

to

CM

to

O
CO-

■* rH l^

00 toco

rH CO-

cm'

s

■■£>
CI
CM

CM

s

CM

Tj""

S :

05 •

s

co'

iraooOr-(

CO O 1^ 00
00 O CO '^

CO
I-H

00 00
CM 00
CTi.O

I-H rH

to
co'

O-HrHCO
lOiC CC >C
CO 00 <0 CM

CM

co'
to

<7J iC t"* rp O)
iCOCO—lOO
CO CO C^ lO rH

CO r-Tco'iO'iO"

-<<

I-H

00

CM

co'

lO rr CO
OtO<35

Odr-Tt^

<

a
o
o

a
S

"O

ScoS?

CO

o O O t-

OS C8 03 i" r-^

o o aj^ c-1
PHpHoaco

^-iC to
C^l iC lO

■o^ — ^~-

^^ t- (H

0; ^ Q^
taO'C'O

gas
poo
csj::j3
ccccco

5 oi
-" o

ca u

o

42 U IK M

o
o

a

c

O

Q
o
o

b

w
►-J

Eh

w

"OCM

OJrH

co.^2i-^ 11

CO t^ -1^

gmuWopH

o

O rH

D
CO

4i«
..XJ

be

o oT
J^ bo

mo

106

Dh

o

o

^«5

03

Ph

a

3
O

a

COiOiOCO-rOOCO?£)t^-^Or-400
O (N C^ IC C^ C^ iH I— I C^ 'T C^ CO

S

05

6

S
e

5

eciHOOOCDCOOJ-TPCOC^COOOOasOi
!SrHi-ICOT-HOOt^GOOOOia>lOtH

lOrHrHCOCCCOCSi-ICCi-H-^

o

lO lO rH ^
l^ 1^ COCO

C^ iC iC T— I

eoosiNC^

•r-l t^

IN

< i-t lO

•tOl-H

• com

x: 03

t-i u

03 -O

a

3

o

a

.T-iic»cioaiaiaiccascocoai"^r^
eo ic lO r* CO -r rH t-h ic cti cc

1— I CO Cs CO Tj<
iC lO I— < CO Oi
I— < Ol l> tH

"<S< O t^ Oi 'M i-H

'X> i-( O r-l Oi O
"^ CO O I— I -^

<b

cb

OiC^COtOT**
coco -^ 1-H

Cb

.cot^cooooix-t^cooooooooococo
osiOi'-aO'^aicotCODtococotocoi— I

<MiMCOI>rHCOfMr-t(rJ iCC-J'^

Cb

Oi I— I (M CO ■"
COOCJ CO
iH UT' ^ CS

<o <M 0:1 -^ i> r-

iC' C^ Cft l-^ rH -r

i-H CO f-H

coo 00 coco

CI CO iCi-H .-I

00 "^ i-^ i-H Oi

Oi t- O ■— 1^ ':«
r~ -^ 00 00 CO f-«
I-- o Tp CO ur;. cc

cf r-T CO cT r-T

S <i> d

g

c

5

•0100

■<N Oi
■cfrH

OCO'<**OOiOOiOOO»OiOOCO'^

.QO^oj-^dOir^t^Oi-'coascoco

C5

OCO-^^TTOiOC^JiCCMOOOCC

toasococo

?^ OiOO i-t

CO -r »o 00

CO r-l CO C^l T-1 lO

o
o

•a

0

.9

o
o
o

3

o

a
o

o

I

Q
O
O
b.

PQ
<
H
M

CS

01

C
o

I" ►^ s

OJ >^ o
X> a> o3

^0)0

be
v

2-S
-C — a;

0) Oj 0)

O O G

000

~ — 'Cl -2 C3

c S ^ '-

cj oj a tao«5
o; <!> 5 01 CO

3 3 P S S
cocooacccc

(N

s22S

■3 0: 03 a ■

»^ s j: s

r- OJ 4> J_

cr-S ^3
trj cc aj H

O
H

.CO

co-OSSc!

.2 P^ v: il> ^
■ ■ .03 .P.O

cJ "> - ?? - -
^ O" a* OJ Qj (D

OJ'g^U ^ '^ S

a 5" S ^ ^ S

.S ■<! IX' 0^ M M

3

03

o

H

o
c

J2

03
■*-»

a)

Ol

o
H

o

H
/,
■<

O

CO

s^rjsa

-^

CO
CO

'e
-a o

aj o
^ c3

§£;

Oh:;

"CO
0)

Ceo
03U2

CO

iX CO ^^

'^ ^^ c ■:i

■3 .a .£ S

.<^'.2J3 3

107

S;2?i

CO

f— 1

CO tH .-(,-( CO

00 f-l COCA'S"

CO

cor* oi

1-H

1—1

Cl

oco

I—"

I-I

(M W r-(
O r-l '^

t— «

oc

1— 1

t>-

t^

i

-=^*

CO ci X r* t^
ir: -r Oi GO O

r^ Cl GO r-< CD

o

CO

r* .-< GO CO

•D lO CJ^i 1— 1
CI -M CO -T*

I— 1

CD

1

1—1

CI

t^ GOOO

1— 1

o

CO CO r^Oi r^

(Tl t^ lO CD O

CO rH OO l-H '^

CJ 1-H CI ^

Oi OiiC CO

CD
CD

1—1

1—1

CI
1—1

CO*

1^ r^ -r

TJ< C-)CO
<M C^ i-H

1— 1

1—1

(N 1-H *N .-H O

O GO -^ CC' ^H
TP CD r^- CD rj"

co" co" C^"

1—1

cc
co"

1-1 £-*

1—1 1-H

CO*

s

1

1—1

CiiC CO
■* r-l

00

cc
"^

■^

CO

CJ

•^

IN

o

o

(NrH to
C4CCI^

CO CO

i

co'

-

cc
I— 1

r-T

to

1— 1 Tf C^I lO

r-Toici

T-H

CO
CO

^ 1-*

§R2

Olr-I

00

t^ CDCD^
O CO COCO

I— t

s

o"

CO

TlCCO-
l-H

o

I— 1

CJy50<:C'i-'«3'MCO
CO CO CO l>.G0COiO

(—1

t-* OQ '^ CO

I— t

o

,—1
-^

CO

CO t^

i

OJCO

s

"^

t^ifM^CC
t^COCIOi

I-I CI CO 00

1—1

OS

1—1
1-1

^j ^ 'x;

CO-r-TcC

o

(M

o'

CO

COt^-fCiCl-^COiC
CO -^ '-H O iM t- C^l t^
t^ (N cc l^ I^ t^ lO r-(

tOrHr-T CSCO'cfco'

CI CD(MTf

CO "^ go" I-T

3

GO

I-I

T— 1 ,— 1

rr o

C-1

co'

3

CO

8S3?5

CO Oa TT lO

t-' co't^-"

1-1 lO

CI

CO 'r* CO

(M I-I 1-1
cc CDOl
CO CO CD

(Ni-Tcd"

I— (

• i-IO '
•OC'OO •

• too •

00

S!
?3'

00
CI

o"

1—1

Oar-H O
CCCOO

CO t^ r^ 1-1 o ?o **« u^

GOCO^f-i^COOCC

i-^ '^^ Oi ^ o ai c^i ic

iC cT CD '^ 'lO i-T CO lO

_ i-i

CO
GC

CO GC' ■X' Ci
OrHCOTt-

It-^cd'cD C^

§

CO

^CD

cc'co"

1

II

CO

1

OOO <NCO
OlOOOOCJ
tOiCOiO

I-I lO

■C CO

t- ft «

Soft
S 3 3
= 3J O
Oh CO CO

Si

Si
e

Q
O
O

s

o
o

o

H

00 1-1
IMCO

•CO

c e
o o

0)
V

n

™«a2:2s"

o t- o

•Si *

O H

o
H

•O ?o--^

t^ ^ a> Qj
— bt'O'C

S s o o
^ 33 CO 'X CO
o

PL,

2 5
o
H

_oo
I*— "

* !r

OS

o
H

oi'O
o'C

i-;«tii

at

o

ft
,5^ en ?

■o
o
o

03

a

'3

C3

O

H

108

<v
c

a
o

c

•to

1

a

so

■Si)

o

J.

Si,
o

I

o

•£2
S
S
o

CO

w

,

o

iH-^DOi-l

CO

r-(

tOtHrlOOOiOiTjl

I-H

00-*

CO

eo

(Nl>

Propor
t on of
pro-
vided
food re
.iected,

^c^

o

-J- CO CO CI

Ol

t^

-^T-<-T»Ci-ir-Hr^r-

d ■

r-CJ-

I-H

eo

<N »0

V

^

>* .

. r*

t^ »rr -^ X

CO

-JS

toco-^^toioco^

CO

CI en

^

Ico

M -^

^1

eo o

lO CO t^ !■*

X

o

Oi to ^ ^ ^ CO C5

Ol

OTf

en

o

OiiO

goo

»c r^ ■^ I— 1

l^

m

CI CI rH ,-H to -^ CO

d

I-H I-H

iH

lO

»— < 1— <

•^ *

S3oo"

CI

t-t T-H

CI

OV

CO

1- £

5.

r-<

a-'

a

ocO

Tf «5 05

la

CO

X

«5 •

t^dCOd

t^

lO

'l'

t~

■^ •

i-

.-(COO

eo

T^

lC O d d

d

■♦

lO

^

1—*

^

X

I-H

I-H

P^

5-

»-

*;&

—

_ —

as

.<©

I>,-ltOX

X

CO

lOi-HXdl^X^f-H

en

d CO

d

lO

CO<£)

scM

OS GO -X rH

00

"•r

X .O CO .-1 00 CI to

CO

1-H t~

CO

to

^

2

Pi

CO

o
CI

X

t— t I-H I-H

iH

r~^

X

-fj

lO

OiCOO-l*

1"

CO

05 eo CI to rH IC 3-. CO

to

iHCO

to

r»

Oii-H

c

3

ec ao

-^ C^I O I^

CTi

o

t^i-HdCIXi-HCOO

>c

OiH

d

t~

-r .-<

giO

ooo-r

X

-T I-H CO l^ to »C t^ CI

«

t^iC

I-H

r*

Ol-

o

etc

i-H -r -r --^

1^

o"

-r to- iC CO r^ eo

CO

i-nr^

d'

rr

i-i r*

1

i->-i

I— I

CO

1—1

ift

•6

;s

01

Tj* GO -I' CO O^ O O:

t-

!M

to ca CI ■•** >^ CO X ■* tc X to o CO' to CO X ^

72^

-r iM

>i .

. t^ X O X 1^ t^ X

X

O CT) iC CI lO r-H £^ CO rH CC ^ Cl O -T 1^ Cr- O

O .-H

1-

<% CO CO C. I> CC CO —

X

Oi-co coaicotCr-11-Hto.-H-T i^ino

to

^-f

■V

gcoio i-Tco

iC

'■C

t-h" r-T ,-i"c4 i-H cfrir-i

iC

d

o

^ c£

ecc

-r

CI

I-H

g

§

. t^ 1-H CO Oi iCiC

o

COOOi-l.-lt~ Idt-toxxcoci Ixcod

O:

IC I

X ,-1 t^ I^ ,-H -^ X

CO

-J" d 'COCO i-HOtf •iC«OCI

to

I-H •

^

S X to m

o

CO JlO-1' r-l • d

X

cS

S

c

I-H

^

^

tt

si

S

. fM C^ O O iC ^ X

r*

Xioi-Hxcr. xo--ococicoi-iic-<ticot^io

X

r-l h»

!«. X C-1 O CO -C CO -^

X

CO CI O to O to t^ CO CI Oi CO CI O CI o to

CO

»-i -r

'a>

2; l^ l^ rl rH r-t X

r*

CO ^ ^f-^«cO r-iir; di-irt

to

1

Cio

r-

CI

Ph

5

CI T-H X -^ X (M X

co

c

t^ 0~- O t^ iC to r^ CO C^ rji i.O CI d rH to ,-( o

CO

oi r-

-<->

. lO t^ X t^ lO ov o-

CO

CO X CO o i^ o o lO to CO X -r Ci ^ OS ic en

X

C-i Oi

f3

5 X CO iC tP Ol o -X

CO

COCOCOOil^I>-rOOrHT-(I^COl^tO-rCT!

d

'i)x

e-o CO

c

X

tr

-ti-Tio" to'"-Tto"io"d"-Hi3r^"x''r-''CTrT(<"o

eo

CO»C

^-

CI

iH 1— 1 rH

a

^

O

T-H

'-

<5

v. '

C

-*o

X

• t^

lO

O)

= x

• a>

X

1-

s

4->

F-

TT

r^

• d
jd'

X

CO

,

i^ 1-1 x CO Tf c<i c*

f-

■^

ot^CiO's'dXxxt^iO'XddOi^if:

lo

X X

o

. i-H o Qc -r* X ic r-

o

X

Tf t^ O CI » CO X to O CO X 31 Si .-H o .o c

-^

r^o

^■i

=CI"- CO iO »C C^l 1— 1 ^

X

c

i-HC^xocO'^Oicxco^iOco-i'd-r-—

<3

too

a

::scoi>r-4rji-n:£5t^

o=

t£

io"d'ov'rHino't-^x'"oi''j''ci'x'x"art-'Tirc>:

^

'^ CO

'Crz

iC

C

»H I— t I— 1 (— i rH ,-H I-H

r-

r-t

o •■-

J-

T-i

o>

!i

f^

■d

3

t^

q

U5

d

*-J3

1

C

Q

o

g

d

■a

0)

IS

«*-l

f^

Ed

QJ

o

4

s

'••a

S>

H

V

<D

s

■«

§

^i

to

coco^

j^sii

1

P-

i-H

'd

s

— , .to

§ci^gi_^

CI

^

CI OJ - - i

, — ."— *

JSd
d-^

" — 'O

cr

M

■1^ ^

'^ Q.

Ills

bake
boile
fried
mash

1

• I-H ^^ "T .^J ■♦-' *H K

oC"-'^<i>oisiP

eals:

Bread (13
Crackers
Cake (137
Dressing,
Hominy (
Oatmeal (

c

ti:

etables:
Beans, ba
Beets, boi
Cabbage,
Celery (16
Potatoes,
Potatoes,
Potatoes,
Potatoes,
Slaw (236;
Squash, b
Soup, bea
Soup, pea
Soup, torn
Soup, veg
Sweet pot
Sweet pot
Turn ins. i

its, etc.:
Apples, bi
Prunes, st

u

§

0 oc

^

<o

0/

(H

V

J

>

P^

109

QO C^ O

C^ rr cc

(f: c^ CT)

^ ^ TJ*

to -XS 3i

-r M C)

t^ Oi 30

IMCOO

CO 3^ o -ri^ OC' o 'f
Oi i-H n cc c^i '^ oi 3i

O 'XI .-1 O Tl 1^ ^)

3^ I^ W O I^ t^ ^ -P
M i^ C^ O O -^ --0 O
CC Oi i.'i iC »— f-H c^

00 -r r^ x T-^ ^ uc 'T^

^.-H — i^tMOCCO
CC O C^l ^ f-" C^ '-^ C'l

t^ ^ -M CO S'- O --0 Lfr

t^ GO ic o T :nt^ '-0

»C CO OJ «-< CO '-O X ^

«o"c^"'^id''^co"-^Q(r

c^ o t^ -^ ■M a>

CO O CO X' t^ 1-t

c»eoXi-HO-^

Ci :0 Oi CO 1^ *0
7^ -X> tO Oi i^ '-0

i-H rj lo CO c^i 'o
of -I ^'

3^ 1^ CI cri CO' iC

Oi O r-< CO TJ- Oi

e-1 OS CO -H -)• i<

o-ox
coc^ c^

^ Tf t^

X —CO
OMiC

CO OiC
^ 'M C^

l~ OCO

lOI^I

o»x

X

o

o
x'

• X
■CO

X m c^ M "C o

■J M ri -r o o

CO X 'O ri o X

o^ r- r^ *) oi CI

UC CO t^ rH r^ t^
C^l t^ O u.t f— 'M

li^ lO CO t^ CO CO

■X) 35 TT X O -X
X '^ -T CO i-(I^

X
i-H

CO

o :oo>

iC rH TJ«
^ 1-1 in

^H iT^ O
CJ Ot^

•-0 sv cn

-r cTi Oi
-r o t^

^ CO -^

X

o
1—1

COCTi
05.-I
OCO

CO «5«
t^XOs

t^ iC OJ CO ^H r^ 'O Oi

t^ oi ift o iC i-O r^ CO
u- -H c-< — ■ o ?i X -js

Ol --O CO '-0 'O X

ic u^ c-i n "T lc
i^ X ^ lO t-': c^i

01 04
01 O)

ic'icT

X

-1 .. t~

o ;^°

a" a a 2

=i a a o

o
o

a
o
o

- 2 —2

o
ie

o

a 3j

bjj

lC c: '^
■CO cj^

S5

s

a
o
o

•J

s

S
<

. ! 3
d 3! C3
CGXCG

O O

63

o
o

5

o

PhPk

■'C'C'C ^
a 3 3 o
^34 04 03

o

»-l ^00

r- .-( —

c *■
-J" "a

3 i)

o

Ill

c

■• o ;

3

o

Eh

110

1

J. .

.«Nir:

-^

OC

,_

'J5i^

Tf

iC Oi Ol OS (Xi O'

Iff

iC 00 CO t^

CO CDOOO t^

So ,'Cg'd

o

t—

■OCMlO

Tt< rH CO I-l Tf

CO

(NOC'i'^cocoTrTriN

•3^

ki

If:

-^

l>lCOO

^COI-Tt<iOCC

OC

coaocoic-^i>r4COr-t

ao

c-

c-

l^ .-< -^

,-( CT) X' r- CO c^

'O

i-Hi— ICCTt<-^0:.OiCC^

1

r^

r-

t^C^ r-t

00 CC O CO t^ cc

OC

ooi^-^aiOi-^oajco

o *^

^ 03

c

cr

-T

22 '-'

T-HCOIXM

9

tH '^ iH I— « rH <H

t-l i-<

(S

i<

-o

oS-O

Q

. »Tj<C

-t

~

cf

C-l IM i-t

CCOl

?5 0-£

X

1-1 -* t^ I ^ OC' CO X-

Tl

gss

■rl

o-

I^ IM

(NiO

Ol -t>!N

c^

O C) rH -no CO

iC'

^

e

<^

C

O

1—1

rHCO

OC

CO rH rH I— 1 -t<

C 1

,

13

f^

<S

(M

(>

iH

'"

-^

2

a

.■*'£

c

o-

cc

'lO CO 'O

Tt< lO O iC t^ CO

t^

CTiOCT>00^-^COQOC^

s

eg

WO-t

iC

ift

t-^ '^ O 00 -^D CO

X

litia^I-^COtCOSrHCI-f

a

• 1— (

-4--

^

'S

o

CO CO COCO

c-

(M lO rH CO O) rH

a
o

(£

"

-tJ

• -^ C

't

•^

iM id<

o r* CO Oi c^ t~-

c-

CDOO'^tMOO'^iOcOCO

pi

so CT> I

c<:

c

-f 0^1^

t^ CO rH -f^ to

c

t^oo-^c^ocooco-^ic

OS

3

gt-«

1—

iC

t-

-1* Tf ^

"Xi 'M iC O t^ u^

CM

COlOrHl-^CJrHOOtO'*

.§

O

r-

'

■*

'X

cr^fr-T

ic'coic c^co

t--

O CO rC of CO rH O (N rH

'§

■*-;'

a

^

t^

c^

'»

1—i f-l iH

-t

i-l« COC^COrH

-ID

1-

OC

t~01rHTjlC^-*(MO-*t^

c

c-

a>rH»ccoc^ioDOico-^

e^

I"

>> .

oc

cr

l^Ol^'M^iO^Ot^COC

-i

l^

O »-H l-^ -^ Lfti rH 0C» »0 iC

X

rt K

CO

r-

ooGoasTfOOi-^aiicc:

t-

COrHrHCOCTtCOOCT-OO

«

t;

1-

g

,

^_

c-f od"r-rio"«o o cocc

-t

c^

ic c^" '^' TjT ^^ o4"i-r cT

o

1

t

1

CO CO

o

-t

r-i

. 1-t OC

o-

Ol O"

iC

ic asi>»cooo

o^ c

OC

OrHOiCCO coco

r^

CO Oi r-

C

OJTf

o-

O r-ITI> OlOO

rHTH.ft
00-* CM

cc

00 CO Ol l> O t^ l>

l>

-t-i

glC't

c

•OCT

iT

-^

00 loco ca -^

CO

1^

-«

Cco'r-

iC

coc

■/:

C^

ir

!-.

i-H C^

t£

-^

fl

Cb

B

(D

-M

g

r^

.00 t^

iC

oo:

<T

(OtMC^rHr-i-^rHOOOCC

oc

00'^<NTj*C^TfOiOt^

H

.s"

CO lO CS

OC

^oc

OC

OiCOCOrHO^r^-J^C^t^l

LOrHOCi'MCO'rtiTt<Oi

-«

'S

8°"^

a

?H r-

'X>i-HtHCO ■<t<CC>CO'^C0

""

t^iCiCC^rHrHCOCOCO

§

4->

eio

ic

1^

a-

lO I— 1 tH lO

CO

rH

2

PL,

<S

O

Tt

cot-"

c

o t--

i^

t^C^t^tOi-HOr-liCCOCC

OC

c^

lOCOOlrH-T^iOOCOiC

1^

+j

^.; •"" >"

cc

Ci O"

IT

rHrH-i^C-JCOOi-HOl^-^

X

t--

COiOt^OOO-t"OOrHO
CO iC O CO X' iC CO O-l lO

fl

2oa

ir.

en I-

—

CTSTf'MCIOt^'^^OOO't

OC

1-^

§

!«'"'

iC

lO'c*

IC

rHai'r-rc-ri--'to'co''o"Ti<"ii;

CM

cc

0"0 o'cO CD-^ofo^o'

Tt

>-l!N

<X

^ IN 40iOiO

1^

't

CO'^Oii-^ »0 C^ ''^ CO

a

(^

OC

o-

C^l

'C

•i?*

§

<)

"S .

1*

2 :

§£

?^

04 •!••••• •

Tf

CM

4^

1 :

es :

OC

CO ■•■•••• ■

ly

"

"^

,

t^ t-^

Tf

o«:

xT.

OOIN(MOtO!NiOrHr-H

(S

c^

rHTjiCOCOlMOSlCtNOO

%^

o

^

rHii;

t^

CO

L--

rH-t^rHOOiCS-^COiO

O'

ft^

'X

ot-

cr.

rH Oi 1^ Ol t^ Oi Oi '-D y^ O

X

I^

t^rH(MrHOI>lCI>as

^oi"i>

S

a

:C

t^o

«" rH C-r (N C^' of oo' of 00 'X

cc

cr.

O" TjT rC ^ O" iO CO rH rH

"Ot:

gee

■n-

rH I—

rf' rH (N rH CO t^ 03

CM

Tf

THGOC^rHrHOO'^00'^

.o

OX

(S

o-

"-

rH

•^

10

■§

P:^

*"

a,

o

s

00

•*o

s

'O

i

<v

0

■B

-d

rH

1

§

P

d

o

-d

0)

1,

-a
o
o

1

cl
o

I

o
o

O
g

-d

o

n
■<

=«

4H

1?

H
iJ

a

o
d

i

Jo

rH

oi
o

1^

■d

H

3

s

CO

c

f>

"S-d o— ,-r

CO •

»c ■

1

t-H

J

bo

1

-.a

c
a

C

i

a

S.

"a

1

C
oi

c

a> a> C or

JH tH IH !i

CO

s

1

If

e3H

1

(-
a

1

H-QX!^^ 2 oi a; pj

oioqOjjJj , . , _

5 o oo^SSS o o
aj&HPHdiaiajajaaaoaa

tic

p.r.

m

.3?

H

p:

15

O

OC

>

Ill

• X »0 -M I-
-M X -M

•M O rO

ft '-O iC

lO CO r^

r* r-l

00 lr^ tn

OCOOt

iC Oi lO O 'f T --H '— •'^ "^ »-< XI 'JD

t" i^ o c-i o >r: oi -M CO 'C -^ x

•^x^THtO'M'^cocoir:

CO • 1^ CO -^ o '^ X I-- o c-i -f r-
(- . CO o ^1 n 0) .-H i> X 1-H t'-

C^ • CO tH i-H -^ 1-1 *-t rH

tO-rfOiCuTiOait-^OrHaiXO
t^ 00 Ol t^ O ri C-J X X l^ 'M t^ r-l
l-( CO «-H TP I-*

o

CO

xf

. rH »-l C^J C^J

■ i-H -r X) X

• iC OO CO

X o t-^
t-H c^ r-

i-^-MCOXi— tCO^iCr-i'MCliO'T

x'Mr^xxxcoioO'MO*-"!/:!

•Xi l^ TJ lO CO t^ i-t i-it-^ t-" -f X Tj"

c^r utT 1-H c^ '^ r-T -rf r-T cT CO T-T

ic -r Oi-t r-t

^Oi Or-i CO
O X iC iC

C-I I^ I'- -r Oa '-f o t^

::0 iC n* X tC iC' X iC

X «-H 'O '^ -— I X "-H -Tf C'l X O iC 1-H X X '^ lO

r-i-it"-'Mcococox>coox'.c-r-r-— i-ro

CO r-l i-l

C^OliHfHr-l

■< X d Oi lO
CO 00 CO '^

C^ O rH X O

C-l Ol X t^ lO

O i^ lO CO iC

coaic^aii>X'^irt05i-i'-o
TPr^cofMcoocooc^cot^

ClT^Ci':C'iMiOTj<cOCOW

iC CO -M r) I^

r-< CO O CO t^
r-t 1— • :^) i-<

t^XJCOCOC^Xt^O

i-ic<ia>Oi-tcoc^n>

r1 C^

oiccoo^iccoi— loxoixc-ieot^o^ir^o

r-iiO'-C-rOiCOC^JCOt-XC^lC^-fCOCOi-HrH

—' -f o -^ o
•X) CO ir^ X CO

CO -^ CO -^ tC

CO X -7^ X X) O -^ 1-1
Xr-*OC^iCiC-^CO
l-^ iXi CO 0i X CO Oi t-»

cococ-]^ — c^ioii— (t>-tcairjo:'r--oicoco
1— I -7" o ic tr: CO Oi r^ th t^ r-l i-( CO X' r^ -M x

rHI>'aaaiX-^l>COOir-(CO"^--DiC^3>I>I>

s

.-H iC ^ O 00
to -f 0> O rt
CCf-H CC lO Oi

CO U-; M X -J: O CC CO

X) *-o *o c-i ic iC -r CO

l^ X £^ O^ 00 CO t^ -JD

lo" oT » c^" co" -js ■*- oT

xo^ait^-rrJOsxX'COt^oo^^xi^

I^iOXiCCOiCt-iCOiiOiC-O-POXCO^

CI o o O) lO r-^ o C5 c^ Oi -r i-c CO CO CO lO c^i

— X

E:: -^'

— i si

,2 u S
"53 as S

O 4)

93

o

o
o

a
o
o
fa

p
o

<1
►J

o

^ s

o

S3
■*^

bo

o

xco
■OSS

U30

CO CO QJ

CO
CO
CO

W5

CO 5^-
— ^co

* •-= CO S

I'^'N'C O.^ VIZ. ^
flCOCO 5i o *^^ -.t^^^

13 ^ 2--, flcocoSu — — . -_
•-•So

■ ■.-03 "

C S >- !- 2j3 S

- -J ^, aj^ 5j5-;_

oai:;

S a ^- ? "2 S -S ".If , i£ si i£ si si S ^

= ^ C t» c c

c

o
o

o

112

o°6

g „ O 'I' <i>

Jr.

T3
0)

s
a

G
o
O

S

o
s-

o

g

o

CO

o

S
-«
e

I

CO

H

n
<

0)

^

>

r-

S

s

•d

n

n

-w

P^

d
o
0

OS 73

O

03

a
o

a

occ

Cb

toco

« lO •■£>
OiCC-*

^5

ccoo

CO 00
C-tiC

C^ w Oi
O ^ OI

T)<COtO

^

a

. t^ iCCO o«o
WiCtH rHO»-t

8 rHcfof

, t^ f-f t^ O OS
5c r^ o ^ '-C t^

^ O^ GO f (TJ l^

CC CO '-^ t^ iM

. CO CI too o
^ t^ lO ooo>^

s lOo^oT cc^

COiHO^rH-^lOlCCOCO

T-liCi^cOQOO^QOOCCO

iCicwcor^c^jiocoo

«D O CO CD n OC' '.O ^ »0
t^ C^l CO -^ O rf CO Csl -r
C^OiTHiOOiOrHOlt^

r-TrH r-Tr-T'Cr

CO-^OOl

Oi rH CO CI

CI r^

O CJ CI lO Oi IC CO 1^ lO
lOrHCDO^ClOiCCO^H

co-^o-^coicr^i-Hio
co" oT CO cT CO oo" oT f-T CO

lO t^ C-l -*

I' i-t CI rH

t^CO

5

o

■d
o
o

-d
a

(2

. X> Oi lO O O
■^ t^ t-^ Tf Ol -^

. -M y3 o> CI o O cc 1-'
CO cT CO rT co" ocT o rH co'

^

lO t^ cc t^

o

Q

fe;

O
O

S)

b.

•B

>J

^

O

S

>,

h-l

*;

C

-u

o

otcPP

c
H

in

■o

Aflco
CO ^-^-^^

a) 11 S3-"

o

P4

fflcc

(Xj'd
03 a

0) s

WW

03
*-»

O

H

"d — oo

a.Q «'

a; 5 si

-a

gWoSO

c
H

■d
o
o

a

'3

03

S
o

H

113

GO GO CO t^ CO

oi o a>oc
oc

X 1— ( Oi X iC
>-H 1— t O to Oi

«0 IC CO -^ QO
» 1-H 1* -O CO
>.C rH TJ" ■^ Oi

t -^^t^-to-^

• X QC' iC X iQ

• iC CO o to

• iM i-H Tt< O 1-1

• iC C^ i-H CO iC

• Tt< O (M 1-1 O
•i-H CS — *

t iC CO O t^ iC-
• Oi ^ ^ C"I 3i

. -r t— -^ c^ .-H

eo -M c) CO CO CO *X! -t< c^i X a:"— ' -r -f

"^C^Xi-ti-H-^I-^OOlCTiCOiJ^Xt^

OOa

COX
"^ X

<oc^

XtP

tiOOlOi— tOil^cOOi
• Cidiit'MtOt^rH.-H
•i-<i-"!MOO!OiX'^

• ic 1-1 1^ a>

• COCOCOOiiOM"^.— I

■ iOOrHi-i'<t*Xt-'^

O T-l r-t CN f-H

• Cii-<l^OXXiCX

• -r-j"T-.r-»icxi-'X

• Oi l^ C^ O Ci C^l iTt »C

'' c^r^ic^r-^x CO of i-T

'COC^

■ o c^

■r-l(N

CJt— COCOCOOCOi-H'-Ot^COCi-^OcOOOCOXXt'-iC
Tj<-X!iOOiCO^COO^XCOCOO»-HO^iOCOCOt^iO-t*i— 1

Oicoo^c-i-^cooixoi ■>Oi— *or-r-co oco cooi

C^ i-l

i-l -^ r-H »H rH

OiX I to

r-l t-l

CO t^

xo

COTf

o
o
c^

OOO^CO
^-lOCO CO

oco T-l T-l

I^CJCOCCt— COOiMCO

CO »— I r-1 CO

X-^^M^HCDrHCOXCOOiM
OfMXOiO C^-^ O

I— ( iC rr' i-t »-(

X

COOt-OiCOCOO-^COXCOOCO'rt<
XOCTSX'-rCOai'MX'^XCOrH
C'l t^ IM M 1— I -T i-t t^ r-t 1-1 -^

COCOOiinitOiCcOi-tCOid— (OCOiCcDt^OiCiCi— I'^CO

i---coi-«-^coTrcocoic oiOir^r-Oi— iiHt^Oi-iC^i— (

CQ,— l,-l,-l ^ c^ ^ ^ C>4iOCOC<I rH (M rH

urt -f »r. cc c^i -r CO i-< -r -r iM »— CO i-

-r -t* u- 1— I .— ( -^ iC C^ I-^ O OJ CO -?' l-^

ri-— *X.— "-+-TtCOfX"^CO"^tO

x-^cocox'^O'^x^cor-cOi— (-^cor^Oi— tiOi— tx

I— lOCOXOi-fCOCO-^i— *i— 'r- tt-t^OiCOXCOiOCOiC

coxi>i>coxcoi— icoxc-JOiTocoxicascoOi-Hcoc^

XcO

cox

(NX

iC t^ -r rH Jl CO iC T

< M CO -^ i-iir: CO

— ' t-- X i> o Tf- re <-< Oi r- 71 X X r-

co ii5 en i-^ »r: CO i^ n to cc -— ■ X co r^

X C^ C^l »C CO -T l^ O 3^ »i^ -— ' iC CO lC

-t*COCOOXr^OCOCT»r-tCOiC"^COC^COr*-^lOil^'— ICO
X C^ CO r-" O -M CO X X CO CJ I— CO X O^ iC O <— ' '^ lO cO -^

■^'^It^OCOt^COOCOOC^X'— iXCOiOOiX'i— »i— tCOX

T-(CO

aii-HTj<COC^C<liOiCt^I>"^coXOXiC'
C^ tH tH O Tt< (M i-H

CM X C^l T-l X

o
o

o

s

.. CS

03 CD

3^2

o := r, rH

" CO ,03

""-"5 5:

r-. CS t, t

Ci rH q5 I

O rH ^-.
C^ M ?^

o

73 "C

fia^

ej cS M

t/T cc" .^r

i; a> 0) 0)
Q> o o o

^ -t^ .h^ -t-l

j:; a! cS s3
•t; ♦J -^j -M
5 o o o

0)

>

-d

rj Ti; ^c^ ^

— -)

i-o c-J c<i j:i N •— '

X

a

X

0

0

+-»

■*-•

r-

Ti

'II

oi

-«-'

■^

-t--

0

0

0

0

OhP^QhPh

, . o3 H be r". "r"

oj a) o o "SiJ.
box: -w > . .
03 . - - 1) 5'
^ D. 0.0.0 C
.0 p 3 3 3 03
OS O O O c3^.

C3 b5
<u 0) oi

£s-gaa

3 g.S O O
EhcoPhE-iE-i

0.0)

I"

• 03 ^
*.(!)«

0) o C

!» =3 '-'

.-Sec 0-1

■d
o
o

■4-s

tao

03 03

O

Pc<

6523— No. 150—04-

114

a

a
o
O

s
e

O

a,
I

■to

o

I
o

s

e

o

s

CO

n
o
H

£■2 ^> 8 S

■a

o
o

<s

n
o

a

n CO

O

o
o

o-r
o --

•a
o
o

o
-a

13

ct

5

tt

t-lOO
CIO CO

-* i-lOl

OTt<0C.
f-H lO OG

o-*oi

.i-HvCvCt-I^COr^T-IO'M-*
tooC^'-'CC GO -^ W 00 Ol O^

C5

. CO -J5 O >f: rH -1^ t^ 'XS l^ ^J' C^
c; C^ CO T— » O CO ''O r-* Oi

5

cf t-IC^

. Tj< 1-H CD O i-H 1^ CI C^ 1-H '-D <3^

xi>GCcoiociaiT-Ht^r-oo»c

s; '^ »-H rH to i-i CO C^ Cs»

rHi— ll^Ol^C^OiCOi— f-^OO

.GOwi-Hxai-fTj^oioot^o
<ccooc'j'X>xo^ai»oco'^'-o

S oTio lo'i-Tvc^fof i^ c^ t-H CO
e (N 1-1 i-H

>-H .-H rH oc 1^ oi Oi « rt -r 00
. GC' t^ 1^ '-D a. -r -r oi 'X i^ o

CO CO O — Oi X 3^ O^ i^ CO I' O

.HO

CJTJ<

oco

O^^^OO-^O^iCCD

ai-^-^cii^-^ooc^co
cj c^o^-i'f-toin'io

t^-^t^i-fCOCO-^t^Oi
CJ O --O CO O "3* Xi Oi O]
OC^O^OO-^i— ICOCOCO

CS ^iT-^r^ CO

1^ o CO >c 1^ -r ic ic CI

.— 'X^--r05a5ut'iocJ

TO oxi-'f -r"c-rcr

r-ICO.-H C)
-f COCI .-^
t^ OS rr iC

O CO CO CO

CI r^ -r i^

CO CO CI CI

1-^ lO l^ o

-r I- — r ic

o ^ CI CO

XOdiCi— I^CDiOCl

05 00 CI 'f I^ 0~- t^ 3^ CI

CI CO t^ X CO r^ X -f i^
cs" cooot^ iffcfcf

i-H l^i l^ I—

O ^ CI u^.

D

a

d
o
o

s

o
o
o

b.

»

o

M
55

-!i
►J
ij

u
o

CO
CO

0)

osjS Oj" cs

COJ3

CO

;a^ H C-C3

^ ' - TO

a.^ c3 c « >■
=s ■- ii o 2 <»
+-' iH-S C.--5 -

o

O

1<

%

>,

b,

't1

s

-^

S>i

S

s

m S 0) >- ;

*-» r^ -M "-^ ;

lao 5fJ !M] tad "^

s e c c.

a

o

o

o

o
H

CO

o-c 2 OS

arfl^'-is-.cg

■^ T-^ 'C "tt: T? T-
OccP-iWiJftHDHM^Oft<

>3 0) y 0) !
cr *j r^ -M ■'

_ ,-, O, d) -IJ 4J Sid P 2

m

• co^—
^ 2 I'

73"*:vto
^a'2^

^ 5 « 3

115

§

3-

•c

X

i-H

f— 1

X

-f O 'XI '^ ^ CO O

n C-l CO -^ -^ -*

s

O t^ O QO O
•M iH rH i-H

CC X

rH r-H

rH

CO

T-H

■^

^

o

CO

S

s

•rf O CO CO I^ rH fH

co"

CO

(^ t^ o O Oi

^ X O C-J -^

»Oi-l lO tH

CI t-

Cl ^~*
rHCO

rH

S

1— 1

OC

5?

X

co'

t-'

^-"^T-t X

Sc^

s

lO iC O t'- tH
l-H h- rH

1-H

£;S

t-

1-H

512

X
1— 1

CO

00

to
co"

I'*

■Xi X t- ■^ (N CC 00

■^ X-^t^-^COr-f

CO

lAi-H XtP rH

1-H r-l

3!§

CO
rH

CO

30

83
lOac

r-Ti-T

co'

co'

1— (

s

-r

X

S C^l C>] Ol S CO l^
l:^ -t" --0 — t^ CO iC

rp'co '.rri-H »c";o

.-T

X r^ ir: -r o

c-i o L':: r-. -r
OJ ai r-H x CO

r-T C^fi-H*"

533

iC X

rH

ill

I-

I-H

i

o

.-» Ol '-C !M --O C^ Oi i-H -^ CO t-* lO
lO .-( X O -O X C-J »C C^I O ^ CO

i-TcD i>ioco'co'"f-r,-r-f,-rt-r

'-D

1

X

r-
x*

I- -X r-^ oi Oi X r-t ,-H -^ -f a> -r X oi 'jD CO

■M'-'iCC0--H,-^C0rH'MC0i'M:0-t<Or-O
rH -C »C »0 O CO TP t- 'O 'T CI ^ ^r rH t-

C<1 IM

X'T

■^i-T

rH

1— <
t— <

r^o-fTco'-cic-f-f

of cirH

C^l CO

CO

T-H

oo

CTi O

of

i

r-T

1

l-H

coo-^iMTt'cot^i^cOr-iaix

lOXCOC^rHCO-rCCr-Ot^l^

O'-0l-HO^^'^^c0iI-Hccc^I-lI-^

c^r-io»oir?aicor^»-»'^-^.-Hotocii-^

OrHCOiOOiCO COOil^OCOiOt^lOCO
Xl>»ni-H 1-H <N O t-H

1-H

ooo

I-

g

'^
•M

cocc

r- 1

1—*

X*"
1— 1

COrH

x'

.-) CD X C-I O CO O 'J5 O CO rt^ -X>

-^xoco-yDt^iC-rc-ix-rco

X X C^l -^ :D t^ CO iC' O l^ T-J X

x" o ci o" o" r-T t-'^ o" c^r -JD t>-' o^'

•Mr-1 i-HT-HC^THrHi-HrH

CO

X
X

XOXiC'nXi-^lflCniX'iCrHCCrHrJrH

cooi-HO'XJCJcOi-HCJTfcocooco'^r^

C^il-^'Xi-HOdr-HiCCOO^'-HCOf-HOOCO

t^ cf Oi X* CC" rH r-T CO co' C^"" X" rH t^ l>^ CO l-'"
rH rH C^

-

t^ CO
O

I-

Ml-

T— (

CO

cn o
Sco

X

l-H

iC '-£5 X CI O l^ CO lC-h I> -^ CO
-^ X -O CO O O 1^ I> ^ t^ l^ TT

o o" c-r o o' c^' ^ ^ x" X* <>* 'S

l-H

X

I--

x'

C: 1- CO Oi CI X -riC^ O^ iC O^ r-i CO X C^ 00

CO O l^ I^ O CI CO rt C^ rH 1^ -^ I^ »C '^ 1-i

xcot^a^-T-OirHicy^ur^asccL^c^oco

Oi" CO rH'oTco'rH'rHCO'co'cO oTrH C4"l> CO 00

2S "3

c o
ax:

OJCC

c

^-'

o

•d

0*

M

■*^

al

rt

£i

w

M

IH

O

0)

■riM

-O o

ei

5!

WS

53 00

s3

a

a

o

a
o
o

>j
n
<!

o
>

.1— ^^

K COC^ ,
■kJ^CO ■

o^

'O'C

o o

o o

■rM *^ -^

= ■?,-
c S "

C3 ^

|a

c
J2

-d
a
o

«S

" TC i,

3'^ H Oi a; a;

o.5c5-S.§x:a

^^ ''^ .^*. r

j;zok;

ici:

o ^

3
CO

'"^ tK _ , «

c£ <iJ m tj 'J^

^ C M ^

■t: cS 33 tS

_g Oj 1) OJ

>

0; O)

a .

X: C

OS O

O-ct"

03 '

CO,^
O -V)

^ .
0) wT cfJ
■^ a; 0)

M Q o

52"S oj
Oj o o
PhP-(P4

Cw

OP u

tM

x: o a ceo

ffl S a) o^'

S.O "x "w "0

aT w" x" ctT ^
oy 0) oj Oj S
OOO o-g

OS c3 cS 03 2

O O O O oj

PnOHCliPHa:

s

116

-a

a

a
o
o

I

-«
^

s

TS

o

o

o

s

I

CO

<

50 .-o i^-V

OJ

•a
o
o

O I*

•P OS
O

a

D

o

a

oj-C

3
O

a

C5

5

CC t^ QO GO

g o>_o o_

^ O "^ -^

cb

.-H Oi -M 1— 1 1^ r- 1--

. CO O X' X iC O !>■
2 lC O f- CO (M --D T-H

6

Sr-IIM

C5

. •^ '.O 1-H iC O CC O^f
00 CC C-1 Oa lO *^ TT «0

gt-'-i i-i to

O

.S:

J "* O ^ OS i-i I--

. i -T -rr cc i^ :Xj >>i
XlOOOOCOOSCCOI

<i

(M t-( lO lO
CO CO CO CO
CO I> Ci O

^ CO T-. OS
CC CO iC lO

OS

co"

1-- ut 1^ -r CC 'TJ CO CO 00 00 O

'X C-I O t^ ^O I- 00 ?-I -— I iC --H

1— ' .— 1 -^ uO -r O Oi 'O Ji 00

COOO^DCC-fCO'-'OSCOCOCI

'O 00 ci CO TT CO ^1 r-H OS a- 1-^

rH ,-H iC t-- O CO OJ <N
-f CO i-H

O^ O-l CO OS '-D CO CO 01 OJ Oi 0>
1-- CO f Oi X' OS -w 'X f-H 01 11^

-r i^ CO OJ G^ CO 1-1 o-i

0 X I^ Oi ut' OJ X 0» 01 O CO
'^ O 01 OS CO OJ -T OJ OJ CO X'
OJ Ol X 01 '-( Tp OS I^ t- CO I>

1 c of ic oT 00 ic co" of of itT ic

C5

o .

-r '^ M 'H o ^ -f

.« M ri X -^30 -JS

'JCiCOl'— ■COCOCO'— '

2 M in r-' ^T c-f m' o"

C O -r rH i-l CO

cs

-J- -^ CO »c
cox « CI

•-- X I ^ 'O '^ C^l C^l 'M C-» CO '-0

-r -jZj Oi'-O n c-i *-d c^ c^i ^r oj

l^ C^I X X iC -T I^ I^ I^ rr X

x" C-f Lt' oC o^ lO Lff^ C-f -N IC ic'

o

o

■a
a

s

a)

S
O

a
o
o

1 ^

I'

.^ co^^

V5a

o o
be

rr* X

, ,y, to

■5^

5

?5

OJ

r— '

>

' —

^-'

A^

Lh

-d

3

0

en
a;
[-1
0.

0)

,

,

a

be

c

?J

CIJ

C1.0 0

a

d

a;

ae

C

(H

Q

:%

003

coocHHH

to

en
o

o

— C^I t„

_ ro-cco

•• -£• -=*

^ CD .0) o
.ti < "-5 tt. 02

■d
o

o

ai
bo

o
H

o
H

■CTi
— .C^
to CO
I-l ^—
co»,

^%

—. >

OJ ai

no

CO '

5?ra

CO o

-o « c
oi r- a

§> 03

in

CO .fTo
to I^

'iico i-ic-o be
"i) ^ -tf " s ■-

^.O ^ (-, en CU

gi C C C c>i^

.S P 3 S S 03

o
o

o
H

117

Ol^]

^

I/;

c^ -^

r^

CC

a:

'T

o>

noc^ to

ri ^ r-(CO

X

1—1

cc

■^

toco

.-(CO

c

IC

»c

OS

o>

■^

31,794
1 , 249
1,206
1,185

o

CI

CO
CO

1^ O i^ •
CO I^ t-- •

X T l-H I

l-H l^

1— 1

r-t

cc

S3

00

i5

CC

CO

o
«o'

X

ic cc

-

X

CI

OS

35

C-ICO -T •

.-1 to ;

r-Hf-igO 'JS

s

i-H

o c-1 -N c:^

CI
CI

i

2

U5

233

1,715

29

1^ X r-« t^

CT.S MOl

CO

•rr
-r

CI cc

cc

CO

rH -^

o

GC

■X CCOCiC

X

x"

5^

12,247

81,648

1,927

s

1— 1

CO
l-H

CO

CO

o

ccxi— •oiaxcci-
oi -w lO i-i c^j Oi X r-t

o o x" c-i x' cc -^^ r r

rr

5i

X

x'

to to t^r~

iC Oi iC t-H

x-o-.-Tuf

1

.-TiCtCc^TH

o

CO.-C
IN

1

i

i

CO

-r '^T y-t

CO

ctT

t^ i^ -r ■

uo^co :

■^ -rj- OC TJ« Oi

iC -^ -o O C-J
r-1 c-j o c^ ai

i-Tcoio'c^'

I—'
ci

cc'

r- 1

cc I— 1

C)

CO

o

T

XCCcOt^Tj-XiCcO

i->. ::: Oi cc — ' X »c a>
c^ccxcccsaicori

CC

CO

-9<

O T M to

-5<

COI>COC^ CO
-T CD CC' t^ y3

-r c^ w o t^

1

g

--0 to
o'oT

-r

GC

o

Ti- -^ cc -t* ir: cr. — « c-1

O C^ Oi en 1— ' X -O X

o CI t^ -T ic a; cc o
o'lc' --t" cc~ 'T i>" cc" lO"

1-iiC'^i-ii-lOOCJi-l

M

x"

C- CO CO t^
^ C-l X >c

o ur; i^ 0-.
r-^co toic

»^ to r-IX
1-H

05

1

TT

X

iiiigi

1—*

cc

cc -^ Ol c^cc
-rr en I-" r^ —

'^ Tccor^

lo'co rraTrsr

1— cc

i

CC 00

l-H 1— t

CO

25

CO

c5

a5i/;ccc»iOt--i-<05

CC-r-rCi^O-JTCTi

0-* i-t .-H o ic 'sC CC n

iC iC* rn' ^' -r' -,C CC t-T

i> o L-:: ri 1— 1 -^ M CI

l-H

o

X

x"

76,545

245,171

18,710

85, 957

I

5a

5

^ M a m

5^a
5 n o

'•'5 V, "^

c g = ft-q

ii K ct -X ;^ K
o

"§1

QQ

o

o

o

a

a

93

o

Q
O

O

,-1

<)

3

.. a!
a3x

.o s-^ >- C

as a: li C o - S

■c

^1

s-

-r,

c

s

OS

o

e

J3

p^

toco

- .'C"~'
OS 0) ^

o

a
cc

c«

c

S! f)

03

'^ fir

CC

o

p

rrt

O.C O.

a3

♦J

s

1 »

O

o

3 O

VQh

CO

Hto

^

>

118

o o . "C S-p

; O CO 00 rH as C'l Tj*

oasoo T-H ^

.£

n
o
O

g
s"

Si,
o

s

o

I

o

S

i

n
•<

H

o
o

>> .

si w

■p =«

OS 73
O

si

a

3

o

g

<:

n I'

C

'3
*^
o

3

o

a

. Ci CO Ci CO 00 C^ O
S CO CI (M »C iC Ci

C!3

CO t^ C-l CO
coco CO iC

iC' CTi O^ lO CO
rt« CC CO »-i

« t^ CC iC C-l iM

S -^ r^ <M -M

Cl O 03 t~ CO T I^
» C-l .-l(N «5 CO iC

Cij

. iC '^ '^ C^ t-t '^ o
'-oOSCCi-HTj'COOC^
g'^J'r-lQOr^COCXlO

gC^rHrHCO CO rH

CO CO CO ic CO -^ ai

. O i-^ 'T C^ 1^ I-^ O

^iCr-iC0OSr-i(MC^

O

. ^-i CO O -^ O li^ CD

«ooor*cococ-)co<N

g <N O (M i-H

G i-Tc^

• r- CO GO i-H CO ^ --o

Seoirr. TTCTiiCCO^-rH
X iH C^l ri '^

g T-iCO f-H

CO c^ 00 GO r* »o 00
. CO CO Oi T r-- 1^ 00

S o cToo CO CO 'v'lrf"

g<NCOi-i 1-1 i-HC^
Ct5

OS iM CO I>
lO uC- Ci i-^
iC CO 1-t iM

or^i>oo

r- CO -f -r

OC r-l^

00 O CTi Ci
CO CO t^ CO

COCO ai cni

iC oooco o

Ol I— I CO i-H CO

lO rH f-H

COCO
lO i-H

O .-H CI I- o

-r I" CO i-( o

CO rl Cl

GO iC

CO.-H

COi-tCJOoO

CO -^ CO -f CO
^ O OCOvO

CO CI CO i-l

Oi CO r* CO CO -^ ^ CO
ic o -r I-H i^ CO CI
CO ^ar-t^cico'" cT

i-ic-r^oocoai.-HiCi

»-t O CU^ O lC -^ o

CO I— < ai 05 1-* T i^ o

ci CO r^ r* ci -i* CO CO
CO -r o x t-- r-< -t- CO
ci r- ic ci CO rj< o CI

-r rHi-Hco co'co

CO O"-- o d CI CO -r oi

i-« CO O 1"* I^ I^ I'- CO

o

CD

2CI

O
■CO

CO CO I^ O CO Ol GO

. GO CO O C- iC 1-- o

'■O O i-O Ol CO CJ 3"- CO

Gj

O l^CO>30

coocn-o

O '-C t^ CI

ooc-ic^ocooor-

Oi --C' O 00 i-T 1^ '^ "*

corOrHOcct^CJC^

O
O

o
a

5

3

(1)

P

3

•C

C

3

■4-4

O

n

O

o

1

v

o

n

o

!?;

b

^

»

Ti

■*j

■«!

H

>.

M

r1

a

H

^

>

■(5

: I I ' ' ' -o
: :^ lo :2

. .00 -OS .3,
• -to ■ .-■ .,^

■t; cs s a a^-S 3 c3
2 Q o o D.r ^ 0)

- en, ,

-CJc.)
JS ^ o

D g.-£ a.

S OJ - Ji 0)

.3^33
m (S CD " oi
.t; CC ►". 5h m
3

o

o

oi

■t-3

a;

c

a-aco

,^ fS ceo -"

cc S Ph 00 n P^ h9 h

■c

,— , *

0)0 •

oico •

0
a

Ceo

■-'v

5 ^

0)

.2-s

o
o

o
H

119

c^ toooo

CO

oo

-M

ClOO

o<

o

0-.

co o a> <£) Oi o »-^ CO •

Oi

COQC

h*

•

COtOiOO

C^ i-l*CCQ

CO

T=ix

-T

^T^

TT

r-^

:

iC C-J 'M 1— I

tC

^

S

o

O t^ C4 O CO lO CO OV. •

i-H O CI OS '^ 3^00 O •

CJ CO lO iC -H* Oi -T •

x'

-T' I^ O -M

o -r c-i a»

O-^ 1-.

X)0

00

•J5

o

m

t^r- 1^

CO COO •

oj •

M^

&

OCMC^iO

ir

00 X

«:

C-J 1-

CC

or

^

incor-.

rtOlI^ •

i-H '

co-5o^5

rH

CJ

00

OJ

i—t

^

'-'

l-H

in

t^

OC --H

Oi

r^ CO

^

C^

X

i-ii^occ-j3Ciocn !

ri •

c^ ai

Oi

XO-fS^

O --O <0 *:£

c

Sc-.

X

O'-C

CO

CI CO l^ iC 1^ t^ 00 •

^

^;=io^cc

X

I— 1

t^

-r

cT j

c-r

Cs

t~

T-H

-JS

CO O C^ <35 05 >IC CO 00 •

I:* •

t>.Tj*

o

-rf x-i«rr

-r c^

tc

-f r-

>o

■^-M rHiC

co5S*

0"

CO !£

a:

-r X

CI

C^

CO

r-l CO O CO to r-i lO C5 •

1-H

i-( COrH

'X

CO

CO

iC 1-H

t-

c^

o

tOCO^TCOOrt

1-4

1—1

t^

CO r-< .-H

Ci

(3>

rr

00

t-^

CJaOCOT-fOOin^iCOl-fi-HOlOl

'^

or

T-lC. Oi -^

"^

^

X

cc

CO
»— 1

cooco'-tt^oi-rioxci-rcico

iC-^COCOOO-^-^i-HC^CJCliC :c

r-T c»ci"i-H"-H co'ci

CO

?^

00 ^ urt c-J

X cocooc

l/5 I-. jrj ,—

coco

"X)

oaoa

(T

I^

iCtOOOOl

CO to 00 ■* rr to o o

Oi

OXCJ.-I

cr

ct:

(N-1

1-

00

— '^ CO

i-H to to t^ r* o c<:

'^

t- C^ t- X

CO

iC

■n

C

01

^

1— t

r

■j:

CI

c<

'N

lit I^

O X

cc

a

CO

a:. 1^ CO .-1 1^ CI CO 3-. —■ CI CI C) -r

^

■ £J "^^ 2^ '^

cot^aicr

o •-

or

«5

-r-roc-rxi-coxo«-rci^

^

OiCCy^oC

ri*

cc -r

o -r

o

iC

• CO-T- 1- —

c^

r

-o

1

r^cr

<c

^

< o

CI i-H »c X x iC' r^ cc CI 00 -T i^ o

iC

ot

:; OJOCOOJ

c

CO X

"^

iO-1

o

01

CO

rr 1^ i^ -js lO i^ 1^ rr o cj iC ic cr

«.

r-l iC CC'—

r^

OCT

"n

>c-r

c

OC

) CI

i^rsrHcici'-'C^osrroi'rtncr

CO CO (N c^

c^

r CO cs

iC

iC ''t

c

cr

1

CO t^ CO CS t^ CO rr C^ CO i-H lO -^

J cc ir. in TT

'.'.'.'.'.'■ at '-I

q

', '.

o

oo

s

iT

CI o

'

-"

; "

CSr-l

o
1— I

! !

oc^

^

1 CO

o i-< t^ r^ r^ o CI i^ CI iC -f -r -t

lO

01

0 cox t^CD

c

1 t^

o ct « i^ o in -T c:i o 1^ trr o 1

^

1 -r c

'^

O 1

—

^

'XI^CIinC5CO^X-T^-rX-T

X^ "T iTt lT

1 CO '■£

a-

rH-^

t-

^

1 Cr-

coco«o;c^-^«oiccoco ecu:

2?

1 i^i^i>*r

I

I— I

c

l-H I— 1 O
l-H

I— 1

(5

Cco^
13 —"cS

: o

'3 o

35«

O 0)

o

g o

o
o

t; X' r-

3

n

120

1

1

• lO r-4 O O IC

t^

lOOC

X

co

COiO 1-HX

CO

iH

0

t^Oi

11 6- ^"S

^CO-*^rH«

c^

lOCCifi

^

CO

1-1 c^

T-(

CO

TJ-CI

1;

f^

^ •

. t^^ f^ C^ C^l

^

^ ^ a-

-t

c^

CiiOt^O

C-l

CO

.0

■§1

eo ^ O t~ lO OC

a-

MTf^

o-

i-H

'^ t-iO

c-t

0

iC

goicc Tf If.

'^

CO -rr c

r-

t^

l>i-H

0)

C~)

sn

^ C3

S ^" ,-

•,r

cc' c-

ic

f-

ti S

^

CO

co

ce-o

;5

o

=0 -p -^

W r-

T

--0 iC

„

c^

(NXOOCO

*

to

?H

XiO

1

CT

c^

c<

0

^M I^ r-1

Ol

rH

c-

t^l^

cj

cs

I—,

C^f-l

0

r*

T-H

coco

.

S

t-

t-*

,

-c

(5

1

_2

1

a'

. o -* « 0-. o

IC

■r)< -JSrH

^_l

vn

i-H COCOOO

-f

in

X

0 01

0

GOC^ ^lO o

c

c^

I-H '^ IC f-H

I-H

T*<

0

oco

a

'3

a lO c-

'^

"-^

i-H

'»?'

I— t

CO

lO

CO

lOCO

■■i2

p

g

-^

c-

o

o

PL,

C6

+^

. oa «ooor*cc

cc

CO COO

1—1

I>

I>.l^ iCO

»c

^

t^

I-H Tl*

a

'* 'JD c^ cc :o -^

cc

-0 X ir.

c

co

<N CO ,-1 X

i^

i-C

oco

CC

p

^ Ol ac Oa iC »c

X

t^iC cc

t^

■■o

C-1 »C X CO

-T*

•V

Sri

«

o

c «to't>r O

I-

-5<"r-r«:

C'

(71

r-H

CO

to

r-t I-H

:r;

a
<

> C^ rH

iC

■^

'«

"6

tt

1-1

s

QJ

t

CC

1

, ,

^

-^ CCi-t -^li:

o-

OS OacO

OJ

iM r-l CO Oi -^ QO 0

0

a-

f

>> •

. O t^ C-1 CO l^

oa ox

0-

Itt

T^ CO c-j 0 iC 0 1-

■^

0

^1

X t^ iC t^ -J* X

t^

cooo-

CC

CO

ixji O^iC C^

rH

tc

1

S T-^d o

r-

cfi-Tr-

IC

■^

1— ( CO I— t T-

O"

CO

'«

•eg
8-^

1^

X

<u

fC

■»^

.-r c~

<Z><T

I>

vOiC

c

to

i-H O" (N ai •M .-H o-

CO

to

XX

s

S'*'^

f— < rH

1^

riCS

'T

I>

•^ CC (TJ 00 I^ t^ tic

c

to

oico

*^

e

1-^

^

i-H cc'-^ i-t ,-( ;i:

0

o-

TfOa

'^

r*
f^

CO

1— t 1—

■^

o-

d

<^

c<

00

S

1

1

d

. t^ r^ rj* r-- -t

c<:

C-liO 03

tc

X

CO CO Oi OC iC CO CC

I>

X

t^ rH

5CCCO 00 t^^

i>

i-H 1— 1 T-^

'i

01 0 '^ r-- Oi CO Cr

X

toco

1

o

i " "

"

r-

r-1 C^ 00 <M r-4 1^

CO

0

in X

e

£

C5

s

i-tCO OCCiC

'■C

roOit^

cs

1--

C^ (Ti Oi T-i -f Oi "t

X

c

X in

4-S

. r^ '^ CI o '-c

X

*C C^ CO

r

OJ

•:d 0 00 CO X c-i -r

■■^

c-

01 CO

^

C

cc cc-^o^ ^

iC

X OC-J

r-

<0> CO Ot -O ^ 'X> i~

o-

0

dax

'^j

3

o

:Sl>QO "M »0 CT

c;

CO CO --C

cc

t--

CO Tj< CO 1^ 1> CO X

to

r^ 01

53 COfH r-i

c

CO

"^

cr

'«'"

8

,-v

C4

CO

-§

<

•e*

S>

O

'g.'S

ciQ 1 I ! !

0

<N

■ ii7

l-^

Tt

S.

S : : : :

e . . . .

s

CI

• c-

f^

Si,

^ B

CO

t^

• •*

oj

•~

<S : ; ; :

c

cf

jc^

li:

t^

6

001 c»0^

cs

or-r-

cc

X

C^ oc CO CO '^ C7> -t

cr

c

0101

. ■^ ^H IC I-- t-H

r^

rl r^CC

c^

I>

CO lO lO -^ CO C^ r-

0?SXX I-H cox

X

o) to

«c CO « a> -^ i-

-*

to CI iC

-T

c

to

X

to o»

-T"

S I— ( iC 3i lO O*
e ,-H -.0 rH <M

GC

XiOO

X

t-^

CO t^cox xcocr

X

-^

coco

13 -C

iC

CN

to

■c

o-

o

$■>

^

CO

"^

.'*^

f^

%

^

g

o

o

'«

S

e

oi

■♦->

s

'6

s

S

o

3

£

3

^

c

Q
0

g

1

o

C

0

^

CO

'6
o

■30

8

u
0

1? §

a

o

o

W

"v J

1^

^O

o

!5

»c

-2 ->!

n

'C

a

<,

i^

i

^..^

T
CO

is

II

Si

•K
"^

e

m

ii

c >-

§1

i

"a
a

"5

a.
c

£

tr
- a

o-

a
e

"a

J

c
1.0:

^1

4.
a

1

a,
>

►J

cd 0 C

r

0^

rr^

? s

■♦-'

p

a

Ccr

,oa

■S M M ^ H |S

c:

a. r-. 0 0

' 1

'a.
C

c c °s > c ,J=

- 1

c

c

ill

&^

-^ 3 =
M oj ai 0:
^ ". X X

h

h

E-

t-

> 00

bo

:3

0)

^®

e:

01

>

P^

m

121

i-io

co'co"

1* f-H
CO 30

.-I O

3-. -r

1-1 t^

^ X

-r CI

O -J3

c-fco"

1-t M
C-l —

oo

• lO OS 00 CO 05 X to

■ o r^ ^ X X CO -^

■ OS I— ' t^ CO CO iC r»

•t-l o xco

• iC -1* ^ t-H C^ 50 o

• Ol T l^ iC :o c^ o

X .-H

• CO 1— I O iC iC iC i-H

■ -^ O tft CO C^ '^ C-J

■ t^ 1^ CO X -r X o

OCOOCO^TjiX^T-H-J-'^iO
l-t t^ X CO n IC' 'w Ol -T O r-H -JD
COl>C^IC^COCOiCr5C^]CCOO

• OiCTn-tOOtCt^CJl-*
o -^ C^ X ^
;Oe^ CO(NiH

x-Mi-Hcocot^r^t^c^o-^Ci

(NXt^C^-^l^iC^-^r-tXC^

JlOiC C^ f-" CO

t^tOC^CO-i-OOC^t^
IC -^ O CO CO

ic CI CI X — X t^ d -r oi ic oi

iC X CI CI X — '-Z- CJ iC CI I^ CI
I— lOl^OiCOClClt^'^wt-lw

Cr-^cTr-rcTcf CO C^" Co'co'co"

3-. C)

-T CI

ic -r c» i^ ^ w o o i^ CO t^ CI
f-H X -r CI c^ i^ '-0 C5 -t Lt rH -o

c^aT-^x'i^TTf'cc CO -r^co'co"

lOOi^incooi-'OX
05 ^ X -r -r iH CI

I-l i-ICO

xco-rcooo-TO-*

d .— iC "^ CO f^ i^ X t^

Cii-i-rt^co'-o-Tco**
1-7 cTcfiTic'i— 1 t— I

CJ '^ 'w O CO O "-C OS lO

-r d oi X o -r CO X CI
cr. OiCTOcocccici

Cf rH 1-7 r-T

tiC»-tClt^^OOSXi^

iicxosXi-i-rcJ-^^

CO '— I-l CO

uc CI r-. IS C-. o CO ic c)

r- CO T -^ -— t^ X I^ O
IC t^ Ci X CI '-C l^ ^ •I'l

cox'cfoi'Tirio'ic'co'co"

coirrcc. xC50t^ic:o

-T X -f '— CI CO CI X' X

^.ff

to--'
' t-l

OS'S

3 o
.. cS^

o

o

o
o

s

si

o

a
o
o

b

H
.J

m

<!
H

o

CO

c o
o o

si =3

00

3

•-r 3 tao
^ . . - . — — ^^^ (h - ;:

. . e a S 0) S 3 =i •- X M JJ g

<u
O

o
E-i

si

.?d

rHiC

• — '1— 1

■c-^

..^ja

w . ^

m X X

sec

^ s s

iuPhCQ

iW

m

>

; .-- CO

i CI "^

3J X D o-r

C a D.O.O
*- *^ S S 3
O p o O cS

^1

CXI

122

o &■

ft.;

> o.:

13

o
o

J3 ="

Ph

a
o

a
<

. iC GC t^

'■c CO iC iC

Ct

CS

C6

S OiiC CO

(i

00 CO I> 00
COiOMtl

<C CO CO CI

^ O i-< Oi
U5 T}< CO I— I

OOCCi-Hrl*
'M OO O O^
O^ lO CO I^

r, I*
O

'S
o

o

a

GO O i-H
. Oi ■^ CO

C5

e
5

*;s

Tf C-) fN ro o CO 00

CC 1-- -H O CO CO o
•n* CO Cl CO X iC

I-H 1-1 I— I CN

O t^ 00 »C CO iC — I

<N ic a> c^i CO a» r-

I— I tft) I— 1 lO O f-l

•^ QO O C^l Oi O^ CO
^D O^i GC -f CO r^ CO
I-H CI CO i-i rH ^

CO o -^ CO CO r* o^

O iC t-- -^ -V O CJ
CD CO ■^ -^ -^ Oi CO

cs co" i-i^ lO ic' i-T CO

lO OQO Ol

c^ cc !>■ r^

CO COI^OO

CD CO CN»it>
COCOO i-»

lO lO ■rr tO

't'^^CO CO

1-< t^

00 00
GO 00

-fji CO
CO CD
C0»0

iMOO
OOO

o

o
o

o
■a

a

5

00 oil"

^-^ CC 00

|oo'-t'i-'
(5

00 O 00 I^ CO eO 05
O »C -M Oi t* 1-H CI

^ CO C 00 -T OJ ^

C^f y3~ rH iC iC O' CO

■^^**CO OS
•^ i-ti^ CO

c^co

O 00

■♦-a

a

O

O

a
o

o

!0

1

eo

0

n

!^

o

»>

U

r^

i-l

s

n

■<

A

H

§

.:s

;»

o

£JO St

05 CO ^
<N ^ .

•: §"^ **

2 - oTaT

oj >i w a

.^3 3

iS 0) oi as

3

^ ooco

ii « ^

" r,

-B O

o

o

.S c «
PhR'3

CO

CO M.
— - CO

3

oT

3
as
03

a
o
o

►J

■<
s

"J

o

o

o

o o o i;
a>

n

Oi o

bo's

2 5
o

H

123

o -^

■00'*
'ODCC
■ C-1 o

> C^ ^ (M »-l

. (© ^C 1— I C)
• CM OC (N O

• lO •* r- 1 CO

• Tp 1— I CO lO

00*!NOcOr-^HQOOiC<l<NO>

t- CM CC^J* <M rH

00 -*o

CC CCiO

■ ^ GO CCiO t-H

- o CT> r- a; -^
• T-H "^ a> cc

oor-oD

00 'rp -^O
lOCMCM

• O »-< iC :^ t-

• -^ I— t o -r

• .-I CO

■ rH TP lO r* 'Tj'
1 1>- iC I-" !>■ iC
I CCi-l i^ »o T

OdTrOOO^DlCCOrH
'M'M-n'iOiC'^CDOr-
'*'*COI>00iC'^=CCC

O^t -^ o

CI X i-i

rH i-H lO
TT CM t^
OOi-H

^00 CM
O CsiC

O r-1 -^

OO CC CM^ i-H -iO w CM • lO t^
CO CO CC •— I 00 »C T-1 n* • r-i

.-H CM TT to C^l

00 I-*

OS CO

i-HOO

t^ CM

CMTj<I:^iO-*CCCMI>i— icDCOCO
iCi-HtOOlOCr-irpCCOliCCiCO
CI CO Tp CO T— I (—<

'^OOClcOCMCOtO'^i-f
i-HCOCii-HtOCOXiOiCO
OOiC rH CO O

OiOCO-^iCO-riOiCOS'-O'^

aiOi'.oor-t^iCco«— t-^iCi— I

cOO^l:^X'»-i:O"^00»C«Oa0CO

COOCOCMi— li-HOf-CM

COCOi-fViOOii-toOX
'^COCMI^OCCt^COO

Oi ■^ Tf :0 CO iC
00

CM CO "^ CO .

'^ O <— I

-r 1— > i-H
r-. COI>

r- -T i>

<£)C0

0>Tp

i-H -rr

OOCO-^OSCO-**iCOC01>0

r-»o^:oocii-iir:cO'-'Ci^io
rrcnt^acOi-'TXOir^CMco

i-T^-^CMCIiCiOXCO
C^lt^X'^CM-^CliCCO

OiC'^i>'rooc^i^iO

00 CO X
rice X

X -r ■* f^o CO T

O t

cicO'-HiC^o''

us

"8

o SS
1)

m

o
o

o

a
o
o

h

n
o

'0)

"Ooo
as 02-

-^V^ t. C ^
:. cS 2 o SCMfl ^-'^ B V

■^ as

o
H

tao

D
02

, - - , . o

^ ;c -^ ^ « 3 C g' ^

oi _ , tic X X --^ -^ a.

1) T. or, as .5 oT - -•-

SojQJaiOOaJOO^

ojCQWoOPHCOoaaiE-i

bo

Q
. *->

■ ci

• f->

• o

■ p.

- ■'CS

•■ ftas ft
c3 = - -

is -OJ 0)
a; >> iJ iJ
." S S
^ O) o3 cj
.tJi-jOQCO

o

o
o

tio

>

o

124

,

,

ICC

0

c

co

lOiOC^O

iO

02 CO

10

coos

•*

CD

t^

o o . *? u'O

ts

r^ i-t

c5

c^

c

1-H rH i-H Ol

■^

r~{ 1 — I

rH

rH rH

T—i

M

lgll^l

J^

fir ^ox

a.

■5 K

toco

iC

Tt

0

lO

lO

CO'

CC

CO

«3

t^

c-

If:

-r

-T

in

f-H

cc

cc

0 -2

.Q 03

e

»-H

t-^

F-

T: S

^

CJ

iS-O

ct

0

eo

05l^

X

Tf

c

■-Hiioeo-i'

cc

<»cc

^

coin

rH

CO

-(J

s

'^ CO

'M

1C

0(Mi-(.-

iC

ccc

rH

ci 0-

c

CC

rH

^

s

tc

rH rH rH T-H

t

r^ T^

CC

Cl

cc

r^

'^

'6
2i

(iH

4

•^

Cl

m

d

tDOD

0

^

04

COCOO'X

-f

CC'CC

CO

inc

m

-f

CTi

c€

^

iCCC

CO

t-

COrlOC

iC

cDr^

-r

rHO-

c=

rH

^

£
Pi

S

CI

-t

rH rHt-H i-H

-r

CI

cc

Ci

-t-j

O^O

05

c-

tc

-^ T}< O'^

04

0^

T

-f c

T

at

c

v;

tP-7'

'^

cc

U7

>0 iC -^ iC

0

-rio

en

05 -T

cc

r^

-J^ CO

'O

^

0

■^ -^ co-<r

I^

COT

t^

t-cc

0

0

e

iC

TT

c

CC

in

a

J.

c

13

>

ct

i

1

00 C-) in CO ■* •* oc

rf

-*

T

Hf

GO

cc

Cl

>* .

. t^ ai c^i 0 ic iC' ^

04

-1

C"l

c

r~t

T

P

=c CD CO CJ -^ C-J CO

t^

CO

cc

CO

o

5-0

e

a-

i,

<^

1

, <Ci CO i-H -^ i-H iC (M

IC

X

OlC^CC

■<t

10 rH

CO

t^CC

CO

cc

W CO 1-1 CO CO iC GO CO

cc

r-

t^ i-H i-H

c

rHin

cc

COr-

-T

rH

^

S rH CS I- t-t I--

c

iC

iom-v

cc

CCiC

cc

T T

-t

0

">■ *.

C3 r-t f-

-*

c

CC

CC

a

CO

■2

1

r^

fl

. CO iC 0 C-J T-* CD Tfi

^

X

t~i-liO

cc

-OC3-

m

-fee

c

Oi

H

=CQUQCOiCOI>i-iCO

-T

t^

coco CD

OV -T

-p

rH CC

c

T

01

2

g i-H 1-* iM I— ( 00

cc

>n

l>CJCO

■^

CJ CC

cc

-f o~

cc

CC

■M

e rl

CO

cc

T-i

co'

!-.

CJ

£

<;b

1

QO '^ C-I TP l^ Tf Tf

cc

cc

OOft^

o-

T rH

in

I^ Ht

HT

0-.

+j

. rr 1-1 CO X' t^ i-H C^

c-

0

oco -^

cc

l~rf

r-^ I^

CT

in

T

a

cc 0:1 GC' 0 ^ iC 00 'X

ir:

CD rH d

cr

-r C

in

CI -T

c;

Cl

g

s* ^ , ^ ^ - ^

SC^f-lCCtxCOT-HOC

0

•rf

CS rH rH

T

rH 0

cc

lOr-

cc

T

Oi

0

0 r-

T

cc

a

cc

<

Food
re-
turned.

«3

OrH^

■c

r-

r-

CI

s

Ci5

CD CD r-

cc

c=

c

T

COCOCC
rH rH r-

in

0-

0-

Tf

in

,

CO r^ c^ -^ t^ -^ cc

iT.

<T

01 CO CO CC

cc

-t< CI

cc

rH Tf

in

c^

0

o

. -^ lit 0 00 [^ f-H~*

ift

1^

CO -f -r CC

C!

r- C

r-

-r

S ci'r-.''co'r-"tc''-rc<:

cc
c

0 OiO-C

co" cicTc^

0

00 T

rH CC

in

ooc

CO'r-

in

■o-a

iC

CI

s>

(J

T

p^

•6

<0

0

a

g

Q

GO

?^

P

Q

Q^

13

0
1

b.

6

Q

O
O

1

CO

0
H

, »i

8

o

4

a.

-o

-<

"^

CI

5

>1

►J
w

(?M

CO

f

-O

ro i-H W CC

^2.

j?

coc

1

B

3 K CO Oj lO ^

C ~-'t- CO bo

■^^

sj

50 >> a "3. '>'> 0 9;

5-

'i

2

"t~

CI in

a

c
C

a

•*-

c

g a? S c

C

"ci
C

c

1

t-

^

t-

H

O) o:

(r

u

H

)

a

c

a

>

c:
a

^
^

-4-1

rf.

ec

pi:

a.

r'

0-

-*-

n

125

I-t

O-t* ^

i-ii-H c^^

co*^»ir-.

CO CO i-(

i-H

to CO X CI iC o c

1-1 -r <M '^J CO CO c-

?

•M

CO

n ^coi-

cc

CI

->J

If:

O
CI

CO

i;gEt

■^COI> 30
TT* '.Oi-ICO

i-H CO lO i-i i^ '^ rN

^5 C) Cl CO rO T-i i-t
1-1 C) c^ r^ iC

^

co'

-J3 -fCOCI

o r^ r^ CO

CI Ol CO C-l

o

o

to

s

2

.-ICJQO

g-"?;^

X

I— t

CO

1—1

CO

l-H

CI

CO CI

tH

iC

to

COCO
CI 00

to
o

tH

00

cT

1-1

COO3 00
iHi-l

iHr-t lOi-H

CO

CO CO to CO to IXM

1-t

CCgTjlO

g

5

2g

g

r-t

to

Cl'

T-H
00

TJH tooo
MOO

■M CO -ri -o
ci »-i r^ o

l-H

l^ t^ <M to 1-1 X Tj*

-X L'j -^ t- -XJ :o ir^

iC C'l I^ X CO TJ -T

x'co'-^i-r?^*"

1—1

00 -O T --0
to O CI iC

CO'tH

CO
Cl"

^-s

"^

g

CO
CO

C-) « o in -1 r-H a> -r t~ M cc
f-H li^ c-i lO '-o CO -f o^ Oi -r t^

O) -JS -r lO !N » O -M t^ TT 'O

X

CO

r f rM -M iM O Ci O ^

OCOOiCOiMi-H-rcOOJ
I> O lO Tf 1-1 C'l CO CO

^*" c^" I-T

s

-r

LC O O I^ i-H

7-1 C-1 I^ ^ Oi

00 CC CO O CO

t— 1 r-< 1—* rH

X

o

'I* OICO
tH tH lO

toco

tH

to

.-1 1-(>

g

o

r-T

XOl

to iC OJ 1^ t^ t^

rH-^i-l CO

g

IC

O TH tH

X

tH

X

tH

cT

l^ -r tH
t^ XtH

1

1— <

X

i-T

1—1

!"• ^ I/:

cc

iC CO Oi t^ -^ ^H -^

y:> to r^ c^ GO i> oo

CO
CO

lO"

»oc^)a>xoi^a>'*<<N

i-( .-H '^ O CO O iC TT
iC CO Tj<

to

?H rH CI r^ t^

iO iH OC' CJ

X
1—1

-o"

■<rtoCT>

'S'OOrH

05

X

f— 1

§

cf

tH

CO

C^i-^COtCiOl^-^OiX
tOXtO<— 'Olr-1.— IC^O

ocoxc^-^c^xtoto
CO "^ oi" to cTvrf T-Tco" c4"

X
X

^c d Ci tH e>i

OlOJOOOO
CO t^ COCOtt

o

00

■nTTci

I^OOtH

tH00"to'

to"

I— <

to

CJ

to'

tH
C4

CO t^

i

a;

to'

I— 1

t-T

tH

tH
CI

00 X C-J CJ u^ -M n iC t^ C^ Oi

lO'-D O OC' I-- uT^ o t^ <-< o -r

O" Ci CO tt" CO C?i" CC CO to CO !N

to

CO

OiX'XOitOiCXSSiC
-M CO O 0^ lO X '^ r J 1— 1

'-0 to -x Oi X' -r CM ^ lO

co"^ C^' CO^i-' CO I> Ol CO co'

f— i

■-0 CJ tH 00 Oi
Ol O t~ !M '^
GO Tf CO (DOi

ysco't^'co'co"

tH

i

CO
CJ

OOdtH

t-rt-H"to"

tH

to

tH
tH

CO

o

OS
d

a
o
o
ii.

coji..

■C ^^Tj< — ^ t. to ^^

ci-C^cj ScitQ

X5

J_i ^ '^~' C; CJ >is vj

; X Q --^-'

•^ 5 OJ X -^ ^ . .,' O)
= -^ flj -'"^ -»

•— ■*-^ ■ — ' 5j ^

m .^ > 5^ K . ?

o —

^ - . ..CCO.XhO

Oi M 'X X — C B5 S- H H
bo

t- V ? ? -
be
03

O

c>,g^cogjro

c: ^ cj> 0) ?:

• • .OS o-S* -

tc" '5' S eS "3 '^
Ji ■< CC CO i-s Oh

o

o

a
o

o

b

en

O
»

-»

Ed
O

0) g O

o

03
-tJ

so

o

CO

m

CO

C D So
OJ.C =

-a
o
o

o

126

a

o
O

•♦-a

e

o

o

I

o
S

s
o

10
CO

a

PQ

<

• 1

-f lO

1^

-^

C-I

0 -f

0

0

oo

.

lOCOiO

.

(NCOCJ

So .-dg-d

iB

CO

.-H I-H

^H

INr-IC^ •

I-H 01

Propi
tion
pro
vide
food
jecte

Is

0 4-3

;

Tt* ■

^

Tf

CO '

tocoov '•

OlC to

rH •

f— 1

iH

to ■

00 -^ 1-H ■

OS to to

^

g

rH ■

tH

I-H

1-H •

rH I-H 1-H •

CO

X> !!3

e

10" •

03 -a

S

0

OD 1— ( 0 •

t^

■^

T}«

COt^

0

I-H

to •

lOOi •*

CONt-

S :

lO

r^

t^

COC^

^

a»

a '

1-H 1-H

1-H I-H

CO

•^

CD

iCi-H

to

to

iH '

fo

I-H

r^

cs

V

"x

.9

. t-- I— 1 •

i>

i>

t^Ol

'XI

I-H

m '•

CMMC^

ootoa

cS

cc '-D -^

CJ

C-l

8;:;

C^l

to

S ■

CO

^

*q3

SC^"-!

'^

•^

't*

0

"^

;

t-I

(-1

Ah

Cb . •

4-3

. 1^ r*

^

lO

vC

i^ 5

1.0

■^

-'i^

rH t;-I<

^■2!SR

00 0 --0

l^

OS

Ol

!M

Ol

01

to 0 CO

Tf >0 <M

3

gOliC

^

rp

-i<

00^

CO

CI

t^

COOVr^

I-H Tt« OS

0

S

r-

'TJ

CN

rH

c^"

to

»

^^ 1-H

iH

a

~

cS

II

!rt

-* •

'^

T-H

I-H

lO

rH CTi as ^ I^ 1^ to I^ 00

$

10

iC

•n*

•^

05

-r rH ic. a> .crH c-1 >n to

lOOOiOlOCOtOiOTJitO

cc

00

0

0

0

"O

i

,-H

^

,_;■

■a>~ci in

0

^^

e

10

Lh u

^

fe

a^

CD

, .— t -^ !>• I>

O*

1— 1 1— I

c^

■*'*

00

eo

c^

lOrHtooiH !coeoiM

03 CO 0 I> t^

GC

cc c^

0

to Oi

^

ic

0

COiOi-Hl^TJi lOOi-ICO

-<-»

g 00 05iO 0

cc

00 iC

■^

GC I-*

to

OJ

> '"■-

CO CO 'r*

r°*

c T-Tf-i

rf

T-T

CI

TlT

lO

a

i-t 1

C

E^

<s

C-J

4)

•4^

,=3

. 0 lo "^ 0

t-^

•rp 0

^

10 CO

00

0-

OE

OOOCOCOOC.-<iC.-HO

H

•S

cc 0 <-< 0> C-

C^

00 CO

1— (

(MtT

'-0

c

C-l

lOr^r^c-iootoo-nit^

K.riOOCOO

c:

COCO

0

«5 t-

CO

OC'

^ CO 1-H iC

OJ

s -

■M

«r-i 1-H^

T

I-H

^

10

0

a>

0

^

Oh

cij

c^ M CO CO trs «o

(M OO CO CT

C^

C^ C30

0

t^in

c^

to

^

,

COtO (N

■M

. "T 'X '-O 0

c

0 OJ

CO

^cc

0

oc

rHlOOO-^OOOt^l-H

p

^ t^ C^J l^ cc

■^ OS

CO

o«

en

oc

C~l

t^OOOt^rri-Hl^rHiO

3

?: CO CC-rT'rr

-:£;

CO 1-

lO

r-^o

oi

c

Cl'

c- r co" V CO co" iC 00' co" co'

0

0

I-H

I-H

lO

0

<

^

•0 ."S

00 rji . 'tj^

GC

2^

0

•<5 '2;

•2;

Si—* ' »— '

CN

C-l

CO

.to ■ Ol

• 00

Foo

re-

turni

^ :

'

to

CO

CO

I'M ■ 0

■ of • 0

• rH

• co"

CO lO 1^ <T

•^

CMCC

ir:

00 c-

t^

tr

0}

r^ to CO i^ to to lO Oi oj

6

. 0 iC l^ C

c

OC-J

c

<:■

oc

-r

tOi^-Tr-iC005-T01CO

X -r 00 lc c*"

Cv

■^ -^

oc

01 CJ

CJ

y

rH

t^ GC tr Oi ic r-1 X to l^

s; - - -

*- C£>CC cott

CO -^

I>

ccci-

c^

c

cT

I^ 00 lO to ^^ lO GC CO GC

'O'O

C

c

T-1

c^

I—

to

1 — 1 r— 1

s>

s~

1-H

CS

fo

di

^*

»5

d

■a"

,0

d
0
0

0

0

8

<

d.

t*H

t*-!

<1

►J

0

S

n

H

IP

'C

co"

CO

1 I-H

w

<!

: ■«

0

tH

:t3
: 2

•<S

CO c

: 0 >'
' 3

6

; 0

I rr

' s.^, •

' r^

■fl^

: =«

■wi-.:^ CO -^

I - — -

&

^ t--

5

1

i 1"

1 a a

5

i

: a
: '3

03

biscui
rs (134
break
mi (14
ll (113

I'd

• ■s!

^ l-i oc
JX! 0

OS

ef:
Corned
Steak (
Boiled

3 c

i ^?

! 1

0(

2

il

..fliga^'l^l

' JJ

5 ^
3

s t-

■♦■

-2£5Sd.a.E3o

IH

0)

0

J

3

Ol

pq

PL,

'£

p

?

0

127

03

dOO! to
lO GO 05 O

to«co

-g

rH tOU^ OS

I^ l-H O l-H
0)0310

00 00

OiOcC'-HOiS'^Oi-r

Ci *^ CO Ol CO — T uO

•O 00 • -O O lO t^ rH O
C^ O ' C^ T-H O .-.'£)

rif-HOtoccco^'Mas

C^CCOOit^Oi^HOOO

r-( .-1 -T X

gjic-o'M-r'?rxc<5a>

O-^CMOOC-llOCOTO
COOOC^O^-^-M-^CO

• lO I^ 00

• c) al^-
• CO cc c^

•t-Ht-O

■ ?aooo
• o i-O -^5

CO 31 CO 00 la
O O 31 t^ iC

C75 -r 31 t^ 00

ti: 31 C-) 31 'O
t^ -f ^ -JD CO
00 O -T OliO

T li^ O
CJ31 O

Ort

i-ioa>

CO -r .--

CI -T r)

O31C0
V^ iC O^

CJ 31 -i
o ^ lit

r-l31

O t~

X o

-^ 31

CO --0 O CO
t~ O 31 rt

r^ o oc o

■■£ O 31 ■»
3-. 31 1~ O

3> -^ M O
CCuOMCO
OI 00 t^lO

tC 31

a: 31

tc 'js -.c i^ -r t^ X CO CO

CO T--I — • — -M T 'O -r ^
u'r 31 M 31 ^- ?-l ■>» T -r

•M CO -JS

O -^ iC

■ CO CO CO

- o -i o

o
o

a

i .^ P -

:fC

GQ

^o : :^- 'T'

^'^-."^ £ — "O ;<

^, 31 iJ - "•^'X,

- S 0/ »; c -^ S ?l

r- 03 tit -^ C3 ^ — '

. "n ^ ^ ■■'• — . .#■.
^ aJ - -2 ~ '^- —■-

3 i 2-£-a £ 5-a E
5 = 5^c = -:.= =

iixccKOHOpH — Hi

v: < — .

(u a.

S a> 01

- - ,Oi
OST-— '

0) . ^

o
o

Q

o

o

b

O

a
r.

<

►J
J

[d
O

ii S o

eg —

•K

C ;s3
|mS

95

■S'

^

a
o

■A

cSp-sOm

-a

o
o

o
H

■c— _■

oi o q

n

o

128

,

,

o

CC

-T

cr

•^'M^

CO coo

1 CC

rH CD

CI

CO

CO CI CO

CI CO

■*

't

-1

OOC^lOO

rH-)<C1

Iff

CD CO

-x

Oi

cr

a

CJ -Or-(

COt^rH

Iff

coo

1-H

C>] <M

CI •'J^ CI

-J

OO

O-S

"

^ OS

1

-M

cr

cT

eS-0

O

»

in

ir

t--

a

icooco

I^CIUD

cr

CO 0

1

o

cr

o

lO

CI

c

CO

'd

1

Ol

Ct-

CC

§

,

o

c

Tt

cr

COOOOl

Tj<Ort<

^

IOCS

c

QO

CD

cj:

T

^ ^

Cvl iffSCO

cr

(M

fl

^

'a>

i

OO

oc

V

"

Iff

s

'■C

4-J

e

el

2

<S

o

Ph

Q

1

4J

lO

If:

t^

C£

tovooo

■^iflT-l

CT

r-lOO

1

a
=1

50

t^

t^

cr

cr

OODOO

rH as CO

cr

CJ CO

ao

g

rH

c*-

cr

T-H iC

GO -^ CO

Iff

oa>

■^

■^

o

CO

cr

Iff

-^ i-l

rHOrH

rH 01

1

•6
>

a

<S

"

CI

1^

<a

,

o>

cr

Ol

ff

or

'*i--o(NiOcoiOi---^icr'

ir

CC

y-* CD

.■«^

Tf

CO

oc

cr

OitO'Xi'rt^OCMGOiCiOaiC

or

T

0100

CO

t^

l-

cr

coi-^-^aO'^X)i-i-^i>Tt*c»:

c^

CC

00 >o

e

1

s

T-rc--r lo T-

\C

(^-

CO

"S
^

•eg

6

lO

C£

"a

o

■:g

'

.Mcr

O)

COQC

t>

Iff

ooco^c^ to

lO CO CO CO CC

c£

cot^

a

ccoa-*

't

OOC

o-

1^

Id -^ i~H iH -rt^

CO rHCOrH-f

CI 0

-»->

stoo-

cc

CD iC

5-

Iff

(M CO iH

t- r-

1^

r-*

03

-«

g-^"

c

CO

t

oc

a

tH

?■

•Si

d

tt

1

0)

§

oS
H

a

.lOr-

CC

CClC

oc

Iff

c

O t^^ l^ O 00 t^ -t* t- L-- C

C£

>

Ol-*

CC.-I C

Ot^

l^

c

c

C£

rHCJ

1

'53

Si tO'i

o

lO rr
CO

o-
o:

a

Oi CO 1-H I-H rt< (>
OO

c

e

(§

sT

•2a

•

Cli^

t^

00-*

es

c

c<

1^ I-H Ol O CO rf iC iC Ci iC iT

CT

CC

COlO

■^

-M

.'JD rH

t^

CI r^

-T

cr

00 t^ O CO lO O CO l^ CO 1^ i--

-T

10 CI

a

WOiC

iC

03X

l^

-t

c^

i-^i-Tf*coooooi-(T-iaii-iT-

CC

CC

COiO

§

a

1

tc

C^rH

Tf

c

cr

CO CO CO utT CO 1:0 GC Ctf CO CO D"

I—

c^

CO CO

■4^

i-(

^

05

•*

r-

lO

■'S

<j

J.

'g.'S

"* r^ cs

o^

^

cr

as CO 'Oi-Ht^o 'lO

iT

oc

•^

^

i^

GOUTi • CO Tt^ CO 00 "l>

ex:

o

c

tc

Cft -^ . coo »0 CO ' i-l

^

o

«

O)

CM

"

»0 • tH (M'i-T i CO

IT

cr

,

Oi t-^

•-C

CO Iff

OC

t^

t^

(NOlOOt^i-H iCCTiOi CO u-

c**

CO

t^co

"o^

p .

.ow.

Oiff

iC

oc

r^oasaicr^i-^'Tt^'Xcocoi-

1

1^ CO

ft?

coco C^J

gco'cc

oc

r-t OC

a

oc

c

"

aiCOOiCOCCCOODCTicOiOT-

-^

CO

00r(<

'O

IT"

o-

cd'co

o-

c

cr

co TjT --ir o" lO 00" co" ^ ai" -^ ci"

oc

c^

Tfco"

'd'o

e

I-H

CC

iH «-l

a:

00

•s

§-p

4

I-H

CO

b

o

1

^

o

-^

s

C3

00

s

-d

o

s

ft
7

a

13

0)
3

o

Q

1

CO

1

?

*->
a

o

O
O

H

^

1

<

4

Q
O

o

s

00

0

a

6.

H

I— <

»H

H

^

F4

CO

S

1

i-J

0

CO
rH

-c

-o

-<

g

"C

>

0

0

8

CO ■

%

i

a.

1

c

« oj

c

oc

- ^

.. oj c

CO

rH
'rH

a

'i

rH

a;

1— t

tH ^

>

■M

tn
03

'♦H

-^

OS

0

5

rH

CI .

is

) to

^

H

t^

2

H

H

Fh

g

o

;

<3^

E
03

^<"

Otl

p^

«

0

>

129

00 t^ t^ lO

l^t-H CO

»C -JD CO 00 T-H Oi t^
C^ Oi CO CO O CO lO
Ol O .-< CO C^l lO

00 (M iCO i-l CO rH
O -^ '^ as i-H -^ I>
i-HCO 1^

-M -t* C^J '^ CO lO C^

c^i f^ -ri o ^ i^ c-i

■^ OS t-- C^ Ol 1— I -^

ic~ t-" co" o" rf co' •^'"

' 1-1 iX) lO o

• TP CD rH 1-1

' C^ CO 1-- iC

' -^ C^ i-( t^

• Oi C^ CJ ■^
• £^ O C-1

»0 '^ CO '30 '-0
CO O '-^ I-- rH

i-t 00 '00 1-^ l^
CO'r-Tc^f'rrr-r

O O^ iC Ci '-O
CO O -^ CD Oi
O COCO O^ .— 1

-f -jOiO
0.-I

1-1 r^ OS

CO I> .— I
C^ COCl

OOOO

CTi oC' -r

t^ -:t* Ol

(MOlCD

o u:> iM

OOJiO

CO • .-< iC ^

O CO oco

Oi Oi CD rH

OO-fiOO

as -* oco
t^oooco

C^ C^J iC t^

0-1 O 1—1 1-1
!•-■ -^ lO C-l

OCD CO

O O) c-i

CI r-< >-«

0 1--Tf*
OC OI lO

CDC^'^

Oi CO 1— '
CO lit- o

»-< CO iC
CO CD 1-i
CO CI lO

CD r-i CO r^ X' CO CO

rH lO O O CO -T 00
CI O 1-H Oi (M -^ I—

o cor^ o CO

CO O CD Oi Tt^
O 1-1 iC Oi -:t*

CO Oco
1-1 CO C)

lO O »0

CO M Oi T
1-1 O CO CJ
C-J -t* O^ rH

C^ lC OS

c^ a> CO
i> Tf as

CO

GO
rH

of

O O C iJ

ccChOCQ

o

o

13
o
o

OS

o

a
o
o

o

►-!
O

^ 0) g

I

Q

o

o

o
o

o
H

a
o

3

g;~ 0^ I- S

>* O QJ o o

o
H

o

H

a

OJ

o

P4

3 O

6523-No. 150—04-

130

1

J •

« l~

t-

1

iC

t^

<r>

t~

r-

X

I-

-flO

Propor
tion of
pro-
vided
food re
jected

t;

^

(Nrt

rH

rH

f-H

>. .

«

cc

t^

r>

Ol-

oa

00 CO

CT)

CTl-C

n

oo

1— (

r— 1

rH

OC

'i CO

CC

x-r

-r

»C oa

ft

?— t

CI rH

»— (

^ d

e

^1

CO

L^ k.

:.^

53 -e

C5

o

CO

^O

Tt<

>o

-M

t^

o

1-1 OS

Oi

COIM

s

lOOC

CO

00

'.O

f rH

c^

rH

C-1

CO

CJ

rH

d

o

-2

cn

d

00 1-^

03

00

l>

lO-^

CO

-x>o

iC

C2iO

7J

SQ

Cfi'-C

cr

rH tH

M

MCO

1-H

CA Oi

^

'S

S

s

1

*

I— 1

'T

Ut

4-^

t^o

t>.

OS

t'-

t^-*

CO

Tft^

C^

t^-J.

s

f»

ooc

X

00

CD

'-OCO

Oi

itjO

C^l

■^is

OICC

iC

Cfi

lO

lOi-H

uC

^O!

c^

CI -^

o

e

-t*

rH

-r

«

-d

a

6

a>

>

CO

,

^

c^

<^

CO

I- 'O -* O t^ O O 'O lO iC CO

CO

C^

O X iC X X CO

>i .

-r

f

iC "M r^ O CO O Ci O C-l -7* '.C

c-

c

O ^ I- -r I^ -T«

oS

00 <N

CO

?=

-r 05 r* i^ '-o X o) CTi CO r^ 'x:

C'

-T

O O !•- X ir: rH

o

o

1

,_^

cTrH rM t-H CO

CO

^'^*^'' c-f

■sg

g

CO

-r

fcl

a-^

o

.iOlOOC

-^o-

'^

CO '-t'CO

•X> 'J* -l> I- ^ i-l «

a-

-rf XCO'* O"*

«o C^ CO QC

lO cc

.-H 'rf GC

rt ic o cc CJ CO «

a-

»0 Ol rt" CO '^ rH

4^

CO

oc

1-H

i>.-i(M»dc:

CO

M (M 1-ITJ<

c^

•-cTt-

*0

o

?.

1— (

c

V5

Q)

■

r1

a

. o-r --C

t^ir:

»c

^ X C^ Cn -M O CO O t^ -M X

-t

lO CO CO O ClrH

P^

'^'^OiC

t^ a

CI

^OiOS-iOOCO-^iC-O-TCO

X

X -r X CO '^ r*

'oj

r^

a:

CI

T-1 i-tCOr-tCJi-HCOr-

X

CO CO ^ rl r-t CS

o

SrH"

r

r^

irT

y:

tt

oa 00 <?

'-T

i-H tC

CO

iC -^ 1— 1 CO (M -f X X lO I-- «:

,/*

cs

Oi '.O X '-C I •- Ol

4J

. T}< CO cc

c:

1— t 1—

cc

i^ I— t'- X X o --o o oi oi cr

iS

c

^ iC rH Oi '^ X

a

W !0 (NCM

c-

r- o

r-i

.-HXCOt^OOC^CC-^Xi-

1-

rr

a: X '.O r-i iC C^J

§

S Tj^"cTcc

C:

t^i>

I^

co ^"^t-'in TjT x' c^" ci cf io~ tt

c^

CO CO X-^rH Tl<"

o

x-

iC

c

T-H rH

a

<

Food
re-
turned.

oo

iC

I'M 'o

Tfl

t^ OI>

CO

OS

•d -t^

to too

TT

s

-^

.!> .:o

00

iC CO Oi

-*

of

• (N jurT

r-T

c

rH

iO

,

Oiin c-

r«-

^ <^

t--

C^J X X I^ fl i-H X X lO ^ CO

CO

CS

CD CO OS 'O r- oi

O

. -1" i" *^

O"

»-* .—

r— 1

-j'ascoxxT-i'.cooiiCc:

X

c

CO ^ l^ Oi '-C CO

&?;

W-.0— , a-

l--

I-- Cs

••£>

t- .r: Ci .-c o -r oi -.cr CO r-

-^

>C -^ OS I— 1 »0 l-^

-TiJ

§ -arco'cr;

•—

t^l>

TP

co' t-" i> c- r rr -^^ cT cT c^r -^' ic

a-

c

^lOa^^T^o^

-a -a

e

Cs

l^

l-H CO

rHfH

C "^

o>

^

f^

■6

0)

3

_g

-d

<u

g

S
g

Q

o

Vj

o

■6

1

a

o

o

1

O

b.

a

1

O

a

w

o
o

i-H

.-

^

M

•e

J

O

^

'^

s

53

5

S

o
o

^X

C^I

^

^*~t

0"r-t '— -

■d

a

C3
0)

•*H

^

f"!

4.3

• i-H

1

f

'3
"S

en

-52

-.CO

i>

aked (
aked (
-ima (1

' 'd

GO

Cw

..riarilol^li

"a

-

O 03 y T ■—' — ' "-^

0) 5i S

^

00-

4J
C

^

S 'I' <i^ '^ 1^ "^ o

t-

r^

, H

Eh

-

(<S

a

^

;£

S

c

tf

es

K

i;

C

e

C

1^

0 r

PC

pq

c

ti

A.

131

CI

-r GO rH

•CO

CI '-0
CI I-

-:f* '^ CO t^
Oi CI Oi Ol
t^ CI O) CO

o

•^ CI

- CO I^ t*

: -T- 1^ -^
■I -r ut CI

lO -T* »— ' iC
rr X' CO 'T*

CO '-' .-t O r-* --I rH

Tp CO ic CT> -r o^ o

CI -^ CI CI T-H -^

m o t- -^ tc -f* o

!•- lO 'I' o -r to CI

OS in CO CO 1-1 CI no

O^ OS iC T -*• f— I CO

-^ O t-M X «0 rH -^
.— I iC T 'O CO O '-0
X X O CI iC CO X

CI

o

yj

^

-r

o

05

Ol

-H

C^

CO

^-^iCCI
COCOTt^CI

CO'^ Tt" CO
I>.-liC X

1-1 o^t--

CO -O ^ X'

X iC rH
O CO CI
CI XI^

-o CI -r

iC CI CO

t^ CICi

CO i-H -r

CI rH t^

ox

-T 'O
CO CI

• cox

• C< 1-1

X
CI

COiC-^

oco as

.-t 1^5 CI

O Oi CI
1— I iC CI

CI XiO

X ^ OS

o ci-^

o

C^ ^ ^ Tj*

CO

CI O i-t QC -i ^ CO

X CO CO 'O CO CD cc

o CO cc CI ic CO r^

IC lO" C4" Cf ■^ rH t^

CO CTiOCl

toot^o

l^ CO tc ■*

-** CI ^
rH CI O

cc l^ CO

CI lO 'J3
CCI^ CO

da,

c c

OQCG

■a

o
o

ci

-4-»

be

a

o
o

p
o
»

O

CO^^

„io;;co

=ScO Q,^'

lO . - cr

CO O-bc

Q
O

o

o

o 2 b£ bi 2" o S
(S h! Om b El, ;£ CO

o

o
o

o

" S OS =3

c o o£

"S!

^o

r^Q

Si*'

0^ CO

-■a

si
J2

4<Wa;

o

03

'« -1c
*-* ^ Cu

:K»a

5

o

132

.3

a
o
O

s

•♦■a

s

<«
e

o

Si,

'IS
o

s
o

o

CO

w
m

1 ' .J_,

t

i-

1^

CI CC -f

C^

'-C

c-l CS

Propoi

tion 0]
pro-
vided
food re
jected

0

1

_l_

rH,-ICC

>> .

cc

Oi

(N t>-CO

»— 1

iC

0 t^

(^

If

CO

^

t>oo*

^

c

CCi"

I-

S

"^

I-l 1-1 1-(

cr

C3

c-f

c-

^

a

CO

I-^

OJ

GO -t* ira

<c

t-i-H

cc

i

?

iC

I— (

X

^

!-.

,_,

Ol

C>3

g

rf"

t^

CO (N QO

Tf*

Oi

oco

CO

CO

t--

1-H

rt C^tH

I^

I— ( l-H

C-1

^

i

5

o~

■rr

-r

+-3

CO

to

t^Oi-H

0

*t

CO t^

0

-*

w

OQoys

•^

c^

r-H CJ

-r

g

•*

iC

Oi-xseo

CC

00

rHC-1

CO

0

a
<

1

l/t

^'■

rH

r-

'6

t

CO

,

,_

0 0 OC' 10 0 rH 1^ 0 OS CO r-

ic

'-C

'-D GO lO OS 1— ( iC ^' C

0

r^ *

S

0-

co 0^ ic c-) -r 1^ ^ 1^ --£ 00 i^

cc

c^

GC' Oi GC' Oi CC' CC --H a-

-p

oii

CO

«

CC

GO C'l '-0 CO fM Cl t^ cc GC 0:1 CO

en

iC

0 GO 'M 0 -f I- X 0-

CO

0

1

0 T-Tr-Tf-rcc'i-r

(>

T

T-T i-Trn" -m" 1—

0

^ CS

C

CC

-T

rH

L^ a

%.

fe

^-C

ct

.-r c-

0-

lOTl^tO-^OSOlOOOl

C:

C^

CO i-H T-H Tt< 1^ C-I

c*-

■^

c^ lO X

t^

i0OOC-)»C'^a^r-^0>

C^

t^ 0 cc 1-^ iM GO

0

-t-i

= 10 =

c

l^ rt C^ lO Tf<

C^CJ rHCC

T-*

03

S^o-^

-T

^

.i-H

^

^

d

0

^

r^

a

.l>OC

(^

c^ccMi-to-ro-i-ioooc

?— 1

CC CO a Oi T-^ t- lO -T-

-i*

fA

COIXT

't -T"M tD en CO lO CO rH 0^ tC

<■.£

tH 0 -t" X Cl lO Oi ift

to

'S

s *

0

CO r-l C-) rt C^ rt rt C-l

OC

■rf 00 CC i-H i-l GO C

10

0

0,

e

f^

lO"

IC

IN

^

1-1 tC

rt<

T-HQOOOiOCOOtOOCiOOiCi—

cc

CC

Ol Cl (^ CC GO TJ* Xi X

a>

+->

. r-* 1—

cc

coto'-oosocncoot^tooc

u?

C^

0 0 CC -# i-( C-I 0 'X

0

fi

CO t^ C-

oc

0 M -M f rt -^ 10 CO Cl T-( cc

oc

iC

CO -f CJ -TO X CC c

i^

:3

gt-'p-

1^

00 C^ C^ C^r lO" O" ^ C4~ QO' 00 C'

c

-t

'^ cc cd~ic 00 cT cc 0:

iC

0

e es

iC

10 ,

^

^ rH .-

en

a

5

■<

I

'0

d

»

c-

00

i-t

0 .—

0

t^-J^ lO

• c^

o>

OJ

e

«

to

IN

coc

r

cor- lO

01

§£

cl

-r

Cl

0

COl^

cc

ic -r X

to

f^

4^

<S

-

ci

rH

'■• *"

G

r-TcC

' to

IN

i-H

•

r—

•-T

o-

ut 00 QC' iC -t> l^ to Oi X' IC (M

r*

tc

coasaiccx-^Xr-

00

0

. 1—1 1—

-O' to to Oi C^l Oi i-H to I^ CO OC

cr

c

r- X i-H '^ i-H CI 0 i^

T

^

cct-c

l"

OC 0^ ri '1* i-H iC Cl 0^ (M 00 C

a-

iT

XO-. CCtPcDXcoC:

t^

J

S«>'>

CO

^ cT cf cf to"i> ic CO 00" co" -^

c

■rf

-*"t:^ 0 iC 00 0 CO C:

CC

■Ot:

t3 c^

t^

to rt

c

iH '^ t-H C

0

©•■=

i-

0 >

C5

f-H

•

0)

3

_g

Cl

0
0

d
0

-d

1

"S

p

0

1

0

h

£

T

W
►J

0

.6
<

0

B3

,—

0
p

1

>.

b.

W CO

-^

S

Si

►J

'3
0 _

5c<-
.. cS J,

co~ '

rz

^c

oc

_

C

CC

£

cc

0

c

c^

1

a

'1
>

1

,_a.
'c

c
c

a

s

a:
a

5

c

rH rHiC

'^'^^
0) OJ 2

0 73 !B cr

52S5

a
c

5

a

1

"a

'IM
C!

a

^ c

a
C

. i-

-2 2'S£o.S3^=^.S^

t-

CC

^ r^raC0CCM'^33-t-

tuMpqaioWMcBd.
) tic

H

£

i

1

0

a

^

133

f— » .—1

05

•<i'

I-H

f— <

CD

^SS="

rH

iM

t^

OC

if.

Ol

I>

in

CO

go.

CO

00
CO

s

^

lO

lO

OS

c:s

CO

1—1

Id

»c r^ OS a>

t^X)t^ OS

O

CO
IM

1-H

CO
rH

rH

OS
I-H

of

Ol •*•

CO

r-i

CO C^

Oi

CO

rH

i-T

CO

c4"

cocoooa

rH rH

CO

g

CO

CT>

T-H
I-H

as

I-H
1-1

CO

r-lO

I— 1 f-*

f— 1

en

o"

I>CO

rH I— (

coi-T

x"

i
5;'

X

rH

s

-^

CO

cf

g

OS

Oi-l OiO

CO

li^ iC 1— ' r^ r* i--< ic

1— (

CO

I— (

I--

CO
CO

CO

rH

rH
1-^

§§»

f
co"

CCt-T rH

o

OS

cooi>o
rH cor^i>

r^ »0 rH Tf

00
I-H

iOI>

O CO

lOCO

rn"

rHt^

CD»0

X
rH

uO X'

coo

i

rH

-^(N CO

1

00

Si

of

'^ 05 f-i tp r-( c^ r*

M i-H 'TIT* CI tH X

>o X i-t 1— ( cr.

1

o"

- rH CO '^ CO

OS

00

rH

9.
I-

CO CO

1— 1

o

iC. X
i^ OS

OS

-t^ C^ i^C lO

f-TiO'Xrr-r

OS

00

C-4

.-H lO '-D lO X t— ( (M

'^ r^ CO CO -M CO t^
o .-1 ic 00 as cc o

CO*" CO* TjT c^r ^ t-T o

X

f

as

Ol

iC iM (M 00
rH OiOrH

cfr-Ti-rci"

c^r^H

CO

OrH

ic'cr

rH CO

o
'^
t'

rH
iC

CO

g

Ol'

iC 1—1 1— ' ■Tf
»C CS ^ Oi

i-HOcc-r
cTi-Hi-Tci

1

o

g

CO

-7*

1-^

CO

iC

co"

o

T— I

Tf 00
rHoT

rH
CO

1^

OS
rH

T •
T-H •

1-H

■M I-* 1^ X

c: cc o o

I— i

:o ci y^ tC 00 r-H o
to nT tc" oT i-T r-.' iC

i-H C4

9S

OS

x"

CO

C-IOC Oit~
OOOOOtH

"^^'ci^co-io

1

rH

cTco

CO

T-H -7*

as

Os'

OCO

rH rH

to

o
H

o

c

>

o

o
o

o

o
»

►J
►J

03

O (H

JH t^

CO,

OC l^

Ot^^ift CO
*H CO CO -^

J: CO ac

i t, o s

25

00

a
o
o

1-1
s

o
H

o

o

o
H

r-O-C

.« 3 3 5 £
PhOhOiCCGQ

to

cS^- oj — (

►* O a> o s:

m

CO^

S3
3 O

.. 03 x:

^03 to

(H

o

^^

o

CO 00

I^

br

C

OJ

.M

t-,

m

03

X

s

•a
o
o

•4H

a

'S

03

03 00 w

o

52

134

.S

"-i3
C
O

O

I

'«
^

e

S

J.

Si,
o

I

o
s

s

o

s

lO

CO

m
■<
H

1

1

.l>

tH

COC^

-f

X

cs

CC

<C

o-

tc

-rti-^in

^

<lO

OO .'Og'O

■S'^

I— t r- (

rH

r->

1

-_

K-t .

.rj-r-l

WiC

'Tt*

id

-1"

-^

CO

CO

-^

CO coc-

X

I^

r- LO

'-0 i-H i-H

l^l^

^

CO

CI

•r

as o 1^

to

C7>

•? O

S: rH

Oi

1-H

Cf.

1—t

CI

ci

T-t

c

rH

.S s

c

CO

^

if^

^ fi

--

e-C

cs

O

OOCOf-l

c^ t^

o

M

o>

CO

l>-

r^

T

C^rH

cc

»o

4.S

Oi

-N

C^

<N

rH

I/:

cc

e

I— <

y—i

.

^

i;

01

^3

1

^.

.Or-I

rH OS

00

■^

-^

Tt*

to

to

c

CJrHTf

.^11^ II

»I-H

i-lOO

rH

IM

■<*<

;d

i>

o-

CI

^

'3
g

1

I-

Cs

•M

.^t~

"^lO

t^

t-

^rf

TP

'^

05

l-Ol^

^

"l^ll

g

60 OiiO

ICCO

•N

I-H

lO

CO

lO

C^

t^

d ^C-]

Oi II X> II

s-^-

•^■^

c■^

o

-f

rH

'T*

to

'X

CIMOI

I^

"tf

o

i<

a--

rH

CO

iC

lC~

'6

a ■

(5

I-H

<D

<

>

to

m

,

OOCnOlOiftOiO^C^-^

c

c

aaOirHCOrHrHC-J-—

lit

-MOO-TCT-

CO Ho II

r*". .

. t-H rH 1^ CI 'C I^ Ol 1^ -C iC t^

T

c;

iM i^ <r- Oi iC CI cr- r-

!_;

CO iC t^ -T

r-

rH

r-" K

(OCOr-ty^CC-l^-fCJiCMCTJC*-

X

'^

Xit^r-iiCOOOtX

OrPTPtC

to II en II

p

•^ a>

£ T-i cTr-ri-Tr-rC^

.. ..

gi;

o-

cc

I-H rH CI

QC

T-TcfcT

to II 1- II

.i^l cS

e cs

cc

. iC

^ c

*-

P^

s-^

C5

. a»co CO

-M CI -^ tC O QO C

cs

O -^ Oa '^ t^ !:>- "r}<

iC

l-HOC

en II to Ii

» lOt^

t-H CI o oi o rH ir:

-t

I-H r'- C4 cj iX) r^

It:

•5<

-t

*T<

1 *

S

e

I^ f-H ri lO T

C^i-H C^

oc

o

^

c

co'

a

O

aj

r=^

g

. 00 1-^ OO CO -r r^ cCi-H o o c

c

CI C^ ■^ I-H GO Oi rH ir

g;

"^ 00 CO cr

CO

C^

<CCJl-H60CCl^O-rrH^I-l^

a

rH -X5 CI OS Oi CI CO C

-:l<COCr;

CJ

rH

'S

g l-Hl-H I-Ht-HCIiHCI

cc

CO CI CO rH t^

c

to

o

g

c

X

P-,

Cb

lOO-f'c^asaiGOic.-Haii-

«

^

oiOicooii-H-rutx

cc

-fOlC r-

CO

-I-*

.iO'v:D'M-rO';Dir: X'^oc

1-

c

oOTX-rcooc:>c

i^ i-t to -t

a

<ci-<con'r^o:i»cc-j^co«:>C'-

■rr

'^

ClCit^OiOOOrHCC

•2

•r Ort c

rH

3

H c-i'us'qD cicTio'cf cici ^''c-

c

Cf

00 cf lo" cT i--^ to't^ c^

cr

r-TtOOO'c

l>

o'

o

C lO

X

COi-

i^

a-'

a
<

rH

Food
re-
turned.

eo 't^r-l i^l • -^

rHX

l^

^-j, ^ . ^

tc

-f

1^

-?*

s2 'O o T • a»

M -^C

cc

r-*r~^T^ -CO

1^

T— *

c

't

iC

*3 • OS l> lO • t^

oc

c

■X CO X • rH

i^

OO

o-

I>

lO

-- . ,-iO '

i-Toi

r^

rn'rHrH ■ cf

r- (

Cf

00

^ : '-' :

I-H

• rH

CO

Oi'TiCX'CCXXiCi-lt-a'

t^

Cs

COCOrHCO'CCC'^X

,,

cc t^iCi^

iT

Ol

. -r o -o •- o oC' -o iC X ri -T

c

-r --D CO -o x CO CI c

u*"

X cooo-

^OlCC'.-H'M-t^l^fN.— .COX^C

t-

'Tt

i^ 1^ 1-- r- -r cr- X c£

X

c

o

lit

o-

co' -r go" -f i< x^ o Cf

C

co"-o"cc-r

-*

rH TT r-

c:

c

•*<

Crt

<s

1—

o

o t»

■f^

-d

0)

D

fl

'^

a

o

d

,

o

o

"O

o

o

1

b.

S

^

H

*M

>-!

o

o

n

,— s

a

->1

?5

i-H

o
o

M

1

CJ

I-H
CTi

s

s

.a

O) c:

1

1-^

°^^

~rH^«

111

c

■n

bles:

ns, baked (150
,ns, baked (161
,ns, Lima (155)
n ( 1 7t» 1

X

ii

2

, o

etc.:

y, apple (292) .
nes, stewed (2
ce, apple (800)
ee. neach f307

■ 3

o

>

1

H

-- -3c:ccccf-i'-;+-<3i:

H

"2 CD "H ci ai

.■S 1-5 Dh IB Ol

H

H

bj

= ^

0

0)

<u

U

a

t>

ft

135

■^ 1-* .-- !>■ 1— i .-<
i-i TT* iC Oi C5 iC

Cico o i-H ;o

.o

M -r rr ri .^ -1

TT t-« f-( Ci

o

.-H -^ OC X .— OV

o to OC ri --c *-

^ I

> ic CO r^ 'w

O -^ CO
-O X CO

M f-H

O -r iC
OS CO "^

CO oco »c

r-*CO O'^

i-IOOCO(M

cor-co C-1

CO -^ iC r}<

iC X ^ i-l

iC C-1 t-H ■-r

i-H o> X o

I-H.-H

CO -^

oo

X I^

X n

■o ^

0-. 3»

CO.H
COr-l

OS X
O CO

■ Oa 00 CO t^ CO CO

• -^ ^ CO X ccr^

•C^CO i^ CO ^lO

X t^

a-. C5

■ T)<.— oo t^r^
^ -r CO X r>> o
X o CO CO c^ ai

^i

"JOCt-lOO'^XCC.— lO
jr^CCCC-^CSOXrH

• I— < 1-H Oi CC I— I Ol
■ i-H r-t t— X iC *r
Oi CO 'V

CO 05 CO ;0 !>• C» r-i I> 30

i-t CirH CO CS

QO

o

wXOCOCOC?3p«iOOi
O -^ ^ X X C^ OC/ iO CI

CCI>C^CSC^vftf-lOO'<*

'^r- X c^
r- o '-0 *)

-^ c:. C-J l^

1-( t^

■^ ^O iC' ■^
Tf cct^cc

X?OiCXi— -^
O CC CO CJ ;C CO
«D iC X Ci CO «-*

:0 »0^ CO
COI>CO '^
lO 1— * iC t--

00 iC

coco

Oi X'

CO CO o ca «D CO -rp CO r^ 00

coic :o X t^iC Oi X o^ CO

f C-CO OiX—l'^O X O

o ai~ rf ■^'^" o" cs"-^ iri"

X

a
c
o

X

u
o

H

z;

>}

o.

s sa^.

- 53

.^o

u- CO
CO—-

cS-Cco

^ '^ CO

■ - t- a;

; itc ^

= •- J

'^ "^ - S I 5J

PhOQM

>1 fe

o o

S££

o

■♦-a

a
ii

"3'

V

a>

pq

C-1

■^co;

u ^ — ^

a) o

(M-O
CO—'

bD'C
3 O

c

,^o
cox
t^> —

a> cj

«

>

cS CS

, a u CO -^■

■ U CO t^

o

«

c S

-a a

,-3 ?i ^ ^ ^co
O) a> o si ■i

Oi
U

-o

B
■oj

COTS

55

c«

s

QQ

136

O) O^ CO lO X) Tt< l^

lO CO C-i 'I*

<v

• P-H

el
o

O

S

e
sT

•§
o
I-

o

-£.
'&>
s

o

^.^

o

I
o

S

e

s
o

CO

■<
H

'e

0)

s

fc

CC

0)

r^

T)

h

O

e

n

•^

{^

X! g

as

PL,

o

a

I-

OSrO

PL,

a
p

o

a

0 O « C^ O CJ >o

01 CC C^ i-t ^ 00 OS

iH CO rH

-^ CO C^ CO
03 O t~ »

rH CO

3

8
^

CO^ ->!<-*

5

-pj* T^t* -^ -^ OO iM 00

lO >n) lO »o '-0 cj 00

"«*< "^ Tj* -^^ (M i^ iC

•'lOC<Ir-lOliiM>»Ol^<£>00l^

<b

CJ tH

C£5

„'OOii-lco4fCOiOC^OOiO(M
2iCrHTt<00'4<»-ICOt^Tt<r-(CS

lOOiOOOiCOOOGOCOaii-H
-■T-tGOOOCOl^OOrHOl-^ilO
SiCMiOiOT-HCOCOCOOOiCO

;b

CO 'Tt^ CS lO

lO '^ -*
^ Oi c^

O^ t^ t- 05

CI GOOD C^

CI lyD icoo

':OOOaDOD
lO CO Oi rH iC

IOOOCOI> 00
i-H Tj< i-H 'Xi

iCGCior^
1^ y^ cj) .— I

T-t 'M Ci O^

CO rH -Tf CO Oi
i-t (M .-I i-lf-

Os-^ a:i CO GO

T}4 O -^ O O

Oi GO ^ i-H C)

S'-t.-fOO
S; CO TP 00

5 OOOl
(i t-"<N C0~

■OS
■CO
• C-1

CO 00
l~CO
■*C1

C^l t^ OiCO
O GOO CO

oo

00 c:^
coco

o

'O'O

OOOOOllMr-OiHClCO
;OCOCOOiC^CO-— IT)<Q0C")C-1
^OCOCOCJiCOOOiOCO-^-^

i-iioco-i<

r-l OIC-J CO
1^ i-H Ol rH

1^ rj< CO (M lO

f-H O O CO C3S
04 CC i-H l^ tH

ic co"io"od lO^

s

o
o

•a

a

-a
.g

o

o

I

■a

D

fl

c
o
o

I

Q

o
o

H

►J
n

H

ffl

s^^*— I rH

2o

3 0)

(D CO IK r»

3 c a a

■S 03 03 CS

ra QJ Q, QJ

>

i-( o -
0)00 . w

G 11 p

os U) r: ?;
0) ai-c 3^
-Q > .S
- -0) ca
0.0.0 g

p s 3 g

O o oi P

o

-— -o r^ r-i

C^ OOOi
Ol CO CO CI
C-I ^-— '^^

^'q)^ 0)

•• 0-03 d^rv

^ . 0) 0) 0)
0) t*> O O CJ

-ri => 3 n

^ 0) oj o3 03

.ti ^ cc ao CO

o

o

a
o
o

O)

p
o
»

o

iJ s

o

,o

03

-!-:>

0)

bo

O)

o

43 0)

$ P.CO
0.03^--

OJ OJ o3S

tits <i^«

*-"-! ^'

.2.S 3 *
S S £ M

o
H

o
o

o
H

137

!-* CO -J3 • C^ to lO

Oi GO as
<M MCO

'-3

C^lMi-l

ocor-

00 --HO

o o iC' oi to r^ -rt*

to O C^ Ol rH lO
f-Tr-T i-s^ cT

COOOO 00

1-100
COOT

OCO
OT !M

0(Ni-HO

1-) Tj* ,-H 00 lO 00 to
lO iC 00 rH C-l i-t

OO^OT 00

a>iOOT o^

T-l t^OTi^

OTiO
lO iC

OOT
C-I l^

1-1 r^

c^ c-i '-o en

00 ^COiO
OOiOOO

"7< 0>
CI ^
OOOi

c^cocsiotMOc^t^as

00 »C lO i5< CO CI C^l lO C-J

iH <M OT i-l OT

'X' OS t^ OS Oi I^ '00 05 t^
OCCOO'^-^'i^OIfy^

t^ »-* i-l t-( ^H T-l OT
Oi GC t^ 00 "T -T< lO
GO CO OT OT O I^ -^

ic'c^Tt^c^'cico

1* lO ■* ^ eO 00 Oi

O 00 C-1 00 -^ CO
CO CO '•r CO

IC O^OT CO OiOT ^
O CO CO CO QO O r-t
lO OS t^ lO ?1 X' 00

oo''co"'*'"i"'"cot^'''-r

1-1 1^

a> Oico CO

O 00 COiO
CO C-t iC 'X

O) CO
-I>OT
CiiO

GC O^

OiOSI^COCOi— IC^tOCO

r^co-^i^coco-iiOicC'

OS CO C^ 00 lO ^ t^ Tt* t^

»0 Oi O CO « 1-1 c^
00 00 t^ OT -If C^ CO
1-H C^ CO to t^ "<J< o

Q

o

o

S jco"

CO o) ^2
^ O 01

n

' 1-1

'O —

o o

iMiO
:o ^-'
^^ t-.

s o
o

o
H

otco

bee

5 00
o «

3
«

o
o

a

'3

o

O

o

iJ
B5
O
H
W
O

-cd
o o
o o

^ ti t,co I

■3 fl * cj'C.M
..RPiDajajcac^

00

CO

ai

n

OS

co^^

»0 O rH
1-1 lO >o

(U'C'O c

(— a> D c

(K ^ - ,

<1> M CC (K

is ca ai 03
2 a> oj c
y«pqpq

0)

OJ 00

OS

OrH
^M

01 A

. M D
.0)

a> 31

OJA)

138

<V

0

.9

-4-'

a
o
Q

Si

o
J.

a,

o

o

I
I

s

I

CO

>-]
pq

H

1

.' ,

00 C-]

CO

-^ COiC CO

Oi

lO

^

rHO>

OS

iC

go , -c S-c

■M

I— 1 i-H

C4

I-H

£=^-?|.^

«^

►^^

O^-t^

iC

-^-^iCOi

CI

CJ

00

OiO

CO

lO

r! y!

1:0

I- f-H

-f

Ol CO 0 CO

l~-

0

T-H

00s

r~t

OS

1'

T—l

X

l^ iC rH

1—

CO

CI

lO

'-' fl

i^

J^'d

e

o

QO

C^ CO

01

rH to •

t-

^

to

rHiO

M

o>

-4_>

r-i

Oi

C^IM

10

00

4

I-H

rH

■<*«

-^

§

_g

C-liO

-f

CO

oco

'X)

c^

0

-I-1O

OS

-r

CI

CO

CO

0

Til

O^ CO

OS

js

1

I^

T-t

I—

^

OI>

Ol

*^ cooo 0

iC

lO

-^

r^rH

IN

I-H

fl

«C

=?o

(M

COi—OC M<

I^

01

CO

oto

0

iC

1

CC Ol

CO

1-1 r-(.C CO

1-H

rH

I-H

OS CO

•rj*

0

o

e

iC

I-H I— 1

CO*

10

I— (

I—

co'

Os'

a

s.

r-(

I-H

>

cs

t-i

,

O^iH 0 -^

0

t^ i-H OiOO

iC

C<1

00 rH to coo

00

-:(*

!K

• iC to iC t-H

CO

OOI>CO CJ

CI

CO

00 rt< -rf irt' t^

OS

iC

CO

oS

soiO COiC -r

Ol

CI CM 00 rH

lO

10

iC cr- 1^ CO i^

CO

-!•

-d

S -^r-^

CO

^r-^r^l*

f-

a.

r^i-Hi-H

to'

to'

o

^ ei

e

1— (

t^

00

e

5

.«D

Tt< C£>

00

tH cc

-f

^

lO -^^ 00 rH C^

0

^

OSrH

CCCO

.— ( -^

-f<

(N C-i

•^

to

I-H -1< OS -r I-H

T-

OS

rfiO

4->

OS

0

■*l^i-HO

-^

t- CO

oi

CO

I-

c-i

r-

I-H

Pn

!>

CS

a

Cb

m

'S

c"

.asai<N CO

lO

OOr^ 0 rH

<XJ

0

t^ rH -^ OS OS

0

-T^

■re to

P4

WOliOi-liO

*?*

i-H iH I— 1 X

CI

0

0 -f iCiC 00

IC

>o

l>OS

'3

g-*r-l

iC

1-1

0

C-l

I-H I-H I-H I-H 0

to

0

tc rH

o

ern"

CO

->

T-

rH

|^

1-i

*.

rH

c<

;t

oo»-H as

^

-f^coc-

iC

^

C^l to to -f 0

CC

CO

e^c-i

-*^

. -^ 00 00 00

CI Oi 00 a~

05

to CO CO oi 0

lO

»c

oiao

fl

WOtOCOCJ

0

rHrHt-C

T—l

CO

OiOiOrHO

01

0

t^ 0

i 00 c-fiN e<5

I— 1

to ^ iC c

^

OS

CO"-^-1^to"T-(

OS

00

IM"3<

O

C toc^

-t<

0

I^

I-H

01

-^

a

T— «

Ol

CO

Food
re-
turned.

ec

00

CO

• cat

~ ^

•^

CO

^rH

00

to

t~

JS

CO

• C!«

CO

l-O

t~00

ire

OJ

s

I— 1

0"

'■ eo'i-

'^

0-

r^^

TT CO
r-Tc^l

CO

cc
ire

Ol

C5

i-H

cc

'T

<

OOCi CO

i-<

00 OS CO ix

^

M

Ci to tOiOd

00

a

C-1 Oi

o

."* CC OOT

CO

lO 0 1^ 'X

CO

rfH COCOOr*

to

to

C-IO

P.'O

S'^ 0 'O CC t-H

X

ClCOl-iC

0^

l^

to lO ic ire 1-

OS

tc

I^CO

(U

S CC' C-I -<J' Tf

'-D

i--r 0 ^

c':

-■^ rr "^ 00-*

to

e-

C^^

8'?

g to C)

f— t

cc

??

rH

CO

5^

0

fe

•o

0)

3

"3

fl

|3

.

*-P

a

(H

to

13

0

2S

O

-M

0

«o

■g

o

1

o

EC

^ i

■s

-d

i

1

g

P

a

hJ

Ss S

•r-t

t

n

•?•

■-._^

c

►J

w
0

^ lO Tf

1

ma

1

;

•
•

a
c

a

'qi/- a
Q.ee -

4:

a

a

a
>

to

1

nd tomato (
ated-apple (
ated-peach

c^

'C

c
S

a?

-a-

5 •

1 ;

V2^ i^ " <^

^ ■; o3 " ■ ■"

(g IH t- J2

- a)_,

ai 0 .' ^--

r 0;

c:

_, 0 Of

0:

CC

.— ^'T^

2ft(i£?

^ c

c

cle-bij

c

^

g-S.2

55

> c

11

H

1

^

t-

c
(-
(I
t
a

is

a
a
pi

> a

35

1

b-

&-

139

lO 'CO • lO iC OC' cc

. iC iC OC' CO

• COOiO GO

00 o»

iS

■ t-- 30 T CO

ri ri lo .-h

• iM Oi '^ i-H

"^ CO O

ic ^ -r

-r 1-Hco

cor^

C3 »C

-r o

' 9^

Cl CO

.-H
CO

oo to

I— l-^'MCOiOOOrHcOiO
C^030CO*^Or-li-tt^

O t^ . r-( r^ CTi -t* OO i-H
COr-» ■r-tf-HOO^tOCO
GO C-»iC

COiOOOt^OC^lC-JOOf
r-1 C-l i-H t^ r-i C^l CO

o CO »-i c^j tc t^ »-i cr- r*

C^ »C' I-- CI Oi ^ ■n' -1" Oi
tOl-^CCC^rHC-lOdCO

■ -rj* uO .05 .to
. 1-. Ci • r-l • r)

X)COtcr^eO'^iCaoi>

Olu-r. -Ti— l-MOOiXOi
C) I> lO C^ 'f (M -f C^J X

t^t>-r^-^i-HtOOi005iH*-H
iCvC'Ni-lQO'*<N3liOtOI>

"^C<l»OC0i-( tOOiiOCOTp

toaiT-tasxiot-toto

Ti— ("r?<T-<CO r-tCICO

COCO •-* ^

3

-^ lO CO "^ r-t

i-tOCOCCOrH-fOlOOCl

T-H OS a;: --^ CI o ^ o -r X -^

• CO 00
■ Oi-l

• •*«

'■^COCOCOCTsOOOSO^OOd

CI O C-l :0 "M O a^ O -r cc "^

•a —

ex
o q

o

bjo'O
3 o

o

tea;

I- o

o

o
o

a

o

o

■<

H

e

C3 i-H

ci c^i

^3

-- 5j S CO ^—

2 °
p o

■a

. -oi
31 "^

CO aJ

•>..-2 ^ ^ ^ :;^co £ u

..gCOJOOJoSSotiC

«

c
-a

..3

be

s

OQ

be

73 "O ■■s
OP 0)2

CR w c3 ^^
C CO a;

« a> o3 *

x a> '-'

01 O Qj'

■Si O cd

*^ r— ^ij

3 OJ
a> 01 S

0.0. cl
3 3"

o 0°

o

140

t* 05 IC «o

T3

c
o
o

s

8
o

o

o

s

CO

w

m

o

-c

<>J

a;

Ec

>

(]>

K

m

te

'O

Q

'«

N

<>j

c-a

•c~

-v

<i.

•S °3

o

0
3

o

a

<

si V
c ^
-C as

oS'C

oj

o

u

a

3

o

a

JCOtOrHQO

tt

G3

.«i-IOt1<

C3

. t^ 1^ iC 'rj'

gen CM 1-1 -*

iceo

. — < COCOOD
CC'^ <M C-l C5

i-li-HtOC-JO

r^ rt* -^ ic^ o

CC OS t^ c^ o

CC i-H O CO

CO iC ^ CI lO

c-j -r o en T-H

■^ t^ CO

s

O C^» i-H CO

. 1^ GO CO lO

'■-o X) o o t^

-^ to CO Ci OS
COCO CO O X
iC »C iC CO C'l

»^ -^ "^ »^ ^1

Cb

-r

CO

-HO
1-CO

iH r- rH lit. ai ai

■cri iC' Oi CO c-i o

O i-H CS 1^ C-1 iH

-T^ or^i-fcoi>

GCiO O O CO Oi
CTi CO C^l i> CO '*

o

T-H

CO

O^i .-' Tj* C-1 i-H -Tt^

0 to Oi O 'X> i-H

01 COt^ O CO cc

coco-»<
iC lO o^
-^ T t^

o f-

rH c:^ «o r^
. I^ o o o

<c CO CO C^J C^l

6

t^ CO CO CO o
rH CO CO CO lO
01 iC lO Oi CO

CO .-) -^ lO iH QO

CO O Oi tH -T' O
-t t- t^ lO o -o

■a
o
o

a

s

.s

'■♦J

c

o

I

-a

d

a
o
c;

I

o
o
o

e^ ^ —

o £•* 3
g-D-o; tH

•: O-oi Ci.P<

O 03 - ► »

.3333
m 0) oj cS oi
.rt >-5 Cfi CO 03

3

o

o

a
o
o

o

->]
►J

I-!

w
o

5 CO CO

5

o

O

1 ►^-^-^

.2.S 3 "^

S

a
o
o
pi.

►J

o

■d
o

O CS ^ rH .-CS OS

- - ■ . O

= ,i2 a « M — — .

?^ OJ 3 03 c« a cs

f* O) 03 O C 0; a>

0)

n

o

141

i

?g^l5

CO
1-H

Tj"

lO TJ* C^ Tt< I-i

"S5

"'SS

rHOrHdlOt^rrOCI
rHiO-^rHTTrHCOCO-^

i~ ■

t^

i~

ec O >-0 :d ^
CN~

S?5S :

1

o-t<o •

•X Oi cc ■

CI U^ t^ t^ X CI O^ CO 'O '

rH O t^ CI OS iC l~ CO CO ■
CO CO CI rH CO CI

s^ii

?2

■3

CO
Ci

C^l 'O .-H C^ 1-

o t^co •

rMGOCC '

X

XrHCirHCO • ifl rH ^ •
CI— CO -CI

OCQO-T" •

CI

•

J

--0

COOCOrH C^
Oi-Hi-HO
i-H "<3<

rHO(N I
rHOiO •
rH

CO

S8* :

rH rj- lO 00 CO o o> -r d '•

05 -Tji CI CI -^ CO CI >

Ssil •

■

1

tC lO CC :0 C^l

CCrH ^^

• f-Hl> lO •

X

CO

CI -^ -r •

CO CI r)> r). rl< Tf -* rH t- '•
rH TJ« — . CO CO rH lO CO CO •
— t^QOrHrHX-TCOiC •

CO rH ,-H rH i-H r-* •

• CI

s;

00 w
C-JCO

o

i-T

cc

Ol

o

CiOiCOOC^OiOOSiCt^

-^ Tf -i< i> cc oi OS ir? d -f

•^Tjt OOGi4C.-i CO
Oi I— 1 rH

X CI r^ — — X iC -w CI t^ rH »-t CO

L^ lO 'JD »-< CO

i

1,524

1,374

290

CI

GC

»-lOCO(Ni-4CCaO(Mt^Cr>
iC (M Tj* Tj» ^ rH

X

—ll^l^T-HI^rHCOCOOS
O CI T-H CO
CI CI CO

CO rH 00 rH

t~ lO cr. -o -r

Cl X I^ »— Cl

C) COT 1—1 T-^

CC CO
c'l l'^

1— 1 1—1

--0

1,257

10

200

'Tf (55 -r CO lO -f t- l^ O lO

o -r i-H -o Oi -^ CO 'M -^

r-T

Cl

coto-r»-'Oa-ricc:>-rcoocOTH^

pi^COr^ C^wt^COCCCIdCO-***

1,361
1,814
1,134
507
1,134

o

I— <

o

-r <-t

CI

38,102
1,016
1,474

rH

-r Oi l^ OO i-fOO Ol I^ oi -o
CC rH rH ^ O iC l^ -^ O uO

•^CO" t-^r-Tc-rr-T

rH

CO

CI rH -t" -r r^ ci X lO rH ci 1-1 1^ -r o

O -O r-. CO O -r O l^ — CI CI O Oi GO
-T CO CC' rH CT> t~ -O rH CO 'J5 O en t~ CO

CO'rHr-TrH CO cf CO rH CO"rH

is

3

:

I>

-t< . M -co

CO -co • iC
rH • 1- 1 -r

rH -x" ;

rH
CC

o
1-i

CO • a> •

rH .X .

CI •» ■

-r ci i~ -3 ~i
o -r -r (--^ t^

1— 1

38,102
3, 175
1,474

CO
r-i

--^cor--^xa:ifr'Mt>-
ff; i.o. -r f -o GC X t^ cc -^

t^O'7'C4rHir:<:Nr-iCOlC

x"if:rr-rGrr-rc<rco~'^r

Oi

s

s

I-H

O^ iC CC -^ O -t* CI 1^ «ft CI t^ X — ' O
CI rH -i CO CI X CI CI C. CO 1- -^ .= XI

-o X) CI rH o -r '1- lO -r -r -r CI CO --0

CO" rH"cr r-T rH^f^rfcTcrOrHCrrH

rH

,^I^CO

rH lO »C
CO ■-^- —

i) ai o
tiC'C'C

T. — .H

SCO

bip: „

o
o

a
o
o

r]

m
-<!

H
O

O
Ph

o
H

C

H

;^^1
s? —.'-

■- 3 6iO

co^S
cd

C!- • o CO o C'O

J CS CI -H ._, w !-. tH

CH i =

gSOPS

c 1) o « 2 u =

*H CJ J^ C/ r4 C3 t-

r!— t- c; C o
CQOOO

se

O rH

-r ^ A

142

go , -og-d

Q.^ O '1' " Ol

IS

o

CI

-M

CI

o
O

S

5>i

00

S

o
o

S

o

OS
O

I

o

ire

CO
H
«

>

o
o

o

OS'S

o

5i

o

a
o

^ 00

cS-r;

o3

0)

o

o

a

, a;

o-r

O ''

|4

•d
o
o

g

Cb

6

O CO lO

GO 00 iit>

1^ 00 I- • CO -f^ 'O r-l

COt^iO<NC^OS
, QD lO to lO 00 CO

6

s
e

6

Tt< i-( -M iC iM 1— '

. O^ CM r-. i^ O) '^

o: t^ O ^ --H 1-- CO

6

OiOCl
OS lO '^

00 1-1 '^ »fS CO .— I

. -^ c^ CO i^ -r 'O

cc c^ O CC i-H t— CO

^ i-H i-H CO CO « 1-!"

X r^ '^

CI -r CJ

0:1 GO 1-1

CI iC o --*

rvj ^ -^ CC

r-IO ■COOiOst^GO-^GOCO-rt^O.— (
CIO ■lOi-HiCCOQOOi-rCOOCSr- 1
.—HO -OtCO uOO-^"^ tH

-X! i-t OiO
^ CO -r O
CO COCS

iC'^t^GOOOiciCMoiys

CIC^JrHCOr^OQOCOt^
Tf^ CI r-1'* 1-1 tH

OQOGO>Oi-iasCOOt^COI:--iOC)l-*

C^OOClO^airOrHOvOO^iOOlOiO
^ CI iH CI i-l »H T-t

lO 1-* 1— t o a:* c-1 1— 1 1- x c-i X 'C ir: r.

t-^ r^ <Z> Oi -f CI '■•£ O ''^' 0 -^ T. C- X
I— 'COt^CiOI'^COCiiOl- Tl — -riO

co't-Ti-T rtTc^rcii-H r-Tri' rTci rfi-T

CI"^i— 'OCO^tJ^O'CC^iCO^O^C^

o r- -f OS o t~- Oi o) i^ c^i OS -^ -^ o

-p-rOCi-H'r-H-rpOi— It-* rt<Oiai-t

co'' ^' cf -rf co" of of i-T co" CM*" c^r ci c^r co"

o
o

I

2c5

v-i

n

] 1

f-i

n

oj

s

i2

0

s

1

IH

0

3

oj

01 rf)

b(

OJ

>

CO (U O ^ ^^

^ aaaS
^000'^

OQ CC 03 iX -J

o2'-o

55"^' CO

^ a o

0.3 d

a>- a;

.. oj Q.P,

^ Qj' a5' oT
a V o a

."tIccoQaj

O
O
o

'fi

W c~l

I^ CO

■^ ;^
i-j -d

►J 01

o

M

bo

o

-d

cico

ro M -t.

f- Q) a

0)^H o

.s;d a

ai

c3 01

O 01
MI-5

•d

0)

■^a

S H ■=*

Sow

OJCO

S-d

cS.S
ftbcS
—J. C CO ,^ _^

CO -M 03 y cos

O
O

aS^'-a-si

"^

c5

0

0

H

H

- ("-d-d at:

.^".^"Slls

p^ pH a, Ph cc CO

143

ac CO X)
lO re x»

loc^-rf'ajcooco'^io

-O O O ■M "^ C^ t^D Tf n

t- 1— ( acn f-H cc »-H

00 uC

Tf- COCO
-^ r-t i-H

jOiiocooo-^c^oai
• — -r r-i lO CO 71 oi r*

aiiTSi— lCOiO»-<Xi-*rt<CO
i-H T-i Oi rf '^ 00 (M

-^ O CO -^ t^
>-H O t— 00 '.C>
»0 TT« fM ,-( CO

CO -r oi ic c^i 1-H

I> r-( CO r-l?I

ai 00 1—1 CO CO

I-* C^J rH f-l CI

C-l *^ "^

-r t^ CO

t^ OJ rH

IT* r-l O t^ t^ I>

a>^ooo

CO ri 00 -^ -ri -t* th ur:.
■CO :^i

Ci I— >— ' i^ -r -f

rr -^ O *4 'C Cr-

Oi ir: !> ri 'T t^

I— rH -t" O 1— '
O --JD «C X ^C

Ci CO -f ;s CO

'X: iCi O
'T c^i rrj

»C CO -.o

O'T'— 'COLCOX-t^O'*

•^ t^ -^ T— ' X X' --C Oi -r ic

CO •* CO .— I -^ 'O dl^ CO -^

CO 'OOOO

co 'oo-^ qdoo
tH • <o cc cc '^

as

CO*"

Ca TT I— 1 1^ -^ .-(

c^cox;<ocoo

T?" 1— t CO iC 1-H O

'O QO O 00 ^H
CO »0 Ol O X'

COCO

iC i-H

OiCCO
^ t^ Oi

iCf-H t--

c;i :0 1— t '^ O C-l '^ LC' CO lO

>

»
o
o

1-3

-<

s

s

»

c^

'' o^ o S £ £

m

i) IJ ^

'^ ? ? 'c

iiW WccSm

o

X

o

a
o

o
&.

<

w

a

i4

I-H ^

^<*

«

"C

V as ^' — — :

^. K C 1) Jj =!

- i-ci

Co

1^ yv

Cj<5&-<

'"^ OS

> 4^ -is

o

OS

144

<v

'■+3

o
O

'«

s

O

o

o

s
o

CO

M

n

<

O ?^ — V ^ (

3hT

, o ftr

>

o
o

o o

O

S3

a

3

o

a

V

3 5

d
'S
o

u
Ph

O
3

o

a

^ 3

o

o

o

s

-a>-*o«

«(NOVCOt-I

;s

5

C4 00QO
•to rH

I> lO t—

CI i>o

Tji (M CD

t^ I-- o r^

O O CC CI
Oi iO '-O C-1

ft

COCO 1-H-^ C^

e

CNTHCD-^iHiCt^t^

-D CO « --I rH '-I'd to (M -^ CO C-l CM 1^ i-l !>•

I"

. t^ OC' »C O CI lO O CJ lO Ci i—t c-i -^ <lO X' -r -rt* O O "^
05-.^cSTraiOTri>Oi-il-^G0ClC0i0OC0CC-^':f'»0

i-lr-1 CI T-i

t^CI

CO CI

^^^,— (,-j,-(tOiCt^'^0"7<OOTj't^Ot-*ClCJO

. rv) CO CO CO CI GO r- Ci i"^ CC •— ' Oi '-0 l^ -T CI ^ o o '-O

oji-^,_j,_,coo'^cC'^'CrHOi^ci-rcio<0'^-TCO

£ cf i-H rH i-H i-H

I

•^ C^ CD i-i «^ C^ I— I r-1 f-t CC CO OJ

-t CO i-H

'^ l^ 'T*

-T- Cft -r

■T* >C '-0
C0t-i-<3H

oo
coco

30 1-1 en

o ts -r
o CO en

tor-

00 CO
CO

COI^

^ o

?1 Oi

0OI>

o -r

13
o
3
C

3

o
o

i

60

Q
O
O
(I.

w
►J

M
H

a

cS

"Sec

—•^ t", !-

„i3co C

i:5Ja

o Kj cc ai ii

0)03 0'
MOi-1

Qi OJ

t''^'-' r,- „- rr'

ci

c3 I

3 S

o o

X X X X

0^ 0; a- oj
O O O O

O" ^^ gj

X S X

OJ ^ QJ

o o o

c^

lo;

be

Oi

03 ti ^ ^ ^ ^ ^

SCooooooo
O O f^ PU P-i P^ Ph Ph Ph

xco-'t;

■gsgo;
m j= -o 1. 03 a 60

■~^ D "^O - - -

03 3 S £ 3 3 3
Oi 03^ o! O O O

O
H

goo)
§coc^

" « 3

Coi 3

P-O; (H

.. oi ftp.

^ <U 0> OJ

■£ o o o

.3 3 3

X o3 aj o3

O

o

03
0)

Sao

OJ

as

o

H

Q
O
O

X

O

z

-9!

►J

W

o

o

CO

■O
01

so

3

03 CO

.^ cS

si

oo

145

*< (N lO iC

• C-J C^ -^ '^

•OOiCOi

• OC i-H T-H O
M

■tHi-Hi-i'M

• iC CJ lO -X"

n -^ d

CC CO lO CO 'rr r-l r-l

■JD Tl »C 'O CO C'J X' a:> '-C O O CO
O 'O T C"! «-< O iC I^ CI C^ Oi X)

O iC "T'

O CO t^-^

^ 1-H Ol »0

cor-( ■ri -r

•N GO CO 1-H C-I CI
»-H TJ* lO Oi "^ 'T*
CO t-H »-l C^ OJ CI

--H r- o -r i^ i^

'O --o -p ^:; o o

CO iC -J 1— I ci oi

to

ii

OTOO-?'.-!

t-i u- 53 cc

I— CO CI 1-1 CO

X X 'O ic r^

COlC iC ci

X 1— I ^ a> CI

"^ CI -^ -^ »-H
rH T CO 1—1

o -r t^ »-« 't'

X X CI -f lO

o en CI o -^

•7* 'IC .f
XCI -iC
CI CI ■ TT

X t^
iCO
CI 1-1

oo

CO XiCO

r^ I— CI

cr-ii^c)

OiX CO

CO CO r-t

o C5 --« i-t X "^ it: CI t^ Ci ic i-o

Cl Cl O C^- X Oit- CI Ci -r I^ CO

O '-0 1-- -r ut -r 1— < i^ T c 1-H X

i-H CO 1-H CI i-i CI CO CI CI CI CO CI

X — X *r CI
iC CI -o o o

OCO
CTii-t

Oi I- CO

CO i-H r-*

CI

a sjco o *

O V

0^' -^

o^g Sue—

,.>i 2j pH Ch Ph X a;

Si

Q

o
o

-a
o
o

o

i o o S S § §

01

:rtpHSS?>>

o

lO CO

lis

"^ f— I

"OS,

0)
»-" -

OJ Of

2 !=
^ OS
02 CO

O

■a

o o
u >—<

.-Was

o

o

a

« — I

I

bo

so

6623— No. 150—04-

-10

146

o o

-a g-d

^-> *^ <D

2 o p.-is o =i

.s

Pi
o

i

00

■ts

•g

o

g

o
o

I

o
S

e

g
s

o
g

n
<

•a

o
o

OS

n
o

a

O

03

a

0

o

a

lOi-l

Oi t^ ^D rN O
X r— C-I CJ 1-i
CC r-1 C-]

I^t^OOOOCSi-tOiCOOSCI'M

!il

r-m CC lO lO 1-1 C-I

C5

1-lift 05M
rH rji O^ T-(

t^ to C^ Tf^ ?D
TfH iC' Oi CC 1^3

-tC-llO-^OOOlrHlOCMtO

.t^cct^occcc^cococc

cc CC to f— I '^ C^l CO 1—1

I.

. »— I C^ O Oi i-H ?— t vC

=C 00 Clio Oi CO CO

^

50 i-^ CO (M ■>! 'T'

I-

. ai c-i ic X i-^ c^i ■^ ic -r-j -f

2 CO i-H COi-H C^

<i

so

6^

• -r CO

i-^

•O^-M

• r* c^

'^^

'MCOi-Hr^OirHi-HC^aiOi'Mas'XJifrO

oociiCoooooccor-coasi-iaicO'MC]
T-H -^ ■'Sf -?■ 'T^ o\ a ci

(Mi-t (NX)iCiCiO'-lCOi~( CO

'^OSiCOiOT-HiOCD-t'CDiOCOC^IiC'GO
r-T CO'C^'C^":^*" rH CO*"

r-( 1— I 00
--OCOCO
CO CO Oi

tcOOr- liCiCtOOSiOrfC-I

l» tH r-f

(MrHOOt^THl— -^iC'i— ICOiOCO»-HI^t-*OOi— (OS

CO T-H tH i-H rH

i-HC^]l^tOCClOTH i-HtHtHCO

■a
o
o

d

fl

a
o
u

9:.

3

Q
O

o

M
«
H
O

-2 !

- 3 CO ^- -3 0) rt

.. 03

a;

03

a; w

00

33

iC '2 <^ ' — '

o 5 "3 'S 01
..Xii-l a^ <p ,,

■;; 03 03 03 J2 *j •
^ 0) 0) Qj 03 1)

yfQfqPHOiJ^
bo

a>
a

o

tH

^^^^

'T COCCC-— ■
O rH O (-! C^

c^ 04 CM t; CM

^^--'--^O CM

^— -1— 1

d'C'a'O

hn?,

cl)

01

0) 0

TH

bak
boil
bak
boil

«*H

OJ

OJ

<D 0;

OJ

a CI

0

i^

HH

0

0 0

(I1

01

* 01

11

a a

0

0

0 0

0

OOPhPhPh^Ph

"O CM rH
03-rH CO

H Ci,i«l

K OS g

000

CM

... el

-to 03

•P CO <u

o3 cd cd

■S *H-S

pHoapHPnccm

5-^,i3§

147

CO

iM X to

O lO "^

'^ CO 1—1
1-1 M 'O

■X Cl CO

COi-H
r-l 30

• o I- r^ r- o '^ T-i

• -t* i^ t^ cci ' -^ cc

"M i-< t-H i-H 1-1

M O

• .-I -f 1^ r^ <* t^ o

• -^ iC O (M iC O -^

■ rc Tf Oi C^ '^ Oi CO

r-co^coOitooTHooa^cc
ajOOfiCOf-f^i-coai

rHiCrHCOl-^COTptO :0

00 Oi 0:p >0 -^ I-" GO
O O O rH t^ CO I-"
'^ CO C^J 1-1 !N

C0(MOC0"^05

3C CO Oi 00 i-t i-l
CI 1-t CO

s

CM

OlCCt— CO-rcO'TJcOOiCCOiCOC^

a>i-*co'Mt>cc»-i'03cxo^'— 1^

r-lO rH i-i (M rH r-H

CO

o

f -O iM

<r»co w

1— tiO»-(t>-aii-ico.— •-r-prj'^-T*^

OCOC^J'TfT'O^^^i-HC-t^CT)'-*
t-^ X' O C-l Oi CO -t O X X l^ X I- x

CJuO
O—l

i-H Oi X
-JD X X

i-HiCXiOCi"— ICCT-IC-li-HOliCF-Cr-*

o CO -t" ic -f 'o -r o -M c-i -r t'* o c-J
I— X Ti X o CO -T* -r t- 1— Si 1— I r- t^

r-i <?) rH CO ri r-l IC CO T4 * -I (M CO rH CM

2-§

da,

S 3

o o

03 OS

; CO

■-cj p.

o

o

o

o

o

£=El

O ;

n

CO - ^ ^ CO

•" a =3 r^ c"
! o 3 o 3 e

nil ^=1115

03 'E e

2.g

r

Tf

C

i<

^

It

(1)

c-<

o

o

0.

,

-Tl

>

o

c

OPU

o

148

FOOD ISSUED FROM STOREROOM FOR ONE YEAR.

The following table shows the kinds and amounts of food issued from the store-
room of the hospital to all the kitchens during the fiscal year July 1, 1901, to June
30, 1902, as shown by the ledger accounts of the storeroom. The quantities of different
nutrients in each kind of food are also included in the taljle and the values for i)er-
centage composition by which they were computed, the latter being assumed from
averages of analyses of similar materials. «

Table 36. — Total weight, composition, and amount of nutrients in food issued from the
storeroom for the year July 1, 1901, to June 30, 1902.

Percentage composi-
tion.

Weight used.

Kind of food material.

Pro-
tein.

Fat.

Carbo-
hy-
drates.

Total

food

material.

Nutrients.

Protein. \ Fat.

Carbohy-
drates.

ANIMAL FOOD.

Beef:

Corned

Per ct.
14.3
39.2
91.4
20.2
20.2
20.2
18.5
2.2
11.9
11.7
14.8
15.6

14.1
13.0

Per ct.

23.8

5.4

.1

3.1

3.1

3.1

4.5

.1

19.2

1.2

18.1

6.3

18.7
24.0

Per ct.

""2.6
2.5
2.5

.'i'

Kilorirnms.

34", 977. 5

1,544.8

245.9

5,708.0

39.5

59.1

68.1

51.7

563. 7

181.4

144,544.5

9,334.1

10,244.7
7,57.5.9

Kilot/rams.

5,001.7

605. 5

224. 7

1,153.0

8.0

12.0

12.6

1.1

67.1

21.3

21,392.6

1, 456. 1

1,444.5
984.9

Kilograms.

8, 324. 7

83.4

.2

176.9

1.2

1.8

3.1

Kilograms.

Dried, canned

Gelatin

Liver

142 7

Liver pudding

1 0

Meat pudding

1 5

Oxtai .s, as canned

Soup, a.s bouillon

Tongue

108. 2

2.2

26,162.6

588.0

1,915.8

1,818.2

Tripe

4

Unclassified

Veal, fresh, side

Lamb and mutton:

Lamb, fresh, side

Mutton, fresh, side

Total

215,138.9

32,385.1

39,186.3 1 145.6

Pork:

Bacon

9.1

8.0

19.0

11.2

13.4

4.1

62.2
49 0

10,170.1

17,800.0

21.0

15,243.5

2, 038. 6

1,360.9

22, 247. 4

917.7

17,746.1
35,611.1

925. 5

1,424.0

4.0

2,164.6

273.1

55.8

6, 325. 7
8 7'>'' 0

Fresh pork, side

Ham, potted

34.1 i

7.1

5, 091. 3

493.3

93.9

22, 247. 4

791.0

5,661.0
9,472.6

Ham, smoked

33.4

24.2

6.9

100.0

86.2

31.9
26.6

.5

Loins

Pig's feet, fresh

Lard

Salt pork

1.9

15.6
13.0

17.4

2, 768. 4
4, 629. 5

Sausage, salted and
smoked

88 7

Shoulder, smoked

Total

123, 156. 4

12,262.3

5.S,90.5.4 88.7

Poultry:

Chicken

13.7
13.4
16.1

12.3
29.8

18.4

10,282.7

477.1

3,568.1

1, 408. 7

63.9

574. 5

1,264.7
142.2

656.5

Duck

Turkey

Total

14, 327. 9

2,047.1

2,063.4

Fish, etc.:

Clams, round, solid.s

Cod, salt

10.6

16.0

28.6

11.2

20.5

5.9

16.3

1.2

6.0

19.5

19.3

23.7

25.4

9.4

8.1

1.1
.4
.3

3.9

8.8

.7

17.4

.2

1.3

7.5

14.0

12.1

1.0

4.8

.5

5.2

"2"

.7
3.3

.2'

695. 5

3, 147. 3

2.0

3,083.5

190.9

24.5

13,112.1

25.6

5,137.2

554.1

19.1

36.1

6.8

1,418.1

29,047.0

73.7

503. 5

.6

.34.5. 4

39.1

1.4

2,137.3

.3

308.2

108.1

3.7

8.6

1.7

133.3

2, 352. 8

7.6
12.6

36.2

Cod, shredded

Herring

120.2

16.8

.2

2,281.5

Herring, smoked

Lobster

Mackerel, salt

Oysters, in shell

2

Ovsters, solids .

66.8

41.5

2.7

4.4

.1

68.1

145.3

IfiQ .5

Salmon, canned

Salmon, smoked

Sardines

Shrimps, canned

Shad

Unclassified fish

Total

56,499.8

6,017.7

2, 767. 8

205 9

aU. S. Dept. Agr., Office of Experiment Stations Bui. 28, revised.

149

Table 36. — Total imght, composition, and amount of nutrients in food, etc — Continued.

Percentage composi-
tion.

Weight used.

Kind of food material.

Pro-
tein.

Fat.

Carbo-
hy-
drates.

Total

food

material.

Nutrients.

Protein.

Fat.

Carbohy-
drates.

ANIMAL KOOD — continued.

Per d.

13.1

1.0

Per ct.

9.3

8.5.0

Per ct.

Kilo(^rams.

29. 389. 4

45. 450. 5

Kihornms.

3, 850. 0

4.54.6

Kilograms.

2, 733. 3

38, 633. 0

Kilograms.

Butter

Cheese:

Cream ...........

25.9
25.9

33.7
3:i.7

2.4
2.4

5,681.8
36.5

1,471.7
9.4

1,914.8
12.3

136.5

Edam

.8

Total

.5,718.3

1, 481. 0

1, 927. 1

137.3

Milk and cream:

8.8
3.3
9.6

8.3
4.0
9.3

.54.1

6.0

11.2

323.2

401,194.5

2, 908. 3

28.4

13,239.5

279.2

26.8

16,047.7

270. 5

174.8

20, 059. 7

Evaporated cream

325.7

Total

404,426.0

13, .517.1

16,345.0

20, .560. 2

Total animal food

894,107.2

72,045.0

162, 561. 3

21,137.7

VEGETABLE FOOD.

Cereals:

8.5
6.4
7.1

12.9
9.7

10.6
9.8

11.0
G.5
6.5

11.7
8.3

13.4

16.7

10.7
8.0
7.9

10.5

12.1
6.6
10.9
13.3
13.6
9.8
11.4

1.1

1.2

1.3

48.7

12.1

12.7

9.1

1.4

8.6

8.6

1.2

.6

.9

7.3

5.0

.3

.4

1.4

1.8
14.0
2.0
2.2
1.9
9.9
1.0

77.8
77.9
78.4
30.3
69.7
68.5
73.1
76.3
76.0
76.0
79.9
79.0
74.1
66.2
78.7
79.0
81.9
77.9

75.2
71.6
72.0
71.4
71.8
73.5
75.1

898.6

818.2

6,753.4

6.8

174.1

75.9

13,575.9

2.3

1,753.6

546. 4

17.7

4,764.6

2,322.3

6,453.7

11.4

7,704.5

75. 5

48.7

4,015.0

415.0

21.6

2, 605. 9

4,154.6

8.2

282, 863. 6

76.4

52.4

479. 5

.8

16.9

8.0

1,330.4

.3

114.0

3.5.5

2.1

395.5

311.2

1,077.8

1.2

616.3

6.0

5.1

485. 8

27.4

2.4

346.6

665.0

.8

32, 246. 5

9.9

9.8

87.8

3.3

21.0

9.6

1,235.5

699.1

Buckwheat tlour

637.4
6,294.8

r^hof'olntf wjifers

2.0

121.3

Crackers, reception

52.0
9, 924. 0

Wheat breakfast food ...

Ginger cakes

(rintrer snaos

1.7

1.50.8
46.9

.2

28.6

20.9

471.3

.6
23.1

.3

.7

71.7
68.1

.5
57.3
79.1

.8
2,828.7

1,332.8
414.5

14.1
3,764.0

1,720.8

Oats rolled

4,272.3

8.9

Rice

6,086.7

Rice, flaked

Shredded wheat

6*1.8
37.8

Unclassified breakfast
foods

3, 019. 3

Vanilla cakes

Vermicelli

297. 1
15.5

Wheat flour, Graham

Wheat breakfast food . . .
Zwieback ;

1,860.6

2,983.0

6.0

Wheat flour

212,430.8

Total

340,086.5

38,203.9

5,216.5

255, 058. 3

Sugars, starches, etc.:

96.0
30.3
37.7
81.2
70.0

'""76."6'

71.4

90.0

95.0

100.0

100.0

100.0

88.0

519. 1

184.8

239.5

226.8

10,461.0

123.9

10, 404. 7

296. 6

795.5

212. 3

872. 9

115, .565. 7

785. 9

a52. 5

498.3

Chocolate

12.9

21.6

.4

48.7
28.9

1

24.1

51.9

.1

90.0
68.9

56.0

Cocoa

89.9

Honey

184.3

7,322.9

Olive oil

1 100.0

123. 9

7,283.3

211.7

Corn sfjArch

1

715. 9

!

201.6

872.9

115,56.5.7

785.9

Tapioca

.4

.1

1.5

.4

310. 2

Total

141,041.2

77.6

283.3

134,098.8

Vegetables:

Asparagus

1.8
3.2
2.1
1.3
1.4

.2
.3
.3
.1

3.3
9.9
6.9

7.7
4.8

315. 5

1,660.2

1,548.0

5, 638. 0

68,802.3

5.7

53.1

•A2. 5

73.3

963. 2

.6

5.0

4.6

6.6

137.6

10.4

Beans, Lima

164.4

Beans, string

106.8

Beets

434.1

Cabbage

3,302.5

150

Tablk 36. — Total vjelght, compomtion, and amount of nutrients in food, etc. — Continued.

Percentage compo.si-
tion.

Weight used.

Kind of food material.

Pro-
tein.

Fat.

Carbo-
drates.

Total

food

material.

Nutrients.

Protein.

Fat.

Carbohy-
drates.

VEGETABLE FOOD — COntM.

Vegetables— Continued.

Carrots .-

Prr ct.

0.9

1.8

.9

1.2

.7

1.2

1.4

1.0

1.4

.5

1.3

1.3

3.6

1.8

6.2

.5

.9

.4

1.7

2.1

.7

1.4

.9

.9

18.1

18.1

22.5

2.8

3.5

3.6

24.6

.8

.6

.9

1.2

1.8

Per ct.
0.2
.5
.1
.4
.2
.3
2
^ '2

ii
.1

.4

.4

.2

.1

3.4

.1

.1

.4

.5

.3

.2

.6

.4

.1

1.5

1.5

1.8

1.2

.4

.2

1.0

.2

.7

.5

2

i!i

Per ct.

7.4

4.7

2.6

7.7

2.6

.5.1

4.8

2.5

8.9

5.5

10.8

10.8

9.8

14.7

26.0

2.6

4.0

2.2

3.8

3.2

4.5

21.9

3.9

5.7

65.9

6.5.9

59.6

19.0

6.8

9.8

62.0

6.7

3.6

10.5

4.0

5.6

Kilograms.

1,203.9

33.6

2,611.8

14,752.5

2. 150. 1

2. 686. 5
12,364.8

980.9

16,999.5

3, 633. 3

886.9

6,370.9

1,672.7

211,329.7

345.5

1.5.9

6. 105. 6

2. 707. 7
3,454.6

439.8
31,904.1
28, 737. 4
15,047.7
30, 380. 0
2,114.5
1,393.2
18, 400. 0

6. 812. 2
15.9

4. 848. 3
4, 828. 2

38.2

7,889.5

1, 489. 1

3.5, 781. 1

635. 5

Kilograms.

10.8

.6

23.5

177.1

15.1

32.3

173.1

9.8

238.0

17.7

11.5

82.8

60.2

3, 804. 0

21.4

.1

55.0

10.8

58.7

9.2

223.3

402.3

135. 4

273.4

382.7

252.2

4,140.0

190.7

.5

174.5

1,187.7

.3

47.3

13.4

429. 4

11.5

Kilograms.

2.4
.2

2.6
59.0

4.3

8.0
24.7

2.0
60.9

3.5

3.5
25.5

3.3

211.4

11.7

Kilograms.
89.1

Cauliflower

1-6

Celery

Corn, green

Cucumbers

67.6

1,130.0

55. 9

Keertlaiit

137.0

Kale

.593.6

Tiettiioe

24.5

Onions, dried

Onions ereen

1,. 510.0
194.3

95.8

088. 0

Pea s ereen

103.9

Potatoes Irish

31,065.5

Penners screen

89.8

.4

6.1
10.8
17.3

1.3

63.8

172.4

60.2

30.4

31.7

20.9

331.2

81.7

.1

9.7

48.3

.1

65.2

7.5
71.5

7.0

244. 2

Rhnbarb

69.6

131.3

14.1

Souash

1,435.7

6, 293. 5

Tomatoes

586.9

TurniDS

1,731.6

Beans, Lima, dried ......

Beans, kidney, dried

Beans, white-pea, dried .
Corn, canned

1, 393. 5

918.1

10, £66. 4

1,294.3

Mushrooms, canned

Peas canned

1.1
47.5. 1

2, 993. 6

Pumpkin, canned

Rhubarb, canned

2.6
284. 0
1.56. 4

Tomatoes, canned

1,431.2
35.6

Total

558, 925. 0

13,804.1

1,593.6

70, 383. 1

Fruits, berries, and nuts:

1.0
.3
.8

1.3
.3
.9
.5
.4

1.5
.3
.9

1.5

1.0

1.0
.6
.6
.3
.7
.8
.6
.5
.5
.4
.9

1.7

.9

2

'.7

1.6
2.4
1.9
4.3

.'3'

.4
1.0

.8

1.5

.6

.'3'

"'""i.2'

1.2

.1

.6

'.h'

20. 2
.1
.1
.4
.3

'"'i.'o'

.6

.1

3.0

2.2

1.7

2.5

.3

12.6

10.8

14.3

10.9

4.6

15.9

78.1

9.9

12.8

10.8

19.1

18.8

14.4

14.4

8.5

16.6

70.0

5.9

8.5

8.6

7.7

12.7

9.7

19.1

12.6

7.0

2.7

13.5

66.1
74.2
70.6
74.2

38.2

7, 823. 9

1,307.5

10, 835. 5

19,028.9

10,029.1

208. 5

274.1

190.9

57.3

63.6

359.1

14,452.7

202.3

42.9

374.7

4,936.4

3,484.8

182. 5

3, 105. 5

1,363.6

4,636.4

1, .549. 5

50.9

245.5

5,68.5.0

22, 180. 9

66.6

6,096.8

1,336.8

4.5

23.9

.4

23.5

10.4

140.9

57.1

90.3

1.0

1.1

2.9

2

'.G

5.4

144.5

2.0

.3

2.2

14.8

24.4

1.4

18.6

6.8

23.2

6.2

.4

4.2

51.2

44.4

.5

97.4

32.1

.1

1.0

4.8

Apples

23.6

5.2

108.4

845. 0

Bananas

187. 0

Blackberries

1,181.1

875.3

Cherries .

80.2
3.1
1.6

1,594.6

Citron, dried

162.9

Cranberries

27.1

24.6

Crab annles

2

6.2

12.1

67.5

Grapes

173.6
2.4

2,081.2

Grapes, Malaga

29.1

3.6

Huckleberries

2.2

62.2

3,456.6

Lemons

17.4

30.9

3.1

1.4

18.5

4.6

205. 6

Olives

15. 6

Oranges

264.0

Peaches, fresh

105. 0

Pears

688. 8

Pineapple

1.50. 3

Plums

9.7

Raspberries

2.5
34.1
22.2

2.0

134.1

22.7

.1

.1

30.9

Strawberries

398.0

698.8

Whortleberries

9.0

Fruits, dried:

Apples, evaporated

Currants dried

4,030.0
991.9

Dates

Figs

3.2
17.7

151

Table 36. — Total weigJii, composition, and amount of nutrients in food, etc. — Continued.

Kind of food material.

VEGETABLE FOOD — Cont'd.

Fniits, dried— Continued.

reaches, evaporated .

Prunes, dried

Raisins

Nuts:

Almonds

Cocoanuts

Cocoanut, shredded ..

Nuts, mixed

Walnuts, black

Walnuts, English

Total

Beverages, condiments, etc.

(;atsup

Horse-radish

Mustard, German

Pickles, chowchow

Pickles, cucumber

Pickles, mixed

i'east

Total

Total vegetable food.
Total food

Percentage composi-
tion.

Pro-
tein.

Per ct.
4.7
1.8
2.3

11.5
2.9
6.3
7.9
7.2
6.9

1.5
1.4
4.8
1.1
. 5
1.1
11.7

Fat.

Per ct.
1.0

""■i.O

30.2
2.^9
57.4
31.5
14.6
26.6

Carbo-
hy-
drates.

Per ct.
62.5
62.2

68.5

9.5
14.3
31.5
6.7
3.0
6.8

Weight used.

Total
food 1
material. Protein.

Nutrients.

Kilograms.

10, 194. 1

9, 113. 2

2,280.9

24.1
40.5
61.7
504.5
20.9
2.7

Kilograms.

479.1

164.0

52.5

2.8
1.2
3.9
39.9
1.5
.2

142, 481. 4

.2

12.3

.2

10.5

5.6

3.7

.4

4.0

.3

2.7

.4

4.0

.4

21.0

56.6

15. 2

35.0

52.7

2, 897. 8

272. 7

717.4

4,047.4

1,186, .581. 5

1,554.5

.9

.2

1.6

.6

14.5

3.0

84.0

104.8

53, 744. 9

Fat.

Kilograms.
102. 0

68.4

7.3

10.5

35.4

159.0

3.0

.7

1,086.3

.1

2.0
.2
8.7
1.1
2.9

15.0

8,194.7

2, 080, 688. 7 125, 789. 9 170, 756. 0

Carbohy-
drates.

Kilograms.
6,371.3
5, 668. 4
1,562.4

2.3

5.8

19.5

33.8

.6

.2

31, 702. 4

7.0
1.6
1.3
2.1

78.2

10.9

150.6

251.7

491,494.3

512,632.0

PERCENT.\GE COMPOSITION OF FOODS USED.

Table 37 below shows the percentage composition assumed for each article of food
used in the studie.'^ herein reported. In the case of food materials eaten in the uncooked
state — for instance, bananas, celery, etc. — the values used are averages of analyses of
similar materials taken from a previous publication of this Office.^ In the case of
most of the cooked foods the percentage composition was computed from the weight
of the cooked food and the weight and composition of the raw materials, as explained
on page 15 preceding. In a few cases, through lack of time or because such a course
might have interfered with the work of the kitchen employees, it was not possible to
take weighings of the ingredients u.sed in preparing the foods, and it was necessary
to make use of computed or determined analyses of similar foods made for other
purposes.

The reference numbers in the column at the left of the table correspond with
those given in parentheses in connection with the materials in Table 35, and
serve to indicate the values used in calculating the quantities of nutrients in each.
In some cases the values used for such calculation were individual computations of
composition, and in others they were averages of several such computations, those
values being selected which were believed to correspond most closely to the food
material as eaten.

The various food materials have been grouped as usual under the different kinds of
animal and A-egetable food. Those materials that contained different kinds of food
materials and could therefore not be easily classified are grouped as miscellaneous
foods. In the case of a few of the articles a brief explanation seems necessary.

a U. S. Dept. Agr., Office of Experiment Stations Bui. 28.

I

152

Steaks. — The average of all cuts of steak was used in this set of studies for the
reason that at this institution the cuts of steak were not as sharply defined as in
ordinary butchers' shojjs, and hence, while classed perhaps as rib, a lot of steaks
might also contain some sirloin and round.

Baked fresh shad was assumed to have the same composition as baked fresh
haddock, as the recipe by which the food was prepared was not obtained.

Ham omelet, — This article as served in these studies contained very little ham,
but was mostly eggs. As no recipe was obtainable, the omelet was assumed to have
the same percentage composition as scrambled eggs.

Clam soup. — No recipe was obtained. It was believed, however, that this article
would not be much different in nutritive value from oyster soup, so the percentage
composition of this was therefore used for the clam soup.

Wheat breakfast food. — Two different kinds of such breakfast foods were used
during these studies.

Bread, biscuits, and rolls. — The percentage composition used for this class of
articles is the average for all kinds of bread as found by actual analysis.

Bread dressing for meat. — This was mostly bread. No weighing of the raw
ingredients nor of the cooked material were made, but as the quantities used were
relatively extremely small it is believed that no appreciable error was introduced by
assuming it to be of the same percentage composition as bread.

Baked beans. — A number of weighings of raw and cooked materials were obtained
for this food, as the percentage composition is apt to vary widely.

Stewed corn. — Canned corn was prepared in several different ways by the addi-
tion of various ingredients.

Fried onions. — In computing the composition of this dish the amount of fat used
was assumed.

Fritters. — The very small quantity of this article of food made it seem unneces-
sary to obtain any weighings of the raw materials used, and fritters were assumed to
have the same percentage composition as bread.

Celery salad. — This salad was composed of celery, with a mayonnaise dressing of
unknown composition. As the amount of this dressing was extremely small, the
celery only was considered, and the percentage composition of the edible portion of
celery was assumed.

Table 37. — Percentage composition of foods used in the dietary studies.

Refer-
ence
No.

1
2
3
4
5
6
7
8
9

10
11
12
13
14
16
16
17
18
19
20
21
22
23
24

Kind of food.

ANIMAL FOOD.

Beef:

Boiled, as purchased

Do

Average, Nos. 1 and 2

Boiled, edible portion

Do

Do

Do

Do

Average, Nos. 4-7

Liver, fried with flour and butter

Liver, plain

Roast, as purchased

Do

Roast, with gravy, as purchased. .

Average, Nos. 12 and 13

Roast, edible portion

Roast, with gravy, edible portion.
Steak, rib, fried, edible portion. . .

Do

Steak, rib and loin, fried

Steak, sirloin, fried

Steak, round, fried

Steak, round and sirloin, fried

Steak, round, fried

Protein.

Per

cetit.
15.1
18.6
16.9
30.8
30.6
31.8
24-. 1
26.9
29.3
28.6
26.0
23.3
22.6
20.7
22.9
26.1
23.8
23.4
22.6
21.3
26.2
26.3
•23. 9
30.2

Fat.

Per cent.
27.5
22.8
25.2
37.7
30.6
28.3
35.8
19.0
33.1
22.9
15.6
S2.6
26.5
21.8
24.0
36.6
25.0
37.4
34.4
26.4
27.7
17.5
28.7
20.2

Carbohy-
drates.

Per cent.

2S.6
2.0

153

Table 37. — Percentage compomtlon of foods uml in the dietary studies- -Continued.

Kind of food.

89
90
91

92
93
94
95

ANIMAL FOOD — Continued.
Beef— Continued.

Average, Nos. 22 and 23

Average, Nos. 18-24

Steak, Hamburg

Corned, as purchased

Corned, edible portion

Do

Do

Dried, salted, and .smoked, edible portion.
Dried, salted, and smoked, stewed

Do

Sausage, Bologna

Veal:

Cutlets, edible portion

Roast

Lamb, roast, as purchased

Mutton:

Chops

Roast, edible portion

Pork:

BoUed

Chops, fried with flour, as purchased

Feet, as purchased

Head-cheese

Loin, baked, edible portion

Jowl, boiled, edible portion

Roast, with gravy

Bacon, fried

Do

Do

Average, Nos. 48, 49

Average, Nos. 48-50

Ham, fried

Do .•

Shoulder, smoked, boiled, as purchased. .
Shoulder, smoked, boiled, edible portion ,

Do

Sausage, fried

Do

Do

Do

Average, Nos. 58-60

Sausage, Frankfort

Gravy, pork

Do

Poultry, chicken:

Fricasseed, as purchased

Stewed, edible portion

Fish, etc.:

Codfish, baked

Codfish, scalloped

Codfish, stuffed

Halibut, boiled

Haddock, baked

Herring, fried

Shad, baked (as haddock)

Cod, salt, boiled

Herring, dried, salted, and smoked

Mackerel, salt, boiled

Do

Do

Do

Average, Nos. 77-79

Salmon, canned

Eggs:

Fresh, as purchased

Boiled, as purchased

Boiled, edible portion

Fried

Scrambled

Butterine (as butter)

Cheese

Cream, evaporated

Milk

VEGETABLE FOOD.

Cereals:

Hominy, boiled

Do

Average, Nos. 92, 9:5

Cereal, mixed, boiled

Protein.

Fat.

Per

cent.
25. 1
24.8
25.7
22.9
31.3
29.9
29.4
30.0
9.5
22.2
18.7

26.7
27.4
23.1

18.4
25.0

1.5.7
24.3

5.5
19.5
21.9
18.2
27.6
22.8
22.7
19.9
22.8
21.8
21.2
22.2
17.1
22.6
20.4
22.6
16.4
21.2
24.6
20.1
19.6
.9

1.1

10.7
12.1

12.9
19.8
13.8
22.7

9.0
27.1

9.0
28.8
20.5
23.2
22.1
17.8
26.2
21.0
21.8

13.1

12.4

14.0

13.6

13.4

1.0

25.9

9.6

3.3

1.8
2.2

•lo

.2.3

Carbohy-
drates.

Per cent.
23.1
27.5
11.5
17.3
b2. 4
50.3
22.2
6.5
4.5
20.0
17.6

16.8

6.0

19.7

26.7
22.6

36.3
28.2
9.1
33.8
26.6
50.5
21.6
40.0
69.3
61.3
54.7
56.9
29.4
33.2
27.0
40.5
27.1
48.7
49.1
68.2
60.1
55.3
18.6
3.5.5
28.6

9.3
11.4

.2

1.8

27.1

6.3

11.8

28.5

11.8

.4

8.8

24.8

33.8

19.0

28.0

2.5.9

12.1

9.3
10.7
12.0
19.7
20.5
85.0
33.7
9.3
4.0

1.6

2

!9

.6

Per cent.

2.9

5.9
.3

12.2

1.9
1.2
1.8
2.1
1.6
1.1
5.3
4.6

2.9

8.1
4.0

1.9
6.1
1.9

2.4

11.2

5.0

16.7
21.2
19.0
11.8

154

Table 37. — Percentage composition of foods used in the dietary studies — Continued.

Kefer-
ence
No.

96
97
98
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125
126
127
128
129
130
131
132
133
134
135
136
137
138
139
140
141
142
143

144
146
146

147
148
149
150
151
152
153
IM
1.55
156
157
158
159
160
161
162
163
164
165
166
167
168
169
170
171
172
173

Kind of food.

VEGETABLE FOOD — Continued.

Cereals — Continued.

Mush, corn-meal

Do

Average, Nos. 96, 97

Oatmeal, boiled

Do

Do

Do

Do

Average, Nos. 100, 101, 110, 111

Oatmeal, boiled

Do

Do

Do

Do ,..

Do

Do

Average, Nos. 109, 110

Average, Nos. 99-103,105-111

Rice, boiled

Do

Do

Do

Do

Do

Do

Do

Do

Average, Nos. 120, 121

Average, Nos. 1 14-121

Shredded wheat

Wheat breakfast food, boiled

Do

Do

Do

Corn bread

Do

Average, Nos. 130, 131

Bread, biscuit, and rolls

Crackers, soda

Fritters (as bread)

Toast

Cake, bakers'

Cake, jelly

Cake, frosted

Douglinuts, fried

Gingerbread and ginger cake

Bread dressing (as bread)

Macaroni, boiled

Sugars, etc.:

Molasses

Sauce, pudding

Sugar

Vegetables:

Beans, baked

Do

Do

Do

Do

Average, Nos. 147-149

Beans, kidnev, boiled

Do '.

Beans, Lima, boiled

Beets, boiled with butter and sugar.

Beans, boiled

Average, 1.56, 157

Cabbage, boiled

Do

Do,
Do.
Do.
Do.

Average, Nos. 159, 162, 163

Average, Nos. 1.59-164

Cabbage, with bacon

Average, Nos. 160, 164, 167

Celery, as purcha.sed

Celery, edible portion

Celery salad (as celery, edible portion)

Corn, stewed with milk

Corn, stewed with butter

Protein.

Per

cent.
1.3
1.3
1.3
2.3
2.8
2.9
2.6
2.3
2.8
2.7
2.3
2.3

2.9
2.9
2.9
2.6
2.9
2.6
1.2
1.4
1.4
1.0
1.3
1.5
1.0
1.0
1.4
1.0
1.2

10.5
1.4
1.8
2.5
1.9
5.1
6.6
5.9
9.2
9.8
9.2

11.5
6.3
6.3
5.9
6.7
5.8
9.2
3.3

Fat.

Per cent.
0.3
.4
.4
1.0
1.2
1.3
1.2
1.0
1.2
1.2
1.0
1.0
1.4
1.5
1.3
1.1
1.5
1.2

2.0

8.7
8.8
6.0
9.7
8.9
7.8
7.1
10.1
.5.6
1.7
1.8
1.8
1.8
1.9
1.8
1.7
2.1
1.8
1.9
1.9
2.5
2.1
.9
1.1
1.1
4.0
2.9

Carbohy-
drates.

13

1.4

.1

.4

.4

3

9

8.1

11.0

1.3

9.1

1.3

1.6

4.6

9.0

9.0

21.0

9.0

1.3

2.1

18.1

7.2

9.8

6.6

6.4

5.9

7.9

.6

.8

.5

1.1

.1

.6

.3

.5

.3

.3

.4

.3

.3

.4

3.7

1.6

.1

.1

.1

2.6

4.0

Per cent.
14.0
14.8
14.4

9.0
11.1
11.7
10.6

9.2
11.2
10.6

9.0

9.1
11.8
12.1
11.8
10.1
12.0
10.5
12.6
14.0
13.7
10.3
13.2
14.4

9.3

9.6
14.0

9.5
12.1
77.9

8.6
13.7
15.6
11.4
36.0
39.7
37.9
53.1
73.1
.53.1
61.2
56.9
63.3
64.8
53.1
63.5
53.1
15.8

70.0

75.0

100. 0

25.7

28.3

15.5

25. 2

26.4

23.2

18.9

26.8

20.6

17.0

10.6

13.8

6.3

7.0

6.3

6.1

7.5

6.3

6.6

6.6

6.7

6.7

2.6

3.3

3.3

22.6

19.0

155

Table ^1 .—Percentage composition of foods used in the dietary studies— Continued.

174

175

176

177

178

179

180

181

182

183

184

185

186

187

188

189

190

191

192

193

194

195

1%

197

198

199

200

201

202

203

204

205

206 !

207

208

209

210

211

212 I

213

214

215

216

217

218

219

220

221

222

223

224

225

226

227

228

229

230

•231

232

23:5

2:14

2a')

2:16

237

238

239

240

241

242

243

244

245

246

247

248

249

250

251

252

2.53

Kind of food.

VEGETABLE FOOD — continued.

Vegetables— Continued.

Corn, stewed with milk and butter

Do

Corn, .stewed with butter, sugar, and flour

Corn, stewed with milk and flour

Average, Nc is. 1 74-1 76

Average, Nc is. 172-177

Egg i)lant, cooked

Kale, boiled (as cabbage, Ijoiled)

Lettuce

Onions, green .'

Onions, boiled

Onions, fried "'....'.[...[

Parsnips, (toiled and browned

Peas, canned, stewed

Peas, canned, stewed with butter and sugar

Average, Nos. 1S7, 188

Pickles, cucumber .'...'.'.

Potatoes, baked, as purcha.sed

Do

Do

Do

Do

Do

Do

Do

Do

Do

Do

Do [[[[[[[[...[[]..[""'..[..

Average, Nos. 191-202

Potatoes, baked, edible portion (as boiled and browned).
PoUitoes, steamed, as purcha.sed

Do

Average, Nos. 205, 206

Potatoes, steamed, edible portion

Do

Average, Nos. 208, 209 .....!!!...!!!.!!!!

Potatoes, boiled, edible portion

Do ;;.:;

Average, Nos. 208, 209, 211, 212

Potatoes, boiled and browned

Do

Do ".\\\'.'..\\\]'.'.'.'.[y....\]]\]

Average, Nos. 214-210

Potatoes, fried

Do

Do

Do '.'.'..... ;

Average, Nos. 218-221

Potatoes, hashed ]

Potatoes, mashed and creamed. . .

Do

Do

Do

Do .'.\.\..'.\'."'.. ..[[...]]" ".]'.'.

Average, Nos. 227, 228

Average, Nos. 224-228

Potato cakes \.V.'..."V. .....['.

Potato salad (as potatoes, boiled, edible portion) ..........

Saratoga chips

Khuharb, stewed !!!"."..!!.!.'!!!!]!!!!!!!."!.

.SaniTkraut '..'.'.'..'....

Slaw

Soup, bean

Do

Average, Nos. 2:57, 238.

Soup, corn

Soup, pea

Soup, ))otato

Soup, tomato

Do

Average, Nos. 243, 244.
Soup, vegetable

Do

Do

Do

Do

Do ;;;

Average, Nos. 248, 249.
A verage, Nos. 246-251 .

Protein.

Fat.

Carbohy-
drates.

Per cent.

Per cent.

Per cent.

2.5

3.7

17.1

3.1

5.0

20.0

3.2

2.8

25.9

2.8

1.2

16.5

2.9

3.8

21.0

3.1

3.2

20.2

6.4

24.5

32.6

1.4

3.8

5.0

1.2

.3

2.9

1.0

.1

11.2

1.2

1.8

4.9

1.0

25.0

11.0

2.0

6.6

16.5

4.3

.3

11.7

3.4

1.7

11.6

3.9

1.0

11.7

.5

.3

2.7

2.3

19.2

2.0

16.5

2.4

.2

19.1

■i.O

.3

24.3

2.3

.1

19.1

2.2

.2

17.6

2.4

20.4

2.9

.3

23.1

2.3

.1

18.4

3.0

24 0

2.3

18 9

2.3

.1

19.0

2.5

.1

20.0

2.5

.1

20.8

1.8

.1

14.9

1.9

.1

15.1

1.9

.1

1.5.0

■f •}

19 3

2.5

20.9

2.4

20 1

2.2

18.9

2.2

.1

18.4

2.3

19.4

2.4

.1

19.6

3.0

.2

2.5.4

2.1

.1

17.4

2.5

.1

20.8

2.3

6.9

21.1

2.2

6.2

21.4

2.6

10.9

21.3

2.7

9.3

22.0

2.5

8.3

21.5

2.6

25 8

2.4

2.3

15.7

2.4

2.2

15.8

2.5

2.9

15.9

2.7

4.2

19.8

2.6

3.0

20.2

2.7

3.6

20.0

2.5

2.9

17.5

2.0

.5.5

17.5

2.3

19.4

6.8

39.8

46.7

.5

.6

23.1

1.7

.5

3.8

1.6

.3

5.6

2.1

.2

6.8

2.1

.2

6.5

2.1

.2

6.7

1.3

2.2

2.8

3.6

. 7

7.6

1.5

2.1

4.8

.3

.5

4.2

.3

.0

5.4

.3

.5

4.8

. /

.1

4.2

.6

.1

4.1

. 7

5.2

1.0

8.0

.6

10.3

.6

4.0

.9

6.6

. 7

6.0

156

Table 37. — Percentage composition of foods used in the dietary studies — Continued.

Refer-
ence
No.

25i
255
256
257
258
259
260
261
262
263
264
265
266
267
268
269
270

271
272
273
274
275
276
277
278
279
280
281
282
283
284
285
286
287
288
289
290
291
292
293
294
295
296
297
298
299
300
301
302
303
304
305
306
307

308
309
310
311
312
313
314
315
316
317
318
319
320
321
322
323
324
325
326
327
328
329

Kind of food.

Protein.

VEGETABLE FOOD — Continued.

Vegetables — Continued.

Squasn, boiled

Succotash

Sweet potato, baked, as purchased .
Sweet potato, baked, edible portion

Sweet potato, boiled (as raw)

Sweet potato, boiled and browned. .

Do

Average, Nos. 259, 260

Sweet i)otato roll

Sauce, tomato, stewed

Do

Average, Nos. 263, 264 ,

Tomatoes, stewed

Do

Average, Nos. 266,267

Turnips, boiled and mashed

Do

Fruits, etc.:

Apples, as purchased

Apples, baked with sugar

Do

Do ..-

Average, Nos. 273, 274

Average, Nos. 272-274

Apples, fried

Apple butter

Bananas, as purchased

Bananas, edible portion

Grapes, as purchased

Oranges, as purchased

Pears, stewed

Do

Average, Nos. 283, 284

Prunes, stewed

Do

Do

Do

Do

Average, Nos. 286-289

Jelly, apple

Jelly, currant

Sauce, apple

Do
Do
Do
Do
Do

Sauce, apple, evaporated..

Average, Nos. 297-299

Average, Nos. 294-299

Sauce, cranberry

Sauce, peach, evaporated.

Do

Do

Average, Nos. 304, 305

MISCELLANEOUS FOOD.

Hash, baked

do

Liver and bacon

Meat pie

Stew, beef

do

do

do

Average, Nos. 312-315

Stew, mutton

Codfish cakes

Chicken, creamed, edible portion

Chicken, baked and stuffed

Oysters, creamed

Oysters, scalloped

Oysters, stewed

Average, Nos. 321-323

Soup, clam (as soup, oyster)

Soup, oyster

Omelet, ham (as scrambled eggs)

Sauce, for halibut

Gravy, for steak

Per

cent.
1.9
4.2
2.3
2.4
1.4
2.4
1.9
2.2
1.8
1.8
1.8
1.8
1.7
1.4
1.6
1.5
1.3

.3

.4
.3
.3
-.3

.3
4.2
.5
.8
1.3
1.0
.6
.4
.4
.4
.7
.7
.8
.9
.7
.8
.3
.4
.2
.4
.2
.4
.6
.3
.4
.4
.4

Fat.

Carbohy-
drates.

Per cent.

0.7

2.1

.6

5.9

.6

5.9

2.6

4.3

4.5

.4

.4

.4

1.4

1.4

1.4

.2

.2

.3
.5
.3
.3
.3
.4

2.3
1.4
1.6
1.9

12.6

11.7

25. 8
8.1

10.2
9.8
9.6

10.1
9.9
8.2

19.4
7.0

21.8
4.7
7.6
4.0
4.4
2.5
2.5

13.4
4.3
1.4

.4
.6
1.2
.1
.4
.4
.4

10.1

24.0

40.2

21.6

11.1

8.7

8.6

8.6

9.2

7.3

9.8

6.3

10.9

6.5

13.8

3.8

5.2

2.5

2.5

20.5

9.6

8.3

Per cent.
12.2
19.6
28.6
35.9
21.9
35.1
34.3
34.7
28.7
22.2
28.7
25. 5
1,5.0
10.1
12.6
9.1
8.1

157

Table 37. — Percentage composition of foods used in the dietary studies — Continued.

Refer-
ence
No.

330

331

332

333

334

335

336

337

338

339

340

341

342

343

344

345

346

347

348

349

350

35]

352

363

354

355

356

357

358

359

360

361

362

363

364

365

366

367

368

369

370

371

372

Kind of food.

MISCELLANEOUS FOOD — continued.

Gravy, for beef

Griddle cakes

Hominy and beans

Macaroni and cliee.se, baked . . .
Macaroni and tomatoes, boiled.
Mnftins

Custard, plain

Custard, chocolate

Custard sauce

Dumplings, apple (as apple pie)

Ice cream, caramel

Ice, lejnon

Jelly,' lemon

Onions, creamed (as onions boiled)

Pie, apple

Pie, apple, evaporated

Pie, custard

Pie, lemon

Pie, mince

Pie, peach, evaporated

Pie, rhubarb

Protein.

Per cent.

6.5
4.7
7.4
3.5
9.9
5.6
4.5
4.9
3.1
3.9

Fat.

Per cent.

.do.

Pie, squash

Pudding, bread

Pudding, chocolate,
.do.

Average, Nos. 354, 355

Pudding, cornstarch

Pudding, cottage (as cake) . . .

Pudding, cottage

Pudding, floating island

do

Average, Nos. 360, 361

Pudding, junket

Pudding, rice

do

Pudding, steamed

do

Pudding, tapioca

Sauce, lemon, for pudding. . .

Sauce, for pudding

do

Sauce, for pudding (as milkj

3.1
1.2

1.8

1.9

6.7

3.1

9.8

4.2

6.3

3.6

10.1

.5.8

12.3

3.4

17.6

2.8

11.6

3.1

9.8

4.4

8.4

2.6

2.3

3.2

4.9

2.9

5.8

3.1

5.4

3.0

.7

6. 3

4.6

6.7

ll.l

4.6

4.6

4.7

4.4

4.7

4.5

2.6

2.9

3.8

3.3

4.1

3.4

4.9

8.9

4.3

5.5

3.3

3.2

2.1

1.6

.9

4.7

5.0

3.8

3.3

4.0

2.3

.9

6.4

.5

15.6

5.0

4.9

4.2

9.8

4.0

Carbohy-
drates.

Per cent.
1.1
37.2
21.6
16.6
19.2
38.9
16.7
16.3
15.9
42.8
21.1
K2.4
17.6
4.9
29.0
42.8
26.1
37.4
38.1
38.5
27.0
42.8
21.7
22.1
21.3
24.6
23.0
33.9
56.9
60.0
15.8
22.4
19.1
12.3
16.2
22.7
.54.2
55.5
28.2
19.0
14.0
16.3
6.0

STATISTICS FOR COMPUTING THE PERCENTAGE COMPOSITION OF THE COOKED FOOOS

USED IN THE DIETARY STUDIES.

It has been explained (p. 15) that in Ueu of actual analyses, which it was not
practicable to make in connection with these studies, the percentage composition of
each cooked food used during the studies was computed from the total weight of the
cooked material and the weight and assumed composition of each raw ingredient
used. The method of making such computations for each of the various classes of
cooked foods is explained in detail in Tables 1, 2, and 3 and the text accompanying
them. The figures for the percentage composition of the different materials as thus
computed are given in Table 37 above. The data regarding the total weight of the
cooked material, the weight and assumed composition of the raw ingredients, the
weights of fat and bone removed, etc., from which the figures in Table 37 were com-
puted, are given in Table 38 below. The observer's notes regarding the character
and quality of the raw materials were essential for a proper estimation of the per-
centage composition, but these are not given as they were very voluminous.

In connection with the explanation of the method of computation given on pages 15
to 15, just referred to, a few remarks here will, it is believed, make the data in the
table clear.

The figures in the column headed "Reference No." correspond with those in
Table 37, their purpose being to indicate the data in Table 38 that were used in com-

158

piiting the composition of any given cooked article in Table 37. For instance, No. 2
of Table 37 is beef, boiled, "as purchased," the composition of which is given as
18.6 per cent protein and 22.8 per cent fat. By referring to Table 38 it will be seen
that the total weight of the cooked meat was 258.5 pounds, and that of the uncooked
meat was 325 pounds. The observer's notes showed that this consisted of medium
fat beef side, "as purchased," the composition of which was assumed from the
average of several analyses to be protein 14.8 per cent and fat 18.1 per cent. Fol-
lowing the method of calculation explained on page 16, the total amount of protein
in the uncooked meat was found to be 48.1 pounds and of fat 58.8 pounds. Dividing
these quantities by the weight of the cooked meat gives 18.6 per cent of protein and
22.8 per cent fat in the cooked meat, the composition recorded in Table 37.

The terms ' ' as purchased ' ' and ' ' edible portion ' ' used in the tables are common
in accounts of dietary studies, and serve to indicate the condition of the food
materials as regards the presence or absence of refuse, i. e., inediljle material, such
as the skins and seeds of vegetables, the bone of meat, the shell of eggs, etc. If the
food material when weighed contained such inedible material, the term "as pur-
chased" is used in the record; whereas if the inedible material or refuse had been
removed before the weight was taken the term "edible portion " is used. Thus, in
the case of item No. 2 of Table 38, discussed above, "beef side, as purchased, 325
pounds," indicates that the bones were still in the meat; whereas in the case of No.
4 the statement, "beef, boiled, edible portion, 17.5 pounds," indicates an amount of
food material not containing refuse.

Information concerning the refuse is necessary in estimating the percentage com-
position which should be used to compute the nutrients furnished by any given food
material. This will be clear from a consideration of item No. 4. A part of beef No.
2, namely 29 pounds, was used to feed a certain group, but before serving, the bones
were removed and only the edible portion, 17.5 pounds, was placed on the table. It
was necessary therefore to ascertain the composition of the edible portion alone in
order to calculate the (juantities of nutrients in the amounts eaten. The comxiuta-
tion of the composition in this case was exactly the same as that explained just above
for beef No. 2. The quantities of protein and fat in the 29 pounds of beef, which
still contained bone, were calculated by the use of the figures for the conqiosition of
beef No. 2 (Table 37) from which it was taken, and these were divided 1)y the total
amount of edible material, 17.5 pounds. The resulting figures were the percentage
composition of edible portion given for beef No. 4 in Table 37.

It will be observed that in some cases the figures in the column of Table 38 headed
" Weight of ingredients" are those for materials to be deducted in computing com-
position. For instance, in the case of No. 8, allowance is made in computing the
composition of beef " edil)le portion " from })eef " as purchased " for fat cooked out
of the meat and for bones removed after cooking. This is fully explained in the
discussion on page 16.

159

Table 38. — Data for computing percentage composition of cooked foods used in the dietary

studies.

Ref-

Kinds of cooked food and of ingredi-
ents.

«:™i,+ ,.f

Weight of in-
gredients.

Percentage composition
of ingredients.

ence
No.

cooked food.

Pro-
tein.

Fat.

Carbo-
hy-
drates.

1

Beef, boiled, as purchased

Lbs.
24.50

Kilos.
11.11

Lbs.

Kilos.

Per ct.

Per ct.

Per ct.

Beef, brisket and plate, as pur-
chased

28.75

13.04

12.9

23.4

2

Beef, boiled , as purchased

258.60

117.26

Beef, side, as purchased

325.00

147.42

14.8

18.1

4

Beef, boiled, edib e portion

17.50

7.94

Beef, boiled, from lot No. 2

29.00
11.50

13.15
6.22

18.6

22.8

Bones removed

5

Beef, boiled , edible portion

87.75

39.80

Beef, shins, brisket, and neck, as
purchased

142. 10

64.46

18.8

18.9

6

Beef, boiled, edible portion

63.00

28.58

Beef, plate, neck, clod, and shin,
edible portion

104. 25

47.29

19.2

17.1

7

Beef, boiled, edible portion

163.25

74.05

Beef, plate, brisket, and chuck,
edible portion

232. 30

105.37

16.9

2.5.2

8

Beef, boiled, edible portion

364.00

166. 11

Beef, neck, shin, and clod, as pur-
chased

650. 00
16.00
81.00

294.84

7.26

36.74

15.1

13.1
100.0

Fat cooked out

Bones removed after cooking

10

Liver, fried

10. 50

4.76

Liver

12. 75

3.75

.75

2.65

L50

5.78
1.70

.34
1.20

.68

20.7

1L4

LO

4.5

1.0

85.0

100.0

100.0

1 5

Flour

75 1

Butter

Fat for frying

Fat remaining after cooking

n

Liver, fried

45.75

20.75

Liver

57. 50
4.50

26.08
2.04

20.7

4.5
100.0

1 5

Fat for frying

12

Beef, roast, as purchased

25.14

11.40

Beef, chuck, as purchased

37.75

17.12

15.5

1.5.0

13

Beef, roast, as purchased

20.50

9.30

Beef, chuck and brisket, as pur-
chased

32.25

14.63

14.3

16.2

14

Beef, roast, as purchased

428.00

194. 14

Beef, side, as purchased

600.00
15.60

272. 16
7.03.

14.8

18.1
100.0

Fat cooked out

Ifi

Beef, roast, edible portion

116.50

52.84

Beef, rib, chuck, and plate, edible
portion

173.60

78.70

17.5

24.6

17

Beef, roast, edible portion

373.66

169. 19

Beef, cooked, as purchased
(same lot as No. 14)

428.00
55.00

194. 14
24.95

20.7

21.8

Bones removed after cooking

18

Beefsteak, fried, edible portion

Beef, rib, edible portion

14.00

6.35

18. 75

1.00

.75

8. .51
.45
.34

17.5

26.6
100.0
100.0

Lard for f rving

Fat remaining after frving

19

Beefsteak, fried, edible portion

Beef, rib, edible portion

17.00

7.71

22.00

9.98

17.5

26.6

?0

Beefsteak, fried, edible portion

Beef, sirloin and rib, edible por-
tion

16.25

7.37

19.00

8.62

18.2

22.6

21

Beefsteak, fried, edible portion

Beef, sirloin, edible portion

14.75

6.69

20.50
.30

9.30
.14

18.9

18.5
100.0

Lard for frving

22

Beefsteak, fried, as purchased

Beef, round, as purchased

26.25

11.91

36.25

16.44

19.0

12.8

28

Beefsteak, fried, as purchased

Beef, round and sirloin, as pur-
chased

23.00

10.43

31.25
1.75

14.18
.79

17.6

15.2
100.0

Lard for frving

24

Beefsteak, fried, edible portion

Beef, round, edible portion . . .

91.50

41.60

136.00

61.69

20.3

13.6

28

Beef:

Corned, boiled, edible portion

Beef, corned, cooked, as pur-
chased, lot No. 31

401. 50

18?. 12

515.50
114.00

233.83
51.71

22.9

17.8

Bones removed after cooking

29

Beef:

Corned, boiled, as purchased

Beef, corned, as purchased

254. 25

115.33

360.00

i63. 30

is. 6

26.2

160

Table 38. — Data for computing jiercentage composition of cooked foods used in the dietary

studies — Continued.

Ref-
er-
ence
No.

Kinds of cooked food and of ingredi-
ents.

Total weightof
cooked food.

Weight of in-
gredients.

Percen
of

tage composition
ingredients.

Pro-
tein.

Fat.

Carbo-

h.V-
d rates.

29

Beef, corned, boiled, edible portion,
from lot above

Lbs.
27.50

Kilos.
12.47

Us.

Kilos.

Per ct.

Per ct.

Per ct.

Beef, corned, boiled, as purchased
Bone and refuse

38. 75
11.25

17.58
5.10

22.1

37.1

30

Beef, corned, boiled, edible portion . . .
Beef, corned, edible portion

135.50

61.46

260. 00

117.94

15.6

26.2

31

Beef, corned, boiled, as purchased

Beef, corned, side, as purchased . .

515. 50

233.83

799.00
56.00

362.43

2.5.40

14.8

18.1
100.0

Fat cooked out

33

Beef, dried, stewed

21.0..

9.53

Beef, dried, canned

4.00

9.50

.40

1.00

1.81

4.31

.18

.45

39.2
3.3
1.0

11.4

5.4
4.0

85.0
1.0

Milk

5 0

Butter

Flour

75 1

34

Beef, dried, stewed

4. .50

2.04

Beef, dried, canned

■2.50
.95

1.13
.43

39.2
1.0

5.4
85.0

Butter

36

Veal cutlets, fried, edible portion

Veal cutlets, edible portion

16.00

7.26

21.00
1.25

9.53
.57

20.3
1.0

7.7
8.5.0

Butter

38

Lamb, roast, as purchased

23.25

10.55

Lamb, }cg, as purchased

33.76

15.31

15.9

13.6

42

Pork, chops, fried, as purchased

Pork cliops, as purchased

26.25

11.91

43.75
4. 25
4.25
7.50

19.85
1.93
1.93
3.40

13.4

24.2

100. 0

1.0

100.0

Fat for frying

Flour

75 1

Fat remaining after f rving

43

Pork, feet, boiled, as purchased

Pork, feet, as purchased

77.00

34.93

102. 00

46.27

4.i

6.9

45

Pork, baked, as purchased

31.00

14.06

Pork, loin, as purchased

50.50
4.00

22.91
1.81

13.4

24.2
100.0

Fat cooked out

46

Pork, jowl, boiled, edible portion

Pork, jowls, as purchased

179. 50

81.42

325. 00
81.10

243. 90
10.00

147. 42

36. 79

110.63

4.54

Bones, raw a

Pork, jowls, edible portion

13.4

41.3
100.0

Fat cooked out (estimated)

47

Pork, roast, edible portion

8.5.00

38.56

Pork, rilis, as purchased

175.00
24.00

79.38
10.89

13.4

24.2
100.0

Fat cooked out

48

Pork, bacon, fried, edible portion

Pork, b<icon, fat, edible portion...

3.50

1.59

8.66
4.00

3.63
1.81

9.9

67.4
100.0

Fat cooked out

49

Pork, bacon, fried, as purchased

Pork, bacon, as purchased

7.50

3.40

18.76
6.50

8. .51
2.95

9.1

62.2
100.0

Fat cooked on t

50

Pork, bacon, fried, edible portion

Pork, bacon, edible portion

34.25

15. 54

69.00
25.50

31.30
11.57

9.9

67.4
100.0

Fat cooked out

53

Pork, ham, fried, as purchased

Pork, ham, sliced, as purchased..

12. 25

5.56

18. 25
2.50

8.28
1.13

14.2

33.4
100.0

Fat cooked out

55

Pork, shoulders, smoked, boiled, as
purchased

686. 00

311.17

Pork, shoulders, smoked, as pur-
chased

900.00
54.50

408. 24
24. 72

13.0

26.6
100.0

Fat cooked out

56

Pork, shoulders, smoked, edible por-
tion

172.00

78. 02

Pork, shoulders, smoked, edible
portion

245. 00
10.00

111.13

4.54

1.5.9

32.6
100.0

Fat removed

57

Pork, shoulders, smoked, boiled, ed-
ible portion

507. 00

229.98

Pork, shoulders (same lot as No.
55), cooked, as purchased

686. 00
91.00
88.00

311.17
41.28
39.92

17.1

27.0

Bones

Skins, removed

15.4

53.7

68

Pork, .sausage, fried, as purchased

Pork, .sau.sage, as purchased

35.50

16.10

61.75
10.00

28.01
4.54

13.0

44.2
100.0

1.]

Fat cooked out

59

Pork, .sausage, fried, as purchased

Pork, sausage, as purchased

16.50

7.48

20.75

.35

1.50

9.41
.16
.68

13. u

44.2
100.0
100.0

1.1

Lard, for frying

Fat cooked out

60

Pork, sausage, fried, as purchased

Pork, sausage, as purcliased

86.50

39.24

140. 75
3.25

63.84
1.47

13.0

44.2
100.0

1.1

Fat cooked out

o Estimated from the weight of cooked bones. The loss in cooking is estimated as 10 per cent.

IGl

Table 38. — Data for compulimj i)erci'nt(i<ii rotnposllion of cooked foods used in the dietary

studies — Continued.

Ref-

Kinds of cooked food and of ingredi-
ents.

Total weight of
cooked food.

Weight of in-
gredients.

Percen tage composition
of ingredients.

ence

Pro-
tein.

Fat.

Carbo-
hy-
drates.

fil

Pork, sausage, fried, as purchased

Lbs.
287.00

Kilos.
130. IS

Us.

KUos.

Per ct.

Perct.

Per ct.

64

Pork, sausage, as purchased

Fat cooked out

544. 00
68.00

246. 76
30.85

13.0

44.2
100.0

i

1.1

Pork, gravy, cooked

Pork, fat, from cooking pork

11.25

5.10

4.00
.75

1.81
.34

"ua'

100.0
1.0

Flour

7.5.1

65

Pork, gravy, cooked

Pork, fat, from cooking pork

8.75

3.97

2. 50
.50

1.13
.23

"n'.'i

100.0
1.0

Flour

75.1

66

Chicken, fricasseed, as purchased

Chicken, as purchased

31.00

15. 42

2.5.00
1.50
1.10

11.57

.68
..50

13.7

1.6

11.4

12.3

.3

1.0

Onions, edible portion

9.9
75.1

67

68
69

Flour

Chicken, stewed, edible portion

Chicken, edible portion

34.00

15. 42

21.25
.50

9.64
.23

19.3
1.0

16.3
85.0

Butter

Cod, baked, dressed

Cod, dressed, as purchased

135. 00

61.24

156. 75

71.10

11.1

.2

Cod, seal loped

Cod, salt, edible portion

28.25

12.81

24. .50

5.65

.25

2.00

1.25

11.11

2.56

.11

.91

.57

21.5
3.3
1.0
9.2

11.4

.3

4.0

85.0

1.3

1.0

Milk

5.0

Butter

Bread

.53.1
75.1

Flour

70

Cod, stuffed, baked

Cod, fresh, dressed, as purchased. .

27. .50

12. 47

32. 75

1.75

1.00

.25

6.50

14.86

.79

.45

.11

2.95

11.1
9.2
1.0

11.4

.2

1.3

85.0

1.0

100.0

Bread

53.1

Butter

Flour

7.5.1

Fat for cooking

71

Halibut, boiled

Halibut, dressed, edible portion. . .

26.25

11.91

32.00

14. 52

18.6

5.2

72

Haddock, baked

Haddock, dressed, edible portion .
Bread, dried

389.00

176. 45

403. 00
14.00
45. 00

182. 80

6.35

20.41

8.4
9.2

_ 2

i!,s

100.0

53.1

Fat for baking

73

Herring, dressed, fried

Herring, dressed, edible portion ..
Fat for f rving

396. 75

179. 97

533. 50
75.00
32. 25

242. 00
34.02
14.63

19.5

"ii.4'

7.1

100.0

1.0

Flour

7.5.1

75

Cod, salt, boiled

Cod, salt, edible port if >n

209. 00

94.80

280.00

127. 01

21.5

.3

77

Mackerel, salt, boiled

Mackerel, salt, entrails removed ..

11.75

5.33

16.75

7.60

16.3

17.4

78

Mackerel, salt, boiled

Mackerel, salt, edible portion

88.75

40.26

113.-50

51.48

17.3

26.4

79

Mackerel, salt, boiled

Mackerel, salt, entrails removed ..

15.75

7.14

17.25

7.82

16.3

17.4

80

Mackerel, sal t, fried

Mackerel, salt, entrails removed ..
Eggs, fried

Eggs, edible portion '

280.00
'"i4."75'

127. 01
""6." 69'

86

4.50.00

204. 12

16.3

17.4

13.25
1.50

6.01
.68

14.8

10.5
100.0

Fat for f rving

87

Eggs, scrambled

Eggs, edible portion

16.00

7.26

14.. 50
1.75

6. .58
.79

14.8

10.5
100.0

Lard for eofiking

92

Homin V, boi led

117.25

53.18

Hominv

24. 75
2.00

11.23
.91

8.3
1.0

.6
85.0

79 0

Butter

93

Hominy, boiled

Hominv

106.00

48.08

28.50

12. 93

8.3

.6

79 0

95

Cereal, mixed, boiled

Wheat breakfast food and oatmeal
mixed

29.75

13.49

.5.00

2.27

14.3

4.G

70 0

96

Mush (corn-meal, boiled) '

Corn meal 1

28.00

12. 70

5.00

2. 27

7.1

1.3

78 4

97

Mush (corn-meal, boiled) >

Corn meal

22. 25

10.09

4.25

1.93

7.1

1.3

78.4

99

Oatmeal, boiled 1

Oats, rol led i

95. 75

43.43

13.00

6.90

16.7

7.3

66.2

ion

Oatmeal, boiled

148.75

67.47

Oats, rolled

26.00

H.34

16.7

7.3

66.2

101

Oa tnica 1 , boi led 1

Oats, rolled

124. 75

66.59

22.00

9.98

16.7

7.3

66.2

102

Oatmeal, boile<l '

Oats, rolled !

26.50

12.02

4,25

1.93

16,7

7.3 1

66.2

6523— No. 150—04

-II

162

Table 38. — Data for computing percentage composition of cooked foods used in the dietary

studies — Continued.

Ref-

Kinds of cooked food and of ingredi-
ents.

Total weight of
cooked food.

Weight of in-
gredients.

Percentage composition
of ingredients.

er-
ence
No.

Pro-
tein.

Fat.

Carbo-
hy-
drates.

in^

OfltTnpfll Vioilpd

Lbs.
27.00

Kilos.
12 25

Lbs.

Kilos.

Per a.

Perct.

Per ct.

Oats rolled-

3.75

1.70

16.7

7.3

66.2

105

Ofltmeal boiled

26.50

12. 02

Oats rolled

4.25

1.93

16.7

7.3

66.2

106

24. 00

10.89

Oats rolled . .

3.25

1.47

16.7

7.3

66.2

107

25.50

11.57

Oats^ rol led

3.50

1.59

16.7

7.3

66.2

108

28.00

12.70

5.00

2.27

16.7

7.3

66.2

109

27.25

12.36

Oats, rolled

5.00

2.27

16.7

7.3

66.2

110

119. 25

54.09

Oats, rolled

21.25

9.64

16.7

7.3

66.2

111

1.^3. .50

69.63

Oats, rolled

23.50

10.66

16.7

7.3

66.2

114

22.00

9.98

Rice

3.50

1.59

8.0

.3

79.0

115

25.50

11. .57

Rice

4.50

2.04

8.0

.3

79.0

116

26.00

11.79

Rice

4.50

2.04

8.0

.3

79.0

117

Rice boiled ... ....

23.00

10.43

Rice

3.00

1.36

8.0

.3

79.6

118

Rice boiled

25. 50

11.57

Rice .

4.25

1.93

8.0

.3

79.0

11Q

Riee boiled

26.00

11.79

4.75

2.15

8.0

.3

79.0

1''0

30.00

13.61

Rice

3.50

1.59

8.0

.3

79.0

121

29.25

13.27

Rice

3.50

1.59

8.0

.3

79.0

12''

395. 00

179. 17

Rice

70.00

31.75

8.0

.3

79.0

126

26.25

11.91

- Wheat breakfast food

3.00

1.36

12.4

1.0

75.8

127

Wbeflt breakfast food boiled

27.75

12. 59

Wheat breakfast food

5.00

2.27

10.9

1.9

76.2

198

Wheat breakfast food boiled .

27. .50

12.47

Wheat breakfast food

5.75

2.61

12.3

1.8

74.2

19Q

Wheat breakfast food V)oiled

489.25

221.92

Wheat breakfast food

75.00

34.02

12.3

1.8

74.2

130

27.25

12. 36

11.. 50

6.50

.3.00

2.75

.50

5.22
2.96
1.36
1.25
.23

7.1
3.3

'"'is.'i'

1.3

4.0

100.0

9.3

78.4

Milk

5.0

Lard

Eggs, as purchased

100.0

131

36.75

16.67

Milk

18.50
3.00
4.75
1.75

12.25
.50

8.39
1.36
2.15

.79
5. .56

.23

3.3
13.1
11.4

■■■■--

4.0
9.3
1.0
100.0
1.3

5.0

piour

75.1

Lard

Corn meal

78.4

100.0

14^

Macaroni and tomatoes, boiled

Macaroni

369. 00

167.38

75.00

67. .50

6.00

5.00

34.02

30.62

2.72

2.27

13.4
1.2
1.0

25.9

.9

• .2

85.0

33.7

74.1

Tomatoes, canned

4.0

Butter

2.4

145

Sfliiee for nnddiner

9.50

4.31

Snp-a r

6.00
2.00
1..50

2.72
.91

.68

100.0

Butter

1.0
11.4

8.5.0
1.0

Flour

7.5.1

147

191.00

86.64

Beans, pea white, dried

72. 75

14.50

8.25

33.00
6. .58
3.74

22.5
1.9

1.8
86.2

59.6

Pork salt

IVTol asses

70.0

148

1.52.00

68.95

Beans nea white dried

.58. 25
16.00
11.75

26.42
7.26
.5.34

22.5
1.9

1.8
86.2

59.6

Pork salt

TVTolasses

70.0

149

Beans baked

130.00

58.97

33.75
9.25

15.34
4.20

22.5
1.9

1.8
86.2

59.6

Pork salt

150

461.00

209. 11

Beans nea white, dried

195. 00
30.00

88.45
13.61

22.5
1.9

1.8
86.2

59.6

Pork, salt

163

Tablk 38. — Dcttafor compiUing percentage composition of cooked foods med in the dietary

studies — Continued .

Ref-

Kinds of cooked food and of ingredi-
ents.

Total weight of
cooked food.

Weight of in-
gredients.

Percentage composition
of ingredients.

ence
No.

Pro-
tein.

Fat.

Carbo-
hy-
drates.

151

Beans, baked

Beans, pea white, dried

1 Lbg.
502.00

227. 71

Lbs.

Kilos.

Per ct.

Per ct.

Per ct.

195.00
30.00
23.00

\ 88.45

^ 13. 61

10.43

1 22. 5
1.9

1.8
86.2

59 6

Pork, salt

Molas.se.s

70 0

153

Beans, kidney, boiled

Beans, kidnev, dried

411.00

186.43

1

130.00

58.97

22.5

1.8

59.6

154
155
156

157
159
160
161
162
163
164
167

172

173

Beans, kidney, boiled

Beans, kidnev, dried

37. 75

17.12

17.00

7.71

22.5

1.8

59 6

Beans, lima, boiled

Beans, lima, dried

416.00

188. 70

130.00

58.97

18.1

1.5

65 9

Beets, boiled, edible portion

Beets, as purcha.sed

17.65

8.01

23.25

4.75

.25

1.15

10. .55

2.15

.11

..52

1.3

.1

7 7

Ref nse

Butter

1.0

85.0

Sugar

100 0

Beets, boiled, edible portion

Beets, edible portion

152. 00

68.95

166.50

75.52

1.6

.1

9 7

Cabbage, boiled

Cabbage

202. 50

91.85

228.25

103.53

1.6

.3

Ft fi

Cabbage, boiled

Cabbage

41. 25

18.71

52.50

23.81

1.6

.3

5 6

Cabbage, boiled

Cabbage

40.00

18.14

44.00

19.96

1.6

.3

Ft R

Cabbage, boiled

Cabbage

189. 25

8.5.84

205.25

93.10

1.6

.3

5 6

Cabbage, boiled

Cabbage

168.00

76.21

224. .50

101.83

1.6

.3

ft R

Cabbage, boiled

Cabbage

83.25

37.76

94.00

42.64

1.6

.3

5 6

Cabbage, boiled with bacon

40.25

18.26

Cabbage

48.75
2.25

22. 11
1.02

1.6
9.1

.3
62.2

5.6

Bacon, as purchased

Corn, stewed

10.25

4.65

Corn, canned

11.40
3.00

5.17
1.36

2.8
3.3

1.2
4.0

19.0
5 n

Milk

Corn, stewed

15. 25

6.92

Corn, canned

15.25
.50

6.92
.23

2.8
1.0

1.2
85.0

19 0

Butter

174

Corn, stewed

24.50

11.11

Corn, canned

21.50

1.75

.60

9.75
.79
.27

2.8
3.3
1.0

1.2

4.0
85.0

19 0

Milk

h 0

Butter

175

Corn, stewed

26.00

11.79

Corn, canned

22.00
2.25
1.00
1.25

9.98

1.02

.45

.57

2.8

3.3

1.0

11.4

1.2

4.0

8.5.0

1.0

19 0

Milk

5 0

Butter 1

Flour

75 1

176

Corn, stewed

24. 75

11.23

Com, canned

23.75

.50

1.00

1.25

10.77
.23
.45
..57

2.8
1.0

'"'ii.l'

1.2

85.0

"i.o

19 0

Butter 1

100 0

Flour

75 1

177

Corn, stewed

Corn, canned

138. 75

62.94

84.50
5.90
8.25

38.33
2.68
3.74

2.8

9.6

11.4

1.2
9.3
1.0

19 0

Cream, evaporated

11 2

Flour

75 1

180

Eggplant, fried

86; .50

39.24

Eggplant, edible portion

156.50

26. 75

26.50

2.50

2.25

6.75

70.99

12.13

12.02

1.13

1.02

3.06

1.2

""ii.l'

14.8
9.6

.3

100.0

1.0

10.5

9.3

100.0

5.1

Fat for cooking

Flour

75 1

Eggs, edible portion

Cream, evaporated ,

11 2

Fat after cooking

181

Kale, boiled

113.00

51.26

Kale (as cabbage)

100.00
4.00

45.36
1.81

1.6

.3
100.0

5.6

Fat for cooking

185

Onions, fried

Onions, edible portion

455. 00

206. 39

4.56.00
114.00

206.84
51.71

1.0

.1
100.0

11.2

Fat for frving

186

Parsnips, boiled and browned

15. 75

7.14

187

Parsnips, edible portion

19.25
1.10

8.73
.50

1.6
1.0

85! 0

13.5

Butter

Peas, stewed

15.25

6.92

Peas, canned

18. 25

8.28

3.6

.2

9.8

188

Peas, stewed

2.i. 25

10.55

Peas, canned

22.75
.35
.50

10.32
.16
,23

3.6
1.0

.2

85.0

9.8

Butter

Sugar

100.0

164

Table 38. — Data for computing percentage composition of cooked foods used in the dietary

studies — Continued.

Ref-

Kinds of cooked food and of ingredi-
ents.

Total weight of
cooked food.

Weight of in-
gredients.

Percentage composition
of ingredients.

er-
ence
No.

Pro-
tein.

Fat.

Carbo-
drates.

191

Potatoe.s, baked, as purchased

Potatoes, us purchased

Lbn.
27. 25

Kilos.
12. 36

Lbs.

Kilos.

Per ct.

Per <i.

Per ct.

35.50

16.10

1.8

0.1

14.7

192

Potatoes, baked, as purchased

4.00

1.81

4.50

2.04

1.8

.1

14.7

193

Potatoes, baked, as purchased

[Potatoes as purchased

4.25

1 93

5.50

2. 50

1.8

.1

14.7

194

Potatoes, baked, as purchased

Potatoes as purchased

3.50

1.59

5.75

2.61

1.8

.1

14.7

195

Potatoes, baked, as purchased

Pnta toes as ourohased

'24. 50

11.11

31.75

14.40

1.8

.1

14.7

196

Potatoes, baked, as purchased

Potntoes as Durchased

5.00

2.27

6.00

2. 72

1.8

.1

14.7

197

Potatoes, baked, as purchased

2.50

1.13

3.50

1.59

1.8

.1

14.7

198

Potatoes, baked, as purchased

3.50

1.59

5.50

2.50

1.8

.1

14.7

199

Potatoes, baked, as purchased

Potatoes as Durchased

29.25

13. '27

36.75

16. 67

1.8

.1

14.7

OQO

Potatoes, baked, as purchased

Potatoes as iiurchased

2.00

.91

3.25

1.47

1.8

.1

14.7

201

Potatoes, baked, as jjurchased

Potatoes, as purchased

3.50

1.59

4.50

2.04

1.8

.1

14.7

90O

Potatoes, baked, as purchased

30. 50

13.84

39.50

17. 92

1.8

.1

14.7

205

Potatoes, boiled, as purchased

149. 75

67.93

151. 50

68. 72

1.8

.1

14.7

206

Potatoes, boiled, as purchased

175. 00

79.38

179.50

81.42

1.8

.1

14.7

208

Potatoes, steamed, edible portion

Potatoes edilile Dortion .

27.00

12. 25

28.^25

12.81

2.2

.1

IS. 4

209

Potatoes, steamed, edible portion

Potatoes, edible portion

27. 75

12. 59

31.75

14.40

•2.2

.1

18.4

''ll

Potatoes, boiled, edible portion

Potatoes, edible portion

27.50

12.47

28.25

12.81

2.2

.1

18.4

21''

Potatoes, boiled, edible portion

28.25

12. 81

28.00

12.70

•2.2

.1

18.4

•'14

Potatoes, boiled and lirowned

Potatoes edible portion

19.50

8.85

20. 75

9.41

2.2

.1

18.4

•'15

Potatoes, boiled and browned

Pc>iatoes edible portion

18.50

8.39

•25.50

11.. 57

2. 2

.1

18.4

''ir>

Potatoes, boiled and browned

Potatoes as nurchased

22.00

9.98

•26.00

11.79

1.8

.1

14.7

ojy

Potatoes hrowTicd

17.50

7.94

Potatoes cooked edible portion

0.10

15.25

1.00

.•25

2.77

6. 92

.45

.11

1.9
2.2
1.0

.1

.1

So. 0

100.0

15. 0

Potatoes, edible portion

18.4

Butter

Lard

''19

Potatoes fried

17.75

8.05

Potatoes, cooked, edible portion..

4.75

15. 50

1. '25

•2.15
7.03

.57

2.3
2.2
1.0

.1
.1

85.0

19.8

Potatoes, edible portion

18.4

Butter

220

Potatoes fried

19. 25

8.73

Potatoes edible Dortion

22. 40

2.50

10.16
1.13

2.2
1.0

.1
85.0

l.s. 4

Butter

221

15. 00

6.80

Potatoes, edible portion

17.90
. 75
.75

8.12
.34
.34

2.2
1.0

.1

85. 0
100.0

18.4

Butter

Lard

2''3

15.50

7.03

5.50
15.50

2. 50
7.03

2.5
2.2

........

•20.9

Potatoes cooked edible Bortion

18.9

224

Potatoes, mashed and creamed

Potatoes edible Dortion

•28.50

12.93

23.00

.5.00

.50

10.43

2.27

.23

•2.2
3.3
1.0

.1

4.0

85.0

is. 4

Milk

5.0

Butter

■'25

Potatoes, mashed and creamed

Potatoes edible nortion

29. 50

13.38

24.00

5.00

.50

10.89

2. '27

.•23

'2.2
3.3
1.0

.1

4.0

8.5.0

IK. 4

Milk

5.0

Butter

226

Potatoes, niaslied and creamed

Potatoes, edible portion

31.75

14.40

25.75

6.^25

.75

11.68

•2.84

.34

•2.2
3.3
1.0

.1

4.0

85.0

18.4

Milk

5.0

Butter

2''7

Potatoes, mashed and creamed

Potatoes, edible portion

26. 25

11.91

•27. 75
2. '25
1.^25

12. .59
1.02

.57

2.2

i'.i

1.0

.1

4.0

85.0

18.4

Milk

5.0

Butter

- .• r - - r • .

165

Table lis. — Tiatu for compiitln;/ ]>ererntage r'ampos-ilion of rooked foods UHed in the dietary

ahidies — C<.iiitiiiued.

Ref-

!

Kiud.s (il eiM>keil ftmd anil of iiigretli-
ents.

1

Weight of in-
gredients.

Percentage composition
of ingredients.

er-
ence
No.

Total weignioi
cooked food.

Pro-
tein.

Fat.

Carbo-
hy-
drates.

Lhs.
26. 75

Kilos.
12. 13

Lbs.

Kilos.

Per cl.

Per ct.

Peret.

Pdtjitot's ('(M)k(-'d (^diljlti Dortion

21.75

4.15

.75

1.25

9.87

1.88

.34

.57

2.3

3.3

1.0

11.4

0.1

4.0

N5. 0

1.0

19.8

Milk

5.0

Butter

"::::;;:........

Flour

75.1

231

Potato cakes, fried

20.00

9.07

19.00
1.35

8. 62
.61

i:o

.1
8.5.0

18.4

Butter

234

425.25

192. 89

Khubarb, canned (as fresh rhu-
barb)

346. 00
89. 25

156. 95
40. 4.S

1

.6

. 7

3.6

100.0

237

Bean sonprt

587.75

266. 60

45.00
17.50

20.41
7.94

22.5
11.4

i.8

1.0

59.6

Flour

75.1

238

589.00

267. 17

49. 75

11.25

1.50

22. 57
5.10

.68

22. 5

11.4

1.6

1.8

1.0

.3

59.6

Flour

7.5.1

Onions

9.9

240

92.50

41.96

Milk

29.75
1.00
1.50

13.49
.45

.tifS

3.3

1.0
11.4

4.0

85.0
1.0

5.0

Butter

Flour

75.1

242

96.00

43. 55

OnioTis

2.00

.75

10. 75

29.50

1.25

1.00

.91
.34
4.88
13. 38
..57
.45

1.6
1.1
2.2
3.3
11.4
1.0

.3

.1

.1

4.0

1.0

85. 0

9.9

Celerv

3.3

Potatoes

18.4

5.0

Flour

7.5.1

Butter

243

95. 00

43.09

Tnmiifop^ ejiimcfi '>

36. 25

2. .50

1.75

.50

.50

1.50

16.44
1.13
.79
.23
.23
.68

nice

8.0

1.6

11.4

1.0

.3

.3

1.0

85.0

79.0

9.9

Flour

75.1

Butter

SuK^ar

100.0

244

94.00

42.64

Tnmntoe'^ Prtnnffl /'

37.00

3.00

2. 75

.50

16.78

1.36

1.25

.23

Rice

8.0

.3

79.0

100.0

Butter

1.0

85.0

246

Vegetable soup «

Bice

85.75

38.90

2.00

2.75

2.60

12. 50

1..50

1.50

.40

.50

.60

.91

1.25

1.18

5.67

.68

.68

.18

.23

.27

8.0
3.6
2.8
1.2
1.6
1.1
1.1
1.6
11.4

.3
.2

1.2
.2
.3
.4
.1
.3

1.0

79.0

9.8

Corn canned

19.0

4.0

Onions

9.9

9.3

Celerv

3.3

Cabbaffe ..

5.6

Flour

75.1

247

Vegetable soup «

, 94. .50

42. 87

2. .50

12. ,50

2. 50

1.25

3.50
.60

1.13

.5. 67

1.13

..57

1.59

.27

8.0
1.2

2.8
3.6

1.6
11.4

.3

.2

1.2

.2

.3
1.0

79.0

9.0

Com canned

19.0

Peas canned

9.8

Onions, p>otatoes, carrots, and cab-
haere ( mixed lot \

10.8

Flour

I

75.1

248

42. .50

19.28

Onions

1.50
.50
9.25
.25
4.75
2.35
1.15

.68

.23
4.20

.11
2.15
1.07

.52

1.6
.9
1.2
8.0
2.8
2.2
1.6

.3
2
.2
.3
1.2
.1
.3

9.9

Carrots

7.4

TomatocM cannt^d

4.0

Bice -

79.0

1

19.0

Potatoes

18.4

Cabbage

5.6

''49

] 40. .50

18.37

Riee

..50
1. 25

.23
.57

8.0
11.4

.3

1.0

79.0

Flour 1

75.1

a Stock was used in making soup in almost every instance, but the ((uantity of nutrients in it could
not be estimated, hence it is Kenerally not mentioned.

'•These articles were cooked in the soup for .some time and then str
material may have cooked out of them wa.s nece.ssarily neglected ii
the soup.

trained out. Whatever nutritive
in computing the composition of

166

Table 38.— Data for computing percentage composition of cooked foods used in the dietary

studies — Continued.

Ref-

Kinds of cooked food and of ingredi- '
ents.

Weight of in-
gredients.

Percentage composition
of ingredients.

er-
ence
No.

Dotal weigni oi
cooked food.

Pro-
tein.

Fat.

Carbo-

hy-
arates.

249

Vegetable soup— Continued.

Lbs.

Kilos.

Lbs.
8.75
2.50
1.00
3.70
1.75
2.00

Kilos.

3.97

1.13

.45

1.68

.79

.91

Per ct.
1.2
1.4
.9
2.8
1.6
2.2

Per ct.
0.2
.3
.2
1.2
.3
.1

Per ct.
4.0

Oniorm . ...

8.9

7.4

f!nm on ii ii pfi

19.0

5.6

18.4

250

541.00

245. 40

17.50
1.75
2.00
15.00
13.75
14.50

7.94
.79
.91
6.80
6.24
6.58

2.2
1.1
1.6
8.0
1.2
11.4

.1
.4
.3
.3
•2
1.0

18.4

r!flrrr»tM

9.3

9.9

jj^ice

79.0

T'nmfltop^ Pflnrifd

4.0

Flour

75.1

251

564.25

255. 94

12. .50

2.25

.25

14.25

12.00
7.50

12.25

5.67
1.02
.11
6.46
5.44
3.40
5.56

1.2
1.1
1.6
2.2
8.0
1.6
11.4

.2
.4
.3
.1
.3
.3
1.0

4.0

9.3

9.9

Pntfltops

18.4

Rice

79.0

Pq hhn p"p

5.6

piour

75.1

254

69.50

31.53

94.00

42.64

1.4

.5

9.0

255

530. 00

240. 41

85.00

240. 00

8.00

3.00

38.56

108. 86

3.63

1.36

18.1
2.8
1.0

11.4

1.5
1.2

85.0
1.0

65.9

19.0

Butter

piour

75. i

257

Sweet potatoes, baked, edible portion,
ciwppt rintfltop*^ edible portion

34.00

15.42

42.75

2.00

.50

19.39
.91
.23

1.8
1.0

85! 0

27.4

Butter

ioo.o

259

Sweet potatoes, boiled and browned. .

17.00

7.71

21. 75
1.00

9.87
.45

1.8
1.0

85". 0

27.4

Butter

260

Sweet potatoes, boiled and browned..
Gwppf nntiitopM ediVilp portion

18.50

8.39

19. 50

1.00

.40

8.85
.45
.18

1.8

.7

27.4

100.0

Butter

1.0

85.0

262

22. 25

10.09

21.50

1.00

.50

9.75
.45
.23

1.8
1.0

85". 0

27. 4

ioo.o

263

Tomatosauce (stewed plum tomatoes)

140. 25

63.62

111.75
17.00
13.00

50.69
7.71
6.90

.9

.4

3.9

100.0

Flour .

11.4

1.0

75.1

264

Tomatosauce (stewed plum tomatoes)
Plum tomatoes as D\irchased

59.25

26.88

43. 75

11.00

5.75

19. 85
4.99
2.61

.9

.4

3.9

100.0

Flour

11.4

1.0

75.1

266

18.50

8.39

Tnmfltops eaiined

18.75

.25

1.50

1.00

8.51
.11
.68
.45

1.2
1.0

2
85! 0

4.0

Butter

ioo.o

Bread

9.2

1.3

53.1

267

20. 75

9.41

20.10

1.50

..50

.35

g.i'i

.68
.23
.16

1.2
9.2

.2
; 1.3

4.0

Bread

.53. 1

100.0

Butter

1.0

85.0

269

Turnips, boiled, edible portion

285. 00

129. 28

320. 00

145. 15

1.3

2

8.1

272

Apples, baked, edible portion

21.75

9.87

21.00
2.00

9.53
.91

.4

.5

14.2

100.0

273

Annlp*] hftkpd fl«t ■nurrhased

215.00

97.52

Annies as Durehased

238.00
10.75

107. 96
4.88

.3

.3

10.8

Sne'flr

100.0

274

221. 00

100.26

241. 50
7.00

109.55
3.18

.3

.3

10.8

100.0

277

11.90

5.40

Annies edible nortion

8.25
1.60
2.50

3.74

.68

1.13

.4

13.1
11.4

.5
9.3
1.0

14.2

Flour

75. i

a Stock was used in ma kink soup in almost every instance, but the quantity of nutrients in it could
not be estimated, hence it is generally not mentioned.

167

Table 38. — Data for computing percentage composition of cooked foods used in the dietary

studies — Continued.

Ref-
er-
ence

No.

Kinds of cooked food and of ingredi
ents.

283
284
286
287
288
289
290
294
295

296
297
298
299

300
303
304

305

306

308

309

310

3U

Total weiglitof
cooked food.

Pears, stewed, edible portion

Pears, edible portion

Sugar

Pears, stewed, edible portion

Pears, edible portion

Sugar

Prunes, stewed, as purchased

Prunes, dried

Sugar

Prunes, stewed, as purchased

Prunes, dried

Sugar

Prunes, stewed, as purchased

Prunes, dried

Sugar

Prunes, stewed, as purchased

Prunes, dried

Sugar

Prunes, stewed, as purchased

Prunes, dried

Sugar

Apple sauce

Apples, as purchased

Sugar

Apple sauce

Apples, edible portion

Lemons, as purchased

Sugar

Apple sauce

Apples, edible portion

Sugar

Apple sauce

Apples, edible portion

Sugar

Apple sauce

Apples, edible portion

Sugar

Applesauce

Apples, edible portion

Sugar

Apple sauce (from another lot)...
Apple sauce (from evaporated apples)

Apples, evaporated

Sugar

Cranberry sauce

Cranberries, as purchased

Sugar

Peach sauce (from evaporated

peaches)

Peaches, evaporated

Sugar

Peach sauce (from evaporated

peac hes )

Peaches, evaporated

Sugar

Peach sauce (from evaporated

peaches)

Peaches, evaporated

Sugar

Hash

Beef, boiled, as purchased (as

boiled beef, canned )

Onions

Potatoes, boiled

Hash, baked

Beef, boiled, edible portion

Potatoes, steamed

Onions, tops

Fat gravy

Bread crumbs (as bread)

Liver and bacon, fried

Liver

Bacon, fat, edible portion

Fat cooked out

Meat pie

Stew beef and pork, chopped

Average of beef and pork side —

Lbs.
27.00

Kilos.
12.25

26. 25

21.25
i23."25'
i69.'75
"96.'75'

io'i.'oo

19.00

21.50

18.50
'•25.' 50

11.91

9.64

55.91

49.78

Weight of in-
gredients.

Lbs.

Kilos.

19.00
3.00

17.00
4.25

8.50
3.50

50.50
14.25

51.00
15.50

43.89 i-

227. 71

"'s.'e-i'

'"'9.'75'

8.39

11.57

17.00

32. 75

433.00

23.25

103. 75

32.50

452. 00
'56.' 66

7.71

14.86

196. 41
'i6.'55

47.06

14.74

205. 03

25. 40

132.00 59.88

10.00

4.54

49.50

22. 46

47.75
11.25

200.00
48.00

13.50
3.75

19.50

.50

3.00

11.00
2.00

22.00
6.00

12.60
4.00

17.50

4.75

10.50

100.00
65.00

13.60
5.75

50.00
7.50

10.00
2.25

150.00
60.00

25.00

1.50

26.75

48.00
56.00

3.50
21.00

2.00

5.50

14.50

6.00

21. 00

8.62
1.36

7.71
1.93

3.86
1.59

22. 91
6.46

23. 13
7.03

21. 66
5.10

Percentage composition
of ingredients.

Pro-
tein.

Fat.

Per ct.

90.72
21.77

6.12
1.70

8.85

.23

1.36

4.99
.91

9.98
2.72

5.67
1.81

7.94
2.15
4.76

45.36
29.48

6.12
2.61

22. 68
3.40

4.54
1.02

68.04
27. 22

11.34

.68
12.13

22. 77

25.40

1.59

9.53

.91

2.50
6.58
2.72

9.53

U.O

.6

1.8

1.8

1.8

1.8

1.8

Per ct.

.4

.4

.4
'."4

1.6
".'4

4.7

4.7

4.7

25.5
1.6
2.5

29.3
2.4
1.0

9.2

20.7
9.9

13.6

0.5

.6

Carbo-
hy-
drates.

Per ct.

.5
.4

2.2

.6

1.0

1.0

1.0

22.5
.3
.1

33.1

.1

75.0

1.3

4.5

67.4

100.0

38.7

14.1
100.0

14.0
100.1

62. 2
100.0

62.2
100.0

62.2
100.0

62.2
100.0

62.2
100.0

10.8
100.0

14.2
6.9

100.0

14.2

100.0

14.2
100.0

14.2
100.0

14.2
100.0

66.1
100.0

9.9
100.0

62.5
100.0

62.6
100.0

62. 5
100.0

9.9
20.9

20.1
11.2

53.1

"i.'s

1()8

Table 38. — Data for computing percentage composition i if rooked foods used In the dietary

studies — Continued.

Ref-

Kinds of fooked food and of ingredi-
ents.

Weight of in-
gredients.

Percentage composition
of ingredients.

er-
ence
No.

cooked food.

Pro-
tein.

Fat.

Carbo-
hy-
drates.

311

Meat pie — Continued.

Potatoes edible portion ....

Lbx.

7w7().s.

Lbs.

15. 00
7.25
2.50

Kilos.
6.80
3.29
1.13

Per ct.

2. 2

1L4

Per ct.

0.1

1.0

100.0

Per ct.
18.4

75.1

Lard

312

Tlppf offw

42. 50

19. 28

Beef side edible Dortion

21.25

11.50

2.00

9.64
5.22

18.1

2.2

11.4

22.0

.1

1.0

Potatoes, edible portion

18.4

Flour

75.1

813

ftppf MtfW

218. 00

98. 89

Beef (average of several compu-
tations^

61.00

6.50
13. 75
12. 50

2.50
27.26

27.67

2.95
6.24
.5.67
1.13
12. 36

28. 5

22. 6
2.5

11.4
1.6
2.2

30.5

2.8
.1

1.0
.3
.1

Beef, lean (as round), edible por-
tion

20.9

Flour

7.5.1

Onions

9.9

18.4

314

Tlpfif «tpw

207. 50

94.12

Beef, boiled, edible portion (as
No 5)

57.50

14.76

30.00

2. 75

26. 08
6.69

13.61
1.25

30. 5

11.4

2.2

1.6

30.6

1.0

.1

.8

Flour

75.1

Potatoes

18.4

9.9

315

Rppf stpw

226. 50

102. 74

Beef, boiled, edible portion (as
No 5)

29. 25
31.00
35. 50
2.00
16.50

13.27

14.06

16.10

.91

7.49

30.5
2.2

31.8
1.6

11.4

30.6

.1

28.3

.3

1.0

18.4

Beef boiU'tl edible portion

9.9

Flour

75. 1

317

49. 00

22. 2:i

Mutton neck asDurt'hased . .

28. 75

17.25

1.25

1.50

13.04

7.82
.57
.08

12.3

2.2

ll!4

17.9

.1

1.0

100.0

Potatoes

18.4

Flour

75.1

319

r^ h i f* k on o rpji m fd

25. 75

11 68

8.00

12.00

.25

3.63

5.44

.11

17.6
3.3

1.0

11.5

4.0

85.0

2.4

Milk

5.0

Butter

321

19. 75

8.96

9.50

7.50

1.00

.75

4.31

3.40

.45

.34

6.0

3.3

1.0

11.4

1.3

4.0

85.0

1.0

3.3

Milk

5.0

Butter

Flour

75.1

323

44.75

20.30

Oysters, solids

1.5. 00

26. 25

.50

6.80

11.91

.23

6.0
3.3
1.0

1.3

4.0

85.0

3.3

Milk . .

5.0

Butter

326

92.50

41.96

Ovsters solids

12. 75

1.10

41.75

.50

5.78

.50

18. 94

.23

6.0

11.4

3.3

1.0

1.3

1.0

4.0

85.0

3.3

Flour ...

75.1

Milk

5.0

Butter

328

.'^nnee for hrilibut

10.00

4 53

2.00

3.00

.50

.76

.91

1.36

.23

.34

13.1
3.3

11.4
1.0

9.3

4.0

1.0

85.0

Milk

.5.0

Flour

7.5.1

Butter

329

Gravy

7. 25

3.29

Tiiiee and fat from fried .steak o

Butter

.75
.50

.34
.23

1.0
11.4

85.0
1.0

Flour . ...

75.1

330

N. 75

3.97

Onions

1.15

. 52

1.6

.3

9. 9

331

Griddle eakes

2.15

.98

Milk

1.00

1.00

.15

.45
.45
.07

3.3

11.4

1.2

4.0
1.0

5.0

Flour

75.1

Rice, boiled

12.1

333

20.00

9.07

/ Cheese . . . . . .

2.75

3.25

7.50

.60

1.25
1.47
3.40

.27

25. 9

13.4

3.3

11.4

33.7

.9

4.0

1.0

2.4

Macaroni

74.1

Milk

5.0

Flour

75. 1

334

59. 25

26.88

Macaroni

12. 00
19.15
d not be

5.44

8.69

ealeula

13.4
1.2

ted.

. 9
o

74.1

Tomatoes, canned

4.0

a The nutrients in the

56 mater

ials coul

169

Table 38. — Dula for romjiitliv;/ perceiUa</e compos'dion d/ coolril foods used in the dietcn'y

stiidit's — Continued.

Ref-

Kinds of cooked food and of ingredi-
ents.

Total weight of
cooked food.

Weight of in-
gredients.

Percentage composition
of ingredients.

cr-
No.

Pro-
tein.

Fat.

Carbo-
hy-
drates.

334

Macaroni and tomatoes— Continued.
Flour

Lbs.

Kilos.

Lbs.
2.25
.25

Kilos.

1.02

.11

Per ct.

11.4

1.0

Per ct.

1.0

85.0

Per ct.
75.1

Butter..

335

Muffins

12.25

5.56

Butter

.75

.75

2.50

6.00

5.00

.34

.34

1.13

2.72

2.27

1.0

"'i-i.'s'

11.4
3.3

85.0
100.0

10.5
1.0
4.0

Lard

Egg.**, edible portion

F onr

75.1

Milk

5.0

336

Custard, plain, baked

Sugar

18.00

8.17

2.25

3.25

14. 25

i.62
1.47
6.46

100.0

Effgs, edible portion

14.8
3.3

10.5
4.0

Milk

5.0

337

Custard, chocolate

28.75

13.04

Milk

22.00
1.00
3.60
3.25

9.98

.45

1.63

1.47

3.3
12.9
13.0

4.0

48.7
2

6.0

-Chocolate

30.3

Eggs (whites only)

Sugar

100.0

338

Custard .sauce for jellv

10.75

4.88

Milk ."

4.25
1..50
3.00

i.93

.68

1.36

3.3

"'is.'i'

4.0
""9.'s

5.0

Sugar

100.0

Eggs as purchased

340

34.50

15. 65

Sugar

6.00

25.50

3.75

2.72

11.. 57

1.70

100.0

Milk

3.3
13.1

4.0
9.3

5.U

Eggs, as purcha.sed

341

12. 25

5.56

Lemon j uico

1.50

10.00

.75

.68

4.54

.34

9.8

100.0

Eggs ( whites)

13.0

.2

342

Lemon jellv

Gelatin

29.00

13.15

1.00
1.00
4.50
1.50

.45

.45

2.04

.68

91.4

.1

Lemon juice

9.8

Sugar

100.0

34.0

344

Apple pie

Apples, edible portion

25. 50

11.57

19.00
3.75
1.00
1.90

8.62

1.70

.73

.86

.4
11.4

.5

1.0

100.0

14.2

Flour

75.1

Lard

Sugar

100.0

350

Rhubarb, canned

269. 50

122. 25

103.00
24.00
60.00
30.00

46.72
10.89
27. 22
13.61

.6

.7

3.6

Sugar

100.0

Flour

11.4

1.0
100.0

75.1

353

Pudding, bread

228. 50

103. 65

Currants, dried

4.75
1.50

20. .50
6.00
7.50
3.88

46. 50

2.15
.68
9.30
2.72
3.40
1.76
21.09

2.4
2.3

1.7
3.0

74.2

Raisins, as purchased

68.5

100.0

Eggs, as purchased

13.1
9.6
1.0
9.2

9.3
9.3

85.0
1.3

Cream, evaporated

11.2

Butter

Bread

53.1

354

Pudding, chocolate

25.50

11.57

Milk

21.75

.75

2.75

1.50

9.87
.34

1.25
.68

3.3
12.9

4.0

48.7

5.0

Chocolate

30.3

Sugar

100.0

Cornstarch

90.0

355

Pudding, chocolate

24.35

11.05

Milk

23.25
3. 25
1.00
1.35

10. 55

1.47

.45

.61

3.3

4.0

5.0

100.0

Chocolate

12.9

48.7

30.3

Cornstarch

90.0

359

Pudding, cottage

Butter

13. 50

6.12

1.35
4.25
2. 75
1.95
5.00

.61
1.93
1.25

.89
2.27

1.0

85.0

Sugar

100.0

Milk

3.3
13.1
11.4

4.0
9.3
1.0

6.0

Eggs, as purchased

Flour

75.1

3G0

Pudding, floating island

25.00

11.34

Milk

20.00

3.75

.50

2.50

9.07

1.70

.23

1.13

3.3
13.1

4.0
9.3

5.0

Eggs, as purchased

90.0

Sugar

100.0

301

Pudding, floating island

29. 50

13.38

Snga r

3.25
22.75

1.47
10. 32

100.0

Milk

3.3

4.0

5.0

a Percentage composition estimated.

170

Table 38. — Data for computing percentage composition of cooked foods used in the dietary

studies — Continued. .

Ref-

Kinds of cooked food and of ingredi-
ents.

n;^ut «f

Weight ,of in-
gredients.

Percentage composition
of ingredients.

ence
No.

cooked food.

Pro-
tein.

Fat.

Carbo-
drates.

361

Pudding, floating island — Continued.
Eggs, edible portion

Lbs.

Kilos.

Lbs.
3.50
1.45
1.25

Kilos.

1.69

.66

.67

Per ct.
14.8

Per ct.
10.5

Per ct.

Cornstarch

90 0

Flour

11.4

1.0

76 1

363

Pudding, junket

33.76

15.31

Junket tablets')

Milk

24.00
1.26
1.60
7.00

10.89

.57

.68

3.18

3.3

4.0

6 0

Sugar

100.0

Cherries, preserved

1.0

.8

.2

60 0

Oranges, edible portion

11.6

364

Pudding, rice

29. 60

13.38

Milk

16.75

3.25

11.00

7.60
1.47
4.99

3.3

13.1

1.3

4.0
9.3

6.0

Eggs, as purchased

Rice, boiled

13 0

Lemon j nice

9.8

Sugar

2.60

1.13

100.0

365

Pudding, rice

130. 75

59.31

Rice

10.00
14. 25
13.76
63.60
9.76

4.54
6.46
6. 24
24. 27
4.42

8.0
13.1

.3
9.3

79.0

Eggs, as purchased

Sugar

100.0

Milk

3.3

8.8

4.0

8.3

6.0

Milk, conden.sed

54.1

366

Pudding, steamed

110.00

49.90

Cream, evaporated

5.75

24. 26

10. 26

21. 25

10.00

5.00

8.76

9.75

2.61
11.00
4.66
9.64
4.64
2.27
3.97
4.42

9.6
11.4
4.7
2.4
9.2
2.6

9.3
1.0
81.8
1.7
1.3
3.3

11 2

Flour

75.1

Suet

Currants, dried

74.2

Bread

63.1

Raisins, edible portion

76.1

Mola.sses

70.0

Sugar

100.0

367

Pudding, fruit, steamed

318.60

144.47

Bread, dry

39.00
50.00
69.00
28.50
10.00
15. 76
48.00
41.50

17.69
22.68
31.30
12.93
4.64
7.14
21.77
20.19

11.5
2.4

1.6
1.7

61 2

Currants, drv

74.2

Molasses

70.0

Raisins, edible portion

2.6

3.3

76.1

Sugar

100.0

Suet

4.7

3.3

11.4

81.8
4.0
1.0

Milk

5.0

Flour

75.1

369

Lemon sauce ( for pudding )

11.50

6. 22

Eggs, edible portion

1.60
3.00
2.00

.68

1.36

.91

14.8

. 7

10.5
.6

Lemons, as purchased

5.9

Sugar

100.0

3T0

Sauce, for pudding

10.76

4.88

Butter

.46
1.00
1.50

.20
.45
.68

1.0
13.1

86.0
9.3

Eggs, as purchased

Sugar

100.0

371

Sauce, for pudding

8.00

3.63

Milk

6.00
1.25
1.00

2.72
.57
.46

3.3
14.8

4.0
10.6

6.0

Eggs, edible portion

Sugar

100.0

a The nutrients in these materials could not be calculated.

o

I

LIST OF PUBLICATIONS OF THE OFFICE OF EXPERIMENT STATIONS ON
THE FOOD AND NUTRITION OF MAN-Coutinued.

Hul. ys. The Effect of Severe and ProlotiKeil Muscular Work on Food Consumption, Digestion, and

Metabolism, by W. ( ). At water and H. C. Sherman, and the Mechanical Work and Effloiency

of Bicvclers. bv R. C. Carpenter. Pp. U7. Price, .'> cents.
Bui. 101. Stiidie.i on Bread and Bread Making at the University of Minnesota in 1899 and 1900, By

Harry .Snvder. Pp. (io. Price. 5 cents.
Bui. 102. Experiments on Losses iti Cooking Meat, 1898-1900. By H. S. Grindley, with the coopera-
tion of H. McCormack and H. C. Porter. Pp. 64. Price, 5 cent.".
Bui 107. Nutrition Investigations among Fruitarians and Chinese at the California Agricultural

Experiment Station, 1899-1901. By M. E. Jafia. Pp. 43. Price, 5 cents.
Bui. 109. E.\porimcnts on the JfeUibolism of Matter and Energy in the Human Body, 1898-1900. By

W. O. Atwater and F. G. Benedict, with the cooperation of A. P. Bryant, A. W. Smith, and

J. F. Snell. Pp. 147. Price. 10 cents.
Bui. lie. Dietary Studies in New York City in 1896 and 1897. By W. O. Atwater and A. P. Bryant.

Pp.83. Price, ri cents.
Bui. 117. Experiments on the Effect of Muscular Work upon the Digestibility of Food and the Metab-
olism of Nitrogen. Conducted at the University of Tennes.sce, 1899-1900. By C. E. Wait.

Pp. 43. Price, 5 cents.
Bui. V'l. Experiments on the Metabolism of Nitrogen, Sulphur, and Phosphorus in the Human

Organism. Bv H. C. Slierman. Pp.47. Price, 5 cents.
Bui. 126. Studies on the liigestibility and Nutritive Value of Bread at the University of Minnesota in

1900-1902. Bv Harrv Snvder. Pp. 52. Price, 5 cents.
Bui. 129. Dietary Studies in Boston" and Springfield, Mas.s., Philadelphia, Pa., and Chicago, 111. By

Lydia Southard, Ellen H. Richards, Susannah Usher, Bertha M. Terrill, and Amelia

Shapleigh. Edited by R. D. Milner. Pp. 103. Price. 10 cents.
Bui. 132. Further Investigations among Fruitarians at the California Agricultural Experiment

Station. Bv M. E. Jaffa. Pp.81. Price, 5 cents.
Bui. 13f>. Experiments "on the Metabolism of Matter and Energy in the Human Body, 1900-1902. By

W. O. Atwater and F. A. Benedict, with the cooperation of A. P. Bryant, R. D. Milner, and

Paul Merrill. Pp. :W7. Price, 20 cents.
Kul. 111. Experiments on Los.ses in Cooking Meat, 1900-1903. By H. S. Grindley and Timothy

Mojonnier. Pp. 95. Price, 5 cents.
Bui. 149. Studies of the Food of Maine Lumbermen. By C. D. Woods and E. R. MansiBeld. Pp. 60.

Price, 5 cents.

FARMEKo BULLETINS.

Foods: Nutritive Value and Cast. By W. O.^Atwatcr. Pp. 32.

Meats: Composition and Cooking. By C. D. Woods. Pp. 29.

Milk as Pood. Pp. ;39.

Fish as Food. Bv C. F. Langworthv. Pp. 30.

Sugar as Food. By Marv H. Abel. Pp. 27.
Bui. 112. Bread and the Principles of Bread Making. By Helen W. Atwater. Pp. ;H9.
Bui. 121. Beans, Peas, and other Legumes as Food. By Mary H. Abel. Pp. 32.
Bui. 128. Eggs and their Uses as Food. By C. F. Langworthy. Pp. 32.
Bui. 1 12. Principles of Nutrition and Nutritive Value of Food. By W. O. Atwater. Pp. 48.
Bui. 182. Poultry as Food. By Helen Atwater. Pp.40.

Bui. 203. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation. By Maria Parloa.
Pp. 32.

CIKCULAR.

Circ. 40. The Functions and Uses of Food. By C.F. Langworthy. Pp.10.

SEPARATES.

*Food and Diet. By W. O. Atwater. Reprinted from Yearbook. of Department of Agriculture for

1894. Pp. 44. . .

Some Results of Dietary Studies in the United States. By A. P. Bryant. Reprinted from Yearbook

of Department of Agriculture for 1898. Pp. 14.
Development of the Nutrition Investigations of the Department of Agriculture. By A. C. True and

R. D. Milner. Reprinted from Yearbook of Department of Agriculture for 1899. Pp. 16.
The Value of Potatoes as Food. Bv C. F. Langworthv. Reprinted from Yearbook of Department of

Agriculture for 1900. P"p. 16.
Dietaries in Public Institutions. By W. O. Atwater. Reprinted from Yearbook of Department of

. Agriculture for 1891. Pp.18.
The Cost of Food as Related to its Nutritive Value. By R. D. Milner. Reprinted from Yearbook of

Department of Agriculture for 1902. Pp. 19.
Wheat Flour and Bread. By Harry Snvder. Reprinted from Yearbook of Department of Agriculture

for 1903. Pp. 20. " '

Scope and Results of tlie Nutrition Investigations of the Office of Experiment Stations. Reprinted

from Annual Report of the Office of Experiment Stations for the year ended June 30, 1901.

Pp. 50.
Dietary Studies of Groups. Especially in Public Institutions. By C. F. Langworthy. Reprinted from

Annual Report of the Office of Experiment Stations for the year ended ,Iuue 30, 1902.

Pp. 34. ^

Nutrition Investigations at the Government Hospital for the Insane, Washington, D. C. By W. O.

Atwater. Reprinted from Annual Report of the Office of Experiment Stations for the

year ended June 30, 1903. Pp. li.

MISCELLANEOUS.

Investigations on the Nutrition of Man in the United States. By C. F. Langworthy and R. D, Milner.
I'p. 20.

*Bul

. 2;j.

Bui.

a.

Bui.

74.

Bui.

85.

Bui.

93.

-M

•iv

U. S. DEPARTMENT OF AGRICULTURE.

OFFICE OF EXPERIMENT STATIONS— BULLETIN NO. 151.

A. C. TRUE, Director.

ORGANIZATION LISTS

OF THE

amTEAL Colleges and Experiment Stations

IN THE

UNITED STATES

IDECEIMBER, 1904.

WASHINGTON:

GOVERNMENT PRINTING OFFICE.
190i.

U. S. DEPARTMENT OF AGRICULTURE.
Scientific Bureaus and Divisions.

Weather Bureau — Willis L. Moore, Chief.
Bureau of Animal Industry — D. E. Salmou, Chief.
Bureau of Plant Industry — B. T. Galloway, Chief.
Bureau of Forestry — Gifford Pinchot, Forester.
Bureau op Soils — M. Whitnej^ Chief.
Bureau of Chemistry — H. W. Wiley, Chemist.
Bureau of Statistics — John Hyde, Statistician.
Bureau of Entomology — L. 0. Howard, Entomologist.
pivisioN op Biological Survey — C. Hart Merriam, Chief.
Office of Public Road IxQUiRiEs^]Martin Dodge, Director.

Office of Experiment Stations — A. C. True Director.

THE AGRICULTURAL EXPERIMENT STATIONS.

Alabama —

College Station: Auburn; J. F. Duggar.a
Canebrake Station: Uniontown; J. M. Eiche-

son.6
Tnskegee 9ta.tion: Tuskegee; G.W.Carver."

Alaska — Sitka: C. C. Georgeson.c

Amzoii A— Tucson: R.H. Forbes.a

Av.KAi;sAS—Fayettevillc: W. G. Vincenheller.'i

California— Si-rArto/; E. W. Hilgard.n

Colorado— i^i'^r^ Collins: L. G. Carpenter."

Connecticut—

State Station: New Haven; E. H. Jenkins."
Storrs Station: Storrs; L, A. Clinton.a

Delaware — ynmrk: A. T. Neale."
Florida— Lake City: Andrew Sledd."
Georgia — Experiment: R. J. Redding.o
Hawaii—

Federal Station: Hmiolulu; J.G.Smith.f
Sugar Planters' Station: Honolulu; C. F.
Eckart."

Idaho — Moscow: H. T. French."
Illinois — Urbana: E. Davenport."
Indiana — Lafayette: A. Gos.s."
Iowa — Ames: C. F. CnrtLss."
KAisSAS—Manliattan: J. T. Willard."
Kestvcky— Lexington: M. A. Scovell."
Louisiana—

State Station: Baton Rouge;-i

Sugar Station: ^'ew Orlcans;\v; . E. Dod.'on.a

North La. Station: Calhoun;)

Maine— Orono.- C. D. Woods."
Maryland — College Park: H. J. I'atterson."
Massachusetts— ^Im^er*,^- H. H. Goodell."
UiCHiOAS—AgricuUaral College: C. D. Smith."

a Director. 6 Assistant director.

Minnesota— ,S"<. Anthony Park, St. Paul: W. M.

Liggett."
Mississippi— Agricultural College: W. L. Hutchin-
son."
Mlssouri —

College Station: Columbia; F. B. Mumford.d
Fruit Station: Mountain Grove; Paul Evans.a
Montana— .Bo2ema?»; F. B. Linfield.a
Nebraska— iM!eo?».- E. A. Burnett."
Nevada— i?e?(o.- J. E. Stubbs."
New Hampshire— DK)/[a?K.- W. D.Gibbs."
New Jersey— ^Vcm; Brunswick: E. B. Voorhees.a
New MKXico—Mesilla Park; Luther Poster."
New York-

State Station: Geneva; W. H. Jordan."
Cornell Station: Ithaca; L. H. Bailey."
North Carolina— Raleigh: B. W. Kilgore."
North Dakota — Agricultural College: J. II.

Worst."
Ohio— M'ooster: C.E. Thome." '
Oklahoma— S<(:«watov John Field."."
Oregon— C'orraK/s.- J. Withycombe."
PENNSYLVA^^A— «a<e College: H. P. Armsby.a
Porto Rico— jl/a(/a(/!(«.- D. W. May.f
Rhode Island— A7n£/s/oH.- H.J. Wheeler."
South Carolina— Clemson College: P. H. Mell."
South Dakota— jBcooA-m^/s.- J. \V. Wilson."
Tennessee— A Hoarc/We.
Texas— College Station; John A.Craig."
UTAH-Logan: J. A. Widtsoe."
Vermont— Burlington: J. L. Hills."
\ iRGisi A— Blaeksburg; A.M. Soule. "
Washi.n-gton— PttWrHan.- E. A. Bryan."
West ViRGisiA—Morgantown; J.H.Stewart."
Wisconsin- J/af/(A-o)(.- w\ A. Henrv."

i Wyoming— LamTKJc; B.C. Buffum.n
<■ Special agent in charge. d Acting director.

738

U. S. DEPARTMENT OF AGRICULTURE.

OFFICE OF EXPERIMENT STATIONS— BULLETIN NO. 151.

A. C. TRUE, Director.

ORGANIZATION LISTS

OF THE

Agricultural Colleges and Experlint Stations

IN THE

XJISIITED STATES

DECEDyLBER,, 1904.

NEW YORK

BOTANICAL

GARDEN

WASHINGTON:

GOVERNMENT PRINTING OFFICE,

1904.

LETTER OF TRANSMITTAL.

U. S. Department of Agriculture,

Office of Experiment Stations,

Washington^ D. C, December i, WOIi,.
Sir: I have the honor to transmit herewith mannscript of a bulle-
tin containing the organization lists of agricnltural colleges and
experiment stations in the United States. The matter has been com-
piled under my direction by Mr. D. J. Crosby and Miss M. T. Speth-
inann of this Office, and I recomwAnd its publication as Bulletin
No. 151.

Respectfully, A. C. True,

Director.
Hon. James Wilson,

Secretary of Agriculture.

2

CONTENTS,

Page.

Key to abbfeviations 4

The Office of Experiment Stations 6

Officers of tlie Association of American «Agricnltviral Colleges and Experi-
ment Stations 8

Officers of the Association of Official Agricultural Chemists of the United

States 10

Officers of the Association of Economic Entomologists 11

Officers of the American Association of Farmers' Institut(> Workers 12

Agricultural colleges and experiment stations in the United States, with
governing boards, coiu'ses of study, boards of instruction, and station

staffs -_ 33

Index of names i

3

KEY TO ABBREVIATIONS.

Note. — Members of boards of trustees or other governing boards of the col-
lege who are charged with the mauagement of experiment station affairs are
indicated by an asterisk (*).

Acct., Accountant.

Actg., Acting.

(Actff.) Acting Professor.

(Adjunct), Adjunct Professor.

Agr.. Agriculture, Agriculturist. Agri-
cultural.

Agron., Agronomy, Agronomist.

Agt., Agent.

Anal., Analytical, Analysis.

Anat., Anatomy.

Arhor., Arboriculture, Arboriculturist.

ArchL, Architecture.

Arith., Arithmetic.

Assoc, Associate.

(Assoc), Associate Professor.

Asst., Assistant.

(Asst.), Assistant Professor.

Astron., Astronomy.

Buct., Bacteriology, Bacteriologist.

Bihiiog., Bibliograi)hy, Bibliographer.

Biol., Biology, Biologist, Biological.

Blacksiii., Blacksmithing.

Bot., Botany, Botanist, Botanical.

Chair., Chairman.

Chetn., Chemist, Chemistry, Chemical.

Vliinat., Climatology, Climatologist.

Comdt., Commandant.

Gonil, Connnercial.

Comr., Commissioner.

Cor res p.. Correspondence, Correspond-
ent.

Dept., Department.

Dir., Director.

Div., Division.

Dom., Domestic.

Draw., Drawing.

Econ., Economy, Economic, Economics.

Ed., Education.

Eh, Elementary.

Elect., Electrical, Electricity.

4

Engin., Engineer, Engineering.

Engl., English.

Ent., Entomology, Entomologist.

Expt., Experiment, Experimental, Ex-
perimentalist, Experimenter.

Ext., Extension.

Flor., Floriculture, Florist.

For., Forestry.

Gard., Gardener, Gardening.

Gen., General.

Gcog., Geography.

GcoL, Geology, Geologist, Geological.

Gov., Governor.

Hist., History, Historical.

Hort., Horticulture, Horticulturist.

Hush., Husbandry, Ilusliandman.

Indus., Industrial, Industries, Indus-
try.

Inst., Institutes.

Instr., Instruction, Instructor.

Invest., Investigations.

Irrig., Irrigation.

Lah., Laboratory.

Lang., Language, Languages.

Lat., Latin.

Lect., Lecturer.

I.ihr., Lii)rai-y, Librarian.

Lit., Literature.

Much., JSIachinery, Machinist.

Math., Mathematics.

Mech., Mechanics, Mechanician, Me-
chanical.

Met., Meteorology, Meteorologist.

Metal.. Metallurgy.

Mfg., Manufacturing.

Mgr., Manager.

Mil.. Military.

1//;/., Mineralogy, Mineralogist, Min-

Mod., Modern.

KEY TO ABBREVIATIONS.

Mijc, Mj'cology, Mycologist.

Nat., Natural.

Org., Organic.

Paint., Painting.

Path., Pathology, Pathologist.

Peday., Pedagogy, Pedagogics.

Pharm.. Pharmacy, Pharmacist.

Philos.. Philosophy.

J'hotofj., Photography.

/'//.i/s'., Physics, Physicist, Physical.

Physiol., Physiology, Physiologist,

Physiological.
Polit., Political.
Pomol., Pomology, Pomologist.
Pract., Practice, Practical.
Prep.. Preparatory.
Pres., President.
Prill.. Principal.
Print.. Printing.
P.sych., I'sychology.
Kht't., lihetoric.

»S'c/., Science, Scientific.

f^cc. Secretary.

»S'ric., Sewing.

SoffUfK, Sociology.

Sta., Station.

Htcn., Stenography, Stenographer.

>Suhsta., Substation.

Supt., Superintendent.

Tech., Technology, Technical.

Teleg., Telegraphy.

Treas., Treasurer.

Typcw., Typewriting, Typewriter.

Univ., University.

V. Dir., Vice-Director.

Vcf/., Vegetable, Vegetation.

Vrt., Veterinary. Veterinarian.

Vit., Viticulture. Viticulturist.

y. Pres., Vice-President.

Wheel wr., Wheelwrighting.

Zool., Zoology, Zoologist.

THE OFFICE OF EXPERIMENT STATIONS.

STAFF.
A. C. True, Ph. D., Director.
E. W. Allen, PL. D., Assistant Director and Editor of Experiment Station

Record.
W. n. Beal, B. a., M. E., Chief of Ji^ditorial Division.
W. H. Evans, Ph. D., Chief of Division of Insuhir Stations.
John Hamilton, Farmers' Institute Specialist.
Mrs. C. E. Johnston, Chief Clerlv.
Sarah L. Sommers, Record Clerk.

editorial departments.

E. W. Allen and H. W. Lawson, M. S., M. D., Chemistry, dairy farming, and

dairying.
W. H. Beal, Agricultural physics.
W. H. EvANS, Botany.

C. F. Langworthy, Ph. D., Food and nutrition.
J. I. Schulte, B. S., Field crops.

E. V. Wilcox, Ph. D., Entomology and veterinary science.

C. B. Smith, M. S., Horticulture.

D. J. Crosby, M. S., Agricultural institutions.
William Henry, Indexing and proof reading.
G. A. Harlow, Librarian.

ALASKA experiment STATIONS.

C. C. Geoegeson, M. S., Special agent in charge, Sitka.

F. E. Rader, B. S., Assistant at Rampart.
R. W. De Armond, Assistant at Sitka.

P. II. Ross, B. S., Assistant at Kenai.
J. W. Neal, Assistant at Copper Center.

HAWAII experiment STATION.

Jared G. Smith, Special agent in charge, Honolulu.
Edmund C. Siiorey, Chemist.

D. L. Van Dine, Entomologist.

J. E. HiGGiNS, Expert in horticulture.

C. R. Blacow, in charge of tobacco experiuients.

Q. Q. Bradford, Farm foreman.

6

THE OFB^ICE OF EXPERIMENT STATIONS. 7

PORTO RICO EXPERIMENT STATION.

D. W. May, M. S., Special agent in charge, Mayaguez.
O. W. Barrett, Entomologist and botanist.

J. W. Van Leenhoff, C'oft'ee exi)ei-t.
II. C. IIenricksen, Horticnltnrist.

E. F. Curt, Farm snperiutenclent.

NUTRITION investigations. i

W. O. Atwater, Ph. D., Chief of nutrition investigations, Middletown, Conn.
C. D. Woods, B. S., Special agent at Orono, Me.

F. G. Benedict, Ph. D., Physiological chemist.
U. D. MiLNER. Ph. B., Assistant.

irrigation and drainage investigations.

Ei.wooD Mead. C. E., D. E., Chief of irrigation investigations.
n. P. Teele, M. a., Editorial assistant.

C. G. Elliott, C. E., Agent and expert in charge of drainage investigations.
C. E. Tait, B. S., Assistant in charge of central district.
Samuel Fortier, M. E., Agent and expert in charge of western district.
W. B. Gregory, C. E., Agent and expert iu charge of rice investigations in
Louisiana and Texas.

OFFICERS OF THE ASSOCIATION OF AMERICAN AGRICULTURAL
COLLEGES AND EXPERIMENT STATIONS.

President,

E. B. VooRHEES, of New Jersey.

Vice-Presidents,

J. C. Hardy, of Mississippi. C D. Woods, of Maine.

K. L. BuTTERFiELD, of Rliodo Isliuul. E. R. Nichols, of Kansas.

Eugene Davenport, of Illinois.

Secretary-Treasurer,

J. L. II ILLS, of Vermont.

Pfihlioi/rniilicr,

A. C. True, of Washington, D. C.

Executive Committee,

H. C. White, of Georgia. Chairman. W. II. .Jordan, of New York.

J. L. Snyder, of Michigan. C. F. Curtiss, of Iowa.

I>. II. Bailey, of New York.

Ex officio: The I'resident; the Junior ex-President (W. O. Thompson) ; the
Secretary.

Sections,

Section on College Work and Administration : R. W. Stimson, of Connecti-
cut, Chairman ; K. L. Butterfield, of Rhode Island, Secretary.

Section on Experiment Station Work : II. J. Patterson, of Maryland, Chair-
man ; M. A. ScovELL, of Kentucky, Secretary. Committe on Programme : J. F.
DuGGAB, of Alabama; C. D. Woods, of Maine, and M. A. Scovell, of Kentucky.

Standinfi Committees,

. Indexing Agricultural Literature, A. C. True, of Washington, D. C. Chairman.
Methods of Teaching Agriculture, A. C. True, of Washington. D. C, Chairman.
Graduate Study, L. II. Bailey, of New York. Chairman.
Uniform Fertilizer Laws, H. J. Wheeler, of Rhode Island, Chairman.

8

OFFICERS OF THE ASSOCIATION. 9

Military lustruction in Land-grant Colleges, G. W. Atherton, of Pennsyl-
vania, Chairman.

Cooperation Between Stations and U. S. Department of Agriculture, E. A.
Bryan, of Washington, Chairman.

Pure-food Legislation, W. A. Withers, of North Carolina, Chaii'man.
p Animal and Plant Breeding, W. M. Hays, of Washington, D. C, Chairman.

Collective Exhihit at St. Louis Expositiou, W. IL Jordan, of New York,
Chairman.

Agricultural Engiueering in Laud-grant Colleges, W. E. Stone, of Indiana,
Chairman.

OFFICERS OF THE ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS

OF THE UNITED STATES."

President,
C. L. Penny, Newark, Del.

Vice-Fresident,
C. G. Hopkins, Urbaiui, 111.

Secretary,

H. W. Wiley, U. S. Department of Agrifulture, Washington, D. C.

Executive Committee,

The President; the Vice-President; the Secretary; C. A. Browne, jr.. New
Orleans, La. ; R. W. Thatcher, Pullman, Wash.

'• The list of referees of this association has not yet been announced.
10

OFFICERS OF THE ASSOCIATION OF ECONOMIC ENTOMOLOGISTS.

President,

A. L. QuAiNTANCE, of Wasbiugtoii, D. C.

First Y Ice-President,

A. F. HuRGESS, of Columbus, Ohio.

Second Y ice-President,

Maky E. Murtfeldt, of Kirkwood, Mo

Secretary-Treasurer,

H. E. Summers, of Ames, Iowa.

11

OFFICERS OF THE AMERICAN ASSOCIATION OF FARMERS' INSTITUTE

WORKERS.

President.
J. G. Hardy, of Asjci"i<'ultui-;il Collosc, Miss.

Viee-J'reftident,

E. A. BiTRNETT, of liineoln, Nebr.

f^ecretary-Treufivrer,

G. C. Creelman, of (Jueliili. Ontnrio.

Exeeutive Committee,

The President and the Secretary-Treasurer, ex officio; J. G. Lee, of Baton
Rouge, La. ; F. IL Hall, of Aurora, 111. ; L. A. Clinton, of Storrs, Conn.

12

AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS.

Note. — Members of boards of trustees or other governing boards of the college
who are tharyed with the management of experiment station affairs are indi-
cated by an asterisk (*).

ALABAMA.

Alabama Polytechnic Institute, Aulnirn.

GOVERNING BOARD.

Trustees: Gov. ^Yll]iam D. Jelks (Pres. ex officio), Montgomery ; Isaac W.
Hill (Siipt. of Education, ex officio). Montfionicry ; Jonathan Haralson, Mont-
(jomery; J. A. Bilbro, Gadsden; J. M. Carmichael,* Montgomery : W. K. Terry,
Birminyltam ; T. H. Frazer, Mohilc; N. D. Denson, Lafayette; T. D. Samford,*
Opeiiha; R. F. Ligon. jr.. Montgomery; Taucred Betts, Hiintsviiie; Wm. C.
Davis,* Jasper; E. T. Glenn (Treas.), Aiiljurn ; J. H. Drake {Surgeon), Auburn;
K. W. Burton (Sec), Auburn.

COURSES OF STUDY.

The courses of study are ten. Seven of these require four years for comple-
tion, and lead to the degree of B. S. : Course in chemistry and agriculture;
course in civil engineering; course in electrical, mechanical, and mining engi-
neering ; course in pharmacy ; general course ; course in chemistry and metal-
lurgy. The remaining courses require two years each and lead to a certificate :
Course in agriculture, course in mechanic arts, and course in pharmacy.

BOARD OF INSTRUCTION.

Charles C. Thach, M. A.. President of the College and of the Station Council;

English and Political Economy.

Otis D. Smith, M. A., LL. D., Math. John F. Duggar, M. S., Agr.

James H. Lane, C. E., M. A., Ph. D., Arthur St. C. Dunstan, M. E., C. E.,

LL. I).. Civil Engin. and Draw. Elect. Engin.

George Petrie, M. A., Ph. D., Eist., John E. Wiatt. M. A., Mod. Lung.

Lat. Edwin M. Wilcox. Ph. D., Bot.

Bennett B. Ross., M. S., Gen. and Agr. R. S. Mackintosh, B. Agr., Ilort.; State

Chem.; State Chem. Hort.

John J. Wilmore, M. E., Meeh. Engin.; Boiling H. Crenshaw, M. E., (Assoc.)

Dir. of Lab. Math.

Charles A. Cary, B. S., D. V. M., Phys- Benjamin S. Patrick, E. and M. E.,

ioL, Vet. Sci.; in charge of Farmers' Comdt., (Actg.) Mil. Sci.

Inst. James P. C. Southall, M. A., PJiys.

Emerson R. Miller, M. Phar., M. S., Geo. N. Mitcham, C. E., M. E., Geo!.,

Pharm. Min. Engin.

" On leave.

13

14 AGEICULTURAL COLLEGES AND EXPERIMENT STATIONS.

BOARD OF INSTRUCTION — Continued.

Michael T. Fullan, M. S., M. E., W. B. Stokes, M. S., Instr. Mcch. Arts.

(Asst.) Mech. Arts. N. C. Rew, M. S., Instr. Animal Indus.

Clifford Le R. Hare, M. S., (Asst.) Beruer Shi, B. S., Sec. to the Prcs.

Cliem. James L. Murphy, B. S., Asst. in
Arthur McB. Ransom,a M. S., Instr. Engl., Math.

Chcm. Thomas H. Matsou, B. S., Asst. in
AVilliam O. Scroggs," M. S., Libr., Civil Engiii., Draiv.

Instr. Engl. Allen G. Jones, B. S., Asst. in Elect.
Wm. W. Davis, M. S., Acty. Lihr.; Engin.

Instr. hat.. Hist. Albert L. Thomas, B. S., Asst. in Mcch.
William W. Hill, M. S., Instr. Mech. Engin.

R. D. Webb, ]M. S., Instr. Engl. E. W. Ewing, B. S., Asst. in Chcm.

Jas. R. Rutland, A. B., M. S., Instr. William F. Ward, B. S., Asst. in Bat.

Engl. Cassius R. Hudson, B. S., Asst. in Agr.

Thomas Bragg, M. S., Instr. Chcm. Isham Kimbell, B. S., Asst. in rharm.

Isaac S. McAdory, B. S., Asst. in Vet. Bci.

Agrcultural Experiment Station of the Alabama Polyteclinic Institute,

Auburn.

Department of the Alabama Polytechnic Institute, under the control of the

Board of Trustees.

STATION STAFF.

J. F. Duggar, M. S., Dir.; Agr. A. McB. Ransom,aM. S., 2d Asst. Chcm.

B. B. Ross, M. S., Chcm. Thomas Bragg, M. S., 3d Asst. Chcm.

C. A. Gary, B. S., D. V. M., Vet. John H. Mitchell, M. S., Asst. Chcm.
E. M. Wilcox. Ph. D., Bot. C. M. Floyd, Suin. Farm.

R. S. Mackintosh, B. Age., Hort. N. C. Rew, M. S., .l.s.s/. Aniunil Hnsb.

J. T. Anderson, Ph. D., Asst. Chcm. Isaac S. McAdory, B. S., Asst. ir. Vet.

0. Le R. Hare, M. S., 1st Asst. Chcm. Sci.

T. B. Rivett, Asst. Hort.

Agricultural and Mechanical College for Negroes, Normal.

GOVERNING BOARD.

Trustees: Gov. Wm. D. Jelks, Montgomery; Isaac W. Hill (Supt. of Educa-
tion), Monfgomcrj/: S. J. Mayhew (Chair.), Iluntsville; Daniel Coleman
(Trcas.), Huntsvillc; D. A. Grayson (Sec), Huntsville.

COURSES OF STUDY.

The college is divided into two departments— literary and industrial. The
courses requiring four years for completion are as follows: Scientific, agri-
cultural, and mechanical. Courses covering from one to four years are given
in a number of different industrial and literary subjects.

" On leave.

AGKICULTURAL COLLEGES AND EXPERIMENT STATIONS. 15

BOARD OF INSTRUCTION.

W. H. Councill, Pii. D., President; Ancient History, Chemistry, and Mental

Science.

Hiram E. Archer, M. S., Prin. Dept. M. Z. Hanna, Asst. in Agr., Comdt.

Nat. and Phys. Sci. Mrs. G. E. Masterson, Seiv.

V. L. Washington, Prin. Primary Daisy B. Allen, Asst. Lihr.

Dept.; Engl. Branches ; Model School ; Geo. E. London, Asst. Print.

' Kindergartner; Libr. Florence T. Johnson, Engl. Branches.

Vt. n. C. Williams, Agr. Jas. Wilson, Print., Vocal Miii^ic;

G. E. Masterson, M. S., Math. Band Uir.

C. B. Brooks, Engl. Branches. Henrietta M. Archer, Sec. Faculty;

Susie L. Maben, Sec; Typew. Math., Lit.

Lula A. Scott. Lainidrcsx. Alplionsct Ilorlon. Shocniulving.

F. M. Innis, Physiol., yurse Training. Clara C. Duncan, Art Paint.

T. W. Maddux, Carpenter. Ella Brown, Asst. Seamstress.

Katharine Simons, Instrumental Music. A. Charleton, Mach., Plumbing.

Gertrude L. Hadnott. Lat., Engl. George Burnett, Asst. in Blaclcsm.

Sophia Parker, Sew., Tailoring. Wm. Gillespie, Asst. Shoemaker.

Canebrake Agricultural Experiment Station, Uniontown.

GOVERNING BOARD.

Board of Control : K. R. Poole (Com. of Agr. c.r opcio), Montgomery; J. llug-
gins. Xcirbcni; W. H. Taylor, liiioiitoirn; G. D. Stollenwerck, Uniontoicn;
Wm. Munford {Treas.), TJniontoicn ; J. B. Garber, Laneville.

STATION STAFF.

.T. F. LHiggar, M. S., Dir. J. M. Richeson, M. S., Asst. Dir.; Sec.

J. F. Connor, V. M. D., Vet.

Agricultural School of the Tuskegee Normal and Industrial Institute,

Tuskegee Institute.

GOVERNING BOARD.

Board of Trustees: Chas. C. Thach * {Pres.), Auburn; R. R. Poole* (Com.
of Agr.), Montgomery ; Geo. W. Campbell,* Tuskegee Institute; R. C. Bedford
(Sec), Beloit, Wis.; Warren Logan* (Treas.), Tuskegee In-'ititute; Lewis
Adams,* Tuskegee Institute ; Charles W. Hare,* Tuskegee luxtitute; Booker T.
Washington,* Tuskegee Institute; J. W. Adams, Montgomery ; John C. Grant,
Chicago, III.; George A. Gordon, Boston, Mass.; Charles F. Dole, Boston, Mass.;
J. G. Phelps Stokes, NeiD York City; Wm. II. Baldwin, jr., ISleiD York City;
R. O. Simpson, Furman ; Robert ('. Ogden, lS!cw York City; George Foster
Peabody, Neiv York City; Hugh H. Hanna, Indianapolis. Ind.; Paul M. War-
burg, New York City.

16

AGRICITLTURAL COLLEGES AND EXPERIMENT STATIONS.

COURSES OF STUDY.

The institute is divided into five departments : Academic, music, Bible train-
ing school, mechanical industries, and agriculture.

The school of agriculture offers two two-year courses in agriculture — one to
young men and one to young women.

BOARD OF INSTRUCTION.

Booker T. Washington, Principal of the Institute.

George W. Carver, Dir., in charge of
Farmers' Inst.

P. C. Parks, Supt. of Farm.

Chas. W. Greene, Pract. Agr., Home
Farm.

Geo. R. Bridgeforth, Stock Raising.

Geo. K. Gordon, Dairying.

Geo. W. Owens, Dairying.

D. A. Williston, Landscape Gard.

A.F.Crawtovd, Asst. Landscape Gard.

Jos. B. Brown, Truck Gard.

Maj. J. B. Ramsey, Comdt.

Capt. G. C. Austin, Asst. Comdt.

Robt. R. Taylor, Dir. Mech. Indus.

Lewis Adams, Tinsmithing.

Chas. T. Russell, Carpentnj.

Mitchell D. Garner, Asst. Carpentry.

George B. Evans, Asst. Carpentry.

Edw. W. Cummings, Blacksm.

Wm. S. Pittman, Archi., Mech. Draw.

Wallace A. Rayfield, Archi., Mech.
Draiv.

John J. Wheeler, Asst. Mech. Div.

Chas. W. Pierce, Elect. Engin.

James M. Green, Brickmasonry.

John C. Green, Paint.

Wm. A. Richardson, Asst. Paint.

Chas. H. Evans, Woodirorking Much.

William Gregory, Brickmaking.

Harry E. Thomas, 2Iacli.. *V/c(/;;t En-
gin., Founding.

IT. J. Perkins, Plumbing, Stca)n Fit-
ting.

John C. Jordan, Harness Making, Car-
riage Trimming.

Wm. M. Allen, Shoemaking.

Lewis E. Bryant, Tailoring.

W. L. King, Asst. Tailoring.

Frank G. Manley, Print.

Edward W. Lomax, Whecltrr.

Mrs. B. T. Washington, Dir. Indus, for
Girls.

Hattie E. King, Dressmaking.

Mamie Young, Plain Seiv.

C. A. Vivian, MiUinery.

Mary L. Dotson, Cooking.

Fannie L. Thompson, Asst. Cooking.

Georgia F. Stewart, Laundering.

Willie Napier, Laundering.

Ophelia Donaldson, Laundering.

Mamie B. Washington. Vpholstering.

Carrie C. Smith, Basketry and Sloyd.

Elizabeth E. Lane, Asst. to Dir.

Octavia Ferguson, Housekeeping.

N. E. Pollard, Teachers' Dining Room.

C. S. Lane, Students' Dining Room.

Elizabeth A. Durgan, Housekeeping.

Fannie McCreary Lane, Asst. Students'
Dining Room.

John H. Palmer, Registrar.

Chas. W. Wood, Libr.

Anna Vanderzee, Ivindergarten.

Susie A. Carter, Asst. Libr.

Tuskegee Agricultural Experiment Station, Tuskegee Institute.

Department of the Tuskegee Normal and Industrial Institute, under the control
of the Board of Trustees of the Institute.

STATION STAFF.

G. W. Carver, Dir.

P. C. Parks, Supt. of Farm.

C. W. Greene, Pract. Agr., Home

Farm.
Geo. R. Bridgefortli, Stork Raising.
G. W. Owens, Dairying,

G. K. Gordon, Dairying.

A. F. Crawford, Landscape Gard.

I). A. Williston, Landscape Gard.

C. J. Calloway, Bureau of Nature

Study.
J. B. Brown, Truck Gard.

AGRICULTUEAL COLLEGES AND EXPERIMENT STATIONS. 17

AIjASItA.

Alaska Agricultural Experiment Stations, Sitka, Kenai, Copper Center, and

Hampart.

Under the supervision of A. C. True, Director OfRce of Experiment Stations,
United States Department of Agriculture.

STATION STAFF.

C. C. Georgeson, M. S., Special Agent li. W. De Armond, Asst. at Sitka.

in Charge, Sitka. P. H. Ross. B. S., Asst. at Kenai.

F. E. Rader, B. S., Asst. at Rampart. J. W. Neal, Asst. at Copper Center.

ARIZONA.

University of Arizona, Tucson.

GOVERNING BOARD.

Board of Regents: Winfield Scott (Chancellor), Scottsdale; Geo. J. Roskruge
{Sec), Tucson; J. M. Ormsby (Trcas.), Tucson; Chas. S. Bayless, Tucson; Gov.
A. O. Brodie (ex officio). Phoenix; N. G. Layton (Supt. of Puhlic Instr., ex
officio), Phoenix.

' COURSES OF STUDY.

The university offers six regular four-year courses of study leading to a
degree, viz, literary, scientific, engineering, chemistry, mining, and agriculture;
also a short course in mineralogy and assaying.

BOARD OF INSTRUCTION.

Ivendric C. Babcock, Ph. D., President.

William P. Blake. Ph. B., M. A., Oeol., Chas. A. Turrell. M. A.. Mod. Lang.

Metal., Min.; Dir. School of Mines. S. V. McClure, Lieut, U. S. A. (Re-

lloward J. Ilall.a M. A., Libr.; Engl. tired). Mil. Sci. and Tactics.

S. C. Newsom. M. A.. (Asst.) Engl. Wm. M. Ruthrauff, B. A., Hist.

Estelle G. Luttrell, M. A., Instr. Engl; Mabel G. Hoover, Instr. Dom. Sci.

Lihr. riattie Ferrin, B. S., Instr. Engl, Lat.

E. yi. Blake. E. M., Ph. D., Math., John W. Gorby, B. A., Instr. Oratory.

Mech. Glenn AV. Wilcox. B. S.. Instr. Sci.,

Frank N. (Jnild, P.. S.. Min.. Anal Econ.

Chon. F. E. 'ralmage. B. L.. Instr. Bookkeep-

Vinton A. Clark. M. S.. Agr., Ilort. ing. Stcn.. tnid Tgpcir.

David H. Holmes. B. S.. Sec; Mech. Marion C. Stanley, B. A., Instr. Lat.,

.irts. Draw. Engl.

Ivan De Lashmutt, B. S., Metal Geo. M. Evans, Ph. B., Registrar;

R. H. Forbes, M. S., Cheni. In sir. Math.

George E. P. Smith, C. B.. Phgs.,Engin. O. A. Kates, Phi/s. Training.

John J. Thornber, M. A.. Biol Louise Kates, Phys. Training.

" On leave.
8901— No. 151—05 M 2

18 AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS.

Agricultural Experiment Station of University of Arizona, Tucson.

Department of the University of Arizona, under the control of the Board of

Regents.

STATION STAFF.

R. II. Forbes, M. S.. Dir.; Cliciii. Henry 15. Slade, Asxoc. Chem.

Ymton A. Chu-k, M.S. iPhoeniw),A(/r., T. D. A. Cockerell (Boulder, Colo.),

Ilort. Vonaaltiiiii Met.

J. J. Thornber, M. A., Bot. J. W. Lewis, Clerk.

AllKAXSAS.

TTniversity of Arkansas, Fayetteville.

GOVERNING BOARD.

Board of Trustees : Gov. Jefferson Davis, (ex offlcio iVc.s-.), Little Rock; H. F.
Reagan (Sec), Fayetteville; Otey Miller (Treas.), Fayetteville; G. T. Breekin-
I'idge, Paragould; W. II. Langford, Pine Bluff; C. C. Ilamby, Prescott; II. L.
Stroup, Paris; J. C. Mitchell, Fayetteville; J. C. South, Mountain. Home.

COURSES OF STUDY.

The university offers the following courses in the dei)artments at Fayetteville :
Throe in engineering, loading to the degrees of B. M. E., B. (J. E., and B. E. E. ;
two in literature and science, leading, respectively, to the degrees of B. A. and
B. S. ; one in agriculture, leading to the degree of B. S. A. ; three short courses
without degrees, students in which at the end of the sophomore year may change
to one leading to one of the al>ove degrees, viz, normal, mechanical engineering,
and electrical engineering courses. There are also graduate courses. In addi-
tion to the above, the medical department and the law department, both at Uttle
Rock, have courses of study leading to the degi-ees of M. D. and B. L., respec-
tively.

BOARD OF INSTRUCTION.

Henry S. llartzog, LL. D.. I'rexidcnt : in cJidrf/c of Fanners' Institutes.

A. M. Muckenfuss, I'll. I)., rv^yx., i'/((/.s-. Edgar F. Shainioii, B. A., (Assoc.)

Fvank W. IMckel, Pil. D., Biol. Engl, and Mod. Lamj.

J. H. Reynolds, M. A., Rist. Albert II. I'nrdue, M. A., Geol., Min.

Lanning Parsons, Capt, U. S. A., Mil. C. II. Brough, I'h. D., Eeon., >Soeiol.

tSci. and Tactics. W. S. Johnson, M. A.. Philos., Peday.

John C. Futrall, M. A., Av/c/(;»?i L«».rA * Iladgie B. Davies, P.. A., (Adjunct)

George W. Droke, M. A., Math., Astron. Knyl. and Mod. Lang.

L. n. Rose, J\I. A., (Assoc.) CJicni., AYilliam A. Treadway. B. E. E.. Instr.

Phys. Elect. i'Jngiii.

Boiling J. Dunn, M. A., (.l.s.s'oc.) ./jif/^//., Joseph >V. (\iv\\ Ph. I)., Engl, and

hat. Mod. Lang.

.Julius J. Knoch. M. S., C. E., Vivil Paul Schmolck, Musical Dir.

Engin. Gerti-nde Crawford, Vocal Music.

William N. Gladson, M. S., E. E., Ph. Mrs. ]\Iartha White. Instr. EloQiition,

J)., Elect, Engin, Phys. Culture,

AGKICULTUKAL COLLEGES AND EXPERIMENT STATIONS. 19
BOARD or INSTRUCTION — contiiuiod.

W. A. IlMrding, Mach.
lUirtou N. Wilson. B. S.. M. E., Mcch.
Engin., tiiti)t. Mcch. Arts.

Mrs. Eiiiuja. W. Cole, LL. M.. Insh:

Hist., Lilt., Math.
Mary A. Davis, liislr. HikjI., Uhi.

Jubal E. Beavers, Act<j. ( Adjunct) Rose E. Bennett, M. A., Iiistr. Engl.,
Mcch. Engin.; Asst. ^iipt. Mcch. Hist.

Arts.
Ada Pace, Libr.
James AV. Kuykendall, Prin. Prep.

Dcpt.
K. E. IMiilhoek, B. A., Instr. Lat.,

Math.
Mary W. Vaulx, Iitstr. Lat., Hist.,

Gcog.

G. A. Cole, M. A., Agr.

Ernest Walker, B. S. Agr., Hort.

L. B. Bryan, P.. C. E., Instr. Vioil
Engin.

Mrs. F. S. Wasliinj^ton, i^iupt. Dormi-
tories.

T. C. Treadway, (Adjunct) Mcch.
Engin.

Arkansas Agricultural Experiment Station, Fayettcville.

Department of tlie University of Arkansas, under the control of the Board of

Trustees.

STATION STAFF.

W. G. Vincenheller, Dir. G. A. Cole, M. A., Agr.

R. R. Dinwiddie, M. D., Path., Bad. J. H. Norton, B. S., Chcm.

Ernest Walker, B. S. Aor.. Hort.. Ent. V. A. Hooper, Dairy, Animal Hush.

CALIFORNIA.

University of California, Berkeley.

GOVERNING BOARD.

The Regents of the University: Gov. G. C. Pardee (cjc officio Pres.), Sacra-
mriifo; Alden Anderson,* ,2 Morgan St., ,^i(isun City; T. J. Kirk {State Hupt. of
Public Instr.), tSacrantcnto; Ben.i."F. Rush, Huisun City; R. J. Taussig, 26 Main
St.. San Francisco; Benjamin Ide Wheeler, 1820 Scenic are., Berkeley; Isaias
W. Hellman, Xevada Bank. San Francisco; Chester Rowell,* Fresno; J. A.
Wayniire, Alameda; C. W. Slack, Xcrada Block. San Francisco; J. B. Reinstein,
2/7 Sunsonie st.. Sa)i Francisco; J. E. Budd.* Stockton; Mrs. Phoebe A. Hearst,
Pleasanton; A. W. Foster, Mutual Life Building,. San Francisco; Garret W.
McEnerney, Nevada Block, San Francisco; C. N. Ellinwood, 2739 Pacific ave.,
San Francisco; C. S. Wheeler. .532 Market st., San Fra)ieiseo; G. C. Earl, 2739
Pacific are.. San Francisco; J. W. McKinley, 2.7// South Broad iray, Los Angeles;
Rev. P. C. York, 1267 Sixteenth are., Oakland; J. A. Britton, 600 Rialto Build-
ing, San Francisco; F. W. Dohrmann, 124 Sutter st., San Francisco.

COURSES OF STUDY.

The nni versify comprises several departments. The college of agriculture has
a four-year course which leads to the degree of B. S,

20

AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS.

BOARD OF INSTRUCTION."

Benjamin Ide Wheeler, Ph. D., LL. D., President.
E. W. Hilgard, Pii. D., LL. D.. Afjr., A. V. Stubenranch, M. S. A., (Asst.)

CJieni. , Hart., in charge of Substas.

E. J. Wickson, M. A., Ayr. Fract.; V. T. Rioletti, M. S., {Asnt.) Yit.

Supt. Farmers' Inst.
W. A. Setchell, Ph. D., Bot.
R. II. Longhi-idge, Ph. D., (Asst.) Arjr.

Geol., Chciii.
C. W. Woodwortb, M. S., (Assoc.) Ettt.
M. E. Jaffa, M. S., (.I.s.s7.) Ai/r.

E. W. Major, B. Agr., (Asst.) Animal

Indus.
C. M. Ilaring. D. V. M.. Instr. Trt. Sci.,

Bart.
Henry .J. Quayle, A. B.. A-^st. in Enf.
C. A. Triebel, Ph. G., Asst. in Agr. Lah.

G. W. Shaw, M. A., Ph. D.. {As.^t.} W.M. ateveimnn. M. S., Asst. in Butter

Agr. Chem.

Mailing.

Ralph E. Smith, B. S., {Asst.) Plant E. IL Ilagemann, Asst. in Cheese

Path.
George E. Colby. M. S., {Asst.) Agr.
Cliem.

Muliing.
A. J. Cook, M. S., Conductor Farmers'
Inst.. Clarcmont.

E. H. Twight, B. S., Diploiue E. A. M., D. T. Fowler. :\I. A.. Conductor Furni-

{.Isst.) Vit., Fermentative Indus. rrx' Inst.

A. R. Ward, B. S. A., D. V. M., {Asst.) W. T. Clarke, B. S., Asst. .Supt. Farm-
Vet. Sci., Bact. ers' Inst.

Agricultural Experiment Station of the University of California, Berkeley.

Department of the Uuiver.sity of California, under the control of the Regents of

the University.

STATION STAFF.

E. W. Hilgard, Ph. D., LL. D., Dir.;

Chem.
E. J. Wickson, .M. A.. Hort.
W. A. Setchell, Ph. D., Bot.
R. H. Loughridge, I'h. D..- Agr. Geol.

and Soil Phgs. (Soils and Allcali).
C. W. Wood worth, M. S., Ent.
Ralph E. Smith, B. S., Plant Path.
Elwood Mead, C. E., D. E., Irrig.

En gin.
M. E. Jaffa, M. S., Asst. Chem. (Foods

and Nutrition ) .
George Roberts, M. S.. Chem. (Ferti-
lizer Control).
G. W. Shaw, M. A., Ph. D., Asst.

Chem. (Sugars, Starches, Oils).
George E. Colby, M. S., Asst. Chem.

(Fruits. Waters, and Insecticides).

F. T. Bioletti, M. S., Tit.

H. M. Hall. M. S.. .^s.s•^ Bot.

A. R. Ward, B. S. A., D. V. M., Vet.,

Bact.
E. W. Major, B. Agr., Animal Indus.
Henry J. Quayle, A. B., Asst. in Ent.
C. A. Triebel, Ph. G., Student Asst. in

Agr. Lah.
C. M. Haring, D. V. M., Asst. Vet.. Bact.
W. T. Clarke, B. S., Asst. Supt. Univ.

Ext.
A. ^'. Stubenranch, M. S. A., Asst.

Hort., in charge of Suh-stas.
S. Fortier, M. E., Irrig.
A. P. Stover, B. S., A.sst. in Irrig.
R. E. Mansell, Foreman Grounds.
C. A. Colmore, B. S., Clerk to Dir.
W. II. Volck, Temporarii Asst. Ent.

" Includes only instructors In subjects direcilij relating to agriculture. Other members
of the university faculty may give instruction to students pursuing the agricultural
course.

AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS. 21

OUTLYING STATIONS.

San .Toaquin Valley Station : .lobn Tuohy, Patron, Tulare; Julius Forrer, Fore-
man, Tulare.

Sonthoni California Station: .1. E. MoComas. Patron. Pomona: .Tames W.
Mills. Xni)t.. Pomona : .1. II. Barber. A-^st. .s' »/>/., Ontario.

Cbifo Forestry Station: .7. W. Koper, Patron. CJiico: Hfnry Wigbtman, Worh-
1)1 an in Chanjc.

Santa Monica Forestry Station: Roy .Tones, Patron. Santa 'Monica: William
Sbutt, Foreman, Sania Monica.

Poultry Experiment Station : II. (). Woodwortb, Foreman. Petalnma.

Mecca Date (Jarden, Mecca (conducted in cooperation with I". S. Department
of A u'ri culture) : P>arnard (J. .Tohnson. Workman. Mrrra.

COT^ORADO.

The State Agricultural Colleg-e of Colorado, Fort (hllins.

GOVERNING BOARD.

Tbe State Board of Asjricultui-e : P. F. Sbarp {Pres.), Denver; A. M. Hawley
(aSVo.). Fort Collins: Whitney Newton (State Treas.), Denver; Geo. A. Webb
{Local Treas.). Fort Collins: B. F. Rockafellow. Canijon City; Mrs. E. F. Routt.
Denrer: .Tesse Harris. Fort CoUinii: Harlan Thomas, Denver; .T. L. Chatfield,
Gypxam: P.. U. Dye, Rochyford; E. H. Gruhh, Carhondale; Gov. .1. H. Peabody
{ex officio), Denver; B. O. Aylesworth {ex officio). Fort Collins.

COURSES OF STUDY.

The courses of study are eight, each requiring four years in addition to two
years of preparatory work, and each leading to the degree of B. S. : The agri-
cultural course, the mechanical engineering course, the irrigation and civil engi-
neering course, the domestic science course, the architectural course, the
veterinary science course, the electrical engineering course, and the horticultural
course. Provision is made for postgraduate work. The degrees of M. S., C. E.,
and M. E. are conferred upon those worthy of holding them by faculty, action
apin-oved by the governing board. A commercial course and a normal course
in domestic science, each covering a period of two years, are established,'
entrance to which requires tbe same qualifications as for admission to the fresh-
man class ; no degree is given.

BOARD OF INSTRUCTION.

Barton O. Aylesworth, M. A., LL. D., Litt. D., President; Political Economy

and Lofjic; in charge of Farmer.^' Institutes.

James W. Lawrence. M. S., Mech. Edward B. House, B. S., E. E., Math.

Engin. A. M. Hawley. Sec. of the Faculty.

I^uis G. Carpenter." M. S., Civil and Edward M. Traber, B. A., /^/ie^. /'/m7o.s.

Irrig. Engin. Virginia H. Corbett, B. L., ff/.<?/.. Lit.

Wendell Paddock, M. S.. Bot.. Hort. W. R. Thomas. M. A., Lttt. D.. Con-

Clarence P. Gillette, M. S., Zooh. Ent. stitutional Hist, and Irrig.. Lair.

Geo. H. Glover, M. S.. D. V. M.,T'cf. Sci. L. D. Grain. M. M. E., Elect. Engin.

W. L. Carlyle, B. S. A.. Animal Hush. J. E. Bonebright. M. S., Asst. in Phys.,

William P. Ileadden, M. A., Ph. D., Civil Engin.

Chem., Geol. Richard A. Maxfield, B. S.. Mil. Sci.

Tbeodosia G. Amnions, Dean of Worn- and Tactics.

an's Work.

" On leave.

22 AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS.

BOARD OF INSTRUCTION — COlltiUUecL

A. M. Garbutt, B. S., Archi. Earl Douglass, M. S., Asst. in Chem.

K. R. Moench, Ph. D., Gcnnaii, French, Fred C. Alford, M. S., Asst. in Chem.

Spanish. i^- Arthur Jobuson, M. S., Asst. in

E. L. SpauUllng, B. E., Asst. in Ora- Ent.

tory. Phi/s. Culture. Cbarles Gokling-Dwyre, jr., B. Acct.,

Robert E. Trimble, B. S., Asst. in Met. Bookh-ecping.

and Irnn. Enrjin. Margaret Prendergast, B. S., .l-'^.s*. in

W. J. Meyers, B. S., Asst. in Irny. Doni. .S'r/.

Euf/in. S. L. Macdonald, Asst. in Math.

Wm. Elzinga, B. S., Asst. in Foundry E. D. Searing. B. S., Asst. in Mach.

Fruct. and Forge Worl:. Room.

A. H. Danielson, B. S., Agron. Elizabeth Ryan. Asst. in Bom. Scl.
W. II. Olin, M. S. A., Agron. Wui. O'Brien, tiupt. College Farm.
C. J. Griffith, B. S., Asst. in Aiiimal Willett Barton, Dir. Music.

Hush. Lathrop M. Taylor, B. S., Sten. and

B. O. Longyear, B. S., Asst. in Bot., Typew.

Hort. Joseph F. Daniels, Libr.

H. H. Orth, Asst. in Flor. and Land- Ralph II. Hess. M. S.. Sec. to Prcs.
scape Gard. Margaret Murray, Sten.

Katherine Murray, Sten.

Agricultural Experiment Station, Fort Collins.

Department of the State Agricultural College of Colorado, under the control of

the State Board of Agriculture.

STATION STAFF.

L. G. Carpenter." M. S., Dir.; Irrig.

Engin.
C. P. Gillette, M. S., Ent.
W. P. Headden, M. A.. Pri. D., Chem.
Wendell Paddock, M. S., Bot., Hort.
B. O. Longyear, B. S.. Bot.
G. H. Glover, M. S., D. V. M., Vet.
W. L. Carlyle, B. S. A., Animal Hush.
A. H. Danielson, B. S., Agron.

A. M. Ilawley, Sec.

Margaret Murray, Clerk, Sten.

Fred C. Alford, M. S., Asst. Chem.

Earl Douglass. M. S., Asst. Chem.

R. E. Trimble, B. S., Asst. Met., Irrig.
Engin.

S. Arthur Johnson, M. S., Asst. Ent.

P. K. Blinn, B. S., Field Agt. Arkan-
sas Valley Suhsta., Rockyford.

CON^NECTICUT.

The Connecticut Agricultural Experiment Station, New Haven.

fiOVERNING BOARIX

State Board of Control: Gov Abiram Chamberlain (Pm?.), Hartford; W. II.
Brewer {Sec), A r/r Haven: E. II. Jenkins {Treas.), New Haven; W. O. Atwater,
Middletown; Edwin Iloyt, New Canaan; J. II. Webb, Bon- V,25, New'Haven;
T. S. Gold, West Cornwall; B. W. Collins. Meriden.

E. II. Jenkins, Ph. D., Dir.
A. L. Winton. Ph. 1)., Chem.
T. B. Osborne, Ph. D., Chem.
I. F. Harris, M. S., Chem..

STATION STAFF.

E. Monroe Bailey, Ph. B., Chem.
I. A. Andrew, Ph. B., Chem.
Kate G. Barber, B. S., Chem.
W. E. Britton, Ph. D., Ent.

" On leave.

AGRICULTUKAL COLLEGES AND EXPERIMENT STATIONS.

23

STATION STAFF — coutinued.

Walter Mulford,« F. E., in chanje of

Forest Work and State For.
Austin F. Hawes, M. F., Asst. For.
G. P. Clinton, S. D., Bot.
V. E. Cole, Lihr., Cleric.
L. M. Brautlecbt, Asmt. Clerk.

William Veitch, in charge of Buildings
and Grounds.

Hugo Lauge, Loft. Asst.

J. B. Olcott, Grass Gard. (South Man-
chester).

V. L. Churchill, Sampling Agt.

The Connecticut Agricultural College, Storrs.

GOVERNING BOARD.

Board of Trustees: Gov. Abiram Chamberlaiu (e.v officio Pres.), Hartford;
E. 11. Jenkins (ex officio V. Pres.), 'Seic Haven; George A. Hopson * {Sec),
East Wiillingford; B. C. Patterson, Torriugtoii ; E. S. Henry, Tiockvillc ; George
S. Palmer Xonrich; D. W. Patten, North Haven: C. A. Capeu, Williinantic;
A. J. Pierpout, Wateriury ; L. J. Storrs, Spring Hill.

COURSES 01' STUDY.

Five B. S. courses open to graduates of high schools as follows : Agriculture,
horticulture, civil engineering, home economics, and general science. Six two-
year courses open to graduates of high schools (diploma upon graduation), as
follows : Agriculture, horticulture, mechanics, home economics, commercial and
general science. Six four-year courses open to graduates of common schools
(diploma upon graduation), as follows: Agriculture, horticulture, mechanics,
home economics, commercial and general science.

Summer school of about four weeks, for teachers and others, in Nature and
Country Life. Four twelve-week winter courses, as follows : Farm dairy,
creamery, pomology, and business sul)jtcts, and one six-week poultry course.
Thirty-three ten-day courses, treating such subjects as use of hand separators
and Babcock testing apparatus; vegetable forcing; commercial fertilizers;
forging ; carpentry ; cooking ; table service ; and judging, selecting, and mat-
ing fowls.

BOARD OF INSTRUCTION.

R. W. Stimson, M. A., D. B., President.

L. A. Clinton, M. S., Agron.

A. G. Gulley, M. S., Hort.

C. L. Beach, B. S., Dairying.

Fred Mutchler, Ph. U., Biol., 'Nature

Study, Pedag., Curator of Museum.
E. H. Lehnert, B. S., D. V. S., Physiol..

Vet Sci., Animal Hush.

E. A. White, B. S., Bot.. For., Land-
scape Archi.

C. A. Wheeler. M. A

F. W. Putnam, B. S
II. R. Montieth, P..

Lat., Math.
E. O. Smith, B. S.. Engl, Polit. Econ.:

Sec. of Faculty; Trcas. Bd. of Tr(/.s-

tecs.
II. E. Starr, M. A.. Engl.; College

Chaplain.

B. Bernard Turner, Ph. D., Chem.,
Phys.

Math.

Mech. Arts.

A., Hist., Civics,

Alberta T. Thomas, Dom. Sci. and Art;

Lady Prin.
Anna W. Brown, Engl., Elocution,

Gymnastics.
W. A. Stocking, jr.. M. S., Bact.
Edwina M. Whitney, Ph. B., Instr.

German; Lihr.
E. D. Proudman, Instr. Sten., Typeiv.,

Penmanship ; Chief Clerk.
E. R. Bennett, B. S., In.^tr. Mil. Set.

and Drill.
lOmnia H. Roller, Asst. Lady Prin.,

Iiixtr. Engl., Music.
II. I.. Garrigus, B. Acr.. Instr. Field

Work, Farm Supt.
Byron Houston, Asst. in Hort.; Instr.

Green h o use Work.
II. W. Conn, Ph. D.. Lect. Dairy Bact.

" On leave.

24 AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS.

Storrs Agricultural Experiment Station, Storrs.

Department of the Conneoticut Agric-nltural College, under the control of the

Board of Trustees.

STATION STAFF.

L. A. Clinton, M. S., Dir. 11. L. Garrigus. B. Agb., Asst. Field

H. W. Conn, Ph. D., Hiipcrvif^or Dairy E.rpt.

Bavt. W. M. P]sten, Pii. B., Lah. A.ss/.

W. O, Atwater, Ph. D., Supervisor E. H. Lehnert, B. S., D. V. S.,-Con-

islutrition Work. sultinf/ Vet.

A. G. Gulley, M. S.. Ilorf. E. A. White. B. S., (Jonsultinri Dot.

C. L. Beach, B. S., Dairij Hush. Chas. Thoni, Ph. D., Chee.^e Expert,

B. B. Turner, Ph. D., Chem. Myc.

W. A. Stocking, jr., M. S., Asst. Boot. A. W. Bosworth, B. S., Cheese Ex-
E. R. Bennett, B. S., .4.s,s•^ Hort. pert. CJiem.

Theodore Issajeff, Clieesc Maker.

BELAWATITI

Dela^ware College, N^eivark.

GOVERNING BOARD.

Board of Trustees: C. B. Lore (P/rs.), Wilininf/toii ; Manlove Hayes* (F.
Pres.), Dover; C. B. Evans* (.S'cc. and Treas.), 'Newark; Gov. John Hunn {ex
offieio), Dover; G. A. Barter* {c.r officio), 'Newark; James Hossinger, Newark;
II. G. M. Kollock, Neirark; J. C. Higgins, Delaware City; G. W. Marshall,
Milford; J. II. Whiteman, Wilmiiif/ton : George Biddle, Elktoii ; F. W. Curtis,
Newark; W. T. Lyman,* Wiliiiiii(>toii : D. W. Corbit,* Odessa; Edward Reynolds,
Middlefown: L. 11. Ball, Marshaliton; L. P. Bush, Wilmiiifjtoii ; J. E. Addicks,
Clayiiiont; J. C. Stockly, Smyrna; James Pennewill, Dover; C. S. Conwell,
Camden; Geo. G. Kerr,* Newark; H. W. Baker, Seaford; E. R. Paynter, George-
town; W. H. Stevens, Seaford; John Barkley, Clayton; W. Watson Harrington,
Dover; Lewis W. Mustard, Lowes; S. H. Messick, Bridyeville.

COURSES OF STUDY.

The courses of study are seven in number and require four years each for
completion: The classical course and the Latin scientific course, each leading
to the degree of B. A. ; the agricultural and the general science courses, each
leading to the degree of B. S. : and three courses in engineering, leading to the
degrees of B. C. E., B. M. E., and B. E. E. There are also a two-year course
and a short winter course of ten weeks in agriculture.

BOARD OF INSTRUCTION.

Geo. A. Harter, M. A., Ph. D., l'rr>iidrnt ; Mathematics and Physics.
T. R. Wolf, M. A.. Ph. I)., Cheni.. Min., J. A. Foord,* B. S., M. S. A., Afjr.

Sanitary Sci., Geol. Elisha Conover, M. A., Lat., Greek.

Frederic H. Robinson, C E., Civil M. Van G. Smith, M. E., Mech. and

Engin. Elect. Engin.

AGRICULTURAL COLLEGES AND EXPERIMi:NT STATIONS. 25

BOARD OF INSTRUCTION — Continued.

Edgar Dawson. M. A.. Ph. D., EikjI. Joseph F. Brewster, B. A., Instr.

Lang, and Lit.. Polit. Sri. Chcm.

Edward L. Smith. M. A.. Mod. Lain/. Lee O. Willis. B. M. E.. Instr. Shop-

E. W. McCaskey, Capt.. U. S. A., Mil. uork.

Sci. and Tactics. Arthur T. Neale, M. A., Ph. D.. Lect.

William J. Rowan, Pii. D., In.^tr. Elo- in Af/r., tSiipt. Farmers' hi.st. for

ciition and Oratorij. 'Scucastlc Countij.

Lewis A. Freudenberger. E. E., (A.s.s/.) Fredorielv D. Chester, M. S.. Lcct. in

Mcch. and Elect. Ent/in. Mijc.

Clarence A. Short, P.. C. E., Math.. Charles L. Penny, M. A.. Led. in Ar/r.

Ciril Engin. Chcm.

C. O. Houghton. P.. A., {Assoc.) Zool.. C. P. Clpse, M. S., Lect. in Uort.

■ Ent. C. O. Smith. B. S., rn.<itr. Bot.

The Delaware College Agricultural Experiment Station, Nemark.
Department of Delaware College, under the control of the Board of Trustees.

STATION STAFF.

Arthur T. Neale.* M. A., Ph. D., Dir.: C. P. Close, M. S., Hort.
Agr. C. L. Penny, M. A., Chcm.

F. D. Chester, M. S., Myc. C. O. Houghton. B. A., EnL

Clayton O. Smith, B. S., Asst. Bact.

State College for Colored Students, Dover.

GOVERNING BOARD.

Board of Trustees: C. B. Lore (Pres.), Wilmington; H. C. Conrad (.Sfec. and
Treas.). Wilmington: Walter Morris. Dover; G. W. Marshall, Mil ford; Ebe W.
Tunnell, Leices; H. P. Cannon, BridgeviUe; W. C. Jason {ex officio), Dover.

COURSES OF STUDY.

There are five courses of study: Classical, scientific, agricultural, engineer-
ing, and normal.

B0 4RD OF INSTRUCTION.

Rev. William C. Jason, M. A., B. D., President; Greek, Latin, Mental and Moral

Science.
Samuel L. Conwell. B. A., Sec.; Com- P^verett L. Brown, Insti: Wood Work.

mon Engl. Branches. Biol. Lydia P. Laws, Normal Dept.; Hi.9t.,

T. Wm. (iordy, Phgs.. Chcm. Engl. Lit.; Matron.

Jos. R. Cogbill. Math.; Instr. Mach. John Boyken Aiken, Instr. Pract. Agr.

Shop.

FLORIDA.

University of Florida, Lake City.

GOVERNING BOARD.

Board of Trustees: Geo. W. Wilson {Pres.), Jacksonville; F. E. Harris,
Ocala; F. L. Stringer {Sec), Brooksville; E. D. Beggs, Pensacola; C. A. Carson
(V. Pres.), Kissimmee; F. M. Simonton, Tampa; J. R. Parrott, Jacksonville;
W. P. Jernigau {Clerk), Lake City.

26 AGEICULTITRAL COLLEGES AND EXPERIMENT STATIONS.

COURSES OF STUDY.

There are seven courses leading to degrees. The courses in agriculture
(including horticulture), mechanical engineering, civil engineering, chemistry,
Latin science, and general science, respectively, lead to the degree of B. S.
The classical course leads to the degree of B. A. These courses require four
years each for comi)Ietion. There are also a two-year course in mechanic arts,
a preparatory course of one or two years, as required, a one-year course in
business, a one-year course in stenography and typewriting, and short ten-week
courses in agriculture and horticulture.

BOARD OF INSTRUCTION.

Andrew Sledd, A. M.. Ph. D., President of the University, and Director of the

Experiment t^tation.
F. L. Stringer, Sec. Board of Trustees F. F. Eldridge, B. A., B. Ped., Instr.

{ex officio). Sten., Typeiv.

W. F. Yocum, M. A., D. D., Philos., E. R. Dickson, L. L. B., M. AccTS.,

Lat., Hist. Instr. Boolcl-eeping, Coni'l Lair,

Karl Schmidt, A. M., Ph. D., Math. Conil Arith., Penmanship; Regis-

M. T. Hochstrasser, M. E., Mech. En- trar.

filn. Z. V. Judd, B. A., Instr. French, Engl.

E. R. Flint, B. S., Ph. D., M. I)., Chon. A. W. Blair, M. S., (Asst.) Cheni.
E. H. Sellards, M. A., Ph. D., Zoo/., E. R. Wharton, Instr. Mech. Arts and

Ent., Geol.

F. M. Rolfs, M. S., Bot., Ilort.

J. M. Farr, M. A., Ph. D., Engl., Ger-
man.

C. F. Dawson, M. D., D. V. S., Vet. 8ci.

J. D. Taylor, jr., Comdt., Mil. Sci.

Melville C. Marion, B. L., Prin. Prep.

Draw.
F. C. Reimer, B. S., (Aetg.) Bot.,

Ilort.
Robt. A. Lichtenthaeler, B. S., Asst.

Cheni.
J. C. Jeffery, Phys. Dir.
W. P. Jernigan, Auditor. Bookkeeper.
A. Tyler, men.

School.

C. M. Conner, B. S., Agr.. Supt. Far- C. A. Finley, .i.sst. Lihr.

niers' Inst. Mrs. S. J. Swanson, Matron.

Roy F. Davis, B. S., {Asst.) Phys., Elect.

Agricultural Experiment Station of Florida, Lake City.

Department of University of Florida, under the control of the Board of

Trustees.

STATION STAFF.

Andrew Sledd, A. M., Pn. D., Dir.
E. R. Flint, B. S., Ph. D., M. D., Vhcm.

E. II. Sellards, M. A., Ph. D., Ent.
Geol.

F. M. Rolfs, M. S., Bot., Ilort.

C. F. Dawson, M. 1).. D. V. S., Vet.
C. M. Conner, B. S., Y. Dir.: Agr.
A. W. Blair, M. S., {Asst.) Chcm.
W. P. Jernigan, Auditor, Bookkeeper.

A. Tyler. Sten., Lihr. ^

F. C. Reimer. B. S., Asst. Bot., Hort.

Robt. A. Lichtenthaeler, B. S., Asst.

Chcm.
S. A. Robert, M. S., A.'ist. in Field

E.vpts.
John F. Mitchell, Foreman, of Farm.
J. H. Jefferies, Foreman of Gardens

and Orchards.

AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS. 27
Florida State Normal and Industrial School, Tallahassee.

GOVERNING BOARD.

State Board of Education (ex officio Board of Trustees) : Gov. W. S. Jen-
iiinj?s (P/r.v.), TdUalKtxxcr: W. N. Shouts (Hoc), Tdliuhnssvc ; 11. C. Craw-
ford, TuUuhasscc; W. V. Knott (Treas.), TaUaJutssee; W. II. Ellis, Tailahasscc.

COURSES OF STUDY.

The courses of study are : Academic, mechanical, and agricultural.

BOARD OF INSTRUCTION.

Nathan B. Young, M. A., President.

Geo. M. Sampson, M. A., 8ec.; Mafli. Maggie A. Bulkley, Matron, 2^^wse

Mrs. llattie McL. Howard. Music. Training.

Ada Hawes, B. A.. Engl.: Libr. Daisy E. Attaway, Asst. Matron.

Mary E. Jameson, Cooking, Launder- Mrs. E. F. Mays, Housekeeper.

ing, Asst. Matron. Mary E. Melvin, Preceptress; Geog.,

F. C. Johnson. B. S., Manual Train- Hist.

ing, Mcch. Draw. Ellen O. Paige, Dressmaking.

Juliie B. Bragg, Wheelwr., Blacksm. Lulu M. Cropper, Critic Teacher;

W. P. Welch, B. S., Carpentry, Draw. Arith., in charge of Prep. Ncliool.

Z. T. Hubert, B. S., Sci.; Agr. Marietta E. Hall, Reading, Writing,

Crawford D. Menafee, Supt. Agr. Oeog.

Dept. Mrs. Eliza A. Johnson, Millinery.

W. H. A. Howard, B. A., Comdt.; Edward L. Gordon, B. S., Print., Asst.

Math., Paint. in *s'r'/.

A. E. Martin, Tailoring. Peter E. Brown, Sec. to the Pres.

GEORGIA.

Georgia State College of Agriculture and Mechanic Arts, Athens.

GOVERNING BOARD.

Trustees: Gov. J. M. Terrell (c.r officio), Atlanta; G. F. Gober, Marietta;
Clark Howell, Atlanta; W. E. Simmons, Lawrenccville; Hamilton McWhorter,
Lexington; S. B. Adams, Savannah; B. B. Bower, jr., Bainhridge; W. H.
Fish, Americus; Henry Persons, Talhotton; H. D. McDaniel (Chair.), Mon-
roe; A. O. Bacon, Macon; D. B. Hamilton, Rome; J. T. Newton, Madison;
N. L. Ilutchins, Lairrencerille; E. H. Calloway, Augusta; J. W. Benne'tt, Way-
cross; A. L. Hull (.S'cc. and Treas.). Athens; Howell Cobb, Athens; N. E.
Harris (ex officio), Macon; F. G. Du Blgnon (ex officio). Savannah; P. W.
Meldrim (ex officio), Sarannah.

COURSES OF STUDY.

There are four courses of study, each requiring four years for completion,
each leading to the degree of B. S., differing in options and specialization and
characterized as general, agriculture, civil engineering, and electrical engineer-
ing. There are also graduate courses of one year each, leading to the degrees
of M. S., C. E., and M. Agr. : special courses in chemistry, mining, and metal-
lurgy, in agriculture, in electrical engineering, and in building and architecture,
in which certificates of attainment are given, and a short winter course of
twelve weeks in agriculture, comprising instruction in the English branches,
agriculture, and dairying.

28 AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS.

BOARD OF INSTRUCTION.

H. C. White, Ph. D., Premilcnt ; Chemistry; hi charge of Farmers' Institutes.

A. H. Piitlerson, M. A., Phys., Elec. C. J. Moore, 1'h. D., {Adjunct) ('hem.

Engin. TJ. H. Davenport, B. S., {Adjunct)
John Morris, M. A., German. Phys., Elect. Enc/in.

W. D. Hooper, M. A., Latin. E. Ij. Griggs, Instr. Draw.; Co)n(tt.

R. E. I'iirk. M. A., Enf/l. R. V. Sanford. {Adjunct) Engl.

D. C. Bnrrow, jr., (\ and M. E., J. M. .Tolinson. Agr.

Math. J. Enstrat, M. A., Romance Lang.

C. M. Strahaii, f". and M. E., Civil T. .7. Woofter, A. M., Ph. D.. Psych.

Engin. W. O. I'ayne, M. A., Instr. Hist.

.Tolin P. Campbell. Pn. D., Biol. .Tas. F. Hart, jr., Instr. Hort.

J. II. T. McPlierson, Ph. D., Hist., Ilarvie Jordan, Asst. Dir. Farmer.^"

Polit. ,Sci. Inst.

C. M. Snelling, M. A., Math. J. H. Burnett, Lil)r.

Sarah A. Frierson, Asst. Libr.

Georgia Experiment Station, Experiment."'
Department of Georgia State College of Agriculture and Mechanic Arts.

GOVERNING BOARD.

Board of Directors: O. B. Stevens {Pres.), Atlanta; J. B. Park {Sec. and
Treas.), Greensboro; Walter B. Hill, Athens; H. C. White, Athens; R. C. Neely.
Waynesboro; P. E. Boyd, Lcary; .7. T. Ferguson, De Soto; J. H. Mobley, Hamil-
ton; A. J. Smith, Conyers; N. B. Drewry, Griffin; Felix Corput, Cavespring;
John Deadwyler, Maysinlle; George Gilmore, Wartheii; William Henderson,
Ocilla.

STATION STAFF.

R. J. Redding, Dir. J. M. Kimbrough, Agr.

H. C. White, C. E.. Pii. D., V. Dir.; ' Claude L. Willoughby, B. Agr., Dairy-

Chem. man.

H. N. Starnes, B. A., Biol., Hort. Josephine M. Heyfron, Sten., Acct.

D. A. Duffee, Foreman Hort.

Georgia State Industrial College, College.

governing board.

Board of Commissioners: P. W. Meldrim {Chair.). Savannah: W. R. Ham-
mond, Atlanta; I'. J. Kline. MiUedgeville; Otis Ashmore, Sarannah; (ieo. T.
Murrell, Winterville; Walter B. Hill, Athens; J. F. Brooks {Treas.), Savannah.

COURSES OF STUDY.

The courses offered are industrial, preparatory, normal, and collegiate. Prac-
tical agriculture is made one of the industrial features of the college courses.
A special dairy course covering two months is offered during the winter.

" Telegraph, freight, and express address, Griffin.

AGRICULTURAL COLLEGES AND EXPERIMENT STATIONIS. 29

BOARD OF INSTRUCTION.

R. R. Wright, M. A., LL. D., President; Instructor in English.

D. C. Suggs, M. A., V. Prcs.; Instr. J. M. Roston, Wheelwr.; Proctor.

l^at. Sci. Mrs. W. C. McLester, tScw.

M. N. Work, M. A., Instr. Math. L. B. Thompson, B. A., Masonry, Plas-

Thos. L. Cottin, M. A., Instr. Engl., tcriiig, Calcimining.

Pcdatj. J- H. Hazel, Painting. Glazing, Sign

Heury Pearson, M. A., Asst. Instr. Writing. Glass Embossing.

Engl; Sec. of Faculty. M. A. Davis, Carpentry.

Jos. S. Himes, Dir. Manual Training K. M. Cooper, Tailoring.

Dept.. Instr. Blaclsm. Mrs. D. E. Pearson, Prin. of Model

W. C. McLester, Foreman of Farm. School.

HAWAIIAN ISIjANDS.

Hawaii Agricultural Experiment Station, Honolulu.

Under the supervision of A. C. True, Director Office of Experiment Stations,
United States Department of Agriculture.

STATION STAFF.

Jared G. Smith, Special Agent in J. E. Higgins, Expert in Hort.

Charge; in charge of Farmers' Inst. C. R. Blacow, in charge of Tobacco

D. L. Van Dine, Ent. Expts. at PohaJcea (P. 0. Paauilo).
Edmund C. Shorey. Chem. Q. Q. Bradford, Farm Foreman.

Hawaiian Sugar Planters' Experiment Station, Honolulu.

GOVERNING BOARD.

Trustees of Hawaiian Sugar Planters' Association: E. D. Tenney (Pres.),
W. G. Irwin, H. A. Isenberg, W. O. Smith, G. H. Robertson, F. A. Schaefer,
H. P. Baldwin, F. M. Swanzy, B. F. Dillingham. Station Committee: W. M.
Giffard, G. II. Robertson, II. A. Isenberg, G. M. Rolph, Andrew Adams, E. E.
Paxton, J. M. Dowsett.

STATION STAFF.

C. F. Eckart, Dir. Agr. Div.; Chief R. C. L. Perkins, Supt. Div. of Ent.

Chem. A. Koebele, Consulting Ent.

S. S. Peck, 1st Asst. Chem. Alexander Craw, Consulting Ent.

F. R. Werthmueller, Asst. Chem. G. W. Kirkaldy, Asst. Ent.

Firman Thompson. Asst. Chem. F. W. Terry, Asst. Ent.

A. E. .Jordan. Asst. Chem. Otto Swezey, Asst. Ent.

E. G. Clarke, Agr. C. II. McBride, Clerk.
T. Lougher, Field Foreman. M. E. Madeira, Sten.

IDAHO.

College of Agriculture of the University of Idaho, Moscow.

GOVERNING BOARD.

Board of Regents: Chas. L. Heitman * {Pres.), Rathdrmn; Mrs. Wm. H.
Ridenbaugh* (V. Pres.), Boixe ; (Jeo. C. Parkinson* (-Sec), Preston; Edw. S.
Sweet, Grangeville; J. H. McCarthy, Wallace.

30 AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS.

COURSES OF STUDY.

The regular course in agriculture requires four years for its completion and
leads to the degree of B. S. A three-year preparatory course aud a short course
in dairying and horticulture are offered.

BOARD OF INSTRUCTION.

Jas. A. MacLean, A. M., Pii. D.. President; political Science.

Hiram T. French, M. S., Af/r.: in Edw. R. Chrisnian. Capt., U. S. A., M//.

charr/e of Farmers' Inst. Sci. and Tactics.

Louis F. Henderson, Ph. B.. Bot. Wm. S. Morley, M. A., (Assoc.) Math.

John M. Aldrich, M. S.. Zoo?.; r;»*«/or Edward M. Ilulme, A. :M.. Lrct. in

of Museiini. Hist.

I. J. Cogswell, B. M., (Assoc.) Music. Mrs. M. E. Young, Preceptress; Dir.

Lowell B. Judson, B. S., Hort. Dom. Sci.

Chas A. Peters, B. S., Ph. D., CJiem. Dora P. Porter, B. H. E.. Instr. Dom.

W. W. Baden, M. A.. Ph. D., Greek, Sci.

]^fif_ ■ Gertrude M. .Jenkins. B. S.. Instr. Engl.

D'Arcy P. Parhani, M. A., Engl. Lit. Harold L. Axtell, A. M., Instr. Lai.,

Alfred S. Miller, iNI. A., Ph. D., Min- Greek.

inO, Metal. Margaret B. McCallie, B. S., Libr.

Jay G. Eldridge, M. A., Mod. Lang.; Wilfred G. Harrison, B. A., Registrar,

Dean. >^fc- '^f Faculty.

Chas. N. Little, M. A., Ph. D., Civil Miles F. Reed. B. S., Prin. Prep. Dept.;

Engin. Instr. Pedag.

G. A. Crosthwait, Agron. Rosa A. Forney, B. A., Instr. Mod.

Sidney R. Sheldon, B. S., Elect, and Lang.

Mech. Engin. John G. Griffith, B. S.. Instr. Biol. Sei.

Agricultural Experiment Station of the University of Idaho, Moscov).

Department of the University of ldah;>. under the control of the Board of

Regents.

STATION STAFF.

Hiram T. French, M. S.. Dir.; Agr. Chas. N. Little, M. A., Ph. D., Irrig.

Louis F. Henderson, Ph. B., Bot. Engin.

John M. Aldrich. M. S., Ent. J. S. Burd, B. S., Chem.

Lowell B. Judson, B. S., -Hort. Wm. L. Payne, Treas.

G. A. Crosthwait, Agron. AVilfred G. Harrison, B. A., Clerk.

Prentice Moore, Farm Foreman.

ILLINOIS.

College of Agriculture of the University of Illinois, Urbana.

GOVERNING BOARD.

Board of Trustees of the University: Gov. Richard Yates. Springfield; James
K. Dickirson. Latrrcnverillc; Alfred Bayliss, Springfield; Mrs. Alice A. Abbott,
1108 W. Illinois sf., Urbana; Frederic L. Hatch (Prcs.), Spring Gi-ove; Augus-

AGRICULTURAL COLLEGES AND EXPP]RIMENT STATIONS.

31

tus F. Nightiusale. 15!) La Salic .s/., Cliicai/o: Alexaiidor McLean, Macoiitb:
Samuel A. P.ullartl. Spriiif/fichl ; Mrs. Carrie T. Alexaiuler, Belleville; William
B. McKinley. Champaign ; L. H. Kerrick, Bloom in gt on ; Laura B. Evans, 'I'aij-
lorvillc; William L. Pillsbury. (Sec.). Urbana: E. G. Keitb (Treas.), Chicago.

COURSE OF STUDY.

The regular course requires four years for completion and leads to the degree
of B. S. Provision is also made for special students.

BOARD OF INSTRUCTION.

Edmund J. James, Ph. D., LL.
Eugene Davenport, M. Agr., Dean;

Thremmatolofjii.
Thomas J. Burrill, Ph. D.. LL. D., Bat.
Stephen A. Forbes, Ph. D., Zool.
Charles W. Rolfe. M. S., Gcol.
Donald Mcintosh, V. S., Vet. Sci.
Samuel W. Parr, M. S., Applied Chem.
Daniel K. Dodge, Ph. D., Engl.
David Kinley. Ph. D., Econ.
Albert P. Carman, So. D., Phys.
Evarts B. Greene, Ph. D., Hist.
George T. Kemp. M. D., Ph. D.,

Physiol.
Geo. A. Huff, Dir. Phys. Training.
Geo. H. Meyer, M. A., German.
Thomas A. Clark. B. L., Rhet.
Thos. E. OliyeVyVH.!).. Romanic Lang.
Isabel Bevier, Ph. M., Household Sci.
Cyril G. Hopkins, Ph. D., Agron.
Edmond G. Fechet, Lt. Col., U. S. A.

(Retired). Mil. Sci.
Herbert W. Mumford, B. S., Animal

Hush.
Harry S. Grindley, Sc. D., Chem.
C. F. Hottes, Ph. D., (Asst.) Bot.
Frank Smith. :M. A., {Asst.) Zool.
Joseph C. Blair, Pomol.
Mrs. Jennette C. Lincoln, M. O., Phys.

Training.
Wilber J. Eraser. M. S., Dairy Hiisb.
Neal C. Brooks, Ph. D., German.
Martha J. Kyle. M. A., Instr. Rhet.
John W. Lloyd, M. S. A., Olericulture.
Amos W. Peters, Ph. D., Instr. Zool.
Justus W. Folsom, Sc. D., Instr. Ent.

Albert R. Curtlss,
Henry Jones, Instt

D., President of the University.

Daisy L. Blaisdell. A. M.. Tiistr. Ger-
man.

Florence N. Jones, Ph. D., Instr. Ro-
manic Lang.

G. S. Crandall, M. S., (Asst.) Pomol.

J. G. .Alosiei-, B. S.. (Asst.) Soil Phys.

A. D. Shamel,« B. S., Farm Crops.

L. D. Hall, B. S., Instr. Animal Husb.

J. W. Hart, (Asst.) Dairy Manitfac-
tures.

Mrs. Gertrude Clark-Sober, B. S., Instr.
Household Sci.

Wm. Dietrich. B. S. A., Instr. Swine
Husb.

Cassius C. Hayden, B. S. A., Asst. in
Dairy Husb.

Herbert A. Hopper, B. S. A., Asst. in
Dairy Husb.

Rufus C. Obrecht, B. S. A., Instr. in
Horses.

Frank W. Scott. A. M., Instr. Engl.

Fred R. Crane, B. S., Instr. Farm
Mech.

Alvin C. Boal, M. S. A., Instr. Flor.

Clifford Willis, B. S., Asst. in Soil
Phys.

A. N. Hume, M. S., Instr. Crop Produc-
tion.

Jas. H. Pettit, Ph. B., Instr. Soil Fer-
tility.

Fred H. Rankin, Supt. Agricultural
College Ext.

E. S. Good, B. S., Instr. Animal Husb.

Susannah Usher, S. B., Instr. House-
hold Sci.
Instr. Wood Shop.s.

Forge Shop.

" On leave.

32 AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS,

Agricultural Experiment Station of the University of Illinois, Urbana.

Department of the University of Illinois, under the control of the Board of

Trustees.

STATION STAFF.

Eugene Davenport M. Agr., Dir. A. N. Hume, M. S., First Asst. in Crop

T, J. Burrill, Ph. D., LL. D., Chief in Production.

Bat, E. S. Good, B. S., Asst. in Animal

C. G. Hopkins, Ph. D., Chief in Affrmi., Husb.

Chem. C- S. Crandall, M. S., Asst. Chief in

J. C. Blair. Chief in Hort. Pomol.

H. W. Mumford, B. S., Chief in Animal Carl E. Lee, B. S., Asst. in Dairy Husb.

' Hash. Jfis. T. Barrett. A. B., Asst. Bot.

W. J. Eraser, M. S., C'7//ic/ in Dairy Husb. J. H. Pettit, Ph. B., First Asst. in Soil

L. H. Smith,a M. S., Asst. Chief in Anal

Chem. and Plant Breeding. E M. East, B. S., First Asst in Plant

A. D. Shamel,a B. S., Chief in Farm Breeding.

Crops. W. F. Pate, B. S., Asst. in Chem.

J. ,>'. Lloyd, M. S. A., Asst. Chief in R. C Obrecht, B. S. A., First Asst. in

Hort. Horses.

A. J. Glover, B. Agr. Hiipt. Dairy Field Clifford Willis, B. S., Asst. in Soil

Work, Elgin Region. . Phys.

J. G. lilosier, B. S., Asst. Chief in 8oil Ira O. Schaub, B. S., Asst. in Chem.

pjiys. Wm. Dietrich. B. S. A., First Asst. in

J. W. Hart, Asst. Chief in Dairy Man- Sirine Hush.

ufaetures. Louis D. Hall, B. S., First Asst. in

C. F. Hottes, Ph. D., Asst. Chief in Animal Husb.

Veg. Physiol. Harry H. Love, B. S., Asst. in Chem.

H. A. Hopper, B. S. A., Asst. in Dairy Andrew Ystgard, B. S., B. Agr.. Asst.

Husb. . in Chem.

C. C. Hayden, B. S. A., Asst. in Dairy Jerome E. Readhimer, B. S., Supt. of

Husb. Soil E.rpt. Fields.

Kate Mclntyre, Sec.

INDIANA.

■ School of Agriculture of Purdue University, Lafayette.

GOVERNING BOARD.

Board of Trustees: William V. Stuart (Prr.s.), Lafayette; E. A. Ellsworth
(Sec), Lafayette; J. M. Fowler (Treas.), Lafayette; William A. Banks,
Laporte; .James M. Barrett, Fort Wayne; David E. Beem {V. Pres.), Spencer;
Charles Downing, Greenfield; Sylvester Johnson. Irvington; Chas. Major, Shel-
byville; C. B. Stemeu, Fort Wayne; J. H. Van Natta, Lafayette.

COURSE OF STUDY.

The course of study requires four years for completion and leads to the degree
of B. S. There are also a two-year course and a short winter course in
agriculture.

« On leave.

AGKICULTURAL COLLEGES AND EXPERIMENT STATIONS. 33

BOARD OF INSTRUCTION."

Winthrop Ellsworth Stoue, Ph. D., President of the University.

William C. Latta, M. S.,.lr/r..- .S'"/>f. of Pauline Mariotte-Davies, Ph. D.,

Fanners' Inst. French.

James Troop, M. S., Hort., Ent. Clarence A. Waldo, Ph. D., Math.

Arthur Goss, M. S., A. C, Agr. Chem. Ernest G. Martin, Ph. D., Instr. Biol.

Hubert E. Vau Norman. B. S., (Assoc.) James H. Ransom, Ph. D., (Assoc.)

Dairyinu. Chem.

John H. Skinner, B. S., (.Issoc.) Ani- Severance Burrage, B. S., (Asst.) Han-

mal Hiisb. ftftry f^ci.

Robert A. Craig, D. V. M., In.str. Vet. Charles M. Smith, B. S., (Asst.) Phys.

^(.j- Caroline E. Shoemaker, M. S., Instr.

A. T. Wlancko. B. S. A.. (Assoc.) Agr. Engl.

Richard M. Hamer, Asst. in Animal Edward H. Davis, B. S., Instr. Econ.,

Hiisb. Sist.

H. A. Slater, Asst. in Creamery. John Helss, M. A., Instr. German.

Martin L. Fisher, B. S.. -4.ss^. //t Af/r. Jas. D. Hoffman,. M. E., (Asst.)

Stanlev Coulter. Ph. D.. Biol.

Engin. Design.

Joseph C. Arthur, D. Sc, Veg. Physiol. Alpha P. Jamison, B. M. E., (Asst.)

and Path.
Percy N. Evans, B. S., Ph. D.. Chem.
Ervin S. Ferry, B. S., Phys.
Emma M. McRae, M. A., Engl. Lit.
Thomas F. Moran, Ph. D., Hist., Polit.

Econ.
Ernst J. Fluegel, Ph. D., Oerman.

Mech. Draw.
W. M. Nye, B. S., M. E., Instr. Pract.

Mech.
Michael Connaughton, Asst. in Forge

Room.
Edward Mahin, B. S., Instr. Chem.
Wm. M. Hepburn, Libr.

Agricultural Experiment Station of Indiana, Lafayette.
Department of Purdue University, under the control of the Board of Trustees.

STATION STAFF.

Arthur Goss, M. S., A. C, Dir.; Chem. J. H. Skinner, B. S., Animal Hush.

Wm. C. Latta, M. S., Agr. A. T. Wiancko. B. S. A., in charge of
James Troop, M. S.. Hort. Field Expts.

J. C. Arthur, D. Sc, Bot. Wm. J. Jones, M. S., A. C, Asst. Chem.

A. W. Bitting, D. V. M., Vet.

H. E. Van Norman, B. S., Dairying.

M. L. Fisher, B. S., Asst. Agr.

IOWA.

Iowa State College of Agriculture and the Mechanic Arts, Ames.

GOVERNING BOARD.

Board of Trustees: Gov. A. B. Cummins, Des Moines; J. F. Riggs (f^iipt. of
Public Instr.), Des Moines; W. O. McElroy, Neivton; "W. A. Halseli. (Financial
Sec), Odebolt; Herman Knapp (Treas.), Ames; W. K. Boardman, Nerada;
E. W. Stanton (See.), Ames; E. A. Alexander, Clarion; Ellison J. Orr, Wau-

"This list does not include the instructors exclusively engaged in tlie scliools of engi-
neering, science, and pharmacy.

8901— No. 151—05 M 3

34 AGKICULTURAL COLLEGES AND EXPERIMENT STATIONS.

Icon; J. B. Hungerford (Chair.), Carroll; W. R. Mocinger, Marslialltoioi ; Jas. H.
Wilson, Adair; H. M. Letts, Columbtis Junction; Vincent Zmunt, Iowa City;
G. S. Allyu, Mount Ayr; Jolni F. Cavell (Custodian), Ames.

COtTRSES OF STUDY.

The courses of study are eight, requiring four years for completion. The
course in agriculture (divided into five distinct courses— agronomy, dairying,
animal husbandry, horticulture, and agricultural chemistry), leading to the
degree of B. S. A.; the course in veterinary science, leading to the degree of
D. V. M. ; the course in mechanical engineering, leading to the degree of
B. M. E. ; the course in civil engineering, leading to the degree of B. C. E. ; the
course in electrical engineering, leading to the degree of B. S. in E. E. ; the
course in mining engineering, leading to the degree of B. S. in ^I. E. ; the course
In science as related to the industries, leading to the degree of B. S., and the
course in general and domestic science for ladies, leading to the degree of B. S.
There are also short winter courses in stock and grain judging and dairying and
group courses in the sciences.

BOARD OF INSTRUCTION.

Rev. Albert Boynton Storms, A. M., D. D., LL

Division of Science.
Edgar \V. Stanton, M. S., LL. D.,

Math., Econ. 8ci.; Dean of the

Junior College.
Charles F. Curtiss, M. S. A., Dean Div.

Agr.
Anson Marston, C. E., Civil Engln.;

Dean Div. Engi)i.
John H. McNeall, V. M. D., Dean Div.

Vet. ScL; Vet. Med. and Surgery.
George W. Bissel, M. E., Mech. Engin.;

V. Dean Div. Engin.
P. G. Holden, M. S., B. Pd., V. Dean

D., President; Dean of the

Div. Agr.; Agron.
W. J. Kennedy ,« B. S. A., Animal Husb.
M. Stalker, M. S., Y. S., Led. in Vet.

Div.
Hon. James Wilson, M. S. A., Lect. in

Agr.
J. L. Budd, M. H., Emeritus in Horf.
Gen. James R. Lincoln. Mil. Sci.
Alfred A. Bennett, M. S., Chem.
Louis M. Pammel, B. Agr., M. S.,

Ph. D., Bot.
Lizzie M. Allis, B. A., M. A., Frencli,

Gennan.
Louis B. Spinney, B. M. E., M. S., Phys.,

Elect. Engin.
Samuel W. Beyer, B. S., Ph. D., Gcol,

Min. Engin.
Alvin B. Noble, B. Ph., Rhet., Engl.

Lit.
Henry E. Summers, B. S., Zool.

-Vdrian M. Newens, B. O., Public Speak-
ing.
George L. McKay, Dairying.
Orange II. Cessn.i, A. M., D. D., Hist.,

Psych.; College Chaplain.
Wm. n. Stevensen, A. B., Soils.
Clarence J. Zintheo, B. S., Farm Mech.
Georgetta Witter, B. L., Dom. Sci.
Richard C. Barrett, M. A., Civics.
Arthur T. Erwin, M. S. A., (Actg.)

Horf. '
Warren II. jNIeeker, M. E., (Assoc.)

Mech. Engin.
Maria M. Roberts, B. L., (Assoc.)

Math.
Benj. H. Hibbard, Ph. D., (Assoc.)

Econ. Sci.
Louis E. Ashbaugh, Ph. B., (Assoc.)

Civil Engin.
Wm. J. Ruherford, B. S. A., (Assoc.)

Animal Hnsb.; in charge of Dept.

vf Animal Husb.
Walter A. Stuhr, D. V. M., (Assoc.)

Path.. Histology. Therapeutics.
Mrs. Marian H. Kilbourne, B. L., Dean

of Women.
Vina E. Clark, Lihr.
John P. Watson, Phys. Dir.
Wilbert E. Harriman, B. S., M. D.,

College Physician.
Frank J. Resler, B. Ph., Dir. of Music,

Vocalist.

" On leave.

AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS. 35

BOARO OF INSTRUCTION — COIltillUOd.

r.urtnii S. L:uii»be:ir. M. M. K., (A-ssf.) Mark 1'. Cloiihoni, B. 8. in K. 10., /*/.s7/-

Elect. EiHjiit.

Mecli. Engin.

Herbert W. Dow. P.. S.. M. E., {Assl.) John E. Stewart. P.. ('. E.. Inntr. Ciril

Mcch. Eiujln.
Lola A. Placeway. P.. S., (.l-s-s/.) Vhem

Eiii/iii.
Ward Jones, B. C. E., Instr. Math.

Bessie B. Larrabee.a A. B., nistr. Eat., Chirence R. McKinney, B. S., Imtr.

Eiif/I.
Edward E. Bu.irbee, E. .M., (Asst.) M'ni.
Eiif/iii.

Vhcni.

Jos. A. Knescbe, Instr. Fon/c and
Foundry.

Wilbnr M. Wilson. .M. M. E., Assl. Wayne Dinsniore, P.. S. A., Inxtr. Ani-

Mcch. Enn'ni. noil Hush.

Ira A. Williams, A. M.. (A^sf.) .^fhl. Jesse (4. Ilunnnel. B..M.E., Instr. Mm-ti.

Eniiin. I^linp.

Carl W. Gay, D. V. M., [Asst.) Animal Ilarriette Kellojrg. A. M., Instr. Hot.

Hnsb. Florence A. Lucas, Instr. Frcncli.

Jos. E. Gutbrie, M. S., .l-s.s^ Zoo/. Effie A. Wbite, A. B., Instr. Enf/l.

Frank W. Bouska, M. S. A., {Asst.) Rose Abel, A. B., Instr. Enpl.

Itdct. Ruth Morrison, A. B., In.^tr. Doni. Sci.

Christian Larsen. B. S. A., (As-ft.) John F. Trtivis, A. M., Imtr. Math.

Dairynuj. Frank G. Allen, B. S., Instr. Mcch.
Frank French, B. C. E., {Asst.) Civil Enyin.

Engin. Blanche I. Thoburn, A. B., Inntr. Engl.

Leonard S. Klinck, P.. S. A., {Asst.) Elizabeth Moore. Ph. M., Instr. Engl.

Farm Croys. Lisle McOolloni, B. A., Instr. German.

Paul S. Pierce, Ph. D., (Asst.) Hist. Sybil Lentner, B. S., Instr. Pithlic
Winfred F. Coover, A. M., (Asst.) SpeaJdng.

Chem. Winifred Tilden, B. A., Insti: Phys.

Hugh P. Baker. B. S., M. F., {A.9St.)

For.
Oswin W. Wilcox, Ph. D., (Asst.)

Soils.

Cult arc.
Thos. II. MacDonald, B. C. E.. Instr.
Civil Engin.; Asst. in charge of Good
Roads Invest.

Leslie M. Hurt, D. V. M., {Asst.) Harry INI. Bniner, M. S. A.. M. Sc,

Physiol., Sanitary Sel
Frederick R. Ablers, (.l.s-.sf.) Anat.

Obstetrics.
Adolph Shane, B. S. in E. E. (Actg.

Asst.), Elect. Engin.
Ezra C. Potter, Instr. Pattern Shop.
Mrs. Mary E. Resler. B. Ph., Instr.

Instrumental Music.
Ernest A. Pattengill, B. S., Itistr.

Math.
Elbert B. Tuttle. B. S. in E. E.. Instr.

Phys.
Julia Colpitts, M. A.. Instr. Math.
Helen G. Reed, Ph. B., Instr. Engl.
Grace I. Norton, B. A.. In.'^tr. German.
Ada J. Miller," Ph. B.. fn.^tr. Engl.
Frank Wenner, B. S.. Instr. Phys

Instr. Field Engin., Dept. of Farm

Mech.
Edw. E. Little, M. S. A., Asst. in Hort.
G. I. Christie. B. S. A., Asst. in Soils.
Olive Stevens. B. L.. As.^t. Libr.
Wm. W. Smith. B. S. A., A.^st. in Ani-

)nal Husb.
John A. Conover, B. S. A., Asst. in Ani-
mal Husb.
J. W. Jones, Asst. in Agron.
John H. Lawton. Asst. in Mech. Draw.
Daily M. Curl, Asst. in Forge and

Foundry.
Frank H. Spangler, Asst. in Pattern

Shop.
Cortes Johnson. B. S. in C. E.. Asst. in

Civil Engin.

Frances M. Williams. Instr. Dom. Art. Margaret B. Stanton. B. S., Asst. in

Annie W. Fleming. B. S.. Instr. Math. Math.

Mae Miller, B. S., Instr. Hist. Ethyl Cessna, B. S., Asst. in Hist.

" On leave.

30 AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS.

150AKU OF INSTRUCTION COUflUUed.

('. E. Bartholoniow, B. S., A.<<f<t. in Zool. Wui. A. Bevan, B. S., Asst. in Chem.
Rnlph E. Buchanan, B. S., Asst. in Bot. Ernest C. Gasser, Asst. in Farm Mech.
p:stelle D. Fogel, B. S., Asst. in Bot. M. L. Bowman, Farm Foreman.

Effie M. McKiiuni, B. S.. .l.v.s-^ in Chnn. Julius Erduiann, B. S. A., Gard.

Will H. Ogilvie, Agr. Journalism.

Iowa Agricultural Experiment Station, Ames.

Department of Iowa State College of Agriculture and Mechanic Arts, under the

control of the Board of Trustees.

STATION STAB'F.

C. F. Curtiss, M. S. A., Dir.: Ayr.; G. \. Christie, B. S. A., Asst. in Soils.

j^can. O. W. Wilcox, Ph. D., Asst. in Soils.

L. H. Pammel, B. Agr., M. S., Ph. D., Wayne Dinsmore, B. S. A., Asst. Ani-

Bot. tnal Hush.

ri. E. Summers, B. S., Ent. W. J. Rutherford, B. S. A., Asst. Ani-
W. J. Kennedy," B. S. A., V. Dir.; mal Hush.

Animal Hush. K- E. Buchanan, B. S., Asst. Bot.

G. L. McKay, Dairying. Jos. E. Guthrie, M. S., Asst. Ent.

P. G. Holdeu, M. S., B. Pd., Agron. C. W. Gay, D. V. M., Asst. in Animal
W. H. Steveusen, A. B., Soils. Hush.

F. W. Bouska, M. S. A., Dairy Bact. J. W. Jones, Asst. Agron.

C. J. Zintheo, B. S., Farm Mech. Miss C. M. King, Artist.

A. T. Erwin, M. S. A., Asst. Hort. Julius Erdmann, B. S. A., Gard.

E. E. Little, M. S. A., Asst. Hort. E. S. Gardner, Photog.

W. W. Smith, B. S. A., Asst. in Animal E. C. Gasser, Asst. in Farm Mech.

Hush. H. M. Bainer, Asst. .in Farm Mech.

C. E. Ellis, Asst. Agr. Chem. II. P. Baker, B. S., M. F., Asst. Hort.

C. Larsen, B. S. A., Asst. in Dairying. M. L. Merritt, Asst. Hort.

L. S. Kliuck, B. S. A., Asst. in Farm L. G. Michael, Agr. Chem.

Crops. Harriette Kellogg, A. M., Asst. Bot.

T. S. Hunt, Asst. Agron. , W. IL Ogilvie, Bui. Editor.

II. O. Sampson, Bui. Clerk.

KANSAS.
Kansas State Agricultural College, Manhattan.

GOVERNING DOARD.

Board of Regents: J. S. McDowell* (Prcs.). Smith Center; C. E. Friend*
{V. Prcs.), Soldier; E. T. Fairchild & (Loan Commissioner), Ellsioorth; G. S.
Murphey, Manhattan; J. W. Berry,* Jewell; E. R. Nichols (Sec. ex officio),
Manhattan; J. O. Tulloss, Sedan.

COURSES OF STUDY.

There are six regular courses of study, each requiring four years for comple-
tion and leading to the degree of B. S.— general science, agriculture, domestic

« On leave. * In special charge of the business of the Fort Hays Branch Station.

AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS. 87

science, mechanical engineering, electrical engineering, and architecture; three
short courses, each requiring two terms, except the dairy, which is one term-
agriculture, domestic science, and dairy. The degree of M. S. is given upon
postgraduate study, with satisfactory evidence of proficiency, after two years,
one of which must be resident.

BOARD OF INSTRUCTION.

Ernest R. Nichols. M. A., President of College and Chairman of station Council.
John D. Waltei-s, M. S., Archi. and Charles E. Paul, B. S., (Asst.) Mrch.

Draw. Engin.

Julius T. Willard, M. S., Chem. : in Roland J. Kinzer. B. S. Agr„ {Asst.)

charge of Farmers' Inst.

Animal Ilush.

Edwin A. Popenoe, M. A.. Ent.. Zool. Ada Rice, B. S., /«.v/r. Engl

I

Benj. L. Remick, Ph. M., Math.
Benj. F. Eyer. B. S., I'hi/s., Elect.

Engin.
Herbert F. Roberts, M. S., Bot.
Wm. A. McKeever. M. A., Philos.
Edmund B. McCormick, B. S., Mech.

Engin.; Hupt. of Shops.
Albert Dickens, M. S., Hort.; Supt.

Grounds.
Clark M. Brink, Ph. D., Engl.

Walter E. Mathewson, B. S., Instr.

Chem.
Frank M. McClenahan, M. A., Instr.

Chem.
Wm. L. House, Foreman Carpenter

Shop.
R. PI. Brown, B. S., Asst. in Music.
William Anderson, B. S., Asst. in

Phys.
Gertrude Barnes. Asst. Libr.

Albert M. Ten Eyck, B. Agr., Agr., U)u\s Wabnitz, Foreman 2Iach. Shops.

Farm Supt. Jna E. Holroyd, B. S., Asst. in Prep.
Mrs. Henrietta W. Calvin, B. S., Dom. Dept.

^C'- Hetty G. Evans. Asst. in Draw.

Ralph R. Price, M. A., Hist.. Civics. Yernon M. Shoesmith, B. S., Asst. in
Julius E. Kammeyer, M. A., Econ. Agr.

Oscar Erf. B. S. Agr.. Dairying, Ani- Ambrose E. Ridenour, B. S., Foreman

mal Husb. Foundry.

Pearl M. Shaffer, Capt., U. S. A., Mil. George A. Dean, B. S., Asst. in Ent.

Set.
John V. Cortelyou, Ph. D., German.
Olof Valley, B. M.. Music.
Joshua D. Rickman, I. T. U., Print.
Benj. S. McFarland, M. A., Prin.

Prep. Dept.
Margaret J. Minis, B. S., Libr.
Marguerite E. Barbour, Dir. Phys.

Training.

Emma J. Short, Asst. Prep. Dept.
Ina F. Cowles, B. S.. Asst. in Dom.

Art.
.Alaude M. Coe. B. S.. Asst. in Dom.

Art.
Theo. 11. Scheffer, M. A., Asst. in

Zool.
Kate Tinkey, As><t. Lihr.
Earl X. Rodell. B. S.. Asst. in Print.
Frances M. Barnes, Supt. Dom. Art. Caroline ITopps. Pii. B.. Asst. in Engl.

Lorena E. demons, B. S., Sec.

Jacob Lund. M. S., Supt. Heat and

Power Dept.
Alice Rupp. (Asst.) Engl.

Helen Thompson, B. S., Asst. in Prep.

Dept.
Ella Weeks, B. A.. Asst. in Draw.
Floi-a Rose. .l.ssY. in Dom. Sci.

Clarence L. Barnes, D. V. M., {Asst.) Clara Pancake, B. S., .l.s-.s^ in Dom.

Vet. Sci. Set.

John O. Il.nnilton, B. S., (Asst.) R. F. Booth. B. S., Asst. in Math.

I'hii^. Geo. C. Wheeler, B. S.. Asst. in Fecd-

Oscar 11. Ilalstead, B. S., {Asst.) ing Expts.

Math. Florence H. Vail, B. S., Asst. in Chem.

38 AGKICULTUEAL COLLEGES AND EXPERIMENT STATIONS.

BOARD OF INSTRUCTION — Continued.

R. E. Eastman, M. S., Asfit. in Horl. Cecilia Augspurger, Asst. in Music.

Daisy Zeininger, B. A., Asst. in Math. C. Jeanuette Perry, B. S., Executive

Roy A. Seaton, B. S., Asst. in Math. Cleric.

Hernon C. Kyle, B. S., Asst. in Agr. Alice M. Melton, B. S., Clerk Dir. Of-

Geo. F. Freeman, B. S., Asst. in Bot. flee.

M. Francis Ahearn, B. S., Foreman Sarah Hougham, B. S., Clerk in Bot.

Greenhouses. Dept.

Fred C. Nicholson, Foreman Black- Charles Hughes, Sec. to Pros.

smithing. W. R. Lewis, Janitor.

Kansas Agricultural Experiment Station, Manhattan.

Department of Kansas State Agricultural College, under the control of the

Board of Regents.

STATION STAFF.

J. T. Wlllard, M. S., Dir.: Chcm.

E. A. Popenoe, M. A., Ent.

H. F. Roberts, M. S., Bot.

Albert Dickens, M. S., Eort.

A. M. Ten Eyck, B. Agr., Agr.

Oscar Erf, B. S. Agr. Dairying, Ani-
mal nusJ).

Lorena E. Clemons, B. S., Sec.

V. M. Shoesmith, B. S., Asst. in Feed-
ing and Field Work.

George A. Dean, B. S.. Asst. Ent.

C. L. Barnes, D. V. M., Asst. in Vet.
Sci.

Roscoe ri. Shaw, B. S., Asst. Chem.
Robert E. Eastman, M. S., Asst. Hort.
R. J. Kinzer, B. S. Agr., Asst. Animal

Hush.
G. C. Wheeler, B. S., Asst. in Feeding

Expts.
Geo. F. Freeman, B. S., Asst. Bot.
Alice M. Melton, B. S., Clerk to Dir.
,J. G. Ilaney, M. S., Supt. Fort Hays

Branch Expt. Sta., Hays.
O. H. Filing, Foreman Fort Hays

Branch Exj)t. Sta.

KENTUCKY.

Agricultural and Mechanical College of Kentucky, Lexington.

GOVERNING BOARD.

Board Of Trustees: Gov. J. C. W. Beckham {ex offlcio), Frankfort; G. B. Kiu-
kead,* Lexington; John McChord. Lebanon; Cassius M. Clay, Paris; W. R.
Ramsey, London; Wm. C. Bell, Harrodsburg; D. F. Frazee * (Sec), Lexington;
Robt. L. Stout, Versailles; B. M. Brooks, Slaughterville; F. A. Hopkins, Prcs-
tonburg; Chas. B. Nichols,* Lexington; J. K. Patterson* (ex offlcio), Lexing-
ton; T. Carpenter, Scottsville; U. S. Barker, Louisville; McDougal Ferguson,
Padncah; J. F. Hager, Ashland; R. W. Nelson, Neicjyort.

COURSES OF STUDY.

The regular courses of study are sixteen, each requiring four years for com-
pletion : The agricultural course, leading to the degree of B. Agr. ; nine scientific
courses, leading to the degree of B. S. ; two classical courses, leading to the
degree of B. A. ; the mechanical engineering course, leading to the degree of

\

AGRICULTUKAL COLLEGES AND EXPERIMENT STATIONS. 39

B. M. E. ; the civil engineering course, leading to the degree of B. C. E. ; raining
engineering course, leading to the degree of B. il. E. ; and the normal course,
leading to the degree of B. Fed. Certificates of proficiency are given to those
who do not complete a course undertaken. There is also a short winter course
in agriculture.

BOARD OF INSTRUCTION.

J. K. Patterson, Ph. D., LL. D., President ; iletaphysics. History, and Political

Economy.
J. G. ^^'hite, M. A., Math., Asiron.
Paul Wernicke. Ph. D.. Mod. Lang.
J. IL Neville, M. A., LL. D., V. Prcs.;

Lat. and Crreek Lang, and Lit.
J. IL Kastle, Ph. D., Chem.
R. X. Roark, Pii. D., Prin. Normal

Dept.
Arthur M. Miller, M. A., Zool, GeoL

C. W. Mathews, B. S., Agr., Hort.,
Bot.; Sec.

J. P. Brooks, M. S., Civil Engin.

M. L. Pence, M. S., Phys.

F. Paul Anderson. M. E., MecJi. Engin.

Alexander St. Clair Mackenzie, M. A.,

Engl, and Logic.
C. J. Norwood, M. E., Min. Engin.
John T. Faig, M. E., Mach. Design.
Alexander M. Wilson, M. E., (Asst.)

Elect. Engin.
Wilson B. Burtt, First Lieut., U. S. A.,

Mil. Sri.
J. W. Pryor, M. D., Anat. and Physiol.;

Snrgron.
W. K. Patterson, M. A., Prin. Academy.
J. L. Logan, B. A., {Asst.) Academy.

Milford White, B. C. E., Asst. in Nor-
mal Dept.

T. T. Jones, M. A., (Asst.) Greek, Lat.

J. M. Davis, B. A., B. S., Asst. in
Academy.

V. E. Muncy, B. S., Asst. in Academy.

J. R. Johnson. B. M. E., (Asst.) Math.

Asher G. Spillman, Asst. Inspector of
Mines.

Jos. Dicker, Asst. in Blaclsmith Shop
and Foundry.

Louis M. Schular. Engin. and Asst. in
Wood Shop.

Mrs. R. L. Stout. Instr. Phys. Culture.

W. Walter H. Mustaiue, B. S., Phys.
Dir.

Harry J. Clo, Asst. in Phys.

W. P. Kelley, Asst. in Chem.

M. D. Wilkie, Asst. in Chem.

T. F. Finneran, Asst. in Civil Engin.

E. C. Vaughn, Asst. in Bot.

M. A. Doyle, Asst. in Mech. Engin.

L. E. Nollan, Asst. in Mech. Engin.

L. K. Frankel, Asst. in Mech. Engin.

Harriet Hodges, Registrar.

Lucy B. Blackhurn, Monitress.
D. C. Frazee, Business Agt.

Kentucky Agricultural Experiment Station, Lexington.

Department of the Agricultural and Mechanical College of Kentucky, under the

control of the Board of Trustees.

STATION STAFF.

M. A. Scovell,* M. S., Dir.; Chem.

A. M. Peter, M. S., Chem.

H. E. Curtis, M. S., Chem.

Harrison Garman. Ent., Bot.

J. N. Harper, B. S., Agr.

J. O. La Bach, M. S., Chem. of Food

Div.
W. H. Scherffius, B. S., Chem.

J. W. Nutter, Asst. Dairy.

O. M. Shedd, B. S., Asst. Chem.

S. D. Averitt, M. S., Asst. Chem.

J. D. Turner, B. Ped.. Sec. to Dir.

R. M. Allen. B. A., Sec. of Food Div.

Mary L. Didlake, M. S., Asst. Ent. and

Bot.
G. N. Keller, Asst. Ent. and Bot.

40 AGRIOULTUKAL COLLEGES AND EXPERIMENT STATIONS.

The Kentucky Normal and Industrial Institute for Colored Persons,

Frankfort.

GOVERNING BOARD.

Board of Trustees: J. H. Fuqua, sr. (Chair.), Frankfort; E. E. Hume, Frank-
fort; Paul Weitzel, Frankfort; J. S. Hathaway (ex officio), Frankfort.

COURSES OF STUDY.

The courses of study are ten : Normal, carpentry, agriculture, business, cook-
ing, music, dressmaking, printing, blacksmithing, and wheelwrighting. The
school grants State diplomas to normal graduates.

BOARD OF INSTRUCTION.

James S. Hathaway, M. A., M. D., President; Psychology, Pedagogy, Latin, and

Hygiene.
C. T. Cook, Dean; Lot., Hist. T. J. Garth, Agr.; Supt. Night School.

W. H. Clarke, Sri., Math. J. L. Lawson, Mech. Dept. Manual

R. A Hayes, Engl, Lit. Training.

S. M. Van Cleave, M. A., Prin. of Prep. Edw. E. Murrell, Print.

Studies. Mary E. Reed, Seio.

Alice M. Titus, B. L., Instr. in Prep. Mrs. M. L. Bonner, Music.

Dept. Addle G. Smith, Matron; Cooking.

S. L. Maben, Sec; Prin. of Business F. M. Wood, Steioard.

Dept. Lloyd Graves, Farm Foreman.

LOUISIANA.

Louisiana State University and Agricultural and Mechanical College,

Baton Rouge.

GOVERNING BOARD.

. Board of Supervisors: Gov. N. C. Blanchard {ex officio Prcs.), Baton Rouge;
Henry L. Fuqua (F. Pres.), Baton Rouge; S. McC. Lawrason, West Feliciana;
J. G. White, Rapides; Wm. H. Price, Lafourche; Hon. J. B. Aswell (ex officio,
Supt. Puhlic Education). Baton Rouge; Thos. D. Boyd (Pres. State University,
ex officio). Baton Rouge; A. T. Prescott (Sec), Baton Rouge; H. Skolfield
(Treas.), Baton Rouge; H. S. Chenet, Orleans; C. J. Ducote, Avoyelles; C. C.
Davenport, Morehouse; George K. Pratt, Orleans; F. W. Price, Lincoln; J. M.
Smith, Union; P. S. Pugh, Acadia; George Hill, West Baton Rouge.

COURSES OF STUDY.

The regular courses of study are nine, each requiring four years for comple-
tion, except the sugar course, which requires five years : The course in agricul-
ture, the course in sugar cultivation and manufacture, the course in civil engi-
neering, electrical engineering, the course in mechanics, the general science
course, the commercial course, the Latin science course, and the literary course,
the first six leading to the degree of B. S., the others to the degree of B. A. A
preparatory department, with a course covering one year, and a two-year course
in agriculture, are also provided.

AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS. 41

BOARD OF INSTRUCTION.

Thomas D. Boyd, M.
James W. Nicholson, M. A., LL. D.,

Math.
W. R. Dodson, B. A., B. S., Agr.
H. A. Morgan, B. S. A., Zool., Ent.

E. L. Scott. M. A., Ancient Lan(j.; Sec.
B. W. Pegues, B. S., Civil Engin.
Wm. A. Read. Ph. D., Engl.
Charles E. Coates, jr., Ph. D.. Ghem.

F. H. Billings. Ph. D., Bot., Bad.
Thomas W. Atkinson, B. S., C. E.,

Mecli.y Phys.
A. M. Herget, Mech. Arts, Draiv.
A. T. Prescott, M. A.. Hist., Polit. Sci.
Charles H. Stumberg. M. A., Mod.

Long.; Lihr.
William H. Dalrymple. M. R. C. V. S..

Yet. Sci.

A., LL. D.. President.
Alvan C. Read. M. A.. Capt. U. S. A.,

Mil. Sci. and TacticK.
F. H. Burnette, Hort.
R. L. Himes, Commerce.
II. K. Strickland, M. A., Asst. in Engl.
C. H. Kretz, B. S.,(A.s.s/.) Mech. Engin.
Alfred Best, B. S., Asst. in Cheni.
S. T. Sanders, B. A., Prin. Suhfresh-

nian Drpt.
Jo.seph W. King, M. S., Asst. in Engl.,

Lat.
B. C. Pittuck, B. S. A., (Adjunct) Agr.
B. H. Guilbeau, B. S., Instr. Zool., Ent.
Jas. F. Broussard. {Asst.) Mod. Lang.
Cecil McCrory, B. S., Instr. Math.
J. L. Westbrook, Sec.
Inez Mortland, Asst. Lihr.

No. 1. Sugar Experiment Station, Audubon Park, Neio Orleans.

No. 2. State Experiment Station, Baton Rouge.

No. 3. North Louisiana Experiment Station, Calhoun.

Department of Louisiana State University and Agricultural and Mechanical

College.

GOVERNING BOARD.

State Board of Agriculture and Immigration: Gov. N. C. Blanchard. Baton
Rouge; Henry L. Fuqua (V. Pres.), Baton Rouge; J. G. Lee {Conir.), Baton
Rouge; Thos. D. Boyd {Pres. State Univ.), Baton Rouge; W. R. Dodson {Dir.
State Expt. Sta.), Baton Rouge; Jno. Dymond, Belair; Emil Rost, St. Rose;
A. V. Eastman. Lake Charles; E. T. Sellers, Walnut Lane; Chas. Schuler,
Keatchie; H. P. McCleudon, Amite.

STATION STAFF.

Sugar Experiment Station, Audubon Park, Neiv Orleans.

W. R. Dodson, B. A., B. S., Dir.

R, E. Blouin, M. S., Asst. Dir.; Chem.

P. L. Hutchinson, B. S., Chem.

E. F. Lines, Asst. Geol.

Robt. Glenk, Ph. G., B. S., Chem.

C. A. Browne, jr., Ph. I)., Chem.

J. E. Halligan, B. S., Asst. Chem.

A. F. Reinecke, Asst. Geol.

G. D. Harris, M. S., M. A., Oeol.

G. H. Hardin, B. S., Asst. Chem.

Geo. Chiquelin, Chem., Sugar Maker.

D. L. Williams, Farm Mgr.

Jas. K. McHugh, Sec, Sten.

State Experiment Station, Baton Rouge.

W. R. Dodson, B. A., B. S., Dir. H. Skolfield, Treas.

W. H. Dalrymple, M. R. C. V. S., Vet. H. A. Morgan, B. S. A., Ent.
C. E. Coates, jr., Ph. D., Chem. F. H. Burnette, Hort.

B. H. Atkinson, Farm Mgr.

42 AGRICULTUEAL COLLEGES AND EXPERIMENT STATIONS.

North Louisiana Experiment Station, Calhoun.

W. R. Dodson, B. A., B. S., Dh: P^ugene J. Watson, Hort.

D. N. Barro, B. S., Asst. Dir. (i. H. Malone, Dairyman, Poultryman.
Simon Baum, B. S., Chem. Ivy Watson, Farm Mgr.

Southern University and Agricultural and Mechanical College, New Orleans.

GOVERNING BOARD.

Board of Trustees: W. H. Preis (Pres.), New Orleans; J. W. Coolie (T.
Pres.), Lake Providence; J. C. Henriques (Sec. and Treas.), New Orleans;

E. A. Carriere, New Orleans; S. H. Meyer, New Orleans: Ernest Cucullu, New
Orleans; L. H. Marrero, Amesville; A. L. Reese, Baton Rouge; I. E. Mullon,
New Orleans; H. H. Freeman, New Orleans.

COURSES OF STUDY.

The university is divided into the following departments : College, normal
school, high school (college preparatory), grannnar school, department of music,
and industrial department. In the industrial department there is an agricul-
tural school, a mechanical school, girls' industrial school, school of printing, and
a dairy school, the first two having two and four year courses and the last a
two-year course.

BOARD OF INSTRUCTION.

H. A. Hill, President; Economics and Mental Science.

F. L. St. Martin, Agr. C. H. Cole, Engl.

W. M. Hinesley, Mech. E. M. Theophile, Asst. in Engl.

Mrs. L. M. Martinet, Math. E. P. Barrell, Chem., Phys.

G. S. Washington, Print. W. J. Nickerson, Music, Draw.

O. A. Joseph, Phys. Oeog. Chas. E. Roos, Engl., Ancient Lang.

William ,J. Bauduit, Asst. in Math. Mrs. E. E. Barrell, Prin. Oirls' Indus.

W. B. Smith, Asst. in Math. Section.

Mrs. A. T. Getz, Physiol. Frederick F. Simms, El. Sci.

L. A. Humi)hrey, Hist.

MAINE.

The University of Maine, Orono.

GOVERNING BOARD.

Board of Trustees: Henry Lord (Pres.), Bangor; Elliott Wood, Winthrop;
Chas. L. Jones,* Corinna; J. A. Roberts,* Norway; Edw. B. Winslow, Portland;
V. L. Coffin, Harrington; A. J. Durgin.* Orono; E. J. Haskell, WesthrooJc; I. K.
Stetson (Treas.), Bangor.

COURSES OF- STUDY.

Elective courses in classics, modern languages, English, mathematics, physics,
chemistry, biology, history, civics, and i)hilosopliy. Technical courses in chem-
istry, pharmacy, agriculture, horticulture, forestry, civil engineering, mechan-
ical engineering, electrical engineering, mining engineering. Each of the above
courses require four years. The elective courses lead to the degree of B. A. or

AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS. 43

B. S. ; the tecbnical courses lead to the degree of B. S. Two-year course in
pharmacy leads to the de^'ree of Ph. C. Other short courses are school course
In agriculture of two years ; winter courses in agriculture, dairying, and horti-
culture of eight weeks, followed by three weeks' course in horticulture and poul-
try management. The course in the School of Laws is three years and leads to
degree of LL. B.

BOARD OF INSTRUCTION — COLLEGE OF AGRICULTURE.

George Emory Fellows, M. A., Ph.
Merritt C. Fernald, Ph. D., Philos.
Alfred B. Aubert, M. S., Chem.
Allen E. Rogers, M. A., Civics.
James M. Bartlett, M. S., Chem.
Lucius H. Merrill, B. S., Biol. Chem.
Gilman A. Drew, Ph. D., Biol.
James N. Hart, C. E., Math., Astron.
Fremont L. Russell, B. S., V. S., Biol,

Yet. Hci.
Welton M. Munson. Pn. D., Hort.
Horace M. Estabrooke, M. A., Engl.
Guy A. Thompson, M. A., Instr. Engl.
James S. Stevens, Ph. D., Phys.
G. M. Gowell, M. S., Animal Indus.

D., LL. D., President; History.

W. N. Spring, M. F., For.

Charles D. Woods, B. S., Agr. Chem.

W. D. Hurd, B. S., Agron.

Orlando F. Lewis, Ph. D., Mod. Lang.

G. T. Davis, B. A., Instr. Chem.

Ralph K. Jones, B. S., Libr.

J. B. Segall, Ph. D., Romance Lang.

S. C. Dinsmore, Asst. in Chem.

L. E. Woodman, M. A., Ini^tr. Phys.

.John B. Reed, B. A., Instr. Chem.

Marshall B. Cummings, M. S.. Instr.

.Bot.
Chas. J. Symmonds, Capt, Mil. Hci.
and Tactics.

Maine Agricultural Experiment Station, Orono.

Department of the University of Maine, under the control of the Board of

Ti'ustees of the University.

STATION STAFF.

Ohas. D. Woods, B. S., Dir.
J. M. Bartlett, M. S., Chem.
L. H. Merrill, B. S., Chem.

F. L. Russell, B. S., V. S., Vet.
W. M. Munson, Ph. D., Hort.

G. M. Gowell, M. S., Stock Breeding,
Poultry.

Edith M. Patch. B. A., Ent.
Gilman A. Drew, Ph. D., Zool.
H. H. Hanson, B. S., Asst. Chem.
S. C. Dinsmore, Asst. Chem.
Marshall B. Cummings, M. S., Asst.

Hort.
Annie M. Snow, 8ten.

MAKYT^AND.

Maryland Agricultural College, College Park.

GOVERNING BOARD.

Board of Trustees: Gov. Edwin Warfield,* Baltimore; Gordon T. Atkinson,
Princess Anne; Wni. Shepard Bryan, Baltimore; Murray Vaudiver* {State
Treas.), Havre dc Cirace; Spencer Jones, Rockrillc; Geo. Y. Everhart, Dickcy-
cille Htu., Baltimore; F. Carroll Goldsborough,* Easton; Richard S. Hill, Marl-
boro; Chas. H. Stanley,* Laurel; E. G. Merryman, Cockeysville ; Harold Walsh,
Upper Fallx; J. M. Monroe, Annapoli.s; Chas. IT. Evans, Baltimore; C. J. Pur-
nell, Snoiv Hill; David Seibert,* Clearspring; ('has. W. Slagle,* Baltimore;
Chas. A. Councilman,* Glyndon.

44 AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS.

COtJBSES OF STUDY.

There are three four-year courses of study f Mechanical, leading to the degree
of B. M. E., and the scientific and agricultural courses, leading to the degree of
B. S. There are also two short courses in agriculture, of two years and ten
weeks, respectively, and a short dairy course.

BOAKD OF INSTRUCTION.

R. W. Silvester, President: Mathematics.

Thos. H. Spence, M. A.. (T. Pres.) ; Henry T. Harrison, Prin. Prep. Dept.

TMiiff. J- C. Blandford, M. E., Asst. in Mech.

H. B. McDonnell, M. D., B. S., Chem.; Dept.

Htate Chem. E. F. Garner, M. E., Asst. in Mech.

W. T. li. Taliaferro, B. A., Agron. Engin. Dept.

James S. Rohinson, Hort. Emeritus. E. W. Stott, M. E., Asst. in Mech.

Samuel S. Buckley, M. S., D. V. S., Engin. Dept.

Vet. Sci. C. F. Doane, M. S., Instr. Dairying.

Henry Lanahan,^ B. A., Phys., Civil A. B. Foster, B. S., Asst. Chem.

Engin. W. H. Wharton, Asst. Chem.

F. B. Bomberger, B. S., M. A., Engl.. Frederick H. Blodgett, M. S., Asst.

Civics. ^'"'-^ Path., Bot. (State work).

Chas. S. Richardson, Dir. Phys. Cul- A. B. Gahan, B. S., Asst. Ent.. Path.,

tnrc, Instr. Pnhlic ^Speaking. Bot. (State icork).

Henry C. Keene, Captain, U. S. A., ,J. B. Robb. M. S., Asst. Chem. (State

Comdt. Cadets. work).

J. Hanson Mitchell, M. E., Mech. R. H. Kerr, B. S., Asst. Chem. (State

Engin. work).

J. B. S. Norton, M. S., Veg. Path., Bot.; Jos. R. Owens, M. D., Registrar, Treas.

State Path. W. O. Eversfleld, M. D., Physician in

Wni. N. Hutt, B. S. A., Hort. Charge.

T. B. Synions, B. S., (As.mc.) Ent.; :Miss M. L. Spence, Sten.

State Ent. Mrs. L. K. Fitzhugh, Matron.
Wirt Harrison, Lib., Executive Clerk.

Maryland Agricultural Experiment Station, College Park.

Department of i\L-u-yland Agricultural College, under the control of the Board of

Trustees.

STATION STAFF.

Harry J. Patterson, B. S., Dir.; Chem. Wm. N. Hutt, B. S. A., Hort.

James S. Robinson, Hort. T. B. Symons, B. S., Actg. Ent.

Samuel S. Buckley, D. V. S., Vet. A. B. Gahan, B. S., Asst. Ent.

W. T. L. Taliaferro, B. A., Agron. F. H. Blodgett, M. S., Asst. Plant Path.,

0. F. Doane, M. S., Dairy Hush, and Bot.

jiaet. E. P. \\'alls, B. S., Asst. Agron.

J. B. S. Norton, M. S., Bot., Veg. Path. Jos. R. Owens, INI. D., Treas.

E. O. Garner, Stipt. Farm, Recorder of H. H. Howell, Clerk.

Eapts. 1'li<«- II- White, (hird.

AC+KICULTURAL COLLEGES AND EXPERIMENT STATIONS. 45
Princess Anne Academy, I'rinn'ss Anne.

GOVERNING BOAKU.

Board ol' Trustees: John F. Goucher (Pros.), Baltimore; David IL Carroll
(F. Pros.), Baltimore; Jos. Lot-keriiuui (.SVc), Baltimore; Alcaeus Hooper
(Treas.), Baltimore: John H. Nutter. Middletoicn, Del.; Chas. W. I'.aldwiJi,
Baltimore; Alfred R. Shoekley, Phikidelphia, Pa.; Chas. H. Evans, Baltimore;
Benj. F. Bennett, Baltimore; Thos. Ireland Elliott, Baltimore; John K. Shaw,
Baltimore; George Simms, Baltimore; Stewart H. Brown, Baltimore: Chas. D.
Fenhagen, Baltimore; Henry S. Dulaney, Baltimore; Chas. (i. Key, Baltimore;
Herhert S. Wilson, Upper Fairmount; Solomon T. Houston, Sali.'<hurij; John R.
Keene, Baltimore; Chas. W. Slagle, Baltimore; John W. Brown, Baltimore;
X. M. Carroll, Annapolis; Luther B. Wilson, Chattanooya, Tenn.; Harry Buck-
ingham, Baltimore.

COUBSKS OF STUDY.

There are a normal preparatory, a four-year academic, a four-year normal,
and industrial courses in domestic science, printing, agriculture, carpentry,
joinery, hlacksmithing, wheelwrighting, and painting.

BOARD OF INSTRUCTION.

Frank Trigg, M. A., Principal; Pedagogy and Geography.
Mrs. Ellen P. Trigg, Dom. Econ. Woodward W. Privott, Wheelvr.,

Daniel J. Pinkett, Math. Blacksm.

Ralph A. Marsden, B. A., Sci. Albert L. Mebane, B-. Agr., Agr., Aui-

Jeanette Parker, Engl. mal Indus.

John L. Richardson, Carpentry, Join- Parker Moore, Printing.

ery, Cahinetmaking. James E. Jackson, Band Music.

Olive Wright, Cooking, Sewing, Dressmaking.

MASSACHUSETTS.

Massachusetts Agricultural College, Amherst.

GOVERNING BOARD.

Board of Trustees: Gov. John L. Bates (ea- officio Pres.), Boston; W. R. Ses-
sions {V. Pres.), Springfield; G. F. Mills (Treas.), Amherst; E. W. Wood,*
West Neicfon : C. A. Gleason, New Braintree; James Draper,* Worcester; S. C.
Damon,* Lancaster; M. I. Wheeler, Great Barrington; C. H. Preston, Dancers;
W. II. Bowker,* Boston; G. H. Ellis, Boston; J. H. Demoud, Northampton;
E. D. Howe, Marlboro; N. I. Bowditch, Framingham ; William Wheeler. Cou-
eord; M. F. Dickinson, Boston; H. H. Goodell * {e.i officio), Amherst; J. Lewis
Ellsworth* (Sec), Boston; Geo. H. Martin, (ex officio), Boston.

COTTBSES OF STUDY.

The collegiate course of study requires four years and leads to the degree of
B. S. A postgraduate course, leading to the degree of Ph. D., consists of one
major and two minors chosen from the following studies : Entomology, botany,

46 AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS.

chemistry, zoology, aud horticulture. There are also short winter courses iti
dairying, horticulture, and bee culture, and a special two-year course for
women.

BOARD OF INSTRUCTION.

Henry H. Goodell, LL. 1)., PresUloil of the Collet/c aitd Director of the H.ri>eri-

nient station; Historij.

Chas. A. Goessmann, 1'h. D., LL. D.,

Che hi.
Charles Wellington, Ph. D., (Afssov.)

Clieiii.
Charles H. Feruald, Ph. D., Zool.
Rev. Charles S. Walker, 1'h. D., Men-

t(tl inid I'olit. i^ci.; Sec.
William P. Brooks, Ph. D.. .4;//-.
George F. Mills, M. A., Eiif>L. Lat.
.Tames B. Paige, D. V. S.. Vet. Sci.
George E. Stone, Ph. D., Bot.
John E. Ostrander, C. E.. Ein/iii.,

Math.
Henry T. Fernald, I'h. D., Ent.
John Anderson, Major, U. S. A., Mil.

Sci. and Tactics.
Frank A. Waugh, M. S., Hort.

Samuel I-'. Howard. P.. S., (Asst.)

Che III.
Fred S. Cooley, B. S.. (.Ls.s7. ) A<ir.
Herman Babson, M. A.. (Aast. ) EikjI.
Richard S. Lull, Ph. D., (.l.s-.soc.)

Zool.; Rciiistnir.
Henry .J. Franklin. B. S., {As.^t.) Bot.
Philip B. Hasbrouck, B. S., {Asnt.)

Math., Phys.
Louis R. Herrick. B. S., lii.str. French.
W. E. Tottingham, B. S., Inslr. Chem.
Geo. O. Greene, M. S., Asst. in Hort.
Francis Canning, Instr. Flor.
Robert W. Lyman, LL. B., Lect. on

Farm Lair.
E. Frances Hall, Libr.
E. H. Foristall, M. S., Supt. of Farm.

Hatch ExperimenT; Station of the Massachusetts Agricultural College,

A)n]terst.

Department of the Massachusetts Agricultural College, under the control of the

Board of Trustees.

STATION STAFF.

Henry II. Goodell, LL. D., Dir.
William P. Brooks, Ph. D., Af/r.
George B. Stone, Ph. D., Bot.
Charles A. Goessmann, Pn. D., LL. D.,

Chem. ( Fertilizers ) .
Joseph B. Lindsey, Ph. D., Chem.

(Foods and Feeding).
Charles H. Fernald. Ph. D., Ent.
Frank A. Waugh, M. S., Hort.
J. E. Ostrander, C. E., Met.
Henry T. Fernald, Ph. D., Assoc. Ent.
Frederick R. Church, B. S., Asst. Ai/r.
Neil F. Monahan, B. S.. Asst. Bot.
Henri D. Askins. P.. S., First Asst.

Chem. (Fertilizers).

Edward G. I'roulx, B. S., Second Asst.

Chem. (Fertilizers).
Edward B. Holland, M. S., First Chem.

(Foods and Feeding).
Philip H. Smith, B. S., Asst. Chem.

(Foods and Feeding).
Erwin S. Fulton, B. S., Asst. Chem.

(Foods and Feeding).
Albert Parsons, B. S., Inspector (Foods

and Feeding).
Joseph G. Cook, B. S., Asst. in Foods

and Feeding.
George O. Greene, M. S., Asst. Hort.
George W. Patch, Observer.
George F. Mills, M. A., Treas.

AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS.

47

IVnCHIGAN.

Micliigan State Agricultural College, Agricultural College.

GOVERNING BOAKD.

State Board of Agriculture: C. J. Mouroe (Prcs.), i^oiith Haven; Chas. F.
Moore,* St. Clair; W. II. Wallace. Bay Port; Gov. A. T. Bliss, Lansing;
Jonatbau L. Snyder (Prcs. College). Agricidtiiral College; R. D. Graham. Grand
Rapids; L. W. Watkins,* Manchester; A. P. Bliss, Saginaic; B. F. Davis
{Treas.) , Lansing.

COURSES OF STUDY.

The courses of study are four, each requiriug four years for completion and
leading to the degree of B. S. : The agricultural course, the mechanical course,
forestry course, and the women's course. Short courses are given in general
farming and live stock, dairying, creamery management, fruit culture, cheese
making, and beet-sugar production. A postgraduate course is also provided.

BOARD OF INSTRUCTION.

Jonathan L. Snyder, M.
William J. Beal, M. S., P-H. D., Bot.;

Curator Bot. Museum.
Howard Edwards, M. A., LL. D.. Engl.

Lit., Mod. Lang.
Herman K. Vedder, C. E., Math.
Clinton D. Smith, M. S., Dean Short

Courses; College Ext. Lect.
L. R. Taft, M. S., Supt. of Farmers'

Inst.
C. L. Weil. B. S.. Mech. Engin.
W. B. Barrows. B. S.. Zoo/.. Physiol.;

Curator Gen. Museum.
Frank S. Kedzie. M. S., Cheni.
George A. Waterman, M. D. C, Vet.

Sci.
C. E. Marshall, Ph. D.. Baet.
U. P. Hedrick, M. S., Hort.; Supt.

Grounds.
Robert S. Shaw. B. S. A.. Agr.
Maj. W. H. Kell. Comdt. of Cadets.
E. E. Bogue. M. A.. For.
A. M. Brown, B. A.. Sec.
Jos. A. Jeffery. B. S., Soil Phys., Ay-

ron.
William S. Holdsworth, M. S., Draw.
Arthur R. Sawyer, B. S., E. E., Phys..

Elect. Engin.
W. O. Hedrick, M. S., {Asst.) Hist.,

Polit. Econ.
Maude Gilchrist. B. S., Dean of Wom-
en's Dept.
E. Sylvester King, {Asst.) Engl., Mod.

Lang.
Warren Babcock, B. S., {A.^st.) Math.

A., Ph. D.. President.

R. H. Pettit, B. S. Agr.. In^fr. Zool.

Mrs. Linda E. Landon. Lihr.

Chester L. Brewer, B. S., Phys. Cul-
ture.

W. W. Wells, B. S., Instr. Mech. Engin.

J. B. Dandeno, M. A., (.4.^s/.) Bot.

Ellen Bach. M. S., Instr. Bot.

Carrie L. Holt, Instr. Draw.

Mrs. Jennie L. K. Haner, Instr. Dom.
Art.

Loui.se Freyhofer, B. A., Instr. Music.

Thomas Giuison, Instr. Flor.

George Sweet, B. S., Instr. Math.

Harvey L. Curtis, M. S., Instr. Phys.

Bertha M. Wellman. B. S., B. Pd.,
Instr. Engl.

Virgilia Purmort, Instr. Dom. Sci.

Sarah B. S. Avery, Instr. Phys. Cul-
ture.

Jesse J. Myers, B. S., Instr. Ent.

W. G. Sackett, B. S., Instr. Bad.

L. B. McWethy. B. S., Instr. Agr.

L. W. Sawtelle, B. A., Instr. Engl.

Horace W. Norton, B. S., Instr. Animal
Hush.

Floyd O. Foster. B. S., Instr. Dairying.

Chace Newman, Instr. Mech. Draw.

A. G. Craig, Instr. Hort.
F. C. Kenney, Asst. Sec.

B. A. Fauuce. B. S.. Clerk to Prcs.
Jenuette Carpenter, B. S., Instr. Dom.

Sci.
R. Hopkins. B. C. E., Instr. Math.,
Civil Engin.

48 AGRICULTITKAL COLLEGES AND EXPERIMENT STATIONS.

BOAED OF INSTRUCTION — contiuued.

Ihvrry S- Heed, In.str. Vlicin.

C. H. Swnuger, B. S., Instr. Chcm.

C. S. Williamson, jr.. M. S.. Inxtr.

Che III.
George \V. lliutwell, Vn. B., Instr.

Math.
Helen E. St. John, In.^tr. Heuring.
Carl (nuulerson, A. M., Ph. D., Iiislr.

Math.
W. R. Shedd, B. S., Liislr. Mech.EiKjin.
Otis Blair, B. S., Instr. Mech. Enoin.
A. E. .Jones, B. A., Instr. Math.
W. F. Lanioreaux, Instr. Chem.
E. K. Blair, Farm Foreman.
W. S. Leonard, Foreman Mach. Shops.

Andrew 1'. Krentel, Foreman Wood

Shop.
E. C. Baker, Foreman Foundry.
Caroline Balbacb, B. S., Asst. Libr.

E. Boyer, Lab. Asst. Chem.

C. A. McCue, B. S., Instr. Hort.

F. E. Mills, B. S., Instr. Math.. Civil
Fjiiiiin.

L. T. Clark, B. C, Asst. in Bact. Lab.
Mary Wetmore, M. I)., Asst. in Bact.

Lab.
A. E. Palmer, Instr. Draiv.
L. F. Bird, B. S., Instr. Ayr.
Mabel Mack, Asst. in Music.
L. S. Cbappell, Instr. Fonjc Shop.

Experiment Station of Michigan Agricultural College, Agricultural College.a

Department of Michigan State Agricultural College, under the control of the

State Board of Agriculture.

STATION STAFF.

Clinton D. Smith, M. S., Dir.; Agr.

L. R. Taft, M. S., Hort.

Robert S. Shaw, B. S. A., Live Stock.

R. H. Pettit, B. S. Age., Ent., BoL

C. E. Marshall, Ph. D., Bact.

F. W. Robison, B. S., Chcm.

F. S. Kedzie, M. S., Assoc. Chem.

George A. Waterman, M. D. C, Con-

snlting Yet.
Mrs. L. E. Landon, Libr.
T. A. Farrand, in charge of Siibsta.

{South Haven).
Leo M. Geismar, in charge of Substa.
(Chatham).

MINNESOTA.

College of Agriculture of the University of Minnesota, St. Anthony Park,

St. Paul.

GOVERNING BOARD.

Board of Regents: Greenleaf Clark (Pres.), St. Paul; William M. Liggett, St.
Anthonii Park; Stephen Mahoney (Sec), Minneapolis: Elmer E. Adams, Fergus
Falls; Thomas Wilson, St. Paul; A. E. Rice, Wilhnar; O. C. Strickler, Neiv Vim;
James T. Wyman, Minneapolis; Gov. Samuel R. A^an Sant, Winona; Cyrus
Northrop, Minneapolis; John W. Olsen, Albert Lea; Jos. E. Ware, St. Anthony
Falls Bank (Treas.), Minneapolis; Eugene W. Randall, Morris.

COURSES OF STUDY.

The college courses require four years for completion and lead to the degrees
of B. S. Agr., B. S. in For., and B. S. in Home Econ. There is also a secondary
school of agriculture, with a course requiring three years of six months each
for completion, a special lecture course continuing for a term of eight weeks for
farmers of mature years, and a dairy course of four weeks. To secure a dairy
certificate the student must have one season's actual practice in a creamery or
cheese factory, one of which must follow his work at the dairy school.

a Freight and express address, Lansing.

AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS. 49

BOABD OF INSTBUCTION.

The College of Agriculture.

CjTUS Northrop. LL. D.. President of the University.

William Robertson, B. S., Instr. Agr.

William M. Liggett, Dcaii.

Samuel B. Green. B. S., Hort., For.

Harry Snyder, B. S., Agr. Chciii.

T. L. Haecker, Dairy Hnsb.

M. n. Reynolds, M. D., V. M.. Vet. Med.

and Surgery.
Willet M. Hays, M. Agr.. Agr.
Andrew Boss, (Assoc.) Agr., in charge

of Live 8to.ck.
Federick L. Washburn, M. A., Eiit.
D. D. Mayne, Prin. of the School of

Agr. Econ.

Phys.

J. A. Vye. Iiistr. Penmanship, Accounts.

J. 'SI. Drew, Instr. Blacksm., Poultry.

Juniata Jj. Sliepperd, M. A., Instr.
Cooking. Laundering, Home Econ.

Margaret Blair, Instr. Sew., House-
hold Art.

.John A. Ilunnnel. B. Age., .-isst. in Agr.

Coates P. Bull. B. Agr., Asst. in Agr.

A. G. Ruggl'es, B. S. A., Asst. in Ent.

M. L. Elrickson, B. S., Asst. in For.

The School of Agriculture.
Cyrus Northrop, LL. D., President.

William M. Liggett. Dean.

D. D. Mayne, Prin.; Math., Gen. Hist.,
Econ.

Sanniel B. Green, B. S., Hort., For.

William Robertson. B. S.. Agr. Phys.

J. A. Vye, Penmanship, Accounts.

Harry Snyder. B. S., Agr. Chem.

T. L. Haecker, Dairy Hush.

M. H. Reynolds, M. D.. V. M., Compar-
ative Physiol, Vet. Sci.

Willet M. Hays, M. Agr., Agr.

J. M. Drew, Registrar; Blacksm..
Poultry.

Andrew Boss, Animal Hush.

William Boss, Carpentry, Power Mach.

Juniata L. Shepperd, M. A., Cooking,
Laundering. Home Econ.

Margaret Blair, Sew., Household Art.

¥. L. Washburn. M. A., Zool, Ent.

Catherine Comfort, B. L., Preceptress;
Engl., Social Culture.

Alvah M. Bull, Draw., Farm Buildings.

Mary S. Mclntyre, B. S., Lihr.

Geo. H. Morgan, Major, U. S. A., Mil.
Sci.

W. L. Oswald, M. S., Agr. Bot.

K. L. Machetanz, Dir. Gymnasium.

Edith Snell, B. L.. Math.. Gcog., Hist.

John A. Hummel, B. Agr., Asst. in
Agr. Chem.

Mary L. Bull. Asst. in Cooking, Laun-
dering.

Floy Kesson, Music.

Grace B. Whitridge, Phys. Training.

Coates P. Bull, B. Agr., Asst. in Agr.,
Rural Engin.

Leroy R. Cady, Asst. in Hort.

Agricultural Experiment Station of the University of Minnesota, Si.

Anthony Park, St. Paul.

Department of University of Minnesota, under the control of the Board of

Regents.

STATION STAFF.

T. A. Hoverstad. B. Agr.. Supt. Suhsta.

William M. Liggett. Dir.
Willet M. Hays, M. Agr., Agr.
Samuel B. Green, B. S., Hort.
Harry Snyder, B. S., Chem.
T. L. Haecker, Dairy Hush.
M. H. Reynolds. M. D.. V. M., Vet.
F. L. Washburn. M. A.. Ent.
Andrew Boss, .Animal Fh.s?j.

( Crookston ) .
A. J. McGuire, B. Agr., Supt. Suhsta.

(Grand Ra/tids).
J. A. Hummel. B. Agr., Asst. Chem.
C. P. Bull. B. Agr., Asst. Agr.
A. G. Ruggles, B. S. A., Asst. Ent.
J. A. Vye, Sec.

L. B. Bassett, Farm Foreman.

8901— No. 151—05 M-

50 AGKICULTURAL COLLEGES AND EXPERIMENT STATIONS.

MISSIHSIPPI.

Mississippi Agricultural and Mechanical College, AgriviiUnral College.

GOVERNING BOARD.

Board of Trustees: Gov. J. K. Vardaman {c.r officio), Jackson; A. J.
Moore (.Sec), Agricultural CoUcf/r: W. .7. Miller (Trcaa.), Jackmn; F. L.
Hogan,* Htarkville; T. L. Wainwright, moneicaU; T. C. Dockery, Lore ^Station;
J. T. Harrison, Columbus; W. C. George, Greenwood; W. H. Morgan,*" ^Shep-
pardtotcn; W. A. Dickson. Centerville; Henry L. Whitfield, Jackson; A. T.
Dent, Macon; J. W. Norment, Starkville; J. C. Hardy*" (Pres. of College ),
Agricultural College.

COURSES OF STUnV.

There are three four-year courses leading to the degree of B. S., viz, agricul-
tural, engineering, and textile. Postgraduate courses and a preparatory course
are also provided. There ai-e also four short courses of two years each, viz,
agricultural, mechanical engineering, electrical engineering, and textile; and
a ten-week course in agriculture.

BOARD OE INSTRUCTION.

.7. C. Hardy, M. A.. LIj. D., President
H. H. Ludlow, Major, U. S. A., Mil.

.^ci. and Tactic.^, tiixtr. Math.
W. L. Hutchinson, M. S., Dir. School

Agr.
A. B. McKay, B. S., Hort.
C. T. Ames, B. S., (Asst.) Hort.
W. N. Ijogan, Ph. D., Gcol., Min.
Albert Barnes, M. M. E., MeCh.

Engin.
Chas. Hancock, B. A., {Actg.) Civil

Engin.
M. L. Freeman, Instr. Free-hand

Draw.
R. C. Carpenter, B. S., Supt. of

Poiver; Instr. Forge and Foundry.
W. E. Winchester, B. A., Dir. Textile

School.

F. A. Abbott, Instr. Weaving.
C. B. Seal, Instr. Designing.

T. M. Spinks, B. S., Distr. Mach.
Shops.

L. Chas. Raiford, Ph. B., Instr. Tex-
tile Cheni. and Dyeing.

C. E. Ard, B. S., Phys., Elect. Engin.

G. W. Herrick, B. S., Biol.

J. C. Robert, V. M. D., Vet. Sci.

W. F. Hand, Ph. D., Chem.

J. P. Montgomery, Ph. D., Asst. in

Chem.
I. D. Sessums, B. S., Asst. in Chem.

; in charge of Farmers' Institutes.
H. S. Chilton, B. S., Asst. in Chem.
T. W. Holmes, B. S., As,st. in Chem.
J. V. Bowen. A. B., Foreign Lang.
J. S. Moore. M. S., Dairy Hush.
Maude Butler, Sten. Chem. Dept.

E. R. r.loyd, M. S., Agr.

W. II. Magruder, M. A., Engl.

F. J. Weddell, B. S., (A.s-.soc.) Engl.
R. II. Leavell, B. A., Asst. in Engl.
B. M. Walker, M. S., Dir. School

Engin. : Math.

B. F. Coudray, Asst. in Math.

D. C. Hull, B. S., Ihstr. Pedag.
J. W. Fox, M. S., Rural Engin.; Supt.
Farm.

C. R. Stark. B. S., (Asst.) Math.;
Libr.

A. M. Maxwell. Instr. Bookkeeping.
J. C. Herbert, M. S., Hist., Civics.
P. P. Garner, B. S., Prin. Prep. Dept.
J. S. Wallace, B. S., (Asst.) Prep.

Dept.
J. E. McKell, Asst. in Prep. Dept.
T. E. Royals, B. S.. Instr. Prep. Dept.
W. Stark, B. S., Instr. Prep. Dept.
A. J. Moore, B. S., Sec, Purchasing

Agt.

A. F. Rush, jr., Asst. Sec.

B. R. Taylor, Sten.
Mary Gay. B. A., Sten.

" In charge of the management of McNeill Substation.

AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS. 51

liOAKU OF IXSTRUCTION CUlltilURHl.

W. II. Barr, M. D., Siinicon. W. J. (Jallaway, Stcicunl. -lanitor.

J. ^L (Joraulity. yurxc. J. K. Ilieks. /'orcinan of Farm.

J. J. Hood, M(jr. Laundry. K. N. Craue, Poult rytnan.

S. F. Mersereau, Iiistr. Wood Shop.

Mississippi Agricultural Experiment Station, Agricultural College/''

Department of Mi.ssissippi Agricultural aii<l Mochanlcal College, uuder the

c'outrol of the Board of Trustees.

STATION STAFF.

W. L. Ilutfhinson,* 6 M. S., Dir.: .1. C. Robert, V. M. D., Fe*.

CJieni. W. R. Perkins. M. S.. .l.s.soc. Clicm.

E. B. Ferris. M. S., -Is.s/. Dir. in J. S. Moore, M. S., Dairy Hu-sh.

chorye of McNeill Suhsta. A. .J. Moore. B. S.. Trea.s.

E. R. Lloyd. M. S., Asst. Dir; Ayr. John Phares, Foreman McNeill Sub-
G. W. Herrick, B. S., Bot.. Ent. ^ta.

A. B. McKay, B. S., Hort. Maude Butler, men.

R. N. Crane, Poultryman.

Alcorn Agricultural and Mechanical College, West Side.

GOVERNING BOABD.

Board of Trustees: Gov. J. K. Vardaman (Pres. ex officio), .Jackson; Hou.
W. J. Miller (Treas. e.r officio), Jackson; Jeff Truly. Fayette; H. E. Blakeslee
{Sec), Jackson; S. P. Bloom, Wesson; H. L. AVhitfield {State Supt. of Educa-
tion). Jackson; E. X. Scudder. Vicf:sl)ury; C. B. Galloway. Jackson; A. A. Kin-
cannon. Columbus; W. H. Hardy, Ratticshury; J. G. Spencer, Port Gibson;
J. T. Savage, Jackson.

COURSES OF STUDY.

The courses of study are two: The industrial course of three years and the
scientific course, requiring four years for completion and leading to the degree
of B. S.

BOARD OF INSTRUCTION.

W. II. Lanier, B. A., President.
P. W. Howard. M. A., Math. America Lucas, A. B., Instr. Launder-

J. M. May, M. S., Nat. Sci. ing.

E. H. Triplett. D. D., Oen. Hist., Moral A. J. Wade, Lnstr. Shoemaking.

ScL, Civics. Thomas B. Helm, Distr. Blacksm.

J. M. Hicks, B. S., Ayr. E. R. Correll. B. S., Instr. Carpentering.

.M. S. Love. {Asst.) Math. J. C. Bullen. {Asst.) Engl.

L. J. Rowan, B. S., Engl. H. E. Blakeslee, Sec, Treas.

Sarah Page. Distr. Dom. Sci. Rev. G. AY. Jackson, CJiaplain; {Asst.)

Anna Grey, Instr. Sett: Nat. Sci.

William M. Douglas, In.^tr. Paint.

" Telegraph address, Starkville. Express and post-office address. Agricultural College.
Freight address. A. and il. College Station.

>> In charge of the management of McNeill Substation.

52 AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS.

MTSSOITRI.

College of Agriculture and Mechanic Arts of the University of Missouri,

Columbia.

GOVERNING BOARD.

Board of Curators: John D. Vincil (Prcs.), ,St. Louix; Gardiner Latbrop
(F. Pres.), Kansas City; J. G. Babb (Sec), CoUwihla ; R. B. Trice {Trcas.).
CoUimUa; C. B. Faris, CanithersriUc'; Campbell Wells.* I'lattc City; Walter
Williams,* Columhia; .Tosepb Hansen, i^t. Joseph; D. A. McMillan, Mexico;
Archibald McVey, CliilUcothe; B. G. Thurman, Laviar.

COURSES OF STUDY.

In the School of Agriculture the four-year course leads to the degree of
B. S. in Agr. There are also three short courses of two months in plant produc-
tion, animal husbandry, and dairying. In the School of Engineering, four-
year courses lead to the degrees of B. S. in civil engineering, in electrical engin-
eering, in mechanical engineering, in sanitary engineering, and in chemical
engineering, respectively. The degrees of C. E., E. E., and M. E. are also given
for graduate work.

BOARD OF INSTRUCTION.

R. H. Jesse, LL. D., President of the University.

H. J. Wateis.ffl B. S. A., Dean.

F. B. Mumford, M. S., Actg. Dean;

Animal Hush.
Paul Schweitzer, Ph. D., LL. D., Agr.

Chern.
J.C. Whitten, M. S., Ph. D., Hort.

E. A. Allen, Lit. D., Engi.
George Lefevre, B. S., Pn. D., Biol.
T. J. Rodhouse,^ B. S., Instr. Draw.
W. H. Cook, Instr. Mech. Arts.

A. C. Duncan, B. S., Instr. Shop.

J. W. Conuaway,a M. D. C, M. D., Vet.

Sei.
J. M. Stedman, B. S., Ent.

F. P. Spalding, M. S., Civil Engin.

B. F. Hoffman, M. L., German Lang.
H. M. Belden, B. A., Ph. D., {Asst.)

Engl.

B. M. Duggar, Ph. D., Bat., Physiol.
R. Weeks, M. A., Ph. D., Romance

Lang.
H. B. Shaw, B. C. E., Elect. Engin.
W. McN. Miller, M. D., Bad.
F. H. Seares, B. S., Astron.
M. L. Lipscomb, M. A., P1iys.
W. L. Howard, B. S., Instr. Hort.
N. F. Murray, Instr. Hort.
W. D. Chitty, Lieut, U. S. A., Instr.

Mil. Sci.

C. F. Marbut, B. S., M. A., Geol.. Min.

A. M. Greene, jr., M. A., M. E., Mcch.

Engin.; Snpt. Shops.
O. M. Stewart, Ph. D., Phys.
C. H. Eckles," B. Agr., M. S., (Asst.)

Dairy Hush.
R. M. Washburn, {Actg.) Dairy Hush.
W. G. Brown, B. S., Ph. D., Chcm.
M. F. Miller, M. S., Agron.
R. M. Bird, Ph. D., Instr. Agr. Chem.
E. B. Forbes, B. S., (Asst.) Animal

Hush.
Sidney Calvert, B. S., M. A., (Ass*.)

Chem.
W. C. Curtis, M. A., Ph. D., (Asst.)

Zool.
E. H. Favor, B. A., Asst. in Hort.
J. B. Titfany, Instr. Vet. Sci.
R. B. Moore, B. S., Instr. Chem.
H. Schluudt, Ph. D., Instr. Chem.
E. R. Hedrick, M. A., M. S., Math.
H. C. Penn, M. A., Engl.
R. R. Ramsey, M. A., Ph. D., Instr.

Phys.
L. M. Defoe; B. A., Mech. in Engin.
W. S. Williams, C. E., {Asst.) Civil

Engin.
J. H. Wallace, B. S., Instr. Mech.

Engin.
Howard S. Reed, B. A., Instr. Bot.
G. I. Reeves, B. S., Instr. Ent.

A. E. Grantham, Asst. in Agron.

« On leave.

AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS. 53

Missouri Agricultural College Experiment Station, Columbia.

Department of the College of Agriculture iiml Mefhanic Arts of the University
of Missouri, under the control of the Board of Curators.

STATION STAFF.

Henry .T. Waters,a B. S. A., Dir. W. L. Howard, B. S., Asst. Hort.

F. B. Muniford. M. S., AcUj. Dir.; Ani- B. M. Duggar, Ph. D., Bot.
iiial Breeding. H. S. Reed, B. A., Asst. Bot.

Paul Schweitzer. Ph. D., LL. D., Chcm. R. M. Bird, Ph. D., Actfj. Chem.

J. C. Whitten, M. S., 1'h. D., Hort. E. II. Favor, B. A., Asst. Ilort.

J. M. Stedmau, B. S., Ent. M. W. Harper, M. S., Asst. in Feeding.

G. I. Reeves, B. S., Asst. Ent. A. E. Grantham, Asst. Agron.
J. W. Connaway,a M. D. C, M. D., TV^ .lohn Schnabel, Oard.

C. H. Eckles," B. Agr., M. S., Dairying. .1. G. Bahb, M. A., Sec.

E. B. Forbes, B. S., Animal Hiisb. R. B. Price, Treas.

M. F. Miller, M. S., Agron. Estelle Hiclcok, Clerk, Sten.

Missouri State Fruit Experiment Station, Mountain Grove.

GOVERNIlNfG BOARD.

Trustees: C. B. McAfee (Pres.), Springfield; T. M. Culver {Sec.), Kosliko-
nong; Joe Knoerle {Treas.), West Plains.

STATION STAFF.

Paul Evans, Dir. F. W. Faurot, B. S., Asst. in Invest, of

Frank Horsfall, B. S., Asst. Hort. Plant Diseases.

A. M. Swartwout, Field Asst.

Lincoln Institute, Jefferson City.

GOVERNING BOARD.

Board of Regents : D. C. McCIung {Pres.), Jefferson City; Louis Hoffman (F.
Pres.). Sedalia: W. A. Dallnieyer {Treas.), Jeffcr-mn City; W. T. Carrington
{State Supt. of Public Schools). .Jefferson City; Robert H. Davis, Greenville;
J. Silas Harris, Kansas City; N. C. Burch {Sec), Jefferson City; A. H. Bolte,
Union; Hugh K. Rea, Carrollton.

COURSES OF STUDY.

This institution has the following departments: College (four-year course
leading to degree of B. A.), college preparatory, normal (two and four year
courses), normal preparatory, industrial, agricultural, and domestic.

BOARD OF INSTRUCTION.

Benjamin Franklin Allen. M. A.. LL. D., President; Ethics, Psychology, and

Pedagogy.

J. H. Garnett. M. A., D. D.. Lat.. Greek, Otis M. Shakleford, B. A., A.^st. in

jjf^ Engl., Math.

G. S. Murray, B. A., Phys. Sci. Romeo A. West. B. S. D., Sec, Lihr.

.1. S. Moten, M. A., Math. Carrie M. Carney, Music.

.Tohn W. Daniel, M. Ph., Biol.. Agr. Florence G. Pigeon, B. S. D.. Music

Mrs. .1. S. Yates, M. A., Engl.. Hist., Archie L. Reynolds, B. A., Supt. Indus.

Dratr. Dcpt.; Tnstr. Mach.

Frances .1. Jackson, H/.sf.. Pedag.: in A. J. Starnes, Instr. Woodwork.

charge of Training School. P. J. Sanderson, Blacksm.

" Ou leave.

54 AGRICULTUKAL COLLEGES AND EXPERIMENT STATIONS.

BOARD OF INSTRUCTION COlltilined.

Clias. Shot'kloy, *S'»y>/. Funii. Fredrickii I). Sijrai,'uc>, histr. Cookmij.

Mary E. Grimshaw, Iiistr. Sew., Chas. F. Iloskins, Sliocmaldng.
Basketry, Raffia. Libbie C. Anthoiiy, Matron for Girls.

Sarah H. Dupee, Matron for Boys.

MONTANA.

Montana State College of Agriculture and Mechanic Arts, Bozeman.

GOVERNING BOAKD.

Executive Board: Walter S. Hartman {Pres.), Bozeman; Peter Kocii {Sec.
and Trcas.). Bozeman; John Maxey, Bozeman; John M. Robinson, Bozeman;

E. B. Lamuie, Bozeman.

COURSES OF STUDY.

The following courses are given : Four-year courses in civil engineering,
mechanical engineering, electrical engineering, general science, agriculture, and
domestic sciences, leading to degrees ; and ai*t, music, business, and preparatory
courses, as well as winter courses in agriculture and engineering,

BOARD OF INSTRUCTION.

James M. Hamilton, M. S., President; Mental and Political Science.

Mrs. F. E. Marshall, Art. W. J. Elliott, B. S. A., (Asst.) Dairying.

W. F. Brewer, M. A., Lat., Enr/l. H. G. Phelps, Priii. Bin^iiiess Dcpt.

Aaron II. Currier, M. A., French, Ocr- M. A. Cantwell, Prin. Prep. Dcpt.

man. Helen Brewer, M. A., Instr. Lat., Hist.

Lilla A. Harkins, M. S., Dam. Sci. Emma Stockinger, Instr. Sten., Typeiv.

J. W. Blankinship, Ph. D., Bot. Mrs. Mabel K. ^ Hall, Ph. B., Instr.

R. A. Cooley, B. S., ZooL, Ent. Prep. Dept.

W. D. Tallman, B. S., Math. Edmund Burke, Instr. Chem,

F. B. Linfleld, B. S. A., Agr., Animal Florence A. Ballinger. Instr. Seiv.
Hush., Dairying. Alfred Atkinson. B. S. A.. Instr. Agron.

W. M. Cobleigh, M. E., M. A., Phys. F. Arthur Oliver, Head of Piano Dept.

J. S. Baker, B. S., Civil Engin. Mildred M. Landon, Instr. Piano.

J. A. Thaler, E. E., Elect. Engin. Josephine Cook, Instr. Vocal Music.

George P.. Couper. B. M. E.. Mccl\. Mrs. IVIai-y Winter, Lihr.

Engin. W. W. .Tones, B. S., Asst. in Bot., Zool.

V. K. Cliesuut. B. S.. Chrni.. (Icol. Lowell R. King. B. S., Asst. in Prep.
R. W. Fisher, B. S., {Asst.) Ilort. Dcpt.

Alvin O. Greeson, B. M. E., Mcch. H. J. Reese, P.. S., Asst. in dhcni.

Pract. Flora Kindler, AsNt. in Bookkeeping.

Montana Agricultural Experiment Station, Bozeman.

Department of the Montana College of Agriculture and Mechanic Arts, under

the control of the Executiv<> T^.oard.

STATION STAFF.

F. B. Linfield. B. S. A., Dir.; Agr., .L W. Blankinship, Ph. D., Bot.

Animal Iliish. Robt. A. Cooley, B. S.. Zool.

V. K. Chesnut, B. S., Vheni. W. J. Elliott, B. S. A., Asst. Dairyman.

J. S. Baker, B. S., Irrig. Engin. Alfred Atkinson. B. S. A., Asst. Agron.

R. W. Fisher, B. S., Hort. Herbert J. Reese, B. S., Asst. Chem.

Ednmnd Burke, Asst. Chem. James Dryden, Poitltnjnuin, Clerk.

AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS. 55

NEBRASKA.

The Industrial College of the University of Nebraska, Lincoln.

GOVERNING BOAKD.

Regents of the University: John L. Teeters {Prcs.), Lincoln: Carl J. Ernst,
Omaha; Elisha C. Calkins,* Kcarnrij ; Edson P. Ridi,* Oiniilia; Chas. S. Allen,
Lincoln; Wni. G. Whitmore.* 1 (///(■//,• Jas. S. Dales {Sec), Lincoln.

COURSES OF STUDY.

The groups (courses) of study are as follows, each ordinarily requiring four
years for completion and leading to the degree of B. Sc. : General scientific
group; general agricultural group: special groups — agriculture and chemistry,
hotany and agriculture, botany and zoology, chemistry and physics, horticulture
and botany, mathematics and physics, zoology and philosophy, chemistry and
domestic science ; and technical groups — technical agriculture, civil engineering,
municipal engineering, electrical engineering, steam engineering, and mechanical
engineering. One and three year courses in elementary agriculture, a course
in dairying, a nine-week course in agriculture, and a six-week summer session
are also provided in the school of agriculture.

BOARD OF INSTRUCTION.*

E. Benjamin Andrews, LL. D., Chancellor of the University.

Charles Edwin Bessey. Ph. D.. LL. D.,

Dean of the I)i(lus. College; Bot.
Edgar A. Burnett, B. S.. Assoc. Dean

of the Indus. College; Animal

Hush.; in charge of Farmers' Inst.
Ellery W. Davis, Ph. D., Math.
James T. Lees. Ph. D., Greek Hist.

and Lit.
Hudson IL Nicholson, M. A., Cheni.;

Dir of Chem. Lab.
Lucius A. Sherman, Ph. D., Engl.

Lang, and Lit.
DeWitt B. Brace, Pii. D., Phtjs.
Howard W. Caldwell, M. A., Ameri-

cini TUst. and I'oJiticx.
Erwin II. Barltour. Ph. D.. OeoL;

Actg. State Geol. ; Ciirator of State

Museum.
Lawrence Bruner, B. S., Ent.. Orni-

thologg. Taxidermy.
(ioodwin D. Swezey, M. A.. Astron..

Met.
Henry B. Ward. Pii. D., Zool.
W. G. Langworthy Taylor, LL. B.,

Polit. and Eeon. Sri.
Oscar V. P. Stout. C. E., Civil Engin.
Charles R. Richards. M. E., M. M. E.,

Mech. Engin.. Pract. Mech.

T. Lyttleton Lyon, Ph. D., Agr.
Ferdinand C. French, Ph. D., Philos.
James I. Wyer, B. L. S., Libr.;

Bibliog.
Albert E. Davisson, B. A., Prin.

School of Agr.; Econ., Agr. Ed.
Edward A. Ross, Ph. D., Sociol.
Samuel Avery, Ph. D., Agr. Chem.
Raymond G. Clapp. M. D., Phys. Ed.
Frank G. Miller, Ph. B., For.
George H. Morse, B. E. E., Elect.

Engin.
Wilson Chase, Mil. Sci. and Tactics.
Howard R. Smith, B. S., Animal Hush.
Rollins A. Emerson, B. S., (Assoc.)

Hort., in charge of the Dept.
Archibald L. Haecker, B. S.. (Assoc.)

Dairy Hush., in charge of the Dept.
A. T. Peters, D. V. M., Investigator

of Animal Diseases.
Jas. H. Gain, M. D.

Animal Path.
Julia E. Loughridge,

Math.
Rachel Corr, B. S.,

Chem.
Rosa Boutou, M. A., {Adjunct) Chem.;

Dir. School of Dom. Sci.

C, {Adjunct)

B. A., Instr.

Asst. in Engl.,

" Includes only instructors in subjects directly relating to agriculture. Many other
members of the university faculty give instruction to students pursuing the course lead-
ing to the degree of B. Sc.

56 AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS.

noARP OF INSTRUCTION — contiiuiecl.

Annie B. Clapp, (Adjunct) Phys. Ed.; Melvin Price, E

Dir. Wo)n(iii's Gy)»)iasiiim.
Annette E. Philbrick, D. S., Instr.

Dom. Set.
E. G. Montgomery, Asst. in Agr.
Alvin Keyser, Asst. in Agr.
Willard W. Votaw, Asst. in Pract

Mech.

E., In.^tr. Mech.

Draw., Mach. Designing.
Walter S. Payne, Instr. Foundry,

Mach. Shops.
Mary E. Sinclair, M. A.. Instr. Math.
Sara S. Ilayden, Instr. Draw.
C. L. Dean, P>. S., Instr. Mech. Engin.
Chas. E. Cbowins, Instr. Pract. Mech.

Agricultural Experiment Station of Nebraska, Lincoln.
Department of the University of Nebraska, under the control of the Board of

Regents.

STATION STAFF.

E. A. Burnett, B. S., Dir. ; Animal H ush.

T. L. Lyon, Ph. D., Assoc. Dir.; Agr.

C. E. Bessey, Ph. D., LL. D., Bot.

Lawrence Bruner, B. S., Ent.

E. H. Barbour, Ph. D., Gcol.

A. T. Peters, D. V. M., Animal Path.

G. D. Swezey, M. A., Met.

O. y. p. stout, C. E., Irrig. Engin.

Samuel Avery, Ph. D., Chem.

R. A. Emerson, B. S., Eort.
A. L. Haecker, B. S., Dairy Husb.
H. R. Smith, B. S., Animal Hu.^h.
J. H. Gain, M. D. C, Asst. Animal Path.
W. P. Snyder, Supt. 'North Platte Sub-
station.
S. W. Perin, Farm Foreman.
J. S. Dales, Ph. M.. Financial Sec.
W. W. Marshall, Executive Clerk.

NEVADA.

College of Agriculture of the Nevada State University, Reno.

GOVERNING BOARD.

Regents of University: John E. Bray, Reno; W. W. Booher, Elko; Richard
Kirman (Pres.), Reno; Goo. II. Taylor (Sec), Reno; O. J. Smith, Reno; II. S.
Starrett, Battle Mountain.

COURSES OF STUDY.

The regular course requires four years for completion and leads to the degree
of B. S. Short courses in agricultui'e, dairying, domestic science, and assaying
are given during the months of January, February, and March of each year, for
the benefit of ranchers and prospectors.

BOARD OF INSTRUCTION.

Joseph E. Stubbs, M. A., D. D., President of the Vniversity, Director of the

Experiment Station, and in charge of Farmers' Institutes.
Irvin W. Ayres, M. A., Lihr. Gordon H. True, B. S., Agr., Animal

George J. Young, B. S., Metal.. Min. Hush.

George D. Louderback," Pii. D., Geol., Robert Lewers, Polit. Eccm., Logic.

Chem.

Min., Phyx.
Nathaniel E. Wilson, M. S

Dairying.
Lysander W. Cushman, Ph. D., E)igl.

Lang, and Lit.
Henry Thurtell, B. S., Mech., Math. .
P. Beveridge Kennedy, Ph. D.. Bot.,

Uort.

Chas. T. Boyd. Capt., U. S. A., Mil. Set.
and Tactics.

Samuel B. Doten, B. A., Ent.

I'eter Fransden, M. A., Zool., Bact.

Kate Bardenwerper, Dom. Sci.

George F. Blessing, B. S.. Mech. Engin.

James E. Scriigham, Mech. Engin.

i\ R. Fitzmaurice, Asst. Chem.
J. A. Reid, (Actg.) Geol. Min.
B. A. Etcheverry, Civil Eng., Phys.

" On leave.

AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS. 57
Nevada Agricultural Experiment Station, Reno.

Departmeut of Nevada State University, under the control of the Board of

Regents.

STATION STAFF.

Joseph E. Stubbs, M. A., D. D., Dir. G. II. True, P.. S.. Afir., Animal Husb.

Nathaniel E. Wilson, M. S., V. Dir.; Carolyn M. Beckwith, Stcn. and Li-

Chem. hrarian.

Peter Fransden. M. A., Zool., Bad. S. B. Doten, B. A., Ent.

P. B. Kennedy, Pii. D., Bot., Hart. C. R. Fitzmaurice, Asst. Chem.

Theodore W. Clark, Farm Foreman.

NEW HAMPSHIRE.

New Hampshire College of Agriculture and the Mechanic Arts, Durham.

GOVERNING BOARD.

Board of Trustees: Gov. Nathum J. Bachelor (Prefi.) . Concord : G. A. Wason.*
New Boston; W. M. Parker (Treas.). Manchester; W. D. Gibbs * (ex officio),
Durham; C. W. Stone,* East Andover; I>ucien Thompson {Sec), Durham; J. G.
Tallant,* Pembroke; Harry E. Barnard, Concord; G. B. Williams. Walpole;
Warren Brown,* Hampton Falls; R. W. Pillsbury. Londonderry : R. M. Scam-
mon, Stratham; W^alter Drew, Colebrook; G. B. Chandler, Manchester.

COURSES OF STUDY.

There are five courses of study, each requiring four years for completion and
leading to the degree of B. S. : Course in agriculture, course in chemistry, course
in mechanical engineering, course in electrical engineering, and general course
(open to women). Also a two-year course in agriculture not leading to any col-
legiate degree, a ten-week course in agriculture, and a ten-week cour.se in
dairying.

BOARD OF INSTRUCTION.

Wm. D. Gibbs, M. S., President of the College and Director of the Experiment

Station.
Charles H. Pettee, M. A., C. E., Dean; Richard Whoriskey, jr., B. A., (Assoc.)

Math., Civil Engin. Mod. Lang.

Clarence W. Scott, M. A., Hist., Polit. E. R. Groves, B. A., B. D., (Asoc.) Engl.

Econ.: Lihr. E. L. Shaw, B. S.. (Asst.) Agr.

Fred W. Morse, M. S., Org. Chem. John N. Brown, Instr. Mach. Work.

Charles L. Parsons, B. S., Gen. and Edward H. Hancock, B. S., Lnstr.

Anal. Chem. Woodwork.

Frank William Rane, B. Agr.. M. S., Ivan C. Weld. Lnstr. Dairtj Manufac-

Hort., For. tares.

Carleton A. Read, B. S., Mech. Engin. Henning \. Hendricks. B. S., Lnstr.
F. W. Taylor. B. S., Agr. Phys., Elect. Engin.

E. Dwight Sanderson, B. S. A., Ent.. Harry F. Hall. Jnstr. Hort.

Zool. A. R. Rose, B. S.. lnstr. Chem.

Arthur F. Nesbit, .M. A.. B. S., (Assoc.) J. C. Bridwell, B. S., (Asst.) Boi.. Zool.

Phys., Elect. Engin. Edith M. Davis, Purchasing Agt.

Joseph H. Hawes, (Assoc.) Drair. Oscar W. Straw, Engin.

Mabel E. Townsend, Asst. Libr.

58 AGRICULTURAL COLLEttES AND EXPERIMENT STATIONS.

New Hampshire College Agricultural Experiment Station, Durham.

Department of New Hampsbhe College of Agriculture and the Mechanic Arts,
under the control of the Board of Trustees.

STATION STAFF.

Wm. D. Gibbs, M. S., Dir. E. L. Shaw, B. S., (Assoc.) A(/r.

Fred W. Morse, M. S., V. Dir.; Chem. Harry F. Hall, A,^soc. Hort.

Frank Wm. Rane, B. Agr., M. S., Hort. J. C. Bridwell, B. S., Asst. Ent.

F. W. Taylor, B. S., Agr. Harry D. Batchelor, Asst. Chem.

E. Dwight Sanderson, B. S. A., Ent. Edith M. Davis, Purchasing Agt.

I. C. Weld, Dairy Manufactures.. Mabel II. Mehaffey, Sten.

NEW JERSEY.

Rutgers Scientific School, the New Jersey College for the Benefit of Agri-
culture and the Mechanic Arts, New Brunswick.

GOVERNING BOARD.

Board of Trustees: Gov. Franklin Murphy (.ex officio). Xcwark; W. S. Gum-
mere (Chief Justice of the State), Newark; R. II. McCarter (Attorney-General) ,
Newark; Austin Scott* (Pres.), New Brunswick; H. L. Janevvay, New Bruns-
wick; Joachim Elmeudorf, New York City; Samuel Sloan, New York City;

II. W. Bookstaver, Neiv York City; R. F. Ballantine. Newark; David Bingham,
East Orange; T. G. Bergen, Brooklyn, N. Y.; Frederick Frelinghuysen (Treas.),
Newark; Jonathan Di.xon, .Jersey City; James Neilsou,* New Brnn.^wick; Rod-
erick Terry, New York City ; E. B. Coe, New York City : J. B. Drury, Neic Bruns-
tcick; James Le Fevre, Somerviile; F. J. Collier, Hud.Hon, N. Y.: P.-uil Cook.*
Troy. N. Y.; David Murray, New Brunswick; G. D. W. Vrooni, Trenton; J. B.
Kirkpatrick, New Brunswick ; W. H. Leupp,* New Brunsirick; Peter Donald,
New York City; J. P. Searle, New Brunswick; W. H. S. Demarest (Sec), New
Brunsicick; W. F. Wyckoff, Brooklyn, N. Y.; J. W. Herbert,* jr., Helmetta; W. H.
Vredenl>urgh, Freehold; W. S. Myers, New Brun.'<wick; F. M. Voorhees, Eliza-
heth; J. G. Cannon, New York City; J. I. Vance, Newark; J. B. Mabon, New
York City; W. H. Van Steenbergh, Neic York City; A. T. Clearwater, Kingston,
N. Y.

COURSES OF STUDY.

There are six distinct courses of study : A course in agriculture, a course in
civil engineering and mechanics, a course in chemistry, a course in electricity,
a course in biology, and a course in clay working and ceramics. Each course
requires four years for completion and leads to the degree of B. S. There is
also a Latin scientific cour.se wliich leads to the degree of B. Lift.

BOARD OF INSTRUCTION.

Austin Scott, Ph. D., LL. D., President; History and Political Science.

Francis Cuyler Van Dyck, Ph. D., Louis Bevier, jr.. Ph. D., Greek Lang.

Phys., Expt. Mech. and Lit.; Sec. E.vtension Dept.

Edward A. Bowser, C. E., LL. D., Alfred A. Titsworth, M. S., C. E.,

Math. Engin. Emeritus. Graphics, Engin.

Rev. Charles E. Hart, D. D., Ethics, Julius Nelson, Ph. D., BioJ.

Evidences of Christianity. Byron D. Halsted, D. Sc, Bot., Hort.

AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS. 59

HOARD or iNSTRUCTiox — contiuued.

John B. Sinitli, D. Sc, Ent. Clareiuo L. Speyers, Ph. B., ( . 1 .s-.soc. )

Edward B. Voorhees. D. Sc, Ayr. CJitiii.

Jobu C. Villi Dyke, L. H. D., Hist, of William E. Breazeale, M. Sc, Actg.

Art. (Assoc.) Math.

Robert W. Prentiss, M. S., Math., Edward L. Barbour, B. O., In.<itr. Rhet.,

Astroii. Elocution.

Eliot 11. Payson, Pii. D., Hist., Art of Fred II. Dodge, B. A., Instr. Pliys.

Teaching. Training; Dir. Gymnasium.

Edward L. Stevenson, Ph. D., Hist. Ricbard Morris, M. S., Instr. Math.,
Rev. Henry Du Bois Mulford. M. A., Graphics.

Engl. Lang, and Lit. Cullen W. Parmelee, B. S., Instr.
William H. Kirk, Ph. D., Lat. Lang. Chem.; Dir, Clay WorJcing and

and Lit. Ceramics.

Samuel E. Smiley. Capt, U. S. A., Mil. Albert C. de Regt, B. A., In.^tr. Chem.

Sci. and Tactics. Arthur H. W. George, B. A.. Instr.
J. Volney Lewis, B. E., B. S., Geol., Math.

Min. Eugene II. Babbitt, B. A., Instr.
Edwin B. Davis, B. L., Romance Lang. German.

Irving S. Upson, M. A., Lihr., Regis- Frank F. Thompson, E. E., Instr. Elect.

trar. Sec. of Faculty. Sci.

New Jersey Agricultural College Experiment Station, Xeiv Bntnswich.
Department of Rutgers College, under the control of the Board of Trustees.

STATION STAFF.

Edward B. Voorhees, D. Sc, Dir.
Julius Nelson, Ph. D., Biol.
Byron D. ITalsted, D. Sc, Bot., Ilort.
John B. Smith, D. Sc, Ent.

Irving S. Upson. M. A., Di^hur.mig

Cleric, Lihr.
Jacob K. Shaw, B. S., Field Asst.
Earle J. Owen, B. S., Field Asst.

Augusta E. Meske, Stcn. and Typeiv.

New Jersey State Agricultural Experiment Station, Neiv Brunsimck.

At Rutgers College.

GOVERNING BOARD.

Board of Managers : Gov. Franklin Murphy, Vru-ar/i-; Austin Soott, Vrjr /?r?<n.5-
wick: Edward B. Voorhees, ^'ew BrunsicicJc; Ephraim T. Gill, Haddon field:
John F. Driver, Mullica Hill; H. L. Sabsovieh, Woodhine; John E. Darnell,
Masonville; David D. Denise (Pres.), Freehold; James Neilson, Neir Brtms-
nick; Samuel B. Ketcham {V. Pres.), Pennington; Peter V. D. Van Doren,
Millstone; Ogden Woodruff, Elizalieth ; Melvin S. Condit. Boonton; Abram
C. Holdrum, West wood; Wm. H. Belcher, Patcrson; George E. De Camp, 7?o.sr-
land; Cyrus B. Crane, Caldwell; George Dorer, East Orange; Jos. B. Ward,
Lyons Farms; Philip M. Brett, Jersey City; John Hudson, Jersey City; Henry
Bell, Union Hill; II. A. Gaede, HoboJcen.

60

AGRICULTITRAL COLLEGES AND EXPERIMENT STATIONS.

STATION STAFF.

Edward R. Voorhees, D. Sc, Dir.
Ii-viny S. Upson, M. A.. Chief Clerk,

Sec, Trcas.
Irving E. Quackenboss, Asst. Clerk.
Lonis A. Voorhees, M. A., Chief Cheiii.
.lolin P. Street. ^I. S., Assoe. Chem.
William P. Allen, B. S., Asst. Chem.

Vincent J. Carberry. Asst. Chem.
George II. P.urton, Lab. Asst.
John B. Smith, D. S., Ent.
Jacob G. Lipman, M. A., Soil Chem.,

Bad.
Geo. A. Billings, B. S., Dairy Hush.
Mary A. Whitaker, Sten. and Typetv.

Harry W. Williams, Janitor.

NEW MEXICO.
New Mexico College of Agriculture and Mechanic Arts, Mcsilla Park.

GOVERNING BOARD.

Board of Regents: Granville A. PJchardson {Prcs.), RosiceU; H. B. Holt
{Sec. and Treas.), Las Cruces; Seaman Field, Demiufi ; .lose Lucero, Las Cruces;
J. M. Webster, Hillsboro. Advisory Members : Gov. Miguel A. Otero, Santa Fe;
J. Francisco Chaves (Stipt. Public Instr.), Santa Fe.

COURSES OF STUDY.

The courses of study are four : A course in agriculture, a course in mechanical
engineering, a course in domestic science, and a general or scientific course.
There are also graduate courses and short courses in agriculture and mechanic
arts, a one-year business course, three correspondence courses in Spanish, and
nine correspondence courses in English.

BOARD OF INSTRUCTION.

Luther Foster, M. S. A., President of the College and Director of the Experiment

Station: Political Economy.
Clarence T. Hagerty, M. S., Math., A. B. Sage, B. S., (Asst.) Mech. Engin.

Astron.
Hiram Iladley, M. A.. Hist., Philos.
Elmer O. Wooton. M. A., Biol, Geol.
Francis E. Lester, Registrar; Prin.

Sten. Dept.
J. D. Tinsley, B. S., Phys.
Alice Horning, P.. S., Dean of Women;

Doin. Sci.
John J. Vernon. M. S. Agr., Agr.
I). M. Richards, P>. A., Prin. Prep.

Drpt.
John R. Macarthur, Pii. D., Engl.
Merritt L. Hoblit, B. .V., Spanish, Lat.
Charles Mills. Mech. Engin.
E. A. Edwards, Lieut. Col., IT. S. A.

(Retired), Mil. Sci. and Tactics.
R. Fred Hare, M. S., Chem.
Fabian Garcia, B. S., Hort.
Geraldine Combs, Asst. in Prep. Dept.

Dept.
Charlotte A. Baker, Lihr.; Asst. in

Engl.
Frances E. Blakesley, R. L., Asst. in

Prep. Dept.
J. O. Miller, B. S., .l.-^.s-^ Registrar;

Sten., 'J'jiprw.
Elizabeth E. Shinier, Asst. in Prep.

Dept.
Pinckney Ford, Asst. in Sten. and

Typcw.; Sten.
Florence J. Foster, R. S., Asst. in

Do lit. Sci.
John M. Scott. B. S., Asst. in Animal

Hush.
F. O. Woodruff, M. A., A.<ist. in Chem.
A. E. Lovett, B. S., A-^st. in Irrigation.
Elmer I. Chute, B. A., E. E., B. S.,

Asst. in Mech. Engin.

Martha A. Bennett, Piano.

AGRICULTURAL COLLEGES AND EXPERIMENT STATION.S. 61

Agricultural Experiment Station of New Mexico, Mesilla Park.

Department of New Mexico College of Agriculture and Mechanic Arts, under

the control <>l" the Board of Regents.

STATION STAFF.

Luther Foster. M. S. A., Dir.

John J. Vernon. ^L S. Agr., Aijr.

E. O. Wooton. M. A.. Bot.

John D. Tinsley. V,. S.. 1. Dir.; Soilfi,

Met.
Fabian Gax-cia. B. S.. I/ort.
R. Fred Hare. :M. S., Clicin.

Juhii M. Scott, B. a., As.ft. Animal

Hush.
V. O. Woodruff, yi. A.. Assl. Vhcm.
A. E. Lovett, B. S.. .I.s-.s7. /// Irrigation.
Francis E. Lester, Rryintrar.
J. O. Miller, B. S., Asst. Registrar.
Pinciiuey Ford, 8ten.

?s^EW YOKK.

New York Agricultural Experiment Station, Geneva.

GOVERNING BOARD.

Board t)f Control: Stephen II. Hammond {I'rra.), Geneva; W. O'Hanlon (Hee.
and Treiis.), Gciicru ; Gov. Benj. B. Odell, jr.. Alhany: Jens Jensen. Biiighfun-
ton: Thos. B. Wilson. Halls Corners; F. C. Schraub, Loicvillc: G. Willis Ward.
Queens; Edgar G. Dusenbury. PortviUe; Milo II. Oliu, Ferry; Irving Rouse,
Rochester; Lyman P. Haviland, Camden.

STATION STAFF.

Whitman II. Jordan, D. Sc. Dir.

Geo. W. Churchill, Agr.; Siipt. Labor.

William P. Wheeler. Animal Indus.

H. A. Harding, M. S., Bact.

Martin J. Prucha, Ph. B., Asst. Bact.

F. C. Stewart. M. S.. Bot.

II. J. Eustace. B. S.. Asst. Bot.

L. L. Van Slyke. Ph. D., Chem.

E. B. Hart. B. S.. Assoc. Chem.

^V. II. Andrews, B. S., Asst. Chem.

Fred D. Fuller. B. S,, Asst. Chem.

Charles -W. Mudge, B. S., Asst. Chem.

Andrew J. Patten. B. S., Asst. Chem.

George A. Smith, Dairy Expert.

Frank H. Hall. B. S., Editor and Lihr.

P. J. Parrott. M. A.. Ent.

Harold E. Hodgkiss, B. S., Asst. Ent.

S. A. Beach, M. S., Hort.

X. O. Booth. B. Agr., Asst. Hort.

O. M. Taylor, Foreman in Hort.

F. A. Sirrine,a M. S., Special Agt.

F. E. Newton, Clerk and Sten.

Jennie Terwilliger. Clerk and Sten.

Julia E. Iloey, Junior Clerk.

A. H. Horton, Computer.
Cornell University, Ithaca.

GOVERNING BOARD.

Board of Trustees: ex officio — Jacob Gould Schurman,* Ithaca; Governor,
Lieutenant-Governor, Speaker of the Assembly. Superintendent of Public Instruc-
tion, CouHuissioner of Agricultui-e, Albaiig; President of State Agricultural
Society. Fayetteville; Librarian of the Cornell Library, Ithaca; Samuel D. Ilal-
liday, Ithaca; Henry B. Lord, Ithaca; Andrew D. White, Ithaca; Andrew Car-
negie. .J West Fifty-first street, ycic York City; George R. Williams, Ithaca;
R. H. Treman, Ithaca; George B. Turner, AuVurn; Wm. H. Sage, Albany; A. C.
Barnes, 31 Washington Place, Xeir York City; Harry L. Taylor. Buffalo; Hiram
W. Sibley, Triangle Building. Rochester: Stewart L. Woodford, 18 Wall street,
Neiv York City; Walter C. Kerr, 26 Cortlandt street. New York City; Henry R.

' Riverhead, N. Y.

62 AGRICULTUKAL COLLEGES AND EXPERIMENT STATIONS.

Ickelheiiuor, Box 285Jf, Net!) York City; Chas G. Wagner, liinglmmtoii ; V. C.
Cornell,* Ithaca; Chas. S. Shepard, ^cw Haven; R, B. Williams, Ithaca ; Myn-
derse Van Cleef, Ithaca; Joseph C. Ilendrix Katio)iol Bank of Coiinncrce, New
York City; Frank H. Hiscock, Syracuac; Willard Beahan 220 West Washiiujton
street, Winona, Mimi.; John De Witt Warner, Neic York City; C. E. Treman,
Ithaca; Chas. H. Blood, Ithaca; Henry W. Sackett, 154 Nasmii street. New York
City; Ruth Putnam, care of G. P. Putnam's Sons, 29 West Twenty-third street,
New York City; Henry M. Sage, Albany; L. O. Howard, U. S. Department of
AgricuUure, Washington, D. C; Emmons L. Williams,* (Sec-Treas.) , Ithaca.

COURSES OF STUDY.

Among the numerous courses of study offered by the university is one which
leads to the degree of bachelor of the science of agriculture. This course re-
quires four years for completion, and during the last two years the student
selects most of his studies in work given by the departments of agriculture and
horticulture, and in the courses in agricultural chemistry and economic ento-
mology. Postgraduate courses leading to advanced degrees are provided, and
special courses in subjects relating to agriculture are also arranged. There are
also short winter courses in agriculture and dairying.

1

Jacob Gould Schurman, A. M., D. Sc, LL. D., President

Liberty H. Bailey,* M. S., Dir. College
Agr., Dean Faculty; Rural Econ.

George C. Caldwell, B. S., Ph. D.,
Chem. Emeritus.

Isaac P. Roberts, M. Agr., Agr. Emer-
itus.

John II. Comstock,* B. S., Ent., Gen.
Invertehrate Zoo/.

Henry II. Wing, M. S. Agr., Animal
Hush.

John Craig, M. S. Agr., Hort.

Thomas F. Hunt,* M. S., D. Agr.,
Agron.: Mgr. Unit: Farm.

11. A. Pearson, M. S. Agr., Dairy Indus.

J. A. Bonsteel, Ph. D., .S'0(7 Invest.

Mark V. Slingerhmd, B. S. Agr., {Asst.)
Econ. Ent.

George W. Cavanaugh, B. S., (Asst.)
A(jr. Chem.

John L. Stone, B. S. Agr., (Asst.)
Agron.

S. W. Fletcher, Ph. D., (Asst.) Exten-
sion Teaching in Agr.

James E. Rice, B. S. Agr., (Asst.)
Poultry Hu-^h.

George N. Lauman, B. S. A., Instr.
Rural Econ.; Sec.

Charles E. Hunn, Gard.

Alexander D. MacGillivray, Ph. D.,
Instr. Ent.

W. A. Riley, Ph. D., Instr. Ent.

John W. Gilmore, B. S. A., Instr.
Agron.; Swpt. Farms.

Hugh C. Troy, B. S. Agr., Asst. in
Dairy Lab.

Walter W. Hall, Asst. in Cheese Mak-
ing.

Webster E. Griffith, Asst. in Butter
Making.

John W. Spencer, Supervisor in Ext.
Dept.

Mrs. Anna B. Comstock, B. S., Lect.
in Nature Study.

Alice G. McClosky, Asst. in Ext. Dept.

Martha Van Rensselaer, Supervisor
Farmers' Wives' Reading Course.

Herbei-t II. Whetzel, A. B., Asst. in
Plant Path, in Ext. Dept.

Samuel Eraser, Asst. Agron.

John M. Trueman, B. S. Agr., Asst. in
Animal Husb.. Dairy Indus.

Warren H. Manning, Lect. in Outdoor
Art.

Bryant Fleming, B. S. A., Lect. in Out-
door Art.

Geo. W. Tailby, Farm Foreman.

a Includes only instructors in subjects directly relating to agriculture. Many other
members of tbe university faculty give instruction to students pursuing the course leading
to the degree of B. S. A.

AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS. 63
Cornell University Agricultural Experiment Station, Ithaca.
Depurtment of Cornell University, under the control of the Boanl of Trnstees.

STATION STAFI-.

L. H. Bailey. M. S.. Dir. J. E. Kiee. 15. S. Agr.. Pouliru Uitah.

John 11. Coinstock, B. S.. IJiit. J. L. Stone. B. S. Agr.. Asst. Afjrou.

U. H. Wing, M. S. Agr.. Aiiinml Htisb. Sauinel FrMser. Asst. Agron.

G. F. Atkinson, Ph. B.. Hot. U. H. Whetzel. A. B. Asst. Plant Piitli.

.John Craig. M. S. Agr.. Hort. John W. Gihnore, B. S. A., Asst.

T. F. Hunt, M. S., D. Agr.. Auron. Ainoii.

Raymond A. Pearson, M. S. Agr.. Dairu J. A. Bizzell, Ph. D., Asst. Chcm.

Indus. S- "\V. Fletcher, Ph. D.. Asst. Hort.

Jay A. Bonsteel. Ph. D.. Soil Invest. John M. Truenian. B. S. Agr.. Asst.
Mark V. Slingerlaud. B. S. Agr.,. Ent. Animal Hush.. Dairy Indus.

George W. Cavanaugh, B. S., Chem. Chas. E. Hnuii. Asst. Hort.

NORTH CAllOLINA.

The North Carolina College of Agriculture and Mechanic Arts, West

Raleigh.

governing board.

S. L. Patterson, Commissioner of Aijriculturc {Chair.). Ralciyh; T. K. Bruner

{Sec, ex offieio). Raleiyh.

Board of Agriculture: John M. Forehand, RockyJioeJc; J. B. Stokes, Wind.'ior;
Wni. Dunn, Xeirhern; C. N. Allen, Auburn; R. W. Scott. MrlriUc; A. T. McCal-
lum. Red Sprinys; J. P. McRae, Laurinbury; K. L. Doughtou, Laurel Hprinys;
W. A. Graham. Machpelah; A. Cannon, Horseshoe.

Board of Visitors: W. S. Primrose (Pres.), Raleiyh; R. L. Smith (.S'cc),
Albemarle; D. A. Tompkins, Charlotte; Frank Wood. Edenton ; E. M. Koonce,
Jacksonville: W. H. Ragan, Hiyh Point; David Clark, Charlotte; George How-
ard, Tarhoro; W. J. Peele, Raleiyh; J. Frank Ray, Franklin; Chas. W. Gold,
^VHson; S. L. Patterson (Commissioner of Ayr., ex officio), Raleigh; Geo. T.
Winston (Pres. of Colleye, ex officio), Raleiyh.

COURSES OF STUDY.

The general courses of study are seven, each requiring four years for comple-
tion—the course in agriculture, leading to the degree of B. Agr. ; the courses in
civil, mechanical, electrical, and mining engineering, and the course in textile
science and art, each leading to the degree of B. E., and the course in industrial
chemistry, leading to the degree of B. S. There are also graduate courses ; nor-
mal courses ; short courses of two years in agriculture, building and contract-
ing, mechanic arts, and textile industry : courses of three months in agriculture
and dairying, and a sunnuer school for teachers during the mouth of July.

BOARD OF INSTRUCTION.

(}. T. Winston, M. A., LL. D., President; Political Economy.
W. A. Withers. M. A.. Chem. W. C. Riddick, B. A., C. E., Civil En-

D. H. Hill, M. A., Enyl. gin., Math.

64 AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS.

BOARD OF INSTRUCTION — Continued.

E. H. Paine, M. E., Ph. D., Phys.,
Elect. EiKjin.

F. E. Phelps, Cai>t., U. S. A. (Retired),
Mil. .S'c/., Hist.

H. M. Wilson, R. A.. Te.i-ti.le Indus.
C. W. Bnrkett, INI. S., Pii. D., Agr.
Thos. M. Dii-k, U. S. ^., Mech. Engin.
Tait Butler, D. V. S., Yet. Sci.

F. L. Stevens, M. S., Ph. D., Biul.

B. W. Kilgore, M. S., Hoils, Fertilizers.
R. E. L. Yates, M. A.,' (Asst.) Math.

G. A. Roberts. R. Aou.. B. S., D. V. S.,
liistr. Zool., A nut.

C. F. von Herrman, Instr. Met.
Charles WalJcer, Ph. I). (Asst.) Cheni.
C. B. Park, >Siii)t. Shops.

O. Max Gardner, B. S., luxtr. Chrm.

R. L. Wales, P.. S.. Instr. Mevh. Drnir.

V. W. Bragg, instr. Woodworking.

Thos. Nelson, Instr. Weaving and De-
signing.

B. S. Skinner, Far
J. R. Rogers, B. A
Mrs. Daisy Lewis,

T. S. Lang, B. S., C. E., Instr. Civil

Engin.
Franklin Sherman, jr., B. S. A., Instr.

Ent.
J. Solon Williams, B. A., Instr. Engl.
George Sunnuey, jr., B. A., Ph. D.,

Instr. Engl.
W. M. Adams, B. S., Instr. Elect.

Engin.
G. McP. Sniitli, Ph. D., Instr. Chcni..

Metal.
A. D. St. Amant, B. S., Instr. Forge

Work.
J. ('. Kendall, B. S., Instr. Dairying.
C. K. McClelland, M. S., (Asst.) Agr.
A. A. Haskell, B. S., Instr. Dyeing.
C. L. Mann, B. E., Instr. Math.
Ilarllee MacCall, Instr. Math.
A. F. Bowen, Bursar. >

F. E. Sloan, B. S., Registrar.
Miss C. B. Sherman, Liljr.
ni Hupt., Steward.
., M. D., Physician.
Matron.

North Carolina Agricultural Experiment Station, West Raleigh.

Department of North Carolina College of Agriculture and Mechanic Arts, under
the control of the Board of Agriculture.

STATION STAFF.

B. W. Kilgore, M. S., Dir.
W. A. \Vithers, M. A., Chem.

C. W. Burkett, M. S., Ph. D., Agr.
W. F. Massey, C. E., Hort.

Tait Butler, D. V. S., Vet.
Franklin Sherman, jr., B. S. A., Ent.
F. L. Stevens, M. S., Ph. D., Biol.

Charles Walker, Ph. D., As.<<t. Chew.

J. C. Kendall, B. S., Asst. in Dairying.

J. S. Jeffrey, Poultryman.

B. S. Skinner, Farm Supt.

B. F. Walton, Supt. Agr. Expt. Work.

Gordon M. Bentley, A.^st. Ent.

A. F. Bowen, Bursar.

The Agricultural and Mechanical College for the Colored Race, Greensboro.

GOVERNING BOARD.

Board of Trustees: J. I. Foust (Pres.), Green.^boro; S. A. Kerr (Sec. and
Treas.), Greensboro; W. R. Williams, Falkland; W. A. Darden; W. II. Ham-
mond; J. B. Phillips; II. C. Tyson, Washington, D. C; W. L. Kluttz ; J. O.
Alexander; M. C. S. Noble, Chapel Hill; G. T. Duulap, Noricood; J. L. Currie,
Carthage; D. D. Carlyle; M. W. Bell.

COURSES OF STUDY.

The courses of study ai-e : Agriculture, horticulture, arboriculture, and botany ;
chemistry ; physics, mechanics, and applied mathematics ; mathematics and
United States history.

AGKICULTURAL COLLEGES AND EXPERIMENT STATIONS.

65

BOARD OF INSTRUCTION.

James B. Dudley, M. A., PreskJcnt; English.

John H. Bluford, B. S., A(j>:. Chcm.
Adam Watson, B. S., Mcch. Draic,

Archi.
Chas. II. Moore. M. A., Eiif/I.
C. D. Robinson, B. S., .l«.s-^. in Math.,

Draw.
P. E. Itobiuson, B. Agr., Asst. in Agr.,

Chcm.

.Tunius Rooks, titcwanl.

W. F. Robinson, B. Agr., Hort., Green-
house Work.

J. W. Landreth, Dir. Dept. Indus.

J. Elmer Dellinger, M. D., Physician.

S. P. Sebastian, Asst. to Prcs.; Arith.;
Sec.

W. N. Nelson, B. A., Instr. Woodwork.

NORTH IJAKOTA.

North Dakota Agricultural College, Agricultural College.C'

GOVERNING BOARD.

Board of Trustees: Alex. Stern ( /'/r.s'. ) , Fargo; G. S. Barnes. Fargo; May-
uard Crane, Cooperstoicn ; B. N. Stone, La Moure; S. S. Lyon (.S'cc.), Fargo;
Addison Leach, Warren; Cbas. McKissiek, Mayville; L. B. Hanua {Treas.),
Fargo.

COURSES OF STUDY.

Four-year courses leading to the degree of B. S. are as follows : Agriculture,
mecbanics, and science; tbere are also a three-year course in agriculture, two-
year courses in steam engineering, dairying, pharmacy, domestic economy, and
nature study ; twelve-week winter lecture courses, and a ten-day stock and
grain judging course.

BOARD OF INSTRUCTION.

J. II. Worst, LL. D., President of the College and Director of the Experiment

Station; Political Economy.

E. F. Ladd, B. S., Chcm.

C. B. Waldron, B. S., Hort.. For.

H. L. Bolley, M. S., Bot., Zool.

E. S. Keeue, B. S., Mcch. Engin.

J. H. Shepperd, M. S. A., Agr.

H. W. McArdle, B. S., Math.; Registrar.

E. E. Kaufman, B. Agr.. Dairying; in

charge of Farmers' Inst.
James I'lio, Capt, U. S. A., Mil. Sei.

and Tactics.
G. E. ITult, M. A.. Engl. Lang, and Lit.
J. (J. llalland, M. A., liookkceping.

Hist.
L. Van Es, M. D., V. S., VcL Sci.
Daniel E. Willard, M. A., Geol.
Susan M. Reid, Household Econ.
V. S. Ro.se, B. S., {Asst.) Steam Engin.
C. D. Holley, M. S., (.4.s.s7.) Chcm.

L. R. Waldron, M. A., {Asst.) Bot.,

Zool.
Max Batt, Pii. D., {Asst.) Mod. Lang.
J. C. McDowell, B. S. A., {Asst.) Agr.
Amy Nichol, Instr. Seic.
Chas. H. Kimberly, M. S., Instr. Pharm.
A. L. Marshall, Dir. Athletics.
C. S. Putnam, Dir. of Music.
A. E. Minard, A. M., Asst. in Engl.
W. B. Richards, B. S. A., Asst. in Ani-

mal Hush.
Ethel McVeety, Lihr.
Adele Shepperd, Assi. in Chem. Lab.
Haile Chisholm, Asst. in Forge Shop.
George L. Tibert, Asst. in Wood Shop.
Fred. J. Pritchard, B. S., Asst. Bot.,

Plant Path.
C. E. Nugent, Sec.

Alfred 11. Parrott, M. A., Registrar.

" Freight and express address, Fargo,
8901— No. 151— 05 M 5

66 AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS.

North Dakota Agricultural Experiment Station, Agricultural College.

Department of North Dakota Agricultural College, under the control of the

Board of Trustees.

STATION STAFF.

J. H. Worst. LL. D.. Dir. W. B. Kichards, B. S. A., Asst. Animal

E. F. Ladd, B. S., Chcm. Hush.

C. B. Waldron. B. S., Hort., Ent. O. O. Churcbill, B. S., Asst. in Plant

H. L. Bolley, M. S., Bot. Brccdiuff.

J. H. Shepperd, M. S. A., Agr. Fred J. Pritcliard, B. S., Asst. Dot.,

J. C. McDowell. B. S. A.. Asst. Agr. Phnit Path.

C. D. Holley, M. S., Asst. Chcm. Nicholas Grest, Farm Foreman.

L. II. Waldron, M. A., Asst. Bot. C. E. Nugent, Sec.

L. Van Es, M. D., V. S., Vet. O. A. Thompson, Supt. Edgeley Substa.

OHIO.

The Colleges of Agriculture and Domestic Science and of Veterinary
Medicine, Ohio State University, Columbus.

GOVERNING BOARD.

Board of Trustees: Paul Jones (Pres.), Columbus; J. McLain Smith (V.
Pres.), Dayton; Carl E. Steeb (Sec), Columbus; Louis F. Kiesewetter (Trcas.),
Columbus; Oscar T. Corson. Columbus; D. M. Massie, Chillirothc; John T.
Mack, Sandusky; F. A. Derthick, Mantua; Guy W. Mallou, Cincinnati.

COURSES OF STUDY.

The university is divided into six colleges, as follows: Agriculture and
Domestic Science; Arts, Philosophy, and Science; Engineering; Law; Phar-
macy ; and Veterinary Medicine.

The College of Agriculture and Domestic Science offers six distinct courses
of study: Four-year courses in agriculture, horticulture and forestry, and
domestic science; two-year courses in agriculture and horticulture and domes-
tic science, and a two-term course in dairying. Degrees are granted in the
four-year courses as follows: B. S. in agriculture, B. S. in horticulture and
forestry, and B. S. in domestic science.

The College of Veterinary Medicine offers a three-year course leading to the
degree of D. V. M., and to a certificate of veterinary surgeon to those v/ho fail in
certain requirements for admission.

BOARD OF INSTRUCTION.

Rev. William Oxley Thompson, D. D., LL. D., President of the University.

Homer C. Price, M. S. A., Dean; George W. Knight, Ph. D., Amer. fl"is«.,

Rural Econ. P^^'t- ''^'c'-

William R. Lazenby, M. Agr., Sec; Rosser D. Bohannan, B. S., C. E., M.

Hort., For. E., Math.

Henry A. Weber, Ph. D., Agr. Chcm. Lewis A. Rhoades, Pii. D., German.

Benjamin F. Thomas, Ph. D., Phys. Albert M. Bleile, M. D., Anat., Physiol.

AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS.
BOARD OF INSTRUCTION — fontinuo(L

67

William A. Kellerman, Ph. D., Dot.
Gforge B. Kauffman. B. S.. Plinrm.
Benjamin L. Bowen, Ph. D., Romance

Lang, and Lit.
Joseph V. Denney, B. A.. Enfih
Allen C. P.arro\vs. M. A.. D. D.. Enf/l.
William T. ^Li,i,'i-mler. M. E.. Mcch.

IJiif/in.
David S. White. D. V. S., Dean; Vet.

Me<}.
Herbert Osl)orn. M. S., ZooL, Ent.
Frank E. Sanborn, B. S.. Dir. Dcpt.

Indus. Arts.
.Tosepb X. Bradford, M. E., Dratc.
Ilenrv ('. Lord, B. S., F. K. A. S.,

F. E. Mangold, Asst. hi Dairy Lah.
(Jeorge IL McKnigbt. I'li. D. (A.s.'it.)

Em/I.
Francis L. Landaere, B. A., (Assoc.)

Zool.. Ent.
Frederifk E. Kester. M. E. in E. E.,

(Asst.) Phys.
Tbos. II. Haines, Pii. I>., {Asst.)

Philos., Ed.
Edgar S. Ingraham, (Asst.) Romance

Lany.
V. II. Davis. M. S. A., (Asst.) Ilort.,

For.
Oscar V. Brumley, V. S., (As.st.) Vet.

Med.

Dir. Emerson Mcllillcn Ohserva- George B. Viles, Ph. D., (Asst.) Ger-

tory; Astron. man.

D. II. Fdall. B. 8.. D. V. M.. Vet. Htir- James McL Phillips, M. D., (Asst.)

yetin and Obstetrics. Vet. Med.

Charles S. Prosser, M. S., Geol.; in Robt. F. Earhart, Ph. D., {.Isst.)

charyi Dcpt. Geol. Pliys.

John A. Bownoeker, D. S., Inor(/<niic J. Warren Smith, M. S., Lect. on Met.

Geol.: Curator Museum. William H. llencli, Instr. Pattern Malc-

Johii W. Decker, B. Agr., Dairyiny. iny and Foundiny.

Minnie A. Stoner, Dom. ^ei.; in charge Charles I*. Crowe. Instr. Forging.

liept. Dom. Econ. A. 11. Tuttie. (Asst.) Amer. Hist.

Charles S. Plumb, B. S.. Animal Hush. Rudolph Hirsch, B. S., Instr. Agr.

Charles B. Morrey. B. A., M. D.. Bact. Vhem.

D.-ivid R. Major, Pn. D.. Ed. Henry R. Spencer. Instr. Amcr. Hist.

James E. Hagerty, Ph. D., Z?co». .S'oc/o/. Thomas K. Lewis, B. Sc, (Asst.)

George W. McCoard, M. A., (Assoc.) Drair.

Math.

May Secrest. (Assoc.) Dom. Art.

Alfred Vivian, Ph. G., (Assoc.) Agr.
Chem.

Charles A. Bruce, B. A., (Assoc.) Ro-
mance Lang.

Silas Martin, Instr. Draw.

.Joseph H. Vosskuehler. M. E., (Asst.)

Drair.
Berthhold A. Eisenlohr, Ph. B., Instr.

German Lang.
John Chisholm, Farm .S'»/)/.

Thomas E. Fi'ench, M. E., (Assoc.) E. S. Guthrie, B. S. Agr., Instr. Butter

Draw.

Making.

Septimus Sisson, V. S.. Comparative Harlan H. York. Asst. in Bot.

Anat.
-Vrtiiur (J. McCall, (Asst.) Agron.

Melvin Dresbach, M. S., Asst. in Anat.,
Physiol.

William L. Graves, M. A., (Asst.) Benj. F. Maag, Asst. in Astron.

Engl.
Charles L. Arnold, M. S., (Asst.)

Math.
John H. Schaffner, M. A"., M. S..

(.As.<ioc.) Bot.
.Tames S. Hine, B. S., (Assoc.) Zool.,

Ent.

II. S. Arkell, Asst. in Animal HusI).

James McOwen, Flor.

George L. Converse, Capt, U. S. A.

(Retired), Mil. Sci. and Tactics.
Olive B. Jones. Libr.
Maud W. Martin. Ph. B., Dir. of Phys.

Ed. for Women.

68 AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS.

Ohio Agricultural Experiment Station, Wooster.

(iOVERNING BOARD.

Board of Control: D. D. Wliito {I'res.). CastuJUi : O. E. Bnulfute (.*?«'.).
Xenia; D. L. Sampson {Trciitn.), Cincinnati; T. C. Laylin. Norivalk; Alva Agee,
Wooster.

STATION .STAFF.

C. E. Thorno, M. S. A.. Dir.
W. ,1. (ireen. V. Dir.; Hurt.
C. G. Williams, Afp:
A. D. Selby. Ph. D., Bot.
John W. Amos. B. S., CItcm.
L. II. Goddard. C. E., E.rpt.
II. A. Gossard, M. S., Ent.
W. H. Kranior, Bursar.
C. W. Waid, B. S., Asst. Hort.
F. H. Ballon, Asst. Hort.
J. S. Houser, B. S., Asst. Ent.
J. M. Van Hook, M. A., Asst. Plant
Path.

F. A. Welton, B. S., Asst. Chrm.

William Holmes, Farm Foreman.

C. A. Patton, Asst. Foreman; Met.

Faye Blayncy, Mailinfi Clerk.

Mary M. Lee, iiten.

Gary Welty. Mcch.

F. W. Glass. Printer.

Edward Mohn, Hnpt. Hnhsta.{Htrongs-
ville).

Lewis Sclinltz, Hnpt. Suhsta. (Car-
penter).

H. M. W^achter, Supt. Substa. (Oer-
mantown).

OKLAHOMA.

Oklahoma Agricultural and Mechanical Colleg'e, Stillwater.

GOVERNING BOARD.

Board of Regents: F. .T. Wikoff {Prcs.), millwatcr ; Gov. T. R. Ferguson,
Guthrie; H. G. Beard. Hliawnee; T. J. Hartman (Treas.), Deer Creek; H. C.
R. Brodboll, Ponca City; W. H. Merten, Guthrie.

COURSES OF STUDY.

The courses of study are : General science, agriculture, including horticulture
and veterinary science; and mechanical engineering. Each course requires five
years for completion and leads to the degree of B. S. A two-year course in
agriculture and domestic science, and a one-year business course are also offered,
as well as a special eight-week winter term in agriculture, horticulture, and the
mechanic arts.

BOARD OF INSTRUCTION.

Angelo C. Scott, M. A., LL. M., Prcsi
George L. Holter, B. S., Chem., Metal.
Lowery L. Lewis, M. S., D. V. M.,

ZooL. Yet. »Sfc/.
John Fields, B. S., f!tock Feeding;

Dean of Short Wi/nter Courses.
Richard E. Chandler, M. M. E., Mech.

and Min. Engin.. Phys.
.lames W. Means, Math.
Frank C. Burtis, M. S., Agr.
Frank A. Hutto, Ph. D., Hist., Polit.

Set.

dent; English Language and Literature.

W. R. Shaw, Ph. D.. Bot., Ent., Geol.

Sarah W. Landes, Dom. Econ.

Robert H. Tucker, M. A., German,
Lat., (/1.S.SOC.) Engl.

Oscar M. Morris, B. S., Hort.

Glover D. Hancock, M. A., Prin. Sub-
Freshman Dept.

Lewis C. Gray, M. A., Prin. School of
Agr. and Dom. Set.

Augustus G. Ford, B. S., Instr. Agr.
Chem.

AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS. 69

BOAKi) OF INSTRUCTION — continued.

L. A. Moorhoiise. B. S. A., Asst. in Ethel V. Walker, B. S., Asst. in Engl.,

^oils and Crops. Lat.

INIelvern F. Thomas, B. S.. Asst. in .Jessie E. Morrow, B. S., Asst. in Dom.

Mech. Engin. Econ.

Ariinjiton V. Little. B. S., Asst. in Z. J. Cawood. Prin. Business ScJwol ;

Elect. Enfiin. Official Htrn.. Registrar.

J. F. Nicholson. M. S.. Asst. in Baet. George B. Gelder, Supt. Print. Dept.,
]■]. II. Hiley, B. Agr.. Asst. in Animal Instr. Print.

Ifush. John I. Hustings. A.s.s^ in S^li'ip Work.

J. B. Gritting. B. S.. Asst. in Dairging. Cora Miltiniore. B. S., Lil)r.

.7. F. Lawrence. B. A.. Instr. Math. Monroe J. Otey, B. S., Sec.

Oklahoma Agricultural Experiment Station, Stillwater.

Department of Oklahoma Agricultural and Mechanical College, under the con-
trol of the Board of Regents.

STATION STAFF.

John Fields, B. S.. Dir. L. A. Moorhouse, B. S. A.,.4.s•.><^ in Soils

L. L. Lewis, M. S., D. V. M., Vet. and Crops.

F. C. Burtis. M. S.. .1.9/-. J. F. Nicholson, M. S., Asst. Bact.

Oscar M. Morris, B. S., Hort. E. II. Riley. B. Agr.. Asst. Animal

W. R. Shaw, I'H. D., Bot., Ent. Hush.

A. G. Ford, B. S., Chem. J. B. Grifiing, B. S., Asst. Agr.

M. J. Otey, Clerk, Sten.

Agricultural and. Normal University, Langston.

governing board.

Board of Regents: U. C. Guss {Pres.), Guthrie; E. O. Tyler {See.). King-
fisher; C. W. Rarabo (Treas.), Pawnee; L. W. Baxter, Edmond : James A.
Ronce, Cooper.

COURSES OF STUDY.

The courses of study are six : Classical, leading to the degree of B. A. ; sci-
entific, leading to the degree of B. S. ; normal, leading to the degree of B. S. D. ;
agricultural, leading to the degree of B. S. Agr. ; electrical and mechanical
engineering, leading to the degree of B. M. E. ; civil architecture, leading to the
degree of B. M. E. Each course requires four years for completion. There is
also a three-year college preparatory course, and a four-year normal elementary
course.

board of instruction.

Inman E. Page, M. A., President; Psychology and Moral Philosophy.
Moses J. Johnson, B. A., Engl. Lang. Wm. A. Jackson, B. A., Supt. of Mech.

and Lit. Dept.

Wayne Manzilla, M. A., Math. Zelia N. Page, B. S. D., Instr. Music.

A. B. Whitby, B. A., Nat. Sci. Maria Williams, Matron.

Wm. E. Guy Lat., Elocution. Geo. R. Porter, Vocal Music, Pedag.

Mary L. McCrary, Dom. Econ. II. D. Downs, Carpentry.

A. A. Lassiter, Blacksm.

70 AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS.

OREGON.

Oregon State Agricultural College, Corvallis.

GOVERNING BOARD.

Board of Regents: J. K. Weatherford (T'/rs.). Mhany; J. T. Apperson, Park-
place; John D. Daly {Sec). Portland; B. F. Irvine (Treas.), Corvallis; W. E.
Yates, Corvallis; Gov. Geo. E. Chamberlain. Salriii : F. I. Dunbar {Sec. of
State). Salcin: J. II. Ael^ernian (State Siti)t. of Pnhlie Iiistr.), Salem; W. P.
Ready, Portland; Wni. W. Cotton,* Worcester Buildinfi. Portland; J. M. Church,*
Lagrandc; Jno. D. 0\\veW* .Centralvoint ; B. G. Leedy, Tigardville.

COURSES OF STUDY.

There are seven four-year courses of study, each leading to the degree of
B. S. : Agriculture, mechanical engineering, electrical engineering, household
economy (for girls), pharmacy, mining engineering, and literary commerce.
There is also a two-year course in mining and short courses in dairying and
agricultui'e.

BOARD OF INSTRUCTION.

Thos. M. Gatch. M. A., Ph. D., President; Mental and Political Science.

James Withycombe, M. Agr., Agr.;

in charge of Farmers' Inst.
F. Berchtold, M. A., Engl. Lang, and

Lit.
Grant A. Covell, M. E., Mech.. Mech.

Engin., Phys.
Ernest C. Hay ward, E. E., (Asst.)

Mech., Mech. Engin., Phys.
M. Clyde Phillips, B. M. E., Instr.

Mech. Draw., Ironwork.
Thos. Bilyen, B. S., Instr. Woodwork.
Margaret C. Snell, M. D.. Household

Econ. and Hygiene.
Mary E. Sutherland, B. S., Asst. in

Sewing Dept.
F. L. Kent. B. S. Agr., (Assoc.) Agr..

Dairy Instr.
John Fulton, B. S. Agr., M. S., Min.,

(Assoc.) Cheni.
C. M, McKellips, M. S., Ph. C,

(Asst.) Chem., Instr. Pharm.
J. B. Horner, M. A., D. Lit., Lat.,

Hist.; Registrar.
Mrs. Ida B. Callahan, B. S., (Asst.)

Engl.
Gordon V. Skelton, C. E., Math., Civil

and Min. Engin.

Arthur B. Cordley, M. S., Zool.

Emile F. Pernot, M. S., Bact.

A. L. Knisely, M. S., Cheni.

Chas. L. Johnson, B. S., (Asst.) Math.,

Civil Engin.
N. Tartar. Asst. Math.
Wm. T. Shaw, M. S., Biol.
E. R. Lake, M. S., Bot.. For.
George Coote, Flor.. Gard.
Ammee L. Leverett, Dir. of Art Dept..
Helen V. Crawford, B. S., Elocution.
Frank E. Edwards, B. M. E., Asst.

Cheni.
Lt. D. P. Quinlan, Mil. Sci. and

Tactics.
G. P. H. Taillandier, Instrumental

Music.
Mrs. F. INIcD. Green, Vocal Mmic.
W. O. Trine, Phys. Dir.
R. J. Nichols, Libr.

Helen L. Holgate, Instr. Sten., Typew.
T. H. Crawford, M. A., Commerce;

Clerk. Purchasing Agt.
G. B. Keady, Printer.
O. F. L. Herse, A.s.s-/. Printer.
.T. A. Spangler, Engin.
W. J. Kent, Farm Foreman.

AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS. 71

Oregon Experiment Station, Coririllis.

Department of OresDii State Asri^'ultural College, luuler the control of the

Board of Regents.

STATION STAl r.

James Withyeombe, M. Agr.. IHr.: C. M. MeKellips, M. S., Ph. C, Asst.

At/r. Chciii.

(Jeorge Coote. FIoi:. Ganl. F. L. Kent, R. S. Agr., Asst. A;/!:, Dai-

A. 15. Cordley. M. S.. Eiit. rymaii.

E. U. Lake, M. S.. For., Bot. E. F. Pernot. M. S., Bact.

A. L. Knisely. M. S.. Chrin. T. IL Crawford, M. A., CJerlc, Pur-

Frank E. Edwarda. P.. M. E.. As.^t. chaxiiifi Atjt.

Chrin. Helen L. Ilolgate. Stcn.

PENNST LVAT^IA.

«

The Pennsylvania State College, State College.

GOVERNING BOARD.

Board of Trustees: J. A. Beaver* (/'ms.). Belief onte; G. W. Atherton *
{Sec, c.r officio). State College; Frank :M. Fuller (Sec. of Conniionirealtli, ex
officio). Uiiioutoirn ; N. B. Critchfield (Sec. State Bd. of Agr.. c.r officio), Har-
rishiirg; Gov. S. W. Pennypacker (ex officio), Harrishurg ; Hiram Young (Pres.
State Agr. Soc, ex officio). York: I. B. Brown (Sec. Internal Affairs, ex officio),
Harrishurg; T. J. Stewart (Adjutant-General, ex officio). Harrishurg; N. C.
Scliaeffer (Supt. Puhlic Instr.. ex officio). Harrishurg; John Birkinbine (Pres.
Franklin Institute, ex officio), Philadelphia; Charles Miller, Franklin; Andrew
Carnegie. Pittshurg; II. V. White.* Bloornshurg; C. W. Stone, Warren; Chas.
M. Sehwab. Pittshurg; J. A. Woodward,* Iloirard; M. E. Conard, Westgrove;
H. Walton Mitchell, Pittshurg; L. M. Colfelt, Philadelphia; Gabriel Hiester,*
Harrishurg; Ellis L. Orvis, Belief onte; W. F. Hill, Montalto; J. A. Herr. Cedar
Springs ; J. G. White, Neic York City.

COURSES OF STUDY.

The courses of study, each requiring four years for completion unless other-
wise specified, are as follows: Classical course, leading to the degree of B. A.;
general science course; course in modern language and literature; Latin scien-
tific course ; course in agriculture ; course in biology ; course in chemistry ;
course in civil engineering; course in electrical engineering: course in indus-
trial chemistry; course in mathematics: course in mechanical engineering;
course in mines and mining; course in physics; course in philosophy; two-year
courses in chemistry, mining, and mechanics, respectively ; short courses in
agriculture and mining, each lasting twelve weeks, and courses in dairying and
in creamery work of eight weeks each, and correspondence courses in agricul-
ture. The four-year courses (except classical) lead to the degree of B. S., the
diploma containing mention of the course pursued. Provision is also made for
postgraduate study, leading to advanced degrees, and for one year of prepara-
tory work.

HOARD OF INSTRUCTION.

George W. Atherton, LL. I).. President; Political and Social Science.
William A. Buckout, M. S., D. Sc. 1. Thornton Osmond, M. S., M. A.,
Bot., Hort.; Actg. Dean School of Phys.; Dean School of Math, and

Agr. Phys.

72 AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS.

liOAKD OF IXSTRUt'

Louis E. Keber, M. S., 2Iech., Mecli.

Engin.; Dean School of Engin.
William Frear. Ph. D., Agr. Chem.
George G. Fond, M. A., Ph. D., Chem.;

Dean School of Nat. Sci.
Henry P. Armsby, Ph. D., LL. D. ;

Lect. on Stock Feeding.
Benjamin Gill, M. A.. D. D., Greek,

Lut.; Dean School of Lang, and Lit.
John P. Jackson, B. S.. M. E.. E. E.,

Elect. Engin.
Fred E. Foss, B. S., M. A.. Civil Engin.
Joseph M. Willard, B. A., Math.
Fred L. Pattee, M. A., Engl. Lang, and

Lit.
George C. Watson, B. Agr., M. S.,

Agr.; Siii)t. Corresp. Courses.
Erwin W. Runlde. M. A.. Ph. D.,

Psych, and Ethics.; lAhr.
Harvey A. Surface, M. S., Zool.
Marshman E. Wadsworth, Ph. D..

Min., Geol.
Elton D. Walker, B. S., Hydraulic

and Sanitary Engin.
George C. Butz, M. S., Hort.
Carl D. Fehr. M. A.. German.
Franklin E. Tuttle. M. A., Ph. D.,

Quantitative Anal.
Joseph II. Tudor, C. E., M. S.,

(A.s.soc.) Math.
John H. Leete, B. A., (Assoc.) Math.
Edw. P. Lawton, Capt., U. S. A., Mil.

Sci. and Tactics.
Madison M. Garver, B. S., (Asst.)

Phys.
Anna E. Redifer, (Asst.) Indus. Art

and Design.
Irving L. Foster, M. A., (As.^t.) Ro-
mance Lang.
A. Howry Espenshade, M. A., (A.ssf.)

Engl, and Lihet.
T. I. Mairs, M. S., (Asst.) Anima^

Indus.
Arthur J. Wood, M. E., (Asst.) Expt.

Engin.
Louis A. Harding, B. S., M. E., (Asst.)

Mach. Design.
Walter J. Keith, M. A., Ph. D., Instr.

Org. Chem.
Jesse B. Churchill, B. S., Instr. Quali-
tative Anal.

TION — conliiuiod.

Louis L. Ansart, B. S., Instr. Math.
Harry P. Wood, B. S., Instr. Elect.

Engin.
J. II. Frizzell, B. A., Instr. Engl.

Oratory.
Harriet A. Nichols, B. A., Instr. Ger-
man and French.
W. H. Parker, Instr. Pract. Mech.
Harold B. Shattuck, B. S., Instr. Civil

Engin.
Lucretia Van T. Simmons, Ph. B.,

Instr. Mod. Lang.
H. F. Stecker, Ph. D., Instr. Math.
Edw. N. Zern, B. S., Instr. Min.
Friend E. Clark. Ph. D., Instr. Chem.
Ernest E. Calkins, B. A., Instr. Rhet.
C. P. Linville. B. S.. M. A., Instr. Metal
E. H. B. Humphries, B. A., Instr.

Math.
V. O. Ray, M. A., Instr. Hist.
Emma A. McFeely, Instr. Indus. Art.
Elizabeth B. Meek, M. S., In.str. Biol.
R. E. Myers, Pn. D. Instr. Electro-

chem. Engin.
C. W. Lawrence, B. S., C. E., Instr.

Civil Engin.
Mary E. Heckell. M. A., Instr. Gcrnidn.
Chas. F. Shoop, B. S., Instr. Math.
Walter E. Sanders, R. A., M. E., Instr.

Mrch. Engin.
T. E. Gravatt, B. S., Instr. Math.
Arthur R. Bennington, B. S., As.'<t. in

Elect. Engin. Lah.
Donald Derickson, B. S., C. E., Asst.

in Civil Engin.
Arthur S. Shoffstali, B. S., Instr.

Quantitative Anal.
Sterling D. Fowler, B. S., As.st. in

Mech. Lah.
Edgar E. Godard, B. S., Asst. in Elect.

Lah.
Horatio C. Ray, B. S., Asst. in Min.,

Metal.
John P. Kottcamp.B. S., Asst. in Draw.
Bruce McCumunt, B. S., Asst. in Hist.
Helen M. Bradley, Asst. Lihr.
Helen H. Atherton, /« charge of Music.
Anna A. MacDonald, Asst. Lihr.
W. Nelson Golden, Phys. Dir.
William C. Patterson, Supt. of

Grounds and Buildings.

AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS. 78

The Pennsylvania State College Agricultural Experiment Station, S((i(e

Col lege. fi

Department of the Peunsylvunia State College, under the control of the Board

of Trustees.

STATION STAFF.

n. r. Armsby, Ph. D., LL. D., nir. J. Plumnier Pillsbury, Asst. Hort.

Williaui Frear. Pn. D.. V. Dir.: Chcm. M. 11. Pingree, B. S., AsH. Chem.

William A. Buckout, M. S., D. Sc, Bot. Thorne M. Carpenter. B. S., J.s.sf.

George C. Butz, M. S.. Hon. Chcm.

George c! Watson, B. Agr., M. S., Agr. Winfred W. Braman. B. S., .Ust. in

William C. -Patterson, Farm Supt. Animnl 'Nutrition.

Julia C. Gray, fiec. Lihr. Kobt. E. Stallings, M. A., Asut. in .\ni-

J. A. Fries.b B. S., Asst. in Animal mul ynfrition.

Nutrition. N. G. Miller. B. S., Asst. Agr.

M. S. McDowell, M. S., First Asst. X. C. Ilamner, B. S., Asst. Chem.

Chem. A. W. Clark, B. S., Asst. Chem.

H. D. Edmiston. Lah. Asst.

PORTO KICO.

Porto Rico Agricultural Experiment Station, Mayaguez.

Under the supervision of A. C. True, Director Office of Exi)eriment Stations,
United States Department of Agriculture.

STATION STAFF.

D. W. May, M. S., Special Agent in O. W. Barrett. Ent., But.
Charge; Animal Hush. H. C. Heiu-ioksen. Hort.

J..W. Van LeenhoCC, Coifee Expert. E. F. Curt, Farm Supt.

RHODE IST^AXD.

Rhode Island College of Agriculture and Mechanic Arts, Kingston.

GOVERNING BOARD.

Board of Managers: Chas. Dean Kimball (P/c;.), Providence; Jesse V. B.
Watson (P. Prcs.), Wakefield; C. H. Coggeshall (Clerk), Bristol; Melville
Bull CTreas.), Newport; T. G. Mathewson, East Oreenwieh.

COURSES OF STUDY.

The courses of study are seven : Agricultural, mechanical engineering, chem-
ical, biological, electrical engineering, general science, and highway engineering.
Each requires four years for completion and leads to the degree of B. S. Two-
year agricultural and industrial courses of high school grade, a winter course
in farm mechanics extending through twelve weeks, a special course in farm
Itractice covering six weeks, together with a poultry school extending through
six weeks, are given. There is a preparatory department with a two-year
course for students from country schools to prepare them for college courses.

" Freight. ' On leave.

74 AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS.

BOARD OF INSTRUCTION.

Kenyon L. Butterfield, A. M., President; Political Economy and Rural Sociology.
II. J. Wheeler. Ph. D., Agr. Chem., Mabel D. Eklred, B. S., Instr. Draw.
Geol. M. H. Tyler. B. S., Infttr. Surveying;

E. J. Watson, M. A., Lang. Master of Prep. School.

Wm. E. Drake, B. S., Meek. Engin. E. W. Kenyon, M. A., Instr. Engl.,
H. L. Merrow.o M. A.. Bot. Hist.

F. W. Card. M. S., Agr., Hort. J. O. Bostwick. B. A., Instr. Engl.
Cooper Curtice, D. V. S., M. D., Ani- Ilovvland Burdick, B. S., Instr. Agr.

mal Indus. A. E. Stene, M. S., Supt. College Ex-
Laurenee I. Hewes, Ph. D., Math., tension.

Highway Engin. F. I'earle Tilton, Instr. Sten.

Virgil L. Leigliton, Ph. D., Chem. Maurice A. Bluke, B. S., .l.s•.s■^ in Hort.

John Barlow, M. A., Zool. W. S. Rodman, B. S., Asst. in Phys.

Gilbert Tolman, M. A., Phys., Elect. John F. Knowles, B. S., Asst. in Wood-

Engin. work.

Thos. C. Rodman, Instr. Woodwork. George B. Knight, Instr. Mech.

Capt. Maurice H. Cook, Mil. Sci. and L. M. George, B. S. A., Asst. Libr.

Tactics. Nathaniel Holme. Met.

Rliode Island Agricultural Experiment Station, Kingston.

Department of Rhode Island College of Agriculture and Mechanic Arts, under
the control of the Board of Managers.

STATION STAFF.

H. J. Wheeler, Ph. D., Dir.; Chem. George E. Adams, B. S., Asst. Field

Fred W. Card, M. S., Hort. Expts.

Cooper Curtice, D. V. S., M. D., Biol.; Matthew Steele, M. S., Second Asst.

Poultrynian. Chem.

Burt L. Hartwell, Ph. D., Assoc. Chem. Maurice A. Blake, B. S., Asst. Hort.
Jas. W. Kellogg, B. S., Asst. Chem. Nathaniel Helme, Met.

Beulah A. Iloitt, Sten., Acct.

Martha Vickery, Sten., Lihr.

SOUTH CAROLINA.

Clemson Agricultural College of South. Carolina, Clemson College.

GOVERNING BOARD.

Board of Trustees : R. W. Simpson (Pres.), Pendleton; P. H. E. Sloan (Sec.
and Trcas.), Clemson College; D. K. Norris, Cateeehee; M. L. Donaldson,*
Greenville; R. E. Bowen, Briggs; B. R. Tillman.* Trenton; J. E. Bradley.
Troy; W. D. Evans, Cherair; L. A. Sease, Prosperity; J. E. Wannamaker.*
St. Matthews; A. T. Smythe,* Charleston; G. Duncan Bellinger, Columbia;
J. E. Tindal,* Felder; J. H. Hardin, Chester; H. M. Stackhouse {Sec. Fer-
tilizer Dept.), Clemson College.

COURSES OF STUDY.

There are six four-year courses of study leading to the degree of B. S., viz,
in agriculture, animal husbandry, mechanical and electrical engineering, civil
engineering, metallurgy, and textile industry. A normal course, a two-year
course in textile industry, and a one-year preparatory course are also offered.

" On leave.

AGRICULTURAL GOLLPJGK8 AND EXPERIMENT STATIONS. 75

r.OARD OF INSTRUCTION.

P. H. Mell, M. E., Ph. D., President of the CoUefje.

M. B. Hardin, nir. Chciii. Dept. It. N. Brackett, Ph. L)., (Assoe.) VJient.

.T. S. Newman, />//•. Af/r. Dept.; in II. Houston, C. E., (Asst.) Math.

charge of Farinrrs' Inst. D. W. Daniel, M. A., (Asst.) Ihxji.

W. M. Uijjss. E. M. E., />/'•. Meeh. and C. C. Newman. ( . t .s'.soe. ) Hort.

Elect. Dept. Haven Metcalf, Ph. D., (.l.s.sor.) Hot.,
V. M. Furman. B. A., Engl.; lUr. Prep. liact.

Dcpt.
W. S. .Morrison. B. A.. 7//.s^. Polit.
Econ.

(J. Sbanklin, B. S., RegiKtrar; {Axnt.)

Math.
II. Benton, M. S.. (A.s.sf.) Ai/r.

Chas. D. Clay, Capt, U. S. A. (Re- A. M. Reilfearn. B. S., M. D., Siinieon.

tired), Comdt.: Mil. Hei.
P. T. Brodie. B. S.. B. A., Math.
F. II. II. Calhoun, I'li. L). Geol., Min.
.1. S. McLucas, M. A., (Asst.) Engl.
R. E. Lee, B. S., {Assoc.) Draw.
F. S. Shiver, Ph. G., (Asst.) Chem.

S. M. Martin, M. A., (Asst.) Math.
C. S. Wriiiht, B. S., (.l.s.s^) Maeh.

Work.
F. D. Frissell, (Assoc.) Wearing and

Designing.
,T. II. Hook, B. S., (Asst.) Woodirork.

C. B. Griswold, (Asst.) Forge and J. II. .James, Ph. D., (Asst.) Dyeing,

Foundry.

Org. Chem.

Louis A. Klein, D. V. M., (Assoc.) II. H. Kyser,a B. S., E. M. E., (Asst.)

Vet. Sci.

Elect.

S. B. Earle, M. A., M. E., (Assoc.) B. H. Rawl, B. S., Instr. Dairy and

Mech. Engin.
J. W. Gantt. Asst. in Woodwork.
S. W. Reaves. B. S., B. A., (Asst.)

Math.
T. W. Keitt, (.l.s.s•^) Engl.
T. G. Boats, (Assoc.) Phys.

Animal Hush.

A. B. Bryan, B. S., B. Lit.. (Asst.)
Engl.

D. H. Henry, B. S., Instr. Chem.

B. M. Parker, B. S.. Instr. Textile
Indus.

Chas. E. Chambliss. .M. S., (Assoc.) F. T. Dargan, M. S., (Asst.) Elect.

Zool., Ent.
.7. H. M. Beaty, Dir. Textile Dept.
W. W. Klugh, B. S., (Asst.) Draw.

S. T. Howard. B. S., (Asst.) Draw.
M. E. Bradley, B. A., Instr. in Engl,
Math.

J. E. Hunter, B. S., Instr. in Math.

South Carolina Agricultural Experiment Station, Clemson College.

Department of Clemson Agricultural College, under the control of the Board of

Trustees.''

STATION STAFF.

P. H. Mell, M. E., Ph. D., Dir.

.7. S. Newman, V. Dir.; Agr.

M. B. Hardin, Chief Chem.

H. Metcalf, M. A., Ph. D., Bat., Bad.

B. F. Robertson, B. S., Asst. Chem.

F. S. Shiver, Ph. G., Asst. Chem.

II. Benton, M. S., Asst. Agr.

R. N. Brackett, Ph. D., Asst. Chem.

C. C. McDonnell, B. S., As.<it. Chem.

D. H. Henry, B. S., As.^t. Chem.
V. C. Atkinson, P.. S., l.s-.v/. Chem.
C. C. Newman, Hort.

Charles E. Chambliss, M. S., Ent.
Louis A. Klein, D. V. M., Vet.
.7. S. Pickett, Sta. Foreman.
.7. N. Hook, .SVC.

B. H. Rawl, B. S., Animal Hnsb.

"On leave.

"Telegraph office, Clemson College; express and freight address, Calhoun.

76 AGRrCULTUEAL OOLLEGES AND EXPERIMENT STATIONS.

The Colored Normal, Industrial, Agricultiiral, and Mechanical College of

South Carolina, Orangeburg.

GOVERNING BOARD.

Board of Trustees: Gov. D. C. Haywood {Chair.), Columbia; W. R. Lowman
(Sec), Orangeburg; D. J. Bradbam, Clarendon; A. L. Dukes, Orangeburg;
Cole L. Blease, Newberry; A. G. Brice, Chester; J. W. Floyd, Kershaw.

COURSES or STUDY.

The courses of study are four in number and require four years each for
completion : Tbe college, leading to tlio degree of B. A. : the agricultural, leading
to the degree of B. Agr. ; tbe mechanical, leading to the degree of B. S. ; the nor-
mal, leading to the degree of L. I. (Licentiate of Instruction), and the prepara-
tory, leading up to the four above-named courses.

BOARD OF INSTRUCTION.

Thos. E. Miller, LL. D.. President; Agriculturist, Director of Industries; in

eharfir of Fanners' Institutes.

R. S. Wilkinson, M. A., Pii. D., Phys., S. M. Boston, Supt. and Instr. Iron-

ClicDi. tpork. Paint.

A. Robertson, M. A., Engl. Lang., Lit., Wm. Gruber, Supt. and Instr. Wood-

Pedag. u-ork.

N. C. Nix, M. A., Math.. Mech. J. R. Steele, Supt. and Instr. Brick-

J. C. Whittaker, Mil. 8ci., Comdt.; work.

Polit. Econ. W. H. Adams, Farm Supt.; Instr.

Kate Cardoza, Phys. Sci. Dairying.

Louise B. Fordham, Draw., Art., (Ad- S. D. Frazier, A.s.9t. in Surveying.

junct) Hist. Phys.

Pansie E. Miller, Bookkeeping, C. C. Davis, Dressmaking, Plain Sew-

Typeiv. '"f/-

Lillian C. Mack, Instr. Engl. Mrs. C. J. Gregg, Dom. Econ.; Ma-

C. S. Dominique, Instr. Engl. tron.

Olive A. Sasportas, Asst. in Engl. Alexander Meyers, Supt. and Instr.

Otis C. Davenport, Engl, Vocal Music. Tailoring.

Eugene King, Supt. and Instr. Harness Making, Shoemaklng.

SOUTH DAKOTA.

South Dakota Agricultural College, Brookings.

GOVERNING BOARD.

State Board of Regents of Education: I. W. Goodner (Pres.), Pierre; Fred-
erick A. Spafford, Flandrcau; I. D. Aldrich.(,S'ec.), Bigstone; M. F. Greeley,*
Gary; A. W. Burtt, Huron; R. M. Slocum,* Herreid; R. A. Larson {Sec. and
Acct. ) , Brookings.

COURSES OF STUDY.

About four-fifths of the regular four-year work leading to the B. S. degree
is the same for all. The remainder of the forty-three courses required are
elective, and must be taken in some two departments of instruction. Regular

AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS. ( i

two-year work in pbarinac.v is offonMl for the Ph. (i. degree. A diploma is
granted those couiyleting the prescribed year's work iu commercial science and
steam engineering, and a certificate to those completing the special quarter-year
work offered in agriculture, horticulture, dairying, and domestic science.

BOARD OF INSTRUCTION.

James Chalmers, Ph. D., Presklcnt ;
George L. Brown, Ph. D., Math.,

Astroii.
R. B. McClenon, A. M., Lat. Peday.
Albert S. Harding. M. A.. Hist., dries.
John Nelson, Registrar; Asst. in

Math.
Ada B. Caldwell. Indus. Art.
EUery ('. Chilcott, M. S., Geol, Af/ron.
Arthur B. Crosier, Sten., Comn Sci.
Elmer K. Eyerly, M. A., Engl. Lit.,

Oratory.
Ruth A. Wardall, B. A., Preceptress;

Dont. Sci.
Nels E. Hansen, M. S., Hort., For.
Robert F. Kerr. M. A.. Libr.. Dir.,

Home Reading Course.
Hubert B. Mathews, M. S., Phys.,

Elect. Engin.
Edward L. Moore. B. S., D. V. S., Zooi.,

Vet. Med.
James W. Wilson, M. S. A., Agr., Ani-

vwl Hii'sb.
Robert B. Forsee. Prin. Prep. Dept.
Geo. D. Guyer. Capt, U. S. A., Mil. Sci.

and Tactics.
Maud J. Vaughan, Instr. Elocution,

Phys. Culture.

Philosophy, Economics, and Sociology.
W. A. Wheeler, B. A., Bot., Ent.
James H. Shepard, B. S., Chem.
Halvor C. Solberg, M. E., Mcch. and

Steam Engin.
John II. Wheeler, B. A.. Mod. Lang.
J. Harris Werner, Dir. of Athletics.
:Maud Goddard. Asst. in Indus. Art.
Bower T. Whitehead, B. S., Ph. G.,

Pharm.
Austin B. Crane, B. S., Civil and Agr.

Engin.
Howard H. Hoy, B. S., Instr. Phys.,

Elect. Engin.
J. B. Stoner, Asst. in Dairying.
A. E. Koch, I'H. G., Asst. in Chem.
Ole N. Trooien. B. S., As.st. in Mech.

(1 11(1 Sfraiii Engin.
John P. Mann, Instr. Music.
Nina Weston, B. Mus., Instr. Music.
F. A. Norton. Ph. G., Asst. in Chem.
J. S. Cole. B. S.. -l.s-.v/. in Agnni.
Albert H. Wheaton, Instr. Dairy Sci.
T. Oscar Edgar, B. S., Asst. in Zool.,

Bact.
Harry G. Skinner. B. S. A., Asst. in

Agr.. Animal Hush.
Roy O. Wilson, Sec. to Pres.

South Dakota Agricultural Experiment Station, Brookings.

Department of South Dakota Agricultural College, under the control of the

State Board of Regents of Education.

STATION STAFF.

Jas. W. Wilson, M. S. A., Dir.; Animal

Hush.
E. C. Chilcott. M. S.. V. Dir.: Agr.
James H. Shepard, B. S., Chem.
W. A. Wheeler. B. A.. Bot.. Ent.
E. L. Moore, B. S.. D. V. S.. Vet.
N. E. Hansen. M. S., Hort.
A. B. Holm, B. S., Asst. in Soils.
A. H. Wheaton. Asst. in Dairying.
A. E. Koch, Ph. G., Asst. in Chem.

F. A. Norton, Ph. G., Asst. Chem.

R. F. Kerr. M. A., Lihr., Statistician.

R. A. Larson. Acct., Sec.

Sylvester Baltz, Supt. Highmore Sub-

sta.
H. G. Skinner, B. S. A., Asst. Animal

Hush.
T. P.. Kelly, Sten.
Wm. West, Farm Foreman.
Adolph Morlock, Card., Florist.

78 AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS.

TENNESSEE.

State Agricultural and Mechanical College of the University of Tennessee,

Knoxville.

GOVERNING BOABD.

Boai-d of Trustees: Brown Ayres (Pres.), Knoxville; James Maynard
(Treus.), Knoxville; William Rule (Sec), Knoxville; the Governor; Secretary
of State; Superintendent of Public Instruction; H. G. Kyle, Rofjersville; J. M.
Boyd, Knoxville; J. W. Caldwell,* Knoxville; Chalmers Deaderick, Knoxville;
S. B. Luttrell, Knoxville; Samuel McKinney, Knoxville; llu L. McClung, Knox-
ville; James Park, Knoxville; E. T. Sanford, Knoxville; F. A. R. Scott, Knox-
ville; O. P. Temple,* Knoxville; Moses White, Knoxville; Xenophon Wheeler,
Chaltdiioona ; J. B. Frazier, yashville; Harris Brown,* Gallatin; T. R. Myers,
Shelhiirille; J. B. Killebrew,* Nashville; T. F. P. Allison,* Xashville; Z. W.
Ewing, Pulaski; S. F. Thomas, Brownsville; T. E. Harwood,* Trenton; M. B.
Trezevant, Memphis; J. M. Greer, Memphis; W. B. Lockett, Knoxville; W. W.
Ogilvie. Nashville; James D. Porter, Nashville; W. C. Tatom, Nashville; John
L. Rhea, Knoxville.

COURSES OF STUDY.

The courses of study are nine: Literary, agricultural-science, professional
course for teachers, civil engineering, mechanical engineering, electrical engin-
eering, nnning engineering, chemical, and pharmaceutical. The degrees of B. A.
and B. S. are conferred. There are also short courses of two years in pharmacy,
ten weeks in agriculture and horticulture, and a six-week summer school for
teachers.

BOARD OF INSTRUCTION.

Brown Ayres, Ph. D., LL. D., President of the I'liiversitu-

W. W. Carson, C. E., M. E., Civil Jas. D. Iloskins, M. A., LL. B., (Asst.)

Engin. Hist.

T. W. Jordan, M. A., LL. D., Lat. Charles A. Keffer. Hort., For.

C. E. Wait, C. E., M. E., Pii. D., Thomas D. Morris, LL. B., Biirsar-

P. C. S., Chem. Refjistrar.

J. Douglas Bruce, M. A., Ph. D., Engl. Samuel E. Barnes, M. S. A., Dairyman.

C. D. Schmitt, M. A., Math. Walter II. Brown, B. S., Asst. Chem.

Charles A. Perkins, Pii. D., Phys., pi^j-gu^^p skefiington, M. A., Dean Wo-

Elect. Enr/in. ,„f,„-,s Dcpt.. (.[.■<st.) Engl.

Charles W. Turner, M. A., (Actg.) ^^ -^^^^^ y j^j ^^ y^^ ^^^

^''^^- „ . , , Sabra W. Vonght, B. A., Libr.

Joshua W. Caldwell, M. A., Leet. on ^^^^^^^^ ^ ^^^^^^^^ ^^ ^ ^^^^^^. ^^^

Constitutional Hist. Chem

Henrv J. Darnall, M. A., (Adjunct) ' ^, , .

Mod. Lan,. Charles O. Hill. B. A., Ph. C, Instr.

C. H. Shannon, B. A., Ph. D., (As.st.) CJ^ew- I'^'^'^m.

„ , Leo T. Belmont, In.str. Phys. Culture.

Greek.

Andrew H. Nave, Capt, U. S. A., Mil. ^ngene Parsons, Instr. Voiee Culture

Sci. and Taeties. ^^'^''y «• ^'o^^^ovt, Instr. Free-Hand
Charles E. Ferris, B. S., Mech. Engin. Draic.

Alexander C. Lanier, B. S., Instr. F. M. M. Richardson, Instr. Wood-

Mech. Engin. n-orking.

S. M. Bain, B. A., Dot. S. II. Essary, B. S., Instr. Bot.

P. P. Claxton, M. A., Sci. and Art of L. A. Judkins, Instr. Met.

Teaching. Wm. A. Knabe. Bandmaster.

Anna M. Gilchrist, Dam. Sci. J. A. Smith, Foreman Much. Shop.

AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS. 79

Tennessee Agricultural Experiment Station, Knoxville.

Department of the University of Tennessee, under the control of the Board of

Trustees.

STATION STAFF.

Charles A. Keffer, Ilort., Fur. F. II. Broome, Libr.

C. A. Mooers, B. S., Chem. Samuel E. Bai-nes, M. S. A., Dairyman.

S. M. Bain, B. A., Bat. Walter H. Brown, B. S., Anst. Chem.

L. A. Judkins, Met. M. Jacob, V. M. D., Vet.

Ethel Reese, 8ten.

TEXAS.

Agricultural and Mechanical College of Texas, College Station.

GOVERNING BOARD.

Board of Directors: M. Sansom {Prcs.), Fort Worth; F. A. Reichardt,
Houston; George T. Jester. Corslcana ; W. J. Clay, Austin; A. J. Brown,
Dallas: K. K. Legett, Abilene; A. Haidusek, La Grange; L. D. Amsler.
Hempstead.

COURSES OF STUDY.

There are five regular courses of study : Agriculture, mechanical engineering,
textile engineering, electrical engineering, and cixU engineering. Each extends
through four years and leads to the degree of B. S., the particular course being
specified in the diploma. Special, elective, and graduate courses are also pro-
videtl. There are also short winter courses in stock farming, dairying, and
horticulture.

BOARD OF INSTRUCTION.

David F. Houston. M. A., LL. D., President.

R. II. Whitlock. M. E., Mcch. Engin. O. M. Ball. Tii. D.. Bot., Myrol.

11. II. Harrington. M. S., Vhcm.. MiiL N. H. Brown, Ph. D., Phys., Fleet.

Charles Puryear, :\I. A., C. E., Math. Engin.

Mark Francis, D. V. M., Vet. Sri. Herbert II. Sargent. Capt, U. S. A.,

F. E. Giesecke, M. E., Dratc. Mil. Sri.; Conidt.

J. C. Nagle, M. A., C. E., M. C. E., John A. Craig. P.. S. A., Dean of Agr.,

Ciril Engin. Lrct. on Animal Hush.

T. C. Bittle, M. A., Ph. D., Lang.; J. S. Wier, Dir. Textile School.

('h(ii)hiiii. F. R. M.'irshall. (Assoc.) Animal

C. W. Ilutson, Hist. Hush., Dairying; in charge Dept. of

D. W. Spence. B. S., C. E., (Assoc.) Animal Hush.

Civil Engin. Robert F. Smith. (Assoc.) Math.

Fred S. Johnston. B. S., Agr. T. P. Junkin, M. A., (.l.'*.s-oc.) Math.

Howard M. Lanham, B. A., M. D., E. C. Green, B. S., Instr. Hort.

Physician. Lcct. on Hygiene. C. S. Potts. M. A.. (Assoc.) Econ..Hist.

E. J. Kyle, M. S. A., Distr. Hort.; in G. S. Fraps, Ph. D., Di.'itr. Agr. Chem.
charge of Dcpt. of Hort. W. C. Martin, B. S., (Assoc.) Gen.

C. P. Fountain, (Assoc.) Engl.; in and Indus. Chem.

charge of Dept. of Engl. S. E. Gideon, Instr. Draw.

80 AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS.

BOARD OF INSTRUCTION — COUtiUUCd.

A. IMitcholl, B. C. E., Instr. Draw.

J. A. Loiuivx, B. A., (Assoc.) Engl.

A. F. Conradi, Instr. Ent.

Chas. B. Campbell, Ph. B., Instr.
Mod. Lang.

G. C. Embry, B. Lit.. Instr. Engl.

Jobn 11. Kietz. D. V. M., Instr. Vet.
Sri.

W. II. Wbiteboad, Instr. Woodwork.

E. II. Foy. Instr. Iromvork.

W. G. Druuimoiid, (Asst.) Mcch. En-
gin.

Louis Scboll, Asst. Ent., Apiarist.

S. E. Asbiiry, Asst. Chcnt.

J. G. ILirrison, B. A., Trcas.

S. E. Andrews, Hcc.

Bernard Sbisa, Steward.

J. W. Carson, B. S. A., Siipt. Farm-
rr.'<' Inst.

li. L. Bennett, M. S., Cotton Special-
ist.

J. E. IMatt, Phijs. Dir.

Ira Cain, Li1)r.

J. R. Robertson. Siipt. of Faryn.

Texas Agricultural Experiment Station, College Station.

Department of tbe State Agricultural and Mecbanical College of Texas, under

the control of tbe Board of Directors.

STATION STAFF.

John A. Craig, P>. S. A.. Dir.
II. H. Harrington, M. S., Chem.
M. Francis, D. Y. M., Vet.
E. J. Kyle, M. S. A., Ilort.

E. C. (Jreen, B. S., Asst. Hort.

F. S. Johnston, B. S.. Agr.

O. M. Ball, Ph. D., Hot.. Mgrol.

G. S. Fraps, Ph. D., Asst. Chem.

F. K. Marshall, Animal Hush., Dairy-
ing.

R. I.,. Bennett, M. S., Cotton Specialist.

J. K. Robertson, Supt. State St a. (Bee-
ville).

W. S. Ilotchkiss, Supt. State Sta.
(Troupe).

Prairie View State Normal and Industrial College, Prairie Vieio.

GOVERNING BOARD.

Board of Directors: Marion Sansom (Pres.), Al vara do: F. A. Reichardt,
Houston: A. J. Brown, Dallas; Geo. T. Jester, Corsica na ; K. K. Legett, Abi-
lene; L. D. Amsler, Hempstead; A. Ilaidusek, La Grange; W. J. Clay, Austin.

COURSE OF STUDY.

A normal industrial course extending through four years and optional along
agricultural or mechanical lines is offered. Diplomas are granted. Special
courses in dairying and blacksniithing are provided.

BOAUI) OF INSTRUCTION.

E. L. Blackshear.
W. B. Woodruff, Asst. Prin.; Agr.
C. W. Luckie, Engl, Lat.
J. T. Hodges, Math.
J. H. Crawford, Nat. and PhyK. Sei.
II. M. Tarver, Hist.
E. H. Holmes, Mech.
Callie D. Willis, Sew., Millinery.
Harriet F. Kimbro, Preceptress.
Paul Bledsoe, Asst. in Sei.; Lihr.
Miss A. L. Evans, Asst. in Engl.

Principal : Pedagogy.

R. L. Isaacs, As.'^t. in Math.

W. C. Rollins, Asst. in Pedag.; Sec.

A. E. Flewellyn. Asst. in Blacksm.

J. W. Towns, Asst. in Carpentry.

Mabel P>()hanon, Cooking.

Van R. Thornton, M. D., Physician.

R. II. nines, Asst. in Agr.

Mrs. L. A. Tarver, Music.

Avalonia Ellis, Asst. in Sew.

R. James, Farm Foreman,

AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS. 81

UTAH.

Agricultural College of Utah, Logan.

GOVERNING I50ARD.

Bojird of Trustees: W. S. McCornick iPres.), Salt Lake City; J. A. Bexell
(/S'ec), Lof/aii; F. D. Fnnvll { Assf. Sec), Lcxjan: Allan M. Fleming (Trcas.),
Logan: Mrs. Emily S. Richards. Salt Lake City; John A. McAlister, Logan; L.
Hansen,* Logan; Mrs. R. N. Bagley, Ogden; Geo. C. Whitmore,* Nephi; E. R.
Owen,* Wellsville.

COURSES OF STUDY.

Three-year courses are offered in agriculture, domestic science, and conunerce,
each leading to a certificate of graduation ; four-year courses are offered in
agriculture, domestic science, commerce, civil engineering, mechanical engineer-
ing, and general science, each leading to a degree. In addition, there are manual-
training courses in domestic arts and mechanic arts, four years, each leading to
a certificate of graduation ; a college preparatory course, two years, and a sub-
preparatory course, one year ; also winter courses in agriculture, domestic arts,
and mechanic arts.

BOARD OF INSTRUCTION.

William Jasper Kerr, D. So., President.
John A. Widtsoe, Ph. D., Chem.; in

charge of Farmers'' Inst.
Dalinda Cotey. B. S., Dom. Sci.
Josei)h Jenson, B. S., Dir. Workshops;

Engin.
John F. Engle, Ph. D., Hist., Civics.
Willard S. Langton, B. S., Math.,

Astron.
Lewis A. Merrill. B. S., Agron., Vet. Sci.
Alfred H. Upham, M. A., Engl. Lang.

and Lit.
Robt. S. Northrop, B. S., Hort., Dot.
E. D. Ball, M. S., Animal Biol.
R. W. Clark, B. Agr., Animal Indus.
Edward W. Robinson. (Asst.) ConiH

Lan\ Geog.
Frank R. Arnold. A. M., Mod. Lang.
John A. Bexell, M. A.. Conunerce.
H. D. Styer, Capt.. Mil. Instr.
Peter A. Yoder, Ph. D., (A-s-soc.)

CJi cm.
William Peterson, B. S., (Asst.)

Geol., Min.
.Tos. W. Jensen, {Asst.) Civil Engin.
George P. Campbell, B. S., {Asst.)

Phys.
John T. Cainc. jr., B. S., Instr. Engl.;

Registrar.
Elizabeth C. Smith. B. L., Lihr.
Ruth E. Moeuch, Instr. Engl., Phys.

Culture.
August J. Hansen, Foreman in Car-
pen try.

F. A. Dahle, Asst. in Carpentry.

8901— No. 151—05 M 6

John A. Crockett, Instr. Dairy Hush.

Geo. W. Thatcher, Music.

Lydia Holmgren, B. S., Instr. Dom.

Arts.
Edward P. Pulley, B. S., Instr. Mech.

Engin.
Rhoda B. Cook, Instr. Sew., Millinery.
L. A. Ostien, B. S., LL. B., Ph. B.,

(Asst.) Math., Astron.
Edwin A. Williams, Foreman in Forg-
ing.
Henry J. Stuttered, Instr. Draw.
M. Elizabeth Wyant, Ph. B., In.str.

Engl.
Amanda Holmgren, B. S., Instr. Engl.
John H. Bankhead, B. S., Instr. Coni-

meree.
William A. .Jensen, Instr. Commerce.
D. M. Stephens, B. S., Private Sec. to

Pres.
Niels M. Hansen, jr., B. S., Instr.

Engin.
Minnie Peterson, A.^st. in Household

Sci.
Dora Quayle, .4.s'.s'^ /;/ Do)n. Arts.
Inez Powell. Asst. in Household Sci.
William Jardine, B. S., Instr. Agron.
Grace Fisher. B. S.. Instr. Hist.
Jos. E. Greaves. B. S.. Asst. in Chem.
Elmer G. Peterson, B. S., Assist, in Zool.
Francis D. Farrell, Asst. Sec.
Howard P. Madsen, Asst. in Carpentry.
F. C. Wangsgard, Asst. in Forging.

82 AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS.

Agricultural Experiment Station, Logan.

Department of the Agricultural College of Utah, under the control of the Board

of Trustees.

STATION STAFF.

John A. Widtsoe, Pii. D., nir.; Chem.
Lewis A. Merrill, B. S., Agron.
R. S. Northrop, B. S., Hort.
E. D. Ball, M. S., Biol.
R. W. Clark. B. Agr.. Animal Indus.
W. W. McLaughlin, B. S., Irrig. Engin.
P. A. Yoder, Ph. D., Assoc. Chem.
John A. Crockett, Asst. Dairyman.

Robert Stewart, B. S., Asst. Chem.

Wru. Jardine, B. S., Asst. Agron.

J. E. Greaves, B. S., Asst. Chem.

J. B. Nelson, Farm Foreman.

John Hopkins. Foreman Poultry Dept.

Henry W. Crockett, Foreman Hort.

Grounds.
Wni. Hodges, Foreman Animal Indus.

VERMONT. •

■University of Vermont and State Agricultural College, Burlington.

GOVERNING BOARD.

Board of Trustees: M. H. Buckham * (Pres.), Burlington; Gov. J. G. McCul-
lough (e.r officio). Bennington; G. G. Benedict (.SVc), Burlington; E. H.
Powell (Treas.), 16ti College St., Burlington; H. H. Powers, Morrisville; J. H.
Converse, Philadelphia, Pa.; Elias Lyman, Burlington; Robert Roberts, Bur-
lington; W. S. Webb, Shelliurne; D. P. Kingsley, 'New York City; B. F.
Fifleld, Montpelier; N. W. Fisk, Isle La Motte ; Redfield Proctor. Proctor;
E. J. Ormsl)ee,* Brandon; W. P. Dillingham, Montpelier; G. T. Chnffee, Rut-
land; H. C. Cleveland, Coventry; G. S. Fassett,* Enosburg; Cassius Peck,*
Burlington; C. A. Catliu, Providence, R. I.

COURSES OF STUDY.

The four-year academical courses are eight in number: Classical, leading to
the degree of B. A. : literai*y-scientific. leading to the degree of Ph. B. ; com-
merce and economics, civil and sanitary engineering, electrical engineering,
mechanical engineering, chemical, and agricultural, leading to the degree of
B. S., the particular course being specified in the diploma. There is also a
one or two year course in agriculture.

BOARD OF INSTRUCTION.

M. H. Buckham, D. D., LL. D., President; Political and Social Philosophy.
G. H. Perkins. Ph. D., Dean Dept. Nat.

,^ci.: Nat. Hist.
S. F. Emerson, Ph. D.. Hi-^t.
N. F. Merrill, Ph. D., Chem.; Dean

Dept. Chem.
A. L. Daniels, D. Sc, Math.
J. W. Votey, C. E., Dean Dept.

Engin.; Civil Engin.
L. R. Jones, Ph. B., Bot.
J. L. Hills, D. Sc, Dean Dept. Agr.;

Agr. Chem.

F. Tniipcr. jr.. Ph. D., Rhet., Engl. Lit.

A. W. Slocuni. M. A., Phys.

W. H. Freedman, C. E., E. E., Elect.

Engin.
V. A. Rich, V. S., M. D., Yet. Hci.
Carl V. Tower, Ph. D.. Intellectual and

Moral Philos.
C. B. Stetson, M. A., German.
William Stuart, M. S., Hort.
Edward Robinson, B. S., Mech.

Engin.

AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS. 83

BOARD OF INSTRUCTION — Continued.

Chas. W. Mixter, Ph. D., Dean Dept.

Commerce and PoJit. Econ.
A. D. Butterfield, M. S., (Asst.) Math.,

Engin.
E. C. .Jacobs, B. S., {Asst.) Chem. and

Min.
Wm. S. Hayes, B. A., (Asst.) Romance

Lang.
L. S. Miller, Mil. Sci.
James Eaton. Instr. Mcch. I'ract.
Wilbur A. Coit, Ph. B., Instr. Math.
W. .7. Morse. M. S., Instr. Bot., Bact..

Agron.
W. T. Jackman, A. M., Instr. Econ. and

Accounting ; Sec.
H. F. Perkins. Ph. D., Instr. Biol.

II. B. Sbaw. Pii. B.. LL. B., Instr.
Com'l Lair.

II. H. Cloudman, A. B., Inst. Hy-
giene; Phys. Dir.

Max. W. Andrews, M. A., Instr. Elocu-
tion; Registrar.

Geo. H. Burrows, B. S.. Instr. Chem.

R. F. Cbandler, B. S., Instr. Civil
Engin.

H. F. Halladay, B. S., Instr. Mech.
Engin.

C. A. Kern. B. S., Instr. Chem.

C. D. Howe, M. S., Led. in For.

Editb E. Clarke, Ph. B., Lihr.

Cyrus G. Pringle, Curator of Herba-
rium.

Vermont Agricultural Experiment Station, Burlington.

Department of University of Vermont and State Ajj;ricultural College, under

the control of the Board of Trustees.

STATION STAFF.

J. L. Hills. D. Sc. Dir.
G. H. Perkins, Ph. D.. Ent.
L. R. Jones. Ph. B.. Bot.
William Stuart. M. S., Hort.
F. A. Rich. V. S., M. D., Vet.
Cassius Peck, Farm Supt.

C. H. .Jones. B. S., Chem.

W. J. Morse, M. S.. Asst. Bot.

F. M. Hollister, B. S., Asst. Chem.

C. L. Stygles, Dairyman.

Mary A. Benson, Sten.

E. H. Powell, Treas.

VIRGINIA.

Virginia Agricultural and Mechanical College and Polytechnic Institute,

Blacksburg. «

GOVERNING BOARD.

Board of Visitors: J. W. Southall {Supt. of Public Instr.). Richmond; J. T.
Brown,* Bricrficld; D. M. Cloyd,* Dublin; J. B. Watkins,* Hallsboro; B. B.
Brockenbrough, Tappahannock ; J. F. Ryan. Areola; W. B. Robertson,* Plas-
terco; J. S. Musgrave, PinopoUs ; J. C. Carrington, Charlotte.

COURSES OF STUDY.

The courses of study are nine, each re(iuiring four years for completion and
leading to the degree of B. S. : Agricultural, horticultural, applied chemistry,
preparatory for medicine or veterinary science, general science, civil engineer-

• Express and freight address, ChriHianshitrg Depot.

84 AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS.

ing, mechanical eugineeriug, and electrical engineering. There are also two
courses which require two years for completion and lead to a certificate of
practical agriculture and practical mechanics.

BOARD OF INSTRUCTION.

J. M. McBryde,* Ph. D.. LL.
Ellison A. Smyth, M. A.. Biol; Dean

of Facultu-
Theo. P. Campbell, M. A., Mod. Lang.;

Dean of Academic Dcpt.
David O. Nourse, B. S., Agron.
Robt. J. Davidson, M. A., Chem.;

Dean of Set. Dept.
Lingan S. Randolph, M. E., Mech.

Engirt.
Samuel R. Pritehard, M. A., Elect.

Engin.
Wm. M. Patton, C. E., Civil Engin.;

Dean of Engin. Dcpt.
Richard II. Iludnall, Pii. D., Engl.
Chas. E. Vawter, jr., P.. S., Phys.
John R. Parrott, Mech. Arts; Dir. of

tihopn.
John Spencer, V. S.. Vet^ 8ci.
John S. A. Johnson, :\I. E., Mil. Sci.

and 'J'actics; Vonidt. of Cadets;

(Adjunct) Mech. Engin.
Thus. L. Watson, IMi. I).. Geol., Min.
Andrew M. Soule, K. S. A., Animal

Hush.; Dean Agr. Dcpt.
Geo. W. Walker, M. A., Lat.
Francis D. Wilson, Ph. D., Cheni.
John E. Williams. Ph. D.. Math.
Harvey L. Price, M. S.. Hort.
A\m. 1>. Siiunders, (Adjunct) Dairy

Hush.: Hupt. of Creamery.
W. G. Cornier. M. E., (Adjunct)

Mech. Aris.
W. II. Rasche, (Adjunct) Draw.
Meade Ferguson, Ph. D., (Adjunct)

Agr. Bact.. Micros.
Carol M. Newman. Pn. D., (Actg. Ad-
junct ) Engl.. Econ.
Alfred W. Drinl^ard, M. S.. (Asst.)

Hixt.: Src. of Faculty.
J. Bolton McBryde, B. A., C. E.,

(Asst.) Chem.
Wm. E. Barlow, Ph. D., (Asst.)

Chrni., Geol.
Francis H. Abbott, M. A., (Asst.)

Engl.

D., President of the College.
John R. Fain, B. S., (Asst.) Agron.
Jas. M. Johnson, Instr. Forge and

Foundry Work.
Claudius Lee, B. S., Instr. Lab. Elect.;

Hupt. Elect. Eight Plant.
Arthur P. Spencer. Instr. Animal Hush.
Samuel B.. Andrews, Instr. Much.

Work.
Wm. M. Brodie. M. S., Instr. Math.;

1st Asst. Conidt. of Cadets.
Thos. G Wood, M. S.. Instr. liiol,

Hort.; 2d Asst. Comdt. of Cadets.
Clarence P. Miles, M. S., Instr. Mod.

Ijdn;/.
Wm. A. P. Moncure, M. S., Instr. My-

col.
Geo. W. Fentress, M. S., Instr. Math.
Jas. II. (iiI>boney, B. S., Instr. Chem.
Hugli S. Worthington, M. A., Instr.

Mod. Lang.
Harry L. Davidson, M. S., Instr.

Chrni.
Louis O'Shaughnessy, C. E., Instr.

Ciril Engin.
Phares O. Vanatter. Instr. Agron.
Franlv L. Robeson, B. S., Asst. in

Math.. Dra\r.
Hartwell II. Gary, B. S.. Asst. in

Math.: ,id Asxt. Comdt. of Cadets.
Geo. H. Scott. B. S., Asst. Math.;

'ith Asst. Comdt. of Cadets.
Guy W. Wade, B. S., Asst. in Lab.,

Elect.
J. J. l):ivis, B. S.. AxKf. hi Mod. Lang.
W. A. Dunn, .l.v-v/. /// t^ur crying.
Wm. E. Wine, B. S., Asst. in Draw.
Leslie C. Burton, Asst. in Woodwork.
R. Rosewell Page, Asst. in Field Sur-
veying.
C. I. Wade. Treas.
W. F. Henderson, M. D., Surgeon.
B. R. Selden, Registrar.
Mary G. Lacy, Libr.
J. L. Phillips, M. S., State Ent., Path.
J. P. Harvey, Dir. of Band.

AGRICULTUKAL COLLEGES AND EXPERIMENT STATIONS. 85
Virginia Agricultural Experiment Station, Blacksburg."

Department of Virginia Agricultural and Mechanical College and Polytechnic
Institute, under the control of the Board of Visitors.

STATION STAFF.

A. M. Soule. P.. S. A., Dir. Arthur P. Spencer, Asst. Animal

R. J. Davidson, M. A., CJicm. Hii.^h.

H. L. Price, M. S., Hort. E. A. Smyth. M. A., Consulting Biol.

Wni. D. Saunders, nahi/ Husb. D. O. Nourse, B. S., Consulting Agron.

Meade Ferguson, Ph. D., Bact. Thos. L. Watson. Ph. D., Consulting

John Spencer, D. V. S., Vet. GeoL

J. R. Fain, B. S., Agron. C. I. Wade, Treas.

Walter Ellett, Asst. Cheni. Mary (i. Lacy, Lihr.

Wm. A. P. Moncure, M. S., Asst. Myc. Mary K. Simpson. Sten.

P. O. Vanatter, Field Expts. ClementE. Craig, Foreman Field Expts.

Hampton Normal and Agricultural Institute, Hampton.

GOVERNING BOABD.

Board of Trustees: R. C. Ogden (Pres.), Xeic York City; H. B. Frissell
(.S'rc), Hampton; Alexander McKenzie {First V. Pres.), Cambridge, Mass.;
W. N. McVickar (Second V. Pres.), Providence. R. I.; G. F. Peabody, New York
City; C. H. Parkhurst, New York City: F. G. Peabody, Cambridge, Mass.;
D. H. Greer. Neir York City; C. E. Bigelow. Netc York City: A. C. James, New
York City; W. J. Schieffelin, Neic York City; L. L. Lewis, Richmond; Alexan-
der Purves, Hampton; W. W. Frazier, Philadelphia; J. W. Cooper, New Britain,
Conn.; A. M. Huntington, Neic York City; B. B. Munford, Richmond.

State Curators: N. W. Nock. Onancock; P. H. Christian. Willcox Wharf;
H. L. Sehmelz, Hampton; Geo. A. Melvin, Portsmouth; J. C. Carter, Houston;
W. P. Burrell, Richmond.

COURSES OF STUDT.

The academic course of study requires four years for completion, and a
diploma is given on gi-adualion. There are also trade and agricultural courses
for undergraduates, requiring three years. The postgraduate courses are agri-
culture, three years ; trades, three years ; normal, two years ; and business, one
year.

BOARD OF INSTRUCTION.

H. B. Frissell. D. D.. LL. D., Principal; Mental Philosophy.

II. B. Turner, Chaplain; Bible Les- Elizabeth Hyde, T/flrfj/ /'/(«.

sons. Frank K. Rogers, Dir. Armstrong and

Alex. Purves, Treas. Slater Memorial Trade School.'

Albert Howe, Supt. of Boys' Produc- Geo. P. Phenix, in charge of formal

tive Indus. und Academic Dept.

F. C. Briggs, Business Agt. Robt. R. Moton, Comdt. of Cadets.

Martha M. Waldron, M. D., Resident Mary H. Adair, in charge of Whittier

Physician. Training School.

» Express and freight address, Christiansbury Depot.

86 AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS.

BOARD OF INSTRUCTION COIltinued.

Clarissa A. Adams, Engl., Hist.

Mrs. S. C. Armstrong, in cliarue of
Hemenway Farm ScJiool.

Charles E. Ashe, Cnrprntry.

Bernette Bueheler. in charge of Dom.
Sci. Dcpt.

Walter F. Baker, Sheet Metal Worlc.

Frances A. Baldwin, Bom. Sci.

Harris Barrett, Bookkeeping.

Margaret G. Batchelder, Dom. 8ci.

Bertha S. Bell, Phonics, Engl.

Susan A. Berry, Dom. .Sfri.

Charles W. Betts, in charge of Print-
ing Office.

Robert Beverly, Much. Work.

E. A. Bishop, in charge of Agr. Dept.

George W. Blount. Bookkeeping.

Jennie D. Booth, Grade V, Whitticr.

Ada V. Bradley, Kindergarten, Whit-
tier.

Mary A. Bradley, Sexo.

Mary B. Briggs, Bihle Hist.

Wm. L. Brown, Bookkeeping.

George W. Buck, Varpentry.

Mary II. Budd, Engl., Math., Agr.,
Gcog.

Albert J. Carter, Painting.

W. O. Claytor, Arith.. Eiigh. Oeog.

Sarah A. Clements, in charge of Diet
Kitchen.

Jessie Coope, Oymnastics.

Bessie 11. Cooper, Sew.

Ethel Craighead, Engl., Civil Govern-
ment, Polit. Eeon.

J. W. Cross, Shoemaking.

Maud Davies, Engl. Lit.

Evalena A. Davis, Sew., Cooking,
Whitticr.

George J. Davis, Asst. Mgr. Home
Farm.

Jennie E. Davis, in charge of Nature
Stndg Bureau and Puhlications.

Charles II. De Yarmette, Sheet Metal
Work.

Harry J. De Yarmette, Asst. to Dir.
of Trade School.

Bessie L. Drew, Singing, Draw.

Evelyn M. Drummond, Bible, Lit.,
Hist.

Constantino Duncan, Blacksm.

Robert S. Elliott, Steam Engin.

Carrie E. Erskine, Hist., Lit., Engl.

Cora M. Folsom, in charge of Museum
and Indian Record Bureau.

F. J. Ford, Tailoring.

Albert A. Freeland, //( charge of Holly
Tree In)i.

Mary T. Gali)in. in charge of Ahhy
May Home.

Mabel (Jarey. Math.. Engl., Hist.

Edith Gates, El. Branches.

Edith A. Gillespie, Asst. Libr.

Annie M. Goodrich, Engl., Math., Agr.,
Geog.

Louise M. Groodrieh, Engl., Geog.,
Math.

Elizabeth M. Gowans, Draxc.

Ethel B. (Jowaus, Engl., Geog., Math.,
Agr.

Henrietta L. Graves, Phys.. El. Sci.

William II. Harris, Carpentry.

Jennie 11. Hart, Sew.

Leonora E. Ilerron, Lilir.

Willis :\I. Hill, Paint.

Mattie Holmes, (hade IV, Whitticr.

George W. Ilosford, Ilort.

Grace B. House, Engl, Math., Geog.,
Sloyd.

R. L. Howard. Carpentry.

Sarah M. llowland. Laundry.

Charles S. Isliam, I'hyx.

Mrs. Lucy M. B. Jameson, Dom. Sci.

Addie Jayne, Phys.. Chem.

Lizzie A. Jenkins, Grade VI, Ad-
vanced, Whitticr.

W. H. Jctt, Harness Shop.

John II. Jinks, Joinery.

Helene Y. Johnson, Draw.

Emma Johnston, Math.

I'homas J. Jones, in charge of Hist.,
Econ., dries.

Henry B. Jordan, Asst. Mgr. of Hem-
enway Farm.

R. W. Koa.r, Steam Engin.

J. Frank La Crosse, Paint., Uphol-
stery.

David R. T^ewis, Mceh. Draw.

Bessie lioesch, Dom. Sci.

Flora F. Low, in charge of Math.

Helen W. Ludlow. Editor Southern
Workman.

Grace Lyon, Singing.

Mrs. Nannie McGwynn, Grade I, WJtit-
tier.

AGRICULTUEAL COLLEGES AND EXPERIMENT STATIONS.

87

BOABD OF INSTRUCTION — Continued.

Silas E. Miles. Blacksm.

R. B. Miller, rriiit.

Grace L. Morrison, Math., Engl., Oeog.

Willianietta O. Nash, Lit., Hi.-it., Oeog.

Mai-y W. Xettleton, (,'rog.

John P». Pierce, Agr.

Caroline 1). Pratt, in charge of Dom.
Art. Dept.

Julia E. Pratt, 77o/». ,^ci.

Alice M. Price, Math.. Engl.

Florence Price, Grade II, Whittier.

Bessie Pride, Orade VI, Whittier.

Mary E. Rich, Manual Training at
Whittier.

Elisabeth Riegger, Math., Engl., Oeog.

Fred J. Robinson. Mach. Work.

Adaline B. Rockwell, Asst. Libr.

Alex. Santa Cruz, Steam Engin.

John J. Scott, Steam Engin.

S. Jackson Scott, Wheelwr.

Win. II. Scoville, Mgr. Huntington In-
dus. WorkH.

Myrtilla J. Sherman, in charge of
Scholarship Corresp. and Oraduates'
Record Bureau.

Eliza M. Slater, Laundering.

Charles E. Smith, Wheelwr. and Mach.

Edward H. Spennie, Wood Turning.

Mrs. J. A. Stevens, Dom. Sci.

John Storm, Tailoring.

M. Ernestine Suarez, Orade III, Whit-
tier.

Gertrude Sugden, Asst. Libr.

John Sugden, in charge of Repair
Shop.

Arizona Swaney, Indian Basketinuking
and Lace Work.

VV. L. Sweetser, Animal Indus.

Josephine Taylor, Orade I, Advanced,
Whittier.

Wm. Tessman, Instr. Band Music.

Helen L. Townsend, Dom. Sci.

Jessie A. Townsend, Dotii. Sri.

Margaret W. Twltchell, Dom. Sci.

Marie Ulsamer, Setv.

John Urquhart, Animal Indus.

Ethel W. Wagg, Math.. Engl. Oeog.

J. II. Wainwrlght. Steam Engin.

Sarah J. Walter. Critic Teacher.

May P.. Warner. Math., Engl.

Capt. Allen Washington, Asst. Comdt.
of Cadets.

Wm. A. Webster, Bricklaying, Plaster-
ing.

J. Weil, Harness Making.

Emeline Whitcomb, Math., Engl.

Barton White, Agr.

W. T. B. Williams, Critic Teacher.

W. H. Witte, Hort.

Clara Woodward, Laundering.

George D. Young, Agr.

Mrs. George D. Young, Dom. Sci.

WASHIJ^GTON.

Washing'ton Agricultural College and School of Science, Pullman.

GOVERNING BOARD.

Board of Regents: F. J. Barnard (Pres.), Seattle; R. C. McCroskey * (F.
Pres.), Garfield; J. P. Sharp,* Ellensburg; U. L. Ettinger (Treas.), Colfax;
H. D. Crow,* Spokane; E, A. Bryan (Sec, ex officio), Pullman.

COURSES OF STUDY.

Four-year courses of study are offered in the following lines : Mathematics,
civil engineering, mining engineering, chemistry, botany and zoologj', agriculture,
horticulture, English language and literature, economic science and history, elec-
trical engineering, mechanical engineering, geology, modern languages, and sup-
plemental courses in Latin, physics, dairying, pharmacy, veterinary sc-ience,
mineralogy and geology, farming, and artisan work, and military science and
tactics.

88 AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS.

BOARD OF INSTRUCTION.

Enoch A. Bryan, M. A., LL. D., President of the College and Director of the Ex-
periment Station; HiMory and I'olitieal Science; in charge of Farmers" In-
stitutes.

\l. Kont Benttie. M. A., {Actft.) Bot. Paul S. Gnilfonl. M. E.. Instr. Meeh.

(Jeor^c n. Watt, B. S., Pii. C, Pharm. l-Jni/iii.

Osiuar L. Waller, Ph. M., Math., Civil William H. Lawrence, M. S., Jm^tr.

EiKjin. Bot., Ent.

Elton Fnlnier, M. A., Chem. Maynard Uosenliersor, D. V. M., histr.

Sofiis B. Nelson, D. V. M., Vet. Sei. Yvt. Sci.

Chas. A. Barry, M. A., Mod. Lang. George Severance, B. S., Asst. in Agr.

W. J. Roberts, M. A., (Assoc.) Math., Herbert Kimbrougb, Instr. Music.

Civil Engin. Willie F. Woodward,- Instr. Art.

Albert E. Egge, Ph. D., Engl. Lit. Walter R. Bloor, B. A., Instr. Chem.

Solon Sbedd, B. A.. GeoL, Min. Chas. W. P.ean, Instr. School of liiisi-

Walter G. Beach, M. A., Econ. Sci. ness.

and Hist. C. L. Smith, Lecf.

Edwin E. Elliott, M. S., Agr. Wm. B. Strong, M. A., Mus. B., Instr.

Royal I'. Jarvis, Min. Band and Orchestra.

Edward Kinnnel, Capt., U. S. A., Mil. Axel L. Melander. M. S., Instr. Ent.

Sci. and Tactics. Edith F. IMcDermott, Instr. Doni.

Herbert S. Davis, Ph. B., Instr. Zool. Econ.

Fred F. Flanders, P.. A., Instr. Chem. Mrs. Nancy L. Van Doren, Preccp-

D. C. Mooring, B. S., Instr. Hort. tress.

Charlotte N. Malotte, P.. A., (A.s.s<.) Chas. F. McCarthy, In.str. Element.

Lat. School.

Faust C. De Walsh, Mod. Lang. Mrs. Kuria Strong, Instr. Vocal .l//(.v.

Chas. Frazier, D. V. M.. In.'^tr. Vet. E. M. Sweclcy. Asst. Phi/s. Dir.

Sci. Ii'a I*. Whitney, Instr. Butter Making.

Donald A. MacCracken, Prin. School .M. E. Carley, Instr. Foundry Pract.

of Business. C. T. Miller. Asst. in Element. School.

Mack Martin, M. E., Instr. Mech. Frank O. Kreager, Asst. in Element.

Engin. School.

H. C. Sampson, B. A., Asst. in Engl.; Gertrnde Saxton, Lihr.

Prin. Prep. Dept. Mabel Thayer, Private Sec.

Howard B. Berry, A.-ist. in Mcch. Loren E. Van Winkle, Sten.

Engin. F. Fielding Nalder, M. A., Registrar.

H. V. Carpenter. M. S., Mech. and W. M. Porter, Acct.

Elect. Engin. Geo. C. Grimes, Janitor.

Washing-ton Agricultural Experiment Station, Pullman.

Department of Washington Agricultural College and School of Science, under

the control of the Board of Regents.

STATION STAFF.

E. A. Bryan. M. A., LL. D., Dir. II. S. Davis, Ph. B., Asst. Zool.

E. E. Elliott, M. S.. Agr. George Severance, B. S., As^st. Agr.

R. Kent Beattie, M. A., {Actg.) Bot. R. W. Thatcher, B. S., Chem.

Elton Fulmer, M. A., Chem. for State M. Rosenberger, D. Y. M., Asst. Vet.

Work. A. L. Melander, M. S., Asst. Ent.

Sofus P.. Nelson, D. V. M., Vet. W. II. Lawrence. M. S., Asst. Bot.. Ent.

O. L. Waller, Ph.M., Irrig. Engin.

AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS. 89

WEST TIRGIl^IA.

West Virginia University, Morgantown.

GOVERNING BOAKI).

Bor.nl of Rejjjonts : E. M. Grant, Morfunitoirn ; C. E. Tliiworth, Uutitnuiton ;
L. J. Williams, l.riri.soiirf/ : C. M. liahh, Fullx; J. U. Tnittcr (Pr('f<.), liuckhun-
tioii: I). G. (Jallab«>r, CharUstun : J. !'►. Finley. I'drhirshunj : S. II. Rowiiiaii,
I'll ill ipi.

COURSES OF STUDY.

The four-year courses with degrees are: All courses leading to general cnilture,
B. A. and B. S. ; course in mechanical engineering, B. S. M. E. ; <ourse in civil
engineering, B. S. C. E. ; scientific course in agriculture, B. S. Agr., and the law
course. LL. B. The two-year courses are : The certificate law course, not leading
to any degree, and the course in practical agriculture, leading to the degree of
B. Agr. Preparatory, graduate, music, art, and special courses are also offered.

BOARD OF INSTRUCTION.

D. B. Purinton, Ph. D., LL. D., President; Philosophy.

Thomas G. Atkeson, Ph. D., Dean Ai/r. ('. G. Holden, M. A., Instr. Romance

Vi,Ueiie: Ai/r. Lang.

Alexander R. Whitehill, Ph. D„ Qen. Frederick W. Truscott, Ph. D., Ger-

aiiil Anitl. Cheni.; Treas. manic Lang, and Lit.

.Tas. S. Stewart. M. S., Math. A. Beziat de Bordes, Ph. D., Romance

Sanmel P.. Brown, M. A., Geo/., Min. Lang, and Lit.

,Tas. M. Burns. Major, Comdt. of Ca- F. P. Ruhl, D. V. S., Vet. 8ci.

dets : Mil. Sci. Horace Atwood, M. S. Agr.. Instr.

A. W. Porterfield. A. M., Instr. German. Pouitry Indus.

Wm. .T. Leonard, (Assoc.) Fine Arts. F. L. Kortriglit. D. Sc, (Assoc.) Chem.

Thos. E. Hodges, M. A., Phys.; Asst. E. E. Ghurch. (As.<it.) Mcch. Engin.

Treas. Russell L. Morris, C. E., Ciril and

Rufus A. West, Asst. in Much. Engin. Min. Engin.

Fivderick L. Emory, B. S., M. M. E., C. R. Jones, M. M. E., Mech. Engin.

Mech.. Applied Math. J. ft. Sheldon, Ph. D.. Bact.

B. H. Ilite. M. S., Agr. Chem. John B. Grumbein, Foreman Wood
W. E. Rumsey, B. S. Agr., Econ. Bot. l^hop.

A. J. Hare, M. A., Lat.; Prin. Prep. T. C. Johnson, A. M., Hort.

iichool. Registrar. A. L. Post, A. M., Bact.

W. II. Whitham, B. A., Asst. in Geol., Will H. Boughton, C. E., Civil Engin.

Phys. Albert J. GoUett, .SVc. to Pres.

Walton K. Brainerd, B. S. A., Instr. Pauline G. Wiggin, B. A., Libr.

Dairying. T. H. Gather, Foreman Mach. Shop.

West Virginia Agricultural Experiment Station, Morgantown.

Department of West Virginia University, under the control of the Board of

Regents.

STATION STAFF.

J. II. Stewart, M. A., Dir.; Agr. Horace Atwood, M. S. Agr., As.<it. Agr.

Bert H. Ilite, M. S., Chem. T. G. Johnson, A. M., .l.s.sf. Hort.

J. L. Sheldon, Ph. D., Bact "W. M. W\itson, fitcn.

Theodore Imbach, Asst. Hort. M. A. Stewart. Lihr.

W. E. Rumsey, B. S. Agr.. Asst. Ent. W. J. White, Auditor, Clerk.

G. I). Howard, B. S., .l.v.soc. Chem. A. R. Whitehill. Ph. D., Treas.

Frank B. Kunst, Asst. Chem. A. L. Post, A. M., .\sst. Bact.

Frank F. (Jrout, .4.s•.s■^ Ctiem.

90 AGRICULTURAL COLLEGES AND EXPERIMENT HTATIONS.
The West Virginia Colored Institute, Institute.

GOVERNING BOARD.

Boai-fl of Regents: C. B. Scott (/'/r.s.), Bethany: J. M. Hnzlewood (Treax.),
CharJcaton ; Thos. V. Millei-, Charleston; B. L. Butcher, Fairmont; B. S. Mor-
gan, Charleston; Joseph (iray (<SVf.), FAizaheth.

COURSES OF STUDY.

The courses of study are: Agriculture (requiring four years for comi)letiou),
mechanical, and normal.

BOARD OF INSTRUCTION.

J. McIIenry Jones, A. M., Principal.
W. II. Lowry, Comdt. of Cadets. Jean Madison, f^eiv.

Hyrd Prillerman, M. A., Enf/l. Lanf/. Mary Eul>anlc, Asst.

J. M. Canty, jr., Supt. of Indus. Bessie V. Morris. Cooking.

C. E. Jones, ISlat. Sci.. Hist. Solomon Brown, Wheelur.

Mrs. E. M. Jones, Music. Jos. Lovette, BricldayiiH/.

F. La Main Douglass, Com! Branches. A. W. Curtis, B. Agr., Ayr., Bot.
M. Blanche Jeffries, Matron. Jas. A. Booker, Asst. A(jr.

W. A. Spriggs, Carpentry. W. S. Brown, Pract. Farmer.

Ed. M. Burgess, Pri'it. W. H. Willis, Pract. Farmer.

R. L. Brown, Engin.

WISCONSIN.

Colleg-e of Agriculture of the University of Wisconsin, Madison.

GOVERNING BOARD.

Board of Regents: Geo. F. Merrill (Pres.), Ashland; President of Uni-
versity,* Madison; State Superintendent of Instruction {e.r officio), Madison;
James C. Kerwin * (T'. Pres.), ^^eenah ; E. F. Riley (See.), Madison; Wm. F.
Vilas, Madison; Almah J. Frishy, Milwaukee; II. C. Taylor,* Orfordville;
L. S. Ilanljs, Madison; I). T. Parker,* Fennimore; James M. Pereles, Milwau-
kee; Arthur J. Puis, Mihcaukee; M. C. INIead,* Plymouth; Edward Evans, La
Crosse; 6. E. Clark, Appleton; August J. INIyrland,* Grantsbury.

COURSES OF STUDY.

The long course requires four years, leading to the degree of B. S. The short
course covers two terms of fourteen weeks each. A certificate is granted to
those comi)leting tlie course. The winter dairy course lasts twelve weeks, and
requires for admission six months' previous training in a creamery or cheese
factory. A sunnner dairy course is offered to a limited numher of students,
who will he admitted without iirevious factory training and may remain the
whole season. To seciire a dairy certiticale the student nuist have two seasons'
actual practice in a factory, one of which must follow his work at the dairy
school. A two-week farmers' course, limited strictly to persons who are at
least twenty-five years of age, is also offered.

AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS. 91

BOARD OF INSTRUCTION."

Chas. Richard Van Hise, Pii.
W. A. Henry. D. Agk., D. Sc, Dean ; A or.
S. M. Habcoek, Pii. D., A</r. Chcm.
H. L. Knssell, Ph. D., Bad.
E. n. Farrinjiton, M. S.. Dairy Ilnxh.
A. R. Wliitson. B. S.. .\<ir. PhyH.

E. P. Sandsten, Ph. D., Uort.

F. W. Woll, Ph. D.. Agr. Chem.

Geo. C. HuuiplHcy, B. S.. Animal

Husb.
A. S. Alexander, M. D. C, V. S., Vet.

Sci.

G. N. Knapp, B. S., Agr. En gin.

Geo. McKerrow, Sliipt. Farmers' Inst.
R. A. Moore, .l.s'.s^ to Dean, in charge

of l^hort Course; Agron.
E. G. Hastings, M. S., Instr. Bact.
Chas. W. Stoddart, M. A., Instr. Agr.

I'hys.
W. J. Carson B. S. A., Instr. Dairy

Husb.

D., President of the University.
W. S. Brown. B. R., Instr. Ilort.
John C. Brown, M. S., Instr. Agr.

Chem.
G. A. Olson, B. S., In.ntr. Agr. Chem.
H. C. Taylor, Ph. D.. Econ. Agr.
J. G. Fuller, B. S., Asst. in Animul

Husb.
Franz Kleinheinz, Instr. Animal Ilusb.
James Hutton, Instr. Animal Husb.
Martin Meyer, Asst. in Dairy Husb.
H. W. Quliuby, Asst. in Dairy Husb.
H. A. Hass, Asst. in Dairy Husb.
H. C. Jordan, Asst. in Dairy Husb.
F. W. Laahs, Asst. in Dairy Husb.
Fred. Marty, Asst. in Dairy Hu.'ib.
II. W. Roberts, Asst. in Dairy Husb.
W. E. Clark, As.^t. in Dairy Ilusb.
Peter Dukleth, Asst. in Dairy Husb.
Iver Bergstrum, As.'it. in Dairy Husb.
A. C. Haberstich, Asst. in Dairy Husb.

Agricultural Experiment Station of the University of Wisconsin, Madison.

Department of the University of Wisconsin, under the control of the Board of

Regents.

STATION STAFF.

W. A. Henry, D. Agr., D. Sc, Dir.
S. M. Babcock, Ph. D., Asst. Dir.;

Chief Chem.
H. L. Russell, Ph. D.. Bact.
E. H. Farrington, M. S., Dairy Husb.
A. R. Whitson, B. S., Agr. Phys.

E. P. Sandsten, Ph. D., Hort.

G. C. Hunir)hrey, B. S., Animal Husb.

F. W. Woll, Ph. D., Chem.
R. A. Moore, Agron.

A. S. Alexander, M. D. C, V. S., Vet.

G. N. Knai»i), B. S., Agr. Engin.
E. G. Hastings, M. S., Asst. Bact.

C. W. Stoddart, M. A., As.^t. Agr. Phys.

W. S. Brown, B. S., Asst. Hort.

W. J. Carson, B. S. A., Asst. Dairy

Husb.
John C. Brown, M. S., Asst. in Agr.

Chem.
Geo. A. Olson, B. S., Asst. in Agr.

Chem.
J. G. Fuller, B. S., Asst. in Animal

Husb.
A. L. Stone, Asst. in Agron.
F,ranz Kleinheinz, i^hepherd.
Leslie H. Adams, Earm aS'»/>^.
Ida Herfnrth, E.recutire Clerk.
Sophie M. Briggs, Libr.

" Includes only instructors in subjects directly relating to agriculture. Many other
members of the university faculty sive instruction to agricultural students pursuing the
course leading to the degree of B. S.

92 AGRICULTURAL COLLEGES AND EXPERIMENT STATIONS.
College of Agrriculture of the TJniversity of Wyoming, Laramie.

GOVEBXING BOARD.

Board of Trustees: Otto Gramm * (Pres.), Laramie; T. F. Burke (T. Pres.),
Cheyenne: Grace R. Hebard * (See.). Cheyenne: .1. C. Davis (Treas.). i?a»//;i.s-;

A. C. Jones,* Laramie; W. G. Aber. Wolf; Bessie A. Stone, Evanston; H. L.
Stevens.* Laramie; Harriet Knight. Cheyenne; A. .7. Mokler. Casper: T. T.
Tynan (.^tate Supt. of Public Instr.. ex officio), Cheyenne; F. M. Tisdel, (Pres.
Univ., ex officio). Laramie.

COLTSSES OF STUDY.

The course of study in the department of agriculture requires four years for
completion and leads to the degree of B. S. There are also one and two year
courses.

BOARD OF INSTBUCTION.

Frederick M. Tisdel, Ph. D., President of the University; English.

B. C. Buffum, M. S., Agr., Hort. William Yates. Capt. U. S. A., Mil.
Aveu Nelson. M. S.. M. A., Biol. fici. and Tactics.

Henry Merz. M. A., German. Social Sci. S. S. Stockwell, M. Di.. Ph. D.. Asst. in

C. B. Ridgaway. M. A.. Math.. Phys. Math.

W. F. Gilkisou, B. S.. M. E., Mech. XL G. Knight, M. A.. Chem.

A. :M. Wergeland, Ph. D.. French. Hist. L. W. Trumbull. M. E.. Gcol.

H. Middlekauff, Engl. Lang, and Lit. J. E. Downey. M. A.. Asst. Engl.

C. D. McGregor, M. Accxs.. Instr. Bookkeeping.

Wyoming Agrictiltural Experiment Station, Laramie.

Department of the University of Wyoming, under the control of the Board of

Trustees.

STATION STAFF.

B. C. Buffum,* M. S., Dir. ; Agr. Grace R. Hebard. Ph. D.. Sec.

Aven Nelson, M. S.. M. A.. Bot. Geo. E. Morton. Axst. in Animal Indus.

C. B. Ridgaway, M. A., Phys. N. Albin Nelson. Asftt. Met.

H. G. Knight. M. A.. Chem. Frank E. Hepner, Ph. G., Asst. Chem.

E. L. Case, Sten.

INDEX OF NAMES.

Abbott, A. A., 30.
Abbott, F. A., nO.
Abbott, F. H., 84.
Abel, R., 3.=).
Aber, W. G., 92.
Ackerman, J. H., 70.
Adair. M. H., 8.5.
Adams. A., 29.
Adams, C. A., 86.
Adams, E. E., 48.
Adams, G. E., 74.
Adams, J. W., 15.
.\dams, L., 15, 16.
Adams, L. H., 91.
Adams, ,S. B., 27.
Adams, W. H., 76,
Adams, W. M., 64.
Addicks, J. E., 24.
Agee, A., 68.
Ahearn, M. F., 38.
Ahlers, F. R., 35.
Aiken, J. B., 25.
Aldrich, I. D., 76.
Aldrich, J. M., 30.
Ale.xander, .\. S., 91.
Alexander, C. T., 31.
Alexander, E. A., 33.
Alexander, J. O., 64.
Alford, F. C, 22.
Allen, B. F., 53.
Allen, C. N., 63.
Allen, C. S., 55.
Allen, D. B., 15.
Allen, E, A„ 52.
Allen, E. W., 6.
Allen, F. G., 35.
Allen, R. M., 39.
Allen, W. M.,16.
Allen, W. P., 60.
Allis, L. M., 34.
Allison, T. F. P., 78.
Allyn, G. S., 34.
Ames, C. T., 50.
Ames, J. \V., 68.
Ammons, T. G., 21,
Amsler, L. D., 79, 80.
Anderson, \., 19.
Anderson, F. P., 39.
Anderson, J., 46.
Anderson, J. T., 14.
Anderson, W., 37.
Andrew, I. A., 22.
Andrews, E. B., 56.

Andrews, S. B., 84.
Andrews, S. E., 80.
Andrews, M. W., 83.
Andrews, \V. H., 61.
Ansart, L. L., 72.
Anthony, L. C, 54.
Apperson, J. T., 70.
Archer, H. E,, 15.
Archer, H. M., 1.5.
Ard, C. E., .50.
Arkell, H. S., 67.
Armsby, H. P., 72, 73.
Armstrong, Mrs. S. C, 86.
Arnold, C. L., 67.
Arnold, F. R.,81.
Arthur, J. C, 33.
Asburj-, S. E., 80.
Ashbaugh, L. E., 34.
Ashe, C. E., 86.
Ashmore, O., 28.
Askins, H. D., 46.
Aswell, J, B., 40.
Atherton, G. W., 9, 71.
Atherton, H. H., 72.
Atkeson, T. C, 89.
Atkinson, A., 54.
Atkinson, B. H., 41.
Atkinson, F. C, 75.
Atkinson, G. F., 63.
Atkinson, G. T., 43.
Atkinson, T. W., 41.
Attaway,D. E., 27.
At water, W. O., 7, 22, 24.
Atwood, H., 89.
Aubert, A. B., 43.
Augspurger, C, 38.
Austin, G. C, 16.
Averitt, S. D., 39.
Avery, S., 55, .56.
Avery, S. B. S., 47.
Axtell, H. L., 30.
Ayles worth, B. O., 21.
Ayres, B., 78.
Ay res, I. W., 56.

Babb, C. M., 89.
Babb, J. G., .52, 53.
Babbitt, E. H., 59.
Babcock, K. C, 17.
Babcock, S. M., 91.
Babcock, W., 47.
Babson, H.,46.
Bach, E., 47.

Bacheler, B., 86.
Bachelor, N. .J., 67.
Bacon, A. O., 27.
Baden, W. \V., 30.
Bagley, Mrs. R. N., 81.
Bailey, E. M., 22.
Bailey, L. H., 8,62,63.
Bain, .'«. M., 78,79.
Bainer, H, M., 3.5,36.
Baker, C. A., 60.
Baker, E. C, 48.
Baker, H. P., 36,36.
Baker, H. \V., 24.
Baker, J. S., 54.
Baker, W. F., 86.
Balbach, C, 48.
Baldwin, C. W., 45.
Baldwin. F. A., 86.
Baldwin, H. P., 29.
Baldwin, W. H., jr., 16.
Ball, E. D., 81,82.
Ball, L. H., 24.
Ball, O. M., 79,80.
Ballantine, R. F., 58.
Ballinger, F. A., 54.
Ballou, F. H., 68.
Baltz, S., 77.
Bankhead, J. H., 81.
Banks, \V. A.. 32.
Barber, J. H., 21.
Barber, K. G., 22.
Barbour, E. H., 55,56.
Barbour, E. L., 69.
Barbour. M. E., 37.
Bardenwerper, K., 56.
Barker, H. S., 38.
Barkley, J., 24.
Barlow, J., 74.
Barlow, \V. E., 84.
Barnard, F. J., 87.
Barnard, H. E., 57.
Barnes, A., 50.
Barnes, A, C, 61.
Barnes, C. L., 37,38.
Barnes, F. M., 37.
Barnes, G., 37.
Barnes, G. S., 65.
Barnes, S. E., 78,79.
Barr, W. H., 51.
Barrel!, Mrs. E. E., 42.
Barren, E. P., 42.
Barrett, H., 86.
Barrett, J. M., 32.

I

II

INDEX OF NAMES.

Barrett, J. T., 32.
Barrett, O. W., 7,73.
Barrett, R. C, 34.
Barro, D. N., 42.
Barrow, D. C, jr., 28.
Barrows, A. C, 67.
Barrows, W. B., 47.
Barry, C. A., 88.
Bartholomew, C. E., 36.
Bartlett, J. M., 43.
Barton, W., 22.
Bassett, L. B., 49.
Batchelder, M. G., 86.
Batchelor, H. D., 68.
Bates, J. L., 45.
Batt, M., 65.
Bauduit, W. J., 42.
Baum, S., 42.
Ba.xter, L. W., 69.
Bay less, C. S., 17.
Bayliss, A., 30.
Beach, C. L., 23,24.
Beach, S. A., 61.
Beach, W. G., 88.
Beahan?W., 62.
Beal, A. C, 31.
Beal, W. H., 6.
Beal, W. J., 47.
Bean, C. W., 88.
Beard, H. G., 68.
Beattie, B. K., 88.
Beaty, J. H. M., 75.
Beaver, J. A., 71.
Beavers, J. E., 19.
Beckham, J. C. W., 38.
Beck with, CM., 57.
Bedford, R. C, 15.
Beem, D. E., 32.
Beggs, E. D.,2.5.
Belcher, W. H., 69.
BeldcTi, H. M., 52.
Bell, B. S., 86.
Bell, H., 59.
Bell, M. W., 64.
Bell, W. C, 38.
Bellinger, G. D., 74.
Belmont, L. T., 78.
Benedict, F. G., 7.
Benedict, G. G., 82.
Bennett, A. A., 84.
Bennett, B. F., 45.
Bennett, E. R., 23,24.
Bennett, J. W., 27.
Bennett, M. A., 60.
Bennett, R. E., 19.
Bennett, R. L., 80.
Benson, M. A., 83.
Bentley, G. M., 64.
Benton, H., 75.
Berchtold, F., 70.
Bergen, T. G., 58.
Bergstrum, I., 91.
Berry, H. B., 88.
Berry, J. W., 36.
Berry, S. A., 86.
Bessey, C. E., 65, 66.
Best, A., 41.

Betts, C. W., 86.
Betts, T., 13.
Bevan, W. A., 36.
Beverly, R., 86.
Bevier, I., 31.
Bevier, L., jr., 58.
Bexell, J. A., 81.
Beyer, S. W., 34.
Beziat de Bordes, A., 89.
Biddle, G., 24.
Bigelow, C. E., 85.
Bilbro, J. A., 13.
Billings, F. H., 41.
Billings, G. A., 60.
Bilyen, T., 70.
Bingham, D., 58.
Bioletti, F. T., 20.
Bird, L. F., 48.
Bird, R. M., .52, 53.
Birkinbine, J., 71.
Bishop, E. A., 86.
Bissel, G. W., 34.
Bitting, A. W., 33.
Bittle, T. C, 79.
Bizzell, J. A., 63.
Blackburn, L. B., 39.
Blackshear, E. L., 80.
Blacow, C. R., 6, 29.
Blair, A. W., 26.
Blair, E. R., 48.
Blair, J. C, 31, 32.
Blair, M., 49.
Blair, O., 48.
Blaisdell, D. L., 31.
Blake, E. M., 17.
Blake, M. A., 74.
Blake, W. P., 17.
Blakeslee, H. E., 51.
Blakesley, F. E., 60.
Blanchard, N. C, 40, 41.
Blandford, J. C, 44.
Blanklnship, J. W., 54.
Blayney, F., 68.
Blease, C. L., 76.
Bledsoe, P., 80.
Bleile, A. M., 66.
Blessing, G. F., 56.
Bllnn, P. K., 22.
Bliss, A. P., 47.
Bliss, A. T., 47.
Blodgett, F. H., 44.
Blood, C. H., 62.
Bloom, S. P., 51.
Bloor, W. R., 88.
Blouin, R. E., 41.
Blount, G. W., 86.
Bluford, J. H., 6,5.
Boardman, \V. K., 33.
Bogue, E. E., 47.
Bohannan, R. D., 66.
Bohanon, M., 80.
Bolley, H. L., 65, 66.
Bolte, A. H., .53.
Bomberger, F. B., 44.
Bonebright, J. E., 21.
Bonner, Mrs. M. L., 40.
Bonsteel, J. A., 62, 63.

Booher, W. W., 56.
Booker, J. A., 90.
Bookstaver, H. W., 58.
Booth, J. D., 86.
Booth, N. O., 61.
Booth, R. F., 37.
Boss, A., 49.
Boss, W., 49.
Boston, S. M., 76.
Bostwick, J. O., 74.
Bosworth, A. W., 24.
Boughton, W. H., 89.
Bouska, F. W., 35, 36.
Bouton, R., 55.
Bowditch, N. I., 45.
Bowen, A. F., 64.
Bo wen, B. L., 67.
Bowen, .(. V., 50.
Bowen, R. E., 74.
Bower, B. B. jr., 27.
Bowker, W. H., 45.
Bowman, M. L., 36.
Bowman, S. H., 89.
Bownocker, J. A., 67.
Bow.ser, E. A., 58.
Boyd, C. T., 56.
Boyd, J. M., 78.
Boyd, P. E., 28.
Boyd, T. D., 40, 41.
Boyer, E., 48.
Brace, De W. B., 55.
Brackett, R. N., 75.
Bradford, J. N., 67.
Bradford, Q. Q., 6, 29.
Bradfute, O. E., 68.
Bradham, D. J., 76.
Bradley, A. V., 86.
Bradley, H. M., 72.
Bradley, J. E., 74.
Bradley, M. A., 86.
Bradley, M. E., 75.
Bragg, J. B., 27.
Bragg, T., 14.
Bragg, V. W., 64.
Brainerd, W. K., 89.
Braman, W. W., 73.
Brautlecht, L. M., 23.
Bray, J. E., 56.
Breazeale, W. E., 59.
Breckinridge, G. T., 18.
Brett, P. M., 59.
Brewer, C. L., 47.
Brewer, H., 54.
Brewer, W. F., 54.
Brewer, W. H., 22.
Brewster, J. F., 25.
Briee, A. G., 76.
Bridgeforth, G. R., 16.
Bridwell, J. C, 57, 58.
Briggs, F. C, 85.
Briggs. M. B., 86.
Briggs, S. M., 91.
Brink, C. M., 37.
Britton, J. A., 19.
Britton, W. E., 22.
Brockenbrough, B. B., 83.
Brodboll, H. C. R., 68.

INDEX OF NAMES,

III

Brodie, A. O., 17.
Brodie, P. T., 75.
Brodie, W. M., 84.
Brooks, B. M., 3S.
Brooks, C. B., 15.
Brooks, J. F., 28.
Brooks, J. P., 39.
Brook.s, N. C, 31.
Brooks, W. P., 46.
Broome, F. H., 79.
Brough, C. H., 18.
Broussard, J. F., 41.
Brown, A. J., 79, 80.
Brown, A. M., 47.
Brown, A. W., 23.
Brown, E., 15.
Brown, E. L., 25.
Brown, G. L., 77.
Brown, H., 78.
Brown. I. B., 71.
Brown. .1. B., 16.
Brown, .1. C, 91.
Brown, J. N., 57.
Brown, J. T., 83.
Brown, J. W., 4.'i.
Brown, N. H., 79.
Brf)wn. P. E., 27.
Brown, R. H., 37.
Brown, R. L., 90.
Brown. S., 90.
Brown, .S. B., 89.
Brown, .S. H., 45.
Brown, W.. h7.
Brown, W. G., 52.
Brown, W. H., 78,79.
Brown, W. L., 86.
Brown, W. S., 90, 91.
Browne, C. A., jr., 10, 41.
Bruce, C. A., 67.
Bruce, J. D., 78.
Brumley, O. V., 67.
Bruner, L., 55, 56.
Bruner, T. H., 63.
Bryan, A. B., 75.
Bryan, E. A., 9, 87, 88.
Bryan, L. B., 19.
Brjan, W. S., 43.
Bryant, L. E.,16.
Buchanan, R. E., 36.
Buck. G. \V.,86.
Buckham, M. H., 82.
Buckhout. \V. A., 72, 73.
Buckingham, H., 45.
Buckley, S. S., 44.
Budd, J. E., 19.
Budd. J. L., 34.
Budd, M. H., 86.
Buffum, B. C.,92.
Bugber, E. E.. 3.5.
Bulkley.M. A.,27.
Bull, A. M., 49.
Bull, C. P., 49.
Bull. M., 73.
Bull, M. L., 49.
Bullard, S. A., 31.
Bullen,J. C, 51.
Burch.M.C, 53.

Burd, J. S.,30.
Burdick, H.,74.
Burges.s, A. F., 11.
Burgess, E. M., 90.
Burke, E., 54.
Burke. T. F., 92.
Burkett, C. W., 64.
Burnett, E. A., 12, 55, 56.
Burnett, G.. 15.
Burnett, J. H., 28.
Burnette, F. H., 41.
Burns, .1. M., 89.
Burrage, S., 33.
Burrell, W. P., 8.5.
Burrill, T. J., 31,32.
Burrows, G. H., 83.
Biirtis. F. C, 68, 69.
Burton, G. H., 60.
Burton, L. C, 84.
Burton, R. W., 1.3.
Burtt, A. W., 76.
Burtt, W. B., 39.
Bush, L. P., 24.
Butcher, B. L., 90.
Butler, M., 50, 51.
Butler, T., 64.
Butterfield, A. D., 83.
Butterfield, K. L., 8, 74.
Butz, G. C, 72, 73.

Cady, L. R., 49.
Cain, I., 80.
Caine, J. T., jr., M.
Caldwell, A. B., 77.
Caldwell, G. C, 62.
Caldwell, H. W., 55.
Caldwell, J. W., 78.
Calhoun, F. H. H., 75.
Calkins, E. C, 55.
Calkins, E. E., 72.
Callahan, I. B., 70.
Calloway, C. J., 16.
Calloway, E. H., 27.
Calvert, S., 52.
Calvin. H. W., 37.
Campbell, C. B., 80.
Campbell, G. P., 81.
Campbell. G. W., 15.
Campbell, J. P., 28.
Campbell, T. P., 84.
Canning, F., 46.
Cannon, A., 63.
Cannon, H. P., 25.
Cannon, J. G., 58.
Cantwell, M. A., 54.
Canty, J. M., jr., 90.
Capen, C. A., 23.
Carberry, V. J., 60.
Card, F. W., 74.
Cardoza, K., 76.
Carley, M. E., 88.
Carlyle, B. S. A., 22.
Carlyle, D. D., 64.
Carlyle, W. L., 21.
Carman, A. P.. 31.
Carmichael, J. M., 13.
Carnegie, A., 61, 71,

Carney, C. M., 53.
Carpenter, H. V., 88.
Carpenter, J., 47.
Carpenter, L. G., 21, 22.
Carpenter, R. C, .50.
Carpenter, T., 38.
Carpenter, T. M., 73.
Carr, J. W., 18.
Carrierc, E. A., 42.
Carrington, J. C, 83.
Carriiigton, W. T., 53.
Carroll, D. H., 45.
Carroll, X. M., 45.
Carson, C. A., 25.
Carson, J. W., 80.
Carson, W. J., 91.
Carson, \V. \V., 78.
Carter, A. J., 86.
Carter, J. C, 85.
Carter, S. A., 16.
Carver, G. W., 16.
Cary, C. A., 13, 14.
Case, L., 92.
Gather, T. H., 89.
Catlin, C. A., 82.
Cavanaugh, G. W., 62, 63.
Cavell, J. F., 34.
Cawood, Z. J., 69.
Cessna, E., 35.
Cessna, O. H., 34.
Chatfee, G. T., 82.
Chalmers, .T., 77.
Chamberlain, A., 22, 23.
Chamberlain, G. E., 70.
Chambliss, C. E., 75.
Chandler, G. B., 57.
Chandler, R. E., 68.
Chandler, R. F., 83.
Chappell, L. S., 48.
Charleton, A., 15.
Chase, \V., 55.
Chatfield, J. L., 21.
Chaves, J. F., 60.
Chenet, H. S., 40.
Chesnut, V. K., 54.
Chester, F. D., 25.
Chilcott, E. 0., 77.
Chilton, H. S., 50.
Chiquelin, G.. 41.
Chisholm, H., 6.5.
Chisholm, J., 67.
Chitty, W. D.,.52.
Chowins, C. E., 56.
Chrisman, E. R., 30.
Christian, P. H., 85.
Christie, G. I., 35, 36. ,
Church, E. E., 89.
Church, F. R., 46.
Church, J. M.. 70.
Churchill, G. W., 61.
Churchill, J. B., 72.
Churchill, O. 0.,66.
Churchill, V. L., 23.
Chute, E. I., 60.
Clapp, A. B., 56.
Clapp, R. G.. 55.
Clark, A. W., 7a

IV

INDEX OF NAMES.

Clark, D., 63.
Clark, F. E., 72.
Clark, G., 48.
Clark, L. T., 48.
Clark, O. E., 90.
Clark, R. W., 81, 82.
Clark, T. A., 21.
Clark, T. W., 67.
Clark, V. A., 17, 18.
Clark, V. E., 34.
Clark, W. E., 91.
Clark-Sober, G., 31.
Clarke, E. E., 83.
Clarke, E. G., 29.
Clarke, W. H., 40.
Clarke, W. T., 20.
Claxton, P. P., 78.
Clay, C. D., 76.
Clay, C. M., 38.
Clay, W. J., 79, 80.
Clay tor, W. O., 86.
Clearwater, A. T., 68.
Cleghorn, M. P., 35.
Clements, S. A., 86.
demons, L. E., 37, 38.
Cleveland, H. C, 82.
Clinton, G. P., 23.
Clinton, L. A., 12, 23, 24.
Clo, H. J.,39.
Close, C. P., 25.
Cloudman, H. H., 83.
Cloyd, D. M., 83.
Coates, C. E., jr., 41.
Cobb, H., 27.
Cobleigh, W. M.,54.
Cockerell, T. D. A., 18.
Coe, E. B., 58.
Coe, M. M., 37.
Coffin, V. L., 42.
Cogbill, J. R., 25.
Coggeshall, C. H., 73.
Cogswell, I. J., 30.
Colby, G. E., 20.
Cole, C. H., 42.
Cole, E. W., 19.
Cole, G. A., 19.
Cole, J. S., 77.
Cole.V. E.,23.
Coleman, D., 14.
Colfelt, L. M., 71.
Collett, A.J., 89.
Collier, F. J., 58.
Collins, B. W., 22.
Colmore, C. A., 20.
Colpitts, J., 36.
Colt, W. A., 83.
Combs, G., 60.
Comfort, C.,49.
Comfort, M. R., 78.
Comstock, A. B., 62.
Comstock, J. H., 62, 63.
Conard, M. E., 71.
Condit, M.S., 59.
Conn, H. W., 23, 24.
Connaughton, M., 33.
Connaway, J. W., 52, 63.
Conner, C. M., 26.

Conner, W. G., 84.
Connor, J. F., 16.
Conover, E., 24.
Conover, J. A., 85.
Conrad, H. C, 2.5.
Conradi, A. F., 80.
Converse, G. L., 67.
Converse, J. H., 82.
Conwell, C. S.,24.
Conwell, S. L., 25.
Cook, A. J., 20.
Cook, C. T., 40.
Cook, J., 54.
Cook, J. G.,46.
Cook, M. H., 74.
Cook, P., 58.
Cook, R. B., 81.
Cook, W. H., 52.
Cooke, J. W., 42.
Cooley, F. S., 46.
Co'oley, R. A., 54.
Coope, J., 86.
Cooper, B. H., 86.
Cooper, J. W., 86.
Cooper, R. M., 29.
Coote, G., 70, 71.
Coover, W. F., 36.
Corbett, V. H., 21.
Corbit, D. W., 24.
Cordley, A. B., 70, 71.
Cornell, F. C, 62.
Corput, F., 28.
Corr, R., 55.
Correll, E. R., 61.
Corson, O. T., 66.
Cortelyou, J. V., 37.
Cotey, D., 81.
Cottin, T. L., 29.
Cotton, W. W., 70.
Coudray, B. F., 50.
Coulter, S., 33.
Councill, W. H., 15.
Councilman, C. A., 43.
Couper, G. B., 54.
Covell, G. A., 70.
Cowles, I. F., 37.
Craig, A. G., 47.
Craig, C. E., 86.
Craig, J., 62, 63.
Craig, J. A., 79, 80.
Craig, R. A., 33.
Craighead, E., 86.
Grain, L. D., 21.
Crandall, C. S., 31, 32.
Crane, A. B., 77.
Crane, C. B., 69.
Crane, F. R., 31.
Crane, M., 65.
Crane, R. N., 61.
Craw, A., 29.
Crawford, A. F., 16.
Crawford, G., 18.
Crawford, H. C, 27.
Crawford, H. V., 70.
Crawford, J. H., 80.
Crawford, T. H., 70, 71.
Creelman, G. C, 12,

Crenshaw, B. H., 13.
Critchficld, N. B., 71.
Crockett, H. W., 82.
Crockett, J. A., 81, 82.
Cropper, L.M., 27.
Crosby, D. J., 6.
Crosier, A. B., 77.
Cross, J. W., 86.
Crosthwait, G. A., 30.
Crow, H. D., 87.
Crowe, C. P., 67.
C'ueullu, E., 42.
Culver, T. M., 53.
Cummings, E. W., 16.
Cummings, M. B., 43.
Cummins, A. B., 33.
Curl, D. M., 35.
Currie, J. L., 64.
Currier, A. H., 54.
Curt, E. F., 7, 73.
Curtice, C, 74.
Curtis, A. W., 90.
Curtis, F. W., 24.
Curtis, H. E., 39.
Curtis, H. L., 47.
Curtis, W. C, 52.
Curtiss, A. R., 31.
Curtiss, C. F., 8, 34, 36.
Cushman, L. W., 66.

Dahle, F. A., 81.
Dales, J. S., 55, 56.
Dallmeyer, W. A., 53.
Dalrymple, W. H., 41.
Daly, J. D., 70.
Damel, J. W., 63.
Damon, S. C, 45.
Dandeno, J. B., 47.
Daniel, D. W., 75.
Daniels, A. L., 82.
Daniels, J. F., 22.
Danielson, A. H., 22.
Darden, W. A., 64.
Dargan, F. T., 75.
Darnall, H. J., 78.
Darnell, J. E., 59.
Davenport, C. C, 40.
Davenport, E., 8, 31, 32.
Davenport, O. C, 76.
Davenport, U. H., 28.

Davi

dson

,H

. L.,

84.

Davi

dson

,R

.J.,

84, 86.

Dav

es, H. B

., 18

,

Dav

es, M., 86.

Dav

s, B.

F.,

47.

Dav

s, C.

c,

76.

Dav

s, E.

A.

86.

Dav

s, E.

B.

69.

Dav

s, E.

H.

,33.

Dav

s, E.

M.

,57,

58.

Dav

s, E.

W.

,55.

Dav

s, G.

J.,

86.

Dav

s, G.

T.

43.

Dav

s, H

S.

88.

Dav

s, J.

18

Dav

is, J.

C,

92.

Dav

s, J.

E.,

86.

INDEX OF NAMES.

Davis, J. J., 84.
Davis, J. M., 39.
Davis, M. A. (Ark.), 19.
Davis, M. A. (Ga.), 29.
Davis, R. F., 26.
Davis, R. H., 53.
Davis, V. H., 67.
Davis, W. C, 13.
Davis, W. W., 14.
Davisson, A. E., 55.
Dawson, C. F., 26.
Dawson, E., 25.
Deaderick, C, 78.
DeadwyU-r, J., 28.
Dean, C. L., 56.
Dean, G. A.. 37, 38.
De Armond, R. \V., 6, 17.
De Camp, G. E., 59.
Decker, J. W., 67.
Defoe, L. M., 52.
De Lashmutt, I., 17.
Dellinger, J. E., 65.
Demarest, W. H. S., 56.
Dcmond, J. H., 45.
Denise, D. D., 59.
Denney, J. V., 67.
Dennington, A. R., 72.
Denson, N. D., 13.
Dent, A. T.. 50.
Derickson, D., 72.
Derthick, F. A., 66.
De Walsh, F. C, 88.
De Yannette, C. H., 86.
De Yarmette, H. J., 86.
Dick, T. M., 64.
Dickens, A., 37, 38.
Dicker, J., 39.
Dickinson, M. F., 45.
Dickirson, J. K., 30.
Dickson, E. R., 26.
Dickson, W. A., 50.
Didlake, M. L., 39.
Dietrich, VV., 31, 32.
Dillingham, B. F., 29.
Dillingham, W. P., 82.
Dinsmore, S. C, 43.
Dinsmore, W., 35, 36.
Dinwiddle, R. R., 19.
Dixon, J., 58.
Doane, C. F., 44.
Dockery, T. C, 50.
Dodge, D. K., 31.
Dodge, F. H., 59.
Dodson, W. R., 41.
Dohrmann, F. W., 19.
Dole, C. F., 15.
Dominique, C. S., 76.
Donald, P., 58.
Donaldson, M. L., 74.
Donaldson, O., 16.
Dorer, G., 59.
Doten, S. B., 56, .57.
Dotson, M. L., 16.
Doughton, R. L., 63.
Douglas, W. M., 51.
Douglass, E., 22.
Douglass, F. LaM., 90.

8901 — No. 151—05 M-

Dow, H. W., 35.
Downey, J. E., 92.
Downing, C, 32.
Downs, H. D., 69.
Dowsett, J. M., 29.
Doyle, M. A., 39.
Drake, J. H., 13.
Drake, W. E., 74.
Draper, J., 45.
Dresbach, M., 67.
Drew, B. L., 86.
Drew, G. A., 43.
Drew, J. M., 49.
Drew, W., 57.
Drewry, N. B., 28.
Drinkard, A. W., 84.
Driver, J. F., 59.
Droke, G. W., 18.
Drummond, E. M., 86.
Drummond, W. G., 80.
Drury, J. B., 58.
Dryden, J., 54.
Du Bignon, F. G., 27.
Ducote, C. J., 40.
Dudley, J. B., 65.
Duffee, D. A., 28.
Duggar, B. M., 52, 53.
Duggar, J. F., 8, 13, 14, 15.
Dukes, A. L., 76.
Dukleth, P., 91.
Dulaney, H. S., 45.
Dunbar, F. I., 70.
Duncan, A. C, 52.
Duncan, C., 86.
Duncan, C. C, 15.
Dunlap, G. T., 64.
Dunn, B. J., 18.
Dunn, W.,63.
Dunn, W. A., 84.
Dunstan, A. St. C.,13.
Dupee, S. H., 54.
Durgan, E. A., 16.
Durgin, A. J., 42.
Dusenbury, E. G., 61.
Dye, B. U., 21.
Dymond, J., 41.

Earhart, R. F., 67.
Earl.G. C, 19.
Earle, S. B., 75.
East, E. M., 32.
Eastman, A. V., 41.
Eastman, R. E., 38.
Eaton, J., 83.
Eckart, C. F., 29.
Eckles, C. H., 52, 53.
Edgar, T. O., 77.
Edmiston, H. D., 73.
Edwards, E. A., 60.
Edwards, F. E., 70, 71.
Edwards, H., 47.
Egge, A. E., 88.
Eisenlohr, B. H., 67.
Eldred, M. D., 74.
Eldridge, F. F., 26.
Eldridge, J. G., 30.
Ellett, W., 85.

Filing, O. H., 38.
Ellinwood, C. N., 19.
Elliott, 0. G., 7.
Elliott, E. E., 88.
Elliott, R. S., 86.
Elliott, T. I., 45.
Elliott, W. J., 54.
Bills, A., 80.
Ellis, C. E., 36.
Ellis, G. H., 45.
Ellis, W. H., 27.
Ellsworth, E. A., 32.
Ellsworth, J. L., 45.
Elmendorf, J., 58.
Elzinga, W.,22.
Embry, G. C, 80.
Emerson, R. A., 55, 56.
Emerson, S. F., 82.
Emory, F. L., 89.
Engle, J. F., 81.
Erdmann, J., 36.
Erf, O., 37, 38.
Erickson, M. L., 49.
Ernst, C. J., 65.
Erskine, C. E., 86.
Erwin, A. T., 34, 36.
Espenshade, A. H., 72.
Essary, S. H., 78.
Estabrooke, H. M., 43.
Esten, W. M., 24.
Etcheverry, B. A., 56.
Ettinger, U.-L., 87.
Eubank, M., 90.
Eustace, H. J., 61.
Evans, A. L., 80.
Evans, C. B.,24.
Evans, C. H. (Ala.), 16.
Evans, C. H. (Md.),43, 45.
Evans, E., 90.
Evans, G. B., 16.
Evans, G. M., 17.
Evans, H. G., 37.
Evans, L. B., 31.
Evans, P., 53.
Evans, P. N., 33.
Evans, W. D., 74.
Evans, W. H., 6.
Everhart, G. Y., 43.
Eversfield, W. O., 44.
Ewing, E. W., 14.
Ewing, Z. W., 78.
Eyer, B. F., 37.
Eyerly, E. K., 77.

Faig, J. T., 39.
Fain, J. R., 84, 85.
Fairchild, E. T., 36.
Faris, C. B., 52.
Farr, J. M., 26.
Farrand, T. A., 48.
Farrell, F. D., 81.
Farrington, E. H., 91.
Fassett, G. S., 82.
Faunce, B. A., 47.
Faurot, F. W., 53.
Favor, E. H., 52, 53.
Fech6t, E. G., 31.

VI

INDEX OF NAMES.

Fehr, C. D., 72.
Fellows, G. E., 43.
Fenhagen, C. D.. 45.
Fentress, G. W., 84.
Ferguson, J. T., 28.
Ferguson, M., 84, 85.
Ferguson, McD.,38.
Ferguson, O., 16.
Ferguson, T. B., 68.
Fernald, C. H., 46.
Fernald, H. T., 46.
Fernald, M. C, 43.
Ferrin, H., 17.
Ferris, C. E., 78.
Ferris, E. B., 51.
Ferry, E. S., 33.
Field, S., 60.
Fields, J., 68, 69.
Fifield, B. F., 82.
Finley, C. A., 26.
Finley, J. B., 89.
Finneran, T. F., 39.
Fish, W. H., 27.
Fisher, G., 81.
Fisher, M. L., 33.
Fisher, R. W., .54.
Fisk, N. W.,82.
Fitzhugh, Mrs. L. K., 44.
Fitzmaurice, C. R., 56, 57.
Flanders, F. F., 88.
Fleming, A. M., 81.
Fleming, A. W., 35.
Fleming, B., 62.
Fletcher, S. W., 62, 63.
Flewellyn, A. E., 80.
Flint, E. R., 26.
Floyd, C. M., 14.
Floyd, J. W., 76.
Fluegel, E. J., 33.
Fogel, E. D., 36.
Folsom, C. M., 86.
Folsom, J. W., 31.
Foord, J. A., 24.
Forbes, E. B., 52, 53.
Forbes, R. H., 17, 18.
Forbes, S. A., 31.
Ford, A. G., 68, 69.
Ford, F. J., 86.
Ford, P., 60, 61.
Fordham, L. B., 76.
Forehand, J. M., 63.
Foristall, E. H., 46.
Forney, R. A., 30.
Ferrer, J., 21.
Forsee, R. B., 77.
Fortier, S., 7, 20.
Foss, F. E., 72.
Foster, A. B., 44.
Foster, A. W., 19.
Foster, F. J., 60.
Foster, F. O., 47.
Foster, I. L., 72.
Foster, L., 60, 61.
Fountain, C. P., 79.
Foust, J. I., 64.
Fowler, D. T., 20.
Fowler, J. M., 32.

Fowler, S. D., 72.
Fox, J. W., 50.
Foy, E. H., 80.
Francis, M., 79, 80.
Frankel, L. K., 39.
Franklin, H. J., 46.
Fransden, P., 56, 57.
Fraps, G. S., 79, 80.
Eraser, S., 62, 63.
Eraser, W. J., 31, 32.
Frazee, D. C, 39.
Frazee, D. F., 38.
Frazer, T. H., 13.
Frazier, G., 88.
Frazier, J. B.,78.
Frazier, S. D., 76.
Frazier, W. W., 85.
Frear, W., 72, 73.
Freedman, VV. H., 82.
Freeland, A. A., 86.
Freeman, G. F., 38.
Freeman, H. H., 42.
Freeman, M. L., 50.
Frelinghuysen, F., 68.
French, F.,35.
French, F. C, 55.
French, H. T., 30.
French, T. E., 67.
Freudenberger, L. A., 25.
Freyhofer, L., 47.
Friend, C. E., 36.
Frierson, S. A., 28.
Fries, J. A., 73.
Frisby, A. J., 90.
Frissell, F. D., 75.
Frissell, H. B., 85.
Frizzell, J. H., 72.
Fullan, M. T., 14.
Fuller, F. D., 61.
Fnller, F. M., 71.
Fuller, J. G., 91.
Fulmer, E., 88.
Fulton, E. S., 46.
Fulton, J., 70.
Fuqua, H. L., 40, 41.
Fuqua, J. H., sr., 40.
Furman, C. M., 75.
Futrall, J. C., 18.

Gaede, H. A., 59.
Gahan, A. B.,44.
Gain, J. H., 55, 56.
Gallaher, D. C.,89.
Gallaway, W. J., 51.
Galloway, C. B., 51.
Galpin, M. T., 86.
Gantt, J. W., 75.
Garber, J. B., 15.
Garbutt, A. M., 22.
Garcia, F., 60, 61.
Gardner, E. S., 36.
Gardner, O. M., 64.
Garey, M., 86.
Garman, H., 39.
Garner, E. F., 44.
Garner, E. O., 44.
Garner, M. D., 16.

Gamer, P. P., 50.
Garnett, J. H., 53.
Garrigus, H. L., 23, 24.
Garth, T. J., 40.
Garver, M. M., 72.
Gary, H. G., 84.
Gassard, H. A., 68.
Gasser, E. C., 36.
Gatch, T. M., 70.
Gates, E., 86.
Gay, C. W., 35, 36.
Gay, M., 50.
Geismar, L. M., 48.
Gelder, G. B., 69.
George, A. H. W., 59.
George, L. M., 74.
George, W. €., 50.
Georgeson, C. C, 6, 17.
Geraghty, J. M., 51.
Getz, Mrs. A. T., 42.
Gibboney, J. H., 84.
Gibbs, W. D., 57, 58.
Gideon, S. E., 79.
Giesecke, F. E., 79.
Giffard, W. M., 29.
Gilchrist, A. M., 78.
Gilchrist, M., 47.
Gilkison, W. F., 92.
Gill, B., 72.
Gill, E. T., 59.
Gillespie, E. A., m.
Gillespie, W., 15.
Gillette, C. P., 21, 22.
Gilmore, G., 28.
Gilmore, J. W., 62, 63.
Giulbeau, B. H., 41.
Gladson, W. N., 18.
Glass, F. W., 68.
Gleason, C. A., 4.5.
Glenk, R., 41.
Glenn, E. T., 13.
Glover, A. J., 32.
Glover, G. H., 21, 22.
Gober, G. F., 27.
Godard, E. E., 72.
Goddard, L. H., 68.
Goddard, M., 77.
Goessmann, C. A., 46.
Gold, C. \V., 63.
Gold, T. S., 22.
Golden, W. N., 72.
Golding-Dwyre, C., jr., 22.
Gold.sborough, F. C, 43.
Good, E. S., 31, 32.
Goodell, H. H., 45, 46.
Goodner, I. W., 76.
Goodrich, A. M., 86.
Goodrich, L. M., 86.
Gorby, J. W., 17.
Gordon, E. L., 27.
Gordon, G. A., 15.
Gordon, G. K., 16.
Gordy, T. W., 25.
Goss, A., 33.
Goucher, J. F., 45.
Gowans, E. B., 86.
Gowans, E. M., 86.

INDEX OF NAMES,

VII

Gowell, G. M., 43.
Graham, R. D., 47.
Graham. .AV. A., 63.
Gramm, O., 92.
Grant, E. M., 89.
Grant, J. C, 15.
Gnintham, A. E., 52, 53.
Gravatt, T. E., 72.
Graves, H. L., 86.
Graves, L., 40.
Graves, W. L., 67.
Gray, J., 90.
Gray. J. C, 73.
Gray, L. C, 68.
Grayson, D. A., 14.
Greavas, J. E., 81, 82.
Greeley, M. F., 76.
Green. E. C, 79, 80.
Green, Mi>. F. MeD., 70.
Green, J. C, 16.
Green, J. M.. 16.
Green, S. B.. 49.
Green, W. J., 68.
Greene, A. M., jr., 52.
Greene, C. W., 16.
Greene, E. B., 31.
Greene, G. O., 46.
Greer, D. H., 85.
Greer. J. M., 78.
Greeson, A. O., 54.
Gregg, Mrs. G. J.,76.
Gregory. W., 16.
Gregory, \V. B., 7.
Grest, N., 66.
Grey, A., 51.
Griffing, J. B., 69.
Griffith, C. J., 22.
Griffith, J. G., 30.
Griffith, W. E., 62.
Griggs, E. L., 28.
Grimes, G. C, 88.
Grimshaw, M. E., 54.
Grindley, H. S., 31.
Griswolrt, C. B., 75.
Grout, F. F., 89.
Groves, E. R., 57.
Grubb, E. H., 21.
Gruber, W., 76.
Grumbein, J.B.,89.
Guild, F. X., 17.
Guilford. P. S., as.
Gulley, A. G., 23, 24.
Gummere, \V. S., .58.
Gunderson, C, 48.
Gunson, T., 47.
Guss, U. C, 69.
Guthrie, E. S., 67.
Guthrie, J. E.. 3.5, 36.
Guy, W. E., 69.
Guyer, G. D., 77.

Haberstich, A. C, 91.
Hadley, H., 60.
Hadnott. G. L., 15.
Haecker, A. L., 55, 56.
Haeiker.T. L., 49.
Hagemann, E. H., 20.

Hager, J. F., 38.
Hagerty, C. T., 60.
Hagerty, J. E., 67.
Haidusek, A., 79, 80.
Haines, T. H., 67.
Hall, E. F., 46.
Hall, F. H. (111.), 12.
Hall, F. H. (N. v.), 61.
Hall, H. F., 57, 58.
Hall, H. J., 17.
Hall, H. M., 20.
Hall, L. D., 31, 32.
Hall, M. E., 27.
Hall, M. K., 54.
Hall, W. W., 62.
Halladay, H. F., 83.
Halland, J. G., 65.
Halliday, S. D., 61.
Halligan, J. E., 41.
Halsell, W. A., 33.
Halstead, O. H., 37.
Halsted, B. D., 58.
Hamby, C. C, 18.
Hamer, R. M., 33.
Hamilton, D. B., 27.
Hamilton, J., 6.
Hamilton, J. M., 54.
Hamilton, J. O., 37.
Hammond, S. H., 61.
Hammond, W. H., 64.
Hammond, W. R., 28.
Hamner, N. C, 73.
Hancock, C, 50.
Hancock, E. H., 57.
Hancock, G. D., 68.
Hand, \V. F., 50.
Haner, J. L. K., 47.
Haney, J. G., 38.
Hanks, L. S., 90.
Hanna, H. H., 15.
Hanna, L. B., 65.
Hanna, M. Z., 15.
Hansen, A. J., 81.
Hansen, J., 52.
Hansen, L., 81.
Hansen, N. E., 77.
Hansen, N. M., jr., 81.
Hanson, H. H., 43.
Haralson, J., 13.
Hardin, G. H., 41.
Hardin, J. H., 74.
Hardin, U. B., 75.
Harding, A. S., 77.
Harding, H. A., 61.
Harding, L. A., 72.
Harding, W. A., 19.
Hardy, J. C, 8,12, 50.
Hardy, \V. H., 51.
Hare, A. J., 89.
Hare, C. LeR.,14.
Hare, C. \V., 15.
Hare, R. F., 60, 61.
Haring, CM., 20.
Harkin.s, L. A., 54.
Harlow, G. A., 6.
Harper, J. N., 39.
Harper, M. W., 53.

Harriman, W. E., 34.
Harrington, H. H., 79, 80.
Harrington, W. W., 24.
Harris, F. E.. 25.
Harris, G. D., 41.
Harris, I. F., 22.
Harris, J., 21.
Harris, J.'s., 53.
Harris, N. E., 27.
Harris, W. H;, 86.
Harrison, H. T., 44.
Harrison, J. G., 80.
Harrison, J. T., 50.
Harrison, W., 44.
Harrison, W. G., 30.
Hart, C. E., 58.
Hart, E. B., 61.
Hart, J. F., jr., 28.
Hart, J. H., 86.
Hart, J. N., 43.
Hart, J. W., 31, 32.
Harter, G. A., 24.
Hartman, S. H., 54.
Hartman, T. J., GS.
Hartwell, B. L., 74.
Hartwell, G. W., 48.
Hartzog, H. S., 18.
Harvey, J. P., 84.
Harwood, T. E., 78.
Hasbrouck, P. B., 46
Haskell, A. A., 64.
Haskell, E. J., 42.
Hass, H. A., 91.
Hastings, E. G., 91.
Hastings, J. I., 69.
Hatch, F. L., SO.
Hathaway, J. S., 40.
Haviland, L. P., 61.
Hawes, A., 27.
Hawes, A. F., 23.
Hawes, J. H., 57.
Hawley, A. M., 21, 22.
Haworth, C. E., 89.
Hayden, C. C, 31, 32.
Hayden, S. S., 56.
Hayes, M., 24.
Hayes, R. A., 40.
Hayes, W. S., 83.
Hays, W. M., 9, 49.
Hayward, E. C, 70.
Haywood, D. C, 76.
Hazel, J. H., 29.
Hazlewood, .J. M., 90.
Headden, W. P., 21, 22.
Hearst, P. A., 19.
Hebard, G. R., 92.
Heckell, M. E., 72.
Hedrick, E. R., 52.
Hedrick, U. P., 47.
Hedrick, W. O., 47.
Heiss, J., 33.
Heitman, C. L., 29.
Hellman, I. W., 19.
Helm, T. B., 51.
Helme, N., 74.
Henderson, L. F., 30.
Henderson, W., 28.

VIII

INDEX OF NAMES.

Henderson, W. F., 84.
Hendricks, H. V., 57.
Hendrix, J. C, 62.
Henricksen, H. C, 7, 73.
Henriques, J. C, 42.
Henry, D. H., 75.
Henry, E. S., 23.
Henry, W., 6.
Henry, W. A., 91.
Hepburn, W. M., 33.
Hepner, F. E., 92.
Herbert, J. C, 50.
Herbert, J. W., jr., 58.
Herfurth, I., 91.
Herget, A. M., 41.
Herr, J. A., 71.
Herrick, G. W., 50, 51.
Herriek, L. R., 46.
Herrman, C. F. von, 64.
Herron, L. E., 86.
Herse, O. F. L., 70.
Heas, R. H., 22.
Hewes, L. I., 74.
Heytron, J. M., 28.
Hibbard, B. H., 34.
Hickok, E., 53.
Hicks, J. M., 51.
Hlester, G., 71.
Higgins, J. C, 24.
Higgins, J. E., 6, 29.
Hilgard, E. W., 20.
Hill, C. O., 78.
Hill, D. H., 63.
Hill, G., 40.
Hill, H. A., 42.
Hill, I. W., 13, 14.
Hill, R. S.,43.
Hill, W. B., 28.
Hill, W. F., 71.
Hill, W. M., 86.
Hill, W. W., 14.
Hills, J. L., 8, 82, 83.

Himes, J. S., 29.

Himes, R. L.,41.

Hine, J. S., 67.

Hines, R. H., 80.

Hinesley, W. M., 42.

Hirsch, R., 67.

Hiscock, F. H., 62.

Hite, B. H., 89.

Hoblit, M. L., 60.

Hochstrasser, M. T., 26.

Hodges, H., 39.

Hodges. J. T., 80.

Hodges, T. E., 89.

Hodges, W., 82.

Hodgki-ss, H. E., 61.

Hoey, H. E., 61.

Hoffman, B. F., 52.

Hoffman, J. D., 33.

Hoffman, L., 53.

Hogan, F. L., 50.

Hoitt, B. A., 74.

Holden, C. C, 89.

Holden, P. G., 34, 36.

Holdrum, A. C, 59.

Holdsworth, W. S., 47.

Holgate, H. L., 70, 71.
Holland, E. B., 46.
Holley, C. D., 65, 66.
Hollister, F. M., 83.
Holm, A. B., 77.
Holmes, D. H., 17.
Holmes, E. H., 80.
Holmes, M., 86.
Holmes, T.W., 50.
Holmes, W., 68.
Holmgren, A., 81.
Holmgren, L., 81.
Holroyd, I. E., 37.
Holt, 0. L.,47.
Holt, H. B., 60.
Holter.G. L., 68.
Hood, J. J., 51.
Hook, J. H., 75.
Hook, J. N., 75.
Hooper, A., 45.
Hooper, V. A., 19.
Hooper, W. D., 28.
Hoover, M. G., 17.
Hopkins, C. G., 10, 31, 32.
Hopkins, F. A., 38.
Hopkins, J., 82.
Hopkins, R., 47.
Hopper, H. A., 31, 32.
Hopps, C., 37.
Hopson, G. A., 23.

Horner, J. B., 70.

Horning, A., 60.

Horsfall, F., 53.

Horsford, G. W., 86.

Horton, A., 15.

Horton, A. H., 61.

Hoskins, C. F., 54.

Hoskins, J. D., 78.

Hossinger, J., 24.

HotchkLss, W. S., 80.

Hottes, C. F., 31, 32.

Hougham, S., 38.

Houghton, C. O., 25.

House, E. B., 21.

House, G. B., 86.

House, W. L., 37.

Houser, J. S., 68.

Houston, B., 23.

Houston, D. F., 79.

Houston, H., 75.

Houston, S. T., 45.

Hoverstad, T. A., 49.

Howard, C. D., 89.

Howard, G., 63.

Howard, H. McL.,27.

Howard, L. O., 62.

Howard, P. W., 51.

Howard, R. L., 86.

Howard, S. F., 46.

Howard, S. T., 75.

Howard, W. H. A., 27. ^

Howard, W. L., 52, 53. ■

Howe, A., 85.

Howe, CD., 83.

Howe, E. D., 46.

Howell, C, 27.

Howell, H. H., 44.

Howland, S. M., 86.
Hoy, H. H., 77.
Hoyt, E., 22.
Hubert, Z. T., 27.
Hudnall, R. H., 84.
Hudson, C. R., 14.
Hudson, J., 59.
Huff, G. A., 31.
Hugging, J., 15.
Hughes, C, 38.
Hull, A. L., 27.
Hull, D. C, 50.
Hulme, E. M., 30.
Hult, G. E., 65.
Hume, A. N., 31, 32.
Hume, E. E., 40.
Hummel, J. A., 49.
Hummel, J. G., 35.
Humphrey, G. C, 91.
Humphrey, L. A., 42.
Humphries, E. H. B., 72.
Hungerford, J. B., 34.
Hunn,C. E.,62, 63.
Hunn, J., 24.
Hunt, T. F., 62, 63.
Hunt, T. S., 36.
Hunter, J. E., 75.
Huntington, A. M., 85.
Hurd, W. D., 43.
Hurt, L. M., 35.
Hutchins, N. L., 27.
Hutchinson, P. L., 41.
Hutchinson, W. L., 50, 51.
Hutson, C. W., 79.
Hutt, W. N., 44.
Hutto, F. A., 68.
Hutton, J., 91.
Hyde, E., 85.

Ickelheimer, H. R., 62.
Imbach, T., 89.
Ingraham, E. S., 67.
Innis, F. M., 15.
Irvine, B. F., 70.
Irwin, W. G., 29.
Isaacs, R. L., 80.
Isenberg, H. A., 29.
Isham, C. S., 86.
Issajeff, T., 24.

Jackman, W. T., 83.
Jackson, F. J., 53.
Jackson, G. W., 51.
Jackson, J. E., 45.
Jackson, J. P., 72.
Jackson, W. A., 69.
Jacob, M., 78, 79.
Jacobs, E. C.,83.
Jaffa, M. E., 20.
James, A. C, 85.
James, E. J., 31.
James, J. H., 75.
James, R., 80.
Jameson, L. M. B , 86.
Jameson, M. E., 27.
Jamison, J. P., 33.
Janeway, H. L., 58.

INDEX OF NAMES.

IX

Jardine, W., 81, 82.
Jarvis, R. P., 88.
Jason, W. C, 25.
Jayne, A., 86.
Jefferies, J. H., 26.
Jeffery, J. A., 47.
Jeffery, J. C, 26.
Jeffrey, J. S., 64.
Jeffries, M. B., 90.
Jelks, W. D., 13, 14.
Jenkins, E. H., 22, 23.
Jenkins, G. M., 30.
Jenkins, L. A., 86.
Jennings, W. S., 27.
Jensen, J., 61.
Jensen, J. W., 81.
Jensen, W. A., 81.
Jenson, J., 81.
Jernigan, W. P., 25, 26.
Jesse, R. H., 52.
Jester, G. T., 79, 80.
Jett, W. H., 86.
Jinks, J. H.,86.
Johnson, B. G., 21.
Johnson, C, 35.
Johnson, C. L., 70.
Johnson. E. A., 27.
Johnson, F. C, 27.
Johnson, F. T., 15.
Johnson, H. V., 86.
Johnson, J. M. (Ga.), 28.
Johnson, J. M. (Va.), 84.
Johnson, J. R., 39.
Johnson, J. S. A., 84.
Johnson, M. J., 69.
Johnson, S., 32.
Johnson, S. A., 22.
Johnson, T. C, 89.
Johnson, W. S., 18.
Johnston, C. E., 6.
Johnston, E., 86.
Johnston, F. S., 79, 80.
Jones, A. C, 92.
Jones, A. E., 48.
Jones, A. G., 14.
Jones, C. E., 90.
Jones, C. H., 83.
Jones, C. L., 42.
Jones, C. R., 89.
Jones, Mrs. E. M., 90.
Jones, F. N., 31.
Jones, H., 31.
Jones, J. McH., 90.
Jones, J. W., 35, 36.
Jones, L. R., 82, 83.
Jones, O. B., 67.
Jones, P., 66.
Jones, R., 21.
Jones, R. K., 43.
Jones, S., 43.
Jones, T. J., 86.
Jones, T. T., 39.
Jones, VV., 35.
Jones, W. J., 33.
Jones, W.W., 54.
Jordan, E. A., 29.
Jordan, H., 28.

Jordan, H. B., 86.
Jordan, fl. C, 91.
Jordan, J. C, 16.
Jordan, T. W., 78.
Jordan, W. H., 8, 9, 61.
Joseph, O. A., 42.
Judd, Z. v., 26.
Judkins, L. A., 78, 79.
Judson, L. B., 30.
Junkin, T. P., 79.

Kammeyer, J. E., 37.
Kastle, J. H., 39.
Kates, L., 17.
Kates, O. A., 17.
Kauffman, G. B., 67.
Kaufman, E. E., 65.
Keady, G. B., 70.
Keady, W. P., 70.
Kear, R. W., 86.
Kedzie, F. S., 47, 48.
Keene, E. S., 65.
Keene, H. C, 44.
Keene, J. R., 45.
Keffer, C. A., 78, 79.
Keith, E, G., 31.
Keith, W. J., 72.
Keitt, T. W., 7.5.
Kell, W. H., 47.
Keller, G. N., 39.
Kellerman, W. A., 67.
Kelley, W. P., 39.
Kellogg, H., 35, 36.
Kellogg, J. W., 74.
Kelly, T. B., 77.
Kemp, G. T., 31. •
Kendall, J. C, 64.
Kennedy, P. B., 56, 57.
Kennedy, W. J., 34,36.
Kenney, F. C, 47.
Kent, F. L., 70, 71.
Kent, W. J., 70.
Kenyon, E. W., 74.
Kern, C. A., 83.
Kerr, G. G., 24.
Kerr, R. F., 77.
Kerr, R. H., 44.
Kerr, S. A., 64.
Kerr, W. C, 61.
Kerr, W. J., 81.
Kerrick, L. H., 31.
Kerwin, J. C, 90.
Kesson, F., 49.
Kester, F. E., 67.
Ketcham, S. B., 59.
Key, C. G., 45.
Keyser, A., 56.
Kiese wetter, L, F., 66.
Kilbourne, M. H.,34.
Kilgore, B. W., 64.
Killebrew, J. B., 78.
Kimball, C. D., 73.
Kimbell, I., 14.
Kimberly, C. H., 65,
Kimbro, H. F., 80.
Kimbrough, H., 88.
Kimbrough, J. M., 28.

Kimmel, E,, 88.
Kincannon, A. A., 51.
Kindler, F., 54.
King, C. M., 36.
King, E., 76.
King, E. S., 47.
King, H. E., 16.
King, J. W., 41.
King, L. R., 54.
King, W.L., 16.
Kingsley, D. P., 82.
Kinkead, G. B., 38.
Kinley, D., 31.
Kinzer, R. J., 37, 38.
Kirk, T. J., 19.
Kirk, W. H., 59.
Kirkaldy, G. \V., 29.
Kirkpatrick, J. B., 58.
Kirman, R., 56.
Klein, L. A., 75.
Kleinheinz, F., 91.
Klinek, L. S., 35, 36.
Kline, P. J., 28.
Klugh, W. W., 75.
Kluttz, W. L., 64.
Knabe, W. A., 78.
Knapp, G. N., 91.
Knapp, H., 33.
Knesche, J. A., 35.
Knight, G. B., 74.
Knight, G. Vv'.,66.
Knight, H., 92.
Knight, H. G. , 92.
Knisely, A. L., 70, 71.
Knoch, J. J., 18.
Knoerle, J., 53.
Knott, W. v., 27.
Knowles, J. F., 74.
Koch, A. E., 77.
Koch, P., 54.
Koebele, A., 29.
Koller, E. H.,23.
Kollock, H. G. M., 24.
Koonce, E. M., 63.
Kortright, F. L., 89.
Kottcamp, J. P., 72.
Kramer, W. H., 68.
Kreager, F. O., 88.
Krentel, A. P., 48.
Kretz, C. H., 41.
Kunst, F. B., 89.
Kuykendall, J. W., 19.
Kyle, E. J., 79, 80.
Kyle, H. C, 38.
Kyle, H. G., 78.
Kyle, M. J., 31.
Kyser, H. H., 75.

Laabs, F. W., 91.
La Bach, J. 0., 39.
La Crosse, J. F., 86.
Lacy, M. G., 84, 85.
Ladd, E. F. 65, 66.
Lake, E. R., 70, 71.
Lamme, E. B., 64.
Lamoreaux, W. F., 48.
Lanahan, H., 44.

INDEX OF NAMES.

Landacre, F. L., 67.
Landes, S. W., 68.
Landon, L. E., 47.
Landon, Mrs. L. E., 48.
Landon, M. M., 54.
Landreth, J. VV., 65.
Lane, C. S., 16.
Lane, E. E., 16.
Lane, F. McC, 16.
Lane, J. H., 13.
Lang, T. S., 64.
Lange, H., 23.
Langford, W. H., 18.
Langton, W. S., 81.
Langworthy, C. F., 6.
Lanham, H. M., 79.
Lanier, A. C, 78.
Lanier, W. H., 51.
Lanphear, B. S., 35.
Larrabee, B. B., 35.
Larsen, C, 35, 36.
Larson, R. A., 76, 77.
Lassiter, A. A., 69.
Lathrop, G., 62.
Latta, W. C, 33.
Lauman, G. N., 62.
Lawrason, S. McC, 40.
Lawrence, C. W., 72.
Lawrence, J. F., 69.
Lawrence, J. W., 21.
Lawrence, W. H., 88.
Laws, L. P., 25.
Lawson, H. W., 6.
Lawson, J. L., 40.
Lawton, E. P., 72.
Lawton, J. H., 35.
Laylin, T. C, 68.
Layton, N. G., 17.
Lazenby, W. R., 66.
Leach, A., 65.
Leavell, R. H., 50.
Lee, C, 84.
Lee, C. E., 32.
Lee, J. G., 12, 4L
Lee, M. M., 68.
Lee, R. E., 75.
Leedy, B. G.,70.
Lees, J. T., 55. ,

Leete, J. H., 72.
Lefevre, G., 52.
Le Fevre, J., 58.
Legett, K. K., 79, 80.
Lehnert, E. H., 23,24.
Leighton, V. L., 74.
Lentner, S., 35.
Leonard, W. J., 89.
Leonard, W. S., 48.
Lester, F. E., 60, 61.
Letts, H. M., 34.
Leupp, W. H.,58.
Leverett, A. L., 70.
Lewers, R., 56.
Lewis, D., 64.
Lewis, D. R., 86.
Lewis, J. v., 59.
Lewis, J. W., IS.
Lewis L. L. (Okla.), 68, 69.

Lewis, L. L. (Va.), 85.
Lewis, O. F., 43.
Lewis, T. K., 67.
Lewis, W. R., 38.
Lichtenthaeler, R. A., 26.
Liggett, W. M., 48, 49.
Ligon, R. F., jr., 13.
Lincoln, J. C, 31.
Lincoln, J. R., 34.
Lindsey, J. B., 46.
Line.s, E. F., 41.
Linfleld, F. B., 54.
Linville, C. P., 72.
Lipman, J. G., 60.
Lipscomb, M. L., 52.
Little, A. P., 69.
Little, C. N., 30.
Little, E. E., 35, 36.
Lloyd, E. R., 50, 51.
Lloyd, J. W., 31, 32.
Lockerman, J., 45.
Lockett,W. B., 78.
Loesch, B., 86.
Logan, J. L., 39.
Logan, W., 15.
Logan, W. N., 50.
Lomax, E. W., 16.
Lomax, J. A., 80.
London, G. E., 15.
Longyear, B. O., 22.
Lord, H., 42.
Lord, H. B., 61.
Lord, H. C, 67.
Lore, C. B.,24, 25.
Louderback, G. D., 56.
Lougher, T., 29.
Loughridge, J. E., 55.
Loughridge, R. H., 20. -
Love, H. H., 32.
Love, M. S., 51.
Lovett, A. E., 60,61.
Lovette, J., 90.
Low, F. F., 86.
Lowman, VV. R., 76.
Lowry, W. H., 90.
Lucas, A , 51.
Lucas, F. A., 35.
Lucero, J., 60.
Luckie, p. W. , 80.
Ludlow, H. H., 50.
Ludlow, H. VV., 86.
Lull, R. S., 46.
Lund, J., 37.
Lustrat, J., 28.
Lutrell, E. G., 17.
Luttrell, S. B., 78.
Lyman, E., 82.
Lyman, R. W., 46.
Lyman, W. T., 24.
Lyon, G., 86.
Lyon, S. S., 65.
Lyon, T. L., 55, 56.

McAdory, I. S., 14.
McAfee, C. B., 53.
McAlister, J. A., 81.
McArdle, H. W., 65.

McBride, C. H., 29.
McBryde, J. B., 84.
McBryde, J. M., 84.
McCall, A. G., 67.
McCallie, M. B., 30.
McCallum, A. T., 63.
McCarter, R. H., 58.
McCarthy, C. F., 88.
McCarthy, J. H., 29.
McCaskey, E. W., 25.
McChord, J., 38.
McClelland, C. K., 64.
McClenahan, F. M., 37.
McClendon, H. P., 41.
McClenon, R. B., 77.
McClosky, A. G., 62.
MeClung, D. C, .53.
McClung, H. L., 78.
McClure, S. V., 17.
McCoard, G. W., 67.
McComa.s, J. E., 21.
Mccormick, E. B., 37.
McCornick, W. S., 81.
McCrary, M. L., 69.
McCrory, C, 41.
McCroskey, R. C, 87.
McCue, C. A., 48.
McCullough, J. G., 82.
MeCumunt, B., 72.
McDaniel, H. D., 27.
McDermott, E. F., 88.
McDonnell, C. C, 75.
McDonnell, H. B., 44.
McDowell, J. C, 05, 66.
McDowell, J. S., 36.
McDowell, M. S., 73.
McElroy, W. O., 33.
McEnerny, G. W., 19.
McFarland, B. S., 37.
McFeely, E. A., 72.
McGregor, C. D., 92.
McGuire, A. J., 49.
McGwynn, N., 86.
McHugh, J. K., 41.
Mcintosh, D., 31.
Mclntyre, K., 32.
Mclntyre, M. S., 49.
McKay, A. B., 50, 51.
McKay, G. L., 34, 36.
McKeever., W. A., 37.
McKell, J. E., .50.
McKellips, C. M., 70, 71.
McKenzie, A., 85.
McKerrow, G., 91.
McKimm, E. M., 36.
McKinley, J. W., 19.
McKinley, W. B., 31.
McKinney, C. R., 35.
McKinney, S., 78.
McKissick, C, 65.
McKnight, G. H., 67.
McLaughlin, W. W., 82.
McLean, A., 31.
McLester, W. C, 29.
McLester, Mrs. W. C, 29.
McLucas, J. S., 75.
McMillan, D. A., 52.

INDEX OF NAMES.

XI

McNcall, J. H., 34.
McOoUom, L., 35.
McOwen, J.,67.
McPherson, J. H. T., 28.
McRae, E. M., 33.
McKae, J. P., 63.
McVeety, E., 65.
McVcy, A., 52.
McVickar, W. N., 85.
McWethy, L. B., 47.
McWhorter, H., 27.
Maag, B. F., 67.
Maben, S. L. (Ala.), 15.
Maben, S. L. (Ky.),40.
Mabon, J. B., 58.
Macarthur, J. R., 60.
Mai'Call, H., 64.
MacCraoken, D. A., 88.
MacDonald, A. A., 72.

Maedonald, S. L., 22.

MafDonald, T. H., 35.

MacGillivray, A. D., 62.

Mafhetanz, K. L., 4y.
Mack, J. T., 66.

Mack. L. C. 76.

Mack. M., 48.

Mackenzie. A. St. C, 39.

Mackintosh, R. S., 13, 14.

MaeLean, J. X., 30.

Maddux, T. \V., 15.

Madeira. M. E., 29.

Madison, J., 90.

Madsen, H. P., 81.

MaiErruder, W. H., 50.

Magruder, W. T., 67.

Mahin, E., 33.

Mahoney, S., 48.

Mairs, T. I., 72.

Major, C, 32.

Major^ D. R., 67.

Major, E. W., 20.

Mallon, G. W., 66.

Malone, G. H., 42.

Malotte. C. N., 88.

Mangold, F. E.. 67.

Manley, F. G., 16.

Mann, C. L., 64.

Mann, J. P., 77.

Manning, W. H., 62.

Mansell, R. E., 20.

Manzilla, W., 69.

Marbut, C. F., 52.

Marion, M. C, 26.

Marlotte-Davies, P., 33.

Marrero, L. H., 42.

Marsden, R. A., 45.

Marshall, A. L., 65.

Marshall, C. E., 47, 48.

Marshall, Mrs. F. E., 54.

Marshall, F. R., 79, 80.

Marshall, G. W., 24, 25.

Marshall, W. W., 56.

Marston, A., 34.

Martin, A. E., 27.

Martin, E. G., 33.

Martin, G. H., 45.

Martin, M., 88.

Martin, M. W., G7.
Martin, S., 67.
Martin, S. M.,75.
Martin, W. C, 79.
Martinet, Mrs. L. M., 42.
Marty, F., 91.
Massey, W. F., 64.
Massie, D. M., 66.
Masterson, G. E., 15.
Masterson, Mrs. G. E., 15.
Mathe\v.s, C. W., 39.
Mathews, H. B., 77.
Mathewson, T. G., 73.
Mathewson, W. E., 37.
Matson, T. H., 14.
Maxey, J., 54.
Maxfield, R. A., 21.
Maxwell, A. M., 50.
May, D. W., 7, 73.
May, J. M., 51.
Mayhew, S. J., 14.
Maynard, J., 78.
Mayne, D. D., 49.
Mays, Mrs. E. F., 27.
Mead, E., 7, 20.
Mead, M. C, 90.
Means, J. W., 68.
Mebane, A. L., 45.
Meek, E. B., 72.
Meeker, W. H., 34.
Mehaffey, M. H., 58.
Melander, A. L., 88.

Meldrim, P. W., 27, 28.

Mell, P. H., 75.

Melton, A. M., 38.

Melvin, G. A., 85.

Melvin, M. E., 27.

Menafee, C. D., 27.

Merrill, G. F., 90.

Merrill, L. A., 81, 82.

Merrill, L. H., 43.

Merrill, N. F., 82.

Merritt, M. L., 36.

Merrow, H. L., 74.

Merryman, E. G., 43.

Mersereau, S. F., 51-

Merten, W. H., 68.

Merz, H., 92.

Meske, A. E., 59.

Messick, S. H., 24.

Metealf, H.,75.

Meyer, G. H., 31.

Meyer, M., 91.

Meyer, S. H., 42.

Meyers, A., 76.

Meyers, W. J., 22.

Michael, L. G., 36.

Middlekauflf, H., 92.

Miles, C. P., 84.

Miles, S. E., 87.

Miller, A. J., 35.

Miller, A. M., 39.

Miller, A. S., 30.

Miller, C, 71.

Miller, C. T., 88.

Miller, E. R., 13.

Miller, F. G., 55.

Miller, J. O., 60, 61.
Miller, L. S., 83.
Miller, M., 35.
Miller, M. F., 52, 53.
Miller, N. G., 73.
Miller, O., 18.
Miller, P. E., 76.
Miller, R. B., 87.
Miller, T. C., 90.
Miller, T. E., 76.
Miller, \V. J., 50, 51.
Miller, W. McN., 52.
Mills, C, 60.
MilLs, F. E., 48.
Mills, G. F., 45, 46.
Mills, J. W., 21.
Milner, R. D., 7.
Miltimore, C, 69.
Minard, A. E., 65.
Minis, M. J., 37.
Mitcham, G. N., 13.
Mitchell, A., 80.
Mitchell, H. W., 71.
Mitchell, J. C, 18.
Mitchell, J. F., 26.
Mitchell, J. H. (Ala.), 14.
Mitchell, .J. H. (Md.), 44.
Mixter, C. W., 83.
Mobley, J. H., 28.
Moench, K. R., 22.
Moench, R. E., 81.
Mohn, E., 08.
Mokler, A. J., 92.
Monahan, N. F., 46.
Moncure, W. A. P., 84, 85.
Moninger, W. R., 34.
Monroe, 0. J., 47.
Monroe, J. M., 43.
Monteith, H. R., 23.
Montgomery, E. G., 56.
Montgomery, J. P., 50.
Mooers, C. A., 78, 79.
Moore, A. J., 50, 51.
Moore, C. F., 47.
Moore, C. H., 65.
Moore, C. J., 28.
Moore, E., 35.
Moore, E. L., 77.
Moore, J. S., 50, 51.
Moore, P. (Idaho), 30.
Moore, P. (Md.),45.
Moore, R. A., 91.
Moore, R. B., 52.
Moorhouse, L. A., 69.
Mooring, D. C, 88.
Moran, T. F., 33.
Morgan, B. S., 90.
Morgan, G. H., 49.
Morgan, H. A., 41.
Morgan, W. H., 50.
Morley, W. S., 30.
Morloek, A., 77.
Morrey, C. B., 67.
Morris, B. V., 90.
Morris, J., 28.
Morris, O. M., 68, 69.
Morris, R., 59.

XII

INDEX OF NAMES.

Morris, R. L., 89.
Morris, T. D., 78.
Morris, W.,25.
Morrison, G. L., 87.
Morrison, R., 35.
Morri.son, W. S., 75.
Morrow, J. E., 69.
Morse, F. W., 57, 58.
Morse, G. H., 55.
Morse, W. J., 83.
Mortland, I., 41.
Morton, G. E., 92.
Mosier, J. G., 31, 32.
Moten, J. S., 53.
Moton, R. R., 85.
Muckenfuss, A. M., 18.
Mudge, C. W., 61.
Mulford, H. DuB., 59.
Mulford, W., 23.
Mullon, I. E., 42.
Mumford, F. B., .52, 53.
Mumford, H. W., 31, 32.
Muncy, V. E., 19.
Munford, B. B., 85.
Munford, W., 15.
Munson, W. M., 43.
Murphey, G. S., 36.
Murphy, F., 58, 59.
Murphy, J. L., 14.
Murray, D., 58.
Murray, G. S., 53.
Murray, K., 22.
Murray, M., 22.
Murray, N. F., 52.
Murrell, E. E., 40.
Murrell, G. T., 28.
Murtfeldt, M. E., 11.
Musgrave, J. S., 83.
Mustaine, W. W. H., 39.
Mustard, L. W., 24.
Mutehler, F., 23.
Myers, J. J., 47.
Myers, R. E., 72.
Myers, T. R., 78.
Myers, W. S., 58.
Myrland, A. J., 90.

Nagle, J. C, 79.
Nalder, F. F., 88.
Napier, W., 16.
Nash, W. O., 87.
Nave, A. H., 78.
Neal, J. W., 6, 17.
Neale, A. T., 25.
Neely, R. C, 28.
Neilson, J., 58, 59.
Nelson, A., 92.
Nelson, J. (S. Dak.), 77.
Nelson, J. (N. J.),58.
Nelson, J. B., 82.
Nelson, N. A., 92.
Nelson, R. W., 38.
NeLson, S. B., 88.
Nelson, T., 64.
Nelson, W. N., 6.5.
Nesbit, A. F., 57.
Nettleton. M. W., 87.

NeAdlle, J. H., 39.
Newens, A. M., 34.
Newman, C, 47.
Newman, C. C, 75.
Newman, C. M., 84.
Newman, J. S., 75.
Newsom, S. C, 17.
Newton, F. E., 61.
Newton, J. T., 27.
Newton, W., 21.
Nichol, A., 65.
Nichols, C. B., 38.
Nichols, E. R., 8, 36, 37.
Nichols, H. A., 72.
Nichols, R. J., 70.
Nicholson, F. C, 38.
Nicholson, H. H., .55.
Nicholson, J. F., 69.
Nicholson, J. W., 41.
Nickerson, W. J., 42.
Nightingale, A. F., 31.
Nix, N. C, 76.
Noble, A. B., 34.
Noble, M. C. S., 64.
Nock, N. VV., 85.
Nollan, L. E., 39.
Norment, J. W., 50.
Norris, D. K., 74.
Northrop, C, 48, 49.
Northrop, R. S., 81, 82.
Norton, F. A., 77.
Norton, G. I., 35.
Norton, H. W., 47.
Norton, J. B. S., 44.
Norton, J. H., 19.
Norwood, C. J., 39.
Nourse, D. O., 84, 85.
Nugent, C. E., 65, 66.
Nutter, J. H., 45.
Nutter, J. W., 39.
Nye, W. M., 33.

Obrecht, R. C, 31, 32.
O'Brien, W., 22.
Odell, B. B., jr., 61.
Ogden, R. C, 15, 85.
Ogilvie, W. H., 36.
Ogilvie, VV. W., 78.
O'Hanlon, W., 61.
Olcott, J. B., 23.
Olin, M. H., 61.
Olin, W. H., 22.
Oliver, F. A., 54.
Oliver, T. E., 31.
Olsen, J. W., 48.
Olson, G. A., 91.
Olwell, J. D., 70.
Ormsbee, E. J., 82.
Ormsby, J. M., 17.
Orr, E. .1., 33.
Orth, H. H., 22.
Orvis, E. L., 71.
Osborn, H., 67.
Osborne, T. B., 22.
O'Shaughnessy, L., 84.
Osmond, I. T., 71.
Ostlen, L. A., 81.

O.strander, J. E., 46.
Oswald, W. L._, 49.
Otero, M. A. ,.60.
Otey, M. J., 69.
Owen, E. J., 59.
Owen' E. R., 81.
Owens, G. W., 16.
Owens, J. R., 44.

Pace, A., 19.
Paddock, W., 21, 22.
Page, I. E., 69.
Page, R. R., 84.
Page, S., .51.
Page, Z. N., 69.
Paige, E. O., 27.
Paige, J. B., 46.
Paine, E. B., 64.
Palmer, A. E.,48.
Palmer, G. S., 23.
Palmer, J. H., 16.
Pammel, L. H., 34, 36.
Pancake, C, 37.
Pardee, G. C, 19.
Parham, D'A. P., 30.
Park, C. B., 64.
Park, J., 78.
Park, J. B., 28.
Park, R. E , 28.
Parker, B. M., 75.
Parker, D. T., 90.
Parker, J., 45.
Parker, S., 15.
Parker, W. H., 72.
Parker, W. M., 57.
Parkhurst, C. H., 85.
Parkin.son, G. C., 29.
Parks, P. C, 16.
Parmelee, C. W., 59.
Parr, S. W., 31.
Parrott, A. H., 65.
Parrott, J. R. (Fla.), 25.
Parrott, J. R. (Va.), 84.
Parrott, P. J., 61.
Parsons, A., 46.
Parsons, C. L., 57.
Parsons, E., 78.
Parsons, L., 18.
Patch, E. M., 43.
Patch, G. W., 46.
Pate, W. F.,,32.
Pattee, F. L., 72.
Patten, A. J., 61.
Patten, D. W., 23.
Pattengill, E. A., 35.
Patterson, A. H., 28.
Patterson, B. C, 23.
Patterson, H. J., 8, 44.
Patterson, J. K., 38, 39.
Patterson, S. L., 63.
Patterson, W. C., 72, 73.
Patterson, W. K., 39.
Patton, C. A., 68.
Patton, W. M., 84.
Patrick, B. S., 13.
Paul, C. E., 37.
Paxton, E. E., 29.

INDEX OF NAMES.

XIII

Pa>Tie, W. L., 30.
Payne, W.O., 28.
Payne, W. S., 56.
Paynter, E. R., 24.
Payson, E. R.. 59.
Peabody, E.G., 85.
Peabody, G. F., 15, 85.
Peabody, J. H., 21.
Pearson, Mrs. D. E., 29.
Pearson, H., 29.
Pearson, R. A., 62, 63.
Peck, C, 82, 83.
Peck, S. S., 29.
Peele, J. W., 63.
Pegues, B. W., 41.
Pence, M. L., 39.
Penn, H. C, 52.
Pennewill, J., 24.
Penny. C. L., 10, 25.
Pennypacker, S. W., 71.
Pereles, J. M., 90.
Perin, S. W., 56.
Perkins, C. A., 78.
Perkins, G. H., 82, 83.
Perkins, H. F., 83.
Perkins, H. J., 16.
Perkins, R. C. L., 29.
Perkins, W. R., 51.
Pemot, E. F., 70, 71.
Perry, C. J., 38.
Persons, H., 27.
Peter, A. M., 39.
Peters, A. T., 55, 56.
Peters, A. W., 31.
Peters, C. A., 30.
Peterson, E. G., 81.
Peterson, M., 81.
Peterson, \V., 81.
Petrie, G., 13.
Pettee, C. H., 57.
Pettit, J. H., 31,32.
Pettit, R. H., 47, 48.
Phares, J., 51.
Phelps, F. E., 64.
Phelps, H. G., 54.
Phcnix, G. P., 85.
Philbeek, R. E., 19.
Philbrick, A. E., 56.
Phillips, J. B., 64.
Phillips, J. L., 84.
Phillips, J. McI., 67.
Phillips, M. C, 70.
Pickel, F. W., 18.
Pickett, J. S., 75.
Pierce, C. W., 16.
Pierce, J. B., 87.
Pierce, P. S.,35.
Pierpont, A. J., 23.
Pigeon, F. G., 53.
Pillsbury, J. P., 73.
Pillsbury, R. \V., 57.
Pillsbury, W. L., 31.
Pingree, M. H., 73.
Einkett, D. J., 45.
Pittman, W. S., 16.
Pittuck. B. C, 41.
Placeway, L. A., 35.

Piatt, J. E., 80.
Plumb, C. S., 67.
Poat.s, T. G..75.
Pollard, N.E., 16.
Pond, G. G., 72.
Poole, R. R., 15.
Popenoe, A. E., 37, 38.
Porter, D. P., 30.
Porter, G. R., 69.
Porter, J. D., 78.
Porter, W. M., 88.
Porterfleld, A. W., 89.
Post, A. L., 89.
Potter, E. C, 35.
Potts, C. S., 79.
Powell, E. H., 82, 83.
Powell, I., 81.
Powers, H. H., 82.
Pratt, C. D., 87.
Pratt, G. K., 40.
Pratt, J. E., 87.
Preis, W. H.,42.
Prendergast, M.,22.
Prentiss, R. \V., 59.
Prescott, A. T., 40, 41.
Preston, C. H., 45.
Price, A. M.,87.
Price, F., 87.
Price, F. W., 40.
Price, H. C, 66.
Price, H. L., 84, 85.
Price, M., 56.
Price, R. B., 52, 53.
Price, R. R., 37.
Price, W. H., 40.
Pride, B., 87.
Pnllerman, B., 90.
Primrose, W. S., 63.
Pringle, C. G., 83.
Pritchard, F. J., 65, 66.
Pritchard, S. R., 84.
Privott, W. \V., 45.
Proctor, R., 82.
Prosser, C. S., 67.
Proudman, E. D., 23.
Proulx, E. G., 46.
Prucha, M. J., 61.
Pryor, J. W., 39.
Pugh, P. S., 40.
Pulley, E. P., 81.
Puis, A. J., 90.
Purdue, A. H., 18.
Purinton, D. B.,89.
Purmort, V., 47.
Purnell,C. J.,43.
Purves, A., 85.
Puryear, C, 79.
Putnam, C. S., 65.
Putnam, F. W., 23.
Putnam, R., 62.

Quackenboss, I. E., 60.
Quaintance, A. L., 11.
Quayle, D.,81.
Quayle, H. J., 20.
Quiniby, H. W., 91.
Quinlan, D. P., 70.

Rader, F. E., 6, 17.
Ragan, W. H., 63.
Raiford, L. C, 50.
Rambo, C. W., 69.
Ramsey, J. B., 16.
Ramsey, R. R., 52.
Ramsey, W. R., 38.
Randall, E. W., 48.
Randolph, L. S., 84.
Rane, F. W., 57, 58.
Rankin, F. H., 31.
Ransom, A. McB., 14.
Ransom, J. H., 33.
Rasche, W. H., 84.
Rawl, B. H., 75.
Ray, W. C, 72.
Ray, J. F., 63.
Ray, P. O., 72.
Rayfleld, W. A., 16.
Rea, H. K., 53.
Read, A. C, 41.
Read, C. A., 57.
Read, W. A., 41.
Readhimer, J. E.,32.
Reagan, H. F., 18.
Reaves, S. W., 75.
Reber, L. E., 72.
Redding, R. J., 28.
Redfearn, A. M., 75.
Redifer, A. E., 72.
Reed, H. G., 35.
Reed, H. S. (Mich.), 48.
Reed, H. S. (Mo.), 62, 53.
Reed, J. B., 43.
Reed, M. E., 40.
Reed, M. F., 30.
Reese, A. L., 42.
Reese, E., 79.
Reese, H. J., 54.
Reeves, G. I., 52, 53.
Regt, A. C. de, 59.
Reichardt, F. A., 79, 80.
Reid, J. A., 56.
Reid, S. M., 65.
Reimer, F. C, 26.
Reinecke, A. F., 41.
Reinstein, J. B., 19.
Remick, B. L., 37.
Renck, W. H., 67.
Resler, F. J., 34.

Resler, M. E., 35.

Rew, N. C, 14.

Reynolds, A. L., 53.

Reynolds, E., 24.

Reynolds, J. H., 18.

Reynolds, M. H., 49.

Rhea, J. L., 78.

Rhoades, L. A., 66.

Rice, A., 37.

Rice, A. E., 48.

Rice, J. E.,62, 63.

Rich, E. P., 55.

Rich, F. A., 82, 83.

Rich, M. E., 87.

Richards, C. R., 55

Richards, D. M., 60.

Richards, E. S., 81.

XIV

INDEX OF NAMES.

Richards, W. B., 65, 66.
Richardson, C. S., 44.
Richardson, F. M. M., 78.
Richardson, G. A., 60.
Richardson, J. L., 45.
Richardson, W. A., 16.
Richeson.'j. M., 15.
Rickman, J. D., 37.
Ricks, J. R., .51.
Riddick, W. C, 63.
Ridenbaugh, Mrs. W. H., 29.
Ridenour, A. E., 37.
Ridgaway, C. B., 92.
Riegger, E., 87.
Rietz, J. H.,80.
Riggs, J. F., 33.
Riggs, W. M., 75.
Riley, E. F., 90.
Riley, E. H., 69.
Riley, W. A., 62.
Rivett, T. B., 14.
Roark, R. X., 39.
Robb, J. B., 44.
Robert, J. C, 50, 51.
Robert, S. A., 26.
Roberts, G., 20.
Roberts, G. A., 64.
Roberts, H. F., 37,38.
Roberts, I. P., 62.
Roberts, J. A., 42.
Roberts, M. M., 34.
Roberts, R., 82.
Roberts, R. W., 91
Roberts, W. J., 88
Robertson, A., 76.
Robertson, B. F., 75.
Robertson, G. H., 29.
Robertson, J. K., 80.
Robertson, J. R., 80. '
Robertson, W., 49.
Robertson, W. B., 83.
Robeson, F. L., 84.
Robin.son, C. D., 65.
Robinson, E., 82.
Robin.son, E. W., 81.
Robinson, F. H., 24.
Robinson, F. J., 87.
Robinson, J. M., 54.
Robin.son. J. S., 44.
Robin.son, P. E.,65.
Robinson, W. F., 6.5.
Robison, F. W., 48.
Rockafellow, B. F., 21.
Rockwell, A. B., 87.
Rodell, E. N., 37.
Rodhou.se, T. J., 52.
Rodman, T. C, 74.
Rodman, W. S., 74.
Rogers, A. E., 43.
Rogers, F. K., 85.
Rogers, J. R., 64.
Rolfe, C. W., 31.
Rolfs, F. M., 26.
Rollins, W. C, 80.
Rolph, G. M., 29.
Ronce, J. A., 69.
Rooks, J., 65.

Roos, C. E., 42.
Roper, J. W., 21.
Rose, A. R., 57.
Rose, F., 37.
Rose, L. H., 18.
Rose, P. S., 65.
Rosenberger, M., 88.
Roskruge, G. J., 17.
Ross, B. B., 13, 14.
Ross, E. A., 65.
Ross, P. H., 6, 17.
Rost, E.. 41.
Roston, J. M., 29.
Rouse, I., 61.
Routt, Mrs. E. F., 21.
Rowan, L. J., 51.
Rowan, W. J., 26.
Rowell, C, 19.
Royals, T. E., 50.
Ruggles, A. G., 49.
Ruhl, F. P., 89.
Rule, W., 78.
Rumsey, W. E.,89.
Runkle, E. W., 72.
Rupp, A., 37.
Rush, A. F., jr., 50.
Rush, B. F., 19.
Russell, C. T., 16. '
Russell, F. L., 43.
Russell, H. L., 91.
Rutherford, \V. J., 34, 36.
Ruthrauff, W. M., 17.
Rutland, J. R., 14.
Ryan, E., 22.
Ryan, J. F., 83.

Sabsovich, H. L., 59.
Sackett, H. W., 62.
Sackett, W. G., 47.
Sage, A. B., 60.
Sage, H. M., 62.
Sage, W. H., 61.
Samford, T. D., 13.
Sampson, D. L., 68.
Sampson, G. M., 27.
Sampson, H. C, 88.
Sampson. H. O., 36.
Sanborn, F. E., 67.
Sanders, S. T., 41.
Sanders, W. E., 72.
Sanderson, E. D., 57, 58.
Sanderson, P. J., 53.
Sandsten, E. P., 91.
Sanford, E. T., 78.
Sanford, S. V., 28.
Sansom, M., 79, 80.
Santa Cruz, A., 87.
Sargent, H. H., 79.
Sasportas, O. A., 76.
Saunders, W. D., 84, 85.
Savage, J. T., 51.
Sawtelle, L. W.,47.
Sawyer, A. R., 47.
Saxton, G., 88.
Sbisa, B., 80.
Scammon, R. M., .57.
Sehaefer, F. A., 29.

Schaeffer, N. C, 71.
Schaffner, J. H., 67.
Schaub, I. O., 32.
Scheffer, T. H., 37.
Scherffius, W. H., 39.
Schieffelin, W. J., 85.
Schlundt, H., 62.
Schmelz, H. L., 85.
Schmidt, K., 26.
Schmitt, C. D., 78.
Schmolck, P., 18.
Schnabel, J., 53.
Scholl, L.,80.
Schraub, F. C, 61.
Schular, L. M., 39.
Schuler, C, 41.
Schulte, J. I., 6.
Schultz, L., 68.
Schurman, J. G.. 61, 62
Schwab, C. M., 71.
Schweitzer, P., 52, 53.
Scott, A., 58, 59.
Scott, A. C, 68.
Scott, C. B., 90.
Scott, C. W., 57.
Scott, E. L., 41.
Scott, F. A. R., 78.
Scott, F. W., 31.
Scott, G. H., 84.
Scott, J. J., 87.
Scott, J. M., 60, 61.
Scott, L. A., 1.5.
Scott, R. W., 63.
Scott, S. J., 87.
Scott, W., 17.
Scovell, M. A., 8, 39.
Scoville, W. H., 87.
Scroggs, W. O., 14,
Scrugham, J. E., 56
Scudder, E. N., .51.
Seal, C. B., .50.
Scares, F. H., 52.
Searing, E. D., 22.
Searle, J. P., 58.
Sease, L. A., 74.
Seaton, R. A., 38.
Sebastian, S. P., 65
Secrest, M., 67.
Segall, J. B., 43.
Seibert, D., 43.
Selby, A. D., 68.
Selden, B. R.,84.
Sellards, E. H., 26,
Sellers, E. T., 41.
Sessions, W. R., 45.
Sessums, I. D.,50.
Setchell, W. A., 20.
Severance, G., 88.
Shaffer, P. M.,37.
Shakleford, O. M., 53.
Shamel, A. D., 31, 32.
Shane, A., 36.
Shanklin, G., 75.
Shannon, C. H., 78.
Shannon, E. F., 18.
Sharp, J. P., 87.
Sharp, P. F., 21.

INDEX OF NAMES.

XV

Shattuck, H. B., 72.
Shaw, E. L., 57, 58.
Shaw, G. W., 20.
Shaw. H. B. (Mo.), 52.
Shaw, H. B. (Vt.). 83.
Shaw, J. K. (Md.), 45.
Shaw, J. K. (N. J.), 59.
Shaw, R. H., 38.
Shaw, R. S.. 47, 48.
Shaw, W. R., 68, 69.
Shaw, W. T., 70.
Sheats, W. N., 26.
Shedd, O. M., 39.
Shedd, S., 88.
Shedd, W. R., 48.
Sheldon, J. L., 89.
Sheldon, S. R., 30.
Shepard, C. S., 62.
Shepard, J. H., 77.
Shepperd, A., 65.
Shepperd, J. H., 65, 66.
Shepperd, J. L., 49.
Sherman, C. B., 64.
Sherman, F., jr., 64.
Sherman, L. A., 55.
Sherman, M. J., 87.
Shi, B., 14.
Shimer, E. E., 60.
Shiver, F. S., 75.
Shockley, A. R., 45.
Shockley. C, 54.
Shoemaker, C. E.,33.
Shoe.smith, V. M., 37, 38.
Shoffstall, A. S., 72.
Shoop, C. F., 72.
Shorey, E. C, 6, 29.
Short, C. A., 2.5.
Short, E. J., 37.
Shutt, W., 21.
Sibley, H. W., 61.
Silvester, R. W., 44.
Simmons, L. Van T., 72".
Simmons, W. E., 27.
Simms, F. F., 42.
Simms, G., 45.
Simons, K., 15.
Simon ton, F. M., 25.
Simpson, M. K., 85.
Simpson, R. O.. 15.
Simpson, R. \V., 74.
Sinclair, M. E., 56.
Sirrine, F. A., 61.
Sisson, S., 67.
Skeffington, F., 78.
Skelton, G. V., 70.
Skinner, B. S., 64.
Skinner, H. G., 77.
Skinner, J. H., 33.
Skolfield, H., 40,41.
Slack, C. W.. 19.
Slade, H. B., 18.
Slagle, C. W., 43, 45.
Slater, E. M., 87.
Slater, H. A., 33.
Sledd, A., 26.
Slingerland. M. V., 62, 63.
Sloan, F. E., 64.

Sloan, P. H. E., 74.
Sloan, S., 58.
Slocum, A. W., 82.
Slocum, R. M., 76.
Smiley, S. E., .59.
Smith, A. G., 40.
Smith, A. J., 28.
Smith, C. B., 6.
Smith, C. C, 16.
Smith, C. D., 47, 48.
Smith, C. E., 87.
Smith, C. L., 88.
Smith, C. M., 33.
Smith, C. O., 25.
Smith, E. C, 81.
Smith, E. L., 25.
Smith, E. O., 23.
Smith, F., 31.
Smith, G. A., 61.
Smith, G. E. P., 17.
Smith, G. McP.. 64.
Smith, H. R., 55, .56.
Smith, J. A., 78.
Smith, J. B., 59, 60.
Smith, J. G., 6, 29.
Smith, J. M., 40.
Smith, J. McL., 66.
Smith, J. W., 67.
Smith, L. H., 32.
Smith, M. Van G., 24. ^
Smith, O. D., 13.
Smith, O. J., 56.
Smith, P. H.,46.
Smith, R. E., 20.
Smith, R. F., 79.
Smith, R. L., 63.
Smith, \V. B., 42.
Smith, W. O., 29.
Smith, W. \V., 35, 36.
Smyth, E. A., 84, 85. '
Smythe, A. T., 74.
Snell, E., 49.
Snell, M. C, 70.
Snelling, C. M., 28.
Snow, A. M., 43.
Snyder, H., 49.
Snyder, J. L., 8, 47.
Snyder, W. P., 56.
Solherg, H. C, 77.
Sommers, S. L., 6.
Soule, A. M., 84, 85.
South, J. C, 18.
Southall, J. P. C, 13.
Southall, J. W., 83.
SpafFord, F. A., 76.
Spalding, F. P., .52.
Spangler, F. H., 3b.
Spangler, J. A., 70.
Spaulding, E. L., 22.
Spenee, D. W., 79.
Spence, M. L., 44.
Spenee, T. H., 44.
Spencer, A. P., 84, 85.
Spencer, H. R., 67.
Spencer, J., 84, 8-5.
Spencer, J. G., 51.
Spencer, J. W., 62.

Spennie, E. H., 87.
Speyers, C. L., 59.
Spillman, A. G., 39.
Spinks, T. M., 50.
Spinney, L. B., 34.
Sprague, F. D., .54.
Spriggs, W. A., 90.
Spring, W. N., 43.
Stackhouse, H. M., 74.
Stalker, M., 34.
Stallings, R. E., 73.
St. Amant, A. D., 64.
Stanley, C. H., 43.
Stanley, M. C, 17.
Stanton, E. \V., 33, 34.
Stanton, M. B., 35.
Stark, C. R., 50.
Stark, W., 50.
Stames, A. J., .53.
Starnes, H. N.. 28.
Starr, H. E., 23.
Starrett, H. S., 56.
Stecker, H. F., 72.
Stedman, J. M., ,52, 53.
Steeb, C. E., 66.
Steele, J. R., 76.
Steele, M., 74.
Stemen, C. B., 32.
Stene, A. E., 74.
Stephens, D. M., 81.
Stern, A., 65.
Stetson, C. B., 82.
Stetson, I. K., 42.
Stevens, F. L., 64.
Stevens, H. L., 92.
Stevens, Mrs. J. A., 87.
Stevens, J. S., 43.
Stevens, O., 35.
Stevens, O. B., 28.
Stevens, \V. H., 24.
Stevensen, W. H., 34, 36.
Stevenson, E. L., 59.
Stevenson, W. M., 20.
Stewart, F. C, 61.
Stewart, G. F., 16.
Stewart, J. E., 35.
Stewart, J. H., 89.
Stewart, J. S., 89.
Stewart, M. A., 89.
Stewart, O. M., 52.
Stewart, R., 82.
Stewart, T. J., 71.
Stimson, R. W., 8, 23.
St. John, H. E., 48.
St. Martin, F. L., 42.
Stocking, W. A., jr., 23, 24.
Stockinger, E., 54.
Stockly, J. C, 24.
Stockwell, S. S., 92.
Stoddart, C. W., 91.
Stokes, J. B., 63.
Stokes, J. G. P., 15.
Stokes, W. B., 14.
Stollenwerck, G. D., 15.
Stone, A. L., 91.
Stone, B. A., 92.
Stone, B. N., 65.

XVI

INDEX OF NAMES.

Stone, C. W. (N. H.), 57.
Stone, C. W. (Pa.), 71.
Stone, G. E., 46.
Stone, J. L., 62, 63.
Stone, W. E., 9, 33.
Stoner, J. B., 77.
Stoner, M. A., 67.
Storm, J., 87.
Storms, A. B., 34.
Storrs, L. J., 23.
Stott, E. W., 44.
Stout, O. V. P., 55, 56.
Stout, R. L., 38.
Stout, Mrs. R. L., 39.
Stover, A. P., 20.
Strahan, CM., 28.
Straw, O. \V., 57.
Street, J. P., 60.
Strickland, H. K., 41.
fctrickler, O. C, 48.
Stringer, F. L., 25, 26.
Strong, K., 88.
Strong, W. B., 88.
Stroup, H. L., 18.
Stuart, W., 82, 83.
Stuart, W. v., 32.
Stubbs, J. E., 56, 57.
Stubbs, W. C, 41, 42.
Stubenrauch, A. V., 20.
Stuhr, W. A., 34.
Stumberg, C. H., 41.
Stuttered, H. J., 81.
Styer, H. D., 81.
Stygles, C. L., 83.
Suarez, M. E., 87.
Sugden, G., 87.
Sugden, J., 87.
Suggs, D. C, 29.
Summers, H. E., 11, 34, 36.
Sumney, G., jr., 64.
fiurface, H. A., 72.
Sutherland, M. E., 70.
Swaney, A., 87.
Swanger, C. H., 48.
Swanson, Mrs. S. J., 26.
Swanzy, F. M., 29.
Swartwout, A. M., 53.
Sweeley, E. M., 88.
Sweet, E. S., 29.
Sweet, G., 47.
Sweetzer, W. L., 87.
Swezey, G. D., 55, 56.
Swezey, O., 29.
Symmonds, C. J., 43.
Symons, T. B., 44.

Taft, L. R., 47, 48.
Tailby, G. W., 62.
Taillandier, G. P. H., 70.
Tait, C. E., 7.
Taliaferro, W. T. L., 44.
lallant, J. G., 57.
Tallman, W. D., 54.
Talmage, F. E., 17.
Tartar, N., 70.
Tarver, H. M., 80.
Tarver, Mrs. L. A., 80.

Tatom, W. C, 78.
Taussig, R. J., 19.
Taylor, B. R., 50.
Taylor, F. W., 57, 58.
Taylor, G. H., .56.
Taylor, H. C, 90, 91.
Taylor, H. L., 61.
Taylor, J., 87.
Taylor, J. D., jr., 26.
Taylor, L. M., 22.
Taylor, O. M., 61.
Taylor, R. R., 16.
Taylor, W. G. L., 55.
Taylor, W. H., 15.
Teele, R. P., 7.
Teeters, J. L., 55.
Temple, O. P., 78.
Ten Eyck, A. M., 37, 38.
Tenney, E. D., 29.
Terrell, J. M., 27.
Terry, F. W., 29.
Terry, R., 58.
Terry, W. K., 13.
Terwilliger, J., 61.
Tessman, W., 87.

Thach, C. C, 13, 15.

Thaler, J. A., 54.

Thatcher, G. W., 81.

Thatcher, R. W., 10, 88.

Thayer, M., 88.

Theophile, E. M.. 42.

Thoburn, B. I., 35.

Thom, C.,24.

Thomas, A. L., 14.

Thomas, A. T., 28.

Thomas, B. F., 66.

Thomas, H., 21.

Thomas, H. E., 16.

Thomas, M. F., 69.

Thomas, S. F., 78.

Thomas, \V. R., 21.

Thompson, F., 29.

Thompson, F. F., 59.

Thompson, F. L., 16.

Thompson, G. A., 43.

Thompson, H., 37.

Thompson, L., 57.

Thompson, L. B., 29.

Thompson, O. A., 66.

Thompson, \V. O., 8, 66.

Thornber, J. J., 17, 18.

Thome, C. E., 68.

Thornton, V. B., 80.

Thurman, B. G., 52.

Thurtell, H., 56.

Tibert, G. L., 65.

Tiffany, J. B., 52.

Tilden, W., 35.

Tillman, B. R., 74.

Tllton, F. P., 74.

Tindal, J. E., 74.

Tinkey, K., 37.

Tinsley, J. D., 60, 61.

Tisdel, F. M., 92.

Titsworth, A. A., 58.

Titus, A. M., 40.
Tolman, G., 74.

Tompkins, D. A., 63.
Tottingham, W. E., 46.
Tower, C. V., 82.
Towns, J. W., 80.
Townsend, H. L., 87.
Townsend, J. A., 87.
Townsend, M. E., 57.
Traber, E. M., 21.
Travis, J. F., 35.
Tread way, T. C, 19.
Treadway, W. A., 18.
Treman, C. E., 62.
Treman, R. H., 61.
Trezevant, M. B., 78.
Triebel, C. A., 20.
Trigg, E. P., 45.
Trigg, F., 45.
Trimble, R. E., 22.
Trine, W. O., 70.
Triplett, E. H., 51.
Trooien, O. N., 77.
Troop, J., 33.
Trotter, J. R., 89.
Troy, H. C, 62.
True, A. C, 6, 8, 17, 29, 73.
True, G. H., 56, 57.
Trueman, J. M., 62, 63.
Truly, J., 51.
Trumbull, L. W., 92.
Truscott, F. W., 89.
Tucker, R. H., 68.
Tudor, J. H., 72.
Tulloss, J. O., 36.
Tunnell, E. W., 25.
Tuohy, J., 21.
Tupper, F., jr., 82.
Turner, B. B., 23, 24.
Turner, C. W., 78.
Turner, G. B., 61.
Turner, H. B., 85.
Turner, J. D., 39.
Turrell, C. A., 17.
Tuttle, A. H., 67.
Tuttle, E. B., 35.
Tuttle, F. E., 72.
Twitchell, M. '\V.,87.
Tyler, A., 26.
Tyler, E. O., 69.
Tyler, M. H., 74.
Tynan, T. T., 92.
Tyson, H. C, 64.

Udall, D. H., 67.
Ulio, J., 65.
Ulsamer, M., 87.
Upham, A. H., 81.
Upson, I. S., 59, 60
Urquhart, J., 87.
Usher, S., 31.

Vail, F. H.,37.
Valley, O., 37.
Vanatter,P. O., 84, 85.
Vance, J. I., 58.
Van Cleave, S. M., 40.
Van Cleef, M., 62.
Vanderzee, A., 16.

INDEX OF NAIIES.

xvn

Van Dine, D. L., 6, 29.
Vandiver, M., 43.
Van Doren, X. L., 88.
Van Doren, P. V. D., 59.
Van Dyck, F. C, 58.
Van Dyke, J. C, 59.
Van Es, L., 65, 66.
Van Hise, C. R., 91.
Van Hook, J. M., 68.
Van Leenhofl, J. W., 7, 73.
VanNatta, J. H., 32.
Van Xorman, H. E., 33.
Van Rensselaer, M., 62.
Van Sant, S. R., -18.
Van Slyke, L. L., 61.
Van Steenbergh, W. H., 58.
Van Winkle, L. E., 88.
Vardaman, J. K., 50, 51.
Vaughan, M. J., 77.
Vaughn, E. C, 39.
Vaulx, M. \V., 19.
Vawter, C. E..jr.,84.
Vedder, H. K., 47.
Veitch, W., 23.
Vernon, J. J., 60, 61.
Vickery, M.,74.
Vilas, W. F., 90.
Viles, G. B., 67.
Vincenheller, \V. G., 19.
Vincil, J. D., 52.
Vivian, A., 67.
Vivian, C. A., 16.
Volck, W. H., 20.
Voorhees, E. B., 8, 59, 60.
Voorhees, F. M., 58.
Voorhees, L. A., 60.
Vosskuehler, J. H., 67.
Votaw, W. W., 56.
Votey, J. W.. 82.
Vought. S. W., 78.
Vredenburgh, W. H., 58.
Vroom, G. D. W., 58.
Vye, J. A., 49.

Wabnitz, L., 37.
Waehter, H. M., 68.
Wade, A. J., 51.
Wade, C. I., 84, 85.
Wade, G. W., 84.
Wadsworth, M. E., 72.
Wagg, E. W., 87.
Wagner, C. G., 62.
Waid, C.W ,68.
Wainwright, J.H., 87.
Wainwright, T. L., 50.
Wait, C. E., 78.
Waldo, C. A., 33.
Waldron, C. B., 65, 66.
Waldron, L. R., 65, 66.
Waldron, M. M., 85.
Wales, R. L., 64.
Walker, B. M., 50.
Walker, C, 64.
Walker, C. S., 46.
Walker, E., 19.
Walker, E. D., 72.
Walker, E. V., 69.

Walker, G. W'., 84.
Wallace, J. H., 52.
Wallace, J. S., 50.
Wallace, W. H.. 47.
Waller, O. L., 88.
Walls, E. P., 44.
Walsh, H., 43.
Walter, S. J., 87.
Walters, J. D., 37.
Walton, B. F., 64.
Wangsgard, F. C, 81.
Wannamaker. J. E., 74.
Warburg, P. M., 15.
Ward, A. R., 20.
Ward, C. W., 61.
Ward, H. B., 5.5.
Ward, J. B., 59.
Ward, W. F., 14.
Wardall, R. A., 77.
Ware, J. E., 48.
Warfield, E., 43.
Warner, J. De W., 62.
Warner, M. B., 87.
Washburn, F. L., 49.
Washburn, R. M., 52.
Washington, A., 87.
Washington, B. T., 15, 16.
Washington, Mrs. B. T., 16.
Washington, Mrs. F. S., 19.
Washington, G. S., 42.
Washington, M. B., 16.
Washington, V. L., 15.
Wason, G. A., 57.
Waterman, G. A., 47, 48.
Waters, H. J., 52, 53.
Watkins, J. B., 83.
Watkins, L. W^, 47.
Watson, A., 65.
Watson, E. J. (La.), 42.
Watson, E.J. (R. I.), 74.
Watson, G. C, 72, 73.
Watson, I., 42.
Watson, J. P., 34.
Watson, J. V. B., 73.
Watson, T. L., 84, 85.
Watson, W. M., 89.
Watt, G. H., 88.
Waugh, F. A., 46.
Waymire, J. A., 19.
Weatherford, J. K., 70.
Webb, G. A., 21.
Webb, J. H., 22.
Webb, R. D., 14.
Webb, W. S., 82.
Weber, H. A., 66.
Webster, J. M., 60.
Webster, W. A., 87.
Weddell, F. J., 50.
Weeks, E., 37.
Weeks, R., 52.
Welch, W. P., 27.
Weld, I. C, 57, 58
Weil, C. L., 47.
Weil, J., 87.
Weitzel, P., 40.
Wellington, C, 46.
Wellman, B. M., 47.

Wells, C, 52.
Wells, W. W., 47.
Wei ton, F. A., 68.
Welty, C, 68.
W'enner, F., 35.
Wergeland, A. M., 92.
Werner, J. H., 77.
Wernicke, P., 39.
Werthmueller, F. R.. 29.
W'est, R. A. (Mo.), 53.
West, R. A. (W. Va.),89.
W'est, W., 77.
Westbrook, J. L., 41.
Weston, N., 77.
Wetmore, M., 48.
Wharton, E. R., 16.
Wharton, W. H., 44.
Wheaton, A. H., 77.
Wheeler, B. I., 19, 20.
Wheeler, C. A., 23.
Wheeler, C. S., 19.
Wheeler, G. C, 37, 38.
Wheeler, H. J., 8, 74.
Wheeler, J. H., 77.
W^heeler, J. J., 16.
Wheeler, M. I., 45.
Wheeler, W., 45.
Wheeler, W. A., 77.
Wheeler, W. P., 61.
Wheeler, X., 78.
Whetzel, H. H., 62, 63.
Whitaker, M. A., 60.
Whitby, A. B., 69.
Whitcomb, E., 87.
"White, A. D., 61.
White, B., 87.
White, D. D., 68.
White, D. S., 67.
White, E. A. (Conn.), 23, 24.
White, E. A. (Iowa), 35.
White, H. C, 8, 28.
White, H. v., 71.
White, J. G. (Ky.), 39.
White, J. G. (La.), 40.
White, J. G. (N. Y.), 71.
W^hite, M. (Ark.), 18.
White, M. (Ky.), 39.
White, M. (Tenn.) , 78.
White, T. H., 44.
White, W. J., 89.
Whitehead, B. T., 77.
Whitehead, W. H., 80.
Whitehill, A. R., 89.
Whiteman, J. H., 24.
Whittield, H. L., 50,51.
Whitham, W. H., 89.
Whitlock, R. H., 79.
W'hitmore, G. C.,81.
W'hitmore, W. G., 55.
Whitney, E. M., 23.
Whitney, I. P., 88.
Whitridge, G. B.. 49
Whitson, A. R., 91.
Whittaker, J. C, 76.
Whitten, J. C, 52,53.
Whoriskey, R., jr., 57.
Wiancko, A. T., 33.

XVIII

INDEX OF NAMES.

Wiatt, J. E., 13.
Wickson, E. J., 20.
VVidt.soe, J. A., 81, 82.
Wier, J. S., 79.
Wiggin, P. G., 89.
Wightinan, H., 21.
Wikoff, F. J., 68.
Wilcox, E. M., 13, 14.
Wilcox, E. v., 6.
Wilcox, G. W., 17.
Wilcox, O. W., 35, 36.
Wiley, H. W., 10.
Wilkie, M. D., 39.
Wilkinson, R. S., 76.
Willard, D. E., 65.
Willard, J. M., 72.
Willard, J. T., 37,38.
Williams, C. G., 68.
Williams, D. L., 41.
Williams, E. A., 81.
SVilliams, E. L., 62.
Williams, F. M., 35.
Williams, G. B., 57.
Williams, G. H. C, 15.
Williams, G. 11., 61.
Williams, H. W., 60.
Williams, I. A., 35.
Williams, J. E., 84.
Williams, J. S., 64.
Williams, L. J., 89.
Williams, M., 69.
Williams, R. B., 62.
Williams, W., 52.
Williams, W. R., 64.
Williams, W. S., 52.
Williams, W. T. B., 87.
Williamson, C. S., jr., 48.
Willis, C, 31,32.
Willis, C. D., 80.
Willis, L. O., 25.
Willis, W. H., 90.
Williston, D. A., 16.

Willoughby, C. L., 28.
Wilmore, J. J., 13.
Wilson, A. M., 89.
Wilson, B. N., 19.
Wilson, F. D., 84.
Wilson, G. W., 25.
Wilson, H. M., 64.
Wilson, J. (Ala.), 15.
Wilson, J. (Iowa), 34.
Wilson, J. H., 34.
Wilson, J. W., 77.
Wilson, L. B., 45.
Wilson, N. E., 56, 57.
Wilson, R. O., 77.
Wilson, S. H., 45.
Wilson, T., 48.
Wilson, T. B., 61.
Wilson, W. M., 85.
Winchester, W. E., 50.
Wine, W. E., 84.
Wing, H. H., 62,63.
Winslow, E. B., 42.
Winston, G. T., 63.
Winter, M., 54.
Winton, A. L., 22.
Withers, W. A., 9, 63, 64.
Withycombe, J., 70,71.
Witte, W. H., 87.
Witter, G., 34.
Wolf, T. R., 24.
W^oll, F. W., 91.
Wood, A. J., 72.
Wood, C. W., 16.
Wood, E., 42.
Wood, E. W., 45.
Wood, F., 63.
Wood, F. M., 40.
Wood, H. P., 72.
Wood, T. G., 84.
Woodford, S. L., 61.
Woodman, L. E., 43.
Woodruff, F. O., 60,61.

Woodruff, O., 59.
Woodruff, W. B., 80.
Woods, C. D., 7, 8, 43.
Woodward, C, 87.
Woodward, J. A., 71.
Woodward, W. F., 88.
Woodworth, C. W., 20.
Woodworth, H. O., 21.
Woofter, T. J., 28.
Wooton, E. O., 60, 61.
Work, M. N., 29.
Worst, J. H., 65, 66.
Worthington, H. S., 84.
Wright, C. S., 75.
Wright, O., 45.
Wright, R. R., 29.
Wyant, M. E., 81.
Wyckoff, W. F., 58.
Wyer, J. I., 55.
Wyman, J. T., 48.

Yates, Mrs. J. S., 53.
Yates, R., 30.
Yates, R. E. L., 64.
Yates, W., 92.
Yates, W. E., 70.
Yocum, W. F., 26.
Yoder, P. A., 81, 82.
York, H. H., 67.
York, P. C., 19.
Young, G. D., 87.
Young, Mrs. G. D., 87.
Young, G. J., 56.
Young, H., 71.
Young, M., 16.
Young, Mrs. M. E., 30.
Young, N. B., 27.
Ystgard, A., 82.

Zeininger, D. , 38.
Zern, E. N., 72.
Zintheo, C. J., 34, 36.
Zmunt, v., 34.

o

w.

BULLETINS OF THE OFFICE OF EXPERIMENT STATIONS.

Experiment Station Record, Vols. I-XV, with indexes; XVI, Nos. 1-4.

Bull) tins.— yio. 1, Organization and History of the Stations: No. 2, Digest of Reports of the Stations
for INSS; No. 3, Meeting of Horticulturists, 1889; No. 4, List of Station Horticulturists; Nos. 5, 12, 13,

19, 23, 27, 39, 47, 59, 74, 88, 111, 122, and 137, Organization Lists of Stjitions and Colleges, 1890, 1892, 1893,
1894, 1895, 1896. 1897, 1898, 1899, 1900, 1901, 1902, 1903, and 1904; No. 6, List of Station Botonists; Nos. 7, 16,

20, 24, 30, 41, 49, 65, 76, 99, 115, 123, and 142, Proceedings of Association of Colleges and Stations, 1891, 1892,
1893, 1894, 1895, 1896, 1897, 1898, 1899, 1900, 1901, 1902, and 1903; No. 8, Lectures on Investigationsat Rotham-
sted; No. 9, The Fermentations of Milk; No. 10, Meteorological Work for Agricultural Institutions; No.
11, A Compilation of Analyses of American Feeding Stuffs; No. 14, Convention of National League for
Good Roads, 1893; No. 15, Handbook of E.xperiment Station Work; No. 17, Suggestions for Food Labora-
tories; No. 18, A.ssirailation of Nitrogen by Mastard; No. 21, Investigations on the Chemistry and Econ-
omy of Food; No. 22, Investigations at Rothamsted; No.25,Dairy Bacteriologv; No. 26, Experiment

Missouri
The
sew Jersey
, Dietary Studies
. . „ , 95 and 18%; No.

40, Dietary Studies in New Mexico in 1895; No. 42, Cotton Culture in Egypt; No. 43, Losses in Boiling
Vegetables, and the Composition and Dige.stlbility of Potatoes and Eggs; No.44, Metabolism of Nitro-
gen anrl Carbon; No. 45, A Digest of Metabolism Experiments; Nos. 46 and 116, Dietary Studies in New
York City in 189.5, 18%. and 1897; Nos. 48, 62, 82, and 94, Reports to Congress on Agriculture in Ala.ska,
Nos. 50, 61, 83, and 93, Reports on the Work and Expenditures of the Agricultural Experiment Stations;

1897, 1898, 1899, and 1900- Nos. 51, 64, 78, 97, 114, and 128, Statistics of the Colleges and Stations, 1897,

1898, 1899, 1900, 1901, and 1902; No. 52, Nutrition Investigations in Pittsburg, Pa., 1894-1896; No. 53,
Nutrition Investigations at the University of Tennessee in 1896 and 1897; No. 54, Nutrition Investiga-
" "'"' " ■•' -•-^-'""- »-- — ^.^ . -• ■ ^. . 'd 1895and 1896; No..5<;, In.struction in

! of Com; No. 68, Water Rights on the
J Titles to Water from the Missouri
River and its Tributaries; No. 63, Description of a New Respiration Calorimeter and Exy)eriments on
the Conservation of Energy; No. 66, The Physiological Eflectof Creatin and Creatinin; No.67, Studies
on Bread and Bread Making; No. 68, Some Chine.se Vegetable Food Materials and Their Value; No.
69. Kxperinients on the Metabolism of Matter and Energy; No. 70, Water-Right Problems of Bear
River: No. 71, Dietary Studies of Negroes in Ea.stern Virginia in 1897 and 1898; No. 72, Farmers' Read-
ing Courses; No. 73, Irrigation in the Rocky Mountain States: No. 75, Dietary Studies of University
Boat Crews; No. 77, The Digestibility of American Feeding Stuffs; No. 79, Farmers' Institutes: History
and Status; No. 80, The Experiment Stations in the United States; No. 81, Irrigation in Wyoming and
its Relation to Ownership and Distribution; No. 84, Nutrition Investigations at the California
Exi>i-riment Station, 1896-1898;_No. 85, The Digestibility and Nutritive Value of Bread; No. 86, The Use

nois, North Dakota Agricultural College, and Lake Erie College, Ohio, 1896-1900; No. 92, The Reser-
voir System of the Cache la Poudre Valley; No. 95, Report on the Agricultural Resources and
Capabilities of Hawaii; No. 96, Irrigation Laws of the Northwest Territories; No. 98, The Effect of
Muscular Work on Food Consumption, Digestion, and Metaboli.sm of Bicyclers; No. 100, Report of
Irrigation Investigations in California; No. 101, Studies on Bread and Bread Making, 1899 and 1900;
No. 102, Losses in Cooking Meat, 1898-1900; No. 103, The Evolution of Reaping Machines; Nos. 104,
119, and 1:^3, Reports of Irrigation Investigations for 1900. 1901, and 1902; No. 105, Irrigation in the
United States: No. 106. Investigations on the Rothamsted Soils: No. 107, Nutrition Investigations
among Fruitarians and Chinese, 1899-1901; No. 108, Irrigation Practice Among Fruit Growers on the
Pacific Coast; No. 109, Metabolism of Matter and Energy in the Human Bodv, 1898-1900; Nos. 110, 120,
and ViS, Proceedings of Farmers' Institute Workers, 1901, 1902, and 1903; No. 112, Agricultural Experi-
ment Stations in Foreign Countries; No. 113, Irrigation of Rice in the United States; No. 118, Irrigation
from Big Thompson River; No. 121, Experiments on the Metabolism of Nitrogen, Sulphur, and
Phosphorus; No. 124, Report of Irrigation Investigations in Utah; No. 125, A Digest of Recent Experi-
ments on Horse Feeding: No. 126, Studies on the Digestibility and Nutritive Value of Bread at the
University of Minnesota in 1900-1902; No. 127, Instruction in Agronomy at Some Agricultural Col-
leges; No. 129, Dietary Studies in Boston and Springfield, Philadelphia, "and Chicago; No. 130. Egvp-
tian Irrigation; No. 131, Plans of Structures in Use on Irrigation Canals in the United States; No. 132,
Further Investigations Among Fruitarians at the California Agricultural Experiment Station; No.
134, Storage of Water on Cache la Poudre and Big Thonipson Rivers; No. 135, Legi-slation Relating
to Farmers' Institutes: No. 136, Experiments oil the Metaboli.sm of Matter and Energy in the Human
Body, 1900-1902: No. 139, Special and Short Courses in Agricultural Colleges: No. 140, Acquirement of
Water Rights in the Arkan.sas Valley in Colorado; No. 141, Experiments on Los.ses in Cooking
Meat, 1900-1903; No. 143, Studies on the Digestibility and Nutritive Value of Bread at the Maine
Agricultural Experiment Station, 189a-1903; No. 144, Irrigation in Northern Italy— Part I; No. 145,
Preparing Land for Irrigation and Methods of Applying Water: No. 146, Current Wheels: Their Use
in Lifting Water for Irrigation: No. 147. Report on Drainage Investigations, 1903; No. 148, Irrigation
Investigations in Humid Sections of the United States in 1903: No. 149, Studies of the Food of Maine
Lumbermen; No. 150, Dietary Studies at the Government Hospital for the Insane, Washington, D, C

§\®\

©m

U. S. DEPARTMENT OF AGRICULTURE.

OFFICE OF EXPERIMENT STATIONS— BULLETIN NO. 152.

A. C. TRUE, Director.

DIETARY STUDIES WITH HABVARD
UNIVERSITY STUDENTS.

BY

».- i li j< •'^ 'x ■■
iNEW YORK
BOTANICAL

GARDEN.

EDWARD MALLINCKRODT, JR.

WASHINGTON:

GOVERNMENT PRINTING-OFFICE.
1905.

LIST OF PUBLICATIONS OF THE OFFICE OF EXPERIMENT STATIONS ON
THE FOOD AND NUTRITION OF MAN.

Note.— For those pubrtoalioas to which a price is affixed application should he made to the Super
intendent of Documents, Government Printing Office, Washington, D. C, the officer designated bv
law to sell Government publications. Publications marked with an asterisk (*) are not available foV
distribution.

■j . " ' »

♦Charts. Food and Diet. By W. O. Atwat^'r. (Four charts, 26 by 40 inches.) ' Pricfe per set,

unmounted, 7!y cents.
*Bul. 21. Methods and Results of Investigations on the Chemistry and Economy of Food. By W. O.

Atwater! Pp.222. Price, 1.5 cents.
Bui. 28. (Revised edition.) The Chemical Composition of American Food Materials. By W. O.

Atwater and A. P. Bryant. Pp.87. Price, .5 cents. ' i...

Bui. 29. Dietary Studies at the University of Tennessee in 189.5. By C. EX Wait.'wifh, comments by

W. O. Atwater and C. D. Woods. Pp.45. Price, 5 cents."
Bui. 31. Dietary Studies at the University of Mi.saouri in 1895, and Data Relating to Bread and Meat

Consumption in Jlis-souri. By H. B. Gibison, S. Calvert, and D. W. May, with comments

by W. O. Atwater and C. D. Woods. Pp.24. Price, 5 cents.
*Bul. 32. Dietary Studies at, Purdue University, Lafayette, Ind., in 1895. By W. E. Stone, with com-
ments by W. O. "Atwater and C. D. Woods. Pp.28. Price, 5 cents.
I '.111. 35. Food and Nutrition Investigations in New Jersey in 1895 and 1896. By E. B. Vborhees. !'[>.

40. Price, 5 cents. ,-

*Bul. 37. Dietary Studies at the Maine State College in 1895. By W. H. Jordan. Pp. .57. Price, 5cents.
Bui. 38. Dietary Studies with Reference to the Food of the Negro in Alabama in 1895 and 189(1. Con-

dticted with the cooperation of the Tuskege» Normal and Industrial Institute and the

Agricultural and Mechanical College of Alabama. Reported by W. O. Atwater and C. D.

Woods. Pp. 69. Price, 5 cents.
Bui. 40. Dietary Studies in New Mexico in 1895. By A. Gcss. Pp.23., Price, ^6 cents.
Bui. 43. Lo.sses. in Boiling Vegetables and the Composition and Digestibility of Potatoes and Eggs.

By H. Snyder, A. J. Frisby, and A. P; Bryant. Pp.31. Price, 5 cents.
Bui. 44. Report of Preliminary Investigations on the Metabolism of Nitrogen and Carbon in the

Human Organisin with a Respiration Calorimeter of Special Construction, By W. O.

Atwater, C. D. Woods, and F. G. Benedict. Pp. 6t. Price, 5 cents.
Bui. 45. A Digest of Metabolism Experiments in which the Balance o"f Income and Outgo wa.s Deter-

' mined. By W. 0. Atwater and C. F. Langwnrthv. Pp. 4S4. Price, 25 cents.
*Bul. 46. Dietary Studies in New York City in 1895 and 1896. " By W. O. Atwater and C. D. Woods. Pp.
- 117. Price, 10 cents. -

Bill. .52. Nutrition Investigations in Pittsburg, Pa., 1894-1896. By Isabel Bevier. Pp. 48. Price, 5

cents. ■ •

Bui. 53. Nutrition Investigations at the University of Tennesseein 1896 and 1897. By C. E. Wait.

- Pp. 46. Price, 5 cents. ' '\' • '

*Bul, .5-1. Nutrition Investigations in New Mexico in 1897. By A. Goss. Pp.20. Price, -5 cents.
Bui. 55. Dietary Studies in Chicago in 1895 and 1896. CondiK^ted Avith the cooperation of Jani'

Addams and Caroline L. Hunt, of Hull House. Reported by W. O. Atwater and A. P.

Bryant. Pp. 76. Price, 5 cents.
*Bul. •66. History and Present Status of Instraiction in Cooking in the Public Schools of New York

City." Reported by Mrs. Louise E. Hogan, with an introduction by A. C. True, Ph. D.

Pp.70. Price, 5 cents. ^ :

Bui. 63. Description of a New Respiration Calorimeter and Experiments on the Consen'ation of
y Energy in the Human Body. By W. O. Atwater and E. B. Rosa. Pp. 94. Price, 10 cents.
*Bnl. 66. The Physiological Effect of Creatin and Creatinin and their Value as Nutrients. By J. W.

Mallet. Pp. 24. Price, 5 cents. . • •

Bui. i;7. Studies on Bread and Bread Making. By Harry Snyder and L. A. Voorhees. Pp.51. Price,

10 cents.
Btil.-~6fl, A Description of Some Chinese Vegetable Food Materials and Their Nutritive and Economic

■ . "- Value. By W. C. Blas(hile. Pp. 48. Price, 10 cents.
Bnl. 69. Experiments 'on the Metabolism of Matter and Energy in the Hunfan Body. By W. O.

Atwater and F.G. Benedict, with the cooperation of .\. W.Smith and A. P. Bryant. Pp. 11-2.

Price. 10 cents.
Bul..71. Dietary Studies of Negroes in Eastern Virginia in 1897 and 1898. By H. B. Frissoll and I.sabel

Bevier. Pp. 45. Price. 5 cents.
Bill. 75. Dietary Studies of University Boat Crews. By W. O. Atwater and A. P. Bryant. Pp.. 72.

Price, 5 cents. ' '

Bnl. 84. Nutrition Investigations at the California Agricultural E.xperiment Station, 1896-1898. By

.M.E. .laffa. Pp.39. Price, 5 cents. ' ' .

Bill. s". A Report of Investigations, on the Digestibility and Nutritive Value- of Bread.- By C. D.

Woods and L. H. Merrill. Pp.5]. Price, 5 cents. . - -

•Bnl. 89. Experiments on the Effect of Muscular Work upfin the Digestibility of Ffiod arid" the Metab-
' • olism of Nitrogen. Conducted at the University of Tennessee, 1897-1899. ByC. E. Wait.

Pp. 77. Price, 5 cents.
I'.ul. 91. Nutrition Investigations at the Universitv of Illinois, North Dakota Agricultural College,
• ' . , and Lake Erie College, Ohio, 1896-1900. By H. S. Grindley and J. L. Sammis, E. F. Ladd,

and I.sabel Bevier and Elizabeth C. Sprague. Pp.42. Price, 5 cents.
Bui. 98. The EtYect oi Severe and Prolonged Mu.scnlar Work on Food Consumption, Digestion, and

Metabolism, by W. O. Atwaterand H. C. Sherman, and the Mechanical Work and Efficiency

of Bicvclcrs, by R. C. Carpenter. Pp. 67. Price, 5 <-ents.
Bui. 101. Studies on Bread and Bread .Making at the University of Minnesota in l.'<99 and 1900. By
.^ Harry Snyder. Pp.65. Price, 5 cents.

[Continued on third page of cover.]

744

U. S. DEPARTMENT OF AGRICULTURE.

OFFICE OF EXPERIMENT STATIONS— BULLETIN NO. 152.

A. C. TRUE, Director.

DIETARY STUDIES WITH HARVARD
UNIVERSITY STUDENTS.

BY

EDWAKD MALLIXCKRODT, JR.

WASHINGTON:

GOVERNMENT PRINTING OFFICE.
1905.

LETTER OE TRANSMITTAL

U. S. Department of Acjriculture,

Office of Experiment Stations,
Washiugtun, D. C, January 20, 1905.
Sir: I have the honor to transmit herewith a report of dietary studies with Harvard
students carried on by Edward Mallinckrodt, jr. The desirability of such an inves-
tigation was suggested by Prof. F. G. Peabody, D. D., of Harvard University, and
the work was carried out under the general direction of Prof. C. R. Sanger, a thesis
based on the results being presented to the University by Mr. Mallinckrodt for the
master's degree. The dietary studies were conducted in accordance with the methods
devised in connection with the nutrition investigations carried on under the auspices
of this Office, of which Prof. W. O. Atwater is in charge, and throughout the inves-
tigation Mr. Mallinckrodt was in consultation with Professor Atwater. Acknowl-
edgment should be made to Dr. E. A. Darling and Dr. D. A. Sargent, of Harvard
University, for cooperation in determining the physical condition and strength of
the subjects. The results oljtained are of especial value in their bearing upon dietary
standards, particularly those of students and others of sedentary occupation, and
are interesting in other ways. The report is therefore respectfully submitted with
the recommendation that it be published as Bulletin No. 152 of this Office.

Respectfully,

A. C. True, Director.

Hon. James Wilson,

Secretary of Agriculture.

CONTENTS.

Page.

Introduction ^

General plan '^

The system at Randall Hall ... -4

Details of the dietaries 13

Dietary study No. 401 13

Dietary study No. 402 17

Dietary study No. 403 21

Dietary study No. 404 25

Dietary study No. 405 29

Dietary study No. 406 32

Dietary study No. 407 35

Dietary study No. 408 39

Dietary study No. 409 42

Dietary study No. 410 46

Discussion of results 50

Method of computing the dietaries 50

Randall Hall dietaries compared with those of other students 53

Food supply in relation to body weight 56

The strength tests 57

General physical condition of the subjects 59

Mental work of the subjects 60

Conclusions 61

(2)

DIETARY STUDIES OF HARVARD STUDENTS,

INTRODUCTION.

In connection with regular university work a stud}^ was made of
dietar}' conditions at Randall Hall, which is the smaller of the two
large college commons of Harvard University and furnishes board for
1,000 students. The institution is self-supporting and managed by the
student boarders with the cooperation of the college authorities, and is
designed to aid students of limited means, the object being to furnish
board on the European or a In. carte plan at the lowest possible figure.

The results of the study above mentioned, although rendered some-
what doubtful by certain necessary assumptions, seemed to establish
a strong probability that some of the students boarding at Randall
Hall were living and working creditably upon a daily ration consid-
erably below the accepted standards for men of sedentary habits. It
was thought that further and more accurate dietary investigation, with
observations upon the physical and mental life of these men, might
bring to light some interesting and perhaps useful facts. Accordingly
the investigations reported in the following pages were undertaken.

The students examined were all in moderate circumstances; many
of them paid their wav through college by outside work and some had
to practice the strictest economy. It would have been desirable for
purposes of comparison to include several men to whom econoui}^ in
the matter of diet was no object; but the small compensation that it
was possible to hold out to them was not sufficient to induce such men
to serve as subjects. All those who agreed to serve were earnest and
interested in the work, and it is largelv due to their patient coopera-
tion that the carr3ang out of the investigation was made possible.

GENERAL PLAN.

Ten students (designated for convenience A, B, C, etc.) who lived at
Randall Hall, and whose board bills ranged from medium to very low
sums, were chosen as subjects. These men were put under examina-
tion sinmltaneously three times during the college year for periods of
three weeks each. The first period began with breakfast on Novem-
ber 30, 1900; the second period February 14, 1901, and the third or
last period May 8, 1901. During each period of study such daily

(3)

records were kept as were necessary for computing the dietaries and
each subject was required to present himself at the beginning and end
of each period of observation to Dr. E. A. Darling, instructor in
hygiene in Harvard University, for medical examination and to
Dr. D. A. Sargent, director of the Hemenway Gymnasium at Harvara
University, for strength tests. At the end of the academic year the
grades attained by the men in their respective studies were obtamed
from the college office.

From such data the diet may be computed and the relative bodily
strength, general health, and scholarship of the subjects ma}^ be esti
mated with tolerable accuracy. Briefly, then, an effort was made to
measure four variables — diet, physical strength, general health, and
mental performance. Obviously but one of these variables — the diet —
is capable of measurement in physical units; the other measurements
being necessarily in the nature of estimates, which are, however,
approximately comparable for the different subjects.

THE SYSTEM AT RANDALL HALL.

Unlike most college commons, Randall Hall has no fixed rate for
board. The cost to each student depends solely upon what he orders.
Sugar, salt, and water are the onl}^ things which are served free. The
building and equipment, designed especially for their present purpose,
are comparatively new. During the college year covered by this
investigation about 1,000 students were members of the Randall Hall
Dining Association, which means that they had the privilege of boarding
at Randall Hall.

Dividing the average money expenditure for one week by the number
of boarders gives $2.24 as the average weekly price of board for the
whole institution, on the assumption that all members were regular
boarders taking three meals a da}^ throughout the college year of thirty-
five weeks. This figure is probably too low, because the assumption
that all members of the association were regular boarders is not strictly
true. The average price per week paid by the men examined in the
study for the three periods was $2.66. Since the subjects were chosen
from men whose })oard bills ranged from very low to medium amounts,
it seems reasonable to conclude that the real average price paid for
board at Randall Hall for the j^ear was somewhat above $2.66 per
week.

It is worth noting that the students themselves serve as waiters. In
this wa}^ many of them earn the price of their board by waiting on the
table several hours each day.

For each meal each table is provided with the bill of fare for the day,
showing the dishes ready to serve and the prices. In addition to these
the bill of fare gives the menu of so-called "combination meals."
These meals served at uniform prices (breakfast and lunch 14 cents

each and dinner 16 cents) furnish board on the "American plan" to
those preferring it to the a la carte system. These coml)ination
meals supplied a varied diet, and from the data regardino- them
obtained as part of the stud}- here reported it was calculated that a
person living on them would oV)tain nearly the quantities of protein
and energy called for by the commonly accepted standard for men
having a small amount of muscular work.

In addition to the regular daily bills of fare each table is provided
with an "extra-order list" giving a great variety of dishes that can be
cooked to order. Comparatively few such dishes were used by the
men studied.

The order slips made out and signed by the men are kept and serve
as a basis for calculating the weekly board bills.

To obtain a list of the dishes eaten during the dietary studies each
subject was required to write his order in a small notebook supplied
for the purpose. A slip of carbon paper copied through the notebook
leaf upon a regular "order slip" placed beneath, and this slip went to
the serving room in the usual way. As a check the slips sent in by
each subject were compared with his notebook at the end of each week.
Before any student was accepted as a subject for this study he was
given to understand that he was to eat no food outside of Randall Hall
during the periods of examination. Unless this condition was abso-
lutely agreed to the applicant was rejected. Beyond this there is no
positive evidence that no food was eaten except that recorded in the
notebooks, but there is on the other hand good reason to believe that
the rule was strictly adhered to, since the men were of good character
and showed interest in the work. Stress was laid upon the fact that
there was no wish whatever to interfere with the tastes and dietary
habits of the men and that all that was desired was simply a record of
what they ate. They were asked to eat during the periods covered by
the study just what they would at other times when no records were
kept. Under these conditions the dietaries for the three periods of
three weeks each at different times of the year are believed to represent
the average diet of these men for the entire college year with tolerable
accuracy.

It was impracticable to weigh all the " portions" or "orders" eaten
b}^ each student during three weeks, so the average weights of the vari-
ous dishes were obtained bv weighing, during each period of study or
immediately after, a number of similar portions served on different days
and averaging the tigures so obtained. The number of portions
weighed depended upon the importance of each article of food as a
constituent of the diet studied and ranged from one to twelve for each
article duiing each period of study. At the time of weighing sam-
ples of a considerable number of dishes were preserv^ed for subsequent
analysis b}' the addition of a few drops of formalin. The very great

variet}' and mixed character of the food, however, necessitated fre-
quent estimations of composition, for it was impossible to sample and
analyze every dish, but such estimates were conlined to unimportant
foods — that is, to those not often used and to such as supplied little
nutritive material.

The following table shows the cost, average weight, and amounts of
protein and energy in one '"portion" or ''order" of the various dishes
used. The table also shows which of the foods were analyzed and
which had their nutritive value computed from average figures. The
data recorded served as a basis for computing the individual dietaries.

Table 1.

-Percentage of protein, amount of energy per gram, and arerage weight, cost,
amount of protein, and energy per order of different kinds of food.

i

Kind of food.

2

p.

"S

o 53
'S-S

1

be

>,

£?
a

a

aV

'- K

•a

o

B

3

Average per order.

£

a

01

o

a

Weight.

Cost.

Pro-
tein.

En-
ergy.

1

Beef:

Boiled <■

Perct.
28.0
•28.0

Cal.
2.63
2.63

Xo.

Grams.
135
327

C'ejits.
10
10

Grams.
38
92

Cal.
355

?.

Braised '■

860

Corned ft

3

26.3
26.3

3.26
3.26

2
3

2
2

105
108

8

8

28
•28

342

4

Do. 6

352

Average

5

26.3

3.26

4

106

8

28

346

Roast a

fi

24.1
•24.1
•24.1
23.7
30.9
30.9
30.9
28.0
23.5
23.5
12.8
11.7
28.0
•28.0
12.0
V2.0
12.0

3.16
3.16
3.16
2.10
2.97
2.97
2.97
2.63
3.27
3.27
2.67
.78
2.63
2.63
1.78
1.78
1.73

1
2
3
1
1
2
3
2
2
2

5

2

7
2
3
5
5
1
1
1

82
92
86
327
98
115
109
133
175
208
108
1^25
279
234
171
170
265

10
10
10
10
10
10
10
10
20
50
10
10
10
10
7
7
6

•20
22
21
78
30
36
34
37
41
49
14
15
78
66
21
20
32

259

7

Do.'-

291

«

Do. ft

272

9

Stew «

687

10

Steak a

291

n

Do.ft

342

V?

Do. ft..

324

13

Hamburg steak ft

350

14

Kump steak ft

572

15

Tenderloin ft. .. . .

680

16

Tongue''

288

17

Tripe c

98

18
19

Croquettes ft

Do.ft

1
2
1
2
3

1
1
2
2
2

734
615

90

Ha.shft

304

?1

Do.ft

303

n

Do.ft

472

Frizzled beef with eggs ft

?3

10.7
10.7
10.7

1.54
1.54
1.54

1

2
3

1
1
1

177
154
112

10

10

9

19
17
12

273

?3h

Do.«

237

?4

Do.ft

172

Average

?4fl

10.7

1.54

3

148

10

16

227

Potpie «

?!i

17.3
17.3

31.0

31.0

1.9
17.3

21.7
19.7
19.7
19.7
19.7
12.8
21.7
19.7

3.13
3.13

2.39

•2.39

.78
3.13

4.07
2.32
2. 32
•2.32
2.32
•2.67
4.07
•2.32

1
2

2

2

2

2
2

1

1

1

•265
220

136

r27

86
265

73
75
1^24
120
106
108
'257
135

10
10

15

10

r{)
10

<J25
10
10
10
10
10
10
8

46

38

42

39

2
46

16
15
24

It
14
56
27

829

?6

Do.ft

689

?7

Veal:

Cutlets ft

326

28
29

Roast.ft with gravy and dressing" (see
reference No. 29)

Gravy and dres.sing with roastft (.see
No. -iS)

304
67

30

Venison potpie <•

829

31

Mutton and lamb:

Chops ft

2
1
2
3

2
2

1

1
1

2

1
1
1

'297

3?

Roast ft

174

33

Do. ft

288

34

Do. ft

278

35

Roast, oold ft

•246

3fi

Tongue ft

•288

37

Croquettes''

1,046

38

Mineedi' (with toasti') (see No. 140) ..

313

Table 1. — Percentage of protein, amount of energy per gram, and average weight, cost,
amount of protein, and energy per order of different kinds of food — Continued.

S

s

V

a

s>
u

a>

Kind of food.

39
40 ,
41
42
43

44
45
46
47
48
49
50

51
52

63
54
55
56

57
58
59
60
61

62
63
64
65
66

67

68

69

70

71 I

72

73

74

75

76

76a

77
78
79
80
81
82
83
84
85
86

87
88
89
90
91
92
93

94
95
96

97
98
99

Pork:

Bacon '> with eggs'' (see No. 78)

Do.''

Do.''...

Ciiops <•

Cutlets b with fried apples" (see No

242)

Ham, cakesc

Ham, fried b

Do.''

Ham hashed with eggs t>

Ham friedf ( with eggs '') (see No. 78) . .
Ham boiled I- (with eggsf) (see No. 78).

Sausage t>

Poultry:

Chicken pie ''

Chiekeu wings b with toast « (see No.

139)

(Uiieken wings b with toast «

Turkey, roast, with dressing «

Do.''

Do.''

Soups:

Chowder "

Puree of peas «

Soups a

Do. n

Do.rf

Fish:

Ba.ss and cod, fried <■

Halibut, fried ''

Mackerel, broiled *>

Smelts, fried ''

Sea trout, fried trout, baked white-
fish''

Lobsters, boiled ''

Oysters, raw, 1 dozen <•

Oysters, fried c

Oyster .stew, ordinary <'

Do.''

Oyster stew, special a

Oyster pie '•

Scallops, fried h

Shrimp salad with dressing ''

Fish balls b

Do. ft

Eggs, hens':

2 raw, boiled, and dropped <■

2 fried,'' '

Do.c

Do.a

Omelet ''

Do.b

Do. n

Scrambled ''

Do.''

Do. n

Dairy products:

Butter ''

Do.''

Do.''

Cheese''

Cheese, sage ''

Cream '»

Cream'' with .strawberries (see No.

256)

Milk, bowl ''

Milk, glass"

M ilk, pitcher b

Breakfast cereals, etc.:

Prepared cereal ''

Do.b

o

eld
.a 0)

o
p.

o

a

Hi

be

O.
>.

I?
D

w

_ U-, "I'

la

1^

Cal.
7.31
7.31
7.31
6.62

6.62
4.41
4.41
4.41
3.27
4.41
3.28
6.27

2.43

2.18
2.18
1.86
1.86
1.86

.53
.95
.44
.26
.45

1.89
4.08
1.80
1.89

1.89

1.15

.59

.59

.54

.54

.57

3.13

1.54

1.54

2.11

2.11

1.64
2.45
2. 45
2.45
2.42
2.42
2.42
5.20
5.20
5.20

7.92
7.92
7.92
4.68
4.68
2.03

2.03
.76
.76
.76

4.16
4.15
4.16

No.
1
2
3

Average per order.

Weight.

Orams.

31

43

26

190

194

195
80
68

195
80
76

116

233

94

85
245
287
298

246
189
193
213
203

140
140
145
121

M122
98
200
114
197
267
420
220
106
183
158
149

101
94

87
85
158
188
158
168
147
176

12
12
13
20
17
66

45
346
188
101

68
56
68

Cost.

Cents.

4

4

4

10

15
10
10
lb
10
12
10

12

10
10
15
15
15

3
3
3
3
3

tlO
10
10
10

10
25
16
25
10
10
16
12
10
15
6
5

e8

8

8

6

10

10

8

10

10

8

1
1
1
1
1
2

rO

J 4

2

1

4
4
4

Pro-
tein.

En-
ergy.

Gravis. Cal.
7 227
10
6
40

41
43
18
15
44
18
15
23

51

17
15
49
58
60

6
8
5
4
6

36
46
32
31

32

18
12
7
8
11
16
38
27
46
20
19

13
12
11
11
19
23
19
40
35
42

5
4
2

1

12
7
4

8

7
8

314

190

1,258

1,284
860
353
300
638
353
249
727

566

206
185
466
534
564

130

180

85

55

91

265
571
261
229

231
113
118
67
106
139
239
689
163
282
333
314

166
230
213

208
382
465
382
874
764
915

96
96

103
94
80

132

91
263
143

. 77

282
232
282

8

Table 1 -Percentage of protein, amount of energy per gram, and average weight, cost.
lrnount%- protein, aid energy per order of different kmds of food-Contmued.

J3

13
<u
a
a

Hi

100
101
102
103
104
105
106
107
108
109

110
111

112

113
114
116
116
117
118
119
120
121
122
123
124
125
126
127
128
129

130

131
132
133
134

135
136

137

138
139
140

141

142
143-
144
145
146

147

148
149
150
151

152
153

154

155
156

157

Breakfast cereals, etc.— Continued.
Hominy, boiled"

Do.''

Do. '>
Oatmeal, boiled a

Do. a

Do.b
Rice, boiled «

Do.b

Do.b
Shredded wheat biscuits, 2 e

Wheat, boiled a
Do.b

Average

Bread, crackers, etc.:
Bread, white b

1)0. b

Do.b
Bread, Graham b

Do. ft

Do.b
Bread, comb

Do.b

Do.b
Bread, Boston brown b

Do.b

Do.b
Biscuit, soda b

Do.b

Do.b
Gems, Graham b

Do.b
Average

Rolls b

Do.b

Do.b
Toast, dry e

Toast, buttered"
Do.b

Average

Toast, creamed <•

Toastb, with chicken wings (see No. 52)
Toast c, with eggs and with minced

lamb (see Nos. 77 and 38)

Toast b, with asparagus (see No. 218) . .
Scones b
Buckwheat cakes b

Do.b
Griddlecakesb
Do."

Average

Crackers, Graham b

Do.b
Oyster crackers b

Do.b

Crackers for soup b
Do.b

Average

Macaroni "
Do.b

Average

9

Table 1. — Percentage of protein, amount of energy per gram, and average vjeight, roKt,
amount of protein, and energy per order of different kinds of food — Continued.

c

i

Kind of food.

P.
o
a.S

O 0)
u

o
p.

2

a i

bo
>.

01

a

2

Ol

Average per order.

5

0)

c
2
£

05

o

Ol g

e

Weight.

Cost.

Pro-
tein.

En-
ergy.

158
15Q

Dessert.s, etc.:

Cake, b average of several kinds ft

Do i>

Per ct.
6.3
6.3
6.3
7.0
7.0
7.0
6.7
6.7
6.7
4.1
5.8
5.8
5.8
3.1
4.1
4.1
4.1
4.1
4.1
4.1
5.5
1.0

6.3

4.1
2.7
2.7
2.7

2.8
2.8
2.8

Cat. No.
3.89 ! 1
3.89 2

5
9
3
2
6
2
3
2

Grams.

47

44

50

32

33

38

47

38

49

146

43

46

49

158

172

158

150

183

187

172

150

82

126

78
120
138
114
127
115
119

76

209
226
198
88
95
90
64

Cents.

1
1
1

1
1
1
1
1
1
4
1

}

7
5
5
4
5
4
4
4
7

rQ

2
7
7
7
4
4
4
6

4
4
4
3
3
2
2

Grams.
3
3
3
2
2
3
3
3
3
6
2
3
3
5
7
6
6
8
8
7
8
1

8

3
3
4
3
4
3
3

17

19

16

6

7
6

1

Cat.
183
171

160

Do. ft

3.89
4.35
4.35
4.35
4.61
4.61
4.61
1.87
3.84

3

1
2
3
1
2

194

161

139

1fi'>

Do h

144

IfiS

Do ''

165

164

217

165

Do. ft

175

166

Do. ft

3 1
2 2
1 6

226

lfi7

Eclairs ft

273

168
169

Gineerbread ft

165

Do. ft

3. 84 2 6

177

170

Do ft

3.84 1 3
2.86 I 2

3

5

188

171

Fritters, aoole <"

452

172
173

Pies, ft average of several kinds ft

Do. ft

2.94 1 2
2. 94 2 5

506
465

174

Do. ft

2.94
1.87
1.57
1.72
1.90
.40

3.89

2.94
2.09
2.09
2.09
1.01
1.01
1.01
1.28

1.53
1.53
1.53
1.15
1.15
1.15
.20

3 8

441

175
176

Puddings, a average of several kindsft.
Do.ft

1
2

13
11

342
294

177

Do.ft

3 1
3 1

296

17H

Pudding. Indian ft

285

179

180

181
182

Strawberry shortcakeft, berries" (see

No. 180).
Strawberrv shortcake, ft crust (see No.

179).

Tart.s, dam.son, raspberries, etc. ft

Ice cream ft

3

3

2
1
2
3
1
2
3
1

1
2
3
1
2
3

2

2

3
1
2
4
3
5
4

5
4
4
2
2
2

33

490

229
251

183

288

184

Do.ft . ..

238

185

128

186

Do.ft

116

187

Do.ft

120

188

Sherbet <"

97

18Q

Beans baked (f

8.2
8.2
8.2
7.2
7.2
7.2
1.0

320

190

346

191

Do.ft

303

192

Beans, Lima ft

101

193

Do.a

109

194

104

195

Beans, waxft

3 2

13

196
197

Peasft

Do.ft

Averaare

3.6
3.6

.64
.64

2 3

3 3

81
85

3

2

3
3

52
.54

198

3.6

.64

1 6

83

3

3

.53

199

2.6
2.6
2.6
2.5
2.6
2.6
2.6
2.5
3.4
3.4
3.4
3.4
3.4

1.05
1.05
1.05
1.01
1.16
1.16
1.16

1
2
3
3
1
2
3

4
12
7
4
5
6
6

141
149
129
143
136
141
143
143
125
119
130
85
130

2
2
2
2
2
2
2
2
2
2
2
5
/2

1 4
3

4

148

200

Do.ft

156

201

Do.ft

135

202

Potatoes, boiled ft

144

203

Potatoes mashed ft . .

158

204

Do.ft

164

205

Do.ft

166

206

1.01

144

207

2. 55
1.94
2.25
2.25
2.25

1
2
3
3

"5'
3
3

319

207a

Do «

231

208

292

209

Potatoes French fried ft

191

210

Potatoes. German fried, and griddledc

Potatoes, 1 vonnaiseft

Do.ft..".

Average

Potatoes hashed brownft

292

211
212

3.4
3.4

2.25
2.25

1
3

2
4

j 88
\ 112

s2
2

3
4

198
252

213

3.4

2.25

6

100

2

3

1 225

OJ4

3.4
2.5
i 3.0
! 3.0
1.5
2.3
1.6

2.25
1.01
2.11
2.11

3 1 1

1 179
117
185
183
60
83
108
147

2
5
2
2
8
3
3
2

6
3
6

5
1
2
2
2

403

215

Potato salad''

2
1
2

1
3
5
2

1
1

1

118

216
217

Sweet potatoes, boiled and baked ft

Do. ft

390

;i86

218
219

Asparagus, ft with toast " (see No. 141) . .

.20 3
.44 3
.34 2

12
37

220

I Pflbhflp'p f*

37

221

! Do 6

1.6 .34 3

50

1 .m^7— Xn 1 ,^2— n.=s 2

10

Table 1. — Percentage of protein, amount of energy per gram, and average veight, cost,
amount of protein, and energy per order of different kinds of food — Continued.

a

s
c

HI

u

a

e5

222
223
224
225
226
227
228
229
230
231

232
233

234

235
236
237
238
239

240
241
242

243
244

245

246
247
248
249

250
251

252

263
254
255
256
257
258

259
260
261

262
263
264
265
266
267

268
269
270
271
272
273
274
275
276

Kind of food.

Vegetables— Continued.

Celery c

Corn, stewed b

Do.fi

Do. fi

Onions, rawfi

Onions, boiled b

Radishes fi

Spinach f

Succotash fi

Do.fi

Tomatoes, stewed fi
Do.fi

Average .

Turnips 6

Hash, vegetable <•

Pickles, sweet c

Pickles 6

Do.fi

Fruits:

Apples fi

Apples, baked <•

Apples, 6 fried, with pork cutlets (.see
No. 43)

Bananas fi .
Do.fi..

Average .

Cherries, canned fi.

Grapes fi

Do.fi

Figs, dried fi

Oranges fi.
Do. 6..

Average .

Peaches, canned fi

Prunes, stewed fi

Do.fi

Strawberriesfiwith cream!i(seeNo. 93).
Preserves, « average of several kinds'*.
Sauces, fi average of several kinds A . . .
Sugars, etc. :

Sugar, teaspoonfuls <•

Sirup c

Honey <■•

Beverages:/)

Cocoa (1

Coflfee ri and tea rf

Cereal coflfee f

Chocolate f'

Birch beer, ginger ale, sarsaparilla <•. . .

Lemonade <"

Combination meals: i

Breakfasts

Do

Do

Lunches

Do

Do

Dinner

Do

Do

o

C I
O",

o
2

Per ct.
1.1
2.8
2.8
2.8
1.6
1.2
1.3
2.1
3.6
3.6

be

a

Cal.

0.20

1.06

1.05

1.05

.52

.43

.32

.60

1.05

1.05

1.2
1.2

.25
.25

1.2

.25

1.3

.60

3.4

2.25

1.1

.25

1.1

.25

1.1

.25

.3
.6

.48

.77

2 1.57

.8

1.1
1.0
1.0
4.3

.65
.65

.65

.91

.74

.74

3.22

.6
.6

.6

.7
.6
.6
1.0
.5

1.1
.8
.2

2.1

4.6
4.2
4.4
4.9
6.4
4.0
6.1
.5.7
6.2

.38
.38

.38

.48
1.16
1.16

.40
2.45

.81

3.95
2.77
3.21

.31
.17
.07
.72
.45
.45

1.25
1.34
1.34
1.70
1.99
1.58
1.46
1.33
1.39

.s ^

o

Hi

r

No.

12

12

Average per order.

Weight.

Grams.
75
78
63
83
81
91
66
125
90
91

Cost.

Cents.
5
3
3
2
3
3
4
2
3
2

107
89

98

168

179

67

67

58

127
157

63

92
6
5
1
1

2

4

rO

165
140

148

85
105
185

87

228
234

231

69
112

94
135

66

9

75
75

184
184
184
184
225
200

570
591
545
634
499
428
627
531
459

4

4
4
o7
4
4

rO
2

4

3
3
3
6
6
2

10
10
10
10
10
10
12
12
12

Pro-
tein.

Grains.
1
2
2
2
1
1
1
3
3
3

1.4
1.4

1.4

26
25
24
26
32
17
32
30
24

n Percentage of protein, energy per gram, and average weight per order actually determined,
fi Percentage of protein and ehergv per gram, estimated, either from analy.ses of similar materials
previouslv published (U. S. Dept. Agr., Office of Experiment Stations Buls. 28 and 75), or from

11

determinations made in connection with these studies, on materials sampled in one period but used
in another. Average weight per order actually found.

c Percentage of protein, energy per gram, arid average weight per order, all estimated from corre-
sponding data for similar materials.

rfPercent^ige of protein and energy per gram actually determined, but average weight per order
estimated from that of similar materials.

''The cost per order decreased 2 cents in period 3.

/ "German fried " potatoes cost 2 cents, but " griddled " cost 10 cents per order.

9 In periods 1 and 2 the cost per order was 3 cents.

h The average weight per order of pie was ascertained from the weighings of a number of orders of
different kinds of pie. ^Yhen the subject used several kinds during the same period, this average
weight was used in computing the amount of protein and energy obtained; but when only one kind
was used, the weight per order of that particular kind was taken for the computation. The same is
true of preserves, puddings, sauces, and cake. The cost per order of cake is here given as 1 cent,
since that wa,s the price in the majority of cases. For some kinds, however, the cost was larger: con-
sequently the total cost for cake given in the tables of some of the studies is not equal to the number
of orders" times the price here given. These differences are noted in the tables beyond.

• In the case of the combination meals, as here tabulated, the figures for percentage of protein, energy
per gram, cost, and weight per order do not include the corresponding data for the bread and the tea,
coffee, or milk that always formed part of such meals. Since the quantity of both the bread and the
drink with the meal wasthe same as in the usual "orders" of these materials they may be recorded
with separate orders of the .same materials, and in computing the results of the studies it was found
more convenient to record them thus. Accordingly, the price of the combination meals as actually
served is here reduced by the price of the bread and the drink deducted. The proportion of protein
and energy per gram of the combination meals, minus the bread and drink, were ascertained from
the amount, protein content, and energ>' value of the various materials that were included. For the
most part these data were obtained by actual determinations on samples of the materials, though in
the case of a few of the less important materials the data were estimated.

i Hot milk cost 5 cents per bowl.

fcThe cost per order was 4 cents in period 1.

' Sometimes formed part of an order, with bacon or ham. See note u.

ni The cost per order decreased 1 cent in period 3.

"The weight per order of sea trout was 120 grams.

oThe cost per order of strawberries varied from week to week during the same period. The total
co.st for this item in any study is that of the total number of orders at the price actually paid rather
than at the average price here given.

pTea and coffee that contained neither milk nor sugar were assumed to contain no nutrients.

1 \ special order.

r In the case of sugar there was no charge. In the case of other materials thus marked the cost
was included elsewhere, as shown by the cross references.

sThe regular price of lyonnaise potatoes was 2 cents per order, but in a few cases some special
orders that cost 5 cents each were served.

' Fried ba.ss cost 10 cents, fried cod 11 cents, per order.

"and I'Some orders included more than one kind of food material, each of different composition;
for example, ham and eggs (No. 48) or veal with gravy and dressing (No. 28). To calculate the
quantity of protein and energy in the whole order it was necessary to ascertain the weight, percent-
age of protein, and energy per gram for each kind of material. Inthe case of such orders as veal and
dressing, where the one was always accompanied by the other, the cost per order is given with the
main item, and the other is marked 0. In the case of such orders as ham and eggs, where either part
could be ordered separately, the cost of each part is given by itself.

Where average figures are given in the table above, the average figures in the last two columns are
obtained by multiplying the average weight per order by the average percentage of protein and
energy per gram rather than by summing the individual items and dividing by the number of
items.

With the foregoing data regarding the weight, cost, and amounts of
protein and energ}^ for one average order of each of the various dishes
at our disposal, and having in addition a record of the number of
times each dish was eaten by the man in question, the calculation of
the daily ration becomes possible. In making such calculations, how-
ever, it is ver}^ essential that the information given in the footnotes
to the table above be also taken into consideration. The tables fol-
lowing the explanatory data given in the account of each dietary study
beyond show the cost and the amounts of protein and energy in the
average food eaten daily during the periods included. The numbers
in parentheses after the names of the foods refer to the places where
those articles may be found in Table 1 above. The second number
indicates the number of orders eaten and the third shows the total co.st
of the orders. For example, in Table 3 we find the item "chowder
(57), 2, 6 cents," which means that the composition, cost, etc., of an
order of chowder ma}' be found ])y looking up No. 57 in Table 1, that
two orders were eaten, and that the total cost was 6 cents.

12

In the tables showing the results of the studies all food materials
are grouped under 13 general classes, viz, soups, dairy products,
cereals, breads, desserts, vegetables, fruits, beverages, combination
meals, sugars (ordinary sugar and sirup), meats (including hash,
unless otherwise itemized), fish, and eggs. Combination meals appear
without l)read and beverages and represent the characteristic part of
the meal only. It is the custom at Randall Hall to serve with the com-
bination meals several kinds of bread, and tea, coffee, or milk at the
option of the individual. Since the size of the portions of bread and
the quantity of the beverages are the same as when ordered separatel}^,
these may be recorded as if separate from the combination meals and,
both for the sake of convenience and in order that the different kinds
of food materials might, so far as possible, be grouped according
to their respective classes, this method was followed in the tables.
The actual value of a com))ination meal as served is greater than would
appear from the figures in the tables by the nutrients contained in that
particular selection of bread and drink which accompanied the meal;
the cost likewise is greater by 2 cents. On the other hand, the figures
indicating the nutrients and energy furnished by separate orders of
breads and beverages are necessarily too high by the same amount
that the combination meals appear too low, and the same applies to the
cost. However, it is plain that the matter is simply one of distribu-
tion, the tinal value of the ration being, of course, unaffected.

The data showing the nutritive value of the diet are calculated on
the basis of digestible protein and available energ}- in addition to the
more usual basis which refers to amounts eaten. The figures for
digestible protein and available energy were included and used in the
discussion because it was believed that these data could be calculated
with reasonable accuracy by means of factors, and that the results so
obtained offered a more satisfactor}' basis for comparison and discus-
sion than the statistics of quantities eaten.

The factors or coefficients emplo3'ed for digestibility of protein and
availability of energy were deduced from the results of a large num-
ber of studies carried on in connection with the nutrition investigations
of the Office of Experiment Stations and other similar work, and are
given in Table 2 below. Their accuracy, the importance of many of
them, the relation between digestible or available nutrients and
nutrients eaten, and related topics have been discussed in detail by
Atwater" and by Atwater and Bryant,'' and also referred to in earlier
bulletins of this series.'"

The figures show how much of the protein of different foods and
food groups is digested — that is, taken up by the body and utilized.

« Connecticut Storrs Station Rpt. 1899, p. 69.

''Ibid., p. 73.

cU. S. Dept. Agr., Offit-e of Experiment Stations Buls. 126, p. 19, and 136, p. 105.

13

In a similar way the figures for energy show how much of the total
enertrv of the food has been made availa})le for the uses of the body in
the processes of digestion and assimihition.

Table 2. — Coetficients of digestibilitj^ of protein and amilability of energy of different

classes of food materials.

Class of food.

Soups

Meatfi

Fish

Eggs

Dairy products

Breakfast cereals . . .
Bread, crackers, etc.

Desserts

yegetables

Fruits

Sugars

Beverages

Combination meals.

Protein.

Per cent.
97
97
97
97
97
85
85
85
83
So

97
92

Energy.

Per cent.
86
87
85
89
93
91
91
93
91
88
98
98
92

DETAILS OF THE DIETARIES.

In the following pages the details of the dietary studies with the ten
students are recorded.

DIETARY STUDY NO. 401.

The subject of dietary study No. 401, who is designated A, was 81
years of age", 5 feet 1.8 inches in height, and weighed 106.7 pounds.
In physical deyelopnient and state of nutrition he was decidedly below
the ayerage, as was also the case with his bodily strength. He was a
student in the graduate school, his course being exclusiyely mathe-
matical and rather difficult. He slept 7 or 8 hours, and deyoted one-
half hour to o-vmnasium exercise or walked 30 minutes to 2 hours
daily. The main part of his day was spent at intellectual work, aver-
aging S to 1(» hours. There was practically no change in the pro-
gramme throughout the year.

The following table shows the results for the three periods of the
dietary study and the ayerage results for the whole inyestigation.

« This and all similar data refer to values at the beginning of the experimental
period.

14

Table 8. — Kinds of food, number of orders, and cost of each kind, and average cost and
amounts of protein and etiergy of dietary study Xo. 401.

SUBJECT A.
[For explanation of numbers in parentheses, see p. 11.]

Cost, protein, and energy of daily food.

Kinds of food, number of order?, and cost of each
kind.

Cost.

Period 1, S iceeks, 2koi-einber SO to December SO.

Chowder (57), 2, 6 cents; soup (59), 13, 39 cents.
Total soups, etc

Cheese, sage (91 1, 1. 1 cent: buner (87), 41. 41 cents;
milk, glass (95i, 15. 30 cents; milk, bowl (hot) (94),
1. 5 cents: milk. 4-ounce pitchers (96). 30. 30 cents.
Total dairy products

Prepared cereal (97), 2. 8 cents: hominv (100), 2, 8
cents; oatmeal (103). 21, 84 cent.*: rice" (106), 5, 20
cents. Total breakfast cereals, etc

Bread, white (113), 13, 13 cents: bread, Graham ( 116),
89, 89 cents: bread. Boston brown ( 122 1. 6, 12 cents;
Graham gems (130 », 8. 8 cents: crackers for soup
(152). 15. 15 cents; bread, com (119). 5. 5 cents; rolls
(131). 6. 6 cents: biscuit (125), 8. 8 cents. Total
breads, crackers, etc

Cake (158). 4. ^a cents; gingerbread (lt>8), 1, 1 cent;
pie (172). 2. 10 cents. Total desserts, etc

Potatoes, baked (199), 11, 22 cents: sweet potatoes
(216). 4. 8 cents; succotash (230). 1, 3 cents. Total
vegetables

Bananas (245), 1, 2 cents; oranges (252), 2, 6 cents.
Total fruits

Sugar, teaspoonfuls (259), 140,0b

Cereal coffee 1 264 1 5, 15 cents; cocoa (262), 9, 27 cents.
Total beverages

Combination lunches 1 271 ). 6. 60 cents; dinners (274),
6, 72 cents. Total combination meals

Total food .

CenU.
2.1

5.1

Period 2, 3 iceeks, February U to March 6.

Beefsteak pie (26). 1, 10 cents

Chowder (57), 1, 3 cents: soup (60) , 3. 9 cents. Total

soups, etc

Butter (88), 45, 45 cents; milk, glass (95), 17. 34 cents:

milk, 4-ounce pitchers (96), 39, 39 cents. Total

dairy products

I*repafed cereal (98), 9. 36 cents: oatmeal (104), 21,

63 cents; rice (107). 2. 6 cents: wheat (110), 7, 21

cents. Total breakfast cereals, etc

Bread, Graham (117). 103. SI. 03: bread. Boston brown

ir23), 5, 10 cents; biscuit (r26). 2, 2 cents. Total

bread, clickers, etc

Pie (173), 1, Scents; tarts (181), 1, 2 cents. Total

desserts

Potatoes, baked (200), 9. 18 cents; potatoes, boiled

(202). 1, 2 cents: sweet potatoes (217), 11, 22 cents.

Total vegetables

Oranges (2.t0). 20. 60 cents

Sugar, teaspoonfuls i259). 146,0b

Cocoa (262), 12, 36 cents: coffee (263), 1,3 cents. Total

beverages r

Combination lunches (272), 11, SI. 10; dinners (275),

2, 24 cents. Total combination meals

Total food.

Period 3. 5 iceeks, May 8 to May ?S.

Beef, roast (8), 3. 30 cents

Eggs, dropped (77), 10,f 30 cents: eggs, fried (80), 1,<- 3
cents; eggs, scrambled (86), 1, 8 cents; e^ omelet
(83). 1. 8 cents. Total eggs

Chowder (57), 3, 9 cents; soup (61). 3. 9 cents. Total
soups, etc

Cream (with strawberries) (93), l.O-.b butter (89), 35,
35 cents; milk, glass (95), 1, 2 cents: milk, bowl
(94). 14, 56 cents: milk. 4-ounce pitchers (96), 31,
31 cents. Total dairy products

7.4
.9

1.6
.4

2.0
6.3

31.5

.0

.6

5.6

6.0

5.5
.3

2.0
2.9

SI.:

1.4

2.3

.9

5.9

Total.

Protein.

Grams.
3.9

10.7
9.6

41.4
1.3

3.1
.2

1.9 !
6.4

1.0
16.7

Energy.

Calories.
65

413
297

1,429
91

156

13
237

27

479

87.9

3,207

1.8
.9

12.1

9.7

33.3
.4

4.7
1.3

1.2
19.6

33
14

462

313

1,110
33

276

82

247

587

85.0

3,191

3.0

6.3

13.9

39

106
32

4n

Digesti-
ble
protein.

Crrams.
3.8

10.4
8.2

35.2
1.1

2.6
.2

1.0

15.4

Avail-
able
energy.

Calories.
56

384
270

1,300
85

142

11
232

27

441

1.8
.9

11.7

8.2

28.3
.3

3.9
1.1

1.2
18.0

75.4

2.9

6.1
1.6

13.5

2,948

29
12

430

285

1,010
31

251

72

242

33

540

2,9:i5

34

a See footnote A to Table 1. ft See footnote r to Table 1. f Orders for one-half the usual amount.

15

T.\Bi.K S.— Kinds of food, number of orders, and cost of each kind, and arerage cost and
amounts of protein and energy of dietary study Xo. 401 — Continued!

SITBJECT A— Continued.

Cost, protein, and energy of daily food.

Kind.s of food, number of orders, and cost of each
kind.

Total.

Digesti-
ble
protein.

Avail-

Cost.

Protein.

Energy.

able
energy.

Period .i, S weeks, May S to yfai/ «S~Continued.

Prepared cereal (99), 2, 8 cents; hominy (102). 1, 3
ceiii.";: oatmeal (lOb). 21. (iS cent.<: rice (lOi*). 5, 15
cents: shredded wheat (109), l,<i 2 cents; wheat
(HI), 4, 12 cents. Total breakfast cereals, etc

Bread, white (115), 2, 2 cents; bread, (iraham (118),
98, 98 cents; bread, brown (124), 2, 4 cents; bread,
corn (121), 1, 1 cent; biscuit (127), 2, 2 cents; grid-
dlecakes (14tl), 1, 4 cents; toast, creamed (138), 1,
6 cents; crackers for soup (1.54), 1, 1 cent. Total
bread, crackers, etc

4.9

5.6

1.7

.9

1.5

.1

1.8

6.6

Grams.
9.6

30.5

2.7

2.5

.5

Calories.
302

999

147

79

41

264

37

6'ca/(K->'.
8.2

25.9

2.3

2.1

.4

Calories.
275

909

Cake (ItWi. 4. 4 cents; ice cream (184 i, 1, 7 cents; pie
(174), 2. 8 cents; pudding (177), 4, Iti cents. Total
desserts

137

Beans, baked (191), 2, Scents: potatoes, boiled (202),
1, 2 cents: potatoes, hashed (214), 1, 2 cents: pota-
toes, ma.-*hed ( 2a5 ) , 3, 6 cents. Total vegetables

Bananas i244), 3. 6 cents: oranges (251), 6, IS cents;
strawberries (with cream) (256), 1, 7 cents. Total
fruits.

72
36

Sugar, teaspoonfuls (2-59), 150, 0;ft sirup (260), 1, 2
cents. Total sugar, etc

259

Cix'oa (262), 10, 30 cents: lemonade (267), 2, 4 cents;
tea (263). 1, 3 cents. Total beverages

1.0
12.2

1 II

36

Combination lunches (273), .s. ,S0 cents; dinners
(276), 5, 60 cents. Total combination meals .

409 11 2

H-7R

Tola 1 food

33.6

83.9

2,926 75.2 ' 2,694

.\verage for three periods

32.3

85.6

3,108 7fi 9 9 8.5a

'I Order for one-half the usual amount.

6 See footnote r to Table 1.

In regard to the diet of this .subject, the most striking feature is the
exceedingly small amount of meat, e^f^s, and iish eaten, roughly al)out
35 per cent of the digestible protein being derived from animal foods
and 05 per cent from vegetable foods. In period 1 no meat, tish,
eggs, or hash was eaten except that served in the comliination meals,
and such meals amounted to but a small fraction of the total diet,
furnishing only about 20 per cent of the total digestible protein and
15 per cent of the total available energy.

In periods 2 and 3 the protein furnished by the meat eaten, aside
from that of the combination meals, was also low, amounting to only
about '2.0 to 4: per cent of the total. Kggs were eaten only in period
3. and then in double the average amount. The small amounts of
meats, tish, and hash eaten ))y Subject A are very noticeable when
comparison is made with the average for the ten subjects included in
this investig-ation. In such an average about 13 per cent of the total
cost of the average diet was for meats, tish, and hash, which fur-
nished about IT per cent of the total digestible protein and 5.5 per cent
of the total available energy, whereas Subject A spent about 2 per
cent of his total outlay on meats, tish. and hasli, yielding about 2 per

16

cent of the total digestible protein and less than 1 per cent of the
total available enerj^y. At the same time the sum spent b}' Subject A
on cereals and on soups was about 100 per cent, and on breadstutfs
33 per cent more than the average of the subjects studied, while his
expenditure for desserts was about 50 per cent and for vegetables and
for beverages about 70 per cent of the average. It should be men-
tioned that, owing to the choice of the cheapest foods, he obtained for
1 cent spent on breadstuff's nearly 25 per cent more nutrients and on
vegetables about 15 per cent more than the average for all the men
studied. With the other classes of food he bought for 1 cent not far
from the average amounts.

It has been pointed out that about 65 per cent of the protein was of
vegetable origin. It is further true that breads and cereals together
furnished })v far the larger part of this protein (over 50 per cent of
the total in the diet) and a like proportion of energy, the amounts
from vegetables proper and fruits being very small, about 3 or -1 per
cent.

The total digestible protein in the diet for the three periods averages
76.2 grams, or about 83 per cent of the commonly accepted standard
for a man of sedentary habits, namely, 92 grams of digestible protein.
On the other hand, the available energy averages 2,859 calories, or
rather more than the standard calls for, i. e., 2,700 calories of available
energy. The quantity of protein was remarkably uniform through
the three periods (fall, winter, and spring), but the energy dropped
from about 2,910 calories (average of fall and winter) to 2,691 calories
in the spring term.

The small sum (about one-half as much as the average) spent on
desserts is wise, since such foods would have furnished little protein
and energy in proportion to their cost; but the 6 per cent of the aver-
age outlay per day spent on beverages might have been avoided with
advantage and the sum expended for more nourishing foods. Milk i.-
not included under the head of beverages, but appears under "dairy
products." It is an economical food.

Subject A led throughout the year a regular life, with constant appli-
cation to his university work. His diet was practically constant, being
unusuallj' low in protein and almost vegetarian in character. At the
end of the investigation, Ma,}\ 1901, he showed a gain of 7.5 pounds.
As may be seen from Table 16, his general strength, as shown on
the machines, and his chest, waist, and thigh measurements increased
proportionatel^^ At the beginning of the study he was classed after
examination as underdeveloped and undernourished. At the end no
marked change showed itself other than the increase in ])odily weight.
His intellectual efforts, if we may judge from the grades attained in
his studies (see Table 18, p. 61), were attended with success above the

•S

17

ordinary. In other words, the diet of Subject A, although ver^- low in
protein and about equal to the average as regards energy, appears to
have been a little more than sufficient to maintain him in equilibrium
with his environment, which was essentiall}' one calling for intellectual
and not physical work.

DIETARY STUDY NO. 402.

Subject B was 20 years of age, 5 feet 8.0 inches in height, and weighed
131.8 pounds. In general development he was apparently not far from
the average of his age, although in point of imtrition he was classed
among the fairly well nourished. He was a freshman in the college,
and Latin, German, French, history, and physics all found a place in
the course he selected for the year. To his college duties he devoted
7 to 8 hours per da}-, including lectures, reading, and preparation. He
slept 7 to 8 hours. In the fall he walked or plaj^ed football one hour
every other day on an average. In the winter he walked from 30
minutes to 1 hour every other day, and in the spring he played base-
ball for 30 minutes to 2 hours with about the same frequency. In
addition to his studies and exercise, during period 1 he worked in a
barber shop at odd times, and during period 2 he added to this pro-
gramme by serving as a student waiter at Randall Hall for one or two
hours dail}' for about a week. In period 3, the spring period, he did
no work outside of his academic course.

Table 4. — Kinds of food, number of orders, and cost of each kind, and average cost and
amounts of protein and energy of dietary study JVo. 402.

SUBJECT B.
[For explanation of numbers in parentheses see p. 11.]

Kinds of food, number of orders, and cost of each
kind.

Period 1, 3 weeks, November SO to December 20.

Beef, roast (6), 2, 20 cents; beef, pressed corned (5),
1,8 cents; potpie (25), 1,10 cents; beef hash (20),
5,35 cents; pork chops (42), 1, 10 cents. Total
meats, etc

Chowder (57), 1, 3 cents: souf>s (59), 2, 6 cents. Total
soups, etc

Smelts, fried (65), 1, 10 cents

Eggs, dropped (77), 1, 8 cents; eggs, with toast (77), 2,
16 cents; eggomelet (81), 1, lOcents. Total eggs

Butter (87), 27,27 cents; cheese (90), 5, 5 cents; milk,
bowl (94), 9, 36 cents; milk, glass (95), 3, 6 cents;
milk, 4-ounce pitchers (96), 12, 12 cents. Total
dairv products

Homiiiv (100). 7, 28 cents; oatmeal (103), 2, 8 cents;
rice (106), 1,4 cents; wheat (112), 2, 8 cents. Total

Bread, whiteYllStj, 34, 34 cents;' bread, Gratiam (116),
9,9cents; bread, corn f 119) , 17, 17 cents; rolls(131),
14, 14 cents; toast (134), l,2cents; toast (with eggs)
(140), 2, 4 cents; toast, buttered (137), 1, 3 cents:
crackers, for .soup (152), 24, 24 cents; buckwheat
cakes (143), 2, 10 cents. Total bread, crackers, etc

Cake (158), 2, 2 cents; pudding, plum (175), 1,5 cents.
Total desserts

13087— No. 152— (r> 8

Cost, protein.

and energy of daily

T.ital.

Digesti-
ble
protein.

Cost.

Protein.

Energy.

CC7ltS.

4.0

Gramn.
12. 2

Calories.
213

Grains,
11.8

.4

.5

.8
1.5

14
11

.8
1.6

1.6

2.8

42

2.7

4.1

9.5

322

9.2

2.3

2.6

102

2.2

5.6

25.5

881

21.7

.3

.7

34

.6

Avail-
able
energy.

Calories.
185

12
9

37

299
93

802
32

18

SUBJECT B— Continued.

Kinds of food, number of orders, and cost of each
kind.

Cost, protein, and energy of daily food.

Period 1, 3 weeks, November SO to December 20-Confd

Beans, baked (189), 15, 60 cents; potatoes fried (207)
1 2 cents; potatoes, lyonnaise (211 ) , 2, 4 ct'its. ^weei
potatoes (216), 1,2 cents; hash, vegetable (236), 1,

potatoc„ ^ — ,, ,

ficents. Total vegetables - ,ot;a^ oir

Sirup (200), 2, 4 cents; sugar, teaspoonfuls (259), 216,

0<i. Total sugars, etc . . . - ■ - ■ - • -.Vo- • ;• 'tV-

Cereal coffee (264), 3, 9 cents; cocoa (262) 3 9 cents

coffee (263), 7, 21 cents; tea (2b3), 9, 27 cents, lotai

Total.

Cost.

beverages

Cc;;^^;^!;^ break^st«-\268) 4 40 cems; lum^ies
^o7ii f). 90 cents; dinners (2^4), 11, Sl.32. ioiai

(271) , 9, 90 cents;
combination meals.

Total food

Period 2, 3 -weeks, February lU to March 6.

Beef tongue (16), 1, 10 cents; beef, tripe (17), 1, 10
cents beef hash (21), 4, 28 cents; beefsteak pie
(26) , 4, 40 cents. Total meats etc ...... ..... - - • - - ■

Chowder (57), 2, 6 cents; puree of peas (58), 1, 3
cents. Total soups, etc

Eess (with toast) (77), 3, 24 cents ........-■■-■■-■ ■■•

Buner (8S),22,22cent8; cream (92), 1, 2 cents; milk
bowl (94), 11, 44 cents; milk, glass (95) 15, 30
cents; milk, 4-ounce pitchers (96) , 14, 14 cents. To-
tal dairy products

Cents.
3.5

.2

3.1

12.5

Protein.

P,^a^d^^;ear;8i;5;^cents; hominy (101) 3^
9 cents- oatmeal (104), 2, 6 cents; nee (10/) 3, 9
cenS; Wheat (110), 2, 6 cents. Total breakfast

cents
cereals

a427'l'Tcent; macafoni ao7), 1, 7eents; griddle-
cakes (145), 1. 5 cents.. Total bread crackers, etc. .

Cake (159), 1, 1 cent; gingerbread (lb9), 4, 4 tents.
Die (173), 1, 5 cents. Total desserts - ■. - - -

Be^ans baked (190), 5, 20 cents; potatoes, lyonnaise
CIS) 1 2 cents. Total vegetables

Bananas ( 243) , 9, 18 cents --•-■- - - ■ • - - ■; • ■ - ■

Sirup (260), 1, 2 cents; sugar, teaspoonfuls (2o9), 23b,

C<^;;a ^2' rr c^-coWee-(^63),-4:-f2-centsrtea
(2631 1 3 cents. Total beverages ,- • • • v " "

cJSllion breakfasts (269) 8, «« ee.U,; u„iches
(272), 6, 60 cents; dinners (2/5), 8, 9b cents, loirti
combination meals

Total food .

Period 3, 3 irccks, May S to Mai/ .>S.

Beef roast (8), 4,40 cents; beefsteak (12), 1, 10 cents;

""beef hasli (22), 1, 6 cents; ''""^ minced (wih
toast) (38), 1, 8 cents; pork, chops (42), 2,20 cents.
Total meats, etc ■ - - • • ■ • ■ ■ ■ • ' ' ' UVV '

Chowder (.57), 1, 3 cents; soups (61), 4, 12 cents.
Total soups, etc

Mackerel (64), 5. 50 cents

Eees { with toast ) (77 ) , 2, 12 cents - . - ■ - ■

Butter 89), 14, 14 cents; cream <^i^'- J}- f „|-"t^-'
milk, bowl (94), 9, 36 cents; m Ik glass (95), 3,
6 cents; milk, 4-ounce pitchers (96 1, 2, 2 cents. To-
tal dairy products .-.•■- - - - • • ■•-;■•■• ;{n6r V "q

Prepared cereal (99), 1, 4 cents; hominy (102), 3, 9

^ oatmeal (105), 2, 6 cents; nee (108), 5, 15

(111), 2, 6 cents. Total breaktast

Grams.
13.3

38.1

4.2

.4

1.1

5.3

2.4

5.4
.5

1.0

.y

.1
.9

11.3

33.5

4.0

cents;

cents; wheat

cereals, etc

.7

2.4

.6

3.7

Energy.

1.4

33.0

Calories.
300

385
34

928

103.3

12.5

.9
1.9

13.7

3.5

22. 0

1.0

4.6
.5

.4
30.1

91.1

12. 2

1.4

7.5
1.2

a See footnote r to

1.9
Table 1.

2.8

Digesti-
ble
protein.

Avail-
able
energy.

Grams.
11.0

3,266

207

21
24

397

131

749

64

93
43

409

10

854
3,002

224

24
62
16

272

111

1.4

30.4

93.3

Calories.
273

377

33

854
3,006

12.1

.9

1.8

13.3

3.0

18.7

.9

3.8
.4

.4
27.7

83.0

11.8

1.4
7.3
1.2

7.1

2.4

180

18
21

369

119

682

60

85
38

401

10

2,769

195

21
53
14

2.53

101

19

Table 4. — Kinds of food, number of orders, and cost of each kind, and average cost and
amounts of protein and energy of dietary study No. 402 — Continued.

SUBJECT B— Continued.

#

Cost, protein,

and energy of daily food.

Kinds of food, number of orders, and cost of each
kind.

Total.

Digesti-
ble
protein.

Avail-
able
energy.

Cost.

Protein.

Energy.

Period 5, 3 weeks, May S to May 28— Continued.

Bread, white (115). 27, 27 cents: bread, Graham (118),
3. 3 cents; bread, corn (121), 20, 20 cents; gems,
Graham (129), 1, 1 cent; rolls (133), 18, 18 cents;
toast, buttered (136), 2, 6 cents; toast (with eggs
and with lamb) (140), 3, 6 cents; griddlecakes
(146), 2,8 cents; macaroni (156), 2, 12 cents. Total

Cents.

4.8

1.7

2.0

.4
.5

2.9

11.1

Grams.
19.8

2.4

4.9
.2

Calories.
650

160

141

17

408

41

706

Grams.
16.8

2.0

4.1

.2

Calories.
592

Cake, chocolate (160), 1, 1 cent; pudding, Indian
(178), 1, 4 cents; pie (174). 6, 24 cents; ice cream
hkjV 1 7 ppnts Total desserts

149

Beans, baked (191), 4, 16 cents; beets, pickled (219),
1, 3 cents: potatoes, baked (201), 2, 4 cents: pota-
toes, boiled (202), 4, 8 cents; potatoes, German
fried (210), 2, 4 cents; potatoes, lyonnaise (212), 1,
2 cents; radishes (228), 1, 4 cents. Total vegeta-

128

Bananas (244), 3, 6 cents; oranges (251), 1, 3 cents.
Total fruits

15

Sirup (260), 5, 10 cents; sugar, teaspoonfuls (259),

OAO ft n Tnfjd <inE^>ir'5 f^tc*

400

Cocoa (262), 1, 3 cents: coffee (263), 2, 6 cents; lemon-
ade (267). 3, 6 cents; tea (263), 15, 45 cents. Total
v»f>v(>rji£'e*^

1.3

21.5

1.3

19.8

40

Combination breakfasts (270), 4, 40 cents; lunches
(273), 11. SI. 10; dinners (276), 7, 84 cents. Total

050

Total food

■36.7

82. 5

2,832

75.4

2,611

36.1

92.3

3,033

83.9

2,795

a See footnote r to Table 1.

With a normal averag'e diet as a basis of comparison there is nothing
especially noticeable in regard to the total amounts of protein and
energ>' in the dietaiy of Subject B. As regards the amount of meat,
fish, and hash eaten, he spent 1-i per cent of his daily outgo, exclusive
of combination meals, on such foods, which i.s practically identical
with the average for the ten men studied. In other words, the pro-
portion of protein furnished by animal foods was 56 per cent of the
total, and the energy furnished by vegetable foods about 65 per cent.
The ratio of digestible protein from animal to that from vegetable
sources in the average American diet has been found to be about 60
to 40 per cent, in round numbers, and the corresponding ratio for
available energy 43 to 57 per cent. It is evident that the diet of this
subject furnished nearly the usual proportion of animal and vegetable
foods. The number of combination meals eaten was large, the amount
spent for these being almost twice as great as the average for the
ten men.

In the case of meats, soups, breads, dairy products, and beverages
the proportional daily expenditure was very close to the average.
For eggs, cereals, and vegetables it was, roughly, 75 per cent of the

20

average, and for desserts and fruits about 35 and 25 per cent, respec-
tively. If one's tastes permit it, this is a considerable economy,
since neither desserts nor fruits furnish nutrients at a low cost. It
is noticeable that liberal use was made of sugar, which, as already
pointed out, was supplied without extra charge. The subject thus
dispensed with the usual expenditure for sirups, etc. For the whole
dietary, the quantities of digestible protein and available energ}^ show
a steady decrease toward a minimum in period 3. The average for
the three periods was 84 grams digestible protein and 2,795 calories
of available energy, or 91.5 and 103.5 per cent, respectively, of the
quantities in the commonly accepted dietary standard for a man of
sedentary habits.

Although the quantities of protein and energy in the last period were
9 and 6 per cent lower, respectively, than in period 2, the cost was
about 3.3 cents, or 10 per cent higher, owing in part to a greater pro-
portionate expenditure for fish, desserts, and beverages, which were
all relatively expensive foods. A corresponding deficit occurs in the
case of dairy products, cereals, and breads. Perhaps a more potent
factor in this drop in the value of the ration during period 3 was the
diminished bujdng power of 1 cent when expended on some of the
more important articles. Calculations show, for example, that for 1
cent spent on combination meals in period 2, Subject B obtained 2.5
grams of digestible protein and 69.5 calories of available energy,
whereas in period 3 he obtained only 1.8 grams and 58.5 calories, or,
respectively, 72 per cent and 83 per cent as much. When we remem-
ber that the combination meals furnished about 30 per cent of the
total nutrients, it is evident that the effect of their use on total cost
must be considerable.

Since a similar falling off in the amounts of nutrients without pro-
portionate decrease in cost was noticed not only in this particular case,
but in the majority of the dietaries here reported, it is difficult to
account for it on the assumption of less prudent selection of food by
the men during the last period. It seems more probable that there
was a gradual rise in the price of the dishes toward the end of the
3'ear, or, what amounts to the same thing, a general diminution in the
weights or the proportion of nutrients in the orders.

At the end of the spring period (period 3) Subject B weighed 136
pounds, or 4.2 pounds more than at the begmning of the study. A
corresponding slight increase was observed in his anthropometric
measurements. His general strength as shown by the testing machines
increased less than the average. In point of general physical condi-
tion no material change was noted.

As regards mental work the grades attained in his examinations were
about those of the average student. However, for a man with many

21

other duties besides those pertaining to his college course, they were
creditable.

In Subject B, then, we have a 3'oung man, rather more active than
the average, apparently in equilibrium with the demands of an academic
life, and living on a ration which is practically identical with the
standard chosen for comparison. It ma}^ be remarked that the gain in
bod}' weight (about 4 pounds) seems small when we remember that he
was but 20 years old, and, therefore, probably still developing physic-
ally. It may be that his diet was not liberal enough to provide both
for the energy involved in his daily life and for the material demanded
by the growing body.

DIETARY STUDY NO. 403.

The subject of this study was 23 years old, 5 feet 6.1 inches in height,
and weighed liS pounds. In general development he was not far
from the average. Medical examination showed that he was only
fairly well nourished. Doubtless this condition was the result of a
sev^ere illness contracted during the preceding summer vacation.

Subject C was entirely dependent upon his own efforts for support
and was, therefore, obliged to spend much time on outside work. He
earned his lodging by attending to the furnace in a private house,
and b}' serving from 1 to 3 hours daily as a waiter at Randall Hall he
earned his board. He spent from 10 to 12 hours per day at intellectual
work, including lectures, stud}", outside clerical work, and reading.
For sleep he set aside 7 hours. During periods 1 and 2, the only
physical exercise other than that involved in walking to and from
lectures, meals, etc., that he found time for, was a 3-hour walk every
Sunday afternoon. During period 3 he rode a bicycle 1 hour per day
for 11 out of the 21 days.

Subject C was a sophomore in the college department of the uni-
versity. His studies comprised German, philosophy, zoology, hygiene,
physics, and chemistry, and he carried one whole course and one half
course more than are regularly required of sophomores. Such a plan
of study would be considered rather severe even for a student with no
outside work.

22

Table b.-Klnds of food, numher of order., "'^'^/-^^ «/ ^-"^f ' Zt '"''"^' '"'' "'"^
amaunts of protein and energy of dietary study No. 403.

SUBJECT C.
[For explanation of numbers in parentheses, see p. 11.]

Kinds of food, number of orders., and cost of each
kind.

Cost, protein, and energy of daily food.

Period 1, 3 weeks, November 30 to December 20.

Beef hash (20) , 1 , 7 cents; pork, bacon (with eggs) (39) ,

1,4 cents. Total meats, etc - ■ - ----•■---

Puree of peas (5>s), 3,9 cents; soup (59), 1, 3 cents.

Eg?s1rie'd\ with bacon) (78): i', 8 cents' 'fried 'mA^
4 cents- egg omelet (81), 1, 10 cents; eggs, scrambled
(84), 1, 10 cents. Total eggs, etc........... ■■■

Butter (87), 22, 22 cents: milk, glass (9o), 33, bb cents;
milk, 4-ounce pitchers (96), 2, 2 cents. rotal

Prepared'^cer'^afs'(97),' V.'i 'cents;' oatmeal, (103)^ 2, «
cents; shreddeci wheat (109), 6, 20 cents. Total

breakfast cereals ,•■••%" '/ iVuV

■Rrpfld Graham (116), 55, 55 cents; bread, corn (119),

^\t 11 cenT^lls'(131),4, 4 cents; griddlecakes

(147) 1 5 cents; macaroni (155), 2, 14 cents. Total

coffee jelly (185), 1, 4 cents; ice cream (182), 1, 7
cents. Total desserts, etc

Total.

Cost.

Cents.
0.5

1.5

Protein.

sweet potatoes (216), 9, 18 cents; succotash (230)

1 3 cents. Total vegetables

Oranges (252), 1, 3 cents r VVokQVkVn//

Sirup (260), l,2cents; sugar, teaspoonfuls (269), 43,0.''

Total sugars, etc

Coffee (263), 17, 51 cents ,•■•••/■■

Combination breakfasts (268). If, |1.30: lunciies
(271) , 18, S1.80; dinners (274), 11, 81.32. Total com-
bination meals

4.3

1.5

4.2

Orams.
1.3

1.3

3.7

.8

2.8
.1

.1
2.4

21.1

Total food

Period 2, 3 weeks, February lU to March 6.

Beef stew (9), 1, 10 cents; beef hash (21), 3, 21 c^nts;

pork bacon (with eggs) (40), 1, 4 cents. Total

meats, etc ■,,■ ■;

Eggs (with bacon) (79), 1, 8 cents; eggs, scrambled

(85), 1, 10 cents. Total eggs, etc ■ •

BiUer (88), 33. 33 cents; milk glass (95), 8 16 cents;

milk, 4-ounce pitchers (96), 13, 13 cents. Total

O^^IaVimTl' ^ "cents; ' rice' (ib7)V ^' 3 'c^^
shredded wheat (109), 5, 20 cents. Total break-
fast cereals V ■ • v • ^: • : ^' " ' " V, i 'n\ ' '

Bread white (114), 9, 9 cents; bread, Graham 11/),
54 54 cents; bread,'corn (120), 10, 10 cents; biscmt
(126) 1, 1 cent; rolls (132), 2, 2 cents; scones (142),
1 1 cent Total bread, crackers, etc - •

Gingerbread (169^ 5, 5 cents; eclairs (167), 1, 4 cents:
pie (173), 3, 15 cents; coflfee jelly (186), 10, 40 cents.
Total desserts, etc - ■ -.- ■ -■■••„■,■ ■," •,•

Beans, baked (190), 2, 8 cents; beans, Lima(193) 1 ^
centk; peas (196), 3, 9 cents; potatoes baked (200),
5; 10 cents; sweet potatoes (217), 16, 32 cents; cab-
bage (220), 2, 6 cents; corn, stewed (224 4, 12
cents; pickles (238), 5, 6 cents; spinach (229), 1, 2
cents. Total vegetables - . ■ - - - ■-■-•■-.■■

Bananas (243), 5, 10 cents; oranges (250), 7, 21 cents.

Total fruits vv/;V

Sugar, teaspoonfuls (259), 57, 0 c . . . ...■■. . - ■ --•■-■•■

Cereai coffee (264), 2, 6 cents; cocoa (262), 2, 6 cents.

39.9

.9

2.9

3.7

3.0

4.1

1.5

coffee (263), 27, 81 cents. Total beverages ....... •

CoinbinaUon breakfasts (269), H, Jl.lO; lu.iches
(272), 16, 81.60: dinners (275), 8, 96 cents. Total
combination meals

Total food .

4.4

17.4

41.3

Energy.

10.8

2.5

19.9

Calories.
25

31

76

6.1
.1

.1

55.5

102.0

7.1
2.2

4.9

2.5

21.3

3.3

8.4

2.1

48.9

101.6

Digesti-
ble
protein.

Grams.
1.3

1.3

3.6

332

87

643

50

266

4

83
25

1,622

3,244

91
47

251

88

694

177

401

64
96

47

1,440

3,396

Avail-
able
energy.

10.5

2.1

16.9

Calories.
22

27

68

5.1
.1

.1

51.1

92.7

6.9
2.1

4.8

2.1

18.1
2.8

7.0

2.0
45.0

91.6

309

79

585

47

242
4

81
25

1,492

2,981

79
42

233

80

632
165

365

56
94

46
1,325

3,117

a Order for one-half the usual amount.

bSee footnote r to Table 1.

23

Table 5. — Kinds of food, numher of orders, and cost of each kind, and average cost and
amounts of protein and energy of dietarij study No. 403 — Continued.

SUBJECT C— Continued.

Kinds of food, number of orders, and cost of each
kind.

Period S, S weeks, May S to Mny 28.

Beef, roast (8), f), 50 cents; beef stew (9). 1, 10 cents;
beef hash (22), 3, 18 cents; beef, corned (4), 2, 16
cents; hash of ham and eggs (-17), 1, 10 cents.
Total meats, etc

Pur^e of peas (58), 3, 9 cents; soup (61), 2, 6 cents.
Total soups, etc

Eggs, scrambled (86), 1, Scents; eggs, dropped (77),
1, 6 cents. Total eggs

Cream (with strawberries) (93), 1, 0:« milk, glass
(95), 5, 10 cents; milk, 1-ounce pitchers (96), 10, 10
cents; butter (89), 38, 38 cents. Total dairy
products

Prepared cereals (99), 1, 4 cents; oatmeal (105), 1, 3
cents; wheat (111), 7, 21 cents. Total breaklast
cereals

Bread, white (115), 1, 1 cent; bread, Graham (118),
CO, 60 cents; bread, corn (121), s, 8 cents; griddle-
cakes (146), 2, 8 cents; macaroni (156), 2, 12 cents;
scones (142i, 3, 3 cents. Total bread, crackers, etc.

Cookies (163), 2, 2 cents; cake (160), 6, 6 cents; pie
(174), 6. 24 cents; pudding (177), 2, 8 cents: short-
cake, crust (180), 2, 0;« shortcake, strawberries
(179), 2, 15 cents; colTee jelly (187), 1, 4 cents; ice
cream (184), 3, 21 cents. Total desserts, etc

Beans, Lima (194), 5, 10 cents; beans, wax (195), 1, 2
cents; beans, baked (191), 1, 4 cents; cabbage
(221), 3, 6 cents; corn (225), 6, 12 cents; peas (197),
1, 2 cents; pickles (239), 2, 2 cents; potatoes, stewed
(206), 1, 2 cents; potatoes, baked (201), 4, 8 cents;
potatoes, mashed (205), 6, 12 cents; radishes (228),
1, 4 cents; succotash (231) , 5, 10 cents: tomatoes
(233), 1, 2 cents; turnips (235), 1, 2 cents. Total
vegetables, etc

Apples (240), 3. 6 cents; bananas (244), 7, 14 cents;
oranges (2,51), 17, 51 cents; strawberries (2.56), 2, 15
cents. Total fruits

Sugar, teaspoonfuls (259), 54, 0;a sirup (260), 2, 4
cents. Total sugar, etc

Coffee (263), 25, 76 cents; birch beer (266), 1, 6 cents;
ginger ale (266), 2, 10 cents; lemonade (267), 7, 14
cents; .sarsaparilla (266), 1, 5 cents. Total bever-

Cost, protein, and energy of daily food.

ages

Combination breakfasts (270), 7, 70 cents; lunches
(273), 16, 81.60: dinners (276), 2, 24 cents. Total
combination meals

Total food

Average of three periods.

Total.

Cost. Protein. Energy,

nilf.
5.0

.7

Grams.
18.0

1.7

2.6

3.5

1.3

4.4

3.8

3.7

4.1

5:2

12.1

2.3

21.0

5.0

Digesti-
ble
protein.

Avail-
able
energy.

Calories.
229

34

52

261

Grams
17

6.3

1.7

1.8

23.3

43.9

87.2

41.7

96.9

79

684

315

209

116
111

87

819

2.

3.

2.

17.9

4.3

Calories.
199

29

46

243

72

622
293

21

190

102
109

85
753

2,948

78.9

2, 743

3,196

87.7

2,947

a See footnote r to Table 1.

The average amount of digostible protein furnished by the diet
selected by the subject is not far from the quantity called for by the
standard selected for comparison, whereas in g-eneral the amount of
energy was somewhat higher than the standard called for. About 54
per cent of the total digestible protein and 34 per cent of the available
energy in the average diet of Subject C came from animal food. It
is noticeable that nearly 40 per cent of the nutrients in the average
ration for the three periods was furnished by the combination meals.
In other words, he lived half on foods which he selected and half on
meals selected bv the commons management. The use of many com-

24

binatioii meals explains the fact that a number of important classes of
food appear in quantities considerably below the average. For example,
separate orders of meats and cereals were eaten in about one-half the
average amounts, and dairv products, eggs, and breads in about 65
per cent of the average amounts. Besides combination meals, the only
articles chosen in quantities greater than the average for the ten men
studied were vegetables and beverages (chiefly coffee), both of which
were about 20 per cent above the average. On the basis of economy
so much coffee was not a wise selection, since its value as a source of
nutrients and energy is very small in proportion to the cost and due
chiefly to the milk and sugar which are added to it. In this dietary,
therefore, about 9.5 per cent of the total sum was expended for articles
yielding only about 1.5 per cent of the total digestible protein and
available energy. This is noteworthy when it is remembered that 9.9
per cent of the total outlay was for })readstutfs, which yielded 20 per
cent of the total protein and energy.

For the first two periods, fall and winter, the rations were more
abundant than later, furnishing on an average 92.1 grams of digestible
protein and 3,019 calories of available energy, or 100 per cent and 113
per cent, respectively, of the values called for by the standard selected
for comparison. In period 3, however, the protein dropped to 78.9
grams and the energy to 2,743 calories (86 and 101 per cent, respec-
tively, of the standard), while the cost increased to 43.9 cents, or about
8.5 i>er cent more than the average for the first two periods. li is evi-
dent that, as compared with the subjects already noted, Subject C was
not getting a large return for his investment. He might have secured
the same amount of protein and energy if he had selected a larger
proportion of foods similar to those chosen by Subjects A and B.

The chief reason for the tsudden drop in the nutritive value of the
ration of Subject C, in spite of the higher daily cost, is undoubtedly
to be found in the tendency to use meats and fruits — both relatively
expensive foods at Randall Hall — in place of combination meals. It
should be noted that in period 3 he obtained in 1 cent's worth of vegeta-
bles only about 0.8 of the protein and 0.6 of the energy that 1 cent's
worth of vegetables furnished in periods 1 and 2. Similarly, for the
same sum, the combination meals yielded only 0.7 to 0.8 as much as in
periods 1 and 2. Of the two conceivable causes of this condition
(higher relative cost and less wise choice of dishes during period 3), it
seems probable that higher cost was responsible for the lower value per
money unit of the combination meals and that a more liberal use of
green spring vegetables was responsible for the lower value of vege-
tables per money unit. In some measure, then, it appears that the
ration of Subject C during period 3 must necessarily have been lower
per money unit because the scale of prices had changed, and, conse-

25

quentl}', no ledi.-stribution of the cost items would bring exactly the
same value as was secured in periods 1 and 2 for the same sum.

At the end of the study Subject C weighed 143 pounds, or 2 pounds
less than at the beginning of the investigation, some seven months
previous. The anthropometric measurements showed very small
changes, but, as shown by the strength tests, the subject gained rather
more than the average, indicating a slight improvement in muscular
condition. Medical examination showed no marked chantre in his
general physical condition.

In his college work Subject C attained a grade between B and C,
which ma}' be considered slightly above the average. Remembering
that he carried 6 courses, instead of the usual 4i, and that he sup-
ported himself by outside work, his performance was very creditable
indeed.

The general average for the three periods shows 8T.7 grams of
digestible protein and 2,947 calories of available energ}" in the daily
food. Although these figures are lower than they would have been
if he had exercised the same' prudence in the selection of economical
dishes in the last period as he did in the first two periods, they are not
very far from the commonly accepted standard for a man of sedentary
habits, namely, 92 grams of digestible protein and 2,700 calories of
available energy. It is not at all certain, however, that for a person of
such active habits and long hours of duty the diet was in every way suf-
ficient for the best functioning of brain and body. It is to be observed
that, although Subject C had been seriousl}" ill shorth' before the
beginning of the college year, his bodily weight was less at the end of
the study than at the beginning, whereas the average gain of the 10
men studied was 4 per cent over their initial weights.

DIETARY STUDY NO. 404.

Subject D was 22 years old, 5 feet 6.5 inches in height, and weighed
119.5 pounds. In the usual physical examination he was classed as
poorly developed and nourished. His bodily measurements, as well
as his height, were considerably below the average for men of the
same age.

A sophomore in the college, he devoted himself exclusively to math-
ematics and physics, carrying the usual 4 courses, of which one was
on the subject of physics. He slept 6^ to 7i hours per day. Of all
the men studied, he devoted the greatest number of hours to his col-
lege work, the time thus spent amounting to 11^ to 12f hours, or vir-
tually the whole working day. He did no work outside of his college
course and took practically no exercise, the sum total for the entire
three periods amounting to only 30 minutes to 1 hour gymnasium
work per day on 9 days.
13037— No. 152—05 4

26

Table 6. — Kinds of fond, nnmher of orders, and coat of each Icind, and average cost and
amounts of protein and energy of dietanj study No. 404-

SUBJECT D.
[For explanation of numbers in parentheses, see p. 11.]

Kinds of food, number of orders, and cost of each
kind.

Period 1, 3 ivecks, November 30 to December 20.

Beefsteak (10),. S, 80 cents; pork, broiled ham (with

eggs) (49), 2, 20 cents; ham cakes (44), 1, 10 cents.

Total meats, etc

Oysters, fried (69), 1, 25 cents; oyster pie (73), 1, 12

cents; sea trout, fried (66), 1, 10 cents. Total fish,

etc.

Eggs (with ham) (78), 2, 16 cents

Butter (87), 103, fl.03; milk, gla.ss (9.5), 40, 80 cents;
milk, 4-ounce pitchers (96), 19, 19 cents; cream
(92), l,2cents. Total dairy products

Hominy (100), 11, 44 cents: oatmeal (103), 1, 4 cents;
rice (106), 8, 32 cents. Total breakfast cereals, etc.

Bread, white (113), 1, 1 cent; biscuit (125), 2, 2 cents;
rolls (131), 36, 36 cents; toast, buttered (137), 21,
63 cents; buckwheat cakes (143), 3, 15 cents: grid-
dlecakes (147), 5, 25 cents. Total breads, crack-
ers, etc

Coffee jelly (185), 1, 4 cents; cake (158), 2, 2 cents;
doughnuts (l64), 2, 2 cents; ice cream (182), 2, 14
cents; pudding (175), 3, 15 cents. Total desserts,
etc.

Com (223), 1, 3 cents; potatoes, baked (199), 7, 14
cents; potatoes, lyonnaise (211), 19, 95 cents; sweet
potatoes (216), 6, 12 cents. Total vegetables

Apples, baked (241), 1, 4 cents; bananas (245), 20, 40
cents; oranges (252), 4, 12 cents. Total fruits

Sugar, teaspoonfuls (2.59), 50, 0;« sirup (260), 8, 16
cents. Total sugars, etc

Coffee (263), 3, 9 cents; cocoa (262), 1, 3 cents. Total
beverages

Combination lunches (271), 1, lOcents: dinners (274),
1, 12 cents. Total combination meals

Total food .

Period 2, 3 weeks, February lU to March 6.

Beef, boiled (1), 1, 10 cents: beefsteak (11), 5, 50
cents; rump steak (14),3, 60 cents; pork sausage
(.50), 1, 8 cents; chicken pie (51), 1, 12 cents. Total
meats, etc ,

Oysters, raw, 4 dozen (68), 2, 20 h cents: scallops, fried
"(74), 1,10 cents; fish balls (76), 1,5 cents. Total
fish , etc

Soups (60), 1, 3 cents

Butter (88), 94, 94 cents: cream (92), 28. 56 cents: milk,
glass (95), 12, 24 cents; milk, 4-ounce pitchers (96),

• 15, 15 cents. Total dairy products

Hominy (1011,12,36 cents: rice (107), 3, 9 cents:
shredded wheat (109), 14, .56 cents. Total break-
fast cereals, etc

Rolls (132), 26, 26 cents: toa.«t, buttered (i;tt),13, 39
cents; buckwheat cakes (144), 2, 10 cents; griddle-
cakes (145),6, :S0 cents: crackers (1.53), 1,1 cent.
Total bread, crackers, etc

Cake (1.59), 3, 3 cents; puddings (176), 2, 8 cents;
.sherbet (188), 1, 6 cents. Total desserts, etc

Potatoes, baked (200), 2, 4 cents; potatoes, boiled
(202), 1,2 cents: potatoes, French fried (209), 9, 45
cents; potatoes, mashed (204), 1,2 cents: potato
salad (215), 1,5 cents; sweet potatoes (217), 19, 38
cents; corn, stewed (224), 1,3 cents. Total vege-
tables

Apples, baked (241), 1,4 cents; bananas (243), 13,26
cents; grapes C248),l,5 cents; oranges (2.501.9,27
cents; peaches, canned (2.53), 1,4 cents. Total
fruits

Cost, protein, and energy of daily food.

C'entx.

5.2

2.2

.8

9.7
3.8

6.7

1.8

5.9

2.7

.8

.6

1.0

41.2

6.7

1.7
.1

9.0
4.8

5.1

.8

4.7
3.1

Total.

Cost. Protein. Energy

Grams.
1.5.0

3.6
1.1

16.4
3.7

19.1

2.1

5.6
1.5

.3

2.8

Calories.
176

47
22

71.2

19.7

2.8
.2

9.0
6.4

14.0
1.1

7.2
1.5

814
166

706

117

344
114

164

7

80

Digesti-
ble
protein.

Grams.

14.6

3.5

1.1

15.9
3.1

16.2

1.8

4.7
1.3

2, 7.57

242

28
3

738
268

508
57

470

113

«See footnote r to Table 1.

& Oysters, raw, 15 cents per ilozen; 10 cents per half dozen.

.3

2.6

Avail-
able
energy.

Calories.
153

65.1

19.1

2.7
.2

7.7
5.4

11.9
.9

6.0
1.3

99

27

Table 6.— Kinds of food, number of orders, and cost of each kind, and average cost and
amounts of protein and energy of dietary study No. 404 — Continued.

SUBJECT D— Continued.

Kinds of food, number of orders, and cost of each
kind.

Period 2, 5 weeks, February U to March 6 — Continued.

Sirup (260), 8,16 cents; sugar (2o9),112,0.a Total
sugars, etc

Chocolate(265),21,S1.05; coffee (263), 2, 6 cents. Total
beverages

Cost, protein, and energy of daily food.

Total food .

Period 3, 3 weeks, May S to May 2S.

Beefsteak (12), 5, 50 cents; pork, ham cake (14), 2, 20
cents. Total meats, etc

Soups (61) , 2, 6 cents

Bass, fried (62), 1,10 cents; mackerel (t>4),4, 40 cents;
shrimp salad (75), 1,1.5 cents; trout, baked (66), 1,
10 cent-s. Total lish.etc

Eggs, scrambled (S6),2, 16 cents

Butter (89), 75, 75 cents; cream (92), 43,'' 84 cents:
milk, glass (95), 1,2 cents; milk,4-ounce pitchers
(96), 4, 4 cents. Total dairy products

Hominy (^102), 10, 30 cents; rice (108), 2,6 cents;
shredded \yheat ^109) , 34, i- 68 cents. Total break-
fust cereals, etc

Biscuit (127), 1,1 cent; rolls (133), 38, 38 cents; toast,
buttered (136), 12, 36 cents; griddlecakes (146), 5,
20 cents; crackers for soup (154),2, 2 cents. Total
breads, crackers, etc

Cake (160), 3,3 cents; doughnuts (166), 1,1 cent;
puddings (177), 1,4 cents; coffee jelly (187), 4, 16
cents; icecream (184), 2, 14 cents; sherbet (188), 1,
6 cents. Total desserts, etc

Peas (197), 1, 2cents; potatoes, baked ( 201 ), 5, 10 cents;
potatoes, boiled (202), 5, 10 cents: potatoes, griddled
(210), 1,10 cents; potatoes, French fried (209), 10,
50 cents; potatoes, 1 yon naise (212), 5, 25 cents: corn
(225), 2, 4 cents; radishes (228), 2, 8 cents; tomatoes
(233), 1, 2 cents. Total vegetables

Bananas (244), 6, 12 cents: oranges (251), 1,3 cents;
peaches, canned (253), 7, 28 cents; strawberries
(2.56) , 3, 26 cents. Total fruits, etc

Honey (261), 1,4 cents; .sirup (260). 5, 10 cents; sugar,
teaspoonfuls (2-59), 192,0." Total sugars, etc

Chocolate (265), 19, 95 cents; coffee (263), 19, 57 cents;
lemonade (267), 2, 4 cents. Total beverages

Total food .

Cost.

Cents.
0.8

.5.3

42.1

3.3
.3

3.6
.8

7.8
4.9

4.6

2.1

5.8

3.3

. 7

7.4

44.6

Average for three periods 42. 7

Total.

Protein.

Grams.

4.0

65.9

12.1
.6

9.2
4.1

4.8
6.7

16.3

1.8

4.7

4.8

Energy.

Calories.
258

135

Digesti-
ble
protein.

Grams.

3.9

2, 820

59.1

Avail-
able
energy.

Calories.
253

132

2, .595

159
9

73

87

659
275

686

103

246

49
386

157

11.7
.6

8.9
4.0

4.7
5.7

13.9

1.5

3.9
.6

4.7

138
8

62
77

613
250

533

96

224

43

378
154

65.8

2, 7.S9

60.2

2, .576

67.6

2,789

61.5

2,566

o See footnote r to Table 1.

^Includes one order of cream, served with strawberries, for which there was no charge.

c Orders for one-half the usual amount.

In the dietarv of this .subject the unusually small amounts of protein
and energy in the total food eaten per diem, the high comparative
cost of the diet, and the small number of combination meals are
noticeable. Thus for the three periods the digestible protein averages
61.5 grams and the available energy 2,566 calories, or 67 and 95 per
cent, respectivel}', of amounts called for by the commonly accepted
.standard for a man of sedentary occupation. Though low in nutritive
value, this ration cost 42.7 cents per day.

The protein from animal foods amounted to about 54.5 per cent and
the energy to about 38 per cent of the tot^il.

28

It is easy to suggest changes whereb}- the value of the ration might
have been increased without increasing the cost. The amount spent
for meats, beverages, and cereals is about 35 per cent, that for vege-
tables about 80 per cent, and for fruits about 25 per cent higher than
the average for the ten men studied. In the case of cereals this
increase was profitable, since they are economical foods at the Ran-
dall Hall prices, but, as noted before, meats are an expensive source
of nutrients, while beverages and fruits yield very little protein and
energy. Thus for an expenditure of about 7.4 cents, or 17 per cent
of the total cost of the diet, the fruits and beverages together fur-
nished only about 6.5 per cent of the total digestible protein and
about 7 per cent of the total available energy, whereas the same sum
expended for breadstuffs would have increased the diet b}' nearly one-
quarter of the total nutrients involved. A further economy could
have been brought about by devoting part of the sum expended for
meat, especially during period 2, to combination meals and by using
cheaper meat foods, such as beef stew, beef potpie, meat croquettes,
and hash, in place of rump steak, sausage, ham cakes, and various
sorts of fish. In the class of vegetable foods not onl v w^as the amount
spent 80 per cent higher than the average, but the quantities of protein
and energy procured per unit of money were less. A smaller expendi-
ture for vegetables and the selection of baked beans, baked or hashed
brown potatoes, and sweet potatoes in place of the more expensive
potato salad, French fried and lyonnaise potatoes would have been
more economical. In the case of breads the quantities of digestible
protein and available energy obtained for 1 cent amounted to but 65
and 70 per cent, respectively, of the average amounts obtained by the
ten subjects. The quite general use of toast and griddlecakes in place
of the more economical white bread was the probable cause of this
condition, which aU'ects the value of the ration very materially, since
breadstuft's furnished over 20 per cent of the total nutrients. The
quantity of protein furnished by the dairy products per money unit
dropped in period 2 to 60 per cent, and in period 3 to a little over 35
per cent of that in period 1, owing to a decrease in the amount of milk
used and an increase in the amount of cream.

The weight of Subject D, at the end of the investigation, was 120.5
pounds, showing a gain of 1 pound in about six months. Such a dif-
ference might easily have been occasioned by the daily fluctuation in
intestinal contents, etc., so we may infer that the weight was practi-
cally constant throughout the college year. Examination showed that
his general physical condition, which was rather below par at the out-
set, had not changed. Anthropometric measurements also disclosed no
changes.

The standing of Subject D in his studies was creditable. His courses

29

ma}" be fairlj" said to provide a moderately hard year's work, yet he
passed with an average grade of B.

In general it maj" be said that this subject, whose diet contained but
67 per cent of the protein and 95 per cent of the energy called for by
the standard selected for comparison, did his work well throughout
the year, and showed neither loss of weight nor any physical deterio-
ration that could be detected by careful medical examination. The
unusually small quantity of protein in the daily ration brings up the
question whether he was really in nitrogen equilibrium or whether
he was losing nitrogen and replacing it by fatty tissue or water. It
would, therefore, have been especially interesting had opportu-
nity offered to determine the outgo of nitrogen in order to test the
question.

DIETARY STUDY NO. 405.

Subject E was 26 years old, 5 feet 5.5 inches in height, and weighed
136.3 pounds. Although small of stature, his measurements in other
respects were not far from the general run of men of the same age.
Examination showed that he was in fair physical condition and fairly
well nourished.

He was a senior in the Lawrence Scientific School and carried about
seven courses, most of which pertained to engineering. The univer-
sity work was, perhaps, no more difficult than that of many scientific
students in their senior year.

He spent daily 7f to 8 hours in sleep, 6i to 9i hours in college
work, and had no outside work. His exercise consisted in walking
two or three miles per day.

Table 7. — Kinds of food, number of orders, and cost of each kind, and average cost and
amounts of protein and energy of dietary study No. 405.

SUBJECT E.

[For explanation of numbers in parentheses, see p. 11.]

Kinds of food, number of orders, and cost of each
kind.

Period 1, S weeks, November 30 to December 20.

Beef hash (20), 3, 21 cents; beefsteak pie (26), 1, 10
cents; lamb, roast (32), 3, 30 cents; venison potpie
(30), 1,10 cents: lamb croquettes (37), 1, 10 cents;
turke V and sauce ( 54 ) , 4, 60 cents. Total meats, etc .

Chowder (57), 6, 15 cents; purt^e of peas (58), 3, 9
cents; soup (59) , 5, 15 cents. Total soups, etc

Oysters, raw (68), 3, 45 cents; oyster pie (73), 1, 12
cents. Total fish, etc

Eggs, raw (77), 2, 16 cents; omelet (81), 2, 20 cents.
Total eggs, etc

Butter (87). 41, 41 cents; milk, bowl (94),4,a 18 cents;
milk, glass (95), 49, 98 cents; milk. 4-ounce pitchers
(96), 6, 6 cents. Total dairy products

Cost, protein, and energy of daily food.

Total.

Cost.

Cents.
6.7

1.9

2.7

1.7

7.8

Protein. Energy

Grams.
21.5

3.9

3.5

3.1

18.9

Calories.

284

77
50
52

591

Digesti-
ble
protein.

Gravis.
20.9

3.8

3.4

3.0

18.3

Available
energy.

Calories.
247

66

43

46

550

a Includes two orders of hot milk.

30

Table 7. — K'mda of food, number of orders, and cost of each kind, cind average cost and
amounts of protein and energy of dietary study No. 405 — Continued.

SUBJECT E— Continued.

Kinds of food, number of orders, and cost of each
kind.

Period 1, 3 weeks, Novc7nber 30 to December 20 — Cont'd.

Prepared cereal (97), 2, 8 cents; rice (106), 2, Scents;
shredded wheat (109), 2, Scents. Total breakfast

Bread, white (113) ,63, 63 cents; bread, Graham, ( 116) ,
1, 1 cent; bread, corn (119), 12, 12 cents; biscuit
(125), 1, 1 cent; e:ems, Graham (130), 5, Scents; rolls
(131), 12, 12 cen"ts; toast, creamed (138), 1, 7 cents.
Total breads, crackers, etc

Cake, cream (158), 1, 4 cents; pie, apple (172), 4, 20
cents; pudding, tapioca (175), 3, 15 cents. Total
desserts

Beans, baked (189), 1, 4 cents; sweet potatoes (216),
6, 12 cents; celery (222), 3, 15 cents; onions, boiled
(227) , 6, 18 cents. Total vesetables

Apples (210), 10, 32 cents; oranges (252), 3, 9 cents;
sauce, cranberry (258), 2, Scents. Total fruits

Sugar (259), 98, 0"

Combination breakfasts (268), 8, 80 cents; lunches
(271 ), 4, 40 cents; dinners (274) , 6, 72 cents. Total
combination meals

Total food .

Period 2, 3 weeks, Feb)-uari/ lU to March 6.

Veal, roast (with dressing) (28), 1,10 cents; dressing
(with veal) (29), 1, 0"; larab.roast (33), 4, 40 cents;
turkey, roast (55), 2, 30 cents. Total meats, etc

Chowder(57).2, 6 cents; pureeof peas (.58), 1, 3 cents;
soup (60), 3, 9 cents. Total soups, etc

Lobster (67), 2, 50 cents; ovster stew (71), 1, 10 cents:
tishballs ( 76 ) , 2, 10 cents. Total fish, etc

Eggs (with toast) (77), 1,8 cents; egg omelet (82), 9,
90 cents. T(jtal eggs, etc

Butter (88^, 24, 24 cents; milk, glass (9.5), 71, S1.42;
milk,4-ounce pitchers (96), 2, 2 cents. Total dairy
products

Prepared cereal (98), 1, 4 cents; rice (107), 1,3 cents.
Total breakfast cereals

Bread, white (114), 37,37 cents; bread, Graliam (117),
4, 4 cents; bread, corn (120), 11, 11 cents; biscuit
(126), 1, 1 cent; gems, Graham ( 12S), 4, 4 cents; rolls
(132), 14, 14 cents; toast (134), 2, 4 cents; toast,
creamed (138), 1,7 cents; toast (with eggs) (140), 1,
2 cents; macaroni (157), 1,7 cents. Total breads,
crackers, etc

Puddings ( 176) , 2, 9. cents

Beans, baked (190), 2, 8 cents; sweet potatoes (217),
10, 20 cents; onions, boiled (227), 6, IS cents. Total

V 62"G ttl bl 6S .

Apples (240) , 19, 38 cents; bananas' '(243K (i, 12 cents";'
grapes (248),2, 10 cents; oranges (2.50), 12, 36 cents;
sauce, cranberry (258) ,1,4 cents. Total fruits

Sugar, teaspoonfuls (2.59), 16, 0«

Combhiation breakfasts (269), 6, 60 cents; lunches
(272), 9, 90 cents; dinners (275), 8, 96 cents. Total
combination meals

Total food .

Period 3, 3 weeks. May 8 to May 2S.

Turkey, roast, and dressing (56), 6, 90 cents

Puree of peas (58), 1, 3 cents; soup (61), 2, 6 cents.

Total soups, etc

Shrimp salad (75), 1, 15 cents

Eggs, dropped (77), 2.b6 cents; egg omelet (83), 4, 32

cents. Total eggs, etc

Butter (89), 32, 32 cents; cream (with strawberries)

(93),3,0n; milk, glass (95), 91, S1.S2: milk,4-ounee

pitchers (96), 5, 5 cents. Total dairy products

Cost, protein, and energy of daily food.

Total.

Cost. Protein. Energy,

Cents.
1.1

4.8

1.9

2.3
2.3

9.2

42.4

3.8

.9

3.3

4.7

8.0
.3

4.3
.4

2.2

4.8

11.7

44.4

4.3

.4

.7

1.8

10.4

Grams. f'ulories.
1.0 65

23.8

2.7

2.8
.5

24.2

105. 9

12.2
1.5
4.0

10.5

22.7
.5

18.8
. 7

4.7

1.7

32.3

109.6

17.2

1.0
2.2

4.3

29.7

765
160

140

66
166

664

3,080

123

• 29

47

203

599
18

609
28

228

149
27

921

2,981

158

17
13

81

807

Digesti-
ble
protein.

Grams.
0.9

20.2
2.3

2.3
.4

22.3

97.8

11.8
1.5
3.9

10.2

22.0
.4

16.0
.6

3.9

1.4

29.7

101.4

16.7

1.0
2.1

4.2

28.8

Available
energy.

Calorics.

"See footnote r to Table 1.

l> Orders for one-half the usual amount.

31

Table 7.— Kinds of food, number of orders, and cost of each Und, and average cost and
amounts of protein and energij of dietary study No. 405 — Continued.

SUBJECT E— Continued.

Kinds of food, number of orders, and cost of each
kind.

Period S, 3 weeks, May 8 to May iiS — Continued.

Oatmeal (105), 3, 9 cents; rice (108), 1,3 cents; shred-
ded wheat (109),],<'2cents; wheat (111), 1,3 cents.
Total breakfast cereals ,

Bread, white (115). 45, 45 cents; bread, corn (121), 5,
5 cents; gems. Graham (129) 9, 9 cents; rolls (133),
18, 18 cents; toast (134), 1, 2 cents; toast (with as-
paragus) (141), 3, Ob; macaroni (156), 1, G cents.
Total breads, etc

Cake (160), 3, 3 cents; pie (174), 1, 4 cents; pudding
(177), 3, 12 cents; tarts (181), 1,2 cents; ice cream
(184), 1, 7 cents. Total desserts

Peas (197), 2, 4 cents; potatoes, mashed (205), 4, 8
cents; asparagus (with toast) (218), 3, 24 cents;
corn (225i, 1, 2 cents: onions (227), 5, 15 cents;
spinach (229),3, 6 cents; succotash (231), 4. 8 cents;
tomatoes (233), 2, 4 cents. Total vegetables

Apples (240), 6, 12 cents; oranges (251), 7, 21 cents;
prunes, stewed (255), 3, 12 cents; strawberries (256),
3, 25 cents; preserves (2.57), 16, 64 cents; sauees(258),
3, 12 cents. Total fruits, etc

Sugar, teaspoonfuls (259), 26, 0 6

Lemonade (267), 2, 4 cents

Combination breakfasts (270), 5, .50 cents; lunches
(273), 12, S1.20; dinners (276), 1, 12 cents. Total
combination meals

Total food

Average for three periods .

Cost, protein, and energy of daily food.

Total.

Cost.

Cnits.
0.8

4.0
1.3

3.4

7.0
'.'2'

Protein.

Grams.
1.5

21.0
2.0

2.6

1.2

8.7

16.6

Energy.

Calories.
48

675
113

83

205

44

9

592

43.0

43.3

99.3

104.9

2,845

2,969

Digesti-
ble
protein. , ^n^rgy.

Available

Grams.
1.3

17.9
1.7

2.2

1.0

15.3

92.2

97.1

Calories.
44

614
105

180

43

9

645

2,602

2,712

a Order for one-half the usual amount.

6 See footnote r to Table 1.

Tlie amount.s of digestible protein and available energy per diem for
all three periods averaged 97.1 grams protein and 2,712 calories, or
practicalh" the quantities called for by the commonly accepted standard
for a man of sedentary occupation. In this stud}" 67 per cent of the
digestible protein came from animal sources.

The average cost of the ration was 43.3 cents per da3\ Of this about
10 per cent was expended for fruits, yielding onl}' 1 per cent of the
total protein and 4.5 per cent of the total energy, whereas the sum
expended for breads, also 10 per cent of the total, supplied about 20
per cent of the total protein and energy. It is not to be inferred that
fruit should not be used; the purpose of the above comparison is sim-
ply to emphasize the economy of minimizing as far as possible the
expenditure for foods that contain little nourishment per monej^ unit
without destroying the palatabilit}^ of the ration. On foods relativelj'
rich in protein (meats, eggs, and dairy products) Subject E spent from
30 to 60 per cent more than the average of the 10 men studied, which
accounts for the relatively high proportion of protein and energ}'
derived from animal foods. The expenditure for vegetable foods is
of course correspondingly low; thus his expenditure for cereals was
only 20 per cent, that for desserts 50 per cent, breads 70 per cent

32

and for vegetables 80 per cent, of the average amounts spent by the
ten subjects for such materials. It is to ])e noticed that he used consid-
erable sugar (for which no charge is made) and got along practically
without beverages (tea, coffee, and cocoa), thereby effecting a consid-
erable saving. As regards dairy products, the quantity of protein
bought for 1 cent is about 35 per cent higher than the average for the
ten men, and that of energy al)Out equal to the average.

At the end of the investigation Subject E had gained 3.7 pounds in
weight and showed a corresponding slight increase in his anthropo-
metric measurements. No change in his general physical condition
was noted.

In the examinations at the end of the academic year he passed in
all his studies with an average grade a little below B, a very credit-
able performance considering the fact that he carried seven courses.

In general, it may be said that Subject E accomplished a satisfac-
tory year's work, chiefly intellectual in nature, on a diet which aver-
aged for the three test periods almost exactly the amounts of protein
and energy required by a conmionly accepted standard for a man of
sedentary occupation, and maintained his general health and physical
condition.

DIETABY STUDY NO. 406.

Subject F was 25 years old, 5 feet 3.8 inches in height, and weighed
12(».2 pounds. He was a small man but tolerably well proportioned.
Like the majority of the men included in this investigation he was in
fair physical condition. His daily programme differs from most of
the others in that he spent rather less time on college work and slept
longer, devoting 7 to 7i hours daily to college duties and 8 to 8i hours
to sleep. He did no outside work. During the fall and winter periods
he walked or took gymnasium exercises 30 minutes to 1 hour daily.
During the three weeks covered by the spring period he walked or
played handball three-fourths to H hours per day for seven days.

Subject F was a second-year student in the graduate school, and car-
ried the equivalent of four full courses about equally divided between
the classical languages and philology.

33

Table 8. — Kinds of food, number of orders, and cost of each kind, and average cost and
amounts of protein and energy of dietary study No. 406.

SUBJECT F.
[For explanation of numbers in parentheses, see p. 11.]

Kinds of food, number of orders, and cost of each
kind.

Period 1, 3 weeks, November 30 to December 20.

Beef croquettes (18), 2, 20 cents; beef hash (20), 1, 7
cents; roa.st turkey and sauce (54) , 2, 30 cents.
Total meats

Puree of peas (58), 1, 3 cents; soup (59), 1, 3 cents.
Total soups, etc

Egg omelet (81), 2, 20 cents

Butter (87), 57, 57 cents; cheese, sage (91), 1, 1 cent;
milk, glass (95), 1, 2 cents; milk, bowl (94), 1, 4
cents; milk, 4-ounce pitchers (96), 1, 1 cent. Total
dairy products

Rice (106), 1, 4 cents

Bread, white (113), 60,60 cents; bread, Graham (116),
70, 70 cents; crackers for soup (152), 2, 2 cents;
macaroni (155), 1, 7 cents. Total bread, crackers,
etc

Cost, protein, and energy of daily food.

Total.

Cost. Protein. Energy

Cookies(161),4, 4cents; gingerbread (168), 4, 4 cents;
cake (158), 13, 13 cents; pie (172), 1, 6 cents; tarts
(181), 2, 4 cents; puddings (175), 2, 7 cents. Total
desserts, etc

Beans, baked (189), 3, 12 cents; sweet potatoes (216),
4, 8 cents; turnips (235), 1, 3 cents. Total vegeta-
bles.

Bananas (245), 3, 6 cents; preserves, pineapple (257),
1, 4 cents. Total fruits, etc

Sugar, teaspoonfuls (259), 132, 0"

Coffee (263), 21, 63 cents; cocoa (262), 27, 81 cents.
Total beverages

Combination lunches(271), 8, 80 cents; dinners(274),
10, 81.20. Total combination meals

Total food .

Period 2, 3 weeks, February 19 to March 11.

Beefsteak (11), 1, 10 cents; pork, fried ham (45), 1,
10 cents. Total meats, etc

Puree of peas (.58), 1, 3 cents

Butter (88), 15, 15 cents; cheese (90), 3, Scents; milk,
glass (95), 17, 34 cents; milk, bowl (94), 4, 16cents.
Total dairv products

Bread, white (114), 32, 32 cents; bread, Graham (117),
32, 32 cents; bread, corn (120), 15, 15 cents; bis-
cuits (126), 3, 3 cents; rolls (132), 14, 14 cents;
crackers (1.53), 1, 1 cent; crackers, Graham (149),
1, 3 cents. Total bread, crackers, etc

Cake (1.59), 25, 25 cents; cookies (162), 11, 11 cents;
tarts, damson (181), 4, 8<'ents. Total desserts, etc.

Potatoes, baked (200), 1, 2 cents; sweet potatoes
(217), 2, 4 cents; onions, raw (226), 1, 3cents. Total
vegetables

Figs, dried (249), 2, Scents

Sugar, teaspoonfuls(269), 144, Oa

Cereal coffee (264), 1, 3 cents; cocoa (262), 29, 87
cents; coffee (263), 8, 24 cents. Total beverages . . .

Combination breakfasts (269), 17, $1.70; lunches
(272), 12, 81.20; dinners (275), 7, 84 cents. Total
combination meals

Total food .

Period 3, S weeks. May 8 to May 28.

Beef, Hamburg steak (13), 1, 10 cents; pork, bacon
(with eggs) (41), 1. 4 cents. Total meats, etc

Eggs (with bacon), (80), 1, 6 cents; egg omelet (83),
1, 8 cents. Total eggs, etc

Butter (89), 19. 19 cents; cream (for strawberries)
(93), 1, Oa; milk, bowl (94), 2, 8 cents: milk, glass
(95), 12, 24 cents; milk, 4-ounce pitchers (96), 1, 1
cent. Total dairy products 2.5

a See footnote r to Table 1.

Cents.
2.7

.3
.9

3.1
.2

6.6

1.8

1.1
.5

6.9
9.5

33.6

1.0
.1

3.2

4.8
2.1

.4
.4

5.4

17.8

35.2

Grams.
13.1

.6
1.9

1.6
.2

37.9

4.1

3.6
.2

4.1
25.3

92.6

2.6
.4

8.5

24.9
5.1

2.8

48.5

Calories.
128

13
36

285

8

1,208

93.8

2.1
1.4

5.7

260

125

23
223

105

712

3, 116

33
9

247

823
322

46

27

244

79

1,444

3,274

26
28

208

Digesti-
ble
protein.

Grams.
12.7

.6
1.8

1.6
.2

32.2

3.5

3.0

.2

Avail-
able
energy.

4.0
23.3

Calories.
Ill

11

32

265

7

1,099

232

114

20

219

103
655

83.1

2.5
.4

8.2

21.2
4.3

.6
.3

2.7
44.6

84.8

2.0
1.4

5.6

2,868

29

8

230

749

299

42

24

239

1,328

3,025

23

25

193

34

Table 8. — Kinds of food, number of orders, and cost of each kind, and average cost and
amounts of protein and energy of dietary study No. 406 — Continued.

SUBJECT F— Continued.

Cost

., protein.

and energy of daily food.

Kinds of food, number of orders, and cost of each
kind.

Total.

Digesti-
ble
protein.

Avail-
able
energy.

'

Cost.

Protein.

Energy.

Period 3, S weeks, May 8 to May 2S— Continued.

Bread, white (115) 49, 49 cents; bread, Graham (118),
36, 3G cents; bread, corn (121), 0, 6 cents; rolls
(133), 1, 1 cent; scones (142), 3, Scents; griddle-
cakes (146), 1, 4 cents. Total bread, crackers, etc..

Cakes (160), 31, 37 cents; cookies (163), 5. 5 cents; pies
(174), 2, 8 cents; pudding (177), 4, 16 cents; short-
cake (strawberries only) (179), 2, 14 cents; short-
cake (crust only) (180), 2, 0<'; tarts, raspberry
(181), 2, 4 cents; ice cream (184), 2, 14 cents; sher-
tipt M,^^^ 1 6 centM Total desserts etc. .

Cents.
4.7

5.0
.1

1.7
.3

5. 6

12. 8

Grams.
27.1

8.2
.2

.4

Cnlork's.
867

499
12

59
191

60

844

Grams.
23.0

7.0
.2

.3

Calories.
789

464

U

Bananas (244), 6, 12 cents; .strawberries (with cream)
(256), 1, 7 cents; preserves, raspberry (257). 1, 4
cents; preserves, strawberry (257), 3, 12 cents. Total

52

Honev (261), 1,4 cents; sirup (260), 1,2 cents; sugar,
teaspoonfuls (259), 100, 0. " Total sugars, etc

Cerea coft'ee (264), 24, 72 cents; cocoa (262), 13, 39
cents; coffee (263), 1, 3 cents; lemonade (267), 2,
4 C6nls Total bfVcrtiE'os

187

1.7

24.8

1.6

22.8

59

Combination breakfasts (270), 6, 60 cents; lunches
(273), 15, 11.50; dinners (276), 5, 60 cents. Total
pom 1^1 nation nif*iils ................-----••••-•

776

Tntn 1 food

34.1

71.6

2,794

63.8

2, 579

A vprflffp for three Deriods

34.3

86.0

3,061

77.2

2, 824

«See footnote r to Table 1,

It will be seen that the above dietary provided a .simple and tolera-
bly economical ration, with 45 per cent of the total digestible protein
and 29 per cent of the available energy furnished by animal foods.
Ordinarily in student dietaries studied in the United States, the pro-
tein from animal sources, as before stated, has been found to amount
to 60 per cent and the energy from the same .source to 43 per cent
of the total. The most noticeable item of expense was for combina-
tion meals, which amounted to nearly 40 per cent of the cost of the
day's food, or more than twice the average percentage expenditure
for the ten men included in this investigation. Since combination
meals were relatively cheap, this was a wi.se selection. The liberal
use of combination meals and the fact that Subject F secured (owing
to the almost exclusive use of white and Graham bread), for 1
cent spent on breadstuffs, about 19 per cent more protein and 15
per cent more energy than the average computed for the ten men,
are the chief reasons for the economy of the ration. He ate no cereal
breakfast foods, and only about 25 per cent as much meat and veg-
etables as the average. On the other hand, he was fully up to the
average on breads, while on desserts he was 25 per cent, and on bev-
erages 200 per cent above the average. The sums expended for the
last two articles are the only ones which could not be defended on the

35

gToiind of econoni}^ under the cireiinistances. It does not necessarily
follow that Subject F's ration would have been better adapted to his
needs if he had used the monej' spent on beverages and desserts for
the purchase of cheaper foods, because it might well be that such a
change would have lessened the very essential element of palatability.
It should be borne in mind that all the alterations suggested in favor
of greater economy (i. e., increased amounts of nutrients for the same
cost) in this case and the others are based on the assumption that
within wide limits one food is as acceptable as another to a hungry
man, and that the men studied were tr3Mng to nourish themselves
satisfactorily on a small sum.

As has been noted with a number of the men. Subject F's ration was
noticeably lower for period 8 than for the other periods. Thus in
periods 1 and 2 the average was 83.9 grams of digestible protein and
2,94:0 calories of available energy, but in period 3 it was only <)3.8 grams
and 2,577 calories. This falling off was due chiefly to the decline in the
nutritive value of the combination meals (see p. 22) and the increased
use of fruits and desserts without a proportionate increase in the total
cost of the ration. For the three periods the ration averaged 77.2
grams of digestible protein and 2,824 calories availal)le energy per
diem, or 84 and 104 per cent of the amounts called for by the com-
monh^ accepted standard for a man of sedentary occupation. We have
here another instance of very low protein consumption coupled with a
rather plentiful energy supply. So far as we may judge from physical
examination and measurements at the end of the test period. Subject
F held his own with the demands, both intellectual and physical, of his
college life. In fact he showed the slight gain in weight (in this case
1.8 pounds) and in anthropometric measurements that was noticed with
the majority of the men, which seems to indicate, at least in the case
of a man whose normal body growth was completed, that there was
no physical deterioration. His scholarship was very high, if we may
judge from the fact that he passed his examinations with the grade of
A, the highest mark that is given at Harvard University.

DIETARY STUDY NO. 407.

Subject G was 22 years old, 5 feet 8.5 inches in height, and weighed
143.3 pounds, and, unlike all the subjects before considered, showed
a remarkably close approximation to the average for his age both in
stature and in physical measurements, being classed as fairl}' well
developed and nourished. He was a senior in the college and carried
five courses, none of which was generally considered to be very diffi-
cult. Of all the men, his period for sleep was the shortest, being
but 6^ to 6f hours. He spent 9 to 9f hours daily on his college
work, but had no outside duties to perform. It was onl}' during

36

period 1 that he took any physical exercise, and then it was limited
to walking for 1 to 2 hours or skating for 45 minutes per day on 2 or
3 days.

Table 9.— Kinds of food, number of orders, and cost of each kind, and average cost and
amounts of protem and energy of dietary study No. 407.

SUBJECT G.
[For explanation of numbers in parentheses see p. 11.]

Kinds of food, number of orders, and cost of each
kind.

Period 1 , 3 weeks, November SO to December 20.

Beefsteak (10), 9, 90 cents; beef, rump steak (14), 5,
II; beef, Hamburg steak (13), 1,10 cents; beet, roast
(6), 4, 40 cents; beef, frizzled (with eggs) (23), 1, 10
cents; beef, potpie (25), 1, 10 cents; veal cutlets
(27), 1, 15 cents; mutton chops (31) 1, 25 cents; lamb,
roast, cold (35), 1, 10 cents; pork, bacon (with
eggs) (39), 3, 12 cents; pork cutlets (with fried
apples) (43), 2, 30 cents; turkey, roast (with sauce)
(54), 1, IScents. Total meats, etc

Chowder (57), 3, 9 cents; soup (59), 6, 18 cents; pur6e
of peas (58), 2, 6 cents. Total soups, etc

Oysters, raw, i dozen (68), 1, 10a cents; oyster stew,
ordinary (70), 2, 20 cents; oyster stew, special (72),
1, 16 cents; smelts, fried (65), 1, 15b cents. Total
fish, etc

Eggs, boiled (77), 2, 16 cents; eggs, fried (78), 7, 66
cents; eggs (with bacon) (78), 3, 24 cents; omelet
(81) , 1, 10 cents. Total eggs

Butter (87), 67, 57 cents; milk, glass (95) , 10, 20 cents;
milk, 4-ounce pitchers (96), 21, 21 cents. Total
dairy products

Oatmeal (103), 21, 84 cents

Bread, white (113), 16, 16 cents; bread, corn (119) 1, 1
cent; biscuit (125), 4, 4 cents; rolls (131), 67, 67
cents; toast, buttered (135), 8, 24 cents; buckwheat
cakes (143), 3, 15 cents; griddlecakes (147), 6, 30
cents; crackers for soup (152), 11, 11 cents. Total
iDrGftd crftckGrs etc .......•....-..-....-----•-••---■

Doughnuts (164),' 2, 2 cents; gingerbread (168), 9, 9
cents; cake (158), 2, 5 cents; ice cream (182), 1, 7
cents; pies (172), 11, 55 cents; coffee jelly (18.5), 9,
36 cents; puddings (176), 9, 45 cents. Total des-
serts etc .,..............----••-------••---••••--**-■

Peas (198), i, 3' cents; potatoes, baked (199), 6, 10
cents; potatoes, fried (207), 2, 4 cents; potatoes,
mashed (203), 6, 10 cents: tomatoes, stewed (234),
3, 9 cents. Total vegetables

Grapes (247), 1, 3 cents; apples, fried (with pork cut-
lets) (242), 2, Of. Total fruits

Sirup (260), 9, 18 cents; sugar, teaspoonfuls (259),
180, O"". Total sugars, etc

Cocoa (262), 5, 15 cents; coffee (263), 23, 69 cents; tea
(263), 23, 69 cents. Total beverages

Cost, protein, and energy of daily food.

Total.

Cost. Protein. Energy.

Cents.
17.5

1.6

2.8

.5.0

4.7
4.0

8.0

7.6

Total food .

Penod Z, S weeks, February II, to March 6.

Beef, roast (7), 4, 40 cents; beefsteak (11), 1, lOcents;

beef, rump steak (14) , 2, 40 cents; beef, tenderloin

(15) , 1, 50 cents; beef, Hamburg steak (13), 1, 10

cents; beef, corned (3), 2, 16 cents; pork cutlets (43),

1,15 cents; pork,bacon (with eggs) (40), 3, 12cents;

pork, ham (with eggs) (48), 1, 12 cents; veal, roast

(with gravv) (28), 1, 10 cents; gravy (with roast

veal) (29), i, O;'' turkey, roa.st (.55), 3, 45 cents; veal

cutlets (27), 3 ,45 cents; lamb, roast (33), 1, 10 cents.

Tol/8,1 meB^ts etc . ..,.........•.••--•-■•--••••-•-

Chowder (67),' 3, 9 cents; pur6e of peas (68), 1, 3

cents; soup (60), 8, 24 cents. Total soups, etc

a Oysters, raw, 15 cents per dozen; 10 cents per half dozen
b Extra charge of 5 cents for Tartare sauce.
cSee footnote r to Table 1.

Grains.
42.6

3.1

3.3

.1

.9

7.3

61.2

8.0

7.0
7.6

29.8

10.2

2.4

< '(dories.
597

00

35

Digesti-
ble pro-
tein.

Avail-
able
energy.

3.7

144

355
212

1,039

587

109

13
394

117.6

15.0
1.7

32.6

2.7

3, 627

485
48

Grams.
41.2

3.0

3.2

7.8

6.8
6.5

25.3

Calories.
519

.52

30

2.0

3.6

108.1

31.6
2.6

128

330
193

946

546

99

11

386

80

3,319

422
41

37

N

Table 9. — Kinda of food, tmmbcr of orders, and cost of each kind, and average cost and
amounts of protein and energy of dietary study No. 407 — Continued.

SUBJECT G— Continued.

Kinds of food, number of orders, and cost of eiich
kind.

Cost, protein, and energy of daily food.

Period 2, 3 weeks, February lU to March 6 — Continued.

Cod, fried (62), 2, 22 cents; lialibut, fried (63), 2, « 25
cents; oyster stew (71), 1, 10 cents; oyster stew,
extra (72), 2, 30 cents. Total flsh, etc

Eggs, fried (79), 8, 64 cents; eggs, scrambled (85), 2,
20 cents; eggs, fried (with bacon) (79), 3, 24 cents;
eggs, fried, (with ham), (79), 1, 8 cents. Total
eggs, etc

Butter (88), 56, 56 cents; milk, glass (95) 24, 48 cents;
milk, 4-ounce, pitchers (96), 25, 25 cents. Total
dairy products

Oatmeal (104), 21, 63 cents; rice (107) 4, 12 cents.
Total breakfast cereals, etc

Bread, white (114), 14, 14 cents; bread, corn (120),
21, 21 cents; biscuit (126), 1, 1 cent; rolls (132), 52,
52 cents; toast, buttered i;i35), 14, 42 cents; crack-
ers (158), 11, 11 cents; buckwheat cakes (144), 2,
10 cents; griddlecakes (145), 7, 35 cents. Total
brcflci** crftckcrs etc ...--.........-.---•--•••------•

Cake (159), 3, 6 cents; gingerbread (169), 2, 2 cents;
pie (173), 7, 35 cents; pudding (176), 2, 8 cents;
coffee jelly (186), 14, 56 cents; ice cream (183), 1,
7 cents. Total desserts, etc

Peas (196), 5, 15 cents; potatoes, baked (200), 4, 8
cents; potatoes, mashed (204), 8, 16 cents; sweet
potatoes (217), 1, 2 cents; beets, pickled (219), 1,
Scents; tomatoes, stewed (232), 2,a 8 cents. Total
vegetables, etc

Bananas (243), 37, 74 cents; fried apples (with pork
cutlets) (242), 1, O-.b oranges (250), 21, 63 cents.
Total friiits, etc

Sirup (260), 9, 18 cents; sugar (259), 177, 0. & Total
sugars, etc

Cocoa (262), 2, 6 cents: coffee (263), 27, 81 cents; gin-
ger ale (266), 1, 5 cents; tea (263), 17, 51 cents.
Total beverages, etc

Combination lunch (272), 1, 10 cents

Total food .

Period 3, 3 weeks, May S to May 2S.

Beef, braised (2), 1, 10 cents; beef, corned (4), 2, 16
cents; beef, roast (8), 5, 50 cents; beefsteak (12), 4,
40 cents; beef, rump steak (14), 3, 60 cents; pork,
bacon (with eggs) (41), 1, 4 cents; pork cutlets (43),
2, 30 cents; pork, ham (with eggs) (48), 2, 24cents;
turkey, roast and dressing (56), 1, 15 cents. To-

till TTl^fttS etc .,...,,.....•......■•----

Chowder (57) , 3, 9 cents; soup (61), 6, 18 cents. To-
tal soups, etc

Mackerel, broiled (64), 2, 20 cents

Eggs, fried (80), 18, c 54 cents; eggs, scrambled (S6),
7, 56 cents; eggs (with bacon) (80), 1, 6 cents; eggs
(with ham) (80), 2, 12 cents. Total eggs, etc

Butter (89), 52, 52 cents; cream (92), 2, 4 cents;
cream (with strawberries) (93),16, 0;'> milk, bowl
(94), 2, 8 cents; milk, glass (95), 49, 98 cents; milk,
4-ounce pitchers (96), 6, 6 cents. Total dairy pro-
ducts

Oatmeal (^105), 2, 6 cents; rice (108), 1, 3 cents;
shredded wheat (109), 6, c 12 cents. Total break-

Bread, white' (115), 18, 18 cents; bread, corn (121),
40, 40 cents; rolls (133), 30, 30 cents; toast, but-
tered (136), 15, 45 cents; griddlecakes (146), 10,
40 cents; crackers (154), 2, 2 cents. Total bread,
crftckcrs etc .....,,.........--..

Cake (160), 6, 9 "cents; cookies (163), 2. 2 cents; ice
cream (184), 8, 64 <' cents; coffee jelly (187), 8, 32
cents; sherbet (188), 1, 6 cents. Total desserts

Total.

Cost. Protein. Energy

Cents.
4.1

5.5

6.1
3.6

8.9
5.4

2.4

6.5
.9

6.8
.5

67.4

11.9

1.3
1.0

6.1

8.1

1.0

8.3

5.4

Grams.
9.9

9.9

12.0
5.7

30.7

.5.8

3.3
3.6

3.3
1.6

Calorics.
109

195

508
172

Digesti-
ble pro-
tein.

Grams.
9.6

9.6

121.0

315

127

269

388

76
47

3,831

33.1

2.5
3.0

20.4

18.8

1.7

30.3

3.6

474

45
25

423

717

58

1,0.52

213

11.6
4.8

1,092 ! 26.1

Avail-
able
energy.

Calorics.
93

174

4.9

2.7
3.1

3.2
1.4

111.2

32.1

2.4
2.9

19.8

18.2

1.5

25.8

3.1

472
157

994
293

IIG

237
380

75
43

3,497

412

39

21

376

667

53

957

198

"Includes one special order, with extra charge.

b See footnote r to Table 1.

<• Orders for one-half the usual amount. , ,., i,- w ,i .K^t ,>, t..Wp i

^Includes some kinds of ice cream the price of which was higher than that in laoie i.

38

Table 9. — Kinds^ offood, number of orders, and cost of each kind, and average cost and
amounts of protein and energy of dietary study No. 407 — Continued.

SUBJECT G— Continued.

Cost, protein,

and energy of daily food.

Kinds of food, number of orders, and cost of each

kind.

Total.

Digesti- Avail-

Cost.

Protein.

Energj'.

tein.

energy.

Period 3, S weeks, May 8 to May 2S— Continued.

Pea.<i (197), 5, 10 cents; potatoes, baked (201), 3, 6
cents; potatoes, mashed (20.i). 6, 12 cents; pota-
toes, fried(208),l,2cents; potatoes, lyonnaise(212),
3, 6 cents; beets, pickled (219), 1, 8 cents; onions,
raw (226), 2, 6 cents; pickles (239), 3, 3 cents; to-
mntopsj (h'Wi 1 9 r'pnts Total vegetables

Cents.
2.4

8.9
1.0
3.0

Grams.
3.3

2.3

Calories.

138

141

192

31

Grams.
2.7

2.0

Calories.
126

Apples, fried (with pork cutlets) (212), 2,0; a ba-
nanas (244), 13, 26 cents; oranges (2-51), 8, 24 cents;
strawberries (2.56), 16, 11.36. Total fruits, etc

Sirup (260), 10, 20 cents; sugar (2.59), 55, O.a Total

124
188

Coffee (263), 5, 15 cents; tea (263), 16, 48 cents. To-

1.5

1.5

30

Total food

58.4

120.5

3,509

112.0

3,191

A veraffp of the three Deriods

62.3

119.7

3,656

110.4

3,336

a See footnote r to Table 1.

The diet of Subject G is especiall}' interesting, as this is the onl}^
instance among- the ten men studied in which the cost of board was
apparently of little moment. An increased variety and quantity of
food are noticeable. Thus, for the three periods the daily ration cost
on an average 62.3 cents and contained llO.'l grams of digestible pro-
tein and 3,336 calories of available energy, quantities which approach
closely to the standard for men with moderately active muscular work,
i. e., 115 grams of digestible protein and 3,400 calories of available
energy (see Table 14, p. 54). The quantity of protein furnished by
animal foods (62.5 per cent of the total amount mentioned above) was
higher than the average for the ten men studied. The fact that no com-
bination meals were used is noticeable, and explains the liberal use of
many of the other food articles, such as meats, eggs, .soups, and desserts.
The nutrients in the ration might have been increased without alter-
ing the cost by spending less on desserts, beverages, and fruits, of
which about 25 per cent more than the average were con.sumed, and
purchasing proportionatel}^ more of the cheaper foods, but as economy
seems to have been no object there is really little reason to suggest
possible changes. The effect of the selection of a varietv of dishes
within any given food class in lowering the econom}' of that class is
well illustrated in this dietar}'.

For example, every cent's worth of meats, fish, and eggs procured
supplied only about 80 per cent of the protein and 85 per cent of the
energy obtained on an average with less variety b}^ the ten men studied.
For breads the figures are 75 and 80 per cent, respectively, and for
vegetables 63 and 60 per cent, respectively. A glance at the table
shows the relatively great variety in the above classes of food.

39

At the end of the investigation the subject had gained 6.2 pounds in
weight and showed a corresponding slight increase in anthropometric
measurements. No change in his general physical condition could be
noted. He pas.sed his examinations creditably with a grade between
B and C.

In this case there can belittle doubt that thesupph'of nutrients was
actually sufficient to meet the subject's demands, inasmuch as he gained
in weight and showed no sign of phj-sical deterioration. The ration
eaten b}^ Subject G, although very liberal in comparison with that of
the other men included in this investigation, should not be regarded
as excessively large, and the average student who boarded at Randall
Hall and was not forced to economize would probably spend fully
as much on his food and secure as much protein and energy as did
this subject.

DIETARY STUDY NO. 408.

Subject H was 27 3'ears old, 5 feet 10.5 inches in height, and weighed
128.3 pounds. For one of his height he was very slight, but examina-
tion showed that he was in fair physical condition and fairly well
nourished.

He was a senior in the college and carried five courses, none of which
was commonly regarded as especially difficult. He slept about 8 hours
and devoted 7 to 8i hours daih' to his studies. For exercise he walked
or rode a bicj'cle 30 minutes to 1 hour per day for seven days during
period 1. In the winter period (period 2) he walked or exercised in
the gymnasium 1 hour daily for 10 daj's, and in period 3 he rode a
bicycle 30 minutes to 2 hours daily on 6 days. In addition to college
work he served as a waiter at Randall Hall for f to 1^ hours daily for
10 to 13 da^'s during each period. His time was quite full}' occupied,
but his ph3'sical work was not of a very arduous nature.

Table 10. — Kbtds o/food, number of orders, and cost of each kind, and average cost and
amounts of j^rotein and energij of dietary study No. 408.

SUBJECT H.
[For explanation uf numbers in parentheses, see p. 11.]

Cost, protein, and energy of daily food.

Kinds of food, number of orders, and cost of eai-h
kind.

Total.

Digesti-
ble
protein.

Availa-
ble
energy.

Cost.

Protein.

Energy.

Period 1, S weeks, November SO to December 20.

Beefsteak ( 10), 3, 30 cents; beef, roast (6), 3, 30 cents;
beef croquettes (18), 1, 10 cents; lamb, roast, with
sauce (:}2 ). 1. lOcents; pork, sjiusage (50), 1, 8 cents;
turkey, roast (with dressing) (54), 1, 15 cents.
Total meats etc .

Catts.
4.9

Grams.
1.5.0

Calories.

178

61

11

36

Grams.

14.6

3.8

1.5

1.8

Calories.
155

Soup ( .59 1, 15. 45 cents

2.1 3.9
.5 1.5

.9 1 1.9

52

Whitefish baked (6(i) 1 10 cents

9

Egg omelet (81), 2, 20 cents

32

40

Table 10.— Kinds of food, number of orders, and cost of each kind, and average cost and
amounts of protein and energi/ of dietary study No. 408 — Continued.

SUBJECT H— Continued.

Cost, protein, and energy of daily food.

Kinds of food, number of orders, and cost of each
kind.

Period 1, 3 weeks, November SO to December 20— Cont'd.

Butter (87), 28, 28 cents; milk, bowl (hot), (94), 3, 15
cents; milk, glass (95), 3, 6 cents; milk, 4-ounce
pitchers (96) , 38, 38 cents. Total dairy products

Prepared cereal (97), 8, 32 cents; oatmeal (103) 17,
68 cents; rice (106), 2, 8 cents; shredded wheat
(109), 8, 32 cents; wheat (112), 3, 12 cents. Total
breakfast cereals

Bread, white (113), 44, 44 cents; bread, corn (119),
48, 48 cents; rolls (131), 23, 23 cents; toast, buttered
(135), 8, 24 cents; griddlecakes (147), 1, 5 cents.
Total bread, crackers, etc

Cake (158), 18, 24 cents; cookies (161), 17, 17 cents;
gingerbread, (168), 1, 1 cent; pies (172), 4, 20 cents;
puddings (175), 6,n 28 cents; coffee jelly (185), 4, 16
cents. Total desserts, etc

Beans, baked (189), 7, 28 cents; potatoes, baked
(199), 12, 24 cents; potatoes, fried (207), 2, 4 cents;
potatoes, mashed (203), 11, 22 cents; sweet pota-
toes (216), 5, 10 cents; tomatoes, stewed (234), 3, 9
cents. Total vegetables

Bananas (245), 1, 2 cents; grapes (247), 2, 6 cents;
preserves (257), 6, 24 cents. Total fruits

Sirup (260), 1, 2 cents; sugar, teaspoonfuls (259),
118, O.ft Total sugars, etc

Coffee (263), 4, 12 cents

Total food

Period 2, 3 weeks, February lU tu March 6.

Beef, roast (7), 1,10 cents; beef, corned (3), 2, 16 cents;
beefsteak (11), 1, 10 cents; beef croquettes (19), 1,
10 cents; beef hash (21), 1, 7 cents; lamb, roast (33),
4, 40 cents; chicken wings (with toast), (52), 1, 10
cents. Total meats, etc

Soup (60), 7, 21 cents

Butter (88), 47, 47 cents; milk, glass (95), 2, 4 cents;
milk, bowl (hot), (94), 1, 5 cents; milk, 4-ounce
pitchers (96), 31, 31 cents. Total dairy products. . .

Oatmeal (104), 20, 60 cents; rice (107), 1, 3 cents;
shredded wheat (109), 3, 12 cents; wheat (110), 6,
18 cents. Total breakfast cereals, etc

Bread, white (114) , 16, 16 cents; bread, corn (120), 50,
50 cents; biscuit (126), 1, 1 cent; rolls (132), 53, 53
cents; toast (with chicken wings) (139), 1, 0;b
toast, buttered (135), 8, 24 cents; toast, creamed
(138), 1, 7 cents; griddlecakes (145), 2, 10 cents;
crackers (153), 4, 4 cents. Total bread, crackers,
etc.

Total.

Cost.

Protein.

Cents.
4.1

6.9
5.0

4.6
1.5

.1

.6

38.4

Grains.
9.2

12.5

27.9

Cookies (162), 11, 11 cents; gingerbread (169), 7, 7
cents; coffee jellv (186), 13, 52 cents; cake (159), 25,
30 cents; pie (173), 4, 20 cents; pudding (176), 5, 20
cents; tarts (181), 1, 2 cents; fritters, apple (171), 1,
7 cents. Total desserts

Beans, baked (190), 1, 4 cents; peas (196), 1, 3 cents:
potatoes, baked (200), 6, 12 cents; potatoes, mashed
(204), 10, 20 cents; sweet potatoes (217), 2, 4 cents;
tomatoes, stewed (232), 4, 12 cents; turnips, mashed
(235), 1, 3 cents; pickles, sweet (237), 2, 10 cents.
Total vegetables

Apples, baked (241), 1, 4 cents; bananas (243), 6, 12
cents; figs, dried (249), 4, 16 cents; oranges (260),
9, 27 cents; preserves, damson (257), 5, 20 cents.
Total fruits ,

Sugar (259), 95, 0;& sirup (260), 2, 4 cents. Total
sugars, etc

Cocoa (262), 1, 3 cents

Combination lunch (272), 1, 10 cents

4.9
1.0

4.1
4.4

7.9
7.1

3.2

3.8

.2

.1
.5

Total food .

37.2

8.6

11.6
.2

92.6

Energy.

Calories.
324

405

958
496

401

58

210
6

3,144

Digesti- Availa-
ble I ble
protein, energy.

Grams.
8.9

10.6

23.7

15.0
1.3

6.7

30.1

10.8

4.8

1.8

.1
1.5

171

18

352
223

1,065
601

190

164

180
3

47

79.2

3,014

9.6

.2

.3

Calories.
301

82.3

14.5
1.3

6.5
6.0

25.6
9.2

4.0

1.5

.1
1.4

70.1

a Includes one order at 3 cents.

& See footnote r to Table 1.

41

Table 10.— Kinds of food, number of orders, and cost of each kind, and average cost and
amounts of protein and energy of dietary study No. 408 — Continued.

SUBJECT H— Continued.

Kinds of food, number of orders, .and cost of each
kind.

Period S, S weeks, May S to May 2S.

Beef, roast (8), 2, 20 cents; beef, corned (4), 2, 16 cents;
beefsteak (12), 3, 30 cents; beef, frizzled with eggs
(24), l,;icents; lamb, roast (34 1, 2, 20 cents; chicken
wings (with toast) (.'iS), 1, 10 cents. Total meats,
etc

Soups (61 ), 4, 12 cents

Eggs, dropped (77), 6,a 18 cents

Butter (89), 43, 43 cents; cream (with strawberries)
(93), 1, 0:6 milk, glass (95), 5, 10 cents; milk,
4-ounce pitchers (96), 20, 20 cents. Total dairy
products

Oatmeal (10o),16,48cent.s; .shredded wheat (109), 11, «
22 cents; wheat (111), 3, 9 cents. Total breakfast
cereals

Bread, white (115) ,22, 22 cents; bread, corn (121), 49,
49 cents; biscuit (127), 1. 1 cent; rolls (133), 45, 45
cents; toast, buttered (136), 2, 6 cents; toast (with
chicken wings) (139), 1, 0.6 Total bread, crack-
ers, etc

Cake (160), 16, 16 cents; cookies (163), 9, 9 cents;
doughnuts (166), 1, 1 cent; gingerbread (170), 3, 3
cents; pie (174) . 14, c 57 cents; puddings (177) , 4. 16
cents; coffee jelly (187), 7, 28 cents; ice cream (184),
2, 14 cents; sherbet (188), 1, 6 cents. Total desserts,
etc

Beans, baked (191), 1, 4 cents; beans, Lima (194), 2,
4cents; peas (197), 2, 4 cents; potatoes, baked (201),
8, 16 cents; potatoes, mashed (205), 9, 18 cents; po-
tatoes, stewed (206), 1, 2 cents; succotash (231), 4,
8 cents; tomatoes, stewed (233), 5, 10 cents; turnips
(235), 1,2 cents; potato salad (215), 1,5 cents; corn
(225), 1, 2 cents. Total vegetables

Bananas (244), 3, 6 cents; oranges (2.51), 2, 6 cents;
strawberries (with cream) (256), 1, 7 cents; pre-
serves (2-57), 8, 32 cent.s; .sauces (2,58), 3, 12 cents.
Total fruits

Sugar (259), 130, 0 6

Coffee (263), 3, 9 cents; lemonade (267), 21, 42 cents;
tea (263) , 3, 9 cents. Total beverages

Combmation lunches (273) , 3, 30 cents

Total food .

Average of the three periods .

Cost, protein, and energy of daily food.

Total.

Cost.

C'nitg.

5.0

.6

.8

3.5
3.8

5.9
7.1

3.6
3.0

2.8
1.4

37.5

37.7

Protein.

Grams.

13.0

1.2

1.9

5.3
7.3

26.3

10.9

5.9

.4
2.4

75.2

82.3

Energy.

Calorks.

149

17

24

322

228

903

674

197

97
220

99
97

3, 027

3,062

Digesti-
ble
protein.

(iratns.

12.6

1.2

1.8

5.1
6.2

22.4
9.3

4.9
.5

n Orders for one-half the usual amount.

6 See footnote c to Table 1.

<• Includes one order at 5 cents.

.4
2.2

66.6

73.0

Avail-
able
energy.

Calories.

130

15

21

299
207

822

627

179

86
216

97

89

2, 787

2,809

The results of the dietary study show that the food contained on an
average for the three periods 73 grams of digestible protein and 2,80i^
calories of available energy, and cost about 37.7 cents per da}'.
Although the cost remained fairly constant, the value of the day's
ration fell off uniformly toward a minimum in period 3. The diet was
quite largely vegetarian in character, animal foods furnishing only
34.5 per cent of the total protein and 18.5 per cent of the total energy
noted above. Onl}" about 1() per cent of the average number of com-
bination meals was eaten. Meats furnished about the usual propor-
tion of total nutrients, but dair}' products furnished only al)Out 80 per
cent of their usual proportion.

42

On the other hand, the vegetable foods, as might be inferred, were
consumed in greater quantities than usual. Thus the expenditure for
breads was about 25 per cent, for cereals about 65 per cent, for des-
serts about 150 per cent, and for vegetables about 40 per cent above
the average. There was a noticeable decline in the amount of protein
in the diet during the second and third periods, while the price of the
diet per day remained nearly the same; thus in the three periods, the
ratio of digestible protein to available energy was 1 gram to 35 calo-
ries, 1 gram to 40 calories, and 1 gram to 42 calories, respectively.
Perhaps the chief reasons for this were decrease in the amount of
protein obtained per money unit expended for meats in period 3, the
use of more butter and cream and less milk in both periods 2 and 3,
and a general tendency toward a more liberal purchase of the less
economical foods.

At the end of the investigation Subject H had gained 4.8 pounds
and showed the usual slight increase in anthropometric measurements
and in strength-test figures. Medical examination showed no change
in his general physical condition. In the examinations at the end of
the college year he attained an average grade of about B.

We have, then, in the case of Subject H a student rather older than
the average of those studied, who performed a creditable ^^ear's work
at college on a diet somewhat vegetarian in nature, which averaged
for the three test periods 73 grams of digestible protein and 2,809 calo-
ries of available energy, amounts which are respective!}" 70.5 and 104
per cent of those called for by the commonl}' accepted standard for a
man of sedentary habits, without showing any evidence of physical
deterioration. In fact, in this instance the gain of nearly 5 pounds is
ground for believing that he was certainly in equilibrium with his
enviromnent, especially since he had passed the age of greatest bodily
development.

DIETARY STUDY NO. 409.

Subject I was 16 3'^ears old, 5 feet 4.2 inches in height, and weighed
llOi pounds. He was classed as well developed and well nourished,
though compared with the average college student of the same age his
measurements were a little below the normal. He was a freshman in
the college and took the usual broad foundation studies, carrying, how-
ever, six instead of the customary five courses, which gave him a
rather full 3^ear's work. He slept fi'om 8i to 8i hours and spent from
7i to 8f hours daily in college work. In addition to this he did cler-
ical work amounting to a total of 36 to 45 hours in the first, 9 to 24
hours in the second, and 4 to 10 hours in the third period. He took
very little exercise. Thus, during the three weeks of period 1 he
walked 4 hours, during period 2 he walked 1 to 2 hours, and during
period 3 he took an hour's walk on one occasion and on another he
rode a bicycle for 5 hours.

43

Table 11. — Kinds of food, number of orders, and cost of each kind, and average cost and
amounts of protein and energy of dietary study Xo. 409.

SUBJECT I.
[For explanation of numbers in parentheses, see p. 11.]

Kinds of food, number of orders, and cost of each
iiind.

Period 1, 3 tveeks, November 30 to December 20.

Soup (59), 5, 15 cents. ...•

Butter (87), 12, 12 cents; milk, bowl (94), 14, 56 cents;
milk, 4-ounce pitchers (9t>), 42, 42 cents. Total
dairv products

Hominy (100), 9, 36 cents; oatmeal (103), 11, 44 cents;
rice (106), 2, 8 cents; wheat (112), 20, 80 cents.
Total breakfast cereals, etc

Bread, white (113), 8, 8 cents; bread, Graham (116)9,
9 cents; bread, corn (119), 16, 16cents; biscuit (125),
5, 5, cents; rolls (131), 44, 44 cents; crackers for soup
(152) , 5, 5 cents. Total bread, crackers, etc

Cake (158), 2, 2 cents; cookies ( 161) , 3, 3 cents; dough-
nuts (164 ), 3, 3 cents; gingerbread (168), 6, 6 cents.
Total desserts, etc

Potatoes, mashed (203), 6, 10 cents

Sugar, tea.spoonfuls (259), 203, 0"

Cocoa (262), 7, 21 cents

Combination dinners (274), 3, 36 cents

Cost, protein, and energy of daily food.

Total.

Cost. Protein. Energy.

Total food .

Period 2, S tveeks, February 11, to March 6.

Beefsteak (11), 1, 10 cents

Chowder (.57), 1, 3 cents; soup (60), 2, 6 cents. Total
soups, etc

Butter (88), 17, 17 cents; milk, bowl (94), 18, 72 cents;
milk, 4-ounee pitchers (96), 22, 22 cents. Total
dairy products

Prepared cereal (98), 1, 4 cents; oatmeal (104), 19,
57 cents; rice (107), 1, 3 cents; wheat (110), 1, 3
cents. Total breakfast cereals

Bread, white (114), 1.5, 15 cents; bread, corn (120), 9,
9 cents; biscuit (126), 2, 2 cents; rolls (132), 89, 89
cents; gems, Graham (128), 2, 2 cents; crackers
(153), 3, 3 cents. Total bread, crackers, etc

Cake (159), 7, 15 cents; doughnuts (165), 3, 3 cents;
6clair (167), 2, 8 cents; pie (173), 8, 40cents. Total
desserts, etc

Beans, baked (190), 1, 4 cents; potatoes, baked (200),
1, 2 cents; potatoes, mashed (204), 1, 2 cents. To-
tal vegetables

Apples (240), 1, 2 cents; bananas (243), 4, 8 cents.
Total Iruits

Sugar, teaspoonfuls (259), 204, 0 «

Cocoa (262), 21, 63 cents

Combination breakfast (269), 1, 10 cents: lunches
(272), 18, 81.80; dinners (275), 2, 24 cents. Total
combination meals

Total food .

Period .1, 3 weeks, May S to May 2S.

5.7
3.0

6.6

3.6

1.5

Beef hash (22), 1, 6 cents

Butter (89), 23, 23 cents; milk, bowl (94), 19, 76

cents; milk, 4-ounce pitchers (96), 21, 21 cents.

Total dairv products

Oatmeal (105), 20, 60cents; rice (108), 1,3 cents. To-
tal breakfast cereals

Bread, white (115), 17, 17 cents; bread, corn (121), 1,

1 cent; biscuit (127), 8, 8 cents; rolls (133), 100, 81;

macaroni (1.56), 2, 12 cents. Total bread, crackers,

etc .
Cake ("l66)Vii,'i4 cents; pie "( 174)! 10, 'M2 centsVshorV-

cake, strawberries only (179), 1, 7 cents; .shortcake,

crust only (180), 1, 0;« sherbet (188), 2, 12 cents.

Total desserts, etc

Beans, baked (191). 1, 4 cents; potatoes, hashed (214),

1, 2 cents; potatoes, fried (208), 1, 2 cents. Total

vegetables

Sugar, teaspoonfuls (259), 217, 0"

"See footnote r to Table 1.

6 Includes two orders of pie at 6 cents each

Cents.
0.7

6.2

8.0

4.1

.7
.5

1.0
1.7

21.9

.5
.4

6.3

3.2

5.7

3.1

.4
.5

3.0

10.2

Grams.
1.0

10.0
10.3

19.2

1.7
.9

32.3

4.6

48.4

1.7

. 7

14.2
5.3

25. 7

4.3

1.3
.2

2.0
31.5

Calories.
16

272
362

86.9

14.6

31.4

5.1

1.2

669

116
38

343
19

110

Digesti-
ble
protein.

Gravis.
1.0

9.7

8.8

1,945

16
12

383

156

877
285

32

22

345

57

956

3,141

22

189

1,074

346

48
367

16.3

1.4

. 7

.7
4.2

42.8

1.7

.7

13.8
4.5

21.8

3.7

1.1
.2

1.9
29.0

78.4

1.5

14.2
5.7

26.7

4.3

1.0

Avail-
able en-
ergy.

Calories.
14

253
329

609

108
35

336
19

101

1,804

14
10

263

142

798
265

29

19

338

56

879

2,813

19

397
172

977

322

44
360

44

Table 11.— Kinds offood,^ number of orders, and cost of each kind, and_ average cost and
amounts of protein and energy of dietary study No. ^09— Continued.

SUBJECT I— Continued.

Kinds of food, niniiher of orders, and oost of eaoh
liind.

Period S, S weeks, May 8 to May 28— Continued.

Cocoa (262) 16, 48 cents; lemonade (267), 9, 18 cents;

tea (263), 1, Scents. Total beverages

Combination lunches (273), 15, $1.50; dinners (276),

3, 36 cents. Total combination meals

Total food

Average of the three periods

Cost, protein, and energy of daily food.

Total.

Cost. Protein. Energy.

Cents.
3.3

8.9

31.9

28.7

Grams.
1.6

15.7

77.8

71.0

Colorirs.
84

574

3,131

2,739

Digesti-
ble
protein.

Grams.
1.6

14.4

69.4

63.5

Avail-
able en-
ergy.

Calories.
82

528

2,901

2,506

The diet of this subject is noteworthy in several respects. During
the three weeks of period 1 he lived on a ration which cost about 22
cents per day and supplied the remarkably small total of 42.8 grams
of digestible protein and 1,804 calories of available energy. He ate
no meat except that which was served with the combination meals, of
which there were only three during the entire period. Except for
butter and milk, which supplied about 25 per cent of the total protein
and 14 per cent of the total energy, he was practically a vegetarian,
depending on breads and cereals for about 59 per cent of the total pro-
tein and on bread, cereals, and sugar for 70.5 per cent of the total
energy obtained. Two pages from his book will give an idea of the
character of the diet which he selected, though, as will be observed
from the table above, the total number of combination meals was very

small.

Sample menus. Subject I.

December 2.

Cost,

Breakfast: '"'^"t^-

Cracked wheat and milk (with 3 to 4 teaspoonfuls sugar) 5

One hot biscuit (about 57 grams) 1

Total 6

Lunch :

Boiled rice and milk ( with 3 to 4 teaspoonfuls sugar) 5

Corn bread (about 43 grams) 1

Total 6

Dinner:

Combination dinner, which consisted of a plate of soup, roast
turkey and dressing, a small saucer of mashed tomatoes, a
saucer of stewed corn (about two teaspoonfuls), a roll, a small
pat of butter (11 grams), a cup of cocoa, and a dish of pud-
ding (150 grams) 16

Total cost for the day ^ 28

45

December 17.

Cost,
Breakfast: cents.

Cracked wheat and milk ( with 3 to 4 tea.spoonfulR sugar) 5

Two biscuits 2

Pat of butter 1

Total 8

Dinner:

Boiled hominy and milk ( with 3 to 4 teaspoonfuls sugar) 5

Four slices bread 2

Pat of butter 1

Total 8

Supper:

Bowl of milk (about 12 fluid ounces) 4

Two rolls (48 grams each ) 2

Total 6

Total cost for the day 22

Subject I apparently found that he did not get enough to eat in this
manner for 22 cents a day, and accordingly we lind him spending more
at the time covered by the second and third periods. On an average
his daily ration then cost about 32 cents and furnished 73.9 grams of
digestible protein and 2,857 calories of available energy. During these
periods animal foods furnished 43.5 per cent of the total protein and
26 per cent of the total energy noted, a ratio which was not materially
different from that shown in the dietaries of several of the other sub-
jects. The diet, as in many other cases, could have been improved as
regards economy by spending less on desserts and Ijeverages and more
on some other foods. As the tables stand, the ration for i^eriods 2 and
8 furnishes more than the average amounts of nutrients for 1 cent, as
compared with the other studies, and this is due largely to the fact that
the ration was simple as regards the classes of foods selected. It is
further true that Subject I chose to eat only a few simple foods of each
class rather than a considerable variety, and this explains the fact
that in every important food class he obtained for 1 cent amounts of
nutrients never below and often a little above the corresponding aver-
aofe amounts for the ten men.

At the end of the investigation he weighed 127 pounds, having made
the surprising gain of 16.8 pounds during the experimental period, and
his anthropometric measurements, as might be expected, also show a
marked increase. No change, except an increase in adipose tissue,
etc., was found in his physical condition and general health, but it
seems certain that there was no deterioration. He passed the final

46

examinations in all his studies with an average grade of B. When we
remember that he carried six courses and did outside clerical work in
addition to his college work, this is a very creditable showing.

It appears, then, that this subject, 16 years old at the beginning of
the investigation, performed his college work with credit and gained
steadily in bodily weight throughout the year without the slightest
sign of deterioration in his general physical condition on a diet which
furnished on an average 63.5 grams of digestible protein and 2,506
calories of available energy per diem.

DIETARY STTJDY NO. 410.

«

Subject K was 22 years old, 5 feet 6.8 inches in height, and weighed
151 pounds. He alone of all the men studied seemed thoroughly
strong and robust physically, and such a man as one would consider
fit to take an active part in college athletics. His anthropometric
measurements showed him to be generall}^ above the normal for men
of his age and he was classed on examination as well developed and
well nourished.

He was a senior in the college and devoted himself to the study of
Greek and classical philology, carrying four and one-half advanced
courses. On an average he spent daily 10 to Hi hours on college
work, including lectures, reading, etc., and slept 6f to 7 hours. His
only physical exercise for the entire three periods was a walk of an
hour, but during the first period he served as a waiter at Randall Hall
li to 3 hours daily for 16 days, during the second period 1 to 4 hours
daily for 17 days, and during the third period 2i to 4i hours daily
for the entire three weeks. From this it appears that his working
day covered 12 to 14 hours.

Table 12. — KiiKh of food, miviber of orders, cost of each kind, and average cost and
amounts of protein and energn of dietary study 410.

SUBJECT K.
[For explanation of numbers in parentheses, see p. 11.]

Kinds of food, number of orders, and cost of each
kind.

Period 1, 3 weeks, November 30 to December 20.

Beefsteak (10), 1, 10 cents

Chowder (57) , 2, 6 cents; puriie of peas (68), 1, 3 cents;
soup (59) ,2,6 cents. Total soups, etc ,

Milk, bowl (94), 3, 12 cents; milk, glass (95), 1, 2 cents;
milk, 4-ounce pitchers (96), 2, 2 cents. Total dairy
products

Prepared cereal (97), 1, 4 cents; hominy (100), 8, 32
cents; oatmeal (103), 2, 8 cents; wheat (112), 1, 4
cents. Total breakfast cereals, etc

Bread, white (113), 13, 13 cents; bread, Graham (116),
41, 41 cents; bread, corn (119), 4, 4 cents; rolls(l31),
1, ] cent; crackers (152), 2, 2 cents. Total breads,
crackers, etc

Cost, protein, and energy of daily food.

Cents.
0.5

.7

.7

2.3

2.9

Total.

Cost. Protein. Energy

0-rams.
1.4

1.5
2.4

2.7

16.8

Calories.
14

29

52

107

546

Digesti-
ble
protein.

Orains.
1.4

1.5
2.3
2.3

14.3

Avail-
able
energy.

Calories.
12

25

48

100

497

47

Table 12. — Kinds of food, number of orders, cost of each kind, and average cost and
amounts of protein and energy of dietary study 410 — Continued.

SUBJECT K— Continued.

Kinds of food, number of orders, and cost of each
kind.

Period 1, 3 weeks, November SO to December 20 — Cont'd.

Doughnuts (164), 1, 1 cent; gingerbread (168), 1, 1
cent; pie (172), 1, 5 cents; ice cream (182), 1, 7
cents. Total desserts, etc

Beans, baked (189), 2, 8 cents; potatoes, baked (199),
26, 52 cents; sweet potatoes (216), 31, 62 cents. Total
vegetables

Sugar, teaspoonfuls (259), 19, Oo

Combination dinner (274) , 1, 12 cents

Cost, protein, and energy of daily food.

Total.

Total food .

Period 2, S weeks, February lU to March 6.

Beefsteak (11), 11, SI. 10

Purge of peas (58), 3, 9 cents; soup (60), 1, 3 cents.

Total soups, etc

Eggs, boiled (77), 7, & 28 cents; eggs, fried (79), 4, 32

cents. Total eggs

Butter (88), 7, 7 cents; milk, glass (95), 10, 20 cents;

milk, bowl (94), 1, 4 cents. Total dairy products..
Prepared cereals (98), 2, 8 cents; hominy (101), 6,

18 cents; oatmeal (104), 9, 27 cents; rice (107), 3,

9 cents; wheat (110), 9, 27 cents. Total breakfast

cereals, etc

Bread, white (114), 13, 13 cents; bread, Graham (117),

71, 71 cents; bread, corn (120), 36, 36 cents. Total

bread, crackers, etc

Cake, fruit (159), 28, 28 cents; cookies (162), 2, 2 cents;

gingerbread (169), 3, 3 cents. Total desserts, etc..
Beans, baked (190), 1, 4 cents; potatoes, baked (200),

24, 48 cents; sweet potatoes (217), 13, 26 cents.

Total vegetables

Bananas (243), 3, 6 cents

Sugar, teaspoonfuls (2.59), 61, 0"

Coffee (263), 1, Scents

Total food .

Period 3, 3 iveeks, May S to May 28.

Beefsteak (12), 3, 30 cents

Soups (61), 2, 6 cents

Eggs, fried (80), 5, 30 cents

Butter (89), 20, 20 cents; milk, bowl (94), 1, 4 cents.

Total dairy products

Prepared cereal (99), 7, 28 cents; hominy (102), 7,

21 cents; oatmeal (105), 10, 30 cents, wheat (111), 6,

18 cents. Total breakfast cereals

Bread, white (115), is, is cents; bread, Graham (118),

73, 73 cents. Total bread

Cake (160), 2, 2 cents; cookies (163), 1, 1 cent; pie

(174), 8, 32 cents. Total desserts, etc

Potatoes, baked (201), 28, 56 cents; potatoes, boiled

(202) , 13, 26 cents. Total vegetables

Bananas (244), 16, 32 cents

Sugar, teaspoonfuls (269), 49, Oa

Cost.

Cents.
0.7

Total food

Average for the three periods.

Protein.

14.2

5.2

.6

2.9

1.5

4.2

.5.7
1.6

.1

25.8

1.4

.3

1.4

1.2

4.6
4.3

1.7

3.9
1.5

20.3

20.3

Grams.
0.7

14.3

1.5

41.3

18.6
1.3
4.3
3.8

6.3

31.5
4.3

8.7

79.1

4.8

.6

2.6

8.4

25.8

2.7

6.7
.9

Energy.

Calories.
60

790
32
37

53.2

57.9

1,657

179
28
68

112

225

1,037
267

434

14

103

2

Digesti-
ble
protein.

Grams.
0.6

11.9

2,469

46

9

50

111

287

826

194

270
69

83

1,945

2,024

1.4

35.7

18.0
1.3
4.2
3.7

6.4

26.8
3.7

7.2
.2

70.6

4.7

.6

2.5

7.1

21.9

2.3

5.6

.8

46.2

50.8

Avail-
able
energy.

Calorits.
47

719
31
34

1,513

156
24
61

104

205

944

248

395

12

101

2

2, 252

40

8

45

103

261
762

180

246
61

81

1,777

1,847

« See footnote r to Table 1.

b Orders for half the usual amount.

The above dietary is especially noteworthy l)ecause of the unusually
small amount of nutrients and energy eaten daily, and also because of
the low cost. On an average for the three periods the ration cost but
20.1 cents per daj, and furnished 50.8 grams of digestible protein and
1,847 calories of available energy, only 55 and 68.5 per cent, respec-

48

tively, of the amounts called for by the commonly accepted standard
for men of sedentary occupation.

Animal foods furnished about 24 per cent of the total protein and 11
per cent of the total energy, the lowest ratio of animal to vegetable
nutrients noted in the entire inyestigation. Practicalh^ no combina-
tion meals were used; meats furnished only about 75 per cent, and
dairy products only about 33 per cent, of the quantit}?^ of protein and
energy derived from foods of this kind in the average for all ten sub-
jects. From this it is evident that the consumption of the common
animal foods was very small. On the other hand, the vegetable and
cereal foods were ver}^ liberally used; for example, vegetables fur-
nished 16 per cent of the total protein and 25 per cent of the total
energy, or about three and one-half times the average percentage for
all the subjects; breads nearly 50 per cent, and cereals 80 per cent
more than the average percentage amount noted in these studies.
From the point of view of economy of purchase no criticism need
be made of this dietary, as the choice of dishes was such that little
more could have been bought for the same money. However, from
a consideration of the records in the subject's da3^book, selected at
random, the diet would appear to be far from what is ordinarity con-
sidered normal, palatable, or satisfactory.

Sample menux, Subject K.

December 15.

Breakfast: cents'.

Baked beans 4

Graham crusts (about equal to 2 slices of bread) 1

Baked potatoes 2

Total 7

Lunch :

Cracked wheat and small pitcher of milk (4 ounces) 5

Supper:

Two Graham crusts (about equal to 4 slices of bread) 2

Cup of hot water 0

Total 7

Total cost for the day 14

February 14.
Breakfast:

Steak 10

Graham bread (2 slices) 2

Oatmeal ( with sugar, but no milk ) 3

Hot water 0

Total 15

49

, , Cost,

Lunch: cents.

Cracked wheat ( with sugar, but no milk ) 3

Baked potatoes (2 potatoes) 2

Graham crusts (see above) 1

Total 6

Supper:

Two ( iraham crusts (see above) 2

Pat of butter (ab(.)ut 12 grams) 1

Fruit cake (1 small square ) 1

Cup oi hot water 0

Total 4

Total cost for the day 25

May 24.
Breakfast:

Oatmeal (sugar, l)ut no milk ) 3

Baked potatoes ( 2 potatoes) 2

(iraham crusts 1

Cup of hot water 0

Total 6

Lunch :

Boiled hominy (sugar, but no milk) 3

Two Ciraham criL^ts 2

Baked potatoes ( same as above) 2

Cup of h( )t water 0

Total 7

Supper:

Boiled potatoes ( 2 potatoes) 2

Bread (4 slices of white bread ) 2

Saucer of prepared cereal 3

Cup of hot water 0

Total 7

Total cost for the day 20

At the end of the investigation Subject K had gained 8.-1 pounds
and showed a corresponding- increase in anthropometric measure-
ments. Judged by the results of an examination, there was no change
in his general health or physical condition. He passed his final exam-
inations with a clean record of A's, which indicates a scholarship far
above that of the average student.

It appears, then, that this subject, the best developed and most
robust looking of all the men studied, judging by the data recorded,
lived on the lowest diet (50.8 grams of digestible protein and 1,847
calories of available energv per day on an average) and performed a
highly credita})le year's work without signs of physical deterioration.

The amounts of protein and energy supplied 1)3^ the diet of this sub-
ject are very small. The low protein would be understjindable if the

50

supply of energy was corresponding!}' large. The value for energ}^
is, however, so low that it seems not unlikely that owing to an over-
sight or misunderstanding some articles were omitted in recording the
daily diet.

In experiments with the respiration calorimeter made by Atwater
and his associates, it has been found that subjects who were performing
ahnost no external muscular work expended as much energ}' per day as
Subject K received from his diet on an average, and when their mus-
cular activity was increased their output of energy was correspond-
ingly larger. In other words, they required as much energy for the
simple processes of living as was supplied by the recorded diet of this
subject, who had considerable muscular exercise in connection with his
usual daily occupations. It is difficult to believe, in the light of the law
of the conservation of energy, that he could have subsisted on such a
diet without some drain on his body, and certainly it can not be sup-
posed that he could continue to draw upon his body throughout the
college year without some eflfect upon it.

DISCUSSION OF RESULTS.
METHOD OF COMPUTING THE DIETARIES.

The practical impossibility of weighing and sampling all the cooked
food on its way to the subjects, under conditions existing at Randall
Hall, led to a method of making dietary studies difi'erent from that
generally followed. As stated earlier (p. 5), records were kept of the
number and kind of the portions of food served to each subject. The
amount of food in each portion was estimated by weighing sample
portions and finding an average value from these weighings, which
was used to calculate the weight of the portions actually served to the
men. This ma}^ be called the method of average weights, inasmuch as
it rests upon the assumption that the weights of successive portions
of any given cooked food, on account of accidental variations, swing
around an ideal value, which can be determined by weighing a sufficient
number of the portions and averaging the figures so obtained. That
this is the case within certain limits of error was shown by the agree-
ment between weighings of consecutive portions of any given article
of food. This is nothing more than is to be expected where the same
sized dishes and serving spoons are used da}" after day for serving the
same foods For example, to obtain the average weight of an order
of white bread, nine portions were weighed as they came from the
serving room on different days, with the following results: 66, 56, 63,
69, 64, 70, 62, 63, and 6(^ grams, the average being 64.3 grams. While
the difi'erence between the extremes is appreciable, the average varia-
tion from this average is only 3 grams, or 4.7 per cent.

51

The average variation of the successive weights from the average
of all the weights, when reduced to a percentage basis, as in the above
sample, maybe called '"percentage variation." The figure expressing
the percentage variation is useful to indicate the degree of uniformit}'^
in the successive weights of the same article of food and furnishes an
approximate measure of the accuracy of the method of averages which
lies at the bottom of the whole investigation. The precise meaning of
the percentage variation figure is clear from the following considera-
tions: Let us suppose that the average weight of all the orders of bread
eaten b}' a certain student during three weeks, determined b}' the actual
weighing of each order, is found to be 100 grams. Suppose, also, that
the average variation of the single orders from 100 grams is 4.7
grams; then the percentage variation is 4.7. This working average, as
it may be termed, determined by a comparativel}" small number of
observations, may or may not be 100 grams, the true average. For
example, it may happen that the weights of the orders that we select
for weighing are all above the true average or all below, instead of
some above and some below. In the iirst instance the working aver-
age would be 104. 7 grams, on the assumption that the specimen orders
were dished out with the same uniformity that obtained when the true
average was determined. In other words, the maximum error that
the method is likel}' to introduce is 4.7 per cent of the total weight of
the bread consumed.

Consider now the uniformity shown by other articles of food. For
the important class of breadstuffs the percentage variation was found
to be 7.6, for cereals it was Q.G, and for dairy products 6.Q. Meats
showed the greatest irregularities, the percentage variation being
13.5. Averaging the percentage variations of all the important arti-
cles gives 8.6 — that is to say, if the same number of orders of all the
various dishes were consumed, and we estimate the total weights by
nuiltiplying the average weight of each order by the number of orders
eaten, the greatest error that lack of uniformity in the individual
weights could reasonably be expected to introduce would be about 9
per cent of the total weight sought.

It does not follow, however, that the largest error to be expected
in the final figures for protein and energy is 9 per cent, for all the
articles of food are not of equal importance in the result. Evidently,
if a subject eats but one or two orders of meat during a period, the
addition to his average dail}' ration is small, and the error is slight
if the item is left out altogether, hence it suffices to determine the
nutrients and weight of the meat approximately. Similarly, in a ration
consisting of meat and fruit in equal weights, it is unnecessar}^ to deter-
mine either the weight of the fruit or its proportion of nutrients with
the same accuracy as in the case of meat, since the low value of the
fruit in terms of protein and energy makes its effect on the total vahie

52

of the ration slight. It is clear, then, that the exactitude with which
we should know the weights of the various servings or portions of the
different foods depends both upon the chemical composition of the food
and upon the number of orders eaten. vSince we know the amounts of
protein and energy furnished by the various classes of food, viz, soups,
dairy products, cereals, breads, vegetables, meats, etc., and the per-
centage variation apph'ing to each class, it is quite possible to com-
pute, approximately at least, the effect produced b}' these variations
in the final figures expressing the energy and protein in the average
ration. The following table shows the amounts of nutrients furnished
by the different classes of food during the whole study, the percentage
variations, and the effects on the totals:

Table 13. — Proportion of protein and energy in average daily ration per man {for the
entire inrestigation) famished by various classes of food and probable maximum error
introduced by variation in the size of consecutive orders of the various dishes.

Classes of food.

Soup

Hash, fish, meats

Dairy products

Breakfast cereals

Breads and crackers.

iJes.serts

Vegetable.s

Fruits

Beverages

Combination meals. .

Sugars

Eggs

Total

Average

variation
in weights
of individ-
ual por-

Digestible

protein
furnished.

Probable

maximum

error in

protein.

Available
energj- fur-
nished.

Probable

maximum

error in

energv.

tions.

Per crnt.

Grams.

Grams.

Calories.

Cnlriries.

7.4

1.3

0.10

21.2

1.6

18.5

13.1

1.77

151.4

20.4

6.6

9.9

.65

870.8

24.5

6.6

4.4

.29

151.2

10.0

7.6

21.6

1.64

780.2

59.2

7.4

3.2

.24

212.9

15.7

9.2

4.2

.39

193.9

17.8

11.8

.7

.08

59.5

7.0

7.0

1.4

.10

44.2

3.1

8.0

15.2

1.22

459.0

36.7

5.0
7.2

222. 1
53.7

11 1

3.1

.22

3.9

78.1

6.70

2,720.1

211.0

Multipl3nng the total probable maximum error in protein, 6.70
grams, by 100, and dividing by the total digestible protein furnished,
TS. 1 grams, gives 8.6 per cent as the average variation for digestible
protein; a similar computation gives 7.8 per cent as the average vari-
ation for available energ}"; and the average of both is 8.2 per cent.
This tigure is believed to be the largest error that abnormal variations
in the size of orders is likel}' to introduce into the dietaries. In the
opinion of the writer, the actual error lies considerably below this,
])eing perhaps 3 or i per cent. A carefully conducted dietary stud}^
where the method of weighing, sampling, and analyzing all food on
hand at the beginning, received during, and remaining at the end of
the period of examination is employed would probably yield results
within about 1 per cent of the actual amount of nitrogen and energ}^
in the food. The error inherent in the analytical determination of
nitrogen and heat of combustion is so small that it ma}' be neglected;
])ut when one computes "protein" from the total nitrogen by using
factors, another and .sometimes considerable error may be introduced.

53

1)ecaii.se of uncertainty regarding the nitrogen factor for protein/'
The use of " coetScients of digestibilit\' " moreover is attended with
uncertainty' for, while they yield reasonably accurate results in the
average of a considerable number of studies, the actual error in some
individual results has been found to be as high as 5 per cent in one
or more nutrients.* The method of average weights which it was
necessar}' to employ appears, therefore, to give results that are sonie-
wiiat less accurate than the usual methods, but it is believed that the
results are nevertheless sufficient!}' exact to be trustworthv and of
])ractical value.

Another source of error in dietary work lies in the failure to ol)tain
representative samples for anal3'sis. In this investigation the unusu-
ally large variety of foods eaten by the various men made it practi-
cally impossible to sample and analyze every article; on the other
hand, it should be pointed out that many of the materials were con-
sumed to such a limited extent that, as far as the effect on the results
is concerned, the}' might be estimated with ample accurac}' from
available data, or, indeed, neglected altogether without materially
changing the final results. With a knowledge of the number of orders
of each food eaten during the periods of study, it was possible to judge
whether any given article was of sufficient importance to demand
analysis. Table 1, page 6, gives the percentage of protein and energ\'
per gram of the foods used during the dietary studies, including those
analyzed in connection with these studies and those for which such
figures were estimated from previous anahses. There is no wa}'^ of
learning precisely how nearly the figures obtained by our method of
sampling, analysis, and estimation represent the true values of protein
and energy for the amount of food involved. The writer is of the
opinion that, although the sampling, etc., in this case may not have
been as accurate as in the ordinary dietary study, nevertheless the
error is no greater than that involved in the use of the average weights
before discussed.

From the above consideration it seems reasonable to conclude that
the dietaries express the daily rations of the subjects to within 3 to 4
per cent of both the protein and the energ}^ involved.

RANDALL HALL DIETARIES COMPARED WITH THOSE OF OTHER

STUDENTS.

In the discussion of the results of the individual dietaries, they Have
been compared with each other and with the commonly accepted stand-
ard for a man of sedentary occupation, a basis of comparison selected
because it was believed that none of the subjects were occupied m such

«8ee At water and Bryant, Connecticut Storrs Station Rpt. 1899, p. 76.
^ Ibid., p. 86.

54

a way that they performed any considerable amount of muscular work
other than that necessitated by walking to and f romi recitations, meals,
etc.

It is interesting to compare the results obtained with these students
with those of studies made at other American colleges and universi-
ties and with the results of studies in professional men's families and
other families. Such a comparison is made in the following table:

Table 14. — Snininary of rexvJtx of dietary Ktudien vnth xfudentx and dietary standards.

[Quantities per man per day.]

Students at Randall Hall:

Subject A

Subject B

Subject C

Subject D

Subject E

Subject F

Subject G

Subject H

Snl)ject I

Subject K

Average of all ,

Average of all except Subject K ,

Students at college commons, Wesleyan University:

Subject No. 1

Subject No. 2

Subject No. 3

Average .

Student boarding himself, Wesleyan University
Student at University of California

College boarding clubs:
Men —

At Wesleyan University, average 2 studies...
At University of Tennessee, average 5 studies.
At University of Missouri, average 2 studies..
At Maine State College, average 5 studies. . . .
At Western Reserve University

Average 15 studies

Men and women —

At Storrs (Conn.) Agricultural School .

Women a —

At Wesleyan University

At North Dakota Agricultural College .

At Lake Erie College

At Chicago University

At Western Reserve University

Average .

Average of 14 professional men's families.

Average of 14 mechanics' families

Average of 10 farmers' families

Men at rest in respiration calorimeter

DIETARY STANDARDS (ATWATER).

Man with moderately active muscular work.
Man with light to moderate muscular work .

Man with sedentary occupation

Man with very little physical exercise

Cost
per
day.

Cents.
32.3
36.1
41.7
42.7
43.3
34.3
62.4
37.7
28.7
20.1

37.9
39.9

32.1
32.1
32.1

32.1

31.6
26.0

17.0

28.0
2.5.6

13.0
18.0
25.0
25.0

28.0
19.0

In total food.

Protein. Energy.

Grams.
85
92
97
67

105
86

120
82
71
58

Calories.
3,108
3, 033.
3,196
2,789
2,969
3,061
3,656
3,062
2,739
2,024

86

139
91

104

111

145
94

98

93

96

121

140

110

104

84

64

68

108

103

85

104

103

97

109

125

112

100

90

2,964
3,068

Digest-
ible
protein.

Grams.
76
84
88
61
97
77
110
73
63
51

81

126

82
95

Avail-
able
energy.

Calories.
2,8.59
2, 795
2, 947
2, .566
2, 712
2,824
3,336
2,809
2, .506
1,847

101

133
87

90

85

88

112

128

101

96

78
59
62
99
94

79

96

95

89

103

115

103

92

83

2, 720
2,817

4,188
2,924
2,992

3,368

3,692
2, .581

3, .387
3,437
3,450
4,128
3,633

3,607

3,564

2,531
2, .579
2, 610
2,866
2,970

2,711

3,221
3, 355
3, 413
2, 418

3,400
3,050
2,700
2,450

a Quantities per woman per day. The corresponding amounts per man per day would be one-fourth
greater, on the assumption that a woman eats 0.8 as much as a man under like conditions.

55

These comparisons afford an interesting illustration of the value of
a knowledg-e of the relation between the cost and the actual nutritive
value of food. This may be especially emphasized by a comparison
of the average of the results for the Harvard students with those for
the student at Wesleyan boarding himself. The latter had a clear
idea of the nutritive value of different food materials and made his
purchases accordingly. The cost of his diet was only about five-sixths
of the average for the Harvard students, yet he obtained about seven-
tenths more protein and a third more energy than they.

Some part of the larger average cost of the diet of the Harvard stu-
dents is, of course, due to the operating expenses of the boarding club,
which the Wesleyan student did not have to meet. The latter bought
mostly food ready to eat and prepared his own meals. But even
assuming that the difference was wholly due to such causes, the Wes-
leyan student could have obtained a diet equivalent in nutritive value
to that of the average for the Harvard students for about 25 cents

per day.

A comparison with other results given in the table is also interest-
ing. In the studies with the three students boarding at the Wesleyan
commons the diet ranged from 82 to 126 grams of digestible protein,
and from 2,924 to 4,188 calories of energy, the average being 101
grams and 3,368 calories, which was appreciably larger than the
average consumption for the Harvard students. This was true also
in the case of the average of the results of 15 studies made with col-
lege boarding clubs in different parts of the country.

The above summary of the results of the studies at Randall Hall
very plainly shows the wide difference in cost and nutritive value of
the diet selected by the different students. The largest sum per man
per day was that for Student G— namely, 62.7 cents— and the diet also
supplied the largest amount of protein and energy; the smallest cost
was that for Student K, and likewise the quantity of protein and energy
in the diet was smaller than in that of any of the other subjects.
On the other hand, the latter student, for a little less than one-third
the cost, obtained very nearly one-half as much protein and consider-
ably more than half as much energy as the former.

Subject F spent 2 cents per day more than Subject A for a diet
practically the same in nutritive value. Subject A spent 5 cents per
day less than subject H for a diet furnishing more protein and energy
than that of the latter. Subject E spent only 0.4 cent more than
Subject D, yet he obtained more energy and very much more protein
in his diet than the latter: in fact Subject D spent more than twice as
much as Subject K, who spent the least of all for food, yet he obtained
only a little over a sixth more protein and a third more energy. It is
evident from such comparisons that some of the students could have
obtained considerably more actual nourishment than they did for the

56

same expenditure, or they lould have had a diet equally as nutritious
as the one they had for a smaller cost.

FOOD SUPPLY IN RELATION TO BODY "WEIGHT.

In considering the nutrients supplied b}^ a given ration and the
adequacy of the diet, as compared with the accepted standard, it is
interesting to make comparisons on the basis of nutrients supplied per
kilogram of body weight — that is, in rehition to the size of the subjects,
since it seems obvious that a very small man would not have the same
food requirements as a large one. It has been estimated that on an
average the American man weighs not far from 150 pounds (68 kilo-
grams). The commonly accepted dietary standard for an average man
at sedentar}' employment (92 grams digestible protein and 2,700 calo-
ries of available energ}^) would, therefore, provide 1.4 grams protein
and 40 calories of energy per kilogram body weight. The table below
shows the amounts of digestible protein and available energy fur-
nished per kilogram body w^eight by the dietaries reported in this
bulletin and compares these values with the standard selected:

Table 15. — Daily income of digestible protein and available energy per kilogram body

iveight.

Subject A

Subject B

Subj ect C

Subject D

Subject E

Subject F

Subj ect G

Subj ect H

Subject I "

SubjectK

Average of all

Average of all except Subject K.
Man with sedentary occupation.

Average
weight.

Amounts per day.

Protein. Energy

Kilograms.
50.2
60.7
66.2
54.5
62.6
54.9
66.4
59.3
53.8
70.4
59.8
58.6
68.0

Grarris.
76.2
83.9
87.7
61.5
97.1
77.2
110.4
73.0
63.5
50.8
78.1
81.2
92.0

Calories.
2,859
2,795
2,947
2,566
2, 712
2,824
3,336
2,809
2,506
1,847
2, 720
2,817
2,700

I

Amount.s per kilo-
gram body weight.

Protein. Energy

Gravis.
1.5
1.4
1.3
1.1
1.6
1.4
1.7
1.2
1.2
.7
1.3
1.4
1.4

Calories.
57
46
45
47
43
61
50
47
47
21
45
48
40

a This student's ration was much larger in the second and third periods than in the first. If the
average of the last two periods be taken as nearer normal, the income would be, per kilogram,
protein 1.4 grams, energy 53 calories.

It will be seen that considering the average results for all the stu-
dents the food furnished 1.3 grams digestible protein and 45 calories
of available energy per kilogram body weight, or 7 per cent less pro-
tein and 12 per cent more energy than is called for by the standard
selected for comparison. If the results obtained with KSubject K,
which there is some reason for considering exceptional, are omitted,
the average amounts would be 1.4 grams digestible protein and 48
calories available energy, or as much protein and 20 per cent more
energy than the standard calls for.

Considering the individual studies it will be noted that, with the

57

exception of Subject K, the amount of energy was in all cases greater
than the standard, while that of protein equaled or exceeded it in live
cases. Judging the results of the studies in accordance with this
method of comparison, the amounts of protein and energy obtained
were on an average sufficient to maintain the subjects in equilibrium
with their environment.

THE STRENGTH TESTS.

At the beginning and end of each period of , examination the sub-
jects reported for strength tests, as has been noted. The sj'stem was
that devised b}' Dr. D. A. Sargent and now used in many colleges.
The individual taking the test is measured with a tape line and calipers.
He is then made to exert his strength upon a series of spring dynamom-
eters, the compression of which measures the strength of the various
muscles. The results obtained are tabulated and, by comparison with
a set of average results for men of the same age, the individual devel-
opment may be deduced.

In the case of the men examined in this investigation the changes
observed were very small for the most part and are within the limit of
probable error in the method. A few of the more signiticant measure-
ments are given in the following table:

T.\BLE 16. — Ages and physical measurements of mbjects.

Age.

Height.

Chest.

Waist.

Thigh.

Weight.

strength.

Subject A:

Beginning

End

Years>.
31

Cm.
157.0
157.0

Cm.
84
89

Cm.
69

72

Cm.
46.5
50.5

Kgm.

48.5
51.9

Kgm.
427
539

Gain ..

.0

5

3

4.0

3.4

112

Subject B:

Becinnintf

20

161.5
162. 0

85
89

74

73

52.0
54.5

59.8
61.7

698

End

767

Gain

.5

4

- 1

2.5

1.9

69

Subject C:

Beginning

End

23

167. 5
1G8. 5

85

88

76
76

55.5
56.0

65.7
64.8

526

809

Gain

1.0

3

0

.5

- .9

283

Subject D:

Betrinnintr

22

168.5
168.5

82
84

67
69

49.5
49.0

54.2
54.7

560

End

699

Gain

.0

2

2

— .5

.5

139

Subject E:

Beginninsr

26

166.5
166.5

90
94

75
76

51.5
53.5

61.8
63.5

637

End

743

Gain

.0

4

1

2.0

1.7

106

Subject F:

Beeinnine

25

162.0
163.5

86
88

68
71

49.5
50.0

54.5
.55.3

682

End

900

Gain

l.o

2

3

.5

.8

218

Subject G:

Beerinnini'

22

174.0
174.5

88
90

72
74

.53.0
55.5

6.5.0
67.8

618

End

824

Gain.

.5

2

2

2.6

2.8

206

58

Table 16. — Ages and physical measurements of subjects — Continued. "

Age.

Height.

Chest.

Waist.

Thigh.

Weight.

Strength.

Subject H:

BeEinninsr

Years.
27

Cm.
179.0
181.0

Cin.

84
88

Cm..
70
70

Cm.
47.5
49.5

Kgm.

58.2
60.4

Kqm.
607

End

735

Gain

2.0

4

0

2.0

2.2

128

Subject I:

Besrinniner

16

163.0
164.0

84
88

67
74

45.5
49.5

50.0
57.6

740

End

890

1.0

4

7

4.0

7.6

150

Subject K:

Beginning

22

170.0
170.0

98
98

77
82

54.5
58.1

68.5
72.3

682

End

793

Gain

.0

0

5

3.6

3.8

111

Average

23.4

167.0
.6
.4

87.0
2.7
3.1

71.5
2.2
3.1

50.5
2.1
4.2

58.6
2.4
4.1

618

Average gain

152

Per cent of average gain .

24.6

The gain in weight, averaging about 4 per cent, is the most signifi-
cant point brought out by the table. Every subject but one (Subject
C) showed a slight, but tolerably uniform, gain in weight throughout
the year. As was to be expected, all the other measurements also
increased more or less. In the case of the older of the men, i. e.,
those who had attained their full physical development, the gain in
weight indicated that their diet was a little more than sufficient to
maintain them in e(|uilibrium with their environment. With the
younger men it is a question whether their gain was more or less than
normal growth demands; or, in other words, whether their diet was
sufficient to maintain them in equilibrium with their daily work and
also to supply the needs of bodies still growing and developing. It is
impossible to answer this question from the data of this study, but it
is clear that in every case but one (Subject C) the amount of nutritive
material obtained was at least not too small to allow of a slight
increase in the body weight.

The element of skill in applying one's power to the dynamometers
influences results to an unknown extent, and the same individual after
several successive trials often increases his previous records by several
hundred points. The increase of about i35 per cent in the strength, as
shown by the figures, can hardly be regarded as a reliable indication
of actual gain in mu.scular strength, since it seems too small to lie out-
side the improvement arising from a mere repetition of trials.

The strength records of the subjects are rather lower than the
general average of such tests with students at Harvard. The physical
measurements recorded also show that the men included in the inves-
tigation were below the average. For example, as regards height,
these men, on the average, would stand about twenty-fourth if we
took 100 students at random and arranged them in a row, beginning
with the smallest and ending with the tallest. As regards weight,
they, as an average, would stand at the thirty-fourth place, beginning

59

with the liohtost; in girth of chest, the}" would take forty -eighth
place; in girth of waist, forty-third place, and in girth of thigh, fort}"-
sixth place. Taking all measurements into account, they would stand
at about the fortieth place.

GENERAL PHYSICAL CONDITION OF THE SUBJECTS.

At the time of the strength tests the men were given a medical
examination by Dr. E. A. Darling somewhat resembling in character
that required of applicants for life insurance. It was thought that
such examinations, made by a physician, would bring to light any
chansres that w^ould occur in the general health of the men — changes
which the strength tests of course fail to indicate.

The general condition of the men as a whole at the beginning of the
study was regarded as rather below par. Only two (Subjects 1 and K)
of the ten were classed as well developed and nourished, six (B, C, E,
F, G, and H) were in fair condition, and two (A and D) were poorly
developed and nourished. None was actually in poor health, though
one man had recently recovered from typhoid fever. During the
period of study several of the men had slight illnesses, such as indi-
gestion, etc., but nothing which affected their general condition to any
great extent. At the time of the last examination most of the men
declared that they felt better than at the first. Physical examination,
however, showed no noticeable change except a slight increase of fat
in several instances. There seemed certainly no deterioration.

Data recorded by the subjects themselves in regard to daily habits
and occupations are summarized in the following table:

Table 17. — Appro.vimate daily programme of the different subjects.

Sleep.

Exercise.

Subject.

Period
1.

Period
2.

Period
3.

Period].

Period 2.

Period 3.

A

Hours.
74

74

7
64

71
84

6i

8
8J

7

Hours.

83

73

7
7i
73
8

63

7*
84
63

Hours.

73

74

7
7
8
8

64

73
8i
63

Gymnasium 4 hour,
or walking 4 to 2
hours, daily.

Walking 1 hour (5
days), football (5
days).

Walking 3 hours
(Sunday.sonly).

Gymnasium 4 to 1

Gymnasium 4 hour,
or walking 4 to 2
hours, daily.

Walking 4 to 1 hour,
9 days.

Walking 2 hours

(Sundays only).
None

Gymnasium 4 hour.

B

or walking 4 to 2
hours, or bicycle
4 to 1 hour, daily.
Baseball 4 to 2

c

hours, 10 days.
Bicycle 1 hour, 11

D

days.
None.

E

hour, 9 days.
Walking 24 to 3

Walking 24 to 3

Walking 24 to 3

F

miles, daily. i miles, daily.
Walking or gymna- Walking or gymna-

miles, daily.
Walking or liand-

a

sium 4 to 1 hour,

daily.
Walking 1 to 2

hours, 2 days;

skating 3 hour,

1 day.
Walking or bicycle

4 to 1 hour, 7 days.

Walking 4 hours, 1
day.

None

sium 4 to 1 hour,
daily.
None

ball 3 to 14 hours,
7 days.
None.

H

Walking or gymna-
sium 1 hour, 10
davs.

Walking 4 to 1 hour,
2 days.

Walking 1 hour, 1

Bicycle 4 to 2 hours,

I

(> days.
Walking 1 hour, 1

K

day: bicycle 5
hours. 1 day.
None.

day.

60

Tablk 17. — Approximate daily programme of the different subjects — Continued.

Subject.

College work— lectures,
leading, etc.

Outside work.

Period
1.

Period
2.

Period
3.

1
Period 1. Period 2.

Period 3.

A

Hours.
10

lOi

m
%

7
9
8i

7i

Hours.
8

7^

12i

lU
7i
7i
9J

7

8
10

Hours.
9

8

11

12i
6i
7
9J

7J

8J
lOJ

None None

None.

B

Barber's shop 8 Barber's shop, 8 , None.

C

hours, 3 days. hours, 1 dav;|

waiting on table |

at Randall 1 to 2 i

hours, 9 davs. 1

Waiting on table at Waiting on table at I Waiting on table at

D

Randall Hall 1 to Randall Hall 1 to i Randall Hall 1 to
3 hours, daily. 3 hours, daily. 3 hours, 17 days.
None None None.

E

None None None.

F

None ., i None

None.
None.

G

None ' None

H

Waiting on table at Waiting on table at Waiting on table at

I

Randall Hall J to Randall Hall J to Randall Hall J to
1^ hours, 10 days. ' IJ hours, 13 days. U hours, 12 days.
Clerical work 3 to 5 Clerical work 1^ to Clerical work 1 to 2^

K

hours, 9 days. ' 4 hours, 6 days. hours, 4 days.
Waiting on table at Waiting on table at Waiting on table at

Randall Hall U Randall Hall 1 to
to 3 hours, 16 days. 4 hours, 17 day.i.

Randall Hall 2i to
4J hours, daily.

The data recorded .show that all the men spent a fair amount and
some an unusually laro-e proportion of time on their college work.
All spent very little time, on the average, in exercise bevond that nec-
essary for walking to and from lectures and meals, and, as a rule,
indulged only in the lighter forms, such as walking and gymnasium
work, with occasionally bicycling, baseball, and handball. The aver-
age time spent in sleep was somewhat less than is usual among college
men.

Briefly, then, according to Doctor Darling's report, it may be said
that (1) no appreciable change was observed in the general condi-
tion of the men during the period of observation; (2) the men spent
rather less time than the average in sleep and exercise, but rather
more than the average in the college work; and (3) the dietary was
apparentl}' sufficient to maintain the nutritive standard to which they
were accustomed.

MENTAL WORK OF THE SUBJECTS.

A year's work for a man in regular standing at Harvard Univer.sity
consists of seldom less than four or more than six whole (i. e., lasting
throughout the year) courses of study. The highest grade of marks
given is "A," which indicates exceptionally good work. The grade
"B" indicates work above the average, ''C" is given for average
work, and the grade " D" indicates that the student has "passed,"
but without credit.

As shown in the preceding table, live of the men engaged in no .sj^s-
tematic mental work aside from that involved in their regular college
courses. In these instances the grades or marks received by the men
in their courses of study are a tolerabl}' accurate measure of their

61

mental work. In the case of the men who did outside work the grades
attained by them in their college courses are, of course, only an approxi-
mate indication of the amount of mental work. The following table
shows the number of courses taken and the average grades attained
by each subject for the year:

Table 18. — Scholarship of the mbjeds as shown bif the number of courses of study taken
and the average grades attained throughout the year.

Subject.

Kind of work.

Number! ^^.^.^^^
courses. ^'*^*^-

Remarks.

A

B

C

D

E

F

Mathematics

History and lan-
guages.
General scientific.

Mathematics and
physics.

Electrical engi-
neering.

Greek, Latin, and
classical philol-
ogy.

General cla.«sic . . .

History, philos-
ophy, econom-
ics, etc.

General classic . . .

Greek

4
5
6

4
7
4

5
4

6
4i

A

C)

(«)

B
B
A

S'

B
A

No outside work. First year student in
graduate school.

Worked in barber shop and was waiter at
Randall Hall. Fre.shman in the college.

Served as a waiter at Randall Hall and
did clerical work. Was a sophomore in
the college.

No outside work. Sophomore in the col-
lege.

No outside work. Senior in the Lawrence
Scientific School.

No outside work. Second year student in

G

H

I

K

graduate school.

No outside work. Senior in college.
Served as waiter at Randall Hall. Senior
in the college.

Did clerical work. Freshman in college.
Served as waiter at Randall Hall. Senior

in the college.

a Between B and C.

A glance at the table shows that on the whole the work of these men
in their college courses was of a very high grade; in fact, far above
the average. Moreover, the studies pursued were, with some excep-
tions, of an advanced nature.

CONCLUSIONS.

The general trend of the results of these studies is clear. The ten
young men performing approximately the same duties under the same
general conditions lived on diets that differed widely in respect to the
amounts of protein and energy supplied. The differences were notice-
able not only with the different individuals, but also, in some cases,
with the same individual in different periods. So far as it is possible
to judge, the men appeared to be in bodily equilibrium on their vari-
ous diets during the different periods; at least they showed no change
in general physical condition that could be detected by careful med-
ical examination.

In discussing the results of the investigations, especially with refer
ence to the adequacy of the diet for daily needs, it has been a.ssumed
that the occupation of the subjects may be considered sedentary. A
number of the men took more or less exercise and had some work
other than that connected with their college duties, yet it seems fair
to conclude that the dailv lives of all the men should be called sedentary

62

because none of them apparently had as nmch exercise as mechanics
and others engaged in various forms of muscular work, who are
included in the group covered b}^ the term "light to moderate mus-
cular work." For all the subjects together the average daily con-
sumption of digestible protein was 78 grams and the available energy
of the food 2,720 calories, whereas the standard with which comparison
has been made — namely, that for a man with sedentary occupation —
suggests 92 grams digestible protein and 2,700 calories of available
energy. In other words, as shown by this comparison, the average
amount of digestible protein of the daily diet was less than the stand-
ard selected calls for, while the amount of available energy was about
the same.

It is interesting, however, to consider the amount of digestible pro-
tein and available energy supplied by the food in comparison witli the
weights of the subjects. Assuming that the average American man
weighs not far from 150 pounds (68 kilograms), the commonly accepted
dietar}^ standard for the average man at sedentary employment would,
therefore, provide lA grams protein and 40 calories of energy per
kilogram body weight. As shown by the average results of all the
students, the food furnished 1.3 grams digestible protein and 45 calories
of energy per kilogram body weight, or 7 per cent less protein and 12
per cent more energy than is called for by the standard selected for
comparison. In the case of the individual studies with one exception
the amount of energy provided was greater than the standard calls for,
while with live of the subjects the amount of protein equaled or exceeded
the standard and with four it was only a little below it. It will be seen
that when the comparison is made on the basis of actual weight of the
subjects the agreement with the dietary standard is closer than on the
basis of amounts per person per day.

As has been stated, marked differences were observed in the amounts
consumed by the different individuals and by the same individual in
different periods, j^et on the whole the subjects appeared to be in
equilibrium with their environment. The question naturally arises
then, what would be a suitable dietary standard for these men, since
in some cases there appears to have been for a given subject not one
ration only but several different rations which enabled him to do his
customary work without apparent change in physical condition? It
seems reasonably certain that as regards protein the daily requirement
is not a fixed quantity either for different individuals under similar
circumstances or for the same individual at all times. So far as any
given individual is concerned, it is known that the quantity of protein
may vary within rather wide limits and that the body seems capable of
adapting itself under certain conditions to diets of markedly different
character. When such facts are considered the variations in the
amounts of protein in the diets of the different subjects or with the
same subject in different periods are not surprising.

63

It is ({uite o-enenilly conceded that the dietar}' standards conunonly
accepted suggest amounts which experience has shown to be ample
under usual circumstances for nourishing the hod}", maintaining it in
harmon}^ with its environment, and keeping up its resistance to any
unfavorable conditions which may arise. It is recognized that in the
cas,e of individuals and groups variations from any such standard will
always be found. The variations from the dietary standard observed
ii\ the case of these students are interesting, but are, of course, not
uniform or numerous enough to warrant any moditication of the stand-
ard. If average values per person are considered, it will be seen that
the protein supplied was lower and the energy somewhat higher than
the quantities called for b}^ the standard, a variation which is in har-
mony with the commonly accepted theory that within limits a defi-
ciency of protein may be compensated by an increase of energy.
When the comparison is based on amounts per kilogram body weight
the agreement with the dietary standards is fairly close in the case of
protein, whereas the energ}' exceeds the standard.

As shown by the average results of studies made at a number of
American colleges and universities, the diet of the group studied at
Harvard furnished considerably less protein and energy than usual.
The results reported in the present investigation are obviousl}" too few
for sweeping deductions, and probably no one would suggest that the
diet of the average student is too large, because the students here
studied lived on a diet furnishing smaller amounts of protein and
energy. Nature is very accommodating, and there is apparentl}^
always an effort to In-ing the body into harmony with its environment
in respect to food and other conditions. In the case of these students
and others studied elsewhere there is no means of knowing the effect
of the diet on their future health and well-being, or on their subse-
quent resistance to disease, or other conditions which would make
unusual demands on their physical vigor. Such questions must be
taken into account before final conclusions can be reached.

o

LIST OF PUBLICATIONS OF THE OFFICE OF EXPERIMENT STATIONS ON
THE FOOD AND NUTRITION OF MAN-Continued.

Bui. 102: ^Experiments on Losses in Cooking Meat, 1S9S-1900. By H. S. Grindlev, with ili. t.".iiciii-

tion of H. Mi'(\)rmiU'l£ and H. C. Porter. Pp. 64. Price, .5 cents.
Bui. 107. Nutrition Invcstigiitioiis among Fruitarians and Chinese at the California Agricultural

Experiment Station, 1899-1901. By M. K. Jaffa. Pp.43. Price. 5 cents.
Bui. 109. Experiments on the Metabolism of Matter and Energy in the Human Body. 1898-1900. By

W. O. Atwatcr and F. G. Benedict, with the cooperation of A. P. Bryant, A. W. Smith and

J. F. Snt-ll. Pp. 147. Price, 10 cents.
Bui. 110. Dietary Studies in New York City in 1896 and 1897. By W. O. Atwater and A. P. Brvant.

Pp. 83. Price. 5 cents.
Bui. 117. Experiments on the Effect of Muscular Work upon the Digestibility of Food and the Metab-
olism of Nitrogen. Conducted at the University of Tennessee, 1899-1900. By C. E. Wait.

Pp. 43. Price, 5 cents. •

Bui. 121. Experiments on the Metabolism of Nitrogen, Sulphur, and Phosphorus in the Human

Organi.sm. By H. C. Sherman. Pp. 47. Price, 5 cents.
Bui. 126. Studies on the Digestibility and Nutritive Value of Bread at the University of Minnesota in

1900-1902. By Harry Snyder. Pp. 52. Price, .5 cents.
Bui. 129. Dietary Studies in Boston and Springticld, Mass.. Philadelphia, Pa., and Chicago, 111. By

Lvdia Southard, Ellen H. Kichards, Su.sannah Usher, Bertha M. Terrill, and Amelia

Shapleigh. Edited by R. D. Milner. Pp. lOS. Price, 10 cents.
Bill. 132. Further Investigations among Fruitarians at the California Agricultural Experiment

Station. By M. E. .Jaffa. Pp.81. Price, 5 cents.
Bui. 136. Experiments on the Metalioli-sm of Matter and Energy in the Human Body, 1900-1902. By

W. (). .Vtwatcr and F. A. Benedict, with the cooperation of A. P. Bryant, li. D. Milner, and

Paul Murrill. Pp. 3.o7. I'rice. 20 cents.
Uul. 111. Experiments on Losses in Cooking Meat, 1900-1903. By H. S. Grindley-ftnd Timothy

Mojonnier. Pp. 95. Price, r> cents.
Hill. 113. Studies oil the Diwstibilitv and Nutritive Value of Bread at the Maine Agricultural Exi)eri-

ment Station, 1,S99-1903." Bv C. D. Woods and L. H. Merrill. Pp. 77. Price, 5 cents.
Bui. 149. Studies of the Food of Maine Lumbermen. By C. D. Woods and E. R. Mansfield. Pp.60.

Price, 10 cents.
Bui. l.iO. Dietary Studies at the Government Hospital for the Insane, Washington, D. C. Bv H. A.

Pratt and R. D. Milner. Pp. 170. Price, 15 cents.

FAR.'VtERS' BITLLETINS.

*Bul. 23. Foods: Nutritive Value and Cost. By W. O. Atwater. Pp. .32.
Bui. 34. Meats: Composition and Cooking. Bv C. D. Woods. Pp.32.
Bui. 74. Milk as Food. Pp. 39.

Bui. ,S5. Fish as Food. Bv C. F. Langworthv. Pp. 30.
Bnl. 93. Sugar as Food. Bv Marv H. Abel. Pp.27.

Bui. 112. Bread and the Principles of Bread Making. By Helen W. Atwater. Pp. 39.
Bui. 121. Beans, Peas, and other Legumes as Food. By Mary H. .\bel. Pp. 39.
Bnl. 12S. Eggs and their Uses as Food. By C. F. Langworthv Pp. 36.

Bui. 142. Principles of Nutrition and Nutritive Value of Food. Bv W. O. Atwater. I'ji. is.
Bui. 182. Poultry as Food. By Helen W. Atwater. Pp.40.

Bui. 203. Canned Fruit, Proeerves, and Jellies: Household Methods of Preparation. Bv Maria Parloa.
Pp. 32.

CIKCUL.\R.

Circ. 46. The Functions and Uses of Food. .By 0; F. Langworthy. Pp. 10.

SEPARATES.

*Food and Diet. Bv W. O. 4twater. Reprinted from Yearbook of Department of Agriculture fur

1894. Pp.44.
Some Results of Dietary Studies in the United States. By A. P. Bryant. Reprinted from. Yearbook

of Department of Agriculture for 1898. Pp. 14.
Development of the Nutrition Investigations of the Department of Agriculture. By A. C. True and

R. D. Milner. Reprinted from Yearbook of Department of .■Agriculture for 1899. Pp.16.
The Value of Potatoes as Food. Bv C. F. Langworthv. Reprinted from Yearbook of Department of

Agriculture for 1900. Pp. 16.
Uietaries in Public Institutions. By W. O. Atwater. Reprinted from Yearbook of Department i>i

Agriculture for 1891. Pp.18. -;'

The Cost of Food as Related to its Nutritive Value. By R. D. Milner. Reprinted from Yeaxbook <■!

Department of Agriculture for 1902. Pp.19.
Wheat Flour and Bread. Bv Harrv Snvder and Chas. D. Woods. Reprinted from Yearbook of Depart

mentof Agriculture for 190.3. Pp.20. ' ^

Scope and Results of the Nutrition Investigations of the Office of Exjieriment Stations. Reprinti'l

from Annual Report of the Office of Experiment Stations for the year ended June 30, 1901 .

Pp. 50.
Hictarv Studies of Groups, Especially in Public Institutions. By C. F. Langworthy. Reprinted from'

Annual Report of the Oince of Experiment Stations for the year ended Juno 30, UKVj.

Pp. 34. .

Nutrition Investigations at the Government Hospital for the Insane. WashingUm. D. 0. By W. <i.

Atwater. Reprinted from Animal Rei)ort of the Office of Experiment Stations for th ■

year ended June. 30, 1903. Pp. 14.

.MISCEI.I.A.NKOfS.

Investigations on the Nutrition of Man in the United States. By C. F. Langworthy and R. D. Mihi' r.
P|). 20.

761

U. S. DEPARTMENT OF AGRICULTURE.

OFFICE OF EXPERIMENT STATIONS— BULLETIN NO. 153.

A. C. TRUE, Director.

PROCEEDINGS

OF THE

EIGHTEENTH ANNUAL CONVENTION

OF THE

ASSOCIATION OF AIRICAN AGRICULTURAL COLLEGES AND

„,m,i u.AiiuiiS,

HELD AT

DES MOINES, IOWA, NOVEMBER 1-3, 1904.

EDITED BY

A. C. TRUE and W. H. BEAL, for the Ofiace of Experiment Stations,

AND

H. C. WHITE, for tlie Executive Committee of the Association.

WASHINGTON:

GOVERNMENT PRINTING OFFICE.
1905.

THE AGRICULTURAL COLLEGES.

AXABAMA — AuMru : Charles C. Tbach.o
Normal: Wra. II. Councill.o Tuske-
gee: Booker T. Washington.^

Arizona — Tucson: Kendrick C. Bab-
cock.*

Arkansas — FayctteviUc : Henry S.
Hartzog.o

California — Berkeley: Benjamin Ide
Wheeler.a

Colorado — Fort Collins: Barton O.
Aylesworth.o

CoNNECTicxJT — Stovrs: R. W, Stinir
son.o

Delaware — 'Newark: Geo. A. Harter.«
Dover: W. C. Jason.o

Florida — Lake City: Andrew Sledd.a
Tallahassee: Nathan B. Young.a

Georgia— .4 ^7i ens; H. C. White." Col-
lege: R. R. Wright.o

Idaho — Moscow: J. A. MacLean.a

Illinois — TJrhana: E. J. James.o

Indiana — Lafayette: Winthrop Ells-
worth Stone.o

Iowa — Ames: Albert Boynton Storms.«

Kansas — Manhattan: Ernest R. Nich-
ols."

Kentucky — Lexington: J. K. Patter-
son." Frankfort: James S. Hatha-
way."

Louisiana — Baton Rouge: Thos. Di.
Boyd." Neiv Orleans: H. A. Hill."

Maine — Orono: George Emery Fel-
lows."

M ARYLA N n— College Park-^^y W. S i 1-
vester." Princess Anne: Frank
Trigg.6

Massachusetts — Amherst: Henry H.
Goodell."

Michigan — Agricultural College: J. L.
Snyder."

Minnesota — »S^^. Anthony Park, St.
Paul: Cyrus Northrop."

Mississippi— AgricKlturaV College: J.
C. Hardy." Westsidc: W. H. La-
nier."

Missouri — Coltimbia: R. H. Jesse."
Jefferson City: B. F. Allen."

Montana — Bozeman: Jas. M. Hamil-
ton."

Nebraska — Lincoln;,^. Benjamin An-
drews.''
Nevada — Reno: Joseph E. Stubbs."
New Hampshire — Durham: Wm. D.

Gibbs."
New Jersey — New Brunswick: Austin

Scott."
New Mexico — Mesilla Park: Luther

Foster.a
New York — ItlMica: Jacob Gould

Schurman."
North Carolina^ We.s^ Raleigh: G» T.

Winston." Greensboro: James B.

Dudley."
North Dakota— .4f/r)"CM?f wra i College:

J. II. Worst."
Ohio — Colmnbus: William Oxley

Thompson."
Oklahoma — Stillwater: Angelo C.

Scott." Langston: Inman E. Page."
Oregon — Corvallis: Thos.sM. Gatch."
Pennsylvania — State College: George

W. Atherton."
Rhode Island — Kingston: Kenj'on L.

Butterfield."
South Carolina — Clemson College: P.

H. Mell." Orangehurg: Thomas E.

Miller."
South Dakota — Brookings: James
■ Chalmers."

Tennessee — Knoxville: Brown Ayres."
Texas — College Station: David F.

Houston." Prairievicw: E. L. Black-
shear.''
Utah — Logan: W. J. Kerr."
Vesmont — Burlington: M. H. Buck-
ham."
YjRGit^iA — Blackshurg : J. M. • Mc-

Bryde." Hampton: H. B. Frissell.6
Washington — Pullman: E. A. Bryan."
West Virginia — Morgantoum: D. B.

Purinton." Institute: J. McHenry

Jones. 6
Wisconsin — Madison: Chas. Richard

Van Hise."
Wyoming — Laramie: Frederick M. Tis-

del."

« President.

'' Principal.

" Chancellor.

761

U. S. DEPARTMENT OF AGRICULTURE,

OFFICE OF EXPERIMENT STATIONS— BULLETIN NO. 153.

A. C. TRUE. Director.

PROCEEDINGS

OF THE

EIGHTEENTH ANNUAL CONVENTION

OF THE

ASSOCIATION OF AMERICAN AGRICULTURAL COLLEGES AND

EXPERniENT F

HELD .\T

x^U,

DES 3I0IXES, IOWA, NOVEMBER 1-3, 1904.

EDITED BY

A. C. TRUE and W. H. BEAL, for the Office of Experiment Stations,

AND

H. C. WHITE, for the Executive Committee of the Association.

WASHINGTON:

GOVERNMENT PRINTING OFFICE.
1905.

OFFICE OF EXPERIMENT STATIONS.

A. C. Teue, Ph. D.— Director.

E. W. Allen, Pb. D. — Assistant Director and Editor of Experiment Station

Record.
W. H. Beal — Chief of Editorial Division.

Walter H. Evans, Ph. D. — Chief of Division of Insular >Stations.
John Hamilton — Fanners' Institute Siiecialist.
Mrs. C. E. Johnston — Chief Clerk.

EDITORIAL DEPARTMENTS.

E. W. Allen, Ph. D., and II. W. Lawson — Ctieniistrt/. Dairi/ Farming, and

Dairying.
W. H. Beal — Agricultural Phi/sics and Engineering.
Walter H. Evans, Ph. D. — Botany and Diseases uf Plants.
C. F. Langworthy, Ph. D. — Foods and Animal Production.
J. I. Schulte — Field Crops.
E. V. Wilcox, Ph. D. — Entomology and Veterinary Heience.

C. B. Smith — Horticulture.

D. J. Crosby — Agricultural Institutions.

NLTRITION investigations.

W. O. Atwater — Chief.

irrigation and drainage investigations.

Elwood Mead — Chief.

(3)

LETTER OF TRANSMITTAL.

U. S. Department or Agriculture,

Office of Experiment Stations,
Washington^ D. C, March 15, 1905.
Sir : I have the honor to transmit herewith for publication Bulletin
Ko. 153 of this Office, containing the proceedings of the Eighteenth
Annual Convention of the Association of American Agricultural
Colleges and Experiment Stations, held at Des Moines, Iowa, Novem-
ber 1-3, 1904.

Respectfully, A. C. True,

Director.
Hon. Jaimes Wilson,

Secretary of Agriculture.

(3)

CONTENTS

Pag-e.

Officers and committees of the association - - - 7

List of delegates and visitors in attendance — 9

Constitiition of the association 11

Minutes of the general session 15

Resolution relating to Association of State Universities 15

Report of the executive committee . - - 15

Report of treasurer 19

Report of bibliographer 20

Collective college and station exhibit at St. Louis 25

Communication from National Association of State Universities. 28

Uniform fertilizer and feeding stuff legislation 28

Methods of seed testing - 31

Military instruction'^ _ - 31,63,69

Indexing agricultural Mterature 32

Annu;il address of the president of the association . 33

Death of Major Alvord 42

Adams bill and Mondell mining school bill 43

Standing committees 43

Methods of teaching agriculture— The teaching of agriculture in the

rural schools - - 43

The social phase of agricultural education 56

Cooperation between the stations and the U. S. Department of Agri-
culture r - 62

Graduate study - - 63

Resolution regarding Hon. H. C. Adams 64

Extension of franking jjrivilege 64

Resolution regarding Hon. F. W. Mondell - 64

Resolution regarding Maj. Henry E. Alvord 65

Election of officers 65

Meeting place of next convention 66

Rural engineering - - - 66

Animal and plant breeding— American Breeders' Association 68

The upbuilding of agriculture - - 69

Indexing agricultural literature -- 76

Resolution regarding Director True and the Office of Experiment Sta-

tions .- -- "

Resolutions of thanks - ' '

Minutes of the sections - ^^

Section on college work and administration. 79

Elementary instruction in land-grant colleges - - - 79

Military instruction ^^

Degrees in land-grant colleges 161

(5)

Minutes of the sections— Continued.

Section on college work and administration— Continued. Page.

Election of oflBcers 106-

Action on resolutions ^""

Technical agi'icultural education 106

Section on experiment station work 116

Organization of a section on botany and horticulture 116

Federation of agricultural organizations 117

Uniformity of terms used in agricultural analysis 29, 117

Nomination of officers . - - - ^^

Topics for discussion next year 118

Plant breeding 117, 119

Methods in Breeding Hardy Fruits _. - 119

Improvement in the Quality of Wheat 119

Animal breeding ^-^

Teaching by station men l^O"

Index of names

OFFICERS AND COMMITTEES OF THE ASSOCIATION.

President.
E. B. VooRHEES, of New Jersey.

T' ice-Prcsklen ts.

J. C. Hardy, of Mississippi ; C. D. Woods, of Maine ;

K. L. BuTTERFiELD, of Rhode Island ; E. R. Nichols, of Kansas ;

Eugj:ne Davenport, of Illinois.

Secretary and Treasurer.

J. L. Hills, of Vermont.

Bibliographer.

A. C. iKUE. of ^Yashington, D. C.

Executive Committee.

H. C. White, of Georgia, Chair.;
J L. Snyder, of Michigan ; C. F. Curtiss. of Iowa ;

\V. H. Jordan, of New York ; L. H. Bailey, of New York.

OFFICERS OF SECTIONS.

College Work and Administration.
II. W. Stimson, of Connecticut, Chair.; K. L. Butterfield, of Rhode Island, /S'ecy.

Program me Comm ittee.

R. W. Stimson, of Connecticut; K. L. Butterfield, of Rhode Island;

E. R. Nichols, of Kansas.

E'xperiment Station Work.
H. J. Patterson, of Maryland, t hair. : M. A. Scovell, of Kentucky, Secy.

Programme Committee.

J. F". DuGGAB, of Alabama ; C. D. Woods, of Maine ;

M. A. Scovell, of Kentucky.

committees.

Indexing Agricultural Literature.

A. C. True, of Washington, D. C, Chair.; W. M. Hays, of Minnesota ; "
T. F. Hunt, of Ohio ; E. Davenport, of Illinois ;

Josephine A. Clark, Librarian U. S. Department ot Agriculture.

» Now Assistant Secretary T'. S. Department of Afe'rlcultiire.

(7)

Methods of Teaching Agriculture.

A. C. True, of Washington, D. C, Chair.; II. T. French, of Idaho ;
1 . F. Hunt, of Ohio ; H- H. Wing, of New Yorii ;

J. F. DuGGAR, of Alabama.

Collective College and Citation Exhibit, St. Louis.

W. H. Jordan, of New York, C/;a/r.; W. E. Stone, of Indiana ;

A. C. True, of Washington. D. C, Secy.; T. F. Hunt, of Ohio ;
H. .1. Waters, of Missouri ; C. F. Curtiss, of Iowa ;

W. M. Hays, of Minnesota ; J. K. Patterson, of Kentuclvy ;

H. W. Tyler, of Massachusetts.

Graduate Study.

-L. H. Bailey, of New Yorlv, Chair.; A. C. True, of Washington, D. C. :

J. E. Stubbs, of Nevada ; R. H. Jesse, of Missouri ;

M. H. BucKHAM, of Vermont; W. O. Thompson, of Ohio.

Uniform Fertilizer and Feeding-Stuffs Lairs.

H. J. Wheeler, of Rhode Island, Chair.; V. D. AVoous, of Maine;
H. r. Armsby, of Pennsylvania : E. H. Jenkins, of Connecticut;

M. A. ScovELL, of Kentucky.

Military Instruction in Land-Grant Colleges.

<i. W. Atherton, of Pennsylvania, Chair.; H. H. Goodell, of Massachusetts ;
ALEXIS Cope, of Ohio ; R. H. Jesse, of Missouri ;

H. C. White, of Georgia.

Cooperation heticeen Stations and U. S. Department of Agriculture.

E. A. Bryan, of Washington, Chair. ; H. J. Waters, of Missouri ;

W. A. Henry, of Wisconsin ; L, G. Carpenter, of Colorado ;

li. II. GooDELL, of Massachusetts ; B. T. Galloway, of Washington, D. C.

Pure-Food Legislation.

W. A. Withers, of North Carolina, Chair.; W. Frear, of Pennsylvania ;
H. J. Patterson, of Maryland ; H. J. Wheeler, of Rhode Island ;

A. T. Neale. of Delaware.

Animal and Plant Breeding.

W. M. Hays, of Minnesota, Chair.; T. F. Hunt, of New York ;

C. F. CuRTiss, of Iowa ; I • H. Bailey, of New York ;

II. J. Webber, of Washington, D. C.

Rural Engineering.

W. E. Stone, of Indiana, Chair.; S. Fortier, of Montana;

A. R. Whitson, of Wisconsin ; C. F. Curtiss, of Iowa ;

Elwood Mead, of Washington, D. C.

Methods of Seed Testing.

E. H. Jenkins, of Connecticut. Chair.; F. W. Card, of Rhode Island;
W. R. Lazenby. of Ohio : E. Brown, of Washington, D. C. ;

A. D. SiiAMEL, of Washington, D. C.

LIST OF DELEGATES AND VISITORS IN ATTENDANCE.

Alabama: J. F. Duggar. C. C. Thacli.
Arizona: K. C. Babcock.
Colorado: W. L. Carlyle. L. G. Carpenter.
Connecticut: C. L. Beach. E. H. Jenkins, R. "W. Stimson.
Delaware: G. A. Harter. A. T. Neale.

Georgia: J. M. Kimbrongh, R. J. Redding, H. C. White. Mrs. H. C. White.
Idaho: G. A. Crosthwait, H. T. French. J. A. MacLean.
Illinois: E. Davenport. W. J. Fraser. C. G. Hopkins, E. J. James.
Indiana: W. E. Stone.

Iowa: R. C. Anlmann. H. P. Baker. G. W. Bissell, F. W. Bonska, R. E. Buchanan,
A. N. Carstensen. G. I. Christie. C. F, Curtiss. W. Dinsmore, C. O. Dixon,
C. E. Ellis. A. T. Erwin. C. W. Gay. B. O. Gammon, W. Gammon, P. G.
Holden. J. J. Hooper. T. S. Himt, J. W.Jones. L. S. Klinck, E. E. Little, G. L.
McKay, J. H. McNeil. M. L. Merritt, L. H. Pammel, R. Rneda, W. J. Ruth-
erford, W. H. Stevenson. A. B. Storms. H. E. Summers, O. W. Willcox, C. J.
Zintheo.
Kansas: E. R. Nichols. Mrs. E. R. Nichols, R. C. Nichols.
Kentucky: J. K. Patterson. Mrs. J. K. Patterson. M. A. Scovell.
Maine: G. E. Fellows. C. D. Woods.
Maryland: J. R. Owens, H. J. Patterson.
Massachusetts: H. Hay ward.
Michigan: C. D. Smith. J. L. Snyder. L. W. Watkins. Mrs. L. W. Watkins.

P. H. Wessels.
Minnesota: W. M. Hays. Mrs. W. M. Hays, W. M. Liggett, Mrs. W. M. Liggett,

M. H. Reynolds, H. Snyder.
Mississippi: J. C. Hardy.

Missouri: R. G. Finney. G. G. Hedgcock, R. H. Jesse, M. F. Miller, F. B. Mum-
ford, C. Wells, F. S White, W. Williams.
Montana: R. W. Fisher, J. M. Hamilton. F. B. Linfield.
Nebraska: E. B. Andrews. E. A. Burnett, A. Ke3'ser. T. L. Lyon.
Nevada: P. Frandsen, G. H. True, Mrs. G. H. True.
New Hampshire: W. D. Gibbs.
New Jersey: A. Scott. E. B. Voorhees.

New Mexico: L. Foster. Mrs. L. Foster, F. Garcia. J. D. Tinsley.
New York: L. H. Bailey. B. von Herflf, W. H. Jordan.
North Carolina: C. W. Burkett, F. L. Stevens.
North Dakota: E. E. Kaufman. L. Van Es. J. H. Worst.
Ohio: A. Agee. J. E. McClintock, H. C. Price, W. O. Thompson, C. E. Thome,

A. Vivian, F. L. West.
Oklahoma: J. Fields, A. C. Scott.
Oregon: A. L. Knisely.
Pennsylvania: H. P. Armsby.

(9)

10

Rhode Island: K. L. Butterfield, F. W. Card, H. J. Wheeler.

South Carolina: C. E. Chambliss, P. H. Mell.

South Dakota: J. Chalmers, J. W. Wilson.

Tennessee: B. Ayres. C. A. Keffer.

Utah: J. A. Widtsoe.

Vermont: J. L. Hills.

Virginia: E. A. Bishop.

Washington: E. A. Bryan,

Wisconsin: W. A. Henry, G. N. Knapp, E. P. Sandsten, C. R. Van Hise.

Wyoming: B. C. Buffum, F. M. Tisdell.

United States Department of Agriculture: E. W. Allen, E. Mead, of the Office

of Experiment Stations.
Government Board, Louisiana Purchase Exposition: W. V. Cox.
Ottawa, Canada: W. SaunderS.
Santiago de las Vegas, Cuba: N. S. Mayo,

CONSTITUTION OF THE ASSOCIATION.

NAME.

This association shall be called the Association of American Agricultural Col-
leges and Experiment Stations.

OBJECT.

The object of this association shall be the consideration and discussion of
all questions pertaining to the successful progress and administration of the col-
leges and stations included in the association, and to secure to that end mutual
cooperation.

MEMBERSHIP.

(1) Every college established under the act of Congress approved July 2, 1862,
or receivii:g the benefits of the act of Congress approved August 30, 1890, and
every agricultural experiment station established under State or Congi-esslonal
authority, the Bureau of Education of the Department of the Interior, the
Department of Agriculture, and the Office of Experiment Stations of the last-
named Department, shall be eligible to membership in this association.

(2) Any institution a member of the association in full standing may send
any number of delegates to the meetings of the association. The same delegate
may represent both a college and a station, but shall vote in only one section and
shall cast only one vote in general sessions. Other delegates may be designated
by any institution to represent it in specified divisions of the sections of the
association, but such delegates shall A-ote only in such divisions, and no institu-
tion shall be allowed more than one vote in any sectional meeting.

(3) Delegates from other institutions engaged in educational or experimental
work in the interest of agriculture or mechanic arts may. by a majority vote, be
admitted to conventions of the association, with all privileges except the right to
vote.

(4) In like mannner, any person engaged or directly interested in agriculture
or mechanic arts who shall attend any convention of this association may be
admitted to similar privileges.

SECTIONS.

(1) The association shall be divided Into two sections: (a) A section on
college work and administration, (b) a section on experiment station work.

The section on college work and administration shall be composed of the presi-
dents or acting presidents of colleges and universities represented in the associa-
tion, or other repri'sentatives of such institutions duly and specifically accred-
ited to this section, and no action on public and administrative questions shall
Ite final without the assent of this section.

The section on experiment station work shall be comi)osed of the directors or
acting directors of experiment stations represented in the association, or of other
representatives of such stations duly and specifically accredited to this section.

(in

12

(2) Members of these two sections (and no others) shall be entitled to vote
both in general sessions and in the section to which they respectively belong.

The representative appointed by the U. S. Bureau of Education shall be as-
signed to the section on college work and administration ; the representative of
the Office of Experiment Stations to the section on experiment station work ;
and the representative of the U. S. Department of Agriculture to either section
as he may elect and the section by vote authorize ; but such election once made
and authorized may not be changed during the sessions of a given convention.

Each section may create such divisions as it may from time to time find de-
sirable, and shall elect its own chairman and secretary for sectional meetings,
whose names shall be reported to the association for record.

(3) Each section shall conduct its own proceedings, and shall keep a record
of the same, and no action of a section, by resolution or otherwise, shall be
valid until the same shall have been ratified by the a.ssociation in general ses-
sion and, in the case provided for in the foregoing paragraph (1), shall also
have been approved by the section on college work and administration.

MEETINGS.

(1) This association shall hold at least one meeting in every calendar year,
to be designated as the annual convention of the association. Special meetings
may be held at other times, upon the call of the executive committee, for pur-
poses to be specified in the call.

(2) The annual convention of the association shall comprise general sessions
and meetings of the sections and provision shall lie made therefor in the pro-
gramme. Unless otherwise determined by vote, the association will meet in
general session in the forenoons and evenings of the convention and the sections
in the afternoons.

OFFICERS.

(1) The general officers of this association, to be chosen annually, shall be a
president, five vice-presidents, a bibliographer, and a secretary, who shall also be
treasurer ; and an executive committee of five members, three of whom shall be
chosen by the section on college work and administration and two by the sec-
tion on experiment station work: I'rovidcil, hoicerer. That a member chosen by
either section need not be a member of that section. The executive committee
shall choose its own chairman.

(2) Each section shall, by ballot, nominate to the association in general ses-
sion for its action, a chairman and a secretary for such section.

(3) The president, vice-presidents, secretary, and bibliographer of this asso-
ciation shall be elected by ballot upon nomination made upon the floor of the
(•onvention, and shall hold office from the close of the convention at which they
are elected until their successors shall be chosen.

(4) Any person being an accredited delegate to an annual meeting of the
association, or an officer of an institution which is a member of the association
in full standing at the time of election, shall be eligible to office.

DUTIES OF OFFICERS.

(1) The officers of the association shall perfijrm the duties which usually
devolve upon their respective offices.

(2) The president shall deliver an address at the annual convention before
the association in general session.

(3) The executive committee shall determine the time and place of the annual
conventions and other meetings of the association, and shall, between such con-
\ entions and meetings, act for the association in all matters of business. It shall

1

o

issue its call for the annual conventions of the association not less than sixty
(lays before the date on which they are to he held and, for special meetings, not
less than ten days before such date. It shall be charged with the general ar-
rangements and conduct of all meetings called by it. It shall designate the
time and place of the convention ; it shall present a well-prepared order of
I>usiness — of .stibjects for discussion — and shall provide and arrange for the
meetings of the several sections. The subjects provided for consideration by
each section at any convention of the association shall concentrate the delibera-
tions of the sections upon not more than two lines of discussion, which lines a.-?
far as possible shall be related. Not more than one-third of the worlving time
of any annual convention of the association shall be confined to miscellaneous
business.

FINANCES.

At every annual convention the association, in general session, shall provide
for obtaining the funds necessary for its legitimate expenses, and may, by appro-
priate action, call for contributions upon the several institutions eligible to
membership; and no institution shall be entitled to representation or particij»a-
tion in the benefits of the association unless such institution shall have made
the designated contribution for the year previous to that in and for which such
question of privilege shall arise, or shall have said paj-ment remitted by the
unanimous vote of the executive committee.

AMENDMENTS.

This constitution may be amended at any regular convention of the associa-
tion by a two-thirds vote of the delegates present, if the number constitute a
quDruni : J'rrn-i'lrd. That notice of any i)roposed amendment, together with the
full text thereof and the name of the mover, shall have been given at the next
preceding annual convention, and repeated in the call for the convention. Every
such proposition of amendment shall be subject to modification or amendment
in the same manner as other propositions, and the final vote on the adoption or
rejection shall be taken by yeas and nays of the institutions then and there
represented.

Rules of Order.

(1) The executive committee shall be charged with the order of busine.ss. sub-
ject to special action of the convention, and this committee may report at any
time.

(2) All business or topics proposed for discussion and all resolutions sub-
mitted for consideration of the convention shall be read and then referred,.
without debate, to the executive committee, to be assigned jiositions on the
programme.

(3) Speakers iaivited to open discussion shall be entitled to twenty minutes
each.

(4) In general discussions the ten-minute rule shall be enforced.

(.5) No speaker shall be recognized a second time on any one subject while
any delegate who has not spoken thereon desires to do so.

(0) The hours of meeting and adjournment adopted with the general pro-
gramme shall be closely observed, unless changed by a two-thirds vote of the
delegates present.

(7) The ijresiding officer shall enforce the parliamentary rules usual in such
assemblies and not inconsistent with the foregoing.

(8) Vacancies which may arise in the membership of standing committees by
death, resignation, or separation from the association, of members, shall be
filled bv the committees, respectively.

PROCEEDINGS OF THE ASSOCIATION OF AMERICAN AGRI-
CULTURAL COLLEGES AND EXPERIMENT STATIONS.

MINUTES OF THE GENERAL SESSION.

MoRNiXG Session, Tuesday, November 1, 1004.

The convention was called to order at 10 o'clock a. ui.. in the banquet room of
the Hotel Chamberlain, at Des Moines, Iowa. President ^Y. O. Thompson, of Ohio,
in the chair.

Prayer was offered bj J. Chalmers, of South Dakota.

On motion the following persons were voted the privileges of the convention
under the clause of the constitution which provides that " delegates from other
Institutions engaged in educational or experimental work in the interest of agri-
culture or mechanic arts may, by a majority vote, be admitted to conventions of
the association, with all privileges except the right to vote :" N. S. Mayo, Central
Experiment Station. Cuba : H. Hayward. Mount Hermon Institute. Massachu-
setts; G. G. Iledgcock, Missouri Botanical Garden; I.. W. Watkins, Michigan
Board of Agriculture; W. V. Cox, secretary Government Board Louisiana
Purchase Exposition.

Resolution Rexating to Association of State Universities.

H. C. White, of Georgia, on behalf of the executive committee, offered the fol-
lowing resolution, and asked immediate action :

Resolved, That the Association of American Agricultural Colleges and Experi-
ment Stations extend to the National Association of State Universities, now in
session in this city, a most cordial greeting in recognition of common and mutual
endeavors in the cause of learning, and in assurance of fraternal admiration and
€steem.

Resolved, second. That members of the Association of State Universities be
invited to seats on the floor during this convention.

The resolTntioD was axJopted, and the secretary was directed to transmit it at

once.

Report of the Executive Committee.

The report of the executive connnittee was presented by H. C. White, of
Georgia, chairman, as follows :

Your executive committee, appointed at the seventeenth annual convention
of the association, lield in Washington, D. C, November 17-10. 190.3, met imme-
diately upon adjournment of the convention, and organized by the selection of
President H. C. White, of Georgia, as chairman. Acting under instructions of
the committee, the chairman issued and posted to each member of the associa-
tion, under date of December 15, 1903, an abstract memorandum of the proceed-

(15)
23880— No. 153—05 ii 2

16

in.Lcs of the convention of 1903. The proceedings in fnll were edited l).v tlie
chairman, and placed In the hands of the Office of Experiment Stations, U. S.
Department of Agricnlture, for puhlication, January 10, 190-t.

Six subsequent meetings of the conunlttee, at each of which a quorum was
present, were held as follows: At Washington, D. C, December 18-10. .Tan-
uary 18-20, February 19-20, March 17-19, and October 1. and at Des Moines,
Iowa, October 31. Five circulars of information concerning the results of these
meetings were issued and i>osted to members of the association. Other busi-
ness was transacted by correspondence or by attention of individual members
of the committee. The call for the eighteenth annual convention (1904) was
issued .Tnly 1. and the progranmie for the convention, as arranged by the com-
mittee, October 22.

In obedience to the instructions of the association at the last annual conven-
tion, your committee continued the efforts to secure favorable action by Congress
on the mining-school bill and for increasing the annual appropriation for the
experiment stations. The character and results of these efforts have been In
]>art made known to the members of the association through the circulars
issued liy the committee. Meeting in \Vashington shortly after the convening
of the second session of the Fifty-eiglith Congress, in December, your committee
secured the consent of Mr. ^londell, of Wyoming, to leintroduce and endea.vor
to secure favorable action upon the bill for the endowment of schools of mines
in comiection with the hmd-grant colleges and other institutions, which had
failed of consideration in the Fifty-seventh <'ongress. The bill was practically
identical in wording with that ]»reviously introduced l)y General (irosvenor, which
had received the indorsement of the association. The National Association of
State Universities and the National Association of State Mining Schools proposed
an amendment to the bill, which your committee thought inimical to the interests
of the institutions represented in this associatou ; but after conference between
your committee and the executive committees of the other associations named
the amendment was abandoned, and these organizations came cordially and
actively to the support of the original bill of this association. Your connnittee
appeared before the Committee on }ilines and Alining of the House of Repre-
sentatives and secured a favorable vinanimous report on the bill, and it was so
reported to the House and placed on the Union Calendar February 1, 1904.
Guided by the wise counsels of Mr. Mondell, whose ettorts in behalf of the
measure \\ere most sympathetic and energetic, your committee employed its best
efforts to secure consideration for the bill, but without success. Failure we
believe to be attributable mainly to the shortness of the session of Congress and
fl disinclination to enact legislation of this character on the eve of a Presidential
election, and not to opposition to the bill on its merits. Impressed with the
imiM)rtance of the measure to the land-grant colleges, and having faith in
ultiujate success in its passage, your committee earnestly recommends continued
efforts of the association in this direction.

Before the meeting of your committee Mr. Adams, of Wisconsin, had intro-
duced in the House of Representatives a bill providing for increased appropria-
tions to the experiment stations. After conference with Mr. Adams and the
suggestion of several desirable amendments, which were iiecei)ted l)y him, your
committee gave its hearty and active support to his bill, aud aided him to the
extent of its ability in furthering its progress. A favorable reiiort was secured
from the Committee on Agriculture of the House in February, but it was found
impossible to secure consideration for the bill before the adjournment of Con-
gress in March. Mr. Adams was most energetic, wise, aud able in the conduct
of his measure, giving, indeed, the major ]>ortion of his time and attention in
Congress in its interest. He has exi)ressed his firm conviction — which your
committee shares — that an over\^helming majority was favorable to the pas-
sage of his bill could consideration for it have been secured. The bill is still
pending in Congress, and as its terms are in the main quite satisfactory to our
institutions jour comnuttee recommends the continuance of the supi)ort of this
association. The report of failure of its efforts in connection with these im-
portant measures, and of I'epeated failure in case of the first, is unpleasant and.
to some extent, mortifying to your committee. But when it is remembered
that failures many times repeated met similar efforts in connection with the
Hatch Act and the act of 1890 before these were carried to final successful
issue we are encouraged to believe that similar persistence in these [iresent cases
will eventually be crowned with similar success.

Immediately after the adjournment of the last annual convention your com-
mittee called upon the honorable Secretary of Agriculture, at Uis request, and

17

enjoyed a most cordial and frank conference on the subject of the cooperation
between the Department of Agriculture and the agricultural experiment sta-
tions. It was l<nuwn to the Secretary and to your committee tliat some friction
had arisen in several of the States because of an overlapping of the lines of
work of the Department and the stations, and the lack of cooperation and a
nuitual understanding necessary to preserve the interests of all concerned. It
was felt that, in order that the a.ssociation's standing connnittee on cooperation
between the stations and the U. S. Dei)artnient of Agriculture should be in posi-
tion to advise the association from time to time, concerning the extent and char-
acter of this cooperation, a full and complete understanding between the author-
ities of the Department and the association should be secured. Your connnittee
considered it within its duty to attempt to secure such understanding and a recog-
nition of the br:)ad and general princii)les which should guide such cooperation.
The Secretary of Agriculture exiiressed his desire that conferences to that end
should be freely held with the appropriate othcials of the Department and desig-
nated a connnittee of c-hiefs <jf the bureaus of the Department, consisting of
Messrs. Galloway, Whitney, and True, to confer with your executive committee
with a view to arriving at a basis of cooperation mutually satisfactory. Three
personal conferences of the two committees were held, characterized on the i)art
of all concerned by cordiality, frankness, and an earnest desire to ascertain and
provide for the removal of possible causes of friction in the work of the Depart-
ment and of the stations. During the progress of the conferences your connnit-
tee. through correspondence, solicited the views of the station workers in the sev-
eral States and Territories upon the matter at issue, and a large contribution of
facts and opinions in the premises is n;:w in possession of the committee. For
various reasons it has not been found possible as yet, as a result of these con-
ferences, to reach a concrete conclusion in the matter, such, for example, as
might be embodied in a code of written regulations defining the legitimate work
of the Department and of the stations in connnon territory, but yotu* committee
is of the opinion that much' has lieen accomplished in tiie direction of nuitual
understanding and of the establishment of a " modus vivendi " which v\'ill afford
hereafter large opportunity for the association's standing committee on coopera-
tion to advance the interest of the experiment stations through cordial and
sympathetic relations with the Department of Agriculture. Your conmiittee
recommends the continuance of these conferences, understanding such to l>e also
the pleasure of the Secretary of Agrictilture.

Meanwhile, during the progress of these conferences, a rather startling inci-
dent related to the suljject-matter occurred. The Committee on Agricidture of
the House of Representatives, during its consideration of the agricultural appro-
priation act, carrying the annual appropriation to the experiment stations,
inserted a cl;uise in the act. authorizing and directing the Secretary of Agricul-
tiu'e to "c(!ordinate the work of the several stations, and the work of the statimis
with the I)ei)artment of Agriculture, to the end of preventing unnecessary dupli-
cation of work, of increasing the ethciencj- of the stations and the Department
of Agriculture, and to unify and systematize agricultural investigation in the
United States."

In the haste of disposing of necessary appropriation acts, this bill was re-
ported and within twenty-four hotu's passed the House of Representatives (with-
out a dissenting vote), and before your connnittee became aware of the exist-
ence of the clause referred to. Learning of its existence, your conimittee innnedi-
ately connnuincated by wire with the chairman of the Senate Committee on Agri-
culture and received assurance that the Senate would reject or modify the clause
as passed by the House. Having its own oi)inion of the objectionable character
of the proposed legislation strengthened by numerous telegrams and letters
from mend)ers of the association, your connnittee subsequentlj^ visited Wash-
ington and after conference with the chairmen and members of the House and
Senate Connnittees on Agriculture, secured without ditliculty a rejection of
the clause by the Senate and unanimous agreement to the rejection by the con-
ference c()nnnittee of the two Houses.

This incident and the large and careful consideration given during the year
to the relations of the experiment stations to the Department of Agriculture,
lead your committee to rei)ort frankly to the association that, in its judg-
ment, a grave situation has ai-isen, involving the entire future of agricidtural
research work in the United States. For many years after the establishment
of the State experiment statious tliese were the main — almost the exclusivi

18

instruments through which resenrch in agriculture in this country was prose-
cuteil. No one conversant with tlie brilliant achievements of the State stations,
and the beneficent influence of these upon the economic agriculture of the coun-
try, may doubt the effectiveness of the stations as agents in agricultural
research. During this period the stations had a right to expect and they did
receive much valuable aid from the U. S. Department of Agriculture, particu-
larly through its ability, as a great department of the National Government, to
give wide circulation to and general acquaintance with the results obtained by
the stations. Within a few yeai's past, however, a number of bureaus of purely
scientific research, as related to agriculture, have arisen within the Department
of Agriculture, and have been maintained by generous appropriations of money
from the National Treasury. The Dejiartment has therefore entered upon — or
at least been engaged in to a far greater e.xtent than hei-etofore— a field of en-
deavor which formerly was occupied almost exclusi^•ely by the State stations.

This statement of facts is made by your committee in no spirit of comjilaint —
certainly in no spirit of sensitiveness to rivalry. It is freely conceded that the
agricultural research work of the Deiiartment of Agriculture is of high quality
and value. It is as stoutly maintained that the work of the stations is at least
equally so. But, with two agents operating in the same field, common prudence
and regard for effectiveness dictate that cai'e should be taken that each singly,
or the two combined, should operate with maximum economy and for maximum
results. Considered from the point of view of the country as a whole, and bear-
ing in mind that the whole is but an aggregation of parts, if a particular
research may, all things considered, be undertaken to the best advantage by a
local station, it should be given over to the station ; if by the Department, it
should be given over to the Depai-tment. There would probaldy Ite no dispute
of the soundness of this proi)osition, but there is one factor in the case which
seriously disturbs the clearness of vision in discerning the relative suitabilities
of the station and the Department in the premises. The De|)artment is com-
parati^ely rich, with a readily approachable and generous Congress at its doors
and the resources of the Federal Treasury at its back. The stations are com-
paratively poor in money, without hope, and perhaps without expectations, in
equit.\ , of large aid from their several States, widely scattex'ed and far removed
from the ear of Congressional connnittees. It would not be suri»rising, there-
fore, if mere possession of the financial ability to do it might lead the Depart-
ment to undertake some kinds of research work which the stations are other-
wise better qualified to do. There is also danger perhaps that the inability of
the stations to compete with the Department in the matter of compensation
offered qualified and desirable men may lower the standard or impair the enthu-
siasm of service at the stations in such manner as to disqualify the stations for
work which otherwise, by reason of their local conditions, they should be better
able to do than a single Department at the National Capital. In fine, it is con-
ceivaltle that a rich and central agency of research might so overshadow poor
and scattered agencies as to seriously impair their standing and efficiency.
Your committee, therefore, connnends to the serious consideration of the asso-
ciation the whole question of the relations of the State experiment stations and
of the Department of Agriculture to the research work in agriculture, which
must continue and increase in this country if science is to be made contributory
in the fullest measure to our economic agriculture. \Yith a view to laying in
some nieasure a foundation for effort on the part of the association in what
would seem to be an appropriate direction, and in order that a proper balance
between the two great agencies of research might be preserved, your committee
suggested to the chairmen of the House and Senate Connnittees on Agriculture,
at the last session of Congress, that it might be well for the institutions repi-e-
sented in this association to be heard before these committees when the apjiro-
priations to the stations and to the research bureaus of the Department of
Agriculture were under consideration. Both gentlemen heartily apjiroved the
suggestion, and gave it as their opinion that an expression of the views of the
stations would be most acceptable and helpful to the committees. Your com-
mittee respectfully reconmiends that instruction be given your executive com-
mittee to make clear to the proper Congressional committees, if hearings may
be secured, the important part taken by the State experiment stations in the
agricultural research work of this country, with a view to securing for the sta-
tions some measure of equity in the appropriations made for this purpose from
the National Treasury.

The post of Assistant Secretary of the U. S. Department of Agriculture fell

19

vacant tlu-ousli the death in July hist of the Hon. J. H. Brigham. Sharing the
opinion exjiressed in numerous coninmnications received from membei's of the
assooiiitiou. that it would be of advantage to lioth the Department of Agricul-
ture and the land-grant institutions were the incumbent of this office a person of
scientific attainments, personally experienced in scientific worlv related to agri-
culture, or having intelligent symfiathy therewith, your committee respectfully
re(iuested of the President of the United States (in whose hands the appoint-
ment lay) an opportunity to present their views in the premises. A i)i-ompt
and cordial response was made to the request, and on October 1 your com-
mittee enjoyed a personal interview of most satisfactory character with the
President. Refraining, as was proi)er, from suggesting any individual for con-
sideration, the views of the coiinnittee were fully presented, and emphasis was
laid upon the extremely satisfactory character of the services of Professor Wil-
lits and President Dabney, incumbents of the office in pievious administrations,
as indicative of the type of man \\lu> might with advantage be selected at the
l»resent juncture. The President granted the connuittee a most kind and atten-
tive hearing and expressed his sympathetic accord with the views presented.
Your committee is abundantly satisfied that, so far as other necessary consider-
ations will permit, the President will gladly meet the wishes of the association
as expressed through your committee in making this appointment.

Numerous matters of detail, concerning which no report is necessary, have
received the attention of your connnittee during the year. Proper representa-
tions were made as directed to the Secretary of Agriculture concerning the
desire of the association that the Experiment Station Record should contain,
more generally, brief extracts as well as titles of the publications of foreign
asrricultural experiment stations and kindred institutions, and the importance
of ai>propriations for extending the work of the Department in the line of rural
engineering.

The funds of the association have been economically administered, and the
report of the treasurer will show a satisfactory balance in the treasury, with
no outstanding oldigations.

It is with sincere sorrow that your committee makes official record of the
death on October 1, ]904, of Maj. Henry E. Alvord, one of the founders of this
association, a former president and for many years the able and efficient chair-
man of its executive committee. The association will no doubt be moved to
express in suitable manner its regret for this sad occurrence, and its apprecia-
tion of the character and services of its late honored member.

H. C. White, Chairman.

On motion of H. P. Armsby, of Pennsylvania, the report was accepted, and tlie
executive committee was instructed to arrange for the discussion of the subject
of relations of the stations with the U. S. Department of Agriculture, raised l)y
this report, in connection with the report on cooperation (see p. (!2).

On motion of H. C. White, the request of members of the association, previ-
ously constituting tlie section on horticulture and botany under the old arrange-
ment, to be allowed to form a division for horticulture and botany in one of the
sections of the association, was referred to the section on experiment station
work.

Report of Treasurer.

The report nf the treasurci' was read, as follows :

Repurt of trrasitrcr of ihr nssociatioii. Xoroiibcr 17, 1903, to October 31, 190-'f.

RECEIPTS.

Amount on hand November 17, 1903 $26.3. 2G

Amount received from dues 1,525.00

Amount received froni National Association of State Universities for
services of the joint agent of the passenger associations at Des
Moines G. 00

Total 1, 794. 26

20

EXPENDITURES.

Expenses of the executive committee $1, 123. 85

I.:xi)eiises of the secretary and treasurer (postage, printins?, telegrams,

etc.) .^ 19. 49

Services of tlie joint agent of the passenger associations at Des Moines 17. 00

Total 1, IGO. 31

Balance on hand October 31, 1904 *. G33. 02

E. B. VooRHEES. Sccrctanj-Trcasiirer.

On motion, the report was referred to an auditing connnittee consisting of
J. L. Hills, of Vermont, and E. A. Bryan, of Washington, which subsequently
reported, as follows:

Your committee on auditing the accounts of the treasurer resjiectfully reports
that it ha.s surveyed the books of that ollice. finds them well kept, finds reet'ipts,
expenditures, and lia.lance as stated in his report, and finds proper vouchers
supi>orting all expenditures.

JosEiMi L. Hills.
E. A. Bryan,

Comiitittcc.
On motion, the report was adopted.

Report of Bibliographer.

The report of the bibliographer. A. C. True, was ])resented. as follows:
During the past year the Department of Agriculture has continued the publi-
catinn of the index catalogue of medical and veterinary zoology and has also
issued special bibliographies of agricultural text-books, school gardens, insects,
etc. The usual annual reports concerning the literature and general progress in
chemistry, botany, zoology, jilant diseases, veterinary medicine, and other gen-
eral subjects have appeared. Among the list of bibliographies noted below
there are many important ones which deal pretty thoroughly with special fields
on which good bibliographies did not hitherto exi.st. Among these subjects we
may mention the following: Molds j)athogenic for animals: The function of
salt in the animal organism; Sericulture; Effect of gases upon cultivated
plants ; Economic value of birds ; Insect eneihies of books ; Hemorrhagic septi-
cemia ; Plant breeding; Blood innnunity and blood relationship as determined
by precipitin tests for blood; Partheiiogenesis ; The constituents of milk;
Texas fever; Tiie feeding value of sugar-beet piUp and molasses; India rubber
and gutta-percha ; Roup of fowls ; Avian tuberculosis ; and Drinking water.

On account of the unusual interest aroused in the subject of tuberculosis as a
result of Koch's theories, a great number of bildiographies relating to the differ-
ent phases of this disease have been prepared and published in connection with
articles containing the results of the investigations. All of the l)il)liographies
which have just been referred to are noted more fully in the list of OS titles
which follows :

AxDKEASCH, It., and Spiko, K. Jahresbericht fiber die Fortschritte der Tier-
Chemie (Annual report on the progress in animal chemistryj. Jahresbericht
fiber die Tortschritte der rier-Chemie, 32 (1902), iip. 1141, An extended
review of the literature of animal cliemistry for the year 1902,

Bailey, L. H. Dexelopment of the text-book of agriculture in North America.
U. S. Department of Agriculture, OMice of Experiment Stations Reiioit
1903, pp. (JS9-712. A chronological bil)liography of North American text-
books of agriculture is appended to a discussion of this sulj.fect.

Banks, N. A revision of the Nearctic Chrysoi)i(he. Transactions of the Ameri-
can Entomological Society, 29 (1903), No. 2. \)\). 137-102. A list of IS refer-
ences to the literature of the subject is api)ended to the article.

21

Barbacci. O. Sunimarischer Beriolit libor die widitigsten italienisclien Arl)eiten
im Gebiete tier allegenieiuen Patholoiiio uurt patholoKischen Anatomie, er-
scliieiieii iiu Jalire l'.i(>2 (The most iiuportatit Italian literatiuv on general
l)albol(i.!;y and patli(>l(\L,'ical anatomy i)ulilished in 100:2). Centrall)latt fiir
Allgemeine I'atliolofi:ie uud PatholoKisclu' Anatomie. 14 (19()X). No, K'.-IT.
pp. G73-709. A classified list is presented of Italian literature published in
1902 relating to technirjue. methods of investigation, tumors, cell structure,
immunity, intoxications, infectious disea.ses. organic diseases, etc. A brief
abstract is given of the more iniportant works.

Barthelat. G. J. Les mucorinces p:ithogcnes et les mucormycoses chez les
auimaux et chez Thonnne (Pathogenic molds and mucormycoses in animals
and man). Archives de Parasitologie, 7 (1903), No. 1, pp. 5-110. A bib-
liography of 72 titles is given in connection with a critical review of the lit-
erature of the subject.

Baumgartex, p. von, and Tangl. F. Jahresbericht iiber die Fortschritte in der
Lehre von den pathogenen Mikroorganismen, 1901 (Annual report on prog-
ress in the field of pathogenic micro-organisms, 1!)01). Leipzig: S. Hii-zei.
1903, 2. Abt., pp. XII + lU-l. This report contains extended bibliographies
relating to pathogenic bacteria, fungi, and protozoa, together with brief
abstracts of the more important articles.

Belli, C. M. Die Erniihrung ohne Salz und ihre Wirkungen auf den Organis-
mus, speziell auf die Assimilation der Xahru'igsmitlel und auf den .Stick-
stoffwechsel des Menschen (Diet witliout salt and its effect ur)on the body.
esi)eciallv upon the assin-.ilation of food an.d the metabolism of nitrogen in
man). Zeitschrift fiir Biologie, 4o (1903), No. 2. pp. 182-222. A list of 29
references to the literature of the subiect is api^endeil to the article.

Bissox, E. Elenco di pubblicazioni attinenti alia ba'-hicoltura, che vennero
fuori nel corse del 1902 e 1903 (List of publications relating to sericulture
issued durinsr the years 1902 and 1903). Annuario della R. Stazione Baco-
logica di Pa'do\a,'31 (1903), pp. 119-139). A list is given of books and
periodical articles on the various lines related to sericulture as published
in different languages during 19(!2 and 19(J3.

BoxGERT, J. Beitriige zur Biologie des :Milzbraudbacilhis und sein Nachweis im
Kadaver der gfossen Haustiere (Biology of the anthrax bacillus and its
demonstration in tlie carcasses of the larger domesticated animals). Cen-
tralblatt fiir Bakteriologie, Farasitenkunde, und Infektionskrankheiten, 1.
Abt, 35 (1903), No. 2, Orig., pp. 198-201. A list of 77 references to the
literature of this subject is given.

Brizi, U. Sulle alterazioni prodotte alle piante coltivate dalle principali emau-
azioni gasose degli stabilimenti industriali (The effect of gases and fumes
upon cultivated plants). Le Stazioni Sperimentali Agrarie Italiane. 30
(1903), No. 4-5, pp. 279-384. A bibliography of 101 titles is appended to the
paper.

Chapman, F. M. The economic value of birds to the State. Albany: New-
York State Forest, Fish, and Game Con)mission, 1903, pp. 66. A brief bib-
liography of articles relating to the food of American birds is appended.

CoRREXS, C."^ Neue Uutersuchungeu auf dem Gel)iet der BastardirungsU-hro
(Recent investigations in plant hybridization). Botanische Zeitung. 01
(1903), No. 8, pp. 114r-126. A list of 22 references to the literature of the
subject is appended to the article.

Coulter, J, M., and Chamberlaix, C. J. Morphology of angiosperms. New
York : D. Appleton & C(j., 1903, pp. X+3-1S. The bibliographies, which are an
important feature of the work, are arranged chronologically at the end of
each chapter, and all the citations are brought together at the close of the
volume, the arrangement being alphabetical by authors.

Crosby, D. J. A few good books and bulletins on nature study, school garden-
ing, and elementary agriculture for common schools. U. S. Department of
Agriculture, Office of Experiment Stations Circular 52. pp. 4.

DvxDENO, J. B. The effects of water and aqueous solutions (m foliage leaves.
Transactions of the Canadian Institute, 7 (1902), II, No. 14, pp. 237-350.
A bibliograi)hy of this subject is appended to the article and appears on
pages :U(;-350' It includes 107 titles.

Dye, L. Sur les cuHcides (Obsen-ations on the CulicidiP). Archives de Para-
sitologie, G (1902), No. 3, pp. 35!:)-376. Tlie literature of the subject is
reviewed in connection with a brief bibliography.

FxRiouEZ. E., and Sicard, J. A. Les oxydations de I'organisme (Oxidations in
the animal organism). Paris: J. B. Bailliere & Sous, 1902, pp. 87. A bibli-
ography of the subject is appeuded.

99

Fruwirth. C. Referate iiber Deuere Arbeiteu auf dem Gebiete der Pflanzen-
ziicbtung (Kefereuces to recent work in plant breeding). Journal fiir
Landwirtbscbaft, 51 (1903), Xos. 2. pp. 223-230: 4, pp. 371-387. References
are given to 48 recent articles on plant breeding, with a brief abstract of the
article in each case.
Greiner, T. The new onion culture. New York : Orange Judd Co., 1903, rev.
and enl. ed.. p]). 112. A list of station and Department publications on
onion culture is appended. .
GuiLLEREY, J. Ueber den epizootiscben Abortus der Stuteu (Epizootic abortiou
in mares). Archiv fiir Wissenscbaftlicbe uud Fraktische Thierheilkunde,
29 (1903), No. 1-2, pp. 37-68. The literature of this subject is critically
discussed in connection with a bibliography of 32 titles.
Hemenway. H. D. List of articles iniblisbed on school gardens. Transactions
of the Massachusetts Horticultural Society, 1902, II, pp. 249-2.54. The list
includes 65 articles.
ITerrkra, a. L. Bibliografia relativa ti los insectos que destruyen las cortezas
(A bibliographv relating to inser-ts injurious to bark). Boletin de la Comi-
sion de Parasitologia Agricola. 2 (1903), No. 3. pp. 104-114. A list of arti-
cles largely c()ui])iied from publications of this Department.
Hilger, a., and Dietrich, T., et al. Jahresbericht iilier die Fortschritte auf
dem Gesamtgebiete der Agrikultur-Chemie, 1902 (Annual report of the
progress in agricultural chemistry, 1902). Berlin: Paul Parey, 1903, pp.
XXXVI -r 580.
Hoffmann. A. Untersuchungen iiber den Einfluss der Hetolbehandlung auf die
Iinpftuberculose der Aleerschweinchen und der Kaninchen (The effect of
treatment with hetol upon inoculation tuberculosis of guinea pigs and ral>-
bits). Archiv fiir Wissenscbaftlicbe und Praktische Thierheilkunde, 30
(1904), No. 1-2, pp. 162-187. A list of 37 references to the literature of the
subject is aitpended to the article.
IIouLBERT. C. Les insectes ennemis des livres (Insect enemies of books).
Paris : Alphonse Picard & Sons, 1903, pp. XXXVIII + 269. A list of 94
references to the literature of this subject is given.
ISTVANFFi, G. DE. Etudcs sur le rot livide de la vigne (Studies on the white rot
of grapes). Annales de I'lnstitut Central Ampelologique Royal Hongrois,
2 (1902). pp. 288. Numerous footnote references are given, which consti-
tute a very extensive bibliography of the literature of the subjects treated.
Kellerman. '\V. A. Index to North American mycology. .Journal of Mycology,
10 (1904). Xos. 71, pp. 116-143; 72, pp. 182-194: 73, pp. 251-283. An
alphabetical list of articles, authors, subjects, new species and hosts, new
names and synonyms is given in each number of this journal.
KiRSTEN. Die Varietiiten des Bacillus ocdeuiatls malioul (The varieties of Ba-
cllUift (rdcmatls mallf/ni). Archiv fiir Wissenschaftliche und Praktische
Thierheilkunde, 30 (1904). No. 3, pp. 22.3-260. A critical review of the lit-
erature of this subject with an extensive bibliography.
Kleptzov, K. "Z. K voprosu o passivnom immunitetye pri gemorragicheskikh
septitzemiyakh (Passive imnuinity in various forms of hemorrhagic septi-
cemia). Archiv Veterinarnuikh Nauk, St. Petersburg, 33 (1903), Nos. 6,
pp. 553-581 : 7. pp. 685-700 ; 8, pp. 781-815. The literature relating to
swine plague, hemorrhagic septicemia in cattle, and other related diseases
is critically discussed, in connection with a l)ibliography including 67 titles.
Klocker, a. "Translated by G. E. Allan and J. H. .Millar. Fermentation
organisms. New York : Longmans, Green & Co., 1903, pp. XX 4- 392. A
bii)liosraphv of the more important works relating to this subject is given
on pages' 347-381.
KossEL, H., ET AL. Vcrglelchende Untersuchungen iiber Tuberkelbazillen ver-
schiedener Ilerkunft (Comparative investigations on tubercle bacilli of
different origin). Tuberkulose-Arbeiten aus doui Kaiserlichen Gesundheits
amte, 1904, No. 1, pp. 1-82. This article contains a bibliography of 194
titles.
Krompecher, E.. and ZimmeriMANn, K. Untersuchungen iiber die Virulenz der
aus verschiedenen tuberkulosen Herden des Menschen reingeziichteten
Tuberkelbacillen (The virulence of tubercle bacilli in pure cultures from
tuberculous foci in man). Centralblatt fiir Bakteriologie, Parasitenkunde
und Infektionskrankheiten, 1. Abt, .33 (1903), No. 8, Orig., pp. 580-607.
A list of 18 references to the literature of the subject is api)ended to the
article.

>3

Lavinovich. M. Popuitka lyeclieuiya sa^u i imruuuizatzli protiv nego y koshek
i iiiorskikb svinov (Experimeuts iu tbe treatiueut of glanders and iuimuni-
zatUm of cats and guinea pigs against this disease). Archiv Veteri-
narnuikh Nauk. St. Petersburg. 83 (1908). No. 8, pp. 1.>11-22H. A list of 34
references to tbe literature of tbe subject is given.

MacDougal. D. T. Tbe influence of light and darkness upon growth and devel-
opment. Memoirs of tbe New York Botanical Garden, 2 (19U3), pp. XIII +
819. Tbe footnotes include over 200 references to tbe literature of the
subject.

Marchal, E. Revue des travaux de pathulogie vegetale. 1902 (Review of work
on vegetable pathology, 1902). Bulletin Cercle d'fitudes des Agronomes de
I'Etat [Brussels], 1903, No. 8, pp. 379-.3S9. A review of tbe literatvu-e of
this subiect. to which a list of 49 references is appended.

Mebrii.l, E. b. Botanical work in the Philippines. Philippine Bureau of Agri-
culture Bulletin 4, pp. 53. A list of the more important books relating to
this subject is appended.

Michael. A. D. British Tyroglyphida^. London : Ray Society, 1903, vol. 2,
pp. VII + 183. A list of tbe prinicipal books and papers giving information
relative to the Tyroglyphidte.

Monfallet, D. Bibliograpbie abregce des infections (Abridged l)il)littgraphy of
infectious diseases). Paris and Santiago: C. Goffl, 11X»8, pi). 0."). In this
bibliography the author's purpose was to present for tbe practical investi-
gator and student a list of the most important publications relating to the
various infectious diseases of animals and man. Tbe number of disease*
on which bibliographies are presented is about 90.

Nasmith, (t. G. The chemistry of wheat gluten. Transactions of the Canadian
Institute, 7 (1903) ; University of Toronto Studies, Physiological Series,
1903. No. 4, pp. 22. A list of 3.1 references to tbe literature of the suliject
is appended.

Ntjttaix. G. H. F. Blood immunity and blood relationship, a demonstration of
certiiin blood relationships amongst animals by means of precipitin tests for
blood. Cambridge: University Press. 1904, pp. XII -f 444. Tbe literature
relating to serum constituents and immunity is critically discussed in con-
nection \Yith an extensive bibliography.

Ottam, E.. and Marescalchi. A. Bibliograpbia agrouomica universalis.
Casale : Ottavi Bros., 1903, Nos. 2, pp. .j7-128 : 3. pp. 129-176 : 4, pp. 177-2('.3.
This is a continuation of the general agricultural bibliography noted in the
pi-evious report. The number of articles noted has reached 2.094. Articles-
in Italian. P'rench, German, and English are included.

Panov, N. O bugorcbatkye vuizuivaemoi u zhivotnuikh mertvuimi tuberkulez-
niiimi batzillami (Tuberculosis caused by dead tubercle bacilli). Disserta-
tion. Yuriev, 1902, pp. 134. Tbe literature of this subject is critically
revie\^ed in connection with a bibliography of 101 titles.

Peirce. G. .1. A text-book of plant physiology. New York: Henry Holt & Co.,
1903, pp. VI + 291. References to literature given in footnotes serve as a
considerable bibliography of the subjects treated.
Phillips E F A review of parthenogenesis. Proceedings of the American
Philosophical Society, 42 (1903), No. 174. pp. 27.5-345. A critical review-
is given of the literature of this subject in connection wnth an extensive list
of references.
Phillips. W. F. R. Recent papers bearing on meteorology. U. S. Department
of Agriculture, Weather Bureau. Monthly Weather Review, 31 (1903), pp.
334, 373, 413. 473. 521. .j(;9.
Pbeisz. II. Studien liber Morpbologie und Biologie des :Milzbrandbacillus (The
morphology and biology of anthrax bacillus). Centralblatt fiir Bakteriolo-
gie, Parasitenkunde. und Infektionskrankheiten. 1. Al)t., .35 (1904). No. G,
brig., pp. 660-G61. A list of 23 references to the literature of this subject.
Peescott. S. C. and Wixslow-, C. E. A. Elements of v/ater bacteriology. New
York: John Wiley & Sons; London: Chapman & Hall, Ltd., 1904. pp.
X + 102. A list of ISO references to the literature of the subject is given.
Rabinowitsch, Lydia. and Kempneh. W. Die Trypanosomen in der Meiiscben-
und Tieri)atiiologie. sowie vergleicbende Trypanosomenuntersucbungen
(Trypanos'omata in human and animal i>athology). Centralblatt fiir Bak-
teriolosie, I'arasitenkunde. und Infektionskrankheiten, 1. Abt, 34 (1903).
No. 8. Orii,Mnale. pp. 804-822. Tbe literature relating to trypanosoniata is
criticallv reviewed in connection with a bibliography of literature published
during the years iSOS-lOOS, The references given number 150,

24

Rauomtz. n. \\. liestandteile, Eigeuscbafteu uiul Veriinderungeu der Milob
(The coustitiu'iite of luilk — tbeir properties and ebaugesk Ergebuisse der
Pbysiologie. 2 (]',)(iM), i)p. lHo-olT). Tbis is a geueral review of tbe litera-
ture of tbis subject, tbe bibliography inehidiug about G70 references.

IiEGX, II. Der Fakieriengebalt des von Rauscbbrand befallenen Muskelgewebes
und der Kauscbbrandinipfstoffe (l"be bacterial content of muscle tissue
affected Mitb l)lackleij: and of blackleg vaccine). Arcbiv fiir Wissenscbaft-
liche und I'raktiscbe Tierbeilkunde, 30 (1004), No. ?,, pp. 261-280. A brief
bibliograpby of tbe sul>ject is apjiended to tbe article.

ScH-MiuT, A. Die Zeckenkrankbeit der Kinder — H;enioglobiu*U3ia ixodioplas-
niatica bouni — in Deutscb-, Englisb-Ostafrika und Uganda (Tbe tick disease
of cattle (b;enioglobina»niia ixodioplasniatica Itoum) in German and English
l>ast Africa and Uganda K Arcbiv fiir Wissenschaftlicbe und Praktiscbe
Thierbeilkunde. 30 <1'.)04). No. 1-2. pp. 42-101, Tbe literature of this sub-
ject is discussed with reference to a bibliography of 221 titles.

ScHMOEGER, M. Pressliuge, Diffusionsschnitzel. Melasse (Beet diffusion i-esidue
and iMolasses). Die Landwirtscbaftlicben Versucbs-Stationen, .59 (1003),
No. i -2. I'p. 83-1.')."}. Numerous references to tbe literature of tbe subject
are given in footnotes.

Seeligmann, T.. Torp,ilhon, G. L.. and Falcomnet, II. Translated by J. G. Mc-
intosh. India rubber and gutta-jiercha. Loudon: Scott. Greenwood & Co.,
1003,, pp. XI+402. A bibliograiiby of 404 references to tbe literature of tbe
subject is given on pages 385-39(J,

Sergexi, E. La lutte contre les mousti.iues (Tbe warfare against mosquitos).
Paris : .1. Rueff, 1003, p[). 9(1 The literature relating to methods for exter-
-.iiinating mos(]uitoes is discussed, and a list of 110 references given.

Stiles, C. W., and Hassall, A. Index-catalogue of medical and veterinary
zoology. U. S. Department of Agriculture, Bureau of Animal Industry
Bulletin .30, part G, pp. 43,7-r)10. This part of the bulletin includes authors
whose names l»egin with tbe letter F.

Streit, II. Untersucbungen iiber die Getiiigeldii)htherie (Fowl diphtheria).
Zeitschrift fiir Hygiene und lufectionskrankheiten, 4G (10(t4), No. 3, pp,
407^62. A list of 40 referenee.s to tlie literature of tbe subject is appended
to the article.

Stutzer, a. Die Bebandlung und Anwendung des Stalldiingers (The manage-
ment and use of barnyard mauiU'e), Berlin : Paul Parey, 1003, 2. ed. enl., pp.
VIII + IOS. A list of 102 references to tbe literature of the subject is given.

SwiTHiNBANK, II., and Newman, G.' Bacteriology of milk. London: John
Murr.'iy, 1903, ]ip. XX+005. Numerous references to the literature of tbis
suliject are given in tootnotes.

Tennert. Ueber Tricluirrhexis nodosa mit spezieller Beriicksichtigung der
Aetiologie und Tliera])ie {Tricltorrhcris uodosa. with special regard to its
etiology and treatment). Zeitschrift fiir Yeteriniii-kunde, 14 (1902), No,
8-9, i)p. 3(U-372. A brief bibliogi'apby is appended to the article.

Thiele, K. General-Register der Ilygieniscben Rundschau, Band I-X, 1891-
1900 (Index to Ilygieniscbe Rundschau, volumes 1-1((, 1801-1000), Berlin:
August llirschwald. 1004, jip. 4.32.

Trixk- rxD Gebrauchswasser (Water used for drinking and similar i)uriioses).
Zeitschrift fiir Untersucbung der Nahrungs und Genussmittel, G (10(t3),
No. 22, pp. 1040-1059. Brief abstracts of and references to GO recent articles
relating to tbis subject.

Vandeveede, a, J. .J. Repertoii-e des travaux publies sur la composition. I'ana-
lyse et les falsifications des dendrees alimentaires pendant I'annee 1!>02
(Review of tbe literature of comiiosition, analysis, and adulteration of foods
for the year 10(r2). Separate from Bulletin du Service de surveillance de la
Fabrication et du Commerce des Dendrees Alimentaires, 1903. pp, 95, This
contains G91 references and is the third volume on this subject,

YiALA, P., and Ravaz, L, American vines; tbeir adaptation, culture, grafting,
and propagation. San Francisco: California Wine Assoc, 1903, pp, 299,
A bibliography of the writings of 72 authors is contained in the appendix.

Vincent, J. Notes bibliograpbioues sur les images — classification et nomencla-
ture (Bibliographic notes on clouds — classification and nomenclature). An-
nua ire m(;'teorologi(]ue pour 1903. Brussels: Observatoire Royal de Bel-
gicpie, 1903, pp, 43O-440,

AY ATER house, F. H. Catalogue of tbe library of the Zoologiciil Society of IjOU-
don. London : Taylor and Francis, 1902, .'>. ed., pp. 85(*). Titles are given
of about 11,000 works in tbe library of the Zoological Society, together with
a list of periodicals received.

I

25

Wkiskk. a., and IIofixgek, H. Dio IIiilinerti'.I)erkiil<)so (Avian tuborculosis).
Tuberkulose-Arbeiten aus (Icm Kaiscrlicheii (JeMindheitsanite. ]1)04, No. 1,
pp. 83-1.5S. A hil)li()gvai»)iy of 18.H titles is appended to this article.

Weigmaxn, Hoit, and Grlber. Fortschritte aiif deni Gebieto der Cheniie,
Hygiene, und P.akteriologie der Milch und ihrer Er/.en.niiisse ( Trogress in
the field of the chemistry, liy.uier.e. and bacteriology of nulk and its prod-
ucts). Cheniiker /eitnng. UN (l!)(i4). No. V.). pji. 2--:U-23L:. A sunnnary of
the literature during lOO.'i. 128 references being given in footnotes.

Zeiil, a. Die Carpalbeule des Kindes und ihre liehandlung (Bursal enlarge-
ments upon the carjms of cattle and their treatment). Ai-chiv fiir Wissen-
schaftliche und Praktische Thierheilkunde. 20 (lito:!). No. ">, ])p. -145-4").
A critical discussion of the literature of this subject, with a bibliography
of 81 titles.

The report was accepted.

CoLiECTiVE College and Station ExHiBir at St. Louis.

W. II. Jordan, chairman, submitted the following rei)ort of the committee in
charge of the collective exhibit of the Association of American Agricultural Col-
leges and Experiment Stations at the Louisiana Purchase Exposition :

Your committee deems it expedient at this time to make only a comparatively
brief repfnt of the results of its labors. It is impossible to present now a com-
plete and final report of the exhil)it under our charge. As the exhibit is cer-
tainly worthy of an extended report commensurate with the extent and dignity
of the display which has been made of the work of the institutions represented,
we feel that its preiiaralion must be delayed until the final completion of all
matters connng under our jurisdiction. Our purpose, therefore, at this time, is
simply t>) lay before you a few general facts summarizing the results of the
effort which you placed in our hands.

In the first place, the committee desires to express its gratification at the out-
come of the decision to locate the main portion of this exhibit as a wiit in the
Palace of Education. Considerable pressure was brought to bear upon us in
favor (;f locating the agricultural part of the exhiiiit in the Agricultural
Luilding, but yjur committee was unanimously of the opinion that there is no
good reason why agricultural education should maintain its class relations any
more than instruction in the principles of steam or electrical engineering. Pre-
vious exposition displays of the work of the agricultural departments of the col-
leges and of the agricultural experiment stations have been located in the Agri-
cultural P.uilding. and so, for the first time, the work of these institutions has
taken its rightful place among the great educational eft'orts of our nation, and
in this way has secured a recognition that otherwise would not have been
possible.

There is one feature of this exhibit which we believe to be worthy of com-
ment. It was not a " show " exhibit. Mere beauty or novelty of display was
not the main object sought. While every reasonable effort was put forth to
make it attractive in Its design, arrangement, and coloring, the materials which
were selected for display were those which are in actual use for the purposes
of instruction in the various departments of our land-grant colleges, or those
which represent with as much realism as possil)le the actual pi-actical results
of research. We are glad to have been assured that the exhiltit was found
in-ofitable for study on the part of the real seekers after information, and that
it impressed itself upon intelligent obseiwers as a worthy and consistent exi)o-
sition of certain features of education and research in the relations of science
to agriculture and the mechanic arts.

installation and maintenance of EXHiniT.

The exhibit in the Palace of Education has been installed practically in ac-
cordance with the plan presented to the association in the report of your com-
mittee at the meeting of this association in l!tO;5. Fifty-one institutions are ivp
resented. In the preparation of the various sections 24 exi)erts generously as-
sisted, who discharged their duties in a manner highly satisfactory to the com-
mittee. The explanation of the Palace of Education exhibit to the 'isiting pub-
lic h:is been accomi)lished by the use of expert demonstrators, generally students
or graduates of some Uiud-graut college, 8 being on duty at one time.

26

The number of persons nppointed to positions of one liind or another in con-
nection witli tlie exliil)it as a wlioJe and paid from tlie appropriation, eitlier for
services or traveling expenses, has been 230, divided as follows :

Members of the committee 9

Experts in charge of sections 24

Expert demonstrators, inside exhibit 26

Experts connected with outside exhibit 17

Lecturers connected with outside exhibit 31

Students used in outside exhibit demonstration 50

Officers of administration, clerks, stenogi-aphers. janitors, guards, etc 73

• Total 230

This seems to be a large force, but is really the smallest number with which it
has been feasible to install and maintain the exhibit as a real and live demon-
stration of our work. Your committee has used every reasonable effort to hold
the expenses for such services to the lowest possible practicable point. It should
be noted that when any expenditure was involved, no matter how brief the serv-
ice, even if but for a day, an apixiintment by the Government board has been
necessary, so that the number of appointments is more formidable than the
actual expense connected therewith.

EXPENDITURES.

The financial situation is gratifying. Up to October 24 the expenditures were
approximately the following:

Preparation and collection of exhibit $19,527.48

Installation 27,439.05

Maintenance 8, 050. 75

Administration 15, 388. 01

Total 71, 005. 29

It is clear that the expenditures for the exhibit will come well within the"
ap]H-opriation. In fact, it now^ seems likely that there will be an unexi)ended
balance, a result neither anticipated nor desired by your committee. This is to
some extent due to the fact that the expenditiu'es for the outside exhibit in
plant breeding and animal husbandry were less than was plaimed. Difficulties
which need not be mentioned in this connection, and for which your committee
does not hold itself resi)onslble, were encountered in arranging for the outside
exhibit, and it was only by the most strenuous efforts that this portion of our
display was finally accompiished. and as a general result the demonstration work
of this division was necessarily abridged, the first period of two weeks, or one-
third the whole time planned, being necessarily omitted entirely.

THE OUTSIDE EXHIBIT.

The outside exhibit, as stated, was accomplished only after overcoming serious
difliculties ; nevertheless it should be regarded as a useful and impoi'tant feature.
It covered demonstration work in plant breeding, corn .iudging. stock judging,
and slaughter tests disjjlaying the results of experiments in the feeding of ani-
mals. These demonstrations occupied two periods, the first extending from
September 11 to September 24, inclusive, and the second from October 3 to
October 16. inclusive. Apjiroximately 50 lectures were given during these
periods by specialists on topics directly related to tlie subjects above mentioned,
and in displaying methods of instruction 50 students collected from various
institutions were in attenilance on the exhibit from time to time.

BECOGNITION OF EXHIBIT.

It is not too much to claim that this exhibit in all its divisions has been fairly
successful. This is evident Itoth from the remarks which have been made con-
cerning it by competent judges as well as from the awards granted by the sev-

27

eral juries. These awards, exclnsive of those granted to collaborators, are as
follows :

Grand prizes 24

Gold medals 41

Silver medals 35

Bronze medals 35

Total 135

EXPLOITATION OF THE WORK OF THE COLLEGES AND STATIONS.

At the last meeting of your committee, held on .June 27, 1904, a somewhat
unusual plan was adopted, but it is hoped an etticient and useful one, for exploit-
ing the work of the institutions represented in this exhibit. At that time ar-
rangements were perfected with a magazine writer of recognized ability to
present various pliases of our work in some of the leading magazines of this
and other countries, the exhibit itself l)eing made the occasion of these articles
and the center around which they are to be groui)ed. While none of these
articles have as yet appeared, they are in the process of preparation ; and arrange-
ments are definitely made with leading magazines for the publishing of a por-
tion of them. It is hoped th:^t in this way we may be able to reacli that part of
the intelligent public, which now knows very little about our work, with digni-
fietl and interesting discussions of what we are now doing and of the bearing of
our educational and research efforts upon the social and economic interests of
this country.

THE DISPOSAL OF THE EXHIBIT.

The next important question to be considered is what shall be the fate of this
exhibit which has cost so much effort and money. There seems to be a desire
on the part of some that it shall somehow be preserved in a permanent form to
be enlarged and imin-oved as time and occasion permit. It is also suggested
that it be preserved for utilization at other expositions in this and foreign coun-
tries. The various articles may also be returnetl, with the consent of the Gov-
ernment board, to the institutions furnishing or preparing them. The final dis-
posal of the exhibit is a matter which your committee will have to consider at
no very distant date, concerning which we desire your advice and, if necessary,
your instructions.

ACKNOWLEDGMENTS.

Tour committee deems it a pleasure to record in this connection its hearty
appreciation of the pleasant relations which have existed between it and the
Government board from the beginning of our orticial connection. Throughout
all this time this board has given to your committee the most prompt and etti-
cient support. The thanks of the association are due to the honorable Secretary
of Agriculture and to the Office of Experiment Stations under his charge for
indispensable aid in organizing the exhibit in many of its details. We are also
under deep obligations to the officials of the Exposition, especially to Mr. H. J.
Rogers, chief of the Palace of Education, for the facilities wliich have been
placed at our disposal and for the uniform courtesy with which we have been
treated. The loyal support of the institutions represented in this association
has been a main factor in the success of our exhibit, and we desire to especially
recognize the aid of those Institutions which have so generously donated the
time and services of men and which have contributed to the preparation of
materials for display. Without such support from certain colleges and stations
your connnittee would have been unable to perform the duties devolving upon it.
Your committee deems it a pleasure to recognize in this public way the able
services of Mr. James L. Farmer, chief special agent of the Government board,
who has managed the business affairs of the exhibit with singular tact and
efficiency.

W. H. .Jordan,

For the Committee.

On motion the report was accepted, and the committee was authorized to take
steps, under regulations established by the Government board, to close up and
dispose of the exhibit.

28-

COMMUNICAIION FROM NATIONA.L ASSOCIATION OF SPATE UNIVERSITIFS.

The chairman of tlie executivo committee read the following communication
from the National Association of State Universites:

The National Association of State Universities in annual meeting assembled
sends fraternal greetings to the Association of American Agricultural Colleges
and Experiment Stations, and begs to express its friendly sentiment and its
cordial good wishes for a pleasant and profitable session, antl to venture the
hope that these two associations through their annual meetings may be greatly
instrumental in pr()mf)ting the cause of the highest and the higher liberal pro-
fessional and technical education in the United States.

G. E. MacLean. President.
George E. Fellows. Secretary.

Uniform Fertilizer and Feeding Stuff Legislation. ,

H. J. Wheeler, chairman, presented the following report of the committee on
this subject :

In the course of the past year your committee, as heretofore, has been in cor-
respondence with parties in several States who were interested in the passage
of new fertilizer laws or in the amendment of existing ones.

Arizona, Idaho, New Mexico, Nevada. ^Montana. Wyoming, and Utah have not
yet felt the necessity of legislation in this line. In Colorado and Arkansas
recent attempts to pass such laws have been defeated. The following reports
have been received from some of the other States :

Ex-Director Huston, of Indiana, reports that the existence of the recommenda-
tions of this association, was of nnicli assistance in connection with steps taken
to amend the old fertilizer law in that State. The law as enacted was made to
correspond to the reconnnendations in certain particulars, and the other points
were practically all left to the discretion of the executive officer, thus rendering
it possible to make rules in accordance with the recoumiendations.

Professor Ladd. of North Dakota, reports that at the last session of the legis-
lature in that State a fertilizer law was enacted and that the bill was drawn
in accordance with the recommendations of this association, which, he says, were
very helpful in the preparation of the bill " and in securing the necessary legis-
lative action thereon."

R. E. Rose. State chemist, Tallahas.see, Fla., writes that the law in that State
has recently been amended to conform, in so far as possible, with the recom-
mendations concerning uniformity. He adds that the recommendations were
of material service.

Prof. F. B. Mumford. of INIissouri. reports that the law in that State has been
amended recently and that the reconnnendations were of " much assistance."

President McBryde. of Virginia, reported. .July 4. 1903. that changes in the law
in that State were then being considered and that amendments in the line of
the recommendations were being urged. In conclusion he says : " It follows,
therefore, that your recommendations will be helpful in securing the legislation
needed."

Director Armsby reports that the recently amended law of Pennsylvania con-
forms very largely in substance to the reconnnend.-itions.

Director Soule. of Tennessee, states that a new law was passed in that State
in April. 1903. The law was drawn with the object of making it conform with
the recommendations of the associations, but a few amendments were made
not in harmony therewith which it is lielieved weakened the law. He adds
that it is hoped later to secure such amendments as will make the law conform
to the original draft, and that " had it not been for the existence of the recom-
mendations it would probably not have been iwssible to secure the passage of
the present law."

Director J. F. Duggar, of Alabama, writes, under date of July 7. that in that
State " the old law has been replaced this year by a new one which embodies
the recoumiendations of the Association of American Agricultural Colleges and
Experiment Stations and of the Association of Official Agricultural Chemists,"
and that " the recommendations alluded to have had much weight in securing:
the revision of legislation along this line."

After careful consideration of the subject your committee submits the fol-
lowing recommendations regarding laws regulating the sale of feeding stuffs :

29

(1) That for the purpose of defraying the expenses of feeding-stnff inspec-
tion the State should proferal)ly make a dinn-t appropriation.

(2t That tlie followintr materials sli-.mld be exemi)t from the provisions of
feeding-stuff laws: Hays and straws and wliole unmixed seeds, such as wheat,
rye, Ijarley. oats. Indian corn, buckwheat, broom corn, peas, and the unmixed
meals of the entire., grains of such seeds.

(8) Tlie term "concentrated feeding stuff" should include linseed meals,
cotton-seed meals, cotton-seed feeds, jiea meals, cocoanut meals, gluten meals,
gluten feeds, maize feeds, starch feeds, sugar feeds, dried brewers' grains,
dried distillers' grains, malt sprouts, hominy feeds, cerealine feeds, germ feeds.
rice meals, oat feeds, corn and oat chops, corn and oat feeds, corn bran, ground
beef or fish scraps, condimental foods, poultry foods, stock food.-., patented pro-
prietary (H- trade-marked stock and poultry foods, and all other materials of a
similar" nature not included in section 2 above. ^Yhere practicable the ' by-
products from the milling of wheat, rye. and buckwheat should he included
under the requirements of the laws.

(4) That a legible printed statement should be affixed to or printed on each
package containing a feeding stuff named in section 8. giving the net weight of
the package, the name and address of the manufacturer or importer, the name,
brand, or trade-mark under which the article is sold, and the guaranteed
aiuilysis showing the percentage of crude protein and of crude fat and a
maximum of fiber which shall not be exceeded.

The law should provide that the chemical analysis, including determinations
of crude fiber, crude protein, and crude fat, shall be made by the official
methods of the'Association of Official Agricultural Chemists.

If the feeding stuff is sold in l)ulk or put up in jjackages belonging to the
purchaser, the agent or dealer ;^hall furnish him with a certified statement of
the net weight of the lot, the name and address of the manufacturer or importer,
the brand or trade-mark under which said article wa!4 sold, and the percentage
of crude protein and crude fat which said article is guaranteed to contain as
determined by the official methods of the Association of Oflicial Agricultural
Chemists.

(5) That a certified copy of the statement in section 4, al)ove, be filed with
the executive officer each year.

(6) That the law should contain a penalty, by fines only, for violations of its
provisions.

The conunittee reconnnends to the Association of American Agricultural Col-
leges and Experiment Stations the adoption of the recommendations 1 to G, in-
clusive, with the suggestion that this or some other committee should be
instructed to use its efforts to secure the end in view by using its influence to aid
in securing uniform legislation in the several States.

H. J. Wheeler,
Chas. D. Woods,
E. H. Jenkins,
H. P. Armsdy.
M. A. Scovell,

CoiiDiiittce.

H. J. Wheeler, of Rhode Island. At the meeting last year your committee
made certain recommendations in regard to feeding-stuff laws in the United
States. This recommendation went to the section on agriculture and chemistry,
and was referred to the general session, and owing to objections which were
made to one clause it was referred again to your conunittee. The conunittee
begs leave to report the recommendations made last year with the modification
of section 1. Section 1 read last year : " That for the purpose of defraying the
expenses of feeding-stuff inspection the State should make a direct appropria-
tion, or where this is impracticable a brand tax should be levied. In view of the
experience of Maine and Vermont a tonnage tax is not to be recommended."

Tour committee now recommends that this read as follows : " That for the
purpose of defraying the expenses of feeding-stuff inspection the State should
preferably make a direct approi)riation." In other respects the recommenda-
tions stand exactly as they did last year.

One other matter was referred to your conunittee. a comnnuiication received
from Doctor Hopkins, of Illinois, which I believe was presented to the section

30

on jigriculture and chemistry : " Shall we say ammonia or nitrogen, phosphoric
acid or phosphorus, potash or potassium?"

Your committee held a meeting in March, 1904, in New York, at which various
matters were under consideration, and at tliat time it was deemed by the com-
mittee inadvisable, in view of the fact that a large number of the States had
passed laws using the terms phosphoric acid and potash, to go back and undo all
that work and change to potassium and phosphorus.

C. G. Hopkins, of Illinois. This matter of the terms to be used In connection
with fertilizers, as well as in stating analyses of other matters, as soils and ash,
is now also being considered by the Association of Official Agricultural Chem-
ists, having been taken up by that association at the St. Louis meeting. A com-
mittee has been appointed by that association to consider the entire question of
nomenclature of such materials as require chemical analysis and statement of
the con.stituents found, and I should be sorry to see final action taken by this
association at this time. It seems to me it would be well to appoint a com-
mittee to act jointly with the committee from that association to bring in a
joint report at our next annual meeting, rather than to take any final action at
this time. I think our first duty as an association is to the American fanner.
The thing which will ultimately be of the greatest benefit to the American
agriculturist is the thing we should do. I realize we have considerable litera-
ture pertaining to soils and fertilizers in America, and that we have quite a
diversified system of naming the three principal constituents of fertilizers. In
the literature in perhaps one-third of the States they say ammonia, and in
two-thirds of the States they now say nitrogen, under State laws. In nearly
all the State literature we see phosphoric acid when phosphorus pentoxid is
meant, although in any of the other sciences — such as pharmacy and medicine —
when they say phosphoric acid they mean that. The literature which comes
from the U. S. Department of Agriculture says potassium, and not potash, and
it says PO4 instead of P:.05, so there is by no means perfect harmony in the
conditions we now have. It has seemed to me the longer I have studied the
question of soils and fertilizers the more necessary it is that we simplify this
unnecessarily complicated situation. I suppose many of you have tried to
explain to the practical common-sense farmer why it is we pay for potash (K:.0)
when we buy potassium as chlorid (KCl). That is, we value potassium chlorid
on the basis of potassium oxid, although there is no potassium oxld in potassium
chlorid. In my own experience I have found that the situation becomes
ridi'-ulous to the common-sense farmer, and scientists are responsible for it.
^Ye )>ersist because it would require a little extra clerical work to go over our
records and make some changes. Surely we must do the thing which Is sim-
plest for the practical man. American agriculture is going to advance as the
farmer understands the business.

H. J. \Yheeler. I wish to say that the committee is in most hearty accord
with Doctor Hopkins in his idea of simplifying matters. But this association
and the association of chemists made certain reconmiendatons a number of
years ago and both hixxe been working hand in hand to secure the adoption
of laws in the various States in accordance with a certain line of uniformity,
and many of the States of the Union have already, after long effort, been
persuaded to change their laws in accordance with those recommendations.
To make any change to-day would mean to undo all we have done in the last
eight or ten years. It is quite another proposition to take up the matter of
nomenclature in regard to ordinary station work. I therefore move that the
matter of the nomenclature used in the reporting of experiment station \Aork
be referred to the section on experiment station work for their consideration.

The motion was carried. (See p. 117.)

31

Metiiops oi' Seki) Testing.

E. If. Jenkins, cliairnmn 'if the stjindiiis connuittee on soec'l testin;.'. suhniitted
the following rejiort :

Siuoo the last meeting of the assofiatlon the connnitte<' has submitted its
revision of the I'ules for seed testing to a number of those interested in the v.ork
for further suggestions, and tlie tiual revision of the work has been printed
and distributed by the Ortice of Experiment Stations as Cireidar No. 34. revised,
Itp. 24. with the title — Rules and Apparatus for Seed Testing. It is the hope
of the connnittee that the methods prescribed will eonunend themselves to those
who are engaged in seed testing and lie adopted by them.

The connnittee \\ ill gratefully receive any criticism of the metlwds or sugges-
lions for their iniiirovement.

All of which is respectfully submitted.

E. H. Je>:kins. Chaininin.

F. W. Carp.

W. R. L.VZENBY.
E. P.ROW.N.

A. D. Shamel. .
The report was accepted.

^Military I.nstrcction.

The following report was recei\ed from the chairman of the committee on
this subject through the chairman cf the executive committee :

Several matters of special interest to all the institutions were referred to
this connnittee by the convention at its last aimual meeting, but as they
appear upon the i»rinted jirogramnie it is unnecessary to repeat them here. They
involve matters of the very highest importance to all the colleges in the asso-
ciation, and I may be permitted at the outset to express my deep regret that I
am compelled to make only a brief and incomplete report. During all the early
part of the year the condition of my health was such as to keep me under a
physician's care for several months ; during which time I was able to perform
onlj a small part of my own regular duties, and the only outside matters to
which I gave the slightest attention were in connection with meetings of the
i^xecutive committee of this association. This word of explanation is due to
my associates as well as to myself, and I hope the personal allusion may be
jiardoned. In any case, it is difficult to secure meetings of a connnittee' the
members of which are so widely scattered, and especially when those meetings,
in order to be iiroductive of permanent results, must be made to coincide \^'ith
the convenience of officials in one of the great departments of the Government.
Such a meeting, in order to avoid waste of time, should have l)efore it some
definitely considered body of proposals which had been ]»reviously submitted
to all the members and which might thus form the basis of definite action to be
liroposed to the department concerned. Owing to my inability to give sufficient
consideration to the important questions involved to justify me in trying to
foruHilate such proposals for the committee no meeting has l)een called during
the year, but I beg to suggest that e^•en this, unfortunate as it seems, may not
be altogether without its advantages.

The attention of nil the colleges has l)een necessarily fixed to a greater or less
extent upon the working of the system which the War Department is now try-
ing to carry out and all are probably in a better position to make an estimate
of its advantages and disadvantages than they were a year ago. Considerable-
correspondence has been carried on with different institutions relative to special
cases as they arose, and a number of important suggestions have been made bj
them, some of which may form the basis of future deliberation and action. To
President Fellows, of Maine, special thanks are due for the valuable work that
he has done in this connection.

The chairman of the connnittee has h.id two prolonged interviews with the
Chief of Staff of the Army, the first of which resulted in an extension of the
detail of military oftic(>rs to colleges from two years to three, and the .second in
a better mutual understanding of some of the jHiints at issue between the col-
leges and the Deiiartment. The iiosition of the Deiiartment. stated in the
briefest form, is this, that, since the (Jovernment furnishes otli<-ers and e(|ui[)-
ment for giving military instruction, it has a right to expect both a hearty

2.3880— No. 153—05 m ^3

■ 32

cooperation and an equivalent return from tlie colleges ; that, since military-
instruction is the end sought Ijy the law and by those who are charged with thfr
administration of it on behalf of the Government, that instruction should be
made efficient, and the colleges should, as far as necessary, organize tlieii
schedules of work accordingly ; and, still further, that, while these details, are
of great advantage to the individual officers concerned, and thus to the entire
military establishment, yet the i)rimary need of the Army is to have its officers
directly at work with their respective connnands. The force of this last consid-
eration will appear when it is stated that 20 per cent of the officers of the Army
are now absent on detached service, and it can be well understood that this fact
is an occasion of very grave concern to the bead of the Army. It also serves to
explain the reasons for wishing to detail to colleges no officers but those on the
retired list, a policy which, however desirable from the point of view of the
Army, is utterly iiuprnctic.ible from the point of view of the colleges. There is
one other ]i(iint upon which the officers of the Department feel that the necessi-
ties 01 the situation are not always sufficiently considered l>y the colleges ; that
is, colleges in a few instances have insisted that if they could not have some
particular officer detailed they would prefer to have none at all ; and, while the
Department is desirous of considering the wishes of the colleges as far as jjos-
sible in eaclr case, it feels that a specific insistence of that kind, without regard
to conditions which may exist in tlie service, is n:»t reasonal)le or justifiable.

In response to a suggestion from the chairman of the committee that a meet-
ing of the committee of the association with the Chief of Staff and other oflicers
of the War Department might result in a better understanding and more har-
monious action. General Chaffee expressed his very cordial assent and his
willinj.>-ness to arrange for such a meeting.

Geo. W. Atherton, Chairman.

11. C. White. At the last convention the following matters were referred to
the committee on military instruction:

Resolved, That the committee on military instruction is directed to try and
secure some modification of War Dei^artment General Orders, No. 94, relating
to military instruction in the land-grant colleges, abolishing the fixed five-hour
per week i-efpurement for military instruction, and allowing sueli colleges larger
liberty in arranging their programme of weekly exercises.

Resolved, That the conunittee is further directed to submit to the association
at its next convention a draft of recommendation to be. if approved, urged upon
Congress looking to more complete provision for the military instruction
j-equired of the land-grant colleges.

The report was received and referred to the section on college work and
iidministration for consideiation (see p. 91).

Inoexing Agricultural Literature.

In the absence of A. C. True, chairman of the committee on this subject, his
report was presented by W. M. Hays, of Minnesota, as follows :

W. M. Hays. I want to ])remise this written statement prepared by Doctor
True by stating that this committee has been in existence twelve years, and
two of its main objects have been achieved. One is to secure within the Depart-
ment of Agriculture a scheme of indexing .agricultural literature: the other is
- to have the Library of Congresss do the printing, so that institutions and indi-
viduals desiring indexes of different classes of agricultural literature may
secure them at a nominal cost.

The formal report of the committee follows :

The past year has been marked by two important events in the progress of
the work of indexing the literature of agriculture and agricultural science
|jy the Department of Agriculture: (1) The printing of the first installment of a
fj-ird index of agricultural periodicals by the Department Lilirary, and (2) the
publication of a general index to the first 12 volumes of the Experiment Station
Record and Experiment Station Bulletin No, 2, by the Ortice of Experiment
Stations.

The card index of agricultural periodicals comprises author and subject
indexes and already about 7,000 cards have been i)rinted. The periodicals thus

33

far indexed nre Annales de la Science Agrnnoniiqno, 18S4-1903, Landwirth-
schaftliclie Jahrbiicher, 1872-1902, and Die Landwirthschaftlichen' Versuchssta-
tionen, 1859-1902.

Any number of copies of each card can be purchased as desired. Arrange-
ments have lieen made with the Library of ("oiiL:re-'s f(jr tlie printing and sale'^of
these cards, but tlie indexini: and iiroof reading are done in the Library of the
Department. C'ircnhirs of information concerning this worlc were widely di.s-
tributod last ^larch to liliraries, institutions, and to individuals interested in
agriculture and related sciences. The result is a list of subscribers which war-
rants beginning the work, and it is hoi)ed that the list will be greatly iix-reased
after the cards wbic h are ready for distribution have lieen examined."

The jtublication of the card index for Department publications has been con-
tinued during the past year, as usual, and now numbers 7,483 cards in each set.
libraries and institutions throughout the country continue to apply for the
cards, and frecpunt letters of aimreciation of their usefulness are received.

The general index to the tirst 12 volumes of the Experiment Station Record
and Kxiieriment Station Bulletin No. 2 is a subject index which makes a volume
of G71 pages.

" The index contains about 12o.000 entries, arranged under nearly 55,000
divisions and subheads. It covers all of the experiment station and Department
publications received for abstracting up to the beginning of .January, 1901, and
nearly all of the foreign literature u]) to that time It therefore brings the
index of this literature practically down to the close of the year 1900; and, as
it dates from the beginning of the experiment stations under the Hatch Act, it
covers a period of the greatest activity in the develoi)ment of agricultural
science." The preparation of this index involved a vast amount of painstaking
and tedious labor on the part of the editor of the Experiment Station Record
and his associates, and its successful completion is a vei\v considerable achieve-
ment.

The importance of this great work to students, teachers, and investigators is
very great. The demand for it has already exhausted the first edition of 1,000
copies, and a second edition is being printed.

The cai-d index of experiment station literature issued by the Office of Experi-
ment Stations has now reached 25,600.

A list of publications of the Agriculture Department 1862-1902 with analytical
index (pages 623) has been published by the Superintendent of Documents,
Government Printing Office.

A. C. True.
J. A. Clark.
E. Davenport.
W. M. Hays.

Mr. Hays. It is my private opinion, not a part of the committee's report, that
this association ought to take some active steps through its executive committee
to push matters both as to preparation of the cards and as to their publication
by the Library of Congress.

The report of the committee was accepted.

The convention adjourned to meet at 8 o'clock p. m.

Evening Session, Tuesday. Xovemuer 1, 1004.

The convention was called to order by J. C. Hardy, of Mississippi, the second
vice-president.

President W. O. Thompson was introduced, and delivered the annual presi-
dential address, as follows :

Annual Address of the President of the Association— Some Problems in
THE Colleges of Agriculture and Mechanic Arts.

I. I propose for our consideration this evening a very plain and I trust a
very practical theme, upon which I desire to (»ffer a few remarks suggested by
my own experience and observation. No effort will be made to discuss in any
theoretical way the many interesting questions that pertain to education, but

34

rather to take a broad and coniprehensive view of the field and the institutions
we. represent, with su<li suggestions as may be helpful.

(1) I assume that there is no lack of appreciation of the fact that these in-
stitutions now represent the great national movement in whicli both nation and
State are cooperating with a clearly defined purpuse of providing such a type of
education as can be readily justified by its rehitinn to the development of our
country. Education is strictly a developmental funetion in which the State
seems "inevitably to take a larger :ind larger part. Here the logic of the situa-
tion will become sulficiently manifest to warrant a larger participation on the
part of the nation as a matter of national developme;it. If such larger part
should be t;dien by the nation, the manner in which such increased expenditures
would be made is a matter not now possible of forecast, 'i'he varying and
sometimes conflicting interests would probably effect such compromises in legis-
lation as to divert the efforts frum what might be regarded as in accordance
with the most approved theory. It is not necessary to produce here an array of
figures prefaced with a dollar mark in order to assure us of the greatness of our
work. The contributions made by the National Government in the original
Morrill Act have been more or less etficient. depending largely u!>;)n the wi.sdom
of the States. After all has been said that can be said on that matter, it
remains true that that original act is the foundation on which the colleges
stand. The second Morrill Act is a very clear and definite contribution, in
which there is .a renewed and enlarged participation on the part of the Govern-
ment. It is not assumed that the national grants are adequate to the main-
tenance of such colleges as are needed. The smallest States, or the States with
the least amount cf undeveloped resources, will find lief<;re them problems too
large for an adequate solution with the limited means at their hands. Indeed.
the States where conditions are most unfaAorable form the strongest argument
for national aid. Here it is that undeveloped resinirces are few, and here it
Is that existing resources need to be most carefully husl)anded. If the National
Government can be justified for undertaking what may be tei-med the develop-
mental functions of government — and I take it that the history of the past
seventy-five years justifies such undertaking — then it would seem the part of
wisdom to protect the whole country, and to see to it that no portion of the
country is to be so depleted in resources that the maintenance of a population is
imposs'iide. It would seem, therefore, that the National Government might
with every propriety interest itself in the development of the least fertile and
most unlikely portions of the country for the general reason that the nation's
interests are as wide as her territory. This phase of the proidem is the more
urgent because it is here that States will be slow to take hold of the problem,
chiefly liecause they lack the knowledge needed in order to direct them in the
wise application of scientific methods to the problem, and further because such
States are not usually suHiciently aroused as to the relation of research to state
development. On the other hand, the States having a large amount of unde-
veloped resources can readily see the advantage of development, and are so
moved by tlie prospect of assured ]irofit that they readily make approi^riations
for in\estigation and research as an investment, if not in the interest of science.

(2) We lire well aware that there is a great diversity of interest shown among
the States. This interest has manifested itself in some cases by large and gen-
erous appropriations and in others by rather meager provision. There can be
no question a!)out the individual State's right, and I also believe of its duty, to
take ui) the developmental functions of government and give its own territory
most careful consideration. It is not that in the supjMirt of what we would term
"technical education," "industrial educati(ai." or perhaps better, "economic
education," the State will receive immediate returns upon its investment, for that
is not always true, but that in such long-time investment, calculated to jierpetuate
the resources of the State, and to keep the legacy of our fathers as valuable for
our clnldren as it has been for us. the State will find ample justification for its
expenditures. ;Men often debate the constitutionality of certain meastires. the
wisdom of them or the political effect of them, but when they have once l>een
made and men of a later period see the wisdom of such public enteri»rise, there is
little disposition to criticise the action. The present movement in agricultural
education has some immediate returns that are a justification, but the complete
justification will be at the hands of our children. It is worth our while to keep
clearly in mind that this expenditure nuist inevitably increase. I do not suggest
that it will increase with great rapidity, but tliat the increase of expenditure for
education will go with equal step with the increase of the efficiency of our civiliza-
tion. Indeed, civilization itself as it in-ogresses makes increasing demands upon

35

the citizens. Primitive life is very simple ami beautiful under primitive condi-
tions, liut under the conditions of a highly orj^anized civilization primitive life
woulil i)e decided evidence of de.generation. Civilization l)rinj;s not only its
opitortunities, but its duties us well. Education is therefore a constantly expand-
inj,' in-oiilem. These colleges of agriculture and mechanic arts must recognize
that up to date their work is only outlined. They must. then, not only as the
pre.-orver^ of the past, the protestors of the future. Init as the designated
agencies of the State, stimulate and develop the possibilities of both land and
men. These institutions therefore stand in a very important relation to society
and must help to solve the problems of practical living for the millions of our
industrial classes.

It is not unnatural that in the presence of this large expenditure of money
and of the tendency to increase this expenditure of money as time goes on the
thoughts of men siiould turn to a consideration of the results of this national
movement in education. I have no desire to enter into a discussion that might
be tabulated in figures. For our purpose here this evening it might be well
to remind ourselves, however, in the tii-st place, that this national movement
has given great importance to worlc in agriculture in the United States Gov-
ernment. The Department of Agriculture now stands as the nation's testimony
to the importance of the problems with which it deals. Apart from the move-
ment for these land-grant colleges, it might be seriously doubted whether there
could have been such a development of the nation's work as is now organized
in the Department of Agriculture. We recognize the importance of the work
undertaken by the Government and also the generosity toward the States as
shown in the two Morrill acts. We can not fail to recognize the helpful coop-
eration of the Department of Agriculture with the colleges and stations. Too
much could not easily be said in praise of this work. On the other hand, we
are quite as much under obligation to recognize the heliiful attitude of the sev-
eral States in making possible the highest efficiency of this national movement.
They have gone at the matter with a steady purpose and a steadily growing
enthusiasm. The movement has not been by any means a rural one. Our city
populations have come to see the intimate relation between the development of
agriculture in this country and the prosperity and safety of much of our com-
merce. They have seen how it affects the quantity of our food supplies, the
health of our people, and the permanence of much of our prosperity. Those of
us engaged in the agricultural colleges recognize, therefore, that our work
could be so incomplete as to be extremely unsatisfactory but for the logical
development at Washington. It is also true that they without us should not
be made perfect. Indeed, every enteri)rise of this association has made mani-
fest that the interest of the nation, of the States, of the colleges, and of the
people are all one. The work of investigation, the work of supervision, the work
of stimulating and aiding the local enterprises all unite to emphasize to us the
fact that the nation has been pretty well aroused. The further development
of this work must inevitably emphasize the common interest of the entire
country and so lead to an increasing intelligence as to the real unity of the
country. In the large and broad field of the nation's interests the Depart-
ment of Agriculture in its several fields of work may be regarded as the logical
outcome of the Morrill Act and also as the nation's appreciation of the impor-
tance of the colleges and experiment stations. Without design on the part of
anyone there has gradually grown up an institution at Washington which give*
expression to the national ideals, just as the local college expresses the ideals
of the community in which it is located. I am disposed, therefore, to say that
the colleges of agriculture and mechanic arts have fully justified their exist-
ence by the national infiuences that have been set to work as a consequence
of their founding. On the other hand, the results in a local way that have
been realized from these colleges are by no means to be despised. They have
wrought out local problems and stimulated local enterprise. They have trained
some valuable citizens and produced some efficient men and women. This in
itself would be ample justification, but through tlie agency of these efficient men
and women the resources of the country are not only being perpetuated, but
increased, so that both local and natiijual governments are finding their patri-
mony undiminished. These institutions, while devoted to the cause of educa-
tion' have iKjinted out the possibilities of increased revenues and trained men
to protect themselves in the strenuous struggle for existence.

The results realized from the establishment and maintenance of these laud-
grant colleges are not to be looked for entirely in the graduates of such
institutions or iu the renewed interests that may be aroused in either agri-

36

culture or mechanic ai'ts. This system of education, which in a way is dif-
ferent from anything else ever undertalien, guards peculiarly the country's
ideals concerning the permanent welfare of the masses of the people. 1 do
not think it could be proved that these colleges came in response to a demand
from the multitude, but they came rather in resi)onse to a demand on the part
of a few farseeiTig men. These men recognized, what 1 thinlc all now can
readily see, that such institutions would be an efficient agency in cultivating
on the part of the masses of the people an appreciation of higher attainments
and greater excellence in the useful industries of life. It is impossible to
measure the value or the power in such enlightened appreciation. It has
been truly said in connection with the significance of an educational system
in its relation to the progress of civilization, and concerning the duty tovrard
the government of those receiving it, that we can not appreciate it except by
considering it from the collective point of view. That is to say. in another way,
that the whole people must encourage and maintain a system of education in
order that the individuals may be brought to a greater appreciation of it
and thus saved from their own tendency to degeneration. This elevating
influence of the land-grant colleges is by no means their least valualile restilt.
It is not to be forgotten that the benefits of an edtication to the individual are
proportionately less than the advantages to the other members of a com-
munity. I think we are prone to look tipon education from a purely individu-
alistic point of view. We are prone to measure it exclusively for what it can
do for the individual, forgetting oftentimes that what it does for the individual
is but the beginning of its real service. We have not yet entirely escaped
the fallacy that agricultural education is for the farmers only and that the
work of the experiment stations is for the rural districts. It is true that the
primary benefits will be realized first among the people in the rural districts,
but it is equally true and highly important that we recognize the truth that
education of any sort is a social process the benefits of which can not be
confined to the persons engaged in it. Agricultural education touches vitally
every interest of society both urban and rural. The experiment station is the
guardian of the avenues as truly as of the fields.

Since, then, we can not find the full fruits of our system of education in the
fields or in thd individuals, we would do well to study its wider importance
and deeper significance. In this connection, i)ermit me to say that the very
creditable exhibit of the colleges of agriculture and mechanic arts at St. Louis
has, in my judgment, been a demonstration of the unity of all education, and
in so far as an exhibit could testify, this one — the first one — has shown that
the type of education in these colleges has not only ample justification, but
occupies an important and hitherto neglected field.

In the phase of education now under discussion there is a manifest tendency
to emphasize the materials of education rather than the results of it. It is so
easy for us to fix our minds upon the importance of luxuriant yields in the har-
dest, the splendid types of live stock, or the margin of net profit that jiroducing
these things will realize. No doubt these are important considerations. I
would not in any degree minimize their importance. Indeed, if we can not
exhibit these as among the results of our education there would be great difl!i-
culty in justifying such a movement as a new departure in education. When,
however, we have done all these things we have not received the most valuable
results. It is when the pursuits of life have been made more etticient, and
through the efficiency of these pursuits men are made more efficient, and through
the greater efficiency of juen society itself is more efficient and stable, that
government finds its beneficent ptirposes' realized and its investments justified.
1 regard it as of the highest importance that these ideals shall become the com-
mon property of our people. It is no small prol>lem for these land-grant col-
leges to recognize this problem and deal with it effectively. Our banner must
float in full view of the civilization which we encourage.

II. Turning now from what may be called the i)roblems of ideals, I desire to
give some attention to the iuore practical iiroblems of opei*ation, and here I bring
to our attention the conditions in farm life that infiuence for good or evil the efli-
ciency of agricultural education. These conditions, I dare say, are familiar to
the members of this association, Init are worthy of a quiet hour at our annual
meeting. Many of them are general, in the sense that they are to be found
wherever agricultural colleges occupy the attention of men. Some are local, in
the sense that they are more noticeable in some comnuuuties than in others, or
in the sense that they are peculiar to particular communities. I make no efTort
to distinguish these, but call attention to such as are within the horizon of my

37

own observation. These conditions in tlieiuselves present a very serious prob-
lem. Indeed, tbey are a series of problems, some of which seem inevitable and
perhaps Incapable of satisfactory solution. Among the:-e I mention :

(1) The tendency away from the farm, which is so manifest as to l)e the
cause of great anxiety in many communities. There can lie no doubt that our cities
have had a large accession of the best material in the rural districts. These
persons, with a certain moral superiDi'ity and excellence of natural endowment,
and with manifest inferiority in education, have forced their way to the front
in the cities and have become the living examples of the splendid quality of
liody and mind and heart produced on the farm. This efficiency is to be
accounted for in part on the theory of personal taste. Not every jierson l»orn
on the farm is adapted to farming imrsuits. People are disposed to follow their
likes and avoid their dislikes. The ambitions of men oftentimes reveal their
cherished Ideals. This, however, does not completely account for the marked
tendency awa.\- from the farm. We nuist recognize the prejudice there is against
Ihe drudgery associated with much of rural life. We must also recognize the
fact that the American people regard the rural accunudations as inadequate
and oftentimes as too slow. We recogniza also that the rural population has
not cultivated a just appreciation of its own importance and of its own dignity.
The proverb has it that "every man wants to live in the next county." This
restless discontent and unwillingness to solve the problems of life in spite of our
surroundings is an evil that grows by what it feeds upon. Something is to be
said also concerning the failure to give young men and young women proper
opportunities for personal advancement. The young business man feels that he
can win when he has opportunity. The business world recognizes that no loss is
sustained by giving such young men opportunity. I do not undertake to discuss
the reasons in the case, but I thiniv we shall agree that the facts warrant the
statement that many a farmer's boy lacks the opportunity for individual initia-
tive so essential for independent positions. The prospect of dependent subor-
dination being continued too long naturally arouses a young man's ambition for
a jtosition where he can do for himself. He desires to be his own man and to
conduct his own business. There can be no just criticism upon that kind of
ambition. It is essential to the per]ietuity of a free people. These several
items named above operate to help the young man in his decision toward the
business world and away from the productive world. The agricultural college
has been unjustly charged with educating young men away from the farm. We
may as well recognize, however, that in spite of the agricultural colleges this
tendency continues. It is no small part of our work to cultivate such a senti-
ment as will retard this tendency. We should not fail, however, to recognize
that under absolutely perfect conditions a large number of rural people should
lind their way to the city. We can not make lawyers out of all sons of lawyers.
Just now the ministry is decreasing in numbers, but we can not look to the
manse as the only base of supply. Farmers should not expect all their children
to follow the plow or be queens in the kingdom of domestic economy. Such an
ideal, if realized, would encourage the class system and open the way for a large
amount of inefficiency while closing the door to many and making impossible
some of our greatest achievements. There should be a free movement toward
the city and an equally free movement toward the farm. In other words, farm
life nuist not be the last resort; it must not be the refuge of necessity; it
should be the life of choice, and I may say of enthusiastic choice. It is evident
that it has not always been such a choice, but in many instances men have
dignified themselves and the farm by deliberately choosing to lead an inde-
jiendent life rather than to rush into the miserable artificialities of much of our
city life. It is to the population capable of such a choice that we must look for
the elements that will check the too strong current away from the farm.

(2) This tendency is increased, in my judgment, by the fact that fewer men
are needed in agricultural pursuits. Ihe improvement of machinery has done
something to intensify farming at certain periods of the year and rendered it
unnecessary to keep a large force of men constantly available. The law of
supply ^nd demand would therefore cooperate to reduce the rural population.
On the other hand, the multiplication of machinery in civilization has increased
the demands for men through the opening uj) of so many new methods of
business. The modern methods of transportation have reduced the hours of
laiior. and the specialization of labfH' has combined to give the lalwring popula-
tion a larger share in the earnings of society and a wider distribution of these
earnings. We must recognize also that the improvement of farm machinery
has greatly increased the investments necessary for successful farming. Not

38

every man can afford these investments. He may not be i^repared to use them
intelligently and therefore profitably. The result is in many communities that
we have a large number of sales annually. Men whose lives have been spent
in rural pursuits restlessly turn from the farm to ordinary labor as a means
of livelihodd. The result is an absenteeism on the faru). City men and men
of some means have been buying land either as a safe or speculative investment.
The result is a species of landlordism on the one hand and of inferior farming
on the other. Under such con<lit!ons it may not be expected that renters" sons
will remain on the farm and become the sturdy yeomanry of the country.
Neither is it probable that the children of these people will manifest any
great interest in agricultural education. There is a manifest tendency toward
intelligent farming. It is evident that the old methods are often exjjensive to
the point of wastefulness. Men lacking education are not profitable even as
employees. Much less are they capable of satisfactory service as farm mana-
gers for owners of land. Su<-h i)eo])le are now moving to our cities for ordinary
day labor, in the hope that their children may sometime liecome clerks or sub-
ordinates in the great whirl of commerce. They are unfit for the farm, are
prejudiced against it, are unwilling to fit themselves for it. and eventually
swell the population that inliabits the cheapest quarters in our cities or ekes
out a miserable existence in a small village. Such peoi>le are not needed on
the farm, and eventually they become superfluous in the town or city.

(3) A third specification among these conditions lies in the difiiculty in bring-
ing town or city people to rural life. They are quite willing, many of them, to
live at a convenient distance from the city with a large investment in a small
area of ground for jiersonal comfort and a certain type of luxury that only the
country can bring, hut they are not easily brought to do the actual farm work
necessary for the develoi)ment of agriculture. \^'e can not conceive of a coimtry
as a city, made up of town lots of 10 to 2(j acres in area. The truth is that the
city-bred people have little conception of what rural life really is. Many of
them have an exaggerated prejudice concerning it. The training in action, asso-
ciations, exciting amusements, and all that go to make up the externalities of
city life unite to unfit an individual for the peaceful pursuits of rural living.
Whatever hope there is. therefore, for the rui-al districts must eventually come
from the rural districts themselves. It is to the population on the farm that we
must turn for the perpetuity and improvement of rural life. The record made
in the past by choice rural individuals in the city has greatly helped and im-
proved the city. I see no evidence that the city will ever help or improve the
country. The agricultural college, therefore, will find one of its most pressing
and important problems in the country itself. It may be very entertaining and
quite fashionable to chat in a city parlor about the beauties of agriculture, but
the real problems of agriculture are on the farm and not in the drawing room.

(4) A fourth specification is the question of profits. There is no doubt that
men desire to make money and that the profit in farming determines the atti-
tude of many for or against this pursuit. Many young men leave the farm
because they see that their fathers have spent a life without accumulating much
money and because the fatliers oftentimes complain that they have not made
money. It is not uncommon under these conditions to see a greatly impover-
ished' farm associated with an unfilled purse. As an individual question, we
can not blame any man for having a desire for an improved condition. We
can not ask him to stay in a place where there is no prospect of inii)rovement.
If he were willing to do this he \^•ould be fitted neither for a farmer nor for a
business man. It is not, therefore, the personal phase of this question that I
am now suggesting. It is rather the general question of in-ofit in farming as
having to do with the tendency away from the farm. We recognize that the
speculative values in farm lands constitute no part of ordinary farming. The
man who buys cheap land at $10 i)er acre and holds it for ten years and finds
it worth $30 per acre has not made money by farming; he has made money by
speculative investment in farming lands. As soon as it is realized that this
speculative value is an uncertain quantity the attractiveness of such investments
ceases. Multitudes of farmers can not be and ought not to be sjieculators ; they
should be farmers, and the problem is to make them profitable farmers. In the
consideration of this question we must recognize the impoverished condition of
much of the farming land of our country. To be sure we have recognized this
as a fact. I appeal now to recognize it as a condition- a condition that threat-
ens the permanent usefulness of the farm and the farmer. I find a very wide-
spread belief that much of our farming land never can be made {)rofitable for
the individual farmer. If this is a permanent condition our colleges and experi-

39

ment stations should take the lead in making those things known and in bring-
ing the Government to a realization of that condition. Surely this impoverished
soil has some place in the national economy. There is some way of turning it to
good account.' The law of diminished returns as set forth in our standard
works of political economy makes it entirely clear that the scale of wages is
determined by the land cultivated without proht. or. to put it in another way, the
land cultivated at the highest rate of expenditure. In my judgment the per-
manently proliTal)le condition of farm land is considerably menaced by the area
of impoverished soil in the country. So far as my observation goes, but little
iittention has been given to this condition as influencing the general conditions
of rural life. I am persuaded, however, that it not only tends to keep down
fann wages, but that it harbors an inferior population and from nearly every
point of view threatens the most imiM3rtant conditions of rural life.

I recognize, however, that not all of this impoverished soil is hopelessly so.
This leads me to say that intelligent operation (jf the farm is necessary for any
margin of profit. This intelligent operation and management is impossible with-
out education. Some farmers have learned the lesson of profitable farming
after an experience of twenty-five years. That experience was valuable, but a
very expensive education. The purpose now is to give to the young farmer,
while in bis teens, an education that will enrich him with the experience of other
men gained after a long period of years. In (jther words, he is asked to invest
very nuich less money in his education than he will pay for his experience. At
the' same time his era of profit will begin at 25 instead of at 50. The movement
for agricultural education is still in its infancy. We are still in the apoiogetic
stage. We need a i)ropaganda accompanied by a demonstration that shall con-
vince men that intelligence properly applied will produce results on the farm just
as certainly as elsewhere.

As bearing upon this question of profits I recognize that there are other ele-
ments. The question of markets, their availability, the long or short haul, good
roads, methods of transportation, and similar elements often enter into the ques-
tion of the profit of agriculture. The tendency up to date has been to lay the
entire burden of all these things upon the local conununity. It may be that it
shall always remain so. This may add to the expense of local production while
not making it clear that some obscure places are in any better condition.

The above-named particulars are sufficient to arouse our thought as to the
seriousness of the condition that confronts a growing civilization. If conditions
were not serious there would lie no necessity for much ado about the importance
of agricultural educa.tiou or the necessity of go\erument aid in such matters.
IMie seriousness is not a new phase of the condition. The only thing new is that
the recognition of this condition is more general than heretofore. The awaken-
ing among us of our convictions upon this subject, accompanied by a general
desire to make such improvement in conditions as shall largely justify our
efforts, is a most encouraging feature. This is justification for a stronger appeal
that I can riot make to the representatives of the great cause of technical and
industrial education. Let me bring renewed emphasis, therefore, upon one or
two things as we move along.

III. I refer to the well-recognized problems of connecting education with farm-
ing. All here agree that we have passed the time for unintelligent farming.
Indeed, it would have been better if we had never reached that time. The fact
remains, however, that a large portion of the agricultural work of the country
has been a blind trust in the moon, or in Providence, or in luck. The multitudes,
however, have long belie^■ed that the farmer's boy needed an education if he
l!roi)osed to be a lawyer or a minister. We appeal for an eiiually abiding con-
^ iction that the l)oy who is to be a farmer nuist have an education. The one
idea seemed to be that the only way to learn to do a thing was l)y doing it in an
unintelligent and expensive way. The modern idea is that we shall learn to do
things by doing them under competent supervision and in a most .economic way.
The agricultural college therefore is an expensive thing in itself, because it
centralizes all the expensiveness of ignorance under an organization that pro-
poses to remove ignorance and supplant it with intelligence and skill. The
fall.-icy that unintelligent men can do farm work needs to be entirely removetl.
'I'he truth is that it recpiires less intelligence to dig a ditch for a sewer in the
city than to prepare for a tile drain on the farm. In the one case there is an
assf)ciation with other laborers, the foreman, and a large amount of concen-
trated supervision. In the other case there is no such association, but a demand
for intelligence that can sujiervise itself. Even the ordinary oi>erations of the
farm require men who are equal to their own emergencies and who can assume

40

their own responsibilities. In the larger questions of farm economy, farm
luanagement, and the many problems that have been so interestingly discussed
in the meetings of this association there is call for a grade of intelligence, of
executive ability, and of management much higher than is ordinarily appreciated.

IV. Another phase of this appreciation lies in working out an educational
progi'amme that shall do the thing desired. This association has already dis-
cussed and in general decided the main features of what, in its judgment, an
agricultural education shoidd be. Consideral)le time and lal)or have been spent
upon the classification and adjustment of subjects and the time to be given to
these several subjects. There is now general agreement that this work has been
well done. I do not look for any serious- or revolutionary modification of this
progrannue. The ])roblem seems to be one of natural and, as I think, necessary
expansion. I should not ignore the criticism that has been made of agricultural
colleges, although I do not desire to be understood as supporting it. Some of
it has been intelligent, wise, and helpful, but much of it has been erratic,
zealous, and ill-informed. It has been said that agricultural courses are not
well adapted to the ends desired. It has been intimated that our courses of
study do not carefully conform to the spirit of the Morrill Act. It has been said
also that they do not meet the most pressing needs of the agricultural classes.
These are serious statements and in a way constitute a charge against intelli-
gence or the intelligence of those to whom the oversight of these colleges is
intrusted. So far as these objections have any force it may be found that a
more generous provision of money would remove most of them. Agricultural
education is working under ver.\ serious limitations. Most people and a very
considerable percentage of legislators ha-\e failed to a])preciate that agricultural
education is of necessity expensive. It is to be expected that every effort,
however sincere, can not always be wisely directed. We may therefore look
for some unwise use of money and for the abandoning of certain lines of work.
Making due allowance, however, for all these things, there remains the out-
standing fact that the limitations of these colleges have been a serious handicap.
Those in the association who have had most generous support have proved to
be most largely serviceable not only in their own States, but to the genera!
cause of agricultural education. In the present programme of this as.sociation
we are to discuss a number of the questions that bear ujion this very problem.
Whether these colleges shall do elementary work or whether they shall do more
iidvanced work will in many instances resolve itself into a question of money.
Ihere is a sentiment in the country that these schools should confine themselves
to what might be termed " practical education." We hear it and read it in the
pi*ess that there is no great demand for scientific agriculturists — at any rate, that
such demand could be met by a few colleges. We are told that the higher and
more scientific pursuits should not be abandoned, but that the more important
and i)ractical phases of agriculture should be emphasized and the work in that
direction greatly enlarged. Certain phases of agricultural effort, like the agricul-
tural institute in Iowa and the winter schools in Wisconsin and Minnesota, have
attracted considerable attention and called forth much praise. The tendency,
especially in the West, to take active interest in stock exhibits is quite marked.
On the other hand, severe criticism has been brought upon agricultural colleges
for experimental feeding, which costs three or four times what the stock market
will support. We have heard it said that such education would pauperize every
farmer in the State.

I mention these things not for approval or disapproval, but for the purpose of
calling attention t'l the fact that the progrannue of the agricultural colleges is
not yet in its final form.

I call attention to another fact in connection with it, that all these special
features are ex]iensive. The taxpayer is not exclusively devoted to the cause
of agricultural education. We shall probably not reach a jioint very soon where
we shall be free from adverse and oftentimes captious criticism.

V. As bearing upon this general topic and :;s j^resenting another specific
problem, I make reference to the moveaient for agricultural education in the
rui'al schools. In general this is the outgrowth of the agricultural college and
follows the line of other educational development in that most improvement has
come from above. The highest education has stimulated the elementary educa-
tion. It is natural, therefore, that the agricultural college should stimulate the
elementary education in the rural schools. This is more than a jiassing jihase
of the subject of nature study. The local infiuence of a s<'lioal should always
be for the inqirovement if its constituency. There is no place where more wide-
spread good can be done for agriculture than in the rural schools. What might

41

be termed agricultural extension work might well be the subject for considerable
thought by e^ery agricultural college of the country. If it be time, as I tbini;
we all agree, that one of the great functions of the agricultural college is to
arouse and maintain such an interest in agricultural pursuits as shall commend
them to the rural population. I thinlv we shall also agree that the teaching of
agricultural science in the rural schools would be a splendid appetizer for an
agricultural education. The need of this becomes more imperative when we
recognize that agriculture differs from many other jmrsuits in that it is not
<ilisposed to take care of itself. The engineering interests of the country, the
hanking interests, the business interests are alert and awake. We may depend
upon them to take care of themselves. Evei\v college of engineering in the
country looks carefully to the conniuTcial demands that are made U])on its
graduates. The standard of education, the subjects to be imrsued, the kind of
instruction to be given are largely determined by commercial conditions. If
this is true so far as agriculture is concerned, the country has not waked up to
it. It seems incuml>ent, therefore, upon the teachers of agricultural education
to carry on a ])ropaganda. We can save the business of agriculture to our best
people only by putting it on a plane where the best people are demanded in its
management. The recompense of re\^'ard must not be entirely forgotten in the
•adjustment of this problem. I look, therefore, for a future adjustment in our
X'rogramme of studies that shall make provision in our colleges for a depart-
ment devoted to the expansion of agricultural education among the rural districts.
This work will not be confined to efforts in the rural schools, but will be some-
Avhat ]>aral]el to the correspondence work now carried on in engineering lines
and indeed in many literary lines. The problem of agricultural education will
not be solved until the agricultural colleges ha^e been brought into close and
vital relation to the agricultural populations. This touch v.Mth the agricultural
I)oiwlation I i-egard as of more vital importance than touch with the schools.

YI. I suggest another phase of this problem in the adjustment of the subject
of military instruction in the colleges. I recognize that this subject is up for
discussion in the progrannne of this meeting and introduce it here with no desire
to encroach uj^on that discussion, but for the purpose of bringing it to your
consideration in some of its general features as observed in my own experience.
What is known among us as "General Orders, No. 65," has forced this question to
the attention of many of the schools. Ileports from Washington are to the effect
that this order is not complied with in a number of the colleges. An investiga-
tion into the work actually done raises the issue whether General Orders.
No. 65, is in accordance with the Morrill Act. That act. as generally under-
stood, makes militar.v tactics mandatory in all these colleges. The extension of
the education therein provided is a matter of subsequent development and should
be given consideration in coiuiection with the chief idea of the Morrill Act. It
seems incumbent, therefore, upon these colleges, and perhaps upon this associa-
tion, to seek for a cleiirer definition of the duties imposed upon the land-grant
colleges by virtue of the Morrill Act. The act provides that certain subjects,
including military tactics, should be taught. The Government has never under-
taken to determine in what manner any of these subjects shall be taught or the
extent of the teaching, or in any way to suggest a schedule, except in the case
of military tactics. This has been undertaken by the Department of War, but I
am at a loss to discover any warrant in law for much that is contained in the
latest order issued to these colleges.

Without attemi)ting to direct the association, I suggest that it is well to con-
sider here whether the general idea of these colleges be in industrial education
rather than military education. If I am correctly informed, a literal compliance
with General Orders. No. 65, \vill occujiy about one-half of each day in the week
throughout the entire year. The assignment to colleges is usually limited to the
detail of a single officer. Where the attendance is large and where, as in the
case of the institution in which I serve, there are as many as SOO and sometimes
more in the cadet battaliun, it is manifestly impossible for any single officer to
perform all the duties in conne<;tion with military tactics. The cadets in these
institutions are not competent to take tlic place of instructors. All that can be
expected of such cadets would be ability to control in the ordinary movements
of company and Itattalion drills. Moreover, there is necessity of a constant
change in the roster of the cadet officers, thus making their efficiency more ques-
tionable. The more theoretical and general topics suggested for instruction ai'e
manifestly impossil)le for stich officers. The instrtiction of the officers and non-
conuuissioned officers of the organization at the Ohio State University gives the
commandant a class of more than one hiuidred men. Manifestly that is more

42

than a single ofRoer can flo if lie is to meet the requirements laid down. 1
assume that the idea of military education as set forth in the Morrill Act was to
lay the foundation for the makin;; of soldiers, and not the technical education of
army olHcers. The amount of work, the kind of work required, and all other
such (niestions, therefore, should be determined not by an army ideal, but by the
conditions under which these colleges must work. It would seem, therefore, that
a complete military educaticjn is out of the (juestion, and that the work should
confine itself to the teaching of the im[)ortant and fundamental iirinciples only.

Not wishing to discuss this question at all in detail, I mention it here for
the purpose of suggesting to the association the necessity of a careful consid-
eration of the place That military tactics should occup.v in our programme of
sub.iects. There is manifestly no unifonnity of practice among the colleges.
Moreover, the War Department has insisted upon a strict compliance with
General Orders, No. C,7j. In former years this association has waited upon the
authorities with reference to this subject. It would seem now more than ever
incumbent ui)on us to make further investigation of the sub.iect and for the
association to take up such methods as shall liring about a general uniformity.
This matter, in my judgment, should not be left to a single-handed controversy
between a particular college and the War Department.

By way of conclusion, I now desire to suggest to the association that the
expansion of the type of education for which these colleges stand is a pressing
necessity. The more civilization itself develops the more imperative will be
the demands for education. Moreover it is to be expected that with the devel-
opment of civilization the expenditure for i)rotective puri)Oses will relatively
decrease, while the expenditures for the developmental functions of the Govern-
ment will steadily increase. Education is the most important of all the devel-
opmental functions in which the Government engages. I lay it down, therefore,
as almost a self-evident truth that the tendency of the State in the matter of
education is permanent and that the extent of the work is sui-e to increase.
This ai)i)lies to the movement for public schools, for State universities, and for
all other types of public education. Now, these land-grant colleges, whether
separate institutions or whether associated with State universities, represent a
distinct tyjie of education, whose importance will n(tt decrease, but whose work
will expand with the development of our civilization. Indeed, a good argu-
ment could be made to show that these colleges are more closely related to the
))rogress of civilization than any other tyiie. But passing that argument, I
wish only to impress upon ourselves at this time the fact that we are engaged
in a work that shall be greatly increased in the future. There ought to be,
therefore, more concerted action possible among these schools. At any rate I
suggest that there ought to be from this time on a vigorous discussion of our
rehition to the expanding civilization in which we live and of the ways and
means by which these colleges shall be brought to the highest efticiency. The
States should be brought to realize that all i)rovisions for these colleges are for
the i»resent only. They are a iiart of the State and of the nation and are truly
national colleges located within the States for national development. Their
future is certainly an increasing one and their needs will steadily increase.
Let us appreciate our opi)ortunity and bring to the i>eoi)le of this country a
realization, not only of the importance of the work done, but the duty of giving
these colleges adequate support.

On motion, the convention adjourned to meet the next morning at 9 o'clock.

Morning Session, Wednesday, November 2, 1004.
The association was called to order at 9 o'clock a. m. by the president.

Death of ^NIajor Alvord.

H. C. White. The executive committee called attention in its report yester-
day to the sad occurrence of the death of Major Alvord. I now move that a
committee of tlu-ee, consisting of Bresident Batterson, of Kentucky ; Director
Henry, of Wisconsin, and Director Armsby, of Bennsylvania. be selected to
prepare suitable resolutions of regret concerning the death of Major Alvord,

The motion was seconded and carried.

43

Adams Bill and Mondell Mixing School Bill.

II. I*. Arnisby, of Peun.s.vlvania. offered the following resoiution :

h'csolrcil. That the executive eoimnittee he instructed to continue its efforts to
secure the passage by C'tiigress <if tlie liill increasing the appropriatitm to tlie
agricultural experiment stations and the mining school l)iil.

On motion of W. A. Henry, of Wisconsin, the executive coumiittee was in-
structed to appoint a time for the discussion of this sultject (see p. i>i).

Standing Committees.

The question of the status of standing committees was briefly discussed and
the matter was referred to the executive connnittee for report at the next
convention.

Methods of Teaching AiiRictxTUKE — The Teaching of Agriculture in the

Rural Schools.

The ivp.irt of the committee on this subject, which discussed "• The teaching
of agriculture in the rural common schools." was read by II. T. French, of Idaho,
in the absence of the chairman of the committee, A. ('. True, as follows:

III accordance v.ith the apparent wishes of the association as expressed in an
informal discussion of the repoi-t of this committee at the meeting in Washing-
ton last November, this ninth report of the commitlee on methods of teaching
agriculture a is devoted to a discussion on the feasibility of teaching agriculture
in the rural coimnon schools, and suggestions regarding the nature and extent
of such teaching. In this discussion the term "common schools" is taken to
mean schools giving instraction in grades below those of the high school, and
the term " rural schools " will include not only the schools in extremely rural
districts, but also those in villages and small towns which draw largely on the
adjacent country for pupils and financial support. It should also be understood
that in this report attention is confined to matters relating to the teaching of
agriculture in the rural schools as ordinarily organized in our laiblic school
system. We have not undertaken here to discuss the advisaliility of the estab-
lishment of county or district elementary scliools of agriculture as separate
institutions or the courses of instruction suitable for such schools.

develop:mext of ixdu-strial traixixg IX THE uomjIox schools.

Industrial training fts a subject for regular instruction in the common schools
has been until recently confined lai-gely to manual training in the city schools,
and even in these schools it is still far from l)eiiig fully developed. However, the
number of schools in which manual training (other than drawing) is given has
increased rapidly during the past thirteen years. In 18:h», when the Bureau of
Education first began publishing the statistics of manual training in the United
States, there were only 37 cities of 8,000 population and over in which manual
training was taught in the pul>lic schools; in 1!«»2 there were 270 such cities.
The schools referred to are those in which other subjects than manual training
are mainly taught. 'j In 2.5 of these schools manual training is given in all
grades, including the high school : in (U it begins with the first grade ; in 33
it is confined to the high school, and in 200 (more than three-fourths of all tlie
schools) it is given in some of the grammar grades.

The introduction of manual training into courses of study which were already
crowded has involved proldems reijuiring close and careful study of the needs
of the pupils, and has generally resulted in greatly increasing the efficiency of
the schools in which manual training is now taught. The eft'ort has been made
to retain all the essentials of the branches commonly taught in such schools

a For previous reports see U. S. Depv. Agr., OiMce of Experiment Stations Buls.
41. p. 57; 49. p. 20; 65. p. 70; 70. p. 30; 00, p. 80: 115. p. 50; 123, p. 45; 142,
p. C3, and Circs. 32, 37, 30, 41, 45, 40, and 55,

t' There were also, in 10(t2, 103 schools devoted chiefly to m.iuual and industrial
•training.

44

and add the manual training. This has been done by a careful grading of the
pupils, by securing better teachers and text-books, and by judicious and care-
ful elimination cf the nonessentials in the various branches.

The time to be given to manual training, so that it will not interfere with
efficient instruction in other branches, has been carefully considered, and
experiments with regard to this have been tried. Some idea of the time occu-
pied l)y manual training in some of our larger cities can be gained from the
following statements : In Boston 2 hours per week are devoted to manual
training throughout the fourth to ninth grades, inclusive, the boys having,
drafting, woodworking, and clay modeling, and the girls sewing and cooking.
Manual training in the schools of New York City extends through seven
grades, with a total of 4 hours per week for both boys and girls during the
first 5i years, and 4^ hours during the second half of the sixth year and all
of the seventh year. In the seventh and eighth grades of the Washington
schools the girls have <ine 2-hour exercise a week in cooking and sewing, and
the boys a sinulnr ])erl(id in woodworking. In Allegheny the l)oys have sliop-
work 2^ hours and drawing li hours a week for 3 years, and a supplen)entary
course of 1 year. In Toledo each ward school has one manual training period
of Ij hours a week. The time devoted to manual training in Los Angeles is
two 20-minute periods a week through the first four grades, and three 2.j-
minute periods throughout the next four grades. The work includes paper
folding and cutting, raffia work, reed basketry, cardboard construction, sloyd,
drawing, shop practice, sewing, and cooking. In San Francisco manual train-
ing for boys includes one lesson per week of 50 to GO minutes in the seventh
and eighth grades. Comparatively few of the schools having manual training
give less than an hour a \Aeek to this work, and the great majority allow 2
or more hours for it. In most cases the work extends over 3, 4, or more
years. The average cost of the plant for manual training in the 270 cities
reporting work of this kind in 1902 (not including manual training high
schools) was $20,000, making a total investment for this purpose of $5,400,000.
The current expenditures for teachers, materials, tools, etc, in 1901-2 were
nearly $1,000,000.

MOVEMENT TO INTRODITCE AGRICULTURE INTO THE RURAL SCHOOLS.

More recently there has developed a movement to introduce the elements of
agriculture into the rural schools. This movement has been largely an out-
growth of the nature study movement which for a number of years has been
encouraged by such agencies as the Cornell University Bureau of Nature Study
and the agricultural colleges in a number of other States, as well as by many
prominent educators connected with other kinds of schools and colleges. Then
came the school garden movement, and in this as in the nature study movement
the city schools have led th ise in the country, partly because the children in the
city schools have taken a greater interest in such work on account of its novelty
to them, and partly because the city schools through better organization and
equipment and speci;il teachers have been able to make experiments of this kind
more readily than the rural schools. In these experiments, as might have been
expected, mistakes were made. Nature study, according to some of its advo-
cates, was to be elementary science, with a long list of scientific names, with
classifications based on stipules, scales, and caudal api)endages, and with a
" why " for everything. It involved such a universal knowledge of science thiit
teachers were appalled at the prospect of having to prepare for the innovation.
On the other hand, some of the advocates of nature study ^^■ould have no for-
]nality, no classification, no plan — whatever came to hand was a subject for
nature study. Facts were to be learned, not because of any bearing that they
might have upon the synnnetric.al develoi)ment of the children's faculties, but
simply because they were interesting. There was no logical beginning to such
study, no pedagogical sequence, no end. Fortunately there were other teachers
and students of education who took neither of these extreme views, but who
saw in nature study an oitportunity to bring the children into more sympathetic
and helpful relations with their natural environment, and at the same time
increase their fund of useful knowledge. These teachers, when located in city
schools, have brought to the consideration of their nature study classes the
trees, shrubs, flowers, and vines found around the city homes, in the jiarks, and
in the lawns, and have studied the insects, birds, and other animal life of the
city in relation to this plant life. In the country they have considered the
plants, animals, birds, and insects which surround the farmer and aid or hinder
him in his work, giving much attention to their economic importance and very

45

little to any marked peruliarities they might chance to possess. Such nature
study forms an excellent basis for the subsequent study of more formal agri-
culture. It has been tried in both city and country scIkmiIs. and has been found
to furnish n it only a means for arousing and sustaining the interest of the chil-
dren, but also through its economic limitations an outline sufliciently definite
to enable the teacher to know where to stop, and yet sutliciently fl(>xible to
enable her to adapt it to lical conditions.

Nature study such as this, having an agricultural trend, is aitout all that has
been attem[>ted in the way of teaching agriculture in the rural schools until
quite recently. Witliin the past two or three years, however. .State su])erinten-
dents of inii)lic instruction, the officers of some of the agricultural colleges, the
National Educational Association, the American Civic Association, as well as a
number of other oi-ganizations and numerous individuals in various official
positions have interested themselves in the introduction of elementary agri-
cultiu-e and gardening in the rural schools. The National Edu<-ational Asso-
ciation now has a special ccmnnittee of educators of national repute considering
this subject. The Amei-ican Civic Association has one department devoted to
children's gardens and another to rural improvement. Last June, in Chicago,
an organization known as the American League of Industrial Education was
organized to —

"conduct an educational camp.iign for an industrial public school system
which should include the teaching of domestic science and both agricultural and
manual training in all pui)lic schools; * * * ^q promote the establishment
of school gardens in connection with all jiublic schools, where every child would
be taught to be a lover of nature ;ind of the country, and trained toward the
land as a source of livelihood rather than away from it; ^ * * to advocate
the estal)lishment of i>ublic mainial training school farms in every county in the
United States and of as many such manual training school farms in the vicinity
of all cities, by State, municipal, and national governments, as may be neces-
sary to give to every l:oy the o])portunity to learn how to earn his living by his
labor and to till the soil for a livelihood and get his living from the land."

Some of the State school authorities, orticers in agricultural colleges, and
county superintendents of schools have prepared outlined courses in agriculture
which have exerted a strong infiuence toward the teaching of agriculture in the
rural schools. Such courses have been prepared, for example, in Missouri,
Illinois, and Indiana, and for a group of schools under one superintendent in
Durham, N. H., and vicinity.

The Illinois cour.se in agriculture was prepared by the dean of the college
of agriculture, and gives the following reasons for teaching agriculture in the
public schools :

"(1) To cultivate an interest in and instill a love and respect for land and the
occupation of agriculture.

"(2) To create a regard for industry in general and an appreciation of the
material side of the affairs of a highly civilized people.

"(f>) To cultivate the active and creative instincts as distinct from the
reflective and receptive that are otherwise almost exclusively exercised in our
schools.

"(4) To give practice in failure and success, thus putting to the test early in
life the ability to do a definite thing.

"(5) To train the student in ways and methods of ac(|uiring information for

himself and incidentally to ac(iuaint him with the manner in which information

is originally ac(iuired and the world's stock of knowledge has been accumulated.

"(<>) To connect the school with real life and make the value and need of

schooling the more apparent.

"(7) As an avenue of connnunication I»etween the pupil and the teacher, it
t>eing a field in which the inipil will likely have a larger bulk of information
than the teacher, but in which the training of the teacher can help to more
exact knowledge."

The course is arranged by months, and gives suggestions for a large number
of experiments and observations bearing on all the divisions of agriculture.
Considerable reading along agricultural lines is suggested, as well as drawing.
comi)()sition, and other work intended to correlate agriculture with other school
work. All technical words likely to be used frequently in this connection are
defined.

This course has been in the hands of Illinois teachers one year, and the
superintendent of public instruction reports " an increased interest throughout
the State in tlie study of agriculture." He says :

46

" In nearly every county in the State a good beginning has been made, and in
several counties the interest and progress has been little less than remarkable.
In many rural schools the subject is being studied, following the outline found
on page's 1G6-180 of the Illinois Course of Study for the Common Schools. Some
of the graded schools are doing systematic and intelligent work along this line
and are conducting in connection with the schools successful school gardens.
That the interest is growing is shown by the many tiiousand requests for corn
and seeds, which are received by the secretary of the farmers' institute."

According to statistics collected by the superii:tendent of farmers" institutes
in Illinois, fourteen counties report that in nearly all the schools agriculture is
being taught as suggested in the State Cdurse <;f Study, and in fifteen other
counties a majority of the schools are attempting this work.

In addition to agricultural work in the schools of Illinois, considerable is done
by the State College of Agriculture, the superintendent and the secretary of
fiirmers" in.stitutes. and county sui>erintendent>s of schools to arouse an interest
in farm life by means of clubs of farmers' boys, which are organized in the dif-
ferent counties for the purpose of conducting experiments at their homes in
testing improved varieties of corn and sugar beets. These clubs hold regular
meetings similar to farmers' institutes, and once a year are given places on the
programmes of the county farmers' irstitutes. Several of these clubs have had
lecture courses, with lectures from men jn-ominent in the agricultural colleges
and experiment stations, and some of them have gone on excursions to different
agricultural colleges. Eight thousand of these boys exhibited corn of their own
raising at the Louisiana Purchase Exposition, and 1,250 of them drew prizes
ranging from ."»(» cents to $r>00. The girls have sinnlar organizations, which are
devoted to the consideration of subjects relating to the farm home.

Similar organizations of boys and girls are also found in Iowa. Ohio, and
Texas, all of them organized "under the auspices of the State agricultural col-
leges or of agricultural journals. The membership of the boys' and girls' clubs
in Ohio is nearly 2.000 and in Texas over 1,200. though the latter organizations
are little more than a year old. Everywhere that work of this kind has been
done it has seemed to meet with enthusiastic approval. The boys and girls
take pride in their organizations and in doing in a small way what their parents
do more extensively.

In Missouri the course in agriculture for the public schools was prepared
several years ago by the State sui)erintendent of schools. This course has been
superseded by a bulletin prepared by the State superintendent of schools and
published by "the Missouri State Board of Agriculture in September of tlie pres-
ent year, entitled "Elements of Agriculture for the Public Schools." This
bulletin advocates presenting the subject of agriculture "(1) by experiments
at home and in the field, (2) by studying facts as given hi texts and bulletins,
and (o) by school gardens connected with school grounds."

" Teachers are advised to utilize school grounds or gardens near the school as
experiment stations, to have pupils exi»eriment at home and make field observa-
tion.^, and to secure bulletins from the Department of Agriculture, at Washing-
ton, D. C.. from the Missouri State Board of Agriculture and from the agricul-
tural college, both at Columbia. The school library should have copies of sev-
eral good texts. Appeal to the pupils' interests along all lines and enlist the
cooperation of the parents."

The course in agriculture, as outlined In the bulletin, includes (1) studies on
soil — origin and composition, kinds, plant food, impi-ovement, rotation of crops,
and experiments: (2) roads — value of good roads, road drainage, artificial
roads. g(»o.l diit ro.ids. inttuence of roads, road laws, and experiments; (3)
studies (in seeds and related subjects — germination, vitality, and parts of seeds.
wMth experiments in corn planting, corn growing, corn judging, selecting seed
corn, and observations and exi)erinients with vrvn (similar treatment of
wheat) ; (4) studies of plants — their classification, relation to soils, buds,
twigs, etc.: f5) orcharding and gardening— api>les. grapes, berries, home
gardening, connnercial gardening, enemies t() gardens: (0) study of insects.
(7) stock raising and feeding— horses, mules, cattle, sheep, hogs, and domestic
fowls. Numerous experiments and observations are suggested through mt
the bulletin. Two bulletins have also been issued by the College of Agriculture
of the TTniversitv of Missouri which are intended for use in the public schools.
One of these is mi Plant Propagation and the other on The Principles of Plant
I'roduction — the Seed.

The suiierintendent of public schools, the College of Agriculture, and the
State normal schools in Missouri are cooperating in agitating the introduetioa

47

of airricnltnre into the puhlio schools throushout the State. This is done by
acUliessinj; te;u-liers' institutes, farmers" institutes, and other pui)lic nieetiufjs;
by condu'tiiig suuuner schools for teaeliers at tlie College of Agriculture, in
Avhich sjiecial attention is given to courses which will prepare them for teaching
agriculture, and by conducting regular courses in agriculture at the three State
normal schools.

The State sui)erintendent of public instruction of Indiana, in his State Manual
and Uniform Course of Study for the Elementary Schools of Indi.ma, 1004-13,
Includes a nature-study course intended "to acquaint the puiiil with his environ-
ment and to train hini to see and understand the relationship and meaning of
common things." and a course in elementary agriculture. The subjects sug-
gested for consideration in the nature course are largely the plant and animal
Tife of the farm and the garden. The course in agriculture is simply an outline
intended to guide the teacher, taking up for first consideration plant and animal
products; then the soil, its formation, nature, tillage, and enrichment; and,
finally, plant life. References are given to a number of bulletins and elementary
text-books of agriculture.

The department of agriculture of the University of Minnesota has been
fictivelv engaged in promoting the teaching of agriculture in the rural schools,
and its olHcers have prepared a bulletin on Rural School Agriculture for the use
of the teachers iu that State. In Wisconsin the State superintendent of the
public schools and the officers of the College of Agriculture of the University
of Wisconsin have done much for the introduction of agricultural teaching in
the country. One of the results of their efforts has been the enactment of a law
requiring teachers to pass e.xaniinations in agriculture. Similar laws have also
been enacted in Maine. Nebraska, North Carolina. South Carolina, and
Tennessee.

The training of teachers along agricultural lines is receiving considerable
attention not only in Missouri, as mentioned above, but also in other States.
The College of Agriculture of Cornell University now jirovides a two-year nor-
mal course in nature study and gardening. In Michigan ten county normal
training schools have recently been opened for the i)urpose of training teachers
lor the rural schools. The course of study recommended for these normal
schools by the State superintendent of public instruction includes agriculture.
The agricultural colleges in Connecticut. Nebraska, and North Carolina have for
a number of years conducted summer schools for teachers, at which more or less
iittention has been given to nature study and agriculture. At the Nebraska
summer school in 10<»4 there were 23 students in nature study and 30 in agricul-
ture. At the North Carolina summer school for teachers in 1904 there were
enrolled 977 teachers, of whom 477 took work in agriculture. The summer
school of the South, conducted at the University of Tennessee with an annual
attendance of from l.OoO to 1.300 teachers from all parts of the South, gives
considerable attention to nature study and gardening.

One thing that has given a great impetus to the movement for the introduc-
tion of agriculture into the i)ublic schools has been the improvement of text-
books and works of reference. Within the last year or two a number of ele-
mentary text-books in agriculture have been pulilished, and some of these seem
■sery well suited to use in the rural schools. One of the indirect results of the
appearance" of these text-books has been legislation in a number of States
requiring the teaching of agriculture in all the rural schools, and adopting text-
books for that purpose. State adoption of text-books in agriculture has been
made in Alabama, Georgia, Louisiana, North Carolina, and Tennessee. Every
city and county in Virginia, a majority of the counties in Maryland, about 15
counties in California, and a number of counties in Florida have also adopted
textbooks in agriculture for regular use in the public schools. It is estimated
from teachers' reports that at least 12.0(!0 children received instruction in agri-
culture in North Carolina last year. Thus it will be seen that there is quite a
strong movement for the introduction of agriculture into the rural schools and
that this movement is rapidly gaining momentum.

OBSTACLES TO THE GENERAL INTRODUCTIOX OF AGRICULTURE INTO THE

RURAL SCHOOLS.

There are many things which have a tendency to hinder the rapitl progress
of this movement.' One of these is the conservatism or apathy of school officers.
This ajiplies not only to local officers iuit also to State superintendents of i»ublie
instruction, county "superintendents of schools, and the officers of agricultural

23880— No. 153— O.J m ±

48

colleges in many of the States. Some of these officers doubt the possibility or
wisdom of teaching agriculture in the common schools on account of the lack of
text-books, or the lack of trained teachers, or for some other reason. It is,
however, a notable fact that in the States where such officials are cooperating
actively and earnestly in conducting a lively campaign along these lines, agri-
culture is actually being taught with considerable success, and teachers who feel
that they are u'.ipreitared in this branch are flocking to summer schools, where
they can make the necessary preparation.

Another difficulty is that the teachers in rviral districts are mostly women
with little or no normal training either in the ordinary branches taught in the
common schools or in special subjects. There is no teaching profession in the
rural schools. The salaries are so low that they do not attract those who have
prepared themsehes for the profession of teaching. As a consequence, most of
the teachers found in I'ural schools are beginners or those who have not been
sufficiently successful to be called to positions offering a higher salary. Most
of the men who are teaching in the country are doing so merely for the purpose
of raising money to go away to school or to go into business.

These conditions result in a rapid shifting of teachers from school to school.
which is another serious drawback to i)rogress of any kind. Again, the terms
of school are too short. When a child can go to school only four or five months
in the year there is little time in the lew years that he is in school for the study
of other subjects than i-eading, writing, arithmetic, geography, and history.
Before much progress can be made in the introduction of agriculture into the
rural schools much must be done for the general imi)rovement of those schools.
This improvement will be brought about partly by remedying the conditions
already mentioned in the school districts as they are now organized, and partly
through the consolidation of small districts and the organization of centralized
schools, including rural high schools where village high schools are not readily
available for those who can go beyond the grammar grades. The practice of
consolidating schools has already been resorted to in California, Colorado, Con-
necticut, Florida, Georgia, Indiana, Iowa. Kansas, Maine, ilassachusetts, Mich-
igan, Minnesota, Nebraska, New Hampshire, New Jersey, New York, North
Dakota, Ohio, Pennsylvania. Rhode Island. South Dakota, Vermont, Washington,
and Wisconsin. Notable movements toward the consolidation of schools have
recently been inaugurated in Louisiana, Missouri, and North Carolina. While
this movement toward consolidation has spread to all parts of the country,
there are relatively few localities iu any State in which the system has been
adopted and brought into working order. Hence the full effect of this important
change in school policj' has not been telt, even in the States where consolidation
is a feature.

In the localities where consolidation has been thoroughly tried, however, it
has usually met with general approval. It has enabled the school officers to
grade the schools more effectually, thereby opening the way to greatly enriched
courses of study ; to lengthen the term of school ; to employ better teachers at
higher salaries and keep them for a number of years, and to employ several
teachers instead of one, each to give instruction in only a few subjects or to
only two or three grades, thereby opening the way to the more continuous and
profitable employment of the pupils' time. It is notorious that in the ordinary
country school, where the teacher has from 25 to 30 recitations in a day and can
not personally direct the study of the children, the latter waste fully half of
their time in idleness or mischief-making. This and many other defects of the
rural common school are remedied by consolidation, and the transportation of
pupils from distant parts of the district at public expense is accomplished at no
additional expense per unit of attendance. The Commissioner of Education, in
his annual report for 1903, says: "The possibilities of consolidation in the way
of furnishing better and cheaper schools have been fully demonstrated, and such
being the case its general adoi)tion would seem to be only a question of time."

While consolidation opens the wa.y for the more general introduction of
courses in agricultiu-e in the rural schools, it does not help supply the demand
for teachers competent to give such special instruction. This can only be done
b.v a more general and concerted effort on the part of the agricultural colleges
and schools and the State nornial schools, at present through the introduction
of short and special courses in agriculture for teachers, and later through
regular normal courses in agriculture.

Fortunately, the attention of the general school officers throughout the
country is now being strongly drawn toward the needs of the rural schools, and

49

in iDiiny States strfiniou^ ofiorts are being made to in)pi*ove tlie general condi-
tion of these seliools. Our url>an eonmiunities are eouiing to see more clearly
that their prosjierity is vitally associated with the prosiyeritj- of agriculture,
and they therefore more readily assent to State taxation for the benefit of the
rural as well as the city schools. Advantage should be taken of the increased
]trosi)erity of many of our agricultural regions to inii)ress upon our farmers the
wisdom of liuilding better schoolhouses. improving the school grounds, increas-
ing the pay of teachers, and introducing the teaching of agriculture in the
country districts as an investment which will greatly aid in periietuating and
increasing the prosperity they now enjoy and make the lot of their descendants
more fortunate than their own. The agricultural colleges and the farmers'
institutes can have great influence in this direction.

OBJECT OF TEACHING AGRICULTURE.

Coming now to consider what should be the aim of instruction in agriculture
in the elementary school and how it should be related to the general scheme of
elementary education as formulated and approved by educational authorities,
we have for our guidance the rei)ort of the Committee of Fifteen of the National
Educational Association. In this rei)ort it is assumed and argued that the
studies of the school fall naturally into five coordinate groups: (1) Mathe-
matics and physics; (li) biology, including chiefly the plant and the animal:
(8) literature and art; (4) gramniar and the technical and scientific study of
language: and (5) history and the study of sociological, political, and social
institutions. Dr. ^\'. T. Harris, U. S. Com:nissioner of Education, in a paper
discussing this report and the necessity for tive coordinate groups of studies in
the schools, says :

'• Each one of these groups, it was assumed, should be represented in the
curriculum at all times by some topic suited to the age and previous training of
the pui)il."

Continuing, he says :

" The first stage of school education is education for culture and education for
the purpose of gaining command of the conventionalities of intelligence. These
conventionalities are such arts as reading and writing and the use of figures,
technicalities of maps, dictionaries, the art of drawing, and all of those semi-
mechanical facilities which enable the child to get access to the intellectual
conquests of the race. Later on in the school course, when the pupil passes out
of his elementary studies, which partake more of the nature of practice than of
theory, he comes in the secondary school and the college to the study of science
and the technic necessary for its preservation and conuuunication. All these
things belong to the first stage of school instruction whose aim is culture. On
the other hand, post-graduate work and the work of professional schools have
not the aim of culture as much as the aim of fitting the person for a social voca-
tion. In the post-graduate work of universities the demand is for original
investigation in special fields. In the professional school the student masters
the elements of a particular practice, learning its theory and its art.

" It is in the first stage, the schools for culture, that these five coordinate
branches should be represented in a symmetrical manner. It is not to be
thought that a course of university study or that of a professional school should
be symmetrical. But specializing should follow a course of study for culture in
which the symmetrical whole of human learning and the synnnetrical whole of
the soul should be considered. From the primary school, therefore, on through
the academic course of the college, there should be symmetry and five coordinate
groups of studies represented at each part of the course — at least in each year,
although jterhaps not throughout each part of the year."

Discussing the second coordinate group, the biological. Doctor Harris argues
that it should include "whatever is organic in nature — especially studies
relating to the plant and the animal — the growth of material for food and cloth-
ing, and in a large measure for means of transportation and culture. This
study of the organic phase of nature forms a great [tortion of the branch of
study known as geography in the elementary school."

While it is probably true that eight years ago, when this was written, geog-
raphy as taught in the primary grades of the best city schools included all the
studies relating to the plant and the animal that were at that time considered
necessary, it is also true that at the present time much of this study is intro-

50

duced under the term "nature study," and the child's knowledge of the phe-
nomena of plant and animal life is much clearer and more definite by reason of
the concrete methods employed in nature study.

In the average village and rural school nothing approaching adequate instruc-
tion in the biological group of studies has ever been given. Geography, as far
as taught in the primary grades, has consisted almost entirely of text-book
work, and has had in it very little that is concrete or that touches the experience
of the child. Nature study, on the other hand, begins with the concrete — with
the organic life of the school yard, the garden, and the farm. It has, therefore,
a very definite and useful place to fill among the culture studies, particularly
the biological studies of the i>rimary grades. Elementary nature study, together
with an informal study of local geography, might well supersede the formal
study of geography during the first three or four years. This should be fol-
lowed by niore formal geography and nature study, the' latter to be superseded
by the elements of .agriculture wiieii the child is eleven or twelve years old.

Agriculture should not be confused with manual training as taught in the city
schools. Manual training " relates to the transformation of materials such as
wood or stone. or otlier minerals into structures for human use," and draws more
from the mathematical group of studies than from the I)iological. Agriculture,
on the other hand, is confined mainly to things biological. Its purpose in the
common schools is to awaken an interest in the wurk and life of the farm, show
the progress being made in the improvement of farining, indicate the rational and
scientific basis of modern agriculture, and give the pupil an outlook toward the
work of the experiment stations, agricultural schools and colleges, and other
agencies for his future education or assistance in his life work.

The motive for teaching agriculture in the rural school may. however, to a con-
siderable extent be the same as that for manual training in the city school —
namely, to bring the child into direct and sympathetic relations with the indus-
trial life of the comnumity in which he lives. Undoubtedly, manual training in
the city school has ;ui outlook toward the shop, factory, and kitchen, and in the
same way agricidture in the rural school should be directly related to the prac-
tical work of the farm.

A REASONABLE PROGRAMME FOR AGRICULTURAL TEACHING IN THE RURAL

COMMON SCHOOLS.

Whenever it is proposed to introduce the teaching of agriculture into the rural
common schools the objection is at once raised tluit the curriculum is already
crowded; there is no time for more. This is true. There is no time for more,
but there is time for better. It would be undesirable and unwise to do away
with any of the studies now regularly taught in the common schools, but it would
be wise' to make a more judicious selection of the topics to be included in the
courses in the various branches and omit nmch ^^•hich now occupies the time of
the pupils but which is not likely ever to be of use to them. Prof. Frank M.
IdcMurray, of the Teachers' College of Columbi.a University, in a recent article
discussing Advisable Omissions from the Elementary Curriculum, and the
basis for them,ffl says, "Life is too full of large s])ecifie ends to be attained to
allow time for work that has no really tangible object." As a basis for the
rejection of subject-matter from school coiu'ses he holds to the following propo-
sitions :

"(1) Whatever can not be shown to have a jilain relation to some real need of
life, whether it be a?sthetic, ethical, or utilitarian in the narrower sense, must be

dropped.

"(2) Whatever is not reasonably within the child's comprehension, likewise.

"(:!) Whatever is unlikely to appeal to his interest; unless it is positively
demanded foi- the first very weighty i-eason.

"(4) Whatever topics and details are so isolated or irrelevant that they fall
to be a part of any series or chain of ideas, and therefore fail to be necessary
for the appreciation of any large jioint. This standard, however, not to apply
to the three R's and spelling."

He does not favor the entire omission of any subject now taught in the ele-
mentary schools, but doc'^ recommeJid the omission of particular topics and
details."^ Omission, however, is not the only remedy that he suggests for the

a Ed. Rev.. 27 (1004). No. T). p. 4TS.

51

crowded condition of the elcnicntary school curricuhiin. In the Inst i)aragrai)h
of this article he says :

" In conclusion, althouirh some large topics should he (uiitted, reform in the
main is not to he effectetl l>y lopping off here and tiiere. hut hy changing the
present aggregation of ideas in each study to an organized hody of thought. It
is not the task of grade teachers nor of scientists, hut of the most advanced and
ahlest students of education, who are as well posted in suhject-matter as in the
;>rinciples ( f education itself. Even these have more than a life proldem in
>-nch a task."

It is along lines such as these tliat the curriculum of the rural schools may he
so far impro\ed that there will he ample space for the teaching of agriculture in
an effective way. Just as the courses in the city schools have been im])roved
and enriched hy the introduction of manual traiidng, so the teaching of agricul-
ture in the rural schools, when once parents and teachers are convinced of its
imi)ortance and [tenclits. will he found to lie ixitli practicable and advantageous.

In a rural school having a curriculum extending over ahout eight years the
course.-; in nature study might follow in a general way the brief outlines given
below. In these outlines it is assumed that the nature-study courses will extend
over about six years, and be followed by a course in agriculture extending over
two years.

NATURE STUDY.

During the first two or three years in school the children should spend a
short time each week in fornung an acquaintance with the Itirds. insects, tiowers,
trees, and other animal and plant life of the school yard, the roadside, and the
wayside pastures and wood lots. This very pleasant and [)rofitable way of
gaining knowledge has been their principal occupation during the two or three
years that they haxe been running about out of doors at home, and they should
l)€ encouraged and aided to extend their knowledge of tlie things in natiu-e with
which tliey are likely to come in daily contact throughout their lives. The
teacher should go with tha children on short walks around the school yard and
along the roads during occasional noon intennissions, or on longer trips in the
lields and woods on Saturdays, It would be well if only a few children were
taken at a time: ten or iifteen are all that one teacher can manage on such
occasions. Each trip should be taken with some leading object in view, such,
for exami)le. its a search for cocoons, or for grasshoi)iiers. or for weed seeds;
but this leading object should not shut the eyes of the children to other things.
Let them see and hear and feel and smell ; let them grow in strength as well
as in knowledge. Tell them very little ; they should do the telling. Better wait
days and weeks for an answer from the children than tell them now and rob
them of the i)leasure of discovi'ry. provided the subject is within their com-
prehension.

Nature study at first should consist mainly of observations. The perceptive
faculties should be stinudated and developed. For this reason the exercises
sir uld never l)e continued so long as to become wearisome t(» the children. At
"first there will seem to be but little conuectiun between the different observa-
tions made by the children, but the teacher slujuld never lose sight of the fact
that very real and detinite relationships exist between the different plants and
animals of a given locality and Itetween these things and their inorganic
environment. Gradually, therefore, these relatitmships should be brought out.
The children should describe and draw the objects seen. This will lead to com-
parison and judgment. Suppose, for example, that the children e.xanune two
trees of the same species, one growing in open ground \\'ith an abundance of
plant food and plenty of room for development; the other growing in a dense
forest with little room for either root or branch; one with short, stocky trunk
and dense, symmetrical top; the other with tall, slender trunk and small,
irregular top. I>y comi)aring certain well-known features of bark and leaves
the children will readily recognize the two trees as belonging to the same
species. Imt it will require c.msiderable exercise of the reasoning faculties and
pretty good judgment for them to get at the causes which have brought about
the marked differences between them. Such opportunities to reason and judge
are frequently offered in nature study, and the teacher should imi)rove every
i;pportunity to place them l)efore her pupils.

After the first year or two, th<' time de] tending on the progress the children
have made, more attention should be given to studying life histories of plants

52

ami animals (especially l)irfls and insects'), so that these may be recognized in
all stages of their <levelo]>ment. and their economic relaticms determined.
This will enable the i)ni)ils to decide whether a given species is mainly
l)eneticial or harmful and will set them to thinking about means of per-
petuating or exterminating the species. This last consideration is the one
which mainly determines the attitude of the farmer toward his field crops,
domestic animals, and fowls, as well as toward the weeds and other pests
that annoy him. When the nature-study teacher and her pupils have
arrived at this point of view they will be in a position to pass over as
unimportant such details as color of hair, length and number of teeth,
number of leaves, length of petioles and internodes, and a hundred other
peculiarities of plants and animals, except as these peculiarities have a direct
bearing upon the perpetuation of the species or njiou their usefulness or harm-
fulness to man. Such a point of view and such an attitude toward the things
studied will aid greatly in developing in the children the faculty of critical dis-
cernment. This faculty, according to President Eliot, of Harvard, "ought to
be carefully and incessantly cultivated by school, college, and the experience of
life, for it is capable of contributing greatly to happiness as well as to material
success."

Such critical studies of plants, animals, soils, ^^■eather conditions, and other
natural objects and phenomena, in their relation to each other and to man, will
give the pupils an excellent preparation to take up at the beginning of their
sixth or seventh year in school the more formal study of the elements of
agriculture.

ELEMENTARY AGRICULTURE.

The course in elementary agriculture may be given most appropriately during
the last two years in the rural common school. The time to be devoted to this
course will necessarily vai'y in different schools, but it is believed that on the
average not less than one hoiu" per week during two years will be required to
make the course effec-tive. A well-arranged and up-to-date text-book, with illus-
trations and suggestions for practical exercises, should be adopted as a basis for
this study. A few such books already exist, and an increased demand would
undoubtedly lead to the production of others and the still further improvement
of books of this class. The text-book will in most cases l)e necessary as a more
or less definite guide for the teacher, who will in all probability be without
special training in agriculture. It will also be helpful to the pupils in giving
a systematic view and in fixing definite knowledge of the subject, and to the
parents in showing them what such instruction really involves and in creating
an interest in the subject-matter of the books.

The instruction in the class room should be sui)plemented by simple experi-
ments with soils, plants, and animals both at school and at home. Every effort
should be made to connect the instruction with the home life of the pupils. As
an aid to the accomi)lishmeut of this aim the pupils should be taken on occa-
sional Saturday excursions to neighboring farms to see improved live stock,
examine plans of buildings, and take notes on methods of cropping and cultivat-
ing. Visits to county fairs, where arr.-mgements could be made to allow the
older pupils to judge some of the live stock, fiiiits. and grain, and compare tlieir
scores with the work of the judges. Would be fine training for the classes in
agriculture. This scheme has been tried with older students of agricultiu'e and
has met with thorough approval. The officers of the fairs could probably be
induced to offer prizes for products grown by the pupils and for otlier agricul-
tural work done by them; or sijecial exhibits of their work could be made at
farmers' institutes or other meetings attended by their parents. All these
things would tend to create an interest in farm life, and would encourage parents
to make the farm more attractive to the children.

The schoolrooms should be i)rovided with illuslr.-itive material consisting of
charts, pictures, collections of specimens (largely made by the pupils), and
boxes, cans, plates, and other inexpensive material which can be used in making
apparatus for conducting experiments. There should also be a school literary
containing at least a few stand.ird reference books on the different divisions of
agriculture and the puljlications of the State experiment stations and the Ignited
States DepartuH-nt of Agriculture.

The text-book of agriculture should give an orderly and progressive treatment
of the elements of plant production, animal production, and dairying, together
with brief and very elementary discussions of a few topics iu rural engineering

53

and rural economics. The following syllabus shows in a general way what such
ii text-book might include :

SYLLABUS OF ELEMENTARY COURSE IN AGRICULTURE. «

I. PLANT PRODUCTION.

■ Structure.

Feed.

Trace life histo-

Grow.

Seeds

ry from seed
to seed, not-
ing pollina-

(1) The plant ..•

Physiology —

tion, crosses.

liow plants '

Reproduce by

Bulbs.

hybrids, etc.

Cuttings.

Grafts.

-

•

Buds.

f

r Light. 1

Heat.

Moisture.
. Air.

Study these in

Climate

relation to
plant growth.

Nature and functions.
Origin.

Distinguish be-

tween light

and heavy

soils, porous

Properties . . -•

and impervi-
ous soils, soils
that liake and
those which

(2) The environ

MENT OF THE

-

do not, etc.

plant.

•

Main classes,

Soil

Classifica-
tion.

such as sand,
clay, loam,
peat, silt.

Temperature.

Aeration.

Moisture.

Tillage.

Drainage.

Irrigation.

Farm ma-

i

Manage-
ment.

Enrich-
ment.

nures.
Commer-
cial fer-
tilizers.

Impoverishment.

^ Cropiiing— rotation.

" In this syllabus the same general arramgement of topics has been made as in
the higher courses outlined l)y this committee, but it is of course to be under-
stood that the treatment of these topics by the teacher in the common school
should be brief, simple, and elementary.

54

(3) Farm crops .

Classification _

f Include only the most general classes, such
1 as cereals, grasses, legumes, tubers, etc.

' Name.
Place in classification.
Varieties.

n d i V i d ti a 1
crojjs. (Study
one or more of
the leading
crops of the
region. )

Culture -

Pre])aration of soil.
Selection of seed.
Testing of seed.
Planting.
Cultivating.

Protection
from pests.

Harvesting.
Marketing.

Weeds.

Diseases.

Insects.

Birds.

Mammals.

(4) Fruits

One or more of the leading fruits of the region should be
studied in the same manner as farm crops.

II. ANIMAL PRODUCTION.

(1) Domestic animals—
their types and

BREEDS.

Horses

Cattle . .

Sheep --

Swine.

Poultry.

Bees.

f Draft.
' Trotting.
Roadsters, etc.

I Dairy.
1 Beef.

f Wool.
"\ Mutton.

Bring out leading char-
acteristics of one or two
leading breeds of each
type represented in a
given region.

(2) Care and management of do-

mestic ANIMALS.

Feeding .

Hvgiene

Only the most general state-
ments regarding the food
requirements of different
animals and for different
purposes, and exercises in
compounding rations suit-
able to a given region.

' Water supply.
Exercise.
Shade.
Ct)ndition of [ Comfort.

■ Ventilation.
Cleanliness.

inclosures
as to

as to I CI

Preparation and care of product.
Marketing product.

III. DAIRYING.

<i) The dairy cow.

/ A more detailed study of the dairy type
\ than was gi ven under animal production.

Type

Feeding, care, and management

55

/ „ ... f How determined.

Composition . | Relation to price.

(2) Milk

Handling .

Cleanliness -

Straining.
Aerating.
Cooling.

Stables.

Cows.

Attendants.

Vessels.

Relation ta
souring [or
tainting] of
milk.

Uses

Putting up in

For consumption as milk j ..^ns or bottles
o^^^^^^- I Marketing.

c ( ) n -

densing.

Putting in
cans and
hauling.

For cheese making.

For butter
making.

Creaming

Churning

By setting in
pans.

By use of sep-
arator.

I' Temperature.
"^ K i n d s of
[ churns.

Salting.

Coloring.

Working.

Packing.

Marketing.

IV. RURAr. ENGI.NEERING.

It is not thought that the pui)ils hi a ruml common school will be prepared
to study the problems involved in rural engineering from the view point of the
engineer, but it is hoped that there will i)e some oiiiiortunity to examine the
plans and strncture of good types of buildings, fences, roads, etc.. and to devote
some time to drawing simple plans of farms, buildings, and other works. The
importance of good roads, hygienic water supply and sewage disposal, and of
caring for farm machinery should be emphasized.

(1) Farm plans

Size and location of fields.
Location of buildings, fences, drains,
and roads.

(•2) COXSTRUCTIOX
WORKS.

OF BUILDINGS AND

(3) Farm machinery

Buildings

House.
Barn.

I Outbuildings.
I Fences.

Water system.
Sewage s> stem.
Roads.

r Only in regions
Irrigating system | where irrigation
[ is practiced.

Interesting facts regarding the develop-
ment of farm machinery in a way to
encourage the more general use of im-
proved machinery.

The importance of caring for and repair-
ing farm machinery.

56

V. RURAL ECONOMICS.

Most of ths topics under rural economics are too Inroad to l:>e included in a
brief course in agriculture, or too coniplex fr the comprehension of common
school pupils. It is thought, however, that some of the general principles of
marketing and farm accounts might be taoght in this connection. The main fac-
tors in marketing will probably be l)est considered in connection with the dis-
posal of particular jtroducts as indic.-ited above under plant production, animal
production, and dairying. TJie following topics are appropriate for this course:

(1) Marketing.

(8) Farm accounts.

Preparation for market.
Choice of market.
Transportation.
Method and cost of sale.

Feed and milk records.
Crop records.
Breeding records.
Inventories.
Bookkeeping.

This to include only the most
general suggestions and a dis-
cussion of the importance of
keeping full and accurate rec-
ords.

A. C. True,
H. H. Wing,
T. F. Hunt,
H. T. French,
J. F. Duggar,

Committee.

The report was accepted.

The Social Phase of Agricultural Education.

A paper on this subject was presented by K. L. Butterfleld, of Rhode Island,
as follows :

I have been asked to speak in behalf of the study of " rural economics." This
term is. I presume, supposed to co\er broadly those subjects which treat of
the economic and social questions that concern farming and farmers. The
whole range of social science as applied to rural conditions is thus apparently
made legitimate territory for discussion. In view of the importance and char-
acter of this field of study, it seems wise to ap|)roach it. if possible, through the
avenue of its underlying i)hilosophy. Only in this way can the validity of the
subject be established and its place in agricultural education be justified. I
have therefore chosen as a specific title " The Social I*hase of Agricultural
Education." In the treatment of the topic an endeavor has been made to hold
consistently in mind the point of view of the agricultural college.

It is a principle in social science that the method and scope of any social
institution depend upon its function. Therefore the organization, the methods,
and the courses of the agricultural college should be made with reference to the
function of the college. What is this function? What is the college designed
to accomplishV What is its social purpose? Why does society need the agri-
cultural college? Answers to these (pu'stions are of two kinds — those that
explain the contemporary ajid passing functions of the college, and those that
illustrate its i)ermanent and aliiding sei'vice to society and particularly to the
rural portion of society. The college of yesterday was obliged to train its own
teachers and experimenters ; to-day it may add the task of training farm
sui)erintendents ; to-morrow it may organize an adequate extension department.
Courses and methods will change as new contemporary needs arise, but there
remains always the abiding final service of the agricultural college — its per-
manent function. This function will be defined in different ways by different
men, but I venture to define it as follows: The permanent function of the agri-
cultural college is to serve as a .social organ or agency of first inq)ortanct> in
helping to solve all phases of the rural problem. We shall not attenqU at once
to argue this proi^osition. We niust, however, try to answer the question.
What is the rural i)roblem? And in the answer may be revealed, without need
of extended discussion, the mission of the college.

(1) The days are going by when agriculture may be classed with the mining
industries. Soil culture is supplanting pioneer farming. Skill is taking the

57

piace of empirifism. The despotism of the firaiKlfather is passing. Applied
science and liusiness practice have been hitclied to tlie i)lo\v. Yet the most
obvious need of American a.tiriculture is better farmiiiij. Improved farm huid
in the United States gives but .$'.> of gross return per acre. The average yield
l>er acre of corn is 23.5 bushels, whereas a very modest ideal would be double
this amount. The wheat yield is 13.."> bushels per acre; in Germany nearly
.twice as nuich. These are crude, itut legitimate, illustrations of our inferior
farming. We must have greater yields of better products, secured at less cost
per unit. The farm problem is therefore first of all a problem of increasing
the technical skill of our farmers. Science unlocks the cabinet of Nature's
treasures, liut oidy the artist fanner can appreciate and use the storehouse
thus o|)ened tn him.

(2) But pr:'(luce growi'.ig is not the only asi)ect of the farm iiroblem. Each
effective pair of shears needs two blades; in this case produce selling is the
other blade. Mere productiveness does not solve the farm question. The
farmer cares less for the second spear of grass than he does for a proper return
from the first si)ear. Business skill must he added to better farming methods.
The farm lU'oMcm is also a business question.

(3) The moment, however, we iiegin to discuss price we enter a realm where
economic factors dominate. We coniuionly say demand and supply determine
price; but effective demand and effective supply are the resultants of many
forces. The sui)ply of a given pnxluct is influenced by the cost of growing in
various locations, "by cost of transiiortation. by competition of other countries.
The demand is influenced by the state of wages, by standards of living, by effect-
iveness of distribution. The farmer may not always control these conditions,
but he must reckon with them. He must know the laws of economics as well
as the laws of soil fertility. The farm problem becomes then an industrial
question, for the farmer's prosperity is iniiuenced most jtrofoundly by the
economic life of the nation and of the world. And in a still wider sense is the
rural question one of economies. The industry as a whole nuist pros])er. It is
of no great moment that here and there a farmer succeeds. The farming class
must prosper. Of course individual success in the case of a suiRcient nuniber
of farmers implies the success of the in<1ustry. liut it is quite i)OSsible to have
a stagnant industry alongside numerous individual successes. The farmers as a
whole ntust be continually and speedily advancing to better econ(miic conditions.

(4) Nor may we ignore the political factor in the rural problem. Doubtless
the American farmer, like most Americans, places undue reliance upon legisla-
tion. But we can not disregard the profound industrial and social effects of
either wise or foolish laws. The political efficiency of the farmer will have
much to do in determining class progress. Furthermore, the political duties of
farmers nmst be enforced, their influence must continue to be exerted in behalf
of the general policies of government. It is of vital consequence to our demo-
cratic government that the American farmer shall in nowise lose his political
instinct and effectiveness.

(.5) The consideration of the political phase of the question leads vis to the
heart of the farm problem. For it is conceivable that the farmers of this
country may as a class be skilled growers of produce, successful sellers of
what they grow, and indeed that the industry as a whole may be prosperous,
and yet the farming class in its general social and intellectual power fail to
keeppace with other classes. It is not inii)osslhle that a landlord-and-tenant
system, or even a peasant system, should yield fairly satisfactory industrial
conditions. But who for a moment would expect either system to develop
the political and general social efficiency that American democratic Ideals
demand? Even if there is no inniiediate danger of either of these s.ystems
liecoming established in America, we still desire that our farmers as a class
shall secure for themselves the highest possible position not only in industry
but in the political and social organization of American society. Indeed this
is the ultimate American rural problem, to maintain the best possible status
of the farming class. No other statement of the problem is satisfactory in
theory. No other is explanatory of the struggles and ambitions of farmers
themselves. The American farmer will be satisfied with nothing less than
securing for his class the highest possible class efficiency and largest class
influence, industrially, politically, socially. It is true that industrial success
is necessary to political and social jiower. but it is also true that social
agencies are needed in order to develop in our American farmers the requisite
technical skill, business method, and industrial etficiency. The influence of
such social forces as education, developed means of communication, the orgaui-

58

zation of fanners, and even the churcL. must be invoked before we can expect
tlie best ajL^ricultural advancement. And the end is after all a social one. The
maintenance of class status is that end.

This analysis of the rural problem is necessarily brief, almost crude, but I
hojie that it reveals in some degree the scope and nature of the problem ; that
it indicates that the farm (piestion is not one merely of technicjue, fundamental
as technical slcill must be; that it demonstrates that the problem is also one of
profound economic, [lolitical. and social siicnificance. If this be so, do we need
to argue the proposition that the function of the agricultural college is to help
solve all phases of the problem? We all recognize the place of the college in
assisting our fai-niers to greater technical skill. By what \Aeai- shall we gain-
say the mission of the college in ministering to rural betterment at all points,
whether the conditions demand technical skill, business acumen, industrial
prosperity, political power, or general soci;il elevation? Why shall not the
agricultural college be all things to all farmers?

Assuming that this statement of the permanent mission of the agricultural
college is an acceptable one, the practical in(iniry arises. Does the college, as
now organized, adeciuately fulfill its function, and, if not, by what means can
the defect be remedied? The colleges are doubtless serving the industrial
and social need to some degree. But I believe that it is not unjust to assert
that the existing courses of study in agriculture, the organization of the college,
and the methods of work are not adequate if the college is to secure and main-
tain this supreuje leadership all along the line of rural endeavor. This is not
criticism of existing methods. The colleges are doing good work. But the
present effort is partial, because the emphasis is placed upon the technical, and
especially upon the individual, phases of the problem. The industrial, the i)oli-
tical, and the social factors are not gi^'en due consideration. Our present-day
agricultural course, on the vocational side, is chiefly concerned with teaching
the future individual farmer how to apply the principles of science to the art
of farming, and in training specialists who shall make further discoveries either
in the realm of science or in tlie apidication of the scieutilic i)rinci|jle to the
art. The technical element absolutely donnnates the vocational portion of the
agricultural course. \evy slight attention is given to the discussion of other
phases of the farm problem. To meet the needs of the future the whole spirit
and method of the agricultural college must be "socialized" — to use an over-
worked pbr;ise for want cf a better one. We nmst get away from the idea that
the individual and the techiiical aspects <if agricultur.al research and teaching
are the sulticient solution of The farm ])roblem.

When we ask, What are the means for "socializing" the agricultural college?
the expected answer may be. The study of rural social science, or " rural econ-
omy." But I am pleading not merely for the addition of a few sultjects to the
course of study, but for an educational iiolicy. The answer, therefore, will not
be quite so simple. What, then, are the methods by which the college may more
fully assume its function of helping to solve all phases of the farm problem?

(1) The indispensable re(|uirement is that the college shall consciously
l)urpose to stand as sponsor for the whole rural problem. It is to assume a
place of leadership in the camiiaign for rural betterment. Whether or not it
is to be the commander in chief of the aruues of rural progress, it should be the
inspiration, the guide, the stimulator of all possible endeavors to im])rove farm
and farmer. This attitude of unnd is purely a matter of ideals, deliberately
formed in the light of the abiding needs of the farnnng class. It is the intan-
gible but i)ervasive influence of an object which is perfectly definite even if
avowedly spiritual. It is a question of atmosidiere. It is a matter of insight.
The college must have a vision of the rural i)roblem in its entirety and in its
relations. At the college we should find, if anywhere, the cai)acity to under-
stand the ultimate question in agriculture. We know that this ultimate ques
tion in agriculture can not be expressed alone by the terms nitrogen, or balanced
ration, or cost per bushel, but must be written also in terms of the huniaai
problem, the problem of the men and women of the farm. So we shall see the
college consciously endeavoring to make of itself a center where these men and
women of the farm shall find light and inspiration and guidance in all the
aspects of their struggle for a lietter livelihood and a broader life. The college
must avow its intention of becoming all things to all farmers. Whether this
means the study of fertility, of animal nutrition, of soil bacteriology, or
whether it means the consideration of markets, of land laws, of transportation,
of the country church, of pure government, the college will lead the way to the
truth.

59

(2) As the first requisite is that of the fonscirnis iilenl or purpose, the r.ec-o.;,l
is one of organization. It seems to nie that the sncializatioii of the college (■;;■!
not proceed very far until the principle of university extension is pretty fally
recognized. The college must he in constant and vital touch with the farmers
and their associations. Therefore each agricultural college should as rapialy
as possible develop a definite tripartite organization which reveals the colu';a'
in its threefold function as an organ of research, as an educator of stuileats,
and as a distrihutor of information to those who can not come t) the c allege.
These are really coordinate functions and should be so lecognized. The c.-liege
should tuijfy them into one comprehensive scheme. The principle of such u:iity
is perfectly clear; for we have in research the quest for truth, in the e,lu -.iti ;i
of students the incarnation of truth, and in extension work the demo;Tati:'>aiion
of truth. Until these three lines of effort are somewh it definitely recogni/xnl
and organized the college can not worli as leader in solving the rural i)r>)b!em.

(3| The social sciences, in their relation to the rural problem particularly,
mtist receive a consideration counnenstirate with the importance of tlie i nius-
trial. the i)olitical. and the social phases of the farm question. In research, for
instance, the colleges should make a study of the history and status of the;-e
;ispects of agriculture. As a matter of fact, we know very little of these thiags.
There have been but few scientific investigations of the economic feattires of
tlie industry, and practically nothing lias been done in the more purely social
questions. Here is a great tuitilled field. How the various farm industries have
developed, a comi»rehensive study of the iigricultural market, the relation uf
transportation to the industry, the tendencies as to centralization of farms and
tenant farming; the sociological questions of rural illiteracy. paui)erism,
insanity, health, education, the effects of rural life upon char.acter. religious
life in the country — a hundred subjects of inqiortance in the solution of the
farm problem are almost virgin soil for the scientific investigator. It is the
business of the agricultural colleges to assist, if not to lead, in such work of
research. It is work that must be done before the social phases of agricultural
education can be fully developed.

When we come to the course of study we face a question difficult for some
i'olleges, because the agricultural curriculum is already overcrowded. I have
not time to discuss this practical administrative question. I believe, however,
that it can be worked out. What I wish to enq)hasize is the idea that in every
agricultural course the social problems of the farmers shall have due attention.
AVe should not permit a i>er.son to graduate in such a course tniless he has made
a fairly adequate study cf the history and status of agriculture; of the govern-
mental problems that have special bearing upon agricultural i)rogress ; of such
questions in agricultural economics as markets, transportation, business coop-
eration, and of such phases of rur.il sociology as farmers' organization^-., the
country church, rural and agricultural education, and the conditions and n\ove-
ments of the rural jtopulation. For the college can not carry out the purpose
Me have ascribed to it. unless these subjects are given an important place in the
cour.se of study. We talk about tlie work of the college in training leaders,
usually meaning by leaders men who are exjiert specialists or possibly farmers
of extraordinary skill. Do we realize that the greatest need of American agri-
culture to-day is its need of social leadership? Nothing can be more imperative
than that the agricultural college shall send out to the farms k)th men and
women who have not only the caiiacity to win business success, but who also
Lave the social vision, who are moved to be of service to the farm community.
and who have the training which will enable them to take Intelligent leadershiii
in institute, school, church, gnuige, and in all movements for rural progress.
Vpon the college is thrust the responsibility of training men and women to
understand the whole luial prolilem and from the vantage ground of successful
tanning to be able to lead the way toward a higher status for all farmers.

Tossibly the argument for introducing rural social science into the agricultural
course is chiefly a sociolcgical one. But there is also involved a pedagogical
question of most profound significance. For several decades the educational
camp has been sharply divided over the ancient Imt recurring controversy
between the Greek cultural ideal and the Ilomau utilitarian ideal. I venture
the opinion that these two forces of educational idealism will soon reach a
compromise which for all practical puriwses will take this question out of
the pale of serious debate. The classicist will concede that the scope of the
term culture may be gre.-itly enlarged and he m.ay even allow a quite new defi-
nition of the cultivated man. It will be generally admitted, to use Professor

60

Bailey's phrase, that " every subject in which men are interested can be put
into pedagogic form and be a means of training the mind." On the other hand
the teclHiical educator will concede that a college graduate in whatever course
should be a cultivated man and that there are certain studies with which all
cultivated men sliould have some familiarity. The technical college will, more-
over, be compelled to employ instructors who can so teach the technical subject
that it shall not only give the knowledge and training desired, but shall also
yield sound culture, become truly liberalizing and vision giving. But a greater
(juestion remains. As society becomes more fully self-directive the demand for
social leadership increases. Almost instinctively we look to the college-trained
man for such leadersliij). We e.xi>ect him to understand and to help answer the
questions that society has to meet. It is not enough that he do his particular
work well ; he has a public duty. Only thus can he pay all his debt to society
for the training he has had. Yet to-day our technical courses are largely engaged
in training individuals who. barring some general culture, are highly specialized
experts. ^Yhat preparation, for instance, does the future engineer get in college
for facing such a matter as the labor question? lie is likely to be brought into
close touch with this question. But as a rule he is not especially qualified to
handle it. The point of view of the course he has pursued is technique, ever
technique. He secures in college little incentive and less training for intelligent
performance of his duty as citizen and as member of society. The prol>lems of
mathematics are not the pi'oblems of industry, and pi'ofound study of chem-
istry gives neither the premises nor the data for sound judgment upon social
questions. These public questions can not be left to social experts. A demo-
cratic society must insist that all its educated men sliall be leaders in solving
society's problems. But even the educated men can not lead unless they have
first been taught. I believe society has more to fear from technical experts who
either neglect their social duty or are ignorant of the social problem than it has
from highly trained specialists who have never studied Greek nor mastered
Browning. Moreover, under modern conditions, have we a right to call that
man cultivated who ignores the great social problems of the ageV We face here
one of the coming educational questions. How can the industrial course be made
to train men for the social leadership the new regime demands? I see no
answer except that the course must be made truly and broadly vocational, and
consequently that large place must be given to social studies, and particularly
to the concrete problems of government, industry, and social life.

If we examine our agricultural course from this standpoint, we shall have to
admit that it has the flaw common to most industrial courses. It is too tech-
nical. It is not truly vocational. It does not present the social view point. It
does not stimulate the student to social activity. It does not give him a founda-
tion for intelligent social service when he shall go to the farm. He should study
agricultural economics and rural sociology, both because rural society needs
leaders and because, in the arming of the man, the knowledge of society's prob-
lems is just as vital as either expert information or personal culture.

(4) To carry out the function of the agricultural college we need, finally, a
vast enlargement of extension work among farmers. This work will not only
be dignified by a standing in the college coordinate with research and the teach-
ing of students, but it will rank as a distinct department, with a faculty of men
whose chief business is to teach the people who can not come to the college.
This department should manage farmers' institutes, carry on cooperative experi-
ments, give demonstrations in new methods, conduct courses of reading, offer
series of extension lectures, assist the schools in developing agricultural
instruction, direct the work of rural young i»eople's clubs, edit and distribute
such compilations of practical information as now appear under the guise
of experiment-station bulletins, and eventually relieve the station of the
bulk of its correspondence. Such a department will be prepared to incorporate
into its work the economic, governmental, and social problems of agriculture.
It will give the farmers light upon taxation as well as upon tree pruning. The
rural school will have as much attention as corn breeding. The subject of the
market — the "distributive half of farming," as .John M. Stahl calls it — will be
given as much discussion as the subjects bearing iipon jiroduction. We shall
find here a most fertile field for work. The farmers are ready for this step.
They have, as a rule, apiireciated the real nature of the farm problem more
fully than have our agricultural educators. Perhaps at times they have placed
undue reliance upon legislation. Perhai)S in ])eriods of depression they have
overweighed the economic pressure us against tlie lack of skilled farming. But

61

the great body of farmers has ricrhtl.v estimated the imi)ortanee of the eco-
nomic, political, and social questions as related to their ultin)ate prosi>erity. In
grange meetings, for example, the subjects which arouse greatest interest are
such themes as taxation, the rural telephone, the country school, and business
cooperation. The explanation of all the farmers' movements is that the farmers
believe the farm iirolilem to be much more than a question of technique. They
v.ant light on the whole problem.

The college, chiefly through its socialized extension department, has a mission
also to those professional people whose sphere of work is in the rural com-
munity. The rural educator, the country clergyman, the editor of the country
paper, and even tlie lawyer and physician who deal with country people should
have a large share in helping to solve the farm problem. They, too, need to
know what the rural problem is. They. too. need the eye that sees the neces-
sary conditions of rural betterment and the heart that desires to help in rural
progress. By some of the same methods that reach the farmers themselves can
the college instruct and inspire these others.

And, finally, the college will t;ike its place as the "social organ or agency of
first imi)ortance in helping to solve the farm problem in all its phases." The
church, the school, the farmers' organization — all these social organs have their
work to do. None can do the work of the others. But they sht>uld work
together. Each should appreciate its own mission and its own limitations ;
each should recognize the function of the others, and all should intelligently
unite their forces in a grand camjiaign for rural betterment. More properly
than perhaps any other agency the socialized extension department of the
agricultural college can act as mediator and unifier, serve as 'the clearing house
;nul directing spirit in a genuine federation of rural social forces. Inspired
by the conscious puriiose of the college to help at all points in the solution of
the farm question, informed by the knowledge acquired through research into
the economic and social problems of agriculture, aided by a multitude of edu-
cated farmers trained in the colleges to know the rural problem and to lend a
hand in its settlement, dignified by its status as a coordinate branch of tlie
college activities, the extension department may well act as the chief agency
of stimulation and unificatioii in the social movements for rural advancement.

In this discussion the practical details of carrying out the programme advo-
cated have not been touched upon. When once it becomes a distinct policy
of the college to assume leadership in the movement for rural betterment, such
questions as subject-matter for study, text-books, qualified instructors, and time
in the curriculum will settle themselves. Neither has any attempt been made
to give illustrations; and therefore this paper may seem dogmatic if not aca-
demic, a prophecy rather than an outline of progress, the statement of an ideal
rather than a practicable i)rogramme. But I think there is abundant evidence
that a current is setting in toward the enlargement of the work of the agri-
cultural college along the social lines indicated. The rapid development of
farmers' institutes, the growth of other phases of extension teaching, the senti-
ment of those in authority that the experiment station must soon slough off its
work of education and confine itself to research, the holding of occasional con-
ferences for rural jirogress, in which country teachers and pastors join with
the fanners, the initiative of the college in federating various State farmers'
organizations into one grand connnittee, the inauguration of several brief
courses in agricultural economics and rural sociology, the cooperation of some
of the colleges with the Carnegie Institution in an investigation into the his-
tory and conditions of agriculture in its economic and social phases, the pride
with which a few of our colleges point to the increasing number of young men
they are sending to the farms — all these facts seem clearly to indicate that the
agricultural college will soon assert its function of leader in the endeavor to
fcolve all phases of the rural problem.

If the analysis thus far offered is a correct one, the question of " rural eco-
nomics " is far from being merel.\ a matter of adding three or four subjects
of study to the agricultural course. It involves the very function and policy
of the college itself. It alone gives proportion to the problem of agricultural
education, because, while distinctly admitting the need of better farming and
the consequently fundamental necessity of the technical training of farmers,
it emphasizes the importance of the economic and political and social aspects
of rural development. And it thereby indicates that only by a due recognition
of these factors, in purpose, in organization, and in course of study, can the
American agricultural college fulfill its mission to the American farmer.

62

•Cooperation Between the Stations and the I'. S. Department of Agriculture.

This being the special order for the hour, E. A. Bryan, fhairiuan of the
comuiittee of the association on cooperation, submitted the following report :

Your committee on cooperation between the stations and the U. S. Depart-
ment of Agriculture would respectfully report that satisfactory progress has
been made so far as the details of the arrangement of any cooperative work
undertaken by the stations with the Department of Agriculture are concerned.
Questions, however, of the most fundamental importance, involving the relations
of the two institutions, having arisen, the executive committee of this asso-
ciation, on the invitation of the Secretary of Agriculture, held certain con-
ferences with the Secretary, a report of which has already been made to yon.
It therefore .seemed expedient to your committee, pending the period during
which the executive committee was dealing directly with the problem, to
submit no further reconmiendations in the premises. There will doubtless
continue many questions for adjustment which will require the services of a
standing committee, there being a similar committee appointed by the Secre-
tary of Agriculture for that purpose.

E. A. Bryan, Chairman.

E. A. Bryan. It has been evident. I think, to all members of this association
that for some years a number of questions have arisen between the experiment
stations and the Department of Agriculture which would require adjustment.
It was perhaps with a view to these questions that a few years ago a committee
on cooperative work was appointed by this association, which from year to
year has made reports. These reports were usually brief and related mainly
to certain details of the contracts which might be made between the experiment
stations and the Department of Agriculture relative to any given piece of
cooperative work which might be undertaken by them. As this report indicates,
very satisfactory progress has been made in that direction, but it has not been
so apparent that the whole matter is settled by the arrangement of these small
details. In fact, it has become moi'e and more apparent that there are still
more fundamental questions that remain unsettled, and while the policy of
the committee thus far has been rather to avoid than to court nuich discussion
in this body, yet the time seems to be ripe for a full and free discussion of the
whole question involved.

The rejtort was accepted.

A lively discussion, conducted ^^ ith frankness but good feeling, followed, in
which it was maintained that a clearer definition of the respective functions
and limitations of the Department and the experiment stations was essential
to more effective cooperation, and that the complete autonomy and independence
of the stations in administrative and in scientific work, but with increased
funds, would tend to make them more effective cooperating agents. Full con-
fidence was expressed that a way would be found to prevent any apparent an-
tagonism or duplication.

The following resolution, introduced by W. II. Jordan on behalf of the execu-
tive committee, was adopted after debate :

Resolved, That this association emphatically recognizes the great services
which the National Department of Agriculture is now rendering to the science
and practice of agriculture, and to the institutions here represented, by its help-
ful cooperation with the agricultural experiment stations and by its able coor-
dination and wide dissemination of the information secured within itself and
by the experiment stations ; and this association views with disfavor any move-
ments which, either hy legislation or otherwise, shall tend to disturb or lessen
the nuitually advantageous relations which now exist between the Department
of Agricultiu'e and the experiment stations of the several States.

Rcsolrcd, That this association is firmly of the opinion that the continuation
and development of these nuitually hel]>ful relations between the Department
and the stations and the maintenance and progress of efficient research in
agricultural science demand that the autonomy and paramount position of the

63

stations as institutions of research and experimentation be inviolably main-
tained within their respective States, in accordance with the terms and spirit of
the Hatch Act.

Resolved, That in order tliat Congress may be properly informed as to the
work of the agricultural experiment stations and its great value to agricultural
practice, and to promote satisfactory relations between the Department of Agri-
culture and tlie exi)eriment stations, the executive committee of this association
is hereby instructed to request a hearing before the proper connnittees of Con-
gress for the purpose of presenting the work and claims of the agricultural
experiment stations, and to continue conferences with the honorable vSeci-etary
of Agriculture relative to cooperation lietween his Department and the stations.

Graduate Study.

L. H. Bailey, of New York, reported for the committee on this subject, as
follows :

The committee on graduate work has had two meetings here to discuss the
question of the graduate school of agriculture, such a school as was held two
or three years ago at the Ohio State University. The whole question has been
discussed as to whether it was good policy to continue such a school ; and if so,
under what conditions. It has seemed to the committee that it is desirable
to continue the school under the auspices of this association. It has seemed
also that those who conduct these schools should not bear the whole expense.
It is suggested, therefore, that some means be provided whereby the different
colleges in the country should be requested to contribute a small sum each
year to aid in the maintenance of these graduate schools of agriculture. This
can be justified from the point of view that this graduate school of agricul-
ture, held every two or three years, as the case may be. affords an opportunity
for each contril)uting college to give its men opportunity for advanced woi-k
which they do not have in any other way. It would seem, therefore, that it
would be a good policy for the institutions to help to maintain a graduate
school, in order that their men may have an opportunity to come in contaci
with other men. The second part of the attitude of the committee is, I think,
equally important — that is, that there should be some place in the country
whei'e our workers meet other workers. This association has come more and
more to be a delegate association. Every one of us would like to have our
chemists meet other chemists, and so with the botanists, horticulturists, and
other scientists. The committee therefore reconnnends the following :

(1) That this association reaffirm its conviction that a graduate school of
agriculture is a desirable entei"prise to be conducted in the summer at different
colleges of agriculture in rotation.

(2) That this school be held every two years, beginning, if possible, with this
coming sununer.

(3) That each agricultural college be requested to contribute a small sum
annually — say $25 — to aid in the maintenance of such school.

(4) That the committee on graduate study be empowered to determine where
such schools shall be held.

(5) That it is the judgment of this association, while not desiring to limit
the expenditures to any specified sum, that such schools of agriculture be con-
ducted with the least possible expense consistent with the character of the work.

The reix>rt was adopted.

It was suggested that the committee prepare a circular of information regard-
ing the school, to be sent to the different institutions interested.

Military Instruction.

C. R. Van llise, of Wisconsin, offered the following :

The chief purposes of the agricultural and mechanical colleges are indicated
by their name. It is the clear intent of the Morrill Act that military work be
subordinate to these purposes : Therefore, be it

Resolved by the Association of American Agricultural Colleges and Experi-
ment Stations, that it is unwise to require military drill from each student more
than two times i)er week during two years ; and

Resolved, That the executive committee be instructed to present the views of

23880— No. 153—05 M 5

64

the association in reference to Order 65 to the Secretary of War. or if it seems
preferable to the executive committee, that tiiey be authorized to apix)iut a
special committee for this purpose.

The resolution was referred to the section on college work and administration
(see p. 91).

Resolution Regarding Hon. H. C. Adams.

W. A. Henry, of Wisconsin, introduced the following resolution :

Resolved. That the Association of American Agricultural Colleges and Experi-
ment Stations, in convention assembled, tender to the Hon. H. C. Adams, of
Madison, Wis., its hearty thanks for his earnest, intelligent, and well-directed
efforts in the last session of Congress to secure increased support for and to
strengthen agricultural research in the various experiment stations of this

country.

Resolved. That we hereby pledge him our hearty cooperation and assistance in

his continued efforts to this end.

Resolved, That the secretary be instructed to send a copy of these resolutions
by telegraph and this be followed by a copy transmitted by mail, and that a copy
of these resolutions be entered in the records of this association.

Referred to the executive committee, reported favorably, and adopted.
Extension of Franking Privilege.

E. Davenport, of Illinois, offered the following resolution:

Resolved, That it is the sense of this association that engineering experiment
stations established in connection with land-grant colleges should enjoy the
franking privilege for their publications as well as do the agricultural experi-
ment stations for theirs.

Resolved further. That the executive committee be instructed to institute
measures calculated to secure this privilege.

A similar resolution regarding publications of extension work departments of
land-grant colleges was introduced by K. L. Butterfield, of Rhode Island. Both
resolutions were referred to the executive committee, reported without recom-
mendation, and after debate withdrawn by the movers.

On motion, the association adjourned to meet at 8 o'clock p. m.

Evening Session, Wednesday, November '>, 1904.

The convention was called to order by the president. W. O. Thompson.

H. C. White. The executive committee is informed and hereby announces that
the section on college work and administration has given its assent to the reso-
lutions passed this morning concerning the relations of the Department of
Agriculture to the experiment stations (see p. 62), and also to the resolution
offered by Director Armsby directing the executive committee to continue its
efforts in relation to the experiment station bill and the mining school bill
(seep. 43).

Resolution Regarding Hon. F. W. Mondell.

J. K. Patterson, of Kentucky, offered the following resolution, which was
reported favorably by the executive committee and adopted :

Resolved, That the Association of ^\jnerican Agricultural Colleges and Experi-
ment Stations, in convention assembled, extends to Hon. Frank W. Mondell, of
Wyoming, its hearty thanks for his able, wise, and energetic efforts in connec-
tion with his bill pending for the establishment and maintenance of schools or
departments of mines and mining in connection with the land-grant colleges and
other institutions, introduced by him and now pending in the Fifty-eighth Con-
gress. This association is sincerely appreciative of the great service in the
cause of industrial education thus rendered by Mr. Mondell, and pledges him its
cordial support and assistance in his continued efforts in this direction.

65

Resolved. That these resolutions be entered on the records of this meeting and
a copy be traiismittetl immediately to Mr. Mondell.

Resolution Regarding Maj. Henry E. Alvord.

For the committee on resolutions concerning the late Henry E. Alvord, J. K.
Patterson, the chairman, presented the following :

This association has heard with profound regret of the death of Maj. Henry
E. Alvord. He had not reached the average limit of human life, and many
years of usefulness seemed yet to lie before him when the end suddenly came.
But within the limits of the life allotted to him he had accomplished more than
many of his contemporaries.

Sprung from a hardy New England stock, endowed with a vigorous physical
constitution and an active mind, his education was liberal as well as practical,
and his opportunities were well improved. Leaving the employment of a civil
engineer, in which he doubtless would have earned distinction, he offered his
services ere he had attained his majority to the Government at the beginning of
the civil war. entering as a private at its commencement, and advancing to the
rank of major before its close. Promoted into the Regular Army because of the
effective service which he had rendered as an officer of volunteers, he served in
that branch of the service until 1872, resigning with the i-ank of captain.

As special Indian commissioner, as manager of the Houghton farm, as secre-
tary of the American Jersey Cattle Club, as professor of agriculture in the
Massachusetts Agricultural College and in New Hampshire College of Agricul-
ture and Mechanic Arts, as president of the Agricultural College of Maryland,
as president of the Oklahoma Agricultiiral and Mechanical College, as president
of this association, and as chief of the Dairy Division in the Department of
Agriculture, he identified himself with the progress of scientific agriculture in
America to a degree above and beyond most men of his time.

But it is as one of the founders and one of the members of this association
that we knew him so intimately and so long. To his remarkable power of ini-
tiative, his happy appreciation of opportunities, and his singular forecast of the
possibilities of an organization such as this, its origin and success are largely
due. His intimate relations with members of Congress and his acquaintance
with legislative procedure in connuittee and on the floors of the Senate and
House were of incalculable value in its Inception and in its growth. The
impress of his masterly hand remains upon this association to this day. Dur-
ing the progress of the Hatch Act through Congress in 1887 and of the Morrill
bill in 1890. his activity was indefatigable.

This association therefore desires to place on record its high estimate of his
ability, his integrity, his knowledge of men. his great powers of organization,
his singular fidelity to his cherished ideals, his intelligent directive powers, his
great common sense, and his uniform courage and courtesy in maintaining his
views of public policy.

A sincere friend, a patriot, a soldier without sectional bitterness or prejudice,
an efficient administrative, and a wise counselor, with a lofty ideal of duty and
of honor, this association discharges a duty to itself by bearing hearty testi-
mony to his conspicuous worth as a citizen arid as a man.

Rrsohnl. That a copy of this paper be incorporated in the record of this asso-
ciation, and a copy be sent by the secretary with assurance of sympathy and
condolence to the family of the deceased. '

James K. Patterson,
H. P. Armsby,
W. A. Henry,

Committee.

On motion of President W. E. Stone, of Indiana, seconded by President J. C.
Hardy, of Mississippi, the resolutions were unanimously adopted by rising vote.

Election of Officers.

M. A. Scovell, of Kentucky, reported that the section on experiment station
work nominated to the convention for chairman of that section H. J. Patterson,
of Maryland, and for secretary M. A. Scovell, of Kentucky.

66

W. E. Stone reported for the section on college ^yol■k and administration that
tbat section nominated as chairman R. W. Stimson, of Connecticut, and as sec-
retary K. I.. Butterfield. of Rhode Island.

On motion, these reports were adopted.

Mr. Scovell reported as members of the executive committee named by the
section on experiment station work W. H. Jordan, of New York, and C. F. Cur-
tiss, of Iowa, and as members of the programme committee M. A. Scovell, J. F.
Duggar. and C. D. Woods.

Mr. Stone repoi'ted as members of the executive connnittee from the section
on college work and administration II. C. White, of Georgia. J. L. Snyder, of
Michigan, and L. H. Bailey, of New York.

On nomination of J. K. Patterson, of Kentucky, seconded by W. M. Liggett, of
Minnesota. E. B. Voorhees, of New Jersey, was unanimously elected president
of the association for the ensuing year.

By vote of the association the secretary was instructed to cast the ballot of
the convention for other officers, who were declared elected, as follows :

First vice-president, J. C. Hardy, of Mississippi, nominated by J. L. Snyder,
of Michigan : second vice-president, K. L. Buttertield. of Rhode Island, nomi-
nated by II. C. White, of Georgia; third vice-president, C. D. Woods, of Maine,
nominated by W. M. Liggett, of Minnesota ; fourth vice-president. E. R.
Nichols, of Kansas, nominated by J. II. Worst, of North Dakota ; fifth viee-
in-esident, E. Davenport, of Illinois, nominated by M. A. Scovell, of Kentucky ;
bibliographer, A. C. True, of the Office of Experiment Stations, nominated by
C. D. Woods, of Maine; secretary and treasurer, J. L. Hills, of Vermont, nomi-
nated by H. J. Wheeler, of Rhode Island.

Meeting Place Of Next Convention.

E. A. Bryan, of Washington, at the request of President Campbell, of the
State University of Oregon, and on behalf of the State of Oregon and the
entire Northwest, presented an invitation to the association to hold its next
convention af Portland during the Lewis and Clark Exposition.

J. L. Snyder, of Michigan, gave notice that the association would be expected
to hold its convention in 1907 at the Michigan Agricultural College, to celebrate,
the fiftieth anniversary of the establishment of the college.

The session adjourned until 9 o'clock next morning.

Morning Session, Thursday, November 3, 1904.
The meeting was called to order, at 9 o'clock a. m. by the i>resident.

Rural Engineering.

W. E. Stone, for the committee on rural engineering, presented the following
report :

Since the last meeting of the Association of Agricultural Colleges and
Experiment Stations, considerable progress has been made In the agricultural
colleges in developing courses under the various names of agricultural engineer-
ing, rural engineering, and farm mechanics.

The agricultural colleges of Minnesota, Wisconsin, Illinois, North Dakota,
Indiana. New York, Colorado, California, Kansas, Wyoming, and Iowa are now
offering instruction to the agricultural students in the subject under one or
the other of the above names. Minnesota has completed an inexpensive build-
ing which is devoted to the teaching of farm mechanics. Wisconsin has a
large building under construction, which is to be used for the same purpose.
The agricultural college at Cornell. N. Y., is planning a large and commodious
structure to be devoted' to agricultural engineering. Illinois has made con-
siderable progress in its farm mechanics course. During the last year the

67

lour-story firopr.iof farm nipclianics liiiildin^ at the Iowa Agrir-tiltura! Col-
lege has lieeii (•i>ini)lete(l. wliicli. with its equipineiit. cost over i?7r»,(t()0. and a
good eoiirse in farm mechanics is offered in the college curriculum. In this
course during the spring term lliu students were enrolled.

lu the Department of Agriculture progress has been made by adding the
dei)artment of drainage to the work of the department of irrigation investiga-
tion and cliaiigiiig the title to irrigation and drainage investigations.

It is to he regretted that a comi)lete bureau of " Irrigation and Agricultural
Engineering" has not been established, which was last year suggested by
the connnittee and recommended by the Secretary of Agriculture. -The agri-
cultural colleges that have established courses in farm met'hanics have found
that great interest is manifested in the work of studying the principles of con-
struction and testing of farm implements. This is true not only of the students
and the farmers, but also of the manufacturers of these farm implements.
who realize the importance of this work and are offering friendly coopera-
tion and assistance to the work.

An example of what may be accomplished for the benefit of not only the
farmers but the manufacturers will illustrate the value of studying "farm
machinery in colleges. The farm mechanics department of the Iowa State
College undertook last year to test various makes of corn planters to note the
accuracy of dropping the corn. It was found that there was considerable
difference between the different makes and types of planters as to their accu-
racy of drop. The attention of tlie manufacturers was called to this fact, and
while they were at first thoroughly convinced that their i)lanters were accurate
in their work yet they found there was room for improvement, and two firms
ackno\\'ledged that they improved the accuracy of drop of their planters 20
per cent after their attention had been called to the defects of the planters and
a remedy suggested. By means of this cooperation with the manufacturers
the farmers of the country are greatly benefited.

While the implement manufacturers of the country are lio doubt seeking to
bring out the hest possible farm implements, yet their inte/ests are from a
purely business motive. The department of farm mechanics at the various
colleges of agriculture and the Department of Agriculture can do much to fur-
ther the improvement of farm machinery by making impartial tests and report
on tiie defects to manufacturers. There is at the present time a great demand
for information on the cost and efficiency of pumping machinery for irrigation
purposes. The large projects of irrigation now under way in the Western
States require the pumping of large quantities of water to be lifted from 10 to
liOO feet. Thousands of acres of land on the Mii?souri slope in North and South
Dakota can be irrigated if the water can be pumped from the iNIissouri River
cheap enough. Fuel is jtlenty in those sections of the country in the shape of
lignite coal. The Depitrtment of Agriculture is performing a service of great
value to the Western States by making experiments and collecting facts which
will give information to settlers upon the best kind of pumping stations to
install to supply the water for irrigation purposes.

During the last couple of years (Jermany, the Scandinavian countries, and
Holland have issued several- bulletins which give very interesting data upon
tests made of domestic as well as American made farm Implements. These
bulletins are of great value to those counti-ies, giving as they do the cost of
various implements, the amount of work that can be accomplished, and effi-
ciency with which the different makes do the work. Germany has long recog-
nized the value of agricultural and mechanical training both for the farm and
for the factory. Our own manufacturers are anxious to obtain graduates from
our agricultural colleges who have a knowledge of the requirements of agri-
culture, together with a mechanical training in the designing of farm imple-
ments. Several positions are now open for young men with training along
these lines.

There are so many and varied sul>jects emln-aced in agricultural engineering
that the subject is entitled to a more i)rominent rank than it now holds in our
agricultural colleges. It ought to hold equal rank with the departments of
dairying, animal husbandry, agronomy, and horticulture.

It is exceedingly important at this time that the Department of Agriculture
take steps to organize a bureau or division of agricultural engineering, in order
to aid the colleges which now have a course of agricultural engineering estab-
lished and to collect the data which such colleges ai'e obtaining in their experi-
mental tests for publication and distribution among the farmers, also to carry

68

on original research and to establish laboratories for practical tests of imple-
ments, a niui^euni for farm implements. ,^ . ^

The couunittee again reconnnends that the association declare itself in favor
of the creation of separate departments of agricnltural engineering in the
colleges ; that special efforts be made to assist the Secretary of Agricultui-e m
his endeavor to extend the work along these lines, and that the execntive com-
mittee nse all means in its power to urge upon Congress the importance of this
work and to convince them of the necessity of giving the Department liberal

appropriations for these purposes. .

• W. E. Stone, Chairman.

W. A. Henry, of Wisconsin. I desire to call the attention of educators along
agricultural lines to the great importance and possibility of agricultural engi-
neering. In Wisconsin we have begun to develop these lines and have created a
department. I find a large correspondence from the farmer turning into that
department already, and we find students turning into the department. We have
two students who have elected farm engineering as their major study. The con-
struction of our farm buildings, their adaptation to the purposes reqaired. the
proper uses of machinery, the drainage of lands, are all to be considered. You
will find, I think, that a department of rural engineering will be a popular one
in your college. Let us imt in agricultural engineering and be in touch with our
farmers. When a farmer wants to make improvements on his farm he will come
to the college to get plans, and it should be prepared to furnish them. I believe
this to be a very practical means of helping our farmers.

F. M. TiSDEL, of Wyoming. I want to state that last year we established at
the University of Wyoming a four years' course in irrigation engineering, and it
Is going to he one of the most important and useful courses in the college.

The report was accepted.

Animal and Plant Breeding — American Breeders' Association.

W. M. Hays, chairman of the committee on this subject, presented the follow-
ing report:

Your committee on plant and animal breeding accepted the invitation of the
American Association for the Advancement of Science, and called a meeting
during convocation week in St. Louis, December 29 and 30, 1!»03, to organize an
association. At a meeting of this committee held December 28 a form of consti-
tution and by-laws was prepared by your committee suggesting a plan of organi-
zation. Prol'. C. F. Curtiss was chosen president and W. U. Hays secretary of
the preliminary organization. Over fifty were in active attendance at the meet-
ing, and after full consideration and amendment, the proposed articles were
adopted as the organic law, and an organization was effected under the name of
the American Breeders' Association. A printed copy of the minutes is submitted
herewith.

The plan of organization, like that of the parent organization, consists of a
general organization and two subordinate organizations, the one devoted to
plants and the other to animals.

The following officers were chosen :

President, Hon. James Wilson, Washington, D. C. ; vice-president, Hon. L. H.
Kerrick, Bloomington, 111.; secretary. Prof. W. M. Hays, St. Anthony Park,
Minn. ; treasurer, Prof. Oscar Erf. Manhattan, Kans.

Animal section : Chairman. Hon. John Dryden, Toronto, Canada ; secretary.
Prof. F. B. INIumford, Columbia, Mo.

Plant section : Chairman, Dr. II. J. Webber, Washington, D. C. ; secretary.
Prof. N. E. Hansen, Brookings, S. Dak

This new organization, not having had a meeting since its organization, has
not yet had the op])ortnnity to apiiropriately recognize its obligations to the
parent organization nor its future relations thereto.

The fees for annual membership are, for North America, $1 ; outside of North
America, $2 ; life nieml)ership, $20, with a twenty-five year limit on the mem-
bership of societies and libraries; patronships, $L000. Honorary memberships
are provided for, and Luther Burbank was given the honor of being the only
life member choseu at the lirst meeting.

69

A membersliii) coinuiittee was appointed, consisting of a general chairman,
Mr. E. D. Funk, of Bloomingtoii. 11!., and a chairman and subconmiitteemen for
each State and province of North America.

The present membershii), inclnding a number of European and Asiatic per-
sons and organizations, numljers about 275, of which 15 are life members. The
expenses incident to the first meeting and the printing and postage and clerk
hire necessai:y in connection with securing members have required practically
all the receipts from annual memberships. Since only the proceeds from annual
juemberships and the Interest income from life membershii) investments are
available for the payment of current e.xpenses, the association is practically
without funds with which to jmblish its first annual report.

The plan adoj)ted for securing memberships has not itroven either convenient
or effective, and this w<u'k is being somewhat more closely centered in the sec-
retary's office, with the chairman and members of the membership committees
and others who volunteer to assist in securing members oi)erating through that
agency. A card index pro^■ides a way of keeping account with each person,
society, or institution to w hom an invitation to join is sent, and it is proposed
that those who should join shall be repeatedly solicited, that a positive or a
negative answer may be secured. The jnultiplicity of organizations to which
breeders and scientists belong makes it difficult to secure members.

The association has to offer as inducements to persons to l)ecome members,
besides the privileges and responsibilities of its annual meetings, an annual
report, a business or professional card in the directory in the annual i-eport,
the good offices of the association in having the U. S. Department of Agriculture
and the experiment stations send to its members such public documents as the
directory cards may show that the members are respectively interested in. No
doubt other advantageous features will be developed.

The association is determined that a large membership shall be secured. It
is in need of help to gain a sufficient number of annual and life member-
ships so that it will be recognized as having been fairly launched as a strong,
conservative, and permanent association. It is also in immediate need of suf-
ficient financial aid to publish its first annual report, for which there is an
abundance of excellent material,

W. M. Hays,
L. H. Bailey,

C. F. CURTISS,

H. J. Webber,
Thos. F. Hunt,

Committee.

The report was accepted and the committee was continued for another year.

Military- Instruction.

The following resolution adopted by the section on college work and admin-
istration was presented and adopted (see p. 63) :

Resolved, That the executive committee be instructed to present the views of
the association in reference to military tactics to the President of the United
States or to the Secretary of War, or both; or, if it seems preferable to the
executive committee, that they be authorized to appoint a special committee for
this purpose.

The Upbuilding of Agriculture.

W. Saunders, Director of Canadian Experimental Farms, read the following
paper on this subject :

It is not my purpose on this occasion to dwell on the history of the progress
of agriculture from early times, but to call attention to some points in connec-
tion with the marvelous progress which has been made in the United States and
Canada in the knowledge and practice of agriculture within a comparatively
recent period.

Agricultural progress in the United States was greatly influenced by the pass-
ing of the land-grant act in 1881, by which, through the liberality of Congress.
provision was made for the endowment of a college of agriculture and mechanic
arts in every State of the Union. The grant was a generous one — 30,000 acres
for eacli Senator and Kepreseiitatlve iu Congress to which such State was

70..

entitled nt the time tlie act was passed. It provided that the whole of the money
received from the sale of these lands should be invested in safe securities and
the interest only used for the maintenance of the coUeije referred to.

The individual States were required to furnish the necessary land and build-
ings for these institutions, so that the money received from the land granted
might be preserved in full as a permanent and substantial endowment fund to
be used only for maintenance purposes. Nine million six hundred thousand
acres of i)ublic lands were tlius aitpropriated, from which a large fund has
accumulated.

During the next few years a college of agriculture and mechanic arts was
established in accordance with the i)rovisions of the land-grant act iu nearly
every State in the Union, the land and buildings being furnished by the. State
or by the liberality of the cities or towns in or near which these institutions
were located. In many instances there was associated with the teaching college
an experimental farm, where nniny useful lines of work were conducted.
Experiments were carried on in connection with dairying and in the feeding of
c-attle. sheep, and swine; to test the usefulness of different fertilizers when
ai)plied to crops, and to ascertain the relative value of many va'-ieties of grain,
grasses, and other fodder crops. Varieties of fruits and vegetables were also
tested with the object of finding out in each case the most profitable sorts for
the farmers to grow.

After some years of experience it was found that a teaching staff could not
satisfactorily discharge its duties to the students and at the same time carry
on experimental work with the care and thoroughness which its imi)ortance
demanded. The teaching was imperative, as the students were gathered ]iri-
marily for instruction. The exi)eriniental work was taken up as opportunity
offered, and under such conditions satisfactory progress could seldom be made.
At the same time the importance of experimental work pressed on the minds of
those who realized how much might thus be done to help the working farmer.
Then separate experiment stations began to be organized \\hose orticers were to
give their whole time and attention to this worlc, and the advantages attending
this coui'se were soon manifest. Public oi)inion favored the extension of such
work, and in 1887 the Hatch bill was passed by the United States Congress,
which, by a liberal yearly grant from the Federal Treasury, provided for the
support of a well-organized experiment station in each State and Territory in
the Union.

These stations were rapidly organized, and with the further aid of State
appropriations were soon actively engaged in many useful lines of exi)eri-
ments bearing on the upbuilding of agriculture. During the seventeen years
which have since passed a vast fund of useful information has been accumulated
and given to the farmirig public in reports and bulletins, and the practice of
agriculture has thus been assisted in every direction. With a small army of
workers engaged in the attempt to solve the various problems which prove a
hindrance to the farmer, progress has been rapid, and in every line of agricul-
tural work, conducted under all the varying conditions of climate found in this
country, patient investigators have made numerous experiments with the laud-
able object of finding out how the practice of farmers might be improved and
the profits of their liusiness increased. Toward this end the teaching colleges
have also lent their influence and aid. The country may well feci proud of
these excellent institutions, which have been established on so permanent a
basis, and the re])reseutatives of both these useful organizations, assembled here
to confer together and to discuss matters bearing on the welfare of agriculture,
should feel gratified at the high position to which experimental agriculture has
attained in the United States.

It would be unpardonable were I to fail to refer to the great work which the
Department of Agriculture at Washington has done to stimulate the progress of
agriculture. Much of this work has been of a highly scientific character and
much of it thoroughly practical. The liberality which the country has shown
in the increase of appropriations made for this purpose is remarkable, and, as
far as I know, without a parallel. The sum ai)propriated in 1886 for defraying
all the expenses connected with all branches of the work carried on by the
Department was $408,810, while in 1003 it amounted to the enormous sum of
§^5.013.000. In the meantime the number of officers in the main divisions of the
work has been largely increased and the divisions subdivided. IMany new lines
of work have been taken up and investigations conducted in nearly every part
of the United States and its colonies.

71

In Canada also some progress has beeu made iu tbe upbuilding of agriculture.
Twenty years ago agriculture was in a very depressed condition in Canada and
much concern thereby awalvened. Tbe importance of a prosperous condition of
agriculture there is ditticult to overestimate when we consider that about one-
half of tbe population are engaged in agricultural itursuits and that agriculture
is tbe mainstay of all other industries. In 1884 the House of Commons
appointed a select committee to in(iuire into the best means of developing and
encouraging the agricidtural interests of Canada. This connnittee made a care-
ful iiKiuiry into tbe sul).1ect. also as to the disadvantages and wants experienced
by farmt'rs, taking evidence from various persons who bad made a. special study
of the different branches of industry inc-luded inider tbe general term agricul-
ture, and of others having a scientific knowledge bearing on this subject. In
the report subsequently submitted to tbe House of Commons the substance of
the evidence accunnilated is thus sunnnarized :

" Xctwithstanding the great progress made in recent years, it api>ears that
there is a large amount of defective farming in this country. In the cultivation
(•f cereals, roots, and grasses there is \\ant of periodical change of seed, selec-
tion of improved varieties, a proper rotation of crops, with a lack of thorough
tillage and a knowledge of the value and suitability of manures. Tbe value
of manures is in many cases unheeded, and much fertilizing power is lost
through negligent exposure and the waste of li(iuid manures. In stock raising
the chief deficiencies are the want of pure-bred males, lack of knowledge of the
adaptability of bi-eeds to particular conditions throughout the Dominion, the
want of better ]^asture and moi-e abundant tree shelter. In tbe production of
butter the milk is frequently not properly cared for. nor is suital)le attention
paid to the selection of mik-h cows, and the food given is often deficient in nutri-
ment and in milk-producing qualities.

" Low grades of butter are attributable to want of skill in its manufacture
aud want of improved app.aratus. In cheese making tbe need of greater skill
and want of scientific knowledge is also felt. In the cultivation of fruit a great
want is experienced in many sections of hardier varieties and of varieties with
improved keeping »>ualities. There is also -^ deplorable want of knowledge regard-
ing tbe insects and disea.ses injurious to fruit trees."

Careful investigation led to tbe conclusion that tbe lack of success was not
due to any fault in tbe soil or climate of this country nor to a want of industry
among the f;irniers. but to defective farming, to want of skill and knowledge
in all departments which the farmer of himself was scarcely able to remedy.

The conimittee recommended that the Government establish an experimental
farm or farms where experiments might be carried on iu connection with all
branches of agriculture and horticulture, and that tbe results of tbe work con-
ducted should be i>ublisbed from time to time and distributed freely among the
farmers of the Dominion.

The recommendations of this committee were acted on. Information was
first obtained regarding exiierimental st.-itions tbeii in ojieration in Europe and
America and tbe methods pursued by them in their efforts to gain information
^•aluable to tbe farmer and early iu 1886 au act was introduced and passed
almost unanimously, authorizing the Government to establish a ceutral experi-
mental farm and four branch farms. Tbe central farm was to be located at or
near tbe capital, Ottawa, where it was to serve the purposes of the two larger
provinces. Ontario and Quebec. The branch farms v\ore to be distributed as
follows :

One for the three maritime ])ro\inces jointly, Nova Scotia, Xew Brunswick,
and I'rince Edward Island ; one for the proAince of Manitoba ; one for the
Northwest Territories, and one for British Columbia. Tbe work to be under-
taken at these several experimental farms was set forth in the act and covered
all lines of experiments relaling to agricultnre, horticulture, and arboricultttre.

Within two years the land for tbe several farms was sectired, the necessary
officers appointed, most of the buildings erected, and the farms put in practical
operation. Tbe central farm was located near Ottawa, the branch farm for the
three eastern i)rovinces at Nappan, Nova Scotia ; that for ;Manitol)a at Brandon ;
the farm for tbe Northwest Territories at Indian Head, in Assinniboia, and
that for British Columbia at Agassiz. in the coast climate of that province.

In the choosing of these sites tbe purpose in view was to have them fairly
repi-eseutative of tbe larger settled areas in the provinces or territories in which
they were jilaced both as to soil and climate. In the arrangement of tbe work
such experiments as were most likely to be beneficial to the larger number of

72

settlers were In each case among the first to engage the attention of the oflJcers
in charge.

Eighteen years have passed since this worli was begun, and during that time
agriculture in Canada has made unprecedented advancement. It is not claimed
that this progress has been wholly due to the intlueuce and work of the Domin-
ion Experimental Farms ; much credit is justly due to the various measures
carried on l)y other useful organizations established mainly by the several
provinces.

Foremost among these is the Ontario College of Agri(?ulture at Guelph. This
is a well-equipped institution which has done noble work. Farmers' institutes,
live-stock associations, fruit growers' associations, and agricultural and horti-
cultural societies have all proved helpers in this good cause. The commissioner's
branch of the Dominion department of agriculture has also been an important
factor. This In-anch deals witli the cooperative dairy interests, the development
of cold-storage facilities by which certain food products cnn be carried in good
condition to the markets in Great Britain, the inspection of fruits, seeds, etc.
There is, however, no doubt that the experimental farms established l)y the
Federal Government have contributed in large measure to the general upbuild-
ing of agriculture in Canada. I'he in-ogress referred to has resulted in a general
improvement in the condition of the agricultural population all over the country
and in a vast increase in the exports of agricultural products.

There is probably no employment which engages man's attention that requires
more skill and more general information than farming. Competition is keen
throughout the civilized world, and the farmer must turn to practical account
e-\ery advantage within his reach bearing on improvement in the quality of his
products and in lessening the cost of their production, if he is to maintain and
improve his position.

Investigations and experimental research have been conducted on almost
every line bearing on agricultiu-e, and a great mass of important facts has been
iiccuuiulated and given to the farming conmiunity in reports and Imlletins.

When the experimental farms \\ere planned it was intended that they should
become bureaus of information to which farmers could apply from time to time
to aid them in the solution of difficulties which frequently present themselves
during the progress of farm work. Evidence of their usefulness in this way is
furnished in the rapid increase of correspondence carried on with farmers in all
parts of the Dominion. In 1889, the year after the farms had become fairly
organized, the number of letters received was about 8.0U0. During the past six
years the average number annually received at all the experimental farms was
6G,222. In addition, over 220,000 reports and bulletins have been sent each
:.ear. There is thus a constant flow of information going to Canadian farmers
irom all the experimental farms.

It is as a rule a difficult matter to bring about rapid changes in the ideas and
practice of farmers, but as soon as they are convinced that experimental work
is carried on in a practical manner by persons competent to give information,
that it is undertaken in their interest and with the special object of making
farming more profitable, their sympathy and coojieration are assured.

Experimental agriculture covers so large a field that I con but briefly refer
on this occasion to a few important points in connection with the work which
has been done for the upbuilding of agriculture in Canada, such as will indicate
the general trend of the woi-k.

The principles which underlie successful crop growing may be thus sum-
marized: Maintaining the fertility of the land, adopting a judicious rotation of
croi>s, following the best methods of prejiaring the land, early sowing, choosing
the best and most productive varieties, and the selection of plump and well-
ripened seed. Along all these lines many experiments have been conducted.

Continued efforts have been made to gain knowledge as to the best methods of
jnaintaining and adding to the fertility of the land. In this connection special
attention has been given to irivestigations to determine the best methods of
handling and using barnyard manure — the universal fertilizer, which is more or
less available everywhere to the farmer.

Experiments continued for eleven successive years have shown that a given
weight of manure taken fresh from the barnyard is eiiual in crop-producing
power to the same weight of rotted manure. It has also been shown by repeated
tests that fresh manui-e loses during the process of rotting from 50 to (JO per
cent of its weight. The effective use of barnyard manure so as to obtain the
hest results with the least waste is without doubt one of the most important
l)roblems connected with successful agriculture, for ou this material the farmer's

73

hopes of maintaining tbe fertility of bis land and thus providing for a succession
of good crops are mainly based. It is estimated that the manure produced in
tbe .-olids and liquids of animals in the United States will probably amount to
about l.WO million tons annually, and that in Canada to about 100 million tons.
The financial loss involved in the wasteful handling of such a vast amount of
valual)le material should impress us all with the importance of this subject.

Tests for eleven years were also carried on with artificial manures to gain
information as to their relative value when used separately or in combination
on nearly all the more important farm crops. The results had from artificial
fertilizers used alone have been disappointing, considering the large proportion
of available plant food they contain. The reason for this lies probably in the
fact that these fertilizers contain no humus and that the proiiortion of vegetable
matter in the soil has been much reduced by constant cropping and the capacity
cf the soil for holding moisture lessened, to the detriment of its crop-producing
power.

The plowing under of clover has been most effective as an additional source
of fertility. It increases the store of available plant food by the addition of
nitrogen obtained directly from the atmosphere. It also adds to the mineral
plant foods available by gathering these from depths not reached by the shallower
root systems of other farm cr<)its. It also serves as a catch crop during the
autumn months, retaining fertilizing material brought down by the rain, much
of which would otherwise be lost. It also supplies the soil with a large addi-
tion of humus whereby the land is made more retentive of moistui'e, and results
in a deepening and mellowing of the soil.

In a series of 14 plats of oats, covering a period of five years, where clover
was sown and plowed under on alternate plats, the plats with clover gave an
average increasetl yield of grain of about 'J bushels. In a similar series of
plats of barley where grown after clover there was an average gain of 8 bushels
and 31 ix)unds iier acre. In all these plats there was also a considerable
increase in the weight of straw produced. Proportionate gains have also been
made in trials with Indian corn and potatoes. Many other examples might be
given.

In preparing land for crops different methods are adopted in different parts
of the Dominion. In the eastern provinces the fall plowing of land is now
generally followed, as crops can be sown earlier by the adoption of this method.
On the Northwest plains it has been found of great advantage to summer-
fallow a part of the laiad each year. This practice conserves moisture,
destroys weeds, and brings the farmer much larger crops. The yield of wheat
on land which has been summer-fallowed will average fully one-third more
than it will on land which has been prepared by fall or spring plowing.

That increased crops I'esult from early sowing has been fully demonstrated
by the tests carried on at the central farm. Experiments with early,' medium,
and late sowings were conducted for ten years on plats of one-tenth acre each,
sowing two varieties each year of wheat, barley, oats, and peas. The land
was very uniform and all similarly prepared. Six sowings were made in each
case, the first at the earliest time practicable, the second at the end of a
week, and others at the end of each sul)sequent week until six successive
sowings had been made. These plats were all harvested and thrashed sepa-
rately and the results recorded The best crops have been had from the second
sowings, made just one week after it was possible to get on the land ; beyond
this delay has resulted in loss, which has become more serious as the delay
lias l)een greater. The average of the ten years' experiments shows that with
wheat a delay of one week after the period named has entailed a loss of over
30 per cent, two weeks 40 per cent, three weeks nearly 50 per cent, and four
weeks 56 per cent of the crop.

With oats a delay of one week has caused a loss of over 15 per cent, two
Aveeks 22 per cent, three weeks 32 per cent, and four weeks 48 per cent.

In the case of barley a delay of one week has resulted in a loss of 23 per
cent, two weeks 27 per cent, three weeks 40 per c-ent, and four weeks 46 per
cent.

With peas a delay of one week has caused a loss of 4 per cent, two weeks
12 per cent, three weeks 22 per cent, and four weeks 30 per cent.

'Ptie results of these experiments have been widely published and farmers
in the East now pay general attention to early sowing.

Another important consideration in connection with successful farming is
the selection of the best varieties of seed for sowing, taking into consideration

74

productiveness, quality, and earliness of maturing. That there are varieties
more productive and earlier in ripening than others has been abundantly
proven.

During a five years' test of 41 varieties of oats, all of them sown each year
on the same dav and on ad.ioining plats, the results have shown the relative
productiveness of certain sorts. Each year a list has been published of the
heaviest-yielding 12 in the series, and during the whole period of five years
only 15 of the 41 varieties have found their way into this select list, and 1)
of these have appeared among the best 12 every year.

Similar evidence has been furnished with spring wheat, ol varieties of which
have been under trial for a like period. In this instance 16 of the 31 sorts
have appeared among the best-yielding 12 during the five years' trial and 9 of
these v.-irieties havcappeared each year in that list. The evidence as to per-
sistent productiveness in certain varieties of barley is still more strildng.

In the oat plats the difference in e-rop is large, ranging fvnm S'.» bushels to
42 bushels. Spring wheat has ranged from ol to 10 bushels, barley from 5S
to 33 bushels, and peas from 40 to 20 bushels.

The importance of growing those varieties which will give the largest crops is
manifest when we consider the very large areas under cultivation. Taking the
acreage in Canada alone devoted to the oat crop, which is very small cimipared
with the United States, an increase there of a single bushel per acre to the
average crop adds to the profits of Canadian farmers over a million of dollars.

But it may be asked. How can farmers procure these prolific strains of seed?
The following is the method pursued in Canada : After careful and contiiuied
experiment lias shown that any variety is specially productive and promising,
this is cultivated on a larger scale so as to admit of the free distribution of
samples among the farmers of the Dominion. This grain is grown chiefiy at
the branch experimental farms in the west and distributed from the central
farm at Ottawa, where the samples can l>e sent free througli the mail. They
are sent out in strong cotton bags, the quantity of oats forwarded to each appli-
cant being 4 pounds, and of wheat and barley o pounds, sutficient in ea; h case
to sow one-twentieth of an acre. These samples are sent only on personal
application, and only one variety can be had by an applicant each year.
Under this restriction the number of samples sent out during the past eight
years has averaged 30,084, requiring about 70 tons of seed annually. Last year
this distribution reached over 40,000 farmers, and the interest felt in it is
steadily increasing. , , , ,

Not only is the grain sent out of high quality, but it is also thoroughly clean.
If a farmer takes reasonable care of the sample he receives, he can soon have
suflicient seed to sow a large area for himself and have a surplus to sell to his
neighbors. This mav perhaps be best illustrated by two or three extracts from
corres])ondents regarding oats, representing a large number of such letters
received. Similar testimony in regard to samples of wheat and barley could be

given

A farmer from Dauphin, Manitoba, writes : •' The sample bag of 4 pounds
of oats sent me two years ago gave me the fii-st year 5 bushels. This year we
sowed these on 2 acres, and we got 217 bushels."

A correspondent from Laurel, Ontario, says : " ^\'e got a sample of oats from
vou six years ago, and tliey gave us great satisfaction. The people about here
think very highly of them, and there are thousands of bushels of them grown.
The farmers aiecoming here for seed for 20 miles around."

Another farmer from Carleton Place, Ontario, says: "The oats I got from
the experimental faru. some years ago have been worth a great deal of money
to me, in increased yield and increased price, as I have sold quite a quantity

for seed." . ,, ^, , ^ , • ,

Another farmer from Fiedmont, Nova Scotia, writes : The oats, of which a
sample was received three years ago. proved an excellent variety. I had 420
bushels last vear. They yielded 74 bushels to the acre."

It is thus apparent that with attention and care any farmer may soon provide
himself under this liberal arrangement witli the best and most productive
strains of seed in sutficient ouantities for a large area at no cost to himselt
beyond that of his own lal)or. . ^ ,

The recent increase observed in the vearly average of cereal crops in Canada,
which is very considerable, is no doubt due in large measure to the more
general cultivation of highly productive varieties brought about by these annual
distributions.

75

Many varieties of grain have been brought to Canada for test from nearly
all the grain-growing i-ountries in the world. This has been done with the hope
of finding varieties ecinal in ((uality and prodnrtivoness to the best of those
now in cultivation and earlier in rii)ening. Some wheats have been brought
from northern Russia and other northern parts of Europe ; some from high
altitudes in India ; 'others from England. Frame. Germany. Hungary, the United
States. Australia, and Japan. The wheats from northern Europe and from
India have usually ripened in a shorter time than the Red Fife, which is one
of the best sorts in general cultivation in Canada. l)Ut most of them have been
inferior in quality and productiveness.

During the progress of these experiments many cross-bred wheats have been
oi'iginated with the object of combining the good qualities of two or more
\arieties. In most of these crosses Red Fife has been used as one of the parents
on account of its high quality and productive character.

One of the early introduced sorts from Russia was the Ladoga, which was, on
an average, a week earlier than the lied Fife. This was unacceptable on account
of the yellow color of the tioiu- made from it. but ic was crossed with the Red
Fife and a number of new sorts produceil. One of these, known as Preston,
has exceedetl the Red Fife in yield during a test of eight years by If bushels
per acre, and has ripened on an average about four days earlier.

Another variety, known as Early Riga, was obtained by crossing one of
the East Indian varieties procured from an elevation of 11,000 feet in the
Himalayas with a Russian wheat brought from near Archangel, one of the most
iiortherly wheat-growing districts in Russia. These were both early ripening
sorts and were of good quality, but were not sufficiently productive. The Early
Riga ripens about ten days earlier than the Red Fife or the P>lue Stem, and is
fully equal if not better in quality, but the yield, although good, is not quite so
heavy.

These gains in earliness are of great importance in Canada, in view of the
immense territory we have lying north of the i>resent wheat fields. Such
varieties will no doubt serve to materially extend the area of successful wheat
growing. About 1,000 new varieties of wheat have been produced at the Cana-
dian experimental farms in the manner indicated, and an)ong these there are
many promising sorts.

Experiments have been conducted for a series of years to ascertain the quan-
tity of seed grain most profitable to sow per acre, the depth in the soil at which
the seed should be placed in the different climates in the Dominion, and the
relative advantages of sowing with different sorts of drills as compared with
broadcast seeding.

The object lessons which have been given in the raising of fodder crops and
the making of silage, thus providing cheap and succulent food for cattle
during the winter, have greatly stimulated the dairy industry, especially the
manufacture of butter in winter. The experiments carried on with reference
to the care of milk and the economical production of butter of high quality have
received nuich attention from those engaged in dairying. The experience gained
in the economical feeding of cattle, swine, and sheep, and in testing those breeds
best adapted to produce the highest quality of beef, pork, and mutton, has stimu-
lated and aided the stock industries. The busine,ss in eggs and dressed fowls
for the table lias also been advanced by the publication of the results of experi-
ments in the poultry branch.

The instructive tests which have been made with large and small fruits have
served to show where these can be grown to the greatest advantage, and have
l>een helpful in promoting fruit growing over those large areas in Canada where
the climate is so well adapted to the growth of fruits of high quality.

Special efforts have been made to meet the ditficulties which arise in the more
northern districts where the better classes of existing fruits prove too tender.
For such localities new sorts have been i)roduced by the cross fertilizing of very
hardy wild Siberian forms with some of the hardiest of our cultivated apj)les.
It has been shown that such cross-bred fruits are hardy enough to endure the
climate in all the settled parts of the Canadian northwest.

The information which has been given on the growing of vegetables and the
varieties best suited to the different climates of the country has proved very
helpful. .Many practical experiments have been conducted in the growing of
forest trees to furnish shelter for exposed situations. Large quantities of young
trees and tree seeds have been distributed among farmers in those districts
where trees are scarce. Some limited distribution has also been made of

76

ornamental trees and shrubs with the view of encouraging the adornment of
homes and making them more attractive.

:Much iufonnation has been given as to the best remedies for the destruction
of noxious insects and for resisting the attaclvs of fungus diseases from which
grain, fmit, and other crops suffer so much. The subject of no.xious weeds has
also been investigated and the best measures pointed out for their subjugation.

In the chemical division investigations have been conducted on many lines
bearing on the agricultural interests of the countiy and the help thus rendered
to farmers has been greatly ajiiireciated.

Much of the practical information gained each year by the lines of experi-
ments conducted is given to the farmers in the annual reports and bulletins
issued. Many thousand farmers also visit the farms each year. The officers of
all the farms also attend meetings of farmers held in different parts of the
country, where oi)portunities are afforded for giving fuller explanations con-
cerning all branches of the vv-ork in progress.

In the meantime the upbuilding of agriculture has progressed rapidly and
the occupation of farming has been elevated in the eyes of the community. It
is no longer looked upon as a drudgery where the dull and slow-going may eke
out a laborious existence ; it is now recognized as a suitable field for the exer-
cise of the higher intelligence of more cultivated minds, as a calling requiring
much skill to conduct it successfully.

While the demands of the home market for food products are immensely
greater than they were twenty years ago. the export of farm products has
greatly increased. In 1884 the total export of ^^■heat and flour from Canada was
about a million dollars ; in 1003 it was over 20 millions. The export of cheese,
which at that time was about 7 millions, has increased to over 24 millions.
The export of pork, bacon, and hams has run up in the same time from about
half a million to over 10 million dollars. The exports of fat cattle- have more
than doubled and large increases have been made in almost every other line.

There are still o]>i»ortunities for imitrovement. Nowhere have we reached a
stage approaching perfection, and I know of no pursuit more noble than that
which is so fully represented at this convention, that of striving to add to the
happiness of mankind by helping the tillers of the soil by precept and experi-
ment to improve their condition, thus making the earth to yield more bounti-
fully, producing food products in larger (luantity and of better quality for sus-
taining the teeming millions now occupying the surface of our globe.

The programme conunittee for the college section not having been selected by
that section the chairman and the secretary were authorizeil to fill the committee
by the selection of one additional member to act with themselves.

On motion of E. B. Voorhees, of New Jersey, the annual dues of each college
and station constituting the association were fixed at $15 for the year 1004-5.

Indexing Agricultural Literature.

E. W. Allen, of 4he Department of Agriculture. In the report of the com-
mittee on indexing agricultural literature, which was read l^y Professor Hays
(see p. 32). reference was made to the indexing of periodical literature relating
to agricultural science. This work was undertaken at the instigation of the
experiment stations, there having been considerable demand for an index to
scientific literature not covered by any indexes we now have. The current work
of the periodicals is, as you know, reviewed in the Experiment Station Record,
and our indexes at the end of a year or end of the period cover that current
work and make it easily accessible. In order that the looking up of work that
has been done in the past on particular subjects might be simplified. Miss Clark,
the Librarian of the Department, has undertaken, at the request of this com-
mittee, to prepare an index of the scientific periodicals published in Europe and
in this country relating to agricultural science and has secured an additional
appropriation from Congress in order that she might carry on this work with
less interference. She has now assigned a regular cataloguer to the work and
is going forward systematically. As the report referred to stated, arrangements
have been made with the Library of Congress to print these cards. The printing

77

of the cards has been undertaken, and a circular has been sent out to the
institutions announcing the index and the terms on which it can be subscribed
for. These are very liberal, Init a small fee is required because it is not the
custom of the Library of Congress to give away its cards, believing people
usually appreciate it more if they pay a small sum. The cartls have been classi-
fied by subjects in such a way that a person who does not desire a complete set
can get those relating to a particular topic. A person who is interested in a
library on plant diseases can subscribe for all the cards on plant diseases, and
so on. There has been considerable response to the circular sent out, but it
has not been sufficiently general so that we feel warranted in concluding that
it has come to the attention of the people as widely as it should.

C. F. Curtiss, of Iowa, stated to the convention that a special train had been
provided to carry the members of, the convention to Ames to visit the Iowa
Agricultural College, and that all were invited to join in the trip.

Resolution Regarding Director True and the Office of Experiment Stations.

C. D. Woods, of Maine, offered the following :

It is with great regret that the association notes the absence of Director True
of the Office of Experiment Stations from this convention, and the association
hereby tenders him its appreciation of his untiring and successful endeavors in
behalf of this association.

It also takes this opportunity to commend the various lines of work of the
Office of Experiment Stations under his charge, and notes in illustration the
work of tlie division of nutrition in its study of the nutritive value of the food
of man as a line of work in cooperation with a number of the institutions here
represented and of great practical as well as scientific importance which might,
to public advantage, be extended.

Tlie resolution was adopted.

Resolutions of Thanks.

M. A. Scovell, of Kentucky, presented resolutions of thanks to those who had
contributed to the success of the meeting, which were adopted.

On motion of 11. C. White the thanks of the association were returned to Mr.
Saunders for his interesting paper, and it was ordered that the address be made
a part of the proceedings of the convention.

On motion of W. E. Stone, of Indiana, the thanks of the association were
returned to the retiring president. W. O. Thompson.

On motion, the convention then adjourned sine die. ,

MINUTES OF THE SECTIONS.

SECTION ON COLLEGE WORK AND ADMINJSTRATION.

Afternoox Session, Ti'esday. November 1, 1004.

The section was called to order at 2 ji. in. by the chairniau. W. E. Stone, of
Indiana.

The following paper was i)resented Sy W. O. Thompson, of Ohio:

How Far Should or INIay Land-Grant Colleges Engage in Teaching Ele-
mentary Subjects Not Generally Kecognized as Belonging to the Col-
lege Cl'rriculum?

The discussion of this topic involves an interpretation of the Morrill Act.
I shall first give some attention to that phase cf the discussion, and here let me
remark :

I. The word " college '" at the time of the Morrill Act signified an institution
uf higher learning for which certain prescribed academic studies were required
as a condition of entrance and in which institutions there were certain studies
chiefly i)rescribed which were pursued as a condition of a baccalaureate degree.
From a practical point of view the word " college " was clear and distinct.
We recognize that historical and traditional idea. When we come, however, to
make application of this term, we are com])elled to recognize also that a
standard for entrance or basis on which the college was built was far from uni-
forni. This variation was so great that the degrees of some colleges would
require a little more than the entrance reciuirements of to-day. I make mention
of this condition in order to make one other I'emark. namely, that the dis-
cussions in Congress could not, therefore, be interpreted as signifying an insti-
tution of such standard as would be beyond the prevailing conditions cf the
college at that time. It is true that this prevailing idea did not imply v<^ry
much as to the grade of teaching or as to the method of teaching. It would be
safe to assume that neither the method nor the standard would be regarded as
satisfactory in the college of to-day. This leads me to say, therefore, that very-
little can be drawn from the word " college " as occurring in the statute.
So far as the discussion in Congress might be regarded as influencing this
decision, I should say that the word '' college '' could be interchanged with the
wcrd "school" and do' no great violence to the conception prevalent at the
time the Morrill Act was passed.

II. A further interpretation lies in the modifying phrase, "to teach such
branches of learning as are related to agriculture and the mechanic arts."

It wovdd seem from this statement that Congress made no effort to define the
term " college." but rather to indicate in a general way the lines of work that
were to l)e pursued and to be given special emphasis. The term "branches of
learning as are related to agriculture and the mechanic arts " is a very broad
and indefinite statement. It is noticeable that these branches are not even
named. It is doubtful whetlier many in Congress could have named the sub-
jects, even, or could have recognized thi^m if they had been named. It is ti'ue
that the discussions in Congress did emphasize the importance of maintaining

(79)
2.3880— No. 15.3—05 m (3

80

the fertility of the soil and improving the live stock of the country, but the
various subjects now regarded as " related to agriculture " and as of the highest
importance are quite beyond the conception in the mind of Congress. Indeed,
we recognize that there has been a considerable development in the colleges
themselves in the way of minute classification as well as in interpretation of
subjects not then in the minds of the founders of these colleges. We are dis-
posed, therefore, to assume that tliese men, looking at the subject in a broad
and general way, were willing to leave it to the natural development that would
come from the influence of such institutions when organized. This would
assume that a higher grade of work than was contemplated at that time is
probably done at this date. Our theme looks the other way and makes the
inquiry'whether a lower grade of work than would be recognized in our time as
college work could be admissible as meeting the terms of the act.

I may add that the same remark could be applied with equal force concerning
the subjects related to the mechanic arts. The one subject of electricity would
be suflicient to illustrate that nuich work now being regarded as perfectly
logical and exactly within the terms used in the statute, was at the same time
entirely without the horizon of most men at the time the act was passed.

Further, it is noticeable that the statute provided that the subjects should
be taught : that it neither makes nin- suggests any idea as to the grade of instruc-
tion— that is, whether it shall be collegiate or preparatory — but that the empha-
sis is put clearly upon the teaching of these subjects. It is plainly upon the
surface of the statute that these subjects were new subjects of study and
instruction. The colleges that were to teach them were making a new depar-
ture, and were introducing the study of branches hitherto almost entirely neg-
lected. It seems clear, therefore, that we may safely assume that the teaching
of the suVtject meets the statute whether it l^e done in an elementary or in a
more advanced way.

III. A further interpretation is suggested in the phrase, "in such a manner
as the legislatures of the States may respectively prescribe." It is a matter of
some imi)ortance to note that in the discussions of this bill and in the veto mes-
sage of President Buchanan there was serious oltjection raiseil on the ground
that education was a matter in which the local government should have supreme
control. It was argued that a federal government had no right to interfere or
to restrict in any way the rights and privileges of the States in the matter of
education. This old argument is still used against the organization of a
national university. It seems fair, therefore, to say that this phrase now under
consideration left the whole question of the manner of teaching to the several
States, and that it was an effort to avoid an unpleasant debate in Congress,
which might have defeated the bill. Assuming this statement to be true, it
seems entirely clear, therefore, that the several States must teach the subjects,
and that the manner of the teaching is wholly a matter of local jurisdiction. This
allows large liberty as bearing upon the question of elementary and advanced
discussions, ic assumes that each State knows how money can be expended
most wisely within its borders in order to i-each the general ends outlined in
the statute. It would be assumed then, as it would be assumed now. that the
conditions in the several States would vary, and that what was wise in one
instance would not be in another. There is a substantial unity in these agricul-
tural colleges, but there is no such thing as absolute uniformity. The statute
is general in its statements, and wisely so. The chief problem is, therefore, to
so Interpret the statute that it may in the several localities do the thing desired,
namely, teach certain subjects, and through instruction in these subjects awaken
a new interest, perpetuate good conditions, and make way for improvement.

IV. We are interested in one other phrase: "In order to promote the liberal
and practical education of the industrial classes in the several pursuits and
professions of life." The several terms in this phrase offer opportunity for a
wide discussion, but attention is called to one or two features only.

(1) The expression "practical education" svas evidently intended to supple-
ment the word " liberal," which then had a very distinctive meaning. A li])eral
education was not then assumed to be a practical matter, as it now is. Most
men now regard a liberal education as a thoroughly practical one. At that
time a little different conception existed in the minds of most people. The
expression " practical education," therefore, was supplementary, and suggested
in a broad way that new subjects were to be introduced into these colleges and
a new emphasis put upon the importance of a so-called practical education.
The general idea in this practical education was that it should prepare men to
do things. The liberally educated man was a thinker ; the practically educated

81

man was to he a worker. In so far, therefore, as either agriculture or the
uiet-hanic arts jirepare men to meet these requirements they may lie regarded as
practical education within the limits of the statute.

(2) The industrial classes are here specifically named. It seems a natural
interpretation, therefore, that we were to have a worlving education for a
working people. The expression "the several pursuits and professions of life"
intimated that all classes would be benefited by these colleges and that they
were e.\pected to dwell together in the pursuit of education. It was clearly
expected tliat those studying the branches of learning related to agriculture
and the mechanic arts, being of the industrial class, would be made more effi-
cient in the several pursuits of life and that many of them would probably enter
the so-called professions of life. It is probable also that this statute permits
us to say that the various sulijects here taught would introduce one to profes-
sional life within the limits of that education. It would proliably be a little
too much to urge that the statute anticipated the profession of agriculture or
the in-ofession of mechanic arts. It does, however, seem entirely clear that the
agricultural colleges were expected to make more efficient farmers and that the
colleges of mechanic arts were expected to make more efficient men in the field
of mechanic arts.

From these discussions of the statute I now pass to a more specific reply to
the question in the topic under discussion, namely. " how far may these colleges
engage in teaching elementary subjects." and here I remark :

(1) That I see no reason why the colleges of mechanic arts should be put
under any rule more restrictive than the rule now in force in colleges of liberal
arts throughout the country. It is well known that with the changes that have
occurred in our entrance requirements and with the introduction of the elective
idea in college it has become necessary for many subjects to be begun in col-
lege. Among these you will find listed some subjects that are accepted for
entrance requii'ements that were formerly prescribed for entrance re^iuire-
ments. Most colleges now give opportunity for beginning the study if (ireek.
They also give facilities for the study of modern languages. They also give
taeilities for the beginning of the study of chemistry. We may say that this
is not elementary teaching or that these subjects are not elementary, but tbot is
a mere evasion of the facts. Many a student gets his first insight in these sub-
jec-ts after matriculation as a regular ccllege student. I see no reason, there-
fore, why the beginning of a subject may not be made in the colleges of agri-
culture and mechanic arts with as luuch propriety as in a college of liberal
arts.

(2") Our topic suggests elementary subjects not generally recognized as
lielonging to the college curriculum. As a matter of fact there are very few
such subjects. All science belongs to the college curriculum. Elementary
physics is as truly ])hysics as advanced physics. The same may be said of any
other science. The same argument would apply in the matter of language,
whether ii be ancient or modern. So far. therefore, as the legal right of doing
such things is concerned, it seems that the word " elementary " or " advanced "
is not imi»ortant. The real question is whether the sulgect itself comes within
the jueaning of the statute. The provisions of the second Morrill Act are inter-
esting as in a way interpreting the whole situation. This second act recognizes
the propriety of teaching English, economics, and certain other subjects, but
seems to draw the line against the use of money for certain classical purposes.
(3) The significance of the statute, too, must be interpreted in the light of the
classes for which the colleges were founded. Evidently the children of farmers
were chiefly in the minds of Congress at the time of the discussions. As I have
had occasion to say elsewhere, mechanic arts was mentioned in the discussion,
but not with any great emphasis. The appeal was made largely from the view
point of agriculture. Now, it would not be fair to assume that the persons who
are to be benefited by the college of agriculttu-e were persons whose educational
attainments rendered elementary teaching unnecessary. That was not the con-
dition of rural edtication at that time, and we regret to say that it is not the
condition now. To make such interpretation, therefore, would be to impose
upon all the coming students of agricultui-e the necessity of an education that is
not now within their reach. It would imply the development of rural schools to
a point quite beyond the present. The same i>rinciple would hold if we were
to think of the children of industrial classes as the beneficiaries of the colleges
of mechanic arts. Now it is emphasized that tliese colleges were to meet condi-
tions existing in the country and provide a type of education in which Congress

82

expressed a profound interest. There was no effort to set iVp a standard for
these colleges and demand of the public that they should meet that standard.
The truth is the colleges were to meet a condition. This makes it all the more
imperative that the question should always be a local one. In some States
where rural education and village education has reached a high degree of effi-
ciency the colleges might well take a stand and be jdstified in it, that would be
thoroughly unjustifiable in less favored States, or where the elementary educa-
tion is not so well organized.

(4) In conclusion I may say that the only rule by which we can be guiiled
in such cases would l)e an honest effort to meet the conditions of the State in
which the college is located. I believe it to be the duty of these colleges to use
their influ(>nce to imin-ove these conditions as rapidly as possible. Such improve-
ment would relieve the college of some work now necessary and give it oppor-
tunity to become more efficient in the designated fields of agriculture and
mechanic arts. This condition forms a solid argument on the i)art of these
colleges in appealing to their several States for maintenan'-e and development
of a system of rural education v.-hich will make the colleges more efficient.
Already a movement in the interest of agriculture in the rural schools has made
some progress. This is rejiresentative of what may be done when an interest
has been aroused among the people which shall result in sucli ])i-ei>aration as
will make them better able to take full advantage of their colleges of agriculture
and mechanic arts.

R. W. Stimson, of Connecticut. Let me emphasize one or two points which
have been raised in the paper to which we have just listened.

What did Congress intend the agricultural colleges to be? The second
Morrill Act was passed for the further endowment and supiwrt of the land-
grant colleges. I have read very carefully all of the debates and discussions
in connection with the passage of the act, and I can not find a serious attack
upon the land-grant colleges as they then e.visted. In case of some of the
colleges and departments connected with other institutions there was serious
debate and some criticism on the ground that land-grant money was being used
for teaching subjects which were not obviously and immediately for the benefit
of agriculture and the mechanic arts. There was no good reason why the
Federal Government should give more money, therefore, for duplicating means
of education which could be had in other institutions as well as in the land-
grant colleges. There was no criticism of the grade of instructiou, iwv of the
curriculum of the land-grant colleges.

Now, the land-grant colleges in 1890 had no uniform standard of entrance
requirements. Some were requiring a part of a high-school course for admis-
sion. The vast majority of them, however, were admitting their students
directly from the common schools to the college course. If that is true, and if
the act says that the act of 1800 was passed for the further endowment and
support of the land-grant colleges, is it not clear we may teach anything we
please so far as grade of instruction is concerned, and provided' only we keep
the specified subjects? It seems to me that the affirmative is true on that
point.

It seems to me that the history of the land-grant colleges since 1890 has been
largely a repetitiou of the history of those institutions between 1S02 and 1890;
that is, that we have practically the same sort of institutions to-day as then
existed. That would seem to indicate that Congress was right in not criticising
these institutions and in spending money for the further endowment and sup-
port of this style and grade of education. In the discussions and debates of
Congress on these measures, I think you would find that the term " school "
and the term " institution " were used quite as often as the term " cnllegc" On
the whole, then, I am forced to the conclusion that Congress intended that we
should teach what the land-grant colleges had been teaching prior to 1890, and
that therefore we have a free hand in doing so.

83

A claxise of the act of 1890. however, limits the curriculum to specified sub-
jects : but it is understood that in the Senate that chiuse was very earnestly
debated and the original restrictive clause was thrown out. It, was, however,
restored in the House, it is said, under pressure of the National Grange, and
was finally accepted by the Senate in its present form. I bring this to your
attention to indicate, what seems to me to be true, that this clause was
prompted by an effort not to determine the grade of instruction, but to deter-
mine that these institutions to be further endowed and sui)ported should be
turned toward the industries of life rather than toward the liberal arts and
professions of life in the ordinary sense of the term.

What ought you and I to do to-day with all this freedom?

In Connecticut we have two sets of boys who ought to come to our institu-
tion— boys who have been in the connnon schools and who have had no high
schools within reach, and boys who have been in the high schools, and who are
going to some sort of college, who by taste and inheritance ought to come to
our institution. We had only a four-year cour.se. We had a little agriculture
in every year, and a considerable of the elements of liberal education in all the
years. The result was that the boy coming from the high school had to go
back, if he wanted to get our agricultural instruction, and start at the same
point where the boy from the common school would start. You see what differ-
ence there was in the matter of training and mental ability. It seems to me the
mental ability a man has counts for vastly more than the subjects he studies.
We do not care where a man gets his brain power. If he has got it and can
apply it to agriculture and mechanic arts we are ready to receive it and put it
to work. But we wanted to put in the proper place the man who had not
developed his brain. So we hit on this scheme. I asked a committee of the
faculty to work out a two years' cour.se of preparation for farming. They
worked out a two years' course in farming open to graduates of high schools.
Our curriculum as it stands to-day divides our studies into three groups of two
years each. We offer attractive courses to boys who have a limited amount of
education, and to boys who find it in their power to get considerable education.

In addition to this, in special subjects we give short courses varying from
ten days to a year. We have found since we introduced these cour.ses that we
have come closer to our natural constituency : we have the respect of the i)rac-
tieal farmer as we never had it before, and our short courses have fed our long
courses. Besides our short-course work in the winter, we have been holding
a suuuner school for teachers and others, in which we have limited our subjects
to nature and country life, and we li.ive had three very successful sessions.

It seems to me there is a good field fur the land-grant college, and that each
State may and ought to organize its land-grant college so as to meet the needs
of its peculiar constituents, and that anything and everything which it is found
'practical to teach ^^ ithin these limits should be t.aught.

I have not spoken of extension work. I do not believe extension work is a
proper use of the land-grant college money. 1'hat is, we hold that anything you
can teach at the college in connection with your college courses is appropriate
and may be paid for out of your land-grant college money. We do not do any
extension work .at the expense of the L'ederal Treasury. Of course we under-
stand that each State college is perfectly free to use the money it receives from
its own legislature and its own State treasurer for any purpose the State may
designate.

W. A. IIenkv, of Wisconsin. President Stimson is entirely right when he says
that the Grange was back of those limitations in the Morrill Act of 1890. The
argument was that many of the colleges had diverted nuich of the first appro-
priation to purposes not closely connected with instruction in agriculture and

84

mechanic arts, and to give more money without restriction would be to simi)ly
give further impetus in the wrong direction.

R. n. Jesse, of Missouri. I feel compelled to emphatically dissent from much
that has been said on this subject.

I take it that Congress knew what a college was just as well as we know
what a college is: that Congress said what it meant and meant what it said
when it established colleges of agriculture and mechanic arts. It is very true
that the standards of admission to college at that time were not what they are
to-day. But college meant as truly then as it does now an institution that is
leased ui)on secondary education. And if the colleges \Aere not up to their
present rank, the same is true of the secondary schools. The college was based
upon secondary education as truly in that day as it is now. In my opinion, to
use any portion of the money coming from the Federal Government, either
through the land-grant act of 18G2 or through the ai^propriation act of 1890, for
secondary education, is a misappropriation of Federal money.

Any State that wants to do so may, out of the State treasury, appropriate
money for secondary education — that is to say, for the preparatory department of
its college of agriculture; but I think that any State which does that commits
a blunder. I say this with profound conviction. I want to give a little of
my own experience in Missouri. In 1891 there was no standard of admission
to any department of the University of Missouri. Any student could get in with
an application and a fee. We began to raise the standards of admission to all
departments of the university, until to-day there is no department that does not
demand for admission a first-class high school education. As we raised the
standards of the other departments we at first left the college of agriculture
behind. The faculty of the college of agriculture contended that the condition
of the rural communities in Missouri would not admit of any standards of
admission to that department. But in getting all the other departments to the
])oint where they rested on the high school system I conceived the notion that
that department ought to go up too. It had a small attendance; everybody
seemed to avoid it who could get into any other department. The men who
came and failed to get into other departments dropped into the college of agri-
culture rather than go home again. It was a catch-all of the other departments,
but it did not catch enough to be respectable in numbers. I brought the ques-
tion before the faculty of agriculture. The whole faculty went against me
except one man. After debating the thing an appeal was taken to the board of
curators. I wrote to every prominent college of agriculture in the United
States, asking what they thought about the propriety of demanding high school
education for admission. I was greatly astonished and greatly pleased at the
unanimity of the answers, for almost without exception these colleges declared
that a good high school education ought to be demanded. 1 submitted those
letters to the board of curators, who, after carefully considering the matter, by
a unanimous vote decided that the college of agriculture should be raised to a
parity with the other departments of the university and that admission should
be based upon a high school education. The next fall the enrollment in the
college was far greater than it ever had been before, and it has been growing
steadily ever since. In the i>resent year the enrollment in the freshmen class
is exactly twice what it was a year ago. When we made the college of agri-
culture thoroughly respectable in its entrance requirements, men began to come
to it, and inen are now forsaking other departments to enroll in that of agri-
culture.

Various devices have been employed for bridging the gap between the elemen-
tary schools and the college of agriculture. The most notable of those attempts
is the Minnesota experiment. In this case there is between the college and the

85

primary schools an institution at St. Antbonv Park, the lilco of which can not
be found on the Western Heiuisiihere. It is the best secondary school of agri-
culture I ever saw, and as President Northrup once said of it. " that school of
agriculture stands in the minds of our agricultural classes for the whole uni-
versity and college." That is just my oI)jection to it. It is a screen between
the people and the c-ollege and university. In spite of Minnesota's magnificent
success. I am willing to risk the entire future of the college of agriculture of
Missouri on my faith that the Minnesota experiment is not the right way of
doing it. Let me say, however, that the Minnesota school is supported out of
State funds, and involves no appro] iriation of Federal funds.

In Wisconsin they have established two schools of agriculture at different
points in the State. I believe Wisconsin is going to equip those schools
magnificently. If such schools were established in Missouri, all the counties
around them would go to the legislature and beg that they be made district
agricultural colleges. We in. Missouri never intend to have anything between
our college and the primary schools duplicating and running opposition to the
public high schools of our State; but the college of agriculture, like the other
departments, is going to be put in as a part of the public school system. We
are striving now. though I can not point to any great results, to put agricul-
tural studies in the public school system, primary and secondai-y. I believe that
if these colleges of agriculture would abolish utterly all their preparatory
departments, would begin where the high schools left off. would put on exam-
iners for the secondary schools, ^^•ould spend money and time and energy on
the public school systems of their States, they would finally get their public
school .systems into desirable harmony with the college of agriculture. In
Missouri we are risking our entire future on the doctrine that the college of
agriculture is going to rest on the public high schools, and we are going to
]uake the pul)lic high school agricultural as far as it ought to be-agricultural.
It is the long way, the slow way. the toilsome way, but I believe that it is
finally the right way.

L. H. Bailey, of New York. The history of legislation on the subject indi-
cates that in the minds of legislators it is legitimate for the land-grant college
to use the funds for elementary instruction and extension work. Whether or
not it is wise for us to so use them is quite another question. We have had
some discussion in New York State during the past two or three years on the
subject of special schools. Three years ago a bill was introduced into the legisla-
ture of New York State, which passed both branches of the legislature, allowing
the establishment of one school of agriculture and domestic science in every
county in New York State, about sixty-one of them. It failed to receive the
governor's signature, because it would call for some expenditure of funds from
the State department of agriculture. Two years ago the same bill passed
the assembly, but it failed in the Senate because the chairman of the committee
to which it was referred was opposed to it. and his objection to it was that he
did not believe it was wise to duplicate the public school system of New York
State by any si^ecial system of education. Last year it was proposed to
reintroduce this bill, but it was finally decided to let it rest until the college
of agriculture matter was settled.

We have at Cornell University a winter course of about 11 weeks. I think
this winter we shall have about 2()0 students ; I should like to have 2,000.
Yet, 1 do not believe in the winter course as an integral part of the college or
university work.

I have looked upon the winter courses in the university as a temporary expe-
dient, since there are no other institutions that can supply the demand for the
Innd of instruction that the winter courses give. If there were secondary or

86

interiuetliate schools that could give this instruction, the demand would not ho 9
made upon the colleges and universities. Whether such institutions will ever "
arise is a question concerning which I scarcely wish to prophesy. If they do
not arise, then the colleges and universities must continue to supply the demand
for the kind of instruction that is given in the various winter-course enter-
prises. It is probable that there must always be an adjunct institution to the
colleges and universities in which such instruction can be given.

I am in sympathy with the movement for special agricultural high schools.
However, I think that the first desideratum is to have the common schools as
they now exist open to agriculture on equal terms with other subjects. This
will give agriculture opportunity and will not debar it from the privileges of
common school development. It will recognize it as a scholarship study, not
merely as a technical or occupational subject. ^Yhether the common schools,
even when they are open to agricultural work, will satisfy the needs of the
rural communities ouly the future can tell ; if they do not, then In the natural
course of events special schools will develop here and there to satisfy the de-
mand. I do not like to think of establishing a duplicate system of public schools
out-of-hand which would seem to antagonize or at least parallel the existing
schools; and it would tend to set agricultural instruction off by itself and to
inake it only a class subject. Of course there are many difficulties in the way
of introducing agriculture into the schools as they now exist, l)Ut it is funda-
mentally correct to ojien the schools to the subject. Of course the work would
need to be elective, at least in most cases. It is always objected that the
schools are now full and that a new subject can not be introtluced. This of
course is temiiorarily true. The difficulty is that we are trying to introduce
the new and modern subjects while at the same time trying to hold to the old
curriculum. In time the whole point of view of the common schools uill be
radically changed and the school will be a natural product of its enviromuent.
The very fact that the new and relevant subjects are being introduced is proof
enough that this evolution is slowly coming about.

I believe we have the legal right to use the proceeds of the land-grant fund
for elementary instruction in agriculture and mechanic arts, but I believe we
shall find it wiser policy to utilize State funds and forces already in existence
for the purpose of carrying on these educational and extension courses than
to use the Federal fund.

The experience of Cornell University is that it is of great advantage to.
have uniform entrance requirements for all departments of the university,
and the attendance of students has increased greatly notwithstanding the
strict enforcement of such requirements. Uniform entrance requirements in
institutions in which the college of agriculture is combined with the general
university is essential to the dignity and success of agricultural work.

E. Davenport, of Illinois. I should very much dislike to hear this discussion
closed without some reference to the movement that is on foot all over the
country, namely : The Consolidation of the primary schools. When you speak
of transporting children to central schools, the objection is raised that horses
can not travel the roads. Everybody knows, however, that more horses are
now used in transporting the children and more miles are traveled than Wduld
be necessary to send them all to central schools. It is to be hoped that we
will not always have to go on with the little primary schools, four or five
children and one teacher.

U. II. Bailkv. I think the rural school, as we ordinarily know it to-day. is
bound to pass away. It seems to me it is one of the most inefiicient units in
our body politic. The country mill has passed away. It can not compete with
the mills in the city. In the rural school the teacher is teaching her first or

87

second term as a rule, temporarily maintaining herself until she can do some-
thing else. The teacher must teach everything, from the alphabet to physi-
ology, from physics to grauniiar. Our extension work was intended to reach
first the country school, but the more we pushed the work the more evident it
became that it is very difficult to reach the country school. \\'e think the
best that can be done is to introduce the subjects in the village and hamlet
schools, and where they have two or three or four or five teachers, so that one
teacher can take all of the natural-history subjects and another all of the
mathematics, expecting it to work outward from these centers. Centralization
is going on in New York State in three or four directions.

A. C. Scott, of Oklahoma. It has been said here that the existing educational
provisions of the country community should be exhausted before the college
should seek to duplicate any of that instruction. The question naturally arises.
What is meant by the educational provisions of the country community? A
question of extreme importance in the West is, What shall be done with the
young men of IS or 19 years of age who have gone through the common schools,
but not through the high schools, and as a matter of fact do not want to go to
the high schools? Shall a catch-all be prepared for them? Shall a pi'eparatory
department be provided for them where they can say they are going to college?
That question gave us a great deal of concern in the Oklahoma college, and
three years ago we provided a preparatory department. Two years ago we
became ashamed of the department and dropped it, but we substituted a twenty
weeks' course in the subject of agriculture. We found that it was very largely
the young men and women who went into the preparatory dejiartment and did
no advanced scientific woi-k in agriculture who went back to the farm. For that
reason we established the short c lurses. It seems to me it will be a very long
time before we get agriculture established in the common schools of the country.
What are we going to do in the meantime? I believe the present condition
ought to be met by some such scheme as I have suggested, or the Minnesota
scheme. We are also working in our territory on a scheme by which optional
courses shall be given in the high school leading to the university.

R. H. Jesse. I believe that so long as the colleges of agriculture are main-
taining their right to use Federal money for secondary education, so long as;
they are declaring that it is good policy to do so, they will continue their sec-
ondary schools, and will not connect \\itb the secondary school systems of their
States. For fifty years the University of Missouri maintained a preparatory
department. When I came there as president, there were not six good public
or private secondary schools in the Commonwealth, and I was assured that they
could not be built uj). Yet in the space of twelve years we have increased the
good high schools in INIissouri from 5 to 12.5. Missouri ought to have at least
250 high schools. But the rate of growth has been magnificent in twelve years.
So long as you hold on to this preparatory work and these temporary expe-
dients you are not going to catch hold of the public school system. I think
the one vit;il thing is that the colleges of agriculture, as well as the colleges
of liberal arts, should identify themselves absolutely with the public school
systems of their States. Meanwhile, I am not disposed to criticise rhose who
employ some temporary expedients, provided they have started in the right
direction and are going in that way as fast as they can.

E. A. Bryan, of Washington. One of the most serious difficulties which we
face is the fact that under the ideals of the existing four years' high school the
student who has taken the eight years of elementary grade and four years of
high school is led away from the ideals represente<I by the land-grant colleges,
ixnd in most instances, unless perhaps, as may be true in Missouri, a very strong
iufiuence proceeding from the university or from some source secures a dif-

88

ferent result, he \Aill be led away from the ideals represented by the education
for which we stand. That is a fact and condition whicii we have to face, and
is one of tlie reasonable and legitimate excuses for the maintenance of sec-
ondary scliools, in which the ideal is not exclusively the old ideal, but which
includes something of industrial education. In our own State we have the two
institutions, the university and the agricultural college. The requirement for
admission to the freshman class in the agricultural college is a high school
course or its equivalent, which may be gained in the elementary school. I
believe the end is precisely what President Jesse says, but the secondary school
must be permeated with the ideal for which the land-grant colleges now stand,
and it will be years before we learn not to resort to such expedients as have been
mentioned here.

H. C. White, of Georgia. I should like to say that from our experience in
Georgia we are able to confirm the theory of President Jesse to the effect that
a determination on the part of the college to aid the secondary schools in raising
their standards is effective. Of course we suffered, just as you suffer else-
where in the country, with a lack of studies in the secondary school which are
immediately related to the technical courses in agriculture. But in what may
be called the fundamental underlying studies, mathematics, for example, English
in its grammatic parts, and some language other than English, either classical
or modern, we find that by keeping a little ahead of the high schools and encour-
aging them to raise their curricula we can finally bring the men who pass from
the high schools to a very satisfactory state of attainment for entering our col-
lege courses. I may be radical, but it seems to me that before a man should
enter college it is not so necessary that he should have studied so many things
as that he should have studied some things sufliciently thoroughly to have
attained the mental maturity which will fit him for the instruction of the col-
lege. Now, if we are going to insist that before a man shall enter a course in
agriculture he shall have had elementary and secondary instruction in agricul-
ture, it will be a long time before the schools are equipped to meet our requii'e-
jnents. In Georgia we have a four-year course in agriculture, the entrance
requirements of the college of agriculture being identical with those of the col-
lege of liberal arts. They are not as high as we should like to see them, but
they are as high as we think the community will stand ; we try to raise it from
year to year and bring the schools up to the level. In our school of agriculture,
which is one of the departments of the college of agriculture, we have courses
in agronomy, in horticulture, and animal husbandry. There is no reason why a
young fellow who has been in the common schools, has reached mature years,
and has had the proper sort of mental discipline, can not enter these courses.

In high schools they teach a certain amount of chemistry and physics, but
the teaching which they get in the high school is not necessarily of the kind that
will add to the college course. Seventy-five per cent of those that go to high
school never go to college. There is no need for a man in the high school, who
is to go to college, to have studied chemistry at all, provided he has studied
something else to such a degree and in such manner as will fit him for the work
in chemistry when he undertakes it. The same in agriculture and horticulture.

Dean Henry asks : " What are you going to do with those men who are not
going to enter the regular college courses?" We say there is a great deal
here in these technical courses that is valuable to you. But we are trying to
guard against what we consider a fundamental error, namely, to set up such a
course by itself and hold it up as the equivalent of a full college course.

K. C. Babcock, of Arizona. We are colleges of mechanic arts as well as of
agriculture, and, from my point of view, in Arizona the problem is just as
imperative on the side of mechanic arts as it is on that of agrculture. Now,

89

the problem is : Is it legitimate for the Territory that makes high demand upon
the college for education in mechanic arts to devote part of its funds to
instruction in the elements of mechanic arts? There is not in Arizona, and prob-
ably not in the other three Territories, a single institution that gives good sec-
ondary manual-training instruction. Yet there is great need of manual training
there. The pressure for instruction in the mechanic arts, mining, civil and
mechanical engineering, is almost irresistible in Arizona, and we are obliged to
in-epare for the entrance into the courses in mechanic arts c[\i'ite as much as for
the agricultural courses.

E. Davenport. It seems to be assumed regarding instruction in agriculture
that it is a four-year course or a two-year course or a short course or nothing.
In my opinion the unit is too large. The farm boy wants instruction in a
particular subject; he is not thinking much about graduating, and when you
meet him at the door the first day with the proposition that he must choose
either a four-year course or two-year course or short course he is likely to take
the line of least resistance. A large proportion of the work of our universities
and colleges has to do primarily with students who do not graduate. For every
student who graduates about three or four do not. The influence of the college
and university system of this country is not exerted solely through its grad-
uates. It is through the great mass of students, many of whom do not comi»lete
the regular courses. Let us stop talking about four-year courses, therefore,
and fix the eye on the student. Let him take one or two or three years. Let
him get those things he wants, without regard to whether he graduates or not.

Now, there is nuich elementary instruction in hitching up the team, in plow-
ing the field and getting in the crop, in feeding the pigs and getting the steers
to market, and the average student of IS coming to us from the farm is often
better prepared for college than the average high school graduate. It is an obli-
gation of these colleges to make a system of secondary education for the country
people. In Illinois we simply cut across all precedent and all lines of responsibil-
ity by saying to the boys on the farm, "Come to the university and choose the sub-
jects you wish to study. These are the things we undertake to teach in agri-
culture, about 80 of them ; if you want any of them, go ahead. If you can not
do business here you will go honie. But if you take those subjects you must
take certain other subjects ^^ ith them, and one of them is English. And if you
stay long you will take some science, because certain subjects require science."
Thi-ee-fourths of the boys that come from the farm have not had much educa-
tion, but they do well in the sciences. We had 20 students six years ago, and
now we have 340, taken just as they come. One-half of the work they do is
done in other departments of the university than that of agriculture — civil en-
gineering, English language, botany, history, chemistry, Greek and Latin, if
they want it^and the i)ercentage of failure on the part of our students is below
the average of the university ; the percentage of graduation as high. The
situation is much the same in all institutions. Three-fourths of the students
in all lines never graduate.

We have a splendid preparation of a scholastic order for the city people, but
we have no sucji prepai-ation for the country people. Let us have a little better
preparatory course for the farmei", and stop talking about four-year courses
and about conditions for admissions, but bring the student to the college and let
him take up at once the subject he wishes to study. We are setting up too high
a standard for agricultural courses when we demand that if students will not
take the four-year course therefore they must take something peculiar and in-
ferior. If you confront them with such conditions you \^ill drive them out of
the agricultural courses. It is not done in other lines ; why do it in agricul-
ture? Identify the boy with his subject. We have seniors, juniors, sopho-

90

mores, freshmen, specials, all together in the same class. You may protest
against that, but bear in mind these boys are studying Shorthorn cattle or some
other technical subject. The special student has a herd of Shorthorn cattle
at home, perhaps, and he is as able to study Shorthorns as the senior, and
sometimes better. They can meet on a common ground in the class room.
Give them a chance at election ; do not drive them into something they know
nothing about. If a student comes to us at 18 years of age and is deficient in
English, i. e., has less than 42 credits, or three and one-half years of high
school work, he must go to the preparatory school and take English. He
may choose his other .sul\iects. If he is IG years old he must spend half his
time in the preparatory school, and the other half may be given to other sulj-
jects, allowing him to elect any subjects he is able to carry. The fact is we
have very few students under 18. Most of our students are 18 or over. A
great many of them are between 18 and 21. At about IT or IS or 19 boys
begin to think they are too old to go to high school, and if you do not let them
into the college you will never get them. If the boy is 18 years old we shut
our eyes to all deficiencies except English.

He can graduate here without mathematics, but he must take two years of
foreign language, because the foreign language, we think, is nearer to agri-
culture than is mathematics. If we had a department of agricultural eco-
nomics— which we hope to have — the student in that course would be required
to have mathematics, or if he elects subjects requiring mathematics he must
take mathematics now.

A. Scott, of New Jersey. I sincerely ho]ie that it will not go down on the
records that the assumption that I'rofessor Davenport has made is generally true.
That all our institutions are like his in all particulars, excellent and otherwise,
will not be accepted as the consensus of this body, because I am quite sure that
some things he has said of his institution are not true of mine. We require of
every boy who comes to college that he shall know algebra, plane geometry, and
solid geometry at least, and must pass examination in these subjects. I should
not like to have it said that three-fourths of those who go to our college are not
graduated, for it is not true. INIore than half are graduated, although many fall
by the way for one reason or another. This is a local issue. It is becoming more
and more apparent every year that we must recognize that differences of condi-
tions that are fundamental have to be taken into account. These are schools
of agriculture, and, as my friend from Arizona has said, of mechanic arts. They
v.ere founded for training in the sciences applied to industrial pursuits, for the
poor boy of the city as \\e\\ as for the poor boy of the farm. "\\'e recognize in
New Jersey the Importance of agriculture. It is second to none, but there are
others that should stand on a parity with it. We have laid great stress on agri-
culture. In New Jersey, for example, there is a vast field for the civil engineer
and the mechanical engineer, and we must make adequate provision for instruc-
tion in these and similar lines.

This is, moreover, a matter of mental training rather than of special subjects.
What we want of the boy is power, not special training.

W. O. Thompson. To recur to the original paper that lirought out this dis-
cussion, the question first was the legal right to teach the elements of this sub-
ject. I hope the paper made it clear that the elementary teaching was not
confined to schools below the college, but that in our colleges there was elemen-
tary instruction in many subjects, and that the definition in the statute or else-
where could not limit the instruction, if it insisted on subjects rather than
method. I think we also realize from the discussion that we are confronted
with a condition to which these colleges must address themselves. There has
been agreement that we are all trying to meet that condition, and there has been

91

some tlisagreenieut as to bow it should be met. I may be permitted to say that
in the institution which I serve the entrance requirements are rigidly enforced.
1 do not want the impression to be left in this meeting that any institution in
this circle of colleges has fallen to the low depth of its privileges under the law,
but that all are trying to rise to the highest of their privileges under the statute,
I thinlc no one of us would ever regard it as j)ossible for us to be content
\> ith the perpetual condition of doing what we do not desire to do but what we
thinlc ought to be done as a temporary nieasure. It may be that for five years
or it may be that for five hundred years there will be a large class of young men
who may be interested in agricultm*e by one method that never would be inter-
ested in it by another method however perfect theoretically. So far as peda-
gogical theory of instruction iu agriculture is concerned, I think these colleges
must meet the conditions, but I thinlc none of thejn should make an apology for
a low standard of entrance.

On motion, the section adjourned until 2 p. m. next day.

ArxERNOON Session, Wednesday, November 2, 1904.
The section was called to order at 2 p. m. by Chairman W. E. Stone.

Military Instructio.n.

The following paper by M. H. Buekham, of Vermont, on "The intent and
purpose of the Morrill Act with regard to military instruction," was read by
G. E. Fellows, of Maine, iu the absence of the author :

The bill for the endowment of colleges of agriculture and the mechanic arts,
which passed both Houses in April. 18.jS, and was vetoed by President Buch-
anan, did not contain the provision for instruction in military tactics incorpo-
rated into the later bill. In a speech by Mr. Morrill ou April 20, 1858, setting
forth at great length the objects and provisions of this first bill, no allusion was
made to military instruction, nor was there any reference to it in the course of
the debate. The bill to which tiie present colleges owe their existence was
uitroduced, debated, and passed iu the summer of 1SG2, and bears the significant
date July 2, 18G2, the day following the last of the seven days of McClellan's
Peninsular campaign. In the course of a speech in the House explaining and
advocating the measure, Mr. Morrill put considerable emphasis on the military
feature of the education provided for. I quote passages from different parts
of his speech :

" If this measure had been instituted a quarter of a century ago. the absence
of all military schooling at the outset ot the present rebellion would have been
less deplorable in the Northern States. The young men might have had more of
fitness for their sphere of duties, whether on the farm, iu the workshop, or ou
the battlefield. * * *

" Something of military instruction has been incorporated in the bill in con-
sequence of the new con\iction of its uece.ssity forced upon the attention of the
loyal States by the history of the past year. A total unitreparedness presents
too many temptations, even to a foe otherwise weak. The national school at
West Point may suthce for the Regular Army iu ordinary years of peace, but it
is wholly inadequate when a large army is to be suddenly put into service. If
we ever expect to reduce the Army to its old dimension and again rely on the
volunteer system for defense, each State mu.st have the means within itself to
organize and officer its own force. With such a system as tliat here offered —
nurseries in every State — a suHicient force would at all times be ready to support
the cause of the nation and secure that wholesome respect which belongs to a'
peoi)!e whose power is always eijual to its pretensions. In a free government
we have proved, notwithstanding some ' in time of temptation fall away,' that
patriotism is siiontaneous, but doubtless many valuable lives would have been
saved in the progress of this plague-spotted relicllion had we not so long
assumed that military discipline was also si>ontaneous. If ever again our
legions are summoned to the field, let us show that we are not wholly uni)re-
pared. These colleges founded iu every State will * * '•■ to some extent

92

guard against the sheer ignorauce of all military art which shrouded the coun-
try, and especially the North, at the time when the tocsin of war sounded at
Fort Sumter."

These words elearlv explain the oliject which Mr. Morrill had in view in
making provision for instruction in military tactics in the colleges of agriculture
and the mechanic arts.

The presence of a great conflict, which found the nation unprepared to meet
either internal or external enemies, awakened public opinion to a sense of
danger— a danger not only in the past, but ever present ; a danger which could
not be met bv an extern podzed army, or a levy en masse, but only by a provision
which should be of the nature of an institution, not subject to temporary change
of feeling, not liable to failure from neglect or forgetfulness. To statesmen
looking beyond existing tumults the Republic meant peace, but they were then
for the first time learning that peace exists only in those nations that know how
to maintain peace. To l^eep up a large standing army was contrary to the
genius of American liberty and to all national traditions. But here was an
opportunity to do something toward meeting this ever-present danger of " unpre-
paredness " by distributing throughout peace-loving and industrial communities
in every State a certain amount of *' military scliooling," as Mr. Morrill calls it,
and the result of such schooling in a goodly numl)er of men, highly trained in
other resi)ects, with a modicum, more or less, as tlie plan should work out, of
militarv training sui)eradded.

It may be pertinent to note that. when, twenty-eight years after the passage
of the bill, in the " piping times of peace." Mr. :\Iorrill again asked Congress to
consider the needs and claims of the education offered in the colleges of agri-
culture and the mechanic arts and to increase their scope and their efficiency
by an increased endowment, no further provision was made fur. and no mention
was made of. military instruction.

Passing now from consideration of the motives and utterances of the founder
of the colleges to the language of the organic act, we find that the intent and
purpose of ithe act as regards military instruction gets rather scant expression.
It is all embraced in three words— " including military tactics "—" one college
where the leading ol)ject shall be, without excluding other scientific and classical
studies, and including military tactics, to teach, etc." That constitutes tlie
entire mandate on the subject. It is evident that the intent of the act was not
to establish militarv institutions— that is. institutions in which the leading
object is to teach the military art. Classical and other scientific studies are not
to be excluded, and military tactics are to be included, but th.e leading ol>ject
is to teach branches of learning related to agriculture and the mechanic arts.
Evidently there were not to be military academies after the manner of ^\est
Point in all the States, nor feeble imitations of West Point.

If some institutions or some army officers detailed as military instructors in
the colleges have desired to make the military the leading feature, to insist on
army ideas and methods in the government of the institutions, and to subordi-
nate practically the other elements to the military, this has been without warrant
from the ordai\nng act. If this had been the intent and purpose of the founder
and of the act of Congress, they would have declared military training to be
the leading object, whereas it is not included among the leading objects.

\Yhat is meant by the term " military tactics." which the act says are to be
included in the braiiches taught in the colleges? Obviously the word " tactics |^
is used in a general and popular, not in a technical sense. " Military tactics "
is a broad and elastic term, including much that would not come within a strict
definition. This l)readth and comprehensiveness, in distinction from a rigid
prescription of specific things to be done, is characteristic of the whole act. It
recognizes the great diversity of conditions existing in different .parts of the
country, and now that it is operative in forty-five different States, this elasticity
and adaptability to conditions appears still more admirable. It is matter for
congratulation that we have in this grand scheme for national education, not a
thoroughly organized, bureaucratic system like that which fits in well with the
genius of' the French people, but a simple outline, a broad, free, suggestive
sketch plan, of the general objects to be sought, leaving to the several localities,
and specifically to the legislatures of the several States, to fill in the details as
their special needs and interests may prescribe. As in the case of all other
branches of learning, so in case of the military science and art, the institutions
are left free to work out their own problems in their own way, provided that
way comes fairly within the express provisions of the act of Congress. As we
have seen, the incorporation of military instruction into the curriculum of tlie

93

colleges was intended to meet one of the great and permanent needs of the
country. Such instruction is uiandatory upon the colleges. By the acceptance
of the grant with its conditions this instruction has become an obligation, recog-
nized as such by the colleges. So umch — that the colleges shall give instruction
in military tactics — is, so to speak, constitutional, unalterable, not debatable.
All else is merely statutory or administrative, subject to by-laws, as wisdom
and good policy may ordain.

Leaving, therefore, large latitude to the predilections of individual institutions
for more or less of the military feature in their curriculum, what may the
colleges, in an average way, be fairly expected to do as their pari; toward
supplving the country" with a soldiery in time of need? The organization of a
nationalniilitia under Federal laws in all the States has materially changed
the situation since Mr. Morrill pictured the nation's •' unpreparedness " in 1862.
When not recognized as a part of the militia — as they are in some States — the
college battalions represent the possibility of a volunteer corps which would be
immediately effective for service, and the individual students and graduates
constitute a body out of which officers, commissioned and noncommissioned,
could be drawn for service in a suddenly enlisted corps. It can not be expected
of the colleges that they turn out thoroughly trained and accomplished officers.
It takes four years of military training at West Point to do that. To attempt
even something very much below this would take so much of the students' time
and energy from their main studies that they would go to colleges in which this
burden was not laid upon them. But the colleges, without sacrifice to their
"leading objects," may so train their students in the military art, that they,
or a good number of them, would make serviceable sergeants, lieutenants, and
captains in any force which the State or the nation might need for keeping the
I)eace and enforcing the laws. It is of some consequence that students should
make a good appearance at inspection or on parade. It is of much more impor-
tance that they should learn some of the soldierly virtues, prompt oliedience,
power of command, the fine combination of self-respect and submission, which
make the good citizen and the good patriot as well as the good soldier.

But on this part of the subject I am privileged to offer the expert evidence of
an able and accomplished officer of tlie Artillery Corps and a highly successful
professor of military science and tactics in the University- of Vermont. Capt.
C. J. Bailey, Fifteenth Artillery. Captain Bailey says :

"An opinion is desired as to what extent military instruction should be car-
ried in the land-grant colleges.

"Throwing out those institutions in which the military feature predominates
and is advanced as an attraction for students, there remain the colleges or uni-
versities in which the student is fitted for almost any profession save the mili-
tary. In these every hour devoted to military work takes from the student an
hour he might advantageously devote to studies in the particular line he has
chosen. Should, then, this military work be limited to three hours weekly, and
is even this worth to the student and to the c-ollege the advantages gained by
both from the endowments made by the Government?

" When the writer took up tins work in the University of Vermont in 1897 he
was of the opinion that the three hours weekly was inadequate for carrying out
the purposes desired by the Government aud he still believes that it should be
increased, at least during that part of the college year when outdoor work can
be carried on, if this can be done without fwsitive detriment to the other work
of the college. If this can not be done, liowever, sufficient instruction can be
done in the shorter time to render its value incontestable, particularly if the
instructor is allowed some latitude in dividing the students in such a way that
small bodies can be instructed in certain parts of the work rather than the whole
student body at once.

" In colleges keeping to this minimum much that an officer deems essential in
teaching recruits must either be omitted or the student so interested that lie will
voluntarily do the work by himself. This refers particularly to the ' setting up '
drills and" calisthenics now so largely employed in the Army. The college gym-
nasium may and should take the place of these, for it is particularly necessary
that the student should have them or similar work both to keep him in healttL
and to give him the erect carriage distinctive of the good soldier and equally
advantageous to the good civilian. But the writer realized from his first at-
tempt that to make any progress in the drills of the company and battalion
nothing bevond a superficial course in these gymnastics could be attempted.

" Both theoretical and practical military work can be so varied that the inter-
est of the majority of the students is easily retained, the difficulty being ta

94

decide on what to omit where time is so limited. Many students find the whole
subject uninteresting and even distasteful. ;ind these are the ones to whom much
attention should be given, for they are generally the ones most in need of the
physical exercise — for their own health. The athletic men are generally the
best soldiers and take the most interest in lectures and recitations as well as in
the drills.

"That the work so outlined is of value to the Government can not now be
questioned. The many valuable odicers now in the Army whose only military
training was obtained in the land-grant colleges bear testimony to this.

" Earnest and faithful work on the part of the instructor, with the cooperation
and support of the faculty, aided l>y the natural liking of many students for the
military, can not fail to render the course successful and give the Government a
fair interest on its investment — even with but three hours weekly for each
•student. The more this time can be increased the better for the Government
and, in the opinion of the writer, for the physical and mental welfare of the
student and the ultimate good of the college."

Coming now to the second part of the question proposed, namely, the relation
of the colleges to the War Department, there are two attitudes which the
Department may take with reference to military instruction in the colleges.
The one view is that the Government has bestowed large endowments on these
colleges, and has a right to demand in return special military service which
men educated in these colleges can render, and to prescribe the methods of the
training which tits them for that service. To this view no objection can be
taken if it is not in in-actlce carried so far as to exact of the students an amount
of effort which wotdd imi)air then* efficiency in their chosen field of study, and
so drive them into other institutions and thus defeat its own intent. It is
natural also and honorable in the military authorities at Washington that they
should seek to prescribe a stand;ird of instruction and discipline which bears
some comparison with that splendid training at West Point which gives dignity
and prestige to an officer in tiie Army of the United States, or at least that
their point of view and their estimate of military education should be largely
under such influence. Then there arises a difference of judgment between the
Department and the colleges as to how much may be insisted on in the way of
military discipline, in which we find the Department virtually saying to us,
with milit.-iry courtesy, but with military firnmess : "We will not detail an
army officer to conduct your military instruction unless we can dictate substan-
tially the amount, the methods, and all the conditions of such instruction."

The other view which the Government might take is not to insist on military
training as an obligation on the part of the colleges and the detail of an officer
as a concession carrying with it a certain supervisory right over the colleges,
but to look at the whole situation as an opportunity of which both parties
should strive to make the utmost for the good of the country at large.

Here is a body consisting of many thousands of the choice young men of all
the States < f the I'nion, as good material as the country or the world affords
for making citizen soldiers — such soldiers as the country is likely to need—
and at an ex]iense to the Government which is trifling compared with what
any other method of getting such soldiers would cost. There is a certain
amount of the military spirit — call it the patriot-military spirit — which it is
desirable to cultivate in our youth — not too much, not the militarism of France
and Germany — not too little, not the supineness and neglect, inviting assault,
of the North before the war — but enough to inspire a sense of security and
compel respect. Let the Government take advantage of the opportunity it has
to get this moderate amount of military spirit diffused among the young men of
the nation and, along with it, the moderate amount of military training
which will make it practically effective in time of need. This it will best
accomplish, not by setting up a military regime of its own within a literary
institution, not by issuing orders from Washington which ignore or override
the policy and the regulations of the colleges, but i>y cooperating with the
institutions in a patriotic endeavor to make such adjustment of the legitimate
claims of the civil and military departments, respectively, that all shall attain
their maximum efficiency. Passing over some of the obvious considerations
tmder this head, we may be permitted respectfully to suggest for the con-
sideration of the Department :

(1) That less emphasis be placed on the manual and technical branches of
military training, and more upon the higher, the intellectual, topics in the mili-
tary art. College students take "military tactics" as part of a liberal educa-
tion, not to fit them to serve as enlisted men. Introducing a cerain amount of

95

•strategy, the history of campaifrns, fortification, problems in "grand tactics,"
ete.. would hriiig the instruction more within the range of college studies.

(2) The inspectors sent to examine and report on th(» coiulition of the mili-
tary departments in collfges should he exijerienced. hroad-minded men, cai)able
of understanding the situation in its larger meaning and possibilities. Some
of the institutions have had occasion to complain that yomig otticers. from
inability to appreciate the difference Itetween a literary and a .strictly nulitary
institution, have done them great injustice by setting up an im])ossiblc standard
of efficiency and severely connnenting on alleged delincjuencies. The inspector,
especially if continued in office long enough to learn its possiltilities. can. by
conferring and cooperating with the college authorities, by instruction and
advice to the cadet officers, and in many other ways, easily double the efficiency
of the military instruction. The institution represented !>y the writer of this
paper enjoyed all these l)enefils and others under the Inspectorship of Col.
(now Gen.) U. P. Hughes, I. S. Army. A well-trained officer, a strict dis-
ciplinarian, and a tlioroughly soldierly man. he interested himself to bring the
college battalion up to the highest state of efliciency and to promote the true
military spirit among the young men of the institution. In doing this he
gatliered to meet Iiim the officers of the battalion, lectured them, scolded them,
praised them, instructed them, and so discliarged the duties of Iiis office in a'
way at once itrofessional and human that his visits were looked forward to
with interest and ivmembered with pleasure, and though his reports sometimes
scored us severely we knew that they were just an(i kindly. If the (iovern-
ment would always send out inspectors equally- faithful to the War Department
.and equally helpful to the institutions, there would be little cause for com-
plaint on either side and the problem of efficient military training in the col-
leges would be in a fair way of satisfactory solution.

E. R. Nichols, of Kansas. I am very much in favor of military drill from
■every standpoint, and I believe it Is fortunate that it is a part of tlie endowment
of these colleges. It seems to me the management of this military matter is
largely a local affair. I have reference now as to whether it shall be one day
or two days or five days a week, and whether it shall be one, two, three, or four
years, whether it shall be in the fall or spring terms or how it shall be. In our
<?ollege we would as soon have drill four days in the week as two, but we would
dislike to have it five days. It is desirable to have one afternoon off in which
students can have their literary and athletic exercises and things of that nature.
It is desirable that we have drill four days and not five days. I would propose
as a possible solution of this question that we ask the War Department to state
the maximum number of hours that will be satisfactory to them for practice,
for theory, and for the ceremonials, leaving each college to apportion the time
through the week as best meets their conditions. We have tried various ways
of meeting the present requirements without success at the Kansas Agricultural
College. I believe, however, if we would ask the \A'ar Department to fix the
number of hours for practice and theory and the ceremonials that we can adjust
ourselves to the condition unless it is made very difficult.

C. C. Thach. of Alabama. There are some points that have been covered in
the paper by President Buckham and in the comments by President Nichols
that I think should be emphasized. We have had experience in military instruc-
tion in our institution in Alabama since its inception about thirty years ago. and
we stand, I think, somewhat on the middle ground in that respect. I agree with
President Nichols that this is a local question very largely, and the conditions
vary widely in different institutions. It should be left in all its details and
uiinutite to the boards of control of the several institutions. In our institution
we have a quasi military organization, but much attention has from the first
been given to military training.

The act of 1862 explicitly requires such training, and I do not believe that we
can comply with the .spirit or the letter of the law without having military in-
struction of a very definite and fixed amount and nature. Our experience bears
out the statement by President Buckham that the United States Government
2.3880— No. 15.3—05 m 7

96

has been greatly strenghened by the success in military instruction of these
land-grant colleges.

We should not lose sight of its value as an educative force, particularly in a
milltai-y way and in patriotism, but another advantage Is the physical training
it gives. I believe it is worth \a bile to have it for that reason. I am a great
believer in all forms of athletics, but only a small percentage of the student
body actually participates in athletics or even work in the gymnasium. Presi-
dent Elict, cf Harvard, found that out of about 3,000 students only about one-
third took active part in athletics. Military instruction furnishes a readily
available means of giving all the students the physical training they need. It
furnishes exercise, not simply as a gymnastic, hut exercise with the ulterior pur-
pose of training the men for something definite. We must not minimize the
military feature. I believe it is a question of education, not only in preparing
a man for military service and in inculcating patriotism, but I believe the train-
ing is in itself educative.

As regards the practical application of this matter, I think you will have as
many views as you have States. I believe the question ought to be approached
in a conciliatory manner. Military men are easily antagonized. They want
men to obey whether or not. Therefore I do not believe in the extreme mili-
tary feature. But we can approach the question in an amicable spirit. I
do not believe, however, that the suggestion of the mininuun amount of hours
will meet the situation. I think two hours is too small. We have three now.
We used to have five, and that was undesirable, but we get along very well with
three. We haven't had an army officer in six years, but during that time we
have made our quarterly report, and we get our arms. If five hours' drill are
to be required we are not in a hurry to get under the Government. We now
have in charge a man of our own training, who knows the situation and is
willing to adapt himself to conditions. We have two general roll calls a day
and three drills. The seniors have power to report offenses of various kinds.
We do not find that power abused. We excuse our athletic teams, but it does
not i)reclude them from promotion as cadet officers. Some of our best cadet
officers are from the athletic team.

E. A. Bryan, of Washington. For a thousand years or more we and our ances-
tors have believed in the citizen soldiery. We have proceeded on the theory
that our nrticn;! dcfenro is to be intrusted chiefly to the citizen soldier. Along
about tlie time of the civil war we wolce up to the fact that the National Guard,
which had been intrusted in a measure with the training of the citizen soldier
for times of defense, was a poor reliance; that it was not in shape to serve the
purposes of national defense, and I have no doubt, as has already been inti-
mated, that it was due to the condition we 'then faced that the military clause
was inserted in the first Morrill Act. I remember hearing a volunteer officer
in the civil war say that in his entire regiment at the outbreak of the civil war
there was not a single man that could drill a squad. I have no doubt that the
statesmen of that day and citizens of that day felt very keenly the fact that
there were few intelligent and educated men who had any knowledge of mili-
tary science and tactics, and that it was due to this that at that time a new
theory was injected into our system of national military education. As a result
«f that we have to-day three general plans of military education: First, that
which is typified by West Point, a distinctly military school for the training of
military officers : second, the National Guard, where for a few days each year
the citizens who v; huiteer in the companies are trained, and third, the students
who are trained in the land-grant colleges in this way. I approve this as a
national movement, as a great nie.ms of national defense. I believe we should
have a general system which will ln•o^■ide men of intelligence and education.

97

who can in time of wiir or stress be called upon for service of this kind, and I
wish to point out to you tlie fact that since 1S';2 there lias been an entii-e revo-
lution in our s.vsteni of national militia. At that time it was wholly and totally
inefficient : to-day we have a very efficient National Guard. If we were able to
Inquire in detail into the facts. I believe we would ascertain that the introduc-
tion of military instruction into the land-grant colleges is chiefly responsible
for that result. This fact became (piite apparent particularly at the time of our
late wr.r with Spain. .Many commissions were issued in the United States Army
at that time to persons who had had their training in these institutions. So that
not only through the direct participation in military affairs by the students
who had been graduated at these institutions, but by their participation in the
legislatures of the States, and by their influence in molding public sentiment
throughout the States, they have aided in establishing a system of national
defense far superior to that of forty years ago. Notwithstanding that fact
there are many things in our system that need amendment, and it is possible
for this association to do much that would lead to a better state of affair.s. I
would call attention to the f:ict that while for lorty-two years we have had this
law upon our statute books, there has been very little done by the Government
to i»rovide for adequate instruction within the colleges. We have been supplied
with a portion of the e(iuipment necessary — guns and ammunition chiefly.
There are many things needed for proper instruction which are not supplied.
While the National Guard, drilling less than one-twentieth of the time that the
students do in our colleges, are supplied with uniforms, the students of the sev-
eral colleges are not supplied with uniforms. I believe this association should
urge upon the War Department the more adequate equipment of the military
departments of the several institutions. While I have this high appreciation
of the value to our nation of this instruction, and while I believe it would be
possible and very desirable indeed to be better equipped for it, yet I certainly
feel that the present attitude of the War Department is by no means a for-
tunate one. You will lemember that for many years the ofBcer who was
detailed as commandant in any institution was directed to report to the presi-
dent (if that institution for orders, and that the War Department did not give
direct orders to the commandant. I think you are also aware of the fact that
to all intents and purposes they now ignore the institution and its officials and
give direct orders to the officers of the Department as to their duties. I think
you will ail concede that it is utterly impossible to administer any institution
properly where some other authority may come in and direct or modify or con-
trol by order the programme of work. I quite sympathize with the suggestion
which has been made that stei)s should L)e taken, perhaps through the Secretary
of War or by calling the attention of the Pj-esident of the United States to the
question, to improve the present situation. It seems to me the time is ripe for
doing something in this direction, and I believe it will not be to the injury, but
to the benefit, of the great system of national military education.

I believe this association should also solicit or attempt to secure some further
recognition of the work done by the land-grant colleges in the direction of
the military instruction. Lately we raw v.ith approval an order for the ap-
pointment to commissions certain graduates of schools where military instruc-
tion is given. Of the six schools chosen last spring I think not one was a
land-grant college ; all were private military schools where young boys attend
and where the leading feature is military drill. It is true that the older, nioi-e
experienced men in the land-grant colleges liave perhaps not given so much
time and attention to military drill as the younger boys in c-ertaiii military
schools which make their military departments a specially attractive and

98 •

prominent feature, but the late war with Spjiin shows that those officers who
came from the land-grant colleges served with distinction and with credit. I
believe that the ]>est results that v;e can hope to ol)tain will be by the recogni-
tion of these institutions as an integral part of our system of military educa-
tion and a proper source from which upon occasion the officers of the United
States Army may be recruited.

C. R. Van Hise, of Wisconsin. The question for us is. What is the minimum
to which we can all accede? The irreducible minimum of two hours per week
incorporated in the resolutions offered in general session this morning (see
p. 0-3) was selected because this is the amount which is the practice of various
large institutions at the present time. We in Wisconsin have two hours per
week, and we hold that to be a full and fair compliance with the Morrill Act.
We require also two hours of athletic work two days per week in the gym-
nasium, so students get the setting-up exercises and development work which
in other institutions is done in the military department. The resolution does
not say that the officers shall not give more than two hours per week during
two years. Indeed, at the University of Wisconsin and at other institutions,
all officers are selected from the junior and senior classes and are required to
give two hours additional work during three or four years in order to make
effective their work as drill officers.

I am sure the resolution expresses the view of a large number of colleges as
to the irreducible minimum. I feel that if the association will unite we can
get the Secretary of War to give a decision on this point.

Mr. Thach. It seems to me that taking action as to an irreducible minimum
of two hours a week rather puts the colleges that require three or five hours
in an improper position with their student bodies.

Mr. Van Hise. Not at all. If a college does not require much gymnastic
work it is proper to require more military work. In Wisconsin we used to
require four hours a week in military in the freshman and sophomore classes,
but when we got a large body of men we l)elieved it proper to give half the
time to military work and half to athletic work.

A. Scott, of New Jersey. The original Morrill Act intended that the legis-
latures of the States should prescribe the curriculum, only conforming to the
general statement of the law. The State legislatures have very properly given
the matter into the hands of the trustees, and the trustees have intrusted it
to the faculty. There is in theory a perfect system of national and local con-
trol. I am not behind any of those who have spoken in giving tribute to the
excellencies of this form of education up to a certain point, but by virtue of
the Morrill Act we are not constituted a set of military colleges, and I think
this association should insist upon its right to control the militai\v instruc-
tion provided for in the organic law of the land-grant institutions.

R. W. Stimson, of Connecticut. It seems to me that the relation of the land-
grant college to the War Department is one purely of a bargain, and I think
the War Department is at perfect lilierty to state terms, provided it states them
explicitly and does not mislead. If the War Department says, " If you want so
much equipment gratis ; if you want a military officer gratis, and are willing to
give five hours' instruction a week on specific subjects, we will close the bargain
with you," it seems to me that is perfectly legitimate, right, and proper.

L. II. Bailey, of New York. It is competent for any of these land-grant col-
leges to have its own officers in military instruction. Is not this the solution of
the matter? In that case we have no favors to ask.

E. A. Burnett, of Nebraska. The conditions have become so difficult in our
institution that unless some modification can be made within a year or two
there is no question that the regents will find it necessary to permit the War

f

99 '

Deiuirtiiient to withdraw its dotall ami its equii)iueut, if need be, and proceed
witb our military instriiction under sucli conditions as we may be able to afford.
This is a matter of much regret to the chancellor, because he believes in military
instruction.

W. O. Thompson, of Ohio. The section of the first Morrill Act whicli relates
to military instruction is as follows:

The President may, upon the application of any established military institute,
seminary or academy, college or university, within the United States, having
capacity to educate at the same time not less than 150 male students, detail an
officer of the Army or Na\'y to act as superintendent.

I call attention to the wording of the statute in order to show that it is not
mandatory, but permissive. Under this statute the President may detail, or he
may decline to detail. In time of war, when the officers are in demand, he
may refuse a detail, and during the Spanish war he did not detail anybody
excei)t retired officers. But since that wai' there have been some detailed who
are not retired officers. There is not a college in this whole association that can
meet this Order No. 05 with five hours a week. If they could do so they would,
and say no more about it. Some of them now give four hours of drill and an
hour's instruction in addition, but they can not give more than that without
seriously interrupting the work of the college. The mandatory character of
this order has raised the (luestion as to whether we can obey it. Our commandant
says we can not do it. If we have entered into an agreement, as suggested by
President Stimson and Dean Bailey, we can close the contract or decline to
renew it. I think it altogether likely the Ohio State University will request the
Department to cut off the detail of its officer, and then will make some arrange-
ment of its own. I do not see any other way out of the difficulty.

I shall not object to a minimum of two hours, but 1 fear that if we make the
minimum so low as two hours it will simply irritate the army officers.

It seems to me that the method of attack of this association, if an attack is
to be made, is to go by competent committee on which I should have some recog-
nized military man, to the President of the United States and state our difficul-
ties, and ask his advice. 1 would refer this resolution to our executive committee
for consideration with a view to devising some means of reaching the matter
through the President, giving them full power to act, knowing very well what
the state of sentiment is in this body.

J. K. Patterson, of Kentucky. About eighteen years ago in the preliminary
meeting that was held in Washington to take steps looking toward the organiza-
tion of this association, this question came up and was debated with a great
deal of earnestness, I may say with not a little acrimony. There were a few
of the colleges represented on that occasion who were quite willing, and I may
say anxious to comply with what they believed was the spirit and intent of the
organic law as set forth in the act of 18G2. They held that there were two or
three things that were made obligatory in that organic law. One was, teaching
those branches of learning relating to agriculture, and another those relating to
mechanic arts, and another relating to military tactics. There were certain
subjects that were optional, that might be included or might not, and these were
classics and other scientific studies. They held that if it was obligatory upon
the colleges to teach sciences relating to agriculture and to mechanic arts, it
was equally obligatory to make provision for carrying out what they believed
to be the intent as well as the letter of the law in regard to the instruction in
military tactics ; that they could not set aside the one without setting aside
the other ; that there was no more reason why they should adhere to military
tactics and mechanic arts and eliminate agriculture than there was to adhere
to agriculture and mechanic arts, and eliminate or perform in a perfunctory

100

way military tactics. I remember that those who held these views were in a
small minority. Some were .willing to abolish military tactics in the colleges
at that time altogether, and to brave the conseqnences, whatever they might
be. Others wished to reduce it to-a very small minimum; 1 was among those
who proposed to carry out in good faith what they conceived to be the obliga-
tions of the act. From the beginning of my administration of affairs in the col-
lege of agriculture and mechanic arts in Kentucky, in 18G9, to the present, I
have endeavored to carry out the act of 18<;2 in its fullness and totality. We
have had no difliculty with the War Department, and have encountered no
difficulty in carrying out Order No. ti5. Until about three years ago wo
required all male students to drill throughout all classes and allowed no excep-
tions or evasions. Now the senior class is exempted from military service.

As a matter of interpretation of the law, I think this matter ought to be
regulated by the State to which the grant is given, but no specific action has
ever been taken with reference to this burning and vexed question that has tor-
mented us for years. If any legislature would take the initiative in defining
what it conceived to be the duties of the colleges organized and controlled by it
under the organic law of Congress, or say what they wanted done, it would
bring a direct issue between the legislature and the War Department of the
United States, but I do not consider it wise to do this. In my opinion the
pi-esent crisis is very largely our own fault. All of us who have attended these
meetings for the last fifteen or twenty years know that there have been a number
of colleges represented in this organization that have always stood for military
tactics and military drill. There have been a number that have constantly
been endeavoring to avoid and minimize it. and some would have been glad to
eliminate it altogether. For a number of years an inspector did not come around
at all, but within the last ten or fifteen years the inspector sent by the War
Department has cojne around annually. He visits the commandant, and the
president and some of the cadet officers, and he makes up his report from what
he hears. It is on account of the unfavorable character of some of these reports
that Order No. (55 has been issued by the War Department.

Mr. Thompson. How many hours a week do you give to this matter?

Mr. Patterson. Five hours a week.

Mr. Thompson. We are giving four hours a week to drill plus one hour of
instruction, and we have been censured. Our commandant says we can not
carry out Order No. 65 with ten hours a week.

Mr. Patterson. When Order No. (»," came I had a conference with the com-
mandant, and I said, " It matters not whether it subjects us to any inconven-
ience in other directions or not, you must carry cut loyally the spirit cf this
order and its intent, and if five hours is not sufficient, you will have to take a
sufficient amount of additional time from other duties connected with the col-
lege." The military instruction is a popular feature in our institution.

We were fortunate enough to have upon our fir^ t board cf trustees a ma.ior-
general of volunteers, who drew up the regulations for West Point fifty years
ago, and he impre.ssed the military spirit and the spirit of the military organi-
z.ntion upon the State college of Kentucky, and it has never sought to escape
from it. From another point of view I conceive that military instruction is one
of the best features of these land-grant colleges. As stated by President P>ryan,
we raise our armies not by conscription, but from the volunteers. Now, in the
event of a great national crisis, and in view of our great national expansion,
we must provide and educate citizen soldiery that is capable of meeting emer-
gencies when they arise. Military training will always be popular in this
country, because we are potentially a military nation, and will have to provide
the military education by which a citizen soldiery will always be at the com-

101

luaiul (if the T'nited States of America. One of the features of this training is
the habit of obedience, which it inculcates. 1 submit to every one of you
gentlemen here that obedience to law and wholesome submission to salutary
restraint is one of the great desiderata in the education of the young men of
America. We are inclined to be somewhat lawless — we have the reputation of
being lawless. In looking over the penal statistics cf Great Britain, of the
I'nite<l States, Germany, and France, you will find that, unhappily, we are very
largely in the ascendant with the percentage of crimes, the percentage of murder,
the percentage of deeds of violence to which the habit of disobedience neces-
sarily leads, as compared with any other civilized countries of the world. But
we can make this military education in these several institutions auxiliary to
the improvement in this respect, and, it seems to me. it would be well worth
the expenditure of our time and worthy of our consideration and efforts.

After some further discussion President A'an Hise's resolution was adopted in
modified foi'm, as already given (p. G3).

What Degrees Should Be Given for the Completion of Undergraduate
Courses in Land-Grant Colleges?

G. A. Ilarter, of Delaware, presented the following paper on this subject:

The subject that has been assigned me by the programme committee to-day
gives me peculiar satisfaction in that I shall be able to present my personal
views instead of being required officially to announce a distasteful practice,
as I must do in college publications and at college functions.

" What degree shall be given for completion of undergraduate work in
land-grant colleges?" has been asked by each of these institutions and has
brought forth a great variety of answers. When these colleges were first
organized there was no uniformity of conception among educators as to the
work that they were meant to perforin in the national educational economy. Pro-
vision was made in the law approved by President Lincoln, July 5, 1802, for
"the maintenance of at least one college in each State where the leading
objects shall be. without excluding other scientific and classical studies and
including military tactics, to teach such branches of learning as are related
to agriculture and the mechanic arts, in such manner as the legislatures of
the States may, respectively, prescribe, in order to promote the liberal and
in-actical education of the industrial classes in the several pursuits and
professions in life." This was a time when the old forms of education were
found to be inadequate for the training of men for the several pursuits of
life, and new methods and new schools, wider in every sense than the old
■classical college, were springing up. The old college, with its Greek, Latin,
mathematics, and modicum of science no longer filled the want of those who
sought an education to train them to do things in the affairs of the world.

The college was no longer looked upon as the place where boys should go
to get preparation for entering the so-called "learned professions" only, but
young men began to find that they could be fitted for other occupations that
demanded as serious api)lication" of mental powers as were used by the
preacher, the lawyer, or the doctor. The Morrill law of 1862 was but an
expression of the "great popular dissatisfaction with the old-fashioned college
curriculum. It was an attempt to adjust the new education, as it was at that
time understood, to meet the new requirements of the sciences in the college
course to the training of the industrial classes.

The historian of the future will point with pride to the sympathy of the
United States Government with this great popular demand f.>r widening and
deepening in every way the channels through which the various organized
agencies of educational processes have laid hold of American life.

Soon after the passage of the land-scrip bill, colleges were organized in
every State, beneficiary of the provisions thus made for them. In some
States they were established in connection with colleges already in existence,
and new fife was put into these old institutions by the enlarged oi)portunities
made possible by widening their curricula and enriching their courses of study.
In other States a new kind of college was founded in order to teach agricul-
ture and the mechanic arts. In still other States the funds arising from the
iiational grant were either api)lied to the founding of a State university or

102

were used as pnrt of the funds of a State university ; in either case they
were set aside directly for instruction in sucli branches of learning as are
related to agriculture and the mechanic arts. This movement, which was at
work in the organization of the new land-grant college, was also taking hold
of the older colleges, and the courses of study offered to the youth who matricu-
lated in one of these institutions in the last quarter of the nineteenth century
greatly astonished the father's mind who was a student in the middle of the
century, by reason of the fullness and richness from which his son could elect
such studies as afforded the best preparation for his after life. The sciences
and their application to the various professions of life had found a place in
the curricula, and it was soon found imi)ossible for anyone to get more than
a smattering of elementary principles if he should attempt to take them all.

There was great diversity of conception of the functions of a college, and
especially did the land-grant colleges differ in their organization and prac-
tice. However, they honestly set about their work and had demonstrated their
usefulness in such an emphatic way as to deserve further aid in the new
Morrill bill of 1890. Many of them established courses shorter than the four
years' course which had been handed down to them from the older colleges,
and they sought degrees that were of lower significance than the old degrees.
Often they required less preparation of those entering into the more practical
lines of work than was asked of candidates for the severer courses, which were
still kept to give proper dignity to the institution. Their aim was to turn out
men who could actually do something ;■ who could apply their knowledge to
some useful purpose, even at the sacrifice of that mental culture which comes
from the mastering of the principles of a science.

There was a complete shaking up of the older courses of study and a recast-
ing of the forms of education offered to the youth seeking training in the col-
lege. The time-honored classical course was rendered more useful by giving
enlarged attention to the English language, by the introduction of rational
methods of study to history and science, and by the addition of one or more
modern languages.

A scientific course, with or without Latin, was organized parallel with the
older classical course; but at first the requirements for entrance upon the newer
course were often less than were demanded from a candidate seeking admis-
sion to the older training. P.y reason of the poorer preparation for their
duties, students in the latter course performed their work in an inferior man-
ner, and, of course, received an inferior training. Even after entering college
upon a lower plane than the classical students, often the course was comi)leted
in three years, thus making the degree given to be regarded as much inferior
to the old-time bachelor of arts.

The degree of bachelor of science, or sometimes the degree of bachelor of
philosoi)hy. was introduced for such students as had completed the so-called
"scientific" courses of study. This degree had very unfortunate treatment in
its early history, but it soon recovered its standing when the colleges asked of
the candidates for graduation preparation as severe and as extended as was
demanded of the older course of study, and now it is held in the highest esteem.
Candidates for degrees in the various scientific courses have as difficult work
as the classical students, and while they do not pursue the same studies they
receive the same degree of mental training from the severe exactness of their
work and the broad liberality of their course. Even if something is sacrificed
in not requiring so much specific attainment as is required of the classical
students for admission, it can be more than made up by asking of the appli-
cant greater maturity of mind and fixity of purpose.

If college courses are to be .judged by the careers of the men who have taken
them, we feel justly proud of the training that we have given in the courses
of science, agriculture, and engineering. These men have measured up with
the classical men in every duty and have stood shoulder to shoulder with their
fellows in this preparation for life. They have not fallen behind the men who
have studied the classics in culture, for that indefinable something that comes
after years of association with great minds comes not less surely to the student
of science than to the devotee of the classical literature of the world.

The new education, however, did not stop with the addition of one degi-ee
to denote the accomplishment of undergraduate training. It makes the head
swim to contemplate the number and significance of the degrees given bv
American colleges. In the Standard Dictionary an attempt to give the degrees
offered by the " leading universities and other educational institutions " occu-

103

jiies nearly tbree wbole coluuins — almost nn eutiro page of that nianimotb puh-
lication — and even then the list is far from heinji exhausted.

Every pussihie phase of educatidii or direction in which it may he applied
has its own degree; every occupation, calling, or business claims the di.stiuctiou
of a degree. Whether a single science is studied, or a group of sciences so cor-
related as to fit for some specific end. the completion of the study is followed
by the granting of a degree indicating that the student has accomplished such
course of study. It makes one dizzy to follow the great diversity of possible
degrees to which such a plan leads.

The medical course in this country leads to an abominable system of degrees;
but custom has so fi.xed the title of doctor as synonymous with the jtrofession
of the physician that it is hopeless to make an effort to change it. However,
the physicians do not make any distinctiou of specialists, only having distinctive
titles for dentists, veterinarians, and com])ounders of medicines.

The etymology of the term " bachelor" is not baccalaureus, fancifully derived
from " bay berry," " the laurel-crowned one," but baccalaureus, originally
vacea laurius — vacea, afterwards written bacca, aud laurius, changed to laureus
to conform to a fancy forced upon it — " cow driver," " an apprentice," or a
soldier who has not yet risen to the dignity of carrying the standard. The
word is thus peculiarly fitting for the first collegiate degree. A movement has
lately set in that promises to reduce the number of degrees, and it is hoped
that the land-grant colleges will unite in helping it along. All those colleges
now require of the candidates who annually present themselves for admission
to the college about the same grade of preparation. Men who are admitted
to any work of lower order than the freshman grade are not looking forward
to taking a degree, and those pursuing any course less extended than the
four years' courses are sufficiently rewarded by the knowledge and training
they have received.

The degree of bachelor of arts has been from the first the distinctive degree of
the man who has studied Latin and Greek ; but it has lately been given to the
man who has studied Latin only. This degree, in my judgment, out of respect for
this old custom, should be given to those two classes of graduates only. The
degree of B. S. should be gi veu to the graduate of any other course, and the studies
in which he has specialized or the direction in which his profession lies can be
added in his diploma. The B. S. degree should be put on the same level as tlie
B. A. degree in prei)aration asked of the candidate and in the length and
severity of the course leading to it.

Some of the engineers are making a special plea for a degree to be known as
bachelor of engineering. They claim that this degree should be given after the
completion of a course of studies so related to each other as to prepare the
student for undertaking the complex duties of the engineer. They recognize
that there are too many subidvisions of the modern engineering profession to
give each its appropriate degree.

At first civil eugineering, as distinguished from military engineering, had
alone to be provided for. Soon mechanical and mining engineering, to be fol-
lowed by electrical engineering, entered into the field, and now we have
chemical engineering, .sanitary engineering, textile engineering, landscape en-
gineering, promoting engineering, aud so on ad nauseam. Agriculture as aa
industry has the same claims as the profession of engineering, and it calls for
a knowledge of science and training in its application as wide and as thorough
as are demanded by any of the industries of life. Some colleges give the
bachelor of agriculture, others the bachelor of the science of agriculture. The
horticulturists, the pomologists, the agrostologists, and various other specialists
may insist upon giving the degree of bachelor of the particular branch of agri-
culture in which the student has received his undergraduate training.

The only way to stop the multiplication of degrees is to come to some
rational plan, and I am glad to see that most land-grant colleges have aready
I)ut in practice the granting of only two degrees, the bachelor of arts and the
bachelor of science.

To conclude, I think the land-grant colleges should limit their degrees upon
the completion of an undergraduate course of study to the degrees of bachelor
of arts and bachelor of science. The former degree should be given to the
graduate of a course of study in which Greek and Latin, or Latin alone, of col-
legiate grade, formed a part of the regular work of the course. The degree of
tiachelor of science should be given to students upon the completion of any of
the other courses, and it should be added in the diploma in what lines they
directed their studies.

104

Tue degree is simply an abbreviation of the diploma, and tbe title merely in-
dicates that the student has received the training of the undergraduate course
of a college. The name of the college may with great propriety be included in
parentheses after the degree. For the second degree resident graduate study
or successful practical work should be required, and then the degree should be in
keeping with the work that has been done.

A. B. Storms, of Iowa. The tendency of the older eastern institutions is to
.siniplify the matter of degrees, as the paper states, and there is evident
necessity for this. Originally the bachelor of arts degree imi)lied that the
student had pursued a certain well-defined course of study, the courses of study
leading to the degree being limited. It was assumed when this degree was
given to a man that he had studied Greek and Latin, or at least Latin. With
the growth of scientific studies, however, there has been a great enlargement of
the curricula of the schools, with a multiplication of bachelor degrees of
various kinds. I do not think the bachelor of science degrees are sufficiently
definite as significations of the courses pursued. I would like to add the
designation of the line of study, as, for example, bachelor of science in agricul-
ture, r.achelor <if science means that a student has pursued the general scientific
■course. When we give the degree of bachelor of science in agriculture it means
the student has pursued the agricultural course, and I think that is essential.
T do not believe j'ou can radically change the degrees that are already fixed,
like those of engineering, veterinary medicine, etc.

H. C. White, of Georgia. I suppose we all recognize that no baccalaureate
degree should be given except on the comi)letion of a course of study
reasonably satisfactory to the faculty as indicating that the man who pursued
it has had a certain amount of general training in which there may have been
certain special lines of work. Now. the ditticulties that I'ave confronted the
faculties — certainly the difl^culties that have confronted our faculty through our
entire history — is to determine just what lines of special work we shall admit
lor our baccalaureate degrees. It of course touches the broad question which
was in part discussed at the National Association of State Universities the
other day as to how far professional training might be admitted into the years
of the man's college course usually dedicated to his undergraduate work. In
our technical courses in the sciences I fancy we have less trouble with the
degree given of liberal arts. We have less trouble because some of our tech-
nical sciences are pedagogically of such value in science training that we have
had no great difiiculty in permitting our undergraduates to take certain lines
which might be regarded as specialized lines. Now, assuming that they may
take these various specialized groups in agriculture, or even in pure sciences, or
the application of pure sciences and chemistry- — we have such an instance in
our own case, that of engineering — that the faculties are careful that the num-
ber of years which are dedicated to the undergraduate work shall include just
the study which will give the man the necessary mental training and discipline
to put him side l)y side with the man in the liberal arts course: that is to say,
in the general collegiate training, we started out by dilTerentiation in the name of
the degree. We gave the degree of bachelor of engineers, and also bachelor of
agriculture, and we gave the degree even of bachelor of chemical science at one
time, and the tendency was to differentiate in the name of the degree. We found
there A\as one effect of this in the mind of our students. When a man came
and entered, for exam])le, he would enter in the freshman class for the degree of
bachelor of engineering. Before he passed into the sophomore class he would
want to substitute this or that or tlie other study for something we thought
))etter for his general training in the freshman work, and so eventually we
came to the conclusion — and it is a conviction with us, because we have now

105

Iried it for a iminber of years — that it is safer t,> ^ive the seneral degree cf
bachelor of science to every man wlio c::iu)iletes any one of the courses of
studies. But we do folh>\v the susrsestioi! cf l'r,;fess;)r Storms. If it is desired
by the graduate, we will iudii ate under the iiuhie of the degree " in agriculture,"
or " in engineering," or " in electrical engineering," hut that is all we do desig-
nate. We give the degree of bachelor oi sciences only, and indicate, as I say,
whether agriculture, or civil engineering, or electrical engineering. I do not con-
tenil that is the best way. l)ut of course it would bn scarcely proper for me to
undertake to discuss a paper and insist on something that we do not do
furselve.s. I rather think that is the safest thing to do at present. First of
;ill, I think we certainly ought to insist that the degree should not be given to
.-.ny man until he has had that amount of training and culture which will at
iiny rate ecjual that he would get in the college of liberal arts. You can
.scarcely get tlie bachelor of arts man as yet to yield et]ual dignity to the
degree of bachelor of agriculture. The degree cf bachelor of science has come
to be about as well e.stablished as the old bachelor of arts, and therefore I
Ihink the safe plan is to give the degree of bachelor of science with or without
the inscription after the degree which would indicate the particular course.

Mr. B.\ii.EY. The practice in the college of agriculture of Cornell University
is not one that connnends itself to me. I think the distinciion raised by Presi-
dent Storms between general academic degrees and professional degrees is a
■very important one to keep in mind. We have professional degrees of civil
engineer, and mechanical engineer, and doctor of veterinary medicine in our
Institution, as in others, and they stand for training in certain professional lines
of work. In the university they give to the graduates of the college of agri-
culture the degree of B. S. A., hoping thereby to designate our belief that the
college cf agriculture is a professional college and is a college which leads to
liberal culture, giving one of the two coordinate degrees that stand for lil>eral
education, B. S. and B. A., Pi. .\. standing for the culmination of the work up
through the languages and B. S. for work up through the sciences. We differ-
entiate from the old B. S. by adding an A. B. to it, and the whole title is bachelor
of the science of agriculture, which I do not like. I should nmch prefer to liave
the degree bachelor of science in agriculture. There is a science of agriculture
as distinct from other sciences. I think the important point for us to discuss
and bear in mind is this: Is an agricultural course a professional course in the
:same sense as a legal or civil engineering course, or is it a course, as you say.
of the liberal art course, which leads to a bachelor of science degree (or to the
bachelor of arts degree), as distinguished from professional degrees? My own
feeling is that in our own case, at any rate, the agricultural course should be
considered to be a general culture course rather than a strictly professional
course; that we should give it the title and designation of bachelor of science.
I am very willing to add the designation cf the course of study, as, for example,
of bachelor of science in agriculture, and for all the different lines in which the
degree is earned. It has been suggested that an agricultural student on gradua-
tion should get the degree of agricultural engineer, which perhaps would be
abbreviated A E In other words, there is a tendency, I think, in some quarters
to regard agricultural work as strictly professional work. I should think that
nnwise. I should prefer to give a general B. S. degree with the subordinate
designation.

Mr. Th.\ch. V»'e have been established for some time as a scientific school.
We have four or five courses in engineering, a course in agriculture and chem-
istry combined, one in chemistry, and one in mining engineering; in all, about
eight specific courses. We confer only one degree absolutely, and that is
bachelor of science. We regard that as specific and thoroughly well differeu-

106

tiated. I should like to see the land-grant colleges give one degree and require-
four years' good work, with as much language as possible for a well-established
degree of bachelor of science. We designate in the diploma bachelor of science
in ctrtain courses, but we ]irint and advertise the man as a bachelor of science.
I do not see any use of being ashamed of that; it differentiates the modem
theory from the old theory. I would like to see it done universally as far as
possible. We also give the professional degrees of civil engineer, mechanical
engineer, or electrical engineer, and so on for postgraduate work. I remember
the time when B. S. was regarded as a little inferior, and men were clamoring
for the A. C degree for scientific work. But that confuses matters and does not
indicate just the line of \\firk pursued, ^^'e give one general B. S. degree, and
later a master of science degree of the professional degrees as stated.

Election of Officers.

The hour for election of officers having arrived, President Nichols, of Kansas,,
nominated President R. W. Stimson, of Connecticut, for chairman of the section,
and President Fellows, of Maine, nominated President K. L. Butterfield. of
Rhode Island, for secretary. There being no other nominations, the secretary-
was by vote directed to cast the vote of the section for these gentlemen for the
offices named.

For members of the executive committee there were nominated Messrs. H. C.
White, of Georgia; W. O. Thomi)son, of Ohio (who withdrew his name) ; E. R.
Nichols, of Kansas; J. L. Snyder, of Michigan; L. II. Bailey, of New York, and
J. C. Hardy, of Mississippi. On a ballot being taken Messrs. White, Snyder, and
Bailey received the highest number of votes and were declared elected.

Action on Resolutions.

The resolutions on cooperation between the stations and the United States
Department of Agriculture (see p. 62) were read and approved by the section,
as required by the constitution in case of all questions of administrative policy.

The resolution of Director Armsby regarding appropriations for stations and
in support of the mining school bill (see p. 43), and that offered by Dean Daven-
port, relating to the extension of the franking privilege to engineering experi-
ment stations (see p. G4), were also approved.

A similar resolution regarding the franking privilege for extension work pub-
lications (see p. G4), offered by K. L. Butterfield, of Rhode Island, was adopted.

The section then adjourned to meet after the evening session of the general
convention.

Evening Session, Wednesday, November ;2, 1904.

The meeting was called to order at 9.45 p. m. by the chairman, W. E. Stone.

What Can and Should ke Done to Increase the Interest in and Apprecia-
tion FOR THE Agricultural Side of Technical Education?

J. L. Snyder, of Michigan, presented the following paper on this subject:

The oldest agricultural college in this country will celebrate its fiftieth anni-
versary three years hence. At the opening of this college, and for many years
thereafter, there was very little systematized knowledge which could be taught
to students in theoretical or practical agriculture beyond the ordinary operations
of the farm familiar to every country boy. The knowledge of science as re-
lated to agriculture was very meager and was not systematized nor in such
form as to be readily used in class instruction.

Farming was a very simple operation in those days. Professor Hamilton
tells of an inventory of the farm machinery and implements in use on one of

107

tliP best 2nO-acTe fnrms of Pennsylvania fifty yenrs apro, the fnll value of wliich
was $78.50. Tlie eciuipnient on sneli a farm to-day wouM lie worth from .$1,00(1
to $;!.(« »0.

In those early days students wei-e ,i;i\-en almost the same work as offered by
the scientific department of other colleges. The instruction in agriculture was
given in the field, largely by jierforming the ordinai-y tasks of clearing, ditch-
ing, fencing, and tilling the soil.

From this chaotic condition agricultural knowledge, by the arduous efforts of
a few able men, began to exitand and develop, certain sul).iects became promi-
nent, and information relating to these subjects was systematized and gradually
worked into such foi-m as to be readily adapted to class instruction. This fund"
of information, both practical and theoretical, has been added to and enriched
year by year. Under scientific, jiainstaking instructors it has been worked into
l»edagogical form, and courses of study with science as a basis have been de-
veloped, until at present the; agricultural side of technical education can pre-
sent a respectable api)earance in the educational world.

More has been accomplished during the last decade than was accomplished
(luring the four preceding, t'ntil very recently technical courses in agriculture
could not rightfully claiui equal standing with technical courses in medicine,
law, or engineering. At present, however, many institutions have placed cer-
tain courses in agriculture on a par with technical courses in the subjects just
mentioned.

It is not claimed that all covirses in technical agriculture should be of this
grade, but if they are offered as four-year courses leading to a degree they must
give the equivalent amount of vrork for that degree or lose the confidence and
support of educated people in other callings and professions.

The agricultural side of technical education to become i»opular and meet with
success must have the support of the most intelligent and best people of all
classes. It is of the first importance that public school teachers, professional
men, and the leaders in all lines of learning and industry shall have a favor-
able opinion of the work offered in these courses. They can know but little in
detail of the work offered, but they can and do know, in a general way, whether
the Institution or department is turning out men who are prepared to rank with
other college men in general training and development, and who are able to fill
well the positions intrusted to their care.

To gain and maintain the confidence of the public technical courses in agri-
culture should be clearly outlined. No work should be placed in a course
which the institution is not prepared and ready to give. It is pernicious and
dishonest to outline subjects and courses in a catalogue or yearbook which the
professor in charge knows will not be called for or the department is not pre-
pared to give, however great and pressing the demand. The public can not be
long misled by printed outlines.

The object of each course should be clearly stated. There is a useful and
legitimate field for short courses and special courses from one w'eek to four
years in length, but let the oI»ject be so definitely stated and the work so
clearly outlined that no one will be misled thereby. If the course is to lead
to a bachelor's degree, let the requirements for entrance and the time and work
required be such as to compare favorably with other technical courses lead-
ing to the same degree. One of the quickest and surest ways of discrediting
a good thing is to make it cheap — cheap in the sense that it can be secured
for a less amount of time or labor than is required elsewhere for the same
article. The demand for a cheap article in education comes from those who
usually are of little credit to an institution after their course is completed.
The good students are not looking for soft snaps. They do not desire to enter
the course which requires least for entrance and the minimum amount of work
for a degree. Many good men have been lost to agriculture because they were
too proud to enter upon a course of study tabooed and laughed at by students
in other departments, largely on account of the inferiority of the work, both
in quantity and quality, as compared with that offered in other departments.
Happily these days in most institutions are past.

Courses must be technical. Their object is to impart specific information
for definite ends. General culture is a laudable acquirement, but it must play
a secondary part in technical courses. In the early stages of agricultural
education courses of study embraced many subjects which, while good in them-
selves, bear no close relation to either the science or art of agriculture. They
must give way to subjects which are more specific and technical in character.

108

In other words, technical courses in agriculture must become in character
similar to the courses now given in medicine, law, and engineering.

Rut e\er.v technical subject should prove its worth before being given a dt-ttnito
place in the course. A small section only of the great sphere of knowledge
can become a part of the curriculum. The man in charge of a subject is not
always the best judge as to the prominence such subject should be given in a
course of study. His nearness to the subject usually distorts his vision. Better
let good course.-; in advanced English, history, and political economy remain
in the curriculum for the present rather than displace them for technical courses
which are half-baked, poorly arranged, and do not form a definite and impor-
tant place in the sequence of studies.

Technical courses in agriculture, in order to have and hold the respect and
confidence of educators and educated peoi)le, must be in charge of scholarly,
well-trained men. These men nuist comi)are favorably with teachers in charge
of other deitartments of college work. Narrow, conceited enthusiasts may, for
a short time, with hobbies which in themselves are good, gain the attention of
the public, but in the end they do the cause of agricultural education harm.
Students, even more than the public, are apt to measure the value of a study
by the scholarship, dignity, and magnetism of the man who imparts said infor-
mation. There is a proper place for overalls and rubber boots. It does not
lessen a man's standing or dignity to wear them when necessary, but there is
no virtue in them per se. The class room for students in practical agriculture
should be a model of neatness, cleanliness, and order. It should ever be kept
in mind that the first oljject of education, and even of technical education, is
to make men. Thei:e is a great danger that too uuich emi)hasis may be placed
on the commercial value of such training. A distinguished educator, in looking
over the eciuipment of an agricultural school a few years ago, remarked that
everything that was shown him and every word said by those in charge empha-
sized the opinion that the sole object of the institution was " to teach young
men how to grow more corn to feed n:ore hogs, to buy more land to raise more
corn, etc."

F^ven short-course students should receive some intellectual awakening. They
should be introduced to books and, if possible, led to see that " we live in deeds,
not years; in thoughts, not breaths;" and that "he most lives who thinks
most, feels the noblest, acts the best." They should be taught that, after all,
the greatest enjoyments are intellectual. Xo man compelled to labor for a
living, as we all are, has greater oi)portunity to feed his intellect from the
great storehouses of science, history, and literature than the " man with the
hoe." He should be given an inspiration to look up. Hence the great neces-
sity that teachers cf agriculture should be men of broad culture and inspiring
personality. They should know much more tiian the subjects which they are
required to teach. They should be college-bred men in the fullest and broadest
sense of the term.

It is to be very much regretted that so many able teachers of agriculture
iseem to feel that they must make their reputation outside of the class room.
They write for the pai)ers or carry on experimental work, while the students,
who have been attracted to the college largely because their names were printed
as teachers of agriculture, labor on under the instruction of young, inexpe-
rienced sul)ordi nates. There are other bright young men in agriculture who are
endeavoring to find a crosscut road to success. Class-room work is too slow
for them. They seem to imagine that they can, through the agricultural press,
boost themselves into notoriety and fame. Very short-sighted policy. The
men whose good opinion and confidence they must secure before promotion
comes are entirely too wise to be misled by any such process. Young men
must le;;rn not only " to labor," but " to wait."

Again, if agricultural education is to attract and hold the attention and con-
fidence of educated people, it must be accorded equal advantages in equipment
and buildings with the other dejiartments cf the colleges or universities. A good
building in a prominent place on a canqius has a great influence in establishing
in the minds <;f students and the public a high regard fjr the department so
housed.

In most States it has been very difficult to provide buildings and equip-
ment necessary to meet the demands made by tho.se desiring higiier
education along the older and established lines of work. As there were
few students in technical agriculture, buildings were erected to meet the
needs of the greatest number. Agriculture usually came in last and
got little. This had a tendency to belittle it in the eyes of the people and

109

worked great injury to the cause of agricultural education. It is not the-
function of a univt^rsity or college maintained by taxation to sin)[)ly meet the
present demands, but it should rather stimulate and create demands for such-
types of education as shall contribute the greatest good to the Connnonwealth.
* As the industry of agriculture is fundamental, and as our Goveriniient. in
recognition of tliis fact, makes annually large appropriations for agricultural
education, it is the plain and imperative duty of all land-grant colleges to build
up strong, independent departments of agriculture and to encourage y; ung men
in every w;;y possible, even to the remittance of fees, to make a thorough, scien-
tific study of this subject. Short courses should be provided for thiise unable
to take the longer courses. Through the experiment-station bulletins and
farmers' institutes, knowledge rf practical, everyday problems sh;)uld be
brought home to the farmer who is unable to avail himself of the advantages-
offered in tlie class room.

If the agricultural department of a university or the State agricultural col-
lege, in eiiuipment. buildings, teaching force, and courses of study, is such as;
to coumiand the respect of all thinking people, how can the interest in anrl
appreciatinu for the work of this institution or department be increased?

It was the intention of the writer at one time to prepare an answer to this-
question from information furnished by the various institutions engaged in this
work. But after jn-eparing a blank asking for specific infornnition on twelve
or fifteen points, it came to his attention that there were at that time several
such blanks on his desk unanswered. His heart failed him and he decided, even.
at the risk of unfavorable comment, to give brielly the methods used by his own
institution in bringing before the public, and the farmers in particular, the-
advantages that institution has to offer to the young people of ^Michigan.

It may be projier to state at this time that this college has always maintained
very friendly relations with the public schools, and especially the high schools,
of the State. Members of the faculty belong to the State teachers' association
and have an extensive acquaintance among public school men. This has, in
many ways, contributed to the growth and stability of the college.

For advertising purposes .$2,000 is set apart each year. This is expended
through the president's office and almost entirely within the confines of the
State. Methods differ soniewhr.t from year to year. As an indication of the
plan ordinarily pursued, a brief outline of the work done last year will be
given :

About the 1st of January the college calendar was issued. This gave views
of buildings, landscapes, laboratories, interior views of laboratories, etc. An
edition of 6,000, costing about $325, was distributed to all the high schools of
the State, alumni, newspapers. State officers, country ministers, and the leading,
agriculturists of the State. The college has issued a calendar each year for
the past seven years and the results from this source of advertising have been
\ery satisfactory.

The college issues quarterly bulletins in editions of from 5.000 to 10,000. The
first edition is issued in February. This gives the programme of the round-up
farmers' institute, together with information concerning the college, and e.spe-
cially the agricultural deiiartment. This is mailed to all the ofiicers of the
county institute societies and to those who have in any way been interestod in
the work of the institutes, also to other prominent farniers throughout the State^
'tile proceedings of the round-uj) institute are printed and issued as a sui>ple-
ment to the February bulletin. Ten thousand copies are in this way distrib-
uted among the farmers of the State.

The May bulletin is designed to give information to young i)eople who may be
induced to enter our long courses. These are sent to the members of the senior
class of each high school of the St;;te and to several thousand other young peo[)le
whose names we have collected from farmers' clubs, granges, country ministers,,
ahnnni, old students, and various other sources. To this list of names are sent
also several special editions of our college paper. Including the commencement
number.

The August bulletin is also sent to this list of names, as well as to all likely
to be interested in the excursions to the college. It gives information concern-
ing these excursions, which take place during the third week of Augu.st. Four
railroads enter Lansing. One railroad is given two days for excursions, the
other three one day each. We arrange several months beforehand with each
railroad, having an understanding as to the territory to be covered and the
rates to be charged. The railr ad furnishes the college printed matter adver-
tising the excursions. We mail this to all the granges, farmers' clubs, post-

110

offices, newspapers, former students, and prospective students, and others inter-
ested within the territory to l)e covered by the excursion. As one railroad has a
brancli leading to the college, these excursion trains are run into the campus.
'We send student guides in uniforjii out 20 or '.'>*) miles to meet the trains and
distribute little maps of the college grounds with specific information as to what
can be seen in each building, l^.uildings are placarded and numbered. There
are also on the campus a nunii)er of students in uniform ready to show people
about. A number of wagons carry visitors through the experimental i)lats and
orchards. Every department of the college is open with one or more persons in
charge. Sideshows, agents, and fakirs are not permitted on the campus. Meals
are furnished on the grounds at reasonable cost, but the visitors bring baskets
of food with them and eat from the tables provided under the beautiful shade
trees. These excursions ai'e patronized almost exclusively by farmers and their
families. Many of them return each year with the annual excursion and always
seem to be nuich interested. Al)out S,0()0 i>eople annually visit the college on
these occasions. Tlie excursions are of no expense to the college except the
small sum paid out for guide.^ and a little printed matter and postage. Many
students who expect to enter take advantage of these excursions to visit the col-
lege and make arrangements for rooms and board.

Soon after the fall term opens arrangements are made to advertise the short
courses given during the winter. Names are gathered from the farmers' organi-
zations, institute workers, census enumerators, crop reporters, creameries, cheese
factories, and old students. The November bulletin gives an outline of the
short courses and all information desired by those wishing to enter. Ten thou-
sand copies are distributed for this purpose. Special editions of the college
paper are also mailed to prosjiective short-course students. These special
courses are also advertised in the agricultural papers of the State for one or
two months during the fall. The long courses, during the summer months, are
advertised in the religious papers of the State.

Occasionally special measures are taken to advertise the institution. Recently
-00 Junior Annuals were sent to as many of the best high school libraries
throughout the State. Last year our department of entomology sent to each of
our leading high schools a box of specimen insects valued at !^10. The endeavor
is to do systematic, careful, conservative advertising. No particular subject or
department is boomed at the expense of others ; no member of the faculty is
given an opportunity to boost himself and his department unduly. All endeavor
to worlv- together for the upbuilding of the institution. We work in har-
mony with the other institutions of the State. We are within the shadow of
one of the great universities of the country, having at present in its campus
over 4,000 students. This greatly increases the ditticulty of securing students,
yet we have all and even more than we can take care of properly with our
present equipment. We hold strictly to the technical idea. Every male student
is required to take either agriculture or engineering. We do not offer literary,
classical, or general science courses. We advise students desiring such work to
attend some other institution.

We try to show in our work and in our advertising that we have faith in agri-
culture and in agricultural education. We plead for a higher ideal and a
higher life for the tillers of the soil. We believe that this uplift will only come
through education.

There is one line of work not touched upon in this paper which would
undoubtedly do much to arouse intei'est in agricultural education — namely, that
of the teaching of nature study or elementary agriculture in our public schools.
The experiences so far in this direction are not very encouraging. It will take a
long time to make elementary agriculture or nature study a component part of
public school work. It calls for a class of instruction which is far beyond the
ordinary teacher of a public school. The time may come, however, when
teachers for this work will, be thoroughly trained and will be able to arouse
interest in students such as will prompt them to attend the higher institutions
of technical training.

What can and should lie done to further agricultural education?

(1) Make our agricultural schools and colleges such as to draw the young
l)eople from the farm.

(2) Encourage and assist in the introduction of elementary agriculture into
our district schools.

(3) Encourage the establishing of country high schools in which the teaching
of agriculture will be a prominent factor.

Ill

(4) Impress upon the public, and particularly the rural population, through
the press, from the jilattOrm, and in every other effective way, not only the great
advantages of technical training in agriculture, but also the freedom and
pleasures of country life.

We should remember that it has taken many, many joars to develop the
strong sentiment which prevails everywhere in favor of higher education. The
pulpit, the press, and every intelligent force has been emphasizing the advan-
tages of higher education for centuries. It may take many years to develop
among the farmers of this coiuitry a strong sentiment in favor of agricultural
education. AVe should feel encouraged with the results s.) far. What other
great educational movement has made such rapid strides? The outlook is
hopeful. Let us not grow weary in welldoing.

E. Daveivpobt. of Illinois. It is pretty well understood, and has been for a
good many years, that the technical portions of the courses in our agricultural
colleges are not quite so interesting to students as some other subjects taught.
This has been due in many cases to the lack of men to properly develop the
subject of agriculture, although the idea that the difficulty of giving good
instruction in agriculture is due to the nature of the subject has not entirely
pas.sed :i\vay. The organization lists of the land-grant colleges show a tre
inendous difference in the number of instructors in agriculture, the figures
varying from two-thirds of a man to over 20 men in different institiUions.
So far as I know the interest in agriculture in these institutions on the part
of the student is about in proportion to the number of men who are teaching
the subject. Excluding household science, which is hardly in the field we
are di-scussing, the college cf agriculture of the University of Illinois offers
73 courses in agriculture. Of these, GT different courses are actually taught
this year. The proportion of technical to nontechnical work has some-
thing to do with the interests of the student. I think we ought to con-
sider whether a student should spend one-half or one-fourth of his time in agri-
culture. In our institution we expect him to spend one-half his time in this
subject, but our object is to teach subjects, not to conduct students through set
courses, the student making up his course of study out of courses of Instruction
offered by the institution. The students demand these specialized courses, and
are demanding that they shall be still more specialized. We used to have a
subject we called stock judging, in which the student was to judge horses a
while, then cattle, then sheep, and then hogs, and we thought that was a proper
unit. We learned that some students were especially interested in one kind
of animal and not in the other kinds, and so we divided the subject. We put
the light horsesi in a class different from the heavy horses, the beef cattle
tiiffereiit from the dairy cattle, and we separated the sheep and hogs. Wo
have men following each subject. To a man who is to be a producer of !)eef
or a breeder of beef cattle information about dairy cattle is the veriest rubbish.
Technical instruction to be of any consequence or interest to the student must
he directly applicable to the business in hand. The student ought not to be
required to waste his time with the kind of technical instruction which is of no
use to him. It is our i)urpose, therefore, to so shape the courses that each,
student shall get the particular kind of technical instruction he wants or needs
for a definite line of work. The problem before all of us is to so man the agri-
cultural departments that we can not only teach the stock knowledge we have
in hand .-it the present time, but can develop new sources of information. The
unit is the subject to be taught, and not the numbers to be taught. If the agri-
cultiire is simple it takes fewer men. but if it is mixed it will take many men.
It will take men enough to develop the subject, irrespective of the students.
We now have more teachers of agriculture than we had students five years ago.
And the contention was then we did not need any instructors until we had more
students. I said, we will never have more students until we have more instruc-

23880— No. 153—^5 m 8

112

tors. The moment we doubled our instructors we doubled our students, and so
it will be everywhere. These students Icnow what they want lietter than we do.

For years we temporized with the matter lieeause we thought if we had few
students we only needed a few instructors. It is as much trouble to teach one
as a hundred. When I was a student of agriculture there was very little litera-
ture and no bulletins. If you had had 20 professors of agriculture twenty years
ago there would have been, apparently, a great waste cf money, and yet we
would have got along nmch faster if we had I)een able to increase our numbers
earlier. I read a report on household science the other day. written by a body
of intelligent women, who undertook to say that household science some day
would be a great subject in universities, but that no subject could be attempted
by a great university until it could go in with all the dignity of any other sub-
ject and be as well taught as any other subject, and I said it would never get
into the university then. Agriculture \^'Ould never have gotten into any uni-
versity or college if it had not begun until it was perfected. I am of the
opinion that it is in the universities of to-day that agriculture has the best
opportunity, because the theory of the university is that every department in it
may offer all the courses that the genius of its men will permit, that the depart-
ment may do just as much in the way of expansion and in the way of courses
as the money at its command will make possilile. The theory of the college is,
on the other hand, that there is a set course, and when the course is full there
is no chance for expansion. That is likely to be true of the independent agri-
cultural college. As a rule colleges have set courses, and as a rule universities
do not. Until agriculture can have in the colleges of agriculture that are dis-
tinct from universities the same opportunity for extension or subdivision as
there is in universities generally it will be hampered in its development. I
believe that every institution, whether a university or college of agriculture,
should give the agricultural department every opportunity to divide and sub-
divide, and supply it with plenty of men and money. In the agricultural col-
leges there must be almost unlimited election in agriculture, because such tech-
nical work must be elective Agriculture, in order to prosper, must have almost
unlimited means, unlimited numbers of men, and unlimited privileges.

W. M. IlAYS, of Minnesota. You say you divide the work about half and half.
How do you arrange this?

Mr. Davenport. If a man graduates from our university he takes certain pre-
scribed studies. Those are arranged so that half are agriculture and the other
half not agriculture. He has about one-fifth of his time to use as he pleases.
He can make it a little more than half technical, or he can make it exactly half
technical. We distribute the technical from the first year until the last. The
student takes some agriculture from the first. Our courses are so arranged that
if the student follows our advice he begins agriculture, science, and literature
when he enters the university.

Mr. Baii.ev. There is a point of view which I would like to suggest, which I
think marks a wide difference between the practice of the agricultural college
of the University of Illinois and some of the other institutions of similar grade,
and that is whether some of these courses, looked upon as more directly pro-
fessional, are not fitting men for rather narrowly specialized vocations in life,
whereas others of us are teaching broad agricultural courses, which are intended
to fit a man for the undertaking of the larger affairs of agriculture and of
country living. In our own college of agriculture we do not expect to fit a man
for the technical work of stock judging, or the technical work of corn breeding,
so much as we do to educate the n-.nn and to fit him to be a strong and resource-
ful iiian and able to take up any particular kind of work he wishes to later in
life.

113

Mr. Davenport. I may say that in the University of Illinois the college of
agriculture is not a technical college in the sense the engineering college is.
An engineering course is an absolutely set course, and has little or no time for
the language, literature, and other of the nontechnical subjects which are
requiretl for graduation in the agricultural course. The demand for engineering
students is so large, the public calls for so nuich technical information at once
upon graduation, that they are compelled to devote practically all the time of
the college course to .strictly technical training.

Mr. Henry. Assuming it is right to train an engineer that way. I think the
same is true of agriculture. The engineering course has been longer in develop-
ing and has had more highly trained men than agriculture.

The Chairman. It is not necessary to success in agriculture that a man should
have the same training that is required in engineering. You all know very well
that there are hundreds of farmers making a good living and making money wlio
have had no technical training in school at all. and there are going to be such
men for a good many years to come. That is, the conditions are such in agri-
culture in this country that an uneducated farmer can actiuire land, make
money, and succeed at farming. That can not be done in engineering. Neither
is it profitable to give him training in engineering of the brief superficial kind
which you can give men in these technical courses of agriculture. You can not
accomplish successful engineering training without a good many years of mathe-
matics. Mathematics is not required to get a degree in agriculture. So that I
should say that a professional course of study in engineering involves a good
deal of well-defined and clear-cut training, but that the course in agriculture is
not yet on the basis of the professional course, although it is technical. I make
That distinction. The trend of the discussion seems to be that it is not neces-
sary to put the same amount of training into the engineer that it was into the
agriculturist, in order that he may meet the demands of the day. but I do not
agree with that, because the farmer can meet the demands of the day and not
have a bit of training, and there are hundreds and thousands of farmers doing
that every day ; but there are not many successful engineers who have not had
a pretty thorough training.

Deans Henry and Davenport dissented from the position that untrained
farmers are succeeding in any proper sense or complying with the condition of
good agricultural practice, that they shall occupy the land and leave it as good
as they found it.

Mr. Henry. The San Joaquin and Sacramento valleys have been practically
ruined in the last thirty or forty years. The State of New York has areas in it
that have been robbed of their fertility by improvident culture. In Europe I
have traveled over lands that were probably cultivated in the time of Julius
Caesar, and I saw wheat there yielding as high as GO bushels to the acre. In
America we have skimmed over the land and taken the best of its fertility.
People buy land and when they ruin it, or get it up to a certain price, they go to
another place. This is due both to lack of technical training, and to the business
idea of getting the money out of the land and leaving it.

It will be found, I think, that the unschooled men who are making a success
of farming are nevertheless self-educated men, and in a way are as well edu-
cated as the engineer is.

Mr. Davenport. The engineer has got to meet the demand of the trade. The
farmer also has to meet the demand of the trade, and in addition he has to mei!t
a certain demand of the State. This generation of farmers must not be per-
mitted to occupy to the disadvantage of the oncoming generation. There is a
broader demand on the farmer than rests upon the engineer.

114

C. F. CuRTiss, of Iowa. I believe that in our agricultural work we are tending
strongly toward training the farmer the same as we do the engineer. We are
loading our courses of study up with more and more technical work every year.
We are going to be very soon on practically the same basis. It is true we have
not had that heretofore ; we wore not in position to get it ; we did not have the
technical men in our faculty. The conditions are getting to be such that the
j-oung farmer is going to be obliged more and more largely each year to sell his
services on the market, just as the young engineer does. I think less than 50
per cent of our agricultural students are In such circumstances that they can
return to farms of their own proprietorship, or likely to come to them by inher-
itance. There is going to be an increasing demand for the young men who have
had the thorough technical and pi-actical training which i-enders them capable
of taking charge of a farm, as an engineer takes charge of a plant, and making
it a profitable investment for the owner. The demand is more largely for thor-
ough training in agriculture. And I believe we are going to load up our courses
(and some of the institutions have already encountered the difficulty) so fully
with agriculture that there will not be room for mathematics, science, and the
culture studies. These studies are giving way and nuist give way more largely
in the future than they have in the past to technical agricultural studies.

Mr. Bailey. To all requests for men to take charge of large agricultural
enteriirises I always reply that we can not send recent college graduates to fill
such positions. That is not the way the agricultural student is trained The
engineering enteri)rises are organized enterprises. The young man goes to do a
special piece of work under direction, wdiereas the agricultural student who
takes charge of a 250-acre orchard, for example, not only has to direct the
technical work of sprayins, etc., but he has to do with the management of
Eien and other executive details, and that demands experience. The engineer
who is the manager of men is the one Avho has been out of college two or three
years, and therefore has had experience in the management of men.

I sometimes wonder, when we are splitting up our agricultural courses into
small units, whether we are not overloading them with very minute divisions
of subjects and are not likely to substitute training for education, mere tech-
nical, manual, and special skill for real mental powex-.

So far as we have organized industries in agriculture, as we have in engineer-
ing, I think the educational demands :ire parallel to a large extent, and the
experience of the engineer is useful to us. So long as the larger part of the
subject of agriculture is unorganized, I do not see how we can adopt the kind
of training the engineer receives. I suppose, as time goes on, we shall find
increasing demand for particular and technical special lines of training for the
agricultiU'al man.

J. L. Snyder, of :Michigan. The inference which could be drawn from the
remarks made might lead one to think that the engineering courses were almost
entirely technical and that our agricultural courses 'were at least half liberal
or included subjects that would give discipline. We all know that our engineer-
ing courses are exceedingly strong in mathematics, and \A'e also know that the
disciplinary value of mathematics is very great. In addition to that, engineer-
ing students must have a good knowledge of English. If they do not have it
when they enter the school, they must get it afterwards. Engineering gradu-
ates are well trained in English. They must also have considerable science
work. On the whole, our engineeriiig courses give very good disciplinary train-
ing. On the other hand, if we n)al;e our courses in agriculture thoroughly
technical, we lose the disciplinary ^alue that is attached to the courses of
engineering. If we divide up our courses in agriculture as finely as some have
recommended, I think that to a large extent the disciplinary value will be lost,

115

and we can not afford to do that. First of all, we must have men of some
power. A nsan may know all about agriculture, or certain subjects in agri-
culture, and still be so lacking in power as to be worthless. We must not forget
that, when we divide ixp our courses in agriculture into such small fragmentary-
pieces, we lose the continuity of study and that close application a student
must give, for example, in preparing his work in mathematics. We throw away
the great value of our enlarged courses, and we can not afford to grant degrees
on any slipshod or fra.gmentary course of instruction which fails to give the
great power and development that comes from a good four years' college course.

Mr. Bailey. You would distinguish, then, as I understand, between the train-
ing-apprenticeship idea and the pedagogical idea as the result in teaching?

Mr. Snyder. Yes, sir.

Mr. CuRTiss. Do you not think that a student who thoroughly masters these
technical subjects from start to finish gains power by it?

Mr. Snyder. That depends very largely on how they nve taught. I do think
that technical subjects can be presented in such a v\ay as to give power, l)ut I
fear that if a student is allowed to enter college and select his work wherever
he pleases and whatever he pleases that he will lose to a great extent that val-
uable training he would get from a systematic course laid out by an older head
than his own. He must have a certain a.mount of English and a certain amount
of science work back of his training. It is usually better to have the scientific
training first. At one time we thought that the only way to do was to give the
science first and the practical part afterwards. Now that view has changed
largely, and in a great deal of our work I think the two come pedagogically
together. But the student must have a scientific basis for his technical work,
for the latter is not all art ; there is a science behind it, and if he is going to
receive thorough training he must have a foundation in science. 1 do not
believe he can receive such an education as we expect four-year men to have,
the men who receive a degree without thorough training in chemistry, physics,
and the other natural sciences. I do not believe you can give a man an educa-
tion which would entitle him to a degree simply by giving him the art without
giving him the sciences.

Mr. Davenport. But is there not science in the subject itself if it is well
studied and well taught?

Mr. Snyder. I think a great deal of this technical work could not claim to be
strictly scientific. Of course it may be based on scientific principles, but if the
student is not familiar with the sciences, he simply commits the definitions as
based on science.

Mr. CuRTiss. I wish to distinguish between splitting up a course into small
fragments and concentration. I think that distinction should be clearly made.
Take, for instance, the animal-husbandry training given in our own institution.
We have separatetl the animal-husbandry training from the other training and
established an animal-husbandry course. We have supplemented it with the
scientific training that bears on the subject. We have also established a course
in horticulture, reenforced with the greatest possible amount of science which
bears on horticulture, and so with all of our courses. Instead of splitting up
into fragments, we have concentrated and strengthened the courses to the
largest possible extent. As regards training, force, and power, I do not believe
the students have suffered by that kind of concentration where the subjects are
properly related and the underlying sciences taught. In our institution the
engineering courses are concentrated and rigid, and we are making our agri-
cultural courses more and more of that type each year. The engineering courses
have but very little of the general culture studies, the agricultural students

116

have less of mathematics, but they have more of the sciences, and they have the
technical studies which closely border on sciences when taught pi'operly.

Mr. Davenport. I believe thoroughly that there is a scientific way to teach
agriculture when we can find it. It is unscientific, I believe, to say to a man
who wants to study beef cattle that he must first study sheep. We must try
to meet the demand scientifically. Find the unit in his mind and meet it with
the unit instruction. Concentration is the ol)ject sought, but let the technical
training be done in the most scientific way possible. Of course, if the student
changes his plans, the special Information will be useless, and whether he
changes his plans or not much of the information employed in the instruction
will bo discounted in a few years, but the training he receives, the attitude of
mind, the ability to think and carry out a thing to its issue, will remain with
him. The pedagogic idea is the main idea in it. If the student has announced
his desire to study beef cattle, I should get him among the animals as soon as
possible. I should let him understand he is studying beef cattle at once, but I
should advise him to study chemistry at the same time. We requii-e a year and
a half chemistry before the student can study stock feeding. The moment he
announces his desires we begin to frame up his course of study, and he works
the whole thing together.

Mr. Henrj- referred to the rapidity of the growth of specialization in teaching
agriculture since the agricultural colleges were first organized, and to his be-
lief from the beginning that this would be the tendeiicy.

After some further discussion the section on college work' and administration
adjourned.

SECTION ON EXPERIMENT STATION WORK.

Afternoon Session, Tuesday, November 1. 1004.

The section convened at 2.15 p. m.. Chairman E. H. Jenkins presiding.
On motion, the section resolved to have but two afternoon meetings, viz, on
Tuesday and Wednesday afternoons.

Organization of a Section on Botany and Horticulture.

The communication of F. L. Stevens, of North Carolina, filing an application
from botanists and horticulturists, requesting that one of the sections of the
association be devoted to their interests, was referred to the section for consid-
eration.

On this subject L. H. Pammel, of Iowa, said :

I had an invitation from I'rofessors Stevens and Rane to prepare a paper for
this meeting. I was urged to l>e present to present a paper because on tbe
interest manifested in the \\ork would dejiend the organization of this section.
I favor the creation of such a section, but I must confess the sectional meetings
have not been entirely successful. I have attended fi^-e or six meetings of this
association, but at none of these meetings did we have a large attendance of
botanists and horticulturists. Inasmuch as this convention is largely a delegate
convention, it seems to me it is rather expecting too much to have the station
workers attend and pay tbeir own expenses. It seems to me, however, that the
station botanists and horticulturists have the right to know something about the
Asorlving policies of the institution, as these are the matters most discussed.
Under present circumstances you can never expect a large attendance from the
.station workers, outside of the director and president, who should by all means
attend.

On motion of W. II. Jordan, of Ne\A- York, the application was not granted.

117

Federation of Agricultural Organizations.

On motiou of H. J. Wht^Mei. of Rhode Island, the chair was empowered to
;i])I)oint a committee of three to ^^eciire. if possible, a federation of agricultural
organizations in the individual States of the Union.

The chairman appointed on this committee H. J. Wheeler, of Rhode Island;
C. D. Woods, of Maine, and H. J. Patterson, of Maryland.

Uniformity of Terms Used in Agricultural Analysis.

Attention was called to the fact that the general session of the association had
referred to this section the sul).ject of nomenclature for fertilizer constituents.
It was moved by C. G. Hopkins, of Illinois, and seconded by C. E. Thorne, of
Ohio, that a committee of five be appointed to consider the nomenclature for
reporting the analysis of fertilizers, soils, plants, and other agricultural products
and materials ; that this committee should confer with a similar committee from
the Association of Official Agricultural Chemists, and report to this section at
the next annual meeting.

The chairman appointed on this committee C. G. Hopkins, of Illinois ; H. J.
Wheeler, of Rhode Island: A. T. Neale, of Delaware; R. J. Davidson, of Vir-
ginia, and H. Snyder, of Minnesota.

Plant Breedino — The Shakespeare of the Species.

W. M. Hays, of Minnesota, read a paper on this subject which was subse-
quently withdrawn.

B. C. BuFFUM. of Wyoming. One point brought out in the paper so ably pre-
sented by Professor Ha.vs it seems to me was not given sufficient weight. In
fact, he stated that a variety of apple was practically the same in any section
in which it is grown.

The modifying influence of environment is very great. It is perhaps more
strongly marked in the coraparativelj- new arid region which I represent. In
fact, my observation would lead me to suspect that the same " homozygotes "
may have produced both the white man and the black man. A species supposedly
tixed by careful and long-continued breeding when ti-ansferred to an environ-
anent very different from that under which it was formed soon becomes unrecog-
nizable. I knew a case a shoi't time ago of an apple which belongs to Professor
Hay's species of the first class having no immediate modifying blood strains,
as it is only a part of the parent, that was j^urchased by a western nurseryman
from a firm in Missouri. The trees were sold to a farmer, and in five or six
years, when they began to bear, the farmer sent samples of fruit back to the
nurseryman to be named. He did not recognize the variety and sent the fruit
to the Missouri firm, who, in turn, could not name the variety. It was sent to
Mr. Taylor, of the U. S. Department of Agriculture, who reported that the apple
must have been a Missouri Pip]>in, but its variation had made it almost im-
I)ossible to recognize any characteristics of the variety.

The hard wheat when taken to the arid region from Minnesota begins to
vary (piite quickly, and in a few years the kernels of grain become very differ-
ent. There seems to be a tendency on our arid soils, poor in nitrogen for gluten-
uus wheats, to become starchy, and many of the grains take on a white, starchy
appearance.

In live stock the same thing pertains. A son of Corrector which has been
bred for hea^T meat jjolnts in the chine and twist, if taken away from the coru-
■cribs and placed on a western range will begin to develop a form more nearly

118

corresponding to the American bi?on which formerly occupied the ranges. He
becomes heavy in front and light behind.

AYliat has been gained 1)y l)reeding in one place may be quickly lost under
clianges of environment and State. This is one of tlie strongest arguments for
the maintenance of experiment stations in the several States, where work can
be done suitable and valuable to the different regions of the country. In order
that the farmers can make intelligent use of the results of our breeding they
umst be informed of its importance and learn to select, in order to keep up the
improvement. In general, undirected variation brings about deterioration.
Varieties do not stand still, whether or not they are being acted upon by the
powerful forces used in artificial direction of breeding, and every farmer should
be well enough grounded in the simpler principles at least to enable him to make
continued use of an improvement.

L. II. Pammel. of Iowa. A nunilter of years ago I had the good fortune to
have taken up this question of varieties of fi'uits. I was astonished to find the
effect that climate has upon the development of fruit. The Duchess grown in
jNlontreal is very different from the Duchess grown in lown. The Montreal
apple was far sui)orior in quality. Again, I found that apples succeeded best or
had tlie highest (luality n-hen grown where they had originated. Thus, such
varieties as Spitzenburg, Baldwin, Grimes Golden, and others have a limited
distrilmtion where they attain the best quality. I was astonished last summer
to find in IMontana that allies succeeded in regions where frequent frosts occur.
In fact I was told that in the I>itter Hoot Valley on one of the streams they had
set out an orchard of fruit trees above 3,000 feet altitude, where frosts occur
nearly every week in the year. But take another side of the question, and that
is an important one to consider in connection with the breeding of varieties.
Take the variety of wheat that Professor Hays has produced in ^linnesota. This
variety has produced an increased yield in Minnesota, but the same variety tried
in the State of Iowa did not show this increase in yield. Again we all know
that plants when grown in climates not adapted to them begin to show the
effects of disease. Some years ago when I was investigating the disease of oats,
and especially the variety most subject to the disease, I found that the Texas
P.ust Proof oat was severely affected with rust, but it is said to have been rust
proof in Texas. We know then that climate is an important factor and that
eiich region must do its own work in connection with tlie production of varieties.
The varieties of wheat that ha^e succeeded best in Minnesota will not do for
Vk^'yoming, and so on.

Professor Hays's paper was further discussed by W. H. Jordan, C. D. Smith,
C. A. Keffer, C. G. Hopkins, and II. T. French.

For further discussion of the subject of plant breeding, see page 119.

Afternoon Session, AVednesday, November 2, 1904.

Nomination of Officers.

The chair was authorized to api)oint a conunittee of three to present nomina-
tions for the officers of the section, including two memljers of the executive
committee. The committee appointed consisted of H. P. Armsby, of Pennsyl-
Tauia ; W. A. Henry, of Wisconsin, and R. J. Redding, of Georgia. (For report,
&ee p. G5. )

Topics for Discussion next Ye.\k.

On motion the subjects of soil investigation and of demon.stration work by the
stations were selected for discussion at the next annual meeting of the section.

119

Pl.AXT BreKDING.

N. E. Hansen, of South Dakota, read the following paper on Methods in Breed-
ing Hardy Fruits :

My purpose in this brief paper is simply to emphasize some of the points
brought out in Bulletins 87 and 88 of the South Dakota station published this
season. In crossing various fruits I have found it of decided advantage over
the old outdoor method to do the work under glass. The trees, shrubs, and plants
are raised in pots, boxes, or tubs for a year or two before blossoming time. Iii
winter they are stored in a si)ecially eonstructed tree cellar, where they are kept
dormant and even allowed to freeze somewhat, with enough windows to afford
some light. In late winter or early si)ring they are brought into the greenhouse,
and the crossing is done when the flowers are reaily. Only a small part of the
blossoms are emasculated ; the remainder are removed while still in the bud.
No sacks are necessary, as a rule. As soon as possible the plants are put out-
doors to ripen the wood, ^\■hen there is no room in the greenhouse the tubs
are taken direct from the cellar to their permanent sunmier position late enough
to escape frosts.

As a whole, the method demands close attention and careful manipulation.
While visiting orchard houses in Europe in 1894 and again in 1807 the thought
came to me that tills method could be utilized in experiments in the prairie
Xorthwest. The applicability of this method elsewhere remains to be deter-
mined.

The use of dwarf stocks is necessary, as the Paradise for the apple, quince
for the pear, and the western sand cherry for the stone fruits.

Considerable success has been secured in ha.stening the fruiting of cross-bred
.seedlings. For instance, strawberries originated one winter by crossing the
wild with the tame have been raised up to fruiting size the same year outdoors
and fruited in pots under glass the following winter. This saves much time
in selecting varieties for propagation, and also hastens the work of propagation
by our being able to pot many layers before transplanting to the field.

In handling a quarter of a million fruit seedlings I find many interesting
side lines of investigation jiresenting themselves, but just now the main effort
must be to originate a few varieties of the various orchard and small fruits
worthy of a permanent place on the present limited fruit list. Some of the
seedling variations which present themselves make me feel confident that Dr.
Hugo De A'ries in his theory of mutation hit the nail on the head. It is cer-
tainly a very helitful thought that new forms worthy of specific rank can origi-
nate as sports: th.-it e\olution is by steps instead of being a long and very
gradual upward slope. Members of the legislature who have the dispensing of
funds will certainly find more comfort in the theory of De Tries than in that
of Darwin. My experience at first hand with many thousand seedlings of
native and cultivated fruits an.d plants certainly compels me to believe that the'
evolution of new sjiecies as the result of man's effort intelligently directed is
more like the labor of an inventor of machinery in his workshop than that of
an observer of an ever changing panorama. In brief, plant breeding Is the
inventing of new plants, using material as fv.rnished by nature, and the time
necessary for the work with modern scientific methods is very much shorter
than that usunlly considered necessary. The modern plant breeder rides in
his automobile on the highway of evolution. And perhaps Mendel's law and the
De Vries mutation theory are two of the wheelf.

T. L. Lyon, of Nebraska, discussed Improvement in the Quality of Wheat, as
follows:

My object in presenting this matter at this time is to call attention to the dif-
ficulties that present themselves in attempting to improve the quality of wheat..
So far as I have been able to ascertain, efforts at improvement in the quality of
wheat have not dealt with the individual plant, but with the progeny of other-
wise desirable plants. In selecting plants for improvement the selection has
been based primarily on the yield of grain, stiffness of straw, rust resistance,
or other points of that kind. After several generations had been j)roduced the
selection was then applied to quality. The result of this has been to limit the
number of plants selected for quality, and thus to curtail the possibility of
improvement in that direction.

The reason that selection for improvement has not gone hand in hand with
selection for yield in the individual plant is because we have not had a method

120

for selecting plants with reference to the quality of the wheat itself. :\Iy
object, then, in starting this work was to find some method of sampling the
plant that would give an indication of its quality.

In my work a number of plants of Turkish Ited wheat were analyzed, each
bead of the plant being harvested separately, and the analysis being made
separately of each head, all kernels of each head being used. The data
obtained show that there is (piite a difference in the proteid content of these
various heads, and that it would not l)e safe to take the analysis of any one
spike as repre.senting the composition of the i)lant on which it grew.

Analyses were also made of groups of spikes on the same plant — that is,
supposing that a i)lant l)ore ten spikes, we would take five of those in one
group and five in the other group, then shell out all of the kernels in each
group and' analyze eacii group separately. In other words, we made an
analysis of half of the kernels on half of the heads of the plant. The results
attained in this way were very mucli closer than the results of analyzing the
separate heads. Thus by taking half the number of heads of the plant and
analyzing them we got a fairly good sample of the whole plant. Separate
analyses made of the two rows of kernels showed small difference in the total
nitrogen and proteid content of the samples.

In carrying on our work we have adopted the practice of sampling etxch
bead by taking one row of spikelets as a sample for analysis and the other
row of spikelets as a sample for planting; then by sampling each head on the
plant we get what we consider to be a good average sample of the plant for
analysis.

The proteid nitrogen content of 800 spikes of Turkish Red wheat selected
in the field in 1902 \\ ith special pains to secure heads that were thoroughly
matured and free from disease was determined and the seed planted. From
the crop thus obtained selections were made and kernels from entire plants
were .sampled and analyzed. The minimum content of proteids, that is,
proteid nitrogen multiplied by 5.7, was G.38 ; the maximum, 28.21 ; showing a
very large range and indicating the possibility of increasing very largely the
nitrogen content by selection. Analyses of 351 plants grown from the above
in 1903 showed a minimum proteid content of 5.84 per cent and a maximum of
33.34 per cent.

When the analyses of the original 800 spikes were made determinations were
also made of specific gravity of the kernels in a considerable number of the
heads. The weight of the kernels on the low nitrogen content heads was found
to be somewhat larger than it was on those of high nitrogen content. While
the decrease was not regular, there was a slight tendency for the yield to
decrease as the nitrogen content increased. The weight of the average kernel
also agreed with the weight of the kernels on the spike, there being m the
main a slight decrease in the weight of the average kernel as the content of
jn-oteid nitrogen increased. The number of kernels on the spike did not vary
particularly. The volume occupied by the kernels decreased, or bad a slight
tendency to decrease, as the proteid nitrogen content increased. The specific
gravity decreased regularly as the content of nitrogen increased. The proteid
nitrogen in all the kernels increased as the percentage increased, and the proteid
iiitrogen in the average kernel increased as the percentage increased; so that, in
spite of the fact that the kernels became somewhat smaller and lighter, the
total production of nitrogen increased as the percentage increased. In other
words, a selection based on increase in percentage of nitrogen would increase at
the same time the total production of nitrogen.

Similar figures for the nitrogen content of all of the heads of the plant of the
crop of 1903, instead of one head as in 1902, also showed that the number of
kernels decreased slightly as the percentage of nitrogen increased; the weight
of the kernels also decreased as the percentage of nitrogen increased ; the weight
of the average kernel seemed to vary more than it did l)efore, but the tendency
was for the weight to decrease with an increase in the percentage of proteid
nitrogen ; the grams of proteid nitrogen in the kernels increased in the main
as the percentage increased ; and the grams of proteid nitrogen in the average
kernel increased as the pei'centage increased. The increase in the average
kernel was very large.

We discarded all kernels that were not fidly developed because it is well
understood that kernels that had not fully rii)ened would have a higher nitrogen
content than those that had.

In the crop of 1903 we also determined gliadin and glutenin in most of the
plants. Our object in doing this was not very definite. Of course we were

121

ntteniptins: to estimate the eonstitutents that go to produce ghiten in the wheat,
hut there is so little known as to the location of these proteids in the kernel and
the relation that they bear to each other and to gluten that the matter is
very indefinite. But it was hoped to ascertain what variation there might be
:ind to throw some light on the matter, if possil)le. The results show that while
llie i)erceiitage of proteid nitrogen increased from 1.80 to 5.1G, the percentage of
gliadin plus glutenin nitrogen increa.sed from 1.7G to 2.20. In other words,
the increase in the proteid nitrogen content was very mucli greater in pro-
portion than the increase in the gliadin plus glutenin nitrogen. Therefore
the percentage of proteid nitrogen is not a guide in selection for the percentage
of gliadin jilus glutenin. and if we are selecting for these proteids we must
determine them sejiarately. It was further found that as far as the quality
of gluten may be determined by the proportion of gliadin to glutenin, that
quality remains practically the same as we increase the total per cent of
gluten. If the ratio of gliadin to glutenin indicates the quality of the gluten,
then in selecting [)lants of high gluten content we are selecting plants with the
same quality cf gluten as if we ai"e selecting plants cf low gluten content.
There would therefore be no danger of plants deterioriating in the quality of
j;Iuten if we select plants of high gluten content.

A study of the relation cf the nitrogen content of the parent plant to that of
the offspring of the first generation showed that the tendency was for the prog-
eny to increase in percentage of nitrogen less rapidly than the mother plants, but
in tlie same way, thus demonstrating that the selection has an effect. This is an
important point, because if the kernels of the parent plant were immature or
shriveled they would naturally show a higher nitrogen content, and yet we
would not expect them to transmit their nitrogen content. If we find, however,
that there is a transmission of the nitrogen content we know that it is due to a
healthy condition of the plant and is a factor that can be depended upon in im-
proving the wheat in this way.

We found the same tendency toward heredity in the weight of the average
kernel that we did in the nitrogen content. In other words, plants of a low
Aveight of kernel tend to produce plants having low kernel weight, and plants of
high kernel weight tend to produce i)lants of higher kernel weight. The varia-
tion is not so great as it was witli the nitrogen content: still it is consistent, or
nearly so, and the hereditary tendency is carried out. We find that wheat
varies very greatly in that i-espect from year to year. The plants, however,
maintain their relative standing as to weight of kernel. We have found that in
certain years — notably in dry years — the percentage of rntrogen is very high,
while the kernels are apt to be small ; but in spite of that, the production of
jiitrogen per acre is generally greater in dry years than in wet years. In other
words, the years when we have large crops we do not get as large a production
per acre of nitrogen in the grain.

There was a very decided decrease in the yield with the lateness in ripening,
and a somewhat marked increase in percentage of proteid nitrogen.

As the yield of grain on the i)lant increased the height of the plant increased
up to a certain point, and then began to decrease; so that the plants of large
yield were here plants of medium height. In a similar way the p]ant.s that
tillered largely were plants having a medium range of yield, and, as regards the
Y^eight of the average kernel, the plants of large yield were the plants having a
kernel of somewhat more than medium or large weight. So that the best
plants appeared to be the plants of average height, and the plants that tillered
mo.st were plants of average yield, although data on this point are somewhat
limited and do not warrant final conclusions.

Some observations were made on the effect of winterkilling, which showed
that there was a constant increase in the yield of the average plant as the num-
ber of plants that survived increased. In otlier words, the effect of tiie freez-
ing seemed to be to weaken the other plants, or rather, the plants that did sur-
vive were injured by the cold, to which they were more susceptible than plants
in the families of which a large percentage survived the winter.

H. Snydek. of Minnesota. There are one or two points that were brought out
by the figures that perhaps can be mentioned a second time without detrnnent,
and one was that with an increase of nitrogen there was a possiliility of /; slight
decrease in yield. Of course, in taking hold of this ((uestion it is higlily desir-
able that yield and quality be combined as far as possible. That is one < f the
problems that remains yet to be solved along this line. Another question that

122

sug^^ests itself is, Whenever the amount of nitrogen is increased in wheat is
it possible for a part of that nitrogen to be stored up in the germ and bran
and other parts, rather than in the portion used for flour-making purposes?
While in general the increase in the percentage of nitrogen in wheat was followed
by an increase of the total gluten, or gliadin and glutenin combined, yet cases
are cited in which the total nitrogen was much in excess of gliadin and glutenin,
suggesting that in the offal pai-ts a part of this excess of nitrogen was present.
So that in taking up the question the object would be to get the nitrogen in the
portion that is used for human food rather than in the germ and the offa).

Another point bi'ought out was the necessity of having methods for determin-
ing the value, not only of wheat, l)ut cereals in general, where improvement is
contemplated. Of course we have individual ideas, but the ideas, perhaps, that
would be applicable to one wheat or one cereal would be more a local standard
rather than ap[)!icable to all conditions; and with that in view I think it would
be highly desirable at this time if the association could offer some help. I wouUl
therefore move that a committee of three be appointed by the chair to constitute
a committee on standards for determining the value of the cereals ; the committee
not to complete its work in one year, but to be more of a standing committee,
so as to have plenty of opportunity and time to take up this work, which would
involve a study of the actual value of cereals for human food purposes, their
value to the miller for flour-making purposes, their value to the baker for
bread-making purposes, and their value to the farmer for cultural purposes.
To illustrate further, some of these wheats that have a very high nitrogen con-
tent might be the very lightest weight wheats, and if you were to select on
nitrogen alone you would get the very lightest weight wheat in the market.

Then, too, the question of flour yield should be considered. In some wheats
as high as 76 per cent of the total weight of the wheat is recovered as marketable
flour ; in others the yield is as low as 40 per cent. It is desirable to get as high
a yield of flour as possible and flour of the best quality, and that is the object of
this committee — to take this up in a broad way, so that we will have some
standards for comparison in this work.

It has been found necessary to combine milling tests with analysis. In our own
station we have recently added a complete experimental milling plant v.ith four
reduction rollers, so that we can get the yields of all of the different grades of
flour and all of the offals. That is quite helpful, as the work, in order to meet
with the greatest measure of success possible, requires not only the careful
kind of work which ^Ir. Lyon has done, but must go a step further, getting
the flour value, the baking value, and, if necessary, the food value, as well as
determining the yield per acre and nitrogen content.

C. E. Thorne, of Ohio. We have been testing a number of varieties of wheat
at the Ohio Station. One of these has given us a very high yield, and it has
begun to go upon the market. We are hearing from .the millers very strong
objections to that particular variety of wheat, saying that it is not a good flour-
making wheat. The millers are quoting the verdict of a private laboratory
which sustains this opinion. This year we sent to that private laboratory some
thirty-odd unnamed varieties of wheat, this one among the rest. Notwithstanding
the fact that this laboratory had previously given a verdict entirely unfavorable
to this particular variety, in the report which came back to us this particular
variety ranked second — next to the highest — in milling quality of the many
varieties of wheat. Therefore we feel the necessity very urgently and strongly
for a test laboratory of the kind mentioned, which shall be of uncontested
reputation as an authority, to which we may go for the determination of ques-
tions of this sort.

We have been making analyses of wheat for a number of years, and have just

123

lately put together the results. We found for a number of years In suceessi ;;i
a steady increase in the amount of nitrogen in the average of the whole until
we came to the year 1903, when there was a sudden drop to a point below the
lowest of the previous years' record. If we had been making experiments to
increase the nitrogen in our wheats we would have felt for a half dozen yeais
that we were securing important results, all to be thrown to the wind in lh:'.t
one year.

C. G. Hopkins, of Illinois. 1 want to call attention to the fnct that I'rofessor
I.yon is breeding in two directions, and in that he is independent of .seas.;nal
influence. In other words, he is breeding for both high and low protein ; to
that in a year that produces high-protein wheat both levels are raised, but the
difference keeps increasing. We have had the same experience with corn. In
our high-protein cornfield, for example, we do not find that the increase is
constant; It may rise for three years and then fall and then rise again. Similar
fluctuations are also observed with the low-protein corn, but the difference
between the two is more constant.

It is of importance in breeding for high protein to maintain a supply of
Jiitrogen in the soil. The supply of nitrogen is just as important in breeding
Avheat or corn as in breeding animals. The question frecjuontly arises whether
growing high-protein corn or wheat does not more rapidly reduce the fertility
of the soil. Nitrogen is a peculiar element; it is made available for food as it
passes into nitrate form. AVith this process of nitrification the corn plant or
wheat plant has nothing to do. Once in the form of nitrates, so far as we know,
the nitrogen is either taken up by crops or it is lost ; and the point brought out
by Professor Lyon that in the wet seasons the nitrogen content was low may be
iittributed to the fact that his nitrogen passed off in drainage waters, and was
lost to the crop. It would f^eem, therefore, that the growing of high-protein
wheat or high-protein corn is more likely to result in a saving of nitrogen than
in any extra draft upon the nitrogen content of the soil. If it is not taken up
by the crops it is almost sure to pass off before the next croj> is grown.

In I'eply to a question as to the i)ossibility of judging of the quality of wheat
by means of a physical examint.tion. Professor Lyon said: "I suppose that the
quality of the wheat is indicated to a considerable extent, at least, by the
<nppearance of the kernel — that is, by its hardness and by the color." Professor
Snyder brought out in one of his recent bulletins the difference between the
appearance of glutenous wheat and starchy wheat, as shown by the cross-
section of a kernel, and I have no doubt that that could be usod to a considerable
extent as a guide to the quality of wheat in planting.

W. M. Hays,, of Minnesota. I am very much struck with the wide variation
reported. It is much more than I would expect with the method followed, but
dealing with the product of a single mother plant for several generations I
would expect to get very much greater variation.

M. A. ScovELL, of Kentucky. I am afraid that in the next fifty years
fcicientists will not accept our analyses for proteid compounds any more readily
than we accept the analyses of fifty years ago. If we could find out the relation
between nitrogen and gluten content, baking qualities, etc., of wheat, the total
nitrogen would be the most satisfactory basis of judgment, because it is so
easily and accurately determined.

W. Saunders, of Canada. What surprises me very much in this pai)er is the
fact that the composition of the grain from different sides of the same head
varies so widely. It shows how very careful we have to be in drawing any
conclusions with reference to this subject. Certainly this paper throws a light
on the subject that we have never had before.

The motion to appoint a committee on this subject was carried.

124

The coumijttee, annoiinceil lifter, consists of II. Snyder, < r Minnesota; C. G_
Hopliins, of Illinois, and T. L. Lyon, of Nebraslcu.

Animal Breeding.

C. F. Curtiss, of Iowa, read tbe following paper on this subject:

"An exact determination of the laws of heredity will probably work more
change in man's outlook on the world and his power over nature than any
other advance in natural knowledge that can be clearly foreseen."

These are the words of a distinguished scientist who believes that these laws,
can and will be determined by careful investigation and the tabulation of sta-
tistical results indicating the course of heredity under different conditions.
That there has been a great awakening of interest in the principles of breed-
ing i)Iants and animals and in biological problems is plainly apparent. This
search for the truth concerning the laws of life is tersely put by Pearson in
the following paragraph :

"There is an insatiable desire in the human breast to resume in some short
formula, some brief statentent, the facts of human experience. It leads the
savage to ' accoimt ' for all natural phenomena by deifying the wind, and the
stream, and the tree. It leads civilized man, on the other hand, to express his
emotional experience in works cf art, and his physical and mental e.xperience
in the formulie or so-called laws of science."

The recent investigations in this field have related chiefly to plant breed-
ing. The plant breeders have given us the first mathematical formulas for
measuring the forces of heredity. While it is not certain that these fornuilas
are of general applicati(in and many investigators are not willing to accept
them at all, they have attracted wide attention and stimulated inquiry.

This activit.v on the part of plant breeders has invaded the field of animal
breeders. Some valuable work has been done in recent years, and the future
gives promise of the inauguration of extensive investigations that will un-
doubtedly throw much light on our knowledge of the laws of animal breeding.

The creative and deductive work of such men as Burbank, Ewart, De Vries,
Vilmorin, Galton, and Mendel have been a great incentive to scientific and prac-
tical investigation.

The lack of means, equipment, and time required for study and incpiiry in
this field has thus far prevented the experiment stations in the various States
from undertaking much of this work. Many of the stations are now preparing
to establish work in animal breeding, however, and some few already have
work in progress. The American Breeders' Association was organized in St.
Louis in December, 1903. and now has about -0 life members and 800 annual
members, some of whom are enrolled from foreign coiuitries. It is the purpose
of this organization to afford oi)portunity for discussion and comi)arison of
methods, principles, and re.sults from the work of the leading authorities on
plant and animal breeding of all countries.

The last Congress made an appropriation of $25,000 for cooperative breeding
and feeding work under the direction of the Secretar.v of Agriculture, and
cooperative work has already been inaugurated by the Bureau of Animal
Industry in several of the stations, the most notable being that in Colorado
for the purpose of producing a heavy harness or coach horse type by the use of
the American trotting horse as foundation stock. The excellence of some of
the best specimens of trotting-bred horses for this purpose and the importance
of and demand for superior horses of this type renders this a work of great
interest and far-reaching consequences.

I have recently addressed inquiries to about twent.v of the experiment stations
giving most attention to animal husbandry, asking the nature of the animal
breeding work tbe.v have in progress or plans muler contemplation for inaugura-
tion of this work in the future. From the stations having work in pi-ogress I
have the following replies:

By Prof. E. K. Lloyd, of Mississippi : " We have done no really scientific
work in animal breeding, but our efforts have been directed mainly along the
line of improving the native 'scrub' cattle of the State, as regards their beef
form and feeding qualities. I will briefly outline what we have attempted and
give some of the results accomplished.

" Our foundation herd was composed of iT) native cows of no fixed t.vpe or
breeding, with perhni)s Jersey blood predominating. An Angus i)ull of g(K)d beef
form was used on this herd. We now have 50 animals in the herd, ranging from

125

one-half to seven-eighths Angus blood. A rigid selection has been made each
year, retaining in the herd only those animals that approach nearest the type
we want. From the half-blood calves 98 per cent are hornless and 95 per
cent solid black. The foundation herd of native cows were all colors, and all
except four had horns. The form and feeding quality of the calves has been
much improved and their market value increased. Our grade Angus calves will
sell readily for one-third more than the native calves of same age. Our calves
are larger at same age and many of them look like purebred Angus. Our grade
steers of 2 and 3 years old will bring from one-half to 1 per cent more i)er pound
on foot than native steers or same age and size. We are this year establishing
some work with Shorthorn bulls on native cows.

" We have not as yet gone far enough into the feeding or finishing of these
grade steers to be able to make a report of that side of the work. We have in
progress comparative feeding of native and grade steers, and this work will
continue for some time yet. We have graded up a bunch of sheep by using
Dorset bucks on native ewes. The native ewes give an average clip of 2.9
pounds of wool, and only about 5 per cent dropped twin lambs. Our flock now
averages 5 pounds of wool, and 50 per cent brought twin lambs last season.

" I hope you may be able to form some idea of our work from this brief
statement. Our farmers are taking great interest in better cattle, especially
beef cattle. Our station inoculated over 300 registered cattle for farmers last
season."

By Prof. J. H. Skinner, of Indiana: "At present we are conducting some
experiments in swine breeding. As you are aware, there has been much dis
cussion as to the use of bacon hogs, especially to bring in renewed vitality and
increase of prolificacy of other breeds. We have undertaken to investigate the
matter of crossing Poland Chinas on Yorkshires, selecting the females which
have a tendency toward bacon t\pe from each generation and using pure-bred
Poland China males to mate with these sows. The work has been in progress
two years. We are not in position, however, to make any statements in
regard to results, as I believe such experiments should be carefully worked
out and sufficient data secui'ed before drawing any conclusions."

By Prof. II. S. Shaw, of Michigan: "At present we have the necessary facili-
ties about complete for launching out on an extensive line of breeding in which
the grade dairy cow is to be the subject used. One of our men is at i)resent
in the field purchasing 20 high-grade Shorthorn cows. These are to be brought
to the institution and a record made regarding the age, weight, form, quality,
etc., of each individual, each record to be accompanied by a photograph. The
cows will then be divided into 4 uniform lots. The females of lot 1 and their
female offspring will be bred to a continuous line of Holstein bulls; lot 2 to
Jersey bulls ; lot 3 to Guernsey bulls, and lot 4 to dual purpose Shorthorn
bulls. The idea is to keep a record of each generation of females. as dairy
producers and to determine the veal or baby beef values of the male offspring.
The primary object of this work will be to demonstrate the' possibilities of
improving common-grade stock through upgrading. The secondary object will
be to demonstrate what good feeding, care, and management will do to increase
the productiveness of the original stocks chosen. The indiscriminate admix-
tures of blood in breeding dairy cows has led to this line of work.

" One year ago we started some investigations in breeding in relation to size
in dairy cows. For example, in purchasing Ayrshire cows we found it almost
impossible to secure cows possessed of the size which the breed manifested
ten to fifteen years ago. Two Ayrshire cows were purchased which at thirty-
seven months of age had produced two calves each; neither cow weighing to
exceed 700 pounds. A lifetime record of these two cows, in addition to several
of other breeds, is to be kept. It is the intention to so breed and handle the
female offspring as to produce larger individuals conforming more nearly to
the original type, and then secure, as far as possible, comparative data relative
to the two ty[tes.

" We have no definite plans as yet relative to breeding problems among beef
cattle. Our swine department is being adjusted as rai)idly as possible so as to
enable us to begin original investigation work in swine breeding. Up to the
present we have simply produced several crosses in order to study more care-
fully those types occupying a place midway between extreme lard and bacon
types. During the past two years sheep and swine feeding investigations have
been conducted here quite extensively."

By Prof. C. S. Plumb, of Ohio: " It seems to me some experiments might be
conducted systematically, dealing with telegouy, cross breeding, in-and-in

126

l>reeding, fecundity, and some other subjects in which little has yet been
attempted. This work will necessarily cover considerable time and may involve
Aarious kinds of animals, but it is clear in my mind that it should be done.
There are two good reasons lor this work : One. to secure definite knowledge
•on some things involving the principles of breeding; the other to furnish scien-
tific aid to farm practice, such as relates to methods of breeding, and in its
spplication to such things as fecundity, prepotency, etc.

"The cooperative feature of breeding work can be made very useful, but it
will have to be worked into, it seems to me, gradually, with the station also
checking up, if possible, in the same line of investigation."

By Prof. .James W. Wilson, of South Dakota : " I am starting a new breed of
hogs. I think there is a demand in this State for a lard breed more prolific
and with greater fecundity than the Duroc Jerseys or Poland Chinas. We are
carrying on an experiment with sheep. It is our intention to include the six
leading breed-* of sheep and ewes of connnoTi range breeding. We will breed ten
head of each each year to each of these rams, rotating the rams each year and
using the same ewes, fattening the lambs off at 1 year old, which experiment will
^ive us some idea of the best breed of sheep to use for our conditions. A similar
experiment with cattle is now under way."

By Prof. Andrew Boss, of INIinuesota: "The line of work that I have most
■completely in mind is that of founding breeds that have the intrinsic qualities
demanded by the market. In view of this I have been selecting certain
families of hogs that conform to the market demands and recording their breed
ing, and in most cases working out the good qualities of the litters when fatted.
This, however, has given us only the most meager kind of a foundation for good
work in the future. .\s soon as we learn the value and characteristics of the
foundation stock on hand it will be our object to fasten, if possible, the charac-
teristics of the breed either by cross breeding, inbreeding, or whatever other
method we may find satisfactory.

"I believe that in order to get good results we must know just exactly w^hat
the individuals are worth that we are working with, and that we must have
definite knowledge as to the best means of itrop.agating their usefulness.

" My ideas in regard to the problems in animal breeding are not so extensive,
possibly, as some other iieople may have. As I see it the problems must be
solved by large moneyed interests. Results come so slowly in animal breeding
that one individual is not able to accomplish very much in the way of permanent
results. I believe the colleges and stations could do a great work in this line if
they were organized into a cooperative association, and select for director of the
work some man or a conunittee of men who are well up in the subject, and who
would give promise of long service. The institutions could also work with the
individual breeders, but it is so hard to control conditions there, or rather to
control the inclinations of the individual breeders, that I believe better results
would be obtained under experiment station management.

" I have no outline to submit of any plan of work with the colleges and experi-
ment stations. My individual plan for animal breeding in experiments is not
on a basis that would be of value to such an organization. They include sim-
ply the measuring of individuals for foundation work and of further testing the
value of these animals by measuring the value of the offspring. When these
tacts have been learned, then comes a plan for fixing the qualities, or possibly
developing a new breed."

By Prof. F. B. Mumford, of Missouri : " In my opinion the greatest need in
animal breeding at the present time is for experimental data secured by pains-
taking, accurate research, which will help us to decide with much more definite-
ness upon some of the questions which are now largely matters of opinion.
This opinion. I think, is held by the leading biologists of this and other
countries.

" The investigations in this subject by the stations should, it seems to me.
contribute to the upbuilding of the science of breeding. Following this sugges-
tion to its logical conclusion means long and laborious experimentation, using
large numbers of animals. The expense of this work with farm animals, and
the small numb^- of individuals, makes it difticult or impossible to carry on this
work with such animals. It will be necessary to investigate many of these
questions by the use of small animals that breed rapidly.

"Another line of experiments which are of the greatest practical value to
breeders is an investigation of the influence of environment, including exercise,
feed, shelter, etc., ou the breeding efficieucy of auimuls, There are great possi-

127

bilities in this latter worlc. This does not by any means exhaust the possibil-
ities of research iu animal breeding."'

By Prtjf. W. K. Dodson. of Louisiana: "As you Icnow, we have been working
for several years on the inununization of northern cattle to the Texas fever.
We now have on hand a small herd, consisting of nine mothers, grade Angus,
purchased nearly three years ago in Clinton, 111., immunized at Baton Rouge,
and bred to a registered Angus bull purchased at the same place at the same
time. All of the.se heifers have calves that have passed through the summer,
and all have been heavily infested with ticks. Two of the cows 'aave a second
calf, and all of them will Jiave their second calf this winter. We have ten head
of grade Hereford calves, raised on the station. The oldest one of these will
have a calf about February ; several others will come in about May. These
animals will compare favorably with any to be found on the farms of Illinois,
Missouri, or elsewliere outside of the barns of the fancy breeder. Of cour.se,
you ai"e aware that our native cattle all have the fever when they are calves, as
has been brought out by our work, and while the disease to a considerable
extent retards the development of the animal, as soon as the ticks are removed
the animal soon begins to recover from the effects ; and if the ticks are not
allowed to become excessively abundant the animal thrives apparently as well
as in the North. Our calves running on the pasture are as fat from the latter
part of April to the latter part of October as they are in the blue-grass section.
We have also demonstrated that it is possible to rid our pastures of ticks. This,
of course, puts a different future before the stockman of the South. Though it
will t)e more trouble, and require greater vigilance. I see no reason why the
intelligent and industrious farmer of the South should not equal or excel the
northern man in the production of beef and milch cattle.

" We are not doing anything with otlier lines of animal breeding. I might
remind you of the fact that we topi-ed the market at Chicago with some beef
steers purchased as calves iu Illinois, inununized in Louisiana, fattened after
having been there two years, and reshijiped to Chicago."

By Prof. E. W. Ma.lor, of California: "The live-stock work here has been
started such a short time that we have not had oitportunlty to carry on any
breeding experiments so far. At present I am purchasing some hogs. Shall
have some Berkshires, Poland Chinas, and Tamworths, and shall try some experi-
ments with these. I am rather looking to see if we can not find a hog that will
do better in the alfalfa sections than tlie Poland Chinas. These experiments
will be largely along the line of feeding, but I expect to do some at the pre.sent
time in cross breeding. We intend to do some experimenting right away in
poultry breeding.

" In regard to suggestions, the one that appeals to me most forcibly is this:
If experiment station workers would start a discussion, it would have to be
done by correspondence, in regard to the data to be recorded in breeding experi-
ments. Those of us who are situated so far from the center, and tlierefore are
unable to attend many meetings, have little opportunity of discussing the ques-
tion with other experiment station men and getting in touch with the work they
are doing."

Aside from this, the work largely done at several of the stations is familiar
to the members of this body. The work of the Wisconsin Experiment Station
in crossing and grading unimproved types of sheep has given striking results
that have been of practical and scientific value. The provisions for the investi-
gations of Professor Davenport at the newly equipped laboratory under the
auspices of the Carnegie Institute is significant of tlie growing interest in this
field of inquiry, and tlie results (.'f these investigations will be looked forward to
with unusual interest.

At the Iowa station several lines of animal-breeding work are in progress.
It is well known that we have no breed of sheep in America adai»ted to the
range conditions and meeting the re(iuirements of the range in any adequate
manner. Sheep raisers in the range territory resort to freciuent crossing,
alternating from the Merino to the coarse-wooled mutton breeds for compactness
of fieece, ability to graze in large numbers, size, length of staple, ;ind then to
the Down breeds for improvement of mutton (pialities. It is necessary to make
frequent changes in the use of these tyi)es. and there is a lack of uniformity and
stability in breed characteristics and qualities desired for range conditions.

We have taken up work in crossing these types with a view to gradually
evolving something that will meet the requirements of range conditions and

23S80— No. 153—05 ii 9

128

tfiiit may be fixed and perpetuated. This work has been in progress during tlie
past three years, but has not yet advanced far enough to reach definite results.
In I'JUU the Union Stoclcyard and Transit Company of Chicago furnished
funds for the inauguration of some breeding and feeding experiments liuown as
the pruuuctiou of " Blue-Gray " cattle, by the use of white Shorthorn sire on
grade and pure bred Galloway females. We have already produced two crops
of calves and the third is due this fall. The first crop is now coming two
years old, and they are being finished for market and for the International Live
Stock Exposition at Chicago, and some interesting and rather striidng results
have been attained. The superior reputation of these cattle as feeding bullocks
has been fully confirmed. They are not, however, quite as even in their flesh
and as smooth and uniform in their carcass in all cases as the modern market
demands. We hope to introduce some new features in this work during the
coming year by selecting ten of the best Galloway cows, which have during the
past two seasons been bred to a white Shorthorn bull, to be bred during the
coming year to a pure-bred Galloway, thus giving opportunity to test the theory
of " telegony." It is also proposed to select ten white Shorthorn females and
breed to a pure-bred Galloway bull, thus reversing the process of producing
Blue-Grays. Then, before we terminate the experiment, we shall do some breed-
ing with a view to fixing the Blue-Gray characteristics and endeavor to per-
petuate type. We are well aware that this may be a difiicult process, but it is
the intention to conduct some investigations along this line.

During the progress of this work an interesting and unexpected i-esult was
obtained in the fact that the second crop of calves from the same cows and by
the same sire were not as uniform and as well colored as the first lot. There
is no means of accounting for this departure from the Blue-Gray color in the
greater number of instances in the second than in the first mating. It is
believed by many of our best breeders that subsequent offspring by the same sire
and from the same females will be more uniform in type and color and char-
acteristics than the first offspring.

We have also planned to cross two breeds of hogs, using, perhaps, the Berk-
shire and Tamworth, with the sire of one breed in a given number of cases
and the sire of the other breed in an equal number of cases. Perhaps five or
ten sires of each lireed will be used and the work repeated several times. One
object of this will be to determine the relative influence of the sire and dam in
crossing distinct types. Some of these sows will then be bred back to sires of
the same breed, to test the theory of telegony in breeding hogs.

In some work of this kind which has already been carried on during two
seasons it has seemed in crossing the Tamworth and Poland China that the
dam exerted the greater influence. When the I'oland China sire was used on
the Tamworth dam the offspring had more of the Tamworth than when the
Tamworth sire was used on the I'oland China dam.

I believe that many of the theories and slipposed laws of heredity should be
tested by extensive and repeated experiments with domestic animals, and that
it is des'irable that this work be done with the larger rather than the smaller
animals, notwithstanding the fact that it will take a much longer time and
involve a greater expenditure. The work of Prof. Cossar Ewart in crossing
the horse a.id zebra, breeding back again to the original types, for the purpose
of testing the theory of telegony, has perhaps done more to establish conclusive
results concerning this one theory than all the previous investigations com-
bined. Professor Ewart's conclusions, however, are applied only to horses and
dogs, and he expresses no opinion concerning their application to other kinds
of domestic animals. Some of our plant breeders have obtained results which
tend quite conclusively to substantiate the Mendel law theory. Others have
obtained results quite the contrary. No one has yet endeavored to test the
application of this law to the breeding of the higher domestic animals. I am
told that one of our most extensive and successful dealers in heavy harness
horses of trotting blood has made the statement that his experience, extending
over a number of years and applying to many thousands of horses, selected with
the utmost care from perhaps hundreds of thousands that have been inspected,
has shown conclusively that 9."> per cent of the horses conforming to this type
in conformation, action, quality, and other characteristics that go to make up
the essential standard, may be traced directly to two sires. This man speaks
with considerable authority, as he has for years made it a practice to keep a
complete record, including the breeding, of each horse that has passed through
his stables. Possibly if these results were carefully investigated they might
establish a case of Mendelian dominance.

129

The brief reports which are here siil)initted relative to the work now in prog-
ress in the several stations and the plans nnder consideration for the extension
of this work, indirate clearly that this field of investigation, which has vnitil
recently been almost entirely neglected by the experiment stations, through
various causes for which they have not been responsible, is soon to become one
of the most interesting and profitable lines of investigation.

H. E. Summers, of Iowa. I may say that certain animals. Including the
cavles, for instance, which have been investigated quite extensively, have been
found in certain characteristics, viz, color, condition of albinism, and length of
hair, to conform absolutely to Mendel's law. I have myself a litter of four
white cavies only two days old, from a white and colored mother, in which the
probabilities under any other conditions than the Mendelian law would be
almost too great to be conceived of. This is simply one illustration, and of
cour.se would not prove the law. but it agrees with some thousands of experi-
ments which have shown that the law applies.

W. M. Hays, of Minnesota. Whether these conflicting reports are really con-
flicting or based on experiments that really give the true comparison as to the
operation of the Mendelian law, I can cite the following case: An experimenter
in England. I understand, worked on the color of some animals and found that
it did not follow the Mendelian law, but he afterwards found that there were
three component colors in that compound color, and when taken separately they
did follow the Mendelian law, and that these were the unit characters while
the component color was a variable character. Practically a parallel case was
found in the orchid grown by some English experimenter, in which the com-
ponent colors operated in accordance with the Mendelian idea, whereas the
blended color had not so operated. Experiments must first be made along the
line of finding whether the characteristic in question is a dominant or unit
character.

N. S. Mayo, of Cuba, spoke briefly of that country as a field for the breeding
and adaptation of animals.

W. M. IIays. In the recent breeding school at St. Louis Doctor Cary. of
Alabama, brought out the fact that he thought it might be possible to breed
immunity to Texas fever in the southern belt, and that then quarantine methods
might he used to gradually push the tick out of that country. Experiments
have also been suggested along the line of breeding for at least comparative
immunity from tuberculosis in cattle, thus lessening tuberculosis in man to
sou;e extent: also the possibility of breeding for comparative immunity to swine
plague in hogs. Some of the smaller animals can be used, no doubt, to illus-
trate whether immunity can be reached by this method ; for instance, rabbits
are very subject to tuberculosis and they might be used in a preliminary
experiment. Experiments are now being successfully made in the breeding of
plants immune to disease. I'rofessor Bolley has recently produced very
pronounced results on flax. At the school in St. Louis Professor Bolley brought
out with very great force the idea that if you want to breed for imnnniity the
disease must be present in great quantity. Of course that is true of all breeding.
We must breed as nearly as we can under the extreme conditions we wish the
final product to withstand.

The committee on nominations reported as follows :

For members of executive connnittee, W. H. Jordan, of New York ; C. F.
Curtiss, of Iowa ; for chairman of section, H. J. Patterson, of Maryland : for
secretary of section, M. A. Scovell, of Kentucky: for additional niemliers of
committee on programme, C. D. Woods, of Maine, J. F. Duggar, of Alabama.

The secretary was instructed to cast the ballot of the section in favor of the
persons so nominated.

130

Evening Session, Wednesday, November 2, 1904.

The section was called to order at 9.30 p. m. by Cbairuian Jenkins, who
announced the subject for discussion to be :

How Much Teaching, if any, is it Desirable that a Station ^^■0RKER

Should do?

H. P. Armsdy, of Pennsylvania. We are all familiar with the history of the
establishment of the experiment stations and with the very natural way in
which they were manned from the teaching force uf the colleges, the time of the
instructdr being divided between the college and the station. This method of
procedure was very natural and perhaps unavoidable at that time, and the
practice has continued up to the present. Dui-ing the last year for which
statistics have been published by the Office of Experiment Stations about
54 per cent of the station workers did more or less teaching. Of course such
figures are somewhat nnsleading since they give simply the number of indi-
viduals without reference to the amount of work done, but they at least show-
that a very considerable i)roportion of the workers in the stations are also
teachers. The proportion of course varies a good deal in the different stations.
In some stations — one or two — all members of the force are stated to have
more or less teaching work, and the proportion ranges from KM) per cent in
these cases down to a minimum of .about 5A per cent. The second largest is
89 per cent, and the second smallest about ir>i per cent.

Moret)ver, the tendency seems to be toward an increase in the number of the
station men who are also doing teaching work. In the year ended June 30,
2897— the earliest for which I could readily find figures— the percentage of
station workers who were also teachers, excluding in this computation the in-
dependent stations of Connecticut, New York, Georgia, and Ohio, was 49.3,
and for succeeding years up to 1903 the figures run in round nund>ers 49, 50,
50, 52, ,52, 50, and 54, showing quite a plain tendency toward an increase in the
proportion of station workers who teach.

Most of you will probably recall the address of Director Jordan at the New
Haven convention, in which he called attention to the fact that in that year a
very large proportion of the heads of dei>artments in stations were also teachers,
so that the teaching work was laid upon the higher officers of the stations rather
than upon the lower grade assistants. I think that would probably be equally
trut^pcrhaps more true— now. The fact of the matter is that tlie recent gnnvth
of instruction in agriculture — the differentiation of agricultural instruction —
has had a tendency to increase the demands upon the station specialist for
teaching.

I think we all agree that it is an important question of station administration
as to how far this tendency is wise and desirable. Some, for whose opinion
upon such matters I have the very highest respect, urge very strongly that it is
desirable, in most cases, at least, that the experiment station worker shall also
be a teacher, and the teacher shall also be an investigator. They claim that
the two kinds of work are mutually helpful to each other. I am not clear that
I agree with that opinion, however. But this is too important a question for our
opinions or convictions to be settled subjectively by our own personal impressions,
and the thought that was really in my mind in suggesting this topic for discus-
sion was whether we could not iirofitably get together and compare our views
upon it. Of course the figures which I have presented are merely suggestive;
they probably do not represent quantitatively the situation, because, doubtless.

131

many of the juen incliuled in the estimate had comparatively little teaching, but
they do serve to suggest the importance of the question and the need for com-
paring views upon it.

W. H. Jordan, of New York. If I could have the heads of the departments of
the New York State Station give a few lectures (from ten to twenty) a year I
would be glad to have them do it as a means of clarifying their views, looking
up literature, and that sort of thing. It makes a difference what kind of teach-
ing a station worker does as to whether it is an advantage to him or not. The
Liiost of the teaching done by college and station men in this country is the
teaching of fundamentals, and I believe it is nothing but a pleasant fallacy on
the part of those who wish to reenforce their teaching staff to maintain that
leaching the fundamentals and the drilling of classes for 50 per cent of the
time is an advantage to the investigator. I do not believe any such thing. I
believe in the differentiation of functions. What kind of a man do you want
for an investigator? A man absorbed in the things he is doing and who shall
not be turned aside and wearied by having to drill a class or do anything else
but hunt his subject and the truth. You know that teaching has to be done at
stated times, and the investigation must wait till the convenient day. That is
exactly what happens in actual practice. My answer to the question would
therefore be: A small amount of teaching of an advanced character along the
line of the specialties with which the station man is engaged and on which he
is thinking is all right. However, very much of teaching which we necessarily
do in our agricultural colleges to-day is not an advantage, but a disadvantage
to the investigator.

C. D. Smith, of Michigan. I do not object so much to a subordinate doing
the teaching as I do the head of the, department, for the reason that if the head
(if a department of the station has also the management of a large teaching de-
partment of the college he can no longer do very good station work. The dan-
ger is, as experience has shov.n, that the demands of the teaching will gradually
encroach upon and crowd out the research work. The investigator should be
almost, if not quite, entirely free from the teaching work. My experience has
led me to believe most emphatically that we are not going to get the results
that we should get from the stations until this is done. The differentiation be-
tween the teaching and investigatitm must be complete.

C. D. Woods, of Maine. I think it is easy for us to see the way we have come
into the present position. When the stations were first established compara-
tively few skilled men were obtainable. The stations started out on the plan
of the college, with a great many dejjartments in charge of young men who had
their reputations to make. The result has been that we very materially in-
creased the station pay roll until it reached a point where it was impossible
for the station alone to keep all the men required and give them the amount of
money they ought to have or could get elsewhere. So it has come about that
this division of men between the station and the college has perhaps increased
in the later years. With a small incTcase of appropriation for the station it
would be possible to solve this problem, and in the effort to do this I think we
will have the help of the college men.

I thoroughly believe that a station man ought not to be a dual man. I wish
that in our own experiment station we did not have a single man connected with
the station who had routine instruction to do. Advanced instruction a few hours
in the course of the year, requiring the preparation of ten, twelve, or twenty
lectures for the students, would, in my opinion, lie lielpful. but any drudgery
of teaching for a station officer I am very sure is a detriment to the station work.

C. F. CuRTiss, of Iowa. I believe that the stations in many instances, and

132

even, 1 will say, a majority of instances, are approaching a better basis of ad-
justment of the work between the (•ollege and the station. I do not thinlv that
we can readily or in the near future attain a position where we can entirely
divorce the college and station work in the heads of departments. I believe that
the head of the department ought to direct the investigation work along his line
at least in an advisory way, even though he does not devote any of his time to
the details of that work or to the management of it. I think if he is a teacher
and giving his time to the college side of the work he ought to give enough of
his time to the station work to direct its course.

I am entirely convinced of the desirability of investigators doing investigat-
ing work alone or exckisively. so largely as it may be possible, and I think that
the tendency generally is to\\ard a better adjustment. In our own station, for
instance, we have now established the work of two departments on such a basis
that the men in charge of the station work give no instruction except to grad-
uate students. These men will devote their time exclusively to the research and
experiment station work, except in case of graduate students that may elect to
take work in that department. In other departments we have an arrangement
by which the head of the department is considered and regarded as primarily a
college man, and receives the greater part — practically all — of his salary from
the college, and has assistants who receive their salary altogether from the
station, devoting their time altogether to station work. I think, as was sug-
gested by Director Woods, that when the stations have more means to devote
to this work they will be able to employ men exclusively for research work, and
those men will of cour.se be under the direction of the head of the department.
So that gradually, as we enlarge our work and as we are able to provide better
facilities for it, we are arriving at a better basis, although there is still very
much to be done in the adjustment of work.

N. S. Mayo. It seems to me that this subject has been treated so far
entirely from the standpoint of the station investigator pure and simple. There
is a phase of the work that I have found of an advantage in dealing with the
more elementary students in classes, and that is the training which it gives
to the worker in bringing his scientific work to the level of the common man,
and I believe this is an important training. A good portion of our work is for
the common farmer, and it is important that we should bring it to his level, and
I believe that in bringing our work to the elementary classes we do get a
valuable training along that lin-^. The greatest obstacle that I have found in
teaching is the amount of energy which it necessarily requires. Two or three
hours of teaching as it ought to be done detracts very materially from the
energy a man can put into his investigation work.

L. G. Carpenter, of Colorado. I suppose we can all imagine the ideal condi-
tion, but I presume none of us has yet attained it. We nearly all suffer from
limitations, both from place and finances. I am not at all sure, however, that
the stations as a whole have suffered by the connection with the colleges. If
we look at the work of an individual we may see in a great many cases that he
could do more and perhaps Itetter work if he were disassociated from teaching.
On the other hand, we have an aggregate to consider in some cases. I know
that in some of the stations, as in the one with which I am connected, the aid
from the colleges has been material and liberal, and has made possible the main-
tenance of a large number of departments that are giving more or less attention
to Investigation. There are undoubtedly some disadvantages in connection
with the teaching. One of the greatest is. I think, the fact that the investiga-
tion has to give way to routine hours ; investigation does not come at regular
times. A person can not do the highest kind of work for many hours a day.
To do productive and creative work, which is the best part of his work as an

133

investigator, a person must devote himself to it for only a short time and when
he is in tlie freshest condition. Almost any kind of routine work does interfere
with that, and to some extent teaching will so interfere, certainly if carried on
to any great extent. It interferes with the continuity of thought, and the hours
of teaching may interfere even with the whole day's work by the breaking up
of the lines of thought or tlie continuity of investigation. Outside of that I am
not at all sure that the teaching does not have a good many advantages.

I am inclined to believe that the investigator should do less teaching. l)ut that
the teaching should be under the direction of the investigation staff rather than
the reverse. I am at in-esent far from believing that it is wise to separate
college and station, if it were possil)Ie. I do not l)elieve that a staff worker
ought to do much teaching, but as to whether the teaching he does should be
that given to the higher students or to elementary students I am not quite clear,
although I recognize the force of what has been said about the advantages of
the instruction of the higher classes. The station workers should have a train-
ing which will enable them to express the results of their investigations in a
clear way to the public. I am fully aware that there are a great many exceed-
ingly valuable investigators who do not have that faculty and do not care to
go before the public in any capacity. We recognize their value, and a great
many times it is best to recognize that peculiarity of their make-up and allow
them to confine themselves to investigation. On the other hand, there are a
great many men who can do both, and pi-obably the majority have to some
extent the willingness and the ability to do both. To those people who do not
have that particular trend, the dealing with elementary students or the
attempt to put the subject in an elementary way, it seems to me, is a very
valuable training, but ought to be done with limitations.

F. B. MuMFORD, of Missouri. It seems to me it has been clearly demonstrated
by several of the speakers that it depends a good deal on the viewpoint from
which we consider this question. The University of Missouri may be differently
situated from some of the colleges and stations i-eferred to, but so far as we are
concerned we find it to the advantage of the station from almost every stand-
point that the teachers who are there engaged are not only permitted but
required to devote some of their time to station work. Let me give a concrete
illustration. The university has in the cour.se of its seai'ch for men in the
departments secured a man who is eminent for his research work in a given
line, and that line of work happens to be closely associated, with agricultural
college and station work. His salary is paid entirely by the university, and
he has from his own choice and by the permission of the university devoted con-
siderable time to research for the station, the station paying the expenses of the
investigation. I suppose that it would be impossible for the station ever to be
able to secure the services of such a man were they compelled to paj' him his
entire salary, but working in this way we are able to secure the advantages of
his investigation. There are a number of men of this kind in our institution
who fae working in the same way.

J. L. Hills, of Vermont. In the smaller institutions, where funds are com-
paratively limited, the dual duty must needs be met. I think you will pardon
me if I tell you how at the University of Vermont we have endeavored to meet
these conditions.

In my own case I try for what we term our first half year to lay almost all
the stress upon college work. I have arranged with my associates in the fac
ulty for several of them to lay almost all their teaching stress on the second half
year. From October 1 to February 1, except for the routine of work which must
be done. I put my energies just so far as I can into college work. After Feb-
ruary 1 I devote my energies to the administration of the station and to

134

experiuental work. On the other hand, other of tlie instructors in our faculty
beginning with the second half of the year lay particular stress on the college
work, and in that way we are enabled to do, perhaps, rather more justice to the
dual duties than in any other way. I do not think this method is applicable to
all institutions, but it has worked fairly well with us.

W. L. Carlyle, of Colorado. I think we are all agreed that from the stand-
point of the investigator too much teaching is not advisalile, but from the
standpoint of the teacher some station work is certainly advisable, particularly
in tlie more industrial parts of our agricultural work. The man who is going to
do effective teaching for a period of years in animal husbandry, for example,
must be an investigator. If we take the investigation work away from our
teachers we are going to greatly lessen the effectiveness of the teaching. It
seems to me this is not so much a matter of amount of investigation as of
subjects. Certain subjects require practically all of a man's time and atten-
tion in the investigational work ; others are not so exacting, and those are per-
haps the ones which require a certain amount of investigational work to make
the teaching the more effective. Speaking from the standpoint of one who has
to investigate and teach at the same time, I think it would be a misfortune, in
some of the subjects particularly, if the station work and the teaching should be
divorced.

n. P. Armsby, of Peinisylvunia. I think we all recognize the fact that we
can not at once adopt any uniform arrangement in this matter. But I take
it what we need especially to consider at the present time is not so much
the question of practicability as the question of ideals. It is a question of
the attitude of mind of the authorities of these institutions toward this
question; it is a question of the ultimate ideal that they will set before them-
selves to attain, and if that ideal is not any higher than that already reached
we shall not make much progress. Personally I believe it is just as true
now as it was two thousand years ago that no man can serve two masters.
I believe that in this agricultural work a man should be chiefly either one
thing or the other. I will not say that he should be exclusively either a teacher
or an investigator, but it seems to me that t!ie two kinds of work call for a
different attitude of mind and the use of a different set of faculties, to a cer-
tain extent, and that except in the case of unusually gifted men the same
individual is not likely to have both equally developed. I feel that an inves-
tigator and station worker should have his mind focused on his work of
investigation. On the other hand, it seems to me that the teacher's thought
should be pedagogical largely; it should be that side of his mind that is par-
ticularly active. I will admit that a certain amount of teaching may be advan-
tageous to station work, but an uncertain amount is not. 1 think that some
teaching, especially more or less advanced teaching, is a good thing, as has been
said repeatedly. Possibly it need not even be the most advanced teaching. I
do not think, however, that a station worker, even though he does some teach-
ing, should have loaded upon him the responsibility for the administration of
the teaching work of the college, or any considerable amount of it. I think he
should simply go into his class room and give his lectui'es or his instruction,
and be done with it.

On the other hand, it seems to me that the teacher may very well do more
or less investigational work, accoi'ding to his taste and capacity. I would not
lor a moment exit him off from that, but I believe be should be thinking chiefly
of his teaching and should make his work of investigation his avocation rather
than his vocation.

I repeat that this is a question of ideals rather than of immediate adjust-
ment. It is not a question of division of salaries. I think we may assume

135

that that qaestiou has been pretty well worked out, and that so far as the mere
question of adjustment of time is concerned the attempt has been to establish
('qnity as between the college and the station ; but I believe it is also true that
in this matter two and two do not always make four. 1 am very sure tbat two
half men are not anywhere near equal to one whole man, and, going still fur-
ther, I think that four quarter men are worth very little.

1 am very much gratified at the interest which has lieen manifested and the
spirit in which this suliject has been discussed. I believe it is a live subject.
1 believe that it is imperative now. if this experiment-station enterprise is to
reach large success, that there should be a reform ; that the tendency should be
in the other direction from what it now appears to be; that the sentiment and
policy of these institutions should be, as rapidly as conditions will allow, to dif-
ferentiate between the station and the school or college of agriculture, and to
have just what the Hatch Act calls for — a department of the college devoted to
research. We should work toward that just as fast as we can if we desire this
experiment-station enterpri.se to succeed, and I believe it is especially timely to
consider this now, in \iew of the hope that we have of an increase in the sta-
tion funds. If that comes, I believe the directors all over the country should
know that their colleagues will support them in an endeavor to secure a more
clean-cut organization of the experiment stations as distinct departments of
research.

W. .7. Fraser. of Illinois. It seems to me it is of greater importance to have
the subdivision of the subject more minute than it is. to decide as to whether
a man is going to devote the most of his time to experiment-station or to col-
lege work. In the dairy department of the University of Illinois there are two
of us that are giving all of our time to dairy cattle — one to the subject of milk
and another to the subject of butter. In tlie animal husbandry department one
man devotes all of his time to swine, and I think he has done better work the
past year than if he were working either in the college or station in the whole
subject of animal husbandry. It seems to me that one of the best ways out of
the difficulty is to divide the subjects more minutely and have a man get nearer
to the bottom of his subject, both in the station and the college. I will say,
however, that the heads of departments in our institution do very little teach-
ing, but spend most of their time in investigation work.

F. B. LiNFiELD, of Montana. There has been within the past few years a
very great increase in the number of men employed in the agricultural colleges
and experiment stations, and I believe that there are more men who are devot-
ing their whole time to investigation at the present time than ever before. The
tendency seems to be in the right direction. Without a certain amotint of help
from the station it is probable that in a great many cases the college would have
to cut off some of its departments : at the same time, without some help from
the other side, it is probable that that station would have to cut off several of
its departments. Some will say that is advisable. There are conditions, how-
ever, in which that would not be advisable, and the college and station may be
mutually heliiful. It is a good thing for an investigator to do a little teaching;
that has been conceded. I think there is a great deal in the thought that a good
teacher must be an investigator, Nvhether he does the work under the direction
of an experiment station or in some other way. Plow is the teacher or the
investigator to do the best work in this dual capacity? The plan which I have
thought about is the one suggested by Director Hills. In this division of the
agricultural field, which at present is going on so rapidly, such a division of
labor from one part of the year to another is a very easy possibility.

H. P. Ar.msby. I have hastily computed the relative increase in the teachers
and the nonteachers on the station force, as shown by the official statistics of

136

the Office of Experiment Stations. From 1897 to 1903 there was an increase
in the nonteachers of 0 per cent anfl in the teachers of 32 per cent.

H. J. Wheeler, of Rhode Island. It seems to me there is perhaps some con-
fusion in tlie Diinds of those wlio lia^e spoken as to what is strictly investiga-
tion. If a man i)lants some potatoes and observes their form and shape and
writes up the result, he can perhai)S do some teaching and do that sort of work,
too; but if he has to deal with some difficult problem, which requires him to
make an exhaustive search of the literature of the subject, to conduct investi-
gations which perhai)s run over five or six years, and to thoroughly digest the
results, he can not do it to good advantage if during that time he is obliged to
go into the class room and teach at Irregular hours. There may be some so-
called investigation work which can lie combined with teaching without very
much loss.

I know of no better practice that a man can get than l)y going out to a
farmers' institute, and I think it is a very good thing for the station worker to
get out and lecture half a dozen times a year. I believe, moreover, that it is a
good thing for a man to present the advanced work that he is doing to students.
I think, however, that the student derives a great deal more from it than the
investigator does, because there is no man who can lead a student right up to
the border between the known and unknown as the investigator can. I have
never .seen a man devoting more than half of his time to teaching who has done
work which was fully satisfactory to the experiment station. There may be
extreme instances in which a man has been able to do it.

I have repeatedly heard it said that the German investigators, who are the
greatest in the world, do a large amount of teaching, but the German professors
who have won the greatest distiu'-tion are not teachers, but investigators who
have done very little teaching. So, if there is anything in example and prece-
dent to be won from the best scientific minds in the world, it is along that line.
It is not the man who spends three-fourths of his time, or six or seven hours a
week right along, in teaching who can be expected to win a reputation as an
investigator.

H. P. Aemsby. The German ])rufessor, moreover, does not have to teach unless
he wishes to.

Upon motion the section adjourned.

INDEX OF NAMES.

Agee, A., 0.

Allen, E. W., 10, 76.

Andrews, E. B., 9.

Armsby, H. P., 8, 9, 19, 29, 43, 05, 118, 130,

134, 135, 136.
Atherton, G. W., 8, 31*.
Aulmann, R. C, 9.
Ayres, B., 10.
Babcock, K. C, 9, 88.
Bailey, L. H., 7, 9, 63, 66, 69, 85, 86, 98,

105, 106, 112, 114, 115.
Baker, H. P., 9.
Beach, C. L., 9.
Bishop, E. A., 10.
Bissell, G. W., 9.
Bowska, F. W., 9.
Brown. E., 8, 31.

Bryan. E. A., 8, 10, 20. 62, 66, 87, 96.
Buchanan, R. E., 9.
Buckham, M. H., 8, 91.
Buffum, B. C, 10, 117.
Burkett, C. W., 9.
Burnett, E. A., 9, 98.

Butterfield. K. L., 7, 10, 56, 64, 66, 106.
Card, F. W., 8, 10, 31.
Cai-lyle, W. L., 9, 134.
Carpenter, L. G., 8, 9, 132.
Carstensen, A. N., 9.
Chalmers, J., 10, 15.
Chambliss, C. E., 10.
Christie, G. I., 9.
Clark, J. A., 7, 33.
Cope, A., 8.
Cox, W. v., 10, 15.
Crosthwait, G. A., 9.
Curtiss, C. F., 7, 8, 9, 66, 69, 77, 114. ll.",

124, 129, 131.
Davenport, E., 7, 9, 33, 64, 66, 86, 89, 111,

112, 113, 115, 116.
Davidson, R. J., 117.
Dinsmore, W., 9.
Dixon, C. O., 9.

Duggar, J. F., 7, 8, 9, 56, 66, 129.
Ellis, C. E., 9.
Erwin, A. T., 9.
Fellows, G. E., 9. 28, 91, 106.
Fields, J., 9.
Finney, R. G., 9.
Fisher, R. W., 9.
Fortier, S., 8.
Foster, L.. 9.
Foster, Mrs. L., 9.

Frandsen, P., 9.

Eraser, W. J., 9, 135.

Frear, W., 8.

French, H. T., 8, 9, 43, 56, 118.

Galloway, B. T., 8.

Gammon, B. O., 9.

Gammon, W., 9.

Garcia, F., 9.

Gay, C. W., 9.

Gibbs, W. D., 9.

Goodell, H. H., 8.

Hamilton. .T. M., 9.

Hansen, N. E.. 119.

Hardy, J. C, 7, 9, 33, 65. 66, 106.

Harter, G. A., 9, 101.

Hays, W. M., 7, 8, 9, 32, 33, 08. 69, 112,

117, 123, 129.
Hays. Mrs. W. M., 9.
Hayward. H.. 9, 15.
Hedgcock, G. G., 9, 15.

Henry, W. A., 8, 10, 43, 64, 65, 68, S3, 113,

118.
Herff, B. von, 9.
Hills, .1. L., 7, 10, 20, 66, 133.
Holden, P. G., 9.
Hooper, J. .!., 9.

Hopkins, C. G., 9, 30, 117, 118, 12:',. 124.
Hunt, T. F., 7, 8, 56, 69.
Hunt, T. S., 9.
James, E. J., 9.

Jenkins, E. H., 8, 9, 29, 31, 116, 130.
Jesse, R. H., 8, 9, 84, 87.
Jones, J. W.. 9.
Jordan, W. H., 7, 8, 9, 25, 27, 62. GO. 110,

118, 129, 131.
Kaufman, E. E., 9.
Keffer, C. A., 10, 118.
Keyser, A., 9.
Kimbrough, J. M., 9.
Klinck, L. S., 9.
Knapp, G. N., 10.
Knisely, A. L., 9.
Lazenby, W. R., 8, 31.
Liggett, W. M., 9, 66.
Liggett, Mrs. W. M., 9.
Linfleld, F. B., 9, 135.
Little, E. E., 9.

Lyon, T. L., 9, 119, 124.
MacLean, G. E., 28.
MacLean, J. A., 9.
Mayo. N. S., 10, 15, 129, 132.
McCIintock, J. E., 9.

(137)

138

McKay, G. L., 9.

McNeil, .1. H., 9.

Mead, E., 8, 10.

Mell, V. H., 10.

Merritt, M. L., 0.

Miller, M. F., 9.

Mumford, F. B., 9, 133.

Neale, A. T., 8, 9, 117.

Nichols. E. R., 7, 9, 66, 95, 100.

Nichols, Mrs. E. R., 9.

Nickols, R. C, 9.

Owens, .1. R., 9.

I'ammel, L. H., 9, 116. 118.

I'atterson. H. J., 7, 8, 9. 6.5. 117, ll.'9.

I'atterson, .7. K., 8, 9, 64, 65, 66, 99, 100.

ratterson, Mrs. J. K., 9.

Price, H. C, 9.

Redding, R. J., 9, 118.

Reynolds, M. H., 9.

Kueda, R., 9.

Rutherford, W. J., 9.

Sandsten, E. P., 10.

Saunders, W., 10, 69, 123.

Scott, A., 9, 90, 98.

.Scott, A. C, 9, 87.

Scovell, M. A., 7, 8, 9, 29, 05, 66, 67, 123,

129.
Shamel, A. D., 8, 31.
Smith, C. D., 9, 118, 131.
.Snyder, H., 9, 117, 121, 124.
Snyder, .7. L., 7, 9, 60, 106, 114, 115.
Stevens, F. L., 9, 116.
Stevenson, W. H., 9.
Stimson, R. W., 7, 9, 06, 82, 98, 106.
Stone, W. E., 8, 9, 65, 66, 68, 77, 79, 91,

106.
Storms, A. B., 9, 104.
Stuhhs. J. E., 8.

Summers, H. E., 9, 129.

Thach, C. C, 9, 95, 98, 105.

Thompson, W. O., 8, 9, 15, 33, 64, 79, 90,

99, 100, 106.
Thorne, C. E., 9, 117. 122.
Tinsley, J. D., 9.
Tisdell, F. M., 10, 08.
True, A. C, 7, 8, 20, 33, 56, 00.
True, G. H., 9.
True, Mrs. G. H., 9.
Tyler, H. W., 8.
Van Es, L., 9.

Van Hise, C. R., 10, 63, 98.
Vivian, A., 9.

Voorhees, E. B., 7, 9, 20, 66.
Waters, H. J., 8, 10.
Watkins, L. W.. 9, 15.
Watkins, Mrs. L. W., 9.
Webber, H. J., 8, 69.
Wells, C, 9.
Wessels, P. H., 9.
West, F. L., 9.

Wheeler, H. J., 8, 28, 29, 30, 60, 117, 130.
White, F. S., 9.
White, II. C, 7, 8, 9, 15, 19, 32, 42, 04, 60,

77, 88, 104, 106.
White, Mrs. H. C, 9.
W'hitson, A. R., 8.
Widtsoe, J. A., 10.
Will cox, O. W., 9.
Williams, W., 9.
Wilson, J. W., 10.
Wing, H. H., 8, 56.
Withers, W. A., 8.
Woods, C. D., 7, 8, 9, 29, 66, 77, 117, 129,

131.
Worst, .7. H., 9, 60.
Zintheo, C. .7., 9.

o

THE AGRICULTURAL EXPERIMENT STATIONS.

Alabama —

College Station: Auburn; J. F.

Duggar."
Caiiobrake Station: Vniontown;

J. M. Ric-heson.''
Tuskegee Station : Tutikegee; G.
W. Carver.a
Alaska — iiitka: C. C. Georgesou.c
Arizona — Tucson: R. H. Forbes."
Arkansas — FayctteviUc: W. G. Vin-

cenheller.a
( ALiFORNiA — Berkeley: E. W. Hil-

gard.«
Colorado — Fort Collins: L. G. Car-

Itonter.o
Connecticut —

State Station : Netc Haven; E. H.

Jenkins."
Storrs Station: Storrs; L. A. Clin-
ton."
Delaware — Xetvark: A. T. Neale.o
Florida — Lake City: Andrew Sledd."
Georgia — Experiment: R. J. Redding."
Hawaii —

Federal Station : Honolulu; J. G.
Smith.c
. Sugar Planters' Station : Hono-
lulu; C. F. Eckart."
Idaho — Moscow: H. T. French."
Illinois — Vrhaud: E. Davenport."
Indiana — Lafayette: A. Goss."
Iowa — Ames: C. F. Curtiss."
Kansas— Manhattan: J. T. Willard.«
KenI'ucky — Lexington: M. A. Scovell.o
Louisiana —

State Station : Baton Rouge.
Sugar Station : Audubon Park,

New Orleans.
North Louisiana Station : Cal-
houn; W. R. Dodson.a
Maine — Orono: C. D. Woods."
Maryland — College Park: H. J. Pat-
terson."
Massachusetts — Amherst: H. H.

Goodell.a
Michigan — Agricultural College: C. D.

Smith."
Minnesota — St. Anthony Park, St.

: Columbia; F. B.
Mountain Grove;

Mississippi — Agricultural College: W.

L. Hutchinson."
Missouri —

College Station

Muinford.'i
Fruit Station :
P. Evans."
Montana — Bozeman: F. B. Linfield."
Nebraska — Lincoln: E. A. Burnett."
Nevada — Reno: J. E. Stubbs."
New Hampshire — Durham: W. D.

Gibbs."
New Jersey — Nejv Brunsxvick: E. B.

Voorhees."
New Mexico — Mesilla Park: L. Fos-
ter."
New York —

State Station : Geneva; W. H.

Jordan."
Cornell Station: Ithaca; L. H.
Bailey."
North Cauoi.in A—Raleigh: B. W. Kll-

gore."
North Dakota — Agricultural College:

J. H. Worst."
Ohio — Wooster: C. E. Thorne."
Oklahoma — Stilhvater: J. Fields."
Oregon — Corvallis: 3. Withycombe."
Pennsylvania — State College: H. P.

Annsby."
Porto Rico — Mayaguez: D. W. May."
Rhode Island — Kingston: H. J.

Wheeler."
South Carolina — Clemson College:

P. H. Men."
South Dakota — Brookings: J. W. Wil-
son."
Tennessee — Knoxvill'e: H. A. Morgan."
Texas — College Station: John A.

Craig."
Utah — Logan: J. A. Widtsoe."
Vermont — Burlington: J. L. Hills."
Virginia — Blacksburg: A. M. Soule."
Washington — Pullman: E. A. Bryan."
West Virginia — Morgantown: J. H.

Stewart."
Wisconsin — Madison: W. A. Henry."
Wyoming — Laramie: B. C Buffum."

Paul: W. M. Liggett."

<■ Special agent in charge.

" Director.

"Assistant director.

■•Acting director.

•PKPARTMF.NT OF AGRICl "LIURE.

OFFICE OF EXPERIMENT STATIONS— BULLETIN NO,. 154.
A. C. TRUE,- Direeto:

PR()CEEDlN(i8

111 riiK

NINTH ANNT AL MEETING

(II I HE

mmi^ ASSOCIATION OF FAIIMEH8' INSTITUTE WORKERS

llKl.li AT

ST. LOT IS. :M0.. OOTOBEK 1^-i>o. ii.di.

EDITEO BY

W . IL BEAL find J0II>: HAMILTON,
Fpr lh4 Offi.oe of Eu-perintent ,Slaliom,

Fur fJte Association.

WASHINGTON:

(iOVEKNMENT PRINTING O^FFICK.

1 !» 0 5 .

OFFICIALS IN CHARGE OF FARMERS' INSTITUTES IN THE UNITED

STATES AND CANADA.

Name of official.

Post-office.

, ■ ■■ — y- ■

United States:

•

Alabiima .

C. A. Gary , Alal )ama P. )ly technic Institute

•Auburn.

G, "VV. Carver. Director Agricultural Experi-

Tuskegee.

ment Station.

■

Alaska

U. 0. Geory:eson, Agricultural Experiment Sta-
tion,

Sitka.

R. H. Forbes, Director Agricultural Experi-
ment Station.

Tucson.

■

Arkansas

H. S. Hartzo'g,''Presideilt University of Ar-
kansas.

Fayetteville.

C'aliforiiia

C'<>l()ra<to

T^^ T "Wii'k'.imi FTiiiversitv of California "-

Berkeley.

A. M. Hawley, Secretary State Board of Agri-

Fort Collins.

culture. • . --

Connecticut _

J. F. Brown, Secretary State Board of Agri-
culture.

North Stonington.

J. p. Noble, Secretary Connecticut Dairy-

Hartford.

Delaware
Florida _ .

Georgia . .

Hawaii
Idalio .

Illinui;^

men's A; sociation
I H. C. C. Miles, Secretary Connecticut Porno- Milford.

logical Society. . ---

Wesley Webb, Director of Farmers' Institutes. Daver.

CM. Conner, AKricultural College j Lake City.

H. C, White, President State College of Agri- | Athens.

culture.
Harvie Jordan, Director of Farmers' Institutes. Monticello.
J. G. Smith, Agricultural Experiment Station. i Honolulu.

Moscow.

Indiana
Iowa ...

Kansas -

Louisiana

Maine

Mai-yland..

Massachusetts

Mississippi..

Missouri

Montana

Nebraska

Nevada

New Hampshire.-,,.

H. T. French, Director Agricultural Exijeri
ment Station.

Frank H. Hall, Superintendent Farmers' In- '■ Aurora. '
stitutes. !

W. C.Latta. Director Farmer.s' Institutes ..

J. G. Simpson., Secretary State Board of Agri-
eultiire.

J. T. Willard, Director Agricultural Experi-
ment Staticm.
Kentucky I Hubert Vreeland, Commissioner of Agricul-
ture.

J. G.Leo, Commissioner of Agriculture

A . W. Gilnian, Commissioner of Agriculture . . .

W. L. Amoss, Director Farmers' Institutes. ....

J. L. Ellsworth, Secretary State Board of Agri-
culture.

Michigan I L. R.Taft, Director Farmers' Institutes

Minnesota I O. C. Gregg, Director Farmers' Institutes

J. C. Hardy, President Agricultural and Me-
chanical College.' . -

Geo. B. Ellis, Secreta'py State Board of Agri-
culture.

F. B. Linfield, Dii-ector Agricultural Experi-
ment Station.

E. A. Burnett, D.irector Agricultur3,l Experi-
ment Station. ' , ; ^ _ ..

J. E. Stubbs, President Nevada State Uni-'
ver.sjty.

N. J., Bachelder, Secretary State Board of
Agriculture.

[Continued on third page of cover.]

Lafayette.
Des Moines.

Manhattan.

Frankfort.

Baton Rouge.
Augusta.
Benson.
Boston.

Agricultural College.

Lynd.

Agricultural College.

Columbia.

Bozeman.

Lincoln.

Reno.

Concord.

764

U. S. DEPARTMENT OF AGRICULTURE.

OFFICE OF EXPERIMENT STATIONS— BULLETIN NO. 154.
A. C. TRUE, Director.

PEOCEEDINGS

OF THE

NINTH ANNUAL MEETING

OF THE

mim ASSOCIATION OF FARllEliS' INSTITUTE WORKERS,

HELD AT

ST. LOUIS, MO.. OCTOBER 18-20, 1904.

EDITED BY

W. H. BEAL and JOHN HAMILTON,

For the Office of Experiment Stations,

AND

G-. c. creel:sian.

For the Association.

WASHINGTON:

GOVERNMENT PRINTING OFFICE.

19 0 5.

OFFICE OF EXPERIMENT STATIONS.

A. C. True, Ph. D. — Director.

E. W. Allen, Ph. D. — Assistant Director and Editor of Experiment Station

Record.
W. II. Beal — Chief of Editorial l)iri:<i<>ii.

Walter II. Evans, Ph. D. — Chief of Dirisimi <if InsuJar stations.
John Hamilton — Farmers' Institute t^peeialist.
C. E. Johnston — Chief Clerk.

EDricmiAL DEPARTMENTS.

E. W. Allen, Ph. D., and II. W. hAwaoTi— Chemistry, Dairy I'arming, and

D(tinjin(j.
W. II. Beal — Agricultural Phijxics and Enijinccring.
Walter II. Evans, Ph. D.— Botany and Diseases of Plants.
C. F. Langworthy, Ph. D. — Foods and Animal Production.
J. I. Schulte— /•'/(;7(/ Crops.

E. V. Wilcox, Ph. D. — Entomology and Veterinary Science.
C. B. Smith — Horticulture.
I). J. Crosby — Agricultural Institutions.

nutrition investigations.

W. O. Atwater — Chief.

irrigation and drainage investigations.

Elwood Mead — Chief.

(3)

LETTER OF TMNSMITTAL

U. S. Department of Agriculture,

Office of Experiment Stations,
Washington, D. 6'., March 15, 1905.

Sir : I have the honor to transmit herewith, and to recommend for
publication as Bulletin No. 154 of this Office, a report of the proceed-
ings of the ninth annual meeting of the American Association of
Farmers' Institute Workers, held at St. Louis, Mo., October 18-20,
1904.

Respectfully, A. C. True,

Director.
Hon. James Wilson,

Secretary of xigriculture.

(3)

CONTENTS.

Page.

Officers of the association - "

Delegates and visitors in attendance 8

Constitution of the association 10

Programme of the St. Louis meeting 12

Proceedings - 1^

Address of welcome. By F. W. Taylor 13

Reply to address of welcome. By J. G. Lee 15

Preparation of programme of the meeting— Eight-minute reports 16

Eight-minute reports from States, Territories, and Provinces - - 17

Alabama. By C. A. Gary, Auburn 17

Arkansas. By W. Q. Vincenheller, Fayetteville 17

Connecticut. By L. A. Clinton, Storrs 18

Delaware. By Wesley Webb, Dover - - - 18

Florida. By C. M, Conner, Lake City - - 18

Idaho. By H. T. French, Moscow 18

Illinois. By A. B. Hostetter, Springfield 30

Indiana. By W. C. Latta, Lafayette. 21

Louisiana. By J. G. Lee, Baton Rouge 21

Massachusetts. By J. L. Ellsworth, Boston 23

Michigan. ByL. R. Taft, Lansing 24

Minnesota. By O. C. Gregg, Lynd 25

Mississippi. By J. C. Hardy, Agricultural College 26

Missouri. By G. B. Ellis, Columbia 26

Nebraska. ByE. A. Burnett, Lincoln 27

New Jersey. By Franklin Dye. Trenton 28

New York. By F. E. Dawley. Fayetteville 29

North Carolina. By Tait Butler, Raleigh 30

North Dakota. By E. E. Kaufman, Bismarck 31

Oklahoma. By J. B. Thoburn, Guthrie 32

Ontario. By George A. Putnam, Toronto 32

Pennsylvania. By A. L. Martin, Harrisburg 34

Quebec. By C. A. Gigault, Quebec 34

Tennessee. By J. B. Killebrew, Nashville 35

West Virginia. By J. B. Garvin. Charleston 35

Wisconsin. By George McKerrow, Madison 36

Report by the Farmers' Institute Specialist of the United States Depart-
ment of Agriculture 36

Place of next meeting - - 38

Appointment of committees 38

Address of Hon. C. C. James 38

Separate sessions of institutes for women 44

Report of committee on nominations 45

Report of committee on resolutions - - 45

(5)

Page.

Papers, addresses, and discussions 47

The use of illustrative naaterial in institute work 47

The relation of the agricultural college to farmers' institute work 53

Advertising farmers' institute meetings . _ 56

County organization for institute work 59

Women's institutes 63

The relation of the experiment station to farmers' institute work . 71

How to train the farmers" institute worker 78

New problems and methods in institute work 81

Problems in the East . _ . _ . 81

Problems in the West. _ _ 85

Problems in the Central States and Provinces 85

Problems in the South ". 87

RETIRING OFFICERS OF THE ASSOCIATION.

President.
B. W. KiLGORE, of Raleigh, N. C.

Vice-President.
E. E. Kaufman, of Bismarck, N. Dak.

Secretary-Treasurer.
G. C. Creelaian, of Guelpli, Ontario.

Executive Committee.

The President and the Secretary-Treasurer, ex officio; George McKerrow,
of Wisconsin ; H. G. Easterly, of Illinois ; J. C. Hardy, of Mississippi.

OFFICERS CHOSEN AT THE ST. LOUIS MEETING.

President.

J. C. Hardy, of .Agricultural College, Miss.

Vice-President.

E. A. Burnett, of Lincoln, Nebr.

Secretary-Treasurer.
G. C. Creelman, of Guelph, Ontario.

Executive Committee.

The President and the Secretary-Treasurer, e.r officio : J. G. Lee, of Louisiana
F. H. Hall, of Illinois; L. A. Clinton, of Connecticut.

(7)

DELEGATES AND VISITORS IN ATTENDANCE AT ST. LOUIS.

Abbott, A. N., Morrison, III.
Allen, Ralph, Delaware, 111.
Amoss, W. L., College Park, Md.
Amoss, Mrs. W. L., College Park, Md.
Anthony, Miss Sallie, Bloomingtou,

111.
Barrow, C. J., Baton Rouge, La.
Bassett, L. C, Gibbon, Nebr.
Bates, Mrs. J. W., Broad Ripple, Ind.
Bedford, Miss C. C, New York, N. Y.
Burnett, E. A., Lincoln, Nebr.
Burroughs, E. W., Edwardsville, 111.
Clinton, L. A., Storrs, Conn.
CoBB, E. N., Monmouth, 111.
Conner, C. M., Lake City, Fla.
Corbeil, J. E., Denver, Colo.
CoTTRELi.E, G. R., Milton, Ont.
Creelman, G. C, Guelph, Ont.
Di.;an, G. W., Adams, 111.
Dean, M. L., Agricultural College,

Mich.
Dickinson, .T. K., Lawrenceville, 111.
DODSON, W. R., Baton Rouge, La.
DuNLOP, Mrs. H. M., Savoy, 111.
Dye, Franklin, Trenton, N. J.
Dye, Mrs. Franklin. Trenton, N. J.
Easterly, H. G., Carbondale, 111.
Easterly, Mrs. H. G., Carbondale, 111.
Elderkin, E. B., Amherst, N. S.
Ellis, G. B., Columbia, Mo.
Ellsworth, ,T. L., Boston, Mass.
Erf, Oscar, Manhattan, Kans.
I'ANTON, I. C, Westport, Conn.
Frake, James, Chicago, 111.
I'ULLER. F. L., Truro, N. S.
Fuller, Mrs. F. L., Truro, N. S.
Garrett, W. C, Springfield, Ohio.
Garvin, J. B., Charleston, W. Va.
Greeley, M. F., Gary, S. Dak.
Gregg, O. C, Lynd, Minn.
Hall, F. H., Aurora, 111.

Hamilton, John, Washington, D. C.
Haney, Miss Vesta C, Agricultural

College, Mich.
Hardy, J. C, Agricultural College,

Miss.
Haward, R. E., Kansas City, Mo.
Hoar, H. C, Bowmanville, Ont.
Hostexter, a. B., Springfield, 111.
Hughes, W. D., Antioch, 111.
Hunt, G. A., Hebron, 111.
Huston, H. A., St. Louis, Mo.
Hutchinson, Wm., Ottawa, Ont.
James, C. C, Toronto, Ont.
Kaufman, E. E., Bismarck, N. Dak.
Kaufman, Mrs. E. E., Bismarck, N.

Dak.
Killebrew, J. B., Nashville, Tenn.
KiMZEY, W. R., Tamaroa, 111.
King, D. W., Maitland, Mo.
King, Mrs. S. N., Bloomingtou, 111.
Latta, W. C, Lafayette, Ind.
Laws, Mrs. Bertha D., Appleton, Minn.
Lee, J. G., Baton Rouge, La.
Macoun, W. T., Ottawa, Ont.
Maddock, Miss Blanche, Guelph, Ont.
Mason, J. L., Elgin, 111.
Mason, J. P., Elgin, 111.
Mason, S. B., Bloomingtou, 111.
Maxwell, F. li., Mound, La.
Menges, Frank, York, Pa.
Menn, F. I., Oilman, 111.
Miles, H. C. C, Milford, Conn.
Moore, S. W., Elwell, W. Va.
MacMurphy, Mrs. Harriet, Omaha,

Nebr.
McCartney, J. F., Metropolis, 111.
McCormick, C. H., McCormick, Ohio.
McCoRMicK, Mrs. C. H., McCormick,

Ohio.
McNabb, C. a., Oklahoma City, Okla.
Newberry, H. J., Lone Wolf, Okla.

(8)

9

Newman, .7.. Elgin, 111.
Obb. T. E., Beaver. Pa.
Obr, Mrs. T. E., Beaver, Pa.
Putnam, G. A., Toronto, Ont.
Race, T. H., Mitchell, Ont.
Rankin. F. H., Urbaua, 111.
RossiTER, F. C, Chicago, 111.
Starcher, G. C, Berlin, W. Va.
Stilson, L. D., York, Xebr.
Stubbs, W. C, Baton Rouge, La.
Sweet, M. K., Glenwood, 111.
Sweet, Mrs, M. K., Glenwood, 111.

Taft. L. R., Agricultural College, Mich.
Taylor. F. W., St. Louis, Mo.
Thobttrn. ,T. B.. Guthrie. Okla.
Trow. A. W., Glenville, Minn.
Utter, Delbert, Lake Beulah, Wis.
Vincenheller. W. G., Fayetteville,

Ark.
Whetstone, Dr. Mary S., Minneapolis,

Minn.
White, .1. M., Douglas, La.
Wyman, B. F., Sycamore, 111.
Zavitz, C. a., Guelph, Ont.

CONSTITUTION OF THE ASSOCIATION.

Article 1.

NAME.

This orgnnization shall he known hy the name of The American Association
of Farmers' Institute Workers.

Article II.

OFFICERS.

The officers shall consist of a president, vice-president, and secretary-treasurer,
to be elected by ballot.

Article III.

MEMBERSHIP.

Any active worker in the farmers' institutes in the United States and Canada
niay become a regular member of this association on payment of the annual
dues, and is entitled to one vote. A delegate member representing the State
Farmers' Institute organization shall be admitted from each State and Province,
on compliance with the by-laws, and shall be entitled to cast five votes on any
question : Provided, That the annual membership dues of the person shall be
$1 and that of the State $5. Also the United States Department of Agricul-
ture and the Office of Experiment Stations of that Department shall each be
entitled to representation in the association, with the full privileges of delegate
membership.

Article IV.

DUES.

The annual dues of delegate members shall be $5 for six representatives of
each State. The annual dues of members not delegates shall be $1.

Article V.

TERM OF OFFICE.

The term of office of the officers of this association shall be for one year from
the 1st day of January next following their election, or until their successors
are elected.

Article VI.

DUTIES OF officers.

The duties of the officers of this association shall be those usually performed
by officials of like rank in similar associations.

(10)

11

Article VII.

ASSOCIATE MEMBERS.

Honorary members of this organization may be elected from time to time upon
the presentation of their names by some memlser of the association and upon
their receiving the votes of at least two-thirds of the members present.

Article VIII.

POWER OF HONORARY MEMBERS.

Honorary members shall be entitled to sit in all of the sessions of the associa-
tion and to take part in all discussions, but shall have no vote.

Article IX.

BY-LAWS.

This association shall have power to make by-laws from time to tim.e not in-
consistent with this constitution.

Article X.

EXECUTIVE committee.

There shall be an executive committee, consisting of the president and the sec-
retary-treasurer of this association, ex officio, and three other members, to be
elected annually by ballot, who shall meet at the call of the president and have
charge of such matters of Inisiuess n^lating to the association as shall be neces-
sary to attend to in the interval between the annual meetings, and it shall be
their duty to report such action as tbey may take to the next regular meeting of
the association.

Article XI.

CHANGE in constitution.

This constitution shall not be changed except by a vote of two-thirds of the
members at a regular annual meeting held one year from the date on which the
proposed alteration or amendment has been first presented.

BY-LAWS.

(1) The time of meeting of this organization shall be fixed by the association.

(2) Order of business :

1. Calling the roll of membership.

2. Reading of minutes of previous meeting.

3. Admission of new members.

4. Rei»orts of committees.

5. Election of officers.

(■>. Appointment of committees.

7. Unfinished l)usiness.

8. New business.

9. Adjournment.

PROGRAMME OF THE ST. LOUIS MEETING.

Tuesday, October 18, 1904, 8 p. m.

1. Address of Welcome — F. W. Taylor, Chief of the Department of Agricul-

ture, World's Fair, St. Louis.

2. Reply to Address of Welcome — Maj. J. G. Lee, Louisiana.

3. President's Address — B. W. Kilgore, North Carolina.

Discussion — Led by George McKerrow, Wisconsin.

4. Roll Call by States and Provinces.

Wednesday, October 19, 9.30 a. m.

5. Eight-minute reports from the several States and Provinces. These reports

must be written and handed to the secretary, and should contain a synop-
sis of the work of the past year only, including —

(a) Number of meetings held.

(b) Amount of money spent.

(c) Number of speakers employed.

(d) General plan of campaign.

(e) New lines of work inaugurated and carried out.

6. Illustrative Material for Institute Work — John Hamilton, Washington, D. C.

7. Advertising Farmers' Institute Meetings — E. E. Kaufman, North Dakota.

Discussion — Led by A. L. Martin, Harrisi»urg, Pa.

8. Address — C. C. James, Deputy Minister of Agriculture for Ontario, Canada.

9. County Organization for Institute Work — W. C. Latta, Indiana.

Discussion — Led by G. A. Putnam, Ontario.

10. Corn Judging — A. D. Shamel, Department of Agriculture, Washington, D. C.

Discussion — P. G. Holden, Iowa, and H. F. McMahon, Liberty, Ind.

11. Women's Institutes — Mrs. S. Noble King, Bloomington, 111.

Discussion — Miss Blanche Maddock, Ontario ; Mrs. J. W. Bates, Indiana.
32. The Relation of the Agricultural College to Farmers' Institute Work — Frank
H. Hall, Aurora, 111.

Discussion — Led by C. M. Conner, Florida,

13. The Relation of the Experiment Station to Farmers' Institute Work.

Discussion — L. A. Clinton, Connecticut, and C. A. Zavitz, Guelph,
Ontario.

14. How to Train Institute Workers — F. E. Dawley, New York.

Discussion — Led by G. C. Creelman, Guelph, Ontario.

15. New Problems and ]\Iethods in Institute Work —

(a) East — Franklin Dye, New Jersey; W. L. Amoss, Maryland.

(b) West— H. T. French, Idaho; J. B. Thoburn. Oklahoma.

(c) Central— A. B. Hostetter, Illinois; W. W. Miller, Ohio.

(d) South — J. C. Hardy, Mississippi ; W. R, Dodson, Louisiana ; C. A.

Gary, Alabama.

(12)

riiOCEEDINGS OF THE NINTH ANNUAL MEETING OF THE AMERICAN
ASSOCIATION OF FARMERS' INSTITUTE WORKERS.

Evening Session, Tuesday, October 18, 1904.

In the absence of the president, B. W. Kilgoro, of North Carolina, the asso-
ciation was called to order at 8 o'clock p. m., in the Agricultural Building,
Louisiana Purchase Exposition, by the vice-president, E. E. Kaufman, of North
Dakota.

President Kilgore, who was prevented by sickness from being present, sent a
letter of regret.

On motion, the letter was accepted, and word was sent to President Kilgore
expressing regret at his al»sence and wishes fin- his speedy recovery.

A paper on The Use of Illustrative Material for Institute Work was read by
John Hamilton, of Washington, D. C. (For paper and discussion, see p. 47.)

For the benefit especially of tlie new meml)ers, the secretary. Mr. ("reelman,
i)riefly reviewed the history of the association and some of the provisions of the
constitution, particularly that relating to membership.

Mr. F. W. Taylor, chief of the department of agriculture of the Louisiana
Purchase Exposition, being introduced, delivered the following address of
welcome :

Address of Welcome.

Mr. Chairman, Ladies, and Gentlemen : It is a great pleasure to meet these
institute workers. But where did they come from? When I was in chai-ge of
the work in one of the States eight or ten years ago I do not think there were
more than two or three persons who are present to-night who would have been
permitted to pass the doorkeeper at one of our meetings. That shows how
rapidly things move, and particularly how rapidly the institute worker has
moved and how little I have liept in touch with the work of the institutes.
I'he work of the farmers' institutes has taken a new phase since I first went
into it a dozen years or more ago in Nebraska, and it has come to represent an
educational value which we did not then seek.

The way in which we handled the farmers' institutes in those earlier days
would, I am sure, be rather crude if applied to the present time, but I think
that some of us here saw then something of the form which they were to take
later on. I felt as I was leaving the work some seven or eight years ago that
that particular way in which we had been handling them had about been worked
out, i)articularly in the State I then represented. It seemed to me we had gone
about as far as we could along the lines upon which we had originally laid
out the work, lu that State, up to the time 1 left the work, there Lad been

(13)

14

practically no appmitriation made for carrying it on. It has been a hard work
to maintain. A few hundred dollars was all that was available, and the fact
that I held a position in the university of the State and incidentally carried
the work of the farmers' institute on was the only way in which we were able
to carry it forward. Our speakers were not paid. The few hundred dollars
we had we used for printing and a few incidental expenses. The railroads of
that State may be said to have carried on the work. They supplied trans-
portation without limit upon the request of the superintendent, and aside from
that there was practically nothing to go upon except the kind-heartedness and
the thoughtfulness and the progressiveness of the men who did the actual work
traveling up and down that State and carrying to the farmers, as we tried to
carry, something which they perhaps could not otherwise have gotten. And
it has been a matter of pleasure to me to see the better form into which the
institute work has come. It has come to be better organized. It has come to
be more truly and clearly an educational work. And so the work which some
of us tried to start in a small way has grown to be something largo and impor-
tant. A few States at that time, even, had their work pretty well organized,
but in general I suppose there were not more than four or five States that made
appropriations which were sufficient without the support of the railroads or
the professors in the agricultural colleges. Without that there were perhaps
not more than four or five States in the work which could have existed even as
we carried it on in those days. The growth of the work, the establishment of
an office for the study of that work in the Department of Agriculture, and a
good many things of that nature, which have come up to this time in such good
form as they occupy to-day, were only outlines. I remember that in the last
one or two meetings that I attended, and of which I was secretary, the thing
that we claimed then to ourselves, although I think we expected they would be
some years in the future, was that there might be a man in the Department of
Agriculture who might study the \^ork and go out and do what he could to
make it possible to carry on that line of work in the States which did not then
have aid. I presume that there are two or three times as many States carrying
on that work now as then, and I know there are three or four times as many
States making appropriations to maintain the work as a regular part of the
State work as there were then.

After aH, when you get back to the beginning of things, whether it be farmers'
institute or the work which is done in the colleges or the experiment stations or
the work which is done in expositions, it is educational work. I have a feeling
that in leaving the institute and taking up the work which I have had to carry
in the last three expositions that I have been doing educational work, and I
believe that we all have a right to consider that the work which we do in insti-
tutes is an educational work of a character which could scarcely be carried on
in any other way.

It is a pleasure to me. as chief of the department of agriculture of this expo-
sition, which is held in the center, nearly, of what we believe to be the greatest
agricultural portion of the country, to have you meet with us. It was a pleasure
to me to extend, representing the exposition, an invitation to hold your meetings
here. It causes some regret that I know so few of you and to feel that in the
comparatively short time I have been out of the work it has grown and brought
in new people until I am almost a stranger, so far as my relation to your par-
ticular work is concerned. But that ought to give pleasure only, for it is only
by growth and advancement and by bringing in new life that a work of this sort
can exist. It seemed to me in the last years I was in it that the time was
coming when there must be a change, an advance in the methods. I remember
talking in almost a pessimistic strain in the last days I was connected with the

15

^^•o^k, expressing the opinion that it would have to take a new start or stop. I
am glad to say it did not stop, and the work has gone on much better than it
went on in the way we used to have to carry it on.

I am delighted to know it is progressing so well, and I am glad that at this
Initial session of this meeting there are so many present. I am glad that the
scope of the organization was so extended — as it was during the last year or so
that I was a member of it — as to take in a good many who before that time would
not be eligible. I remember changing in the earlier days to the belief that the
right plan was to take in the workers — all those who had to do with the direct
work of the institute. I am glad that the change was made, and the change is
evident by the considerably larger number present than we had at any of the
meetings during the time that I was connected with the work. I hope that I
may have the pleasure of showing some of you. either as a body or individually,
what has been done in the bringing together of the agi-icultural products of the
States and provinces which are represented here.

I hope that as you go through the building you will realize something of the
enormous work which each State and Province has done in bringing this exhibit
together. My own work and my office has been simply executive. I feel some-
times that we are entitled to very little credit for what has been done here, but
to whomsoever the credit may belong I think you will find a magnificent exhibit
in this building and the building to the south. I know you will say that there
is a splendid showing of the agricultural products, not only of this country, but
of foreign lands, and as representing those exhibits, in an executive capacity,
and in the name of the exposition, I welcome you here and hope you may find
jour stay not only pleasant but extremely profitable. I am delighted, as I have
said, to greet you and welcome you, and to offer you every facility which we
have at our disposal.

Mr. J. G. Lee, of Louisiana, delivered the following:

Reply to Address of Welcome.

Mr. President and Gentlemen of the American Association of Farmers'
Institute Workers: Besides appreciating the great honor it affords me an
inexpressible amount of gratification to have been chosen to respond, on behalf
of this important organization, to the warm welcome extended us. and clothed
in such eloquent language, by Mr. F. W. Taylor, as chief of the department of
agriculture of this, the greatest of all world exposition-s. No language of mine
could adequately convey to you, sir, the feeling of appreciation and thanks
which this association desires to express on this occasion.

The work which may be said to be here represented by this gathering is one
of momentous import to the American farm and to the American home.

Agriculture is the backbone, the mainstay, of our nation ; but if we are to
maintain the position we are now so proudly occupying, as leaders in the world's
production of the fruits of the soil, we must not fail to busy ourselves to keep
ahead of increasing competition in the other parts of the world.

Education is the great force to-day that is moving the world's immense indus-
ti-ies, and it is to this force we must look to stinmlate and to build up, to its
highest state of perfection, that greatest of all industries — agriculture — with
which we are so intimately associated.

The farmers" institute movement throughout America is one which has reiiuix'ed
patient work and fo.stering care to bring to where it is to-day. ^lany have been
the obstacles placed in the way of its jtrogress from its inception, inspired by
ignorance, no doubt, of its true value to the large class of our citizens for
whom it was specifically instituted. Thanks, however, to the stout hearts, and

23344— No. 154— <t.j m 2

16

tlic imlofatigablo offoi'ts of those who have liocu ami are hiboring in this impor-
tant field, the barriers are being gradnally but permanently lowered, and to-day
that hope which "springs eternal in the human l)reast" is being realized in a
measure greater, perhaps, than our most sanguine expectations in the improve-
ment of general agricultural conditions throughout the country.

Some sections have, of course, benefited to a larger extent than others,
because of the movement having been eariier instituted, or, as is the case in
some parts of our southern country, the soils are so fertile and the climatic
conditions so conducive to luxuriant growth as to render obscure, to some
extent, the necessity for increased effort on tlie part of our people. Increased
competition in the world's marlvcts, however, combined with narrower margins
in profits in all classes of agricultural products, is deepening to the conviction
that to keep abreast we must become more and more educated along all lines
pertaining to maximum production. This, 1 may say, is the gist of our efforts
in the institute movement all over the country, and in our southern section it
may be said that success is attending our labors, but we are in need of more
help. The appreciation of the benefits of the institute is as yet more apparent
in Canada and in sections of this country above the " Mason and Dixon " line,
resulting in large appropriations made (by those sections) for the success-
ful carrying on of the work. The most effective help that this organization could
afford us is their presence with us in our midst, in oi-der not only to encourage
us and our peojile, but to imi)ress our authorities with the great necessity for
an increased amount of money to make greater progress possible, an expenditure
which I consider one of, if not, the most valuable investments any agricultural
State could make. I, therefore, have the honor of bringing a message from his
excellency Governor Blanchard, of Louisiana, to hold your next annual meeting
in Louisiana, the richest agricultural State in the South and of the Union, and
in our beautiful capital city of Baton Rouge, situated upon the bluffs of yon
great Father of Waters.

Come to our capital city for your next meeting, and come as our friends and
neighbors and with the spirit <»f sympatliy and lu']i)fulness and as coworkers in
a great educational movement for the American home and the American farm.
Come and receive a royal southern welcome — a warm-hearted, hospitable,
Louisiana welcome.

I thank you, gentlemen, for your very kind attention.

At 10 o'clock the convention adjourned until Wednesday morning, October 19.

Morning Session, Wednesday, October 1'), 1904.
The convention met at lO.l-l o'clock a. m., Mr. Kaufman in the chair.
Preparation of Programmk of the Meeting — Eight-minute Reports.

The Secretary. I would like to say. first, that we probably have had more
trouble in regard to the eight-minute reports, so far as our progrannne is
concerned, than in any other particular during the last five years of our history.
Delegates from the different States, especially men representing their States
for the first time, are very apt to make the mistake of thinking that when called
upon for an eight-minute report they must start away back as far as the
institute system of the State goes and bring it up to the present date, believing
that their experience has beeen unique, whereas as a matter of fact the experi-
ence has been much the same in every State and Province. We have not time
in a general meeting of this kind, where we have so much to do, to hear the life
work of eyery State farmers' institute. The result is we have had to impress

17

upon each speakor the absolute necessity of dcvotinj; liis tiiiie entirely to the
work of the i)ast year. We even foun<l that tiiat did not eiitirely accomplish
the desired result, so we had to outline what he should say, as you will see in
the progrannne of the meeting.

Mr. Hamilton. May I say. in this connection, that the Department of Agricul-
ture has i>repared a set of reports from the several States, giving a history of the
organization of the institutes in those States and the condition of work in the
different States, so that persons who are interested in knowing the exact condi-
tion of things in the several States can have their curiosity satisfied by looking
at these reports.

On call of the president, the following eight-minute reports from the various
States, Territories, and Provinces were submitted :

EIGHT-MINUTE REPORTS FROM STATES, TERRITORIES, AND

PROVINCES.

ALABAMA.

By C. A. Caby, Auburn.

From .Tuly 1. 1003. to July 1. 1004. 24 farmers' institutes were held in 2P, coun-
ties of Alabama. The total attendance was 3.030, and the average for each
institute was 151.

A ten-day round-up institute was held at the college in Auburn. August 10-14,
with an attendance of 130 farmers from a large numlier of counties cf the State.

About $800 was used in paying the expenses of the 24 institutes and the one
round-up institute.

A majority of the institutes were held in August— the time most available for
the farmers to attend the meetings.

Eleven speakers were employed, and all but two of them were taken from the
station force of workers.

We have adopted no especially new features, but our attendance has increased
as well as the interest manifested and the greater number of calls for institutes.

ARKANSAS.

By W. G. ViNCENHELLER, FayettevHle.

Number of meetings held, 5. Amount of money spent, about $50. Two
speakers employed. These meetings have been held in response to urgent requests
and have usually resulted in the organization of fruit and vegetable growers'
associations. The demand for speakers or lecturers for these meetings has been
greater than we have been able to fill. The information most generally sought
is along the lines of improved agriculture and horticulture. The agriculturist
and horticulturist are required to do both station and college work, which pre-
vents us to a large extent from filling the demands made upon us. We hope to
have assistants in these departments another year, when we will be able to give
more attention to this work. I now have 25 appointments in connection with the
horticultural department of the Iron Mountain Railroad. Either myself or a
member of the staff will be in attendance upon all these meetings.

18

CONNECTICUT.

By L. A. Clinton, Storrs.

I ha^-e done luy best to get statistics for farmers" institutes held in Connecticut
during the past year, with the following results: Number of meetings held. 20;
number of sessions, 40 ; amount of money expended, $1.000 ; lunnber of speakers
employed, 25. The general plan of campaign was to hold the institutes in con-
nection with the granges of the State. When a grange makes application for an
institute, the officers of either the State Pomological Society, the State Dairy-
men's Association, or the State board of agriculture will arrange for an institute
at that place. Sometimes a joint institute is held by some of these associations.
So far as I can discover there is no definite plan of campaign. An effort is being
made to put the farmers' institutes in this State on a little better basis, but
whether we shall succeed or not remains to be seen.

DELAWARE.
By Wesley Webb, Dover.

The work of the year in Delaware has been along lines similar to those fol-
lowed in the past. Number of institutes, 18; number of sessions, 40; total
attendance, 4.856 ; amount of money spent, .$600 : number of speakers employed,
S. lOleven of the 18 meetings were all-day institutes, held on consecutive days
(omitting Sunday), with essentially the same programme. This programme in-
chided practical farm topics, agricultural education with special i-eference to
the Delaware Agricultural College, and measures necessary to preserve the
native ornamental evergreens of the Slate. The institute movement is growing
in favor with the people and is productive of much good.

FLORIDA.
By C. M. Conner, Lake City.

Our plan of campaign was about the same as in previous years, except that in
advertising tlie institutes we got into direct communication with the farmers
and addressed them personal letters, and in that way appealed directly to them
and thus increased the attendance.

Under new lines of work inaugurated I do not know that wc have anything to
offer that would be of interest. As most of you know^ the Institute work in
Florida is new. and we have to educate the people up to what the farmers" insti-
tute is. When that is done we will be able to branch out i)i new lines. We
expect to push the work further this year and to ask the legislature for more
money for further extension.

During the fiscal year ended July 1. 1004, institutes were held in 19 counties
of the State. Eighteen of these meetings were one-day meetings, one a two-d.-iy
meeting. The amount of money spent, not including printing report, was .$853 ;
printing report, $240; number of speakers employed, 8; total attendance, by
actual count, 1,605.

IDAHO.

By H. T. French, Moscow.

The farmers' institute west of the Rocky Mountains is a very important factor
in spreading information among farmers, stock men, and orchardists.

If possible, it is of greater imitortance than in the East, where better means
of communicatlou and contact with one another are found than in the West.

19

Nature has set up many harriers which h.iv(» not yet heen orerconie with means
of communication ami transportaticm. Families and communities are widely
.separated from each other hy impassable canyons, mountain chains, and desert
lands; hut these people are none the less interested in improved methods in
agriculture. Indeed, they are often doubly interested, on account of the difficul-
ties which tliey must overcome ere success will crown their efforts. Long stage
trips over sagebrush jdains and across mountain passes is often the lot of the
institute worker ; hut when the people are reached in these out-of-the-way places
the work is rec-eived with earnestness and a determination to get out of it all
that is i)()ssible. AVere it not for the conviction that comes home to one from
some encouraging sign that the work was highly appreciated and really bene-
fited some industrious, worthy individual, there would be little to compensate
for the effort necessary to reach many of these people. Not all the work is so
arduous as this by any means. We have large and enthusiastic meetings in the
larger towns and more thickly populated districts near the railway lines. Our
best institutes, however, are in the smaller niral settlements. Fifty to 1(¥)
deeply interested farmers make a better institute, in my judgment, than HOO
Iiresent in a town wh(>re the element of entertainment usurps the time and leaves
not enough solid meat for slower digestion and assimilation. On this account
we do not hesitate to go to remote country settlements where a schoolhouse can
be secured for the meetings.

What a grand mission to be able to " break the bread of life." as it were,
to these struggling, earnest people who by foix-e of circumstances often are
compelled in this far western country to dei)rive themselves of associations
which only come with denser population and greater production of the com-
modities which the railroad seeks to transport. Thus we would jdace lack of
transportation facilities and long distances to travel among the most trying
conditions to overcome in institute work in the West.

It is not easy to sui)ply instructors to keep pace with the growing demands
for this work.

The experiment station staff is taxed to the limit and should be relieved from
too much institute work.

I believe the institute furnishes one of the best means of bringing the station
worker in contact with the people whom he wishes to benefit, and he should
not on this account be entirely relieved from institute work.

This is doubly true in the West, where the conditions vary so greatly in
comparatively short distances. Altitude, proximity to mountain and timliered
lands, exposure to the winds which sweep the plains, all have a marked
influence on agricultural possibilities, and it is quite necessary that the investi-
gator become as familiar with these local conditions as possible in order
to apply the results ^^■hich he secures in the laboratory or field located often-
times hundreds of miles away. The institute offers opportunity for an intei'-
change of ideas with the farmers on the ground where the application of scien-
tific data must be made better than any other means available at the present
time.

This personal contact is far better than the printed report on results obtainetl
at the station. So I think that while it is not an easy task to determine just
how nuich institute work should be done by station men. it is easy to see that
a iwrtion of their time can be profitably spent in this way.

We need in the West more men who have been trained in gathering data
and have the faculty of communicating it to men engaged in practical affairs.
We have not such a large number of graduates of agricultural colleges to draw
from as you have in the East. Our institutions are young and robust, but have
not as yet a large list of graduates.

20

A iv^'ular system of institutes is now in force in Oregon, Washington, and
Idalu). The latter States receive support for institute worlc by regular appro-
priations from the State legishitures. Oregon as yet does not receive such
support, I believe. In our own State the work is g)-owing rapidly and demands
a still more liberal support, so that more instructors may be employed. Trans-
portation companies are doing much to assist in overcoming the large expense
necessary to reach remote parts of the State. It costs nearly as much to go
from the northern end of our State to the southern as it does to go to Chicago
and requires nearly as much time. It is not an uncommon occurrence to travel
by rail 800 miles to attend a farmers' institute in our State.

These are a few of the thoughts whi<'h occur to me which may be of interest
to others who no doubt have equally difficult problems to solve in carrying for-
ward this grand system of education which means so much in the development
of the great resources of the country as well as in the increase of human happi-
ness and comfort.

ILLINOIS.

By A. B. HosTETTER, tSpringfield.

One hundred and five institutes were held ; G3 of these were of two days' and 42
of three days' dui*ation. Total number of sessions, (JOO ; total attendance, 84,(>81 ;
total sum spent directly for institutes, .flO.f.T."..?!). This does not include office
expenses, salaries,* nor expenses of directors. Seventy-five dollars is ap])r()-
priated to each county by the State, and twelve county boards made additional
appropriations varying from '$'>() to .$200 each.

No salaried speakers were employed. Nineteen members of the faculty of
the college of agriculture attended a total of 159 sessions, SO per cent of the
counties securing help from the college.

The other speakers, with a few exceptions secured from other States, were
taken from the ranks of active farmers, housekeepers, and teachers.

Sixty county superintendents of schools cooperated with the county organiza-
tion in promoting the institute and interesting the farm boys in corn growing.

Seventy-six per cent of the institutes had exhibits, and seventy institutes had
domestic science represented on their programmes, and the majority of these
gave one entire session to the subject. The subjects which were made a spe-
cial feature for the year were maintaining soil fertility and teaching agriculture
in the public school.

A new, live, and special feature was the exhibition of and awai-d of prizes on
corn grown by boys under 18 years of age from pure seed sent out by the insti-
tute. This corn-growing contest greatly increased the attendance of young
people at the institute, and was regarded so favor:d)ly that corn was sent again
to 5,521 boys in the spring of 1904, to be grown and exhibited at the institutes
of 1904-5.

Two hundred traveling libraries were kept in circulation during the j'ear,
visiting over oOO connnunities.

The class work at the annual round-up institute, February 23-25, 1904,
although not a new feature, was extended to include classes in live stock, with
specimens of horses, cattle, and hogs, for comparison and demonstration ; class
in poultry ; class in dairying, with demonstrations of testing, separating milk,
and making butter, all carried on on the rostrum of a church; classes in domes-
tic science, in corn judging, and in iKirticulture.

We have found that there is great educational value in the doing of things
before an institute audience.

Twenty thousand copies of an annual report of .300 pages were printed and
distributed. During the months of April and May, 1904, conferences of the

21

institute directors and a I'epresentative from each county institute in the Con-
firessional district were held ; the superintendent of institutes attended these
conferences and circuits of institutes, and dates and phices for the ensuing
year were agreed upon. One hundred and nine schohirships in the college of
agriculture were awarded through the institute.

In reply to questions by Mr. Creehuan, Mr. Hostetter stated that about 10,000
copies of the annual report of the Illinois farmers' institutes were distributed
to the institute organization through its officers, and 10,000 copies were turned
over to the secretary of state for distribution to libraries, members of the legisla-
ture, and others. The report is printed by the State as a p;irt of the regular
State i)rinting.

INDIANA.
By W. C. Latta, Lafayette.

Number of institutes lield, 175 ; two-day meetings, 1(55 ; one-day meetings, 10 ;
total, 340 days and 832 sessions.

Every comity had one institute and many had two or more.

The average attendance, 338 ; aggregate, 59,189.

Assigned si)eakers, 48, 9 being from the university and experiment station
staff.

Ten or twelve separate sessions for women were held. Women had charge
of a few general sessions of the farmers' institutes.

Two speakers, as a rule, are assigned to each institute. The average cost to
the State for speakers was about .$33.

The direct allowance to each county for local expenses was, as heretofore,
$25. The aggregate cost to the State for speakers and local expenses was
about $47. The expenses of the superintendent's office, including salaries,
printing and stationery, postage, etc., were about $2,000.

During the past year, over half of the counties adopted the permanent form
of local organization for institute work recommended by the general man-
agement.

Woman's auxiliaries exist in eight or ten counties. Steps have already been
taken to have a general organization of the farm women of the State.

The si)ecial features of the work during the past year were corn judging at
many of the meetings, live-stock judging at a few institutes, and the presentation
of the subject of good roads at about 25 of the meetings.

Attention is now being called to the importance of interesting the young
people of the farm and iutrodui-iug the subject of nature study and agricul-
ture in the public schools. Steps already taken insure that these important
matters will receive attention at most of the institutes the coming season.

Mr. Latta, replying to questions, stated that definite agricultural instruction
is not given in the public schools of Indiana except in a few instances. Dui-ing
the past year for the first time a few teachers began the use of some of the ele-
mentary treatises ou agriculture. lie has urged the development of nature
study.

LOUISIANA.

By J. G. Lee, Baton Rouge.

I want to preface my report by saying that there is each year a continued and
greater interest manifested in my State in the farmers' institute work — a work
only limited in its possibilities for doing great good to the adult farmers by the

22

funds at our t'ommand. It is those mostly whoiu we desire to reach and teach,
and from all parts of the State comes a constant demand for institute organiza-
tions. We held, during the year coming to a close, 50 institutes in 37 of the
59 parishes, with an average attendance of 280, and a total of more than 14,000.

In addition to these institutes, there are some forty-odd fruit and truck grow-
ers' associations, now well organized, conducting their affairs with material suc-
cess and development of this industry, for which jiai'ts of the State, both alluvial
and hill lands, are well adapted. In all cases where intensified farming is fol-
lowed with close attention to the requirements of particular fruits and vege-
tables, with liberal use of suitable fertilizers for products and soil, the net re-
sults per acre have been largely remunerative, surpassing the yield and net
results of any yield of staple crops, such as cane, cotton, and rice. In many
instances, and one in particular, at Roseland, Tangipahoa Parish, where busi-
ness methods and careful attention are paid to all the details of truck farming,
supplemented with the free use of fertilizers best adapted to the soil and irri-
gation from pumping wells is followed, the profits have been enormous. At
Roseland, a small farm of 25 acres, with 10 acres in pasture and 15 in cultiva-
tion, the vegetable crops have netted a yield of $5,000 after all farm expenses,
including cost of marketing, had been paid. Many farmers are embarking in
this industry, and, A\'ith railroad facilities and lands adapted to the growth of
garden products, are reaping a good annual income. The department keeps in
touch with all these organizations, encouraging and lending every assistance
possible by sending practical and successful truck growers to lecture and give
instruction along these lines, which have awakened many farmers to the im-
portance of this industry, and done much to improve methods and give a clear
conception of the great importance of divei'sified farming.

At the places of meeting permanent local farmers' institute clubs are organ-
ized, with a local president, secretary, and vice-president for each ward in the
parish in which these institutes are held. The local organizations serve as
local headquarters for the annual visit of the corps of institute workers, and
assist materially in the distribution of agricultural literature, jirogrammes, and
posters, and doing missionary work in advance of the meetings, and acting as
representatives, locally, of the I;Ouisiana State board of agriculture and immi-
gration. These local organizations are composed of progressive farmers seek-
ing agricultural knowledge and desiring in every way to improve their condi-
tions along these lines, and tliey form the official link connecting the local organ-
izations with the State department of agriculture at the capitol l)uilding. It is
also the purpose of the commissioner to hold, at as early a date as practicable, a
general " round-up " of all the institute workers and members of club.s at the
Louisiana State University and Agricultural and Mechanical College, at Baton
Rouge, La., for the purpose of consulting, exchanging views and opinions, and
receiving suggestions looking to the continued expanding, improvement, and bet-
terment of this important work undertaken and being done l)y our department.
The work is not over, as the closing results indicate that our institutes
have a larger attendance than those held in any previous year. The work
is not only well in hand witli the smaller farmers, but is rapidly extend-
ing to the large sugar, cotton, and rice planters, with promise of good results
for the future. Another new feature that I desire to mention Is the discussion
of the good-]-oads movement by the department and the cooperation of the
United States good-roads expert, to seriously engage the attenion and thought
of our people, and from now on this will be the slogan of the department until
the good work is accomplished and some systematic laws passed by which we
can see the fruit of our labor c:irrie;l (,:i more economically and successfully.
Through the work of the farmers' institute:-, the State board of education has

23

senirod llic tcicliiui; of olonioiit.iry iij^ricnltiire in the public schools of the State.
It is now also the cooperative worlc of the two departments of education and
airricultiire to establish school sardens in connection with the rural public
schools, thereby giving practical instruction to the young mind whose calling in
after life is to be that of an agriculturist.

Those composing the institute corps for the year clo.slng were as follows :
Fourteen expcrinient station and agricultural college men, who are regular
lecturers; 4 from other States; 2 from the U. S. Department of Agriculture,
and 10 from the practical and successful farmers of the State. Thus it will
be seen that our institute corps is made up largely of specialists from our agricul-
tural college. ex])eriment stations, lecturers from other States, and our own
practical and most successful farmers, and it will be my constant aim and
policy to elaborate and make this important work more and more effective.
I should here mention that .$2,000 is annually set aside from the appropriation
made by our legislative body for this institute work, but it is inadequate to
carry out tlie full scope of the work that I have mapped out to its legitimate
effectiveness, and hence this department is handicapped in developing and
broadening the field of its work as rajiidly as is desirable to cover thoroughly
and effectively all the r>9 parishes of the State. But to those who have learned
•' to labor and to wait " these results are bound to come, for everywhere there
is an awakening interest among the farmers, and their representatives see and
know the necessity for a more liberal appropriation, which will doubtless be
made in the future.

As regards the department's' work along the lines of encouraging immigra-
tion to our inviting and fertile fields, I would state that a vast amount of
literatiire — Louisiana's Invitation, hand maps, showing alluvial and hill lands,
nature of soil, etc. — is distributed to all parts of the United States and foreign
countries direct from the department and through the efforts of the railroads,
the Illinois Central, Missouri Pacific, Southern Pacific, and Red River Valley
being most active in cooperating and are using every legitimate means to
attract worthy immigrants and settlers to the splendid advantages offered in
Louisiana to come and settle here while lands are comi)aratively cheap.

Louisiana was quick to recognize the importance of this great work and
was the first southern State to inaugurate a permanent farmers' institute sys-
tem, and ours A\-as the first southern State legislature to recognize their value
and to appropriate funds for their conduct, which ai)propriation has been made
annually since the work was first started.

Thus, Mr. President, you will see that we are abreast of the times and keep-
ing pace with the new ideas, thoughts, and progressiveness of other States.

MASSACHUSETTS.
By J. L. Ellsworth, Boston.

I regret that T have not a written report, but I shall try to give you a brief
statement of the work in Massachusetts.

The jumiber of institutes held was about 100. The cost of the institutes was
somewhere about .$1,000, making the average, I believe, a little over $10 at each
institute. Now, I can tell you the reason why this is so low. Massachusetts
is one of the small States of the Union, as you are aware, and its agricultural
interests are of minor consequence, it being a great manufacturing State.
Travel from place to place is necessarily very light, and we use many of the
professors of the agricultural college. The price paid for each speaker is $10
and his expenses, and when the secretary of the board is called out he goes
free, as both liis salary and the expense are paid by the State.

24

The nnnibev of siseakers CDiployed I will not attempt to give you. The board
of agriculture that lias charge of this work gets out each year a list that
includes the professors in the agricultural college and many prominent speakers
in New England States, and when we get one from outside the State we usually
attempt to keep him for a week, which makes his traveling expenses very light.

The new lines of work that are being taken up in IXIassachusetts are demon-
stration work. A general institute was held at the agricultural college last sum-
mer, and all the different lines or different organizations of the State were
invited to cooperate in it. The fruit growers' association, the cattle owners'
association, the creamery interest, and the grangers were all invited. We had a
very fine institute. There were demonstrations in creamery work, wdiich is
of special interest in the western part of the State. A part of one day
was used in the mixing of insecticides and fungicides and the exhibition of
spray pumps. The fruit men were very much interested, and the fighting of
the insects and of fungus growth on the fruit and vegetables is of great impor-
tance among the market gardeners of Massachusetts. We had a very large
attendance, and it was probably one of our best meetings ever held in Massa-
chusetts.

The average attendance of our institutes is 104. The largest attendance was
something l)etween :'.()() and 4(X). and ])erhaps the smallest was about 2."). Some-
times we have small attendance owing to conditions beyond our control — that
is, the weather. If we have an institute advertised on a day when the weather
is stormy and the roads bad, the attendance is naturally small. I ])resume
this is the same way in other States.

I wish to say that the institute work in Massachusetts is growing, as I
presume it is in all other States; that the farmers are beginning to realize
that the speakers that we employ are from the experiment stations and have
had practical experience. Occasionally we get a very successful man who has
farmed and made lots of money, and people interested in the same line of agri-
culture vi'hich he has pursued want to know Iww he has done it, and we per-
haps get hold of such a practical man. So they are finding out that the insti-
tute is one of the great teachers. Another plan is also getting the grange to
help. In some instances where the Pomona Grange took hold with the regular
farmers of a county or town the attendance has been very largely increased..

MICHIGAN.
By L. R. Taft, Lansi)i(/.

I can report verbally that during the past year we held in Michigan .300
institutes, of which 75 were two-day county institutes, covering practically all
the counties in the State, except some of the mining and lumber counties in the
noi'th, with 224 one-day institutes scattered through the counties and a three-day
institute at the agricultural college as a sort of round-up.

The appropriations for institutes last year was JfH.OOO, of which about $5,000
was spent for the one and two day institutes paying the per diem expenses of
the speakers, and the remainder for the round-up institute and salaries, the
printing and mailing of the rei)oi-ts. We secured, and have for years secured,
mailing lists from the various counties through the membership list of the dif-
ferent county institute societies, and when printed the reports were mailed
direct to each member. Others were sent, of course, to libraries, newspapers,
prominent farmers, etc. The speakers regularly on the list numbered about 00,
but we had in addition some 15 at the round-up institute, several of whom came
from outside the State. In this list of speakers we had 15 ladies, and at practi-
cally all of the two-day institutes we had a lady upon the programme for about

25

four talks, many of tlieiu discussing matters relating to butter making, poultry
raising, and other outdoor matters, as well as education and the household.
In some cases, ijerhaps ."»() i)er cent of the meetings, we had domestic science
upon the progranuue. These talks, however, were given in connection with the
women's section, and these with us are no new venture. Tliey have been held
tor some eight years and they have been a very valual)le i»art of our institute
work.

The rouud-up institute and the college hatl a joint meeting with the State
dairymen, the horticultural society, the bee keepers' association, and we received
the heartiest assistance of various other organizations, iuchuliiig the State
grange, the State farmers' clubs, and the different stock l)reeders' associatious,
giving up one or more sessions to each, aud besides that most of them held
separate sessions. We gave up the evenings to matters relating to legislation
aud education, with various other topics in the afternoon along those lines.
During the first two hours of the forenoon we had sectional lectures in various
dei)artments of the colleges. On some morning when the dairymen were there
we had the dairy work explained by the instructor in charge. The same was
true in horticulture and stock feeding, or, perhaps I should say, stock judging
and corn judging, and in the women's department. The liltraries were all open
and in certain hours of the day the work of the college was explained and the
laboratory work of the students was investigated.

1 will say that we issue !»,0C»0 copies of the institute reports, and for the first
time have mailed them direct to the members. Before that they were sent "
to the county secretaries to be given out at the meetings. But we are able to
put them in the hands of the farmers several months earlier and have been
well repaid by the benefit secured. I'rintiug and postage are paid for by the ,
State.

MINNESOTA.

By O. C. Gregg, Lynd.

We have held during the pf'St year 154 institutes, made up of 120 one-day
institutes and 25 two-day institutes, the total number of sessions being .378.

Our total attendance, figured according to the association method, has been
40,210.

The two-day institutes were held in the larger towns of the State, and had an
average attendance of 510.

The single-day institutes were held in the smaller towns, with an average
attendance of 259.

Our appropriation for the year was $18,000. This paid all the expenses of
the institutes, including salaries and the publishing of our institute annual.

We have employed 13 speakers in all.

We have conunenced the organization of a women's department of our institute
work, 19 local institutes being organized during the year. These different
institutes hold monthly meetings, and reports show that the membership and
interest have increased steadily. Each month we have selected a bulletin from
the list furnished by the U. S. Department of Agriculture, and a copy of it has
been forwarded from Washington to each individual member. These bulletins
have been studied at home and then discussed at the meeting. Plans for the
distribution of other literature are now being considered.

A circuit of 11 institutes was held, in which particular attention was paid to
the potato industry. These meetings were held in the potato district north of
St. Paul aud Minneapolis.

26

MISSISSIPPI.
By J. C. Hardy, Arjriciilfiiral College.

The number of meetings held in Mississippi ilurinj^ the past year was prob-
ably inoi'e than have been held during the entire history of the farmers' insti-
tute— ir,r». ;Money si)ent, .^rj.OOO. The first appropriation ever made was in
1900, $500; in 1002, $l,r)00 ; and this last January, $3,000 a year. Number of
speakers employed, 18.

We have had no permanently organized institutes in our State until about two
years ago. This year we have undertaken to perfect the organization, and we
have done so, with the exception of the Delta, where we have never undertaken
to hold institutes, the Delta people believing purely in the negro and the mule,
and thinking that scientific agriculture can do them no good at the present stage.
^Ye have located an experiment station in the Delta, however, and expect, with
the menace of the boll weevil threatening our people, that we can do some work
there and demonstrate that there is more possibility in the Delta than mere
King Cotton in the raw state. AYe have mapped the State out into districts —
the horticultural district, the dairy district, and the general agricultural district,
and so on — and sent speakers especially adapted for the different sections.
About three weeks is the time occiipied by each tour. In addition we have
what is called the country district and the river district. Through the country
district the institute staff generally go about six weeks, with two teams.

What we have tried to push this year is bee keeping and poultry work, which
we expect to make prominent in the experiment station. Terracing has also
received much attention. Our people since the war have been given almost
entirely to cotton raising. As a result, our lands have been badly washed. We
have therefore been emphasizing the importance of reclaiming these lands by
means of controlling the water, by terracing, and otherwise. As a demonstra-
tion we actually terraced a man's field for him in some of our institute work.
We consider this a very practical method.

We have just organized in our college industrial pedagogy, probably the first
course of the kind that has been organized, for the puri)ose of educating
our teachers in agriculture and manual training in our schools. We realize
that we nuist have trained teachers for this work. We also expect to hold a
naral school at the college for four weeks next year.

MISSOURI.
By G. B. Ellis, Colmnbia.

The farmers' institute work in Missouri is under the control of the State
board of agriculture, and the secretary of the board is the institute director.
We try not to be governed in our work in Missouri I)y any hard and fast rules,
but are trying to develop a system of farmers' institute work suited to our needs
by adopting the best methods we can borrow or that we can work out our-
selves, modified, of course, to suit our own local conditions.

During the year ending .lune .30, 1004. we held 147 meetings, of which 141
were one-day, ;"* were two-day, and 1 three-day meeting. The total attendance
was 30,220. The institute .season began October 12 and ended April 2. The
appropriation for the year was $.5,000. out of which a little more than $1,000
was used for printing and part pay of the director's salary, liut to balance this
expense the clerical help is paid for out of other funds. We get no money from
any other source whatever.

27

Twenty-eight uien wert> on the institute staff, 1.*? from \ho agricultural college
and experiment station and ir» others. Throe Iccttn-crs wn-o cmployod from
other States. No woman's work has been introduced, owing to the disapproval
of the board. I hope, however, to overcome the oppositioti soon and take up
woman's work.

Our aim is to giv«> the farmers something they can use, and to accomplish
this we use as much illustrative and demonstrative material as possible. A
passenger car, fitted ui) in what might be called an institute laboratory, has been
used in a lunnber of meetings, and has given excellent results. (See Thirty-
fifth Annual Report of the Missouri State Board of Agriculture, p. 15.) Our
soil, climate, and crops are so diversified that we nmst consider a very wide
range of subjects, which makes it very difficult for us to secure the necessary
help iu our institute work, but I am glad to say that we can report material
progress during the year and an increased interest in our work among the
farmers of the State.

NEBRASKA.
By E. A. Burnett, Lincoln.

The institutes in Nebraska have become prominent factors in the agricultural
development of the State.

The institute season began November 23, 190?,. and closed March 24, 1904.
Forty-three one-day institutes and 49 two-day institutes, total 92, with a total
of 330 sessions, were held. The total attendance was 26,000 people, figured
according to Government methods. Institutes were held in 57 counties. The
State appropriation for institute work is .$G,(X)0 per year. Institutes are oper-
ated under the regents of the university, and not under a special enacted law.

Ten men connected with the university and station did institute work, spend-
ing 52 days in the work. Fourteen other lecturers were employed by the State,
these giving their entire time to the institutes while in the work. We combine
local and central organizations, holding no institute except on request, and
always ask the community to bear a part of the expense, generally amounting
to the hall rent, local advertising, and local entertainment of speakers at hotels.
Dates are made at least six weeks in advance and institutes arranged in series.

The subjects of .soil tillage, varieties of wheat, oats, and corn, and of forage
crops are all prominent. Alfalfa growing is a leading subject in many local-
ities, and the efforts of the institute force is constantly exerted to extend the
area of alfalfa. The breeding and selection of seed corn is a prominent factor
in our institutes and many exhibits of seed are made for purposes of competi-
tion. These exhibits are judged by a competent man on the institute force.
In a few places contests among the boys in growing corn are being carried on.

The treatment of animal disease is one of paramount importance in Nebraska
and ably treated at our institutes.

Being a great live-stock State, the questions of feeding cattle, sheep, and
hogs are much discussed. During the regular season we employ two speakers
to talk on economic pork production and one man to talk cattle feeding when-
ever such a man is available.

Questions of crop i-otations and soil fertility are coming to be much discussed,
especially in the older sections of the State, where land is now high in price
and rentals corresi)ondingly high.

Poultry products form a leading factor in our industry and receive attention
from the institute platfoi-m.

Recently we are giving attention also to the rearing of horses.

28

Last ycjir I'tiv IIk^ first time tlic siiltjoct of road building rccoivod attention in
an effort to iuii)rove the earth roads of the country.

The subjects assigned to any particubir institut«> depend on tlie local de-
mands. An effort is made to send .speakers familiar with the needs of the
several localities and to conform so far as possible In matter of sul).iects to the
requests of the local coumiittee.

Lady speakers are used, though not extensively, confining their sul>.iects to
household-science topics, poultry, etc. In a few institutes separate women's
sessions were held and these were usually successful.

NEW JERSEY.
By Franklin Dye, Trenton.

Tlie numl>er of farmers' institutes held in New Jersey during the fall and
winter of 1903-4 was 27. This does not include the annual meeting of the
State board of agriculture, covering three days and seven sessions, nor the
meeting of the State Horticultviral Society — two days.

The amount of money expended in the institute work was $1,616.55. There
were 86 sessions held. There were 8 speakers (3 of whom were from another
State), not including the conductor nor a half-dozen othei-s who made but one,
two, or three addresses.

The subjects treated included fruit production, l.irge and small ; marketing
farm produce ; asparagus production ; potato, tomato, pepper, and melon grow-
ing; dairy matters in general; poultry and egg production; soils — composition,
variety, requirements, etc.; plant food in general; entomology; grass produc-
tion; intensive and extensive farming; home life and home adornment; sanita-
tion and hygiene, etc.

New subjects are considered from time to time as their importance seems to
demand and as our farmers take them up in practice. For example, last
season we presented, at suitable places, " squab raising." It is a growing indus-
try in New Jersey. The question of soils, already referred to, is a new sub-
ject, although the soils are old. They have not hitherto been scientifically
studied and presented to the farmers in such a way that they could understand
and adopt the teachers' conclusions.

This subject was considered in a general way at a numl)er of institutes last
winter. During the coming institute season the question will be presented
more in detail and will cover nine subdivisions, or heads. Similarly the sub-
ject of asparagus production. This is a very important crop in New Jersey,
and last year at a number of places, where the soil is adapted to its production,
the best methods of culture were given by a leading producer of this crop.

The interest manifested in the subjects presented, as indicated by the ques-
tions asked, was deeper and more intelligent than heretofore. The effect pro-
duced by the institute in the localities where held is more extended and the
influence more abiding. This improvement is shown by the adoption of the sug-
gestions presented at the institute, and where these new theories and methods
produce better results than the old did the institute as a help to the farming
profession has passed beyond the experimental period.

Our plan of work is simple. The first notice sent out contains a list of all
the meetings to be held, the place, and the date. This notice goes to the news-
papers and the various farmers' organizations. The next notice is the pro-
gramme of the meetings, containing place of meeting, hall, list of subjects and
speakers, a few paragraphs on the purpose of the institute, and a short state-
ment of who the speakers are. These programmes are sent to the press in

29

the iR'i.^Iiliorliood wlicrc t'Mch institute is to be held, also to the local coni-
luittee. if siu-li there he. to distribute among the farmers by mail or otherwise.
In some cases they are mailed from the State board ofHce direct to the farmers.

The third advertisement of a meeting is Ijy large posters. These are sent to
the local connnittee about eight or ten days liefore the date of the meeting, to
be i)ut up in various i)ui)lic places. We are of the opinion that plenty of
judicious advertising secures a larger attendance than is lilcely to prevail
where but little notice of the meeting has been given.

The farmers' institute work in New Jersey is steadily improving.

In reply to questions that have been asked, I would say that the State prints
our reports. The institute is under the management of the State department
of agriculture. We pay our own postage and expressage. We obtain a list of
farmers from the granges and from other sources, and usually have some
prominent farmer in the grange or other locality to whom we can express a lot
of reports and have them distributed by him. A number of years ago, just
before I came into the position of secretary, the reports were sent out by mail,
and it made an inroad on the funds of over $700, which we could not stand.

The subject of good roads we do not take up. We take up, however, the sub-
ject of better roads.

NEW YORK.
By F. E. Dawley, Fayetteville.

The winter of 1903-4 marked one of the most successful seasons that New
York has ever experienced. AVe began our meetings with a Normal institute
at the State experiment station, at Geneva, lasting three days, which was fol-
lowed by one at the agricultural college at Cornell University for the same
length of time. Immediately following these, our men began the regular insti-
tute work, and were in the very best condition for a strong winter's campaign.
Our first meetii'.g was held November 4 and we closed on March 19, holding
267 meetings ; of these, 100 were one-day meetings, 163 two-day meetings, and 4
were three days or more. One thousand one hundred and fifty-four sessions
were held, and the total attendance was 64.347. This shows a slight dropping
off from the year before ; still, when we take into consideration the fact that
the winter of 1903-4 was the most inclement one that New Y'ork has experi-
enced in years and that at many of our meetings the roads were in an
impassable condition, so that the attendance dropped down to almost nothing,
some sessions having been lost entirely, I believe that we can report progress.
We held institutes in every county in the State, except Richmond and Kings.
One of the most successful that was held was a special horticultural meeting
held on Forty-fifth street, in New York City. Our appropriation is the .same that
it has been for a number of years. $20,000. with no receipts from outside sources.
.\side from these regular institutes, quite a few summer meetings and inde-
pendent institutes were held, with an attendance of something over 35.000,
giving us practically 100,000 for our attendance for the year.

We still adhere to our system of central management, sending from two to six
speakers to each meeting and taking up the greater portion of the time with
tlie State speal^ers, our loc.-tl people being far Itetter pleased with this than
with any other system. Our special boys' and girls' sessions were very success-
ful, and we find that we are interesting a large number of young people in tak-
ing a higher agricultural education. We discourage the idea of exhibits of
implements and products at our meetings, but do wish to have a small display
to be used in decorations.

The period devoted to the question box is one of the features of New York's
institutes, and an examination of the questions which were all sent to the

30

central office at the close of the meetings last year would indicate the wide
range of the sulgects discussed. New York State's agriculture is more varied
than that of any other State. Our people are engaged in every line of special
work, and in some sections of the State we have given up an entire session to
such subjects as growing violets under glass, rose culture, growing carnations,
commercial cabbage growing, growing sugar beets, and many othei's, to say
nothing of the more general subjects which come up. For some years we have
been holding special poultry institutes, special horticultural institutes, and
special bee-keepers' meetings, and these are increasing in attendance and interest
each year and are among the most profitable features of our work. On the
whole, the institutes have never been more popular in New York than they are
at present, and we have more applications ou file already than could be grati-
fied in four years with our present appropriation.

NORTH CAROLINA.
By Tait Butler, N ale iff h.

Farmers' institute work in North Carolina is supported by and is under the
control of the State department of agi'iculture.

During 1904 institutes have been held in CO counties of the State. This is
probably twice the number held in any previous year. On the whole, these insti-
tutes have been comparatively well attended. In fact, in most of the counties
where institutes were held last year the interest manifested and the attendance
this year have been such as to give great encouragement for the future success
of the work.

No record of the attendance at the institutes was kept previous to 3903, but I
am certain that during 1901 and 1902 it did not average over 100. During 1904,
while many more institutes were held, and (juite a number of these in the
sparsely settled mountain region of the State, where institutes had rarely or
never been held before, still 5 institutes had an average attendance of 510
each, 12 an average of 405 each, 29 an average of over 300 each, and the whole
series of GO had an average attendance of 203.

Three of the 60 institutes were of two days' duration, with two sessions each
day ; 55 were one-day institutes of two sessions each, and 2 were of one session
each.

Twelve speakers were employed from the State department of agriculture,
experiment station, and agricultural college; the State department of agri-
culture and experiment station furnishing nearly all of them. In addition,
about 20 local unpaid speakers were used, principally at the two-day institutes.

The cost of holding these 60 institittes, including advertising, traveling
expenses, etc., but exclusive of salaries, was about $1,550.

Nomiaajly the commissioner of agriculture is director of farmers' institutes in
North Carolina, but for the past two years I have had virtual char,;,v' of this work

Since no previous attempt at organization had been made, the plan of cam-
paign adopted aimed at getting in touch with as many farmers as possible in
each institute district or county.

A list of the leading farmers, numbering from 200 to 500 in each county, was
obtained through the justices of the peace in each township, and to each of
these farmers was sent a circular letter and a copy of the progranmae of the
nearest institute. In addition, posters adAertising the institutes were sent to
each post-office and coinitry store in each county and a copy of the programme
published in the local and county papers. Schedules giving location and dates of
all institutes were published in the leading daily, agricultural, and other State
papers.

31

As ft nucleus for a penuaneiit Icnal organization that will finally take charge
of the arrangements for the institute and push tlu' woik to tiie point of making
it of popular interest, a successful effort has been made to organize a committee
of active farmers in most of the counties where institutes have been held this
year. One at-tive man was selected by those at the institute from each town-
shii) in the county and a chairman chosen from among their number.

To a limited extent this plan of organization was adopted last year and this
J ear. Our most successful institutes haA'e been in cooperation with and
through the assistance of these local institute connnittees.

NORTH DAKOTA. '

By E. E. Kaufman. Bisnnirck.

The total number of institute jueetings in North Dakota during the past
year was -lc>. Twenty-three were one-day and 2o two:day meetings, making a
total of sixty-nine days of institute work, holding 151 sessions. The attendance
at all institutes was lo.OC.T. The method of computing the attendance was that
suggested by this association last jear. It has been our system to hold one and
two day meetings with the same force, but owing to the larger number of speak-
ers reqiiired for the two-day meetings I think this plan will be discontinued.
It is quite likely that a series of two-day meetings will he held and then fol-
lowed up with a series of one-day meetings, ^fixing the two and one day
institutes causes considerable rearrangement in the presentation of subjects by
the speakers.

The total amount of money expended for institute work the past year was
.'F4.3<jT.7<!, of which .$l.(ii)2..Sl' were spent in the publication of the institute
annual for 1003. This would leave a balance of $3,oi>4.94, out of which must be
paid the salaries of the institute speakers, hotel expenses, railroad fare, adver-
tising, stenographer, and all other necessary office expenses. The places where
institutes were held were retjuired to furnish a hall, properly heated and lighted,
and assi.st in advertising the meeting. By this means the institute board was
able to save some of the money appropriated by the State for more important
work in connection with the institutes.

The total numl>er of speakers employed during the institute season was 14.
Five of these were from the agricultural college and experiment station and in
some ca.ses attended but two or three meetings. The regular number of
speakers supplied for a two-day meeting was five, and as our one and two day
meetings were not separated there was usually five speakers at each of the one-
day institutes, which, in my .iudgment, is at least one too many.

Three series of institutes were held the past year. The first series opened
December 1 and continued until the holiday period. The second series opened
January 4 and continued until March 5. The third was a series of seven meet-
ings held during the month of .June. As before stated, the one and two day-
meetings were held in conjunction. In scheduling the institutes the institute
board considered the applications on file, which numbered 75, and used their
best judgment in locating the institutes. The schedule was so arranged that
each institute was advertised four weeks in advance. I>arge posters were fur-
nished the local counnittee by the institute board. Other methods of advertising
were then suggested to the local committee, and in nearly every instance where
the local committee was esi)ecially active the attendance was large and the
interest correspondingly marked.

23344— No. 1.54— <»5 m 3

32

It was not especially planned to inaugurate any new lines of work, but one
subject tbat was made particularly prominent at all meetings was tbat of dairy
husbandry. For the first time in North Dakota institute work a woman speaker
was added to the C(»r]ts for a part of the meetings. This feature was so enthusias-
tically received that a woman speaker wil! be regularly attached to the insti-
tute corps and an effort made to have her speak at every meeting held the pres-
ent year.

OKLAHOMA.

By J. B. Thoburn, Guthrie.

While farmers' institute meetings have Iieen held in Oklahoma for ten or
twelve years past, there was no attempt at systematic effort along this line,
save what was put forth by the agricultural ;ind mechanical college and experi-
ment station, and, in the nature of things, the college faculty and experiment-
station staff could not act in an organizing capacity in distant parts of the
Territory. The board of agriculture was organized under the laws of the
Territory December IS, 1902, and its office was opened at the Territorial capital
April 3, 1003, since which time a systematic effort has been made to organize
the institute work on a permanent and progressive basis. As constituted by
law, the boanl of agriculture stands in very intimate as well as representative
relationship to the farmers" institute, as the six members of the board are
selected, two each year for three-year terms, by a meeting composed of one
delegate from each chartered county farmers' institute. Besides the county
institutes, which are organized under the provisions of the law, local institutes
are also organized. These local institutes are usually permanent organizations
also. During the twelve months ended June 30. 1!)04, there were 52 institute
meetings held in the Territory, with a total attendance of 5,400. While the
■work is a new one, it has l)een welcomed by the people in nearly every com-
nuniity in which it has been introduced, iind the farmers' institute workers,
who have had the work in charge, feel greatly encouraged by the prospect. An
effort will be made to establish permanent organizations in the Indian Territory
as soon as the two Territories are united into one Commonwealth. The diversity
of soil and crop conditions in Oklahoma, together with the composite character
of its population, renders the necessity of effective farmers' institute work
doubly appai-ent at this time. Public sentiment among the people generally
and in the press is very favorable to the movement.

ONTARIO.

By Georoe a. Putnam, Toronto.

In reporting tb^ work of the fanners' and women's institutes for the past
year I may state, in the first place, that the system followed for the past few
.A ears has jiroved to be i>roductive of such good results that no material changes
liave been made for some time. The system followed was very fully exi)lained
Ity my predecessor before your convention of last year. It is impossible to
give an exact and distinct report for the farmers' and women's institutes in all
particulars.

The niniilier of meetings held by the farmers' institutes during the past year
was 833. Seven hundred and fifteen of these were under the direct control of
the sui)erinti>ndent, while the others were special meetings gotten up by the
officers of the institutes concerned. Of the 715, 599 were one-day meetings,

38

G two-day meetings, and 104 consisted of single sessions, i. e., a session would
be held in one place in the afternoon and another in an adjoining town or village
in the evening. By holding the majority of meetings in the smaller towns and
country places nearly every farmer in the province is given an opportunity of
attending one or more meetings near his home. The local officers are requested
to take part in the discussions and to induce the best farmers of the locality
to be present and give their assistance iJi malting the meetings a success.

The total expenditure by the farmers' and women's institutes amounted to
about $40.(X)0. Fourteen thousand nine hundred dollars of this was voted by
the legislature of the province, while the balance was secured by special grants
from county and township councils, membership fees (2.5 cents per annum), the
running of excursions, etc. The proportion of the itrovincial grant used for
women's institute work was about .$3.50U, the cost of printing the annual report
was $73G, and the !)alance of the Government grant — .$10,GG4 — was devoted to
sending out speakers to farmers' institute meetings and defraying the general
expenses of the office of the superintendent, including all salaries and wages.

The number of speakers employed was Go — i3 men and 22 women. For the
most i)art the speakers sent out to address farmers' institute meetings are prac-
tical farmers who have made a success in their special lines. Each deputation
is composed of two speakers — a general farmer and a fruit man. a dairyman
and a fruit man. a beef man and an authority on horses, or some other combi-
nation of speakers best suited to the district to be visited. The province is
divided into sections and speakers selected who are thought to be best able to
give the instruction desired in the several localities.

In sending out lady speakers the aim is to have at least one member of the
deputation a person who has had practical experience on the farm and is v/ell
acquainted with rural conditions. The other member is usually one who has
had training in a school of domestic science.

It is usual for the institutes to give special attention to some line or lines of
work each year. During the past season the subjects of pure seeds and weeds
were given prominence, and the good results following the campaign for a bet-
ter class of seeds are quite apparent throughout the province. At a number of
meetings the spealiers arranged to have representatives of different kinds of
live stock brought to the meeting, in order to demonstrate to their audiences the
desirable and undesirable points of the animals under examination. It was
usual also for those in attendance to be given an opportunity to place the
animals in order of merit. The institute delegate woidd then criticise the
judgment of his class and give reasons for his placing of the animals. This
promises to be a very interesting and instructive feature of institute work.

The work and influence of the women's in.stitutes has continued to expand,
and the interest in the different districts is well maintained. The increase in
membership during the past year has been about 20 per cent, while the attend-
ance has more than doubled. The number of meetings held throughout the year
was 9G0, and there were 1.848 papers read and addresses delivered. Two hun-
dred and twenty-one of the meetings were arranged for by the superintendent,
while the balance consisted of regular monthly meetings and special sessions ar-
ranged for by the officers of the institute concerned. Previous to the summer of
1903 the meetings of the women's institutes were held in conjunction with the
farmers' institutes, but now it is general to have them entirely separate, except
at a few places in the winter season, when joint sessions are held in the even-
ing. Some of the more progressi\e of these institutes have an average monthly
attendance of from 50 to 60 of their members, and the subjects dealt with
embrace any and all subjects which make for the betterment of home conditions.

34

PENNSYLVANIA.

By A. L. Martin. Harrisburg.

The year's institutes ending June 1, 1904. may be fairly classed as carrying
with them a larger attendance and higher degree of interest manifested on the
part f)f the great mass of farmers of the State than in any iirevious year. There
were held in all 325 days of institute, divided into 804 sessions, with an average
attendance per session of 180. The State college and experiment station sup-
plied Prof. George C. Butz to do institute work fourteen days and Prof. M. S.
McDowell forty -eight days, making a total of sixty-two days' service rendered
institutes by the State college and experiment station, in one of the five sections
which were in progress at the same time. Those representing scientific agricul-
ture attending the other four sections were Prof. R. L. Watts, Scalp Level. Pa.;
Prof. Franklin :Menges, York, Pa. ; I'rof. Wells W. Cooke. Washington, D. C,
and Dr. I. A. Thayer, New Castle, Pa.; these last four representing 272 days.
The State aj>propriated for carrying on the work in 190:^4, $17,500. There
were employed in all 57 lecturers representing the State and ;>39 local speakers,
or persons from the locality where institutes were held, who joined with the
State force in giving instruction. Amongst this number were most of the county
superintendents of schools, who attended our educational sessions and addressed
the institutes on one of the most vital ([uestions, namely, the importance of
rightly directed education for the farming people. A farmers' normal insti-
tute was held at Bellefonte, Pa., October 11-15, 1905, at which prominent
institute instructors were present from adjoining States. The United States
Department of Agriculture favored us w ith the presence of D. .T. Ci"osl\v, who
gave an illustrated lecture on Nature Study and Agriculture in the I*ul)lic
Schools. Prof. W. G. Johnson, editor of the American Agriculturist gave an
address on The Art of Instruction as a Science. Mr. T. D. llarman, editor of the
National Stockman and Farmer, made an address on The Influence of Local
Institute Workers. I'rof. John Hamilton, farmers' institute specialist from the
National Department, Washington, I). ('., ]»resented a paper on the subject Nor-
mal Schools of Agricultiu'e for Institute AVorkers. The success of this meeting
is largely due to the Pennsylvania State college and experiment station for
instruction on the lines of soil improvement, fertilizers, animal industry, fruit
culture, dairy instruction, etc. As a result of this meeting a more uniform
instruction has been carried on the past year throughout the State, and year
Ijy year it is l>ecoming more manifest that a knowledge of agricultural chemistry
and botany is an essential equipment which the institute instructor must iiosse.ss
in order to give the best instruction at farmers' institutes ; that is, this knowl-
edge coupled with .actual practice and experience upon the farm. In l)rief, the
I'ennsylvania farmers' institutes are multiplying rai)idly their field of useful-
ness and opening up the way for the adoption of the most approved methods
of agriculture.

QUEBEC.

By C. A. GiGAULT, Quebec.

Agricultural lecturers during year 1903-4 : W. Grignon, O. E. Dalaire, Gus-
tave Boyer, Henri Groulx, Gustave C. Dubuque, W. I'. Nelson, L. E. Carufel,
(Jeorge Moore, and Moise Bazinet.

Amount paid for fees, traveling expenses, etc., .$G.745.(>4. Moreover, traveling
expenses of lecturers coming from Ottawa to treat si)ecial (piestions and to
whom traveling expenses amounted to more than .^SOo were paid by the
Quebec government. Number of lectures, 431 ; attendance, 53.000.

35

TENNESSEE.
By J. B. KiLLEBREW. Xaslirillc.

I am not authorized to represent Tennessee on this occasion, but Mr. Ogilvie,
the present commissioner of af;criculture for Tennessee, is absent, having met
with a severe liereavement, and I would lilce to respond for Tennessee, in order
that the State may not be unrepresented.

The biennial aiiiirojiriation for farmers' institutes in Tennessee is .$.^.000.
The institutes are held in about ten counties of each of the three natural
divisions of the State.

Generally there is a large attendance, and that attendance is due ti,s much
to the interest felt by the farmers of the State as to another thing that I hope
every single institute will be able to get, and that is the cooperation of the
railroads. Two of the railroads of the State during the past year and the year
before gave free transportation to every institute held in the State on their
lines, and this, of course, has resulted in a very large attendance, and has
brought the railroads and the farmers into better relation.s.

In reference to the teaching of agriculture, I maj' say that as early as 1S78
the legislature of Tennessee authorized agriculture to be taught in the i)ul)lic
schools there; also elementary geology, supposing that the study of that lies
at the foundation of a knowledge of the soil. The subjects embraced in the
programmes of the institutes are very extensive, embracing almost everything,
from fertilization to the public roads. The public roads especially have claimed
a great deal of attention, although the State has probably as many good public
roads as any other State in the South. The subject of fertilizers is always
on the pi-ogramme. I suppose that results from the fact that within the last
eight or ten years great beds of phosphates have been discovered in the State,
and a gi-eat deal of fertilizer is used. For this reason the advantages of the
use of fertilizers always forms one of the .subjects treated in the institutes.

The feeding and care of live stock during the winter and summer and the
raising of forage plants for this purpose also receive attention.

WEST VIRGINIA.

By J. B. Garvin, Charleston.

Since the last meeting of this association, which includes the greater part of
two seasons' work, 1.52 institutes have been held. Of these, .37 were one-day
meetings, usually of two sessions each, and 11;"» two-day meetings of three to
four sessions each. The estimated attendance reported was 18,729.

These institutes were conducted by 21 instructors, part of them being selected
from among the most intelligent practical farmers and by members of the board.
We also employ young men who have either attended or are graduates of the
agricultural college. The aim is to encourage and help develop such young
farmers, and those who show aptitude for the work are retained on the force.
We also receive valuable assistance from the college of agriculture and some
from the experiment station. Two sp«'nkers and one assistant are assigned to
each section, which usually extends for a period of from two to three weeks.

For the period embraced in this report, $,~),779.69 was expended for institutes
in the way of printing progrannnes. posters, secretaries of local institutes, and
per diem and exjjenses of instructors. The instrui-tors are paid .$4 per day and
expen.ses, and the assistants receive $2 to ,$.3 per day and expenses. Two speakers
were employed from outside the State to assist in the institrite work for the sea-
son just closed, for which we paid $") per day and exi)enses.

36

The plan of having requests by petition from the different localities was
adoi)ted a year ago, which requires that a petition be signed l)y at least ten
farmers who will agree to take an active interest in helping to work up the
meetings. This petition is filed with the superintendent to be used in making
up the schedule.

The schedule is arranged l)y a connnittee ajipointed by the board, consisting
of two of its niemljers and the su])erintendent. At the regular semiannual
meeting of the board in April the coumiittee arranges the schedule of institutes
and assigns the speakers.

So far we have never held an annual round-up meeting, but last winter or-
ganized a State Farmers' Normal Institute Society, lor tlie purpose of Ijringing
together farmers' institute workers and those who might be interested and hold
a regular school of instruction and methods for a week or ten days.

The next meeting will be held in Charleston, beginning January 23, 1905.

WISCONSIN.

By Geo. McKerrow, Madison.

One hundred and one meetings and eleven cooking schools were held in Wis-
consin, with an aggregate attendance of 51,000. Sixty thousand coines of
Farmers' Institute Bulletin No. 17, 320 pages, were issued and di;strilinted to
the farmers and libraries of the State. The interest in institute work was
never better, and we believe the work done was fully uit to or even ahead of
that of previous years. Short talks and long discussions \\ere the rule and
j^eemed to bring out the points of excellence upon each subject much better than
longer talks and shorter discussions.

The subjects discussed at these meetings covered the whole range of Wis-
consin agriculture. Dairying in all of its phases, horse, cattle, sheep, and swine
husbandry, poidtry, horticulture, grass and grain growing, general management
of farms, farm laiildings, good roads, and lumsehold economy have all been
treated under different headings so as to cover the whole range of our agri-
culture.

REPORT BY THE FARMERS' INSTITUTE SPECIALIST OF THE UNITED
STATES DEPARTMENT OF AGRICULTURE.

By John Hamilton, Washington, D. C.

The work of the farmers' institute specialist of the United States during the
past year has for the most part been in tiie direction of securing information as
to the condition of the institutes in the several States and Territories. A com-
plete list of the names and post-office addresses of the farmers' institute lec-
turers of the I'liited States in the emploj- of the State directors has been obtained
and published. They number over !)()(», and of tliese the personal history of
about 700 has been obtained, which shows that they are men thoroughly qual-
ified by education and ex])erience for the work that they have assumed.

Lists of the names of the lecturers were furnished to all of the experiment
station directors of the United States, accompanied with the request that they
send to each lecturer copies of their lists of bulletins. They were also requested
to supply the lecturers, upon application, with copies of such Inilletins as they
might desire. An arrangement was also made with the Division of Publications
of the National Department of Agriculture by which the monthly list of publi-
cations would be regularly sent to these State lecturers, from which they would

37

be ;it liberty to select bulletins in whir-h they are specially interested and receive
them by addressing their requests to the farmers' institute specialist.

Blank forms containing queries addressed to the State directors were prepared
and sent out. The information thus obtained was collated and published in the
Animal Report of the Oflice of Experiment Stations for the year ended .Tune 30.
IIML'J. The statistics show that 3,1 T'J institutes were lu'ld during that year and
that there was a total attendance of 904,054 persons at the institute meetings.
The appropriations for the year aggregated .$187,220. The total number of days
«!f institutes held during the year amounted to 4,880, and the entire number of
sessions was 0,570. The cost per session ranged from .$:> to $82, the average
being $16.85. The institutes cost at the rate of $39 per day.

The reports of the State directors for the year ended June 30, 1904, have been
received, with the exception of three States. Those thus far received show an
attendance of 798,228, and that there were held 3,080 institutes, made up of
9,940 sessions. The appropriations for institute purposes for the year amounted
to $197,711. The number of one-day institutes reported was 1,564 ; of two days,
1,448, and of three or more days, 74. The number of lecturers reported on the
State force was 953. Of "this number 345 were officially connected with the
agricultural colleges or the experiment stations.

A number of State directors did not reply fully to the qtiestions asked, and
consequently it is impossible to make comparisons that will embrace all of the
States. Taking, however, those who have answered the questions, we find that
while there has been a considerable increase in the amount of money appro-
l)rlated for institute purposes, the attendance has fallen off about 57.0()0. Some
of the facts, in a comparative way, giving data for the year ended June 30, 1904,
as compared with the reports from the same States for the year which ended
June 30, 1903, may interest you. The total attendance for 1903, in the States
referred to. was 8.50.032 ; that for the year 1904. 793,028. The number of insti-
tutes held in 1903 was 2,904 ; the number held in 1904, 3,086. The number of
days of institutes held in 1903 were 4,.545 ; the number of days held in 1904,
4,319. The number of sessions held in 1903 was 9,056; in 1904. 9,673. The
appropriations made in the States whose reports are compnraI)le amounted in
1903 to $176,726; in 1904 to $197,711. Notwithstanding the falling off in attend-
ance, the number of sessions held, which is the proper unit in comjiuting the
amount of institute work, was 617 more than in the previous year, and the
amount of money contrilnited for institute purposes in the States compared was
$20,985 more in 1904 than in 1903.

Your attention is called to the fact that there has been a falling off in a num-
ber of older institute States, both in the number of sessions held and in the
total attendance at the institutes. Delaware. Florida, Indiana. Kansas, Ken-
tucky. Louisiana. Massachusetts, Michigan, New Jersey, New York, Ohio, Penn-
sylvania, West Virginia, and Wisconsin show a decreased number of sessions in
1904, amovniting to 778, and a diminished attendance amounting to 175,818. It
maj' be well for the institute workers connected with this association to seri-
ously consider whether there is not now needed some new form of institute
organization in order to prevent the apparent falling off in interest which the
reports from the States mentioned seem to indicate.

In the discussion following this paper it was suggested that the falling off in
attendance reported might lie due to the se\ere winter weather of the past year
in the more northern States and provinces, and also to the fact that actual
counts of attendance have taken the place of estimates. It was also shown that
the decrease in the number of sessions of farmers' ins^titutes was due in part
to the bad weather and the inaccessibility of some of the places chosen for
meetings.

38

Place of Next Meeting.

Mr. J. G. Lee, of Louisiana, i>resentefl a cordial invitation to the association to
hold its next meeting at Ilaton Rouge, which was accepted.

A telegram from F. E. Dawley. of New York, expressing regret at his inability
to attend the meeting and extending good wishes to the association, was read by
the secretary.

The convention then took a i-ecess until 2 ]>. m.

Afternoon Session, Wednesday, October 10, lOO-t.

The convention reconvened at 2 o'clock p. m.. Mr. Kaufman in the chair.

The following topics were discussed : The Relation of the Agricultural College
to Farmers' Institute Work (see p. .">3), Advertising Farmers' Institute Meet-
ings (see p. 50), and County Organization for Institute Work (see p. 59).

Appointment of Committees.

The chairman announced the appointment of the following committees:
Committee on nominations — Messrs. Amoss, Easterly, and Clinton.
Committee on resolutions — Messrs. Latta, Conner, and Putnam. (For reports
of these committees, see p. 45.)

Thereupon, at 4.20 p. m., the convention took a recess until 7.30 p. m.

Evening Session, Wednesday, October 19, 1904.

The convention met at 8 o'clock in the Illinois State Building, Vice-President
Kaui'man in the chair.

The Chairman. Those who were at the Toronto convention last year will
remember with i)leasuiv the address of Mr. James, of Ontario. He is with us
again this year, and I take jileasure in introducing him to this audience.

ADDRESS OF HON. C. C. JAMES,

Deputy Minister of AgriciiU me for Oiildrlo, (Uniadn.

Mr. President, Ladies and (iENTLEMEN : I feel it is no small privilege, no
small honor, and no small resi)onsibility to be permitted to address a gathering
which represents the greatest industry on the continent of America. There have
been conventions of various kinds on the Fair Grounds here in the city of St.
Louis, and I think you will perhaps allow me to say that there is none with
wider intei*ests and having greater possibilities than that with which you are
ct)nnected.

A few of us have come down from the country to the north of you. from
Canada, to take part in these deliberations, that we may get some help and
inspiration from them, and perhaps be able in small measure to give you in
return some little helj). On this occasion it is peculiarly apjiropriate that
Canada should be represented in any convention that should be held in St.
Louis. Perhaps all of you may not be aware that this city of St. Louis was
founded by Canadians. That was a good many years ago, and perhaps the
impress of those early French Canadians may not be very noticeable here now.

I bring to-night not merely the greetings of the Province of Ontario, but also
that of the great agricultural industry of the Dominion of Canada, that which
is paramount in our great country's life. You ai-e more ])articularly interested
in the fai-niers' institute work of agriculture than any other of its aspects, and
I would like to say at the outset that in Canada, and especially in Ontario, we
owe a great deal t(j the farmers' institute movement. We got it originally from

39

you. and in sonio respec-ts \ve tlilnlc we have improved on what we got. We
changed it and adapted it to suit our own conditions, and it has lieen the great,
potent intlnence in helping ns to develop tlu> great agricultural interests of our
rrovini-e. It was the tirst nicjiiis wliereliy as a department we got a grip upon
the farmers of our Province. It was the first means wherelty we set into oiiera-
tion those forces and movements which have i)een s(» heliifid in developing that
great industry. Up to that time agriculture was more or less carried out in a
sort of perfunctory way. The interest was of a mild type. It is only since
we have begun to develop the farmers' institute movement that, so to speak.
we have put life into the agriculture of our I'rovince and have brought it along
the line of high development and prosperity, about which 1 shall sjieak to you
for a few moments.

The farmers' institute movement has been the key to any success we have had.
We have adai>ted its means and methods to other lines of organization.
Through.it we have made our agricultural college the most progressive and
most successful educational institution in the country. Through it and by it
we have organized those special organizations, associations that have been
given special work, and by it, as I have said, we have at last a grip upon the
farming conununity and have got their confidence, so that any undertaking we
now have in hand we can carry out knowing that we will have the hearty
cooperation and sympathy of our farming community.

The history of agriculture in the Province of Ontario has been very much the
history of agriculture in some of your northern States. Briefly, let me refer
to it — and you will pardon me if in my address to-night I seem to be talking a
little more than, perhai)s to some, might seem necessary about our own work,
but it is one's privilege, and I suppose one's duty, to talk about that with
which he is best acquainted.

When the Province of Ontario was first settled it was, like the Northern
States, a forest wilderness, and those who went in to make their homes had
to cut them out from the primeval forests. In the early years — in the early
decades — in the early generations, in fact — the products of the forest were to
a large extent the products of the farm. As. however, the forest melted away
before the pioneer's ax and the fields became cleared so that they could be
sown with different crops, then wheat became king where the forest had
reigned supreme before. Gradually, however, as the population increased, but
especially as there came from the lands across the sea an increase to our people,
there sprang up — there was added to our grain production — the great live-stock
industry, which gradually grew and assumed such large proportions. This
was (juite a step forward. And then, succeeding that, we began to specialize.
And just as we were getting nicely under way and our agriculture was appar-
ently making satisfactory headway, something happened which, perhaps, now
we can refer to even on this side of the line wltliout any hesitation whatever,
l)ut which, at that time, was a very sore point with us. .Just as our agricul-
ture was apparently. I say, getting into a prosiierous condition there was raised
between your country and ours that high wall of separation which still
remains— the great tariff wall. On account of the raising of that wall the
farmers of Ontario were ])laced in a somewhat desperate condition. They had
built uii a large market in the American cities for their barley, a large market
in sheep, a large market in eggs, a large market in horses. They had been
looking continually to the cities to the south for their market, and all at once-
all in a day. so to speak— that market was cut off by the rearing of that tariff
wall. Our farmers naturally were very nuich disturlied in their condition,
and their future at first seemed to be almost hopeless. It was at this time,
however, that our farmers' institute work was making very rapid progress, and

40

every person who had any concern in connection with the agriculture of our
c*ountry was compelled to give most serious consideration to the depressed con-
dition of our farmers.

Being shut off from this marlcet to the south we naturally had to look across
the Atlantic for a market, and by the assistance of our farmers' institute we
began to build up a new agriculture in the Province of Ontario. Instead of
raising grain for export we began to turn that grain into finished products —
to produce beef and bacon and cheese. Gradually we emerged from that slough
of despond into which we had been thrown, and I want to give you here the
results in a few brief figures. It took some time, of course, to produce results,
but here are the results in a few figures, which will show you how successfully
the whole agriculture of the Province of Ontario has been changed and how
we have had it placed upon a much surer foundation than it Avas before.

In the year 189G the farmers of tlie Province of Ontario produced in these
three products to which I have referred 31 million dollars' ^^■orth — beef, bacon,
and cheese. Last year these three products aggregated 65^ million dollars.
Now, an industry that will increase its output by 34i million dollars in seven
years nuist certaiidy be in a very successful and prosperous condition.

The effect of that has been that for the last six or seven years — more espe-
cially for the last four years — we have enjoyed throughout the Province of
Ontario a prosperity that has never been surpassed, that has never been equaled
before. We have not had that stress of commercial conditions which I believe
you have felt here to the south of the line. The times have been good and they
have continued good, and all through our Province at the present day yon will
find that these conditions are keeping up and that everybody is in a prosperous
and happy state. This we attrilnite, to a large extent, to the change that has
been brought about in the agricultural conditions of the country. AVe have
changed our condition from that of the production of grain for export to the
production of those finished articles to which I have made reference — namely,
beef, bacon, and cheese. At the time it seemed to us rather harsh treatment we
were receiving, and though darkness and despair seemed to be ahead of the
farmers of Ontario at the time you can see now that good has come out of it
and our farmers are in a more prosi)erous condition than they ever were liefore.

Now, how has this been accomplished? How have we been able to turn our
farmers from grain production to the production of those finished articles?
Mainly, as I have hinted, by means of our general farmers' institute work.
Through it we have carried on year by year a missionary enteriirisc which has
worked in season and out of season, slow in producing results, but sure ; and
from our farmers' institutes we have organized on a similar basis those special
associations which have done so much. For instance, we have organized pro-
vincial cattle breeders' associations and we have organized sheep breeders' asso-
ciations and we have organized swine breeders' associations. These have carried
on the work intrusted to them in connection with those three lines, and then
they have amalgamated in a successful fair, which we call our winter fair. In
refei'ence to our bacon industry, we can attribute success move to the farmers'
institute than anything else. There the whole thing was carefully planned and
carried out successfully from the beginning. The building up of the great bacon
industry to the north of you has been largely due to the missionary work
carried out through the farmers* institute.

The development of our cheese industry can be traced back to a similar line
of work.

And so I say that the position we are in to-day is largely due to the farmers'
institute work, which we adopted in its original form from the farmers' insti-
tute of the United States and which we adapted to the circumstances and con-

41

ditions which we found necessary in our own province. Not only have we
greatly increased the annual output of tlie farmers of the country, but as a
consequence we have materially increased their capital. If the capital of the
country is more productive, of course it will increase in value, and the conse-
quence has been that during the last six or seven years farm values of the
Province of Ontario have been rising steadily, an increase in value amounting
to .*i;iST,<MM».(i(Mi. So when I say that agriculture is paramount with us, that it
far outshines all manufacturing industry, you will see I am making statements
that are well within the mark, and in them you will see the secret of the suc-
cess we may have had along other lines.

As I walked around the grounds and tried to take in the immensity of the
exhibition here gathered together from America and all parts of the civilized
world, as I went through the Transportation Building and the Manufactures
Building, and so on, I could not help but think that after all enough of the suc-
cess of this great fair and the exhibition that has been made here has not been
attributed to the agriculture of this country. Had it not been for the rich fields
of the West, and the center, and the South there would have been no great
demand for these magnificent transportation departments. Had it not been
for the rich products of those millions and millions of fertile acres the great
Mauufactin-es Building and the Varied Indu.stries and Lilicral Arts build-
ings, and so on, would have found no place here. It seemed to me that in
the planning of these buildings, in the first place, those who did the work
hardly gave that prominent place to the great Agricultural Building that it
rightly and properly deserved. Perhaps that comment may not be fully appre-
ciated by all ; but it seems to me that the place of honor in an exhibition of
this kind properly belongs to that which is the foundation of all else.

What about the great work with which we are concerned, that more particu-
larly known as the farmers' institute work of this country? As I have said to
you, we have found it the key to success with us in our agricultural work. We
claim to have n.adc no little success in our agricultural department, and we have
used the farmers" institute work from the very start. It was the means whereby
we got hold of the farmers and got their -confidence. And I would simply say to
you, if any of you are meeting with any discouragements, feeling that you are not
making that progress in your farmers' institute work that you should make, that
it takes a long time to get a grip on the farmers of any community ; but that after
all the farmers' institute is the best way I know of of getting that grip which is
so important and so necessary.

The next movement thtit we are about to undertake in connection with the
agricultural work of our country to the north is that of agricultural education.
We have been fairly successful with our farmers' institute work, and through it
we have brought a large measure of success to our agricultural college ; but it
has always seemed to me that outside of these new forces, outside of the farmers'
institute work, and outside of the agricultural college there is an enormous field
yet, to be developed, a field that has hardly yet been touched upon and that after
all is the most important of the three.

We ha^'e within the last three months' made a very important change in the
educational possibilities of our Province. It has taken a long time, much
talking, much and long discussion, and we have had a great deal of discourage-
ment before we succeeded in coming to the point we have at last reached.
We have at last gotten agriculture recognized upon the curriculum of our
public school system on the same basis as other subjects that have been
placed there. We have had the opportunity before of having agriculture
taught to a limited extent in some of the senior forms of the public school,
but never until this year have we been able to provide that agriculture may

42

be Ijvouglit into the public schools from the very start, and that it ought to
have its place in the first form just as well as in the last form. It is a most
remarkable thing how the agricultural questions of this country — and when
I speak of this country I mean the United States and Canada— how the
agricultural questions in North America have been approached, so to speak,
wrong end to. In the olden days the great educational facilities were all confined
to the monasteries, and gradually, as they opened their doors, the men who
were to l)e fitted for the professions were admitted. Education for the common
people was not at first considered necessary or important, (iradually, how-
ever, the educational facilities have been extended, and now everybody can
get an education for that which he requires. Wheu we came to apply this
statement or this principle to our educational work, see again how we have
turned it round. The first great movement in favor of agricultural education
has been known as the farmers' institute, now to l)e found in every State and
every Province of the Dominion. And yet take yourselves as members of the
farmers' institute. You as young men, you as young women, I venture to
say, had little or no opportunity to get what might be termed an agricultural
education, an education that particularly and specially fitted you for your
work. You had become men and women before you were enabled to take part
in this great agricultural movement. That is, we have begun our great educa-
tional movement, our great educational improvement, by trying to inqirove the
men and the women of mature years. You say. What about our agricultural
colleges? You have only to consider this: That the agricultural college can
merely touch the fringe of the great agricultural community. You have, iu
your State, for instance, an agricultural college capable of acconnnodating
200, 300, 400, or even 500, we will say. Calculating the number of farmers
that you have in your State you will see how miniy farmers' homes you can
directly touch through the agricultural college. For instance, in the Province
of Ontario we have IT.l.OdO farmers. Last year in all our classes, general and
special, we had an attendance of over 700. Now, take 175,000 farm homes.
There will be at least 350,0* m» farmers' sons and daughters. What are the
700 hundred out of the great mass of 350,000? It is simply touching one
young man here and one young man there, doing a very im])ortant work and,
perhai)s, the best work that can be done, in teaching these young men and
then sending them out, back to teach their neighbors, putting them in touch
with their neighbors and helping on the movement; but what of the ninety
and nine, so to speak, that have not been reached :it all? We have reached
the farmers through the farmers' institutes, and we have reached the farmers'
wives through the women's institute, and we have reached some of the boys
and girls through the agricultural college. But if we are to do this work
thoroughly and well, if we are to jtermeate the whole agricultural mass of the
community, we have to get down lower, we have to get our work more wide-
spread, we have to get into the imblic schools, not at the fifth form or the fourth
form, but at the second and first forms, and begin the work from the ground up.
Who would think of beginning the erection of a building by putting on the
roof first and tlu'u liuilding downward? Now. is not that just what we have
done in our agricuUnial work? The wonder is we have succeeded as well as
we have in the work, beginning as we have in this irrational way (»f doing the
work. Perhaps it was the only way— the best way iu which we could begin.
But we have made our lieginning; we have proven what can be done. Now, it
seems to me that all through the States of this country and through the Prov-
inces we should lend our efforts to this one great question of how we can i-ation-
ally and scientifically and proi)erly begin the ui>building of our agricultural
counuunity by educating the boys and girls, rather than the fathers and mothers.

48

I ..„.,..,„.,...,„„„.,.„.„.. .„,.

^B best we can in our various coniniuiiities tlirough our fanners" institutes, and
^M you will find, as we have in our own rrovinco. that it is a difficult matter to
^H get the fanners of a community so aroused to the importaTice of u question
i^' that they will take hold of it as a live issue. I'ut a question of that kind
before the men of the cities — the financiers, the hankers — and they will n,i,a-ee
with you at once; they will s.-iy, " Of course, that is it : that is what you ought
to do; that is what is right and i)roi)er," because these men recognize better
than ;i!iyb(Mly else that it is from the farms that their wealth ultimately comes,
and that with an onlightened farming condition they will succeed better than
if the cduntry is given over to men uneducated and undevelojied. But when
you come to carry out a cimpaign of th.at kind in connection with the farmers
themselves you will be met at first with indifference, if not with opiiosition.
We found it so with us. lUit you nuist keep at it and at it and at it. The
agricultural coiiniuuiity of your State, as of our I'rovince, is slow to be moved.
It takes a longi'r time to consider (juestions of this kind, but once you get
the agriculturists of a community nioved nothing will stop them, and if we
can only get this one iiuestion ground into their very being — that an agricul-
tural education must begin with the boys and girls at the earliest age — as
soon as we can g«'t that knea<led into their fiber and their very being then
it will not take very long to work out success even in the most irresponsive
P State in the whole of North America.

I stated a moment ago tliat in connection with this agricultural movement
we nuist expect results to come slowly. We must not try to jiusli matters too
rai»idly, and we must not look for results in too short a time. Frequently we
meet workers, experienced and others, who are apt to become discouraged in
their work. If there are any people in this country who are in need of inspira-
ti<m t() work or need to have it with them all the time it is the men who are
concerned wirh the farmers' institute work of this country, the men who are
trying to ui»rift and upbuild the agricultural interests. There is laid upon
them a responsibility that is unequaled along any other line that I know of.
I sonh'Times feel so ovei'wbelmed by the resiionsibility of this work that I
hardly know what to say about it or how to jtroiierly present it. There is,
to my mind, no calling that comes so near to that of the man bent on religious
work, great moral missionary work. There is no man who comes so near
to that as the man who is trying to educate the farming connuunity, trying
to help work out in the best way possible the agricultural intere.sts of any
Province or of any State.

Did you ever consider the im]>ortance of this in its relationshi])? For
Instance, here is a man who takes u]i some great mannfactui'ing line of work.
He throws his whole mind, soul, and body into it, and he makes. wonderful suc-
cess of it. That success results in the accumulation of a large amount of
money. Now, that man by the accumulation of that large amount of money
is benefiting himself, his family, and perhaps his innnediate associates. He
cau not keep his nione.y : of course it must l)e spent ; but to a large extent the
benefits of that accumulation are narrowed down to the man and his inmiediate
relations. He may pick that up and carry it off to some other i)lace; it is
portable ; it is not tied down. But just consider what the agricultural mis-
sionary is doing. He is helpii'ig to develop the farmers of a connnunity. He
has his hands, so to speak, on the agricultural work of a large area, a large
district : he is helping this farmer and the next farmer and so on down the
whole line, helping them to improve their farms, their buildings, their style
of agriculture, so that gradually they l>ecome more in-osperous. As the farmer
becomes more and more prosperous you are, so to speak, tying him more and

44

more to the land ; you are putting bim In a position where he is becoming a
more and more important citizen in that country. You are at the same time
helping in the diffusion of wealth, which, after all. is better than the accumu-
lation of wealth in the hands of a few persons in the State. In connection
with this agricultural work, then, those two things, it seems to me, ought to
be kept in mind, and perhaps they will enable us to tide over some of our
periods of despondency. In uplifting the agricultural connnunity you are in
the best way possible encouraging the diffusion of wealth, and yon are at the
same time building up a citizenship that makes for the best interests of the
whole country. You are building up men who will be the last of all to rebel
against constituted authority; you are building up men who will be attached
to their own homes; you are t)nilding up men who are at the foundation of
all the other industries in the country; you are Itnilding up, as a rule, men
who are strong in moral character and strong in moral fiber.

16 we can only get that aspect of the question clear in our minds — that in
this great agricultural movement we are not simply working to build up
men's dollars, that we are not simply working to make our country wealtiiier
than some other country. Init at the same time by means of this work we are
helping to build up a citizenship — we are helping to build up a class of
people ; a yeomanry, if you wish to call them that, a great class of people,
who will be the backbone of that community, who will add to that community
those great moral forces which are so important in forming great public
opinion. If you will keep that before you, you will go on with your work
with fresh vigor and fresh inspiration and fresh hope of success.

Not to talk at any greater length. I trust, in this work wherein we of the North
and you of the South can cooperate and wlicre tnriff walls and other things
count for nothing in the consideration of these great agricultural questions — I
trust that you will get through our movement whatever is beneficial and that
you will allow us to get from you whatever is beneficial to us, and that you will
cooperate as we have done in such associations as we have here, and that the
great agricultural questions of Canada and the T'nited States will be worked out
peacefully, quietly, and well, so that there may grow up on both sides of the
line a happy, contented, and prosperous jieople ; for so long as that is the case, no
matter what politicians or others that may VA'ish to stir ui) trouble may say, so
long as we have a ha])py. prosi)erous, agricultural iieople. so long we shall l>e at
peace and we shall help to work out the great destinies that Providence has or-
dained in connection with the North American continent.

The convention was then entertained informally by Illinois delegates, and
after refreshments had been served the meeting adjourned to reconvene Thurs-
day morning, October 2U.

Morning Session, Thursday, October 20, 1904.

The convention met at 10 o'clock a. m., Mr. Kaufman in the chair.
Papers on Women's Institutes were presented and discussed. (For papers
and discussion on this subject, see p. 63.)

Separate Sessions of Institutes tor Women.

Mr. Creelman, ex])ressing his high api)reciation of the i)a])ers i)resented l)y the
ladies and of the value and interest of their contril)ntions to the discusions. said
that in his opinion arrangements should be made for sejiarate women's sessions
as well as union meetings,

45

After considerable discussion of tiie subject by Messrs. Gregg, Latta, New-
berry. Creelman, Greeley, and Conner, Mrs. Easterly and Mrs. King, it was voted
tbat the men letire so that the ladies iniKbt hold a separate meeting to consider
the snbjeit. (I''or action of this meeting, see p. (i3.)

Before taking the action ordered the convention received and accepted an invi-
tation to visit the Nebraska exhibit in the Agricultural Building of the Exposi-
tion after adjournment of the day's session.

At 12.1") the convention took a recess until 2 p. m.

Afternoon Session, Thursday, October 20, 1904.

The convention convened at 2.25 o'clock p. m., Mr. Kaufman in the chair.

The secretary read the report of the meeting called to consider the advisa-
bility of forming separate women's institutes, as follows :

Mrs. S. Noble King, of Illir.ois, was called to the chair, and Miss Blanche
Maddock was appointed secretary.

The general opinion of those present seemed to be in favor of appointing a
committee to confer with the executive committee of the American Association
of Farmers' Institute Workers regarding separate sessions to be held.

It was moved and seconded that a committee be appointed by the chair for
that pnr[)ose.

The following committee was appointed :

Mrs. Joseph Carter, Champaign, 111. ; Mrs. Bertha Dahl Laws, Appleton,
Minn. ; Miss Blanche Maddock, Guelph, Ontario ; Mrs. Henry M. Dunlop,
Savoy, 111.: Mrs. J. W. Bates. Broad Ripple, Ind. ; Mrs. S. Noble King, chair-
man ; Miss Blanche Maddock, secretary.

The report was accepted and referred to the executive committee of the
association.

Papers and discussions on the following subjects were then presented: The
Relation of the Exj)eriment Station to Farmers' Institute Work (see p. 71) ;
How to Train the Farmers' Institute Worker (see p. 78) ; and New Problems
and Methods in Institute Work (see p. 81).

Repoet of Committee on Nominations.

Mr. Amoss. The committee on nominations reports as follows :

President — J, C. Hardy, of Mississippi.
Vice-i)resident — E. A. Burnett, of Nebraska.
Secretary-treasurer — G. C. Creelman, of Ontario.

Executive connuittee — J. G. Lee, of Louisiana : F. H. Hall, of Illinois ; L. A.
Clinton, of Coiniecticut.

On motion, duly seconded, the report was accepted.

Report of Committee on Resolutions.

Mr. Latta, from the committee on resolutions, made the following report :

Your committee ai)pointed to formulate the sentiments of this meeting respect-
fully submits the following resolutions:

(1) That we regret that temporary in(lisi)ositi()n has prevented our president,
B. W. Kilgore, of North Carolina, from attending this meeting, and we trust he
may soon recover his usual health and vigor.

(2) That we are pained to learn of the sudden death of our fellow institute
worker, II. F. INIcMaban. of Indiana, whose name appears on our programme.
We tender sincere sympathy to the family and friends of the deceased.

(3) That we heartily connnend the thoughtful, scholarly, and eminently
practical addresses and talks of Mr. C. C. James, deputy minister of agriculture
for Ontario. Canada ; Mr. Frank IT. Hall, superintendent of farmers' institutes
for Illinois, and Mrs, S. Noble King and other ladies, on important phases,

46

purposes, and aecoiiiplishments of the farmers' institute work. We trust that
their addresses may have a wide reading l).v the .ireneral public and that they
will be carefully vead and applied by institute workers.

(4) That we reco.ijnize the great educational value of these annual meetings
of the American Association of Farmers' Institute Workers in extending
pleasant and profitable anpiaintance among the workers, in giving up-to-date
inform-ition as to the newest lines and best methods of work, and in pointing
out the mistakes of the pioneers for the benefit of the iuexperienc(>(l in this great
!i<'ld of practical agricultural education.

(5) That while we are .iustly proud of the success of the farmers' institutes
in helping the farmer of yesterday and to-day. we recognize that we confront
the more important and far-reaching work of training for enlarged usefulness,
success, and happiness the farmer of to-morrow.

((I) That we note with i)leasure the growing recognition of the fact that the
school children nmst be inocuhited with the leaven of agricultural and domestic
science education, and we rejoice that already agricultural ct)lleges. farmers,
public school ofiicials, and teachers are uniting their efforts with general and
local institut.' managements to this end.

(7) That we are highly gratified to note the largely increased cooperation of
the agricultural colleges and ex!)eriment stations in the farmers' institute work,
as shown by the fact that over one-third of the State lecturers are from college
and stationstaffs and that over 2,000 days of services were contributed by these
workers during the iiast year.

(S) That we realize that a highly important mission of the farmers' insti-
tute is to sweeten the toil, render more effective the labor. Increase the cheer,
nuiltiply the comforts and attractions, train, lift up, and inspire the inmates,
and thus strengthen and hallow the influences of the home. We therefore
rejoice in the progress that has been made in the ))rei)aration and training of
the home makers of our country, and we hail with delight the favorable omens
for a larger and better work at farmers' institutes in behalf of our mothers,
wives, sisters, and daughters.

(9) That we apin-eciate the very effective Avork, encouragement, and effer-
vescent good cheer of our genial secretary-treasurer, Mr. G. C. I'reelman. We
congratulate him on his promotion to the more resi)onsil)le position of president
of the Ontario Agricultural College, and we are very glad that his new duties
will permit him to continue to serve the association as its secretary-treasurer.

(10) That we tender hearty thanks to our farmers' institute specialist. Mr.
John Hamilton, for his instructive exhibit of illustrative material and for many
thoughtful attentions ; to Mr. F. W. Taylor, chief of the department of agri-
culture and horticulture of the Louisiana Purchase Exiiosition. for his kindly
greeting and other courtesies; to the Illinois State Farmers' Institute for the
lu-ivilege of holding one of our sessions in their iialatial State Imilding on the
fair grounds, and for their very pleasant imi)romptu and infornuil reception
tendered the members and friends of our association; also to the press for
notices and reiiorts of the several sessions of our meeting.

(11) That the secretary be instructed to furnish coiiies of these resolutions to
the newspaper and agricidtui'al ])ress of the counti-y.

Respectfully submitted by the conmiittee on resolutions.

W. C. Latta, Indiana.
G. A. Putnam, Ontario.
C. M. Conner, Florida.

Mr. J. G. Lee reiterated his invitation to the association collectively and indi-
vidually to come to the meeting at Baton Rouge, and assured them a cordial
welcome.

Mr. Newberry invited those in attendance at the meeting to visit the Oklahoma
exhibit in the Agricultural Building.

The convention then adjourned sine die.

PAPERS, ADDRESSES, AND DISCUSSIOXS.

The followinsr paper \A-as presented l»y John Hamilton, farmers' institute spe-
i-ialist. of the Ottice of Experiment Stations. U. S. Dei»artment of Asrricniture :

THE USE OF ILLUSTRATIVE MATERIAL IN INSTITUTE WORK.

It is unnecessary to occupy time in discussing the value of illustration in teach-
ing. It is now agreed that no method of imparting information, whether hy oral
delivery or otherwise, is complete that does not provide for appropriate illustra-
tions. The almost universal use of the cartoon hy the pul)lic press, of the half-
tone engraving hy magazine writers and text-hook authors, and of stage settings
hy theatrical managers, in which the story itself is represented l)y living actors,
are all evidence of puhlic appreciation and approval of tlie demonstration method
in teai'hing. \\ hether tlic purpose he simply to amuse or. on the other hand, to
impart valuahle information, the illustration method is now adopted hy those
who are most siu-cessful. and the degree of success is usually according to the
appropriateness of the illustrations and the skill with which they are presented.

PURPOSE OF THE INSTITUTE.

In the farmers' institute the purpose in presenting a suhject at all is usually
threefold — lirst, to interest the audience; second, to impart instruction, and
third, to induce individuals to adopt and put into practice the truths presented.

The methods in use in accomplishing these ends are — lirst, a statement of the
truths to he taught presented in such orderly arrangement as to develop the
thought most clearly and to fit it for the comprehension of the hearers ; second,
illuminating the subject through illustrations, either verbal or by the use of
objects, so as to create and maintain interest and fix the important points in the
mind of the hearers.

MATERIAL FOR ILLUSTRATION.

The utensils used in illustration are numerous and (luite dissimilar. Anec-
dotes, word pictures, anuising stories, intonation, gesture, are familiar forms of
illustration within the reach of every speaker and are effective when discreetly
and skillfully used. On the other hand, the delivering of stupid or worn-out
stories, or for a speaker to intone, gesticulate, or pose in a studied or artificial
way is to hinder rather than help his address. The individuality of each speaker
enters quite largely into the question and is often such as to make proper and
effective the use of a method or illustration by one man that would be inappro-
priate and perhaps altogether improper if presented by a:ny other.

No doubt the purpose of the connnittee in assigning this subject was to call
attention to illustrative material of an entirely different character from that
which has just been referred to ; to the use of objects or some visible form of
demonstration that will both interest and instruct.

<i^) ... •

23344— No. 154—05 m i

48

THE BLACKBOARD.

The blackboard is perhaps the most useful and convenient form of illus-
trative teaching that we have, provided the lecturer is fairly skillful in the use
of crayon and has made judicious selection of the subjects to be presented.
The gradual development of the diagram or picture under the lecturer's hand
holds attention and gives time for the audience to study the details and hear
the explanations as the work progresses. By this method the lecturer can
withhold any part that he sees tit until the appropriate time for its presentation
arrives, when, by a stroke or two, the comjilete outline sets forth the point to be
illustrated with increased effect. Every institute platform should be ecpiipped
with a good blackboard, a stock of colored crayon, and an eraser, and every
institute lecturer should acquire the art of using the blackboard with facility
and comfort to himself, and with interest and ])rotit to his audience.

THE LIVING OBJECT.

By far the most effective illustrative material is the living object. A live
animal on the platform will furnish a text and hold attention as no other sub-
ject can. In many cases it furnishes both the material for the lecture and its
illustration as well — in sliort, supplies a perfect subject in itself.

Who that has seen the famous horse .Jim Key in the hands of his trainer,
adding, substracting, and multiplying numbers, was not impressed to an extent
that he can never forget : or that, as a child, saw the wonderful feats of the
little canaries exhibited l>y Signor Blitz, was tired for a moment or has lost the
delightful impression tluni received and has not had a greater regard for l)ird life
ever siiiceV A horse, a beef animal, a dairy cow, a well-bred rooster, or a prize
hen, exhibited by a lecturer qualified for the work, will hold any audience for
an hour as effectually as the most attractive play that the theaters present. A
living model impresses one with the feeling that the lecturer is dealing witli
problems that are real instead of mere theories, with the feeling that we are
in the presence of a most wonderful macliine, whose marvelous properties the
lecturer is endeavoriug to explain, and not that of a mere inert and senseless
form. The difference in interest between the living thing and the representa-
tive of that thing is that of the difference between the thrill one feels wlieu
going at a gallop njion tlie back of a well-])red and finely gaited liorse, and the
sensation of a ride on a wooden model in a merry-go-round.

THE USE Oi" SPECIMENS.

The next most effective method of illustration is i)erhaps that of the use of
specimens of the article, duplicates of which, when they are of moderate size,
can be passed around through the audience for examination as the subject is
discussed. This handling and personal examination fixes the points in the
hearer's mind in a way that he can never forget, and at the same time makes
him confident that he will lie aide to recognize the article, whether it be an
insect, fungus growth, variety of fruit, or other object, wherever he may meet
it in the future. A balanced ration exhibited by using the forage itself in its
proper proportions will be remembered nuich hmger and be l)etter compre-
hended than the presentation of the subject by giving the mere names of the
ingredients, with figures to show the percentage of each.

There is a value in the use of the real thing that is peculiar and which is not
approached when pictures or models are substituted, no matter how skillfully
they may be made. There is always a suspicion that the model is not true to
the facts, which is, of course, altogether absent when the natural object is held

49

in one's hands, and we are able i)ersonally to verify every statement that the
lectnrer makes. It is this tliat has yiven nature study ljy modern methods its
su|»eriority over tlie old text-booli system. One uses the object itself, the other
its representative as presented in a picture or written descrijition. The one is
jienuine. real, the other hicks l>otli of these (pialities, and aceordinicly requires a
de{?ree of credulity to fully acceiit.

There is in us an almost irresistible desire to touch objects that excite our inter-
est, or, if aromatic, to test them by the sense of smell, or, if they appeal to the
palate, the sense of taste. "Hands off" is a si^Mi that is most frequently seen
at fairs and exhibitions, and it takes a good deal of self-restraint at times to
keep from touching some of the things we see. We instinctively reach out to
aid our sight by touch.

The lecturer ought, therefore, to make use of these natural iiualitlts whenever
possible in illustrating and impressing truth, and an effective method of doing
this is by placing in the hands of his audience s])ecimeus of the object that he is
endeavoring to explain.

THE UTILIZATION OF FACTORIES AND FAKMS.

There are two other methods of object teaching that each county institute
could adopt with advantage, one of which one State has practiced. Before
stating these, permit me to say that illustrative material in institute woi-k ought
not to be confined to representations such as can l)e used only on the platform
of a lecture hall, but ought to be extended to such demonstrations and experi-
ments as are conducted out in the stables, fields, and factories of the country.
The farmers" institute is not a lyceum bounded by the four walls of an assembly
hall. The institute is an organization, living out on the farms and in contact
with practical demonstration work for twelve months of the year. The illustra-
tions that it most needs are not simply the spectacular features of a .subject
shown in a hall. l)ut the practical exhibition of it demonstrated out on the farms.
There is, of course, an etymological difference between the terms illustration
and demonstration that ought not to be confused, and yet they unite in agri-
culture in so far as the illustration demonstrates, or the demonstration illus-
trates the truth of the theory that it proves. Tlie growing of 40 bushels of w heat
upon an .icre of ground by careful culture is both an illustration and a demon-
stration. Much of the illustrative material for use in institute work shoulu I)e of
this out-door character. The question is, how can this kind of materia! be
utilized?

One State institute director has for several years with great success taken
one or two representatives, chosen from each institute l)y its members, on a
visit to farms and factories in his own and other States where are exemplified
some important features of interest to farmers. These representatives are
required to submit reports of their visit to their institute at its next meeting,
descril)ing what they have seen that is worthy of note, and giving in detail the
methods pursued and the results secured.

This method of taking men to see the illustration and certify it to their neigh-
bors carries conviction as no representation by a stranger, however noted, could
jKJSsibly do.

UTILIZING DEMONSTRATION FARMS.

The other method of suiiplying and utilizing outdoor illustration is for the
county institute to make up a list of sul)jects for experiment that need to be
demonstrated in that community and call upou some of the members to under-

50

take the work. The experiments may embrace horticulture, dairying, cattle
feeding, crop grf)\\ing, and other features of farm practice, to lie conducted
during the season and reported at the next meeting. Such experiments can be
readily visited and inspected by tli(> members of the institutes during the year
and the progress of the tests be seen by all who are interested in the results.

Another method is to have several or all of the members of the institute try
the same experiment and each present a sei>arate report.

Still another is for the institute to select a set of farms suited for the several
purposes of the experiments to be undertaken and agree to bear the extra
expense of conducting the experiments over and above the value'of their pro-
ceeds, which are to be the projierty of the owner of the farm. Such experiments
could be under the control of a committee of the institutes and be reported from
year to year as the experiments progressed.

In these ways a large amount of illustrative material would be available of
a kind most interesting and instructive.

THE USE OF CHARTS.

There remain two other forms of illustration, both of \Ahich have been found
to be of great value. The first is l)y the use of diagrams or charts.

A well-constructed diagram or chart, giving the salient points of a subject
arranged to bring out some truth, is a striking form in which to disi)lay illus-
trative material, and in the hands of a compett'ut man may i)e made most effect-
ive as a means of conveying information to an audience. Tabular matter
arranged so as to show by contrast the effect of one practice with another is a
common feature of this kind of work. The form of chart is frequently extended
to pictures of plants iind animals, often giving sections .MUd individual organs
of these plants or .-inimals in magnified form. Such charts hold attention and
keep the lecturer to his topic without the use of manuscript or notes.

LANTERN .SLIDES.

The other form is by the use of photograiihic lantern slides projecting the pic-
tures upon a screen.

The principal objection to the use of the lantern is that it is difficult to trans-
port where institutes are held in districts off the railway lines. The lantern
itself is inconvenient to carry and when the lime light is used the tanks for
holding the gases are heavy and diittcult to keep replenished during the season's
campaign. There must also be a competent assistant to i-un the lantern during
the lecture. An outfit of this character liecomes a most expensive feature of
an institute.

There is also the other fact that in most schoolhouses and churches where
institutes are held no means are at hand for darkening the room. As a conse-
quence the lantern can only be used during the evening session.

There is always, even under the best conditions, the danger of disturbance in
a darkened hall from disorderly persons who have no interest in the subject.
This has necessitated the use for the most part of spectacular pictures. ;ind even
these must be freipiently changed in order to hold iittention. Taltular matter
of the kind connnonly used in charts in a lighted room would require to be held
too long upon the sci'een for their proper explanation, thus rendering the
ill-disposed impatient, and invite disturbance. Because of these difficulties the
lantern has not hitherto I)een used in institute work to the extent that its merits
justify.

Many sulijects can not lie properly presented or understood without being
accompanied by the objects themselves. Frequently it is impossible to have at

I

51

hand tlio material itself or a pietnre of the scene that is needed in order to an
understanding of the topic, and the only way remaining is to omit it altogether or
else employ the lantern slide and show the objects on a screen.

The introduction of acetylene gas as a substitute for the oxyhydrogen flame
has greatly simplified the (|nestion of transportation jjiid supply of proper light-
ing for the display of photographic slides. The employment of acetylene for
lighting is now permitted by the underwriters of all of the insurance companies,
and thus the way is opened for its use in lantern lecture work, thus greatly
reducing both the cost for gas and the bulk and weight of tJie apparatus needed
for generating light over the unwieldy and heavy gas tanks necessary in former
years.

OVEKCOMING OBJECTIONS.

The other objections to the use of the lantern in institute work still remain.
but the advantages of this method of teaching are so great that the National
Department of Agriculture in its institute ortice is endeavoring to overcome the
two chief difficulties hitherto encountered — that of maintaining order in a
darkened hall during an hour's lecture and the other equally important one of
interesting a general audience in subjects somewhat technical and of jiractical
importance chietiy to farming peoi)le.

A number of experts who have each given s[)ecial attention to some phase of
agriculture have been engaged by the Department to prepare sets of 40 to 50
photographic illustrations of their subjects, representing each subject in its
early stages of development and continuing in jti'ogressive series until the
finished product has been obtained, these photographs to be exhibited i)y a
lantern on a screen. The illustrations are accompanied by a syllabus treating
of the subject in all of the phases exhibited by the photogi-aphs. to be used as
a guide by the lecturer in his presentation of the subject to the audience. The
syllabus contains references to the literature of the subject so that anyone
desiring to pursue the study further and discover what is known upon that topic
will have at hand the names of the i>ublications bearing upon it and the places
where these publications can be had, together with the price of each. An
appendix, with taldes for reference, is also a featvire of the syllabus. These
printed syllabi are to be distributed through the audience, to be retained as
memoranda of the lecture for future reference.

By selecting for discussion subjects of interest and by ])roviding for the fre-
quent change <jf the illustrations, it is hoped that the difficulties that have here-
tofore been experienced in lantern lectures before institute meetings will be
overcome, and by presenting each person with a full outline of the lecture, with
interesting additional data attached in the appendix, it is lielieved that perma-
nent iienefit will result fntm the presentation of the subjects.

The lantern slides are to be loaned to institute lecturers without cost except
the exjn-ess, and the syllaln are to be sent out for free distribution. If upon
trial any lecturer is satisfied that any set that he has used is of sufficient advan-
tage to him in his work as to make him desix'e to secure a set for permanent
use, such set will be furnished bj- the Department for the nominal cost of the
preparation of the slides and the expense for tran.sportation. The syllabi will
be supplied free of cost.

THE ABUSE OF II.LtiSTRATIONS.

It is perhaps unnecessary to call attention to some of the almses of the illus-
tration method that exist. Most of you have witnessed instances for your-
selves. It is seldom that vulgar or sacrilegious stories are told in farmers'
institutes, and yet instances have occurred where questionable allusions have

52

been made. The correcting of this evil is a simple matter. First an admoni-
tion to the speaker, and later if this is unheeded, the denial of the privilege
of appearing before an audience.

Perhaps the most (onnnon form of abuse in the use of illustrations is to
indulge in the. recital of too many funny stories. Frequently these are not
needed for the illustration of the subject, but are introduced in order to raise
a laugh and set the audience in a gale of merriment. A single witty lecturer
has in this way been the means of destroying the serious character of an entire
institute, although what he has said was altogether unobjectionable from a
moral .standpoinf. and his audience^ was delighted at the enjoyment which he
afforded. It was not the kind of thing or the manner of saying it that was
objectionable, but its untimeliness and the superabundance of the funny.

An occasional anecdote well chosen and applicable is a great addition to
almost any address, but a train of these coming in quick succession breaks up all
seriousness, and the meeting loses its character as an earnest school of in-
struction.

The instructor who indulges in the overfumiy method is likewise injured by
the practice. ITe comes to be regarded as a funny man. and is under obligation
to maintain the i-e|iutation. This recpiires consideralile effort continued year
after year until bis own seriousness is affected and he degenerates into a story-
teller and mimic, on ;i level with the end men of a minstrel show, who reg.-ird
life as a huge joke to be ridiculed without reserve. .\n occasional Ivindly admo-
nition will often keep the fuimy member of the institute force in reasonable
restraint, and Iiy placing him at the end of the programme, will save the institute
and send the audience home highly delighted and anxious to come again.

AMUSING STORIES NOT ESSENTIAL.

Tn our efforts to interest an audience it is well for those who are somewhat
sedate or perhaps not specially skilled in the art of stoi-y-telling to remember
that it is not necessary to tell funny stories or to mimic the peculiarities of
others in order to hold attention. Apt illustrations of a serious kind are just
as effective in retaining attention and exciting interest as are the most amusing
stories, and have tli(> additional advantage of enabling the speaker to retain
control of his audience with no danger of its breaking away into a carnival of
fun.

The introduction, therefore, of ajipropriate illustration in farmers' institute
work is an addition to its usefulness that has not received the attention of insti-
tute directors in the past to the extent that its imi»ortance deserves. It fre-
quently not only relieves an address from the dead level of monotony into which
many are apt to fall, but rightly used also makes more clear the thought which
the speaker wishes to impress.

It serves both to interest and instruct, and furnishes a flash light that the
lecturer may use in photographing truth ui)on the minds of his hearers, appear-
ing and disappearing as the interests of the topic seem to demand.

Discussion.

Mr. Creelman commended the address, but (luestioned the general applicability
of the use of the blackboard for illustration purposes. Both he and Mr. Dye. of
New Jersey, spoke of successful use of a blackboard which could be rolled up
and was thus easily portable. Mr. Dye also stated that he had found live ani-
mals, specimens of fruits, and other products, as well as diagrams, useful in
certain cases.

53

Mr. Clinton, of Connecticut, cantionoil against putting too much dependence
in illustration. "Some of tbe poorest lectures I have heard at farmers' insti-
tutes hav(> been most fully illustrated with lantern slides, and I fear that one
trouhle the lecturers may get into is the mistake of thinking that the lantern
slides will carry them through, instead of depending upon the merit of the
lecture itself."

Mr. Amoss, of Maryland, stated that he had tried nearly all the suggestions
made by Mr. Hamilton and had found some ai»plicahle to one section of Mary-
land and some to another, the different sections differing very much. '* I suppose
that holds good with all the States. Some States can adopt one or more or all,
and some will have to follow ways of their own."

THE RELATION OF THE AGRICULTURAL COLLEGE TO FARMERS'

INSTITUTE WORK.

Frank H. Hall, of Illinois. The principal function of the experiment station
is discovery. The principal function of the agricultural college, the high school,
the district school, and the farmers' institute is dissemination.

The agricultural college looks to the exix'riment station and to the investiga-
tors of all ages for its facts and theories. With these as educative material it
attempts to prepare students for every Aocatlon that is closely related to suc-
cessful soil culture and rural home making.

The agricultural college may and should prepare some of its students for each
of the following lines of work :

(1) As teachers in the college itself.

(2) As investigators at the experiment station and elsewhere.

(3) As teachers in the high schools and in the normal schools.

(4) As managers of enterprises in which thorough technical knowledge of
soils, plants, and animal husbandry is reciuired.

(.j) As speakers at institutes and as leaders in spreading the gospel of a
better agriculture.

It may also prepare men for actual work on the farms, .-ind women for house-
hold duties; but under itresent conditions this part of the held must lie mainly
occujiied by the agricultural schools, the "short course" schools, the high
schools, the conmion .school.s, and the farmers' institute.

The agricultui-al college as a purveyor of knowledge looks to the experiment
station for a large part of its supplies, and for its work of dissemination it must
have its hand on all the lower schools as well as upon the fanners' institute.

Educational i)rogress is usually from the top downward. The college deter-
mines the course of study for the high schools, academies, and the normal
schools. These in turn give form and content to the instruction in the common
schools. The college of fifty years ago, with its classical course called "broad
and general," but really narrow and specihc-. made Latin, (ireek, and mathe-
matics the principal studies of the academies and high schools. When science
secured a place in the college course coordinate with the classics immediately
science was given a pla< e in the high schools and later, in a small way. in the
grades. Now that the agricultural college has secured for itself a place in the
university, coordinate with the other colleges, it must — it will' — make itself felt
in the high schools. It is important above measure that the elements of agri-
cultiu-al science should be given a place in the conmion school curriculum; but
any attempt to force such a change without tirst according it a place in the high
school and in the norma T school will he in the main abortive. The high schools
and the normal schools prepare teachers for the common schools. Teachers who

54

are ignorant of agricultural science will not succeed in a bigli degree in inter-
esting i)ui)ils in that branch of study, even could a public sentiment put this task
upon them.

Under present conditions the agricultural college will not, as a rule, be called
upon for speakei's for the institutes. It is the experiment station men, and
so-called " jjractical men," who are in close touch with the work of the station,
that the people will come out to hear. It is the experiment station and not the
agricultural college that has wrought such a marvelous change in the farmers
of America toward scientific agriculture. Professor Chaml)erlain comments
upon the change in the institutes that took place soon after the Hatch Act
brought into existence the experiment stations, as follows :

" It was my privilege to compare the agricultural conventions of this State
(Wisconsin) at two periods sei)arated by a decade within which the exi)eriment
station became a i)oteiit intiuence. The dominant intellectual and moral atti-
tude uf tile earlier period was distinctly disputatious and dogmatic. * '■= *
In the second period the dominant attitude was that of scientiflc confereiice."

But while it is the stations that are giving new life and character to the
institutes, it is the colleges that are the " head center " for the dissemination
of agricultural truth.

The stations working through the institutes may arouse the people and create
a seutiment in favor of agricultural education, but the colleges working through
the schools must do the main ]>art of the work of dissendnation.

It may be said that tlie act that called the stations into existence provided for
the distribution of the knowledge to be gained by means of bulletins and circu-
lar!?. ];>ut this is insutlicient and inadetiuate. Only one farmer in twenty
attends the institutes. Of those who attend, only one in twenty receives the
bulletins. Of those who receive the bulletins, only one in two reads them. Of
those who read them, only one in two jmts into practice the truth presented.
One in l,(iU() in vital touch with the station — a lilieral estimate.

And so it happens tliat "dissemination does not keep pace with discovery."
Or, as the Hon. .John Hamilton puts it, " We have a great reservoir full of val-
uable scientitic information to which the mains have not as yet been laid." To
be sure, the tigricultural colleges have laid mains to this reservoir of scientitic
truth, but they have not yet extended them through the lower schools to the
l^eople. This is the one great jiresent need.

The farmers' institute, too, has done a little tapping of the reservoir, but the
flow is siuall, and only that which is immediately helpful is sotight. Great
principles and underlying truths must come, if at all. through the other chan-
nel— the college and the schools.

Hence, the relation of the agricultui'al college to the farmers' institute is
laainly indirect but important.

(1) It is closely related to tlie experiment station, wliicli is the .source of life
to the institute. From the exix^riment station it receives some of its most valu-
able materi.-il. and it gives back to the station some of its very best product.

(2) It should ])e closely related to the high school and to the normal school,
for these are the sources of life to the connnon schools. From the high school
it should receive its very best students. an-I to the high school it should give
teachers and such a course of study as \\ill promote intei-est in c-ountry life and
a thirst for higher agricultural education.

(8) It is related more directly to the institute because of its part in prepar-
ing the men who are sent out b\- the station as siieakers and leaders in the dis-
cussion of agricultural topics. To be sure, the institute asks for men from the
experiment stations, but the experiment stations ask for men from the agricul-
tural colleges.

I

55

And so it happens thnt in a sense the college is the " head center " of all,
leachin.!; out t]irou.:,'li tlie experinioiit station to the adult fnriuers, and reaching
out through the high, normal, and connnon schools to the next generation of
fanners and farmers' \vi\es.

There is yet another way in which the college relates itself to the institute.
Every man that the college sends out to the farm to j'Ut in i)ractice the facts
iind theories which he has learned at the college. iKvonies an iniportant factor
in creating sentiment that favors agricultural education, and, therefore, farm-
ers' institutes. And in such important work, it makes little differinice whether,
us a student, he took the "short course" or the long course. If the college is a
good one a single term will conviiK-e liic student of its advantages and make
Lim foi-ever a friend and supporter of all that pertains to scientific soil culture.
Hence, as it seems to me. those colleges that by iueans of "short courses" and
long ones, by means of l)road courses and narrow ones, by means of deep courses
and shallow ones ( vhen it is a necessary dioice between that which is narrow
and superficial on tlie one hand and notiiing on the other hand), those colleges
that bring the greatest numl'ter of ])eoi)le in toudi with scientific methods are'
doing most to promote a sentiment that will continuously and cheerfully provide
eiiuipment for more extended agricidtural ed-ication all alo:is the line, from
the kindergarten to the university.

I have spoken thus far oidy of what I believe slioidd be the attitude and
influence (mainly indirect) of the college upon the institute.

But what should the institute do for the college and for agricultural educa-
tion in genei-al? A transaction or a relation to lie in the highest degree satis-
factory nnist be mutually advantageous

All the institutions herein referred to exist for the general good. Their
purpose is the discovery, dissenunation, and practical application of truth.
The institute nmst do its share.

(1) It must help to create a desire for bettor methods in agriculture and
for higher agricultural education.

(2) It must help to strengthen the sentiment already exising in favor of
generous sn]ii)ort of every institutioii lierein nametl.

(3) It must encourage the introduction of elementary agricultural and
domestic science into all the schools. It nuist especially insist upon their
introduction into the high and normal schools, for in no other way can such
teaching l)ecome general in the conmion or district schools, and in no other
way can the connecting link be jmt in place that will bring the people into
close and vital touch with the ;igricullni al college.

(4) The institute must at this stage of tlie work invite the young people
and their teachers to its sessions. It must help to convince them that educa-
tion is for use ; that the higher life is the useful life ; that the highest life
is the most useful life ; that the first purpose in education is to enable one
" to earn his own living by the exercise of trained powers ; " that there is
no vocation in which mental training and equipment will be more advantageous
than in farming; that this vocation will give ample opportunity for the
exercise of all the intellectual power one jiossesses ; that its rewards are
inferior to none ; that its duties are no more burdensome than those of other
occupations; that the chances for success are greater by far than in most
occupations, and that nothing can be more honorable than, " i)y the help of
(Jod, to cut a straight i)ath to one's own living through the sunshine and the
rain and the sprouting grain," and that few things are more dishonorable than
the attempt, by the help of the devil, to cut a crooked path to one's own living
through the fortunes of other people.

56

The farmer has little temptation and little need to engage in the specula-
tive or disreputal)le. For him the soil is on tap. What he gets diminishes no
man's fortune. By the help of God and the experiment station he is the
creator of wealth. But he needs the college, too.

And the college needs him, and both need the experiment station. The vital
relations of the theoretical and the practical, of the educative and the pro-
ductive, are being understood as never before. The educators and all the
people are beginning to believe what Doctor Baldwin, of Yale, said some time
ago, that " the chief end of life is not to get an education, Init to use an
education ; "' that the purpose of all education should lie increa.sed efficiency in
doing something that needs to be done.

Says James Freeman Clarke : " Theory without pi'actice to test it, to verify
it, to correct it, is idle speculation ; but practice without theory to animate it is
mere mechanism. In every art and in every luisincss theory is the soul and jirac-
tice is the body. All success depends on practice, but all improvement on theory.
Let neither despise the othei'."

The agricultural college, with its coworkers in the educational field, is the
soul of twentieth century agriculture. The experiment station, with its
coworkers on the farms, is the body. Neither can do without tlie otlier. The
institute should become one of the connecting links lietween them ; one of the
forces to keep soul and body together. The soul without a body, in the cultiva-
tion of the soil, is as useless as a body without a soul.

The institute as it exists to-day is the child of the experiment station. Let
it be nourished and fostered until it shall l)ecome the parent of higher agricul-
tural education for the masses; until all the i)eople shall more clearly under-
stand the relation of theory to practice, and shall more fully appreciate the
measureless opportunities and the " marvelous attractions of rural and indu.s-
trial life."

Discussion.

C. M. Conner, of Florida, stated that the relation of the agricultural college
to the institute worker is somewhat the position of the teacher with refer-
ence to his pupils, since men are nothing more than boys grown up, and since
the agricultural college teaches the workers. lie thought that the agricultural
college could assist the farmers" institutes by encouraging boys during their
college course to prepare themselves for institute work.

ADVERTISING FARMERS' INSTITUTE MEETINGS.

Mr. Kaufman. Advertising the farmers' institute meetings is one of the most
important things in connection with a successful series of farmers" institutes.
At least such has been my experience in the brief period institutes have been
held in North Dakota. This is especially true where the amount of funds at
your disposal is limited, and you find it impossible to have what might proj)-
erly be called an " advance agent " for the institutes.

At the time of taking hold of the work in North Dakota I had never attended
more than one-half dozen farmers' institutes and, knowing absolutely nothing
as to how they had been advertised, a system of properly advertising had to
be worked out to suit our conditions. In treating this subject it is not my
intention to offer many suggestions as to how an institute meeting should be
advertised, but to state how this work has been carried on in North Dakota,
hoping thereby to bring out the experience of others along this line.

57

In tbo first plaro. I proparpd a blank form of appliration for a farmers' insti-
tute meetiug. This was to be a formal application lor an institute, and wben
signed by the local committee, tbey bad agreed to furnish a hall, properly
heated and lighted, and to assist in advertising the meeting. I usually selected
one of the committee who had signed the ai»plication with whom to carry on
the correspondence relative to that institute. If possible, it was some one with
whom I was pensonally acquainted. I also urged that in the selection of a local
couunittee the business men and farmers should both be represented, and by
all means the committee should be one in whom the farmers had confidence
and wild bad been successful as farmers and business men.

The only advertising matter furnished I)y the State is a large poster calling
attention to the institute and the subjects to be treated during the meeting.
These are sent out four weeks before the date of the meeting, and in nearly
every instance I have fcmnd the committee did their work fairly well in
distrii)Uting these posters. I also urged tlie raising of some funds for the
payment of hall rent and for lighting and heating, in addition to getting
out some advertising matter iocally. An excellent plan has been for the
local connnittee to have a postal card printed and sent to each farmer invit-
ing him to be [iresent at the institute, giving the time and place of the meet-
ing, and urging him to come juepared to ask questions and give his expe-
rience if called ujion. Some jilaces, in addition to the postal-card invitation,
have had distributed a weelc before the institute a small poster announcing the
speakers and the subjects that were to be taken up by them. At one of the
best institutes held in our State the past year the business men arranged to
furnish luncheon for all the farmers and their families who would attend the
institute. This was at a small town in the northwestern part of the State,
where the farmhouses are few and far between, but, nevertheless, there were
over 2.")0 peoi)le attending the institute. I also endeavor to enli.st the local
newspaper in the institute, either through the committee or by writing the editor
a personal letter, if not already accjuainted with him. All but a very few are
willing to give their space freely for advertising the institute, but in many
instances, not having bad any experience with such meetings, they don't know
exactly what is the best thing to do. To many of them, if you send a list of the
speakers and the subjects each is to discuss, they will jiublish the list without
any comment whatever. To get around this difficulty last year I took it upon
myself to write notices of the institutes and send them to the editors ready to
be put into print. This is usually more .satisfactory to them, but entails con-
siderable labor upon the superintendent, for I can assure you it is no light task
to write editorials on the farmers' institutes for a half dozen papers in the
same territory and not say the same thing aliout each speaker. Nevertheless,
I carried out the idea for the 4(J institutes held last year. If it was possible to
visit the different i)laces where institutes have been scheduled, it would be
advisable to have printed on the large poster the name of the hall in which
the meeting would be held. Then about a week before the institute I think it
W(.uld be a good plan to send to each of the country school-teachers within a
radius of 10 or 12 miles a quantity of printed handbills stating where and when
the institute would be held, the object of the meeting, the names of the speak-
ers, and the subjects to be discussed. These handbills can be i»rinted in large
(juantities very cheaply. A list of the teachers can be secured from the county
superintendent of the schools, and every boy or girl in the country would thus
be advertising the farmers' institute meeting by carrying home one of these
handbills. At one of our especially well attended institutes the local com-
mittee, the chairman of which, by the way, was editor of the local paper, had
printed in large quantities a small handbill or " dodger," as it is called. This

r

8

dodger simply stated where the institute was to be held, the time at which "the
meetin,!j;s would opeu, nud iuvited everyoue to come aud briusjc the fauiily. These
were distributed among the business men of the town, and for a week or ten
daysbefore the institute every farmer purchasing a bill of goods found one of
these little dodgers wrapped up nith it on reaching home. It was very effective
ill making known the institute and bringing out a good attendance.

The postal-carol invitation is a very good idea, and where there are plenty of
funds the superintendent should have them printed and sent to the local com-
mittee for addresses and mailing. At the same time, it is an excellent idea
to have the local committee get out their own invitations, as it shows they are
interested and will work to make the institute a success. At one place last
year I know of $140 being subscribed by the business men for the institute. So
far as I can learn they adopted every scheme that I could suggest for advertis-
ing. It is needless to say they had a successful meeting.

I thoroughly believe in having the locality assist the superintendent to the
extent of furnishing a ball and paying for some of the advertising. If there is
not enough interest in the meeting to attempt this nuich assistance it is <lonbt-
ful if the institute will be a success.

I have found that four-fifths of the places where institutes have been held
send in applications for meetings the next year. This is sufficient evidence to
me that that ])articular locality believes in the institute and is willing to render
some assistance to make it successful.

Discussion.

Mr, Menges, of Pennsylvania, stated that in Tennsylvania the institute is
usually advertised in about the way Mr. Kaufman had suggested, with probably
the exception that the newspapers take quite an interest in advertising. Nev-
ertheless the attendance is not as large as it used to l>e or as is desired. He
thought sufficient attention was not given to advertising the lectures.

Mr. Kaufman, of North Dakota, stated that the papers in bis State were quite
ready to help in the institute work, but they did not know what to do or how to
do it. They need assistance in advertising the meetings. The assistance of
railroads in the way of reduced rates had heljied greatly in the attendance at
the institutes. The feeling toward the agricultural colleges and experiment
stations is one of respect aud confidence.

Mr. Dye, of New Jei'sey. thought the iiroviding of luncheon added an attract-
ive feature.

The competitive idea was condemned l)y Mr. Gregg, of IMinnesota. He held
that a good institute would advertise sul>se(inent meetings.

Mr. Ellis, of Missouri, had found the competitive feature of value in Missouri
when kept within limits and not allowed to overshadow the strictly educational
part of the work. He thought this was also true of all entertainment features,
although the tendency was for them to detract from the main object of the
institute. The educational side of the competitive exhibits should be kept
prominent.

" In INIissouri we have no round-up institute meetings, but we have a number
of State associations that hold annual meetings, and we coojierate with each of
those associations. We arrange to pay from our institute fund the expenses
of one representative from the agricultural club in the college to attend each of
these meetings, and to I'oad a paper on some subject. We also seek out our
best graduates that go back to the farms and try to arrange for them, the first
year after they graduate, to do at least one week's institute work, paying them a
small salary and their expenses. We put these young men forward as the

r

59

conditions indicate arc best, and tlms try to develop some of thein into good
institute workers.

" We find it very dilliciilt to niaintaiu any local iicrnianent organization.
Our organizations in the connty are nearly all teniiiorary. for one year only.
Where we have [)ernianent local organizations, smli as ilairy or horticultural
associations or granges, we work through them and do not try to bring about
an independent organization. But where we have nothing of that kind we
have some trouble in maintaining a permanent organization.

"As has been said, the best plan to advertise an institute is to let it a<lvertise
itself. We have jiroveii tliat to be true. Some advertising, however, nnist be
done, and we find that unless we prepare the notes and editorials a majority
of the editors, while anxious to use the material and to promote the institute,
do not know what to use. Another plan whidi I have tried is to send personal
letters to from od to ."iod farmers living within a r.-idius of a few miles of the
place of meeting, and I think these personal letters have a very good effect."

Mr. Dodson, of Louisiana, spoke of the importance and diHiculty of reaching
those who read the pai)ers but little and are not in touch with tlie [irogressive
men of their couununities.

Mr. Huston, of St. Louis, connnended the competitive idea, but stated that it
must be handled with tact or it may make ill-feeling. Esjiecially should the
institute lecturer avoid acting as judge in competitive contests. lie thought
that the matter of advertising could be accomplished with no great expense if
pains are taken to iiro])erly rejiort the meetings.

Mr. Thoburn, of Oklahoma, spoke of the mixed character of the population
said varying conditions in that Territory, and expressed high api)reciation of the
value of advertising, considering the success in Oklahoma in the matter of
attendance as proportionate to the kind and amount of advertising done.

"Our organizations are permanent; they carry over from year to year, and as
the success of a local institute largely depends upon the energy and the ability
and the willingness of the secretary, I get them to select the rjght kind of a
secretary, who will take care of things and then I help him to do the adver-
tising."

He had found that under certain conditions competitive exhibits served a
useful purpose, although it might not lie wise to make it a permanent feature
of institute work. He thought special effort should be made to intei-est the boys.

COUNTY ORGANIZATION FOR INSTITUTE WORK.

Mr. Latta, of Indiana, In-iefly explained the conditions in ln<li:ina and tlie
organization of institutes in that State.

" The institute act under which we operate makes it mandatory on the insti-
tute connuittee to undertake an institute in each county in the State.

"Another condition that exists there is that the C(»nnnittee of general manage-
ment are all men busily engaged in other lines. The institute is not simply a
side line, but it is one of different lines these men are occupied with. The
chairman of the general committee is president of the university. Another
member of the committee is the director of the experiment station, and a third
meml)er is a member of the faculty of the school of agriculture and certain
administrative duties grow out of that relation.

" Xow, the purpose in effecting a local organization should perhaps receive
consideration for a moment. There are several purposes in view. One is to
fit these conditions that I have mentioned, to divide somewhat the lal)or, to
share the responsibility, to get the i)eople throughout the State to take some
portion of the work, and to enlist as many people as possible in all portions of
the State, to learn the needs of the people as fully as possible without going

60

over the field again and again, as we have not time to do visiting in person to
any great extent. To locate the meetings intelligently is another purpose —
that is, meetings with reference to local conditions. Our purpose now is to
hold these meetings within reach of every farmer of the State as frequently as
possible. We hope to do that once in about three years, to get around again
and again, so that every farmer 'will have a meeting within easy reach if he is
disposed to attend. Another purpose is to provide some local funds with which
to supplement what the State can give for the work.

" We have had a form of local organization almost from the first, but as the
work increased, as the number of meetings became greater, we saw the need of
some more uniform and effective form of organization than we had, and one
year ago the general management proposed a plan of organization county-wide
in its extent, one which shoidd. in the roster of officers, represent every town-
ship in each of the counties of the State. This general plan, of course, organizes
the people of the counties into institute organizations or associations having a
definite recognized relation to the general management and having certain
local duties to perform.

" These are organized with a president, a secretary — perhaps a secretary-
treasurer — and a township vice-president or committeeman from each township
in the county. All of these rosters of officers are reported to the general office,
so that we have there on file the names of the ofiicials connected with these local
organizations and have a I'eady means of giving information relative to any
section of the State — its suitability for a farmers' institute, the nearness of a
hall, etc.

" We are now also setting out to effect a like organization of the women of the
State under the term of 'home makers' associations' or 'women's auxiliaries,'
and I doubt not that we shall have a number of women's auxiliaries in addition
to those already existing within the coming year. In that case we should have
all the way from twenty to thirty or more persons officially related to the work
in their respective counties, depending on the number of counties. In my own
county we have some thirty-two persons connected with the institute and the
' home makers' as.sociation.' In many counties where they have more townships
there will be more. That will vary from perhaps 12 to 15 up to 20 or 30.

" I might say that early in the season a duplicate form of letter or mimeo-
graph sheet is sent out requesting the township cliairnun to call their sul>ordi-
nates together and give the superintendent advice as to where they would like
to hold meetings and as to the subjects that they would like to have presented
by the speakers at those meetings. Very early in the season, perhaps in Febru-
ary or March preceding the year when the VA'ork is d()n(>, the chairmen jire coun-
seled to confer, to get an expression of the people in the different townships,
and secure representation in the returns sent in. These are carefully arranged,
and the meetings are grouped with a view of effecting an economy as far as
possible, and witli a view also of assigning the workers who will treat the
desired subjects.

" We are now seeking to multiply the number of meetings in the ratio of the
,area of the counties. The smallest counties are to have two days of institute
work, the next larger county three days; then, the larger county four days, and
the largest counties five days of institute work, and these local oHicers will
make this selection after conference with each other, the jnirpose being U>
insure that all the localities shall have a fair chance for their portion of the
meetings.

" When this work is done in the superintendent's office, a schedule is made
up and published, and a list, containing not only the assigned speakers but
others as well, is sent out. The rest of the work' is left largely to these local

61

organizations. They liavp already named the places of meeting. They secure
halls, schoolrooms, or snitable meeting places for their meetin.gs and do all such
work, and conduct the meetings, the chairman acting as the in-esiding officer,
as a rule.

The meetings are rer>orted usually to the local papers, and always to the
superintendent on hlanks furnished for that purpose, so that he keeps in touch
with the work.

"Over 50 of the 02 counties in the State effected permanent organizations
on a uniform basis in the past year, and our conference recommended that
the work go on, so I ])resunie the remaining counties, or most of them, will
organize during the coming year, and we shall have then perfected the local
permanent institute organizations in all parts of the State.

" One of the necessities for perfecting this organization was the inequalities
that were observed in the selection of places of meeting, where the institute
had the privilege of voting for a place of meeting. Of course the place that
had it this year, if it was a good meeting, had the right of way for the next
one and the other points had no show. We definitely provide now that the
officers shall constitute an executive connnittee and they, after conferring
together, shall make selections, and of course they have time to do it deliberately
and intelligently. So when meetings are located it will be in their judgment
where they can be successfully held and where the people will actively serxe.*'

Discussion.

Mr. Putnam, of Toronto, Canada, stated that the system described by the
previous speaker was in large part the same as that in use in Ontario.

" I hardly know how we would start out to hold successful institute meetings
in Ontario if we had not these local county permanent organizations. We have
had these organizations since I first had anything to do with this work, fifteen
years ago. We have somewhat extended these organizations since that time,
of course perfecting them, but they are practically along the same line. We
have from one to three or four organizations in each county, depending upon
the size of the county and the poi)ulation. Each electoral district forms a
permanent organization and appoints its officers. One of the great advantages
of this is that you have men in each county, in each township, who feel a
personal interest in the work, and if we want any particular work done in a
certain township or county we feel that the secretary of the county or the
electoral district has a man in that township or county that he can put to do
the work and carry it on. We consider that the secretary of the county organi-
zati(m is the man to whom the superintendent looks to have things carried out.

" We do practically all of our arranging for meetings through correspondence
with the county secretary. Of course we have a full list of the directors in the
different townships and we write to them, spurring them on; but we leave a
great deal of the detail to the secretary. We find that it is better to do that;
tliat we can have more uniformity in that way. These officers are appointed
at a special meeting called for the purpose of election of officers and the naming
of the places where institute meetings are to be held that year. They look over
the ground thoroughly to see whetlier a certain township or certain portion of
a township has been neglected, or if they can not get another director in a cer-
tain corner of a township who will work things up in that township. It seems
to me the great need in Ontario is to have more men, or better men probably,
appointed to take charge of the local work. There are a great many young men
and a very great many farmers, even in Ontario where institutes have been held
for eighteen years, who hardly know what an institute is yet, and the great

62

111-oblem before us is how we can reach more people, how we can get at the
young peo])le. As I have said, we look upon the soc-retary as the chief officer in
the county, and we do not want to '^•iiang" him from year to year: we want to
keep the same man ;it that work, a umn wlio becomes famili.ir with the forms
we require him to lill out. He studies the matter of advertising, and in that
way is of great assistance to the superintendent. We generally find that as
soon as the secretary is changed the work is apt to lag for a year or two, until
the new secretary gets iinld of the ropes.

"At the meeting for tlie selection of officers the directors select the places at
which they wish meetings held during ihe following institute season, both where
the regular metings are to lie hold juid the supitlementary meetings. We hold
two series of meetings in caili county. The first series we call the regular
meetings. Each county is allowed two of these meetings, and the department
undertakes to pay the sjieakers' tra\eling exjienses and everything excei)t the
advertising for those two meetings. For the four supplementary meetings we
undertake to pay the wages of the sjieaker, while the local institute pays the
traveling exjienses. Any additional meetings are paid for entirely I)y the local
organization. Some of these local organizations hold as many as twenty meet
ings during the year in an electoral district.

" The way in which these local institutes are enabled to do this is this :
They charge 25 cents memliership fee for every person who joins tlie institute.
They are given a Government grant of ^'2~>. and they get a grant from their
county council of ^'27>. The Government grant is given to tlicm on condition
that they get the $1'.") from the county.

"And another method which they have of raising money is running excur-
sions to our agricultural college and experimental farm. A great many of
the counties get special rates from the railroads and run an (excursion there,
and some of them make as higli as ^l.jO, or ."fl'oo, or $!.'."»») out of their day's
excursion, and they u.se that money for their local work.

" I can not impress upon you too strongly the importance of li.iving good mem-
bers of the Iioard of directors. They are useful in many ways, lint especially
in assisting in tlie local advertising.

"If a meeting which has been arranged and advcM'fised has to lie canceled
on account of bad weather or sickness of the sjieaker or for any other cause,
these local men are there and they will arrange for a meeting in two or three
weeks, advertise it among themselves, and hurry it on, and probably have just
as successful a meeting as otherwise would have lieen the case. They arrange
for speakers themselves, through their own secretary, and carry on tliis meeting
independent of the dejiartment at Toronto, although they are required to report
and to superintend all meetings which have been held.

"They also hold seed fairs, which are a very good feature.

"As regards judging competitions. I \\ isli to enijiliasize the fact that you mu.st
be very careful in arranging for fliem or you :ire apt to create local jealousies.
It is much better to .get all the stock wliich you are going to use at a judging
competition from one iier.son and ha^'e a competent person to point out the good
and the li.id points of the different cattle in the exhibition, and, if possible, get
a nundter of volunteers from the audience to enter the competition as judges.
After they have expressed their judgment they are interested in it and are
anxious to see what tlie man in ch.irge of tlie class will point out in the way of
any mistakes that may have been made.

" I think also that a f(>ature in connection with this work which should prove
very beneficial is the holding of monthly meetings during the winter month.s.
I would not advise it during the smnmer months. Iiut during the winter I think
we can well furnish work for the various townships.

63

"I have in mind that I shall collect information from each locality as to its
particular needs. Then when I ask an institute man to go to a certain locality
to speak I will furnish him with the information which I have as to the par-
ticular needs of that locality. lie can then have his address in readiness to be
.suited to the people he is going to address. I think that is a very important
feature of the work.

" In some places in Ontario we have a canning factory here and a few miles
from that we have a pork-packing establishment, and in the next county it may
be that they give most of their attention to the raising of horses. We have to
cater to the different localities, and we must Ije prepared to do that if we are
going to educate the people in the true sense of the word."

In reply to a (luestion. Mr. Putnam stated that he thought that the superin-
tendent should spend nuich time in the field to learn local conditions and should
arrange, if possible, to hear every speaker at least once.

George W. Dean, of Illinois, spoke briefly of the growth of farmers' insti-
tutes in that State.

WOMEN'S INSTITUTES.

Mrs. S. Noble King, of Illinois. In our State (Illinois) the question of holding
separate women's institutes has never l>een raised. From the first the work of
the women has been affiliated with that of the men ; but I will tell you as briefly
as I can what we have accomplished and what we purpose to do in the future.

A little less than seven years ago a few women who were interested in
scientific methods of housekeeping decided that the farmers' wives ought to
have subjects presented at the county institutes along lines of work peculiarly
their own, and steps were taken to secure an organization in the different
counties, to be known as " domestic science associations " and to work with their
husbands and brothers in the county institutes.

The purpose of these organizations was twofold — first, to learn and practice
better methods in our homes ; second, to help to secure the introduction of
domestic science into the public schools of our State, country schools as well as
city and town schools. The presidents of the county institutes were asi?ed for
the names of three or four progressive women. living near together, who
would be likely to take up a work of this kind and who would inspire other
women to do the same.

Through these efforts 20 counties were organized the first year. Since that
time the growth has been steady and gradual, and to-day 90 of our 102 counties
are doing active work. It was soon found that a meeting held but once a year
could be of vei-y little benefit, and the women decided to form study clubs
which should meet once a month — some of them bimonthly.

As these meetings were usually held at the county seat many women who
would like to do so were unable to attend, and they formed auxiliary clubs in
neighborhoods, some counties having five or six. The first organization in a
county is responsible for the progranune of one session at the county insti-
tute, and evei-y club is expected to send delegates to the annual meeting, which
is held in connection with the State farmers' institute.

These women are studying sanitation, hygiene, nutritive value and cost of
food, bacteriology, care and diet of the growing child, diet for the aged and
invalid, care of the sick in our homes, and many other topics which are of
interest to the intelligent housekeeper.

The first obstacle met with was lack of literature on the suli.iects whicii
were to be studied. This was overcome l)y the generosity of the State farm-
ers' institute, who gave us funds for a library, which is in care of our State

23344— No. 154—05 ii 5

64

secretary, and which is free, except postage on the books, to all the women in
the State who are members of our organization. This library, which consists
of 120 volumes, is made up wholly of l)ooks relating to some phase of home
life. A club may take three or five books at one time and keep them three
months. An individual member of a club may take one and keep it two weeks.

While peojile are talking a good deal about domestic science and thousands
of women are studying it, there are still many who think it is limited to the
mechanical work of cooking and sewing. If household science meant that only,
it would occui)y but a small ])art of the field which legitimately belongs to it.
In studying the sub.iect of cookery the object is not to learn to make fancy
desserts or new salads, but rather the chemistry of cooking and the application
of the proper degree of heat to various food substances. We try to have our
practice in cooking illustrate a principle, just as an experiment in the chemical
laboratory does, thus eliminating " luck," which has so long been responsible
for underdone bread, overdone steak, and poor coffee.

In housework more than in any other occupation conservatism bars out new
discoveries, and it is said that less progress has been made in this industry in
the last two hundred years than in any other, but from present indications
ttat can not truthfully be said twenty-five years hence.

Tradition has been carried from one generation to another, and it is still
believed by some that women have an intuitive knowledge of housekeeping and
the care of children, and this, too, in the face of many dismal failures and the
appalling mortality among children. Dr. Felix Oswald says that " In America
alone the little sparks of 100,000 lives are annually smothered out by the igno-
rance of their mothers."

When our grandmothers were girls they were taught all the household arts
with which their mothers were familiar. Beginning with the raw material,
they made cloth, which they afterwards fashioned into garments; they spun
yarn, which they knit into mittens and wove into bedspreads — those same bed-
spreads which are now so highly prized by one who has fallen heir to this
sample of her grandmother's handiwork. They were taught to jireserve meats
for summer use, and fruit and vegetaldes for winter use, and even to dip or
mold the candles upon which they depended for light.

And we need not arrogate to ourselves all the knowledge of scientific cooking.
Many of our mothers cooked as scientifically as do the teachers of to-day, but
they learned it by long and careful experiments. They learned when quick cook-
ing would give the best results and when slow cooking was iiecessary. They
knew the conditions necessary to make good bread, and they were adepts in the
art of seasoning. In these and many other ways they were taught to take
responsibility, which made them strong, capable women.

With the change in social and economic conditions the industries that were
formerly carried on in the home have been gradually absorbed by factories
until it is not unconnnon to find housekeepers depending largely upon the manu-
facturer for food that can be served with only a minimum of labor and with
little reference to its nutritive value or relative cost.

We need to ask ourselves the question why so few girls are in the home help-
ing their mothers, while an army can be mustered for service in store, otHce, or
factory. Probably there would be many answers, but it seems to me the one
lying nearest the truth would be found in the low valuation set upon housework
by the women of the present day. We are fond of saying that the home is the
bulwark of the nation, but the work necessary to the maintenance of the home
has, some way, fallen into disrepute. The iiendulum has swung to the extreme,
and any measure that will help to start it in the other direction should be wel-
comed by all right thinking men and women.

65

students of sociology believe that the study and practice of domestic science
would give to domestic employment the dignity which it deserves and would
help to solve the problem of better living at less cost. It would give to the
mistress of tlie liome a knowledge of foods in the widest sense. She would be
able to select such as would best serve the purpose of the growing child, the
laboring man or woman, the aged, and the invalid. She would see that the
muscle and bone building material were supplied in proper proportion to the
energy producers.

There are mothers who are studying the subject of balanced rations for their
families as the farmers do for their stock, realizing that every child has a right
to the best possible physical and mental development.

It is no longer a question whether the character of the food eaten aCCects the
mental and moral status of the individual.

The mistress of a home should be able not only to select food intelligently,
but she should be able to cook and serve it in such a manner as to render it
palatable and attractive.

Cooking is a fine art — just as much of an art as is music or drawing — and
she who is master of it is deserving of as much credit as she who excels in
picture or song.

We need to keep in mind the ideal which Ruskin so beautifully set before us
when he said " Cooking means the knowledge of Medea and of Circe and of
Calypso and of Helen and of Rebecca and of the Queen of Sheba ; it means the
knowledge of all herbs and fruits and balms and spices ; and of all that is
sweet and healing in fields and groves and savory in meats ; it means careful-
ness and inventiveness and watchfulness and willingness and readiness of appli-
ance. It means the economy of your great-grandmother and the science of modern
chemists ; it means much tasting and no wasting ; it means English thorough-
ness and a French art and Arabian hospitality. Needlework, too, is an art, and
she who knows how to use her needle deftly and how to fashion garments be-
comingly is just as truly an artist as is the painter who drapes the figures on
his canva.s."

But again I repeat that cooking and sewing are only phases of domestic
science.

Every woman who is mistress of a home needs to know the sanitary condi-
tions of that home without the intervention of the board of health. She needs
to know something about bacteria — those tiny plants that play such an impor-
tant part in her work.

She needs to know that some are friends and some are foes, and she should
know how to cultivate the one and how to destroy the other. Every housewife
should underscand something of chemistry and of the laws that govern chemical
changes and combinations. She needs to know something of biology, that she
may understand the processes of life and growth. She will learn that sunlight
is the great germ destroyer, and that dark and ill-ventilated rooms invite dis-
ease germs.

It is said that the prosperity of a nation depends upon the moral and phys-
ical condition of its people, and their moral and physical condition depend
largely upon the food they eat and the houses they live in.

The habits of industry and the sense of responsibility gained by a training in
domestic affairs is of no small value in forming the girl's character, in estab-
lishing in her mind the difference between being a partner in the world's work
and being a parasite, enjoying always the fruit of others' labor.

On no account would we be understood as advocating industrial training to the
exclusion of other studies; but it seems to have been proven that this work can
be taught in the schools without loss to other branches of study.

66

Let us educate our girls on broad lines, in literature, in science, in art, and in
music. All these will help them to be a greater power in the home, but at the
same time let them have instruction in practical home affairs and the manual
ability to meet the common industrial wants of the average home.

But, more than all else, if the art and science of housekeeping be taught in the
schools, girls will learn to regard housework not as drudgery to be escaped
from, but as work which lays under tribute many sciences and which is more
conducive to contentment and happiness in the home than all other arts com-
bined.

Discussion.

Miss Blanche Maddock, of Ontario. I would like to speak more particularly
of our work in Ontario. Three years ago, at the international meeting in
Buffalo, the work of the women's institnte was in its infancy, and many doubts
were expressed in regard to its future. Those doubts, however, are being
removed. I notice a difference in this national association meeting. Three years
ago there was comparatively little interest taken in the women's department.
A year ago, in Toronto, a few of the States, as they reported, mentioned the
women's work ; but, so far as I remember, even the Illinois institute did not
think it worth while or sufficiently important to mention the Illinois women's
work. I notice a great change here. A large majority of the different State
reports speak of the women's work and the good that it is doing.

Three years ago we had 1,000 members in Ontario. We have to-day about
7,000 members. We have about 250 different organizations; that is, we have
58 district institutes, with a number of branches in each district — from 1 to
7 or 8.

There are many present familiar with the working of the women's institute
system. But there are a number here who have not attended one of these inter-
national meetings before, and I will go into it briefly. The women's institute is
under the farmers' in.stitnte and is conducted on the same plan. It is called the
women's institute in order that it may be recognized as a department of the
farmers' institute work. I have heard of the Illinois Association of Domestic
Science, but did not associate it with the great farmers' institute movement. It
is under the same superintendent, as I understand. Our ex-superintendent, Mr.
Creelman, has really made the success of the women's institute so far. He has
gone to the trouble and taken the time to aid materially in its success. Our
new superintendent, Mr. Putnam, is introducing new work that I believe we are
going to have a great deal of success with in the future. There is a separate
grant, however, aside from the farmers' institute grant. For the last two years
there has been a provincial grant of $.?,000 for carrying on the women's work.
This is used for a great many different purposes.

Part of this money was used for a series of summer meetings for women.
This last year, through May and June, we had about 225 women's institute
meetings. Each meeting was attended and addressed by two delegates, two
women sent out by the department. One usually demonstrated while the other
would take up some other subject.

Then, again, there is a grant given to each district institute of .$10 from this
fund. In addition to this, there is a $10 grant from each farmers' institute, and
very often a county council grant of $25.

In that way w^e have money enough to carry on the work. This money is used
for literature, subscribing for magazines, passing these magazines around, or
bonusing one or more papers so that members get their papers at reduced iirices.

Every electoral district is entitled to an institnte and this grant. When an
institute is organized it may be found that there are women living four or tive

67

ruilos awny who aiv interpstod. and, if tlioy wish, thoy arc allowed to organize a
itraiK'h. lioldinj; iiu'('tiu.!j;s at the different lioiucs. They have a local fee of 25
cents a year. This is for advertisiiii: or for rent of a hall.

'JMie round-up at Gueli)h is a gvc:\t feature of our work. It conies at the time
of the winter fair and the experimental union and the reunion of the students of
the college. We have a week of it. For the last three years we have had a
deputation or a delegate from each institute in the Province sent to the round-up.
They como with reports. We aim to have speakers not only from Canada, but
from different parts of the ITnited States.

lUit what are the women's institutes doing? Are they here to stay? Is the
life of the farmer's wife happier and more social, are they better housekeepers
and cooks than before this organization was formed? What are the practical
results?

Four years ago, when attending a farmers' institute meeting for the purpose
of organizing a women's institute meeting, I found in many instances the women
had to be introduced to each other. I have heard this remark over and over
again : " I know your husband and your sons, because they come to see my
husband and sons," and then, in a tone of apology, " You know we women
haven't time to get acquainted." Then, in other sections, I have found that
certain women would not join because members were not in their class or set.
In other sections women in a certain church or denomination seemed to clique
together; one denomination seemed to be oblivious of the existence of any
other denonnnation. Four years later, visiting in different parts of the Prov-
ince, I find a marked change and improvement. I have found that women of
all circles and denominations are drawn together, that they are one in dis-
cussing anything that will benefit the home or make the home work easier or
pleasanter, introducing new ideas, and making the home life happier and
brighter. That the home life is brighter is easily proven. Women, earnest,
thoughtful women, worried and tired by their duties at home, after attending
a meeting of the women's institute, go home soothed in thought and mind ; they
go home with the idea of putting in pi-aetice some of the sugggestions which
they have heard at the institute meeting; they go home with new ideas and tho
retlex inttuence of sunshine and gladness is felt upon every member of the home.

But are they better cooks and housekeepers? By better cooks I do not mean
whether they are able to put a greater variety and a greater quantity on the
tables. Rather the re\erse. In fact, one object of our institute is to do away
with the tables we sometimes see, and rather than have two or three kinds of
meat, pies galore, and cakes which vie with each other in fancy coloring and
design, we may find a made-over dish or a relish, and well-made bread and
butter.

Four years ago, when introducing the principles of nutrition, trying to teach
the foods that are suitable for different seasons of the year and for different
members of the family, we had to go very slowly and carefully. At first simply
the rudiments of the sul)ject were discussed. But now I find that by the dis-
cussion entered into this subject is almost as familiar to the members of the
institutes as to the Department. This is due to the literature that has been
sent out. The Department sends literature, and some of the grant money is
expended in literature; and in some cases we have a separate library with
books relating to this subject; or where there is a library already established
in a village or town, certain books relating to the subject have been placed in
those libraries. The members are allowed to draw these out and they prepare
papers on various subjects along that line.

In that way o!H' members are becoming conversant with subjects that two or
three years ago they considered altogether too technical. Our women's insti-

68

tutes are not only taking up this subject or food, but many other subjects
reUiting to the home which are quite as important. Domestic science does not
mean cooliing, and cooking alone. 1 think we have had a wrong idea of that to
a certain extent. There are other subjects almost, if not quite, as important.
There is the subject of ventilation, the need of pure air, the need of sunshine
and health, that is quite as important as any other. All these subjects are taken
up and discussed. We aim in our institute work to develop the all-round
wonmn, with a love for the beautiful, and to strengthen the spiritual and moral.

The cultivation of a love fur tlu' beautiful has been one of our specialties for
the last year or two. We have encouraged the members of our institute to have
a women's institute exhibit at our fall fairs. I noticed last year a tendency on
the i)art of the members to note the little things around them in a way they
did not do formerly, and to find beauty in the things around them that had
previously been entirely overlooked by women living on the farm. As a result,
we have more wild-flower bouquets, and we noticed a difference in other respects
in the country home. The other day I was asked to note the vines on a tumbled-
down veranda. It was a beautiful place, almost like fairyland, yet it was an
old-fashioned house. The gentleman who called my attention to the matter
said, " Every one of these vines has been found within half a mile of this
house." I notice this tendency is increasing year by year, and we try to develop
the love for the beautiful in our institute work.

In order to help mental development we have in some of our progressive in-
stitutes a roll call. As each member's name is called, instead of simply answer-
ing "present" she gives a quotation from an author, or. if she prefers, some-
times a recipe of some sort — for instance, it may be a recipe for removing stains.
In connection with this method of giving a quotation or a recipe it was found
that one woman in one institute did not seem to know anything about what
was going on in the outside world. She, like a great many others, had been
living her own little life, and had heard little about the outside world. In that
institute they decided to have each woman respond to her name by giving a quo-
tation from some public man. This has resulted in wider reading and a broad-
ening of views in the family.

We believe we are solving a problem that has caused some of the greater
minds of the United States and Canada many an anxious thought, viz, how to
bring the women of town and country together, to interest and broaden the
minds of the women living a secluded country life by meeting with women from
town, and to give the women from town an idea of the peaceful life of the coun-
try; and at the same time interesting each in the pleasures and difficulties of
the other. As in many sections of our Province the meetings are held alter-
nately in town and country, this is possible of accomplishment. The women's
institute is a purely home organization and of course is of interest to women
of town and country.

Again, I believe we are becoming more cosmopolitan in our ideas as we read
and think and come together.

Are the institutes to succeed? I believe they are. In my mind their future
success is assured, because their object is the milifting, the developing of the
home, the mainspring of society, and the pulse of the nation.

Mrs. J. W. Bates, of Indiana. Women's institutes teach efficiency, accuracy,
and contentment. They teach the farmers' wives to see nature and home sur-
roundings in a new form. Washing, ironing, cooking, mending, and the care of
children ai'e not held as duty alone, but with the knowledge of how and why
these tasks are performed the once irksome duties become a pleasure.

Woman's work is placed beside man's work in every department where her
efforts and ability place her in competition. Her influence is recognized for

I

69

refinement and betterment wherever her \\ork is found. Her Timitation is not
the home or field alone, for her influence is already felt in several States in
farmers' institutes and women's institutes^ The home maker's brain should be
educated as well as her brawn. For does not the physical condition of the child
from infancy to manhood depend upon her?

The skilled home maker, with her magical tools of flour, butter, meats, and
vegetables, stands equally with the skilled mechanic. We hear so much about
balanced food rations for our live stock. The dairyman knows just what to feed
for the greatest milk supply, the beef man knows the elements of feed to produce
the greatest amount of fat and nmscle in the shortest time and for the least
expense. Charts line our institute halls giving the minutest detail for all grades
of animals, but the farmer's wife trusts in Providence and fries her beefsteak
without the assistance of chart or teacher.

There is no practical school where the farmers' wives can attend and be
taught the elementary principles of home making, and if there were, their time
is consumed with household duties and rearing of children. They can no longer
shift responsibility, they are helpmates, and, in a sense, bi-ead winners.

Women's institutes become a postgraduate course. Timid women, with years
of wise experience, become enthused and give the benefit of these years to
younger ones. Association of ideas brightens the intellects. Personal contact
brings out new thoughts. Women's institutes teach dignity and poise of man-
ner. They give a parliamentary and intellectual drill to all who take a part
in the discussion. Our women and our homes hold a high rank, and our agri-
cultural interests are advancing rapidly, but the interests of these homes must
be represented at our farmers' institutes to maintain their dignity.

Special institutes for women are held in 15 States. Does this mean that only
15 States recognize the value of women in the home and agriculture? Our
home conditions must keep pace with the new methods employed upon the
farm. And to improve tliese conditions we must have a new ideal to strive for.
An ideal home should be the ambition of every home maker, but ideality should
be tempered with realit}', so that the personality of the home maker is not lost.

Domestic science covers the entire field of the woman's work, but as that
term is so diversified several avenues of work can be weeded out. Any work
that comes to the home maker and is done thoroughly and scientifically comes
under this heading. Domestic science is household education. It elevates and
broadens the sphere in which the home maker is placed and reduces the mis-
taken idea that housework is a drudgery. It also olfliterates the stigma of the
American home, the misused and sadly abused term " servant girl."

Women's institutes afford an opportunity to glean helpful instruction of a
nature suited to her peculiar individuality. An illustrated talk on household
conveniences will shorten her steps and lighten her work, also teach her what
to do with the least exertion and what can be left undone. An illustrated
anatomical chart and a good lecture will cause the mothers of girls to give their
lu-allh more consideration and attention.

In all, women's institutes teach the ear to hear, the eye to see, and tlie soul to
reach out for higher attainments in the daily life. And wherever we find women
actively and earnestly employed in seeking the true conditions of their home
life, we find them more efficient to master the problems of finance, and through
the medium of women's institutes they are more able to meet every demand in
the home.

Mrs. H. M. Dunlop, of Illinois, explained the_ work of the .school of domestic
science in the woman's building on the State fair grounds at Springfield.

" Every county in the State that has a domestic science society of any kind
has the privilege of sending one girl to this school. The building has u large

70

dormitory and a dining room and kitchen. The girls are selected, and all the
expense that attaches to their coming to this school for two weeks (one week
before and one week during the fair) is their railroad fare and the expense of
their food while there. The instruction is free. The girls are divided into
classes, or sections, or groups of four. The work is changed dailj. They per-
form all the labor in connection with the school. One girl one day is supposed
to do the dining-room work, attend to the setting of the table and the clearing
off of the food and dishes. The work in connection with the dining room is
under a competent instructor. Another group of girls the same day attends to
the cooking, under a competent instructor. We have a large demonstration
table in the center of our kitchen where 10 girls can cook at one time.
Another group of girls may be doing the dormitory work for that day and
another group the dish washing. We think this is exceedingly practical. All
the work must be done daily and it is done vinder instructors who understand
the business. So you see they must learn much in that two weeks' course of
instruction there. There are two public lectures daily during the fair.

" We lay special stress upon the food ration of a family and the importance
of simple and wholesome foods. I think we are just beginning to realize what
it means to feed this body of ours as we should in a rational way. We know
what it means to feed our stock properly, but we do not know, or have not
known, what it means to the child.

" We first thought we would only have girls, but then we found so many
married women clamoring to come in that we have taken that l>arrier away and
the married women have the privilege. At the last school we had G of them in
addition to over 40 girls. The schools have done a wonderful amount of good.
These girls are going back into their county institutes, and oftentimes they are
asked to go to other farmers' institutes. They tell something of what they
learn and you can see how readily the information will be disseminated in that
way."

Mr. A. B. HosTETTER, of Illinois. I think it is due to our State board of agri-
culture to have it said that the State board of agriculture pays all the expensed
of the teachers and everything pertaining to that domestic science school.

Mr. Putnam called attention to a handbook relating to women's institutes pre-
pared by Ml-. Creelman, and made a brief statement regarding the McDonald
Institute at Guelph :

" This institute is a part of the Ontario Agricultural College. Nearly $200,-
000 have been spent in buildings and equipment. There are in attendance
150 young ladies. Some of them are taking a three months' course, some
are taking a one year's course, and some of them are taking a two years' course.
This, it is believed, will greatly strengthen the women's institute movement."

Dr. Mary S. Whetstone, of Minnesota, suggested that it is worth while to
encourage the women's institutes, because it will bring more men to the insti-
tutes. She also thoiight that the bringing of city and country women into con-
tact would result in mutual helpfulness.

" The women need every influence and effort for the uplifting of the home.
If you want to elevate the home you must educate the women ; you must let
them get a glimpse into the breadth of life. There is very much to be said in
favor of the women's institutes, and I certainly hope every superintendent and
representative here will go home and do all in his power to establish women's
institutes in the several States."

Mrs. Laws, of Minnesota, urged the importance of trying to impress iipon the
minds of young people the* attractive features of farm life as compared with
city life.

71

"A groat many of tlioni now look to the city for the faseination and charm of
life. They look ui)oii their homes as j)laces of drudgery and are anxious to get
away to the city. I found that thoy had heon brought ni) to despi.se housework
and the work that relates to the homes. As I have seen these girls and their
homes, I realize that it is important to make them feel that they don't need to
come to the city or away from their homes to find work and noble work. Their
homes can be made fascinating. I think it is worth our while."

THE RELATION OF THE EXPERIMENT STATION TO FARMERS'

INSTITUTE WORK.

L. A. Clinton, Storrs, Conn. The greatest agencies which are making for the
advancement of agricultural education at the nresent time are the agricultural
press, the farmers' institutes, the agricultural colleges, and the agricultural
experiment stations of our country. These are not necessarily placed in their
order of relative importance, but without doubt the greatest agency in popular
agricultural education is the press. The number of readers of the agricultural
papers each week and month is unquestionably greater than the number
reached by any other means.

Farmers' institutes had their origin in this comitry about 1ST0. While agri-
cultural meetings had been held previous to this time, and even as early as
the beginning of the nineteenth century instruction was being given by means
of lectures, yet no organized effort was made to hold farmers' institutes until
about the date above mentioned. Iowa and Massachusetts were among the
first to organize a campaign of agricultural education through farmers' insti-
tute methods. In Michigan as early as 1801, in the law organizing the State
agricultural college, an authorization was given for the disseminating of agri-
cultural education by means of university extension methods. The agricul-
tural college was authorized to institute a winter course of lectures for others
than the students of the institution, under certain rules and regulations. The
State agricultural college movement began with the organization of the Mich-
igan Agricultural College under act of the legislature of 18(U. Under this
act was organized the first State agricultural college in the United States.
It will thus be seen that the farmers' institute movement and the organization
of agricultural colleges took place at about the same time. The Morrill Act,
under which there has been organized an agricultural college in each State,
was passed by Congress in 1802. The real foundation for the widespread
farmers' institute movement and for the organization of agricultural colleges
under Federal aid lay in the fact that a need was felt for the practice of better
methods of agriculture. The instructors in the early days in farmers' insti-
tutes and in agricultural colleges found their work quite different from that
of the instructors of to-day. It was then that the professor of agriculture
was expected to teach all of the branches in the college which related to
agriculture, soils, farm crops, stock feeding and breeding, and the farmers'
institute lecturer was expected to be a specialist in all that related to farming.

After the agricultural college movement was well under way and colleges
were organized inider the land-grant act, the most noticeable difiiculty was in
providing instructors who had definite information with reference to the sub-
jects they were expected to teach. To be sure, their knowledge was a i»rac-
tical kind, and it had largely been obtained through actual management of the
soil itself and through handling the various crops and animals found on the
farm. While the knowledge which they jiossessed was the most important
kind, yet they were compelled to draw largely upon their own limited expe-
rience for their facts, and it soon became evident that the greatest drawliack

72

in agricnltural education was the laolv of definite Ivnowledge witli reference to
the subjects to be taught. Those who were most intimately associated witli tlie
agricultural instruction being given at that time saw most clearly the need for
carefully planned and definite experiments which would lead to a broader
knowledge of agrii-ultural affairs. This was true because the early agricul-
turist was usually a practical farmer or chemist who had little knowledge of
practical farm affairs, either from his own experience or the experience of
others.

The agricultural instruction received by the students in our agricultural col-
leges and at farmers' institutes even at as late a date as ISOO was quite differ-
ent from the instruction which is being given at the present time, and the change
in agricultural teaching all along the line has been wrought more through the
knowledge gained by the agricultural experiment stations than from any other
reason. So strong was the demand for definite information relating to agri-
cultural affairs, for experiments wliich would prove or disprove what was being
taught, that the result was the organization of agricultural experiment stations.

For some years before the passage of what is known as the Hatch Act, under
which the Federal experiment stations were organized, high-grade experiment
work was being conducted in connection with several of the agricultural colleges,
and especially were Connecticut. New York, Michigan, and Massachusetts pio-
neers in the line of agricultural experiment work.

The successful farmers' institute lecturer of the present day is possessed with
a mass of data and facts which has been largely secured as the result of experi-
ment station work. So generally accepted now are many of the facts relating to
agriculture which a few years ago were unheard of that wo even forget that it
is only within recent years that these facts have been discovered and the prin-
ciples underlying them demonstrated. No farmers' institute lecturer at the
present time would attempt to disconrse upon the subject of soils without a
knowledge of the work done by King of Wisconsin, Ililgard of California, and
Whitney of Washington. No expert upon the subject of animal feeding would
attempt to give a lecture at a farmers' institute without a knowledge of the
work done by Armsby, Henry, and Jordan, and these men mentioned have all
been pioneers and leaders iij experiment station work. Along other lines of
agricultural knowledge than those mentioned is the mark of the experiment
station equally evident. Agricultural bacteriology was a science practically
unknown until within recent years, and even dairy bacteriology, which the
farmers' institute lecturer will discuss learnedly, was almost unmentioned ten
and fifteen years ago. The best experiment station work has been done by the
men who saw the most apparent need for such work, by men who realized most
fully the shortcomings of agricultural knowledge and the deficiency in agricul-
tural instruction. Much of the best work has been done by men who have, to
a considerable extent, been occupied by other matters.

The experiment stations and farmers' institutes were both organized for work
in part along parallel lines. But while the farmers' institute is clearly an
educational proposition, the experiment station is not only for the dissemination
of information, but it is first of all for the securing of information at first hand.
The duties of the experiment stations were stated in the act of Marcli 7, 1SS7,
commonly known as the Hatch Act, and they were said to be " to aid in ac(iuir-
ing and distributing among the people of the United States useful and valuable
information on subjects connected with agriculture, and to promote scientific
investigation, and to experiment respecting the i»rinciples and application of
agricultural science." It is thus evident that the experiment stations were
organized for the specific purpose of acquiring and disseminating agricultural
information. Without doubt some of the experiment stations have laid too

73

much stress upon the dissemlpation idea, and have at times become university
extension departments of some college or university, and have neglected some-
what the investigational work for which they were organized. This charge
can not be made against the experiment stations to any extent at the present
time. Owing to the wide dissemination of agricultural information through
the farmers' institute and through the agricultural press it is unnecessary at the
jiresent time that the experiment station should attempt to reach every farmer
in the State. Their means are too limited; and rather than divide the funds
and cripple the work of investigation it is far wiser to hold very strictly to the
lines of investigation, publishing the results in form which will be available for
the farmers' institute lecturers and the press. There is a limit to the numl)er
of bulletins which can be issued by the experiment stations, and this limit is
reached long before the people of the State who need information have been
supplied. If the Federal funds are supplemented by State funds, the popular
bulletin may be a wise form for disseminating information. But where Federal
funds are used for paying the printing bills we question whether the popular
bulletin is a wise move. The institute lecturer and the press will give the
information a popular form if it is worthy.

The experiment station may be of value to the farmers' institute workers, not
only through experiments which have for their object the determining of new
truths, but by those which are illustrative in their nature. Certain facts are
well known in relation to agriculture, but these facts are often not adopted and
put into actual practice because their value in certain localities has not been
demonstrated.

The effect of tillage is well known to the experiment station worker who has
investigated it, but it will be continually necessary to demonstrate so simple a
thing as the effects of tillage upon plant growth, even though no additional light
is brought to the subject.

Cooperative experiments between the stations and farmers throughout the
State are popular in some sections. These experiments result in the dissemina-
tion of information by the stations. They are largely educational in their
nature and seldom result in securing any data which is of definite scientific
value. Their practical value as educators can not be questioned. Where the
Federal funds are supplemented by State funds, so that cooperative work can
be looked upon I'ather in the nature of university extension work, having for its
object the dissemination of information rather than for pure investigation, this
work may become valuable, indeed, as a supplement to the agricultural educa-
tion of the State. Where the funds of the station are limited to the Federal
appropriation, it seems unwise to spend any considerable amount of this in
conducting cooperative experiments with farmers throughout the State.
Greater educational results will be secured by cai-efully conducted experiments
under the personal supervision of the station force, securing results of practical
and scientific value. These results can then be published in bulletins and be
given wide circulation by the press or by the farmers' institute lecturer who is
not engaged in station work, but who uses as a basis for his lectures informa-
tion which has been secured by the experiment station. So far as possible,
without interfering with the experiments, the station workers should actively
engage in farmers' institute instruction. This is true not only because infor-
mation given at fii'st hand can be made especially interesting ; it is true not
only because the farmers may be benefited by the instruction which they would
receive, but it is especially true because of the benefit the station workers will
receive by contact with the farmers throughout the State, who are meeting
every day with practical problems which have not yet been solved by any
oxperimeut station. The moi^ successful experiment station worker is the one

74

who comes in closest touch with the men who are most specifically interested
in the results of his work, namely, the agricultural classes.

A man may be a most careful investigator and a thoroughly scientific investi-
gator and yet be an utter failure as a farmers' institute lecturer. This is
especially unfortunate for the investigator as well as for the audience. The
farmers will get the benefits of the results of his work through some other
lecturer who is able to take the facts which have been revealed and present
them to an audience in an interesting manner. The station worker is never-
theless an active factor in the farmers' institute work, even though he himself
does not possess the faculty of presenting facts to the farmer. Some of our
best experiment station men are capable of putting an audience to sleep inside
of ten minutes. Some other man, however, like an Agee or a Rice or a Gould,
will take these same facts and present them to an audience and it will declare
that the lecture was most interesting. The closer the relations maintained
Ijetween the farmers' institute lecturer and the experiment station in every
State the better will be the quality of the farujers' institute work done and the
more practical will be the station work. The time has passed when general
statements of information and funny stories can be palmed off on an audience
of farmers. They are demanding facts ; they are demanding specific informa-
tion, and for this type of information the experiment stations must be drawn
upon.

The plan which has been adopted by New York State might well be adopted
by other States. Every year before the beginning of institute work the entire
lecture force is rounded up for a time at the State Experiment Station, at
Geneva, and for a time at the Cornell Experiment Station. The men who are
to go out into the State and sow broadcast agricultural information are
required to spend several diiys in actual work and consultation with the
experiment station men and discuss with them the latest information with
reference to the topics to be discussed.

A recent report from the Office of Experiment Stations shows that 323
experiment station workers engage in farmers' institute work. This large
number shows that there is an active cooperation between the men who are
devoting their time largely to work of investigation and the men who devote at
least a part of their time to giving agricultural instruction throughout the
State. The experiment station can be of greatest value to farmers' institute
work as this relation becomes closer. While it is not always a matter of con-
venience or pleasure, and not always of i)rofit. for the station worker to leave
Lis home surroundings and his work, which is congenial, and go up and down
the State, putting up at so-called hotels, where even a fair night's rest can not
be secured, yet a certain amount of this work may be of great benefit. It is
important to get the farmers' point of view, to enter somewhat into their life,
and the station worker who goes out for the first time to address some wide-
awake audience is likely to b(! called upon to answer questions which lie lias
never thought of before, and enough problems foi- investigation may be sug-
gested to him to keep him busy for the rest of his natural life.

The experiment station is best doing the work for which it was organized when
it is doing work wdiich will advance the agricultural interests of the community.
This can only be done when a definite knowledge is had of the needs of the com-
munity. This knowledge can best be secured by actual contact between the
investigator and the farmer.

While illustrated lectures and lantern slides have their place, yet they are
too often made the end rather than a means to the end. The farmer wants facts
clearly stated, and it is not necessary to turn a farmers' institute into a school
of farce. Tlie experiment station worker needs to have not only facts, but he

75

needs to have these facts s5-stematizecl. arranged, and classified. He needs to
have them not only written down on a slip of paper, hut he must he so familiar
with his subject that he can proceed without a moment's hesitation.

Could every station man talie a part in the farmers' institute work of his State
every winter lie would be a better station worker for it. Could every farmers'
institute lecturer spend one or two weeks at his State experiment station before
beginning his winter's campaign, at the close he would be the better prepared
for his work. Closer relations would be established between the scientific
worker and the class to be benefited by his work. As a result the benefits would
be mutual. The work of investigation would be given a more practical turn, and
the farmers' institutes would become more truly agricultural schools. Thus
would both institute and station be more fullj' meeting the requirements for
which they were organized.

Discussion.

Mr. C. A. Zavitz. of Ontario. I think, perhaps, the keynote of the paper to
'vhich we have just listened might be embodied in two ideas : First, cooperation,
and second, the proper sympathy and understanding between the farmers' insti-
tute worker and the needs of the people.

I will dwell briefly upon those two points. I thinlc we have all been thor-
oughly impressed during our meetings of the last two days with the impor-
tance of cooperation. Here we have met together ; we have been talking about
the work of the agricultural colleges ; we have been talking about the work of
the experiment stations ; we have been talking about the work of the farmers'
institutes, and the greater sympathy and cooperation there is between those dif-
ferent lines of work, those different institutions, the greater will be the results
of any one of them.

I think that one of the most important things in connection with our institute
work is that those who take up the work will come closely in touch with the people
with whom they are dealing. In one of the papers that has been read it is men-
tioned that we should be thoroughly conversant with the work of Armsby and
Henry and such men. That is true. It was also mentioned that we should be in
touch with the needs of the people. That is just as Important, I think, as the
first.

Now, how can we get in close touch with the people? There are different
phases that might be taken up, many of which have been referred to already ;
but there is one line of work which has been touched on here this afternoon,
on which there has not been very much said in the meetings of the past
two days, and therefore I will dwell upon that phase for a little while. It
was just touched upon by the speaker. I refer to the cooperation between the
station and the farmei's. Some eighteen years ago, when I became connected
with our agricultural college and experiment station work, I felt that there
was a need of liringing the results of the experiment station in closer touch with
the farmers than had been done in the past. Our experiment station had been
running then for about ten years. We were obtaining some valuable informa-
tion, which was being brought out in bulletin form and disseminated among the
people ; but you know that a great many of the farmers can not take the
bulletins and reports and glean out of them the real cream of the work and
make practical application of that work as well as if they were better trained
along certain lines. AVe started about eighteen years ago in a very simple
way to see what we could do in establishing a system of cooperative work
among the farmers. The first year we sent out letters, and we got 12 ex-
students of the college to conduct experimenttU work on their own farms, at
their own homes, in connection with the work at the college. We sent them

76

instructions and sent tliem seeds and encouraged them in tlieir work, and tliey
carried on experiments ; and from those 12 experimenters we received eight
good reports. The next year tliere were GO ; the next year there were 93 ;
and the worlv increased in interest and in value among the ex-students and also
among the farmers generally throughout the Province who came in touch with
the cooperative work. In 1889 there were about 225 and the next year about
400 experimenters. The work has gradually increased from year to year until
this year we have 4,050 farmers upon their own farms carrying on experiments
in connection with the station work.

I remember that we had been engaged in the work about six years when I
wrote to a large number of the agricultural experiment station people and many
of them thought that there was not much value in cooperative work, that the
farmers could not carry on scientific experiments, the results of which would be
of general interest. That is true to a certain extent; but, still, what are our
agricultural colleges for, and what are our experiment stations for? They are
to help the farmers, and anything we can do, whether through our colleges or
through the experiment stations, that will assist the farmers, I think, is the
line of work we should take up.

We have been following this work for some eighteen years in Ontario, and
not only have we studied the results of the experiments, but have also studied
the men themselves, as well as the crops with which they have been carrying on
the experiments. And we have now a considerable number of men who have
been carrying on experiments for five, six, seven, ten, and even a dozen years,
on their own farms, and they are thoroughly trained in this work ; and I
believe I am safe in saying that there has been no feature of the work that is
particularly the station work and the college work, more in touch with the
farmers. We now have experiments in agriculture, in horticulture, in live stock,
in poultry raising, in forestry, and also in other lines. In agriculture alone we
now have over 4,000 experimenters. During this last year we had thirty-five
distinct experiments, covering nearly the whole field of agriculture. Do we
realize the great importance of the farm crops of our two great countries?

I do not know the exact average market value of the farm crops of the
United States, but it must be an immense amount, for in the Province of
Ontario the market value of the farm crops now amounts to about .$150,000,000
a year. You see how important it is that the experiment station should be
brought in close touch with the farm. We carefully study the work of our
experiment station and then arrange 35 experiments in agriculture, and have
4,000 farmers cooperate with us in making a practical application of this
work on their own farms. We find It brings them in touch with the most im-
portant results of the experiment station work in an admirable way. Besides
being interested in the cooperative work, they also become interested in the
other work of the experiment station. What is the result? Not from the
cooperative work alone, but from the farmers' institute and the agricultural
college, from the experiment station and from the cooperative work all com-
bined, we fiud that there is an entirely different feeling in connection with the
college work and the station work now from what there was a few years ago.
I'erhaps this is one of the reasons why there will be some 35,000 farmers
within the month of June who will get up in the early mornings and drive 5 or
0 miles and take the train and come .50 or 100 or 150 miles to the college and
go out to the experiment plats, for an hour and a half in the burning sun, as
they do each year. They are intensely interested, as shown by the questions they
ask, and we have a splendid time together. They take up the questions that
they liave to deal with every day. They take up those practical questions
that they are interested in in their everyday work on the farm. It may be such

77

questions as to whether it is better to put in the corn in rows or in hills ;
whether it is better to cultivate roots on the level or in drills; whether it is
better to sow grains of certain selections or grains of other selections, etc.
They become interested in plant-breeding work along those lines which the
farmers can take up to advantage for themselves, and so one experiment after
another is discussed. AVlien the people, numbering 500 and 600 in a group, ask
questions dealing with those things that they meet with in everyday work on
the farm, they are in real earnest and are after information that will help them.

1 have sometimes heard it mentioned that there are some lines of experi-
ment station work that are not of as high a class as other lines of station work.
E'or instance, the testing of varieties and the testing of methods of cultivation,
and that sort of thing. To me, the line of work that is going to do the n*ost good
for the people we are working for is the highest class of work we can take up.
Scientific problems are of great value, but while going into them we must not
forget the men who are working on the farms day after day from morning till
night and are meeting questions every hour of the day regarding which they
want information, and let us, as institute workers, come in contact with those
people and go out with them on the farms ourselves. I have been connected
with institute work, perhaps, more than anj' one else at our college, simply
because I wanted to do it. I wanted to do it for two reasons. One was that
I wanted to keep in touch with the people themselves and to know their needs,
and the other was to bring the results of our experiment work before the people.

Therefore. I have been in touch with the work for the last thirteen years at
the various institute meetings. This, in connection with the excursions to the
experiment station where they come in numbers varying from 1100 to 3,000 a
day throughout the entire month of June, gives an opportunity to come in contact
with these people and understand their conditions, and also gives them an oppor-
tunity to understand our conditions. You will see that there is cooj^eration
running all through beween the college and the station and between the station
and the farmers on the little experiment farms all over Ontario. Just think
of it — i,000 exiserimenters. What does it mean? Four thousand little .stations
all sending out their infiuence, each one being a center of information. Two
years ago I asked how many people saw just one of the 35 cooperative experi-
ments, and I learned that fully 25.000 people saw this one expei'imeut on one
farm or another. That was only one experiment. And we have 35 experiments
altogether. You see it gets the people in touch with the idea of experimenting
and investigating for themselves. It was mentioned in the paper that coopera-
tive work among farmers is largely educational work, but not of much scientific
value. Well, supposing it is. Is the experiment station for the people or are
the people in existence to build up the station? I believe the stations are
established for the benefit of the people, and whatever we can do to help the
people to become better farmers is wliat we should do.

This cooperative work opens up new lines of thought. I have been asked
the question, " Well, a man or a woman will write to the college because he or
she may want to get something for nothing, may want to get some seeils, simply
because they think they can get something for nothing. What do you think of
that?" Suppose they do. They are the men and women we want to get hold
of. What does it mean? It means that if we can take that man or that woman
that asks for that seed because it can be obtained for nothing and we can keep
those people in our minds right through and finally get them to think and work
along better lines than formerly, we have done one of the greatest works which
it is possible to do for those people.

We try to get the farmers interested in this experiment work, and as soon as
we get them to experimenting they do not look upon it as the college experiment,

78

but as their own experiment. You put a farmer upon his honor and he feels he
is somebody. It lias been stated that cooperative experimental work by the
farmers is valueless unless some official is appointed to visit the experimenters
and take full charge of the work. 1 say no; that we do not want that. We
give them carefully prepared directions, and we want those people to feel that
it is their experiment in every case. Suppose the result is not of great scientific
value. At least you get that man started to observe. That man then takes his
neighbor to his plats, and he says, " I have some varieties of oats that I am
experimenting with," and they begin to talk it over. Perhaps the next year
another variety of oats will come in the neighborhood, and this same man will
say. " Well, I didn't take much interest when I started to experiment last year ;
I thought it would I)e difficult to carry it out. But it is not so very difficult after
all, and I am going to get some of this new variety of oats. I will put in a
plat of this new variety, and also a plat of the variety which gave the best
results last year, and another plat of the variety I have been growing for the
past ten years." Suppose that this man happens to drop into a farmers' insti-
tute meeting and the subject of oats is being discussed. He will be on his feet
giving his experience in growing oats before he is aware of it, and will perhaps
be in a position to give better infornnition on oats than any other man in the
room. This answers as a simple illustration of the beginning of results of one of
the very simplest experiments.

I believe this to be one of the most practicable lines of work which the sta-
tions can take up. I know there is a good deal said against it; but this cooper-
ative work has been a hobby of mine. Eighteen years ago I had the greatest
faith in this work, which I have been at ever since, and the work has been
increasing steadily during all this time, and my faith in it is stronger every year.
It has the right elements of education in it ; it has the right elements of training
iu it; and you will see — mark my words— that the cooperative work will
become a very important factor in connection witli the agriculture of North
America. You get the farmers interested along these new lines of work, and
then they are going to be friendly toward advanced agriculture and have a
greater influence in the world. As mentioned a while ago, we are simply on the
fringe of this great movement. I do not know very much yet, but I know a
great deal more than I did know eighteen years ago, and we want to work
together in this, and if we do I am sure it will have a very great influence. We
know the influence it has had in Ontario already. Our crops have increased
about GO per cent during the last se\en years. What has done it? The cooper-
ative experimental work, the experiment station, and the farmers' institutes all
working together have certainly exerted a very great influence. The fact that
there is so much cooperation in this meeting is why I have enjoyed it so thor-
oughly. I think the future should be very bright.

HOW TO TRAIN THE FARMERS' INSTITUTE WORKER.

F. E. Dawley, Fayetteville, N. Y. Twenty years ago, when the institute work
was new, almost any successful, practical farmer who had ability to express his
thoughts and who had convictions made an acceptable institute worker, and
to-day in many sections and before many audiences a man of this type furnishes
the best of help ; but he must be something more than a practical man who has
achieved success. His success must have come from agricultural practice car-
ried out along orthodox lines, and Ins oi)inions must be backed by scientific
information.

We have come to a time in the history of the farmers' institute movement
when the best work will be done by men and women especially equipped for

7<J

this work, capable of imparting information, who have in their own work
achieved success, and wlio are altle to sliow the evidences of liaving applied
the results of the best agricultural thought and research in their practical every-
daj- farm work. The principal reason why this type of lecturers is demanded
is that the farmers of New York State are a reading, thinking people, and the
majority of them are much better posted than were the leading men a genera-
tion ago. The means for spreading information have increased wonderfully,
and during the past few years people have been better able to purchase books
and papers, the inclination to experiment has gained ground rapidly, and every-
where are men who are trying the newer things in agriculture. They are
reading everything they can oljtain along the line of their specialties, and
when a speaker who knows his subject addresses them he finds them receptive
and anxious to obtain information. They are continually reading and tliinking,
and each will bring a more cultured l)rain and more accurate knowledge of the
principles which underlie their specialties than the year before. The farmers'
institute lecturer who undertakes to be received graciously must not only be
abreast of the times, but he nmst be in advance of them.

I do not mean to say that a knowledge of agriculture will make any man a
successful farmers' institute worker. One may have studied all branches of
agricultural chemistry, soil physics, and be thoroughly posted in many other
lines of scientific thought and research and still not be acceptable. The farm-
ers are anxious to meet men who are studying in nature's great school, and
those who have worked out their problems in the soil with the tree, shrub, or
plant are the ones who are best equipped to impart knowledge.

In a corps of workers it is of the utmost iniportanr-e that the work of the
speakers be uniform and that the facts cited by each speaker coincide with
all the rest. In order to make the work of our men more uniform and keep
them thoroughly up to date, some years ago we inaugurated the system of
normal institutes, taking the workers to the State experiment station for three
days and to the St:ite college of agriculture for three days, where the instructors
and lecturers at these institutions were asked to review the work of the past
year in their various lines of scientific research. The institute workers were
asked to take notes and, in case anything came up with which they did not
thoroughly agree, they were expected to discuss the subject in open meeting,
thus arriving at an understanding on disputed points and at the same time
getting the latest accepted thought' of the scientific men. Our men are not only
benefited from this line of work, but we secure a representative from the office
of the conmiissiouer of agriculture, who thoroughly posts us on the agricultural
law of the State and on the workings of his department. The national laws
relating to pure food, oleomargarine, and kindred subjects are discussed, and
our men leave these gatherings with a large fund of information that they did
not have before.

Discussion.

Mr. Cbeelmax. The first thought that occurs to me is. Where are we going
to get the men to train? Then, what are we going to do toward educating
him for our particular work? We want the man who can tell what he has
done on his farm, laboring under the same conditions as his neighbors. We
have two sources from which to get that sort of man. First, the agricultural
college graduates or undergraduates on their own farms; second, men who have
been successful in their own line of business whether they can talk or not.
In Ontario we develop men from those two sources largely. There are draw-
backs in each case, as many of us know. We have to go into the backwoods
with a man who is pretty well down to backwoods conditions, but he must, above
23344— No. 154—05 m 6

80

all things, have been successful. The superintendent of the institute must
make sure he is honest and straightforward in his methods and then get him
to go and tell about what he has done.

The other man is the agricult.ural college graduate, who is generally gotten
by going to the president of the college and securing lists of promising men and
visiting those men on their farms to see what kind of men they are. We select
those who prove good and develop them.

In the training of institute workers sonieliody must be at work at it in every
State and province t\Aelve months of the year. The time has come when
enough should be apiiroi)riated to enable the institute director to devote his
whole time to the work. Thvee thousand dollars caii certainly be appropriated
to pay the salary of a first-r-hiss man to work twelve months. I lielieve our
good results in Ontario have been due to the fact that we have worked steadily
at the job all the year round.

As I have said, the fivst step is to catch your man; the second is to stay with
liini during the rest of! the year and prepare him for the work. In fitting him
tor the work there are two things we do innnediately. First, we insist on his
^oing to vi.sit the agi-icultural college and experiment station, even if we have
to pay ibe «xpenses, and staying with the professor of agriculture and the
director of the experiment station and studying their work until be is filled
with the idea that these institutions are for the jieople. A great many have not
Ifot that ideji. It is important to overcome any prejudice against the college
which may exist. The institute man is reipiired to visit the institution once a
Vear or to go there during the time of the winter fair in December and to look
over the work. The second thing we do is to get all the workers together and
bave a short period of special training, particularly in animal husbandry.

We reconunend the pick of these men to the State board of agiMculture and
have them api>ointed exiiert jndges for the fall fairs in the Province of Ontario.
!rhey thus get information, so that when they are called upon suddenly as
demonstrators at farmers' institutes they know what they are talking about,
whether it relates to cattle or what not.

This year Mr. Putnam has arranged a line of instruction for his institute
\vorkers at the fall fairs. He gives the men work for a longer time, and in this
\vay gets better men.

It is a mistake to send out men not well experienced, especially yoimg men.
I find that they come back in one of two ihoods : Either they have made up
Jheir minds that they are the best institute workers that bave ever been out, or,
having run up against some pretty strong opposition and not getting as good a
Welcome as they expected, they are discouraged and do not want to go out
again.

It is not necessary to tell you managers that, but I have found it is well to
pick out a good, strong, experienced man and put a young fellow with him,
following that up by sending the best literatun' yon can. When I find some-
Ihing new I send innnediately and get a copy for our worlcers. I do not wait
until the edition has run out. I write a personal letter to each worker, calling
l)articular attention to certain features of the publication applicable to his case.
1 find it accomplislies a great deal more to write a personal letter in this way,
calling attention to certain paragraphs, than simply to ha^e literature sent. I
also send every one of my men, and pay for it out of the State grant, at least
one good agricultural newspaper every weelv. I select some paj)er that uses a
{;ood deal of farmers' institute informaticm. Then e\very week or every two
weeks the superintendent can put in the jiaper a colunm or two or three, or a
r-age, not necessarily over his signature, of good institute stuff, which, wjth the
understanding of the editor, he will publish..

81

If too much is not atteip.ptod :uul the workers :ire only hold rosponsihlo for the
suhjocts they are expected to tench, you so'm have a corj>s of trained institute
worlcers. We now have sixty workers in the Province of Ontario, whereas ten
\ears ago there were none. The Mrst and second years we had the professors
of the college, the third year we had one professor and two farmers, and now
the professors have all dropiied out and we use thorn i)i an advisory capacity
only. We now depend ui>on the profe.ssor to he a final judge with reference to
varieties and fertilizers and such things as he has made a specialty of during
the year.

With all of this I l)elieve the farmers' institute work of the Province of On-
tario can take credit, in conjunction with Mr. Zavitz and the agricultural college,
for having done what he has mentioned. We have doul)led the output of the
Ontario farms in ten years without any appreciahle increase in population or
acreage.

H. A. Huston, of St. Louis. One thing that specially interested me in Mr.
Clinton's remarks was the statement that no man would think of discussing
the ([uestion of soils without ho was familiar with the work of the foremost
soil investigators. This should he the case generally, hut unfortunately there
are a great many who discuss soils who know little ahout the suhject. It is
along that line that I helieve you need to exercise great care, because the soil
is the fundamental thing in agriculture. Large numbers of men are specializing
in fruit, in live stock, and in all soi-ts of lines, and trying to inform themselves
thoroughly on those subjects, but the men who undertake to make themselves
really masters of the soil question are exceedingly few and far between. The
most of our institute workers are what might be called local farm specialists,
n)en who have done good, successfi.il work in certain lines, but oftentimes they
have been successful because of local conditions which do not apply generally.
'J'hey do not alw.nys realize this fact, however, and they go into other regions
and give advice which the conditions do not warrant.

Whatever may be the merits or demerits of the case, I helieve the subject
requires attention. If you can teach some of the specialists along lines which
are remote from soil study to keep quiet about the rpi'^stion of soils, or jiersuade
them to refer in(iuiries to sources where they can get reliable information, I
think you will have accomplished a good deal in the training of institute
workers.

NEW PROBLEMS AND METHODS IN INSTITUTE WORK.

PROBLEMS IN THE EAST.

Mr. Franklin Dye, of New Jersey. The tirst problem I name is the insti-
tute itself. Who will prophesy as to its permanency and its usefulness".'' The
former will be determined l)y the latter. Will it outlive its missionV The
answer to this question will depend somewhat upon our conception of the work
of the institute its an educator in its relations to other agricultural educa-
tional forces.

The teaching methods of the institute are, in some respects, original and pe-
culiar to it. They cond>ine the lecture of the practical teacher, whether from
the laboratory or the field, with the (luestions of the held workers and the an-
swers of the teachers thereto, making a method of instruction (luite unique. In
most other schools of instruction the pu])ils have had little if any practical ex-
perience in the application of the theories and principles they are studying;
this comes after graduation.

82

III the institute the pupils never j,'r:uluate ; the lessons are few and far between ;
new problems confront them year after year, and the institute provides an op-
portunity, usually, for their solution. The institute occupies a position similar
to that of the care-taker of farm stock. Our stockman must select, prepare, and
bring to each animal the food best adapted to accomplish the jnirpose for which
it is allowed to exist. So the institute manager and speaker nuist find the best
and most appropriate information available, year by year, and carry it to the
workers on the farms in their several neighborhoods. They can not go to the
agricultural college. They can not, many of them, assemble in a far-distant con-
vention. Their work keeps them close at home, and their means, usually,, will
not allow the expenditure for long absence and trdvel. This is the province of
the institute, and it is peculiar to it.

The sources of information, however, are not confined to the institute; these
are everywhere. The most prominent and in many respects the most valual)le is
that afforded by our agricultural colleges and experiment stations. The wise
institute worker, realizing this, will endeavor to draw into his budget of informa-
tion all of this that can be utilized in the teachings of the institute. He can not
afford to ignore it. The man of the farm who continues his fling at " book
farming " is fast becoming an extinct species, and may usually be ignored if he
can not be converted.

To further solve the problem of the institute itself it is highly important that
the farmer and his family should be convinced that the institute is for them.
Its mission is to help them in every way possible. It is their school. How
best to interest the farmers in this work, so that they will consider it as their
organization and take an active part in making their institute the best in the
county, is somewhat of a problem by itself. The farmers' institute must inter-
est and help the farmer. When it fails to do this its mission will end.
Women's institutes are closely identified with tlie foregoing. What can be
done to introduce and popularize this branch of institute work? Its field is
large, its woi-k among the most important.

Another problem, in some States at least, is where and how to secure the
money for meeting the expenses connected with the work. When the agricul-
tural population is in the majority in any State, this may not l)e so difficult a
problem. Votes have a mighty persuasive force in matters of legislation. This
word " legislation " implies that we expect the money to be provided l>y the
State ; but there are those in other callings who can not understand why the
State should thus help agriculture and not help other trades as well. I will not
debate that point here.

In some States, and I believe in some of the provinces of Canada, the farmer
pays an annual membership fee, a small sum in addition to that provided by
the State, and thus he beconies a member of the institute, entitled to all its
benefits. This plan has its advantages.

In some of the Eastern States of the United States the agricultural popula-
tion is but a small per cent of the total. To obtain State funds for the assist-
ance of so small a proportion of the population may not be so easy as it is where
the agriculturist can make and unmake legislators. But we will not hunt for
trouble. Each field has conditions peculiar to itself, and the workers will no
doubt find a way for the perpetuity of an, institution that has so many possi-
bilities of usefulness before it.

Another problem for institute workers in the East is to popularize the busi-
ness and the work of agriculture. Both these have within (piite recent years
become so unpopular that farmers' sons are seeking other callings, and labor-
ing men will not take up the work of the farm except as a last resort, and

83

sometimes not even then. The cause or causes of this reaction from this
essential industry sliould be found, if possible, and the remedy applied.

The hope of lar.!J:er and (luiclcer pecuniary returns than the farm as usually
managed affords tenii»ts the farmer's son to seek both in some other business,
and a working-day of fewer hours than the farmer's day, a definite time to
begin aud quit the day's work, with absolute freedom from work nights and
Sundays and prompt payment every week are inducements that tempt labor-
ing men away from the farm, and these facts should not be ignored by the
farmer when deploring the scarcity of farm help.

If our institute methods, as now carried on, and the instruction now given,
will helj) the farmers to reap greater profits than they have hitherto received,
will encourage them to make the farm home and the farm life more attractive
and the work less onerous, we are ]>ursuing the right course. But if we are
failing to reach these results, even to a limited degree, there is a failure to
recognize opportunity and fulfill a responsible obligation.

Another problem peculiar to the position of institute manager, old and yet
always new, is the selection of properly qualified institute conductors and
competent speakers. Each i)osition requires a fitness peculiar to it.

The institute platform has special attractions for the would-be public
speaker. The novice, with a few glittering generalities, is everywhere offering
his services as institute speaker. But there are other novices who have excel-
lent ideas and a measure of knowledge who are diffident. These need encour-
aging in order that they may become thoroughly competent for this responsible
work.

I have used the term " selection." Fortunately there are enough profes-
sional conductors and speakers available at this period of institute growth.
But how and by what methods shall these important positions be filled?
Arrangements, organization, attendance may each be all that could be desired,
but a misfit here will brhig disaster. A round peg in a square hole or a
square peg in a round hole will not answer. The conductor and the speaker
should each size up to the requirements as nearly as may be possible. How
select? Well, that is your problem, Mr. Institute Manager. If you can have
a civil-service examination without being uncivil to the candidate, have it.
But there are other ways of deciding.

AVith all our teaching along other lines, what should we do and what can
we do in the way of implanting, increasing, and fixing a high moral standard
among our farmers? A standard of character and action founded on the
teachings of God's eternal truth and a keen sense of their responsibilities as
heads of family and citizens of a great country. Fellow institute workers, let
us encourage them to higher ideals and nobler ambitions, both in their pro-
fession and in their influence as citizens. With the farmers right and united
the country will be safe.

NEW METHODS.

One ever new method will be needful, and that is to so arrange the topics
from year to year that the institute as an educative organization shall not go
so slow that the farmers will precede its teachings in actual practice, and, on
the other hand, not press on to new questions or the deeper scientific ones
before the farmers are ready to intelligently and fairly apprehend what is
presented, else they will become discouraged. In a word, keep just ahead, on
the agricultural skirmish line, but not so far as to lose sight of the advance
column. Hold to the farmer with one hand and reach out to the lines of
progress as they are revealed from year to year by science, study, and practice
with the other, and thus bring the two together in the institute.

84

New methods will be required in the presentation of the subjects to be con-
sidered each succeeding year. Some of the subjects are old. They have always
belonged to agriculture — tbev are a part of it. For example, the soil and its
products; what the soil is and how it produces its ;innnal harvests were (lues-
tions but little studied and l»ut partially understood prior to the work of the
chemist. True, there were some, here and there one, who thought upon these
matters. So Tull. of Berkshire, England, 17()1-17;^.1. thought on the question,
" How plants grow." By what process are they built up and what and from
whence came the materials?

His conclusion was that, in some way, they took up the finer particles of soil
and incorjxirated them into their body, fiber, and fruit. From this erroneous
hypothesis ho deduced the pro])osition that, the finer the soil was pidverized,
the more rapidly and i)erfectly would bis crojts develop. His theory of fining
the soil did, no doubt, show some favorable i-esults in his case, but not in the
way he supposed. What he guessed at is now made plain, and it should be the
business of the institute managers to introduce the study of the old subjects
and so present them that the farmers shall be encouraged to think upon them
from a correct foundation, in order that greater intelligence may obtain in field
practice and larger profits be secured.

So, too, concerning all the staple crops in their different requirements in the
matter of plant food, methods of cultivation, etc. Domestic or farm stock has
been with us from the beginning. Itut its almost marvelous develoimient in
beauty, size, and i)roductiveness is compar;iti\'elj' recent. These questions,
with many others, nuist claim the attention of the agriculturist so long as men
live by the products of the ground. And the institute worker must present them
in some form each year. Tb.e problem for the conductor is how and under what
subdivisions and form of topic should they be considered. Again, staple crops
in one locality may be introduced in a neighborhood where they have not pre-
viously been grown. They become new crops there, and the institute speaker
may treat them there exhaustively, beginning with the first principles.

Agricultural educiition in the common school is an important (piestion. What
can the institute conductor do to help on this change? What method can be
adopted whereby he may enlist the approval, and, if i>ossible, the cooperation
of the makers of our teachers, the authorities in our State normal, model, and
other training schools, .at least to make a beginning, though small at first, in
directing the young minds to the wonders of nature all around them and the
beauty and value of such knowledge.

Nature study is coming to the front. Wise methods will be reqiiired to so
direct it that practical and permanent benefits shall accrue to agriculture and
agricultural workers.

Most all the work of our farmers is connected with nature study in some
form and most of our institute toi>ics have to do with such subjects. A part of
our work may be to get back to the starting point, anticii^ating and preceding
the agricultural college by having the first j)rinciples of agriculture taken up in
the home, the rural school, and the farmers' institute.

Can we introduce the beginners' institute for farmers' boys and girls, with
speakers — common-sen.se teachers — to explain and illustrate the first things,
the foundation iirinciples, correctly, thus forming a helpful base for full develop-
ment? If so, what method will serve our pur]iose best?

New problems and methods — they are not confined to the work of farmei's'
institutes. Problems new and old are everywhere; they are associated with all
human activities. Their solution requii'es new methods. The man who would
succeed in his undertakings must make his work his study. A general super-

85

vision, coupled with close attention to detail, is necessary. And this applies to
the institute worker as well.

Life itself is a problem. Each new life connnitted to i)a rental care is to
them a problem. What will be its tendencies, where its place? How shall
they direct its choices and educate its mental activities so as to make a grand
and useful career?

Aijain, to the develoiiing mind of the observant child; what a j)robl('m of
mysteries and wonders is this new world of marvelous activities to it. Ah I my
fellow- workers, even we who are older have not solved all of life's problems.
To-morrow may brini; new complications and present problems hard to solve.
And what of that far-distant, mystical soul future, encircled by the term
" innnortality." For the solution of all life's problems, let us use the light we
have, and ever press forw^ard assured that success will ci-own the efforts of the
faithful workers.

Discussion.

Mr. W. L. Amoss, of College Park, Md., called attention to the success of the
practice followed in ^laryland of sending out, at the expense of the institutes,
representatives of the local institutes to visit and report on representative farms
in different parts of the coiuitry. " In selecting such men, of course, there is
some danger. I ask that a committee of five be named to select a man and
report at another session."

PROBLEMS IN THE WEST.

M. F. Greeley, of South Dakota. The selecting of speakers for the work is,
it seems to me, the paramount issue in the institute work, especially in our
northwestern coinitry. The problem is to get men competent to go on the plat-
form and tell what they have done and how they did it in a sympathetic, earnest
way that will appeal to the farmer. If I could say one word about the selection
of the speakers it is this: If possible, have them come to the platform from
their own farms and barnyards and have them talk on problems they have
solved. The farmers are not suspicious of that class of men. The selection of
conductors of farmers' institutes is another problem in this northwestern
countiy. In the West we need men with broad connnon sense w'ho have been
intimately associated with farmers and have heard them discuss the unpaid
mortgage and the bad crops and that sort of thing. Such a man can take hold
of an institute and get right down close to the farmers and help them in tlieir
everyday life. From such a meeting every man will go home better able to
handle the i)roblems that confront him.

In conducting these meetings it increases the interest to bring in live ques-
tions that are particularly local in their application.

Above everything else we l)elieve in the West in short tallcs. We feel that we
must have vigorous talks that will send the people back to their homes and farms
discussing what they have heard.

Discussion.

J. B. Thoburn, of Oklahoma, spoke of the importance of interesting the boys
by means of comjietitive exhibits, etc.

PROBLEMS IN THE CENTRAL STATES AND PROVINCES.

Mr. A. B. HosTETTER, of Illinois. In the Central States we find the largest
number of w'ell-improved farms and the highest priced land. Here is the center
of the pure-bred live-stock industry ; here is the center of the dairy industry ;

86

here we find the best soil and most favorable conditions for growing corn to be
found anywhere in the world.

The new problems which will continue to arise in this section, and which will
become more complicated as the years go by, will always have relation to live-
stock breeding and feeding, dairy products, corn growing, and the maintenance
of soil fertility, the foundation upon which all prosperity rests in this central
division.

Our agricultural colleges and experiment stations are thoroughly equipped,
are sustained by liberal State appropriations, and in charge of the ablest scien-
tists and insti-uctors that the country affords. Our stations are constantly
making discoveries of new truths, establishing principles, and demonstrating
new methods, all of which are of vital importance to the continued growth of
the great industries above mentioned.

The all-important problem, therefore, is the dissemination and application to
farm practice of these discoveries and teachings of the experiment stations.
The farmers' institute should be made a more efficient agency in the dissemina-
tion of this scientific knowledge.

AVe have found in Illinois that the experiment station bulletins secure better
results when used in connection with material demonstrations and the doing of
things. The Illinois boys' corn-growing contest, a detailed account of which
has been published in Mr. Hamilton's report, is an example of the benefit of
extending the institute work into the field of practical demonstration ; through
this effort. 5,521 boys received not only a jjackage of pure-bred seed corn, but
they received copies of a score card and instructions for its use; their attention
was directed to the experiment station and its work. Twenty-nine agricultural
papers called the attention of its readers to this contest, and most of them in
subsequent issues published articles on corn growing, getting their data from
experiment station bulletins. One paper secured a series of lessons from an
agricultural college professor on corn growing and sent copies of papers con-
taining same to the 5,000 boys. Three strictly educational school journals
called attention to this corn contest, and approved the idea of teaching agricul-
ture in the schools. Fifty county superintendents of schools issued circulars
to the teachers on the subject, asking them to cooperate with their boys in the
experiment. During the cdfuing Institute season, when the boys come to the
meeting with their corn exhibits, many of the schools will attend in a body.
Professors from the college of agriculture will be present to give instruction.

In these ways the discoveries of science can be disseminated and put into
practice. We are now receiving letters daily from the boys narrating the
causes of their failures to grow corn worth exhibiting at the institute. Here
is an opportunity for further distribution of scientific instruction under con-
ditions where it will receive attention. To take advantage of this opportunity
there must be clerical help ; the lessons of the experiment station bulletin must
be put in shape for primary instruction, and postage will be required to send it.

If the farmers' institute superintendent could be granted the franking privi-
lege on institute matter, the States could supply the literature aud in this way
the dissemination of scientific methods greatly extended.

Without doubt, the best instructors we have in our institute work are the
scientific specialists, who know things which the farmer ought to know and
who can tell them in language the farmer can understand, and the practical
men who can do things the farmer would like to do and who can show him
how to do them.

To bring together the farmer who needs help and the man who can help him
is a problem for the institute to solve. To accomplish this desired end the
institute needs organizers, promoters — men of ability and tact, who can go into

87

n community and dovoto thoir tiino and talent in loarnin.<; the conditions that
jn-evaii in tiiat connnunity l)y which some farmers succeed and others fail, so
that he can direct and lead the farmer who needs help to the institute meet-
ini:. where he can come in contact with the party who can help him.

There is a tendency on the part of many institute instructors to overestimate
the capacity of a farmers" institute audience to receive and assimilate. They
win gorge their hearers with i^^odd tliiuiis until the danger is that none of it
can be digested. If the instruction can not be illustrated by material things
to secure the attention of the eye as well as the ear. then a syllabus of the
address or oral instruction should be distributed, to be taken home for future
study and reference. 'Ibis syllabus should be bi-ief; should explain scientific
and unusual terms, and direct attention to bulletins and books for further
information.

Discussion.

C. H. McCoRMCCK, of Ohio. There is too nuicli repetition and there is a good
deal of filler in many of our agricultural articles and addresses. We want to
elinunate anything in the way of filler, and in its place we want to have practi-
cal everyday thoughts from i)ractical men as to the actual work on the farm.

PROBLEMS IN THE SOUTH.

J. C. Hardy, of Mississippi. The new problems in the South, I suppose, are
the new problems in the West and the North.

Institute work, in my judgment, is the strongest power that has ever been
organized for the reaching of all the people for the benefit of better civilization.
We have come to realize that the farmers' institute movement's main function
is to take the work of the experiment station and incorporate it in practice. Our
effort should be to make the people take principles and vitalize them in
practice.

Education which does not give power is a false education. The great secret
of the I'apid growth of the agricultural and mechanical colleges in the last few
years Is that the people have realized that men that come out from them have
knowledge that can be incorporated in something concrete. The purpose of the
farmers' institute movement is to incorporate knowledge in the practice of agri-
culture. The work of the farmers' institute nuist be in vital touch with the
needs and conditions of the people. We do not want cut-and-dried methods, but
methods should be changed in e^■ery institution to meet the needs as they are
found there.

Discussion.

W. R. DoDSON, of Louisiana. Truly a new problem of great significance has
arisen in the South to confront the directors of public education in agriculture.
The solution of the now greatest question before the southern people concerns
not only those engaged in agriculture, but every man and every, industry that is
affected by the cotton crop of the world. These diversified interests ramify, into
other branches of agriculture, manufacture, commerce, aud finance, till it
becomes not only a national but an international question. The great money
crop of the South is cotton. In many States it is almost the only farm crop of
great value. Eleven States produced a crop in 1903 which sold for more than
.?(j(>().(>(»0.000, the largest amount ever paid to any country- for the croj) from
one plant for one year. A new insect pest has appeared which destroys the
cotton to an extent that threatens to modify the industri.il and sociological
conditions of several millions of people. The Mexican boll weevil is now dis-

88

tributea over a large portion of Texas, the largest cotton-producing State in
the United States, and is invading the western l)orders of Louisiana, leaving in
its wake desolation and often despair.

When Sherman made his long and nienioral)le march to the sea. he left no
soldiers behind to menace and annoy; new crops sprang up to feed the pe(>i)le,
new herds soon poi)ulated the fields and meadows, new homes were built from
the i)roducts of the forests, and prosperity and happiness followed soon in the
path of peace. But when this great army comes on its nnssion of destruction,
it comes, so far as everything now indicates, to tai^e permanent possession of the
land. This ever-multiplying army is rapidly pushing its conquest eastward,
and there seems to he no hope of i)lacing a barrier before it that is insurmount-
able. It is only a matter of a few years till the entire cotton-producing area
will be infested.

It is a question of vital importance to know what we are going to do when
the boll weevil is with us all over the South.

Those who have studied the question most tell us that we mu.st change our
system of agriculture, that an intensified and modified system of cultivation
and fertilization must be practiced, that the cotton acreage must be diminished
and a system of rotation and diversification adopted, to aid in combating the
effect of this pest. That we must raise more of what is consumed on the farm
and make the cotton crop a surplus crop — that is, what we can raise in spite of
the boll weevil.

But this is not a proposition easy of accomplishment. These great changes
must be brought about in a few years with people who are already advanced
in age, as well as with the young farmers. Those who have had experience
in trying to teach new methods will appreciate how ditticult this is. and the
difiiculties become magnified In proportion to the ignorance of the man you have
to deal with. A large proportion of the cotton crop is produced by the negro,
and at present he seems inseparably wedded to this crop. There are many
.stories of distress and poverty among the negroes and poor whites in the boll-
weevil section of Texas, and in many instances they have been saved from actual
starvation by the generosity of the more fortunate sections. And yet, these
people show very little dispositicni to try to i»roduce on the farms crops needed to
meet their daily wants. Thousands of people have moved out to other States
where there are no boll weevils, and are continuing the cultivation of cotton,
but the time will soon come when they will not be able to do this and must turn
and face the enemy, and stand to their guns.

What will be the effect on the agriculture of the country when we have
adopted what is suggested by the wise ones, supposing that the suggested solu-
tion is the only one to be found and that it can be v^arried out? Suppose the
tenant farmer begins to raise his own meat and meal and other food stuff. The
landowner who has depended largely upon his mercantile dealings with the ten-
ant for making his profits that sustain him and i)rotect his rentals nuist look to
other sources of revenue; the packing houses in St. Louis, Kansas City. Chi-
cago, and other ijacking centers nuist seek another outlet for a large iwrtion of
their output. The nulls of the grain sections will lose an important field of
revenue. The farmers of the stock-raising and gi'ain-]iroducing sections nuist
throw their products on a more restricted market and suffer a depression of
prices.

Suppose the cotton i>roducer should begin to raise his own mules and horses,
how long would it be Itefore we would hear a wail coming from Kentucky and
Missouri? When we teach him to raise his own vegetables and live at home,
the thousands of carloads of canned goods that are annually consumed in the
South, put up in the eastern and northern States, nmst find another market or

89

go unsold. When he raises his own feed stuffs the upper Mississippi Valley
and the West will feel the depressing effect in tlie markets for hay, corn, and
oats, which are so largely consumed by the cotton planter.

Will it be the best thing for the country at large for the cotton farmer to
be<'oine a diversified i)roducerV This lu'comes a very important que.stion to the
northern and western farmer. Take the census of the United States and tabu-
late the names of 11 States producing the largest tonnage of hay. and you find
9 of the 11 are southern States, and you farther find that the first .'i standing
highest in the list are all southern States. With her long seasons for pasture
and tiie possibility of growing alfalfa over a large portion of her territory, the
mild winters, and other conditions favorable to pi'oduction of green feed stuffs at
small cost, with the proper training and the stinudant backed by necessity
should it come to a struggle of survival, the South coidd surmount the difficul-
ties at present in the way and drive the North and the West out of business in
dairy and live-stock production. But I do not believe it will ever come to that.
I believe the cotton States will always produce cotton, boll weevil or no boll
weevil. We have never struck an obstacle yet that permanently barred our
advancement and progress, and I don't believe we ever will. The negro is witi;
us to stay. He may locally migrate, but he will never leave the South. How
the question will be solved I don't know, but I believe a solution will come, and
it will need consecrated thought arid concentrated effort.

The negro can not be reached through the press, but he can be to some extent
by example, as he is an imitator. This is probably the only method of great
importance that we can adopt. Some negroes attend nearly all of our institutes,
but instruction to them nuist be line upon line, and we hope to be able to keep
our heads above water till rescue comes in some form or another, and the negro,
the nuile, and the cotton crop may remain as characteristics of Dixie Land.

How we are to adjust our agriculture to the boll weevil is yet to be
solved, and we need and have a claim on the sympathy and assistance of
almost every section of this great country, because, as I have said before, its
influence radiates to almost every State in the Union and to other nations. The
National Department of Agricultui'e appreciates the seriousness of the situation
and is, I believe, devoting more attention and more money to it than to any
other one subject at present engaging the attention of that great army of scien-
tific workers.

Much scientific and practical information has been obtained regarding the boll
weevil, and the institutes will be able to largely influence adoption of the methods
that may prove best suited to the demands.

INDKX OF NAMES.

AM'ott, A. N., 8.

Allen. R., 8.

Amoss, W. L., 8, 12, 53, 85.

A moss, Mrs. W. L., 8.

Antliony, Miss S., 8.

Harrow, C. J., 8.

H.issett, L. C, 8.

Bates, Mrs. J. W., 8, 12, 45, 68.

lUMlford, Miss' C. C. 8.

r.urnett, E. A., 7, 8, 27, 45.

r.iirroughs, E. W., 8.

imtler, T., 30.

Carter, Mrs. J., 45.

Cnry, C. A., 12, 17.

Clinton, L. A., 7, 8, 12, 18, 45, 53, 71.

Cobb. E. N., 8.

Conner, C. M., 8, 12, 18, 46, 56.

Corbell, J. E., 8.

Cottrelle. G. R.. 8.

Creelman, G. C, 7, 8, 12, 45, 52, 79.

Dawley, F. E., 12, 29, 38, 78.

I>ean. G. W., 8, 63.

Dean, M. L,., 8.

Dickinson, J. K., 8.

Dodson, W. R., 8, 12, 59, 87.

Dunlop, Mrs. H. M.. 8, 45, 69.

Dye, F., 8. 12, 28, 52, 58, 81.

Dye, Mrs. F., 8.

Easterly, II. G., 7, 8.

Easterly, Mrs. H. G., 8.

p:iderkin, B. B., 8.

Ellis, G. B., 8, 26, 58.

Ellsworth, J. L., 8, 23.

Erf, O., 8.

Fanton, I. C, 8.

Frake, J., 8.

French, H. T., 12, 18.

Fuller, F. L., 8.

Fuller, Mrs. F. L., 8.

Garrett, W. C, 8.

Garvin, .1. B., 8, 35.

Gigault, C. A., 34.

Greeley, M. F., 8, 85.

Gregg, O. C, 8, 25.

Hall, F. H., 7, 8, 12, 45, .53.

Hamilton, .T., 8, 12, 13, 36, 47.

Haney, Miss V. C, 8.

Hardy, .T. C, 7, 8, 12, 26, 45, 87.

Haward, R. E., 8.

Hoar, H. C, 8.

Holden, T. G., 12.

Hostetter, A. B., 8, 12, 20, 85.

Hostetter, Mrs. A. B., 70.

Hughes, W. D., 8.

Hunt, G. A., 8.

Huston, H. A., 8, 59, 81.

Hutchinson, W., 8.

.lames, C. C, 8, 12, 38.

Kaufman, E. E., 7, 8, 12, 13, 31, 56, 58.

Kaufman. Mrs. E. E., 8.

Kilgore. B. W., 7. 12, 13.

Killebrew, .1. B., 8, 35.

Kirazey, W. R., 8.

King, D. W., 8.

King, Mrs. S. N., 8, 12, 45, 63.

Latta, W. C, 8, 12, 21, 46, 59.

Laws. Mrs. B. D., 8. 45, 70.

Lee, .T. G., 7, 8, 12. 21. 38, 45, 46.

MacMurphy, Mrs. H., 8.

Macoun, W. T., 8.

Maddock, Miss B., 8, 12, 45, 66.

Martin, A. L., 12, 34.

Mason, .J. L.. 8.

Mason, J. P., 8.

Mason, S. B., 8.

Maxwell, F. L., 8.

McCartney, .T. F., 8.

McCormick, C. H., 8, 87.

McCormick, Mrs. C. H., 8.

McKerrow, G.. 7, 12, 36.

McMahon, H. F., 12.

McNabb, C. A., 8.

Menges, F., 8. 58.

Menn, F. I., 8.

Miles, H. C. C, 8.

Miller, W. W., 12.

Moore. S. W.. 8.

Newberry. H. .!., 8.

Newman. .!.. 9.

Orr, T. E., 9.

Orr, Mrs. T. E.. 9.

Putnam, G. A., 9, 12, 32, 46, 61, 70.

Race, T. H., 9.

Rankin, F. H., 9.

Rossiter, F. C, 9.

Shamel, A. D.. 12.

Starcher, G. C, 9.

Stilson, L. D., 9.

.Stubbs, W. C, 9.

Sweet, M. K., 9.

Sweet, Mrs. M. K., 9.

Taft. L. R., 9. 24.

Taylor. F. W.. 5. 9. 12. 13.

Thoburn, J. B., 5, 9, 12. 32, 59, 85.

Trow, A. W., 9.

Utter, D., 9.

Vincenheller, W. G.. 9. 17.

Webb, W., 18.

Whetstone. Dr. Mary S., 9, 70.

White, .T. M.. 9.

Wyman, B. F., 9.

Zavitz, C. A., 9, 12, 75.

(91)

o

OFFICIALS IN CHARGE OF FARMERS' INSTITUTES
STATES AND CANADA— Contimied.

IN THE UNITED

Name of official.

Post-office.

United States— Cont'd.
■- New JelSiey

New Mo.Ki<-<).,

New York ..-

North Carolina

North Dakota

Ohio

Oklahoma _ --.

Oreiroii

Pennsylvania

Porto Rico-

Rhode Lsland

South Carolina

South Dakota

Tennessee

Texas.

Utah

Vermont

Virginia

Washington

West Virginia...^.

Wisconsin -..-.-.

Wyoming. ■;.:.'----

Canada :

British Columbia..

Manitoba

New Brunswick...

Northwest Terri-
tories.

Nova Scotia

Ontario ..............

Prince Edward Is-
land.
Quebec

Franklin Dye, Secretary State Board of Agri-
culture.

Luther Foster, President Agricultural and
Mechanical College.

F. E. Daw ley, Director Farmers" IiLstitutes

S. L. Patterson, Commissioner of Agriculture . .
E. E. Kaufman, Director Farmers' Institutes- ,
W. W. Miller, Secretary State Board of Agri-
culture. ■

J. B. Thoburn, Secretary Board of Agriculture.
J. Withycombe, Director Agricultxiral Exper-
iment Station.

A. L. Martin, Deputy Secretary of Agriculture.

W. H. Elliott, Dii-ector Farinei-s' Institutes

John G. Clarke, Secretary State Board of Ag-
riculture.

J. S. Newman, Director Farmers' Institutes...

Thos. E. Miller, President Agricultural and
Mechanical College.

James W. Wilson, Director Agricultural Exr
periment Station. ,-

W. W. Ogilvie, Commissioner of Agriculture..

J. W. Carson, Dii-ector Farmers' Institutes —

John A. Widtsoe. Director Agricultural Exper-
iment Station.

C. J. Bell, Secretary State Board of Agricul-
ture.

G. W. Koiner, Commissioner of Agi'iculture..
E. A. Bryan, President' Agricultural College

and School of Science.

if. 3. Garvin, Director of Institutes..

G. McKerrow, Director Farmers' Institutes . .

B. C. Buffum, Director Agricultural Experi-
ment Station.

j Trenton.

' Mesilla Park.

Fayetteville.
, Raleigh.
[ Bismarck.
' Columbus.

i Guthi'ie.
I Corvallis.

Harrisburg.
San Juan.
Providence.

Clemson College.
Orangeburg.

"Brookings.

Nashville.
College Station.
Logan.

East Hard wick.

Richmond.
Pullman.

Charleston.

Madison.

Laramie.

J. R. Anderson, Deputy Minister of Agricul- j Victoria.

ture. I

Hugh McKeller, Deputy Minister of Agricul- Winnipeg.

ture.
Thomas A. Peters, Deputy Commissioner of Frederickton.

Agriculture.
G. Harcourt. Superintendent of Fairs and In- Regina.

stitutes.

B. W. Chipman, Secretary of Agriculture Halifax.

G. A. Putnam, Superintendent Farmers' In- j Toronto.

stitutes.
J. C. Ready, Seci-etary of Agriculture. i Charlottetown.

C. A. Gigault, Deputy Minister of Agriculture.. Quebec.

F

76S

U. S. DEPARTMENT OF AGRICULTURE.

OFFICE OF EXPERIMENT STATIONS— BULLETIN NO. 155.

A. C. TRUE, Director.

AGRICULTURAL INSTRUCTION FOR ADULTS
IN THE BRITISH EMPIRE.

BY

JOHN HAMILTON,

FARMERS' INSTITUTE SPECIALIST.

WASHINGTON:

GOVERNMENT PRINTING OFFICE.

1905.

LIST OF PUBLICATIONS OF THE OFFICE OF EXPERIMENT STATIONS ON

FARMERS' INSTITUTES.

Bulletin No. 79. Farmers' Institutes: History and Status in the United States
and Canada. By L. H. Bailey. Pp. 34.

Bulletin No. 110. Proceedings of the Sixth Annual Meeting of the American
Association of Farmers' Institute Workers, held at Buffalo, N. Y., Septem-
ber 1-8 and 19, 1901. Edited by A. C. True, D. J. Crosby, and G. C. Creel-
man. Pp. 55.

Bulletin No. 120. Proceedings of the Seventh Annual Meeting of the American
Association of Farmers' In.stitute Workers, held at Washington, D. C, June
24-26, 1902. Edited by A. C. True and D. J. Crosby for the Office of Experi-
ment Stations and G. C. Creelman for the association. Pp. 119.

Bulletin No. 135. Legislation Relating to Farmers' Institutes in the United
States and the Province of Ontario, Canada. By John Hamilton, farmers'
institute specialist. Pp. 53.

Bulletin No. 1.38. Proceedings of the Eighth Annual Meeting of the American
Association of Farmers' Institute Workers, held at Toronto, Ontario, June
2.3-26, 1903. .Edited by W. H. Beal for the Office of Experiment Stations
and G. C. Creelman for the association. Pp. lia"

Bulletin No. 154. Proceedings of the Ninth Annual Meeting of the American
Association of Farmers' Institute Workers, held at St. Louis, Mo.. October
18-20, 1904. Edited by W. H. Beal and John Hamilton for the Office of
Experiment Stations and G. C. Creelman for the association. Pp. 91.

Circular No. 51. List of State Directors of Farmers' Institutes and Farmers'
Institute Lecturers of the United States. By John Hamilton. Pp. 30.

Farmers' Institutes in the United States. By D. J, Crosby. Reprint from
Annual Report of the Office of Experiment Stations for the year ended June
30, 1902. Pp. 25.

Farmers' In.stitutes in the United States. By John Hamilton. Reprint from
Annual Report of the Office of Experiment Stations for the year ended June
30, 1903. Pp. 57.

Farmers' Institutes in the United States. By John Hamilton. Reprint from the
Annual Report of the Office of Experiment Stations for the year ended June
30, 1904. Pp. 63.

Farmers' Institutes. By John Hamilton. Reprint from Yearbook, Department
of Agriculture, 1903. Pp. 149-158, 519. 580. 581. . ^

Farmers' Institutes in the United States, By John Hamilton. /Prepared for dis-
tribution at the Louisiana Purchase Exposition. Pp. 20.

Farmers' Institute Lecture No. 1. Syllabus of Illustrated Lecture on the Care
of Milk. By R. A. Pearson. Pp. 12.

Farmers' Institute Lecture No. 2. Syllabus of -illustrated Lecture on Potato
Diseases and Their Treatment. By F-t-G. " Stewart and II. J. Eustace.
Pp. 30. - ^

Farmers' Institute Lecture No. 3. Syllabus of Illustrated Lecture on Acid Soils.

By H. J. Wheeler. Pp.-28.
I'armers' Institute Lecture No. 4. Syllabus of Illustrated Lecture on Profitable

Cattle Feeding. By F. B. Muniford. Pp. 21.

768

U. S. DEPARTMENT OF AGRICULTURE.

OFFICE OF EXPERIMENT STATIONS— BULLETIN NO. 155.

A. C. TRUE, Director.

AGRICULTURAL INSTRUCTION FOR ADULTS
IN THE BRITISH EMPIRE.

BY

JOHN HAMILTON,

FARMERS' INSTITUTE SPECIALIST.

WASHINGTON:

GOVERNMENT PRINTING OFFICE.
1905.

OFFICE OF EXPERIMENT STATIONS.

A. C. True, Ph. D.— Director. .

E. W. Allen, Ph. D. — Assistant Director and Editor of Experiment Station

Record.
W. H. Beal — Chief of Editorial Division.

Walter H. Evans, Ph. D.— Chief of Division of Insular Stations.
John Hamilton — Farniers' Institute SneciuJist.
C. E. Johnston — Chief Clerk.

editorial departments.

E. W. Allen, Ph. D., and II. W. Lawson — Chemist ri/. Dairy Farming, and

Dairyinij.
W. H. Beal — Agricultural Physics and Engineering.
Walter H. Evans, Ph. D. — Botany and Diseases of Plants.
C. F. Langworthy. Ph. U. — Foods and Animal Production.
J. I. Sciiulte — Field Crops.
E. V. Wilcox, Ph. D. — Entomology and Veterinary Science.

C. B. Smith — Horticulture.

D. J. Crosby — Agricultural Institutions.

(2)

LETTI^R OF TRANSMITTAL.

U. S. Department of Agriculture,

Office of Experiment Stations,

Washington, D. C, May 10, 1905.

Sir : The act of Congress making provision for the appointment of
a farmers' institute specialist in the Department of Agriculture
defines his duties to be " to investigate and report upon the organiza-
tion and progress of farmers' institutes in the several States and
Territories, and upon similar organizations in foreign countries, with
special suggestions of plans and methods for making such organiza-
tions more effective for the dissemination of the results of the work of
the Department of Agriculture and the experiment stations, and of
improved methods of agricultural practice."

The condition of the farmers' institute work in the States and Terri-
tories of this country has been to some extent ascertained, and its
principal features have been presented in the several reports of the
institute specialist to the Director of the Office of Experiment
Stations and in circulars and bulletins of information issued by the
Office. Suggestions have also been olfered, accompanied with plans
and methods for rendering the institutes more effective for the dis-
semination of the results of the work of the Department of Agricul-
ture and the experiment stations.

Compliance with the remaining specification of duty enjoined by the
act of Congress, namely, " to investigate and report upon the organiza-
tion and progress of similar institutions in foreign countries," has
been delayed owing to the difficulties attending the conducting of for-
eign correspondence and to the pressure of other duties connected with
the work of the institute specialist.

The accompanying manuscript, entitled "Agricultural Instruction
for Adults in the British Empire," gives the result of such investi-
tions as the farmers' institute specialist of this Office has been able to
make respecting the methods that have been adopted by the various
governments included in the British Empire in the dissemination of
agricultural information among their rural populations.

(3)

In some instances it has seemed necessary, because of the rehition
that unites this form of instruction Avith the general system of public
education adopted by the respective governments, to discuss with some
particularity the higher institutions of learning, at least so far as
their work is associated with that of agricultural instruction of adult
farmers.

The manuscript is recommended for publication as Bulletin 155 of
this Office.

Respectfully, A. C. True,

Director.
Hon. James Wilson,

Secretary of Agriculture.

CONTENTS.

Pase.

Introthiction '

Australia

NewSoiTth Wales 12

Queensland 1*

South Australia ^^

-IK

Tasmania ^"^

Victoria ^°

Western Australia ^^

Canada

British Columbia 2*

Manitoba ^^

New Brunswick ^^

Northwest Territories ^^

Ontario ^^

Quebec ^^

Great Britain ®5

Ireland ^*

(5)

INTRODUCTION

The iDOsition that agriculture occupies in the British Empire is one
of first importance, and for many years the Government has given
special attention to its development. The unusual interest manifested
is no doubt partly due to the fact that those who control British leg-
islation are, for the most part, landed proprietors, and are therefore
personally injured by the decline of this industry and profited by its
proper advancement. Aside from this motive of self-interest, there
is also the great national problem of feeding the multitude of work-
ing men who are engaged in manufacturing occupations throughout
the British Isles.

Special attention by the Government to this industry has been neces-
sary also by reason of the diverse character of the British possessions.
Located as they are in every continent, with every variety of soil, cli-
mate, and production, with densely populated districts, as England
and Ireland, and those sparsely settled just emerging from primi-
tive conditions, as portions of Australia and the Northwest Terri-
tories of Canada, the British Government has been compelled to
carefully study the entire field of agricultural production, and devise
means whereby the interests of this gi-eat industry can best be ad-
vanced in all of the countries under her control, and endeavor to put
in operation such agencies as would most effectually assist in increas-
ing agricultural production and in economizing its cost.

Her problems have been to discover how in her older settled districts
the fertility of her lands may be increased while producing abundant
crops, and in her newer provinces how primitive soils may be econom-
ically brought to tillage conditions and their productive capacity
not only be maintained but gradually increased.

The conclusion reached years ago by Great Britain's wisest states-
men was that the only solution of the question of improving agricul-
ture sufficiently to enable those who pursue it as a calling to maintain
themselves in comfort for all time to come, and at the same time to
produce a surplus sufficient for the use of those engaged in other occu-
pations, lies in the proper education of those who conduct its opera-
tions.

Accordingly the Government established schools and colleges of
agriculture at home many years ago, and has since encouraged their
erection in all of her dependencies until now agricultural education

(7)

8

in some form or other is given in almost every country under British
rule. State departments of agriculture have been established and
equipped witli scientific apparatus, and officered by expert officials
who devote all of their time to the interests of agriculture. Univer-
sities, colleges, normal schools, academies, secondary schools, com-
mon schools, and numerous special classes are everywhere in opera-
tion. In almost all of them the giving of instruction in agriculture
is made obligatory.

Although the purpose of this publication is to present the methods
in use in providing for the education in agriculture of the adult rural
population through the agency of itinerant teachers, it has been
found that this instruction work is in many instances so combined
with the system of general education that prevails as to be practically
insej^arable from it. In some of the coiuitries, for example, the insti-
tutions for higher education engage in the dual service of instructing
the youth in agriculture in fixed schools, as universities, colleges, and
high schools, and also in the work of carrying information to the
adult agricultural population by means of traveling schools and
itinerant teachers who visit localities, hold institute meetings, and
instruct temporary classes in special faruiing subjects.

Where this method is adopted as in England, it has been neces-
sary, in order to its proper understanding, to give wnth considerable
particularity the details of the entire educational system, and also
the connection that exists between the forui of instruction conducted
by the universities and colleges, and that organized and operated by
the district governments.

The giving of instruction in agriculture to adults by itinerant
methods is no longer an experiment in foreign countries, and work
in this direction is regarded by educators and the public generally
as being equally important with that performed in the class rooms
of the colleges and higher technical institutions. It has become a
recognized part of their educational system, as necessary as the col-
lege, the high school, or the university, and the character and quali-
fications of the instructors engaged in this form of education are in
most of the countries fully equal to those of the professors in the old-
established institutions.

The high estimation in which peripatetic instruction is held abroad
is shown by the following memoranda on this subject by the Right
Hon. Horace Plunkett, vice-president of the department of agri-
culture and technical instruction for Ireland, who was a member of
the recess committee of Parliament apjDointed to visit continental
countries and make investigations and report upon the various sys-
tems of agricultural education in use in these countries. He says :

If there is one feature of agricultural education which, having been tested
to the utmost In everj' country of the world, has stood that test better than any

other, it Is the itinerant Instructor. In our searches, at the time of the recess
committee, this was a feature which in every country the demonstrator and
educationist laid stres.-< upon as showing, invarialily. the most fruitful results.
;ui(l all of the experience of the department since has contirmed us in the faith,
which experience both in England, Scotland, the Continent, and in Canada and
America had implanted in our minds.

The methods in use in the British Empire for disseminating agri-
cultural information among the rural population are worthy of care-
ful study by the farmers' institute workers and other agricultural
teachers of the United States. They are the result of many years
of experiment in agricultural education by the most capable and
practical agriculturists and scientific experts of the Old AVorld.
Out of this long experience and careful study there have been evolved
the present forms of agricultural education that have stood the test
of years of actual operation, and have had ihcir value demonstrated
by the results that have been accomplished in the improvement of
agriculture wherever they have been fairly tried. They have sup-
plemented the elementary and primitive forms l)y which farmers
undertook to instruct themselves through neighborhood meetings
for conference and exchange of views, substituting for these dis-
putatious methods, which too often left the audience in- doubt and
the contestants unconvinced, local and itinerant schools of instruc-
tion, taught by capable specialists of acknowledged attainment and
experience, whose statements are substantiated by results secured
on experiment farms and demonstration fields.

In preparing this bulletin for the use of farmers' institute workers
of the United States, the value of the methods adopted by the several
governments in providing for agricultural education and for dis-
tributing agricultural information, as compared with those in use
in this country, is so nuu-h a matter of individual judgment that no
discussion of that feature has l)een attempted, it being thought best
to simply collect the facts and leave the determination of their value
to the individual student who may Avish to perfect the methods in
use in his own State or locality.

A comparison of the farmers' institute systems that prevail
throughout the United States with the methods of instruction found
to be most satisfactory in the countries comprising the British
Empire will no doubt convince the student that there is room for
improvement in our American methods, and perhaps will induce
some of those in charge of the institute work in the United States
to adopt so much of that which has been successful abroad as our
conditions and circumstances seem to justify.

John Hamilton.

AGRICULTURAL INSTRUCTION FOR ADULTS IN

THE BRITISH EMPIRE.

AUSTRALIA.

In order to properly understand and appreciate the value of the
methods used in Australia in reaching the rural population with suit-
able infornuition adapted to the diverse agricultural conditions that
exist throughout the Commonwealth, knowledge of the variety of
crops grown, the extent of the population, and the vast area of terri-
tory to be covered is necessary.

The six States that compose the Commonwealth had in 1901 a popu-
lation of 3.773,370 and a total area of 2,973,070 square miles. This
is about equal in extent to that portion of the United States which
lies east of the Rocky Mountains. The sparse settlement of the coun-
try is better realized by comparing the areas of the several States
with that of Ohio, which contains 41,0G0 square miles and has a popu-
lation of 4,15r,5-t5:

Area in
State: square miles.

New South Wales 310.700

Queensland 668. 497

Victoria 87. 884

Western Australia 075. 020

South Australia 90.3.690

Tasmania 26. 38.5

Total 2, 97.3, 076

The eastern section has an abundance, and in some localities a
suiDerabundance, of rainfall, but the interior and western parts are
very deficient in this respect, the annual rainfall varying in these
sections from 20 inches to almost nothing. The agriculture of the
country, therefore, necessarily varies according to the locality. The
east, with its mild and moist climate, the annual rainfall averaging
from 50 to 80 inches, is devoted largely to the production of cattle
and sheep ; the south and west to the growing of grain.

Each State has a department of agriculture engaged in endeavoring
to solve the particular agricultural problems that are peculiar to it.
Among these is that of disseminating information among farming

(11)

12

people of a kind that will aid them in overcoming the obstacles that
confront them in their agricultural operations. In undertaking this,
various methods have been adopted by the several States, the manifest
intention being to adopt such methods as are best adapted to the
peculiar conditions that prevail as to climate, crops, and population.

The following table giving the acreage under cultivation in each
of the States and the percentage of each crop grown exhibits the
diversity of condition that prevails, and is of interest as showing the
variety of products that can be grown in this island continent :

Acreof/r oiid percentatic of each crop f/rown in Anstralid.

Cultivated acreage

Wheat per cent..

Corn __do

Barley __. do

Oats. _ _do

Potatoes do

Hay. do

Vines do

Sugar cane _.do

Other crops do

Total do....

New South
Wales.

1,426,166

58.4

8.8

.3

1.3

1.4

22.7

.4

.9

5.9

100.0

Victoria.

2,165,693

68.6

.3

2.5

8.6

1.8

14.3

.9

3.0

100.0

Queens-
land.

52,527

12.5

26.2

1.8

.2

2.5

14.0

.5

26.3

16.0

South
Australia.

1,821,137

Western
Australia.

84,516

81.3

.9

.4

13.9

.9

1.9

100.0

100.0

45.4

.1

2.1

2.1

1.5

42.3
1.7

4.8

100.0

I

Tasmania.

64,328

28.6
.1
3.4
»).()
12.0
18.8

17.1

100. 0

There is no national system of farmers' institutes in Australia.
The organization and control of the work is altogether committed to
the agricultural departments of the several States. These depart-
ments have not united upon a single method. Ijut each lias formulated
a separate and distinct system.

In order, therefore, that the various methods in use may be clearly
presented, it becomes necessary to take them separately and discuss
them under the names of the States with which each is identified.

NEW SOUTH WALES.

Nothing corresponding to the farmers' institute system of the
United States is in operation in New South Wales.

QUEENSLAND.

Queensland has no system of instruction for farmers corresponding
to that of the farmers' institutes of the United States. There is a
State department of agriculture and there are local agricultural
societies, but the function of the local societies is principally confined
to the holding of an annual show. The State department occasion-
ally sends out one of its members to address an agricultural meeting,
but this work of instruction is not organized so as to be a part of
the educational system. The department, how^ever, is equipped with
a corps of specialists, who give advice to farmers and visit various

13

sections to study the agricultural conditions that exist, with a view
to sugiresting methods of improvement. This force consists of the
principal of the Queensland Agricultural College, the agricultural
chemist, the botanist, entomologist, an instructor and assistant in-
structor in fruit culture, a viticulturist, tobacco exjDert, instructor in
coffee culture, a quarantine inspector, the director of the botanical
gardens, the manager of the State nursery at Kamerunga, the man-
ager of the State farm at AVestbrook. manager of the State farm at
Hermitage, manager of the State farm at Biggenden. manager of the
State farm at Gindie, and the chief inspector of stock.

The honoraljle secretary of agriculture for Queensland, in his re-
port for the year 11)01, in commenting upon the lack of organization
for agricultural improvement in that State, makes the following
statement :

Till' twu ciusi's assigned for the satisfactory coudition of agriculture in the
more progressive .States of Europe are the extent to which cooperation and
combination i)revail among the farmers and the extent to which the principles
of scientific tillage are diffused among them.

Queensland has many agricultural societies, hut there seems to be no ma-
chinery by which they may be brought to combine readily for any puri)ose ; no
central body empowered to speak in behalf of all or even a majority of the
societies has yet been called into existence.

It is to be added that, beyond holding shows and bestowing prizes for exhibits
not exclusively agrieultural. these societies have done little or nothing to repro-
duce here in any fullness the continental model.

SOUTH AUSTRALIA.

In South Australia the work of disseminating agricultural infor-
mation among farmers is in the hands of an agricultural bureau.
This bureau is a subordinate division in the department of agricid-
ture and consists of a board of twelve members, who hold office by
appointment and serve without salary. Each member of this cen-
tral bureau or board is a specialist distinginshed for service in some
important line of agricultural industry.

The bureau upon ai)plication of at least six residents of a district
is authorized to appoint subordinate branches, distributing them
throughout the country at points not nearer than 12 miles from any
established branch. The membership of a branch is limited to 15,
but there can be an unlimited inimber of honorary members. The
difference between the two is that the honorary members are not
eligil)le to hold office, to l)e appointed as official delegates to the
annual congress of branches, or to receive free the Monthly Journal
of the department.

The members of. the branches are appointed by the central bureau,
known as the " council of agriculture." Beyond this, and in being

14

debarred from discussing purely political questions, they are self-
governing.

The branches usually meet monthly, except during the harvesting
seasons. At those meetings they discuss papers prepared by their
own members or criticise papers by other branches or reports of the
departmental work and experiments. No special officer or officers
of the state department are ajipointed to visit these meetings, but
whenever possible the different experts attached to the department
do Avhat they can in this direction.

In addition to the ordinary meetings, neighboring branches in vari-
ous districts combine to hold a conference to Avhich the department
always endeavors to send one or more representatives. The branches
also arrange for field trials of implements, shows of produce and
stock, pruning demonstrations, meetings at homesteads, factories,
etc., where information of value is likely to be obtained.

Each year in the sjDring a general congress of the bureaus is held in
Adelaide, and the department provides free railway transportation
for two representatives from each branch. This gathering extends,
as a rule, over three days, and occurs on the occasion of the spring
show of live stock and implements, held under the auspices of the
Royal Agricultural and Horticultural Society.

Generally the bureau may be termed a cooperative organization for
the dissemination of information through the interchange of ex-
periences of the members. The branches find their own meeting rooms,
light, etc., while the department finds stationery and postage, and pro-
vides such agricultural literature as is available and also arranges
at different times for experiments with manures, seeds, spraying of
trees, etc.

No member of the bureau receives pay in any shape or form from
the department, and the members of the subordinate branches like-
wise perform such service as the organization requires without
compensation.

The bureau has been in existence since 1888. In 1899 there were
1,400 active members connected with the various branches, and in
1901 106 branches were reported.

The twelfth annual conference, held in 1900, was attended by 215
representatives of the branches. The secretaries furnish reports of
the monthly meetings to the department. In 1901 806 such reports
were made to the central bureau for that year. These are condensed
and published in a monthly journal called the Journal of Agriculture
and Industry, a copy of which is sent free each month to every mem-
ber of each branch. The membership are thus kept in touch with
v.hat is being done by the various branches elsewhere throughout
the State.

15

The State appropriates for the use of the bureau annually al)out
$4,000, which is used in the publication of the official journal, for post-
age exjjenses incurred by the several branches, and for other adminis-
trative items. About $2,500 additional is also appropriated for sal-
aries of the secretary, clerks, and other employees engaged by the
bureau in administering its work.

A feature of the system that is distinctive is the gathering and pub-
lishing of the papers and addresses presented before the various
branches in a monthly journal, which is distributed to the active mem-
bership in all of the branches throughout the State. By this means
there is kept up a degree of interest and mutual helpfulness that has
been found to be of great service.

The practice of assembling representatives from all of the branches
in a general conference each year is also w^orthy of careful considera-
tion. Perhaps the most radical departure from the methods usually
ado})ted in the forming of local organizations is in the '* appointing "
of the active membership by the central bureau and limiting the num-
ber to 15 in any one branch. By this means those responsible for
the work of the branches are selected from among the most successful
and intelligent farmers. This insures efficient administration. At
the same time the system of honorary membership permits the gen-
eral farming public also to have the advantage of the educational
work of the association.

TASMANIA.

The methods employed for the improvement of agriculture in Tas-
mania are nuich the same as those in use in South Australia. Each
has a central administrative board and a system of branch boards
extending throughout the rural districts with limited membership
and holding monthly meetings for the discussion of practical matters
relating to agriculture. The organization Avas created by act of Par-
liament in 1891 and is officially known as the council of agriculture.
It consists of eleven members elected by the local branches for a
period of two years. The president of the council is chosen b}^ the
members from among their number. The secretary is appointed by
the governor on the recommendation of the council and must not be a
member of that body. The council is required to meet at least once
every two months, and the proceedings of these meetings are pub-
lished in the official journal of the council.

The act provides that the powers and duties of the council shall be —

(1) To appoint boards of agriculture, nominated by five pei'sons in any dis-
trict in which no board of agriculture exists, and to maintain correspondence
and cooperation with all boards of agriculture with a view to advance the inter-
ests of agriculture generally.

(2) To collect and publish, by means of the press and by aid of the boards of
agriculture, information of every kind calculated to prove beneficial to colonists

16

engaged in agricultural, horticultural, pastoral, and other pursuits connected
with the culture of the soil.

(li) To employ from time to time, with the approval of the governor in
council, persons competent to give instruction of a practical character in
matters appertaining to agricultural or horticultural science, and to arrange
for occasional lectures on subjects of interest to cultivators of the soil.

(4) To furnish, under restrictions and regulations authorized by the council
and approved by the minister, analyses of soils and manures free of cost to
agriculturists.

(5) To supply, under the direction of an expert, small parcels of seeds,
plants, trees, and manures for experimental purposes to such persons as are
willing to undertake the conduct of experiments in accordance with regulations
promulgated by the council.

(6) To arrange for holding occasionally an agricultural congress, at which
the council and the boards of agriculture may be represented, for the purpose of
advancing generally the objects of the council.

(7) To furnish annually to the minister, for presentation to Parliament,
a general report of the proceedings of the council, together with an audited
account of the receipts and expenditures for the year.

In carrying out the provisions of the above act the members of the
council direct the expenditures voted by l*arliament in aid of ag-ri-
cukure, and also pass upon the (pialihcations of persons recommended
for membership in the various branches, receive reports of the pro-
ceedings of the meetings of the branch l)oards, and publish
r.bstracts of these reports iu the Monthly Agricultural Gazette, which
it edits and distributes free to the members of the various branches.
The board likewise has prepared froui time to time and publishes
circulars of information aiul ])amphlets upon agricultural subjects,
which it supplies to the membership free of cost.

The council has now in its employ four persons whom it seuds
out to lecture before the branch meetings. One gives instruction
in dairy husbandry, one in poultry rearing, one is^an entomological
expert, and the fourth lectures upon agricultural chemistry. These
lecturers are employed by the year aud are paid by the State from
appropriations made for that i)urpose.

In addition to the work of lecturing before the branch boards these
experts are sent to give advice to individual farmers whenever
requests are made which the cotmcil deems Avorthy of special atten-
tion. When visits of this character are made notice is usually pub-
lished in advance throughout the neighborhoods where the visits oc-
cur, and farmers from the surrounding country are invited to bo
present and witness whatever takes place. For some years a traveling
dairy school has been in operation, equipped and sent out under the
direction of the council. The conditions uj^on which a course of in-
struction in dairying is granted are the following: The committee
applying—

must provide transportation of the plant from the nearest railroad station;
must furnish free a building at least 20 by l.j feet in which to work the sepa-

17

rator; also a daily sui)ply of 50 gallons of luilU : a laborer to assist in the
r<Mii,'Ii work, and a sutliciiMK y of clean water for wasiiing the butter and clean-
ing up.

The society must nominate 10 pupils, either male or female, for a course of
special instruction. The dairy will be in operation ten days at each place in
the district, and will operate at all places r(>((uired in that district hefiire Icav-
iii.i: for another. The product of the milk will be returned to the society com-
mittee.

Branch Boards.

The branch boards are organized and governed, as has been stated,
in much the same way as those of South Australia, except that in this
State the membership is not limited, but the recommendation of the
council to the local board is that *' twelve is a sufficient number for
administrative purposes." Monthly meetings are required and regu-
lar reports to the central council. Occasional conferences, composed
of a number of boards in neighboring districts are frequently held,
and a general convention of delegates from all of the boards assem-
bles annually at the capital.

How TO Form a Branch Board.

The following method of procedure has been recommended by the
council for the formation of a local branch board:

An active, progressive, and i)ractical farmer resident in any district at a rea-
sonable distance from any existing branch board, who may desire to assist him-
self and his brother farmers, should communicate with four or five other resi-
dents of the neighborhood and arrange for holding a meeting, preferably at his
own house.

When met together they can select any number of farmers within an area
not too large to act with them. The names and addresses of the gentlemen
chosen should be sent to the secretary of the central council for sul)mission to
the council for approval. After approval the secretary will send to the secre-
tary of the branch board a minute l)ook and the necessary stationery and instruc-
tions for the working of the branch. The board nuist provide a place of meet-
ing at its own cost. When once started a sufficient number of copies of the
Journal of the Council of Agriculture and such other publications as may be
issued by the council will be forwarded for free distrii)Ution among the members
of the branch, and all seeds, plants, etc., distributed by the council will be sent
through the branch and every facility offered for carrying on its work.

The powers and duties of the branch boards, as prescribed by tlie
central council, are as follows :

(1) Record names and addresses of persons to whom seeds, cuttings, plants,
etc., have been or may be supplied for experiment.

(2) Ascertain if any reports are due from persons to whom plants, cuttings,
seeds, etc., have been distributed.

(3) Ascertain if any strange or alien plants or fungi, in.sects, or other pests
exist in the district; if unknown, procure specimens and forward to the council
for identification, if possible.

30372— No. 155—05 m 2

18

(4) Record any means adopted for eradicating pests and results.

(5) Record observations upon all kinds of crops cultivated in the district,
weather, rainfall during' the month, character of soil (where new kinds of crops
are cultivated), progress, and prospects.

(0) Inquire whether any diseases or ailments exist among live stock in tlie
district.

(7) Report all observations to the council, in order that they may be included
in the periodical reports.

(S) Consider any suggestions calculated to advance the prosperity of the dis-
trict.

(U) Send as soon as possible report of all practical conclusions, digest of dis-
cussions, papers read, etc., to the secretary of the council for communication
by him to the press, and for publication in the Journal of the Council.

The branches from time to time recommend to the council matters
of importance and of interest to agriculture for its consideration. If
the council approves the recommendation, it transmits the same to the
government for legislative action.

In 1903 there were 48 branch bodies in the State, all holding
monthly meetings and sending in reports regularly to the central
council for publication.

By means of these boards the council of agriculture is able to reach
the leading farmers of the State Avith information that is of value and
to secure their cooperation in its efforts to procure legislative assist-,
ance for the advancement of the agricultural interests of the State.
The fact that the membership of die several boards is composed of
the most influential and intelligent farmers in each connnunity adds
very greatly to the strength of any reconnnendation that may come
up to the council for its approval, and the frequent reports that are
made of the condition of agriculture and its needs in the various dis-
tricts, published and distributed to all of the branches, provides an
educative means that might well be adopted by ev^ry country that is
endeavoring to assist agricultural people.

VICTORIA.

Short courses of instruction in agriculture for farmers and farmers
sons were inaugurated in 190'2 by the director of agriculture for Vic-
toria. The classes were to be held during the winter months, as being
less likely to then interfere with farming work than at any other
season. In organizing the classes, use was made of existing agricul-
tural societies in the several districts, whose cooperation was solicited
by iuA'iting them to secure the names of farmers and farmers' sons or
persons working on farms who were desirous of having short courses
established in their district.

The first class was organized at Tatura, August 26, 1902. The
course extended through two weeks. Three classes only were held
during that year.

19

In 1003 there were six classes and the courses were extended to four
months. The average attendance of students at the several points
was 42, 25, 19, 47, 35, and 20. These averages do not include the
numerous visitors who were present at most of the meetings.

In 1004 classes were held in seven centers, each class continuing four
weeks, with an average daily attendance at each center of 55, 38, 33,
2G, G5, 35, and 52. Eighteen lecturers were employed in giving
instruction, each representing some specialty in agriculture. The
meetings were held during the afternoon hours, with an occasional
lantern lecture in the evening.

At the completion of each course there is an examination, any pupil
being at liberty, however, to take it or not, as he prefers. If he elects
to take it, and passes, a certificate of the fact that he has passed is
given to him, and he is then in position to contest for certain prizes
that are offered for the best examination papers presented.

The following schedule of regulations prescribed for the short
courses of instruction for farmers and farmers' sons, held in 1003, in
the toAvns of Horsham, Boort. Kyneton, Ballarat, Geelong, Sheppar-
ton, Matfra, and Warrnambool, explains the conditions under which
these classes are conducted:

Instruction will continue for a period of four weeks in each center.

Three lectures will be delivered in the afternoon of each day for five days a
week.

No charge will be made for instruction.

Farmers and farmers' sons, or men who have worked at least one year on the
land, are eligible for admission.

Those attending may be of any age over 10 years.

No entrance examination will be held.

A final examination in every subject will be held, but attendance at this
examination will be optional.

Those who pass the final examination with credit will be awarded a certificate.

The Australian Natives' Association will present a gold medal to the most
successful student of all those attending the short courses of instruction.

A free library, consisting of approved text-books, will be available, under
regulations, during the month at each center.

Classes will be formed at the above-mentioned towuis if the following condi-
tions are complied with :

(1) At least 40 eligible students must be enrolled before May 15.

(2) The agricultural society or some local body must bear all local expenses,
such as providing a suitable hall, advertising in local papers, etc.

If the above conditions are not complied with no class will be held in that
particular center this year.

These classes are not intended for local students only. Any farmer or
farmer's son in the State of Victoria may attend.

Arrangements have been made with the railway department that return
tickets available for one month will be issued to those traveling to attend the
classes at holiday-excursion fares.

20

Such tickets will be obtainable on presenting a certificate to the station master,
signed by the secretary of agriculture, stating that the passenger is a student
proceeding to attend a course of instruction at one of the centers.

The secretaries of agricultural societies will prepare a list of resi)ectable and
comfortable lodgings.

Intending students should, consequently, correspond with the secretaries of
agricultural societies regarding rooms.

A comfortable room with board can be had for 17s. to £1 a week in each
center.

During the course at Geelong instruction will be given in analytical chemistry
and wool sorting for three hours in the forenoon, viz, from 10 a. m. to 1 p. m.,
during five days in the week. This addition to the course is for the purpose of
occupying the whole time of the students who come from a distance and lodge
in the town. Consequently those who attend from other parts of the State
should select Geelong.

As accommodation is limited for analytical work and wool sorting, preference
will be given, first, to students coming from a distance; and, secondly, to those
who travel to Geelong daily by train.

A charge of 6s. will be made for chemical apjiaratus, payable only by students
who take the class in analytical chemistry.

The following programme of a four-Aveeks' course of the agricul-
tural class held at Nhill shows the order in which the several topics
are j) resented :

PBOGEAMME OF LECTURES.

First week.
March.
Tuesday, 1, 3-4 p. m. Introductory lecture on the principles of manuring.
Wednesday, 2, 10.30 a. m. Land surveying, stack and dam measurement.
2-3 p. m. Farmyard manure.

3-4 p. m. Introductory lecture on principles of chemistry.
4—5 p. m. Insect pests and plant diseases.
Thursday, 3, 10.30 a. m. Land surveying, stack and dam nieasiu'oment.
2-3 p. m. Lime and its functions in agriculture.
8-4 p.m. Theoretical chemistry.
4-5 p. m. Insect pests and plant diseases.
Friday, 4, 10.30 a. m. Land surveying, stack and dam measurement.
2-3 p. m. How to cultivate for wheat growing.
3-4 p. m. Theoretical chemistry.
4-5 p. m. Insect pests and plant diseases.

Second week.

Monday, 7, 2-3 p. m. Commercial fertilizers.
3-4 p. m. Theoretical chemistry.
4-5 p. m. Valuation of artificial manures.
Tuesday, 8, 10 a. m.-l p. m. Demonstration of breaking and handling horses.
2-3 p. m. Theoretical chemistry.
3-5 p. m. Veterinary science.
Wednesday, 9, 10 a. m.-l p. m. Demonstration of breaking and handling horses.
2-3 p. m. Theoretical chemistry.
3-5 p. m. Veterinai'y science.
8-10 p. m. Veterinary science.

21

Tluir.sday.lO, 10 a. m.-l p. in. Demonstration of cattle spaying.
2-S p. ni. Manures for the northern area.s.
.".-4 p. 111. .V.Lcrlcultural chemistry,
-t-op. 111. Seeds — structure and development.
I'riday. ll,i:-yp. m. Itutations and their possibilities in the north.
3-4 p. m. Agricultural chemistry.
4-5 p.m. The plant — stem, bud. leaves, and their functions.

Third week.

Monday, 14. 2-op. m. The principles of stock feeding.
3-4 p.m. Agricultural chemistry.

4-;") p. m. Flowers — arrangement, structui'e. and fertilization.
Tuesday. ]">. 2-3 p. m. Food requirements of the working horse.
3—4 p. m. Agricultural chemistry.
4-5 1). m. Fruit — structure and methods of seeding.
Wedne.sday, IG, 10 a. m.-l p. ni. Care of foals — treatment of feet.
2-3 p. m. Agricultui-al chemistry.

3-5 p.m. Importance of poultry industry, locality, etc.
Thursday. 17. 10 a. m.-l p. m. Shoeing, surgical shoes, htting, etc.
2-3 p. m. Agricultural chemistry.
3-5 p. m. Breeds of iioultry. food and feeding, etc.
Friday. 18. 2-3 p. ni. Agricultural chemistry.

.3-5 1). m. Poultry diseases — cause and cure ; chickens, etc.
8-10 p. m. The poultry industry.

Fourth week.

Monday, 21, 2-3 p. in. Diseases of cereals.

3-4 p. m. Agricultural chemistry.
4-5 p. m. Diseases of cereals.
Tuesday, 22, 2-3 p. m. Agricultural chemistry.

3-5 p. m. Demonstrations in poultry dressing.
8-10 p. m. Demonstrations in poultry dressing.
Wednesday. 23, 2-3 p. m. Agricultural chemistry.

3-5 p. m. Sheep breeding, wool shearing, preparation.
Thursday. 24, 2-3 p. m. Agricultural chemistry.

.3-5 p.m. Large clips, skirting, rolliilg. etc.
Friday. 2.5. 2-3 p. m. Agricultural chemistry.

3-5 p.m. Small or farmers' clips, classing, etc.

A report by the officer intrusted witli tlie management of tlie
classes for tlie year 1904 contains the following statement:

I have been much imiiressed by the e\ident desire of the students at all cen-
ters to learn. The lectures were closely followed and notes made by the ma-
jtirity of the students. * * * It is not too much to assume that the short
course system of lectures has proven a success. Three years only has it been
on trial, and yet it is safe to say that it has thoroughly commended itself to the
practical mind of the farmer.

The director of the agricultural department of Victoria, in discuss-
ing the subject of agricultural education in his annual report of the

22

department for 1904, takes up the question of the education of the
adult rural population along agricultural lines. He states that —

The department of agriculture has fur years had officers on the staff whose
duty it has been to give single lectures ou agricultural subjects to meetings of
farmers held under the auspices of agricultural societies. This work, although
useful and interesting, can not be called very educational, as the information
given in one lecture does not lead to a better understanding of the next. To
meet this difficulty I have had classes of instruction for farmers and farmers'
sons, extending over several weeks, held during the last two seasons, and this
winter the classes are more popular than ever. * * * This method of in-
struction has come to stay in Victoria and will extend over the whole of Aus-
tralia. Inquiries have reached me fi'om other States, and it is only a matter of
time before Australian agriculturists will realize that this is the best method of
instruction for the greatest number which can be had at the least sacrifice of time
and money. However excellent this system may be, the winter season as a rule
is the only time farmers and their sons can devote their days to lectures and
study. To meet all demands for classes during the winter months the depart-
ment would be required to maintain for a whole year the staff of lecturers, who
would work for three or four months only, or depend upon picking up suitable
men for the work during the winter season.

Engaging men specially can be done to a small extent, l)ut if it were attempted
on any large scale failure would be the result. I, therefore, after a great deal of
consideration and consultation, matured a ])lan of keeping the lecturers employed
throughout the year. The method I propose is to hold evening classes of two
weeks' duration at farmhouses, the number of farmers attending at any center
to be from 10 to 12 and the classes to be held the year round, excepting in the
winter time, when the officers would be engaged at the farmers' classes held in
each township, ai^ is being done at present.

The lectures would be held in the evening, say one and one-half hours' lecture
and one-half hour devoted to the asking and answering of questions. Four lec-
turers would be required ; one, who would arrive on a Monday and stay three
days, giving lectures and discussing such subjects as manuring suitable to the
district, tillage, rotation of crops, and kindred .topics. On the fourth day he
would leave for another center, say 20 miles away, and would be replaced by an
officer competent to lecture on farm stock, their breeding and management. In
two days the second lecturer would leav(\ being rejilaced by a third, who might
lecture upon poultry. Two days later this lecturer would be replaced by a
fourth, who would lecture on other agricultural subjects. The course of instruc-
tion at this farmhouse would then terminate after ten days' duration.

Four classes, therefore, would be in progress at one time in farmhouses
sufficiently far apart to prevent overlapping, and yet near emmgh for the officer
to reach the next center and lectui-e on the same day.

I propose that these farmhouse classes should I)e tried in August, when the
farmers' classes held for a month in townshiits are finished and the officers are
available to do the work.

By this method it is proposed to overcome the difficulty that noAv
confronts institute directors in almost all countries — that of securing
a sufficient number of capable men for the work of instruction. By
employing them for the entire year institute teaching will become a
profession, and many will doubtless find it to their advantage to pre-
pare themselves for it and adopt it as a career. Day schools for adult

23

farmers during the winter months and night schools durino^ the sum-
mer months is a possible solution of the difliculty.

WESTERN AUSTRALIA.

No ormmized system of'ajj^ricidtural instruction for adult farmers
lias been adopted in Western Australia. The department of agricul-
ture occasionally sends out experts to farmers' meetings and to indi-
yiduals who apply for specific information. In addition to these a
course of lectures on agricultural subjects is giyen by officers of the
agricultural department during the winter months in the museum of
the department of agriculture at Perth.

The course for 1004 extended from June 3 to September 2, one
lecture each week.

The acting director of agriculture states that —

Farms and orchards are visited by the officers of the department and instruf-
tion given on the spot. In the centers of the various farniinj,' districts lectures
are given at irregular intervals. At these lectures discussion is encouraged,
and when possible they are illustrated by models, views, or lime-light lantern
slides.

CANADA.

The farmers' institutes of Canada are not conducted under the
direction of the general goyernment, but each proyincial territorial
authority organizes its work independently.

The Proyinces and territories haying institute organizations are
the Northwest Territories — British Columbia, Manitoba. Ontario,
Quebec, New Brunswick, Noya Scotia, and Prince Edward Island.

The Dominion department of agriculture has undertaken to aid
the Proyinces in their institute work by acting in an adyisory ca-
pacity. The liye-stock commissioner of the dej^artment is the offi-
cial to whom has been committed the work of furnishing expert
advice to the several Provinces and of aiding the institutes so far as
the general government has gone in giving this movement official
recognition.

In order to encourage the provincial directors, the Dominion de-
partment agrees, on condition that certain forms of institute organi-
zation are eifected and certain prescribed rules observed by the
several Provinces, to send out expert speakers to aid in institute
work, paying the salaries and expenses of these lecturers from the
time they leave home until they reach the confines of the Province
requiring their services, and the Province requiring the services of
these men pays their salary and expenses from the time they reach
the confines of the Province until they return thereto on their return
trip.

24

The purpose of the department in requiring: the Province to bear a
share f)f llic expenses of tliese lecturers is (o cause theni to economize
their tiuie and to hiy out their series of meetings so as not to cause
undue traveling or expenses.

The Dominion department requires that full reports of the work
done at each meeting by each speaker shall be made out by the insti-
tute director and be forwarded to the Dominion superintendent of
institutes. The national department of agriculture is endeavoring
to secure closer relations with the provincial directors of institutes
by arranging to pay to the deputy minister of agriculture or the
acting superintendent of farmers' institutes a certain annual sum
in aid of the institute work.

BRITISH COLUMBIA.

The farmers' institute system in British Columl)ia was inaugurated
in 1897, and, as in the other Canadian Provinces, it is in connection
Avith and under the supervision of the deputy minister of agricul-
ture. The superintendent of institutes is appointed by the lieutenant-
governor in council, and is charged with the duties imposed by the
several acts establishing the farmers' institute system of the Province.
Inasmuch as the details of the entire system are fully set forth by
the various acts of the provincial assembly pro Abiding for institute
instruction, they are herewith presented in consolidated form as
arranged for convenience of reference by the deputy minister of agri-
culture and suiDcrintendent of institutes.

ACTS OF ASSEMBLY RESPECTING THE ESTABLISHMENT OF FARM-
ERS' INSTITUTES.

Her Majesty, liy and with tlie advice and consent of tlie le,i;islative assembly
of tlie Province of British Colinnbia, enacts as follows:

Short Title.

1. This act may be cited as the " Farmers" Institutes and Coojieration Act."

Interpretation.

2. In the construction of this act, and the rules and recjulatitms framed under
the authority thereof, the following wcjrds and expressions shall have the mean-
ings hereby assigned to them, unless the same be repugnant to or inconsistent
with the context (that is to say) :

"The department" shall mean the deitartment of agriculture of the Province
of British Columbia.

"The minister" shall mean the minister cf .-igriculture of the Province of
British Columbia.

"The superintendent" shall mean the sui)erintendent cf the farmers' insti-
tutes in tlie Province of British Columbia.

"Division" shall mean a division as set ft)rtli in Schedule A" of this act con-
taining districts.

o Schedule (iiiiitted \'vu\i\ tliis publication.

25

" District " shall mean the distrift ooniposed of the imuiieipalities or other
limitations set forth in Schedule A " of this act.

" I{et,'ular mcctin.us " are those at which delci^rates sent by llic (It'partnient are
jiresent and whose expenses are paid hy the department.

■■ Supplementary meetings" are those conducted by the local oHicials.

"Regular (U'legates " are those sent annually to assist local oflicers to bold
regular meetings.

" Supplementary speakers " are those sent at the request of the local officers
to assist said officers to hold supplementai'y meetings.

'A. The minister may authorize the organization of farmers' institutes in any
electoral or other division into which this ri-ovince now is or may hereafter be
divided. The authority for the organization of farmers' institutes may be given
after a petition, duly filled up and signed by at least fifteen persons who are resi-
dent in the said district, and who have paid in to the secretary-treasurer pro tern.
not less than fifty cents each, has been filed in the deiiartment in the form set
forth in Schedule B hereto.

4. The objects of such farmers' institutes shall be the dissemination of infor-
mation in regai'd to agriculture, and shall include the encouragement and
imi)rovement of agriculture, horticulture, arboriculture, manufactures, and the
useful arts :

(a) By holding meetings for the discussion of and hearing lectures on subjects
in connection with the theory and practice of improved husbandry or other
industrial purposes.

(b) By promoting the circulation of agricultural, horticultural, arboricul-
tural, and mechanical bulletins and rei)orts.

(c) By importing and otherwise procuring and distrilMiting seeds, plants,
and animals of new and valuable kinds.

( (/ ) By offering prizes for essays and questions of scientific inquiries relating
to agriculture, horticulture, arboriculture, manufactures, and the, useful arts,
and for shows or displays of agricultural products.

(c) For disseminating information regarding bee keeping.

if) By cooperation for carrying on any industry or for any purpose relating
to agriculture within the district, as provided for in section 15 of this act.

~K In granting authority for the formation of a farmers' institute under sec-
tion ?, of this act. the minister shall appoint the place within such division and
fix the day and hour at which the first meeting for the organization of the
institute shall be held, of which the minister shall give at least one month's
previous notice by advertisement in the British Columbia Gazette and in writ-
ing to the secretary -treasurer pro tem. of the proposed institute, who shall
thereupon cause to be i)osted up, at not less than five of the most frequented
Itlaces in the district, notices containing full particulars as to the object, place,
date, and hour of the meeting. At such meeting the persons present who signed
the petition, as ]>i-ovided in section 3, and such others as may have paid at least
fifty cents each to the secretary-treasurer pro tem. prior to the time appointed
tor the meeting, for the receii)t of which subscription the secretary-treasurer
pro tem. shall l>e in attendance at the place of meeting at least one hour
prior to the time for which it may be called, shall elect from among members
such officers as are required to be elected at the annual meeting of such institute,
which officers shall remain in office until the date of the next ensuing annual
election.

6. The lieutenant-governor in council, upon recommendation of the minister,
may subdivide divisions and districts in which institutes are organized under
this act.

a Schedule omitted from this publication.

26

7. Each farmers' institute organized under tliis net shall be known as the
" [here insert the name of the district] Farmers' Institute," under wliich name
each institute shall lie a body politic and corporate.

8. The officers shall t-onsist of a president, vice-president, and secretary-
treasurer, and sucli number til! directors as may be provided in the rules and
regulations framed under the authority of this act. who shall be elected annu-
ally, and who together shall constitute a lioard of directors, the majority of
which shall be practical farmers.

9. The superintendent of farmers' institutes shall be an officer appointed by
the lieutenant-governor in council, to whom shall belong the duties assigned in
the rules and regulations passed under the authority of this act.

10. Each member of an institute shall be entitled to receive a copy of "all pub-
lications published by or issued under the authority of the department of agri-
culture for the Province of British Coliunbia.

11. The legislative assembly may each year set apart a certain sum of money
for aiding farmers' institutes whose returns have been transmitted and who
have complied with the provisions of this act and the rules and regulations that
may be passed liy the lieutenant-governor in coiuicil. To each institute whose
membership is shown to amount to from fifteen to one hundred a sum of fifty
cents for each paid-up member up to one hundred, and twenty-five cents for each
paid-up member over one hundred will be allowed : Provided, That in case the
amount so voted or set apart shall not be sufficient to cover tlie total amount of
apportionment in this manner, then the apportionment shall be made pro rata
on the same basis.

12. The council of any nuuiicipality may grant money in aid of any duly
organized farmers' institute.

13. Every farmers' institute shall be entitled to receive the moneys provided
for in section 11 of this act from the treasury of the Province tipon the following
conditions :

(a) That the number of members is at least fifteen, each paying an animal
fee of not less than fifty cents.

(&) That the provisions of this act and the rules and regulations approved by
the lieutenant-governor in comicil shall have been carefully observed.

(c) That all re])orfs or returns required to be made under the jn-ovisions of
this act shall have been received to tlie satisfaction of the dejiartmenf.

(rf) That at least two regular meetings and two supplementary meetings shall
be held during the year.

14. The funds of the farmers' institutes, howsoever derived, shall not be
expended for any object inconsistent with those mentioned in section 4 of this
act, and shall n<it be paid out except authorized at a meeting of the board of
directors and upon an order signed by the i»resident, or in his absence by two
of the directors and the secretary-treasurer. In case payments are made by
cheque issued upon a chartered bank the cheque shall be signed by the president,
or in his absence by two directors and the secretary-treasurer.

l.^>. Notwithstanding the jirovisions of any act in forc(> in this Province
upon application to the minister of ten or more resident and bona fide farmt'rs
of the district, such applicants may engage in and carry on, on a cooperative
basis, any of the following, viz: (a) A farmers' exchange for buying and selling
farm produce; (h) a cheese factory; (c) a creamei\v ; (d) a fruit-canning,
preserving, or evaporating factory; (c) a mutual credit association for the pur-
pose of receiving deposits and loaning money to its members; (f) or in any
other enterprise that may be api)roved by the lieutenant-governor in coiincil as
coming among the objects and within the meaning of this act, and such appli-

27

cants shall be eoustrueiT " provisional directors " and shall possess the ixtwers
and antliority mentioned in and conferred by any order in council for managing
the affairs of the association nntil the first annual election of officers, and under
this act the association shall |)ossess all the jiowers of an incorporated company
under the "Companies act, ISltT." to hold property, to sue and he sued, make
by-laws, and do all things necessary and purtenant to the carrying on of any
business for the nuitual benefit and profit of the members subscribing and
holding stock : rrovldcd alirai/f) —

[(I) That a notice of incor])oration containing the names of such applicants be
published in the British Columbia (Jazette, for which a fee of ten dollars shall
be charged ;

(/;) That no subscriber may hold or thereafter aciiuire more than one-tenth
of the stock allotted by the association;

(c) That twenty-five per cent of the capital stock be subscribed at the time of
making aiijilication ;

(rf) That all elections shall be by ballot, and each member shall be entitled
to one vote only.

ISA. Every farmers' institute organized prior to the 20th day of May, 189S,
and every association incorjiorated iirior to said 20th day of May. 1S9S, under
section 1;" of this act. shall be deemed to have been duly and completely organ-
ized or incorporated, as the case may be. according to law, and to have complied
with and fulfilled every condition and requirement made and imposed by law
in that behalf.

in. It shall be the duty of the secretary of the association so organized to
make a return to the superintendent within thirty days after the first of Janu-
ary in e?ich year, containing a full statement of the affairs of the association
for the year last past, which shall include a duly audited and certified balance
sheet, the number of stockholders and the amount of stock held by each, the
paid-up capital, assets, and liabilities, the number and class of employees, the
rate of wages paid in each case, the quantity and value of output, and the
quantity and v.-ilue of goods sold and exported. Such statement shall be certi-
fied to by the secretary as correct and by the president, or in his absence by.
two of the directors.

17. The procedure for the liquidation, winding up. and disposal of the busi-
ness of any associaticm under this act shall be that iirescribed by the lieutenant-
governor in council by order in council from time to time in that l)ehalf.

18. The penalty for infraction of section 10 of this act shall be a fine of not
less than one dollar and not more than twenty dollars for each offence upon
summary conviction before a stipendiary magistrate or two justices of the peace
having jurisdiction in the district, who shall have power to inqxose costs and
order distraint in default of payment.

19. It shall be competent for any agricultural, horticultural, or dairyman's
association at present in existence to be incori)orated or amalgamated with the
district farmers' institute in which such association is situated upon the nuijor-
ity vote of tlie members of such association at the regular meeting being passed
in its favor, providing that prior to the holding of such regular meeting at least
sixty days' notice shall be given in writing to the members of the intention
to move a resolution to that effect, and if thought advis.ible by a notice pub-
lished in a newspaper circulating in each division ; and in case of such incor-
poration or amalgamation the combined associations and district institute shall
be entitled to any moneys voted by the legislature in supi^trt of any association
or institute so incorporated or amalgamated. an<l shall, in addition to its proper
rights. ])owers. and ])rivileges, have, and may exercise, all tlie corporate rights,
powers, and privileges of such combined associations and institutes: Alirays

28

provided. That all funds belonging to the society so affiliated be applied exclu-
sively to the purposes of that society.

20. For the ]mrposes of this act the Province shall be divided into divisions,
containing districts as set forth in Schedule A."

21. The minister of agriculture may employ a portion of tlie Ictrishitive grant,
not to exceed twenty-five ]ier cent thereof, for the promotion and assisting in
the objects and aims of a farmers' central institute for the whole of the Prov-
ince; such institute to be formed by delegates from the district institutes, wlio
shall be elected at the annual meetings, as may be provided by the rules anil
regulations. The central institute shall be subject to the rules and regulations
made under authority of this act. and its meetings shall lie held not oftener
than once a year, the place of meeting to be designated liy tlie superintendent.

22. It shall be the duty of the secretary-ti-easurer of eadi district to jirepare
each year a full report of the work of his institute during such year, which
shall include a list of members, a statement of the receipts and expenditures, and
a statement of the numlier and place of meetings held during the year, a pro-
gramme of the meetings, and the attendance at the same, such report to lie
transmitted to the department within thirty days after the 31st of Decemlier
of each year. The secretary-treasurer of each institute shall have a salary of
not less than twenty-five dollars, to be voted by the legislative assembly.

22A. The lieutenant-governor in council may eacli year appoint, from among
the delegates to the central institute, members of a board to I»e known as the
" advisory board." The said board shall consist of six memltcrs, two from Van-
couver Island, two from the lower mainland, and two from the upiuT mainland.
The said board shall meet at the times and ])lnces designated by tlie minister,
and shall advise the minister niion all matters of interest to tlie agricultural
community. The members of the board shall receive no remuneration for thi'ir
services, but shall be paid their actual traveling expenses.

23. The minister shall frame rules and regulations as a recommendation
to the lieutenant-governor in council, which shall define the procedure for the
organization of institutes not otherwise provided for in this act, the number
and duties of officers of institutes, the date and programme of and procedure
governing annual and other regular and general meetings, and provide for all
other things necessary for the proper working of farmers' institutes, not in-
consistent with any of the provisions of this act, and the licuteiiant-govei-nor
in council may authorize such rules and regulations, which shall be published
in the British Columbia Gazette immediately thereafter.

24. This act shall come into force on the day of its being assented to.

Rules and Regulations,
organization of institutes.

1. Subject to the provisions of sections <; and 7 of the act. each institute
shall have a distinct name.

2. It shall be the duty of the secretary-treasurer to notify without delay llic
superintendent of farmers' institutes as soon as organization is completed, and
to forward to him a list of the names and addresses of all the members and offi-
cers and directors.

3. Membership shall terminate with the 31st day of December each year.
but the membershii) of persons joining during the months of October, Noveiiil)cr.

a Schedule omitted from this iiublication.

29

and Decemlier just precertins. and wliuse fees are paid, shall extend to and be
good for the whole of the following year.

OFFICERS.

4. In addition to tlie ottic-ers referred to in section 8 of the act. there shall
lie one director for every ten members np to fifty, to be elected as hereinafter
provided, tlie ninnlter of directors, however, in no case to exceed five until the
memljership shall reach one hundred, after which there may be an additional
director for every additional twenty members.

5. One delegate to the central institute, who shall be a practical farmer
actively euiraged in farming or superintending a farm, shall be elected by ballot
by each district institute at the annual meeting as provided by section lil of
the act.

i). There shall be elected annually two auditors to audit the accounts of the
institute.

7. An executive committee of three may be appointed from the board of
directors as a whole to manage any matters within the powers of the said board
to perform, their duties to be those assigned to them by the said board.

8. In case the presidency is \acant, or the president does not take action
within ten days, the vice-president shall act in his stead.

i). In case of the secretary-treasui-er resigning or refusing to perform^ the
duties of his office, or if by any other reason his office becomes vacant, the presi-
deii-t, or in his absence the vice-president, shall perfom the duties of the secre-
tary-treasurer until the vacancy be tilled.

DA. In case of any vacancy occurring amongst the officers or directors of the
institute the secretary, or in case of that office being vacant, the president, or in
his absence the vice-president, shall innuediately call the board of directors
together by giving ten days' notice in writing, and it shall be the duty of the
board of directors, at the time and place of meeting, to fill the vacancies by
l)allot from amongst the members of the institute.

10. Any change in the personnel of the directorate or executive shall be
reported to the superintendent forthwith by the secretary-treasurer, or other
officer acting iu his stead.

Annual Meetings.

11. The institute year shall begin .January 1 and end December 31. The
annual meeting shall be held in the month of .January of each and every year.
At this meeting the officers provided for shall be elected for the ensuing year.
Elections shall be by ballot. No person shall be eligible for office or entitled
to vote who has not paid his fees in full for the current membership year.
The executive officers for the current institute year shall, througli the secretary,
present to the meeting in writing, a carefully prepared report of the proceedings
of the year, iu which shall be stated the number of institute meetings held, the
;;ttendance at each, the total number of papers read and addi-esses delivered.
The treasurer's report for the current year shall be presented, but shall first be
audited and certified to by the auditors. The annual meeting shall be called by
mailing to each member, at least ten days before the meeting, an announcement
of the meeting, said announcement to specify the date, place, and hour of the
meeting, and shall contain a programme of the meeting. In addition to this, if
the executive deem it desirable, they may advertise the meeting by posters, or in
newspapers circulating iu the district.

30

Programme of Annual Meeting.

12. (a) President's report and discussion.

(b) Report of executive committee.

(c) Treasurer's report.

(d) Auditor's report.

(e) Suggestions as to holding of regular and supplementary meetings.
if) Election of officers.

iu) Suggestions as to institute work.
(h) Addresses, papers, etc.

13. At the close of the annual meeting the new board of directors shall meet
and transact such lousiness as may l)e necessary.

14. Memorandum of proceedings shall be entered in the secretary's minute
book, and a copy of the same shall be sent by the secretary to the superintendent,
and shall be presented as a part of the report of the annual meeting.

15. In case any institute shall from any cause fail to hold its annual meeting
at the time appointed the secretary may appoint a time for holding the same,
the same procedure to be observed as in the foregoing.

Other General Meetings.

16. All institutes organized under the act shall be strictly nonpartisan and
nonsectarian, and no institute shall operate in the direct interest of any party,
sect, or society, but for the equal good of all citizens of the farming community,
and no subject shall I)e presented at any institute or any discussion allowed of
a political or sectarian nature, nor shall any speaker be allowed in his lecture,
essay, or speech, or in any discussion to advertise wares or schemes in which
he has a direct or indirect pecuniary interest.

17. It is not intended that regular delegates shall attend more than two meet-
ings in any institute district in one year at the expense of the department of
agriculture, and officers and directors are expected to lighten, as far as possible,
the expenses of the delegates while in their districts, but a greater number may
be arranged for if convenient and desirable.

18. Should any institute require speakers at any other period of the year to
assist in holding supplementary meetings, application for such assistance shall
be made to the superintendent, and, if granted, the institute requiring the
services of such speakers shall pay all legitimate expenses of such persons
while attending said meetings.

v.). All requests to the minister for assistance to hold agricultural, horticul-
tural, live stock, or dairy meetings shall, if possible, be made through the
secretaries of the district institutes, applicants stating what subjects they wish
the speakers to discuss.

20. Every meeting of an institute, except the annual meeting, shall be adver-
tised by issuing jiosters, on which shall appear a programme of the meeting,
giving date and place of meeting, hour of opening, the names and addresses of
the speakers, the topic to be discussed by each, and all other particulars. A
copy of the poster shall be sent, two weeks previous to the date of the meeting,
to each postmaster and schoolmaster and to all places of imblic resort in the
district, and copies of the progrannne should l)e sent to each member of the
institute, and it shall be tile duty of officers, and directors to exercise due care
to insure the proper posting and distrilnition of said bills. A copy of each
poster and each programme shall be sent as soon as published to the superin-
tendent and to each speaker advertised.

31

21. It shall he the duty of the board of directors, or executive committee
appoiuted by them, to complete all arraugemeuts within due time for the holdiug
of the meeting.

Duties of Officebs.

22. The board of directors shall have full control of the affairs of the insti-
tute. They shall arrange time and places of meetings, and shall outline the
work and the policy of the institute.

2:'>. The executive conmiittee shall, if appointed, carry into effect the plan
of work decided upon by the board of directors, and shall arrange the details
of the same.

24. The president shall preside at all meetings of the board of directors and
executive committee, and in his aitsence the vice-president shall preside, and in
the absence of both, then a chairman shall be elected from amongst the members
present.

25. The secretary shall have the powers of managing director, acting under
the control and with the approval of the executive committee. He shall call all
meetings of the executive committee and board of directors upon the authority
of the president or of any two officers or dii'ectors, give notices of all meetings as
retjuired by these rules, make returns, keep correct minutes of the proceedings,
and conduct all correspondence in the name of the institute. All reports and
returns re<p]ire(l liy the superintendent shall be made upon forms specially
jirovided and in the manner indicated.

2G. The secretary shall keep a book in which shall be entered the names and
addi'esses of members in alphabetical order, also a book to be used as a mail-
ing list, which shall contain the names of parties to whom posters, programmes,
etc., may be sent.

27. It shall be the duty of the secretary to prepax'e and submit to the execu-
tive committee the annual report and to present the final report to the annual
meeting. Not later than ten days after the annual meeting he shall forward to
the superintendent, liy registered mail, a copy of said report, together with a
copy of the treasurer's report, the name and address of each officer and director
elected for the ensuing institute year.

28. On or before the 30th day of January of each year the secretary shall
send a revised list of members for the current membership year to the super-
intendent, and quarterly thereafter he shall forward the name and address of
each additional person who has since the previous return become a member of
the institute. The capita grant, as provided by the act, shall be paid on mem-
bersliii) as returned by the secretary on the 30tb day of June of the current
year.

29. Within cnie week after the close of each institute meeting or series of
meetings the secretary shall forward to the superintendent a detailed report
of said meeting or meetings, in which shall be stated the name of the place or
places where sessions were held, the number of persons present at each session,
the name and address of each person who read a paper or gave an address, and
the title of the address or paper.

?>0. The secretary shall, when possible, retain the maiuiscript of all papers
read at meetings of the institute by local talent, in order that he may, when
re(iuired. furnish the superintendent with the same. Each institute is required
to forward at least two such papers each year, whicli may i)e iniblished as the
superintendent decides. Secretaries or essayists are not required to rewrite
papers before sending them to the superintendent, but may forward them as
read at the local meeting.

32

31. It shall be the duty of the treasurer to receive and account for all moneys
belonging to the institute and disburse the, same under the instructions of the
executive committee, without whose order no money shall l)e paid out. He
shall also prepare in detail and present to the annual meeting a duly audited
statement of recei])ts and expenditures.

32. He shall use such cash and receipt hooks, membership tickets, etc., as
may be required by the superintendent.

33. An officer or director who has not during the current year attended any
meeting held in his district (except when prevented by sickness), or otherwise
rendered valuable assistance to the institute, shall not be eligible for reelection
to office for the ensuing year.

34. It shall be the duty of the superintendent to generally conduct the corre-
spondence relating to the institutes and to supervise the work so far as pro-
vided for under the acts and rules and regulations. Acting under the instruc-
tions of the minister, it shall be his duty to arrange for regular and supple-
mentary delegates to be present and address regular and supplementary meet-
ings at the request of farmers' institutes, to prepare circular letters, to receive'
and i)ublish reports, to supply all forms, books, etc., to local secretaries recpiired
under these rules, and to prepare and issue from time to time suggestions to
officers and directors of the institutes.

35. Every officer and director sliall pronq)tly answer all official communica-
tions addressed to him by the superintendent, and should make diligent efforts
to furnish any information re(iuired of him relative to the affairs of the
institute.

Procedure, Order of Meetings, Etc.

36. At any meeting of an institute, if duly advertised as set forth in these
rules, 10 members shall form a (luorum to do business at an annual or other
general meeting when the membership is over 32. At a directors' meeting
half of total number of board of directors shall form a quorum— half of five
to be reckoned as three, and the half of seven as four. At an executive connuit-
tce meeting three shall form a quorum. If at any meeting a (luorum is not pres-
ent, those present shall adjourn, and the meeting shall again be called, as pre-
scribed in these rules.

37. The officers and directors shall act as far as practicable upon the recom-
niendations of the superintendent, and shall submit to him, through the secre-
tary, all questions relating to the welfare of the institute upon which advice
may be required.

38. (a) Except by permission of the presiding officer, no member or other
person shall speak other than to ask a question or to introduce or to speak to a
motion.

(b) In the discussion following the introduction of a subject, no person shall
speak more than twice, nor for a longer time than five minutes, except by a
vote of the meeting.

(c) When a question is under consideration no motion shall be in order except
the following: (1) To adjourn, (2) to postpone, (3) to amend; these motions
taking precedence in the order named, and the first two shall be decided without
debate.

(d) Before the vote is taken on any motion or amendment the president shall
ask, "Is the meeting ready for the question?" The question shall not be put
so long as any member desires to speak and is in order. Any member desirous
of asking a question on the subject introduced may do so verbally ; but if be
desires to ask more than two questions, he must submit them to the secretary
in writing.

33

39. Every member is eutitled t<> the following' privileges:

(«) To protest against any decision of the institute, and request his objection
to l)e recorded in tlie minutes.

(b) To protest against tlie decision of tlie chair and api>cai to tlic meeting,
stating the grounds of appeal, which shall then he put without debate in these
words: " Shall the decision of the chair be sustained? "

40. A motion to reconsider any (piestion decided by the institute shall be in
order, providing such motion be not made on the same day on which the resolu-
tion is carried.

41. Order of business for general meetings other than the annual :

(1) Calling the meeting to order by the president.

(2) Reading and disi»osing of communications.
(.">) Reports of committees.

(4) Programme of the day and discussion.

(5) (Question drawer.
(G) Ailjournment.

42. Any change of address or any failure to receive the bulletins and reports
issued by the agricultural department should innnediately be reported to the
superintendent.

43. The blank books used shall be those authorized by the department. Blank
forms for reports of meetings, financial statements, list of members, membership
books, mailing books, cashbooks, etc.. shall be supplied by the superintendent.

MANITOBA.

The farmers' institutes of Manitoba are made a part of the work
of the h)cal agricultural societies. The societies are incorporated
organizations with power to " lease, sell, alienate, and convey, or
otherwise dispose of any real or personal property of the society, to
borrow any money for the purposes of the society, and for the pur-
pose of securing the repayment thereof may hypothecate, mortgage,
or pledge the real or personal property of said society."

The lieutenant-gov^ernor in council is empowered to authorize the
organization of agricultural societies, which authorization may begin
aftey a petition, duly filled out and signed by at least 50 members
(none of whom shall be a member of any other agricultural society),
and who must have actually paid to the secretary-treasurer pro tem-
pore not less than $1, has been filed in the department in a form pre-
scribed by the department of agriculture of the Province, promising
to continue to pay to the treasurer of the society, so long as they
remain members of it, not less than $1 each annually.

The meeting for organization is called by the lieutenant-governor
in council, who selects the time and place at Avhich it is to be held.
It then becomes the duty of the minister of agriculture to give public
notice of the meeting by advertisement in the ISIanitoba Gazette and
in writing to the secretary-treasurer pro tempore of the proposed
society, who is directed to post up throughout the district notices con-
30372— No. 155—05 m 3

34

taining full particulars as to the object, date, place, aud hour of
meeting.

When the meeting convenes those who have paid $1 to the secretary-
treasurer pro tempore shall nominate and elect from among their own
members 10 directors and 1 auditor. The directors so elected are
required to meet within one week therefrom and elect from among
themselves a presideint and a first and second vice-president, and
either from among themselves or otherwise a secretary-treasurer, and
from outside their number an auditor, who shall n(i)t be the auditor
elected at the meeting by the members. A copy of the minutes of
this meeting must be sent to the provincial department of agricul-
ture M-ithin two weeks after the annual meeting. Failure to so report
deprives the society of its portion of the provincial grant for the year
next following that meeting.

These societies were originally organized for the purpose of hold-
ing agricultural fairs, and each society Avhose total receipts in any
year from this source amount to from $150 to $350 shall be entitled
to an equal amount from the provincial fund in aid of agricultural
societies, except that '' from and after the year IDOO the sum of $50
of the provincial grant shall be withheld by the- minister of agricul-
ture from those societies not engaged in farmers' institute work.

When the farmers' institute idea was taken up in the Province,
instead of erecting an independent organization for conducting them
they were attached to the local agricultural societies, and it was made
a part of their duty to conduct the work.

The following regulations, approved by the lieutenant-governor
in council, show the relation that exists between the institutes and
the agricultural societies:

r. EiR-li agricultural society shall hold at least three meetings every year
other than the annual meeting, the exhibiti(jn, and the meetings specially
arranged by the department.

II. At these meetings pai»ers shall he read or addresses delivered on to])ics
relating to agriculture, horticulture, dairying, or kindred subjects. Free dis-
cussion shall be encouraged.

III. The order of meeting is to be similar to the regular meetings of the
society and under the management of the directors of the society.

IV. The department will endeavor to supply speakers to address two extra
meetings each year.

V. The directors of each society shall arrange for places of meeting, adver-
tising meetings, and pay all expenses incurred thereby.

VI. The secretary of the society shall comi)ile all reports regarding institute
work as required by the department.

Failure on the part of any agricultural society to hold institute
meetings as provided forfeits $50 of the provincial grant for that
year, the saijie being required to be withheld by the minister of agri-
culture from such society. The deputy minister of agriculture is
the superintendent of farmers' institutes of the Province.

35

NEW BRUNSWICK.

Fanners'' institutes were held in the Province of New Brunswick
as early as 1888, but it was not until 1897 that the work was assumed
hy the provincial department of agriculture and a superintendent
of institutes provided. The law places this work under the innne-
tliate direction of the deputy connnissioner of agriculture. The nys-
tem provides for local organizations in each county, no limit being
fixed to the number, several counties having as many as seven, each
having a president, vice-president, and secretary-treasurer, and known
under a specific name and by a number received at the date of its
acceptance as an institute society by the provincial superintendent.

Under the amended regulations of the agricultural act of 1888,
approved June 4, 1901, it is provided that —

Where agrifulturul societies now existing, or liereafter iueorpo rated under
tbe agrieiiltural act of ISSS or amendments thereto, will undertake to hold
meetings uniler regulations made by the lieutenant-governor in council untler
section 3 of this act, they shall in their districts be considered as farmers'
institutes.

The general policy of the government in the matter of forming-
independent institute organizations or associating them with existing
aiiricultural societies is set forth in the agricultural act of 1888. The
act says :

It is desirable that all agricultural societies should conduct institute work
and so avoid the necessity of two organizations in one district. For this a
special grant of .$l.j will be given by the department, and 25 cents of each mem-
bership fee received by the society shall, with the said grant, form a fund for
the carrying on of the work under the institute act.

The following rules and regidations approved by the lieutenant-
governor in council have the effect of law, and inasmuch as the details
of the system in use in this Province in institute work are fully set
forth by this, they are therefore given in full :

RULES AND REGULATIONS.

[Approved by the lieutenant-governor in council.]

1. The New Brunswick legislature having voted a sum of money for the estab-
lishment of farni'>rs' institutes throughout the Province, a grant of tifteen dollars
will i)e given to one institute in each district, on such conditions as are herein-
after contained.

2. The object of each local institute sha'' be the dissemination of agricultural
knowledge in its district and the development of local talent. The officers shall
endeavor to bring the rank and tile of the farmers into touch with the most suc-
cessful local men, that the masses may become more conversant with the best
and most profitable methods of farming, stock raising, dairying, fruit culture,
and all branches of business connected with the industry of agriculture. It is
desirable that agricultural societies should take mi this work, rather than that
two organizations should be formed iu the same district.

36

Organization of Institutes.

3. One institute may be organized in eacli district of the Province, or in sudj
otlier divisions as tlie lieutenant-governor in council may authorize.

4. The organization meeting may be called by the superintendent of farmers'
institutes, or by any five farmers of the district; and at least two weeks' pre-
vious notice shall be given by advertisement in two newspapers published in the
district, or by placard, in which shall be stated the object, time, and place of
meeting.

5. As soon as organization is completed the superintendent shall be notified,
and the names and addresses of the officers and directors shall be forwarded
to him.

0. All membership shall terminate the oUth of November each year. (See
clause 57.)

7. Each institute shall be known by a distinctive name and number.

OlFICEKS.

8. The officers shall consist of a president, a vice-president, and a secretary-
treasurer, and one or more directors from each iiarish included in the insti-
tute district, except in new or thinly settled districts, when directors may be
elected irrespective of the parishes. The president, vice-president, and directors
shall be elected annually, and together with the secretary-treasurer shall con-
stitute a board of directors, the majority of whom shall be practical farmers.

y. There shall be an executive conmiittee composed of the president, the vice-
president, and the secretary-treasurer.

10. There shall be elected annually an auditor to audit the accounts of the
institute.

11. If the secretary-treasurer resigns, or for any cause does not perform the
duties of his office, or if he removes from the district, the president shall imme-
diately issue a letter calling the officers and directors together, giving each at
least ten days' notice. In the meantime the president shall perform the duties
of the secretary-treasurer. At the time and place appointed the officers and
directors present shall appoint a secretary-treasurer. In case the presidency is
vacant, or the president does not take action within ten days, the vice-president
shall assume the power of president. Other vacancies shall be filled in like
manner.

12. Any change in the personnel of the executive or directorate shall be
reported to the superintendent forthwith.

Annual Meeting.

i date and place of holding.

l'.\. The institute year shall begin December 1 and end November 30.

14. The annual meeting of each institute shall be held on some date to be
selected between the 1st and 30th of November of each and every year. (See
clauses 1(J, 17, 18, and 19.)

15. The newly elected board of directors shall take office at the close of the
annual meeting. The old board shall I'emain in office until this time.

10. Each year a meeting of the directors shall be called I)y the secretary to
meet some time before the 15th of Septeml)er. The special business of this
meeting shall be to arrange for holding the annual meeting.

37

17. If it is tlioujjlit desirable hy tlie directors jiresent at this lueetiug that a
delegate or speaker be in attendance at the annual meeting the same may be
arrangetl for through the superintendent. (See clause 34.)

18. If it is decided that a request he sent to the sui)erintendont for a speaker
to attend the annual meeting, the directors shall, in addition, select the ](lace for-
holding above meeting, the date being selected by the superintendent, as in the
case of winter meetings. If, however, it is decided not to ask for a speaker
through the superintendent, the directors shall select both d.ate and place for
holding annual meeting, conforming with clause 14.

10. A full rcjiort of this directors' meeting shall be forwarded by secretary
to the superintendent on or before the 1st daj' of October.

BUSINESS AT ANNUAL MEETING.

20. At the annual meeting the directors and auditor shall !.(> elected for the
ensuing year. (See clauses S and 10.)

21. At the annual meeting the method of election shall be by ballot or other-
wise, as decided by the members i^resent. No person shall be eligible for office
or be entitled to vote at the annual meeting who has not paid his fees in full
for the meml)ership year beginning 1st December next following date of such
annual meeting. (See clause G.)

22. At the annual meeting members may suggest points in the district where
institute meetings may be held during the succeeding institute year, first as to
regular, and seconflly, as to supplementary meetings.

2?>. At the annual meeting the executive officers for the past institute year
shall, through the secretary-treasurer, present to the meeting in writing a care-
fully in-epared report of the proceedings of the year, in which shall be stated the
number of institute meetings held since the last animal report, the attendance
at each session, the total number of papers read and addresses delivered, and a
statement of the financial condition of the institute. The financial statement
shall first be audited and certified thereto by the auditor.

24. The annual meeting shall be devoted to the business of the institute as
specified in clauses 20, 21, 22, and 23, and in carrying out the progrannne of
the annual meeting, and in considering ways and means whereby the institute
can be improved.

25. The annual meeting shall be advertised by mailing to each member, at
least ten days before the date thereof, an announcement calling the members
together. Said announcement shall specify the date, place, and hour of meet-
ing, and shall contain a programme of said meeting. If the executive conunit-
tee deem it in the interest of the institute, posters and newspaper advertising
may also be employed to make this meeting i)ublicly known.

ORDER OF BUSINESS FOB ANNUAL MEETING.

2G. (1) President's report.

(2) Discussion thereon.

(3) Report of the executive committee presented in writing by the secretary-
treasurer.

(4) Auditor's report presented in writing.

(")) Suggestion of points at which to hold regular meeting.

(G) Suggestion of points at which to hold supplementary meeting.

(7) Election of dii'ectors, election of auditor.

(5) Suggestions as to how the institute can be improved or niad(> more useful,
if it has not already Imvu considered by the president in his opening address
and in the discussion following.

(9) Addresses, etc.

38

27. At the close of the annual meeting the new board of directors shall meet
and elect from among themselves a president and a vice-president, and shall
finally decide at what points in the district regular and supi»lementary meetings
shall be held during the current institute year. The points selected shall be
entered on page C of the secretary's minute book, and a copy of this page shall
be sent to the su])erintendent and shall be considered as i)art of the report of
the annual meeting.

28. The board of directors sliall, at the close of the first annual meeting, and
when afterwards necessary, appoint from among themselves ov otherwise a
secretary-treasurer, who shall remain in office during pleasure.

29. In case an institute shall, through any cause, fail to hold its annual meet-
ing within the time specified, the superintendent may appoint a date for hold-
ing same, the meeting to be called as provided for the regular annual meeting,
and this meeting shall, in all pnrticulars, be taken as the annual meeting of the
institute.

Other General, Meetings.

30. In addition to the annual meeting, each institute shall hold at least two
meetings each year, at which iiai)ers shall be read or addresses delivered on
topics relating to agriculture, horticulture, dairying, or kindred subjects. Free
discussion shall be encouraged.

.31. All institutes orgnnized under the act shall be strictly nonpartisan and
nonsectarian in every ijhase of their work, and no institute shall be operated
in the interest of any party, sect, or society, but for the equal good of all
citizens and the farming community.

?,2. No subject shiill l)e presented at an institute meeting, or discussion
allowed, of a political or sectarian nature; nor shall any speaker be allowed in
his lecture, essay, or speech, or in any discussion, to advertise wares, or schemes
in which he has a direct or indirect pecuniary interest. The delegates and offi-
cers of the institutes shall stn^ that the exercises are not suliordinate to any
low or frivolous entertainments, or to the aggrandizement of any individual,
Iiarty, or sect.

33. The regular delegation shall visit two ])oints only in one year in each
institute district, or when said d(>leg;ition spends two days at one ])lace, that
point only shall be visited. The government will defray the cost of sending
these delegates, but officers and members of institutes are expected to lighten
as far as possible the expenses of delegates while in their district.

.''.4. Should any institute require a speaker or speakers at any other period
during the year to assist in holding supplementary meetings, • apitlication for
assistance shall be m:ide to the superintendcMit at the time of rejiorting the
annual meeting. The department will pay for the services of such supple-
mentary speaker or speakers for two days in each year for each institute dis-
trict, but the institute recjuiring the services of said speaker or speakers shall
pay all legitimate expenses from the time said person or i)ersons leave home
until they return thereto. When a delegate or delegates address meetings in
more than one district, the expenses will be equitably divided between said insti-
tutes and collected from the institute or deducted from their grant.

35. If an institute decides to hold supplementary meetings other than those
asked for at the time of reporting the annual meeting, or for more than four
days during one year, said institute shall pay all expenses and wages. This
clause shall not apply to the annual meeting.

36. If a regular or supplementary meeting has been granted, and the time and
place published in the annual bulletin, no change shall be made in said time or

S9

place. Any institute failing to bolil a supplementary meeting. i)ublishe(l as
aforesaid, shall be required to pay the expenses notwithstanding.

37. All requests for assistance to hold agricultural, horticultural, live-stock,
or dairy meetings shall be made through the secretary of the district institute.
Applicants should state what subjects they wish the speaker to discuss.

38. Every meeting of an institute, except the annual meeting, should be adver-
tised by issuing posters, not less than 14 by 20 inches, on which should be
printed an attractive programme of the meeting, giving date and place of meeting,
hour of opening, tlie name and address of the speakers, topics to be discussed by
each ; also the hour at wliidi each speaker will address the meeting, the time to
be occupied by each address, and such other information as the executive deems
necessary. A copy of said bill should be sent at least two weeks previous to the
date of meeting to each postmaster, each schoolmaster, each miller, each black-
smith, and to other places of public resort in the district, which are within a
radius of 10 miles of the place of meeting, with a recpiest to post in a conspicu-
ous i)lace. It sliall be the duty of the officers and directors to exercise diligence
to insure the proper posting of said bills. In addition thereto, a progranmie of
convenient size, containing similar information, should be distributed so as to
reach its destination at least ten days previous to the date of meeting. A copy
of said i)rogrannne should be sent to each member of the institute, to farmers,
journalists, pulilic men, and others in the district who reside within 10 miles of
the place of meeting. Such posters and programmes should announce that all
interested are welcome, whether members of the institute or not. Copies of said
I»rogrammes should be sent to the school-teachers in the district, with the
request that they be carefully distributed among the children.

39. A copy of each poster and each progranmie shall be sent as soon as pub-
lished to the superintendent and to each speaker advertised.

40. When institutes are notified of the dates assigned for their meetings, and
are furnished with the names of the speakers and a list of topics, the execu-
tive couunittee should proceed to complete arrangements according to these
rules. They should finally engage the hall, select local talent, etc. At least half
of the time of each meeting should be occupied by local talent. The hall or
other buildings to be u.sed for the holding of the institute meetings should be
lighted and heated, when such is necessary, at least half an hour before the time
advertised. When light and heat are not retpiired s;iid places should be opened
and prei)ared for holding the meeting at least one-half hour before the time
advertised.

41. The time allowed speakers should be from five to thirty minutes, to vary
according to the subject and flie ability of the sjieaker. It is no breach of cour-
tesy to limit each speaker to the time allotted him in the programme. When the
programme has been carefully prepared on that basis no speaker should be
allowed to exceed the time, to the end)arrassment or detriment of the speakers
who are to follow him. If the sjieakers are hehl down to their time, the work
of the institute, as a rule, will be benefited. Sessions should not be too long.

42. No one should be named on a programme who has not agreed to do the
specific thing he is advertised to do.

43. At each meeting of the institute a committee should be appointed to
canvass the audience for members.

Board of Directors.

44. The board of directors, under these rules and regulations, shall have full
control of the affairs of the institute. They shall arrange time and places of
meeting when not otherwise arranged for and shall outline the work and
policy of the institute.

40

45. The directors of each local institute shall convene each year, in the month
of Sei)tein))er, for the juirpose of arranging for the annual meeting. (See clause
IC). ) At this meeting the order of husiness shall he as follows:

( 1 ) Selection of a ])lace for holding the annual meeting.

(2) Shall a request he sent to the superintendent for a delegate to attend the
annual meeting?

(r{) If it is decided not to send a request to the superintendent for the services
of a delegate, the director shall select a date on which to hold the annual meet-
ing, which shall Ik' l)etweeu the 1st and 30th of November. (See clauses 14, IG,
17, and 18.)

Executive Committee.

40. The executive connnittee shall carry into effect the ])lan of work decided
upon liy the lioard of directors and shall arrange the details of the same. (See
clauses !) and <i<i. )

Notice of Mektinos.

47. A meeting of the directors or of the executive committee may be held at
any time, provided one week's notice by letter he given to each director in the
case of a directors' meeting, and a similar notice to each executive officer in case
of an executive committee meeting. Meetings of the executive officers or of the
directors may he held on shorter notice, provided each director or executive
officer be otherwise notified and agrees thereto. (See clause 25.)

Duties of Officers,
president.

48. It shall be the duty of the president to preside at all meetings of the board
of directors and of the executive committee. In the absence of the president
the vice-president shall i^reside, and if both are .•ibsent a chairman shall be
ai>pointed by the committee.

SECRETARY-TREASURER.

49. The secretary-treasurer shall have the ])Owers of a managing director,
acting under the control aud with the approval of the executive committee.

SECRETARY.

50. It shall be the duty of the secretary to call meetings of the executive com-
mittee and board of directors, upon the authority of the president or any two
officers or directors, to give notice of all meetings as recpiired by these rules,
and keel) correct minutes of the proceedings.

51. All official correspondence relating to the institute shall be conducted by
the secretary or in the name of the secretary.

52. In all correspondence relating to the institute the name of the institute
shall be given in full after the signature of the officer, except in cases where an
official heading is used, giving the name of the institute.

53. All reports and returns required by the superintendent shall lie mndc upon
forms especially i)i-ovided and in the manner indicated.

54. The secretary shall keep a book in which shall be entered the names and
addresses of members in alphabetical order, also a book to be used as a mailing
list, which shall contain the names of parties to whom posters, programmes, etc..
may be sent.

55. It shall be the duty of the secretary to i)repare and submit to the execu-
tive conujiittee the annual report, as set forth in clause 23, and to present the
linal report to the annual meeting.

41

no. Xot later than 1st day of Doeeiiilicr in each and cvory year lie shall for-
ward to the superintendent hy registered mail, oi- otherwise, copy of said report,
to,i:<'ther with a copy of the financial statcnicnf, and the name and address of
each orticer and director elected for the ensuing institute year, and also a list
of nienihers for ensuing year.

57. On or I)efore the 10th day of March of each year the secretary shall send
a revised list of members for the current membei'ship year to the sui)erintcndent.
and on or Ijefore the 10th day of each succeeding month he shall forward the
name and address of each additional person who has since the previous return
liecome a member of the institute. (See clause 0.)

58. Within one week after the close of each institute meeting or series of
meetings the secretary shall forward to the superintendent a detailed report of
said meeting or meetings, in which shall be stated the name of the place or
] laces where sessions were held, the number of persons present at each session,
the name and address of each person who read a paper or gave an address, the
title of the address or paper, and a connnent upon its value — whether good, fair,
or indifferent. (Use Form A of secretary's minute book for making returns
reijuired by this clause.)

59. On or before 1st day of October the secretary shall rejiort to the super-
intendent—

(1) The name of place selected for holding the annual meeting, also the
name of the hall in which it will Ite held.

(2) The decision of the directors as to whether or not they wish the superin-
tendent to arrange that a speaker address their annual meeting.

(3) The date chosen for holding the annual meeting if section 2 is <lecided
in the negative.

(iO. The secretary shall, when possible, retain the manuscript of papers read
at a meeting of the institute by local talent, in order that he may, when re-
(luired, furnish the superintendent with same. Each institute is required to
forward at least two such papers each year, which may be published as the
superintendent decides. Secretaries or essayists are not required to rewrite
I)ai)ers before sending them to the superintendent. Forward them as read at
local meetings.

01. All rei)orts, names, post-office addresses, etc., should be written in a
plain, legible hand, or they may be typewritten.

TREASUEER.

02. It shall be the duty of the treasurer to receive and account for all
i.ioneys belonging to the institute, and disburse the same inider the instructions
of the executive connnittee, without whose order no money shall be i)aid out. He
shall also prepare in detail and present to the annual meeting a duly audited
statement of receipts and expenditures.

orj. He shall use such cash and receijit books, membership tickets, etc., as
may be required by the superintendent.

(»4. The funds of the institute as received by the treasurer shall, when pos-
sible, be deposited in a chartered bank to the credit of the institute.

DIRECTORS.

05. Each parish in the district shall be divided annually between the directors
representing the same, whose duty it shall be to make a thorough canvass for
members each year. This division of territory shall be arranged at a directoi's'
meeting held innnediately after the close of tlie annual meeting.

<!»;. As soon as it is decided to hold an institute meeting in a parish thu
directors elected to represent that parish shall form part of the executive com-

42

mittee until after the close of said meeting. The duties of the said directors
shall be to assist, to the best of their ability, the other members of the execu-
tive coumiittee, to the end that a successful meeting may be held in their
district.

67. It shall be the duty of the officers and directors to be present at the meet-
ings of the institute. An officer or director who has not during the current
year attended the meetings held In his parish (except when prevented by sick-
ness), or otherwise rendered valuable assistance to the institute, shall not be
eligible for reelection to office for the ensuing year.

08. Every officer and director sliall promptly answer all official communica-
tions addressed to him by the superintendent, and should make diligent efforts
to furnish any information required of him relative to the affairs of the
institute.

09. The officers and directors shall act as far as practicable upon the recom-
mendations of the superintendent and shall submit to him through the secretary
all questions relating to the welfare of the institute upon which advice may be
required.

Expenditure of Institute Funds.

70. All moneys received, whether as membership fees, legislative grant, or
otherwise, shall be spent within the district in which the institute operates:

(1) To defray actual expenses of meetings such as are heretofore described;

(2) to employ suitable persons t<» address said meetings; (.'>) to assist in circu-
lating agricultural, horticultural, live-stock, and dairy literature or periodicals
among the members, or to establish a circulating agricultural library for the use
of members; (4) to remunerate the secretary and others for services rendered.

Quorum.

71. At all meetings of the institute or of the officers, if duly advertised as set
fortn in these rules, ten members shall form a quorum to do business at an
annual or other general meeting. At a directors' meeting five shall be a quorum.
At an executive committee meeting two shall be a quorum. If at any meeting
•a quorum is not present, those present shall adjourn, and the meeting shall
again be called as prescribed by these rules. (See clauses 25 and 47.)

General Rules.

72. Each member of an institute shall be entitled to receive the publications
issued by the deiiartment of agi'iculture for the Trovince of New Brunswick.
Any cliange of address or any failure to receive the publications issued by the
agricultural department should be reported immediately to the superintendent.
The names of all officers and directors shall be included in the list of members.

7.*'. The blank books used shall be those authorized by the department. Blank
forms for reports of meetings, linaucial statements, and lists of members, mem-
bership books, mailing books, cashbooks, etc., may be had from the superin-
tendent.

74. All institute returns shall be made to the superintendent.

Oruer of Meetings.

7r». (ff) Except by permission of the presiding officer, no member or other
person shall speak other than to ask a question or to introduce or speak to a
motion.

43'

(h) In the discussion following the introduction of n sulyect, no person shall
speak more than twite nor for a longer peri(j(l than five minutes, except by a
vote of the meeting.

{(■) When a question is under consideration, no motion shall he in order
except the following: (1) To adjourn, (2) to postpone, ('A) to amend, and (4)
those motions taking precedence in the order named, and the first two shall he
decided without dehate.

(</) Before the vote is taken on any motion or amendment, the president shall
ask: "Is the meeting ready for the questionV" The question shall not he put
so long as any memher desires to speak and is in order. Any member desirous
of asking a (inestion on the suhject introduced may do so verbally, but if he
desires to ask more than two questions he nuist submit them to the secretary in
writing.

7(5. Every member is entitled to the following. privileges :

(«) To protest ag:\inst any decision of the institute, and request his objection
to be recorded in the minute book.

{!)) To protest against the decision of the Chair and appeal to the meeting,
stating the grounds of appeal, which shall then be put without debate in these
Mords: " Shall the decision of the Chair be sustained?"

77. A motion to reconsider any question decided by the institute shall be iu
order.

7S. Order of business for general meetings other than the annual :

(1) Calling the meeting to order by the president.

(!') Reading and disposing of conuuunications.

(3) Reports of committees.

(4) Programme of the day and discussion.

(5) Question drawer.

(6) Adjoiu'ument.

Suggestions to Officers of Farmers' Institutes,

There is no general system regarding the payment of secretaries and other
officers. This is a matter that nuist be left entifely in the control of the local
officers ; yet it is desirable that, if possible, a uniform .system be adopted through-
out the Province. The following i)lan is respectfully suggested:

If the institute has a membershii) of no, that the secretary receive ten dollars
annually and all legitimate expenses while attending meetings, whether of the
institute, the directors, or the executive officers. In addition to this, he may
receive five dollars for each additional fifty persons who join the institute. By
this plan an institute with a meml)ership of l'(M» will pay its secret.-iry twent.v-
five dollars net for his services. As a rule the success or failure of an institute
depends upon the secretary. If an institute has a good secretary, it will Hour-
ish ; if the secretary is not up to the mark, the institute will sooner or later go
t(( the wall ; therefore the best availalile man should lie chosen for this position,
and he should be liberally de.-ilt with.

It is not necessary for the directors to meet frequently ; prob.ibly once or twice
a year is often enough, viz, just before and just after the aiuuial meeting; but
the executive ofiicei-s (see cl.iuses !) and r.C.) should meet much more freipiently.
and if the funds of the institute will allow of it. they should be paid their actual
expenses when attending meetings or when engaged in institute work.

In order to increase the memliersbip ;ind interest, each district should be can-
vassed annually, as i>rovided for in clause '7"). In order to meet the expenses of
each director so engaged, a commission of 25 per cent may be allowed on each
subscriptiou taken by him iu the section of the parisli he represeuts. lu a

44

thickly settled district an industrious man should take at least 20 names a day.
His commission would be $1.2").

OHicers wliose expenses are paid otherwise tlian l)y commission should be
required to exercise strict economy. A statement of all such expenses should
be presented in detail at the annual meeting.

If the officer's expenses are paid while attending a meeting, he should not be
allowed a commission and expenses also.

Posters and programmes should be printed in the most attractive manner pos-
sible. Each institute should adoi)t and constantly use a certain color of paper,
ink, and a certain typographical arrangement, which would soon become familiar
to the people, and therefore recognized and noticed wherever seen. Red ink on
white paper makes a bill noticeable. The bill and the programme should each
give, as far as possll)le, the same information, and the typograi)hica] appearance
should be the same, the only difference being the size of the type and the size of
the paper used.

The most desirable size for the poster is about 27 inches long by 14 inches
wide. The paper used for posters slKnild be not lighter than .W pounds to the
ream nor more than CO pounds ; the latter is the best weight. When tacked on
a wall or pasted on boards, bills of this weight last much better than the lighter
ones. They are stiffer and hang better from a cord when put up in stores.

Programmes should l)e printed on jiaper HO pounds to the ream, and may vary
in size from ."» by 10 inches to 0 by 12 inches, according to the size of the sheet
from which they are cut. Sheets of this size printed on one side only will be
found cheaper and ,iust as useful as smaller folders printed on both sides.

When an officer or director is canvassing for members each should take with
him copies of the pul)lications sent free to members during the past year. By
showing these many more subscriptions can be obtained.

Each person becoming a member should be given an annual membership
ticket or badge, the latter preferred. When badges are used each member
should be requested to wear same whenever he or she is attending institute
meetings. This will tend to advertise the institute and will make more easy
and eft'ecutal the work of those selected to canvass the meeting.

When possible the institute should take the form of a farmers' club. Public
meetings should be held in each i)arish at least once during each year; more
frequently if practicable.

A sample member's card given below is a very good form :

Farmers' Institute No. 1.
addington and eldon, restigouche county,

1901.

MEMBER'S TICKET 25 cents.

Mr
Sold by

Secretary.

This card entitles bolder to all publications issued by the department for
agriculture of New Brunswick.

45

Rules Governing Delegates.

1. Each speaker is expeoted to be thorouj^lily acciu.-iiiiti'd with the act and the
ruU's goveriiiiifj farmers' institutes.

2. Each delegate is requested to study carefully the conditions and needs of
the district to which he is sent as a speaker, and to prepare his addresses or
papers accordingly.

3. The person whose name is placed tirst on the list in each division is cliair-
nian of that delegation, and is expected wisely to direct and control the work
of that delegation, also the institute meetings to which he is sent.

4. Each delegate is requested to do all in his power to cause full and free dis-
cussion after each paper or address has been delivered, and to procure and for-
ward to the superintendent the name and address of each successful local
speaker or essayist, and to obtain all the information possible concerning such
persons; also to inform the superintendent concerning the peculiar needs of the
district visited as far as the institute work is concerned ; also to forward a short
report of each meeting. Was each gathering successful? If not, why not?
After the meetings are thus reported the superintendent will be pleased to
receive from each delegation or speaker suggestions or advice regarding insti-
tute work in general or with regard to any particular section. How can the
efficiency of this important department of agricultural education be increased
and made more valuable to the country? Each delegate or delegation i&
expected to give the superintendent and the officers of institutes generally the
full benefit of this experience.

5. The dates of the institute meetings delegates are to attend will be pub-
lished. Each delegate is expected to arrive at each place for which he is adver-
tised at the hour named or a little before, and to continue in attendance during
said meeting and enthusiastically and promptly to do his duty irrespective of
what others may do. Should sickness or other serious cause intervene, the
chairman of the deputation of the delegation shall telegraph the superintendent,
in order that the vacancy may he promptly filled.

6. Long speeches or those calculated to advertise the property of the speaker
are contrary to the rules governing institutes. Party politics in any form must
be avoided by each speaker. The chairman of each delegation and the officers
of each institute are expected to see that nothing of this kind occurs. Institute
speakers are expected to teach practical agriculture, nothing else.

7. A check for a suitable sum to pay actual expenses of the deputation will
he forwarded by the superintendent to the chairman of each deputation before
the opening of the first meeting.

8. Each delegate shall pay his expenses to the opening meeting. The chair-
man of each respective deputation will refund said sum and will thereafter pay
all expenses of the deputation. If a delegate does not know the way to reach
the tirst place of meeting most quickly, the necessary information may be
obtained by writing to the superintendent or, better still, by calling on the
nearest railroad ticket agent, who will give the necessary information.

9. As soon as a delegate conqiletes the work assigned to him he shall forward
to the superintendent a bill for his time. Each delegate is also required to for-
ward to the superintendent a coiiy of at least one of his addresses (the one
which has proved most acceptable to the hearers preferred or the one chosen by
the superintendent), and if possible a synopsis of the del)ate thereon and ques-
tions and replies thereto, which nia.v I>e published in the annual report of the
farmers' institutes or elsewhere, as decided by the superintendent. Some
speakers withhold their best addresses, not wishing them published, fearing that

46

it would detract from their future usefulness. This is a mistake. The puhliea-
tion of an ahle address increases the demand for the si)eaker and the ituhlic
desire to hear that particular address delivered.

10. As soon as the work of a deputation or speaker is completed the chairman
shall forward to the superintendent all aforesaid reports on forms provided for
the purpose. The tinancial statement shall he furnished in duplicate. All sums
of $1 and upward nuist he verified hy a voucher.

11. The necessary expenses of each dele.i^ate are paid hy the department from
the time he leaves home until said persons return thereto; but each is expected
to exercise due economy. Each delegate will receive a daily i-emuneration for
services for the time absent from home, Sundays excepted, lint I'acli must go and
return by the shortest and (luickest route. A check in ])ayment for services
will he sent each delegate as soon as the work assigned him or her is completed
and the required returns and a copy of an address prepared by said delegate is
received by the superiutendeut.

12. F'uHiUy rcinviiihcr: Thorough i)reiiaration is the key to success as an
institute worker. If you have had but little experience as a public speaker,
cai-efully write your papers and make them short. Use these papers to assist
you when addressing a meeting. The speakers should be careful to ascertain
the time Hunt assigned tliem on the ])rogrannne and he sure to keep within
said limit. The papers and talks should I)e illustrated as far as possible by
means of blackboard work, charts, diagrams, models, specimens, etc. Discuss
themes on which you are thoroughly and practically well informed, and use
your own experience and that of others to confirm what you say. Avoid per-
sonalities. Be courteous; be helpful. Hold yourself in readiness to promote
the success of the institute in every way possible. Every time you speak aim
to enforce some practical lesson adapted to the needs of the audience.

Special Instructions and Explanations to Institute Officers and

Delegates.

delegates.

The farmers' institute system is nonpolitical in the strictest sense. (See
clauses 31 and 32 of the acts and rules governing farmers' institutes.) Per-
sons sent as delegates and officers and directcu's of institutes are instructed to
enforce these rides to the very letter. Delegates are expected not to discuss,
either directly or indirectly, political or sectarian <iuestions while engaged as
delegates, either before, after, or during the meetings. It is not necessary for
them when acting as delegates even to make public their political allegiance.
It is the policy of the department to send only two delegates as a dei)utation,
and in some cases only one, but it will sometimes be found necessary to do
otherwise.

The greatest care is exercised in choosing speakers. The services of spe-
cialists are obtained as far as possible, persons who have been successful in
special lines, or those who are well qualified to explain profitable methods not
generally followed. No attention is paid to politics, religion, or nationality
when choosing delegates; they are chosen l)ecause of their (|ualifications oidy.

In some cases the delegates may not be prepared to discuss the sub.ject the
local officers deem of greatest interest. lu such cases the officers should employ
additional persons to deliver addresses of the character desired. These addi-
tional speakers may be chosen from the list of available delegates or elsewhere.
A list of available delegates will be prepareil and published each year.

If, from sickness or any other cause, a delegate who is advertised can not
fulfill his engagements, another person competent to discuss similar subjects

47

will be seut in his place. Rut every precaution will he taken to prevent the
neiessity nf chaniies. When chanjres are necessary, substitutes will he diosen
from i'.uiong the lists of available delcjjates.

Delegates are not expected to deliver more than two addresses each day, and
in no case to occupy more time than is allotted to them in the programme
issued by the local officers. The officers of local institutes are expected to
»'mi)lo.\' other speakers or essayists.

The department defrays the cost of sending regular delegates to the regular
meetings; but officers, directors, and members of institutes are expected to
lighten, as far as possible, the expenses of the deli-gates by meeting them at
the railway station and conveying them free of exiiensc to the place of meet-
ing and returning them again to the station or forwarding to the next place
of meeting.

OFFICERS xViND DIRECTORS.

Institute officers and other interested parties are urged to make them.selves
familiar with the act and ruU-s governing farmers" institutes and delegates,
and to conduct the respective institutes as nearly as possible on the lines there
laid down.

Institute officers should hold meetings of farmers and Imsiness men at points
where meetings are to be held at least four weeks before the said meeting
convenes for the purpose of engaging a hall and providing an evening's pro-
gramme: also to secure some of the best farmers to read papers on branches
of farming in which they excel, and two or three ladies to give papers on
some phases of home life or domestic economy.

Delegates and oflicers are urged to do all they can, by the use of the question
drawer and otherwise, to draw out in discussion as many as possible of those
present, ("all upon them personally and urge them to speak. Frequently those
best (jualitied are least inclined to take part. Try in each case to make the dis-
cussion interesting by engaging some experienced man to follow each address
and thus open the discussion. Do not allow one or two to monopolize the
discussion, but make all feel that they have a part in the proceedings.

Let it constantly be ])orne in mind that one of tlie chief aims of the institu-
tion is the development of local talent and the bringing of the rank and tile
into close touch with the most successful local men and their methods. Do not
depend altogether on the delegates; if home talent is not devi'loped the chief
benefit of the institute system is lost sight of. When a pojtular evening's pro-
grannne is desirable (which is the case in many places) it should be entirely
supplied by local talent. In every district in New Brunswick there are many
young people who could be employed to assist in such meetings, and if so
engaged would in all probability thereafter take a keener interest in the work
of farmers' institutes. Business and professional men and their families should
not only be cordially invited to take part in these meetings and helji to make
them a success, but they should be urged to do so. It is reasonable to expect
their assistance, for the success of all classes depends on the farmer. When he
is pro.sperous all other classes tlourish.

Institute officers are urged to do all in their power to forward the interests
of their local institute, and to make such suggestions to the superintendent
as they think are in their interest. lie is always glad to receive suggestions
and advice ami is grateful to the sender, but institute officers are respectfully
reijuested not to interfere, directly or indirectly, with the affairs or conduct of
neighboring or distant institutes. PDach local institute is quite capable, with the
aid of the department and the superintendent, of conducting its own affairs.
Interference by outsiders accomplishes no good purpose and invariably does

48

much harm. The officers and directors of each local institute are res[ionsiltle
for the success of the work of their respective institute districts only. The
superintendent is responsible for the work throu.iihont the Province.

In order to accommodate the farmers two series of institutes are
lield — one during the months of January and February and one in
October and November. For institute purposes the Province is
divided into three divisions, with separate sets of k^cturers for each
division. The Dominion department of agriculture each season sends
lecturers to assist the local and provincial lecturers in giving
instruction.

A feature of the work in this Province is that of holding held
meetings in orchards or fields, where experts give practical demon-
strations of the methods which they advocate, Avhether it be pruning,
plowing, cultivating, grazing, budding, or planting. OA^er 20 jier
cent of the meetings held in 1003 were of this practical character.

Another peculiarity of the system is that the secretaries of the local
institute societies receive compensation for their services. The
amount is not very much, varying from $5 to $30 per year. No
doubt this salary, small as it is, has much to do Avith insuring the
success of the Avork, and gives the provincial superintendent a hold
upon the local society that he Avould not have Avithout it.

In 1903, 102 institute meetings Avere held, attended by 7,149 persons.
The membership in the societies reporting ranges from 24 to OA'er
SOO. Thirty-six had IjetAveen 50 and 100 members, eleA^en betAveen
100 and 200, and three over 200. The average cost per meeting
Avas $8.28.

The sui^erintendent in his report for that year states that —

The interest in those meetinf;s is constantly increasing, but very much of their
success depends upon the local oliicers. If they are active men, interested in
the work, and take the trouble to advertise and talk up the institute, the result
has always been a good attendance. On the other hand, when the local officers
are indifferent the result is generally poor.

NORTHWEST TERRITORIES, CANADA.

The farmers' institutes in the NorthAvest Territories of Canada
are under the general direction of the territorial commissioner of
agriculture, Avho is anthorized to appoint a superintendent of fairs
and institutes. The institute AVork is combined Avith that of the
local agricultural societies. Where no agricultural society exists the
superintendent of institutes gets some jierson in the neighborhood to
make such local arrangements for the meetings as may be necessary.
In all cases the department pays for th3 adA'ertising and the rent of
the halls for institute meetings.

The objects of a local agricultural society are defined in the terri-
torial ordinance to be " to encourage improvement in agriculture,
horticulture, manufactures, and the useful arts."

49

I. By hokliuf,' meetings for the delivery of lectures aiirt for the fliseusslon of
suhjects c-onnected with tlie tlieory and practice of any of tiie said industries.

II. By pronaoting the circulation of agricultural, pastoral, horticultural,
arhoricultural. and mechanical periodicals, and hy the formation and main-
tenance of the reference library on such subjects for the use of its members.

III. By imiK>rting and otherwise procuring seeds, plants, and anim.ils of new
or valuable kinds.

IV. By holding exhibitions, as hereinafter provided, at which prizes may be
awarded for —

(rt) E.xcellenee in the raising or introduction of live stock.

(b) The invention or improvement of agricultural machines or implements.

(c) The production of grain and all kinds of vegetables, plants, animals,
fruits, home manufactures, and works of art, and generally for excellence in
any agricultural production or operation.

V. By offering prizes for essays on subjects relating to iigriculture, including
tlie prevention of prairie fires and the eradication of noxious weeds.

VI. By taking action to eradicate poisonous and noxious weeds and to exter-
minate such animals as are found to injure or impede agriculture.

VII. By carrying on experiments in the growing of crops, the feeding of stock,
or any branch of agriculture. <ir by testing any system of farming.

VIII. By affiliating and cooperating with associations organized to impiove
live stock or encourage grain growing, dairying, forestry, fruit growing, or r>ro-
mote the study of plant life or the destruction of injurious insects or pests.

The societies are organized b}' not less than 50 persons over 18
years of age and not belonging to any other agricultural society sign-
ing an application to the connnissioner of agriculture and by each
paying at least $1 as a membership fee, or as part of his first annual
subscription to the funds of the proposed society. If the commis-
sioner approves of the application, he declares the subscribers to be
organized into an agricultural society and i.ssues a certificate to that
elfect. Thereupon the society becomes a corporation, with i)ower to
hold real estate necessary for the business of the society.

The officers of the society consist of a president and 2 vice-presi-
dents, who are ex-officio directors, and 9, 12, or 15 additional elected
directors as may be determined by the society, a secretary, and a
treasurer, and 2 auditors. The president, vice-presidents, directors,
and auditors hold office for one year. The secretary and treasurer
are appointed from time to time by the directors to hold office during
pleasure. The societies are required to hold an annual meeting
within the first ten days of December in each year.

Each society thus constituted is entitled to receive grants made by
the legislative assembly in aid of agriculture: One dollar for each
paid-up member; $5 for each agricultural experiment conducted by
the society under the direction of the territorial department, and
where a society holding an agricultural exhibition expends a sum in
excess of $250 for prizes an amount equal to OOf per cent of the
amount actually paid for such prizes not exceeding $1,000.
30372— No. 155—05 M 4

50

A list of tlie officers elected at the annual meeting and a copy or
summary of each report and statement presented thereat is required
to be transmitted to the department by the secretary on or before the
i23d day of December in each year, and in case these particulars are
not transmitted from any agricultural society within this date it
can not receive any portion of the legislative grant unless the commis-
sioner is satisfied by the explanations given that such delay was
unavoidable or inadvertent, in which case he may pay the grant after
deducting $5 for each week of such delay.

The institute meetings are usually of one day's duration and often
consist of but a single session. There is no regular stall" of lecturers,
but the superintendent depends upon securing from time to time the
services of such men as he may discover to be available.

The first institute meetings, 19 in number, were held in 1890. The
number has increased until in 1903 there were lOG, and the amount
expended for institute purposes for that year was $8,200.

The methods folloAved by the Territories do not differ materially
from those in use in the United States, namely, meetings of farmers
to which lecturers are sent by the department, who discuss various
.subjects relating to agriculture. The system, however, is Avorthy of
the special attention of institute workers from the fact of its coordi-
nating the institute work with that of the agricultural society, and
also because of the extent of the supervisory poAver exercised by the
department over these local societies. This method consolidates the
agricultural organizations into a single society in each county or dis-
trict and empowers it to be the recipient of Government grants, and
at the same time makes it subject to governmental supervision and
control by the department of agriculture.

Instead, therefore, of being weakened by having nuiny societies or
a society for each specialty in agriculture, all subjects are included
in one organization and recognized in the organization by classifying
them and thus securing for each the interest and support of all of the
members of the societv, the farmers' institutes having the interest
and help of the farmers' associations and the farmers' associations in
turn having the aid of the institutes.

ONTARIO.

The farmers' institute movement in Ontario w\is organized by Dr.
James Mills, president of the Ontario Agricultural College. The
first meetings were held in January, 1885. The next year 26 meet-
ings were held and the third year there Avere 40 institutes. In 1890
the Province was divided for institute purposes into seven districts,
and to each institute meeting held in these districts three lecturers-
were sent — a professor from the agricultural college, a leading farmer,

\

51

and a leading fruit grower. In 1804 the work had reached such
|)roportions as to require the entire time of a superintendent.

The movement has steadily grown until the number of meetings
reported by the superintendent for the year ended June 80, 1904, had
reached 833, consisting of 1,()23 sessions and having a total attend-
ance of 10(),710 persons. The membership for the first six months of
1004 was 20,057. Thirty-eight lecturers were in the employ of the
l)rovincial superintendent last year, who spent from two to ten weeks
in the Avork.

One of the special features of the farmers' institutes in Ontario is
the women's institute. In 1800 the superintendent of institutes ad-
dressed a letter to the women of the Province, asking their coopera-
tion in the formation of women's institutes. The response was such
that '20 organizations were formed the first year, and in May, 1002,
the number had reached 44, with a membership of 2,81(5. The move-
ment had now become an assured success and was regarded as entitled
to the same recognition and support by the Government as the regular
institute. Accordingly, in 1002, Parliament passed the following
amendment to the original farmers' institute act :

The formation of women's institutes for the purpose of improving rural home
life and imparting information in regard to woman's work upon the farm shall
he permitted under this act. The lieutenant-governor in council may, upon the
reconnnendation of the minister of agriculture, adopt rules and regulations in
regard to the organization of women's institutes, the general guidance or direc-
tion of such institutions, their relation to the farmers' institutes and the depart-
ment of agriculture, and the grants of money to which they shall he entitled,
with the conditions for payment of the same.

The result has Ijeen remarkable. The superintendent of institutes
for the Province states under date of September, 1004 :

At present we have organizations in .jT electoral districts, and each of these
districts has from 1 to 8 branches, making a total of about LMM) places where
regular monthly or bimonthly meetings are held. During the past year 960
meetings were held, at which 1.S4S pai)ers and addresses were given. The total
attendance was 44,tjlt8.

The institutes in this Province had the advantage of having been
organized by a leading educator in agriculture and in having had in
their development the active support of the faculty of the agricultural
college at Guelph and the provincial department of agriculture,
whose members devoted a large amount of their time to giving
instruction in institute meetings.

]Much of the success of the work has been due to the wisdom dis-
played in the constructi(m of the system under which the institutes
are oriranized and to the choice of officers to take control of the work.

That the system has operated remarkably Avell is evidenced by the
interest and success that has distinguished the work from the begin-
ning. Through the instrumentality of the institutes 40,000 i^ersons

52

visited the agricultural college at Guelph in the month of June, 1003,
These visitors were mostly farmers and their families, who took a day
to go to the college and see the work that is being done in their inter-
est on the experiment farm and to become acquainted with the presi-
dent and members of the college faculty of instructors.

The work of the institutes has extended so as to include the im-
provement of the local fairs with a view to making them more highly
educational and directly useful.

The methods pursued in carrying on the institute Avork are fully
outlined in the accompanying act of the provincial Parliament pro-
viding for their organization.

Farmers' Institutes of Ontario, 1899.

In the construction of the farmers' uistitutes act and of the rules-
CD "The department" shall mean the department of agriculture of the
Province of Ontario.

(2) " The minister " shall mean the minister of agriculture of the Province of
Ontario.

(;i) "The superintendent" shall mean the sniierintendent of farmers' insti-
tutes for the Province of Ontario.

(4) "District" siiall mean a district composed of nuuiiclpalities as set forth
in Schedule A « of the act, rules, and regulations.

{')) "Regular meetings" are those at which delegates sent hy the superin-
tendent are present and whose expenses, etc., are paid hy the department.
((■)) " Supplementary meetings" are those conducted hy the local officers.

(7) "Regular delegates" are those sent annually to assist local officers to
hold regular meetings.

(8) " Supplementary speakers " are those sent at the re(iuest of local officers
to assist said officers when holding supplementary meetings.

FARMERS' INSTITUTE ACT.

Sec. 4C>. The formation of farmers' institutes for the purpose of disseminating
information in regard to agriculture shall he permitted under this act. one for
each district as given in Schedule "A" « to this act, but the lieutenant-governor
in council may, upon the reconnnendation of tlie nnnister, authorize the organi-
zation of additional farmers' institutes or make changes in the limits of the
various districts, so far as farmers' institutes are concerned, in order to increase

their efficiency.

Sec. 47. The lieutenant-governor in council may, upon reconnnendation of the
minister, adopt rules or regulations for the general guidance en- direction of
such farmei-s' institutes.

Sec. 48. Every farmers' institute shall be entitled to receive such money out of
the unappropriated funds in tlie hands of the provincial treasurer as the legis-
lature may grant ; provided —

(a) That the number of members is at least 50, each paying an anmnil fee of
not less than 2.5 cents.

{b) That the i-\des or regulations approved by the lieutenant-governor in
council have lieen carefully observed.

(c) That all reports or returns i-equired to be made to the superintendent
have been made to the satisfaction of the minister.

a Schedule omitted from this publication.

53

Amendments Passed in 1902.

Section 40 of the saifl act is amended by adding the following :
(o) The formation of women's institutes for the jnirpose of improving rural
home life and imparting information in regard to women's work upon the farm
shall be permitted under this act.

Section 47 of the said act is amended by adding the following :
(«) The lieutenant-governor in council may. upon the recommendation of the
minister, adopt rules and regulations in regard to the organization of women's
institutes, the general guidance or direction of such institutes, their relation
to the farmers' institutes and the department of agriculture, and the grants of
money to which they shall be entitled, with the conditions for payment of the
same.

RULES AND REGULATIONS.

[Approved by the lieutenant-governor in council.]

1. The Ontario legislature has voted an appropriation for farmers' institutes
for a grant of $25 to one institute in each district, on condition that an equal
sum be granted by the county council or the nninicipalities in which the insti-
tute is organized, and on suth further conditions as may be imposed by regula-
tions of the minister of agriculture.

2. The object of each local institute shall be the dissemination of agricultural
knowledge in its district and the develojjment of local talent. The officers shall
endeavor to bring the rank and file of the farmers into touch with the most
successful local men, that the masses may become more conversant with the
best and most profitable methods of farming, stock raising, dairying, fruit
culture, and all l>ranches of business connected with the Industry of agricul-
ture.

Organization of Institutes.

3. One institute may be organized in each district of the Province, exclusive
of cities, or in such other divisions as the lieutenant-governor in council may
authorize.

4. The organization meeting may be called by the superintendent of farmers'
institutes, by the head of a municipality, or by any fiA-e farmers of the district;
and at least two weeks' previous notice shall be given liy advertisement in two
newspapers jiuldished in the district, or by placard, in which shall be stated
the object, time, and place of meeting.

5. As soon as organization is completed the superintendent shall be notified,
and the names and addresses of the oflicers and directors shall be forwarded to
him.

('.. All memberships shall terminate the 31st of December of each year. (See

clause 57.)

7. Each institute shall lie known by a distinctive name.

Officers.

S. The officers shall consist of a president, a vice-president, and a secretary-
treasurer, and one or more directors from each municipality included in the
institute disti'ict, except in new or thinly settled districts, when directors may
1,H elected irrespective of the municipalities. The i)resident, vice-president, and
directors shall be elected annually, and, together with the secretary-treasurer,

54

shall constitute a board of clireotors, the majority of whom shall be practical
farmers.

n. There shall be an executive committee composed of the i)resident. the vice-
president, and the secretary-treasurer.

10. There shall be elected annually two auditors to audit the accounts of the
institute.

11. If the secretary-treasurer resigns, or for any cause does not perform the
duties of his office, or if he remove from the district, the president shall imme-
diately issue a letter calling the officers and directors together, giving each at
least ten days' notice. In the meantime the pn'sident shall iierform the duties
of the secretary-treasurer. At the time and place appointed the offict>rs and
directors present shall appoint a secretary-treasurer. In case the presidency is
vacant, or the president does not take action within ten days, the vice-president
shall assume the power of president. Other vacancies shall be filled in like
manner.

12. Any change in the personnel of the executive committee or directorate
shall be reported to the superintendent forthwith.

Annual Meeting.

date ann place of holding.

13. The institute year shall begin June 1 and end May 31.

14. The ainuial meeting of each institute shall be held on some date to be
selected between the 1st and 2(»th of June of each and every year. (See clauses
IG, 17, IS, and 1!).)

15. The newly elected board of directors shall take office at the close of the
annual meeting. The old board shall remain in office until this time.

Ki. Each year a meeting of the directors shall be called by the secretary to
meet some time before the 1st of March. The special business of this meeting
shall be to arrange for holding the annual meeting.

17. If it is thought desirable by the directors present at this meeting that a
delegate or speaker be in attendance at the annual meeting, the same may be
arranged for through the superintendent, in which case the local institute shall
pay the actual traveling exi)enses of the delegate or speaker from the time he
or she leaves home until he or she returns thereto. (See clause .'U. )

18. If it is decided that a request be sent to the superintendent for a speaker
to attend the annual meeting, the directors shall, in addition, select the ]ilace for
holding above meeting, the date being selected by tb(> su])erintendent. as in the
case of winter meetings. If, however, it is decided not to ask for a si)eaker
through the superintendent, the directors shall select both date and plr.ce for
holding iinnual meeting, conforming with clause 14.

IS). A full report of this directors' meeting shall l)e forwarded by the secre-
tary to the superintendent on or before the 1st of ^larch.

Business at Annual Meeting.

20. At the annual meeting the directors and auditors shall be elected for the
ensuing year. (See clauses 8 and 10.)

21. At the annual meeting the method of election shall be by ballot or other-
wise, as decided by the members present. No person shall be eligible for
office or be entitled to vote at the annual or any other meeting who has not
paid his fees in full for the current membership year. (See cl.Muse (5.)

22. At the annual meeting members may suggest points in the district where
institute meetings may be held during the succeeding institute year, first as to
regular and secondly as to sui»plementary meetings.

55

«

23. At the anmuil nieetinj? the executive officers for the past institute year
shall, tlu-ou.uh the secretary-treasurer, present to the meeting', in writing', a
(•arclully prepared report of the proceedings of tlie year, in wliidi sliail he
stated the nuuii»er of institute nieetiuKs held since the last annual report, the
.itteiidance at each session, the total nunilxM- of pajters read and ad(h-esses
delivered, and a statement of the tinancial condition of the institute. The
financial statement shall first he audited and certified thereto l>y the auditors.

24. The aiuuial meeting shall he devoted to the business of the institute, as
specified in clauses 20. 21. 22, and 2n. and in carrying out the " i)ro^'ranune of
the annual nieetinj,'," and in considering' ways and means whereby the institute
can he improved.

25. The annual meeting shall be advertised by mailing to each member, at
least ten (hiys before the date thereof, an announcement calling the members
together. Said announcement shall specify the date, place, and hour of meet-
ing, and shall contain a programme of said meeting. If the executive deem it
in the interest of the institute, posters and newspaper advertising may also be
employed to make this meeting publicly known.

Order of Business for Annual Meeting.

20. (1) President's report.
(2) Discussion thereon.

(8) Report of the executive committee, presented in writing l)y the secretary-
treasurer.

(4) Auditors' report, presented in writing.

(5) Suggestion of points at which to hold regular meetings.

((>) Suggestion of points at which to liold supidementary meetings.

(7) Election of directors ; election of auditors.

(8) Suggestions as to how the institute can be improved or made more useful,
if this has not already been considered by the president in liis opening address
or the discussion following.

(9) Addresses, etc.

27. At tlie close of the annual meeting the new board of directors shall meet
and elect from among themselves a president and a vice-president, and shall
finally decide at what i)oints in the district regular and supplementary meetings
shall be held during the current institute year. The points selected shall be
entered on page C of the secretary's minute book, and a copy of this page shall
be sent to the superintendent and shall be considered as part of the report of
the annual meeting.

2S. The board of directors shall, at the close of the first annual meeting, and
when afterwards necessary, appoint from among themselves or otherwise a
secretary-treasurer, who shall remain in office during i)leasure.

20. In case an institute shall, through any cause, fail to hold its annual meet-
ing within the time specified, the superintendent may appoint a date for holding
same, the meeting to be called as provided for the regular annual meeting, and
this meeting shall, in all particulars, he taken as the animal meeting of the

institute.

Other General Meetings.

80. In addition to the annual meeting, each institute shall hold at least four
meetings each year, at which papers shall be read or addresses delivered on
topics relating to agriculture, horticulture, dairying, or kindred subjects. Free
discussion shall he encouraged. (See exi>lanation. p. 01. clause P..)

81. All institutes organized umler the act shall be strictly nonpartisan and
uonseetarian in every phase of their work, and no institute shall be operated

56

in the interest of any party, sect, or society, but for the equal good of all citizens
and the farming community.

32. No subject sliall be presented at an institute meeting or discussion allowed
of a political or sectarian nature ; nor shall any speaker be allowed in his lec-
ture, essay, or speech, or in any discussion, to advertise wares or schemes in
whicli he has a direct or indirect pecuniary interest. The delegates and officers
of the institute shall see that the exercises are not subordinated to any low or
frivolous entertainments or to the aggrandizement of any individual, party, or
sect.

33. The regular delegation shall visit two points only in one year in each
institute district, or when said delegation spends two days at one place tliat
point only shall be visited. The government will defray the cost of sending
these delegates, but officers and members of institutes are expected to lighten as
far as i)()ssible tlie expenses of delegates while in their district.

34. Sliould any institute require a sjieaker or speakers at any other period dur-
ing the year to assist in holding supplementary meetings, apidication for assist-
ance shall be made to the superintendent at the time of reporting the annual
meeting. The department will pay for t'ae services of such supi)lementary
speaker or speakers for four days in each year for each institute district, but
the institute reciuiring the services of said speaker or speakers shall pay all
legitimate expenses from the time said i)erson or persons leave home until tliey
return thereto, ^^'llen a delegate or delegates address meetings in more tlian
one district the (expenses will lie (Miuitably divided between said institutes and
collected from the institute or deducted from their grant.

35. If an institute decides to liold supplementary meetings other than those
asked for at the time of reporting the annual meeting, or for more than four
days during one year, said institute shall pay all expenses and wages. This
clause shall not apply to the annmil meeting.

3^). If a regular or sui)iilementai'y meeting has been granted and the time
and place published in the annual ]»ulletin, no change shall be made in said
time or place. Any institute failing to hold a supi)lementary meeting published
as aforesaid shall be required to pay the expenses notwitl)standing.

37. All requests for assistance to hold agricultural, horticultural, live-stock,
or dairy meetings shall be made through the secretary of the district institute.
Applicants should state what subjects they wish the si)eaker to discuss.

38. Every meeting of an institute, except the Jinnual meeting, sliould l)e adver-
tised by issuing i)osters, not less in size than 15 by 20 inches, on which should be
printed an attractive programme of the meeting, giving date and jilace of meet-
ing, hour of oi)ening, the name and address of the si>eakers, topics to l)e disctissed
by each; also the hour at which each sj)eaker will address the meeting and the
time to be occupied by each address ; also the time allowed for discussion after
each address, and such other information as the executive committee deems
necessary. A co])y of said Itill should be sent at least two weeks jtrevions to the
date of meeting to each postmaster, each schoolmaster, each miller, each black-
smith, and to other places of public resort in the district which are within a
radius of 10 miles of the place of meeting, with a request to post in a conspicu-
ous place. It shall be the duty of the officers and directors to exercise diligence
to insure the proi)er posting of said bills. In .addition thereto, a programme of
convenient size, containing similar information, should be distributed so as to
reach its destination at least ten days previous to date of meeting. A copy of
said iirogramme should be sent to each member of the institute, to farmers,
journalists, public men. and others in the district who reside within 10 miles of
the place of meeting. Such posters and programmes should announce that all

57

interested are welcome, whether menibers of the institute or not. Copies of
said prnjiranniu's slioiild l)e sent to the scliool-teacliers in tlie district, witli tlic
re(iuest tliat tliey l)e carefully distributed anionj^ the children.

30. A copy of each poster and each progrannne shall be sent, as soon as jaili-
lished. to the superintendent and to each speaker advertised.

40. When institutes are notified of the dates assigned for their meetings, and
are furnished with the names of the sjjeakers and a list of topics, the executive
connnittee should proceed to complete arrangements according to these rules^.
They shoidd finally engage the hall, select local talent, etc. At least half of the
time of each meeting should be occupied by local talent. The hall or otlier l)uild-
ing to be used for holding the institute meetings should be lighted and heated,
when such is necessary, at least half an hour before the time advertised. When
light and heat are not required, said places should be opened and iirciiaicd for
holding the meeting at least one-half hour before the time advertised.

41. The time allowed speakers should be from five to thirty miiuites, to vary
according to the subject and the ability of the speaker. It is no breach of
courtesy to linut each speaker to the time allotted him in the programme. When
the ])rogrannne has been carefully jirepared on that basis, no speaker should be
allowed tt) exceed the time, to the embarrassment or detriment of the speakers
who are to follow him. If speakers ai-e held down to their time the work of the
institutes, as a rule, will be benefited. Sessions should not be too long.

42. No one should be named on a programme who has not agreed to do the
specific thing he is advertised to do.

43. At each meeting of the institute a committee should be appointed to can-
vass the audience for members.

Board or Directors.

44. The Itoard of directors, under these rules and regulations, shall have full
control of the aff.iirs of the institute. They shall arrange time and places of
meetings, when not otherwise arranged for. and shall outline the work and policy
of the institute.

4;"). The directors of each local institute shall convene each year in the month
of February for the purpose of arranging for the annual meeting. At this
meeting the order of business shall be as follows:

(1) Selection of a place for holding the anniial meeting.

(2) Shall a request be sent to the superintendent for a delegate to attend the
aimual meeting?

(3) If it is decided not to send a request to the superintendent for the serv-
ices of a delegate, the directors shall select a date on which to hold the annual
meeting, which shall be between the 1st and 20th of June. (See clauses 14,
10, IT, and 18.)

Executive Committee.

4(i. The executive committee shall carry into effect the plan of work decided
upon by the board of directors and shall arrange the details of the s.-ime. (See
clauses 9 and 66.)

Notice of Meetings.

47. A meeting of the directors or of the executive committee may be held at
any time, provided one week's notice by letter be given to each director, in the
case of a directors' meeting, and a similar notice to each executive othcer in case
of an executive connnittee meeting. Meetings of the executive ollicers or of the
directors nniy be held on shorter notice', provided each director or executive
officer be otherwise notified and agrees thereto. (See clause 25.)

58

Duties ok Officers,
pkesiuent.

48. It shall be tlio duty of tlio president to preside at all meetings of the
board of directors and of the execntive committee. In the absence of the presi-
dent the vice-president shall preside, and if both are absent a chairman shall
be appointed by the conmiittee.

SECRETARY-TREASURER.

49. The secretary-treasurer shall have the powers of a managing director,
acting under the control and with th(> approval of the execntive conunittee.

SECRETARY.

50. It shall l>e the duty of the secretary to call meetings of the executive
conunittee and board of directors upon the authority of the president or any
two officers or directors; to give notice of all meetings as required by these
rules, and keep correct minutes of the proceedings.

51. All official correspondence i-elating to the institute shall be conducted
by the secretary or in the name of the secretary.

52. In all correspondence relating to the institute the name of the institute
shall be given in full after the signature of the officer, except in cases where
an official heading is used giving the name of the institute.

5.3. All reports and returns required by the superintendent shall be made
upon forms especially provided and in the manner indicated.

54. The secretary shall keep a book in which shall be entered the names and
addresses of members in alphabetical order, also a book to be used as a mailing
list, which shall contain the names of parties to whom posters, programmes,
etc., may be sent.

55. It shall lie the duty of the secretary to i)rei)ar«> and sultmit to the execu-
tive conmiittee the annual report as set forth in clause 3. and to present the
final report to the annual meeting.

56. Not later than the 1st day of July of each and every year he shall for-
ward to the sui)erintendent, liy registered mall or otherwise, copy of said report,
together with a copy of the financial statement and the name and address of
each officer and director elected for the ensuing institute year.

57. On or before the 10th day of January of each year the secretary shall
send a revised list of members for the current membership year to the superin-
tendent, and on or before the loth <iay of each succeeding month he shall for-
ward the name and address of each additional person who has since the previous
return become a member of the institute. (See clause 0.)

58. Within one week after the close of each institute meeting or series of
meetings the secretary shall forward to the superintendent a detailed report of
said meeting or meetings, in which shall be stated the name of the place or
places where sessions were held, the number of persons present at each ses-
sion, the name and address of each person who read a paper or gave an address,
the title of the address or paper, and a comment upon its value, whether good,
fair, or indifferent. (Use Form A of secretary's minute book for making returns
required by this clause.)

59. On or before the 1st day of March the secretary shall report to the super-
intendent—

(1) The name of place selected for holding the annual meeting; also the
name of the hall in which it will be held.

59

(2) The (locision of the diroctors as t<» wliptlier or not tlioy wish the snperin-
teiulont to iirrange that a si)t'ak«T address their aiimial iiieetiuj,'.

(;?) The (hite chosen for hoUliiig the annual meeting if section '2 is decided in
the negative.

(i(X The secretary shall, when possible, retain the manuscript of all pa])ers
read at meetings of the institute by local talent, in order that he may. when
ri'iiuired, furnish the superintendent with the same. Each institute is retpiired
to forward at least two such papers each year, which may be published as the
superintendent decides. Secretaries or essayists are not recpiired to rewrite
papers before sending them to the superintendent; forward them as read at
local meetings.

61. All reports, names, post-office addresses, etc., should be written in a plain,
legible hand, or they may be tyi)ewritten.

TREASURER.

62. It shall be the duty of the treasurer to receive and account for all moneys
lielonging to the institute, and disitnise the same under the instructions of the
executive connnittee, without whose order no money shall be iiaid out. He
shall also i)repare in detail and present to the annual meeting a duly audited
statement of receipts and expenditures.

63. He shall use such cash and receipt books, membership tickets, etc., as may
l)e required by the superintendent.

(i4. The funds of the institute as received by the treasurer shall, when possible,
be deposited in a chartered bank to the credit of the institute.

DIRECTORS.

6.J. Each municipality in the district shall be divided annually between the
directors representing the same, whose duty it shall be to make a thorough can-
vass for members each year. This division of territory shall be arranged at a
directors' meeting held immediately after the close of the annual meeting.

GG. As soon as it is decided to hold an institute meeting in a municii)ality,
the directors elected to represent that municipality shall form part of the
executive committee until after the close of said meeting. The duties of the
said directors shall l)e to assist to the best of their ability the other members
of the executive connnittee. to the end that a successful meeting may be held
in their municipality.

67. It shall be the duty of the officers and directors to be present at the meet-
ings of the institute. An officer or director who has not during the current
year attended the meetings held in his municipality (except when prevented
by sickness), or otherwise rendered valuable assistance to the institute, shall
not be eligible for reelection to office for the ensuing year.

68. Every officer and director shall promptly answer all official communica-
tions addressed to him by the superintendent, and should make diligent efforts
to furnish iiny information required of him relative to the affairs of the
institute.

60. The officers and directors shall act as far as practicable ujiou the recom-
mendations of the superintendent, and shall submit to him, through the secre-
tary, all (luestions relating to the welfare of the institute upon which advice
may be required.

Expenditure of Institute Funds.

70. All moneys received, whether as members' fees, legislative grant, grant from
the county councils or from municii)alities, or otherwise, shall be spent within
the district in which the institute^ operates: (1) To defray actual expenses of

60

meetings such as are heretofore described; (2) to employ suitable persons to
address said meetings; (3) to assist in circulating agricultural, horticultural,
live-stock, and dairy literature or periodicals among the members, or to estab-
lish a circulating agricultural library for the use of members; (4) to renuuier-
ate the secretary and others for services rendered; (5) to make an annual
grant (not exceeding ,*(;10) to the women's institute in thealistrict.

Quorum.

71. At all meetings of the institute or of the officers, if duly advertised as
set forth in these rules, 10 members shall form a quorum to do business at an
annual or other general meeting. At a directors" meeting live shall be a iiuorum.
At an executive committee meeting two shall be a quorum. If at any meeting
a quorum is not i)resent, those present shall adjourn and the meeting shall
again be called as prescribed by these rules. (See clauses 25 and 47.)

General Rules.

72. Each member of an institute shall be entitled to receive a copy of such
publications as the following, issued by the department of agriculture for the
I'rovince of Ontario :

Report of the Ontario Agricultural College and Experimental Farm.

Report of the Ontario Agricultural and Experimental T^nion.

Report of the Butter and Cheese Association of Eastern Ontario.

Report of the I'.utter and Cheese Association of Western Ontario.

Report of the superintendent of farmers' institutes.

Report of the Dominion cattle, sheep, and swine breeders' associations.

Report of the poultry associations, east and west.

Report of the good roads instructor.

Bulletins of the agricultural college and experimental farm.

Any change of address or any failure to receive the bulletins and reports
issued by the agricultural department should be reported immediately to the
sui)erintendent.

The names of all otlicers and directors shall be included in the list of members.

73. The blank liooks used shall be those authorized by the department.
Blank forms for reports of meetings, financial statements, and lists of members,
membership liooks, iiKiiling books, cashbooks, etc.. may be had from the super-
intendent.

74. All institute returns shall be made to the superintendent.

Oruer of Meetings.

7.^>. (a) Except by permission of the presiding officer, no member or other
person shall speak other than to ask a question or to introduce or speak to a
motion.

(?>) In the discussion following the introduction of a subject, no person shall
speak more than twice nor for a longer time than five minutes, except by a
vote of the meeting.

(c) When a question is under consideration, no motion shall be in order ex-
cept the following: (1) To adjourn; (2) to postpone; (3) to amend— these
motions taking precedence in the order named, and the first two shall be
decided without debate.

{(}) Before the vote is taken on any motion or amendment, the president shall
ask: "Is the meeting ready for the (piestionV" The question shall not lie put
so long as any member desires to speak and is in order. Any member desirous

61

of asking a quostioii (in tlic subject iiitrodiicod may do so vorl)ally. but if he
de.sires to ask more than two (jiiestions be must submit them to tlie secretary iu
writing.

76. Every member is entitled to the following privileges:

(a) To i)rotest agaiust any decision of tlio institute, and request bis objection
to be recorded in tlie minute l)ook.

(h) To i)rotest against the decision of tlie Chair and appeal to the meeting,
stating the grounds of appeal, which shall then be put without debate in these
words: " Shall the decision of the Chair l»e sustained?"

77. A motion to reconsider any (piestion decided by the institute shall \>e in
order, providing such a motion be not made on the same day on which the reso-
lution is carried.

78. Order of business for general meetings other than the annual:

(1) Calling the meeting to order by the president.

(2) Reading and disposing of communications.

(3) Reports of committees.

(4) Progrannne of the day. and discussion.

(5) Question drawer,
(ti) Adjournment.

Explanations.

A. In framing the act and rtiles special care has been taken to lessen rather
than increase the work of the local secretaries.

B. (See clause 30.) The four meetings referred to in clause 30 may include
the regular and supplementary meetings of the institute ; picnics, if addresses
on agricultural subjects are given, or if the point visited is one of agricultural
interest, such as an experimental station, a noted farm, etc. : also official meet-
ings called to meet the superintendent. A meeting continuing two days may be
counted as two meetings. Each of the aforesaid meetings should be reported as
set forth in clause 58.

Legislative Grants.

C. The reports of the aminal meetings must be sent to the superintendent not
later than July 1. As soon as these have been completed in satisfactory form,
the superintendent will notify the minister of agriculture, and the legislative
grants will be paid as soon as convenient. If all reports are made out and for-
warded in accordance with these instructions, the ofhcers will receive the grants
about August 1, or within a few days thereafter.

aUEBEC.

The farmers' institute work in the Province of Qnebee is ornranized
in the form of incorporated farmers' chibs. The chib has tlie power
'• to acquire and possess hinds for hokling exhibitions, for establish-
ing agricultural schools or model farms, and may sell, lease, or other-
wise dispose of the same, but can not own more than 200 acres of land
at a time."

Any agricultural club may have " animals of improved breed, sold
by auction or otherwise, without paying the duties required by law,
provided the i)urchasers undertake to keep such animals within the
territorial district of the club during such time and upon such con-
ditions as the club may determine."

62

The clubs are empowered to "' promote and favor experiments in
farming, manuring, and improved agricultural machinery and im-
plements; encourage the study of the best methods of fattening
cattle, the production of milk or manufacture of butter or cheese,
and the improving and draining of lands."

The funds the clubs derive from subscription of its members and
from public grants are not allowed to be expended for refreshments,
visits, entertainments, or anything similar thereto.

Formation of Clubs.

The statutes provide that —

(1) One or more farmers' clubs may be formed in any territorial division
erected for tbe purjjose of estal)lishing aKricnltnra) societies, and such clubs
shall enjoy all of tbe advantages and privileges of such societies.

(2) There can not be more than one club in any parish whatever may l)e the
number of municipalities in such parish, nor more than one club in either
nuniicipality or township.

{:^) The club nuist have at least 25 niemljers who have subscril)ed the total
amount of $30 and who signed the following agreement and transmitted the
same to the minister of agriculture :

" We, whose names are subscribed hereto, agree to form ourselves into a clul),
under the provisions of the law respecting agriculture and colonization, to be

called the Farmers' Club (of the parish or nuniicipality, as the case may

l,e) of ; and we hereby and severally agree to pay to the treasurer

yearly while we continue nieml)ers of the club tbe sums set opposite our
respective names, and we further agree to conform to the rules and by-laws of
the said club."

If the minister of agriculture deems it expedient to authorize the formation of
the club, he immediately causes a notice of its formation to lu' published in the
Quel)ec Otlicial Gazette.

(4) The club is composed of the persons wlio liave signed such declaration
as hmg as they continue to pay an annual subscription, and of all persons who
in the future shall pay such annual subscripti(»n.

(5) The amount of the annual subscription to become a member of the clult
is fixed at $1, but members may subscril^e more if they wish so to do.

(0) If more than $2 is paid l)y any one member, the board of managers is
authorized to give him seed and fertilizers, or any other thing calculated to
aid in his farming operations, to an amount eiiual to the additional sum paid
by him.

Meetings of Clubs and Elections of Directors.

1G75». An annual general meeting of the niembei's of every club shall be held
on the second ^Yednesday in December in each year, and, in the territorial dis-
tricts where there is no club, a meeting for the formation of a club may be held
on the same date. '

16750. Such meeting shall l)e convened I)y notice posted up or read at the
church doors, or at any other public place in the territorial district of the
organized or projected club, at least eight days before such meeting, by order of
the president of the club or, in his absence, of the vice-president of the society ;
and in districts where no club has yet been organized the same shall be done
by order of the mayor or a councilor of a municipality, and the person who

63

shall have called the said meeting shnll l.c riilitlcd t(. preside at the said meet-
ing until a jircsidont is elected.

Hilop. At such meeting tlie club elects seven directors, who must l)e ciioseii
from amongst the members of the club.

KJTof/. At its first meeting after the annual general meeting, or on the day
of the ammal meeting, if all the directors are present, the board of directors
elects a president and a vice-president from amongst the directors, and a sec-
retary-treasurer, who must be taken from outside of the board of directors,
and who, after his election, does not form part of such board.

107.J/-. The meeting for the formation of a club or the election of directors
of a newly organized club, may be held at any time after notice published in
the manner indicated in article lOToo; but no club is entitled to any share of
the grant for the year during which it was organized unless the organization
and election of directors have taken place before the 1st of May of su<-h year.

lOTo.s. The ofhcers and directors of each club shall, during the year immedi-
ately following the annual meeting, and until the election of their successors,
exercise all the powers conferred on the club by this section.

In case of vacancies during the year among the ofhcers or directors, such
vacancies shall be filled up by the board of directors.

mirjt. They shall hold their meetings according to the terms of the adjourn-
ment or to a notification in writing, forwarded to each of them by order of the
president, or, in his absence, by order of the vice-president, or of the president
pro tempore, three days at least before the day fixed for the holding of such
meeting.

1(375//. At any meeting foiu- shall form a (luorum.

1675/-. The officers and directors shall have full power, at every meeting, to
make regulations and by-laws for the government of the club and to modify
and reiif.il the same: I'roridrtl alinn/s. That such regulations and by-laws
be consistent with those published by the council of agriculture and be sub-
mitted in every case for the approval of the minister of agriculture.

Idlow. The directors shall, whenever the minister of agriculture deems ex-
pedient, convene a general meeting of the members of such club, at which
lectures on agriculture shall be given.

The public shall be admitted to such lectures.

In default of holding such meetings when required by the minister of agri-
culture, the provincial grant may be taken away.

During the fifteen days following such meeting the president and secretary
shall sign and transmit to the minister of agriculture a report setting forth
the date of the meeting, the name of the lecturer or lecturers, the subjects dealt
with, and the approximate number of persons present.

1075.7-. The directors shall draw u]) and submit, at the annual meeting, a
detailed report of their operations during the year that is about to end, declar-
ing and showing the names of all the members of the club, the amount sub-
scribed and paid by each of them, the names of all persons to whom prizes shall
have been awarded, the amount of each such prize, and the name of the article
or head of cattle for which the prize was awarded, the number and date of the
general meetings, the name of the lecturer or lecturers, the subjects treated
and the approximate number of persons present, together with such other re-
marks on the agriculture of the county and the improvements which either have
been or may be introduced into the same, as the board of directors is in a i>osi-
tion to offer.

1675//. They shall further submit at the said meeting a detailed statement
of the receipts and expenditures of the <lub during the year.

1675^. The said report and statement, when approved by the meeting, shall be
entered in the journal of the club kept for such purpose, which entry shall

64

be signed by the president or vice-president, as faithful and correct, and a copy
thereof, attested by tlie president, vice-president, or secretary, for the time being,
shall be transmitted to the minister on or before the 1st day of January fol-
lowing.

Each club is entitled to an annual grant of 50 cents per member, taken from
tbe sum appropriated to the payment of grants to agricultural societies, and
every member is further entitled to receive the Journal of Agriculture and Hor-
ticulture, notwithstanding no club shall receive in any year less than $25 nor
more than $50 in addition to the Journal of Agriculture and Horticulture, and
no grant can be given to a club unless $.30 have been subscribed and paid to
its treasurer by at least 25 members.

1G7511. The grant shall be due and payable to each club so soon as the report,
statement of accounts, and scheme of operations thereof shall have received
the approval of the minister, and so soon as the president and secretary-treas-
urer or any other officer of the club shall have transmitted to the minister an
affidavit, in tbe form of Schedule F « of this section, sworn to before a justice
of the peace, setting forth the members then forming part of the clul) wbose
subscrii)tions for the current year have been paid into and are in the hands of
the treasurer.

The said affidavit shall be sent by registered letter to the department of agri-
culture on or before the 1st of September in each year. If it be not transmitted
at such date or within the thirty days following the grant for that year may be
suppressed ; but it shall be tbe duty of the secretary of the council of agi-icul-
ture to give notice on the 1st day of July in each year to all clnl)S, by a regis-
tered letter addressed to the secretary -treasurer of eacli such club, tliat its
grant for the year will not be allowed if the affidavit reipiired by this article
has not been transmitted by registered letter to the said department, as by
law reijuired.

l(>75(/fy. If a club neglects for two years to comply with the requirements of
the present section the minister may declare it dissolved, realize its property,
and employ the proceeds in paying the debts of such club, and use the surplus
of the assets over the liabilities for encouraging agricultural institutions and
for ]ir(»moting the general interests of agriculture in. the county in which such
club existed.

l(ur)hbh. After an existence of live years such society may at any time be
dissolved by the minister upon petition of the majority of the clubs composing
the same.

The minister may, if he orders tbe dissolution, take possession of the property
of the dissolved society, realize it, pay the debts, as well out of the proceeds of
its property as oiit of the grants to the clubs of the county, and if there is any
surplus may distribute it among the agricultural institutions of the same county
or territorial division.

1675CCC. Every club forming part of a society and not having the amount of
subscriptions and the number of members reipiired by law may, however, con-
tinue to exist and to receive its grant, provided it has at least 15 members and
$15 of subscriptions.

l(J75rf(Zf/. All the provisions of the revised statutes respecting clubs and agri-
cultural societies apply to clubs' societies and to the clubs composing them, in
so far as they are nut inconsistent with this section.

The deputy minister of agriculture for the Province, who has
direction of the institute work, reports that over OOO farmers' chibs

« Schedule omitted from this publication.

65

wore in operation in the Province in 1902, of which nnmber 555 com-
plied with all of the conditions imposed by the law, and received
altogether $-22,4-^-'">0 from the government grant.

The institute lecture force consists of two permanent lecturers
appointed by the provincial government, assisted by s'i)ecialists and
good practical farmers. Lectures are also given by experts sent in
by the Dominion government. The institute meetings are not con-
tined to any particular season of the year, but may be held at any
time convenient for the farmers of the locality.

The number of members in 11)0-2 was 48,294, and to each of these
the Journal of Agriculture and Horticulture was sent gratuitously
twice a month. The superintendent states also: '' We consider fann-
ers' clubs to be more effective as they are organized than if they were
mere institutes. The lectures and the increased circulation of the
Journal of Agriculture, as well as the purchase of improved live
stock, has greatly contributed to the improvement of agriculture in
the Province." Most of these clubs own standard breeds of stock,
and in 1902 they bought high-bred animals to the value of $11,239.37.

Extracts from By-Laws.

Article .".Sa. Article 53 of the by-laws of the council of agriculture is appli-
cable'to the farmers' clubs iu fixing the total value of the distribution at an
amount whieh shall not exceed the sul)Scription of each member, except in alto-
gether si»ecial cases, of whic-h the council shall be the judge.

Article 53b. In the case where clubs should consider it advantageous to hold
a competition for the best-kept farms, suc-h clults shall be obliged to offer not
less than Ave prizes, viz: First prize, $5; second prize, $4; third prize, .$3;
fourth prize, .$2 ; fifth prize, .$1. Each club may, nevertheless, offer prizes of a
greater value. These prizes shall only be paid iu bo(jks treating of agriculture,
in improved agricultural implements, in seeds, or high-class breeding stock, as
the directors may decide.

Article 53c. Every member of a club who shall have paid his subscription of
$1 and an additional special entry of 25 cents before the 1st of May shall have
the right to compete in the ctanpetitions for the best-kept farms.

Article 92. No competitor shall be entitled tp more than one prize in the same
class, and no animal can compete iu more than one class except for prizes
offered for the best herds.

Article 121«. Agricultural societies and clubs have the power in comix'titions
for the best-kept farms to admit or to refuse t(j admit to the next competition
the person who carried off the first prize at the last competition, as they may
consider it most advantageous to their respective associations.

GREAT BRITAIN.

The movement in aid of agriculture in Great Britain culminated
in 1887 in the appointment by Parliament of a departmental commis-
sion, for the liurpose of " inquiring into and reporting upon agri-
cultural and dairy schools in Great liritain, which may api)ropriately
30372— No. 1.5.5—05 m 5

66

i.pceivp Government grants, and to advise as to the department whicii
shoidd be charged with the administration of such grants."

In an ehiborate report dated December 9, 1887, and in a subse-
quent final report, under date of February 2T, 1888, the commission
outlined a system of agricultural instruction which was substan-
tially adopted by Parliament the same year. The report recom-
mended the extending of Government aid to certain institutions,
charging them with the duty of providing instruction in agriculture,
the distribution of the parliamentary grants to be in the hands of
a board of agriculture, to be created for this purpose.

The plan contemplated the establishing of a collegiate center in
each of the five produce districts of England, and witli two addi-
tional for Scotland. The produce districts referred to w^ere each
made up of a number of counties which the agricultural department
treat as a unit in making estimates of crops.

The first annual grant was £5,000, and was appro]u-iated in 1888.
It was made the duty of the college receiving aid from the Govern-
ment grant to provide not only for giving instruction in agricul
ture indoors, but to extend its work through the particular produce
district or area of which it Avas the recognized educational center.

Migratory Schools.

In providing agricultural instruction for the outlying counties,
" migratory schools " under the direction of the collegiate centers
were organized. The conditions under which these schools are
operated vary somewhat in the different districts. The report of the
insi^ector appointed to visit and report upon the work of the travel-
ing schools in the Swindon district gives the details of the method
that is pursued in establishing and conducting a traveling dairy
school. The report states that —

The society (Bath and West of England Society) with the assistance of a
local committee organizes the school and provides teachers and necessary appli-
ances. The local conunittee guarantees suitable premises free of charge, also as
much milk and cream as may he required, together with the attendance of not
less than ten students. The society gives, as a rule, two complete courses of

instruction of ten days each, charging :

£ s. d.

For the entire course of ten days or over 110

For one week's instruction ^ 15 <>

For one day's instruction ^ '•

The manufactured produce is in all cases the ])n)perty of the local committee.

During the year 1889 this society organized and conducted 8
such schools, aggregating one hundred and sixty days of instruction
arid attended by 218 students. Similar peripatetic schools were con-
ducted during this period by the University College of North Wales,

67

the Leicester Educational Coiiiniittee, the P^astern Counties Dairy
Institute, and the British Dairy P^inners' Institute.

As has been stated, the board of agricuUure, in organizing the work
of agricuhural education for Great Britain, adopted the plan of
grouping the counties, establishing an agricultural college or high
school in each group, the work of agricultural education in each to
be largely under the general direction of the central institution.

In 1S!)0 an important nioditication of the work of providing for
agricultural instruction was brought about through the passage of
an excise act by Parliament, whereby the local authorities, known as
county councils, were ait'orded large additional resources derived from
local taxation, and were intrusted with discretionary power to use
the funds thus supplied, in providing such forms of agricultural
teaching as were embraced in the technical-instruction act of 188{\
Until this time financial support for local agricultural institutions
was from the Government grant, and the formation of the courses of
study was in the hands of the central college established for the dis-
trict. The legislation of 1890 rendered the counties independent of
Government aid in carrying on their agricultural education work
and enabled them to inaugurate a system of instruction of their own.

The sums thus placed at the disposal of the county councils are
quite considerable. In 1901-2 the receipts from the excise tax,
available for technical instruction in England and Wales, a^mounted
to £708,517. Of this sum £88,893 were used directly in 1902-3 in
aid of agricultural education. The distribution for that vear was as
follows :

General exiienditures . £7,223

Dairy instruction 12,845

Agricultural lectures 5,715

Poultry keeping 3,284

Farriery and veterinary science 2, 542

Bee keeping 1' 380

Horticulture lf>' o6-

Manual processes 1,'511

Miscellaneous -^' "^'^

Scholarships W- '"^00

Colleges and schools 28.288

Total S«.893

AVhen the Government grant for agricultural education was first
made and for two years thereafter the board of agriculture aided the
county councils from this general grant, but when the act of 1890,
making provision for agricultural educational work in the counties,
became effective the funds belonging to the parliamentary grant were
devoted exclusively to the aid of the colleges which had been estab-
lished as centers of education in agriculture in the various districts,

68

iuul the counties were left to carry on tlieir work from tlie proceeds
of the excise funcL

For a time the county councils appropriated the entire excise fund
to local purposes, but later they also assisted the agricultural colleges
of their respective districts and aided as well a considerable number
of secondary agricultural schools. In ISOO-IDOO, the latest classified
date given in the reports of the board of agriculture and fisheries, the
assistance given to the agricultural colleges and schools in England
and Wales by the county councils amounted to £25,()1('), and £8,i25(»
additional was devoted to meeting the expenses of scholarships of stu-
dents sent to agricultural colleges by the respective counties.

In that year the county councils of England and Wales contributed
to the maintenance of 23 local secondary schools in Avhich agriculture
was taught, and to 37 collegiate centers. Ten of these collegiate cen-
ters had been established by Cambridge University, 5 by Reading
College, 3 by Durham College, 4 by Nottingham University, 2 by
Southeastern Agricultural College, 3 by Yorkshire College, 5 by the
University of North Wales, and 5 by the University College of Wales.

It will thus be seen that the Avork of agricultural education in Great
Britain is divided, part being intrusted to the colleges and schools of
agriculture supported from the general grant by Parliament distrib-
uted by the board of agriculture and part placed under the con.trol of
county councils, Avho meet the expenses of their maintenance from the
local tax or excise fund.

The county councils at first constructed courses of study in agricul-
ture for these local schools independent of outside aid. Noav, how-
ever, they are cooperating Avith the board of agriculture and are
availing themselves of the assistance of the board in its advisory
capacity respecting their educational purposes. The secretary of the
board in his report for 1901, in discussing the cause that led to this
cooperation, says :

It is satisfaetoi-y to I)e able to report that comity councils are evincing an
Increasing desire to avail themselves of the assistance of the J)oard in its
advisory capacity in the develoi)nient of their educational schemes so far as
these hear upon agriculture and rural science. The advice and guidance which
the hoard have been thus able to give have resulted not only in tlu- fuller
utilization of existing machinery, but as well in the avoidance of duplication
of local agencies. Without such central coordinating influenct' there is a tend-
ency on the part of the local authorities to proceed without due regard to
developments outside their own area, whereas joint action may often result in
improved efficiency concurrently with greater economy.

When the traveling schools were introduced the policy Avas adopted
of concentrating the instruction upon one subject. Dairying Avas
accordingly selected, and all the strength of the teaching force Avas
concentrated in that direction. Gradually the policy was widened to

69

include lit'c keppin":. farriery, poultry keeping, horticulture, garden-
ing. and other branches of agriculture.

The details of the various methods pursued and scope of the work
noAv heing done hy the county councils in promoting agricultural edu-
cation can best be understood from the reports of the several in-
spectors of the hoard of agriculture, whose duty it is to visit the
counties ])eriodically and inspect their work. Eeports from several of
the counties are presented for purposes of conij)arison.

The folloAving statement is by the inspector for the county of Bed-
ford for 1899-1000:"

County of BEnFORo.

The county provides a farm school at Ridguiont, near ^YohlU•n, for sons of
small farmers and laborers, to whom instruction is given in agriculture, market
gai'dening, bee keeping, and poultry keeping ; a grant is also given to the agri-
cultural department, Cambridge University. There is acconnnodation at the
school for 20 students, all of whom nuist have been actually engaged on the laud
and nmst hold- county scholarships which entitle them to two years' board and
residence with instruction free. In 1899-1900 there were 14 resident scholars
and 2 ex-scholars were retained to assist in the work of the farm.

Lectures are given throughout the county in horticidture and poultry keeping,
while demonstrations and competitions are organized in various manual proc-
esses. Classes in general agriculture are also held in the villages.

Particulars of the work done in these subjtM-ts in 1S00-1!)OO are furnished

below :

Af/riciiUiirc. — Classes were held at 2G centers during the winter, ;ind ,168
pupils received instruction, of whom 427 were farm lads, the teachers being
drawn from the element.-iry schools.

Horticulture. — Practical gardening classes by the county staff instructor were
held at 2 centers; lectui'es were given at 9 centers and at a reformatory school.

PduJIrii l-rcpiiii/. — Courses of lectures were given at ."> centers by the master
of the farm School.

MtnuKil iiroccssdi. — Demonstrations and comi)etitions were held in shee]!-
shearing, horseshoeing, plowing, hedging .-md ditciiing, and stacking and
thatching.

Scholarsliips. — Seven agricultural scholarshi]is, tenalde at the Ridgmont Farm
School, were awarded in J.S',)'.»-11MI0. In addition, 10 scholarshiiis were awarded
to enable teachers to attend the three weeks' summer course at Camitridge.

County of Berksiitre.

The county works in conjunction with the Reading College, to which it makes
an annual grant of £200, together with an additional gi-ant of £r)0 for field
exi)eriments.

Local classes were held in 1900 at a number of centers, in poultry keeping
and horticulture, rarticnlars of these classes are given below.

a It is proper to explain that the data presented in this statement of the edu-
cational system of Great Britain, as well as tliose respecting the systems in use
in other countries, have i)een selected from such reports as seem to most satis-
factorily exhibit the methods in ust>, although in some instances not the latest
publications upon the subject.

70

TlorticuUurr. — Courses of six lectures encli on this sul).ieft were given. The
!;ist lecture of the series is us\ially on some such subject as " Soils iuul manures,"
and given l>y one of the staff of Reading College.

At one center a long course of 15 lectures was given, for which 25 pupils,
gardeners, and allotment holders entered, 8 of whom afterwards sat for the
Royal Horticultural Society's examination and received certificates. At one
other center oidy 2 lectures were given.

Poultry hrepiiif/. — Ten courses of 4 lectures each, with an average attendance
of 29, were held in different parts of the county, and (> classes for practical
instruction in poultry trussing wer& also held.

Bee keeping. — The technical education committee makes an annual grant of
£50 to the Berks Beekeepers' Association. The county has been twice covered
by the bee-van tours", and in 1900 the work was confined to :i general tour of
the county by experts, who gave i)ractical advice when it was needed ;ind
collected statistics as to the progress made in bee keeping.

MdiiiKil procex-'^es of aiirU-iiltnve. — No iM'ovision has hitherto been made for
this class of instruction in the county, but the technical education committee
are prepared to give careful consideration to any ai»i)lication from a district for
instruction of this character.

SclioUiiKliipn. — Four agi-icultural and horticultural senior scholarships of £.50
each, four agricultural exhibitions of £.35 each, and ten dairy scholarships of £10
each were offered in 1899-1900. The agricultural scholarships are tenable at
Reading College, the dairy scholarships are tenable at the British Dairy Insti-
tute, and those on horticultiu-e are tenable at the horticultural collcg(\ Swanely.
There were no candidates for the agrii-ultural scholarships and exhibitions.
One horticultural scholarship and seven dairy scholarshiiis were awarded.

The agricultural exhibitions of £35 each were tenable at the Dauntsey Agri-
cultiu-al School, West I^avington, Imt it is in contem])lati(Mi to re]»lace these by
four agricultural exhibitions of £.">0 each, tenable at Reading College for a six
months' winter course. They will be open to candidates between the ages of
16 and 25, and are intended for those already familiar with the general routine
of farm work who aim at becoming practical farmers.

Since 1893 10 senior scholarships in agriculture and 4 in horticulture have
been awarded.

Experiments. — Manurial ;ind other experiments were carried out at eight
centers.

County of Cheshire.

There are in this county two principal centers maintained by the county
council, viz, the Agricultural and Horticultural ScIukiI at Holmes Chapel and
the Dairy Institute at Worleston.

The Holmes Chapel School was opened in 18!)5. It provides a complete agri-
cultural course lasting three years, a diploma or certificate being granted to
successful students at the end of the course. The number of county council
scholarsbii)s, which cover board and fees, held at this school in 189!>-1900 was
29, and the total nunilier of pupils in April, 1900, amounted to 45. Various
experiments are carried out on the farm attached to the school, and nearly the
whole area of the farm, which amounts to 100 acres, is now under experiments.
The experimental work in 1899-19(t() included the cultivation of potatoes, grain
crops, roots, grasses, etc. ; the spraying of charlock, and experiments in tuber-
culosis with the cattle at the Holmes Chapel and Worleston schiiols. For
instruction in horticulture a garden of 7 acres, with greenhouses, is provided.

The Dairy Institute at Worleston was taken over by the county council in
1891. To it is attached u grass farm of 170 acres, maintaining a milking herd

71

of nearly 00 cows. Resident aeoonimodatlon is i)rovicled for IS pupils. Tliei-e
were ~u pupils during tiic years lS!»I»-llH»(t, the averaf,'e len^tli of tiieir stay
l)eiuf^ twelve and one-half weeks. Seholarships tenable at this school are
granted hy the technical instruction committee, usually for ten weeks, hut this
period will in future be extended to twelve weeks. The total (if sudi st-holar-
ships (Ids. a week I held in 18!>!t amounted to M(i. There were also is duniestic
scholarships (£4 lUs. each), which include instruction in butter makiuir. ht'hl at
ihe institute in 1899-1900.

r.ectures are given in the county on general agriculture, dairying, horticul-
ture. veteiMuary science, and bee keeping, r.-ii'ticulars of these for ISIi'.t P.KMJ
are as follows :

Ai/riciilt lire. — Two lecturers were employed by the technical instruction cora-
uiittee to give 10 lectures a week each. Classes in the princi[)les of agriculture
were held in secondary schools (average number in class l.">) and similar in-
struction was also given in a few good elementary schools, where there was a
sulticient mnnber of boys of a suitable standard; 5 such schools were visited,
the class averaging 33. Evening courses of 0 lectures were given at 13 centers
(average attendance 23) and of 1 lecture at ('> centers (average attendance 34),
and there were also special courses of two to three months or more at 3 centers.

Ddiri/iiii/. — This form of instruction is given at farmhouses where possible.
Classes for both dairying and butter making lasting four days each were held
at 7 centers, the average attendance of pupils being 9 ; classes for butter
making only, lasting eight days, were held at 13 centers, the average attend-
ance being 13. A butter-making competition, at which students who made ."» or
more attendances were eligible to compete, was held in April. A dairy demon-
stration was also held at the Cheshire Agricultural Society's show at Northwich
in .Vugust.

JhiiticiiltKrr. — Courses, usually of three lectures, were held at 8 centers (the
average attendance was 44), and a special lecture on fruit growing was given to
the members of the Nautwich Farmers' Club.

Veterinary science. — Courses of 3 lectures were given at 5 centers; the aver-
age attendance was 30.

Bee heepinfj. — Lectures were given at 8 centers.

tSckolarshiiix. — In 1899-1900 there were '29 agricultural and borticnltural
scholarships held at the Holmes Chapel School. These scholarships, which
cover the expenses of board and fees, are granted for one year, but are renew-
able for a second and thii-d year if the reports as to progress and conduct are
satisfactory. At the Worleston Dairy Institute 3ti dairy sch(»larships and 18
domestic scholarships were held. The former are for a ten weeks' course in
dairy work, while the latter are for a nine weeks' course in i)utter making,
bread baking, cookery, laundry work, dressmaking, needlewoi-k. and sick

nursing.

K.rperiment!^. — Experiments were carried out under the direction of the staff
of Holmes Chai)el Agricultural School in the manuring of mangolds and swedes,
in the cultivation of different varieties of grain and i)otatoes, in charlock spray-
ing, and in seeding for grass. Separate reports, in pamphlet form, of the
first four were prepared and circulated. Invitations were issued to agricul-
tural bodies in the county to inspect the experimental plats at the farm, which
were freely accepted. Lectures in connection with the experiments were given

at (! centers.

County of Cumberland.

Direct agricultural instruction is provided by the maintenance, in conjunction
with Westmoreland, of a dairy farm and school at Newton Kigg, near Penrith, by
a traveling dairv school and by migratory lecturers on various subjects. The

72

Newton Riggs School provides systematic and practieal iiistrurtinn in cheese and
hutter making, rearing of live stock, rearing and dressing of iK)nltr,v, and gen-
eral farm work. A cheese dairy has heen recently added. There is accommoda-
tion for 10 resident pupils at a time. The course for male ])Ui)ils lasts sixteen
weeks and that for females for half this period.

The county scheme provides for two founty agricultural scholarships of £5D,
tenahle for two or three years, at the agricultural college, Aspatria, or any
college in receipt of aid from the board of agriculture ; one exhibition of £l^>5
from the Newton Kigg School to a special coiu'se for farmers' sons at the Dur-
ham College of Science, and also for lio farm studentships, of the value of £4 and
£5 each, tena))le for periods of from eight to sixteen weeks at the county
dairy farm and school.

Field experiments are conducted by arrangement with the Durham College of
Science under the direction of the professor of agriculture at that college.

The work jierformed during l,S0!)-ir)(»O was as follows:

Af/riciiUure. — Lectures were given at Hi centers before an average audience of
25. Each lecture dealt with some particular subject, but calf rearing and
turnip growing were most frequently selected.

Diiiri/iii!/. — Owing to a vacancy in the post of teacher, the traveling dairy van
did not go out in the spring and sunnner, but an autumn cour.se was held, when
5 centers were visited, with an attendance of GO pupils.

Hortii-iiltnrc. — Lectures are delivered on this subject in ever.y alternate month
by the lecturer in horticulture at the Durham College of Science in vii'tue of
an arr.-iugemeiit between the county councils of Cumberland and Northumberland
with the authorities of the college; 75 centers were visited, and the attendance
averaged 20, more hearers being generally attracted in the spring and sunnner
than in the winter.

PoiOtnj k(<i)hi(i. — One, two, or three lectures on poultry rearing and manage-
ment were given at 29 centers, the attendance being ?>;> on the average.

ScJiol(in<]iii)s. — No major agricultural scholarships were awarded during the
year, but nine studentships of £5 each, one of £4 10s., six of £4, and one of £3
were awarded at the Newton Kigg Farm School.

Experiments. — The field exiicrimeiits were conlinued on much 1lic same lines
as before and have l)een noticed in connection with the woric done by the Dur-
ham College of Science.

County of Esskx.

The technical education connnittee have estal)lislied county technical labora-
tories at Chelmsford. In connection with these "schools" of horticultm-e and
agriculture have been organized. Two courses in agriculture, each of three
weeks' duration, are held in the autunni and wint(>r at the lalioratories, while
there are three weeks' elementary courses in horticulture in the sunnner.
autunm, and winter, as well as a more advanced course of four weeks in the
spring. A garden has been acquired and is divided into four maiu divisions,
viz, botanical, A'egetable, fruit growing, and experimental.

Arrangements have also been made for the analysis, at the county laborato-
ries, of fertilizers, feeding stuffs, soils, nnlk, butter, water, etc., and for the
examination of seeds and diseases of plants, etc., for Essex farmers at moderate
fees.

Ten days' courses of ])ractical lessons in butt(>r and soft cheese making are
pnnided by a traveling dairy school, which visits \nrious centers. These
elasses are limited in each case to Id jinpils. but visitors are ;i(biiitt("d as spec-
tators. Lectures are also given on the bacterial contaminations antl on the

73

chemistry '>f milk. :ii 1 ustructum is also itrovided in dressing and trussing
jjoultry.

Field experiments are c-arried out at various ccMters tlu-ougliout the county.

Arrangements are made for supplying farriery instruction at suitahle centers.

Agricultural, liorticultur.il. (hiirying. and p(»ullry scjiolai-ships. tenalile at
various institutions, are awarded hy tiie t<"chnii-al education conniiitlce. 'IMie
county also contributes to the maintenance of the agricultural department of
Cambridge University by means of an annual grant.

Particulars of the work carried out in 1899-1000 are as follows:

Cent nil JahonttoricH. — The two agricultm-al courses at the county laVmrato-
ries, Chelmsford, were attended by 1(» and It pupils, respectively ; the three
elementary horticultural eour.ses were attended bj- an average of It jtninls, and
the advanced course of four weeks attracted 10 students.

Ar/rici(ltiirr. — Courses of fi-om 4 to S lectures were given on chemistry as
apjilied to agriculture at 11 centers (average attendance, HO) and of ."» lectures
on agricultural biology at 3 centers (average attendance, 15).

Dairying. — The traveling dairy school visited 9 centers: the number of
pupils was 102, of whom 82 took the full course of nine days. Lectures on
dairy bacteriology and the chemistry of milk were given at each class.

Hart Iriilt lire. — Courses of 1 to t>, and in one case 10, lectures were given on
horticulture at 41 centers (average attendance, 18).

Poult ri/ rearinfr. — Lectures, usually 4 each, were given at 14 centers ; the
average attendance was 27.

Manual processes. — Instruction was given at 12 centers in plowing, sheep-
shearing, hay binding, and farriei-y, a second class being held at one of them.
The number of lessons varied from f) to 12; the total number of students
was 172.

Visit to Holland. — An excursion to Holland was organized by the technical
education committee for Essex farmers with the object of studying agricultural
education and the organization ajid practice of the agricultural industry in that
country.

Local committees. — In addition to the above, classes and lectures were organ-
ized by local committees throughout the county, consisting of 5 on bee keeping,
with KiO students; ft on fai'riery, with 111 students, and 3 on live stock, with i')2
students.

Scholarships. — Two horticultural scholarships of lAvt each, tenable for two
years at the Swanley Horticultural College or the Royal Horticultural So-
ciety's gardens, at Chiswick, were awarded in 1899-1000. Four dairy scholar-
ships, tenable for five weeks at the British Dairy Institute. Reading, and five
poultry scholarships for the three weeks' course at the Eastern Comities Dairy
Institute, tpswich, were also awarded.

E.ijicrinients. — Experiments were made on the treatment of rotation crops and
permanent pasture, the residual value of manures, the preventiow of clover sick-
ness, etc., at 21 centers. Exi)lanatoi'y lectures were given, and an exhibition of
specimens of the experimental crops was jirranged af the agricnltm-al show.

County or Kent.

•

The principal center for agricultural instruction in the county is the South-
eastern Agricultural College, Wye, which is supported by the county in con-
junction with Surrey. During the year 1899-1000 20 students from Kent
attended the college, and. with one exception, were present throughout that
period. In addition, the college undertakes to deliver a certain number of out-

74

sido lectures in the t-onnty during the session and to ])rovide instruction in
farriery hy means of a traveling van fully eiiuipiu'd with forges, tools, etc.

The county also makes use of the horticultural college at Swanley, offering
each year 12 horticultural scholarships of £<M) each, tenahle at this institution
for two years. Four were awarded in 1899-190(». Six students from Kent
passed the Royal Horticultural Society's examination, and numerous successes
wei-e gained by the county scholars in the board of education's examinations in
agriculture, botany, chemistry, and geology.

The remainder of the work done in the county is performed by the council
directly.

Particulars of the lectures provided and work done in lS99-iy(»o are furnished
below.

Horticulture. — Covu'ses of six lectures were given at 00 centers. At 5.j of
these centers competitions were held, limited to scholars who had attended at
least 4 out of the 6 lectures, and prizes were awarded to the successful candi-
dates. Roys' gardens are maintained at 20 centers. The gardens are divided
into plats of about 1 square rod each, and they are cultivated by boys admitted
as pupils, each boy having a separate plat. The number of boys admitted at each
center is 15. The plats are under the supervision of a local instructor specially
appointed by the connnittee, the county superintendent making an inspection
three times annually, when prizes are awarded to the most meritorious
cultivators.

Thirty lectures on garden science were delivered at 10 centers in the county
by lecturers from the Southeastern Agricultural College.

Poultrij kcciiinii. — Courses of 4 lectures were provided at 2.") centers. Prizes
were offered for competition among the students, and the first annual compe-
tition was held at a county show.

Bee keepiiKj. — In this subject a pioneer lecture is given in February at each
center which it is intended to visit, and is followed in the sunnner by demonstra-
tions in practical management by means of an experimental ajtiary set up at
some point in the parish. Visits were made to 12 centers during the season, the
classes averaging 10 pupils. The instruction was succeeded by apiary compe-
titions in five cases, the average number of entries being 7.

Farriery. — Classes were held at 2 centers, and 51 pupils received instruction.
An annual competition was also held in connection with a local agricultural
show.

8cholarsJiii»<. — Four £60 horticultural scholarships tenable at the Horticultural
College, Swanley, and two scholarships of the value of £00 each and two of the
value of £.30 each, tenable at the South Eastern Agricultural College for two
years, were awarded in lS99-1'.)(t(i.

Experiments in the manurial treatment of hojis were carried on at four sta-
tions under the superintendence of the South Eastern Agricultural College, full
accounts of which were given in the college journal. .\n experiment was also
conductt'd by the county sui)erintendent of horticulture in the i)reservation of
fruit by means of cold storage. A report on the same was published in the
thirty-third quarterly report of the technical educatiou connnittee.

The work of the county councils, as exhibited in tlie foregoing re-
ports, has been conducted since 1890 with continually increasing inter-
e.st and profit. The movable school, it will be observed, is the
distinguishing feature of their educational methods for agricultural
improvement, and its popularity and value are due to the systematic
and efficient way in which these schools are conducted. Instead of

7.5

I

numerous meetino^s of only two or tliroo sessions eacli, fewer arc held,
but these are continued for at least ten to liftccn days. Instead of
presenting many subjects for consideration, but one or at the most
two are discussed, and these are treated in a carefully planned course
of lectures, accompanied with practical demonstrations. Instead of
large and motley assemblages of people being addressed, a fewer
number are taught, and these are instructed in regular classes that
meet day after day throughout the entire course.

The traveling schools are thoroughly equipped. They are provided
with the newest and best apparatus in order that the scholars may
have the advantage of seeing and using the latest and l)est machinery
and most approved methods in use in the special line of Avork treated.

An examinaticm of the reports also show^s that the organization of
the work providing for peripatetic instruction for farmers has been
planned most carefully not only with respect to its present efficiency,
but with the view also to its permanency and future development.
The matter of continual and adequate support has been amply pro-
vided for. The county, out of its revenues from the excise fund,
meets the largest part of the expense; at the same time each locality
and individual directly benefited is required to bear a proi)er share
of the cost.

The general policy controlling and directing the work has a like
degree of permanency that contributes to the strength of the work.
No change of national administration or dej^ression in business or
temporary political or social upheaval among the people can suddenly
overthrow it. At the same time there is a degree of flexibility per-
mitted in carrying out the scheme that i)erniits of such gradual
change and improvement as experience may show to be necessary.

College Work in Agriculture.

As has been stated, the funds provided under the original grant for
agricultural education made by Parliament in 1888 were widely dis-
tributed. They were used to aid not simply the colleges and higher
institutions of learning, but were likewise given for the support of
the local schools established by the county councils. Later, Avhen the.
counties became the recipients of aid from the excise fund, the parlia-
mentary grant Avas AvithdraAvn and given to the institutions Avhich
had been chosen by the board of agriculture in the scA'eral ])roduce
districts as centers for agricultural education.

In 11)03—1: there Avere sixteen of these institutions receiving aid
from the grant of the General Government. The UniA'ersity College
of North Wales, at Bangor; Yorkshire College, at Leeds; Durham
College of Science, at Newcastle-on-Tyne; Cambridge UniA'ersity. at
Cambridge; South Eastern Agricultural College, at Wye; University

76

College of Wales, at Aberystwyth; University College, at Reading;
Midland Agricultural and Dairy Institute; Harper Adams Agricul-
tural College; l^)ritisli Dairy Institute, Reading; Agricultural and
Horticultural School, Holms Chapel; Agricultural and Horticultural
College, Wickfield; Harris Institution, Preston; Eastern Counties
Dairy Institute, at Ipswich; National Fruit and Cider Institute;
and Cumberland and Westmoreland Farm School.

Each of these is a center and acts for one or more counties. The
University College of North Wales, at Bangor, is a center for the
counties of Anglesey, Carnovan, Flint, Denbigh, and part of Mont-
gomery. The Durham College of Science is a center for the counties
of Northumberland, Durham, and Cumberland, and the other Institu-
tions act as centers for similar groups.

These institutions, besides giving instruction in agriculture in their
regular courses indoors, leading to appropriate academic degrees,
engage likewise in " external " instruction work out in the counties
that compose their respective districts. This work consists of courses
of lectures and demonstrations before classes in various localities or
centers made up of farmers or farmers' boys.

The parliamentary grant was declared to be in " aid of agricultural
and dairy schools and for agricultural experiments." It is therefore
applicable to all forms of agricultural instruction, such as the train-
ing of teachers and local lecturers, the equipment of dairy schools,
the conducting of experiment farms, and fields of demonstration.

The general educational scheme of such a collegiate institution is
outlined in one of the reports of the secretary of the board of agri-
culture as follows:

I. The training of ajj;ricultural teachers.

II. The iuipartiug of direct education in the sciences hearing on agriculture
to resident pupils.

III. The diffusion of general knowledge and a promotion of a spirit of iiuiuiry
among those already engaged in agricultural work hy means of perii)atetic
lectures and evening classes.

IV. The technical training of pupils or of actual workers in special forms of
agricultural industry, such as dairy work, forestry, fruit growing, etc.

V. The conducting of experiment work, affording in different centers means of
illustrating the bearing of scientific research on exemplary agricultural practice.

The special purpose of the Government in organizing these " colle-
giate centers '' is outlined in a report of the board of agriculture for
1895. The report states that —

The collegiate centers are intended to provide efficient and regularly organized
indoor training for a certain more or less necessarily limited number of students
pursuing a continuous course of study for two or more consecutive years. 'J'hey
also offer a variety of other and more temporary courses of instruction.

The educational staff and machinery of the center is also made available for tlie
work of the surrounding county authorities and in part f(»r the conduct of

77

itinrraiif or local classes and for 111,- (lin-ctioii of fickl demonstration or feediiiR
• •xpt'riiut'Uts.

The University Collopre of North Wales, at Biuigor,\vas the first to
ori<,nnate such a typical school and to supply a '' complete and very
extensive system of agricultural instruction for a group of counties."
The phin has now been adopted by all of the ten institutions receiving
aid from the parliameutary grant.

External AVork or the Colleges.

The external work varies somewhat in its details among these
institutions, but conforms nevertheless to one general plan. The
2)lan consists in the establishing and maintaining, in whole or in ])art,
of secondarv schools at which instruction in airriculture is sfiven bv
professors from the central college; in the conducting of traveling
schools of agriculture that meet classes of pupils at numerous centers
throughout the district over Avhich the influence of the college
extends; in arranging and maintaining in the several counties experi-
ment farms and demonstration fields and farms where agricultural
o]5erations of the latest and most ajiproved character are conducteih

The methods employed in organizing and coutlucting the traveling
schools are substantially those in use by the county councils. The
classes are organized in different centers and are given instruction
in but one subject. The series of lectures and demonstrations upon
that subject constitute a course which usually requires about ten days
to complete.

By this method of devoting all of the time to a single topic expe-
rience has shown that better results are secured than where the course
consists of lectures ujion several subjects. By concentrating upon
one topic reasonably thorough instruction can be given in that
branch, whereas by the other method of treating several subjects a
vague and unsatisfactory impression is too frequently the only
result.

Inasmuch as the colleges receiving aid from the Government grant
for agricultural instruction are the agents of the board of agriculture
in its work of aiding the farming people by means of traveling
schools, no statement of the system of j)eripatetic instruction in Great
Britain is complete that fails to show what these institutions are
doing outside of their stated indoor work at the collegiate centers.
And since the methods used by the several institutions in conducting
their movable schools differ quite materially from each other, it has
been deemed advisable to present somewhat in detail the work of
those whose systems differ most Avidely.

The following extracts from the reports of the inspectors appointed
by the boartl of agriculture to visit the collegiate centers for the year

78

Avliirh ended INIarcli 81, 11)01, have been selected as shoAving; what is
being done and the methods which each collegiate center referred to
has adopted in carrying on its "outside'' work:

University College of North Wales,
external work.

Ddiri/iii!/. — At the dairy sdiool at Lleweni Hull, near Denbigh, instruction was
given, as in previous years, in chci'se making. l)utter making, and in dairying
generally. The total pupils were in excess of former years, having numbered
101, of whom 74 came for periods of six weeks. A considerable number of these,
viz, .'M, came with county scholarships from Flint, Denbigh, and Anglesey, half
of them under the regular schemes whereby those who have shown themselves
proficient at the traveling classes during the year are awarded scholarships to
the fixed school, and half under a special scheme in the counties of Flint and
Denbigh to encourage iK>rsons to avail themselves of the lengthened courses in
cheese and butter making held at the school.

At the Bangor dairy school, oi)ened as usual at the college, 14 pui)ils attended
a sjiecial fortnight's, course in butter making, all having l)een awarded scholar-
ships for this purpose by the coun<'ils for Anglesey and Carnarvonshire, after
they had shown aptitude as pupils at the traveling schools held in those two
counties.

Examinations were held twice during the year at the Denbigh school and once
at the Bangor school. The awards at these examinations were —

Advanced certificates in dairy work 5

Ordinary certificates in cheese making 14

Ordinary certificates in butter making 41

Traveling schools for butter making instruction were held as follows:

In Anglesey there were courses of ten days' instruction given at 2 centers.
The pupils numbered 'SA, and of these 18 took the full course.

In Carnarvonshire instruction was given at '■'> centers, a second course being
held at one of them. Forty-two pupils attended, of whom :'.4 took a full course.

In Flintshire courses of ten days' instruction were lii'ld at 3 centers. At
2 of these the instruction was on cheese making, and at the other on butter
making. The courses were attended by 10 i)ersons. all of whom remained for
the full period of instruction.

In Denbighshire similar courses were held at o centers, those at 2 centers
being on butter making, and at the remaining center on cheese making. The
total pupils who attended numbered 30, of whom all Init two took the full
course.

FichI th'iiioiistratioihs. — In Anglesey, irrespective of the college farm, experi-
ments were conducted at 5 centers. At 3 of these the experiments were of a
manurial character, the crops being swedes or pasture; at the remaining 2
centers the exi)eriments had reference to the suitability of different seed mix-
tures in laying land down to gi-ass.

In Carnarvonshire experiments on the manuring of swedes and pasture took
place at 5 centers, while the interesting series of experiments on the improve-
njent of rough hill pasture, referred to in previous reports, was continued at 5
centers. Charlock spraying exiteriments took place at 3 centers.

In Flintshire experiments were conducted at 4 centers, all on grass land, one
set being on the hill pa.sture just mentioned, while in Denbighshire pasture
experiments were in progress at 2 centers.

79

III M()iits"iii<'f.v^li''"f tlieiv \v;is ;ui i'X[)eriiiu'iit on liill icisturt' ;it 1 ((Miter.

I.rihins.^lu Aiitxlcscy courses viiryiiij; from 2 to S Icctun-s imcIi were
tlelivori'd ;it 7 (ciitcrs on one or other of the various suit.jeets otTered liy tlie
oolle.ilt'- 111"' lectures were attended I>.v an average of .",4.

In ("arnarvonshire courses of from 2 to 5 lectures were given at r, centers,
hut a second course was given at 1 of these, and no U'ss than 4 courses
(making in all 112 lectures) at another center. The average attendance was ;U.

Ill I (eiihighshire courses were given at r. centers, the average attendance
heiiig 47. while in Flintshire a course of 5 lectures on f.iriii croits and their
cultivation was given in an intermediate school to a cla.ss of 111 hoys.

In Montgomeryshire the centers where lectures were given iiumhered 8. and
those who attended theui averaged 40 at each center.

Yorkshire College, Leeds,
external work.

DatnjiiKj. — The traveling hutter school was only at work in the West Riding,
where 10 centers were visited, at 1 of which a second i-ourse was held. A
total of 1)2 pupils came under instruction, of whom <>0 took the full course of
ten diiys.

F'irliJ ilrnionxtrafidiis. — As mentioned in last year's repoi't. these are all
arranged so as to have some connection with those conducted under the most
careful supervision at the county farm. The numher of centers in the East
and West Ridings at which they were conducted amounted last year to 24, com-
jUMsing 44 experiments with cereals, roots, and grass. In every instance a
lecture was given at the center, explaining the results.

Lectures. — In the East Riding courses of lectures oif general agricultural
sulijects were given at 7 centers, and single lectures on the results of experi-
ments at 12 centers. Courses on horticulture were given at S centers, and on
[loultry keeping at 2 centers. The average attendance at all these lectures
was 38.

In the West Riding the centers where courses on agricultural subjects were
delivered numbered 10, and where single lectures were given numbered 18,- of
which .■) were places where courses had also been given, the lecture in this
case, as in most others, dealing only with the results of the field experiments.
Horticultural instruction was given at 10 c(>nters, the courses at 17 of these
being of T) lectures, while a second course, similar in length, was given at 1
of them. Lectures on poultry keeping, consisting in most instances of a course
of five lectures, were delivered at 11 centers. The average attendance per
center was .30, and on this basis the total number attending these lectures must
have been over 2,300 iiersons.

In the North Riding courses in agricultural subjects were given at 14 centers,
and a second course at 2 of them, G of the courses consisting of lectures
and the remainder of ."> lectures. Those on horticulture, all of which were 5
in number, were given ;it 21 centers, and those on [loultry keejiing of similar
length, at 12 centers. The average attendance at each center was 36.

It is now nearly ten years since lecture work at local centers was luidertaken
in Yorkshire by this college, and it was thought a few years ago that the interest
they called forth would gr.idually cease. The contrary .seems to be the case,
and the lecturers report that not only are the best centers those where lectures
have been held liefore. but that amongst f;irmers generally in the county there
is now an altogether higher scale of intelligence from a scientific point of view,
and matters can now be profitably di.scussed ainong.st them which it would have
been impossible to treat upon six or eight years ago.

80

^' ,-■

It must be iiotod that in tlu> East and West Ridings tlie work of liorticultui'e
is not confined to lectures. (Jardens' are started in a variety of places, as
mentioned in last year's report, for the young, by means of "school" gardens
in connection with the evening continuation schools, and for those who are
older by means of what are termed "education" gardens. In each case, how-
ever, the gardens are under the general supervision of the horticultural staff
at the college, and thoroughly useful work seems to be performed.

Cambridge University,
external work.

Field (Jrmonsit rat inns. — These, which have consisted of experiments on a
variety uf crops, have been conducted iu conjunction with the various county
councils, as follows :

In Cambridgeshire, at 7 centers, 2 of the experiments being on a rotation
of crops. The manurial treatment of fruit trees formed the subject of experi-
ment at o centers.

In Hertfordshire experiments wore carried out at 2 centers. At one of these
the experiment was on the hay crop ; at the other 3, separate rotation experi-
ments were conducted.

In Huntingdonshire an experiment was conducted at 1 center on the hay
crop, and at another, of 8 acres, on various mixtures for laying down to grass.

In the Isle of Ely experiments on the potato croii were carried out at 2
centers.

In Norfolk exiierinients were conducted at 2 ci-nters on laying down land to
grass, while at one of them a second trial was made on the growth of sugar
beet.

In Northamptonshire an exi)eriment was carried out at 1 center on manur-
ing for the hay crop.

In East Suffolk the county station at Bramford, together with a fresh one in
a different part of the coiuity, came under the supervision of the agricultural
dei)artment of Cambridge. An experiment on a rotation of crops was also
comniencAI by the department at the Colonial College, Holllesley Bay.

In West Suffolk, at 2 centers, a rotation experiment was carried on.

In addition to these, experiments on the influence of manures on the produc-
tion of nuitton were commenced at 4 centers. In Northamptonshire, on an
area of over 30 acres, the trial was conducted on I)ehalf of the board of agri-
culture on precisely the same lines as the original experiment in Northumber-
land. In Cambridgeshire, on an area of 1(3 acres; in Essex, of 18 acres; and
in Norfolk, of 20 acres, an experiment was connnenced which was a niodilica-
tion of the original one. During the past year on all these stations the grazing
tests were of a preliminary chara<?ter, without the application of manures. In
Norfolk a further experiin(iiit was commenced in the growth of 10 acres of
swedes for a bullock-feeding experiment.

Addresses in connection with the various experiments were delivered before
several chambers of agriculture.

Midland Agricultural and Dairy Institute, Kingston.

external work.

Dairi/infi. — A traveling butter school has visited 8 centers in Derbyshire and
o in Nottinghamshii-e. The numbers attending in the former coimty were 77
and in the latter 29. In every case the pupils remained for the full ten days'
course.

81

Field deiiioiistnitioiis.- in Ijiicnliishirc tlicsc wric ruiuluctcd ;it ."» cciittM-s. llic
experiments in (Hie inslMiicc liciiii^ on pntatofs iiiul in llie otliers on ii.ii'lcy.

lu Nottiii.^linnishirc exiiei-inicnts were condncted at 4 centers, two or three
sets l>einj: ciUTit'il out at ."5 of them. 'I'lic ci^ips concci-ned were i)otatoes. barley,
and swedes. In addition tliere were various ciiarloi k spraying' demonstrations,
while the e.xperiment on cropping; a poor sandy soil with a view of endeavoring
to increase its fertility, which was connnenced some few years back, is being
continued.

In Leicestershire an experiment was conducted at 1 center to test the inliu-
ence of nuinures on tlie mangel crop.

Lrctiirrs. — In Lincohisliiiv courses of o or C lectures on general agricultural
or dairy subjects were delivered at 9 centers, the average attendance being 15.
Courses of <"> lectures on veterinary subjects were given at 2 centers to an aver-
age audience of .'15. Horticultural lectures, numbering 3 or 4 at each place,
were given during the winter at 10 centers, the average audience being 24,
while in the previous sununer 2 lectures each were delivered at 5 centers to an
average audience of 20.

In Nottinghamshire courses of 3 or 4 lectures on gen(>ral agricultural subjects
were given at 3 centers, while single lectures were delivered at 3 other centers,
the average audience numbering 30. Veterinary lectures were given at 4 cen-
ters, the course consisting of U lectures at 2 of the centers and 4 at the others,
the audience averaging 38. Horticultural lectures or demonstrations were given
in the sununer at (! centers to an average audience of 24 persons, while courses
of 3 or 4 lectures in winter were given at 10 centers to an average audience of
44. Courses of 3 lectures on poultry keeping were given at 0 centers, the audi-
ence averaging 50.

In Derbyshire courses of 4 lectures on general agricultural subjects were
given at S centers to an average audience of 18, while courses of 3 lectures on
poultry keeping were given at 10 centers to an average audience of 4T. Lectures
on horticulture by the county instrucdir. who is now also on the general staff of
the institute, were given at 10 centers during the winter, the average audience
l)eing 44. During the sununer demonstrations were given on the two county
fruit plats and in gardens or allotments at 13 other places. They were attended
by an average audience of 4(; persons.

In Leicestershire single lectures on dairying were givtm at 3 centers to aveiage
audiences of 3(>. Courses of 4 lectures each on veterinary subjects were
given at 3 centers to average audiences of 32, while courses of 3 or 4 lectures
on poultry keeiiing were given at 4 centers to audiences averaging 41. Horti-
cultural courses of (with one i-xception) 4 lectures each \yere given at (i centers.
The average audience was 2."). Sununer lectures or demonstrations were also
given at 2 centers, being attended by an average audience of 27 persons.

The other collegiate institutions aided by Parliament conduct simi-
lar operations. The four here given are, however, typical of the

practice of all.

It is manifest that these colleges regard the external work that
they have undertaken in aid of agriculture as most important, for lu
endeavoring to fulfill their mission, Avhich is to oct-upy the entire field
of agricultural instruction, they have had the courage to break away
from the traditional practice of colleges of learning in the past that
30372— No. 15o— 0.3 M 6

82

confined their teaching to the walls of the class rooms of the institu-
tions themselves, and have extended their aid to men and women
unable to leave their homes and go to school.

An interesting and important feature of the traveling school of
instruction is indicated in the courses prescribed Ijy the county coun-
cils under the designation " manual processes." These are taught
in courses adapted to each subject and constitute an important branch
of education. They comprise bee keeping, farriery, veterinary
science, dairying, fruit cultm-e, market gardening, cider and vinegar
making, sheep shearing, plowing, stacking, ditching, thatching, care
of live stock, pruning, milking, etc. The usefulness of knowledge
and skill in the performance of all of these processes is acknowledged,
but, as has been stated, it is only recently that the higher agricultural
institutions of learning have come to realize that part of their duty
is to see that information respecting these and kindred subjects is
made accessible to the mass of country people.

The effect of the new departure in giving instruction in agricul-
ture in Great Britain is strikingly exhibited l)y comparing a state-
niMit made in the report of the parliamentary connnission appointed
in 1887 to investigate the condition of agricultural education in Great
Britain with a corresponding statement by the board of agriculture
made in 1895. The commission called attention to the fact that a
Scotch Avitness stated that certain associations of farmers desiring to
improve their systems of dairying endeavored to ol)tain a skilled
teacher in the art of butter making, and " that they had to send to
Denmark and engage a Dane to come to the district and teach them
to make butter." It was also stated that scarcely two years prior to
1887 " the managers of the Cheshire Dairy School could find no effi-
cient teacher of butter making in Great Britain, and had to engage
the services of a skilled dairy maid, who had been instructed at the
Merster Dairy School near Cork." Contrast this with the report
jnade by the secretary of the board of agriculture of Great Britain
seven years later— in 1895. The secretary states that '' dairying is
now taught in some form or other under the county councils of all of
the counties of England and Wales, excepting London and Middle-
sex. Similar instruction is now given in more than half of the ad-
ministrative counties of Scotland."

The change in this brief period in this one industi-y has been
wrouoht through the new methods of education which were begun
in 1888, which consist in conveying valuable, practical instruction
in agriculture, by means of skilled teachers, to people at work upon
the land without requiring them to leave their homes or neglect
their daily duties in order to receive the information Avhich is offered.

83

SUMINIARY.

Tlu' institutions in Great Britain charged with oarryinfr <^n the
work of giving agricultural instruction may be grouped into two
distinct classes, not iu( luding the board of agriculture, which is the
head of the entire system.

The first is composed of the -agricultural colleges and schools acting
as centers for groups of counties, and confining their efi'orts for the
most part to the development of education in the areas which have
been assioned to them. Their work consists in :

I. The giving of advanced class-room instruction to resident stu-
dents.

II. The establishing of secondary schools of agriculture through-
out their respective districts, usually confining the Avork of instruc-
tion to a single subject.

III. The equipping of peripatetic schools which visit various
localities and give instruction to classes for periods of from one week
to ten or fifteen days, each course being limited to the treatment of
but one branch of agriculture.

IV. The establishing and maintaining of experiment and demon-
stration farms throughout their several districts.

The second class is made up of the county councils, who are in
control of technical education work in the several counties. Under
their direction are established :

I. Secondary schools of agriculture maintained wholly or in part
by the county councils out of the excise fund.

II. Itinerant schools which visit various parts of the several
counties and give short courses of lectures and demonstrations to
classes on agricultural sul)jects.

III. Demonstration farms for testing the effects of various fer-
tilizers, the adaptil)ility of seeds, the value of various breeds of live
stock, methods of culture, etc.

The county councils also :

I. Establish and maintain scholarships in agriculture in the col-
legiate centers of their districts, available to young men of merit
who wish to secure an agricultural education.

II. They likewise grant premiums for meritorious work in agri-
culture in their several counties.

III. They aid their agricultural colleges by making annual api)ro-
priations for their support from the excise fund.

IV. They cooperate with the board of agriculture of Great Britain
in devising and introducing improvements in agricultural education
throughout the Kingdom.

The markf'd features of the system as a whole are:
I. That it reaches all classes of farmers in all parts of the country
with valuable instriiction. and does this systematically and every year.

84

II. That the universities and colleges have extended their activities
to the outlying connnunities. They have recognized their duty to the
farming people, who are unable to leave their farms to attend classes
at the collegiate centers, by carrying instruction to them at their
homes.

III. That each county is provided Avith means to carry on its edu-
cational work independent of support from the general government,
and that a capable and responsible body in each county is intrusted
with the oversight and control of the work, and with the disposition
of the public money contributed in its behalf.

IV. That it is equipped with teachers who are expert authorities
in some one branch of agriculture.

V. That it is organized upon a firm and substantial basis, and is
recognized bv both local and national authorities as an important
part of the general system of public instruction.

VI. That it is adapted to future improvement and expansion as
knowledge increases and the requirements of agriculture demand.

IRELAND.

The control of the work of providing instruction in agriculture in
Ireland is under the supervision of a department constituted by act
of Parliament in 189!). The act provides that '' there shall be estab-
lished a department of agriculture and other industries and technical
instruction for Ireland, with the chief secretary as president thereof,
and a vice-president appointed by and removable at the pleasure of
one of Her Majesty's principal secretaries of state."

The department is authorized " to make, or cause to be made, or
aid in making such inquiries, experiments, and research, and collect
or aid in collecting such information as they may think inq^ortant
for the purposes of agriculture and other rural industries," and Avith
the consent of the lord lieutenant and the treasury '' to appoint or
employ a secretary, two assistant secretaries, one in respect of agri-
culture and one in respect of technical instruction, and such inspec-
tors, instructors, officers, and servants as the department may require.

For the purpose of assisting the department in carrying out the
objects of this act it is provided that *' there shall be established {(/)
a council of agriculture; (h) an agricultural board; (c-)a board of
technical instruction."

The rouncil of agrkulture is composed of '' two persons appointed
by the county councils of each county (other than a county borough)
in each province, and a number of persons resident in each i)rovince
equal to the number of counties (exclusive of county boroughs) in
the province to be appointed by the department." The members
representing each province " shall constitute separate connnittees

85

on the ("oiuK'il and shall be styled the |)r()vin('ial connnittees of the
respective provinees."

Tlie cKjriciiltiti-al hoard consists of two persons appointed by the
provincial committees of each province and four persons appointed
by the department.

The hoard of technical instruction consists of («) " 3 persons
appointed l)y the county councils of each of the county boroughs of
Dublin and Belfast; (h) 1 person appointed by a joint committee
of the councils of the several urban districts in the county of Dublin,
such committee to consist of 1 member chosen out of the body l>y the ,
council of each such district; {c) 1 person appointed by the council
of each county borough not above mentioned; {d) 1 person appointed
by the provincial committee of each province ; {e) 1 person appointed
by the commissioners of national education; (/) 1 person appointed
by the intermediate education board; {g) 4 persons appointed by the
department."

The duties of the council and of the several boards are defined by
the act. as follows:

I. The council of agriculture shall meet at least once a year, for the purpose
of discussing matters of inihlic interest in connection with any of the purposes
of this act.

II. The agi-icultural l)oard shall advise with the department with respect to
all matters and questions suhmitted to them hy the department in connection
with the i)urposes of agriculture and other rural industries.

III. The Ixtard of technical instruction shall advise tlie department with
respect to all matters and questions suhmitted to them hy the department in
connection with technical instruction.

The corporate name of the department is "The Department of
Agriculture and Technical Instruction for Ireland," and it is clothed
with the power to acquire and hold land for the purposes of the act
and may sue and be sued as in case of other corporate bodies. Par-
liament by this act places at the disposal of the department funds
derived from a number of separate sources, and also prescribes the
method of their apportionment.

There is also established by this act a committee of 5, known as
a " consultative committee," for the purpose of coordinating educa-
tional administration. The committee is composed of the vice-presi-
dent of the department, who is ex officio its chairman: 1 person
appointed by the commissioners of national education: 1 person
appointed by the intermediate education board: 1 person api)<)iuted
by the agricultural board, and 1 i)erson apjiointed by the board of
technical instruction.

The coinuiJ of agriculture consists of 104 members, 68 of whom are
appointed by the county councils and 34 by the department from the
several provinces, with the president and vice-president of the depart-

86

ment as ex officio members. The members of this council hohl office
for three years.

The agricultural hoard as constituted consists of 12 members, 8 ap-
pointed by tlie provincial committees and 4 by the department of
agriculture.

The hoard of technical instruction consists of 21 members, who hold
office for three years, whose duties, as in the case of the agricultural
board, are advisory. They" advise the department with respect to all
matters and questions sulimitted to them by the department in con-
nection with technical instruction.'"

The considtative committee of education, is composed of 5 meml)ers,
and their duty is to " coordinate educational administration." The
importance of the functions of such a committee is manifest, for the
educational work of the department as resj^ects agriculture is inti-
mately associated with that of primary as well as secondary and
higher education. The harmonizing of these systems so far as the
work relates to agricultural industry is therefore the imjDortant duty
assigned to this committee. All work, therefore, relating to agri-
culture or instruction in agricultural subjects in Ireland is performed
under the supervision of the department of agriculture and technical
education.

The act, nevertheless, provides for local cooperation. County and
urban district councils are authorized to raise annually a sum not ex-
ceeding 1 penny per pound on the ratable value of such ratable or
rural district, and may apply the revenue that is derived for the pur-
poses of agriculture or " for any other purposes for which they are
authorized by the act to expend money."

The six county boroughs are authorized to formulate their own
schemes of agricultural instruction, and the counties outside of the
county boroughs are, under the administration of the act, intrusted
by the department with the local administration of such schemes of
instruction as they, in consultation with the department, may adopt,
tke declared i)urpose being to " strengthen the spirit of economic and
social self-help among the people " by bringing " the local bodies
thus into contact with the difficulties of the problems to be dealt with."

The council in each county has authority, under the agriculture and
technical instruction act of 1889, to appoint a county committee to
have charge of the work of technical instruction in agriculture, which
committee has authority to select the districts at wdiich lectures shall
be given and to appoint district committees each with a local secre-
tary. This local secretary is charged with the duty of selecting the
building for meeting and arranging for the hiring, warming, and
lighting of the hall.

Assistance in local organization is i-endered by the department by
sending representatives to Aasit and confer with every local authority

87

and, after careful inspection and examinations of the local conditions,
aid by offerino- them expert advice. The purpose of this dual oi-oan-
ization is to encourage, on the one hand, local initiative and respon-
sibility, and on the other, to guard against the indiscriminate multi-
plication of unrelated local organizations by providing a central
authority to see that the work is coordinated so as to promote the
best interests of the country as a whole.

The method pursued by the department in organizing and conduct-
ing itinerant schools is given in the following scheme of instruction
in agriculture :

(1) The department is preiiared, ])rovided a suitable instructor in agriculture
can be obtained, to approve of the appointment of at least one such person for
each county in Ireland.

(2) The deimrtment will, as far as possible, assist the county eonnnittee in
obtaining an instructor, by sui»plying the names of persons qualitied for the post.

(.3) The remuneration of the instructor shall not, except iu special cases,
exceed £200 per annum, inclusive of maintenance and hotel expenses, in addi-
tion to ex]ienses of locomotion, which include second-class railway fare, car
hire when nt'cessary. or a liicycle allowance of 2d. i)er mile in lieu thei'eof.

(4) The appointment of the instructor shall be tenninable at any time by
three months" notice in writing on either side.

(.5) It will be the duty of the instructor to deliver courses of lectures on agi'i-
cultural subjects, such as soils, manures, seeds, pastures, crops and their cidtiva-
tion, breeding, feeding, and management of live stock ; to visit farms ; to con-
duct such experiments and demonstrations in spring and sunnner as may be
approved l)y the department ; to select suitable land for this purjiose ; to super-
vise tlie sowing of the seeds and manure and the keeping of the plats free
from weeds; to weigh the produce, tabulate the figures, and prei):ire a report on
the results ; to reply to letters from farmers seeking information ; to advise
farmers how they may avail themselves of the department's live-stock schemes
and of the department's seed-testing station; to make known the provisions of
the fertilizers and feeding stuffs act ; to advise farmers how they can best avail
themselves of all schemes which may be adopted by the county conmiittee and
by the department, and how they may take advantage of agricultui'al organ-
ization; to report to the department and to the county connnittee regarding the
progress of his work as may be required; and, generally, to give his whole time
to the work and do all in his jiower to further the interests of agriculture in
the county.

((■>) For the purposes of this scheme the county should be divided into cir-
cuits, each comprising not less than 5 centers. The instructor should work for
at least ff)ur weeks in each circuit, and deliver one lecture per week at each
center during that time. The instructor will, when invited to do so. visit,
either on the day of the lecture or on the following day. any of the farms in the
neighborhood, and give such information on practi<"il subjects as the circum-
stances of the case may suggest.

The coxuity connnittee are alone responsible for the selection of centers and
arrangement of lectures. No work of this nature should I)e undertaken by the
instructdi-. though it is desiralile that hi' should be consulted.

(7) It will be the duty of the county connnittee to select c(Miters at which the
lectures will be given and to ai)i)oint a local connnittee. with an honorary
secretary at each center, who shoidd select the school or other building and

88

arrange for the hiring. Hgliting, and warming of the room in which the lectures
will be delivered.

It will also be the duty of the county connnittee to undertake the responsibility
of seeing that the instructor's tini(> is fully and usefully employed.

The cuiunty connnittee shall keej) a sei)arate account of all expenditure
under this scheme and shall furnisli detailed statements of such expenditure
as may from time to time be retpiired Ijy the department.

(8) Lectures should be arranged to be given in schoolrooms in the evenings,
and should he held in rural centers. Towns and the larger villages should be
avoided, as experience has shown th.nt the greatest success attends those lectures
which are given in the rural parts of the county, especially when the lectm-es
are d<'livered in a district where the greatest number of farmers is to be found.
The local connnittee at each center should l>e responsible for appointing a
reiiresentati\t> cbainnan for each Iccliu'e. as well as for the distrilmtion of the
short syllabus of the lectures, which will be i)repai'ed by the lectni'ci' as soon as
he is ajipointed. The local committee should undertake to have posters, which
will be supiilied by the seci-etary of the county committee, effectively displayed
throughout their district. Each lecture should he followed by a discussion,
during which farmers will be invited to ask questions relative to their luisiness.

(it) The lectures should connuence early in autunni and be continued until
the end of the first week in March.

(10) No action shall be taken by the county committee toward putting this
scheme, or any part thereof, into oi)eration until the sanction of the department
has been obtained in writing.

It will be observed that while the instructor in any agricnltural
subject is selected by the committee of the county in which he is to
work, the choice of the committee is not final until the department
has been satisfied as to the qualifications of the person selected and
has sanctioned the a])p()intment in writing. This insures that only
capable teachers will be engaged in instruction work in itinerant
schools.

Two classes of instructors are employed by the department in its
technical instruction work in agriculture. The first is composed of
what are known as itinerant instructors, who conduct short courses
in some subject, such as poultry keeping, dairying, bi^e keeping, etc.
These are trained men who are thoroughly qiuilifipd for the work
which the subjects recpiire.

The second class is composed of Avhat ai"(> known as pioneer lec-
turers, sent out by Ihe department for the ])urpose of giving a series
of pioneer lectures upon jiractical agriculture — dairying, poultry
keeping, horticulture, and kindred topics — in counties which have
been unable to secure itinerant instructors.

In the case of the pioneer lecturers the dejjartment pa_ys out of the
funds at its disposal the fees and traveling expenses of these lecturers.
In the case of the itinerant instructors in agriculture, the department
pays their full salaries, but the cost of traveling through the county
is defrayed out of the local fund i-aised by the county council from
the rate of 1 penny in the pound on the valuation of the county ])rop-

89

erty, suppiemented l)y at least an equal amount from the department
funds. The salaries and expenses of all other instnutors are de-
frayed out of this joint fund, which is aihninistered l)y the rounty
committee.

The itinerant instructors in agriculture are employed, as a rule, all
the year round. In some counties, however, the instructors in poultry
keeping, horticulture, l^ee keeping, etc.. are employed for nine months
of the year only. During the winter months the instructor is em-
ployed five evenings in the week in lecturing. He also replies to let-
ters from farmers in the county under his charge, Avho ask advice on
matters relating to farming operations, and visits during the daytime
farmers in the vicinity in which the lectures are held. The visits are
made for the purpose of enabling the instructor to acquaint himself
with the character of the farm land in the district nnder his charge,
thus enabling the lecturers to select suitable land for the purpose of
the variety and mannrial tests which they conduct during the spring
and summer months. These visits are also of value in providing
opportunity for farmers to consult an expert respecting the local
difficulties which affect them.

The county committee is required to see that the instructor's time
is fully and properly employed, and that a short syllabus of each
lecture is prepared by the lecturer and distributed among the people.

The assistant secretary of agriculture of Ireland reports that there
were at work on the ."^Ist day of ^larch, 1904, SO county instructors
distributed over 33 counties. The following table exhibits the char-
acter and extent of this work :

Number of instructors in agricultural subjects at work in Ireland during the year
1903-4 c^id t^'^ number of lectures delivered and average attendance thereat.

Scheme.

Ayiriculture

Poultry keeping
Butter making. -

Horticulture

Bee keeping

Number dumber
at work, structors.

14
31
10
U
18

15

32

12

a 14

7

Number

of
lectures.

1,159

1,594
550

Average
attend-

90
52
70
60

a Of these, 6 gave instruction in bee keeping also.

The expense for conducting this work during the year amounted to
$152,855.24, of which amount $53,78().()2 was derived from the local
tax of 1 penny on the pound referred to, and $98,568.(>-2 from the
department funds.

In addition to the courses of lectures delivered, the department
from time to time issues leaflets on agricultural subjects. These
leaflets are distributed free to applicants, and also to a regidar mail-

90

ing list of farmers whose names have been listed by the department.
The subjects cover a varied and wide range of topics, as charlock
spraying, fluke in sheep, wireworms, contagious abortion in cattle,
prevention of ix)tato blight, the use and purchase of manures, etc.

In order that the exact character of the itinerant schools may be
understood, the following schemes, taken from reports of county com-
mittees on agriculture for the year 1904, are presented:

Scheme of Instruction in Poultry Keeping for Itinerant Schools of AciRi-

CIII.TURE IN THE CoUNTY OF KlUDARE, IRELAND.

Mr. has been appointed instniotor in poultry keeping at a salary of

£.3 per week, with necessary expenses of locomotion in the county, which
includes third-class railway fare, car hire when nec<'ssary. or a bicycle allowance
of '2d. per mile in lieu thereof.

The ai)pointment of the instructor shall be terminable at any time by four
weeks' notice in writing on either side.

DUTIES OF INSTRUCTOR.

The instructor's duty shall be to deliver courses of lectures on poultry keep-
ing, includint,' the selection of breeds; the hatching and rearing of chickens; the
feeding and housing of poultry generally, and the marketing of the i)roduce;
to visit poultry runs and give such practical advice as may be desired 1iy poultry
keepers; to inspect egg-distrilmting stations; to report to the department and
to the county connnitt(>e regarding the progress of his or her work as may be
required ; and generally to give his or her whole time toward promoting
improvement in the ])oultry keeping in the county.

CENTERS.

For this purpose the county will be divided into five circuits, viz, Naas, Athy.
Carbery, Celbridge, and Kildare, each comprising not less than five centers.

The instructor shall work for at least four weeks in each circuit, and deliver
one lecture per week at each center during that time.

The county conuuittee shall select the centers at which the lectures will be
given, and appoint an lu)norary secretary and a local committee at each center,
w^ho should select the school and arrange for the hiring, lighting, and warming
of the room in which the lectures will be given.

These lectur<>s shall l)e arranged as far as possible to be given in schoolrooms,
and to be held in rural centers. Unless in exceptional circumstances, no lecture
will be arranged for in a large village or town.

Lectures will commence in November and be continued until May.

The county conuuittee undertake the resi)onsibility of seeing that the instruc-
tor's time is fully and usefully employed.

DISTRIBUTION OF SETTINGS OF EGGS OF PURE BREEDS.

There shall be offered twelve premiums of £~> each to select applicants who
distribute at least C.O settings of eggs each : those who distribute less will be
paid in proportion to the numl)er distril)uted. When the demand for settings of
eggs Is not ])ressing tlie owner may set eggs foi- his own use, l>nt such settings
of eggs will not count toward a i)remium.

91

Applicants for ]ireiiiiniiis must Ito i)rt'parc(l lo (■oinply willi tlic Inllowiiii,' t-oiidi-
tioiis, viz :

(1) To k('i'[) one pure lirood of poulti-y o.nly. (>n(> of Uic foUowini; Iji-ccds of
lu'us and ducks must he selected :

Lainiitj hrrcds. — Miiiorcas. White Leghorns, r.rown Leghorns.
(j('iicrtil-ijuri)o.sc brccdx. — Iloudans, Plymouth Kocks, Orpingtons, Faverolles.
Duckx. — Aylesbury. Kouen, Pekin, Indian Runner.

(2) To sell or destroy any existing fowl on the farm of which the instructor
or the deiiartnient may disapprove, and not to l)riug on the farm fow 1 of any
descrii)tion without the approval of the instructor or of the department.

(;i) To keep no male birds on the farm other than those used for stock ])ur-
poses of the breed or breeds of fowl approved of.

(4) When a premium is claimed for hens alone, to keep not less than .'ID nor
more than (10 of the selected breed. If the premium is claimed in resjx'ct of
hens and ducks, to keep not less than 20 nor more than (iO hens or pullets of the
selected breed, and not less than 10 nor more than 30 ducks of the selected breed.
One cock t)r cockerel must be kept for e\-ery 1t» hens or jpullets, and 1 drake for
every (! ducks.

(5) To provide proper housing where such does not already exist.

(6) To feed and care for the birds in such a manner and in such a way as the
instructor and the department may require.

(7) To supply settings of eggs from these birds to any person in the county
at Is. per dozen, and to replace infertile eggs that are returned within one
mouth from the date on which they were sent out.

(8) To stamp all eggs given out with a stamp provided for the jmrpose by
the county connnittee.

(0) To keep in a special book provided by the county connnittee an accurate
account of all eggs laid and distributed. This book must be sent to the seci'e-
tary of the county committee or to the department when asked for liy either
of these bodies. The books should be returned to the secretary of the county
committee at the end of the hatching season, which will commence on the 1st
of January and terminate on the 31st of May.

(10) To permit the instructor or the department to inspect the birds at any
time.

Any infringement of the above rules may entail the cancellation of the
premium.

An additional grant of 50 per cent of the actual cost, but in no case exceed-
ing £2, may be made to the selected jiersons who ]irovid(» themselves with
portable wooden fowl houses approved by the depai-tment. This will only
apply to persons who are taking up the scheme in l!)03-4 for the first time.

The county connnittee will invite applications from persons in the county
who already possess, or are willing to purchase, pens of the approved pure
breeds of fowls or ducks, or U) keep one or more j)ure-bred turkey cocks, as
above, and who are prepared to comply with the above conditions. When these
applications have been received the county instructor in poultry keeping will,
as soon as possible, inspect and report to the county connnittee as to the num-
ber of suitable api)licants. The names of the selected api)licants, with full
particulars as to the breeds, numlter of birds, and housing, should llicn be
submitted for the approval of the department, who may thereui)on further
inspect the selected farms and submit a list of those of which tliey aiijtrove to
the county connnittee for their final selection.

The county comnnttee will not consider applications in respect of premiums
under this scheme later than the 1st of December. 1903.

92

On aroonnt of tlio diffloulty of in-ocurins stock birds of pure breeds late in tbe
season, it is reconiniciided tbat selected a]>iilicants wlio intend to adopt tins
scheme should, if possilile, have all arrangements completed prior to the 1st
of January, 1904.

Not later than the loth of June the selected ajiplicants for premiums should for
ward to the secretary of the county connnittee the record books referred to above,
accompanied by a statutory declaration certifying that the entries in these books
are correct, and that all the conditions of this scheme have been complied with.

As soon as the department are satisfied as to the fulfillment of the conditions
of this scheme, the secretary of the county connnittee will be notified that pay-
ment may be made by the committee of the premiums or part premiums payable
under this scheme.

Forms for the declaration re(iuii'ed may be had on apjilication to the seereary
of the county cwnniiittee,

TURKEY PREMIUMS.

Five premiums of £?, are offered to ])ersons who are prepared to comply with
the following conditions:

(1) To keep one or moi-e pure-l)red American In-onze stock turkey cocks for
the service of turkey hens, the jn-operty of any persons residing in' the county,
at a fee of (M. jier service. Each cock must serve 20 hens, exclusive of the
owner's. If a snialler mnnber are served, the premium will be proportionately
reduced. The turkey cock will rccpiire to be at least twelve months old. and not
less than 23 pounds in weight.

(2) To provide i)ro]ter housing accommodation, and to feed and care for the
bird or birds in such a manner as the instructor or the department may require.

(3) To keep in ;i special book, provided liy tb<> county connnittee, an accurate
record of services. This book must be sent to the secretary of the county com-
mittee or to the dei)artment when required, but otherwise returned to the secre-
tary of the county connnittee at the end of the season, which will commence on
the Ist of January and will terminate on the 31st of May.

(4) To permit the instructor or the department to inspect the birds at any
time.

Any infringement of the above rules may entail the cancellation of the
lireminm.

An applicant will be eligible for only one premium, either for hens or for hens
and ducks cond)ined, but he will, in addition, be eligible to hold a premium for
turkeys. No premium, however, will be given for ducks alone

Scheme of Instruction in Butter Making for Itinerant Schools of Agri-
culture IN the County of Kildare, Irelano.

DUTIES of instructor.

The instruction shall take the form of daily lectures on dairying, acconqianied
by practical instruction in butter making.

Each course shall extend for a period of not less than two and not more than
four weeks. Not more than 12 pupils shall l>e aduutted to each class. Pu|)ils
must undertake to attend regularly.

On the first day of visiting each center, the instructor shall give a public lec-
ture and demonstration, and during the remainder of the course at that center
shall conduct a class daily, in which pupils only shall take part, but which shall
be open to the public.

93

Those classes shall he held, as far as iiossilijc. in schoolrooms and other suita-
Itle l)uildin,i,'s in rnral centers. Unless in very exceptional circinnstances no clas-s
shall be held in a larj^e villa^ic or town.

The county counnittee undertake the responsihillty of seeing that the iustruct-
or's time is fully and usefully employed.

CENTERS.

For this puri»ose the county will be divided into the same five circuits as for
poultry keeping.

Instruction will commence in May and be continued through the summer.

The couuty committee will .select eight suitable centers at which classes will
he held, and a[)point at each center an honorary secretary and a committee,
who will be resi)onsible for tlie local arrangements necessary for the proper
carrying out of the work, and who will be required to comply with the annexed
conditions.

A total sum, not exceeding £8, will be set aside for prizes, to be given to the
most successful students at the close of the course of instruction at each center —
three prizes of the value of lUs., Gs., and 4s., respectively, to be given at each
center.

CONDITIONS REQUIRED OF LOCAL COMMITTEES.

(1) To secure premises suitable for a working dairj% if possible not less than
2.5 feet by IS feet or other dimensions affording similar tioor space. Either n
pui)lic room, schoolroom, or barn with a good floor would be suitable for the
liuriiose.

(2) To secure a suflicient supply of water.

(.'{) To provide on the premises means of lieating at least 1.") gallons of water
at one time, for use in cleaning utensils, etc.

(4) To provide suflicient milk and cream for use in the school, the local
committee taking responsibility for the sale of butter. After the opening day
at each center, about 3 gallons of milk and (> gallons of cream will be required
for each day's work. Arrangements should be made to have the milk and
cream delivered in the morning.

i~>) To guarantee not less than 0 and not more than 12 pupils to attend on
each of the days over which the course of instruction extends.

((») To arrange for the carriage of the utensils from one center to another.
The weight of the utensils is usually from 25 to 30 hundredweight and they
are somewhat bulky.

Liiit uf iitciisilfs uf tnu'cliiiy dairy nvhool uf .six vlitini.s.

£ s. d.

G end-over-end churns, at £8 18 0 0

G butter workers, at 37s. Gd 11 5 0

G butter boards, at 2s 0 12 0

4 larger butter boards, at 3s. Gd 0 14 0

Gscoops, atls 0 6 0

(; sieves, at 2s. Gd 0 1") 0

(i pairs Scotch hands, at 2s. Gd 0 lo 0

G squeegees, at Is 0 G 0

G scrubbing brushes, at Is 0 G 0

G thermometers, at Is. Gd 0 9 0

() white enameled buckets, at r)s. Gd : 1 13 0

Giron biickets, at 4s. Gd 17 0

94

£ s. d.

4 shallow tins (cream), at 4s 0 K! 0

1 pair scales 0 1!) 0

1 set iron weights (7, 4, 2, 1. i. and i pound) 0 4 6

1 set hrass weights (2, 1, i, and i ounce) 0 5 6

1 set creamometers 0 6 6

1 lactometer 0 1 6

1 Gerber butter-fat tester (2 bottles), about 2 10 0

1 two-quart measure 0 2 6

4 quart measures, at Is. ;t(l 0 7 0

4 pint measures, at Is. od 0 5 0

2 skimmers, at 8d 0 14

1 hand separator (!) gallons per hour) 5 10 0

47 16 10

Scheme of Instruction in Horticulture for Itinerant Schools of Agricul-
ture IN the County of Kildare, Ireland.

Mr. has l)een reappointed instructor in horticulture at a salary of £3

]ier week, with expenses of locomotion in the county (third-class railway fare),
car hire, or bicycle allowance, as in the case of the agricultural instructor.

Ilis ai)pointment shall be terminable at any time by four weeks' notice in
writing on either side.

duties of the instructor.

His duties shall be to give lectures in the evenings, and personal advice to
fruit, vegetal:)le, and tlower growers, in a similar manner to tluit described in
the case of the itinerant instructor in agriculture; to visit orchards and gar-
dens during the daytime, and to give practical demonstrations in planting,
j)ruuing, grafting, etc. ; to report to the department and to the county commit-
tee on his work, as may be required, and, generally, to give his whole time to
the work and to do all in his power to further the interests of horticulture in
the county.

centers.

Centers of instruction shall be fixed by the county committee, who shall also
determine the length of the courses of lectures at each center.

The county has been divided in the same five circuits as for agriculture and
poultry instruction. In each of these circuits one demonstration plat will be
.selected for the puri)ose of growing vegetables, flowers, and fruit, and showing
improved methods of cultivation. A total sum not exceeding £36 has beeu set
aside to cover the cost of seeds, manures, fruit trees, and, if necessary, fencing
and labor, the labor, whenever practicable, to be given gratuitously by the per-
son or persons providing the plats and the produce to be the property of the
same persons. In cases in which such an arrangement is found to be imprac-
ticable the committee may employ hired labor, retaining the produce.

The plat in the Celbridge district may be situated in the Union grounds, as
these are surrounded by at least 20 cottages. The selection of the different plats

will" be made by Mr. , subject to the approval of the committee and the

department.

distribution or fruit trees.

The conunittee may purchase fruit trees in liulk and resell to farmers and
cottages in the county, provided no loss is incurred in the transaction.

95

Scheme oi Instruction in Bee Keepinc; for Itinerant Schools oe Aorktl-
tlRe in the ("ointv of Kii.dare, IREJ.ANI).

All instructor in bcc Ivccjiinj,'. \vli<) must satisfy the (U'i);irtinont as to his
qualifications, shall he appointed hy the county committee, with the approval of
the department, rreference shall he given to local bee keepers if qualitied.

A sum of £27 has been set aside for this purpose.

DUTIES OF THE INSTRUCTOR.

Ilis duties shall lie :

(1) To give instruction on the principles and practice of modern bee keeping
by means of lectures and demonstrations at any center where application is
made for his services.

{'J) To deal with bee diseases.

(o) To give advice generally and to assist in the promotion of the industry
in such a manner as the county committee, with the approval of the department,
may direct.

The examples given shoAv the methods in operation in conducting
itinerant schools. It is manifest that the scheme may be extended
and adapted to include other agricultural specialties as rapidly as
the mone}' and teachers necessary can be secured for the ]>urpose.

The system as outlined is a distinct advance upon the method of
holding a few meetings in each county, in which a number of lecturers
are emploj^ed to appear and deliver lectures of thirty to forty min-
utes, each lecture treating of a different topic. The new plan aiuis
to do a fcAv tilings Avell rather than many in a superficial and indif-
ferent way. Each endeavors to develop the educational feature of
the farmers' institute, so as to make it of permanent and of direct and
immediate use to the farming population in improving their practice.

Provision is also made for the profitable employment of the insti-
tute instructors during the entire year by making it their duty, in
connection with their work as teachers, to select and recommend loca-
tions for the carrying on of demonstration experiments throughout
the several counties in which they work. When the individuals
who are to conduct these experiments are selected by the county com-
mittee and haA'e been approved by the department, the lecturer is
expected to take charge of the work of organizing these experiment
plats, to visit them from time to time and give advice as to their
management, to keep records of their progress, and to report to the
county committee the residts.

The experiment plats are each one-twentieth of an acre in extent.
Subjects and methods of experiment are prescribed by the depart-
ment. Some of these subjects experimented upon in V.H)-2 were oats,
barley, potatoes, cheese making, calf feeding, seed testing, tobacco
growing, flax growing, turnip growing, hay and i)asture grasses,
vegetable and fruit preserving, etc.

The experiments in crops were chiefly mamirial and variety tests,
except that those conducted with reference to hay and pastures in-

96

cliicled various niixtiires of seetls witli a view of securing the best
varieties for these purposes.

The county committees are also utilized by the department in its
efforts to improve the live stock of the county, in its distribution
of prizes, in the encouragement of agricultural fairs, in securing the
estal>lishment and proper conducting of creameries, and in all of its
other operations in the interests of agriculture in the several counties.

The county connnittee, therefore, is the executive of the entire
system, without which no part of the work could possibly be effec-
tive. The moving force in the county committee is its secretary —
a live, capable, active, and discreet secretary in every county is a
necessity ; without this all of the machinery of the system like that
of a locomotiA^e without an engineer will lie idle and useless,
eventually to become fit only for the rubbish heap. On the other
hand, Avith an effectiAe secretary in every county the work of agri-
cultural education and rural development will be rapidly and suc-
cessfully advanced.

o

808

U. S. DEPARTMENT OF AGRICULTURE.

OFFICE OF EXPERIMENT STATIONS— BULLETIN NO. 156.

A. C. TRUE, Director.

STUDIES

ON THE

DIGESTIBILITY AND NUTRITIVE VALUE OF
BREAD AND M MACARONI

AT THE

UMYERSITY OF MINNESOTA

1903-1905.

BY

HARRY SKYDER, B. S.,

Professor of Chemistry, C'oUeije of Agriculture, University of Minnesota, and
Chemist, Ayrieultural Experiment Station.

WASHINGTON:

GOVERNMENT PRINTING OFFICE.

1905.

LIST OF PUBLICATIONS OF THE OFFICE OF EXPERIMENT STATIONS ON
THE FOOD AND NUTRITION OF MAN.

.Nom-For those publications to which a price is affixed-application should be made to the Super-

ntendentof Documents, Government Printing Office, Washington, D. C, the officer desi^nateTbv

distribinio^"''*'"'"'? publications. Publications marked with an asterisk (*) are not avffife for

♦Charts. F°od^and^ Diet.^ By^ W. O. Atwater. ^Pour charts, 26 by 40 inches.) Price per set,

*Bul. 21. Methods and Results of Investigations on the Chemistry and Economv of Food Bv W f)

Atwater. Pp.222. Price, I."} cents. " ......

Bui. 28. (Revised edition ) The Chemical Compo.sition of American Food Materials Bv W O

Atwater and A. P. Bryant. Pp.87. Price, 5 cents. •

Bui. 29. Dietary Studies at the University of Tennessee in 189,5. By C. E Wait with comments bv
*« , o, T..^- <^- Atwater and C. D. Woods. Pp. 45. Price, 5 cents. ' comments by

*Bul. 31. Dietary Studies at the University of Missouri in 1895, and Data Relating to Bread and Meat

hv "w nP^i?' 'J' Missouri By H B. Gibson, S. Calvert, and D. W. Mav, with c^mnfents
*Tj, 1 oo r>^^^-o9-^.*^^^^^^"^C. D.Woods. Pp.24. Price, 5 cents.

*Bul. 32. Dietary Studies At Purdue University, Lafayette, Ind., in 1895. By W. E. Stone with com-
R.,1 .. V '^^"^S*"/ f-S^- Atwater and C. D. Woods. Pp, 28. Price, 5 cents.
Bui. 35. Food and Nutrition Investigations in New Jersey in 1895 and 1896. By E. B. Voorhees Pr.

40. Price, 5 cents. : v-^ . ^.i .

t^^V^Q^ ■rP'f ^^'^o?^",*?''^''' at the Maine State College in 1895. By W. H. Jordan. Pp. 57. Price 5cents
Bui. 38. Dietary Studies vvith Reference to the Food of the Negro in Alabama in V and 18% Con:
ducted with the cooperation of the Tu.skegee Normal and Industrial Institute and the
wS Pp 69° Prlce^S c"^nts ^"'■^'^ "*" ^''^'«*"*- Reported by W. O. Atwater and CD
Bui. 40. Dietary Studies in New Mexico in 1895. By A. Goss. Pp.23. Price, 5 cents
Bui. 43. Losses in Boiling Vegetables and the Composition and Digestibility of Potatoes and Eggs.

Rni 44 Po^Zt f^S^'^v'^'-'^-'^-^T"*^''-*'"'^.^-P-B''>'*^"t- PP-31- Price, 5 cents. ^^

Bul. 44. Report of Preliminary Investigations on the Metaboli.sm of Nitrogen and Carbon in the

TtTo^L°n^?>"«f V^^ ^. Respiration Calorimeter of Special Construction. Bv W. O.
wni 4.^ ^ Atwater, C.DWoods^ and F. G. Benedict. Pp.64. Price, 5 cents.

Bul. 46. A Digest of Metabolism Experiments in which the Balance of Income and Outgo was Deter-
*-D 1 .o tC- .'°*^";;. -^^^ ^^ • ^- Atwater and C. F. Langworthv. Pp. 434. Price 25 cents
*Bul. 46. ^\^/7^'y|t;j,^ieSg™gNew York City in 1895 and 1896. ' By W. O. Atwater and C. D. Woods. Pp.

Bul. 52. Nutrition Investigations in Pittsburg, Pa., 1894-1896. By, Isabel Bevier. Pp. 48. Price, 5

Bul. 53. Nutrition Investigations at the University of Tennessee in 1896 and 1897. By C E Wait
Pp.46. Price, 5 cents. ' ,' """■

D?V^',.^'*-r?^l*"'^'°r,'^ Investigations in New Mexico in 1897. By A. Goss. Pp 20 Price 5 cents
Bul. 55. Dietary Studies in Chicago in 1895 and 1896. Conducted with^the coopera ion of .Fane

Brv«n^ p"*^7?*''^°J"'® h ""?*■ °^ ^"" Ho™e. Reported by W. O. Atwater and A. P.
Bryant. Pp. 76. Price, 5 cents.

*Bul. 56. History ap<l Preserit S^tatus of Instruction in Cooking in the Public Schools of New York
Pp 70 P^?ce 5 cenf ''*■ *^ ^^- Hogan, with an introduction by A. C. True, Ph. D.

Bul. 63. I^escripUon of a New Respiration Calorimeter and Experiments on the Conservation of
*Rni fifi T^rpF'"i"'?^"^'^"^".**^'- By W. O. AWater and E. B. Rcsa. Pp.94. Price, 10 cents
*Bul. 6b. The Phy,siological Effect of Creatin and Creatinin and their Value as Nutrients Bv J "w!

Mallet. Pp. 24. Price, 5 cents. ■ ^

Bul. 67. ^'^fje'^gOn Bread and Bread Making. By Harry Snyder and L. A. Voorhees. Pp. ,51. Price,

Bul. 68. A J5escri>tion of some Chinese Vegetable Food Materials and Their Nutritive and Economic
Tj„i ro T^ Value. ByW. C. Blasdale. Pp.48. Pnce, 10 cents.

Bul. 69. Experiments on the Metabolism o in the Human Body. By W. O.

Pri^e 10 cents ^^"'^^'ct, with the cooperation of A. ^V. Smith and A. P. Bryant. Pp. 112.

*Bul. 71. Dietary'studies o^f Negroes in Eastern Virginia in 1897 and 1898. Bv H. B. Frissell anilsabel

„ , uevier. f p. 45. Price. 5 cents.

Bul. 75. I'leUp^Sto^dies^of University Boat Crews. By W. O. Atwater and A. P. Bryant. Pp. 72.

Bul. 84. NutritwA Investigations at the California Agricultural Experiment Station, 1896-1898. By
■D 1 ut; I *^- J^' J^itta. , Pp.39. Price, 5 cents. - ■"

Bul. 8.5. A Report of Investigations on the Digestibility and Nutritive Value of Bread. By C. D.
Ti„i fio T, Woods and L. H. Merrill. Pp. ,51. Price, 5 cents. i ^ ■

Bul. 8J. ^''If^^^lf^fll^^^^^^^'^toj Muscular Work upon the Digestibility of Food and the Metab-

Pp 77 Price 6 cent^ University of Tennessee, 1897-1899. By C. E. Wait.

Bul. 91. Nutrition Investigations' at the University of Illinois, North Dakota Agricultural College

oJ.^f "k'^.EJ'® .College, Ohio, 1896-1900. By H. S. Grindlev and J. L. Sammis E F Ladd
Bul 98 T,^"^^!.^^eVBevier and Elizabeth C.Sprague. Pp.42. Pribe, 5 cents ' ' '

Bul. 98. The Effect of Severe and Prolonged Muscular Work on Food Consumption, Digestion, and

of fitcvc P^«' hv R- r Atwater and H. C. Sherman, and the Mechanicaf Work and Effieiencv
B 1 ini „ 01 iiicyclers, by R. C. Carpenter. Pp. 67. Price 5 cents
Bul. 101. Studies on Bread and Bread Making at the University of' Minnesota in 1899 and 1900. Bv

narry bnyder. Pp. 65. Price, 5 cents.

[Continued on third page of cover.]

808

U. S. DEPARTMENT OF AGRICULTURE.

OFFICE OF EXPERIMENT STATIONS— BULLETIN NO. 156.

A. C. TRUE, Director.

STUDIES

ON THE

DKIESTIBILITY AND NUTRITIVE VALUE OF
BREAD AND OF MACARONI

AT THE

UNIVERSITY OF MINNESOTA

1903-1905.

BY

LIBRARY
NEW YORK
BOTANIC At

riARDEN.

HARRY SNYDER, B. S.,

Professor of Chemistry, College of Agriculture, University of Minnesota, and
Chemist, Agricultural Experiment Station.

WASHINGTON:

GOVERNMENT PRINTING OFFICE.

1905.

OFFICE OF EXPERIMENT STATIONS.

A. C. True, Ph. J)., Director.

E. W. Allen, Ph. D., Assistant Director and Editor of Experimnil Slatlou Record.
C. F. Lanc^wortry, Ph. I)., Editor and Expert on. Foodie and Animal Production.

Nl'TRITION INVESTHiATlONS.

W. O. Atwater, Ph. D., t'liief of Nutrition Inrestigations, Middletoien, Conn.
C. D. Woods, B. S., Special Agent at Orono, Me.

F. G. Benedict, Ph. D., Physiological Chemist, Middletovm, Conn.
R. D. MiLNER, Ph. B., Editorial Assistant, Middletoirn, Conn.

(2)

LETTER OF TRAXSMITTAE.

U. S. Department of Agriculture,

Office of Experiment Stations,

Washhigfon, D. 6'., May 30, 1005.

Sir: 1 have the honor to transmit herewith and recommend for pul)-
lieation as a bulletin of this Office, a report of investigations on the
dig'estibilit}" and nutritive value of bread, and of macaroni and a
breakfast food made from American-grown durum wheat, carried on at
the University of Minnesota in 11)03-1905 by Harry Sn3'der, professor
of chemistry in the State University and chemist of the Agricultural
Experiment Station. The studies are a continuation of the investi-
gations on the nutritive value of cereal products conducted at the
University of Minnesota by Professor Snyder and at the Maine
Agricultural Experiment Station b}^ Prof. Charles D. Woods, and
were undertaken under the same general conditions as the other nutri-
tion investigations on the food of man conducted under the auspices
of this Office.

Thanks are due to the Oklahoma and Oregon experiment stations
for samples of hard and soft winter wheats, and to the North Dakota
Experiment Station and the North Dakota Substation for samples of
durum wheat; also to the Minnesota Macaroni Company, of St. Paul,
for making the macaroni from specially ground wheat.

The results of the investigations with bread of different sorts are in
accord with those obtained in former studies, and apparentl}^ warrant
the belief that it ma}' be laid down as a general rule that bread from
line patent flours is more thoroughly digestible and so has a higher
nutritive value than that from the coarse flours ground from the same
lots of wheat, although pound for pound it contains somewhat less
protein and mineral matter. Furthermore, the investigations confirm
the belief that all flours are quite thoroughly digested, and furnish
additional proof of the high nutritive value of flour of all grades,
The experiments with macaroni indicate that this product is very
thoroughly digested, being very similar in this respect to patent flour
bread, and that the American product made from native durum wheat
is equal in digestibility and food value to European goods.

Respectfully, A. C. True,

Director,

Hon. James Wilson,

Secretary of Agriculture.

C 0 N T 1: N T S.

Page.

The Digestibility and Nutkitivic Vai.ik ok Breaii 9

1 ntroduetion 9

Milling the samples of wheat 10

Description of samples of wheats and flours 1-

Com position of samples of wheats and flours 1 •>

Composition of samples of food materials ^^

Composition of feces and urine 1*>

Experimental methods I ''^

Details of the digestion experiments -1

P'xperiments with entire-wheat, straight-grade, and Uraham flours (bread)

from Oregon wheat -^

Digestion experiment No. 469 21

Digestion experiment No. 470 22

Digestion experiment No. 471 23

Digestion experiment No. 472 24

Digestion experiment No. 473 24

Digestion experiment No. 474 25

Digestion experiment No. 475 2fi

Digestion experiment No. 476 27

Digestion experiment No. 477 - 27

Experiments with straight-grade, entire-wheat, and (irahani flours (l)read)

from Oklahoma wheat 28

Digestion experiment No. 478 28

Digestion experiment No. 479 29

Digestion experiment No. 480 -^0

' Digestion experiment No. 481 '^0

r Digestion experiment No. 482 •'!

Digestion experiment No. 483 ■^-

Digestion experiment No. 484 ■^■^

Digestion experiment No. 485 •'•»

Digestion experiment No. 486 ■»■*

Summary of results obtained with bread from different grades of flour. 35
Comparison of bread from the three grades of flour from the same lot

of wheat "^*^

Comparison of bread from the same grade of flour from the two lots

of wheat ^^

Undigested starch in feces "'"

Experiments with bread from " bran flour" 39

Digestion experiment No. 487

Digestion experiment No. 488

Digestion ex{)eriment No. 489

Summary of results obtained with bread from bran flour 42

(5)

6

The Digestibility and Nutritive Value ok Bread — Continued. Page.

Experiments with ))read from "germ flour " 46

Digestion experiment No. 490 4()

Digestion experiment No. 491 47

Digestion experiment No. 492 48

Summary of results obtained with bread from germ flour 49

Tlie comparative pecuniary value of Graham, entire-wheat, and straight-
grade flour 50

Income and outgo of nitrogen 51

General summary of results and conclusions of experiments with l>read 53

The Digestibility and Nutritive Value of Macaroni 55

Introduction 55

Milling of samples 56

Composition of samples of wheat and milling products 59

Manufacture of the macaroni 61

Composition of samples of food materials 62

Composition of feces and urine 62

Experimental methods 63

Details of the digestion experiments 64

Experiments with macaroni and durum wheat bread 65

Digestion experiment No. 493 — 65

Digestion experiment No. 494 _ 66

Digestion experiment No. 495 66

Digestion experiment No. 496 67

Digestion experiment No. 497 68

Digestion experiment No. 498 69

Experiments with macaroni 69

Digestion experiment No. 592 . 69

Digestion experiment No. 593 70

Digestion experiment No. 594 71

Experiments with durum wheat breakfast food 72

Digestion experiment No. 595 '. 72

Digestion experiment No. 596 72

Digestion experiment No. 597 73

Summary of digestion experiments with macaroni and durum wheat

breakfast food 74

The results of American and other experiments with macaroni 77

Income and outgo of nitrogen 78

Conclusions of experiments with macaroni 79

ILLUSTRATIONS.

PLATES.

Page.

Plate I. Corrugated rollers of mill 10

II. Bolting cloth No. 14 (magnified 48 diameters) throuiili which the

straight-grade flour was passed - -- 12

III. Oregon and Oklahoma wheats. Fig. 1.— Entire kernels. Fig. 2.—

Sections of kernels — 12

IV. Experimental flour mill used in the investigations 56

TEXT FIGURE.

Fig. 1. General plan of milling system 57

(7)

i

DIGESTII^ILITY AND NITKITIM: \\\LUE OF BREAD

AND OF MACARONI

THE DlfxESTIBILITY AND NUTRITIVH VALUE OF BREAD.

INTRODUCTION.

Some years ago it was estimated that the amount of wheat consumed
annually in the United States was 4.5 bushels per capita. This would
be equivalent to about 200 pounds of Hour. Later estimates place
the quantit}' at 6.23 bushels, which would be equal to 277 pounds of
flour. Because of its importance no article of food has received more
attention from investigators during recent years than flour. In 1897
an extended series of experiments was undertaken at the Maine and
the Minnesota experiment stations to determine the digestibility and
nutritive value of different grades of flour prepared from the same
and from diflerent kinds of wheat. Preceding bulletins of this Ofiice
contain accounts of the results of investigations at the Maine" and
Minnesota'' stations for 1897 to 1902; similar work at the latter station
for 1903—1 is reported herein.

The general plan of these investigations has been to prepare the
three common t3'pes of flour — Graham, entire-wheat, and standard
patent — from the same lot of wheat, and then determine their com-
parative digestibility and nutritive value by experiments with bread
made from the flours. As stated in a former report,'" Graham Hour is
unbolted ground wheat; entire-wheat flour contains all of the wheat
kernel with the exception of a portion of the bran which is removed
with a coarse screen, while the standard patent, or, as hereafter desig-
nated, straight-grade, flour contains neither the bran nor the germ,
but is fine white flour which has passed through a No. 14 bolting cloth
with 193,211 meshes per square inch.

The necessity for confining the comparisons to samples prepared
from the same lot of wheat has also been pointed out.'' It is not pos-
sible to compare accurately the nutritive values of the various types

«U. S. Dept. Agr., Office of Experiment Stations Buls, 85, 143.

b U. S. Dept. Agr., Office of Experiment Stations Bula. 67, 101, 126.

cU. S. Dept. Agr., Office of Experiment Stations Bnl. 101, p. 8.

d\J. S. Dept. Agr., Office of Experiment Stations Buis. 101, p. 6; 126, p. 8.

(9)

1(3

of flour when each is prepared from a different lot of wheat, because
of the wide variations in composition of different kinds of wheats.

The investigations previously reported have shown that while the
coarser flours are somewhat superior as regards the total protein and
ash present they are inferior as regards digestibility, and that when
these facts are considered together the advantage from the standpoint
of nutritive value is with the finer flour. The earlier experiments
were made with wheats from widely different localities, including
Minnesota northern-grown hard spring wheat, Michigan soft winter
wheat, Indiana soft winter wheat, Oklahoma hard winter wheat, and
Oregon soft winter wheat, and it seemed important to determine
whether similar differences in the composition and digestibility of
bread from the different kinds of flour would be noted with flours
ground from other types of wheat and whether it was not fair to saj
that the differences observed were characteristic of all wheats, pro-
vided flours were ground from the same sample of grain. The wheats
selected for the present investigation were Oklahoma hard winter
wheat and Oregon soft winter wheat secured from the Oklahoma and
Oregon experiment stations, respectively. These are described in
detail beyond (p. 12). Portions of each lot were milled into straight-
grade, entire-wheat, and Graham flour, as described below, and the
digestibility and nutritive value of each determined from digestion
experiments with healthy young men. Furthermore, in order to ascer-
tain the influence on completeness of digestion of the bran and the germ,
generally removed in the milling of white flour, samples of bran and of
germ were prepared and added to successive samples of Oklahoma
straight-grade flour in about the same amounts as. were remov^ed during
the milling process, and the digestibility and nutritive value of bread
from these products likewise determined with the same subjects.

MILLING THE SAMPLES OF WHEAT.

The wheats used in the experiments previousl}^ reported were milled
in one of the large mills of Minneapolis and in smaller mills in Michi-
gan and Indiana, where somewhat different S3^stems of milling were
employed. Although the products of the different systems were of
the same general character, samples prepai'ed under uniform condi-
tions afford data for more definite and positive comparisons. Accord-
ingly, in the present investigation, a mill especially devised for
experimental purposes, and procured mainly for these experiments,
was used. The mill is provided with four sets of rollers, including
both corrugated and smooth rollers (illustrated in Plate I), and has
the essential features of a patent roller-process mill such as is used in
large milling plants. It is supplied with a bolting and sifting attach-
ment and is, in fact, a roller mill in miniature. By its use it is possible

U. S. Dept. of Agr., Bui. 156, Office of Expt. Stations.

Plate I.

Corrugated Rollers of Mill.

11

to prepare straight-grade, Graham, or entire-wheat tlours from a small
.sample of wheat.

The Oregon and Oklahoma wheats were milled under the supervision
of an experienced miller, and the tlour was suhjeeted to the inspection
of the chief flour inspector of one of the largt^ milling companies of
Minneapolis.

The milling was carried on in the usutU way." The screened wheat
was tirst passed through corrugated rollers to split the wheat kernel
and flatten the germ. As in ordinary milling it was necessary, in
grinding the samples, to dampen the wheat so as to prevent the bran
from breaking up into tine pieces and contaminating the straight-grade
flour. After passing through the second break, small amounts of
break flour'' and granular middlings were separated by means of a tine
screen and bolting cloths. The stock was removed from the second
break and the tailings passed on to the third break, which resulted in
the liberation and reduction of additional quantities of flour and mid-
dlings, and then on to the fourth break. With each reduction the
rollers were set a little closer. The granular middlings and stock were
passed through the smooth rollers three times and tinally all brought
together. All of the straight-grade flour was passed through a No. l-t
bolting cloth (illustrated in Plate II) and thoroughly mixed, the bran,
shorts, germ, and other ottals being removed at the difterent boltings
from the several breaks.

This process of milling is known as the gradual reduction process.
Break flours are flrst produced and then the granular middlinigs are
liberated from the tailings and bran and reduced. The second break
flour is obtained largely from the interior or more floury portions of the
wheat kernel and is more starchy in character than later break flours.
The third break flour contains a higher percentage of gluten and other
proteids than the second break flour. The middlings from the second
break are more nitrogenous in character than those from the later
breaks. During the process of milling the break flours become more
nitrogenous, while the middlings })ecome more starchy in character.
The difierent break flours and middlings, with the exception of a small
amount which is separated as second clear or low-grade flour, are
finally united, thoroughly mixed and bolted, forming straight-grade
flour.

In the milling of these wheats about 70 per cent of the entire wheat
was obtained as straight-grade flour. In the large mills, where the

«For a somewhat more detailed account of the milling process, see Minnesota
Station Bui. 85, pp. 189, 190.

6 In each reduction or "break" the "break flour" is the portion passinof through
the screen and bolting cloths. The "granular middlings" pass through the screen
but not the final bolting cloth, and are afterwards reduced to flour. The portion not
passing through the screen is known as the "tailings," and passes on to the next
"break."

12

offals are subjected to more exhaustive milling-, about 72 per cent of
straight-g-rade flour is secured. The milling of the samples in the
laborator}' under chemical control has proven unusually satisfactory^
as it has enabled the dift'erent wheats to be milled and the flours pre-
pared on a uniform basis, thus rendering the results more valuable.

DESCRIPTION OF SAMPLES OF WHEATS AND FLOURS.

A description of the wheats used in this investigation, together with
the diflercnt grades of flour and milling products made from them, is
here given:

No. 269. Oregon white winter wheat weighing 60 pounds per ])nshel, grown at
the Oregon p:xperiment Station, Corvallis, Oreg. (See Plate III.) Director J.
Withyconihe, of the Oregon Station, states that this variety of wheat was introduced
into western Oregon about sixty years ago by the Hudson Bay Company. It is a
wheat with large white })lump starchy kernels.

No. 271. Graham flour prepared from Oregon wheat, No. 269. Graham flour is
practically wheat meal and consists of the entire wheat kernel, including bran, germ,
and offal. As no sieves or bolting cloths are used in its preparation, there are many
coarse unpulverized particles present in the product.

No. 272. Entire-wheat flour from Oregon wheat, No. 269. Entire-wheat flour is
prepared by removing the larger portion of the coarse bran, while the fine bran, or
shorts, and germ are retained in the flour. This was done by the use of coarse wire
screens. The flour was su])jected to two l)reaks on the coarse and two on the smooth
rollers. Entire-wheat flour is of finer granidation than Graham, but mucli coarser
than straight-grade flour.

No. 273. Straight-grade flour from Oregon wheat, No. 269. The grain was run
through three coarse rollers three times, the flour being taken out at each l)reak.
The miildlings were passed through three smooth rollers three times and the flour
removed each time. The bran was fairly free from flour. About 70 per ctnt of the
wheat was recovered as straight-grade flour.

No. 270. Hard winter Weissenljurg wheat weighing 62 pounds per bushel, grown
at the Oklahoma Experiment Station, Stillwater, Okla. (see Plate III). Director J.
Fields states that the original seed was obtained through W. T. Swingle, of the
U. S. Department of Agriculture, and was designated No. 3821. This sample is char-
acteristic of the winter wheat grown in that locality, and in yield compares very
favorably with other leading varieties. The kernels were of medium size, amber
color, and glutinous character.

No. 274. Graham flour from Oklahoma wheat. No. 270. This was prepared in the
same way as No. 271.

No. 275. Entire-wheat flour from Oklahoma wheat, No. 270. This was prepared
in a manner similar to No. 272, and 86 per cent of the wheat was recovered as entire-
wheat flour.

No. 276. Straight-grade flour from Oklahoma wheat, No. 270. This was prepared
in the same way as No. 273. About 70 per cent of straight-grade flour was recovered.

No. 413. Bran from Oklahoma wheat. No. 270. Bran consists of the coarsely
ground episperm or outer covering of tlie wheat kernel. The sample was ground in
a burr mill and then in a Maerker mill.

No. 414. Germ from Oklahoma wheat, No. 270. The germ is the undeveloped
plumule. In the process of straight-grade flour making it is excluded, because, as
it is fermentable in character, it impairs the keeping qualities of the flour and pro-

U. S. Dept. of Agr., Bui 156, Office of Expt. Stations.

Plate II.

I

^^■^^^^^^^^^^H

1

^^^^ii m # mT^^^H

1

^^« • • 9 • » <" *^V

1

^ ■ • • V C 9 « 9 A^

1

F ft 9 « H • 9 9 9 9 • m

1

'' 9 9 9 « 9 '« 9 9 9 • •'

1

» '# 9 9 9 • 9 V •' • * A

1

b ■ 9 ft 9 9 9 li 9 9 • »i

1

L « flii9ft«|ili(i«J

1

^L 9 9'9'|l ft ** ^ 19 "i|^

1

^^^^ft mm m i^^l

Bolting Cloth No. 14 (Magnified 48 Diameters' Through which the
Straight-Grade Flour was Passed.

V.

U. S. Dept. of Agr., Bu!. 156, Office of Expt Stations.

Plate III.

Fig. 1.— Oregon and Oklahoma Wheats.

Bows 1 and •>, Oregon white winter wheat from sample No. 269, containing 9.12 per cent i)rotein
Kows 3 and 4, Oklahoma winter wheat from sample No. 270, containing l(i.82 per cent protein.

Fig. 2.— Oregon and Oklahoma Wheats.

Rows i and 2, sections of OreK'in wliile winter wiieat. Kows A and 4,
sections of Oklahoma winter wheat.

13

duces ail inferior quality of bread. The sample was ground in the same way as the
bran.

No. 415. Bran tlour. The sample was prepared by adding 14 per cent of finely
ground bran (No. 413) to the straight-gra<le Oklahoma (lour (No. 27(5).

No. 416. Germ fiour. The sample was prepared by mixing 93 per cent of straight-
grade Oklahoma flour (No. 276) witli 7 per cent of finely ground germ (No. 414).

COMPOSITION OF SAMPLES OF WHEATS AND FLOURS.

Complete proximate analyses of all of the wheat and flour samples
were made aceordino- to the methods recommended by the Association
of Othcial Aoricultiiral Chemists." The protein content was calcu-
lated by the use of two factors, namel}', 5.7 and 6.25. Investio-ations
have shown that the principal wheat proteids contain al)()ut 1T.<> j)er
cent nitrog-en instead of 16 per cent, the value upon which the factor
6.25 is l)ased, which is commonly used for calculating protein from
nitrogen. The use of the factor 5.7 gives lower values for the pro-
tein, })nt the results undoubtedly represent more nearly the actual
amoujit in the wheat than that obtained by the factor 6.25. However,
for the sake of comparison with investigations previously reported in
which the factor 6.25 was used, the protein is also computed b}' the
use of this factor. The carbohydrates determined by dilierence are
also estimated on the basis of protein as computed by both factors.
The heat of combustion was determined by combustion in a Berthelot-
Atwater bomb calorimeter, as described in a former publication.* In
the case of the milk samples weighed blocks of cellulose were eniplo3'ed
to absorb the li(iuid, according to the method described in a former
report.^ The calculated heats of combustion of the wheat and flour
samples were obtained by the use of the following factors: Protein,
5.!^, fat, I*.?); and carbohydrates, -t. 2 calories per gram. Earlier inves-
tigations have shown that when the principal nuti'ients of wheat flour
were separated, purified, and burned in the calorimeter they yielded
the following values per gram: Wheat staivli 4.190 calories, wheat fat
9.282 calories, gliadin 5.92-f calories, and glutenin 5.879'^ calories.
The calculated and determined heats of combustion of the flour samples
agree (piite closely, though the agreement is not perfect because of
the presence of cellulose and other substances which have a factor for
heat of combustion difjerent from that used in the calculation.

« U. S. Dept. Agr., Division of Chemistry Bui. 46, revised edition.
^U. S. Dept. Agr., Office of Plxperiment Stations Bnl. 101, p. 10.
cU. S. Dept. Agr., Office of Experiment Stations Bui. 126, p. 9.
<^U. S, Dept. Agr., Office of Experiment Stations Bui, 101, p. 13,

14

Tablk 1. — Composition and heat of combustion ofv)heats and flours.

Sam-
ple
num-
ber.

269
271

272

273

270
274
275

27(!

413
414
415
416

Kind of material.

Oregon wheat...
Graham flour

from No. 269...
Entire-wheat

flour from No.

269

Straighl-grad e

flour from No.

269

Oklahoma

wheat

Graham flour

from No. 270...
En ti re-wheat

flour from No.

270

Straight-grade

flour from No.

270

Bran

Germ

Bran flour

Germ flour

Wa-
ter.

Perct.
8.99

8.15

8.66

8.94

S. 65
7.73

7.46

9.93
9.91
8.73
9.69
9. 63

Protein.

(N X 6.25)

Per ct.
9.12

8.97

8.25

7.55
16.82
16.81

16. 63

15. 06
16.39
29. 88
15. 35
16.30

(N x6.7).

Fat.

Per ct. [Perct.

8.32

8.18

7.52

6.90
15.33
15. 33

15. 16

13.74
14.93
27.24
13.96

14.87

1.83
1.68

1.67

1.25
1.83
1.79

1.64

.92

4.50

11.23

1.48

1.66

Carbohydrates

when protein is

e.stimated a.s —

N X 6.25.

N X 5.7.

Per ct.
78.30

79.48

80.35

81. 82
71.38
72. 35

73. 05

73.57
62.79
45. 45
72. 23
71. 54

Per ct.
79.10

80.27

81.08

82. 47
72.87
73.83

74.52

74.89
64. 25

48.09
73. 62
72. 97

Ash.

Perct.
1.76

1.72

1.07

.44
1.32
1.32

1.22

.52
6.41

4.71
1.25

.87

Heat of combustion
per gram.

Calcu-
lated.

Calories.
3.997

4.023

4.016

3.998
4.160
4.196

4.201

4.065
4.022
4.716
4.077
4.124

Deter-
mined.

Calories.
4.008

3.990

3.900

3.880
4. 110
4.178

4.1.59

4.040
4.103
4. .597
3.876
3. 962

Table 1 illustrates the fact that different wheats and different tj^pes
of flour vary widcl}^ in composition. Thus, straight-grade flour (No.
276) prepared from Oklahoma wheat contained a much larger amount
of protein than Graham flour (No. 271) prepared from Oregon wheat.
This emphasizes the importance, previously pointed out, of preparing
the different kinds of flour for investigations of this nature from the
same lot of wheat. Otherwise, if a straight-grade flour milled from
one lot of wheat were compared with an entire-wheat flour milled from
another and entirely different lot of wheat, the straight-grade flour
might contain either more or less starch or protein than the Graham
flour, according to the character of the wheats from which they were
prepared. From the data in Table 1 it will be observed, however,
that for both the Oregon and Oklahoma wheats the Graham flour con-
tained more protein and fat and less carbohydrates than the entire-
wheat flour, which in turn contained more protein and fat and less
carbohydrates than the straight-grade flour.

It will be observed from this table that the Oregon and Oklahoma
wheats and flours were decidedly unlike in character. The Oregon
wheat (sample No. 269) was starchy and characterized by a low pro-
tein content, while the Oklahoma wheat (No. 270) was glutinous in char-
acter and contained a high percentage of protein. The straight-grade
flour from the Oregon wheat contained 1.-1:7 per cent of total nitro-
gen, 70.1 per cent of the proteids being in the form of gliadin soluble
in 70 per cent alcohol, while the straight-grade flour from the Okla-
homa wheat contained 2.41 per cent total nitrogen, of which 59.75 per
cent was in the form of gliadin.

15

As pointed out in a former n^port" the ash content varies so regu-
larly in diflerent grades of milling products that it is possible to
determine the grade of flour by determining the amount of ash which
it contains. In these samples the ash content of the flour sample
agrees closely with that known to l)e pivsent in .standard grades of
straight-grade, entire-wheat, and Graham flour.

COMPOSITION OF SAMPLES OF FOOD MATERIALS.

The table below gives the data regarding the composition of the
foods consumed in the digestion experiments. The values given in
each case are the result of actual analysis, except that the percentage
of fat in the dr}^ matter of the flour is used as a basis in the calculations
for the fat content of bread. The results thus obtained are known to
be more accurate than those secured from the anal3'sis of the bread,
because during the process of bread making the fat of the flour is in
part rendered insoluble.'^

A sample of 100 grams from each loaf of bread used was dried and
a composite sample for anah'sis was then taken proportional to the
weight of the loaves and the quantit}^ consumed. This has been found
to be the most satisfactory method of sampling and preparing bread
for anah'sis. A composite sample of milk was made for each of the
digestion trials by reserving 25 cubic centimeters of the mixed milk
taken at each meal, 100 milligrams of potassium bichromate being used
as a preservative.

Table 2.-

-Conipositifm of bread and milk used in digestion txperimeiit>< uith Oregon and
OJdahoma irheat breads.

Sam-
ple
No.

Kind iif material.

Water.

Protein

(Nx6.25).c

Fat.

Carbo-
hy-
drates.

A.sh.

Heat of
combus-
tion per
gram.

Bread made from:

Percl.

Per cent.

Per d.

Perct.

Perct.

Calories.

277

Oregon entire-wheat flour

39.95

5.70

rfl.09

52. 39

0.87

2.566

294

Oregon .^traight-grade flour

34.95

5.41

d.89

57.86

.90

2.765

311

Oregon Graham flour

38. 55

6.11

dl.l2

52.68

1.54

2.562

328

Oklahoma straight-grade flour

37.65

10.13

d.64

51.14

.44

2.783

345

Oklahoma entire-wheat flour

41.31

10.60

rfl.04

46.11

.94

2.714

362

Oklahoma Graham flour

42.20

10.65

'il.12

44.58

1.45

2.516

379

Straight-grade flour with 14<^r bran. .

43.20

9.50

d.84

45. 55

.91

2.499

396

Straight-grade flour with l^t germ..

38.00

11.07

dl.l3

49.12

.68

2.793

278

Milk, compo.site sample

88.34

3.62

3.58

3.77

.69

.613

295

do.....

87. 28

2.96

4.46

4.46

.84

.765

312

do

87.74

1.77

4.36

5.33

.80

.681

329

do

87.92

2.90

3.69

4.66

.83

.643

346

do

87. 53

2.87

4.30

4.60

.70

.709

363

do

86.88

2.94

5.86

3.45

.87

.690

380

do

86.95

3.49

4.93

3.60

•-l.O:}

..SOO

397

do

86.83

3.05

4.35

5.02

.75

.750

aV. S. Dept. Agr.. Office of Experiment Stations Bui. 101, p. 9.

bV. S. Dept. Agr., Ofiice of E.xperiment Stations Bui. 67, p. 45.

c For explanation of the use of the factor 6.25 for calculation of protein in bread see p. 18,

d Fat content of drv matter of flour.

eHigh a.sh due to abnormal amount of preservative used iu composite sample.

16

COMPOSITION OF FECES AND URINE.

The feces for the experimental period were collected and analyzed
by the usual methods. The separations of the feces at the beginning-
and end of each period were effected l)y means of charcoal in gelatin
capsules as a marker. " The data regarding the composition of the
feces are here tabulated.

Table '6. — Composition of dry matter of feces from digestion e.rjteriinetits irith Oregon and

Okhdioma. irheat tiread.

I

Sam-
ple
No

Whence obtained.

291
29'2
293
308
309
310
32n
32(1
327
342
343
344
359
360
361
376
377
378
393
394
395
410
411
412

Experiment No. 469.
Experiment No. 470.
Experiment No. 471 .
Experiment No. 472.
Experiment No. 473.
Experiment No. 474.
Experiment No. 475.
Experiment No. 476.
Exjieriment No. 477.
E.xperiment No. 478.
E.xperiment No. 479.
Experiment No. 480
Experiment No. 481
Experiment No. 482
Experiment No. 483
Experiment No. 484
Experiment No. 485
Experiment No. 486
Experiment No. 487
Experiment No. 488
Experiment No. 489
Experiment No. 490
Experiment No. 491
Experiment No. 492

Protein

(NX6.25).

Fat.

! Carbo-
hydrate.s.

Per

cent.
25.90
24. 05
25. 26
23.95
25.37
29.22
22. 41
21.57
32. 52
24. 88
28. 97
29.17
27.77
24.36
23. 87
22. 85

22. 46

23. 54
23. 90
22. 64
22. 30
30. 27
29.18
27.94

Per cent.

12.

78

9.

27

11.

26

12.64 1

11.

32

9.97 1

11.

21

10.48 I

11.

87

9.32 1

7

71

13

82

6

69

7

43

10.37 1

10

13

8

51

11

53

13

33

9.98 1

7

18

10

S3

10.38

16

19

Per cent.
38. 40
45. 80
41.75
31.59
27. 89
33. 3ti

48. 53
48.44
36. 52
39. 12
31.98
29. 80

49. 55
.50. 31
45. 20
49.93
52. 97
46.60
41.05
43.73
48.08
32. 45
31.11
30. 29

Ash.

Heat of

combii.s-

tion per

gram.

Per cent.
22.92
20.88
21.73
31.82
35. 42
27. 45
17.85

19. 51
19.09
26. 68
31.34
27.21
15. 99
17.90

20. 56
17.09
16.06
18.33
21.72
23. 65
22. 44
26. 45
29. 33
25. 58

Calories.
4.500
4.457
4.500
4.619

3. 960
4.229
4.578
4.295
4.438
4.830
4.124
4.261
4.804
4.447
4.510

4. 726
3. 282
4. 452
4.540
4.200
4.930
4.874
4.330
4. 520

The urine of each subject was collected during each experimental
period, beginning with 7 a. m. of the first day of the experiment and
ending at 7 a. m. of the first day immediately following the experi-
ment. The total amount and specific gravity of the urine and the per-
centage of nitrogen in it were determined for each day. These data
are here given :

Taijle 4. — Amount, .'specific gravitij, and nitrogen of urine from digestion e.vperimenls

irith Oregon and Oklahoma wheat bread.

Sam-

Sub-

ple

ject

No.

No.

279

1

282

1

285

1

288

1

280

2

283

2

286

2

289

2

Whence obtained.

Experiment No. 469:

First day

Second day

Third day'

Fourth day

Experiment No. 470:

First day

Second day

Third day

Fourth day

Total
amount
voided.

Specific
gravity.

Nitrogen

Grams.

Per cent.

1,119

1.023

1.30

972

1 . 025

1.45

6S5

1.029

1.90

1,759

1.018

1.21

747

1.027

1 45

730

1.030

1.79

515

1.030

1.96

1,014

1.027

1.84

aV, S. Dept. Agr., Office of Experiment Station.s Buls. 21, p. 58. 143, pp. 66-76,

17

Tahlk 4. — Aiiumiit, sf)eclfir yraiili/, and nitrogen of urine from digesdon experiments
with Oregon and Oklaltoina. irheat bread — Continued.

364
367
370
373

365

2

368

2

371

2

374

2

366

3

369

3

372

3

37b

■■i

Experiment No. 471:

First day

Second day

Tliird day

Fonrtli day

Experiment No. 472:

First day

Second day

Third day

Fonrth day

Exp>eriment No. 473:

First day

Second day

Third day

Fourth day

Experiment No. 474:

First day

Second day

Third day

Fourth day

Experiment No. 475:

First day

Second day

Third 4ay

Fourth day

Experiment No. 476:

First day

Second day

Third day ..>

Fourth day

Experiment No. 477:

First day

Second day

Third day

Fourth day

Experiment No. 478:

First day

Second day

Third day
Fourth day
Experiment No. 479
Fir.st day
Second day
Third day
Fourth day
Experiment No. 480:
First d

Se<'ond day

Third day

Fourtli day

Experiment No. 481:

First day

Second day

Third day

Fourth day

Experiment No. 482:

First day

Second day

Third day

Fourth day

Experiment No. 483:

First day

Second day

Third day

Fourth day

E.\periment No. 484:

First day

Second day

Third day

Fourth day

Experiment No. 485:

First day

Second day

Third day

Fourlli day

Experiment No. 486:

First day

Second day

Third day

Fourth day

Total I o ;f.„

Nitrogen.

Gr

nmn.
Itil
728
(i*»7
9fi5

1,386

979

1,066

1 , 775

888
1,398

638
1,196

948

774

1.2.52

1,314

691

876
911

l,.53:i

613

794

689

1,505

743

714

857
1,188

1.029
1.032
1.025
1.026

1.020
1.025
1.023
1.020

1.023
1.015
1.025
1.029

1.018
1.022
1.021
1.020

1.023
1.027
1.029
1.028

1.028
1.027
1.026
1.025

1.025
1.027
1.029
1.020

1,327

1.024

1,.592

1.026

1,891

1.022

2,361

1.022

989

1.027

h7S

1.030

892

1.029

2, 236

1.019

1,103

1.022

1,114

1.020

1,148

1.023

1,193

1.022

1,220

1.023

1,250

1.027

1,395

1.027

2,165

1.025

839

1.029

726

1.027

727

1.029

1,312

1.030

2, 079

1.015

1,749

1.01>S

1,352

1.019

1,086

1.023

1,841

1.021

1.440

1 . 025

1..520

1.025

2,5K2

1.023

944

1.026

1,102

1.029

801

1,027

781

1.029

1,:«7

1.018

1, 336

1.019

1,040

1.022

1 1,217

1.021

Per rrnt.
1.55
1.85
1.62
1.64

1.31
1.49
1.55
1.26

1.24

.96

1..56

1.24

1.11
1.21
1.24
1.24

1.38
1.42
1.46
1.52

1.37
1.66
1.44
1.19

1.44
1.42
1.69
1.20

1.53
1.60
1.56
1.52

1.60
1.93
1.96
1.32

1.26
1.37
1.50
1.44

1.29
1.63
1.76
1.66

1.48
1.86
1.77
2. 17

.55

.98

1.18

1.44

1.15
1.48
1.54
1.61

1.53
1.85
1.96
1.92

1.02
1.06
1.31
1.37

29604— No. 156—05-

18

Table 4. — Amoinil, xpirijii- (jrarihi, ami iiilroyai of vritte from digei^linn p.rj}eriweyits
with Oregon aiul Oklohouia wheat bread — Continued.

Sam-

Sub-

ple

ject

No.

No. 1

381

1

384

1

387

1

i

382

2 1

385

'^

388

2

383

3

386

3

389

3

. 398

1

401

1

404

1

399

2

402

2

405

2

400

3

403

3

406

3

Whciii'f obtKJiR'il.

Kxperiment No. 487:

First day

Sucoiid day

Third day

Experiment No. 488:

First day

Second dav

Third day'

P^xperiment No. 489:

First day

Second day

Tliird day

Experiment No. 490:

First day

Second day

Third day

Expcriiiu'iit No. 491:

First day

Second dav

Third day'.

Experiment No. 492:

First day

Second dav

Third dav

Total
amount
voided.

Grams.
1
1

Specific
gravity.

1,195 1
1,3.=>4 IV «1.
1,924 I

745 1

804 !^

1,467 I

026

1,099

1,203

721

1,518
l,lil2
1,753

.507
1,019
1,012

• 1.028

a 1.024

"1.026

a 1.028

1,060 ,1
1,070 \ a
1,112 i|

1.023

Nitrogen.

Per cent.
nl.47

a 2. 08

al..57

nl.62

nl.81

'11.46

« Composite sample.

EXPERIMENTAL METHODS.

The method followed in makino- the digestion experiments was simi-
lar to that explained in detail in a former bulletin." A simple diet of
bread and milk was eaten, each material being consumed ad libitum,
but the amount taken at each meal weighed and recorded. The
digestibility of the nutrients of the total diet was determined from the
quantity of each in the food and feces. The digestibility of the nutri-
ents in the bread alone was computed by assuming coefficients of
digestiliility for the nutrients of the milk, as explained beyond.

The bread was made by the short process of fermentation — that is,
with a large proportion of yeast. Comparatively large amounts of
salt and water were used in mixing the dough, but neither milk nor
.shortening. For each experiment two bakings were made, the sub-
jects preferring bread twenty-four hours old to fresh bread.

The digestibility of the total diet of bread and milk was calculated
from the difference between the total nutrients in the food consumed
and those in the feces.^' The digestibility of the bread alone was cal-

«U. S. Dept. Agr., Office of Experiment Stations Bui. 85.

6 It will be observed that, although the factor 5.70 is more nearly correct for the
calculation of the percentage of protein in cereals from the percentage of nitrogen
determined, the factor 6.25 has been used in these experiments. The same factor
has been used for mil"k protein, in which case it is correct. The use of this factor
for cereals also is merely for convenience in the computations of the digestibility of
the protein. If different factors were used for the protein of different foods, the
same differences in factors would have to be observed in estimating protein of feces,
and this would involve complicated computations. Since the coefficient of digesti-
bility would be the same whichever factor is used, provided the same factor is used
for protein of both food and feces, the factor 6.25 has been used uniformly for
convenience.

19

ciliated, as in former work, l\y assiiminjj that 1>7 per cent of the pro-
tein, 95 per cent of the fat. and 1>S per cent of the carbohydrates of
the milk were digested. These values have l)een deduced from the
results of a lai'ge numt)erof digestion ex])erinients with l)oth ordinar}'
and special diets." The undigested luitrients of the milk, as calcu-
lated bv the use of these factors, subtracted from the total nutrients
in the feces j^ive the estimated undig-ested nutrients from bread, and
these subtracted from the total nutrients of the bread give the digesti-
ble nutrients in bread. These last divided by the total nutrients in
the bread and nudtiplied by 100 give the percentages or coetticients of
digestibility of bread alone.

The amounts of energy given for the l)read and milk and the total
feces were determined ])y multiplying' the total weight of each mate-
rial b}' its heat of combustion as determined with the bomb calorimeter.
The proportion of energy in total food estimated to be available to the
bod}^ was found by dividing the energv of the total digested food by
the energy of the total food.

In order to estimate the amounts of energy in the feces from bread
alone, the energv of the feces from food other than bread (in this case
milk) was computed by means of factors. Previous investigations''
have shown that the heat of combustion of the nutrients in dairy prod-
ucts are, per gram, as follows: For protein, 5.65 calories; for fat, 9.25
calories; and for carV)ohydrates, 3. 9 calories. By multiplying the weights
of the nutrients in the feces from food other than bread by these factors
and adding the products an estimated enerj^y value is obtained. It is
known, however, as pointed out on page 13, that the energy of food
materials, when estimated by the use of factors, varies somewhat from
the value obtained by actual combustion in the bomb calorimeter. A
similar variation is found in the total feces, and undoubtedly would be
found in the feces from a portion of the diet could a separation be
ejected and the actual heat of combustion determined. In order to
approximate this latter value as closely as possible, the energy of the
total feces was also calculated by means of factors. In this case, how-
ever, since the total feces were made up of the residues from two
foods — milk and bread — the factors used were those computed * for a
mixed diet, these values being per gram as follows: Protein, 5.65 calo-
ries; fat, 9.1: calories, and carbohvdrates, 1.15 calories. It was then
assumed that the diti'erence in values existing between the energy of
the total feces as thus computed and as actually determined is propor-
tional to the presumed difference in value between the energy of the
feces from food other than bread as computed and the value which
would be obtained could an actual determination be made. In other
words, the calculated energy of the total feces is to the determined

o Connecticut Storrs Station Rpt. 1899, pp. 84-86.
b Connecticut Storrs Station Rpt. 1899, p. 104.

20

oneroT of the total feces as the calculated energ^y of the feces from food
other than bread is to ,/', the value desired. For example, in experi-
ment No. 469 the computed heat of combustion of the total feces was
745 calories, while the value obtained in the calorimeter was 787 calo-
ries. The computed heat of combustion of the feces from food other
than bread was 242 calories. The proportion was therefore as fol-
lows: 745:787=242:;r, or i/'=257 calories. The heat of combustion of
the feces from bread alone was found by suljtracting- this value from
the determined heat of combustion of the total feces (787 calories).
This result (530 calories) subtracted from the total heat of combustion
of bread (4,770 calories) <^ives the heat of combustion of the estimated
digestible nutrients in bread (4,240 calories), which divided by the
total heat of combustion of bread (4,770 calories) and nuiltiplied by
100 gives the proportion (88.9 per cent) of the total energy of the
bread estimated to be contained in the digestible nutrients.

The value as thus determined, however, does not represent the
energ}' actually available to the body, since a portion of the energy of
the digested nutrients is lost in the incompletel}' oxidized material of
the urine. The proportion of the energy of the total food and of the
bread alone which was actually available to the body was computed
as in previous investigations, according to the assumption that the
amount of the energy lost in the organic matter of the urine was 1.25
calories per gram of digestible protein. Thus in experiment No. 469
the total amount of energy lost in the urine w^as found by multiplying
the digesti})le protein in total food (401.4 grams) by 1.25, which gave
502 caloi-ies. This product was sul)tracted from the energy of the
total food digested (9,756 calories), and the diti'erence (9,254 calories)
divided by the energy in the total food (10,543 calories) and multiplied
b}^ 100 gave the proportion of energy in the total food actually avail-
able to the body (87.8 per cent). The proportion of energy in bread
alone which was actually available (87 per cent) was obtained in like
maimer by dividing the difference between the estimated energy in
the bread digested (4,240 calories) and the energy lost in the urine
(70.9X1.25 = 89 calories) by the total energy in the bread (4,770
calories).

As pointed out in former reports, it is well known that the digestion
coefficients obtained in the manner described are relative rather than
absolute. It is believed, however, that while the figures for a single
digestion experiment may be open to criticism, the results of a series
of experiments as reported in this bulletin are comparable because
whatever error is introduced in one experiment is common to all.
Since the determinations of dry matter, nitrogen, and energy are
known to be of greater accuracy than the other chemical data included,
particular attention is given to the results and conclusions based upon
these values.

21

DETAILS OF THE DIGESTION EXPERIMENTS.

In thrsc investigations with Oroo'on and Oklahoma wheats two series
of digestion experiments were carried on, each series consisting of
three experiments with each of three subjects. The diet consisted of
milk, and bread made from the different grades of flour. In the first
series the first three experiments were carried on sinniltaneousl}-, the
three subjects being fed on bread from the entire-wheat flour milled
from the Oregon wheat, and in addition sufficient milk to make the
diet palatable. Three more experiments followed in which bread from
the straight-grade tiour was substituted for the entire-wheat bread, and,
finally, in three more experiments Graham bread was used. In the
second series the experiments were repeated in a similar way with bread
made from the Oklahoma wheat.

Besides these, two additional experiments were made with each sub-
ject in order to determine the influence of the bran and germ upon the
completeness of digestion. In the first of these the diet consisted of
bread from bran ffour, eaten with some milk. In the second, bread
from germ flour Avas substituted for the bran flour bread.

The total number of separate experiments was therefore twenty-four.
The period of duration in each of the experiments with the ordinary
flours was four da3's, or twelve meals; in the experiments with the
])ran and germ flour breads it was three days, or nine meals.

The subjects, designated in these experiments as Nos. 1, 2, and 3,
were 3'oung men in good health. One was emploved as a laborer
on the universit}^ farm at field work and the care of stock, and the
other two devoted part of their time to university studies with several
hours each day of miscellaneous muscular work.

EXPERIMENTS WITH ENTIRE-WHEAT, STRAIGHT-GRADE, AND
GRAHAM FLOURS (BREAD) FROM OREGON WHEAT.

The following tables, Nos. 5 to 13, give the data of the nine experi-
ments in the series with Oregon wheat. Accompanying each tal)le
are statistics regarding the diet, subject, and date of the experiment,
and a sunmiar}^ of the data of income and outgo of nitrogen during
the experimental period.

DIGESTION EXPERIMENT NO. 469.

Kind of food. — Milk, and bread made from Oregon entire-wheat
flour.

Subject.— M.2in No. 1. Farm hand employed at average farm labor.
Weight. — At the beginning of the experiment 180 pounds; at the
close 180 pounds.

Duration. — Four days, with twelve meals, beginning with breakfast,
March 11, 1903.

22

T.\BLE 5. — Re.'iiilt.'t of digestion experiment No. 469.

Sain-
p.e
No.

Weight of
material.

Protein

(Nx6.25).

•

Fat.

Carbohy-
drates.

Ash.

Energy.

277

Food consumed:

Bread

Grams.
1,859.0
9,412.0

Grains.
106.0
340.7

Grams.

20.3

336.9

Grams.
973.9
354. 8

Grams.
16.2
64.9

Calories.
4,770

278

Milk

5, 773

Total

446.7

357.2

1,328.7

81.1

10, 543

Feces ( water-free)

291

175.0

45.3
10.2

22.4
16.9

67.2
7.1

40.1

787

Estimated feces from food other
than bread

257

Estimated feces from bread
Total amount digested

35.1

60.1

530

...

401.4
70.9

334. 8

1,261.5
913.8

41.0

9,756

Estimated digestible nutrients
in bread

4, 240

Coefficients of digestibility of
total food

Per cent.
89.8
66.9

Per cent.
93.7

Per cent.
94.9
93.8

Per cent.
50.6

Per cent.
92.5

Estimated coefficients of digesti-
bility of bread alone

88.9

Proportion of energy actually
available to the body:
In total food

87.8

In bread alone

!

87.0

1

During this experiment the subject eliminated 4,535 grams urine,
containing 62.94 grams nitrogen. The average nitrogen balance per
day was therefore as follows: Income in food 17.87 grams; outgo in
urine 15.74 grams; and in feces 1.81 grams; implying a gain of 0.32
gram nitrogen, corresponding to 2 grams protein.

DIGESTION EXPERIMENT NO. 470.

Kind of food. — Milk, and bread made from Oregon entire-wheat
flour.

Subject. — Man No. 2. University student employed about two hours
per day at miscellaneous manual labor; walked about 2 miles daily.

Weight. — At the beginning of the experiment 159.25 pounds; at
the close 158.5 pounds.

Duration. — Four days, with twelve meals, beginning with breakfast
March 11, 1903.

Table 6. — Results of digestion e.vperiment No. 470.

Sam-
to.

Weight of
material.

Protein
(NX6.25).

Fat.

Carbohy-
drates.

Ash.

Energy.

277

Food consumed:

Bread

Grams.
2,623.0
7, 998. 0

Grams.
149.5
289.5

Grams.

28.6

286.3

Grams.

1,374.2

301. 5

Grams.
22.8
.55. 2

Calories.
6,731

278

Milk

4,906

Total

439.0

314.9

1,675.7 78.0

11, 637

Feces (water-free)

292

176.0

42.3

8.7

16.3
14.3

80.6
6.0

36.8

785

Estimated feces from food other
than bread

221

Estimated feces from bread
Total amount digested

33.6

74.6

564

396.7
115. 9

298. 6

1.595.1 41.2

10, 852

Estimated digestible nutrients
in bread

1,299.6

6,167

23

r.^Bi.K <). — Iit'.'<ii/lK (if <Ji<je><lioti p.iper'niient X<>. 470 — Continued.

Sam-
ple
No.

^

Weight of
iiialerial.

Protein
(NX6.2.5).

Fat.

Carbohy-
drates."

Ash.

Energy.

Coefficients of digestibility of
total food .

Percent.
90.4

77.5

Per cent.

94.8

Per cent.
95.2

94.0

Per cent.
.52. 9

Per ceil I.
(93. 3)

(91.6)
89.0

Estimated eoettieientsof diKesti-
bilitv of bread alone

Proportion of energy aetnally
available to the body:
I n total food

In bread alone

89.5

Durino^ thi.s experiment the subject eliminated S.OOO o-ram.s urine
containing 5'2.65 grams nitrogen. The average nitrogen balance per
da}' was therefore as follows: Income in food 17. 56 grams; outgo in
urine 13.16 grams; and in feces 1.69 grams: implying a gain of 2.71
grams nitrogen, corresponding to 16.9 grams protein.

DIGESTION EXPERIMENT NO. 471.

Kind of food. — Milk, and bread made from Oregon entire-wheat
flour.

Suhject. — Man No. 3. University student employed one-third of
the time at office work, with exerci.se the .same as subject No. 2.

Weight. — At the beginning of the experiment 158 pounds; at the
close 155 pounds.

Duration. — Four days, with twelve meals, beginning with break-
fast March 11, 1903.

Table 7. —Results of digestion experiment No. 471.

Sam-
ple
No.

1
Weight of
material.

1

Protein

(N.<6.25).

Fat.

Carbohy-
drates.

Ash.

Energy.

•>77

Food consumed:

Bread

Grams. '
1,811.0
5, 302. 4

Grams.
103.2
192. 0

Grams.
19.7

189.8

'Grams.
948.8
199.9

Grams.
1.5.8
36.6

Calories.
4,ti47

278

Milk

3, 253

Total

295. 2

209.5

1,148.7

.52. 4

7,900

Feces ( water- free )

293

150.0

37.9
.5.8

16.9
9.5

62.6
4.0

32.6

675

Estimated feces from food other
than bread

147

Estimated feces from bread
Total am^oiint dice.sted

32.1

58.6

528

257.3
71.1

192.6

1,086.1
890.2

19.8

7,225

Estimated digestible nutrients

4,119

Coefficients of digestibility of
total food -.

Per wilt.
87.2
68.9

Per cent.
91.9

Per cent.
94.6
93.8

Per cent.
37.7

Per cent.
(91.5)

Estimated coefficients of digesti-
bilitvof bread alone

(88.6)

Proporiion of energy actually
available to the body:

87.4

Tn bread alone

86.7

1

24

During- this experiment the subject eliminated 2,854 grams urine,
containing- 47.79 grams nitrogen. The average nitrogen balance per
day was therefore as follows: Income in food 11.81 grams; outgo in
urine 11.95 grams; and in feces 1.52 grams; implying a loss of 1.06
grams nitrogen, corresponding to 10.4 grams protein.

DIGESTION EXPERIMENT NO. 472.

Kind of food. — Milk, and bread made from Oregon 8traight-grad'e~
flour.

Subject. — Man No. 1. Conditions as in experiment No. 469.

Weight. — At the beginning of the experiment 174.5 pounds; at the
close 174 pounds.

Duration. — Four days, with twelve meals, beginning with breakfast
March 26, 1903.

Table 8. — Results of digeHtion experiment No. 472.

Sam-
to.

Weight of
material.

Protein

(N X 6.25).

Put.

Carbohy-
drates.

Ash.

Energy.

294

Food consumed:

Grams.
2, 544. 0
9, \f)Z. 8

Grams.
137. 6
271.0

Grams.

22. 6

408.3

Grams.

1,471.7

408.3

Grams.
22.9
76.9

Calories.
7,034

29.')

Milk

7,003

Total

408.6

430.9

1, 880. 0

99.8

14.037

Feces i water-free \

308

117.0

28.0
8.1

14.8
20.4

37.0

8.2

37.2 I 540

Estimated feces from food other

320

Estimated feces from bread
Total amount digested

19.9

28.8

•220

380.6
117.7

416.1

1,843.0
1,442.9

62.6

13,497

Estimated digestible nutrients
in bread

6,814

Coefficients of digestibility of
total food

Per cent.
93.1
85.6

Percent.
96.6

Per cent.
98.0
98.0

Per cent.
62.7

Per cent.
(96. 2)

Estimated coellicientsof digesti-

(96.9)

Proportion of energy actually
available to the body:
In itiia\ food

92.8

Tn hrf^rtd alone

94.8

During this experiment the subject eliminated 5,206 grams urine,
containing 71.64 grams nitrogen. The average nitrogen balance per
day was therefore as follows: Income in food 16.34 grams; outgo in
urine 17.91 grams; and in feces 1.12 grams; implying a loss of 2.69
grams nitrogen, corresponding to 16.8 grams protein.

DIGESTION EXPERIMENT NO. 473.

Kind of food. — Milk, and bread made from Oregon straight-grade
flour.

/Subjeet. — Man No. 2. Conditions as in experiment No. 470.

Weight. — At the beginning of the experiment 152.5 pounds; at the
close 154 pounds.

25

Duration. — Four days, with twelve meals, beginning with breakfast
March 26, 1903.

Table 9. — i?c.s(«//.s of digestion experiment Xo. 473.

Sam-
ple
No.

Weight of
material.

Grams.
3,04.5.0
8, 034. 0

Protein
(Nx6.25).

Fat.

Carbohy-
drates".

Ash.

Energy.

294

Food consumed:

Bread

Grains.
164.7
237. 8

Grams.

27.1

358. 3

Grams.

1,761.5

3.58. 3

Grams.
21. A

67.5

Calories.
8,419

295

Milk

6,147

Total

402. 5

385.4

2,119.8

94.9

14, .566

Ppf>f»c f water- free)

309

97.0

24.6
7.1

11.0
17.9

27.0
7.2

34.4

384

Estimated fecesfrom food other

2.55

Estimated feces from bread
Total amount digested

17.5

19.8

129

377.9
147. 2

374.4

2, 092. 8
1,741.7

60.5

14, 182

Estimated digestible nutrients

8,290

Coefficients of digestibility of
total food

Per cent.
93.9
89.4

Per rent.
97.2

Per cent.
98.7
98.9

Per cent.
63.8

Per cent.
(97.4)

Estimated coefficients of digesti-
V»ilit\.' of lirpjid alone

(98.5)

Pn)portion of energy actually
available to the body:
Tn tcital food

94.1

96.3

During this experiment the subject eliminated 4,120 grams urine,
containing Vd.Ol grams nitrogen. The average nitrogen balance per
da}' was therefore as follows: Incom.e in food 16.10 g-rams; outgo in
urine 12.27 grams; and in feces 0.98 g-ram; implying a gain of 2.85
grams nitrogen, corresponding to 17.8 grams protein.

DIGESTION EXPERIMENT NO. 474.

Kind of food.— MWk, and bread made from Oregon straight-grade
flour.

Suhject. — Man No. 3. Conditions as in experiment No. 471.

Weight.— Mih^ beginning of the experiment 155 pounds; at the
close 155.5 pounds.

Duration. — Four da3's, with twelve meals, beginning with breakfa.st
March 26, 1903.

Table 10. — Results of digestion experiment No. 474-

Sam-
ple
No.

Weight of
material.

Protein
{Nx6.25).

Fat.

Carbohy-
drates.

Ash.

Energy.

294

Food consumed:

Grams.
2, 463. 0
6,192.0

Grams.
133.2
183.3

Grams.

21.9

276.2

Grams.

1,424.8

276.2

Grams.
22. 2
E'lo

CaJories.
6,810

295

Milk

4,737

Total

316.5

298.1

1,701.0

74.2

11,. 547

310

111.0

32.4
.5.5

11.1

13.8

37.0
5.5

30.5

469

Estimated feces from food other

192

Estimated fecesfrom bread
Total amount digested

26.9

31.5

277

284.1

287.0

1,6&1.0

43.7

11,078

26

Table 10. — Rr.viH.^ of iligrstimi experhnent No. 474 — Continued.

Sam-
ple
No.

Estimated digestible nutrients
in bread

Coeflicients of digestibility of

total food

Estimated coetlicients of digesti-
bility of bread Mlone

Proportion of energy actually
available to tlie body:

In total food

In bread alone

Weight of
material.

Grams.

Protein
(Nx6.'26).

(Jraiii,^.
IOC). 3

Per cent.
89.8
79. H

Fat.

Orams.

Per cent.
96.3

Carbohy
drates.

Gramg.
1,393.3

Per cent.
97.8
97.8

Ash.

Gram.'!.

Per cent.
58.9

Energy.

( 'aloi-iex.
6, 533

Per cent.
(95. 9)
(9.5.9)

92.9
94.0

During this experiment the subject eliminated 4,288 grams urine,
containing- 51.71 grams nitrogen. The average nitrogen balance per
day was therefore as follows: Income in food 12.66 grams; outgo in
urine 12.93 grams; and in feces 1.29 grams; implying a loss of 1.56
grams nitrogen, corresponding to 9.8 grams protein.

DIGESTION EXPERIMENT NO. 475.

IRnd of food. — Milk, and bread made from Oregon (xraham flour.

Suhject. — Man No. 1. Conditions as in experiment No. 469.

Weight. — At the beginning of the experiment iT-t pounds; at the
clo.se 174 pounds.

Duration. — Four days, with twelve meals, beginning with breakfast
March 30, 1903.

Table 11. — ReHultH of digestion experiment No. 475.

Sam-
ple
No.

Weight of
material.

Protein
(NX 6.25).

Fat.

Carbohy-
drates.

Ash.

Energy.

311

Food consumed :

Bread

Grams.
3,431.0
8,194.0

Grams.
209.6
145. 0

Orams.

38.4

357. 3

Grams.

1,807.5

436.7

Grams.
52.8
65.6

Calories.
8,790

312

Milli.

5,581

Total

354.6

395.7

2,244.2

118.4

14,371

Feces (water-free)

325

388.2

87.0
4.4

43.5

17.9

188.4

8.7

69.3

1,777

Estimated feces from food other
than bread

237

82.6

179.7

1,540

Total amount digested

267.6
127.0

352.2

2,055.8
1,627.8

49.1

12, 594

Estimated digestible nutrients
in bread

7,250

Coefficients of digestibility of
total food

Per cent.
60.6

Per cent.
89.0

Per cent.
91.6
90.1

Per cent.
41.5

Per cent.

(87. (i)

Estimated coefficientsof digesti-
bility of bread alone

(82. 5)

Proportion of energy actually
available to the body:
In total food

8.5.3

80.7

27

Duriiio' tills experiment th(> subject eliminated 4,(»li jifranis urine,
eontainiug HS.SS g-rams niti'ogen. The average nitrogen balance per
day was therefore as follows: Income in food 14. U) grams; outgo in
urine l^.O") grams; and in feces 3.48 grams; implying a loss of 3.94
grams nitrogen, corresponding to 24.0 grams protein.

DIGESTION EXPERIMENT NO. 476.

Kind of food. — Milk, and bread made from Oregon Graham flour.

Suhject. — Man No. 2. Conditions as in experiment No. 470.

Weight. — At the beginning of the experiment 154 pounds; at the
close 15() pounds.

Duration. — Four days, with 12 meals, beginning with breakfast
March 30, 1903.

Table 12. — Results of digestion experiment No. 476.

Sam-

Weight of
material.

Protein
(NX6.25).

Fat.

Carbohy-
drates.

Ash.

Energy.

311

Food consumed:

Bread .

Grams.
2,736.0
7, 894. 8

Grams.
167.2
139.7

Grams.

30.6

344.2

Grams.

1,441.3

420.8

Grams.
42.1
63.2

Calories.
7,010

312

Milk

5, 377

Total

306.9

374.8

1,862.1

105. 3

12, 387

3''()

288.5

62.2
4.2

30. 2
17.2

139.8
8.4

56.3

1,239

Estimated feces from, food other

220

EHtimated feces from bread
Total amount (iicested

58.0

131.4

1,019

244.7
109. 2

344.6

1,722.3
1,209.9

49.0

11, 148

Estimated digestible nutrients
1 n bread

5, 991

Coefficients of digestibility of
total food

Per cent.
79.7
6h. 3

Per cent.
91.9

Per cent.
92.5
90. 9

Per cent.
4(1. 5

Per cent.
(90.0)

Estimated coetticientsof digesti-
Viilitv of bread alone

(85.5)

Proptn*tion of energy actually
available to the body:

87. 5

83.5

During this experiment the subject eliminated 3,601 grams ui'ine,
containing 49.41 grams nitrogen. The average nitrogen balance per
day was therefore as follows: Income in food 12.28 grams; outgo in
urine 12.35 grams; and in feces 2.49 grams; implying a loss of 2.56
grams nitrogen, corresponding to 16 grams protein.

DIGESTION EXPERIMENT NO. 477.

Kind of food.— MWk, and bread made from Oregon Graham flour.

Std)ject. — Man No. 3. Conditions as in experiment No. 471.

Weight.— Kt the beginning of the experiment 154.5 pounds; at the
close 151.5 pounds.

Duration.— Fowl- days, with twelve meals, beginning with break-
fast March 30, 1903.

28

Table 18. — Rennlls of dlge.'stion experiment No. 477.

Sam-
ple
No.

Weight of
material.

Protein
(Nx6.25).

Fat.

Carbohy-
drates.

Ash.

Energy.

311

Food consumed:

Bread

Grams.
1,563.0
6, 398. 4

Grams.
95. 5
113.2

Grams.

17.5

279. 0

Grams.
823.4
341.0

Grams.
24.1
51.2

Calories.
4,004

312

Milk...

4, 358

Total ...

208. 7

296.5

1,164.4

75.3

8, 362

Feces ( water-free )

327

185. 3 60. 2

22. 0
14.0

67.7 35.4 i 822

Estimated feces from food other
than bread

3.4

6.8

173

Estimated feces from bread
Total amount digested

56.8

00.9

649

148. 5
38.7

274. 5

1,096.7
762. 5

39.9

7,540

Estimated digestible nutrients
in bread

3,355

Coefficients of digestibility of
total food . . .

Per cent.
71.1

40.5

Per cent.
92. 6

Per cent.
94.2

92. 6

Per cent.
53.0

Per cent.

(90.2)
(83.8)

-88.0

Estimated coefficients of digesti-
bility of bread alone . .

Proportion of energy actually
available to the body:
In total food

In bread alone

•82.6

During- this experiment the subject eliminated 3,502 grams urine,
containing 49.58 grams nitrogen. The average nitrogen balance per
day was therefore as follows: Income in food 8.35 grams; outgo in
urine 12.40 grams; and in feces 2.41 grams; implying a loss of 6.46
grams nitrogen, corresponding to 40.4 grams protein.

EXPERIMENTS WITH STRAIGHT-GRADE, ENTIRE-WHEAT, AND
GRAHAM FLOURS (BREAD) FROM OKLAHOMA WHEAT.

The data of the experiments w ith bread made from the tiiree grades
of flour milled from tiie Olvlahoma wheat are given in Tables 14 to 22,
which follow.

DIGESTION EXPERIMENT NO. 478.

Kind of fockl. — Milk, and bread made from Oklahoma straight-grade
flour.

Suhject. — Man No. 1. Conditions as in experiment No. 469.

Weight. — At the beginning of the experiment 173 pounds; at the
close 175 pounds.

Duration. — Four days, with twelve meals, beginning with breakfast
April 8, 1903.

Table 14. — Results of digestion experiment No. 478.

Sam-
ple

No.

Weight of
material.

Protein

(Nx6.25).

Fat.

Carbohy-
drates".

Ash.

Energy.

328

Food consumed:

Bread

Grams.

3, .558.0

11,625.0

Grams.
360.4
337.1

Grams.

22.8
428. 9

Grams.

1,819.6

541. 7

Grams.
15.6
96.5

Calories.
9, 902

329

Milk

7,476

Total ...

697. 5

451.7

2,361.3

112.1

17, 378

2d

Table 14. — Results of diyestion

t'xperlnu'iit \„. 478 — Continued.

Sam-
ple

No.

Weight of
material.

Protein

(NX6.25).

Fat.

Carbohy-
drates.

Grams.
71.2

lO.S

Ash.

Energy.

342

Feces (water-free)

Grams.
182. 0

Gra ms.
4.1. 3

10.1

Grams.
17.0

21.4

■

Grams.

48.5

Grams.

K7Q

Estimated feces from food other
than bread

Qr.i!

Estimated feces from bread
Total amount digested

•-""-'

35.2

60.4

511

652. 2
32.i. 2

434.7

2,290.1
1,7.59.2

63.6

16 499

Estimated dige.stible nutrients
in bread

9,391

Coefttcients of digestibility of
tota 1 food

Per cent.
93.5
90.2

Per cent.
9{;. 3

Per cent.
97.0
96.7

Pit cent.
56.7

Per cent.
(94.9)

(94.8)

90.3

Estimated coefficients of digesti-
hilit V of bread alone

Proportion of energy actually
available to the body:
In total food

In bread alone

90 7

During this experiment the subject eliminated T.LTl j^-rams urine
containing 111.16 grams nitrogen. The average nitrogen l)alance per
da^' was therefore as follows: Income in food 27.90 grams; outgo in
urine 27. TO grams; and in feces 1.81 grams; implA'ing a loss of 1.70
grams nitrogen, corresponding to 10.6 grains protein.

DIGESTION EXPERIMENT NO. 479.

Kind of food. — Milk, and bread made from Oklahoma straight-grade
flour.

Siihject. — Man No. 2. Conditions as in experiment No. 170.

Weight. — At the beginning of the experiment 156 pounds; at the
close 162 pounds".

Duraiixm. — Four days, with twelve meals, beginning with breakfast
April 8, 1903.

Table 15. — Resii/ts of <llgestio)i e.rpcrlnu iit Xo. 479.

Sam-
ple

No.

Weight of
material.

Protein
(N X 6.25).

Fat.

Carbohy-
drates.

Ash.

Energy.

328

Food consumed:

Bread

Grams.
2, 673. 0
7, .513.0

Grams.

270.8
217. 9

Grams.

17.1

277. 2

Grams.

1,367.0

350.1

Grams.
11.7
62.4

.Calories.

7, 439

329

Milk

4,,H29

Total

488.7

294.3

1,717.1

74.1

12, 268

Feces ( water-free )

343

98.0

28.4
0.5

. 7.5
13.9

31.4 30.7

404

Estimated feces from food other
than bread

7.0

215

Estimated feces from bread
Total amount digested

21.9

24.4

189

460.3
248. 9

286. 8

1,685.7 43.4 1 11.864

Estimated digestible nutrients

1, 342. 6

7,2.50

Coefficients of digestibility of

Per cent.
94. 2
91.9

Per cent.
97.4

Per cent.
98.2
98.2

Per cent.
58.6

Per cent.
(96.7)

Estimiited coefficients (tf digest-

(97.5)

Proportion of energy actually
available to the body:

In total food

- .0

In hrpftd alone

V.J.3

30

During this experiment the siiV)ject eliminated 4.995 grams urine,
containing 79.77 grams nitrogen. The average nitrogen balance per
day was therefore as follows: Income in food 19.55 grams; outgo in
urine 19.94 grams; and in feces 1.14 grams; in)plying a loss of 1.53
grams nitrogen, corresponding to 9.6 grams protein.

DIGESTION EXPERIMENT NO. 480.

lund of food.— Milk, and bread made from Oklahoma straight-grade

flour.

Suhject. — Man No. 3. Conditions as in experiment No. 471.

^\4gkt, — At the beginning of the experiment 152 pounds; at the
close 152 pounds.

Duration.— Four days, with twelve meals, beginning with l)reakfast

April 8, 1903.

Table 16. — RenulU of digestion, expei-'nueul No. 4^0.

Sam-
ple
No.

Weight of
material.

Protein

(NX6.25).

Fat.

Carbohy-
drates.

Ash.

Energy.

328

Food consumed:

Grams.
2, .')49. 0
6,961.0

Grami>.
2.'i8. 2
201.9

Grams.

16.3

256. 9

Grams.

1,303.5

324.4

Grams.
11.2

.57.8

Calories.
7,094

329

Milk

4,474

Total

460.1

273. 2

1,627.9

69.0

11,568

344

104.0

30.3
' 6.0

14.4
12.8

31.0
6.5

28.3

443

Estimated feces from food other

182

Estimated feces from bread
Total amount difxested

24.3

24.5

261

429.8
233. 9

258. 8

1,596.9
1,279.0

40.7

11,125

j:stimated digestible nutrients
in bread

6, 833

Coefficients of digestibility of
total food

Per cent.
93.4
90.6

Per rent.
94.7

Per rent.
98.1
98.1

Per cent.
59.0

Per rent.
(96.2)

Estimated coefficients of digest-

(96.3)

Proportion of energy actually
available to the body:

Tti total fnod

91.5

92. 2

During this experiment the su])ject eliminated 4,558 grams urine,
containing 63.56 grams nitrogen. The average nitrogen balance per
day was therefore as follows: Income in food 18.40 grams; outgo in
urine 15.89 grams; and in feces 1.21 grams; implying a gain of 1.30
grams nitrogen, corresponding to 8.1 grams protein.

DIGESTION EXPERIMENT NO. 481.

Kind of food. — Milk, and bread made from Oklahoma entire-wheat
flour.

Subject. — Man No. 1. Conditions as in experiment No. 469.

Weight. — At the beginning of the experiment 174 pounds; at the
close 173.75 pounds.

31

I)iir(ilio)i. — Four days, with twi^lvc moals. iM'oiiiniiiii' with breakfast
April 1."). 1903.

Table 17. — Re^nUs <if digeMion. e.rj

I'rniwiit .

\v». .;,s7.

Sam-
ple
No.

Weight (if
material.

F'rotein

(Nx6.25).

Fat.

Carbohy-
drates.

1

Ash.

Grams.
33.8
81.0

Energy.

345
346

Food consumed:

Bread

Grams.

3,597.0

11,569.0

(rniiiis.
381.3
332. 0

(iniiiis.

37.4

497. 5

Grams.

1,658.6

5;V2. 1

Calorics.
9,762

Milk

8, 203

Total

71 :l 3

534.9

2,190.7

114.8

17,965

359

369.0

102.5
10.0

24.7
21.9

182. 8
10.6

59.0

1,773

Estimated feces from food other

370

Estimated feces from bread

92.5

172. 2

1.403

610. 8

288.8

510. 2

2, 007. 9
1,486.4

55.8

16,192

Estimated digestible nutrient

8,369

Coefficients of digestibility of

tr)tal food

Estimated coefficientsof dijresti-

Per cent.

85.6
75.7

Per cent.
9.=S. 4

Per rent.

91.7
89.6

Per cent.
48.6

Per cent.

(90.1)
(85.6)

Proportion of energy actually
available to the body:

85.9

!

81.9

!

During- this experiment the su))ject eliminated (),(>:->0 grams urine,
containing- W.^^\ grams nitrogen. The average nitrogen l)alance per
day was therefore as follows: Income in food 28.53 grams; outgo in
urine 24,15 grams; and in feces 1.1(» grams; implying again of 0.28
gram nitrogen, corresponding- to 1.8 grams protein.

DIGESTION EXPERIMENT NO. 482.

Kind of food. — Milk, and liread made from Oklahoma entire-wheat
flour.

Suhject. — Man No. 2. Conditions as in experiment No. ITO.

Weia/tt. — At the beginning of the experiment 155.5 pounds; at the
close 155 pounds.

Duration.— YowY days, with twelve meals, beginning with l)reakfast

April 15, 11>03.

Table 18. — Results of digestion experiment No. 4S^.

Sam-
ple
No.

Weight of
material.

Protein

(NX6.25).

Fat.

Carbohy-
drates.

Ash.

Energy.

345

Food consumed:
Bread

Grams.
2, 449. 0

Grams.
2.59. 6

Grams.
•25. 5

Grams.
1,129.2

Grams.
23.0

Calwies.
6,646

346

Milk

7,730.0 j 221.9

:«2.4 i 3.5.5.6

.54. 1 5, t81

Total

481.5, 357.9 1,484.8 1 77.1; 1-2,127

■ppppa fii'ator-free^

360

193.5 47.2 1 14.4 97.3

34.6 1 860

Estimated feces from food other
than bread

6.7

16.6 7.1

235

Estimated feces from bread
TnfHl flTnoiiiit dipested

40.5

90.2

625

434.3 34:?. 5 1.387.5

42.5 1 11, -267

Estimated digestible nutrients
in bread

219.1 j 1.039.0

6.'021

(

32

Table 18. — Remits of digestion experiment No. 482 — Continued.

Sam-
ple
No.

Weightof
material.

Coefficients of digestibility of

total food

Estimated coefficients of digesti-
bility of bread alone

Proportion of energy actually
available to the body:

In total food

In bread alone

Protein

(NX6.25)

Per rtiil.
90.2

84.4

Fat.

Per cent.
96.0

Carbohy
drates.

Per rent.
93.4

92.0

Ash.

Per cent.
55.1

Energy.

Per cent.

(92.9)

(90.6)

88.4
86.6

During this experiment the subject eliminated 3,604 grams urine,
containing- 07.26 grams nitrogen. The average nitrogen balance per
day was therefore as follows: Income in food 19.26 grams; outgo in
urine 16.82 grams; and in feces 1.89 grams; implying a gain of 0.55
gram nitrogen, corresponding to 3.4: grams protein,

DIGESTION EXPERIMENT NO. 483.

I{/md of food. — Milk, and bread made from Oklahoma entire-wheat
flour.

Subject. — Man No. 3. Conditions as in experiment No. -171.

Weight. — At the beginning of the experiment 154.5 pounds; at the
close 151.5 pounds.

Ihiratioti.— Four days, with twelve meals, beginning with breakfast
April 15, 1903.

Table 19. — Results of digestion experiment No. 4S3.

Sam-
ple
No.

Weightof
material.

Protein
(NX6.25).

Fat.

Carbohy-
drates.

Ash.

Energy.

346

Food consumed:

Grams.
1,731.0
8. 173. 5

Grams.
183. 5
234.6

Grams.

18.0

351.5

Grams.
798.1
376.0

Grams.
16.3
57.2

Calories.
4,698

346

Milk

5,795

Total

418.1

369.5

1,174.1

73.5

10, 493

Feces ( water-free )

361

193.6

46.2
7.0

20.1
17.6

87.4
7.5

39.8

873

Estimated feces from food other

247

Estimated feces from bread
Total amount digested

39.2

79.9

626

371.9
144.3

349.4

1,086.7
718.2

33.7

9,620

Estimated digestible nutrients

4,072

Coefficients of digestibility of

Per cent.
89.0

78.7

Per cent.
94.6

Per cent.
92.6
90.0

Per cent.
45.9

Per cent.

(91.7)

Estimated coetticients of digesti-

hilitv iti hrpad aloiie

(86.7)

Proportion of energy actually
available to the body:

87.3

82.9

33

During this exporiiiient the suhjct-t oliiiiinatcd V>,2i}i^ graiD.s urine,
containintr 60.17 grams^ nitrogen. The average nitrogen balance per
day was therefore as follows: Income in food 16.72 grams; outgo in
urine 15. 0-i grams; and in feces 1.85 grams; implying a loss of 0.17
gram nitrogen, corresponding to 1.1 grams protein.

DIGESTION EXPERIMENT NO. 484.

Kind of food. — Milk, and ))read made from Oklahoma Graham flour.

Suhjeet. — Man No. 1. Conditions as in experiment No. 469.

Welg/tt. — At the beginning of the experiment 175 pounds; at the
close 173.75 pounds.

Duration. — Four days, with twelve meals, beginning with break-
fast April 20, 1903.

T.\BLE 20. — Results of digc'^tion cvpenment No. 484.

Sam-
ple
No.

Weight of
material.

Protein
(NX 6.25).

Fat.

Carbohy-
drates.

Ash.

Energy.

362

Food consumed:

Bread

Grams.

3, 635. 0

12,281.0

Grams.
387. 1
361.1

Grams.

40.7

719.7

Grams.

1,620.5

423. 7

Grams.

52.7

106.9

Calories.

Q 14S

363

Milk

8,473

Total

748.2

760.4

2, 044. 2

1.59. 6

17 618

,

Feces (wator-free)

376

486.0

111.0
10.8

49.2
36.0

242. 7

8.5

83.1

2,297
470

Estimated feces from food other
than bread

Estimated feces frombread .
Total amount digested

100.2

234. 2

•1 8''7

637.2
286.9

711.2

1,801.5
1,386.3

76.5

15, 321
7 318

Estimated digestible nutrients
in bread

Coefficient.s of digestibility of
total food

Per cent.
85.2
74.1

Per cent.
93.5

Per cent.
88.1
85.6

Per cent.
47.9

Per cent.
(87.0)
(80.0)

82.4

Estimated coefficients of digesti-
bility of bread alone

Proportion of energy actually
available to the bodv:
In total food

In bread alone

76.1

!

]

During this experiment the subject eliminated 7,383 grams urine,
containing 107.46 grams nitrogen. The average nitrogen bahmce per
day was therefore as follows: Income in food 29.!>o gi-ams; outgo in
urine 26.87 grams; and in feces 4.44 grams; impl34ng a loss of 1.38
grams nitrogen, corresponding to 8.6 grams protein.

DIGESTION EXPERIMENT NO. 485.

Kind of food. — Milk, and })read made from Oklahoma Graham flour.

Subject. — Man No. 2. Conditions as in experiment No. 470.

Weight. — ^At the beginning of the experiment 155 poimds: at the
close 156 pounds.

Duration. — Four days, with twelve meals, beginning with l)reakfast
April 20, 1903.

29(304— No. 150—05 3

34

Table 21. — Resultf! of digestion experiment No. 485.

Sam-
ple
No.

Weight of
material.

Protein

(NX6.25).

Fat.

Carbohy-
drates.

Ash.

Energy.

362

Food consumed:

Bread

Grams.
2, 672. 0
7,2.34.3

Grams.
284. 6
212. 7

Grams.

29.9

423. 9

Grams.

1,191.2

249. 5

Grams.
38.7
63. 0

Calories.
6, 723

363

Milk

4,991

Total

497.3

453. 8

1,440.7

101.7

11,714

Feces (water-free)

377

254.0

.57.1
6.4

21.6
21.2

134.5
.5.0

40.8

834

Estimated feces from food other

193

Estimated feces from bread

50.7

129. 5

641

440.2
233.9

432.2

1,306.2
1,061.7

60.9

10, 880

Estimated digestible nutrients

6,082

Coefficients of digestibility of
total food

Per cent.
88. 5
82. 2

Per cent.
95.2

Per cent.
90.7
89.1

Per cent.
59.9

Per cent.
(92.9)

Estimated coefficients of digesti-
bility of brcnd alone

(90. .5)

Proportion of energy actually
available to the body:

88. 2

In bread alone

86.1

1 1

During this experiment the subject eliminated 3,628 grams urine,
containing 65.53 grams nitrogen. The average nitrogen l)alance per
day was therefore as follows: Income in food 19.89 grams; outgo in
urine 16.38 grams; and in feces 2.28 grams; implying a gain of 1.23
grams nitrogen, corresponding to 7.7 grams protein.

DIGESTION EXPERIMENT NO. 486.

ITind of food. — Milk, and bread made from Oklahoma Graham flour.

Srihject. — Man No. 3. Conditions as in experiment No. 471.

Weight. — At the beginning of the experiment 153.5 pounds; at the
close -152.5 pounds.

Duration. — Four da3\s, with twelve meals, beginning with breakfast
April 20, 1903.

Table 22. — Results of digestion experiment No. 4^6.

Sam-
ple
No.

Weight of
material.

Protein

(NX6.25).

Fat.

Carbohy-
drates'.

Ash.

Energy.

362

Food consumed:

Bread

Grams.
1,661.0
7,089.8

Grams.
176.9
208.4

Grams.

18.6

415. 5

Grams.
740.5
244.6

Grams.
24.1
61.7

Calories.
4,179

363

Milk

4,891

Total

38.5.3

434.1

985. 1

85.8

9,070

Feces ( water-free)

378

210.0

49.4
6.2

24.2
20.8

97.9
4.9

38.5

935

Estimated feces from food other
than bread

251

Estimated feces from bread
Total amount digested

43.2

93.0

684

335.9
133.7

409.9

887.2
647.5

47.3

8, 135

Estimated digestible nutrients
i n bread

3,495

Coefficients of digestibility of
total food

Per cent.
87.2

Per cent.
94.4

Per cent.
90.1

Per cent.
55.1

Per cent.
(89.7)

35

Table 22. — Re.mlt.'^ of digestion experiment Xo. 486 — Continued.

Sam-
to.

Weight of
material.

Protein
(NX6.25).

Fat.

Carbohy-
drates."

Ash. Energy.

Estimated coefficients of digesti-
bilitv of ))read alone

Per cent.
75.6

Per cent.

Per cent.
87.4

Per cent. Per cent.
1 (83.6)

Proportion of energy actually
available to the body:
In total food

8.5. 1

In bread alone

79. 6

I

During thi« experiment the subject eliminated 4:,920 grams urine,
containing 57.9!^ grams nitrogen. The average nitrogen bahmce per
da}' was therefore as follows: Income in food 15.41 grams; outgo in
urine l-t.SO grams; and in feces 1.98 grams, implN-ing a loss of 1.07
grams nitrogen, corresponding to 6.7 grams protein.

SUMMARY OF RESULTS OBTAINED WITH BREAD FROM DIFFER-
ENT GRADES OF FLOUR.

The results of the experiments showing the digestibility of the nutri-
ents and availability of the energy of the three grades of flour are
summarized in the following tables. Table 23 shows the percentages
for the total food (bread and milk) and Table 24 the values computed
for bread alone in the manner previously described (p. IS). These
latter values are of particular interest.

Table 23. — Digestibility of nutrients and availability of energy of total food.

Experi-
ment
No.

Sub-
ject
No.

Kind of food.

Protein.

Fat.

Carbohy-
drates.

Energy.

469
470

1
2

3

1
2
3

1
2
3

1
2
3

1
2
3

1
2
3

Experiments wUh Oregon wheat.

Milk and entire-wheat flour bread

do

Per cent.
89.8
90.4

87.2

Per cent.
93.7
94.8
91.9

Per cent.
94.9
95. 2
94.6

Per cent.

87.8
89.0

471

do

87.4

Average

89.1

93.5

94.9

88.1

Milk and .straight-grade flour bread

472

93.1
93.9

89.8

96.6
97.2
96.3

98.0
98.7
97.8

92.8

473

do

94.1

474

do

92.9

Average

92.3

96.7

98.2

93.3

Milk and Graham flour bread

47.5

75.5

79.7

a 71.1

89.0
91.9
92.6

91.6
92.5
94.2

86.3

476

do

87.5

477

. . .do

88.0

Average

77.6

91.2

92.8

86.9

Experiments with Oklahoma wheat.
Milk and entire-wheat flour bread

481

85.6
90.2
89.0

95.4
96.0
94.6

91.7
93.4
92.6

8,5.9

482

... .do

88.4

483

do

87.3

Average

88.3

9.5.3

92.6

87.2

Milk and straieht-errade flour bread .

478

93.5
94.2
93.4

%.3
97.4
94.7

97.0
98.2
98.1

90.3

479

(io

92.0

480

do

91.5

93.7

96.1

97.8

91.3

Milk and Graham flour bread

484

8.5.2
88.5
87.2

93. .5
9.5.2
94.4

88.1
90.7
90.1

82.4

48.5

do

88.2

486

do

85.1

Average

87.0

94.4

89.6

85.2

a Omitted from average.

36

Table 24. — Digestibility of nutrients and availability of energy of bread alone.

Experi-

Sub-

ment

ject

No.

No.

469

1

• 470

9

471

3

472

1

■473

9

474

3

■17.'i

1

47(i

'7

477

3

481

1

482

•)

483

3

478

1

479

2

480

3

484

1

485

2

486

3

Kind of food.

Experiments with Orefimi wheat.

Entire-whciit flonr bread.

....do

....do

Average .

Straight-grade flonr bread

....do..:

...do

.Average .

Graliam fionr bread ,

....do

....do

Average

E.rpcrimciits witli Oklnhdiiin irlirat.

Entire-wheat fionr bread.

....do

....do

Average .

Straight-grade fionr bread

.do

.do

Average .

Graham flour bread.

do

do

.\verage .

Protein.

Per cent.
66.9

11. "^
68.9

Carbohy-
drates.

Per cent.
93.8
94.6
93.8

77.3

Energy.

Per cent.
87.0

89..')
86.7

71.1

94.1

87.7

8.'i. 6
89.4
79.8

98. 0
98.9
97.8

94.8
96.3
94.0

84.9

98.2

95.0

60.6

6^. 3

« 40. 5

90.1
90.9
92.6

80.7
83.5

82.6

63.0

91.2

82.3

75.7
84.4
78.7

89.6
92.0
90.0

81.9

86.5
82.9

79.6

90.5

83.8

90.2
91.9
90.6

96.7
98.2
98.1

90.7
93.3
92.2

90.9

97.7

92.1

74.1
82.2
75.6

85.6
89.1
87.4

76.1
86.1
79.6

87.4

80.6

a Omitted from average.

COMPARISON OF BREAD FROM THE THREE GRADES OF FLOUR
FROM THE SAME LOT OF WHEAT.

In the experiments with Oregon wheat, the ligure.s in Table 2-i show
striking differences in the digestion of protein of the same flour by the
different subjects. Thus, subject No. 2 digested 65.3 per cent of the
protein of Graham bread, whereas subject No. 3 digested only 40.5
per cent. The latter figure is considered abnormall}^ low and is not
included in the average. In the experiments with the entire-wheat
bread, subject No. 1 digested 66.9 per cent of the protein, and subject
No. 2 digested 77.5 per cent; and the variation was nearly as wide in
the experiments with bread from straight-grade flour, ranging from
79.8 per cent with subject No. 3 to 89.4 per cent with subject No, 2.
On the other hand, in the case of the carbohydrates and energy, the
variations for the different subjects with the same flour were com-
paratively small. Notwithstanding the wide range in the digest-
ibility of protein of the same flour by the difl'e rent subjects, the results
are in perfect accord in this respect, that each subject digested the
nutrients of the straight-grade flour more thoroughly than those of

37

the cntiro-whoat, and tlio nutrients of the hitter more thorouulily than
tho.se of the (xrahaiii Hour. Likewi.se the enero-y of the .stnii^ht-iijrade
flour was more avaihibh'. than that of entire-wheat or Graham.

In the experiments with Okhihoma wheat, tiiere were also a[)pre-
ciable differences in the digestibility of the protein of the entire-wheat
flour by the different subjects, and the same in the case of the (Iraham
flour. The results for the protein of the straight-grade flour were in
close agreement. As was the ease with the Oregon flours, the results
with the different subjects on the same flour agreed quite clo.sely
in respect to the digestibility of carbohydrates and the availability
of energy. Furthermore, with each su])jeet the digestibility of the
•nutrients and the availability of the energy of the ditterent flours was
in the following order: Straight-grade, entire-wheat, and Graham.

In l)rief, then, the flours from both kinds of wheat give the .same
results, namely, the nutrients of the straight-grade flour are more
digestil)le than those of the entire-wheat flour, and the latter are more
digestible than those of the Graham flour.

This means that, when the three flours compared are ground from
the same lot of wheat, in actual nutritive value the straight-grade
flour stands flrst, entire-wheat flour next, and Graham flour last.
This mav be more clearly apparent when the data are summarized in
the manner shown in the following ta])le:

Table 2b.—Pv(>portiuii of total and digediUe nutrients and total and available energy in
different gradei^ of Oregon and Oklahoma flour as milled.

Kind of flour.

Protein (Nx6.25).

Carbohydrates.

Energy per gram.

pie

No.

Total.

Digest-
ible.

Total.

Digest-
ible.

Total.

Avail-
able.

271

Orpffon CTrfthftni flour

Per cent.

8.97

8.25

7. 55

16.81

Per cent.

5. 65

5. 87

6.41

12.99

13. 24

13.69

Per cent.
79.48
80. 35
81.82
72. 35
73.05
73.57

•

Per cent.
72.49
75.61
80.35
63. 23
66.11
71.88

Calories.
3.990
3.900
3.880
4.178
4.159
4.040

Calories.
3. 284

272
273
274

OreKoii entire-wheat flour

Oregon straight-grade Hour

OkliilininM (iriilijim flour

3. 420
3. 686
3.367

275
276

Oklahonm entire-wheat flour

Oklahoma .straight-grade flour...

16.63
15.06

3.485
3. 721

In the case of the Oregon wheat, considering total protein, the (Ti-a-
ham flour contained 8.97 per cent, the entire- wheat 8.2.5 per cent, and
the straight-grade 7.55 per cent; but, considering digestible i)rotein,
the straight-grade flour contained 6.41 per cent, whereas the Graham
flour contained only 5.65 per cent. Likewise the total energy per
gram was 3.990 calories for Graham flour and 3.880 calories for straight-
grade; but the available energy per gram was 3.686 calories for the
straight-grade flour and only 3.28-1: calories for the Graham flour. In
the case of the Oklahoma wheat also the proportions of total protein
and enero-y were laroest in the Graham and smallest in the straight-

o«^ • •1*1

grade flour, whereas tiie proportions of digestil)le protein and avail-
able energy were largest in the straight-grade and smallest in the

38

Graham flour. That is, in the flours from both kinds of wheat the
rehitive nutritive values of the three grades, as shown b}^ digest-
ible protein and available energy, were, first, straight-grade and, last,
Graham.

In this respect the results obtained in these experiments are exactly
in accord with those obtained in similar investigations with wheat from
other localities. This means that from the same quantity of the three
grades of flour from the same lot of wheat the body would actually
obtain more protein and energy from the entire-wheat flour than from
the Graham, and still more from the straight-grade flour than from
the entire-wheat flour.

In general it may be said that the results obtained with the two sorts
of wheat studied in the investigation here reported are in accord with
those obtained in the earlier investigations of the series. This fact is
a conflrmation of the belief that the conclusions drawn regarding the
nutritive value of difi^erent sorts of flour hold good for all varieties of
wheat, provided the difierent flours are ground from the same sample.

COMPARISON OF BREAD FROM THE SAME GRADE OF FLOTJR
FROM THE TWO LOTS OF WHEAT.

Certain differences are noticeable in the digestibility of the nutrients
and availability of the energ}^ of the breads from similar grades of
flour produced from the two lots of wheat. It will be observed that
the percentage of digestible carbohydrates and available energy is
larger, on the average, for each grade of flour from the Oregon wheat
than for the same grade from the Oklahoma wheat, though the difler-
ences are not great. With the protein, on the other hand, the differ-
ences are larger and the conditions are reversed, the digestibility of
the flours from the Oklahoma wheat being greater than that of the cor-
responding flours from the Oregon wheat. As previously noted, the
flour from the Oregon wheat was comparatively low in protein,-whereas
that from the Oklahoma "wheat was high.

In a former investigation '^ an attempt was made to determine the
efl'ect upon digestibilit}' of adding wheat starch to a flour relatively
rich in protein, in order to reduce the proportion of ])rotein. In
those experiments the difference between the percentage of protein
in the normal flour and that in the same flour modifled by the addi-
tion of starch was not so large as the difference between the protein
content of the Oklahoma and that of the Oregon flour used in the
present experiments. In the former experiments the digestibility of
protein was lower in the flour with the increased starch content (i. e.,
reduced protein content) than in the normal flour. Similarly, in the
present experiments, the protein was less digestible in the flour with

" U. S. Dept. Agr., Office of Experiment Stations Bui. 101, p. 54.

89

the lower protein content, the differences in the present instimce being
even more pronounced than those in the earlier experiments. In both
cases, then, the indications are that the widening of the ratio of protein
to starch in the Hour lowers the digestibility of the protein.

As mentioned before, the differences in digestibility of the carbohy-
drates of the same grade of Hour from the two lots of wheat were
small, being largest in the case of the entire-wheat and Graham flours.
In the case of the straight-grade tlours 98,2 per cent of the carbohy-
drates from the Oregon wheat and 97.7 per cent from the Oklahoma
wheat were digested. Since the carboh\drates of wheat flour are com-
posed largely of starch, it is evident that wheat starch is a highly
digestible nutrient, and more thoroughly digested in the form of
straight-grade than in the other flours. The average difference in the
digestibility of the carbohvdrates of the breads made from the Graham
and straight-grade flours amounts to 8.7 per cent in favor of the
straight-grade flour.

UNDIGESTED STARCH IN FECES.

In former reports it was pointed out that the large particles
observed in the fecal matter from the Graham and entire-wheat flours
contained unaltered wheat-starch granules, which had escaped com-
plete digestion. In the present digestion experiments also, microscopic
studies showed the presence of unaltered starch grains in the feces
from the Graham and entire-wheat flours.

EXPERIMENTS WITH BREAD FROM "BRAN FLOUR."

As pointed out in the preceding experiments in the present bulletin
and in similar experiments previously reported, the Graham flour which
contains the whole of the wheat kernel, including the bran, and is more
coarsely groiuid than entire-wheat or standard patent flours, is less
digestible than either of these two grades. The cause of this differ-
ence has sometimes been attributed to the coarseness of the brann}'
particles. In order to determine what influence bran in a fine state of
division would have upon the completeness of digestion, three experi-
ments were made with straight-grade flour to which ver^- flnely ground
bran was added. For convenience this material has been designated
'•bran flour."

This bran flour was prepared from milling products of Oklahoma
wheat, described on pages 12 and 13. A (luantity of the bran (No. 1:13)
was ground in a burr mill and then in a Maerker mill until it was very
tine. Some of the ground bran was then mixed with straight-grade
flour (No, 276), the quantity of bran in the mixture (No. 415) being 14
per cent of the total, which was about the proportion of bran removed
in milling. Bread was made from this modifled flour in the same way

40

as from the ordinary flours (see p. 18), and was u.sed in digestion
experiments with the same subjects as in the preceding experiments.
One experiment was made with each subject. The data of the experi-
ments are given in Tables 26 to 28, which follow.

DIGESTION EXPERIMENT NO. 487.

Kind of food. — Milk, and bread made from bran flour.

Subject. — Man No. 1. Conditions as in experiment No. 469.

Weight. — At the beginning of the experiment 182 pounds; at the
close 179.5 pounds.

Duration. — Three days, with nine meals, l)eginning with breakfast
May 23, 1903.

Table 26. — Results of digestion experiment No. 487.

Sam-

Weight of
material.

Protein

(Nx6.25).

Fat.

Carbohy-
drates.

Ash.

Energy.

379

Food consumed:

Bread

Grams.
2, 043. 0
8, 854. 6

Grams.
194.1
309.0

Grams.

17.2

436. 5

Grams.
930.6
318. 8

Grams.
18.6
91.2

Calories.
5 105

380

Milk

7 084

Total

503. 1

453.7

1,249.4

109.8

12, 189

Feces ( water-free)

393

17.5.0

41.8
9.3

23.4
21.8

71.8
6.3

38.0

795

Estimated feces from food other
than bread

296

Estimated feces from bread
Total amount digested

32.5

65. 5

499

461.3
161.6

430.3

1,177.6
865. 1

71.8

11,394

Estimated digestible nutrients
in bread

4 606

Coefficients of digestibility of
total food

Per cent.
91.7

83.2

Per cent.
94.9

Per cent.
94.3
93.0

Per cent.
65.4

Per cent.
(93.5)
(90.2)

88.8

Estimated coetiicients of digesti-
bility of bread alone

Proportion of energy actually
available to the body:
In total food

In bread alone

86.3

During this experiment the subject eliminated 4,473 grams urine,
containing 65.75 grams nitrogen. The average nitrogen balance per
day was therefore as follows: Income in food 26.83 grams; outgo in
urine 21.92 grams; and in feces 2.23 grams; implying a gain of 2.68
grams nitrogen, corresponding to 16.8 grams protein.

DIGESTION EXPERIMENT NO. 488.

Kind of food. — Milk, and bread made from liran flour.

Siihject. — Man No. 2. Conditions as in experiment No. 47(>.

Weight.— At the beginning of the experiment 155 pounds; at the
close 155.5 pounds.

Duration. — Three days, with nine meals, beginning with l)reakfast
May 23, 1903.

41

Tabi.k '11. — Rrsullx of (liijestion e.rperiment No. 4^S.

Sam-
No.

1

Weight of
material.

1
Protein
^N X (i.2.'i).

(irdiii)'.
\rv.',.o
1S2.2

Kat.

1
Carbohy-
drates!

1

Ash.

Knergy.

379

3S0

Food consumed:

Grawit.
1,611.0
5, 220. 0

Graiiix.
13.5
257.4.

1
Grams. '
733. S
187.9

Grams.
14.6
.53. S

Calorics.
4,026

Milk

4,176

Total

335. 2

270.9

921.7

(is. 4

8, 202

394

129. 5

29.3
5.5

12.9
12.9

56.6
3.7

30.7
1
1

544

Estimated feces from food other

172

Estimated feces from broad

23.8

.52. 9

372

305.9
129. 2

258.0 1

865.1
680.9

37.7

7,658

Estimated digestible nutrients

3,6.54

Coefficients of digestibility of
total food

Per cent.
91.3
84.4

Per cent.
95.2

Prr cent.
93.9
92.8

Per cent.
55.2

Per cent.
(93.4)

Estimated coefficients of digest!-

(90.8)

Proportion of energy actually
available to the body:

Tn f(»tfll food

88.7

86.8

During- thi.s experiment tlie .^^ubject eliminated 3,016 grams urine,
containing 62.73 gram.< nitrogen. The average nitrogen balance per
da.v was therefore as follows: Income in food 17.88 grams; outgo in
urine 20.91 grams; and in feces 1..56 grams; implying a loss of 4.59
grams nitrogen, corresponding to 28.7 grams protein.

DIGESTION EXPERIMENT NO. 489.

Ixmd of food.— MWk. and bread made from bran flour.
Suhjeef.—M'dn No. 3. Conditions as in experiment No. 471.
Wcighf.— At the beginning of the experiment 158.5 pounds; at the
close 156 pounds.

Duration. — Three days, with nine meals, beginning with l)reakfast

May 23, 1903.

Table 28. — liesults of digesliuii crperhnnU No. 489.

Sam-
to.

Weight of
material.

Protein , p .
(NX6.25). ^'"•

Carbohy-
drates.

Ash.

Energy.

379

Food consnmed:

Bread

Grnm^.
1,. 5.58.0

Grams.
148.0

Grams.

13.1

279.0

Grams.
709.7
203. 8

Grams.
14.2

Calories.
3,893

380

Milk

5,060.0 1 197.5

,58. 3 4, iyj.li

Total

345.5 1 292.11 913.5 1 72.5 1 8,421

395

T?(jf»iiu ( wa teT-free^

93.3 20.8
5.9

6.7 44.9 20.9

1
14.0 I 4.1

460

Estimated feces from food other
than bread

224

Estimated feces from bread

14.9 ' ! 40.8 1 1 236

324. 7 285. 4

868.6 51.6

7,961

Estimated digestible nutrients
in bread

' 133. 1

668.9

3. 657

42

Table 2S.—R(snlts of digestion, experiment Xo. .^9— Continued.

Sam-
ple
No.

of

Coefficients of digestibility
total food

Estimated coefficients of digesti-
bility of bread alone

Proportion of energy actually
available to the bddy:

In total food

In bread alone

Weight of
material.

Protein

(NX6.25).

Per cent.
94.0

90.0

Fat.

Carbohy
d rates.

Pel- cent.
97.7

I'd- cent.
95.1

94.3

A.sh.

Per cent.
71.1

Energy.

Pir rent.
(94.5)

(93.9)

89.7
89.7

During- the experiment the subject eliniinated 3,023 grams urine,
containing 47.40 grams nitrogen. The average nitrogen balance per
day was therefore as follows: Income in food 18.43 grams; outgo in
urine 15.82 grams; and in feces l.ll grams; implying a gain of 1.50
grams nitrogen, corresponding to 9.4 grams protein.

SUMMARY OF RESULTS OBTAINED WITH BREAD FROM BRAN

FLOUR.

The results of the experiments with bread from bran flour are sum-
marized in Table 29. For purposes of comparison the table also includes
the average of experiments with bread made from the same flour with-
out the bran.

Table 29.— DigestibiUty of nutrients and availaUlitii of energy of bread from straight-
grade flour with and vithout bran.

Experi-
ment
No.

Sub-
ject
No.

♦Kind of bread.

Protein.

Carbohy-
drates.

Energy.

487
488
489

1
2
3

1
2
3

Bread from straight-grade flour with bran added

(Jo

Per cent.
83.2
84.4
90.0

Per cent.
93.0
92.8
94.3

Per cent.
Hfi.3

80. 8

do

89.7

Average

■ 85.9

93.4

87.6

478
479
480

90. 2 90. 7
91.9 98.2
90.6 98.1

90.7

do

93.3

do

92.2

90.9

97.7

92.1

In the experiments with the straight-grade flour without the ))ran
the results with the three subjects were in very close agreement. In
the experiments with the same flour plus bran the results for carl)o-
hydrates and energy agreed fairly well, but subject No. 3 digested
more of the protein than either of the other subjects, the results for
these two being close. Subject No. 3 dig'ested practically the same
proportion of the protein from the flour with the bran as from that
without it, but with the other subjects the protein of the bran flour
was noticeably less digestible than that of the straight-grade flour.
With all three subjects the digestibility of the carbohydrates and the
availability of the energy were lower for the bran flour than for the
straight-grade flour.

43

Considerincr the averages of the exporiinents with l)otli kinds of
flour, the dio-estibility of the bread from the flour with the bran was,
for protein 85.9 per cent and for carbohydrates 93. A per cent, whereas
that of the bread from the same flour without the bran was. for pro-
tein 90.9 per cent and for carbohydrates 97.7 per cent. The inference
from these results is that the addition of the flnely g-round bran
decreased the digestibility of the product. .

Though the bran flour contained a larger percentage of protein than
the flour without the bran, in consequence of its lower digestibility the
nutritive value of the former was actually less, as will be apparent
from a comparison of the data summarized in the following table,
showing the percentages of total and digestible nutrients and the total
and available energy per gram in both kinds of flour:

Table 30. — Comparison of total and digestible nutrients and total ami available energy in

the same flour with and without bran.

Sam-

Kind of flour.

Protein (Nx 6.25).

Carbohydrates. Energj- per gram.

t'.

Total.

Digesti-
ble.

Total.

^^f,-«- Total. Avalla-

415
276

Straight grade flour with bran added .
Straight grade flour without bran

Percent.
15.35
15.06

Per cent.
13.19
13.69

Percent.
12. 23
73.57

Percent. Calories. Calories.
67. 46 3. 876 3. 395
71. 88 4. 040 3. 721

There was a larger percentage of total protein and a smaller per-
centage of total carbohydrates in the flour with the bran than in that
without it; but comparing the digestible nutrients it will })e observed
that what little was gained in total amount added by including the
finely ground bran was more than lost in the decreased digestibility
due to the addition of the bran, the proportions of digestible nutrients
and available energv being larger in the flour without the bran added.
This means that from the .same amounts of both kinds of flour the
bod}' would actually derive more nutrients and energv from the flour
without the bran in spite of the fact that the amount of protein is
larger in the flour with the bran added.

It is interesting to compare the average values for the digestil)ility
of Graham and entire-wheat flours, that is, flours normally containing
more or less coarse bran, with the average results obtained in diges-
tion experiments with straight-grade patent flour to which flnely
ground bran was added. Such a comparison is made in the following-
table, wliich also shows the digestibility of .straight-grade flour:

Table 81. — Xutrieuts digested from bread from different kinds of flour.

Kind of flour.

Protein. Carbo^by.

drates.

Graham flour

Entire wheat flour

Straight-grade flour with bran added
Straight-grade flour

■cent.

Per cent.

77.3

87.4

79.6

90.5

85.9

93.4

90.9

97.7

44

As has been explained, the Graham Hour contained the whole of the
wheat kernel and was practically wheat meal, and the entire-wheat
flour contained all of the kernel except the tough outer skin and was
somewhat more tinel}' g-round than the Graham. The bran flour con-
sisted of straioht -grade flour that contained neither bran nor germ, to
which was added the same amount of bran that had been removed in
milling, the bran having been specially ground until it was about as
line as it seemed possible to make it. The entire- wheat flour was
somewhat more digestible than the Graham, and the bran flour was
more digestible than the entii-e- wheat, but less so than the straight-
grade flour. It would seem from these data that the tiner grinding of
the bran increased its digestil)ility to a certain extent; but apparently
its defective digestibility is not entirely due to imperfect grinding,
because even when tinely ground, flour containing it was still less
digestible than the flour without the bran, which indicates that bran
has some inherent property of resisting the digestive juices. That
is to sa}', apparently, when bran was in a tine state of division, as in
these experiments, it not only failed to digest completely itself, ))ut
it also prev;ented the complete digestion of the white flour with which
it was associated.

The question has been studied by other investigators, and, in gen-
eral, it may be said that in the majority of cases when the experi-
mental conditions were uniform the results obtained are in accord with
those reported here. No attempt is made here to refer to all of this
work, though the reports of all such experiments which have been
found are included in an unpublished bibliography of bread and related
foods prepared in connection with the nutrition investigations of the
Department of Agriculture and referred to in a previous publication/'

In a study of the comparative nutritive value of homemade and
bakers' bread, Alice M. Fittz'' found that a 10-cent loaf of bakers"
whole-wheat bread was a little heavier, but contained a smaller per-
centage of protein and energy, than 10-cent loaves of three sorts ol
bakers' white bread. With bread prepared at home from uniform
quantities and under uniform conditions less pronounced ditt'erences
were noted in the composition and energy value of whole-wheat and
ordinary breads.

Hutchison* gives results obtained by Goodfellow, showing "that
the waste in milk is greater b}^ 3 per cent when given along with
whole-meal bread than when taken alone. This, as we have seen, is
the very reverse of the ett'ect exercised t)y ordinary bread."

Experiments by Romberg' have shown that a mixture of tinely

«TT. S. Dept. Agr., Rpt. Director Office Experiment Stations 1902, p. 267.
6Amer. Kitchen Man., 17 (190:-!), p. 139.

cFood and tlie Princijiles of Dietetics. London: Edward Arnold, 1901, p. 206.
t^Arch. Hyg., 28 (1897), p. 244.

45

jrround rye bran and flour is not so completely absorbed as the flour
without the bi-an. A number of digestion experiments were made b}''
him to determine the comparative digestibility of the diflerent kinds
and grades of rye flour. The experiments, which are of especial inter-
est in connection with a discussion of the efl'ect of the presence of bran
in the flour on the digestibility of bread, are summarized in the table
below. The data as originally published showed the percentage
amounts which escaped digestion, but in quoting the results the}- have
been recalculated to show the coefficients of digestibilit}^ so that they
may be more readily compared with those reported in this bulletin.

Table 32. — Coefficients of digestibility of different kinds of rye bread.

Kind of flour used for making bread.

Fine light-colored rye flour

Fine rye flour containing ii little bran

Fine dark-colored rye flour containing considerable bran

Rye graham flour mixed with a littlt tine flour

Rye flour ground from entire grain

Dry

matter.

Protein.

Per cent.

Per cent.

95. 85

77.93

92. 49

71.37

86.36

64.49

79.93

59. 97

94.22

67.98

i

Carbohy-
drates.

Per cent.
98.34
95. 85
91.92
85. (H)
97.59

From these tests and others made with the dititerent r3'e milling pro-
ducts the conclusion was drawn that adding the bran, even if flnely
ground, diminished digestibility and that bran can not be so prepared
b}' grinding that it is suited for human food.

Pannwitz." in a study of the nutritive value of diflerent sorts of
arm}' bread, also reported at length by Plagge and Le))bin,'' took into
account the efl'ect of the presence of different proportions of bran on
digestibility. In these experiments the diet consisted of bread alone.
The following table summarizes the principal results and, as before,
the data have been recalculated to show the coefficients of digesti-
bility instead of the amounts which escaped digestion:

Table 33. — Coefficients of digestibility of different sorts of bread.

Kind of flour used for making bread.

Decorticated rye flour with 15 per cent bran removed

Coarse decorticated rye flour with 7.5 per cent bran removed

Coar.se decorticated rye Hour with 15 per cent bran removed

Finely ground decorticated rye flour with 10.84 percent bran removed ..
Finely ground undecorticated rye flour with 12.68 per cent bran removed
Finely ground undecorticated rye flour with 25 percent bran removed...

Fine wheat flour with 30 per cent bran removed

Finely ground bran

Coarsely ground rye. no bran removed — ' pumpernickel "

Entire-fye bread made from crushed grain without previous grinding . . .

Dry
matter.

Protein

Per cent.

Per cent.

86.80

56.65

84. 12

43.35

87.76

58. 56

87.76

66.38

87.39

(H).88

90.51

66. 25

93. 93

81.31

57. 65

43. tSH

84.34

47.96

78.59

49.65

The conclusion was reached that the value of flour depended upon
the amount of bran removed, and that bran, even if flnely ground, was
not suitable for human food. In the author's opinion, decortication
before grinding is not necessary provided 15 to 25 per cent of the bran

alnaug. Diss., Univ. Berlin, 189.S. '' ViToffentl. Mil. Sanitiitsw., 1897, No. 12.

4(^

present is removed in milling; and, furthermore, unless 15 per cent of
tiie bran is removed, the decorticated yrain, either finely or coarsely
ground, gives a bread of inferior dioestibility.

In a study of the relation of decortication and grinding to digesti-
bility Lehmann" reports data which have to do with the effect of bran
on the digestibility of bread. The data are summarized in Table 34.

Table 34. — Coefficients of digestibility of different sorts of bread.

Kind of flour used 'for making bread.

Coari=ely ground decorticated rye flour, Steinmctz process, 9 1 per cent of the grain.

Finely ground rye flour, old jiroeess, 70 per cent of the grain

Rather coarsely ground decorticated rye flour, Steinnietz process, 82 per cent of

the grain

Finely ground rye flour, old process, 62 per cent of the grain

Finely ground commercial rye flour, 75 per cent of the grain

Dry

matter.

Protein.

Per cent.
85. 73
8'.». 25

87.71
88.66
87. 52

Per cent.
45. 30
44. 25

54.08
61.70
53.37

In the author's opinion the flour specially ground by the Steinnietz
process, which contained not less than 15 per vent of bran, was about
as dige.stible as ordinary rye-flour bread when it forms a part of a
mixed diet, and, in general, he concludes that there was no marked
and regular difierence in the digestibility of flour from which 18 to 38
per cent of the ])ran was removed.

Lehmann's conclusions are not in accord with the others cited, and
it seems fair to say that the consensus of opinion is unfavorable to
bran as a constituent of flour.

EXPEEIMENTS WITH BREAD FROM "GERM FLOUR."

Experiments simihir to those with bran were also made to determine
the influence of the addition of germ to white flour. A sample of
germ (No. 1:11:, obtained in milling flour No. 276) containing 29.88
per cent of protein and 11.23 per cent fat was ground in the same
manner as the bran. A mixture, designated as "germ flour," was
then made, containing 93 per cent of Oklahoma straight-grade
flour (No. 276) and 7 per cent of the finely ground germ, the germ
being added in about the same proportion as is removed during the
milling process. Bread was made fiom this mixture as previously
described, and a digestion experiment with each of the three subjects
of the preceding experiments was conducted in the usual manner.
The data of these experiments are given in Tables 35 to 37 following.

DIGESTION EXPERIMENT NO. 490.

Kind of food. — Milk, and bread made from germ flour.
Suhject. — Man No. 1. Conditions as in experiment No. 469.
Wci(/ht. — At the beginning of the experiment ISO pounds; at the
close 178 pounds.

«Arch. Hyg., 45 (1902), p. 177.

47

Dnration. — Three davs. with nine meals, besfinninfr with l)reakfast

May 28, l'J03.

Table 85. — Results of digeslion e.cperiment No. 490.

Sam-

Weight of
material.

Protein

(NX6.25).

Fat.

Carbohy-
drates.

Ash.

Energy.

396
397

Food fonsumert:

Bread

Milk

Grams.
•2,39.3.0

8, 895. 0

Grams.
'265. 1
•271.3

Grams.

•27.1

386.9

Grams.

1,176.4

446.5

Grams.
16.3
66.7

Calories.
6,689
6,671

Total

536.4

414.0

1,6'22.9

83.0

13 360

Feces ( water-free )

Estimated feces from food other
than bread

Estimated feces f njm bread

Total amount digested

- .....

410

135.3

41.0

8.^2

14.6
19.4

43.9

8.9

35.8

659
312

3^2. 8

35.0

347

.

495. 4
•23'2. 3

399.4

1,. 579.0
1,141.4

47.2

12, 701

Estimated digestible nutrients
i 11 bread

6, 342

Coefficients of digestibility of
total food

Per cent.
9'2.4

87.6

Per cent.
96.5

Per cent.
97.3
97.0

Per cent.
56.9

Per cent.
(95.1)

(94.8)

Estimated coefficientsof digesti-
bility of liread alone

Proportion of energy actually
ayailable to the body:
In total food ".

90.4

In bread alone

90.5

Duiino- thi.s experiment the .subject eliminated 4,913 grams urine,
containing 79.59 grams nitrogen. The average nitrogen balance per
day was therefore as follows: Income in food 28.61 grams; outgo in
urine 26.53 grams; and in feces 2.18 grams; impl3'ing a loss of 0.10
gram nitrogen, corresponding to 0,6 gram protein.

DIGESTION EXPERIMENT NO. 491.

jLind of food. — Milk, and l)read made from germ Hour.

Suhject. — Man No. 2. Conditions as in experiment No. 1:70.
Weight. — At the beginning of the experiment 155 pounds; at the
close 154 pounds.

Duration. — Three days, with nine meals, beginning with breakfast
May 28, 1903.

Table 36. — Results of digestion e.iperiment No. 491.

Sam-
ple
No.

Weight of
material.

Protein r-,,,
(Nx6.'25). '^'*'-

Carbohy-
drates.

Ash.

Energy.

3'.l(i

Food consumed •

Bread

Grams.
2,139.0
6, 5.t0. 0

Grams.
•236. 8
199.8

Grams.
S4.2

Grams
1.050.7

Grams.
14.6
49.1

Calories.
5,974

397

Milk

•284.9 1 3-28.8

4,913

Total

436.6

:i09.i

1,379.5

63.7

10,887

Feces ( water-free)

411

93.0

•27.1

9.7
14.3

'28. 9
6.5

•27.3

403

Estnnated feces from food other

6.0

•213

Kslinijileil feces from hri'ad

21.1

•2^2.4

190

409.5
215.7

•299.4

1,350.6
1, 0-28. 3

36.4

10,484

Estimated digestible nutrients

in lirpfltl

5,784

48

Table 36. — Results of digestion experiment No. ^.9/— Continued.

Sam-
ple

No.

Weight of
material.

Protein

(Nx6.25).

Fat.

Carbohy-
drates.

Ash.

Energy.

Coefficients of digestibility of
total food ."

Per cent.
93.8-

91.1

Per cent.
96.9

Per cent.
97.9

97.9

Per cent.
57.2

Per cent.
(96.3)

(96. ,S)
91 6

Estimated coefficients of digesti-
bility f>f bread alone

Proportion of energy actually
available to the body:
In total f ( lod

In bread alone

i

92.3

1

During this experiment the subject eliminated 2,598 grams urine,
containing 47.02 grams nitrogen. The average nitrogen balance per
day was therefore as follows: Income in food 23.28 grams; outgo in
urine 1.5.67 grams; and in feces 1.45 grams; implying a gain of 6.16
grams nitrogen, corresponding to 38.5 grams protein.

DIGESTION EXPERIMENT NO. 492.

Kind of food. — Milk, and ])read made from germ flour.

Siihject. — Man No. 3. Conditions as in experiment No. 471.

Weight. — At the beginning of the experiment 152 pounds; at the
close 152 pounds.

Duration. — Three da3\s, with nine meals, beginning with breakfast
May 28, 1903.

Table .37. — Results of digestion experiment No. 492.

Sam-
ple

No.

Weight of
material.

Protein

(N ;■: 6.25).

Fat.

Carbohy-
drates.

Ash.

Energy.

39ti

Food consumed:
Bread

Grams.
1,750.0
5, 600. 0

Grams.
193.7
170.8

Grams.

19.8

■M3 fi

Grams.
859.6
281. 1

Grams.
11.9

Calories.
4 s;88

397

Milk

42.0 4,200

Total

364.5 1 263.4

1,140.7

53.9 i 9,088

Feces (water-free)

412

79.0

22.1 1 12.8
5.1 12.2

23.9
5.6

20.2

357

F:stimated feces from food other
than bread

171

Estimated feces from bread
Total amount digested

17.0 : 18.3

186

342.4 9.50 fi : 1 116.8

33.7

8,731
i 702

Estimated digestible nutrients
1 n bread

176.7

841.3

Coefficients of digestibility of
total food

Per cent.
94.0
91.3

Per cent.

95.1

Per cent.
97.9
97.9

Per cent.
62.5

Per cent.
(96.1)
(96.2)

91.4

Estimated coefficients of digesti-
bilitv of bread alone

Proportion of energy actually
available to the body:
In total food

In bread alone

91.7

During this experiment the subject eliminated 3,542 grams urine,
containing 51.71 grams nitrogen. The average nitrogen balance per
day was therefore as follows: Income in food 19.44 grams; outgo in
urine 17.24 grams; and in feces 1.18 grams; implying a gain of 1.02
grams nitrogen, corresponding to 6.4 grams protein.

49

SUMMARY OF RESULTS OBTAINED WITH BREAD FROM GERM

FLOUR.

The results of the experiments with ])read made from the mixture
of stniight-o-rade flour and ground g-erm are summarized in the follow-
ing talkie. F.or comparison the results of experiments with bread
made from the .same Hour without the germ are also included.

T.\BLE 38. — Digestibility of nntrietil.^ (uid amilabiUtij of energy of bread from straight-
grade Jioar with and without germ.

E.xperi-

Sub-

meiit

ject

No.

No.

490

1

491

2

492

3

■ITS

1

479

2

4>S0

3

Kinrt of bread.

Bread from flour with germ added .

do

....do

Average .

Bread from flour without germ ,
do

.do.

Average .

Protein.

Carbohy-
drates.

Per cent. Per cent. Per cent.

87.6
91.1
91.3

97.0
97.9
97.9

Energj'.

90.0

97.6

90.2
91.9
90.6

96.7
98.2
98.1

90.9

97.7

90.5
92.3
91.7

91.5

90.7
93.3
92.2

92.1

Subjects Nos. 1 and 2 digested slightl}^ less and subject No. 3
slightly more protein from the flour with the germ than from that
without it, the average from the latter flour being practically 1 per
cent higher. The average for carbohydrates was the same for both
kinds of flour, and the availability of energy was a trifle higher in
the flour without the germ, but on the whole the differences in results
were so small as to be negligible. Apparently, then, the presence of
the finely ground germ exerts no appreciable influence upon the
digestibility of the flour.

The relative nutritive value of the flour with and without the o-erni
is illustrated 1)v the data here summarized.

Table 39. — Comparison of total and digestible nutrients and total and available energy in

the same flour with and without germ.

Sam-
ple
No.

Kind of flour.

(Ix6-i"). Carbohydrates.

Energy per gram.

Total.

Digesti-
ble.

Total.

Digesti-
ble.

Total.

Availa-
ble.

416
276

Straight-grade flour with germ added..
Straight-grade flour without germ

Per ct.
16.30
15.06

Per ct.
14.67
13.69

Per ct.
71.63
73.67

Per ct.
69.91

71.88

Calories.
3.962
4.040

Calories.
3.625
3.721

As will be seen from the data in Table 1, the proportion of protein
in the germ is much larger than that in any othei- milling product
from the sam(» wheat, being in the sample analyzed nearl}' twice as

29604— No. 156—05 4

50

large as in the straight-grade flour. Accordingly, the mixture of
germ and straight-grade flour containing only 7 per cent of the former
had an appreciabl}^ larger percentage of total protein than the straight-
grade flour alone, 16.30 as compared with 15.06 per cent. Since the
digestibility of the protein in the mixture was nearly the same as that
in the flour without the germ, the percentage of digestible protein
was also larger in the former, being 11.67 as compared with 13.69 per
cent. The proportions of total and digesti])le car])ohydrates, on the
other hand, were both larger in the straight-grade flour alone, and
their excess was sufiicient to make the total and available energ}^ per
gram also larger in the flour without the germ. On the whole, then,
the total nutritive value of the flour containing the germ is no greater
than that without it.

Under certain circumstances, for example, where bread forms a
consideralfle part of the total diet, a flour with a large protein content
and a smaller starch content might be advantageous, because the
proportion of starch to protein in flour is so large that a deficiency of
protein might be characteristic of such a diet. The addition of the
finely ground germ would then be an advantage, because, as shown
above, the germ is rich in protein, and appreciably increases the protein
content of the mixture; and the digestibility of the mixture is practi-
cally equal to that of the flour without the germ.

The particular disadvantage in including the germ is the effect it
has upon the quality of the flour. The ground germ is easily fer-
mentable and becomes rancid, and when present the flour does not keep
well. Furthermore, it has been shown that the proteids of wheat
germ are decidedly difterent in character and composition from wheat
gluten, and that the agglutinating properties of the germ are poor." A
loaf from flour containing the germ, though sweeter in taste, is some-
what smaller in size and less attractive in appearance than one from
straight-grade flour without the germ. From a practical standpoint,
however, this latter feature is of much less importance than the poor
keeping quality of the flour.

THE COMPARATIVE PECUNIARY VALUE OF GRAHAM, ENTIRE-
WHEAT, AND STRAIGHT-GRADE FLOUR.

While the composition, digestibility, and palatabilitv of a food are
important factors in determining its value, the cost or comparative
pecuniary value also requires consideration. Grahani and entire-
wheat flours are usually sold at a higher price than white or ordinary
bread flour. Since the white (straight-grade) flour contains somewhat
more digestible nutrients than either Graham or entire- wheat flours,
it will readily be seen that for a given sum of money white flour would

a Minnesota Station Bui. 6.3, p. 527.

a

51

furnish the largest amount of dig'estible nutrients and available energ}'.
At the time of this investig'ation llour was selling in the principal mar-
kets of the Northwestern States at a cost not exceeding- 14.50 per bar-
rel, while entire-wheat and Graham flour sold in small packages at the
rate of $6 to $8 per ]>arrel. In some cases much higher prices are
charged for entire-wheat flour and similar preparations, as noted in
studies carried on at the Maine Experiment Station."

In the following table the comparative amounts of digestible nutri-
ents which, at the prices given above, can be procured for 10 cents in
the three types of flour milled from the Oklahoma wheat are given:

Table 40. — Comparative amounts of digestible nutrients obtained for 10 centx in different

grades of four.

»Kind of flour

White flour

Entire-wheat tlour

Graham flour

Price per
pound.

Total
quantity
obtain-
able.

Pounds.
4.4
3.3
3.3

Protein
obtain-
able.

Cents.
2.25
3.00
3.00

Pounds.

0.60

.44

.43

Carbohy-
drates ob-
tainable.

Pounds.
3.16
2.18
2.09

At the prices given 10 cents will purchase 4.4 pounds of white and
onh^ 3.3 pounds of entire- wheat or Graham flour. The 4.4 pounds of
white flour contain 1.24 pounds more of available protein and carbo-
h3^drates than 3.3 pounds of Graham costing the same amount of money.
The 4.4 pounds of white flour contain 1.14 pounds more digestible pro-
tein and carboh3'drates than the 3.3 pounds of entire- wheat flour costing
the same amount of money. From a pecuniary point of view it is
evident that the white flour is much the cheaper.

INCOME AND OUTGO OF NITROGEN.

Table 41 summarizes data regarding the income of nitrogen in the
food and the outgo in the feces and urine, as well as the gain or
loss by the body in the digestion experiments with the difl'erent sorts
of bread reported in the preceding pages. The flgures in each case
represent the average amounts per day.

a Maine Station Rpt. 1899, pp. 92-106.

52

Table 41. — Average, daili/ income and outgo of nitrogen in digestion experiments Nos.

469-49L

Experi-
ment
No.

469
470
471
472
473
474
475
476
477

478
479
480
481
482
483
484
485
486

487
488
489

490

491
492

Sub-
ject
No.

Kind ol' food.

Nitrogen.

In food.

Oregon ivheat.

Entire-wheat flour bread witl> milk . .

do

do

Straight-grade flour bread with milk.

do

do

Graham flour bread with milk

do

Ch

.do.

Oklahoma tvheat.

Straight-grade fiour bread with milk.

do

do

En tire- wheat flour bread with milk . .

do

do

Graham flour bread with milk

do

do

Brail flour.

Bran flour bread with milk.

do

do

Ocriii flour.

Germ flour bread with milk

do

do

anis.
17.87
17.56
11.81
16.34
16.10
12. 66
H.19
12. 28
8.35

27. 90
19. 55
18.40
28. 53
19. 26
16.72
29. 93
19.89
15.41

26. 83
17. 88
18.43

28.61
23. 28
19.44

[n urine.

(

In feces.

Grains.

Grams.

15.74

1.81

13. 16

1.69

11.95

1.52

17.91

1.12

12. 27

.98

12. 93

1.29

14.65

3.48

12. 35

2.49

12. 40

2.41

27.79

1.81

19.94

1.14

15.89

1.21

24. 15

4.10

16. 82

1.89

15. 04

1.85

26. 87

4.44

16.38

2. 28

14. 50

1.98

Gain (-I-)

or
loss (-).

21.92
20. 91
15. 82

26. 53
15. 67
17. 24

2.23
1.56
1.11

2.18
1.45
1.18

Gramg.
-fO.32
-1-2.71
-1.66
-2.69
-t 2. 85
-1..56
-3.94
-2. 56
-6.46

-1.70
-1.53
-1-1.30
+ .28
+ .55
- .17
-1.38
+ 1.23
-1.07

-f2.68
-4.59
-f-1.50

- .10
+6.16
+ 1.02

The amount of nitrogen taken per day varied within rather wide
limits, and it is noticeable that subject No. 3, in each series of tests,
received considerably less nitrogen than the other two subjects, owing
to the fact that he ate smaller amounts of food.

In experiments of a few days' duration it is not absolutely certain
that the nitrogen of the urine represents that of the diet, though it
seems proba))le that such is the case, as is indicated by the fact that
marked changes in the nitrogen consumed are quickly followed by
corresponding changes in the amounts excreted in the urine. In 11 of
the experiments there was a gain of nitrogen and in 13 a loss. How-
ever, too much importance should not be attributed to these gains and
losses, as the experimental periods were short and it is probable that
in all cases nitrogen ecjuilibrium would have been reached with the
amounts consumed if the period had ])eeu longer. It is noticeable
that on an average the feces from the coarser breads contained a larger
proportion of the nitrogen consumed than was the case with the bread
from straight-grade flour, a fact which has been brought out in refer-
ring to the lower coefficients of digestibility of the breads from the
coarser flours. In general, no differences in the gains or losses of
nitrogen were observed which could be attributed to the consumption
of breads from different grades of flour.

53

GENERAL SUMMARY OF RESULTS AND CONCLUSIONS OF
EXPERIMENTS WITH BREAD.

In eighteen digestion experiments with men it was found that white
(straight-grade) flour was more completely digested than either (xra-
ham or entire-wlieat flo:ir, and yielded a larger amount of digestible
nutrients and available energy. While Graham and entire-wheat
tiours contain more total protein and fat and have a higher heat of
combustion, they actually yield to the body, because of their lower
digestibility, smaller percentages of digestible nutrients and available
energy than the straight-grade flour.

The same general differences in digestibility of the three grades
of flour have been noted in experiments with hard northwestern
spring wheats grown in Minnesota and Dakota, hard winter wheat
grown in Oklahoma, and soft winter wheats grown in Michigan, Indi-
ana, and Oregon. In tifty-four digestion trials with both hard spring
wheats and soft winter wheats in which six separate samples of wheat
have been milled so as to produce the three types of flour — Graham,
entire-wheat, and straight-grade — uniform results have been secured,
and in all of the comparative trials the largest amounts of available
nutrients and energy have been secured from the wdiite flour.

In the three digestion trials in which flnel}^ pulverized bran was added
to white flour in the same proportion as is removed in milling, it was
found that the addition of the bran lowered the digestibility of the
flour so that a smaller amount of digestible nutrients and available
energy was obtained from the bran flour than from the white flour with
which the bran was mixed. The flour containing flnely pulverized bran
was more digestible than the coarsely grantdated Graham flour, ])ut
less digestible than the white flour. When bran was flnely pulverized
it failed to digest as completely as the white flour and, therefore, the
addition of the bran lowered the food value of the flour.

In three digestion trials in which flnely pulverized wheat germ was
added to white flour in the same proportion as is removed in milling,
it was found that the addition of the germ did not materially change
the digestibility of the flour, and that the amount of total digestible
nutrients and available energy in the germ flour and the white flour
was about the same. There was no material gain in total digestible
nutrients by the addition of the germ to the white flour. The germ
flour produced a smaller sized, sweeter, but less porous loaf than the
white flour. Because of its fermentable character wheat germ is
excluded from white flour.

As to pecuniary value, a larger amount of available nutrients and
energy can be procured at the usual prices for a given sum of money in
the form of white, that is, straight-grade, flour than of any other flour.
White flour contains the largest amount of available nutrients, and is
not only the most digestible, but at present average market prices is

54

also the cheapest kind of flour. It should not be inferred, however,
that the use of entire-wheat and Graham flour is to be discouraged.
All the flours are very nutritious and economical foods, and experience
has shown that they are wholesome as well. The difl'erences in the
amounts of total nutrients furnished the body by the various grades
of flour are comparatively slight, all grades being quite thoroughly
digested.

In discussing the nutritive value of the breads made from the three
kinds of flour, the quite noticeable efl'ect of the breads upon the sub-
jects is of interest. In the experiments reported all the subjects
expressed a preference for the white bread. The Graham bread, when
it furnished the bulk of the ration for four days, produced a little
discomfort, suggesting a slight irritation of the digestive tract. The
ration of white bread and milk was less bulky in character and gave
• better results as to satiety and particularly as to ease of digestion. It
should be borne in mind, however, that the tendency of the coarser
flours to increase the peristaltic action of the intestines is often of
undoubted value, particularly to persons of sedentary habit, and that
their use as a laxative is in many cases extremely beneflcial.

The use of difterent g-rades of flour for bread making is a convenient
means of increasing the variety of the diet. Because of varying
requirements no general rule can be laid down in the matter, and the
extent to which the various grades of flour should be used must be
determined largely by the individual himself.

In this investigation the comparative digestibility of the phosphates
and other mineral constituents was not determined, nor were the quan-
tities consumed and the amounts and proportions excreted in the urine
and feces studied. As yet entirely satisfactory methods have not been
generally adopted for determining the digestibility of mineral constit-
uents, and consequently there is a lack of deflnite knowledge concern-
ing body requirements and the changes which are involved in the
metabolism of the ash constituents of the diet. Considerable work
along these lines is now being carried on by a number of investigators
in France and elsewhere in Europe, and in the United States studies
of the forms in which ash constituents, especially phosphorus, occur
in food products, methods of estimating phosphorus, sulphur, and
other ash constituents in food and excretory products, and various
problems concerning the functions of these elements are l^eing taken up
in connection with the nutrition investigations of this Office and by
experiment station workers and other investigators. It is believed
that this work maj' be more appropriately summarized when the
investigations now in progress have been continued for a longer time.

THE DIGESTIBILITY AXD XUTRITIVE VALUE OF MACARONI

INTRODUCTION.

Macaroni and similar foods, grouped together under the name of
Italian pastes, are conimonl}- said to be of Italian origin, but as pointed
out in a recent journal" there is reason for believing that the}' were
introduced into Sicily and Calabria ])y the earh' Greek settlers, and
that the invention of these food products is to be ascribed to the
Greeks. There are undoubtedly grounds for this statement, yet it
should be remembered that similar food products have been known
since early times in China and Japan, where they are still manufac-
tured in large quantities.

Italian pastes are usually made from durum, or macaroni, wheat; that
is, varieties which are of a glutinous character. The wheat is ground
less finely than for ordinary fiour-making purposes, the product being a
coarse granular middlings known as semolina. In making macaroni
this semolina is made into a stifi" dough, kneaded and then pressed into
tubes and dried. Though prepared for the table in a number of ways,
the first treatment usually consists in parboiling the dried macaroni
twenty to thirty minutes.

In connection with investigations carried on by the Bureau of Plant
Industr}' of this Department regarding durum wheat, information
is given regarding the process of manufacture of macaroni and
related topics in a recent bulletin,* and also in earlier publications
the character of such wheat, the relative value of different varieties,
and other questions are considered. At the South Dakota Experi-
ment Station'* the value of durum wheat flour for making bread, cake,
and similar foods has been studied, and tests on the milling of this
wheat and the maiuifacture of macaroni have also been made.

The composition of macaroni and similar Italian pastes has often
been determined by analysis, some of the work of this character hav-
ing been carried on by experiment station investigators or those con-
nected with the nutrition investigations of this Department. Rubner,''
Jacoangeli and Bonanni,' Cappelletti,' and perhaps other investigators

"Home Sd. Maj;., 20 (1908-4), p. 271.

'>U. K. Dept. Agr., Bureau of Plant Industry Bui. 70.

t' South Dakota Station Buls. 77 and 82.

</Zt.sc-hr. Biol., 15 (1879), p. 115.

^Bol. Not. Agr., 19 (1897), II, p. 434.

/Ztschr. Untensuch. Xahr. u. Genns.«nitl., 1 (1898), p. 384.

(55)

56

have studied the composition of macaroni and similar goods, but tlie
amount of availal)le information on this su])ject is not large.

In order to determine the nutritive value of macaroni made from
American wheat, two series of experiments were undertaken which
included the milling of the wheat, the preparation of the macaroni,
and the determinations of its nutritive value when eaten b}^ health}^
young men who had a fair amount of nuiscular exercise. The wheat
used in the series of experiments made in 1904 was grown at the North
Dakota Experiment Station, and that used in the experiments made in
1905 was obtained at the North Dakota Substation, located at Edgeley.
In both series the wheat was milled in the new experimental roller
mill (PI. IV) at the Minnesota Experiment Station and the semolina
manufactured into macaroni by the Miimesota Macaroni Company, of
St. Paul.

MILLING OF SAMPLES.

In the milling system employed the cleaned wheat is passed along to
the tirst break, where it receives its tirst reduction. The ''chop" is
carried to the sifter by means of an elevator and separated into break
flour, middlings, coarse bran, and material for the second break, where
similar streams are obtained. The middlings are reduced between
smooth rollers, purified by the aspirator, bolted in the sifter, and the
reduced and purified product recovered as middlings flour or patent
flour. In the system of milling followed, two grades of middlings
flour, i. e., first and second, a break flour, and a low-grade flour, are
obtained. From 70 to 75 per cent of the wheat milled, depending
upon its quality, is recovered as flour with this experimental mill, and
from 35 to 30 per cent is returned as bran, shorts, and feed.

The general plan of the milling system is shown in the figure here-
with (fig. 1).

The milling plant used consists of two stands with corrugated and
smooth rollers. By passing the material over the rolls a second
time a four-break system of milling is secured. The milling of durum
wheat for the production of semolina requires a different graimla-
tion and bolting of the middlings from that used in the preparation
of flour from ordinary hard wheats for*bread-making purposes. The
aim is to secure medium coarse granular middlings, i. e., semolina,
rather than fine flour, and it follows that the proportion of wheat
obtained as middlings, which would ordinarily be reground, is greater
than in flour milling. Manufacturers state that for macaroni making
semolina is required which will not pass through a No. 10 bolting
cloth. In milling for bread-making purposes the flour must be fine
enough to pass through a No. 10 or 11, and in some cases a No. 12 or
14 bolting cloth.

For the investigations reported herewith the Kubanka variety of

U. S. Dept. of Agr., Bol, 156, Office of Expt. Stations

Plate IV.

0^ .

m

X

Tl

m

m
z
H
>

3|g

57

duruni wheat was selected as this appears to be one of the best vari-
eties l)oth as regards yield and the quality of its milling- products. In
each series of experiments the wheat selected was sound, bright, clean,
and free from weed seeds, that used in 1904 weighing about 60 pounds
to the bushel and that in 1905 about 63 pounds. As in ordinary
milling, the wheat was softened or tempered by the addition of water
prior to grinding. This prevents the bran from breaking up into fine

WHEAT

16

A

\ /@w \^.

BOT

40 f

//«x

BOT

60'

BOT

/J"

BOT

2-Bf>f(

No. 353 ^irrcR

_>

^ riou/? J

S
%

1^

^

A

34-'x

Bor

Bor

S^.

Bor

Bor

hAi/D

i

2-^/0

2.

/Vo./ SrVLS B
ASP/ZfArofi

SO'"

/O^r

Bor

Bor

SO'

Bor

Bor

\^

rrro

\^£6RWQ

A-

Fig. 1. — General plan of milling system.

pieces and contaminating the flour. Owing to the hard, flinty nature
of the durum wheat a longer time and more water is requii"ed for tem-
pering than with ordinary wheat flour. About a (juart of water per
loo pounds of wheat was u.sed, and the dampened grain was allowed to
stand for twenty -four hours at a temperature of 20^ C. before grinding.
The samples were milled under the supervision of Mr. Ro))ert
Dewar, an experienced miller, who at the time was engaged in special

58

work in wheat and flour testing- at the Minnesota School of Agricul-
ture. The amount ground in 1904 weighed 250 pounds, and that in
the following year 172 pounds. It was noted that the electric current
used for running the mill registered 28 to 35 amperes instead of 25 to
32 amperes, as in milling ordinary hard Kansas and Dakota wheats.
The following table shows the kinds and amounts of milling products
obtained from the two lots of wheat ground:

Table 42. — Milliny products ohla'med from durum wheat.

Kind of jirodupt.

Experimcntit made in 1901,-

First middlings flour

Second middlings flour

Coarse middlings flour

Break flour

Flour recovered from tailings

Flour recovered from feed

Bran

Shorts and fine bran

Feed

Aspirator bran and dust

Elevator boots, flour and stock in

Loss

Total.

Experiments made in 1905.

First middlings flour. . .
Second middlings flour
Coarse middlings flour.

Break flour

Tailings flour

Bran

Shorts

Loss (dust).

Total.

Amount

)btained.

Pounds:

Per cent.

33

13.2

32

12.8

78

31.2

10

4.0

16

6.0

5

2.0

21

8.4

38

15.2

7

2.8

3

1.2

5

2.0

3

1.2

250

100.0

31.8

18.4

38.5

22. 4

16.5

9.6

7.5

4.4

12.5

7.3

29.0

16.8

33.5

19. 5

2.7

1.6

172.0

100.0

In the first milling test 71.2 per cent of the wheat, as milled was
recovered as flour; 26. •! per cent as bran, shorts, and feed, and 1.2 per
cent as aspirator dust. The total material recovered was a little less
than the amount used, the loss in grinding being 1.2 per cent. In the
second test 62.1 per cent of the wheat vised was recovered as middlings
and flour of difi'erent grades, and 36.3 per cent as offals. The loss
in milling was 1.6 per cent. The higher flour yield in 1904 was
largely due to regrinding the tailings and offals. This resulted in
lowering the commercial grade of the flour, and hence was omitted
in 1905.

As noted above, in milling durum w^heat the bran breaks readily
and forms fine particles which find their way into the shorts, and so
it happens that the relative amounts of bran and shorts are about the
opposite of those found in milling ordinary wheat. In milling ordi-
nary varieties of hard wheat by this same milling system 70 to 75 per
cent of the grain is obtained as flour, including all grades. It will be
seen, therefore, that there is little difference in the total yield of flour
from durum and ordinary varieties of hard wheat, when the offals

59

from the durum wheat are remilled. A comparison of similar data
for the two sorts shows the relative proportion of different grades
of rtour varies with the two types of wheat. Owing to the flinty
character of the durum wheat there is a tendency for the stock to
resist reduction and to find its way into the tailings. This results
in an unequal division of the work of reduction among the various
stands of rollers. When the coarse middlings and tailings are reground
the final milling products obtained are about the same as with ordinary
wheat.

COMPOSITION OF SAMPLES OF WHEAT AND MILLING PRODUCTS.

For purposes of comparison, samples of hard Scotch fife spring
wheat, o-rown under the same conditions as the durum wheat, were
milled.

The following table shows the composition of the durum wheats and
the Scotch fife wheats selected for comparison, and their milling prod-
ucts, as well as of the macaroni made from the durum wheats:

Table 43.—Co>iiposUion of durum and hard spring wheats and their milling products.

Sam-
ple
No.

486

487
488
489
490
495
493
494
491
492
495A
496

497
498
499

600

601

602
603
604
605
606
607
582

608

609
610
611

Kind of material.

Experiments made in 190/t,

Durum wheat

Durum wheat milling products:

First middlings flour

Second middlings flour

Coarse middlings flour

Break flour

Mixed flour (Nos. 487, 488, 489, 490)

Shorts

Feed

Bran , coarse

Bran, flne

Macaroni made from mixed flour No. 495...

Hard Scotch ttfe spring wheat

Hard Scotch flfe spring wheat milling prod-
ucts:

First middlings flour

Second middlings flour

Break flour

Experiments made in 1905.

Durum wheat

Durum wheat milling products:

First middlings flour

Second middlings flour

Coarse middlings flour

Break flour

Tailings flour

Bran

Shorts and feed

Macaroni made from mixture of flours Nos.

601,602,603,604

Hard Scotch fife spring wheat

Hard Scotch fife spring wheat milling prod-
ucts:

First middlings flour

Second middlings flour

Break flour

Water.

Per ct.
8.76

10.85
10.82
10. 72
11.32
10.77
11.62
10.00
11.86
11.79
11.77
11.99

11.95
10.84
11.51

10.48

10.84
9.91
10.36
12.09
10.43
11.77
11.10

7.57
11.91

11.15

9.61

11.95

Pro-
tein.

Per ct.
12.37

11.69
10.78

11. 75

12. ;36
11.64
14.05
12. 37
12.82
14.36
11.80
14.30

11.96
11.89
13. .54

12. 45

11.11
11.95
12. 32
11.08
13.69
13.28
12.99

11.57
12. 09

10.60
11.39
11.00

Fat.

Per H.
2.07

1.47
1.21
1..52
2.10
1.27
3. 42
3.22
4.21
5.48
1.27
2.05

1.11
1.28
1.42

Total carbohy-
drates.

Crude
fiber.

Nitro-
gen-
free ex-
tract.

2. 48

2.04
2.24
1.67
2.19
2.14
.5.39
7.93

.89
2.16

1.11
1.35
1.40

Per ct.
74. 92

75. 20
76. 52
75. 29
72. 92
75.56
68.59
72. 47
65.86
63.31
74.46
69.81

74.56
75.54
73.00

2.83 i 70.09

75.47
75.36

74.77

73.97

73. 20
9.09 I 56.67
8.64 I 56.79

79.06
2. 58 I 69. 19

76.66
77.01
74.70

Ash.

Per ct.

1.88

.79

.67

.72

1.30

.76

2.32

1.94

5.25

5.06

.70

1.86

.42
.45
.53

1.67

.54
.54
.88
.67
.54
3.85
2.55

.91

2.07

.48
.64
.95

60

As will be seen, the durum wheat used in 1904 contained 12.37 per
cent of protein, while the hard Scotch life wheat grown upon an
adjoining held contained 14.30 percent; the durum wheat used in 1905
contained 12.15 per cent and the hard Scotch life wheat 12.09 per cent.

As is often the case, there is some difference in the appearance of
the individual kernels of the durum wheat, and in connection with
some work carried on at the Minnesota Experiment Station" the
amount of protein in kernels of various character was studied. An
average sample of the durum wheat milled in 1904 contained 12.37 per
cent protein. Selected, dark-colored, hard, glutinous kernels showed
12.76 per cent, and light-colored, soft, starchy kernels, 10.60 per cent.
Medium perfect kernels contained 12.56 per cent and small but equally
well-tilled ones 11.19 per cent. In former investigations'' it has been
shown that as a general rule the proportion of protein in standard pat-
ent flour is only 0.6 to 0.7 per cent less than in the wheat from which
it was milled. In the case of the durum wheat the mixed flour or
semolina contained 0.73 per cent less protein than the whea or
approximately the same proportion as in the case of average hard
wheat. As shown by the analyses reported, the durum wheat flour
ground in 19(U and the flour and other milling products made from it
contained about the same percentage amounts of protein, fat, and
carbohydrates as are found in an average bread wheat and its milling
products.

In durum wheat flour No. 495 it was found that 48.9 per cent of the
total nitrogen present was in the form of gliadin. In patent flours
made from hard spring wheat the gliadin nitrogen constitutes 52 to 61
per cent of the total nitrogen.^ In the milling test carried on in 1905
it was observed that the durum wheat and also the ordinary wheat
grown in the same locality contained less protein than the wheats
ground the preceding year, and in fact a smaller proportion of this
constituent than is usually the case with the local hard wheats. This is
due, it is believed, to unusual climatic conditions, i. e., excessive rain-
fall and low temperature which prevailed during the growing season
of the wheats. Notwithstanding its low protein content, the durum
wheat selected is believed to be typical of similar wheats grown the
same season in that part of Dakota. The flour samples milled from
the durum wheat show in general the same percentage composition as
those milled from the ordinary hard spring wheat selected for pur-
poses of comparison.

n Minnesota Station Bui. 85, p. 186.

'^ U. S. Dept. Agr., Ofiice of Experiment Stations Bui. 101, p. 10.

c Minnesota Station Bui. 85, p. 207.

61

MANUFACTURE OF THE MACARONI.

In both tests the semolina used for the niaiuifacture of macaroni
included all the flour and middlings except the dark-colored l)reak
flour. The mixture was somewhat more finely ground and a little
darker in color than that used for the commercial grades of macaroni,
but it was the object to use as much of the wheat kernel as possible
without including the break flour and ofl'als rather than to prepare a
high-grade commercial article which would include only a part of the
middlings.

The macaroni was made in the presence of the author, the process
of manufacture being as follows: The semolina was flrst mixed with
about 30 per cent of water and made into a stitt' dough by means of a
mixing machine such as is used for bread-making purposes in many
bakeries. The dough was then kneaded in a second machine provided
with heavy iron rollers and passed to a third machine, where it was
rolled into long thin sheets and finally made into rolls a foot or so in
diameter and about 3 feet long. These rolls were placed in cylindrical
presses provided with a perforated plate in the bottom with a wire sus-
pended in each opening, though not so as to completely close the per-
foration. The dough is pressed through these orifices, making long,
hollow tubes about one-eighth inch in diameter. The macaroni as it
comes from the machine is spread by hand on trays, is cut into the
desired lengths, and placed in racks to dry in the curing room at a tem-
perature of 70^ F. From seven to ten days are required for the
drying and curing of the macaroni and it is then packed and ready
for use.

The water used in mixing the dough is practically all removed in
drying the macaroni, and, in this investigation, the analysis of the dry
macaroni showed that it contained about the same percentage of mois-
ture as the original flour or semolina. The conditions under which
the drying takes place would suggest that but little loss of dry matter
due to fermentation is possible. Indeed, mechanical losses appear
to be the main losses in the preparation of macaroni, and these are not
large. The conditions under which this macaroni was made did not
permit of careful weighing of the flour and the finished product with
a view to studying the losses and changes duritig manufacture. In
fact, a study of its nutritive value was the* object sought rather than
a technical chemical study of the preparation of macaroni.

In the first test the composition of the mixed flour used for macaroni
making was recorded. As will be seen by referring to Talkie 43, this
flour (No. 495) and the uncooked macaroni made from it (No. 495A)
have practically the same composition. A microscopic examination
of the macaroni suggested that there was a slight change in the form

62

and character of the starch granules due to the treatment received
during the process of manufacture. The action of the water, the
kneading, rolling, and drying influenced the physical character of the
macaroni and possibly caused a slight hydration of the starch and
proteids without materially affecting their percentage amounts.

COMPOSITION OF SAMPLES OF FOOD MATERIALS.

In connection with the digestion experiments samples of the food
materials were analyzed in the usual way (see page 13). In the case
of macaroni, samples of the raw material were analyzed. Composite
samples of the bread were prepared for analysis in the way described
on page 15. For each experimental period a composite sample of the
milk or cream, which formed a part of the ration, was prepared by
placing in a can each day quantities proportional to the total amounts
consumed, potassium })ichromate being used as a preservative. The
following table shows the composition of the foods used in the diges-
tion experiments:

Table 44. — Composition of food materials used in digestion experiments with macaroni

and durum wheat breakfast food.

Sam-
ple
.No.

Kind of material.

Water.

Protein

(NX6.25).

Fat.

Carbo-
hy-
drates.

Ash.

Heat of
combus-
tion per
gram.

501
500

Experiments made in 190/,.

Macaroni, cooked, air-dry

Durum wheat flour bread

Per rt.
12. 01
36. ,50
32. 70
86. 20
86.48

7.57
11.36
87.18
79.44

Per ct.
11.64
8.18
8.67
3.25
3.44

11.57

11.14

2.98

• 3,37

Per ct.

1.27

.89

.94

4,87
4.68

.89

2.12

4.12

10.65

Per ct.

74.37

53. 46

56.67

4.90

4,66

79.06

73.85

4,92

5,72

Per ct.

0.71

.97

1.02

.78
.75

.91

1.54

.80

.82

Calories.
3.860
2.813

516
502

do

Milk coniDosite HamDle

2.982
826

509

do

834

582

Experiments made in 1905.
Macaroni raw

4.160

587

Durum wheat breakfast food

4.020

593

Milk

770

583

Cream

1.680

COMPOSITION OF FECES AND URINE.

The urine and feces were collected for analysis in the usual way, the
separation of the feces pertaining to each experimental period being
secured by the use of lampblack taken in capsules.'* A composite sam-
ple of urine was prepared for analyses by uniting aliquot samples of
the quantities voided each day. A small amount of formalin was used
to prevent fermentation, and the samples were kept in a cool place.
Tables 45 and 46 show the composition of the dry matter of the feces
and the amount, specific gravity, and nitrogen content of the urine in
the digestion experiments.

«U. S. Dept. Agr., Office of Experiment Stations Bui. 143.

63

T.\BLE 45. — Coinpodtion of dnj mailer offeceK from digestion experiments vrith macaroni.

p;'m-

§0

503
504
505
513
514
515
597
598
599
588
589
590

Whence obtained.

E.xperiment No. 493
Experiment No. 494
E.xperiment No. 495
Experiment No. 49t)
Experiment No. 497
Experiment No. 498
Experiment No. .")92
Experiment No. 593
E.xperiment No. 594
Experiment No. 595
Experiment No. 59ti
Experiment No. 597

Protein

Fat.
Per cent.

(NX6.25).
Per cent.

29. 52

1(1. 45

24. 10

14.86

27. 2Z

10. 42

28. 07

12. 24

23. 94

10. 0()

32.59

10.07

29. 7(j

9. 40

23.75

8.62

28.97

13.47

20. 15

8.01

16. 92

8. 52

21.91

11.06

Carbo-
hydrates.

Per cent.
29. 92
37. 40
41.49
29. 69
39.07
29. 91
30.34
. 39.07
33.03
51.09
58. 90
51.14

Ash.

Per cent.
24.11

23. 64
20. 87
30. 00
26. 93

27. 43

30. 44
28. .56
24.53
20. 75
15.66
15.89

Heat of

combvis-

tion per

gram.

Calories.
4.879
5. 302
4.269
4. 197
5. 106
4. 240
4. 1.59
4. 776
4.993
4.774
4. 969
4. 920

T.^BLE 46. — Amount, specific gravity, and nitrogen of urine from digestion experiments with

macaroni.

Sam-

Sub-

ple

ject

No.

No.

506

1

507

'2

, 508

3

510

1

511

2

512

3

594

1

.595

2

,596

3

584

1

.585

2

586

'

Whence obtained.

Experiment No. 493 .
Experiment No. 494 .
Experiment No. 495 .
Experiment No. 496 .
E.xperiment No. 497 .
Experiment No. 498 .
Experiment No. .592 .
Experiment No. 593 .
Experiment No. .594 .
Experiment No. .595 .
Experiment No. 596 .
Experiment No. 597 .

Total
amount
voided.

Specific
gravity.

Nitrogen.

Grams.

Per cent.

5, .506

1.027

1.28

4, .546

1.033

1.62

5, 230

1.025

1.13

6, .545

1.027

1.06

6, 655

1.031

1.20

6,656

1.027

1.04

1,619

1.024

1.04

3, 826

1.032

1.20

4,722

1.029

1.25

3,828

1.025

.86

4,021

1.030

1.19

5,482

1.022

.79

EXPERIMENTAL METHODS.

The general plan of these digestion experiments was the same as
that for the comparison of the entire-wheat, graham, and straight-
grade breads, described on page 18. All of the food consumed for
a period of four days was weighed, .sampled, and analyzed, as well as
all the urine and feces pertaining to the experimental period.

In the calculation of the digestibility of the macaroni and durum
wheat flour bread together, in the experiments made in 1904, and of the
macaroni in those made in 1905, the milk which formed part of the
ration was assumed to have the following digestibility: Protein, 97 per
cent; fat, 95 per cent; carbohydrates, 98 per cent; energy available to
the body, 95 per cent. These are the figures used in the digestion
experiments with bread and milk already described in this bulletin.

The digestibility of the cereal alone in the experiments made with
the breakfast food prepared from durum wheat was computed on the
assumption that 97 per cent of the protein and 95 per cent of the fat
of the cream eaten with it were digested.

64

DETAILS OF THE DIGESTION EXPERIMENTS.

In the tirst series of tests six experiments were made to determine
the digestibility and nutritive value of the speciall}^ prepared macaroni.
In order to give variety to the diet without using an}^ considerable
number of food materials, bread made from some of the flour used for
the manufacture of the macaroni formed a part of the ration. This
flour made bread of good quality, with a characteristic yellow tinge.
The loaf was not quite as large or of so good quality as that made from
a like amount of the hard wheat patent flours made from samples
Nos. 497 and 498. The only food used in addition to cooked macaroni
and bread made from durum wheat flour was milk. In the flrst three
experiments about one-third more macaroni than bread (on the dr}^-
matter basis) was used, while in the last three experiments the ration
contained about two and a half times as much macaroni as bread. The
subjects were healthy men engaged in moderately severe labor. In
each case three subjects were used, and each experiment covered a
period of four days.

The macaroni was prepared for the table by cooking in boiling
water for twent}^ minutes, and a Aveighed quantit}^ of the dried mate-
rial was cooked separatel}" for each subject. The water was drained
off and a small amount of milk added. The macaroni was then warmed
in an oven and served. Analyses were made of the waters drained
from the cooked macaroni and it was found that they contained from
0.03 to 0.04 per cent of the total nitrogen originall}' present in the
macaroni, as well as a somewhat larger amount of carbohydrates. In
ordinary household practice the material removed would be lost, as
the water in which the macaroni was cooked would be thrown awa3\
The material lost constitutes about 2.25 per cent of the soluble mate-
rial originally present in the macaroni, which is about the same quan-
tity as is lost by the processes of fermentation followed in bread
making." It is natural to suppose that the quantity of water used
would affect the amount of material dissolved from the macaroni, and
it is obvious, therefore, that where strict economy is desired small
rather than large amounts of water should be used. In calculating
the results of the digestion experiments made in 1904 a correction was
introduced for the proteids lost in cooking by deducting 0.03 per cent
of nitrogen from the total amount present in the original material.
With this correction it was found that the dry matter of the uncooked
and the cooked macaroni had practically the same percentage compo-
sition. When compared on the basis of dry matter, little, if any,
difference was observed between the composition of the durum flour,
the cooked macaroni, and the durum-flour bread. In the experiments
made in 1905, the quantities of nutrients supplied by the cooked

«U. S. Dept. Agr., Office of Experiment Stations Bui. 67, p. 33.

65

macaroni were computed on the basis of the compo.sition of the raw
material, as the work of the previous year had .shown that the com-
position of the air-dried, cooked, and raw macaroni was so similar
that no appreciable error was introduced Y)y this method.

In the second series, three dig-estion experiments were made with a
ration limited to macaroni and milk. The subject.s, healthy young-
men engaged in moderate muscular work, were not inconvenienced by
the simple character of the diet and it is believed that the results
obtained may be regarded as normal.

For purposes of comparison three digestion experiments were also
made with a breakfast cereal made from durum wheat. During the
processes of manufacture of this rolled-wheat preparation a part of
the bran was removed. This breakfast food, cooked in water in the
usual way, was palatable and in flavor very much like similar break-
fast foods prepared from ordinary wheat. It was eaten with cream,
these two articles constituting the entire ration.

The details of the separate digestion experiments and the income
and outgo of nitrogen are given in Tables -17 to 52.

EXPERIMENTS WITH MACARONI AND DURUM WHEAT BREAD.

DIGESTION EXPERIMENT NO. 493.

^nd of food. — Milk, macaroni, and bread made from durum flour.
Subject. — Man No. 1, 24 years of age, employed at farm labor.
Weight. — At the beginning of the experiment 173.5 pounds; at the
close 173.25 pounds.

Duration. — Four days, with twelve meals, beginning with breakfast
eJune 11, 1904.

Table 47. — Results of digestion e.tperiment No. 493.

Sam-
ple
No.

Weight of
material.

Protein

(Nx6.25).

Fat.

Carbohy-
drates.

Ash.

Energy.

501

Food consumed:

Macaroni

• Grams.

900.0

965. 0

7. 0.50. 0

Grams.
104.8
78.9
229. 1

Grains.

11.4

8.6

343.4

Grams.
669.3
515. 9
345. 5

Grams.

6.4

9.3

55.0

Calories.
3 474

500

Bread

2 715

502

Milk

6,823

Total

Feces (water-free)

412. 8

363.4

1,.530.7

70.7

12,012

503

86.0

2.5.4
6.9

14.2

17.2

25.7
6.9

20.7

420

Estimated feces from milk

247

Estimated feces from mac-
aroni and bread

18.5

18.8

173

Total amount digested

387.4
165.2

349.2

1,505.0
1,166.4

50.0

11,592

Estimated digestible nutrients
in macaroni and bread

6,016

Coefficients of digestibility of
total food

Per cent.
93.9
89. S

Per cent.
96.1

Per cent.
98.3
98.4

Per cent.
70.7

Per cent.
{%.5)
(97.2)

92.5

Estimated coefficients of digest-
ibilty of macaroni and bread. .

Proportion of energy actually
available to the body:
In total food

In macaroni and bread

'

93.9

29604— No. 156—05-

66

During- this experiment the subject eliminated 5,506 ^rams urine,
containing 70.48 grams nitrogen. The average nitrogen balance per
day was therefore as follows: Income in food 16.51 grams: outgo in
urine 17.62 grams; and in feces 1.02 grams; implying a loss of 2.13
grams nitrogen, corresponding to 13.3 grams protein.

DIGESTION EXPERIMENT NO. 494.

Kind of food. — Milk, macaroni, and bread made from durum flour.

Subject . — Man No. 2, 21 years of age, emplo^^ed at farm labor.

Weight. — At the beginning of the experiment 178.5 pounds; at the
close 179 pounds.

Duration. — Four da3's, with twelve meals, beginning with breakfast
June 11, 1904.

T.^iBLE 48. — Re><ultii of digestion e.vperimeiit Xo. 494.

Sam-
ple
No.

Weight of
material.

Protein
(NX 6.25).

Fat.

Carbohy-
drates.

Ash.

Energy.

501

Foofl con.sumed:

Macaroni

Grams.
1,300.0
1,280.0
8, 615. 0

Grams.
1.51. 3
104.7
280.0

Grams.

16.5

11.4

419.6

Grams.
966.8
684.3
422.1

Grams.

9.3

12.4

67.2

Calories.
6 018

500
502

Bread

Milk

Total

3,601
7,116

536. 0

447.5

2, 073. 2

88.9

15,735

Feces (water-free)

504

144.0 1 34.7
1 8-4

21.4 1 53.8
21.0 ' 8.4

34.1

764

Estimated feces from milk

Estimated feces from mac-
aroni and bread

337

26.3

45.4

427

Total amount digested

501.3
229. 7

426 1 •>. 019. 4

54.8

14, 971

Estimated digestible nutrients
in macaroni and bread

1, 605. 7

8, 192

Coefficients of digestibility of
total food

Per cent.
93.5

89.7

Per cent.
95.2

Per cent.
97.4
97.3

Per cent.
61.7

Per cent.
(9.5.2)
(95. 0)

91.2

Estimated coefficients of digesti-
bility of macaroni and bread . .

...

Proportion of energy actually
available ti> the body:
In total food

In macaroni and bread

91.7

During this exi:)eriment the subject eliminated 4,516 grams urine,
containing 73.65 grams nitrogen. The average nitrogen balance per
da)^ was therefore as follows: Income in food 21.44 grams; outgo in
urine 18.41 grams; and in feces 1.39 grams; implying a gain of 1.64
grams nitrogen, corresponding to 10.3 grams protein.

DIGESTION EXPERIMENT NO. 495.

Kind of food. — Milk, macaroni, and bread made from durum flour.

Subject. — Man No. 3, 25 3'ears of age, employed at janitor work.

Weight. — At the beginning of the experiment 140.5 pounds; at the
close 140.5 pounds.

Duration. — Four days, with twelve meals, beginning with breakfast
June 11, 1904.

67

Table 49. — Results of digestion experiment No. 495.

Sam-
ple
No.

Weight of
material.

Protein

(NX6.25).

Fat.

Carbohy-
drates!

Ash.

Energy.

501

Food consumed:

Macaroni

Grams.
1,2.50.0
1,283.0
6,32.5.0

Grams.

145. 5
104.9

205. 6

Grams.

15.9

11.4

308. 0

Grams.
929. 6
6.S5. 9
:W9.9

Grams.

8.9

12. 5

49.3

Calories.
4, 825
3,609
5, 224

500

Bread

502

Milk

Total

4.5G. 0

33.5.3

1,925.4

70.7

13,6.58

505

Feces ( water-free)

149.0

40.6
6.2

15.5
15.4

61.8
6.2

31.1

636
203

Estimated feces from milk

Estimated feces from mac-
aroni and bread

!

34.4

5.5.6

433

Total amount digested

Estimated digestible nutrients
in macaroni and bread

41.5. 4
216.0

319.8

1,863.6
1, 559. 9

39.6

13,022
8 001

Coefficients of digestibility of
total food

1

Per cent.
91.1
86.3

Per cent.
95.4

Per cent.
96.8
96.6

Per cent.
56.0

Per cent.
(95.3)
(94.9)

91 5

Estimated coefficients of digesti-
bilitv of macaroni and bread..

Proportion of energy actually
In total food ".

In macaroni and bread

91 7

....

During this experiment the subject eliminated 5,230 grams urine,
containing 59.10 grams nitrogen. The average nitrogen balance per
dav was therefore as follows: Income in food 18.24 grams; outero in
urine 14.78 grams; and in feces 1.62 grams; impl^-ing a gain of 1.84
grams nitrogen, corresponding to 11.5 grams protein.

DIGESTION EXPERIME!NT NO. 496.

Kind of food. — Milk, macaroni, and bread made from durum flour.

Suhject. — Man No. 1. Conditions as in experiment No. 493.
Weight. — At the beginning of the experiment 173.25 pounds; at the
close 174 pounds.

Duration. — Four days, with twelve meals, beginning with breakfast
June 15, 1904.

Table 50. — Results of digestion experiment No. 496.

Sam-
ple
No.

Weight of
material.

Protein

(Nx6.25).

Fat.

Carbohy-
drates!

Ash.

Energy.

501

Food consumed:

Macaroni

Grams.

1,275.0

630.0

8,875.0

Gravis.
148.4
54.6
305. 3

Gratns.

16.2

5.9

415.4

Grams.
948. 2
357.0
412. 7

Grams.

9.0

6.4

66.6

Calories.
4 921

516
509

Bread

Milk

Total

Feces (water-free)

Estimated leces from milk

1,879
7, 402

508. 3

437.5

1,717.9

82.0

14,202

61S

123.0

34.5
9.2

15.1
20.8

36.5
8.3

36.9

516
293

Estimated feces from mac-
aroni and bread

25.3

28.2

223

Total amount digested

473.8
177.7

422. 4

1,681.4
1, 277. 0

4.5.1

13, 6S6

Estimated digestible nutrients
in macaroni and bread

6, 577

68

Table 50. — Results of digestion experiment No. 496 — Continued.

Sam-
ple
No.

Weight of
material.

Protein

(Nx6.25).

Fat.

Carbohy-
drates.

Ash.

Energy.

Coeflficlents of digestibility of
total food

Per cent.
93.2

87.5

Per cent.
96.6

Per cent.
97.9

97.8

Per cent.
55.0

Per cent.
(96.4)

(96.7)
92. 2

Estimated coefficients of digesti-
bility of macaroni and bread. .

Proportion of energy actually
available to the body:
In total food

In macaroni and bread

93.5

During this experiment the subject eliminated 6,545 grams urine,
containing 69.38 grams nitrogen. The average nitrogen balance per
day was therefore as follows: Income in food 20.33 grams; outgo in
urine 17.35 grams; and in feces 1.38 grams; impl3nng a gain of 1.60
grams nitrogen, corresponding to 10 grams protein.

DIGESTION EXPERIMENT NO. 497.

Kind of food. — Milk, macaroni, and bread made from durum
flour.

Suhjeci. — Man No. 2. Conditions as in experiment No. 494.

Weight. — At the beginning of the experiment 179 pounds; at the
close 177.5 pounds.

Dioratlon.— Four days, with twelve meals, beginning with break-
fast June 15, 1904.

Table 51. — Results of digestion experiment No 497.

Sam-
ple.
No.

Weight of
material.

Protein

(Nx6.25).

Fat.

Carbohy-
drates.

Ash.

Energy.

501

Food consumed:

Macaroni

Gram.f.

1,575.0

816. 0

9, 275. 0

Grams.
183.3
70.7
319.1

Grams.
20.0

7.7
434.1

Grams.

1,171.4
462.4
431.3

Grams.

11.2

8.3

69.5

Calories.
6,080

516

Bread

2,438

509

Milk

7,735

Total

573.1

461.8

2, 065. 1

89.0

16, 248

Feces (water- free)

514

132.0

31.6
9.6

13.3
91 7

51.6
8.6

35. 6

674

Estimated feces from milk

376

Estimated feces from maca-
roni and bread

22.0

43.0

298

Total amount digested

541.5
232.0

448.5

2,013.5
1,590.8

53.5

15,574

Estimated digestible nutrients
in macaroni and bread

8,215

Coefficients of digestibility of
total food

Per cent.
94.5
91.3

Per cent.
97.1

Per cent.
97.5
97.4

Per cent.
60.1

Per cent.
(9.5. 9)

Estimated coefficients of diges-
tiVjility of macaroni and bread.

Proportion of energy actually
available to the body:
In total food

(96. 5)

91.7

In macaroni and bread

93.1

During this experiment the subject eliminated 6,655 grams urine,
containing 79. 86 grams nitrogen. The average nitrogen balance per day

J

69

was therefore as follows: Income in food 22.93 grams; outgo in urine
19.97 grams; and in feces 1.26 grams; impking a gain of 1.70 grams
nitrogen, corresponding to 10.6 grams protein.

DIGESTION EXPERIMENT NO. 498.

Kind of food. — Milk, macaroni, and bread made from durum flour.

Subject. — Man No. 3. Conditions as in experiment No. 495.

Weight. — At the beginning of the experiment 140.5 pounds; at the
clo.^^e 138.5 pounds.

Duration. — Four days, with twelve meals, beginning with tn-eakfast
June 15, 1904.

Table 52. — Results of digestion experiment No. 498.

Sam-
ple
No.

Weight of
material.

Protein

(Nx6.25).

Fat.

Carbohy-
drates.

Ash.

Energy.

501

Food consumed:

Macaroni

Grams.

1,305.0

657.0

6, 225. 0

Grams.
151.9
57.0
214.1

Grams.

16.6

6.2

291.3

Grams.
970.5
372. 3
289.5

Grams.

9.3

6.7

46.7

Calories.
5,037
1,959
5,192

616
509

Bread .'

Milk

Total

423.0

314.1

1,632.3

62.7

12 188

Feces (water-free)

515

124. 0

40.4
6.4

12. 5
14.6

37.1

5.S

34.0

526
204

Estimated feces from milk

Estimated feces from mac-
aroni and bread

34.0

31.3

322

Total amount digested

382.6
174.9

301.6

1,595.2
1,311.5

28.7

11 66''

Estimated digestible nutrients
in macaroni and bread

6,674

Coefficients of digestibility of
total food ".

Per cent.
90.5
83.7

Per cent.
96.0

Per cent.
97.7
97.7

Per cent.
45.7

Per cent.
(95.7)
(9.5.4)

91.8

Estimated coefficients of digesti-
bility of macaroni and bread. .

Proportion of energy actually
ayailable to the body:
In total food

In macaroni and bread

92.3

,

During this experiment the subject eliminated 6,655 grams urine,
containing 69.21 grams nitrogen. The average nitrogen balance per
day was therefore as follows: Income in food 16.92 grams; outgo in
urine 17.30 grams; and in feces 1.62 grams; implying a loss of 2
grams nitrogen, corresponding to 12.5 grams protein.

EXPERIMENTS WITH MACARONI.
DIGESTION EXPERIMENT NO. 592.

Kind of food. — INIacaroni and milk.

Suhject. — Man No. 1. College student 27 years old, engaged part of
the time at light work.

- Weight. — At the beginning of the experiment 150 pounds; at the
close 150i pounds.

Duration. — Four da3's, with twelve meals, beginning with breakfast
February 21, 1905.

70

T.\BLE 53. — Result.^ of digeMion e.vperiment No. 592.

Sam-
ple
No.

Weight of
material.

Protein
(Nx6.25).

Fat.

Carbohy-
drates.

Ash.

Energy.

593

Food consumed:

Milk

Grams.
4,070

1,225

Grams.
121.29
141.73

Grams.

167.68

10.90

Grams.
200.24
968. 49

Grams.
32. 56
11.15

Calories.
3, 133. 9

682

Macaroni

5, 096. 0

Total

Feces ( water-free )

5, 295

263. 02

178.58

1,168.73

43.71

8, 229. 9

597

98

29.16
3.64

9.27 i 29.73
8.38 ! 4.00

29.83

407. 6

Estimated feces from milk

123. 5

Estimated feces from maca-
roni

25.52

25. 73

284. 1

Total amount dig-ested

233.86 169.31 i 1.139.00

13.88

7, 822. 3

Estimated digestible nutrients
from macaroni

116.21

942. 76

4 811 9

Coefficients of digestibility of
total food

Per cent.
88.91
81.99

Per cent.
94.81

Per cent.
97.46

Per cent.

Per cent.
(95. 05)
(94.42)

91.49

Estimated coefficients of digesti-
bility of macaroni

97.34

Proportion of energy available
to body:
In total food...

In macaroni alone

91.67

During this experiment the subject eliminated 1,619 grams urine,
containing- 16,84 grams nitrogen. The average nitrogen balance per
day was therefore as follows: Income in food 10.58 grams; outgo in
urine 4.21 grams; and in feces 1.17 grams; implying a gain of 5.20
grams nitrogen, corresponding to 32.50 grams protein.

DIGESTION EXPERIMENT NO. 593.

Kind of food. — Macaroni and milk.

Subject. — Man No. 2. Student 22 years old, engaged tbree hours
per day at manual labor.

Weight.— Xi the beginning of the experiment 183 pounds; at the
clo.se 182 pounds.

Duration. — Four days, with twelve meals, beginning with breakfast
February 21, 1905.

Table 54. — Results of digestion experiment No. 593.

Sam-
ple
No.

Weight of
material.

Protein
(NX6.25).

Fat.

Carbohy-
drates.

Ash.

Energy.

593

Food consumed:

Milk

Grams.
5,050
1,500

Grams.
1.50. 49
173.65

Grams.

208.06

13.36

Grams.

248. 46

1, 185. 90

Grams.
40.40
13. 65

Calories.
3, S88 5

582

Macaroni

6, 240. 0

Total

6,560

324. 04

221.41

1,434.36

64.05

10, 128. 5

Feces (water-free)

598

100

23.75
4.61

8.62
10.40

39.07
4.97

28. 66

477.6

Estimated feces from milk

178.6

Estimated feces from mac-
aroni

19.24

34.10

299.0

Total amount digested

300.29
154. 31

212. 79

1,395.29
1,151.80

9, 6-50. 9

Estimated digestible nutrients
from macaroni

5,941.0

71

Table 54. — ResuUs of digestion e.vperimenl Xo. 593 — Continued.

Sam-

Weight of
material.

Protein

(NX6.25).

Fat.

Carbohy-
drates"

A.sh.

Energy.

Coetlicients of digestibility of
total food

Per cent.
92.67

88.91

Per cent.
96.11

Per cent.
97. 28

97. 12

Per cent.

Per cent.
(95. 28)

(95.21)
91 28

Estimated coefflcientsof digesti-
bility of macaroni

Proportion of energy available
to body:
I n total food

In macaroni alone

91.73

During this experiment the subject eliminated 3,826 grams urine,
containing 45.91 grams nitrogen. The average nitrogen balance per
day was therefore as follows: Income in food 12.96 grams; outgo in
urine 11.48 grams; and in feces 0.95 gram; implying a daily gain of
0.53 gram nitrogen, corresponding to 3.31 grams protein.

DIGESTION EXPERIMENT NO. 594.

Kind of food. — Macaroni and milk.

Suhjicf. — Man No. 3. College student 23 years old, with exercise
equivalent to two hours per da}' of light work.

Weight. — At the beginning of the experiment 182 pounds; at the
clo.se 180 pounds.

iJuration. — Four days, with twelve meals, beginning with breakfast
February 21, 1905.

Table 55. — Besulls of digestion e.vperimenl Xo. o94-

Sam-
ple
No.

Weight of
material.

Protein

(X,-:6.25).

Fat.

Carbohy-
drates.

Ash.

Energy.

593

582

Food consumed:

Milk.....

^lacaroni

Grams.
4,850
1,375

Grams.
144. 53
159. 09

Grams.

199. 82

12.24

Grams.

238. 62

1,087.08

Grams.
38.80
12. 51

Calories.
3,734.5
5, 720. 0

Total

Feces ( water-free)

6, 225

303. 62

212. 06

1,32.5.70

51.31

9, 454. 5

599

114

33.02
4.34

15. 35

9.99

37. 65
4.77

27. %

569. 2

Estimated feces from milk

158. 3

Estimated feces from mac-
aroni

28.68

5.36

32.88

410.9

Total amount digested

270. 60
130.41

1%.71

6.88

1,288.05
1,0.54.20

23.35

8,885.3

Estimated digestible nutrients
from macaroni

5,309.1

Coefficients of digestibility of
totiil food

Per cent.
89.12
81.97

Per cent.
92.76
56.21

Per cent.
97.16
96.97

Per cent.

Per cent.
(93.98)

Estimated coefficients of digesti-
hilitv of TtiflCfironi

(92. 82)

Proportion of energy available
to body;

89. 97

Tn TTiflf^flroni fl lone

89.34

i

During this experiment the subject eliminated 4,722 grams urine,
containing 59.03 grams nitrogen. The average nitrogen balance per
day was therefore as follows: Income in food 12.15 grams; outgo in
urine 14.76 grams; and in feces 1.32 grams; implying a daily loss of
3.93 grams nitrogen, corresponding to 24.56 grams protein.

72

EXPERIMENTS WITH DURUM WHEAT BREAKFAST FOOD.
DIGESTION EXPERIMENT NO. 595.

Kind of food. — Durum wheat breakfast food and cream.

Suhject.—Vi.'iiiW No. 1. College student 27 years old, engaged part of
the time at light work.

We'ujld. — At the beginning of the experiment 153 pounds; at the
close 1.^2 pounds.

Duration. — Yowx days, with twelve mealy, beginning with breakfast
Pebruary 17, 19U5.

Table 56. — Besufts of digestion experiment No. 695.

Sam-
ple
No.

]

Weight of
material. 1

Protien

(Nx6.25).

Fat.

Carbohy-
drates.

Ash.

Energy.

583

Food consumed:

Orams.
1,720
1,075

Grams.
.57.96
119.76

Grams.

183. 18

22. 79

Gravis.

98.38

793. 89

Grams.
14.10
16. 56

Calories.

2,889.6

687

Durum wheat breakfast food
Total

4,321.5

•2, 79.5

177. 72

205. 97

892. 27

30.66

7,211.1

588

182

36.67
1.74

14.58
9.16

92.98
1.97

37.77

868.9

121.6

Estimated feces from du-
rum wheat breakfast food

Total amount digested

Estimated digestible nutrients
from durum wheat breakfast
food

34.93

5.42

91.01

747.3

141.05

84.83

191. 39
17.37

799. 29

702.88

6, 342. 2

3, 574. 2

Coefficients of digestibility of
total food

Per cent.
79.37

70.83

Per cent.
92.92

76.22

Per cent.
89.58

88.54

Per cent.

Per cent.

(87.95)

Estimated coefficients of digesti-
bility of durum wheat breali-

(82.77)

Proportion of energy available
to body:

85.56

In durum wheat breakfast

80.25

During this experiment the subjec-t eliminated 3,828 grams urine,
containing 32.02 grams nitrogen. The average nitrogen balance per
day was therefore as follows: Income in food 7.11 grams; outgo in
urine 8.23 grams: and in feces 1.17 grams; implying a daily loss of
2.59 grams nitrogen, corresponding to 10.19 grams protein.

DIGESTION EXPERIMENT NO. 596.

Iu7ul of food. — Durum wheat breakfast food and cream.

Sid)ject.—ls\2a\ No. 2. Student 22 years old, engaged three hours
per daj' at manual labor.

Weight. — At the beginning of the experiment 182 pounds; at the
close 181 pounds.

Duration. — Four days, with twelve meals, beginning with breakfast
Februarv H, 1905.

73

Table 57. — Resulls of digestion experiment Xo. 596.

Sam-
ple
No.

Weight of
material.

1
Protein ^-^^ Carbohv- . .
(Ny6.25). ^^^- drates! ''^^^-

Energy.

5S3

Food consumed:

Cream

Grams.
2, 240

Grams. Grams.
75.49 i 238. .56

Grams.

128. 13

1,033.90

Grams.
18.37
21.56

Calories.
3, 763. 2

587

Durum wheat break fast food.
Total

1,400 l.'i.5.96 I 29.68

5, 628. 0

3,640 ! 231.45

268.24 1 1,162.03 39.93

9,391.2

Feces (water-free)

Kstimflted feoea from cream..

589

234

39.-59 i 19.94
2.26 11.93

137.83
2.56

36.64

1,162.7
157.4

Estimated feces from du-
rum wheat breakfast food

Total amount digested

37.33 8.01

135. 27

1,005.3

191.86 248.30

1,024.20

8, 228. 5

Estimated digestible nutrients
from durum wheat breakfast
food

118.63 ! 21.67

1

898.63

4, 622. 7

CoefBeients of digestibility of
total food

Per cent. \ Per cent.
82. 89 92. 56

Per cent.
88.14

86. 92

Per cent.

Per cent.
(87. 62)

Estimated coefficients of digesti-
bility of durum wheat break-
fast food

76.06

73.01

(82.14)

Proportion of energy available
to body:

85.07

In durum wheat breakfast
food alone

79.50

1

1

During this experiment the subject eliminated 4,021 o-rams urine,
containing 47.85 grams nitrogen. The average nitrogen balance per
da}' was therefore as follows: Income in food 9.26 grams; outgo in
urine 11.96 grams; and in feces 1.58 grams; implying a daih' loss of
4.28 grams nitrogen, corresponding to 26.75 grams protein.

DIGESTION EXPERIMENT NO. 597.

• Ji^ind of food. — Durum wheat breakfast food and cream.

Suhjeci. — Man No. 3. College student 23 years old, with exercise
equivalent to two hours per da^^ of light work.

Weight. — At the beginning of the experiment 184 pounds; at close
182 pounds.

Duration. — Four days, with twelve meals, beginning with breakfast
February 14, 1905.

T.\BLE 58. — Results of digestion experiment No. 597.

Sam-
ple
No.

Weight of
1 material.

Protein

(Nx6.25).

y Carbohy-
'^^- drates.

Ash.

Energy.

.583

Food consumed:

Cream

Grams.
2,720

Grams.
91. 66
189. 38

Grams. Grams.

289.68 155.58

36.04 1,255.45

Grams.
22. 30
26.18

Calories.
4,569.6

587

Durum wheat breakfast food .
Total

1,700

6,834.0

4,420

2M.04

32.5.72 1,411.03

48.48

11,403.6

590

253

55. 43

2. 75

27.98 1 129.38
14.48 1 3.11

40.20

1,244.8

180.7

Estimated feces from du-
rum wheat breakfast food

.52. 68

13.50 : 126.27

1,064.1

225. 61
1136. 70

297.74 ' 1,281.65

1

22. .54 1,129.18

1

10, 158. 8

Estimated digestible nutrients i
from durum wheat breakfast ,
food alone

5.769.9

74

Table 58. — Resnlls of digestion experiment No. 597 — Continued.

Sam-
ple
No.

Coefficients of digestibility of

total food

Estimated coefficients of digesti-
bility of durum wheat breali-

fast food

Proportion of energy available
to body:

In total food

In durum wheat breakfast
food alone

Weight of
material.

Protein
(NX6.25).

Per cent.

80.28

72. 18

Fat.

Per cent.
91.41

62.54

Carbohy-
drate.s.

Per cent.
90.83

89.94

Ash.

Per cent.

Energy.

Per cent.

(89. OS)

(84.43)

86.61
81.93

During- this experiment the subject eliminated 5,4S2 grams urine,
containing 43.31 gram.'-; nitrogen. The average nitrogen balance per
da}^ was therefore as follows: Income in food 11.24 grams; outgo in
urine 10.83 grams; and in feces 2.22 grams; implying a daily loss of
1.81 grams nitrogen, corresponding to 11.31 grams protein.

SUMMARY OF DIGESTION EXPERIMENTS WITH MACARONI AND
DURUM WHEAT BREAKFAST FOOD.

The table below summarizes the results of the digestion experiments
which were made with a ration of macaroni with durum wheat flour
bread and milk, macaroni with milk, and durum wheat breakfast food
with cream. For purposes of comparison the average results obtained
in 21 experiments previou.sly reported," with a diet of patent wheat
flour bread and milk, are also included.

Table 59. — Digestibility of nutrierds and availahility of energy of entire rations containing

macaroni ana durum wheat flour products.

Experi-
ment
No.

Sub-
ject
No.

Kind of food.

Protein.

Fat.

Carbohy-
drates.

Energy.

493

1

2
3

1

2
3

1
2
3

1
2
3

Macaroni and durum wheat flour bread 1:1
with milk

Per cent.
93.9
93.5
91.1

Per cent.
96.1
95.2
9.5.4

Per cent.
98.3
97.4

96.8

Per cent.
92.5

494

do

91.2

495

do

91.5

92.8

9.5.6

97.5

91.7

Macaroni and durum wheat flour bread 2:1
with milk

496

93.2
94.5
90.5

96.6
97.1
96.0

97.9
97.5
97.7

92.2

497

do

91.7

498

...do

91.8

Average of 3 exneriments

92.7

96.6

97.7

91.9

92.8

96.1

97.6

91.8

592

88.9
92.7
89.1

97.5
97.3
97.2

91.5

593

do

91.3

594

do

90.0

AvprasTP of 8 pxDPrinifiits

90.2

97.3

90.9

Average of all above experiments

Durum wheat breakfast food with cream —
do

91.9

96.1

97.5

91.5

595
596

79.4
82.9
80.3

89.6
88.1
90.8

8.5.1

84.5

597

do

86.6

80.9

89.5

8.5.4

Patent flour bread with milk, average of 21

93.3

95.6

98.1

92.3

a U. S. Dept. Agr., Office of Experiment Stations Buls. 85, 101, 126, 143.

75

From Table 59 it will be seen that on an average 92.8 per cent
of the protein of a ration of macaroni, bread made from durum wheat
flour, and milk wa.s dio-e.sted and 91.8 per cent of the energy was
available. As will be seen by reference to the table practically the
same results were obtained when the ration contained large and
small proportions of the bread made from durum wheat flour. With
a ration of macaroni and milk the results obtained were ver^" similar,
90.2 per cent of the protein being digestible and 90.9 per cent of the
energy available. Considering the average values for all the rations
containi.ig macaroni, 91.9 per cent of the protein was digestible and
91.5 per cent of the energy available. The results obtained with a
ration of durum wheat breakfast food and cream were lower, 80.9 per
cent of the protein being digestible and 85.4 per cent of the energy
available.

Table 60 shows the calculated digestibility of the macaroni and
durum wheat flour products alone, and for purposes of comparison the
calculated digestibility of patent flour bread when forming part of a
ration of bread and milk. The methods of calculating these results
and the factors used have been explained on page 63.

Table 60. — Digestibility of nutrients and availability of energy of macaroni and durum

wheat flour products.

Experi-
ment
No.

Sub-
ject
No.

Kind of food.

Protein.

Carbohy-
drates.

Energy.

493

1
2

Maoaroni and durum wheat flour bread 1 ■ 1

Per cent.
89.8
89.7
86.3

Per cent.
98.4
97.3
96.6

Per cent.
93.9

494

do

91.7

495

3

...do

91.7

Average of 3 experiments

88.6

97.4

92.4

1
2
3

1
2
3

1
2
3

Macaroni and durum wheat flour bread 2:1

do

''^

Averafire of 3 exDeriments

496
497
498

87.5
91.3

83.7

97.8
97.4
97.7

93.5
93.1
92.3

87.5

97.6

93.0

Average of above 6 experiments

88.1

97.5

92.7

Macaroni

do

do

5D2
593
694

82.0
88.9
82.0

97.3
97.1
97.0

91.6

91.7
89.3

84.3

97.1

90.9

Averafire of all above exDeriments

86.8

97.4

92. 1

Diiriim wheat breakfast food

595

70.8
76.1
72.2

88.5
86.9
89.9

80.3

596

do

79.5

597

do

81.9

A vpraerp of 3 exDeriments -

73.0

88.4

80.6

Patent flour bread averaere of 21 exDeriments

88.1

97.8

92.0

On an average 88.1 per cent of the protein of macaroni and bread
made from durum wheat flour was digested and 92.7 per cent of the
energy was available. Considering the above average values and
the range in the results of the individual tests, it will be seen that

76

the presence of large or small proportions of bread made from durum
wheat flour had little effect on the digestibility of the total cereal
food in the ration. This would indicate that the bread made from
durum wheat flour had practically the same digestibility as the maca-
roni— that is, that it made little difference as regards digestibility
whether the flour was made into a paste which was dried, boiled,
and eaten or into a dough which was baked. In the tests in which
macaroni was eaten without bread on an average 84.3 per cent of
the protein was digested and 90.9 per cent of the energy available.
Considering both range and average values, the figures obtained for
macaroni alone agree quite closely with those obtained for macaroni
plus durum wheat flour bread. When all the rations containing
macaroni are taken into account it is found that on an average 86.8
per cent of the protein was digestible and 92.1 per cent of the
energy available. Somewhat lower results were obtained with the
durum wheat breakfast food than with the macaroni made from
the same lot of wheat, the coefficient of the digestibility of protein
being 73.0 per cent and the coeflicient of availability of energy 80.6
per cent.

As will be seen by Table 60 the results obtained with macaroni differ
little from the average values obtained with bread made from straight-
grade flour.

As to the cost of nutrients of bread and macaroni, prices differ in
different localities and at different times to such an extent that only
general comparisons are possible. A pound of dry macaroni retailing
for 10 cents contains approximately the same amount of nutrients
as are present in 1.3 to 1.4 pounds of bread costing from 6 to 10
cents, the difference in nutritive value per pound of the two mate-
rials being due largei}-^ to a difference in water content. In other
words, macaroni furnishes, pound for pound, somewhat more nutri-
tive material than bread but at a higher cost. The use of macaroni in
the diet is a matter which depends quite largely upon food habits and
the relative cost of materials. In Italy, as is well known, this food is
much more commonly used than in the United States. The results of
dietary studies made in Chicago^' confirms the belief that after immi-
gration to this country the Italians retain in large measure their food
habits, and macaroni is still a verj^ important article of diet, replacing
bread and other common cereal foods to a considerable extent. Maca-
roni and similar Italian pastes are favorite articles of diet in many
American families. The experimental and other evidence available
confirms the opinion that the Italian pastes are digestible and nutri-
tious articles of diet, but that at ordinary prices bread is a somewhat
cheaper source of nutrients. The use of macaroni is, however, desir-
able because of the variety which it introduces into the menu and the

aU. S. IXept. Agr., Oflfice of Experiment Stations Bui. 55.

77

possibility it aii'ords of making satisfactoiy combi nations with other
food materials.

As reo-ards the use of durum wheat for making breakfast foods, the
experiments reported herewith show that it is possible to produce
goods which in composition and digestibility compare favorably with
whole-wheat flour. The superior digestibility of the macaroni and
bread is probably due to the fact that the ground grain from' which
these products are made offers a better opportunity for the action of
the digestive juices than the flaked kernels of the breakfast food.

THE RESULTS OF AMERICAN AND OTHER EXPERIMENTS WITH

MACARONI.

As noted on another page (p. 5.5), Rubner, Jacoangeli and Bonanni,
and Cappelletti have studied the digestibility of macaroni and similar
products, and it is interesting to compare the results of their experi-
ments with those obtained in the investigations carried on at the Min-
nesota Experiment Station. . The earliest of these experiments are those
made by Rubner wath a healthy man who lived exclusively on the mate-
rials studied. In the macaroni tests these were macaroni noodles made
with and without the addition of wheat gluten. In one of tlie tests
"Spaetzels,'- a sort of flour paste poured through a sieve into boiling
water and quickly cooked, constituted the entire ration. When cooked
this material seems comparable with macaroni or similar foods, though
of course it is unlike them as regards method of preparation.

In connection with an investigation of the value of Indian corn, alone
or with wheat, for making alimentary pastes, Jacoangeli and Bonanni
studied the digestibility of macaroni made from wheat, as well as that
of pastes from corn and corn and wheat, and also of corn-meal nuish,
such as is commonly eaten in Italy, i. e., polenta. The subject of the
experiments was a healthy man. In the test with macaroni and other
pastes these foods constituted the entire diet, being eaten in the
form of soup.' In all the tests two meals were taken each day, one at
10 o'clock in the morning and the other at 4 o'clock in the afternoon.
So far as can be learned, the studies of the value of Indian corn for
use in the manufacture of alimentary pastes, though undertaken upon
a comparatively large scale, never passed the experimental stage.

Using three men as subjects, Cappelletti studied the digestibility of
macaroni or a similar Italian paste, rice and '' sitos," ij sort of l)reak-
fast food made from a Sardinian variety of durum w heat by splitting
the grain lengthwise and removing the outer layer. The foods were
eaten in the form of thick soup.

The following table summarizes the results obtained by these inves-
tigators as well as the average results obtained at the Minnesota
Experiment Station. In the case of the experiments cited for com-

78

pai'i.son, data reg-arding the coefficients of the availability of energ}^ were
not reported nor could these values be calculated from the experimental
data included in the original publications.

Table 61. — Sainmarn of American and other experiments on the diijestihiliti/ of macaroni.

Kind of food.

Macaroni noodles (Rubner)

Macaroni noodles with wheat gluten ( Rubner)

Spaetzels (Rubner)

Macaroni made from best quality wheat flour

(Jacoangcli and Bonanni)

Macaroni made from low-grade flour (Jacoangeli

and Bonanni)

Macaroni ( Cappelletti)

Durum wheat breakfast food (Cappelletti)

Macaroni with durum wheat flour bread (Snyder) .

Macaroni (Snyder)

Durum wheat breakfast food (Snyder)

Dry
matter.

Per cent.
95.7
94.3
95.1

96.1

94.8

Protein.

Percent.
82.9
88.8
79.5

91.2

90.8

8t;.9

78.7
88.1
84.3
73.0

Fat.

Per cent.
94.8
93.0

87.6

86.2
87.9
92.0

Carbohy-
drates.

Per cent.
99.8
97.7

98.4

97.5

96.3
97.4
96.1

97.5
97.1

88.4

Energy.

P, r cent.

92.7
90.9
80.6

It will be seen from the figures in the above table that the results
obtained with macaroni in the experiments at the Minnesota Experi-
ment Station agree quite closel}' with those obtained b}" the European
investigators quoted. In other Avords, the American-grown durum
wheat produced macaroni which was equal in this respect to that made
from European wheats. When it is remembered that the American
macaroni is of excellent quality, and in appearance, ilavor, and comj)©-
sition ver}^ like the standard P^uropean products, the conclusion seems
warranted that in all important respects the American material is
equal to the European. As previously noted, the breakfast food
tested at the Minnesota Experiment Station had somewhat lower
coefficients of digestil)ilit3" than the macaroni made from the same lot
of wheat, and it is interesting to note that Cappelletti also found that
the durum wheat breakfast food contained somewhat lower propor-
tions of digestible nutrients than the macaroni. The published data at
present available regarding the average coefficients of breakfast foods
from ordinary varieties of wheat are too limited for satisfactory com-
parisons, but it seems probable that durum wheat breakfast foods
compare favorably with other wheats in this respect.

INCOME AND OUTGO OF NITROGEN.

In connection with the digestion experiments with macaroni and
durum wheat breakfast food the income and outgo of nitrogen was
determined. The data of this character for the individual experi-
ments is summarized in Table 62:

79

Table 62. — Arerage daily income and outgo of nitrogen in digestion experiments Nos.

493-498, 593-597.

Experi-

Sub-

ment

ject

No.

No.

493

1

494

•>

495

3

49ti

1

497

2

498

3

592

1

598

2

594

3

595

1

59(5

2

597

3

Kind of food.

Macaroni and durum wheat
with milk

flour bread 1:1

do

do

Macaroni and durum wheat

flour bread 2:1

do

do

Macaroni with milk

do

do

Durum wheat breakfast food
do

with cream

do

Nitrogen.

In food.

Grams.
16.51
21.44
18.24

20.33
22. 93
16.92
42.33
51.85
48. 58
28. 43
37.03
44.95

In urine.

Grams.
17.62
18.41
14.78

17.35

19.97
17.30
16.84
45. 91
59. 03
32.92
47.85
43.31

In feces.

Gain (+)

or
los.s (-).

Grams.
1.02
1. 39
1.62

1.38
1.26
1.62
4.67
3.80
5.28
5.87
6.33
8.88

Grams.
-2.13
+1.64

+ 1.84

+1.60
+1.70
-2.00
+ 5.21
+ .54
-3.93
-2.59
-4.29
-1.81

In six of the experiments there was an average daih' gain of nitro-
gen and in an equal number there was a loss. As was noted in the
discussion of data regarding the income and outgo of nitrogen in
experiments with different sorts of bread reported earlier in this bul-
letin (p. 52), it is probable that in every case nitrogen equilibrium
would have been reached if the experimental periods had been longer.
On an average the proportion of nitrogen excreted in the feces was
greater with the durum wheat breakfast food, i. e., with the coarser
product, than with the macaroni, as might be inferred from the some-
what lower digestibility of the breakfast cereal referred to in the dis-
cussion of the digestion experiments. In general, no differences in the
nitroo-en balance were observed which could be attributed to the durum
wheat products consumed.

CONCLUSIONS OF EXPERIMENTS WITH MACARONI.

In these investigations two samples of durum wheat grown in North
Dakota were milled with an experimental mill at the Minnesota E^xperi-
ment Station and the product obtained was made into macaroni, which
was used for digestion experiments with healthy young men engaged
in a fair amount of muscular work as subjects. It was found that
when the offals from the durum wheat were remilled the total yield of
flour from durum wheat was approximately the same as from ordinary
wheats, but that the different grades of flour were obtained in somewhat
diflerent proportions. The durum wheat was somewhat harder to
reduce and required more power in milling than ordinary wheat. The
manufacture of semolina from durum wheat requires somewhat differ-
ent tempering, granulation, and bolting than are required in the manu-
facture of flour for bread-making purposes from ordinary wheat. In
the manufacture of macaroni the semolina or coarse flour undergoes

80

both physical and chemical changes. Water is removed in drying the
macaroni and the starch and gluten apparently undergo a slight hydra-
tion. When macaroni is cooked in water about 2.25 per cent of the
soluble matters present are extracted, which suggests that as little
water as possible should be used in cooking the macaroni when strict
economy is desirable.

As shown by experiments with healthy men, macaroni has approxi-
mately the same digestibility and supplies about the same amount of
nutrients, pound for pound on a dry -matter basis, as bread made from
straight-grade flour. Consuming either large or small amounts of
bread made from durum wheat flour with the ma-caroni exercised no
appreciable effect upon the digestibility of the nutrients and the availa-
bility of the energy present.

Macaroni is a highlj' digestible and nutritious article of diet, cor-
responding in these respects quite closely to bread, though at ordinary
prices it furnishes nutrients at a somewhat greater cost than bread;
nevertheless, it may be fairly considered an economical article of diet.
Macaroni may be readih" combined with other food materials and thus
may be used to give variety to the diet.

The durum wheat breakfast food resembled quite closely in compo-
sition the macaroni made from similar wheat. It was not quite as
thoroughly digested, though its digestibility was fairly high as com-
pared with man}" vegetable foods. The observed differences in digest-
ibility of the breakfast food and the flour products are undoubtedly
due to methods of manufacture, the flour products being rather tinely
ground and therefore in a condition favorable for the action of the
digestive juices.

Taken as a whole the tests show" that these American-made macaronies
were directly comparable with standard-made goods of European
manufacture.

The general summar}" of results and conclusions on the digestibility
and nutritive value of bread is given on pages .53 and Si of this
bulletin.

o

LIST OF PUBLICATIONS OF THE OFFICE OF EXPERIMENT STATIONS ON
THE FOOD AND NUTRITION OF MAN-Continued.

Bui. 102. Experiments on Losses in Cooking Meat, 1S9,S-1900. By H. S. Grindley, with the coopera-
tion of H. McCormack and H. C. Porter. Pp. 64. Price, 5 cents.

Bill 107 Nutrition Investigations among Fruitarians and Chinese at the California Agricultural
Experiment Station, 1899-1901. By il. E. Jaffa. Pp. 43. Price, 5 cent.s.

Bui. 109. Experiments on the Metabolism of Matter and Energy in the Human Body, 1898-1900. By
W. O. Atvvater and F. G. Benedict, with the cooperation of A. P. Bryant, A. W. Smith, and
J. F. Snell. tp. 147. Price, 10 cents. " .

Bui. 116. Dietary Studies in New York City in 1896 and 1897. By W. O. Atwater and A. P. Bryant.

Bui 117. Experiinents on the Effect of Muscular Work upon the Digestibility of Food and the Metab-
olism of Nitrogen. Conducted at the University of Tennessee, 1899-1900. By C. E. Walt.
Pp. 43. Price, 6 cents.

Bui. 121. Experiments on the Metabolism of Nitrogen, Sulphur, and Phosphorus in the Human
Organism. Bv H. C. Sherman. Pp., 47. Price, -^ cent.s.

Bui. 126. Studies on the Digestibility and Nutritive Value of Bread at the University of Minnesota in
1900-1902. Bv Harrv Snyder. Pp. 52. Price, .5 cents.

Bui. 129. Dietary Studies in Boston and Springfield, Mass., Philadelphia, Pa., and Chicago, 111. By
Lvdia Southard, Ellen H. Richards, Susannah Usher, Bertha M. Terrill, and Amelia
Siiapleigh. Edited bv R. D. Milner. Pp. 103. Price, 10 cents.

Bui. 132. Fiirther Investigations among Fruitarians at the California Agricultural Experiment
Station. Bv M. E. .Jaffa. Pp. 81. Price, .5 cents.

Bui. 136. Experiments "on the Metabolism of Matter and Energy in the Human Body, 1900-1902. By
W. O. Atwater and F. G. Benedict, with the cooperation of A. P. Bryant, R. D. Milner, and
Paul Murrill. Pp. 3.57. Price, 20 cents. , .

Bui. 141. Experiments on Losses in Cooking Meat, 1900-1903. By H. S. Grindley and Timothy
Mojonnier. Pp. 9-5. Price, -5 cents.

Bui. 143. Studies on the Digestibility and Nutritive Value of Bread at the Maine Agncultural Experi-
ment Station. 1899-1903. Bv C. D. Woods and L. H. Merrill. Pp. 77. Price, 5 cents.

Bui. 149. St\idies of the Food of Maine Lumbermen. By C. D. Woods and E. R. Mansfield. Pp. 60.
Price, 10 cents. „ tt .

Bui. 150. Dietary Studies at the Government Hospital for the Insane, Washington, D. C. By H. A.
Pratt and R. D. Milner. Pp. 170. Price, 15 cents.

Bui. 152. Dietary Studies with Harvard University Students, By Edward Mallinckrodt, jr. Pp. 63.
Price, 5 cents.

FARMERS' BULLETINS.

*Bul. 23. Foods: Nutritive Value and Cost. By W. O. Atwater. Pp. 32.
Bui. 34. Meats: Composition and Cooking. By C. D. Woods. Pp. 32.
Bui. 74. Milk as Food. Pp.39.

Bui. 85. Fish as Food. By C. F. Langworthy. Pp. 32.
Bui. 93. Sugar as Food. Bv Mary H. Abel. Pp.27.

Bui. 112. Bread and the Principles of Bread Making. By Helen W. Atwater. Pp. 39.
Bui. 121. Beans, Peas, and other Legumes as Food. By Mary H. Abel. Pp. 39.
Bui. 12S. Eggs and their Uses as Food. By C. F. Langworthy Pp. 40.

Bui. 142. Principles of Nutrition and Nutritive Value of Food. By W. O. Atwater. Pp. 48.
Bui. 182. Poultrv as Food. By Helen W. Atwater. Pp.40. •. „,,-,.,

Bui 203 Canneil Fruit, Preserves, and Jellies: Household Methods of Preparation. By Maria Parioa.
Pp. 32.

CIRCULAR.

Giro. 46. The Functions and Uses of Food. By C. F. Langworthy. Pp. 10.

SEPARATES.

*Food and Diet. By W. O. Atwater. Reprinted from Yearbook of Department of Agriculture for
1894. Pp. 44. . ' „ . ' ^ ^ .1- ,, ,

*Some Results of Dietary Studies in the United States. By A. P; Bryant. Reprinted from Yearbook
of Department of Agriculture for 1898. Pp. 14. -r. . r, o^ .i

♦Development of the Nutrition Investigations of the Department of Agriculture. By A. C. I rue ana
R. D. Milner. Reprinted from Yearbook of Department of Agriculture for 1899. Pp. lb.

The Value of Potatoes as Food. Bv C. F. Langworthy. Reprinted from Yearbook of Department of
Agriculture for 1900. Pp. 16. ^ ^ ,. . , . ^^ * * f

Dietaries in Public Institutions. By W. O. Atwater. Reprinted from Yearbook of Department of
Agriculture for 1891. Pp.18. ,,., ^ . .^r -l- k i, ..f

The Cost of Food as Related to its Nutritive Value. By R. D. Milner. Reprinted from Yearbook of
Department of Agriculture for 1902. Pp.19. . . ^^ .^^ w i f r>„^„,f

Wheat Flour and Bread. By Harrv Snyder and Chas. D. Woods. Reprinted from \ earbook of Depart-
ment of Agriculture for 1903. Pp.20. „ . . , - V I, 1, f

The Respiration Calorimeter. By W. O. Atwater and F. G. Benedict. Reprinted from Yearbook of
Department of Agriculture for 1904. Pp. 16. . ^ „^ ». ^ ^„„«„h

Scope and Results of the Nutrition Investigations of the Office of Experiment Stations Reprinted
from Annual Report of the Office of Experiment Stations for the year ended June 30, 1901.

Dietary Studies of Groups, Especially in Public Institutions. By C. F. Langworthy Reprinted from
Annual Report of the Office of Experiment Stations for the year ended June 30, 1902.

Nutrition Investigations at the Government Hospital for the Insane. Wa.shington D. C. By W. 0.
Atwater. Reprinted from Annual Report of the Office of Experiment Stations for the

Dietetics in^Rehition^to Hospitals for the insane. By W. O. Atw-ater Reprinted from Annual Report
of the Office of Experiment Stations for the year ended June 30, 1904. PP- 24.

Investigations on the Nutrition of Man in the United States. By C. F. Langworthy and R. D. Milner.
Pp. 20.

S09

U. S. DEPARTMENT OF AGRICULTURE.

OFFICE OF EXPERIMENT STATIONS— BULLETIN NO. 157.

A. C. TRUE, Director.

Water Rights on Interstate Streams:

THE PLATTE RIVER AiND TRIBUTARIES.

RESULTS OF INA ESTIGATTON.

R. P. TEELE, Editorial AssiManl.

WATER RIGHTS WITHIN THE STATES.

ELWOOD MEAD, Ckief-hl Irrigalion-and Drainage Investigations.

WASHINGTON:.

GOVERXMENT PRINTI^rC^ OFFICE.

1905.

809

U. S. DEPARTMENT OF AGRICULTURE.

OFFICE OF EXPERIMENT STATIONS— BULLETIN NO. 157.

A. C. TRUE, Director.

Water Eights on Interstate Streams:

THE PLATTE RIVER AND TRIBUTARIES.

RESULTS OF INVESTIGATION.

R. P. TEELE, Editorial Assistant.

uIBRARY
NEW YORK
BOTANICAL

GARDEN.

WATER RIGHTS WITHIN THE STATES.

ELWOOD MEAD, Chief of Irrigation and Drainage Investigations.

WASHINGTON:

GOVERNMENT TRTNTING OFFICE.

19 05.

OFFICE OF EXPERIMENT STATIONS.

A. ('. True, Ph. I).. Di rector.

E. W. Allen. Vh. D.. Assistant Director.

IRRIGATION INVKSTIGATIONS.

Elwood Mead, Chief.

R. P. Teele, Editorial Assistant.

C. E. Tait, Assistant, in Charge of Central District.

Samuel Fortier, Irrigation Eiifjiiicer, in CJiarge of Pacific District.

C. G. Elliott, Engineer, in CJiarge of Drainage Investigations.

(2)

LETTER OF TRANSMHTAL

U. S. Department of Agriculture,

Office of Experoient Stations,

Washington, D. C ., May 25, 1005.
Sir: I have the honor to transmit herewith a report on water
rights on interstate streams, as ilhistrated by the Platte River and
Its tributaries. The report contains a discussion of the result of the
investigation, by E. P. Teele, editorial assistant, and a discussion of
water rights within the States, by Dr. Elwood Mead, chief of irri-
gation and drainage investigations. It is recommended that this
report be published as a bulletin of this Office.

Respectfully, A. C. True,

Director.
Hon. James Wilson,

Secretary of Agriculture.

(8)

CONTENTS,

Page.

Results of Investigation. By R. P. Teele 9

The Platte River and tribiitaries 9

Present conditions _ _ . - 10

South Platte and tributaries 14

North Platte and tributaries ! 19

Laramie River 20

The North Platte in Nebraska 21

Rights to water 25

Rights to water from South Platte and tributaries 2fi

Colorado . 26

Nebraska 36

Questions between the States 39

Effect of physical conditions 42

Return seepage _ . 47

Rights to water from North Platte River and tributaries 58

Colorado 58

Wyoming 59

Nebraska 63

Interstate relations 65

Colorado-Wyoming 65

Wyoming-Nebraska - - 69

Interstate questions 74

Protection of rights in a lower State against diversions in an upper

State ---- 77

Water-right systems ^0

Colorado 80

Wyoming 81

Nebraska 84

Acquirement of rights by appropriation 87

Transfers of water rights 88

Beneficial use 90

Conclusion — - 95

Water Rights within the States. By Elwood Mead 97

The evolution of property rights in water 101

How the Platte has been appropriated 1 03

Summary - - "

117
Index -

(5)

ILLUSTRATIONS.

PLATES.

Page.

Plate I. Map of Platte River and tributaries — 10

II. Fig. 1.— A characteristic seepage ditch. Fig. 2.— Seeped sugar-
beet field 50

III. Skyline ditch, carrying water from Laramie River drainage to

Cache la Poudre drainage 66

IV. Fig. 1 .—North Platte River at Guernsey Canyon. Fig. 2.— North

Platte River near Douglas, showing character of stream bed. . _ 72

TEXT FIGURES.

Fig. 1 . Altitude and precipitation at points in valley of South Platte and

Platte rivers . . 1^

2. Altitude and precipitation at points in valley of North Platte and

Platte rivers . 1^

3. Diagram comparing volume of return seepage to South Platte River

for two seven-year periods, 1889-1895 and 1896-1903, excluding
1897 51

(i)

WATER RIGHTS 0\ IXTHRSTATE STKIL-VMS.

RHSl'LTS OH LWKSTIGATION.

By It. 1*. Teele, Editorial A>isif<taut.
THE PLATTE RIVER AND TRIBUTARIES.

The law i)rescribino- the work to be done by this Office originally
provided for the investigation of the " laws of the States and Terri-
tories as affecting irrigation and the rights of appropriators." Under
this provision studies of the laws of several of the States have
been made." In 1903 this law was changed by adding to the above
clause. '' and of riparian proprietors." In response to many requests
from the people interested in the control and use of water of the
streams flowing east from the Rocky Mountains, a study of the laws
aft'ecting the distribution of the water of the Platte liiver and its
tributaries was begun in 1903.

These streams present two questions which have not been exten-
sively dealt with in former reports: (1) AVhat is the relation between
rights acquired by ^ appropriation " and riparian rights on the same
stream? and (2) What is the relation between rights to water from
the same stream in diit'erent States? Since only rights acquired by
appropriation are recognized in Colorado and Wyoming, and the
rights of riparian proprietors are recognized only in Nebraska, on
these particular streams these questions merge into one: AVhat are
the relations of rights to water from the Platte River and its tribu-
taries in different States? This report is a discussion of that (pies-
tion.

The accompanying map (PL I) shows that the course of the South
Platte lies in the States of Colorado and Nebraska; that of the North
Platte lies in Colorado. AA>oming, and Nebraska; while the main
stream is in Nebraska. A study of the relations between the rights
to these streams, therefoi-e. involves the study of the laws and de-
cisions regarding water rights in Colorado, Wyoming, and Ncbinska.

" U. 8. iH'pt. Af,'!-.. (,)rti((> i>f Kxiici-iniciit St:iti<iiis T'.uls. .".S. CO. \u\. lOo, ;iii<l IL'4.

10

But physical conditions are as important as laws and decisions in
determining the relation of rights to water from the same stream,
and consequently rainfall, the stream flow, the diversions from the
streams, and the return seepage from irrigated lands have all been

studied.

The field work on which this report is based was done during the
summer of 1003. Mr. W. B. Dunton made a study of the laws and de-
cisions of the three States; Mr. C. E. Tait and Prof. (). V. P. Stout
made measurements of return seepage; Mr. Frank Adams collected
records of diversions and crop returns, and Mr. W. F. Bartlett col-
lected records of stream flow. Each of these agents made a study of
a particular phase of the general question in hand. It was found
impracticable to publish the reports entire, but it Avas decided rather
to bring the essential points together in this one discussion. The
duty of bringing the results together and determining their bearing
on the question being studied was assigned to the writer, to whom the
reports of the agents named were submitted. After going over these
reports, the writer spent the summer of 190-1: in the field collecting
such information as seemed to be needed to make the general discus-
sion complete and getting such a personal knowledge of the field
covered as is necessary to an intelligent discussion of its ])roblems.

It is not possible to give in the text credit for each fact taken from
these reports, and therefore general credit is given here. Most of the
information regarding court decisions and rights to the streams is
taken from the report of Mr. Dunton, the seepage measurements in
Colorado and Wyoming are taken from the report of Mr. Tait, seep-
age measurements in Nebraska are taken from the report of Pro-
fessor Stout, the records of diversions and of crop returns are taken
from the report of ^Ir. Adams, and most of the records of stream
discharges are supplied by Mr. Bartlett.

PRESENT CONDITIONS.

The controlling factor in the necessity for irrigation along the
Platte River is the rainfall. The precipitation is heavier in the
mountains, lighter ou the plains at the base of the mountains, and
o-rudually increases toward the Missouri. This is shown in the
following table, which gives the normal precijDitation at stations
along the rivers from near the summit of the C(mtinental Divide to
the Missouri. The data are taken from the reports of the United
States Weather Bureau.

U. S. Dept. of Agr., Bui. 157, Office of Expt. Stations. Irrig. and Drain. Invest.

Plate I.

11

Normal annual precipitation at stations alonr/ Platte River and trihutaries.

Station.

'Altitude. P^*-

South Platte:

Longs Peak

Moraine, Colo

Cheesman . _

Denver

Laporte . _

Fort Collins - -

G-reeley

Fort Morgan -

North Platte, Nebr.
North Platte:

Saratoga, Wyo

Laramie, Wyo

Alcova, Wyo

Fort Laramie, Wyo.

Gering, Nebr _ _

Bridgeport, Nebr . . .

North Platte, Nebr .
Platte:

Lexingrton

Kearney

Grand Island

Fremont

Plattsmouth

Feet.

8,600
7,900
(), 7«2
.5. 2<)1
.5.(J»;i)
4,if.l4

4,b:j7

4,000
2,821

Inches.
IB. 47
Iti.'.W
U.W
14. 49
15.29
14.08
11.92
11.74
18.27

14.08
9.8.5
9.44
11.19
15.00
16.09
18.27

22.09
26. 89
28. .57
:^), 76
32. 60

The facts given in the table are shown graphical!}' in the diagrams
(figs. 1 and 2). In these diagrams the horizontal scale represents
distance in miles; the vertical scale represents altitude and depth of
precipitation. In each curve the altitude steadily diminishes, while
the precipitation is high in the extreme altitudes, drops down near
the base of the mountains, then gradually increases to the east, the
decrease in altitude and the increase in precipitation being remark-
ably uniform from the base of the mountains east. Throughout a
large portion of the area the rainfall is insufficient for the needs of
maximum crops.

A common assumption is that irrigation is necessary for successful
agriculture where the annual rainfall is less than 20 inches. In a
general way the assumption is borne out by agricultural practice
along the Platte. Laporte is just at the foot of the mountains,
and no agriculture is attempted without irrigation. North Platte
is at the other edge of the distinctly arid zone, and there many farms
are regularly irrigated except during years when the rainfall is
al)Ove normal, although some are " dry farmed." At Lexington,
where the rainfall is just over the 20-inch mark, a canal covers a
large area of farm land, but only a part of the farmers use water,
and the canal management is carrying on a cami)aign of education
to demonstrate to the people the benefits of irrigation. At Kearney,
where the rainfall is a little greater, a large canal was constructed,
but is not regularly used for irrigation. Irrigation is practiced all
along the North Platte, and at none of the stations on that stream
does the rainfall equal 20 inches. In general, then, the distinctly

12

Fig. 1. — Altitude and precipitation at points in valley of South Platte and Platte rivers.

13

Fig. 2. — Altitude and precipitation at points in valley of North IMatto and I'lattu rivers.

14

arid zone extends from the mountains to North Platte, Nebr. East
of North Platte some farms are irrigated, while others are not, the
proportion of irrigated to unirrigated farms gradually diminishing
to the east; that is, all the agricultural lands along the branches
of the Platte River in Colorado and Wyoming require irrigation.
Those in Nebraska, as far east as North Platte, are in the same con-
dition, while those east of North Platte have less need of it.

SOUTH PLATTE AND TRIBUTARIES.

The water supply of the South Platte Valley comes almost entirely
from streams fed by the snows and rains in the mountains, and is
largest in the early summer and smallest in the late summer. The
South Platte itself is a mountain stream, and receives also the dis-
charge of a number of other streams coming from the eastern slope
of the Rocky Mountains. The flow of these streams at stations near
the mountains where records have been kept is shown in the following
table :

Mean iiiuiitlihj fioir of SoittJi PJattc Rirrr and trihiifaries.

Stream.

April.

May.

.June.

.Ti^ly.

August.

September.

South Platte at Deansburv

Cu. ft.

per sec.
432
123
12(1
91
164
151
499

Cu. ft.

per sec.
747
156
526
a59
363
501
1,495

" Cu. ft.

per sec.
669
160
8.32
.507
625
80H
1,985

Cu. ft.

per sec.
497
98
495
321
376
452
781

Cu. ft.

r>er sec.
276
91
221
149
181
207
330

Cu.ft.
per sec.

181

Bear Creek at Morrison

47

Clear Creek at Porks Creek

113

Boulder Creek near Boulder

64

St Vrain Creek near Lyons

91

Big Thompson River at Arkins

Cache la Poudre above Fort Collins.

103
175

Total

1,580

4,147

5,586

3,020

1,445

774

All these tributaries are located on the north and west side of the
river. There are in addition a number of torrential tril)utaries on
the south and east sides, which carry large volumes of water during
heavy storms. Below the mouth of the Cache la Poudre several tor-
rential streams come in on both sides of the river. These are shown
on the map (PI. I). These streams are of little value for irriga-
tion without storage, since the flow is so uncertain and lasts but a few
hours or days at a time; but Avith storage they become valuable
sources of irrigation water. Reservoirs have been built on some of
these streams and more will probably be built.

There is considerable irrigation above the points of measurement
on the streams given in the table. There are small tributaries for
which no measurements are available, and the measurements for the
streams given cover different periods. The volume given for each
month for each stream is the average of whatever measurements are

15

available. Therefore, the table is not to be taken as exact, but it
gives a general idea of the average available water supply for the
lands in the South Platte Valley. The average total supply for the
period from April to September, inclusive, is •2J('u) cubic feet per
second. Against this supply, rights" aggregating 30,507.47 cubic
feet per second have been recognized by public; authorities in Colorado
and Nebraska. (See p. 89.) That is, the rights to be sui)plied l)y
this river system are more than ten times as great as the average flow
of the streams. This statement of averages does not, however, give
a correct idea of the relation between Avater supply and water rights.
Many canals were built with the full understanding that water could
be obtained only at intervals, and the frequency and duration of
floods are of more importance to their owners than average flows.
The conditions are more correctly represented by the tables given
below, showing the maximum, minimum, and mean discharges of the
South Platte at Deansbury and of the Cache la Poudre above P'ort
Collins, with the differences between these discharges and the sum of
nil decreed rights to water.

The table which follows gives the maximum, mean, and minimum
flows of the South Platte at Deansbury, Platte Canyon, or South
Platte for the years 1890-189-2 and 189G-1903. The maximum for
each month is the greatest discharge reported for that month during
the period covered, rather than the mean maximum. The minimum
is obtained in the same way. The sum of the decreed rights to water
from the South Platte between the point of measurement and Denver
is approximately 1,913 cubic feet per second. The differences be-
tween this volume and the discharges of the stream are shown in the
last column of the table.

a Rights to water are theoretically based on use. jukI no one has a riirht to
more water than he has put to use. However, the courts have decreed to some
parties rights to more water than they have used and more than their ditches can
carry. On the iiasis of the dec-rees the parties have these rights, while on the
basis of the theory the rights do not exist. The figures given here are based
on the decrees. (See pp. 2G-39.)
30437— No. 1.57—05 M 2

16

Discharye of South Platte River at Dcaiisbiiri/. J'latte Canyon, or South Platte,

1890-1892 and 1896-1903.

Month.

April

May

June

July.

August

September

Stage.

Discharge.

fMaximum

•^Mean

[Minimum .
jMaximuni

•^Mean

(Minimum .
[Maximum

■{Mean

I Minimum.
fMaximum

-^Mean

[Minimum .
(Maximum

■^Mean

iMinimum .
(Maximum

<Mean

I Minim^um .

Cubic feet

per second.

3,445

432

98

2,685

747

63

2,175

669

60

2,195

497

55

1,365

276

21

764

182

57

Greater

(+) or leas

( — ) than

rights.

Cubic feet
per second.
+ 532
-1,481
-1,815
+ 772
-1,166
-1,850
+ 2(2
-1,244
-1,K53
+ 282
-1,416
-1,858
- .548
-1,&37
-1,892
-1,149
-1,731
-1,856

The table shows that while the average flow for no month equals
one-half of the sum of the decreed rights, at times during the months
of April, May, June, and July there has been more than enough
water to supply all decreed rights, leaving some water to flow down to
lower ditches. On- the other hand, the table shows that there have
been times in each month when the flow of the stream does not equal
one-twentieth of the decreed rights in this one section. Some of the
ditches farther down on the river have decreed rights which must be
supplied from this flow, but the river receives some tributaries below,
so that the table does not present the exact situation, although it gives
a good illustration of the general condition on the South Platte. At
times there is more water than all the ditches can divert; at other
times only a few can be supplied, with the average far below the sum
of the rights.

The following table gives similar facts for the Cache la Poudre.
The record extends from 1894 to 1903, inclusive. The sum of decreed
rights to the river below the point of measurement, where the river
leaves the mountains about 12 miles above F'ort Collins, is 3,988 cubic
feet per second.

17

Discharge of Cache la Poudre River above Fort Collins, lS9.'f-1903.

Month.

Stage.

fMaximum
April - - - -{Mean

iMinimum.

(Maximum .
May <Mean

(Minimum.

I Maximum .
June - -^Mean.

iMinimum.

(Maximum .
July - - <Mean,_

[Minimum.

{Maximum .
Mean.
Minimum .

September.

[Maximum

•jMean

IMinimum.

Discharge.

Cubic feet

persecond.

2,934

.521

74

5,100

1,495

200

4,376

1,985

5.59

2,701

776

200

974

320

91

488

180

43

Greater

( + )arless

( — ) than

rights.

Cubic feet
persecond.
-1,054
-3,467
-3,914
+1,212
-2,493
-3,788
+ 388
-2,003
-3,429
-1,287
-3,212
-3,788
-3,014
-3,668
-3,897
-3,500
-3,808
-3,945

This table shows that at times in May and June the discharge of the
Cache hi Poudre is large enough to supply all decreed rights and
leave some Abater to pass down the stream. The mean for June
equals almost exactly one-half of the decreed rights, while the mini-
mum for June, the month of largest flow, is about one-seventh of the
sum of the rights. The minima for May and July are about one-
twentieth of all the rights, the minimum for August is about one
forty-fourth of the rights, that for April is about one fifty-fourth,
and that for September about one ninetj^-third.

The areas irrigated and the number of ditches and reservoirs along
the South Platte and tributaries in Colorado, as reported to the State
engineer, are given below. The areas are stated in round numbers
and are only approximate. It is the opinion of the State engineer
that they are over rather than under the truth. For administrative
purposes the State is divided into districts, as shown on the map.
(PI. I.) The areas are given by districts.

Ditches, reservoirs, and areas irrigated on South Platte and tributaries in

Colorado.

District.

Ditches.

Reservoirs.

Area

Number. Length.

Number, i Capacity.
Acre-feet.

irrigated.

No 23

Miles.
235 311
95 291
19 I 66
32 1 265
40 281
36 267
17 1.58
48 352
26 289
34 242
17

Acres.
67,213

No. 8 . ---

a)

23,781

No 9

20

15,076

8,193

No 7

92.895

No. 6

16
32
35
35
6

4,000

11.506

44.:«i

103,2.57

7,426

72,081

No. 5 -

8.5.513

No. 4

91.922

No. 3 -

174.8*5

No.2

68,762

No 1

2

71,640

No 64

.35,953

i

Total

600 j 2.522

166

185,585

792,838

18

There is little irrigation along the South Platte in Nebraska. The
report of the State board of irrigation for 1901-2 shows 14 ditches,
with a total length of 107 miles, covering 43,;]00 acres. No state-
ment is given shoAving the part of the land under ditch wdiich is irri-
gated, but it does not exceed one-half. There are no reservoirs along
this section of the river.

None of the above figures, showing water supply, water rights,
number of ditches and reservoirs, and acreages irrigated should be
taken as exact, but they give a general view of conditions in the
South Platte Valley. In the upper districts along the main river
agriculture is not highly developed, but large areas of hay and grain
are raised. In the vicinity of Denver, l)()th on the main stream and
the tributaries to the north of Denver, large areas are devoted to
small fruits and vegetables. To the north of this, on the tributaries,
is the section where the storage of Avater has made possible the raising
of potatoes and sugar beets, and increased yields of alfalfa.

Below these tributaries on the main stream the stage of develop-
ment declines steadily, not only throughout the course of the stream
in Colorado, but on to its mouth in Nebraska. But the construction
of reservoirs and the accompanying advance in the values of crops
raised is gradually progressing down the stream and may be expected
to continue to do so.

Records of the diversions of water by the principal ditches in seven
out of ten districts, Nos. 3, 4, 5, 7, i), 2, 1 (see map, PI. I), in Colo-
rado were obtained by ]Mr. Adams in 1903, and crop returns mider
five ditches, covering 24,329 acres, were also secured. Mr. Adams
sums up his results as folloAvs:

Dviring the irrigation season of l!l()3, tlie farmers of Colorado used in irriga-
tion practically the entire tlow of Sonth Platte Kiver and tributaries, besides
diverting a small supplemental supply from the basins of Grand, North Platte,
and Laramie rivers. During the preceding nonirrigating period and after the
irrigation season of 19(13. the flow of the principal tributaries was almost
wholly diverted into reservoirs, the total amount stored for use in 1903 having
been over 200,0(10 acre-feet. The seasonal mean of the daily diversions by the
l)rinci])al ditches of the South I'latte system except those in district 23, in part
estimated, was about 2,(500 cubic feet per second. Running continuously from
May through September, this amounted to 788,99(5 acre-feet, and at the average
return per acre-foot used under live representative ditches in South Platte
basin made possible a gross return of .'f4,(>2:),r)17. Adding to this the retiu'u
made possible by the 200,000 acre-feet of stored water figxu-ed at the same rate,
which is low for stored water, the total return to the farmers of Colorado
situated in this basin was over .i;.~>.."»( )( ).( Mio. The irrigation season lu-gan in
April in some of the districts and lasted through November on the main South
Platte below Denver.

To this should be added the returns from 122 small ditches scat-
tered throughout all the districts. The ditches for which crop
returns were secured are not those where the highest returns are

19

secured and were probably below the average; the total given by
Mr. Adams is therefore considerably less than the actual return
secured from the irrigated farms in the South Platte Valley in
Colorado. This complete utilization of the water supply and the
raising of high-priced crops ha\e been made possible only by the
development of methods of distribution and exchange which are
probably not equaled anywhere else in the United States."

NORTH PLATTE AND TRIBUTARIES.

The Xorth Platte River rises in North Park, Colorado, between the
Medicine Bow Mountains on the east and the Park Range on the
west, which, with the Continental Divide on the west, form a horse-
shoe-shaped area comprising about 1,700 square miles in Colorado.
The valley in this section has a general altitude of about 8,000 feet,
and the mountains surrounding it rise to 10,000 to 12,000 feet. The
streams draining these mountains unite in the center of North Park
to form the North Platte River. Near the Colorado- Wyoming line
the river enters a succession of canyons separated by stretches of
rolliuir hills. This formation extends for about 20 utiles, beyond
which the river enters a rolling country. The hills are not so high
as those farther south and occasionally recede from the stream,
leaving areas of bottom land varying from 10 to 1,000 acres in
extent. The„se bottom lands are irrigated, usually not from the
river itself, but from mountain tributaries. Beaver, French, Bnish,
Cow, and Encampment creeks enter the river in this section. Far-
ther down the valley broadens until it reaches a width of 1 to 3
miles on the west side and an average of about 4 miles on the east.
This valley extends for 50 miles to the Union Pacific Railroad at
Fort Steele. In this valley the river receives the discharges of
Jack, Sage, Spring, and Pass creeks. The estimated area which
can be reclaimed by irrigation in this valley is about 125,000
acres. The river receives its greatest perennial supply from these
tributaries entering it in the section above Fort Steele. Irrigation
is practiced to some extent in the valleys of these tributaries.

From Fort Steele the river flows through precipitous hills for about
35 miles to the Seminole Mountains. The country on both sides is
badly broken, and is used only for grazing. In this section the river
receives the discharge of the Medicine Bow River, which rises in the
Laramie Mountains. Irrigation is practiced along the course of the
Medicine Bow. From the mouth of the Medicine Bow to the mouth
of the Sweetwater River the land along the North Platte beeomes
more and more sandy, until vegetation practically disapj^ears. From
the mouth of the Sweetwater the river still flows through broken roll-

aV. S. Dept. Agi-., Office of Experiment Station.s Buls. 92, 118, and i:U.

20

ing hills until it reaches Sevenmile Canyon. The walls of this cari-
yon rise almost perpendicularly to a height of about 2,000 feet above
the river bed. Beyond Sevenmile Canyon the river flows through
another stretch of hilly country, then enters the Alcova Canyon.
From Alcova to Casper the river is bordered by a high, level plateau.
Between Alcova and Casper, Bates Creek, Poison Spider Creek, and
Casper Creek enter the North Platte. These streams are not per-
ennial, but are used for irrigation in the spring. There is almost no
irrigation from the North Platte between Fort Steele and Casper, and
little land which can be irrigated. Narrow strips of bottom lands
along the tributaries are, however, irrigated, and this area is being
constantly extended. From Casper to Orin the river flows in a wide
valley, winding back and forth across this valley in a sandy bed. In
times of low water it is divided into several channels.

Surveys have been made for a number of canals to cover parts of
this valley, but only one has been completed, and it is now out of
repair. This section, however, affords some of the best examples of
irrigation in the Platte Valley. Many ditches divert the waters of the
tributaries of the Platte, reservoirs have been built, and the complete
utilization of the water supply in the near future is assured. In this
section, between Casper and Orin, Big Meadow, Deer, Box Elder, La
Prelle, Wagon Hound, and La Bonte creeks enter the river. These
streams are all used for irrigation, and supply very little water to the
main stream. Below Orin on each side of the river for a distance of
5 or 6 miles there is considerable irrigated land, which is watered by
three ditches, the largest of these being about 10 feet on the bottom
and 2 feet deep. Ten miles below Orin the river enters broken coun-
try, with occasional stretches of land which could be reclaimed by
lifting water from the river. The valley broadens again at Guernsey,
this valley extending to and beyond the State line. Several good-
sized ditches take water from the river in this section and irrigate
considerable areas of land. Other canals which are under construc-
tion will irrigate between 25,000 and .50,000 acres. Elkhorn, Horse-
shoe, Cottonwood, and Eawhide creeks and the Laramie River enter
the river in this section.

LARAMIE RIVER.

The Laramie River rises in northern Colorado in the vicinity of
the other streams which go to form the North Platte and flows
through Wyoming in a course generally parallel to the North Platte,
the two coming together near the Wyoming-Nebraska line. There is
little irrigation along the Laramie in Colorado ; some of its water is,
however, carried over the divide separating its headquarters from
those of the Cache la Poudre, and is used in the valley of the latter

21

stream. In Wyoming the Laramie is extensively used for irrigation.
Not far from the Colorado-Wyoming line it enters the Laramie
Plains, which comprise an extended area of high level land, much of
which is under ditches taking water from the Laramie. Below the
Laramie Plains irrigation is confined to narrow strips lx)r(lering on
the stream. The Wheatland Flats, which lie between Sj'bile and
Chugwater creeks, where some ()5,000 acres is irrigated, are served by
water taken out of the Laramie through a tunnel into Sybile Creek.

The areas irrigated from the tributaries of the North Platte in
Wyoming are given with close approximation in the order establish-
ing rights to water and in the subsequent certificates of appropriation
issued by the board of control. These amount in the aggregate to
360,000 acres. It has been estimated that about 53,000 acres are irri-
gated from the North Platte itself.

THE NORTH PLATTE IN NEBRASKA.

The stream throughout its course in Nebraska is bordered by a val-
ley of considerable width, back of which are the high plains, where the
areas which can be reclaimed are limited only by the water supply.
One large canal heads immediately above the Wyoming-Nebraska
State line and carries water to land in Nebraska. Two other large
canals head immediately east of the State line in Nebraska. Lands
immediately adjoining the river throughout its length to the junction
with the South Platte are under ditch, except for small areas where
the hills come down to the river bank. The largest irrigated areas
lie in the section from the State line to Bridgeport, a distance of
about 75 miles, and in the point of land between the two rivers for a
distance of about 20 miles west of the junction. One canal taking
water from the North Platte crosses the South Platte and covers
land on the south side of that stream.

Below the junction the valley on the north side of the river slopes
gradually up to the hills, and these hills are low, so that canals can
be easily built to cover land at long distances from the stream. On
the south side the hills are higher and come closer to the river. A
number of large ditches have been built to cover the lands on the
north side as far as the city of Kearney, which is about 90 miles be-
low the junction. Short canals cover some land on the south side.

The report of the State board of irrigation of Nebraska for 1001-2

states that the canals diverting water from the North Platte, in

Nebraska, have an aggregate length of 780 miles and cover 338,220

acres. The canals on the main stream below the junction have an

ao-oreo-ate length of 296.5 miles and cover 179,440 acres. Not all

• •••11 1

of this land under ditch is irrigated, but it is impossible to make any

22

estimate as to what portion is watered. Along the North Platte
irrigation is necessary for the raising of crops, so that a considerable
portion of the land under ditch is watered. Below the junction
crops can be raised without irrigation in most years, and some of
the large canals, although they cover extended areas, supply very little
water for irrigation.

Along the North Platte, in Colorado, the chief crop is native hay.
Owing to altitude few other crops can be raised. Hay was the first
crop grown in Wyoming, also, but in recent years diversified farm-
ing has been constantly gaining ground, until from Casper to the
State line the crops are of the same general character as those grown
along the South Platte. Along the Laramie, in Colorado, and on
the Laramie Plains the crops irrigated are chiefly native hay and
alfalfa, although some grain and vegetables are raised on the Lara-
mie Plains. At Wheatland general farm cro])s are grown, including
silfalfa, grain, corn, and potatoes. Experiments have been made
with sugar beets, showing that they can be successfully grown here.
In Nebraska general farm crops and some small fruits are raised.
Potatoes have become an important crop in this section, and some
sugar beets also are grown. Along the main river below th(> junc-
tion large areas of corn are raised, usually without irrigation, but in
some seasons corn is watered.

It will be seen that conditions along the North Platte differ widely
from those on the South Platte. Near the base of the mountains on
the South Platte and its tributaries agriculture has reached a very
advanced stage of development, while along its lower reaches the
lands are now being reclaimed, and low-priced crojis are chiefly
raised. On the upper sections of the North Platte the low-priced
crops are grown, while the more highly developed agriculture is
found on the lower reaches of the stream. Nowhere on the North
Platte, however, has agriculture reached such an advanced stage as
is found in places on the South Platte and its tributaries.

The areas irrigated from the North Platte and tributaries are
reported as follows:

Ai'eas irrigated from the North Platte River and tributaries.

Acres.

Colorado 157, 965

• Wyoming 413, 000

Nebraska 338, 220

Total 900, 185

On the main river below the confluence the area under ditch is
reported by the State board of irrigation as 179,440 acres.

Few records of the flow of the North Platte and its tributaries have
been made. No records of the flow in Colorado have been kept. A

23

record was kept for a part of the season of lOOli" at Saratoga, Wyo.
This is given as follows:

Dificiiarge of North I'htllc h'ircr. at Stinilofid. \Vi>o.. I!)03.

TniiA • 6 ("iiliic feet

Julie. per second.

Maximum 8. (XK)

Mean <;, ?,0(;

Minimum 8, 580

July :

Maximum 2, 912

Mean 1,230

^linimum 4G5

August :

Maximum 465

Mean 300

Minimum 220

September :

Maximum 754

Mean 518

Minimum 20G

October :

Maximum : TOO

Mean <;14

Minimum 490

Average 1.400

This does not, however, represent the supply for the lands below
Saratoga, as below that jDoint the river receives maii}^ tributaries for
which no records are available.

Since 1894 the Wyoming State engineer's office has kept records
showing the flow of the North Platte at Douglas, Grin, or (niernsey.
Douglas and Grin are not far apart, and Guernsey is about CO miles
below Doutjlas. In the table Avhich follows the nieasui-ciiiciits niv
averaged as if all were made at the same point. Tt is not believed
that the discharge varies enough between these points to introduce
aii}^ considerable error. Laramie River and Horse Creek enter the
North Platte below Guernsey, but the present and prospective storage
of the flow of these streams makes the supply at Guernsey a fair
approximation of what is available for future extension of the irri-
gated area along the North Platte below that point. Kights belo\\
this point aggregate 11.172.66 cubic feet per second, a little less than
three times the average flow of the stream for the irrigation months.
This includes rights to water from llie main Platte, since it receives
its principal supply from the Nortii Platte.

In the table the maximum, minimum, and mean discharges of the

a Discharge table made from data supplied liy A. .1. rarsliall. 1'. S. (ieological
Survey.

''21 davs. lOtli to 30tli. botli inclusive.

24

river are given, with a column showing the difference between each
discharge and the sum of the decreed rights:

Dischnryc of Xorth I'latie River at Dour/hin. Oriu, or Guernsey, Wyo.,

189J,-19(I3.

Month.

April

May

June _

July..

August

September

Stage.

I Maximum .

•{Mean

(Minimum..
[Maximum .

-^Mean

(Minimum, _
[Maximum _

<Mean

(Minimum _ .
[Maximum .

■^Mean.

(Minimum..
(Maximum .

\ Mean

(Minimum..
(Maximum .

■{Mean

[Minimum..

Discharge.

Cubic feet
per second.
13,420
3,728

ma

19,()93

7,718

2,500

22,935

8,767

1,&34

17,770

2,602

600

2,400

772

220

1,085

523

80

Greater

( + ) or less

(— ) than

rights.

Cubic feet

per second.

+ 2,247

- 7,445
-10, .573
+ 7,920

- 3,455

- 8,673
+11,762

- 2,406

- 9,539
+ 6.597

- 8,571
-10,573

- 8,773
- -10.401

-10.953
-10,088
-10,650
-11,093

The table shows that at times during the months of April, May,
June, and July there is more than enough water to supply all decreed
lights in full, the highest flood discharge for June being more than
double the sum of these rights. In no month does the average flow
equal the sum of the rights, although the average for June approaches
it. The serious shortage occurs in August and September. The
table shows that there is still a large supply of water available for
storage during the summer, in addition to the winter flow.

With decreed titles to water from the South Platte and tributaries
aggregating more than ten times the supply at the foot of the moun-
tains, and from the North Platte and Platte amounting to about three
times the average supply, it is evident that all can not receive all the
water to which they are nominally entitled. It is this scarcity of
water as compared to the claims which makes the relation of rights
a matter of imijortance. When there is not water enough for all,
who shall receive what there is? Have the people of one State a
better right to this water than those of another, or are their rights to
be determined regardless of State lines? To what extent does use
by i3arties on one section of a stream deplete the supply for others
on a lower section ? Or, to make it specific, what effect does the use
of water of the South Platte in Colorado have on the flow of the
stream in Nebraska ? What effect has the use of water from the
North Platte in Colorado on the suj^ply in Wyoming? And what
effect has the use of water from the North Platte in Wvomins: on the
supply for holders of rights in Nebraska ? One further question is
rendered important by the scarcity of water. When it is decided

25

■who is entitled to the Avater, how are their rights to be protected?
The answering of these questions requires a study of the existing
systems of water rights in the States, and of the character of the
streams.

EIGHTS TO WATER.

In the arid region irrigation began before the adoption of any laws
regarding the diversion of water from streams and its use in agincul-
ture. As a result, the irrigation codes of the States have had a
gradual growth, laws being enacted from time to time in response
to changing conditions as the use of the streams for irrigation has
progressed, and decisions defining the nature of rights being handed
down as new conflicts have arisen. This process is still going on,
and, therefore, there are many things regarding rights to water which
can not be considered settled. However, some principles have been
recognized in the constitutions and laws of the States, and others have
been decreed and so often reaffirmed by the courts that they may be
considered finally settled.

The early settlers found that they needed to put water upon the
land in order to grow crops. They therefore built ditches and took
the water from the streams without formality and without restriction.
This came to be called appropriation of water, and the right to take
water in this way was called the right of appropriation.

As diversions were made, the time came when new diversions less-
ened the supply of some of those who had already used water.
Simple justice demanded that the person who had dug a ditch, im-
proved his land, and used water be protected in that use, since taking
the water away from him destroyed the value of his property. The
superiority of the right of the first users over the rights of those
making later diversions was recognized bv common custom and by
laws, and is known as the principle of priority.

On the other hand, justice and the public welfare demand that the
holder of the early right shall take only such water as he needs,
leaving as large a supply as possible for later comers. It is, therefore,
required that the water taken from streams be put to a beneficial use
and not wasted.

The right of appropriation and the principles of priority and bene-
ficial use have been recognized by the States of Colorado, "Wyonung,
and Nebraska. Each of these States has also recognized the necessity
of providing for the distribution of the water of its streams to those
entitled to it, and has provided officials for this puri)ose. These
general features of the laws have been fully discussed in previous
bulletins of this Office."

a U. S. Dept. Agr.. Office of Experiment Stations Buls. 58, <50, 70, 96, 118, and
140.

26

RIGHTS TO WATER FROM SOUTH PLATTE AND TRIBUTARIES.

Preliminar}^ to eniimeratino; the rights to ^Yater from the South
Platte which have been acquired in the States of Colorado and Ne-
braska it may be well to state briefly the status and nature of rights
in the two States. In Colorado rights are acquired by diversion and
use without public supervision, are defined by the courts, and when
defined and after the expiration of the two years allowed for appeal
are considered absolute rights to the quantity of water stated in the
decrees. (See p. 92.) These rights can be sold and transferred under
direction of the court, if others are not injured by the transfer. (See
p. 88.) This quantity, as a rule, bears no relation to the area irrigated
or the needs of the holder of the right. (See p. 92.) Rights are en-
forced by State officials. Rights in Nebraska have been acquired in
the same way as in Colorado up to the enactment of the law of 1895;
since that time they have been acquired by application to the State
board of irrigation, and the diversion and use of the water, are de-
fined by the board or the courts, and enforced by State officials. The
right is to sufficient water for the land to be irrigated, not to a fixed
quantity of water; is attached to a particular tract of land, and can
not be transferred to other land. (See p. 87.) The facts given in the
following pages regarding the water-right decrees, both as to the
nature of the decrees and the quantities of water decreed, are taken
from the report of W. B. Dunton.

COLORADO.

District 23. — District 23 comprises the country which is known as
South Park, which is drained by the headwaters of the South Platte.
(See map, PI. I.) The decree Avhich governs practically all the
rights in this district was rendered in August, 1889. It includes
ditches with priorities dating from 18()1 to 1888, and covers all the
rights which have been decreed, with the exception of a few small ones
amounting to 105.62 cubic feet per second, which haA'e been adjudicated
since. The decree awards the water to the various ditches on the basis
of their respective capacities. Each appropriator was aw^arded uncon-
ditionally the full amount of water which, he claimed his ditch would
carry, regardless of Avhether he had applied that amount to a bene-
ficial use. No attention was paid to the areas of land actually irri-
gated, but statements were given of the areas " to be watered " by the
ditches; however, the amounts of water awarded bore no relation
to the acreages stated. In almost all cases about twice, and in many
cases from three to ten times, the amount of water which the
ditches would actually carry were decreed. Not long after the ad-
judication 40 of the ditches whose rights were adjudicated were gauged
by an engineer. Only 8 out of the 40 had capacities equal to the right

27

decreed them. The combined cai)acity of these ditches as measured
was 548.J)T cubic feet per second, whik^ thev were decreed ri<dits to
1,358.1)5 cul)ic feet per second. Tlie total amount of the rijrhts as
finally established by the decree probably bears about the same pro-
portion to the total amount of water which the ditches could carry.

District 23 is the highest district on the South Platte River.
Rights in this district are theoretically subject to prior rights in all
the lower districts on the river — districts 8, 2, 1, and (54 — but so far
no attempt to close down these ditches has been made, owing in part
to the belief that the water is used very largely on hay lands close to
the river and returns so quickly to the river that its use has little
effect on the flow, and in part to the opposition on the part of the
holders to any regulation by the State officials. The table which
follows shows the total amount of the rights acquired in each year
and the sum of the rights antedating these in the lower districts to
which rights in district 23 are theoretically subject :

Rif/lits to tcutcr in district JS and prior rii/lits in lo'irrr district-'^.

Rights in

district 23.

Prior
rights in

lower
districts.

Year.

Rights in

district 23.

Prior
rights in

lower
districts.

Year.

Rights
acquired.

Sum to
date.

Rights
acquired.

Sum to
date.

1861 ..

Cubic feet

per second.

39.49

5.3.46

106.56

26.32

10.00

12. 70

97.93

144.50

227.11

299.71

206. 89

166. 91

■sm.m

Cubic feet

per second.

39.49

92.95

199. .51

22.5. as

235. 83

248. .53

346.46

490.96

718.07

1,017.78

1,224.67

1,. 391.. 58

1,751.94

Cubic feet

per second.

96.77

660.82

772. .33

803.60

9.3.-^.06

1,417.70

1.. 5.34. 18

2,117.36

2, .315. 86

2, 688. .50

2,9.52.07

3,076.75

3,386.21

1880

Cubic feet

per second.

150. a5

412. 75

446.61

49.87

241.71

186.48

1.57.21

163.87

679. 27

20.00

30.00

30.00

Cubic feet
2}er second.
1.902.29
2,31.5.04
2,761.&5
2,811.52
.3,052.23
.3,2:**. 71
3,39.5.92
3.. 5.59. 79
4,2:^9.08
4,2.59.08
4,289.08
4,319.08

Cubic feet

per .'second.

.5, 11.5. .31

1866

1867

1868 ._..

1871

1881. _.

1882..

1883__

1884

I8a5

1886.

.5,212.81
.5.659.02
6,692.29
6.847.69

1872

6,9<>7.69

1873

7,:il7.69

1874

1887

1888

1889

1890

7,479.19

1875

7,499.19

1876

8, 104. 19

1877

8.301.79

1878

1891

8,:^04.7n

1879

The total amount of the rights in this district is 4,319.08 cubic feet
per second decreed to 219 ditches. Xo records of the flow of the
streams supplying this district or of the diversions made in the dis-
trict have been kept. The total area irrigated, as reported by the
Avater commissioner for 1903, was 67,213 acres, or about K) acres per
cubic foot per second of the amount decreed.

Dhtrict 5.— District 8 includes the section of the South l*latte
Iliver between the mouth of Platte Canyon and the mouth of Clear
Creek and the tributaries of the Platte in this section. The first
decree in this district was rendered in 1883 and governs the rights of
all ditches which take water from the South Platte River itself.
A later adjudication took place in 1890, by which a few ditches with

28

late priorities and a number of reservoirs all supplied from tribu-
taries had their rights defined. The original decree unconditionally
HAvarded each ditch a volume of water equaling its full capacity.
The later decree also computed rights on the basis of the capacities
of the ditches. Since 1890 a number of petitions to have rights
defined have been brought by parties who neglected to come into the
general adjudication. The court has denied none of these petitions,
but has awarded the volumes claimed. About 15 ditches have
obtained such decrees, giving them priorities dating from 1802 to
1889. A number of the reservoirs in this district have decreed rights
also.

Rights in this district are subject to prior rights in districts 2, 1,
and 64. The following table gives the decreed rights in district 8, by
years, and the sum of the prior rights in the lower districts :

Rights to icater in district 8 and prior rights in lower districts.

Rights in district 8.

Prior

rights in

lower
districts.

Year.

Rights in district 8.

Pi'ior
rights in

lower
districts.

Year.

Rights ac-
quired.

Sura to
date.

Rights ac-
auired.

Sum to
date.

1860

Cubic feet
per second.
67.00
54.30
22.50
34.00
79.01
34.30
31.27

Cubic feet

per second.

67.00

121. :«

143. 80
177.80

256. 81
291. 11
323.38

Cubic feet
per second.,

1868

Cubic feet
per second.
32.00
■ 40. «)

285. as

1,184.00

42.95

5.40

Cubic feet

per second.

354.38

3:H. 38

680. 21

4, 864. 21

1,907.16

1,912.56

Cubic feet

per .second.

469.71

1861

1873

1,250. .59

1862.

29.77

77.ft5

167.21

224.06

469.71

1878

2, 708. 96

1863.

1879

2, 732. 59

1864

1865.

1882

1883

3,821.40
4,811.72

1867.

There are in this district 95 ditches, with total decreed rights to
1,912.56 cubic feet per second. To supply this water in the season
of 1903 the maximum flow of the river at Platte Canyon was 1,284
cubic feet per second for a single day. There was 300 cubic feet per
second or over in the river on only thirty-one days and 200 cubic feet
per second or over on only seventy-three days. Only two ditches
received water throughout the seven months of the irrigating season.
Five received some water in six months, and one, the largest ditch in
the district, received w^ater on only eleven days out of the season.
Many of the ditches in this district have rights prior to those in dis-
trict 23 above, but no effort has been made to close ditches in the upper
district to supply ditches in district 8.

In addition to the water decreed to ditches as stated above, many
reservoirs have decreed rights. These can be filled only outside the
irrigation season or when there is more water than is needed for
direct irrigation. No statement of the total quantity of water to be
stored by these reservoirs can be made, owing to the fact that not all
the decrees give the capacities of the reservoir.

29

District 9. — District 9 coniprisos the drainage area of Bear Creek
and its tributaries. The decree governin«: riijlits in this district was
rendered in 1883. Each ditch was decreed the amount of water the
referee found to be its full carrying cajiacity. These findings of the
referee were based on measiirenients made by a civil en<'-ineer em-
ploj^ed for that purpose, so that there is i)robabl\- not the same excess
in rights decreed oyer actual capacities that there is in other districts.
The ditches on Bear Creek can be supplied from no other source, but
their rights are subject to prior rights on the main ri\cr. These
ditches are occasionally closed down to supply prior rights l)elow.

The following table gives the decreed rights in district J) and the
prior rights in the lower districts :

Rights to u-ater in district 9 iiitd i)rior rinhts in loivcr districts.

Rights in district 9.

Prior
rights in
lower dis-
tricts.

Year.

Rights in district 9.

Prior
rights in
lower dis-
tricts.

Year.

Rights Sum to
acquired. date.

Rights
acquired.

Sum to
date.

1859

Cubic feet t Cubic feet
per second.] per second.
11.58 11.58

Cubic feet ■
persecond.'

1868

Cubic feet

per second.

17.21

7.94

1.49

28.42

12.00

26.68

4.01

75.87

Cubic feet
per second.
281. 14
289.08
290. 57
318.99
330.99
357.67
361.68

Cubic feet

per second.

469 71

1860

1861

35.76
32.99
50.59
30.86
25.47
67.74
8.94

47. 34
80. 33
1»). 92
161.78
187. 25
254.99
263.93

1869

1870

581.22
634.61

1862

29.77

77.65

167.21

224. (Hi

469.71

i

1871

682 19

1863

1874

1 , 793 07

1864

1878-

2, 708. 96

1865.

1881

1882

3,375.19

1867

437.55

3,821.40

The average flow of Bear Creek during the late summer, when there
is likely to be a shortage of water on the main river, is considerably
less than 100 cubic feet per second, and rights to this quantity in dis-
trict 1) are prior to any rights on the main river below. Of the
eighteen ditches in the district three received some water in each
month of the season, and almost all of them received what was needed
b}^ the land under them during May, June, July, and August. The
average daily diversion by all the ditches for the season of 1903 is
reported as 94 cubic feet per second.

Eleven reservoirs in district 9 have decreed rights. These rights
are based on the cajjacities of the inlet ditches, the sum of the rights
being 212.98 cubic feet per second. This water can be diverted only
outside of the irrigation season or when there is more water than is
needed for direct irrigation. There are several other reservoirs, the
rights of which have not been defined.

District 7. — District 7 includes the drainage area of Clear Creek
and its tributaries. Clear Creek discharges into the South Platte at
the boundary line between districts 8 and 2, and the water of Clear

30

Creek not used in district 7 can be used to supply rights in districts
2, 1, and 64. Rights in this district were decreed on the basis of the
carrying capacities of the ditches.

The foHowing table gives the volumes of water decreed to the
ditches in district 7 and the prior rights in the districts below :

Rights to iratcr in district 7, <iii(l /ji-ior ri(/]ifs i)i loirrr (listi-icti^.

Rights in

district 7.

Prior
rights in
lower dis-
tricts.

Year.

Rights ac-
quired.

Sum to
date.

1860

Cubic feet

per second.

76.43

139.11

40.15

40. 86

5). 94

142.51

2.80

315.20

23. 14

31.08

34.94

Cubic feet
per second.
76.43
215.54
255.69
296.55
347. 4 ■
4' 0.00
492.80
529. tKI
5.52. 14
583. 22
618. 16

Cubic feet
per second.

1861

1862

1863

1864

1865...

1866

1867

1868

1869

29.77
77. &5
167.21
224.06
469.71
469.71
469.71
.581.22
682.19
i

1871

Year.

1872
1873
1874
1877
1878
1881
1883
1889
1891
1893
1895

Rights in district '

Rights ac-
quired.

Cubic feet

per second.

1.54.00

118.2;^

V3». 26

18.26

52.74

32.34

48.46

33.60

5.00

1.5.00

335.86

Sum to
date.

Cubic feet

per second.

772. 16

890. 39

1,0,28.(5

1,046.91

1,099.65

. 1,131.99

1, 180. 45

1,214.05

1,219.05

1.2:54. 05

1,. 569. 91

Prior

rights in
lower dis-
tricts.

Cubic feet
per second.
1,13:3.41
1,2.50.59
1,793.07
2,584.25
2,7(t8.96
3, :375. 19
4,811.72
6,2:^8.22
6,:^)9.22

6,464.23

Six reservoirs have decreed rights, some rights being based on the
capacities of inlet ditches and some on the capacities of the reser-
voirs. There has been a great deal of litigation between ditch
owners in this district and those in di.strict 2 in attempts to close
down the ditches in district 7, to supply water to earlier ditches in
district 2. This litigation has been continuous since 1888. The
suits have usually taken the form of ai)})lications for injunctions,
restraining the State officials from closing the head gates of the
ditches in the upper district, and have usually been successful. Such
an injunction w^as still in force in 1008. The district court in a
suit brought in 1904 stated that the State officials had failed to close
ditches with late rights in district 23, and until officials enforced the
law in that district there was no justice in making other districts
suiDply the water which should be supplied by district 23.

District 6. — District 6 comprises Boulder Creek and its tributaries,
including: Coal Creek. Boulder Creek is a tributarv of St. Vrain
Creek. A decree covering the rights of 69 ditches in this district was
rendered in 1882. The volumes decreed to these ditches were based
upon estimates of their capacities made by a civil engineer employed
for that purpose. Each ditch was decreed a volume of Avater equal to
its full capacity as estimated by the engineer.

The following table gives the rights in district 6 and the prior
rights in districts 2, 1, and 64 :

31.

Rights to water in district 6 inid iirior rights in lower districts.

Rights in district 6.

Prior
rights in
lower dis-
tricts.

Year.

Rights in district 6.

Prior
rights in
lower dis-
tricts.

Year

Rights
acquired.

Sum to
date.

Rights
acquired.

Sum to
date.

1859

Cubic feet

per second.

116. a5

10><. 79

58.66

348.82

356.54

1.54.08

525.96

63.78

115.37

6.58

168.11

305.70

Cubic feet
per seco7id.
116.85
225. 64

284, :*
(i:^^ 12

Cubic feet
per second.

1872

Cubic feet

per .second.

2i\.Zi

378. 17

19.5.29

81.00

94.56

60. (!0

113.46

2.00

83.30

3.00

2.28

Cubic feet
per second.
2,5.50.47
2,928.64
3,123.93
3,204.93
3,299.49
3,360.09
4,373.55
4,375.55
3.558.85
3.561.85
3,564.13

Cubic feet
per second.

l,i:«.4l

18()0

1873

1.250. .59

1861

29 77'

1875

1,979.57

1862

1863

1876

2, :i52. 21

989. (56 77. (55

1878

2,708.St6

1864

1, 143. 74
1,669.70
1,733.48

167. 21
224.06
469. 71

1879

2,7:i2.59

1865

1881

3,375.19

1866

1882

3.821.40

1868

1,848.85 469.71
1.85.5.43 581.22
2,023.54 634.61
2,;i».24 1 682.19

1885

5,081.72

1869

1889

6,2:^8.22

1870

1893

6,:^:^.22

1871

In 1900 a decree defining the rights of ten reservoirs was handed
down. The capacity of each of these is given, the total being
174,056,228 cubic feet per second, the dates running from 1869 to 1893.

Nine years after the adjudication certain ditches brought suit
against other ditches in the district in an attempt to have their
decrees cut down. It was alleged that the latter had never, up to
the time of the decree, used any such amounts of water as were
awarded them, but afterwards their capacities were enlarged and
the area increased and the excess decreed put to use. The supreme
court- held that the decree Avas res adjudicata, nine years having
elapsed. '' One of the things determined and settled by the decree
is the quantity of water to which the parties thereto are entitled.""
No suits have been brought to close the ditches in this district for the
benefit of those below. The early rights prior to any in the lower
district are sufficient to absorb the ordinary flow of the stream.

District 5. — District 5 comprises the drainage area of St. Vrain
Creek and its tributaries except Boulder and Coal creeks, which are
in district 6. This district can receive water from no other source
than St. Vrain Creek and its tributaries, and the water from St.
Vrain can be used in districts 2, 1, and 64.

The decree defining rights in this district was rendered in 1882.
In estimating the appropriations the referee found the areas actually
irrigated by the ditches and the number of inches of water required.
The duty of water, as estimated by the referee, varied from 1 cubic
foot per second for 4 acres to 1 cubic foot per second for 48 acres.
As a result of this method of computing rights many of the ditches
were awarded more water than they could carry. The decree made
the award in the terms of " customary inches." These inches were
not defined, but they have since been reduced to cubic feet per second

a Boulder and Weld Ditch Co. v. Boulder Ditch Co., 22 Cole, 115.
30437— No. 157—05 M 3

on the basis of the legal Colorado' inch — 38.4 inches equaling 1 cubic
foot per second.

The following table gives the amounts decreed and the sum of
prior rights in loAver districts :

Rights to water in district .'> (iiid prior ri(/Jifs in lower districts.

Rights in districts.

Year.

Rights
acquired.

1860.
1861
1862.
1863
1864.
1865
1866
1867
1868
1869
1870
1871

47.31

85. 60

158.14

167.90

119.46

227.08

126.23

34.31

12.79

48.89

815. 52

257.04

Sum to
date.

47.31

132. 91

291.05

458. 95

578. 41

805. 49

931.72

966. 08

978. 82

1,027.71

1,843.23

2,100.27

Prior

rights in

lower
districts.

29.77
77.65
167. 21
234. 06
469. 71
469.71
469.71
581.22
634. 61
682. 19

Year.

Rightsindistrict5.| Prior
rights in
Rights Sum to lower
acquired, date, districts.

1872..
1873 . .

1874 . .

1875 . .

1876 . .

1877 . .

1878 . .
1879..
1880..
1881 . .
1884 . .

163, 63

163. 73

207. 77

21.71

1.44

12.55

122. 19

50.27

16.14

3.77

9.11

2,263.90
2, 427. 63
2,635.40
2,657.11
2,f;5S..55
2,671.10
2, 793. 29
2, 843. 56
2..S,59.70
2,873.47
2,872.58

1,1.33.41
1,2.50.57
1,793.07
1,979. .57
2,352.21
2,584.28
2,708.96
2,732.59
3,277.69
3,375.19
4,961.72

Nine reservoirs have decreed rights amounting to 346,755,001
cubic feet.

District k. — District 4 comprises the drainage area of Big Thomp-
son River and its tributaries. Water can be secured from no other
stream, l)ut the water of Big Thompson can be used in the lower end
of district 2 and in districts 1 and 64. The decree for this district
was rendered in 18S3. Some of the rights are based upon the acre-
ages said to be irrigated, as in district 5, while others are based upon
the capacities of the ditches. In speaking of the capacities of the
ditches in this district the referee said: '' I find the capacity of the
ditch by taking an average of the estimates."

The following table gives the rights in district 4 and the prior
rights in the lower districts :

Rights to water in district .'/ and prior rights in tower districts.

Rights in district 4.

Prior
rights in
lower dis-
tricts.

Year.

Rights in district 4.

Prior
rights in
lower dis-
tricts.

Year

Rights ac-
quired.

Sum to
date.

Rights ac-
quired.

Sum to
date.

1861

Cubic feet

per second.

99.63

37.14

42.73

139.92

74.45

97.03

3.77

31.51

39.04

40.00

13.21

Cubic feet
per second.
99.62
136. 76
179. 49
319.41
393.86
490. 89
494.66
.526. 17
.565. 21
605.21
618.42

Cubic feet
per second.

77.' 6.5' !
167.21
224.06
469.71
5«1.22
581. 22
.581.22
634. 61
682. 19
l,ia3.41

1873

1874

Cubic feet

per second.

2.50. 43

19.06

143. 41

103. 81

209.42

235. 51

6.22

191.53

626. 44

123.48

8.83

Cubic feet

per second.

868.85

887.91

1,031.32

1,135.13

1,344. ,55

1,580.06

l,.58f!.28

1,777.81

2,404.25

2,527.73

2,536.56

Cubic feet

per second.

1,2.50. .59

1863

1,793.07

1864

1875

1876

1,979. .57

1865

2, 352. 21

1866

1877-.

2,-584.28

1867

1878..

2,708.96

1868

1879..

2,732.59

1869

1880...:

3,277.69

1870

1881. -

3,375.19

1«71

1883

4,811.72

1872

1884.. -.-

4,961.72

There are a large number of reservoirs in this district, six of which
have decreed rights amounting to 680,478,665 cubic feet.

A suit was brouijlit by the Lower LaUiani ditch in (lislric( -2 to
have certain ditches in district 4. with hiter rights than its own. closcih
and the water officials have been ordered to r\o<i' these ditches when
the supply is not sufficient to sui)ply the Lower Latham ditch.

Distrkt ^.—District 2 includes the South Platte and its tributaries
on the east side from the mouth of Cherry (^reek to the mouth of the
Cache la Poudre. It can receive water from districts 23 and 8 on the
main river and from the streams in districts 9, 7, 0, 5, and 4 on the
west side of the river. Rights in this district are subject to prior
rights in districts 1 and 04. The decree was rendered in this district
in 1883. Each ditch was decreed the amount of water which the
referee found to be its full carrying capacity. The dimensions and
grades of the various ditches were stated by the parties themselves,
no engineer being employed, the capacities being computed from these
estimates by the referee. Although no statements of the areas irri-
gated were made by the referee, he stated in his findings that " no
more water was appropriated than is necessary for the irrigation of
the lands under the ditch." The decree itself, however, does not con-
tain this statement.

The following table gives the rights in district 2 and the jjrior
rights in the lower ditches :

Rights to iratcr in dii^lrict ;i and itrlor rights in loiccr districts.

Rights in district 2.

Prior
rights in
lower dis-
tricts.

Year.

Rights in district 2.

Prior
rights in
lower dis-
tricts.

Year.

Rights ac-
quired.

Sum to
date.

Rights ac-
quired.

Sum to
date.

1860

Cubic feet

persecond.

29.77

47.88

89. .56

.56.85

245.65

111.51

:*(.:«

47.58

427.22

12. 18

Cubic feet

per second .

29.77

77.65

167. 21

224.06

469.71

.581.22

619.61

(367. 19

1,094.41

1,106.59

Cubic feet
persecond.

1873

1874

Cubic feet
per second.
281.48
1.59. .50
.314. 14
205.07
224.68
23.63
.545. 10
281.21
:»). 42
350.00

Cubic feet
per second.
1,388.07
1,. 547. .57
1,861.71
2,066.78
2,291.4(5
2,315.09
2,860.19
3,141.40
3.4,S0.82
3,830.82

Cubic feet

persecond.

144 (M)

1862

405 (1(1

1863

1875

1876

1877

1878

1879

432.00

1864.

I'.Hl .50

1865

4!i( ).:)()

18fJ6...

4!N) .50

1869

490. .50

1870

15.00
15.01)
39.00

1881

1882

1885

615.00

1871...

TSII 00

1872....

1,58(1.90

Two reservoirs in this district have decreed rights, but the (juan-
tity of water to which they are entitled is not given in the decree.
Ditch owners in this district have had considerable litigation in
attemi:)ting to have water turned down to them from other districts.
As was previously noted, suits against ditches in district 7 were un-
successful, while one against ditches in district 4 was successful.
Ditches in districts 8 and 0 are also closed at times. As shown by
the preceding tal)le, rights in district 2 are principally prior to rights
in districts 1 and 64, so that it is seldom necessary to turn water down
to these districts.

34

District 3. — District 3 comprises the drainage area of Cache la
Poudre Eiver and tributaries. Some water has been diverted into
this district from tributaries of the North Platte and the Grand.
Aside from this the district receives no water from outside its own
limits. The water not used in district 3 can be used in districts 1 and
64. The decree which governs rights in this district Avas rendered in
1882. Rights were decreed on the basis of the capacities of the
ditches, these capacities being computed from the dimensions of the
ditches as testified to by their oAvners. The rights thus decreed were
largely in excess of the quantities which had been used or which
could be carried by the ditches; especially is this true of the rights
of the small early ditches. The large ditches with late priorities
received amounts approximating their actual capacities. Some of
these rights have been attacked on the ground that the ditches could
not carry the volumes of water decreed. In one such case the supreme
court of the State held " if a mistake was made by the court in com-
puting the capacity of the ditch, such a mistake can not be corrected
in this proceeding; the capacity is res adjudicata as much as any
other fact which the special statute requires the court to determine." «
Under this decision the excessive rights are vested even if the ditches
have never used the volume of water decreed and can not carry it.
They can be lost only by abandonment.

The following table gives the rights in district 3 and the prior
rights in lower districts :

Rights to water in district 3 and prior ri(/hts in lower districts.

Rights in district 3.

Prior
rights in
lower dis-
tricts.

Year

Rights in district 3.

Piior
rights in
lower dis-
tricts.

Year.

Rights ac-
quired.

Sum to
date.

Rights ac-
quired.

Sum to
date.

1860

Cubic feet

per,teco)id.

34.80

24.08

127.20

8.70

78.40

39.63

82.47

169.51

55. 30

&5.92

191.25

609.15

Cubic feet

per second.

24.80

48.88

176.08

184. 78

263.18

302.81

;«5. 28

554.79

610.09

676.01

867.26

1,476.41

C^ibic feet
per second.

1872

Cubic feet

per second

317. ft5

440.86

229.87

88.52

13. 44

126. 85

611.06

287.11

173.67

532. 42

33.97

315.00

Cubic feet
per second.
1,794.36
2,235.22
2,465.09
2,553.61
2,5S7.a5
2,693.90
3, 304. 96
3,502.97
3, 765. 74
4, 298. 16
4, 332. 13
4,647.13

Cubic feet
per second'

1861

1862.---

1863

1873

144.00

1874 -....

1875

41).'.. OO
432. ()0

1864

1876

4'.:0. .")0

1865

1877 --..

490.50

1866

1878

4iH.). 50

1867

18"9..--

490. 50

1868

1880

1881

517.50

1869

615. (K)

1870

15.00
15.00

1882

780.00

1871

1884

1,580.90

There is a large number of reservoirs in this district, but their
rights had not been defined in 1904. Testimony regarding the
capacities and dates of construction of these reservoirs was taken
during the summer of 1904 preparatory to an adjudication. The
rights in this district, which are prior to any in the lower districts, are

« Water Supply and Storage Company v. Larimer and Weld Company, 24 Colo.,
323.

35

sufficient to use the entire flow of the river clurinfr seasons of low
water when shortage woukl occur in the lower districts.

Distrkf 1. — District 1 comprises the lands watered by the South
Platte and its tributaries between the mouth of Cache la Poudre and
the west line of AVashington County. The district can receive water
from all the districts above on the main stream and the tributaries
and is obliged to supply water to district (U below. The rights in
this district are in general later than those in the districts above, so
that it can demand little water from them. The decree defining
the rights in this district was rendered in 1895. The standard l\v
which the rights were measured was the amount of water actually
used. The referee found that each ditch, with four exceptions, had
used water to its full capacity. The four ditches excepted were held
not to have used water to their full capacities, and were decreed less
than these amounts.

The following table gives the rights in district 1 and the prior
rights in lower districts:

Rights io water in (listrict 1 and prior rights in the loirer ilistriet.

Rights in district 1.

Prior
rights in

lower
district.

Rights in district 1.

Prior
rights in

lower
district.

Year.

Rights ac-
quired.

Sum to
date.

Year.

Rights ac-
quired.

Sum to
date.

1869

C^ibic feet
per second.
15.00
24.00
1.5.00
8.00
25.00
21.00
27.00
10.00

Cubic feet

per second.

15.00

Cubic feet
per second .

1881. ..

Cubic feet

per second.

1&5.00

461.00

60.00

99.00

20.00

625.00

71.00

Cubic feet

per second.

310.00

771.00

8.31.00

9:0.00

9.50.00

1,. 57.5. 00

1,646.00

Cubic feet
per second.
470.00

1871 .

39.00
.54.00
62.00

1882

470.00

1872

1884.

809.90

1873

90. 00

1886 - .

869.90

1874..-.

87.00
108.00
lai.OO
145.00

34.3.0)
345. CX}
382.50
382.50

1887

932. 40

1875. -_.

1888

1889

9.32. 40

1876

932.40

1880

1

Six reservoirs in this district supplied from torrential tributaries
of the South Platte have decreed rights. There are a few reser-
voirs, built since the decree was rendered or now under construction,
rights for which are undefined. Some of the large ditches in this
district have rights later than those in district 6-1:, and are closed by
the water commissioner on order of the division engineer when
water is scarce.

Distnet 61^. — District 64 comprises all the lands watered by the
South Platte River and its tributaries between the western boundary
of Washington County and the Colorado-Nebraska State line. Five
adjudications of water rights have taken place in this district. In
the first adjudication, in 1894, the court found that 1 cubic foot of
water per second is needed for the irrigation of every 50 acres of
land, and that in addition there is lost by seepage and evaporation
25 per cent of the volume used. The decree awards water to the

36

ditches according to this rule. The second adjudication took place
in 1896. Three ditches were awarded amounts equaling their
claimed capacities. The last three decrees in district 64 were ren-
dered in 1897, 1898, and 1903. Several ditch owners whose rights
w^ere not included in any of these decrees have petitioned for a hear-
ing and a determination of their rights. In these adjudications
each ditch was awarded 1 cubic foot per second for every 50 acres
found to be irrigated by it, with no additional allowance for seepage
or evaporation. This district, being the lowest on the river in Colo-
rado, can receive w^ater from all the districts above, and so far has
not been required to turn water down to ditches in Nebraska.
The following table shows the rights decreed in this district :

Rifflits to initcr in district G).

Year.

1872.
1873.
1874.
1875.
1880.
1882.
1883.
1884.
1886.

Rights in district 64.

Rights ac-
quired.

Cubic feet

per second.

90.00

253. 00

2.00

37.50

87.50

189.90

150.00

60.00

62.50

Sum to
date.

Cubic feet
per second.
90.00
343.00
345.00
;*2. 50
470. (K)
659. iK)
809.90
869.90
932.40

Year.

1890.

1892.

1893.

1894.

1895 ,

1896.

1897

1898,

Rights in district 64.

Righ* sac-
quired.

Cubic feet

per second.

3.00

25.00

85.00

42.00

490. (10

50. 00

50.00

60.00

Sum to
date.

Cubic feet

per second.

9a5. 40

%0.40

1,045.40

1,087.40

1,. 577. 40

1,627.40

1,677.40

1,737.40

There are in this district several large ditches recently built which
have no decreed rights, but proceedings for defining their rights
were begun in 1901. It is reported that plans for the construction of
at least one large reservoir have been completed.

NEBRASKA.

The South Platte Eiver in Nebraska is in Division 1-A. The
rights along this section of the stream have not been finally decided
by the State board of irrigation or by the courts. An adjudication
was held at which rights to irrigate 5,200 acres, dated 1891, were con-
ditionally granted, and rights to irrigate 2,040 acres, dated 1895, were
also conditionally granted. The supreme court has recently held
that the board of control had no power to place conditions on rights
initiated prior to the enactment of the law of 1895. Under this
decision these rights, as determined by the board, are vested, and
can be lost only by abandonment, which requires ten years' nonuse.'^
On the basis of the maximum volume of water allowed in Nebraska —
1 cubic foot per second for .70 acres— this gives rights to 82.86 cubic
feet per second, dated 1894, and 29.14 cubic feet per second, dated

o Farmers' Irrig. Dist. r. Frank, 100 N. W., 2S0.

37

1895. In addition to these, applications have been approved by the
board as follows:

AppUcatioH.s (ijiproved for the diversion of icater from the South Platte River in

Nebraska.

I8a5

1K96
1897
1898

Date.

Area.

Volume.

Acres.

1,400

11,895

15,540

440

Cubic feet
per second.
20.00

169.93

222. (JO

6.29

Total

29,275

418.22

i

Final proof has not yet been made on the rights for which the
above permits were issued; hence it can not be stated what rights
actually exist here.

These are the only rights on the South Platte in Nebraska acquired
by appropriation. Under the doctrine announced in Crawford Com-
pany /•. Hathaway (see p. 85). riparian lands in the State acquired
from the Government prior to 1889 have rights to a reasonable use
of water for irrigation dating from the time of their acquirement
from the Government. The lands along the stream, with the excep-
tion of very small tracts, were acquired from the Government before
1894, the date of the earliest right in Nebraska acquired by appro-
priation. The date of the first acquirement of any lands from the
Government in the vicinity of the junction of the North and South
Platte rivers was 1871. The railroad lands between the junction of the
rivers and the west line of range 32 west, in the neighborhood of the
town of Hershey, were selected in 1874. West of that private lands
were acquired from the Government mostly after 1888, while the rail-
road lands in the four townships next west were selected in 1890 after
the passage of the irrigation law which the Nebraska court has held
abrogated riparian rights, and therefore have no such rights. Private
lands in this section were mostly taken up later than 1883. The rail-
road lands in ranges 37, 38, 39, 40, and 41 were selected in 188r>. Pri-
vate lands in these ranges were taken after 1883. In range 42, imme-
diately below the Colorado-Nebraska line, railroad lands were se-
lected in 1892, and therefore have no riparian rights. Private lands
in this section were acquired between 1883 and the present time.

Under the decision in Crawford Company /•. Hathaway it is held
that riparian rights extend only to the land acquired from the Gov-
ernment under a single patent, and that in case of railroad lands it
does not extend to the entire section, but only to the subdivisions
usually disposed of by the Government. The South Platte River is
a meandered stream, and most of the riparian lands were disposed of

38

in lots rather than in even fractions of a section. As a rule, there-
fore, riparian rights extend to small areas only. The right of the
riparian owner is to a reasonable use of water for irrigation, taking
into consideration a like" reasonable use by all other riparian owners.
It is therefore impossible to make any statement of the volume of
water to Avhich these riparian lands are entitled. Under the com-
mon-law doctrine the right of a riparian proprietor certainly goes
no further than to have the stream continue to flow " as it was wont
to flow." The flow of the stream in this section from the earliest
exploration of this region has been extremely uncertain, the stream
going dry in many years and being extremely low in parts of almost
every year. (See p. 46.) It is therefore very doubtful whether
these riparian proprietors could secure any damages due to shortage
of water, since the ditch owners could probably prove that during the
season when there is a scarcity of water the river was wont to run
dry.

The following table brings together all the decreed rights to water
from South Platte River and tributaries, by years:

Rights to irater from iSoiith Platte River and trihutaries.

Year.

1859.
1860_
1861.

1863..
1864..
1865..
1866..
1867..
1868..
1869..
1870..
1871.
1872..
1873.
1874-
1875.
1876.
1877.
1878.
1879.
1880-
1881.
1882.
1883-
1884.
1885.
1886.
1887.
1888.
1889.
1890.
1891.
1892-
1893-

1895.
1896.
1897.

Colorado.

Rights
acquired.

Sum to
date.

1,

Cubic feet
per sec.
128.43
389.86
533.85
755.28
7&>. 46
605. 94
422.79

514. 70
481. 82
285. 90
245. 31

1,190.99

1,736.47

999.90

2,031.83

937.96

1,048.68

731.47

698. 65

1,619.09

2, 493. 66

629. 19

2,171.40

1,591.72

377. 21

693.65

619. 78

318. 71
183. 87

1,:W4.29
126.60

a3.oo

35.00
25.00

102.28
42.00

825. 86
50.00
50.00
60.00

Cubic feet

per sec.

128. 43

518.29

1,052.14

1,807.42

2, 572. 88

3, 178. 82

4,601.61

5,116.31

5,598.13

5,884.03

6, 129. 34

7, 320. S3

9,0.56.80

10,056.70

12,08S..53

13,026.49

14,075.17

14,806.64

15, 505. 29

17,124.38

19,681.04

20,247.23

22,418.63

24,010.35

24,387.56

25,081.21

25,7(X).99

26, 019. 70

26,203.57

27.507.86

27,6:«.46

27,666.46

27,701.46

27, 726. 46

27,828.74

27,870.74

2S,(;96.6I)

2K,74t;.6()

28, 796. 60

28,856.60

Nebraska.

Total.

Rights
acquired.

Cubic feet
per sec.

Sum to
date.

82.86

49.14

169. 93

222.00

6.29

Cubic feet
per sec.

82.86
132.00
301.93
.523. 93
530.22

Sum to
date.

Cubic feet

per sec.

128. 43

518. 29

1,0.52.14

1,807.42

2,572.88

3, 178. 82

4,601.61

5,116.31

5,. 598. 13

5,884.03

6, 129. 34

7,320.33

9,056.80

10,0.56.70

12, 088. 53

13,026.49

14.075.17

14,.H06.64

15, .505. 29

17,124.:«

19,(i81.04

20, 247. 2:3

22,418.63

24,010.35

24,;W.56

25,081.21

25,700.99

26,019.70

26,203.57

27,507.86

27,6:33.46

27,666.46

27,701.46

27,7;>6.46

27,828.74

2r,9.'j:3.60

28,801. :39

29,9:3:3.32

:30,007.25

30,597.47

39

As shown by the tables given, there is a stream discharge of 2,705
cubic feet per second, and established rights to this supply amount-
ing to 30,597.47 cubic feet per second, or more than ten times the
total supply as measured above the heads of the ditches.

QUESTIONS BETWEEN THE STATES.

Comparing the rights in Colorado and Nebraska on the supposition
that the State line has no effect upon the rights to water, but that all
rights on the stream are subject to prior rights, we find the following
conditions :

The earliest rights on the South Platte in Nebraska are the riparian
rights attached to the lands in the vicinity of the junction of the
North and South Platte rivers, acquired from the Government in
1871. Under the decisions of the Colorado courts, rights to 7,320.33
cubic feet per second were acquired prior to 1871. Alternate sections
of the land in this vicinity were granted to the Union Pacific Rail-
road Company. These were selected in 1874, prior to which date
there had been acquired in Colorado rights to 12,088.53 cubic feet per
second. Settlement as early as 1871 extended only a short distance
west of North Platte. Beyond this, as far as the Colorado line, ripa-
rian lands acquired from the Government by private parties were
entered from 1883 up to the present time. Prior to 1883 rights to
24,010.35 cubic feet per second had been acquired in Colorado. The
railroad lands from the vicinity of the town of Hershey to the town of
Korty were selected in 1890 and have no riparian rights. From the
town of Korty west almost to the State line railroad lands were
selected in 1886. Prior to their selection rights to 25,700.99 cubic feet
per second had been acquired in Colorado. The earliest right to
water from the South Platte in Nebraska acquired by approi)riation
is 1894. Prior to this, rights to 27,828.74 cubic feet per second from
the South Platte and tributaries had been acquired in Colorado.

From the above statement it is seen that before any rights were
acquired in Nebraska, either by appropriation or by the purchase of
riparian lands from the Government, rights to more than 7,300 cubic
feet per second of water from the South Platte River and its tribu-
taries had been acquired in Colorado. This is more water than the
stream supplies, except in flood season, when there is i)lenty of water
in the river, both in Colorado and Nebraska, for all existing rights.
However, it is a well-known fact that a large part of the rights
decreed to ditches built earlier than 1870 in Colorado are in excess of
their carrying capacities, and this does not fairly represent the volume
which can be used by canals on their priorities earlier than 1870.

40

The largest appropriations in the South Platte Valley in Colorado
were made in the years from 1870 to 1882. All of the rights attach-
ing to these ditches are prior to the acquirement of riparian lands
either by private parties or the Union Pacific Railroad, except in the
immediate vicinity of North Platte. The general conclusion as to
rip-hts on the South Platte must therefore be that both under the doc-
trine of prior appropriation and under the doctrine of riparian rights,
as stated by the supreme court of Nebraska, Colorado ditch owners
have the earlier rights.

As to the relation of rights acquired by appropriation in Colorado
to riparian rights in Nebraska, even if the supreme court of Nebraska
had not held that lands acquired from the Government since 1889 had
no riparian rights and that as between riparian rights and those
acquired by appropriation the date of acquirement should govern,
rights by appropriation in Colorado would probably be held to be
superior to riparian rights of lands acquired from the Government
since the acquirement of the rights in Colorado. The law of Con-
gress of 1866 provides " that Avhenever by priority of possession
rights to the use of water for mining, agricultural, manufacturing,
or other purposes have vested and accrued and the same are recog-
nized and acknowledged by the local customs, laws, and decisions of
courts, the possessors and owners of such vested rights shall be main-
tained and protected in the same." The rights in Colorado were
acquired in accordance with local customs and laws, and would seem
to be good as against the rights attached to lands acquired subse-
quently, Avhether these lands are in a State where the same customs
and laws are enforced or outside of it.

Although there are sufficient rights in Colorado prior to any in
Nebraska to exhaust the ordinary flow of the South Platte, there is
sufficient return seepage from the river to provide, in some seasons of
the year, a considerable flow in the vicinity of the State line (see p.
48). In district 64 in Colorado, which is immediately above the
State line, several ditches have been constructed recently and are
constantly enlarging their use of the water as more land is reclaimed.
The rights of some of these ditches are subsequent to lioth riparian
rights and those acquired by appropriation in Nebraska, and contro-
v^n-sy may arise between the owners of the ditches in district 64 and
those in Nebraska.

It has been shown in the preceding pages that the rights decreed in
Colorado are in many cases largely in excess of the quantities which
have been used by the ditches. Mr. Adams estimates the amount
decreed to the 109 ditches for which he kept records, in excess of their
carrying capacities, at 4,164 cubic feet per second, or more than 30 per

41

cent of the total amount decreed them. These were, however, the
hii>ger ditches. Tlie smaHer ditches received decrees even more iii
excess of tlieir capacities. This estimate is based on the capacities
of the ditches, not on the vohnne of water which lias been })iit to a
beneficial use. The excess is, therefore, larijer than that iriven. How-
ever, only a few of the large ditches in Colorado have rijrhts to more
water than thev can carry, or more than is used under them when it
can be secured, and few of them receive their full decreed amount
during times of low water. The rights of most of the large ditches
are prior to any rights acquired by appropriation in Nebraska.
Therefore, the cutting down of the rights of the Colorado ditches to
the amounts actually used by them would be of no benefit to Nebraska
ditches, since the water taken from the early ditches would go to
supply ditches in Colorado, which, although later than the ditches
which would be cut down, are still prior to the ditches in Nebraska.

What is true as to excessive rights in Colorado is equally true as
to rights in Nebraska. The State board of irrigation of Nebraska
held an adjudication on the South Platte and allowed rights to
large areas which were not yet irrigated, on condition that the canals
be constructed and the water applied to the land. In the case of
The Farmers' Irrigation District v., Frank « the supreme court of
Nebraska held that in a similar case on the North Platte the State
board of irrigation had no authoritv to irrant rights, but was lim-
ited to definins: rights as thev existed at the time of the adjudication;
that therefore the conditions prescribed by the board would not liold
and the ditch owners had absolute rights to the volumes allotted to
them by the board, which rights could be lost only by abandonment,
which required ten years' nonuse. Under this decision the situation
in Nebraska is even worse than that in Colorado. In Colorado
there was at least a claim that the water had been used or that ditches
had been built, while in Nebraska no such claim was made, but the
use was almost entirely prospective. Had the board known that
it was not empowered to fix these conditions probably it would have
defined the rights on the basis of what had been used rather than
on the prospective use, but the decision of the supreme, court i)uts
on the decree of the board a meaning which was never intended and
which contains no element of justice to other appropriators from
the stream. The court states that the board could not grant a right,
while the effect of the decisions is that the board did grant a light.
We have, then, in the two States conditions as to excessive rights dif-
fering onlv in decree. In Colorado the courts in determining rights

o 100 N. W., 28G.

42

decreed to many of the ditches more water than they had ever used
or could carry. These decrees not being appealed from within the
statutory period, the rights are held to be vested and can be lost
only by abandonment. Other ditches have used the water belonging
to the first ditches under these decrees, but not used by them; but
the first ditches have been enlarged to use their surplus, or the excess
over their need or capacities has been sold, thereby taking water
away from those who had been using it perhaps for years. The
excessive rights are therefore a menace to all later rights. In Ne-
braska the board conditionally allowed rights for lands yet to be
reclaimed, and the supreme court has removed the conditions, so that
the rights have vested without the performance of the conditions and
can be lost only by abandonment. This leaves all later rights liable
to suffer from enlarged use under these excessive rights, and hence
discourages development by making the title to the water uncertain
pending the expiration of the statutory period for the loss of the
excessive rights by abandonment. Fortunately this applies only to
rights initiated before 1895 and adjudicated by the State board of
irrigation. As these adjudications were held nearly ten years ago
and little has been done toward putting to use the water allotted,
the time will soon come when these rights can be declared aban-
doned if proper actions are brought.

The excessive rights in both States are a menace to all later rights
in either State, but it seems that decrees of each State allowing them
must be recognized by the other State until the rights are lost by
abandonment."

EFFECT OF PHYSICAL CONDITIONS.

So far the rights to South Platte River have been discussed as if
there was a fixed supply of water, which, if not taken by one ditch,
would reuiain in the stream to be taken by others, and which, if taken
by one ditch, was entirely consumed and not available for others.
This, however, is not the case. If it were true, only a few of the
earliest ditches could be supplied by the Platte River and its tribu-
taries.

To illustrate this: During the latter part of August, 1903, measure-

aA judgment of a rourt of a sister State, authenticated as prescribed by act
of Congress, is conclusive here upon the subject-matter of the suit. An action
thereon can only be defeated on the ground that the court had no jurisdiction
of the case and there was fraud in procuring the judgment, or by defenses
based on matters arising after the judgment was rendered. (Snyder v. Critch-
field, 44 Nebr., GG.)

43

ments of tho flow of the stream and the diversions in district 8 were
made. The flow where the river enters this district was 91.85 cubic
feet per second. Tiie flow at Denver, where the river leaves the dis-
trict, was 46.30) cubic feet per second, while the diversion between the
two points amounted to IS-t.oS cubic feet per second, showinjj: that
there was diverted almost 50 per cent more water than was flowinjjj
past the gauging station, while there remained in the stream at the
loAver end of the district half as nnich water as there was enterin<r at
the head of the district.

Distributing water in accordance with the rights is not, therefore,
a simple division of a fixed quantity of water, in accordance with a
definite table of priorities. In order that rights to a certain volume
in the lower districts be supplied it is not always necessary to allow
this volume to flow down from the upper districts, but it may be sup-
plied to the stream by seepage. Again, there are sections of the river
Avhere water, if turned down for loAver ditches, would be lost by sink-
ing in the sand or by evaporation, so that it could not reach the heads
of the lower ditches. So long as a water-right holder secures his
proper supply of water it is a matter of indifference to him what is
done above him on the stream. Physical conditions, therefore, have
a gi-eat deal to do with the relations of rights.

The right of the riparian proprietor is not to enough water to irri-
gate his riparian land, but to a reasonable use of what water flowed
naturally to his land. This raises the question as to what water
naturally flowed in the South Platte River at the time these riparian
lands were acquired, and as to what influence irrigation above has
had on any changes which may have taken place in the flow of the
stream since that time. To determine this, in the absence of the
records of the flow of the stream in early years, it has been necessary
to collect the testimony of settlers and travelers as to early conditions
and to make measurements to determine the present eftect of diver-
sions on the upper sections of the stream upon the flow of the stream
in the lower section. Such measurements have been carried on for a
number of years by the Colorado Agricultural College and Experi-
ment Station, and by the State engineer's office of Colorado, and
during the season of 1903 a series of similar measurements was made
by Mr. C. E. Tait, of this Office, and Prof. O. V. P. Stout, of the
University of Nebraska. The testimony as to the early conditions on
the river and the measurements of return seepage are brought to-
gether in the following pages.

The published reports of early travels and explorations along the
South Platte River give little deflnite information as to its flow.

Long's expedition crossed the South Platte June 20, 18-20. He
described the Platte River as follows: '" It is about 9,000 yards wide

44

and very rapid, but so shoal that we found it unnecessary to dismount
from our horses or unpack our mules."'^' As this was in June, the
rivx^r shouki have been in flood.

Thomas J. Farnham in his Travels in the Great Western Prairies,
etc., London, 1813, speaking of the Platte, says: '"'This river is not
navigable for steamboats at any season of the year. In the spring
floods the bateaux of the American fur traders descend it from the
forts on its forks. But even this is so hazardous that they are begin-
ning to take down their furs in wagons. * * * During the sum-
mer and autumn months the Avaters are too shoal to float a canoe."
(Page lOG.)

Fremont's expedition went up the South Platte in July, 1842. He
states that the stream was not navigable for anything drawing 6
inches of water.

Edwin Bryant, in AAliat I Saw in California,'' states that he met a
fur trader who had started down the Platte with furs and was obliged
to leave his boats on account of the low water June 11, 1849.

Stansbury's expedition crossed the South Platte a short distance
above North Platte June 28. 1849. He states that the river was
easily crossed in low water. (Page 272.)

None of these early explorers speak of the river as being dry, yet
all seem to agree that it got very low, in the summer at least. As
Fremont says: '' It is not navigable for anything drawing G inches of
water."

There are yet living in the basin of the Platte a great many people
who went to that section before irrigation began. Statements as to
the condition of the river have been secured from a number of those
early settlers.

W. R. Bryant, of Cheyenne, Wyo., says that he " was along the
Platte River in Nebraska and Colorado during the sixties in every
year until 1870. He never saw the Platte dry l^ut once; that was in
the fall of 1804, for a distance of about 75 miles below the Colorado
line. In that season water could be found anywhere in the bed of
the Platte by digging 2 or 3 feet into the sand."

H. B. Kelley, of Cheyenne, Wyo., said thj't the Platte occasionally
ran dry in the neighborhood of Julesburg. He remembered one or
two occasions when it was so, but could not give the dates. He is
of the opinion that in both branches of the Platte there was more
water in the early days than now, and suggested as a possible reason
for this the removal of the timber on the headwaters.

Maj. John Talbot, of Cheyenne, Wyo., stated that he came to Fort
Laramie, Wyo., in 1854; he said tliat the South Platte never ran dry

o Long's First Expedition, vol. 1, p. 407. Philadelphia, 1823.
6 D. Appleton & Co., New York, 1840, p. 83.

45

above the forks until about 1875, and onco about 1804 oi- \s{\:, it i-an
dry at Fort Kearney.

John J. Brewer, of Irondale, Colo., stated that he came to Colorado
in 1801. He said that he remembers well hearing the freighters who
came along the South Platte say that down toward the Colorado line
the river sank into the sand and thev were oV>li2:ed to dijr holes to
water their horses. He was of the opinion that this was in the years
before 1870.

John Lillie. of Littleton. Colo., stated that the South Phitte was
dry in 1803 from a point 10 miles below Denver for 200 or 300 miles
anyway, and he did not know how much farther. In some seasons
there used to be some water in the South Platte in the neighborhood
of the State line, and in other seasons it ran dry and disappeared in
the sand for long stages.

Judge Ames, of Littleton, Colo., says that he came to Colorado in
1800. The season of 1803 was unusually dry. Water flowed down
the river only a short distance below Denver. He remembered that
in that vear in particular the freighters told of having to dig holes
in the sand in order to get water for animals.

Ed. Montgomery, of Littleton, Colo., says that he came "West in
1860. In the summers of 1802-1804: he was freighting along the river
and found plenty of water. However, in 1803 the river went dry
?nd it was necessary to dig holes to secure water.

C. C. Hawley. of Fort Collins, Colo., says that he came West in
1860. He went along the South Platte River in the summer of 1863
and from a short distance below the mouth of the Poudre all the
Avay down beyond to the State line the river was entirely dry and
they Avere obliged to dig for water. He went down the South Platte
to Jvdesburg late in the summer of 1864 in connection with the Indian
troubles, as he was in the Army. The river was then completely
dry, as before, there being only now and then a hole with a little
water in it.

Mr. Hawley understands from the oldtimers that, as a usual thing,
the South Platte went dry every summer from below the mouth of
the Poudre for a distance of 200 miles, very nearly to the junction
of the North and South forks.

Bruce Johnson, of Greeley, Colo., came out in 1850. He went up
and down the South Platte two different years during the sixties,
but did not remember which years. Both of these years the river
was drv from Julesburg to the junction, and in one of these years-
he thought it was in 1864— the river was dry from the junction to Fort
Kearney, and farther down for all he knew. The river in the years
mentioned was completely dry. • t.

Hon. Eufrene F. AYare, formerly Commissioner of Pensums.Topeka.
Kans., who\as with the United States troops along the Platte River

46

in the sixties, stated that in 18G5 he saw the buffalo pawing in the bed
of the Platte to obtain water.

J. J. Armstrong, of Denver, Colo., says that he came to Colorado in
1870. That in the early days, from Platteville down, the South
Platte River was practically dry in August and September, except
for a few small channels. In 1873 he rode from near Platteville or
Greeley along the bed of the river, which was nothing but sand bars
with a few small, trickling channels.

Mr. Ryan, conductor on the Burlington Railroad between Nebraska
City and Lincoln, Nebr., was freighting along the Platte River from
1860 to 1865. He stated that in 1863 the river was dry west of
Julesburg for 100 miles.

John Bratt, of North Platte, Nebr., says that he thinks the South
Platte went dry in the sixties, the same as it does noAV. In the early
seventies he bought land along the South Platte; since that time
the river has usually gone dry at times in summer, usually in August,
but in the early summer there was more water then than now,

Charles McDonald, of North Platte, Nebr., was along the South
Platte in the sixties. He says that the river went dry in 1862, and
also in 1871.

Hon. John Evans, of North Platte, Nebr., says that he has been
living in North Platte since 1871 ; that in early times the river went
dry in exceptional years. Since 1895 it has gone dry every year.

W. A. Paxton, of Omaha, Nebr., who has had cattle ranches on the
Platte since the early sixties, states that the river went dry in 1863,
1866, and 1871, and that it has gone dry every year since about 1885
or 1886.

Henry T. Clarke, of Omaha, Nebr., built several bridges across the
Platte River in 1874. He states that in that year the river was dry,
and it was necessary to dig holes in the river bed to secure water for
his cattle.

Summing up these statements, the accounts of the early travelers
and explorers, while not stating that the river was dry, all agree as to
its being very Ioav in summer. The testimony of the i)arties living
in the Platte Valley show that the river was dry in places, and for
short periods at least, during the years 1863, 1864, 1865, 1866, 1871,
1873, 1874, and 1875. For these years we have definite statements.
For the years 1863 and 1864 we have a large number of statements
that the river was dry. In addition to these definite statements as
to particular years, we have the statement of J. J. Armstrong that it
usually went practically dry ; the statement of John Brewer that he
heard freighters say that the water sank into the sand and that they
were obliged to dig for water. Mr. Hawley states that he understood
from the talk of oldtimers that as a usual thing the South Platte
went dry below the mouth of the Cache la Poudre nearly to the June-

47

tioii of the North and South Phitte rivers. Mr. John Bratt, of North
Phitte, states that it was his opinion that it went (hv in the sixties as
now. It seems, from these statements, that there ean be no (luestion
that from the time of the earliest travelers the river has gone dry
during the summer, in some years at least, and that it has ahvays been
very low in the late sunnner, and that in the summers of 18()2 to 18G0,
before there Avere enough diversions in Colorado to have any effect
upon the flow of the stream, the river went dry. In the early seven-
ties, before the construction of most of the large canals in Colorado,
there was another series of years when the river was dry. Since the
building of the large canals in Colorado and the irrigation of large
areas of land — that is, since 1885 and 188C — the river is said to have
gone dry practically every year.

The fact that there never have been and are not now any irrigating
ditches of any considerable size along the section of the river innne-
diately above the State line and between that point and the junction
of the branches of the Platte would also point to the conclusion that
there never has been any reliable supply of water in this section of
the South Platte River.

As has been stated before, the ownership of riparian land gives its
owner no more than a right to have the river continue to flow as it
was wont to flow. The above testimony shows conclusively that in
the section of the river from the State line to the junction there never
has been a reliable flow ; that the river has gone dry in many years
and has been extremely low every year. Under the doctrine an-
nounced by the Nebraska supreme court in Crawford v. Hathaway
the riparian proprietor is not entitled to enjoin diversions for irriga-
tion, but merely to damages resulting from the diversion of water
by later appropriators. With the records shoAving that the river
went dry in many years before irrigation began, it will be practically
impossible for a riparian proprietor along this section of the river to
prove that any damage which he may sufler from shortage of Avater
is due to the diversion of the water above.

RETURN SEEPAGE.

It is contended by many people in Colorado and by some in Ne-
braska that irrigation on the stream in Colorado not only has uot
decreased the supply in Nebraska except during the spring flood, but
has actually improved the condition of the river, or will do so m the
future. The seepage measurements which are given below seem to
show that an increase in the flow in the late sunnner is gradually pro-
gressing doAvnstream and has already reached the State line.

Measurements have been made in the fall of every year since 1889,
with the exception of 1897, to determine the amount of water return-
ing to the river in the form of seepage. The results of these meas-
3043T— No. 157—05 m i

48

iirements, with the exception of those made in 1903, as brought to-
gether in the following table, are taken from the reports of State
engineers of Colorado. The measurements in 1903 were made by Mr.
C. E. Tait, of this Office. (See map, PL I.)

Gain inflow of South Platte River from return seepage.

Section.

Platte Canyon to head of City
ditch -

Head of City ditch to Littleton .

Littleton to Denver

Denver to Brighton

Brighton to Platteville _ _

Plattevill(i to Evans -

Evans to Putnam ditch..

Putnam ditch to Fort Morgan . .

Fort Morgan to Snyder '.-.-

Snyder to Merino

Merino to Sterling - -

Sterling to Iliff

Iliff to Crook

Crook to Sedgwick

Sedgwick to State line

Total

Dis-
tance.

Mites.

5.25
6.25
10.50
21.25
16.00
17. 0!)
27. 50
27.50
11.50
18.00
14. 50
10.00
1.5.00
17. 00
15.50

1889.

Cu. ft.
per sec.

49.91
1.00
26.16
56.31
63. 62

!-188.58

32. 75
4.44

332. 75

422. Ti

1890.

1891.

Cu. ft.
per sec.

n.73
43. 88
43.30

■ 78.00

156.69

50.58

[ 21. 5;^
29.45
14. 05

Cu. ft.
per sec.

27.57
52.61
16. 20

78.81

f 51.74

\ 72.28

119.50

51.80

79.73

33.36

28.07

-13.07

\ 3.31

449.21 602.00

1892.

1893.

Cu.ft. Cu.ft.
per sec' per sec.

25.32
44. 63
59.61

-13. 39
64.37
12.32

137.75

18.41
23.50
41.27
69.73
&5.91
61.11
85.85

113.89

34.72
33. 76

24.84

330.61

572.99

1894.

Cu.ft.
per sec.

49.23
25.59

118.92
84. 30
6.5.01

107.46
98.61

158.52

58.67

43.80
-34. 17

1895.

722.56

Cu. ft.
per sec

20.21

55.23

117. 80

13.89

134.44

44.28

179.41

f 234.11

\ 14.82

145.26

f 46.80

I 16.99

[-48. 05

-32.89

942.30

Section.

Platte Canyon to head of City
ditch

Head of City ditch to Littleton .

Littleton to Denver

Denver to Brighton

Brighton to Platteville

Platteville to Evans

Evans to Putnam ditch

Putnam ditch to Fort Morgan . .

Fort Morgan to Snyder..

Snyder to Merino

Merino to Sterling

Sterling to Iliff.

Iliff to Crook

Crook to Sedgwick

Sedgwick to State line

Total

Dis-
tance.

Miles.

5.25
6.25

10.50
21.25
16.00
17.00
27.50
27.50
11.50
18.00
14. .50
10.00
15.00
17.00
15.50

232.75

1896.

Cu. ft.
per sec.

10.18
14.76
33.95
67.29
92. 87
37. 59
87. 99
90.61
52.79
66. 21
32.60
21.36

608.20

1898. 1899.

Cu. ft.
per sec.

1.21

26.44

61.ft3

49.66

112.35

110. 97

160. 13

94.62

37.13

654.14

Cu. ft.
per sec.

72.93

60.96

16.40

124.01

88.79

111. .50

150. 3K

97.74

72. 63

93.87

73.73

46.19

69. 38

—17. 13

41.23

1900.

1,102.61

Cu. ft.
per sec.

a3.96
40.17
16.22
70.27
56. 08

117. 10
79.14
99.79

- 83. 77

85.54

62.03

5.19

23.64

-50.69
77.98

800.19

1901.

Cu.ft.
per sec.

21.22

11.49

35. 63

73.29

i:«. 67

138.84

182. 24

90.89

65.87

97.04

47.00

32.04

12.12

I 3.73

941.57

1902.

Cu.ft.
per sec.

5.04

13.24

24.90

48.67

66.24

95.17

92.23

117.28

61.33

80. a5

97.17

7.27

29.83

I .10

\ 10.67

1903.

749.49

Cu. ft.
per sec.

.31.64

24.31

12.56

103. 60

44.42

85.56

139.77

85.27

46.24

34.76

73.92

39.27

4.61

1.71

1.97

729. 61

In 1903 measurements were carried on down the river in Nebraska
so far as there was any visible flow in the stream. These measure-
ments were made by Prof. O. V. P. Stout, of the University of Ne-
braska. The first section measured extended from the head of the
Western Canal to Ogallala, 26.5 miles, and showed a loss of 74.8G
cubic feet per second. The second section extended from Ogallahi to
Korty, a distance of 13 miles, and showed a loss of 7.71 cubic feet per
second, making a total loss between the head of the Western Canal,
which is very near the State line, and Korty, where the river was dry,
of 82,57 cubic feet per second, or all the water in the strealn.

The table given above shows that there is no uniformity in the gain
in any section from year to year or in the stream as a whole. The
amount of return seepage depends on so many factors which vary
from year to year that it is not to be expected that there would be any

49

uniformity or any gradual increase or decrease in the seepage re-
turns in any given section. The amount of water coming into the
stream from the hinds bordering it in any section must dei)end pri-
marily upon the amount of water received by these lands, either in
the form of rainfall or irrigation. The amoimt of rainfall varies
from year to year without any fixed law. and the amount used in
irrigation depends upon the amount which can be secured for that
purpose. In general, then, larger returns will be expected in wet
years than in dry years, since in such A^ears the lands receive more
Avater from both irrigation and rainfall.

The rate of flow of water through soils is extremely slow, and water
applied to land at some distance from the stream takes several years
to reach the stream, so that the entire effect of heavy irrigation may
not be shown immediately in the return seepage. This would tend
to decrease the variations in the return flow due to wet and dry sea-
sons. It is therefore practically^ impossible to establish any relation
between the quantity of water received bj^ land and the amount of
water which will be supplied by this land to the stream.

The measurements given in the table for each year were made by a
party which started at the canyon and Avent down the stream, the
supposition being that the rate of progress made by the party would
be about the same as the A^elocity of the flow of the river. In this
wav anv chano-es would be attributed to losses or gains in the channel
of the stream rather than to the rising and falling of the stream
as a Avhole. It is impossible to eliminate entirel}^ the effects of
increases and decreases in the flow of the stream as a whole, and to
the extent to which such fluctuations occur the value of these meas-
urements, as indexes of return seepage, is destroyed. Grouping these
measurements into periods will help to minimize the effect of varia-
tions since these Avill tend to offset each other. The measurements
given cover fourteen years. Dividing these into two seven-year
periods gives the results which are shown in the following table :
Gain or loss in flow of tiouili Platte Hirer by seccn-yeur periods.

Section.

Length.

Before 1896.

Total. Per mile.

Miles.

Platte Canyon to City ditch 5.25

City Ditch to Littleton 6.25

Littleton to Denver. 10.50

Denver to Brighton -- 21.25

Brighton to Platteville 16.00

Platteville to Evans... IT. 00

Evans to Putnam ditch - ^''^'^1

Putnam Ditch to Fort Morgan 27.50

Fort Morgan to Snyder. - i^"T

Snyder to Merino ii'kn

Merino to Sterling - - --- }*-5!

Sterling to nifE - , 10-00

nifE to Crook. I 15.00

Crook to State line ■ o2. 50

Sec-feet.

28.15

37.17

56.95

43.26

67.94

57.32

119.90

93.34

25.12

63. 35

32.03

16.58

-14.83

-21.25

Sec-feet.
5.36
5.95
5.42
2.04
4.25
3. 37
4.36
3.39
2.18
3. .52
2.21
1.66

- .99

- .65

After 1895.

Total. Per mile.

Sec-feet.
25.17

27.:^4

28.76
76. (i8
84. 49
99.5:^
127.41
95.17
59.97
76.:«)
64.41
25.22
27.92
13.91

Sec-feet.
4.79

4.:«

2.74
3.61
5.28
5.85
4.63
3.46
5.21
4.24
4.44
2.52
1.8(j
.43

50

In some years the sections between measurements were not the same
as those given in the table, but inckuled two or more of the sections
as given. In such cases the gain or loss in the larger section is
divided between the sections as they are given in the table in propoi--
tion to the mileage. The results given in the table are shown graph-'
ically in figure 3. In the figure the vertical scale represents gain in
cubic feet per second per mile, and the horizontal scale represents
distance from the upper measurements at Platte Canyon. The
hatched columns show the gains in the first seven-year period, from
1889 to 1895. Tlie solid columns show the gains in the second seven-
year period, from 1896 to 1903, excluding 1897. The difference in
the heights of the two columns for any section represents the increase
or decrease in the return waters for that section in the second seven-
vear period over the return waters for the same section for the first
seven-year period. The diagram shows that between Platte Canyon
and Denver the return seepage was greater for the first seven-year
period than for the second. This can be accounted for by the faci
that water formerly carried in open ditches and used for irrigation
in this section is noAV taken by the Denver Union Water Company
into its pipe lines and used in the city of Denver for domestic pur-
poses. In every section from Denver to the State line the gain in
the second seven-year period is greater than that in the first. The
smallest increase is in the sections from Evans to the Putnam ditch,
and from the Putnam ditch to Fort Morgan. The largest increase
is between Fort Morgan and Snyder, and the next largest between
Iliff and Crook. The small increase in gain between Evans and
Fort Morgan may be accounted for by the fact that along this part
of the river there have been constructed many ditches to collect
seepage water (PI. II). A large part of the seepage water which
would otherwise return to the stream is collected by these ditches
and used for irrigation, and hence does not show in the measurements.
The large increase in the sections beloAv Fort Morgan is doubtless
due to the fact that that part of the State is only now developing.
The last two sections, from Iliff to the State line, showed losses in
the first period and gains in the second period. The sands of the
river bed seem to be getting filled so that water flows in the surface
channels, where formerly it was all lost. Talcen as a whole, the
measurements give every reason to believe that the flow of the stream
in the lower reaches is increasing and will continue to do so. Up
to the present time there has been very little storage of water and
consequent irrigation in the late summer below the mouth of the
Cache la Poudre. During the year 1904 two large reservoirs were
constructed in this section, and plans for other reservoirs are being
made. The filling of these reservoirs will make possible the use of

U. S. Dept. of Agr., Bui. 157, Office of Exot. Stations. Irrig, and Drain. Invest.

Plate II.

«

^_ ^

^"^

'''*^*''^

•MM

*il 1 1 il I

fr ^ V

AflMttMM^^

ir-^^MflMI

''^^^^^^^H

••.•.fcv..

^■IL

" /

mm

■^WS^H

•*'■'

ii^^M^m

jlji^lMe

ft

ml

^

fell: «

3S' ' •» i-^-v:

^ fA

-'•T*-- >/:*■,-.

... r ■ r^

^s^^^-- '

(•.^

— - .-.jH

< "^

fe?^:-/

■-."^J;:^' > .

>r*

.^-. m

■di?^ JM,

1

-/ - \l-Tr-*'^

■■^vi'iV

-1

B ^^m^^^^F

Ss^

.. ^'■. "-./L ■/'•*^''\'"-?"*'i

1 ■.>.■'>'.-

9

* ^^^^^^Pt

' ^^^BHiifl^USHJ

*5 <^

:^aps^;^dHHy|UH

- J

? jM^BIKj^HBj

<

5^'-r-:: - ":':

r

';:^^M

5' .

f

- - . -^^

,•-■•- ^^,?« ■3€.*;,P«B'S

SK'-^-^

tf?^^''^ '

■' ^

. ■ Vv,v. -J^^^^^

^^'■^.

•«^>-_- ^^fccj*.

^

x<^M

^K x~ -

^

¥

i^^^^^^^maFAi4Wit

-^^fc^

«^

^fmBomssum

»r

-^-:--"-v"^.'^..

' ■ -v - - •

* ri-'

Fig. 1.— a Characteristic Seepage Ditch.

Fig. 2.— Seeped Sugar-Beet Field.

51

Pl3tts Canon
Cily OiTch
LIttterof ^

Denver

Brighton

as

fVarrevi/le oi

£V9ns

^

N

Putnam
D/Tch

^/foryan.<S

Snyder

Merino §

Spelling
//iff

Crook.

t

Line.

<J<5//7

Cubic Fezt pzr Second per /^i/e
^ fto t\) tu Cm ^ j^

►i O Oi Ci v^ c> o,

v.

^SSiiSSSSSSSSSSSiSSSS^iS^^

^

p

&^!i:^!j^^!!^y;^!;!^:;?!^!j!!;^^

^^^^^^^^»^^^^^^!:y^J;iy;!^!!!^:^y;^^^^

iSiiSiSiS^SSiSSiSS^^

;l^;!$!i(«SS$SSSS!SS<$!!i«!!SJSS^^

!$$S!SSS^$S¥SSSSSSSSSSSSS!i^^

^;S«$SSSSSSSSJS$««SSSi!$!:»;!$¥!i^^

SS54«S»»«SS8ilS!iS«««45SiS!!^^

$i$i$«i$)ii$(iSi$Si^il$SSi(i$!S^^

:««4»S»5«»««N«««««N5«»S«5^»««!!«!!^!Si8^S«Si^

^iSSSSSSSSS^iSSSS^iS^^

^^

Fig. 3.— Diagram comparing volume of return seepage to South Platte River for two
seven-year periods, 1889-1895 and 1896-1903, excluding 1897.

52

much more water in the late summer, thus keeping the soil along the
stream filled with water, Avhich will gradually find its way toward
the stream.

The measurements reported in the previous tables cover periods
only long enough to allow those making the measurements to travel
alonir the course of the stream and make the measurements. All of
these measurements have been made in the fall of the year when the
flow is naturally small and when it is considered that most of the
water in the stream comes from return seepage. These measure-
ments are based upon the supposition that the party making the
measurements will progress at about the same rate as the flow of
the stream, so that any changes in that flow will not affect the
results, but means have been adopted in each case to take into ac-
count any changes which might have occurred in the flow of the
stream — over night, for instance. A gauge w^as set at night, and if
there had been any change during the night new measurements were
made in the morning.

It is believed, however, that records for a single day or for a few
days are valuable chiefly because they are the only ones available.
They are, nevertheless, conclusive as to the fact that there is a large
return to the stream from this source. During the season of 1903
Mr. Adams obtained from the water commissioners of the various
districts included Avithin the drainage area of the South Platte and
its tributaries daily records of the quantities of water diverted by
the ditches within their respective districts. These records are more
or less complete, some commissioners keeping records of the flow of
all the ditches, others measuring only the larger ditches and those
which it was necessary for theui to regulate. Small ditches with
early rights or those supplied by seepage and so located on the river
that their diversions interfered with no one else were not measured
in many cases. The records in district 8, which inchides the section
of the river from the canyon to Denver, are very largely estimates
made by the water commissioner and can not be considered as accu-
rate for the daily flow, although they probably approach accuracy
for the average flow of the ditches for various months. The records
in district 2, extending from Denver to the mouth of the Cache la
Poudre, are practically complete and are probably quite accurate.
The records in district 1, which includes the river from the mouth
of the Cache la Poudre to the east line of Morgan County, are also
fairly complete. Those of district 64, which extends from the east
line of district 1 to the State line, are much less complete and accu-
rate. There are a number of ditches in this district which have no
decreed rights and are below any ditches which have such rights.

53

and consequently the water commissioner paid no attention to tlieir
diversions. On the tributaries the records of the diversions by the
Lirger ditches are fairly complete, but in each district there is a large
number of small ditches with early rights for which tliere are no
records, so that the measurements on these tributaries can not be
used in the computations of the return seepage. The flood period
in the South Platte and its tributaries is usually in June. At this
time flood water flows from these tributaries into the Platte and
there are no measurements at their mouths, and therefore an accu-
rate record of the supply in the main stream for the month of June
can not be secured. During the months of July and August the
reported diversions by the large ditches on the tributaries of the
Platte leave so narrow a margin for supplying the small early
ditches that it is fair to conclude that the entire flow of these tribu-
taries is diverted during those months, and whatever water reaches
the Platte from them is seepage water from the lands close to the
river. For these two months, therefore, the records of flow and
diversions on the South Platte will give a fair idea of the amount
of return seepage in the river. The records of the stream flow are
taken from the report of the United States (leological Survey
(Water Suj^ply and Irrigation Paper Xo. 99). Records have been
kept by the Survey at South Platte, which is above all diversions;
at Denver, which is on the line between districts 8 and 2 ; at Kersey,
which is on the line between districts 2 and 1 ; and at Julesburg,
Avhich is at the lower end of district 64. This divides the river into
three sections, one from the South Platte to Denver, which includes
district 8; one from Denver to Kersey, which includes district 2;
and one from Kersey to the State line, which includes districts 1
and 01. In the tables which follow the measurement at the upper
station of each section gives the supply for the ditches within the
section. The difference between the stream flow at the uj^per sta-
tion and the sum of the diversions and the flow at the lower station
represents the gain or loss in the section. The results of these com-
putations are shown in the following tables. The first table gives
the results for Jul)^ and the second for August, 1903. These tables
are based upon the supposition that none of the natural flow of the
tributaries reaches the main stream. Measurements of the flow and
diversions of these tributaries are complete enough to show that
this is a fair assumption.

54

Return sccpayc to Houth Platte River, July, I'JilS, in cubic feet per second.

[In cubic feet per second.]

South Platte to Denver :

River at South Platte 353

Diversions 105

River at Denver 328

493

Gain 140

Percentage of gain 39.60

Denver to Kersey :

River at Denver 328

Diversions 031

River at Kersey 192

823

Gain 495

Percentage of gain 150.90

Kersey to Julesburg :

River at Kersey 192

Diversions 630

River at Julesburg 3

(539

Gain 447

Percentage of gain 232.81

River as a whole :

River at South Platte 353

Diversions 1, 432

River at Julesburg 3

1, 435

Gain 1.082

Percentage of gain 307.08

Return seepage to South Platte River, AuguM, ]!)():1, in cuhie feet per second.
South Platte to Denver :

River at South Platte 1 217

Diversions 140

River at Denver 108

254

Gain 37

Percentage of gain 17.05

Denver to Kersey :

River at Dernier 108

Diversions 384

River at Kersey 137

521

Gain 413

Percentage of gain 382.41

55

Kersey to Julesburg:

River at Kersey 1^7

Diversions 302

River at Julesburg 130

432

Gain 295

Percentage of gain 215. 33

Stream as a whole :

River at South Platte 217

Diversions 833

River at Julesburg "130

0(53

Gain 74G

Percentage of gain 343.73

Gain, excluding flow at Julesburg (JIO

Percentage of gain, excluding flow at Julesburg 283.41

The tables show that for July, on the stream as a whole, the average
gain for the whole stream between South Platte and the State line
is 1,082 cubic feet per second, and the diversions are slightly more
than four times the supply at the upper station. For August the
average gain, excluding a large flow at Julesburg, which was due to
local rains, is G16 cubic feet per second, and the average diversions
were nearly three times the supply at the upper station.

These records show, however, that very little surface flow from
either the natural 'flow of the stream or return seepage passes the
State line. The average for July is but 3 cubic feet per second and
that for August 130 cubic feet per second, but this high average is
due to a large flow on a very few days caused by heavy local rains.
The average flow for the month of August outside of these few days
is but little larger than that for July.

The fact that the tributaries of the Republican River rise so close
to the South Platte and the fact that the stream has from the earliest
settlement gone dry or nearly so in the sections below the mouth of
the Cache la Poudre, have given rise to the belief that the water of
the Platte sinks into the sand and finds its way into the tributaries of
the Republican. To test the correctness of this theory Mr. W. ^y.
Follett, under the direction of the late Col. E. S. Xettleton, made a
series of measurements in 1S91." The water levels in lines of wells
crossing the valley of the South Platte at various points were meas-
ured to determine whether or not the water-bearing strata were
above or below the level of the Platte at the points crossed. Mr.
Follett's measurements show that west of the Colorado-Nebraska line
the water in the wells measured and in the Frenchman branch of the

a Largely due to heavy local rains August KJ and 23.
b 52d Cong., 2d Sess., Ex. Docs. 41, 42.

56

Republican is above that of the Platte, and his conclusion is that
this water comes from local precipitation. On the other hand, the
water in the wells on a line passing north and south through North
Platte is in a gravel stratum on a level with or below the South
Platte, which extends to the tributaries of the Eepublican.

Wliile these measurements are not conclusive, since the wells
observed west of the State line do not go below the level of the Platte,
and therefore do not prove that the water from the river does not get
away to the south on a level lower than the wells, they seem to indi-
cate that in Colorado the water of the Platte is retained in its own
valley, either in the surface stream or as an underflow, and that some-
where between the State line and North Platte the water begins to
flow away from the valley as underflow and contributes to the flow
of the trilDutaries of the Republican. The measurements made by Mr.
Follett east of North Platte showed that these conditions exist along
the river as far as Grand Island, where the measurements were dis-
continued.

The measurements of return seepage given in the table seem to l^ear
out Mr. Follett's conclusions as regards the stream in Colorado. Ir-
rigation along the stream has brought about a gradual increase in
return waters which has now reached the State line. Mr. Follett's
measurements give reason to suppose that this increase will not be
as rapid in Nebraska as it has been in Colorado, on the supposition
that not all the water used in the valley of the Platte will be re-
tained within the valley, either in the surface stream or the sands of
the valley. The volume of return w^ater in the surface streams will
depend upon whether the supply added to the underground Avater by
irrigation is greater than that which is lost through the underflow
into the tributaries of the Republican and by evaporation. The
velocity of underflow is supposedly very slow, and a large use of
water in irrigation would probably supply it faster than it could be
carried away by this underflow and would tend to produce a flow in
the river. On the other hand, the bed of the stream in Nebraska is
broader than it is above and evaporation will always be a source of
great loss.

The general conclusion regarding the efl^ect of irrigation in Colo-
rado upon the supply of water in Nebraska is that the use of the
water of the Platte in Colorado has reduced the size of the spring
floods, and also to a less extent the flow in the late summer, but this
summer flow has always been very unreliable. At present the im-
provement in the flow of the stream during the late summer due to
return seepage has reached the State line and may be expected to con-
tinue down the stream. In that case the conditions along the stream
in Nebraska w411 be better than they have ever been before. The floods
will be less, but the supply after the floods have subsided will be

57

more reliable. ITnder the present arrangements there are irrigated
from the South Platte and tributaries in Colorado about 750,000
acres of land yielding annual crops Avorth from $15 to $1,000 per
acre," supporting a large population in comfort, not only Avithout
working any lasting harm to the farmers in Nebraska, but actually
improving their water supply. Stopping the use of the water in
Colorado might increase the supply in Nebraska for a few years,
until the water supplied to the soil by years of irrigation had drained
out, but there is everj'^ reason to believe that eventually the river
would return to its former condition, and Nebraska would receive no
lasting benefit, while Colorado would sulfer the loss due to the return
of 750,000 acres from intensively cidtivated and highly productive
farms to their original desert condition or worse, because the natural
grasses have been destroved. This Avoidd involve the loss of the
capital invested in irrigation works, in railroads, in sugar factories,
in farm buildings and implements, and in all the industries and
business enterprises which are supported by a prosperous agricul-
tural community. It would mean the ruin of other industries which
now run on a narrow margin of profit, because of the increased cost
of living due to the stopping of the local production of a food

supply.

Even assuming that the natural flow of the stream would reach
Nebraska if it were not used iji Colorado, its use in Nebraska would
necessitate the construction of new canals, farm buildings, grain
elevators, mills, sugar factories, business houses, and residences.
All over the United States the development of new sections by irriga-
tion has been attended with financial losses and misunderstandings
and recriminations between investors in irrigation works and the
settlers under these works. The South Platte Valley in Colorado has
passed through this period. At present 85 per cent of the land in the
valley is watered by ditches owned by the farmers, and a satisfactory
and economical system of ditch management has been worked out.
This condition has been reached only after years of trouble between
investors and settlers.

Under present conditions the water used on the lands near the head-
waters returns in part to the streams to be used again farther down
along their courses. This process continues doAvn to the State line

a Mr. Adams collected complete crop retiu-ns for 24..329 acres, sliowius annual
returns of .$19.84 per acre. This land was not in the most hijilily productive
section of the valley. The area i)lanted to sugar beets in l!)n;{ was l."..!)?:'.
acres, with an average production of 1.3.4(5 tons per acre. At ^4.7>0 per ton.
the usual price, this is $(;0..57 per acre, a total of .>?luiT.4S4 for the whole area.
Raspberries yielded as high as .$1,018 per acre, potatoes $80 to ^S^y per acre,
and alfalfa $15 per acre. The acreages of these various crops are not avail-
able, hence no statement of total crop returns can be made.

58

and will iDrobably extend on into Nebraska. Supposing the use in
Colorado is stopped and supposing the water reaches Nebraska, the
return seepage, which will not be as great as it is in Colorado (see p.
56) will reach the stream below where water is needed for irriga-
tion, and there will be but one use of water where now it is used over
and over.

Considered from an economic standpoint, the maintenance of the
present status means the largest possible use of the water supply,
since irrigation begins where the streams issue from their canyons,
allowing the fullest opportunity for seepage return to the streams. It
means the preservation of the homes and industries of the South
Platte Valley in Colorado and the maintenance of the institutions
which are the outgrowth of nearly a half century's experience, while
Nebraska will receive a gradually increasing supply of water, which
will eventually be better than would result from the stopping of
irrigation in Colorado.

BIGHTS TO WATER FRON NORTH PLATTE RIVER AND

TRIBUTARIES.

COLORADO.

The course of the North Platte lies in three States. The nature of
rights to the use of water in Colorado has been discussed on page
26. In "Wyoming, up to 1890, rights were acquired by diverting
water and using it, but since that time they have been acquired by
securing a permit from the State engineer, constructing works, and
using the water. Hights acquired prior to 1890 are defined by the
board of control, on the testimony of the interested parties and on sur-
veys and measurements made by the State engineer and his assist-
ants. Water-right holders are entitled to sufficient water for stated
areas, with the limitation that no more than 1 cubic foot per second
can be used for 70 acres.

The North Platte and its tributaries in Colorado are in districts 46
and 47. Irrigation began in these districts in the early eighties and the
rights were first adjudicated in 1892. The records of these adjudi-
cations show that in both districts the rights were based on the areas
actually irrigated and were computed on the assumption that in dis-
trict 46 one cubic foot per second will supply 40 acres and in district 47
it will supply 50 acres. AMiere a right computed in this way exceeded
the capacity of the ditch which served the land the right was limited
to the capacity of the ditch.

Second adjudications took place in 1900 for district 46 and in 1902
for district 47. In these adjudications the rights of those who were
not represented in the first one and of those who acquired rights since
these adjudications were defined. They were computed in the same

59

way as in the first adjudications, except that the duty of water was
differently estimated. Testimony was introduced to show (Imt 100
acres of bottom land required 2 cubic feet of water per second ; 100
acres of upland required 2.5 cubic feet of water per second, except
along the Canadian Kiver, where 100 acres requin^d 3 cubic feet of
water per second. These estimates were followed in computiui; the
rights in the second adjudication. Although these rights were i)ased
upon the acreages actually irrigated, their owners are held to have
rights to fixed quantities rather than to sufficient water for the lands
irrigated. Any economy in use on their part would, therefore, give
them a surplus of water which could be disposed of by them rather
than left in the stream to supply lands lying farther down on the
stream. Rights in these districts, as defined in the decrees above
referred to, are shown in the following table :

Rights decreed from l^^orth Platte River and tributaries in Colorado, districts

>iG and

',''.

Date of pri-
ority.

1880
1881.
1883
1883
1884,
1885,
1886.
1887.
1888.
1889.
1890.
1891.

Area ir-
rigated.

Acres.

200

1(10

77.5

2, 180

2,2:35

6,925

4,670

18,375

24,913

16,292

13,080

5,375

Rights de-
creed.

Cubic feet

per second.

4.00

2.50

26.50

44.00

46. .50

136.00

99.00

381.05

568.55

363.50

292.25

106.00

Sum to
date.

Cubic feet

jjer second.

4.00

6.50

as. 00

77.00

123.00

2.59. 50

a58. 50

739.55

],3aH.10

1.671.60

1,963.&5

2,069.85

Date of pri-
ority.

1892

1893-.

1894

1895

1896

1897

1898

1899

19(K)

1901

Total

Area ir- Rights de-
rigated. creed.

Acres.
170
3,780
3,.3a5
1,980
1,49(1
2,840
4,025
1,240
5,100
3,a50

132,430

Cubic feet

per second.

4.00

93. 56

82. 45

49. 05

a2. 47

()9. 60

113. .55

39.90

127.50

67.25

2,749.18

Sum to
date.

Cubic feet
per second.
2 073. 85
2,167.41
2,249.8()
2,298.91

2, ;«!.:«

2.4<KI.98
2,r,U.-<i
2,r>54.4:{
2,681.93
2,749.18

WYOMING.

The rights to the tributaries of the North Platte in Wyoming have
been adjudicated by the board of control, but those to the river itself
have not been. The various streams are indei3endent of each other,
but the rights to water from them are subject to prior rights on the
main stream. Thej^ can not therefore be considered absolutely set-
tled until the main stream is adjudicated and a general table for the
stream and its tributaries is made up. They are, however, practically
settled, because the main stream supplies sufficient water for existing
lights, and any rights acquired in the future will be subsequent to
the rights on the tributaries. In making up this table the river is
divided into three sections. The upper section extends from the Col-
orado line to Fort Steele, the middle section from Fort Steele to
Guernsey, and the lower section from Guernsey to the Wyoming-
Nebraska line.

60

Rights to water from the tributaries of North Platte River in Wyoming.

Date of priority.

Upper sec-
tion.

Middle sec-
tion.

Lower sec-
tion.

Total.

Total area
irrigated.

1868

Cubic feet
per second.

Cubic feet

per second.

0.54

Cubic feet
per .second.
1.00
1.57

Cubic feet

per second.

1..54

1.57

.53

33. 71

1.97

7.01

30. 06

37.01

60.17

:«.o7

76.99

87.04

51. 75

146.20

145.05

839. 40

413.60

615. 89

385. 19

412. 77

293. 98

156.49

231.09

114.80

78.80

45.43

61.37

156.81

170. 14

108. 09

131.95

122. 45

56. 68

78.39

Acres.

1869

110

1870

.53
1.71

1871 - --

31.00

1.97

6.26

14.71

20.61

52.17

27.64

53.97

26.13

40.61

119.63

72.51

745. 99

241.67

193.36

135.04

338.57

167.46

44.60

148.40

30.72

36.28

2.28

21.51

37.77

27.80

16.60

13. 18

11.67

9.31

2,290

1872

138

1873 -

.75

5.35

4.10

4.40

5.43

8.37

37.11

7.73

15.50

31.63

68. 04

79. (K)

280.64

187.04

92.97

60.41

57. 01

31.36

30.33

28.54

33.37

12.26

62.84

124.60

72.81

98.65

87. 4«

44.33

69.43

495

1874

1,370

1875 - ---

2.30
3.60

1,868

1876 -

4,189

1877

2,313

1878

14.75

23.80

3.42

11.08

40.91

25.37

92.93

141.89

63. 11

81.23

66.11

54.88

41.33

53.83

13.98

9.77

37.60

56.30

17.74

18.68

30.13

33.30

3.14

8.86

5,377

1879

6,100

1880

3, 607

1881 -

10,380

1883

10,100

1883 -

58,706

1884

38,870

43,869

1886 --- -

26,807

1887 -

28,697

1888 -- -

20,531

1889

10,877

1890 - -

15,456

1891

8,007

1893 - --

5,501

1893

3,243

1894 --

4,300

1895 -

, 10,975

1896 ---

11,910

1897

7,559

1898 -

9,234

1899

8,577

1900.

3,967

1901

5,480

Total

919.93

1,644.14

2,591.88

5,155.94

359,673

There are on record in the State engineer's office several claims to

water from the main stream filed before the adoption of the present

law, and also a large number of approved applications filed under the

present law. No certificates of completed appropriations can be

issued until an adjudication is had in which the rights acquired under

the Territorial laws have been defined. The records show, however,

where proof of completion has been made and what permits have been

canceled. The following table, made up from the records of the

Wyoming State engineer's office, shows the status of rights so far as

that office is concerned :

Rights to water from North Platte River in Wt/oming, as shown hy the records

of State engineer'' s office.

Year.

Works completed.

No final action.

Territorial claims.

Total in force.

1875

Acres.

Cu.ft.per
second.

Acres.

Cu.ft.per
second.

Acres.

1,080

215

700

5,360

12,680

15,996

8,200

1,700

671,800

1,000,000

Cu.ft.per
second.
264.50

Acres.

Cu.ft.jyer
second.

1880

1882

1883

106.22
92.39

1885

1886

1888

1889

1890

9,554.00
4,500.00

1891

. 11,500

280

15,560

10,493

3,000

164. 3

4.0

222.2

149.9

43.0

11,. 500
11,360
16,360
10,513
3,204
166

164.3

1893

11,080

800

20

204

166

158.3

11.4

.3

2.9

2.4

162.3

1894

233.7

1895

150.2

1896

45.9

1897

2.i

61

Rights to iratcr from North Platte River in Wyoiiiiitg. etc. — Continued.

Year.

Works completed.!

No final action. Tt^rri torial claims.

Total in force.

1898

Acres.
2,193
2«K)
199
275
550

Cii.ft.per
second. \
31.4
3.0
2.8
4.0
7.9

Acres.
781

Cii.ft.per
second.
11.1

Acres.

Cu.ft.per
second.

Acres.
2, 976

Cu.ft.per
s<ffond.
42 5

1«)9

200 3.(1

1900

UK) 2.8

1901

20,170

63,883

2,132

51,144

28.S.6
912.6

-

a), 445 292.0

1902

(J4,4:« 920.5

1903

30.6

2,l:« ' 30.6

1904 «

7»).6

51,144 1 7a). 6

.

Total

15, 689

224.4 1

178,943

2,556.3

194,632

2,780.8

" To August 15.

The rights given in the table as completed can be considered as
settled, except as to the number and volume of prior rights ; part of
those on which no action has been taken will be canceled, while a part
are probably good. For those dated 1901 and later there is yet con-
siderable time in Avhich to complete the work authorized. The larger
claims filed under the Territorial law are of no account, as the works
were never built. Some of the smaller claims i:)r()bably are good.
There is little irrigation along the stream, except in the section just
above the Wyoming-Xebraska line. Since the rights have not been
defined, no exact statement as to their volume or date of acciuirement
can be made. Under the Wyoming laws an appropriator is entitled
to sufficient water for the land which he has irrigated, with a limit of
1 cubic foot per second to TO acres. A table has been made up show-
ing approximately the areas irrigated along the stream, and the
quantities of Avater to which the owners of these lands are entitled
have been computed on the basis of 1 cubic foot per second for 70
acres. This is shown in the following table. In making up this table
the river was divided into three sections, as in the table showing the
rights to the tributaries. The Mitchell ditch, which diverts water
lust above the Wvoming-Xebraska line for use in Nebraska, is not
included.
Aporoximate appropriations: hi/ ditches in Wyoming front North Platte Rirer.

Date of priority.

1885.
1886.
1887.
1888.
1891.
1893 .
1894.
1895.
1896.
1897.
1898.
1899.
1900.
1901.
1902.

section.

Cu.ft.per
second.
45.72

Lower 1^2*11^?-

^^^^'' sSon is^tion 51??^^-

Sum to
date.

I Total
area irri-
I gated.

Cu.ft.per
second.

5.00^
16.29

7.15

Total

3.58
34.57

112.31

10.00

Cu.ft.per Cu.ft.per Cu.ft.per

second.

14.28

5.00

11.45 I
11.45 •■
1.15
2.92
2.37
7.00
5.00

50.00
41.45
70.00

3.45
54.79

2.86

.5.00

400.00

588.59

second.

60.00

5. 00

5.00

96.29

41. 45

81. 45

11.45

1.15

3.92

2.37

14. 15

7.86

5.00

403.58

38.02

second.

60.00

(i5.00

70.00

14<i.29

187. 74

269. 19

280.64

281.79

284.71

287.08

■.m.-£i

:«)!). 09
314.09
717. 67
755.69

Acre.<i.

4,200

:«)

:{.V1

5.:{40

2.'.«KI

5.700

8(N)

80

■Mi

!(«

990

.560

:ri0

28,2.50

2,661

52,891

62

Taking the estimate for the rights initiated before 1891, when the
present hiw became operative, from the above table and the records
of the engineer's office for the rights initiated since that time gives
a total of 2,927 cnbic feet per second as the rights to water from the
North Platte in Wyoming. The rights to Avater from the tribntaries
aggregate 5,155.94 cubic feet per second.

One of the tribntaries of the North Platte— the Laramie River —
is also an interstate stream and, so far as Colorado and Wyoming are
concerned, is entirely independent of the North Platte. The Laramie
Eiver in Colorado is in district 48. The rights to water in this
district were adjudicated in 189(5. The decree states the number of

acres of land irrigated by each ditch, and awards to each "^ cubic

feet of water per second of time, or so much thereof as may be neces-
sary to irrigate acres of land." The number of acres of land in

each case is the number found to be irrigated by the ditch. The
right is thus restricted to the needs of a given area of land within the
maximum limit fixed by the decree. This form of decree is excep-
tional in Colorado and places rights substantially on the same basis
as in Wyoming; that is, the a impropriator has not a right to a fixed
quantity of water, but to sufficient water for his land which he has
irrigated at the time of the making of the decree.

This form of decree prevents probably the worst abuse which has
arisen under the water laws of Colorado. In other districts the courts
decreed rights to volumes much larger than had ever been used by the
holders of rights. In later years the use was enlarged by the holders
of these excessive decrees, thus depriving those who have been using
water perhaps for years and long prior to the increased use by the
holders of early rights. Under the decree in district 48 this is impos-
sible, as the water-right holder has only a right to iri'igate a fixed
area. The maximum limits fixed in the decree seem to bear no rela-
tion to the areas irrigated by the ditches. In most cases they equal
the full capacities of the ditches, as stated by their owners. One
exception to the general wording of the decree was made in the case
of the Laramie River ditch, which carries water from the Laramie
into the Cache la Poudre. The decree gives to the owners of this
ditch the right to 400 cubic feet per second of water from the Laramie
and its tributaries for direct irrigation, and the right to store
500,000,000 cubic feet of water annually. The following table gives
the areas stated in this decree, together Avith the maximum quantities
of water which can be diverted for their irrigation :

63

Decreed rights to iruter from Laramie River, in Colorado.

Year.

Areairri-'^^^i'^"i"
D-Ht«H volume
S"^^^^- decreed.

Sum to Year
date. ''*^*''^-

Area irri-
gated.

Maximum ^ .

volume i^"™ »"
decreed. '^*«-

1880

Acres.
300
6a5
795
920
540
640
80
260

Cubic feet
per second.
30.84
51.2:3
58.18
39.56
37.94
14.50
:3.07
13.88

Cubic feet '
per second.

:3l).84 ; 1891

Acres.

"30,000
280
300
400
385

Cubic feet d'hirfeet
per second, per second.
<<400.00 1 649 20

1881

82.07 !, 1892

7 40 ' 6.56 61)

1882

140.25 1893

25 14 ftSl 74

188:3

1884..

179.81 1894

217.75 1 189(i

39.22 720.%
24.53 745 49

1887

2:32.25

2:3.5.32 Total..

1888

.S5..t:35

1

1890

249.20

"All this acreajie is in district '.i and the entire approjjriation is for Laramie River
ditch. Water from other sources also is used in the irrijration of tliis land.

Rights to the Laramie River in Wj^oming were adjudicated in 1003.
According to the usual practice in W^'oming, the decree determined
the areas irrigated by the various chiimants, and these chiimants are
entitled to sufficient water for the tracts irrigated, with a limit of 1
cubic foot per second for 70 acres. The following table gives the
areas and the volumes to which thev are entitled on this basis:

Rights to Laramie River in 'Wyoming.

Year.

Area.

Volume.

Sum to
date.

Year.

Area.

Volume.

Sum to
date.

1875

Acres.

318.00

1,:325.0()

2:36.00

920.00

2,686.07

1,284.00

42,042.05

9,018.00

1,516.00

1,948.00

2,299.00

2,425.00

Cubic feet

per second.

4.54

18.93

3.36

13. 14

38.37

18.34

600.60

128.83

21.66

27.97

:32.84

38.64

Cubic feet
per second.
4.54 1
23.47
26.83
39.97 1
78.34
96.68
697.28
826.11
847.77 ,
875.74 i
908.58
947.22

1889

Acres.

213.00
5,140.00
1,553. .50
2,:390.00

196.00
1,680.00
1, 128. 70

9(M.00

240.00
50.00

Cubic feet

per second.

3.04

73.4:3

16.48

34.14

2.80

24.00

16.12

12.91

3.4:3

.71

Cubic feet

per second.

950.26

1877

1890

1,02:3.69

1H78

1891

1,040.17

1879

1881

1892

1894

1,074.:31
1.077.11

1882

1895

1,101.11

188:3

1884

1896

1897

1,117.23
1,1:30.14

1885

1898

1899

Total..

1,1:3:3.57

1886

l,i:*l.28

1887

79,111.32

NEBRASKA.

Nebraska, like "Wyoming, grants sufficient water to irrigate a given
area rather than a fixed volume of water. The rights to the North
Platte were adjudicated soon after the passage of the law of 1895.
The owners of ditches commenced prior to 1895 filed claims under
the law of 1889. Those commencing ditches after that date had filed
applications with the State board and received permits to proceed
with the work. The secretary of the board and his assistants made
surveys and prepared maps of the river, the ditches, and the irrigated
lands. Hearings were then held at various points by the secretary
of the board. At these hearings, in addition to the submission of the
sworn statements of claims, evidence was introduced by the various
parties. When a ditch owner had filed a claim in accordance with
the laAv Qf 1889, his right was held to date from the filing of the

30437— No. 157—05 M-

64

claim, otherwise from the date of first use of the water. Many of
the ditches begun prior to the passage of the law of 1895 had not
been completed at the time of the hearing, and those built on permits
from the State board were also unfinished. In the case of the rights
initiated before 1895 the board determined the plans of the appli-
cants and based their rights on these plans, fixing the time within
•which the water should finally be applied to the land. The permits
issued by the board in a similar way stated the time AA'ithin which
the water should be put to use. The adjudication, therefore, was not
final as regards rights acquired either before or after 1895. In the
case of the Farmers' Irrigation District i\ Frank" the supreme court
of the State has held that the board had no power to grant i-ights to
parties constructing ditches prior to 1895, and that its function was
merely to determine existing rights. Applying this ruling to the
adjudications made by the board on the North Platte, the court held
that the Farmers' Irrigating Company has a right to the full amount
which the board determined that it would acquire by the completion
of its works and applying water to the land by September 1, 1904.
This company built only a small section of its ditch and reclaimed a
very small area of land. Since the decision of the board no more
work has been done and very little more land has been reclaimed,
vet under this ruling of the court the ditch has a right to the full
quantity of water and can lose this right only by ten years nonuse."
Many other rights along the North Platte are in the same condition.
The following table gives the rights as determined by the board. In
the table rights initiated prior to 1895 and the applications approved
since that date are given separately.

Rights to ivater from North Platte River in Nebraska.

Date of priority.

Eights conditionally granted:

1884 -- -

1887 --- --

1888 -- -

1889.

1890 -

1891...

1892

1893....

1894

1895.

Total

Applications approved :

1895

1896 -

1897

1899

Total

1,182.03

Appropri-

Area to be

ation.

irrigated.

Citbic feet

per second.

Acres.

156.16

10,931

1,142.86

80,000

211.43

14,800

532. 67

37,287

8.5.06

5,954

30.86

2,160

275. 37

19,276

471.85

33,030

1,040.41

72,830

217.63

15,234

4,164.30

291,502

104.48

7,313

147.55

10,328

.530. 00

37,100

400.00

28,000

82,741

a 100 N. W., p. 28G.

& Since this was written work has been resumed,
extended according to the original plan.

and the canal is being

65

The rights to the main Phitte River in Nebraska are given in the
following table :

Rights to iratcr from Platte River in Nebraska.

Date of priority.

Appropri- Area to be
ation. , irrigated.

Appropriations conditionally granted:

1890.- ---

1894 , - -.

1894

18ft5

Total -. -

Applications approved:

1896

1897 -

1900 -

Total -

a For irrigation and power.

INTERSTATE RELATIONS.

Cubic feet

per second.

" 200. 00

3,346.24

«240.0(t

745. 78

Acres.
"234,' 237

945. 72

66,2(X)

4,731.96

300,437

214.00
242. 14
289.64

14,980
16,950
20,275

52,205

COLORADO-WYOMING.

Statements of the rights to the North Platte in the States of Colo-
rado and Wyoming are given on pages GO, 61. Only the rights on the
main stream in Wyoming are in any way dependent on the use of
the water in Colorado, and in the table given below the rights in
Wyoming are those to water from the main stream rather than to the
stream and its tributaries.

Rights to the ^'orth I'latte River in Colorado and Wyoniiiig.

Year.

1880.
1881.
1882.
1883.
1884.
1885.
1886.
1887.
1888.
1889.
1890.
1891.
1892.
1893.
1894.
1895.
1896.
1897.

Colorado.

Rights
acquired.

Sum to
date.

Wyoming.

1900.
1901.
1902.
1903.
1904.

Cubic feet

per second.

4.00

2.-50

26.50

44.00

46.50

136. OO

99.00

381.05

568.55

363.50

292.25

106. (K»

4.00

93. 56

82. 45

49. a5

32.47

69.60

113. .55

39.90

127. .50

67.25

Rights
acquired.

Cubic feet

per second.

4.00

6.50

33.00

77.00

123. .50

aj9. .50

358.50

739. 55

1,308.10

1,671.60

1,96.3.85

2.069.85

2.073.85

2,167.41

2,249.86

2,299.91

2,331.38

2.4fK).98

2, .51 4. 53

2, .5.54. 43

2,681.93

2,749.18

Cubic feet
per second.

Sum to
date.

Cubic feet
per second.

60.00
.5.00
5.00

76.29

164.30

"i62.":«"

233.70

1.50. 20

45.90

2.40

42. .50

3.(X)

2.8()

292. (K)

920. 50

30.60

730.60

60.00

65.00

70.00

146.29

146.29

146.29

310.59

310.59

472.89

706.59

856.79

902.69

905.09

947. .59

9,50. .59

9.Vi. :»

1,245. ;»

2, 1&5. 89

2,196.49

2,927.09

66

This table shows that the first rights in Wyoming were acquired
in 1885, and that prior to this there were in Colorado rights to 123.5
cubic feet per second. The principal volume of the rights in Colorado
were acquired in the years 1885 to 1891, more than two-thirds of the
rights dating in these years. These are all prior to any considerable
volume of rights in Wyoming. The greater part of the rights in
Wyoming were acquired since 1900 and subsequent to practically all
the rights in Colorado. As between the two States, therefore, Colo-
rado has the earlier rights to the river.

Natural conditions are such that there is little likelihood of any
conflict between appropriators in the two States. Most of the land
irrigated in Colorado is in small areas immediately adjoining the
stream and sloping rapidly toward the stream, and a large part of
the Avater applied will soon return to the river. Practically the only
crop raised is native hay, which requires water only during the flood
season, when there is no shortage anywhere along the river. For 30
miles north of the State line the river runs through a succession of
canyons and between hills, which prevent its diversion for irrigation,
while in this distance a number of tributaries discharge into the river.
The valley then widens out somewhat, and in the course of the next
10 miles to the town of Saratoga considerable land is irrigated, and
further development will probably take place in this region. xVppli-
cations for large appropriations have recently been filed with the
State engineer. From the vicinity of Saratoga the North Platte
flows for 250 miles with almost no ditches diverting its water. In this
section there are a number of tributaries to the river. In the last 30
miles of the river's course in AVyoming the valley widens out, and
most of the appropriations from the North Platte in Wyoming are
in this section.

Because of the long distance between this irrigated valley and Col-
orado it is not probable that use in Colorado will affect Wyoming irri-
gators. The appropriators in Colorado were undoubtedly decreed
rights very much in excess of what they have ever used, b- ^ natural
conditions' are such that they can not make such an increased use of
the water as to deprive appropriators in Wyoming.

Laramie Rioer.So far as Colorado and Wyoming are concerned,
the Laramie River is independent of the North Platte. As shown on
page 02, rights to the Laramie Piver in the two States were deter-
mined on the same basis. With one exception appropriators in both
States are given the right to sufficient water for certain areas of land.
The following table shows the rights to this stream in the two
States. For Colorado the areas are given and the maximum quanti-
ties which may be diverted by the ditches serving these areas. As
pointed out before, these maximum quantities b.ear no relation to the
ureas irrigated. For Wyoming the areas are given and the maxi-

U. S. Dept. of Agr., Bui 157, Office of Expt. Stations. Irrig and Drain. Invest.

Plate III.

67

mum quantities of water on the basis of 1 cubic foot per second for
70 acres.

Rights to Laramie River in Colorado and Wyoming.

Colorado.

Wyoming.

Year.

Area.

Rights
acquired.

Sum to
date.

Area.

Rights
acquired.

Cubic f»et
per second.
4.54
18.93

's.m

13.14

Sum to

date.

1875

Acres.

Cubicfeet
per second.

Cubic feet
per second.

Acres.
318.00

1,325.00
2-35.00
920.00

Cubicfeet
per second.
4.54

1877 -

2:3.47

1878

26. a3

1879

39.97

1880

300
635
795
920
540

30. 84
51.23
.58.18
39.56
37.94

30.84
82.07
140. 25
179.81
217. 75
217. 75
217.75
232.25
2a5.32
'£&. 32
249.20
649.20
&56. 60
681.74
720. 96
720.96
745.49

39.97

1881

2,686.0/
1,284.00
42,042.05
9,018.00
1,. 516. 00
1,948.00
2,299.00
2, 425. 00
213.00
5,140.00
1,1.5:1.50
2,:i90.00

38.37

18.34

600.60

128.83

21.66

27.97

32.84

38.64

3.04

73.43

16.48

34.14

78.:34

1882

96.68

1883 -

1884

697. 28
826. 11

1885

847.77

1886

875. 74

1887

640

80

14.50
3.07

908.58

1888

947.22

1889

9.50. 26

1890

260
30,000
280
300
400

13.88

400.00

7.40

25.14

39.22

1.023.69

1891

1,040.17

1892 - -.-.

1,074.31

1898

1,074.31

18»4

196.00

1,680.U)

1.128.70

904.00

240.00

.50.00

2.80
24.00
16.12
12.91

;143
.71

1,077.11

1895

1,101.11

1896

385

24.53

1,117.2:3

1897

1,1:30.14

1898

1,1:33,57

1899

1,134.28

1

Total

a5.5'55

1

79,111.32

1

The table shows that prior to 1880, when the first appropriation
was made in Colorado, 2,798 acres had been irrigated in AVyoniing,
giving its owners the right to 40 cubic feet per second. There is lit-
tle irrigation in Colorado in the valley of the Laramie and its tribu-
taries, and diversions by ditches in this valley do not noticeably de-
plete the supply for Wyoming. There is, however, conflict over the
diversions by the Water Supply and Storage Company of Colorado,
which takes waters from the headwaters of the Laramie over the
divide into the Cache la Poudre for use in the valley of that stream
(PI. III). While many others are interested in this contest, the set-
tlers under the canals of the Wyoming Development Company are the
principal users of water from the Laramie in Wyoming, and will be
the chief sufferers from diversions in Colorado. The right of the
AYyoming Development Company to water something over 35,000
acres is dated 1883, while the right of the Water Supply and Storage
Company to 400 cubic feet per second was acquired in 1891, accord-
ing to the Colorado decree. There are, prior to the right of the AVater
Supply and Storage Company, rights to irrigate 71,309 acres in Wyo-
ming, giving a right to 1,019.50 cubic feet per second.

The following table giving the average flow of the Laramie River at
AVoods Landing, near the State line, shows that these rights in Wyo-
ming would practically exhaust the supply of the stream. The meas-
urements are taken from reports of the State engineers of Wyoming.

68

Mean discharge of Laramie River at Woods; Landing, Wyo.. 1SS9-1S91 and

1896-1900.

Cubic feet
per second.

April 230.60

May 1,102.15

June 1, 377. 20

July 379. 94

August 03(5.27

September 78. 41

This diversion by the Water Supply and Storage Company stands
on a different basis from the other rights as related to natural condi-
tions as well as in its nature, as defined by the court. Much of the
water diverted and used in the valleys of the headwaters of the Lara-
mie returns to the streams as seepage and helps to supply rights in
Wyoming. That diverted by the Water Supply and Storage Com-
pany, however, is carried into the drainage area of another stream
and hence there is no return seepage.

Two series of measurements of return seepage have been made
along the Laramie Kiver. The first series, made by B. P. Fleming,
of the Wyoming Experiment Station, shows that between Woods
Landing, near the State line, and the tunnel of The Wyoming Devel-
opment Company, below which there are few diversions, there is a,
gain in the flow of the stream of 13.08 cubic feet per second, or 0.16
cubic foot per second per mile. This gain is not sufficient to make an;^
appreciable change in the flow of the river, but the measurements
indicate that if water should be turned down from the upper ditches
it would reach the ditches in AVyoming. The second series of meas-
urements was made by C. E. Tait, of this Office. Mr. Tait's measure-
ments show a slightly larger gain — 21.04 cubic feet per second, or
0.22 cubic foot per second per m\\e. These measurements, like the
others, indicate that water, if turned down the stream, would not
be lost to the lower ditches.

Sand Creek, a tributary of the Laramie, is also an interstate stream.
There are few diversions for use in the valley of Sand Creek in Colo-
rado, but its water, like that of the Laramie, is diverted into the
headwaters of the Cache la Poudre. This diversion was made in 1002
and is, therefore, later than all the rights in Wyoming. As in the
case of the Laramie, none of this water diverted will return as seepage
to Sand Creek. Wyoming appropriators brought suit against the
Colorado parties making these diversions, and an injunction has been
granted restraining the Colorado parties from diverting the waters of
Sand Creek on the ground that " the right to divert running waters
for irrigating lands in an arid country is not controlled or affected by
political divisions.'""

o Hoge V. Eaton, 1.3.5 Fed., 411.

69

WYOMING-NEBRASKA.

Theoretically and on the assumption that State lines should be
ignored all rights to the North Platte and its tributaries in both
Colorado and Wyoming are subject to prior rights in Nebraska. In
the table given below the rights in the three States are brought
together. The ditches in Colorado have been decreed absolutely the
quantities given in the table. The volumes given for AVyoming and
Nebraska are the maximum quantities to which the lands in these
States are entitled, on the basis of 1 cubic foot per second to 70 acres :

Rights to xoater fro)ii Xorth Platte River and tributaries in Colorado, Wyoming,

and Xebraska.

Year.

Colorado.

Wyoming.

Total Colorado and
Wyoming.

Nebraska.

Rights ac-
quired.

Sum to
date.

Rights ac-
quired.

Sum to
date.

1868

Cubic feet
per second

Cubic feet

r)er second

1.54

1.57

.53

32.71

1.97

7.01

20.06

27.01

60.17

33.07

76.99

87.04

51.75

146.20

145.05

839.40

413.60

675. 89

390. 19

417. 77

390. 27

1.56. 49

221.09

279. 10

78. 80

207. 72

295.07

3(.)7.01

216.04

110.49

174.45

12.5.45

.59. 48

370.29

920. .50

:«.60

7;^).(iO

Cubic feet

per second.

1.54

1.57

..53

32. 71

1.97

7.01

20.06

27.01

60.17

33.07

76.99

87.04

86.59

199.93

229. 73
922. 96
498.04
811.89
489.19
813. 32
961.89
.519.99
527.22
785. 10

90. 20
326. 42

416. 74
a56.06
273. 04
180.09
288.00
1&5. 85
186. 98
437.. 54
920. .50

30.60
730.60

Cubic feet
per second.
1..54

an

a 64
36. a5
.38.:i2

45. as

a5.:39

92.40

152.57

185.64

262.63

349.67

436.26

&S6.19

865.92

1,788.88

2, 286. 92

3,098,81

3, .588. 00

4,401.32

5,36:^.21

5,88a 20

6,410.42

7,195.52

7,28.5.72

7,612.14

8,028.88

8,384.94

8,657.98

8,8;}8.07

9,126.07

9,291.42

9,478.40

9,91.5.94

10,8:«.44

10.867.04

11,-597.64

Cubic feet
per second.

Cubic feet
per second.

1869

1870

1871

1872

1878 ----

1874 -. .-

1875 -

1876

1877

1878 ---

1879

1880

84.84
.58. 78

84.68

83. .56

84.44

i:«.0(J

99. (KJ

395. .55

671.62

mS. .50

3(16.13

.506.00

11.40

118. 70

121.67

49.05

57.00

69.60

118. 55

39.90

137.50

67.25

1881

1882.

1883

1884

156.16

156.16

1885

1.56. 16

1886

156. 16

1887

1,142.86

211. 4:^

5.32.67

2&5.06

80.86

275.87

471. a5

4,386.65

1,267.83

:«1..55
772.14

1,299.02

1888

1,. 510. 45

1889

2, 04a 12

1890 --

2,:i>8.18

1891

2,859.(M

1892

2,(m.41

1893

3,1(X;.26

1«94

7,492.91

1895 . -

8, 760. 74

189(i

1897

9,122.29
9,894.4:3

1898 _.

9,894.43

1899..

1901

4()6.(X)
289.64

10,294.43
10,584.07

1901

1902

1903 1

1904 '

The table shows that the earliest right in Colorado was acquired in
1880, the earliest right in AVyoming in 1868, and the earliest right in
Nebraska in 1884:. There are, in the upper States, rights prior to any
in Nebraska acquired by ajjpropriation, amounting to 1,788.88 cubic
feet per second. The main (juestion is, however, regarding rights
immediately above and below the AA'yoming-Nebraska State line.
As between these the ditches in Nebraska were built prior to most of
those in AA^yoming, the largest rights in the lower section in AVyoming

70

having been initiated in 1901 and since, subsequent to all of those in
Nebraska.

In addition to the rights enumerated in the table for Nebraska,
there are rights to water attaching to riparian lands. ( See p. 85. ) The
earliest settlements along the North Platte in Nebraska, except in the
immediate vicinity of the city of North Platte and a few isolated
ranches, were made in 1883 and the years follow^ing. Prior to that
year rights to 865.92 cubic feet per second had been acquired in Colo-
rado and Wyoming. The railroad land grant extends up the South
Platte, and the North Platte enters the limits of the grant in the
neighborhood of Lewellen (see map, PI. I), consequently there are
no railroad lands w^est of that point. In the vicinity of Lewellen
railroad lands were selected in 1902, and therefore have no riparian
rights, mider the decision that the law of 1889 abrogated the rule of
riparian rights. Through Deuel County for a distance of about 40
miles the railroad lands were selected in 1886. These lands include
alternate sections and probably comprise about one-half of the ripa-
rian lands. Prior to 1886 rights in the upper States amounting to
3,098.81 cubic feet per second had been acquired. For the next 20
miles east of Deuel County railroad lands were selected in 1890, and
consequently have no riparian rights. For about 10 miles above the
junction of the North and South Platte rivers the railroad lands were
selected in 1874, and along the main stream east of the junction they
were selected in the same year. Prior to 1874 rights to only 65.39
cubic feet per second had been acquired in Colorado and Wyoming.
Throughout much of the distance between the State line and the city
of Kearney on the main stream, below which are no irrigation ditches,
much of the riparian land is swampy and therefore Avill make no
demand on the stream. As with the South Platte, no estimate of the
amount of water which can be claimed by riparian owners can be
made, but in view of the fact that only a small part of the railroad
lands were selected before 1886, and that a large part of them were
selected after the passage of the law of 1889 abrogating riparian
rights, and that settlement along the river began as late as 1883,
prior to Avhich many rights had accrued in Colorado and Wyoming,
riparian rights on the North Platte may be considered of little imjior-
tance from an interstate standpoint.

As has been previously pointed out, the use of the water along the
North Platte in Colorado occurs chiefly in the flood season, when there
is plenty of water throughout the course of the stream and natural
conditions are such that this use can not be greatly enlarged.
Throughout the greater part of the course of the stream in Wyoming
there is practically no irrigation. The question of interstate rights
between Wyoming and Nebraska, therefore, coijies down to consider-

71

ation of the rights of ditches immediately above the State line in
Wyoming and those in Nebraska.

The rights in Wyoming along this section of the river are, for the
most part, subsequent to those in Xebrasiva, and a large part of those
given in the table have not vested, but depend upon the completion
of works and the use of water in accordance with the [)ermits issued
bv the State engineer. The largest outstanding i)ermits on this sec-
tion of the North Platte in Wyoming are those of the Whalan Falls
Canal Company and the Fort Laramie Canal and Reservoir Com-
pany. The former has a permit to divert w^ater for 20,000 acres, the
work to be completed in 190(). Some work has been done on this sj's-
tem, and the State engineer has authority to extend the time for the
completion of works, so that it may be some years before the rights
of this company are settled. The Fort Laramie Company has a per-
mit, dated 1904, to divert water for 36,107 acres, the work to be com-
pleted in 1912. These two companies have pending rights which
may equal more than 800 cubic feet per second, 300 of which can not
be finally settled until 1900, and 500 of which can not be settled until
1912.

The rights of the ditches in Nebraska, as given in the table, were
not finally determined, but were conditioned upon the completion of
the works as planned at the time of the adjudication. (See p. 41.)
Very few of these ditches has been completed, and their rights as
eiven in the table are therefore largelv in excess of their needs. The
most striking example of this is the case of the Farmers' Canal, whu'h
has the second right on the stream and was granted conditionally
1,142.8(') cubic feet per second, dating 1887. A decision of the su-
preme court in The Farmers' Irrigation District /'. Frank « (see p. 41)
has made this right absolute, except that it may be lost by abandon-
ment. Not more than 2,000 acres have been irrigated by this ditcji,
and if its rights were cut down to the volume which has bsen bene-
ficially used they would not exceed 30 cubic feet per second. The
Gering ditch, which heads immediately below the State line, was
given a conditional right to 500 cubic feet per second, while its max-
imum diversion in 1903 was 287 cubic feet per second, showing that
its right, as given in the table, is nearly double the amount of water
to which it can lay claim on the ground of use. But the use of water
under this canal is being extended all the time, and it is probable that
the ridit to the full volume can not be attacked on the ground of
abandonment.

In both States the full volumes of the rights ultimately acquired
by these companies will date from the filing of the applications, or
the bejjinning of work where no applications were filed. It has been

to'

o 100 N. W., 280.

72

shown (p. 24) that there is flowing in the North Platte at times more
water than is required to supply all outstanding rights, but as a mat-
ter of fact it is seldom that there is not more than enough water to sup-
ply all existing demands. Plans are being made for the construction
of new works to utilize this surplus by private parties and the Federal
Government, But there is no way of telling from the present flow
of the stream and present diversions what supply of water these new
canals will receive. The enlargement of use under existing and pend-
ing rights may absorb all the surplus except in extreme floods.

A series of measurements of the North Platte and main Platte
rivers, between the Colorado- Wyoming State line and the city of
Kearney, Nebr., was made in the fall of 1903 by the agents of this
Office to determine, so far as can be determined by a single series of
measurements, the etfect of diversions in the upper sections of the
stream upon its flow farther down. These measurements are given
in the following table :

Return seepage, North Platte River.

Section.

Colorado- Wyoming line to Douglas Creek...

Douglas Creek to Sage Creek

Sage Creek to Fort Steele

Fort Steele to Dickinson's ranch

Dickinson's ranch to Medicine Bow River...
Medicine Bow River to Sweetwater River...

Sweetwater River to Alcova

Alcova to Delaware Springs. _.

Delaware Springs to Muddy Creek

Muddy Creek to Douglas

Douglas to Horseshoe Creek

Horseshoe Creek to Guernsey Canyon

Guernsey Canyon to Whalen

Whalen to Port Laramie __ _.

Fort Laramie to Rawhide Creek . _

Rawhide Creek to Torrington _ .

Torrington to Wyoming-Nebraska State line

State line to Mitchell

Mitchell to Gering _

Gering to Bayard

Bayai-d to Bridgeport

Bridgeport to Oshkosh

Oshkosh to Hay land Canal

Hay land Canal to Paxton Bridge

Paxtuii Bridge to North Platte

North Platte to Gothenburg _

Gothenburg to Lexington _

Lexington to Kearney

Length.

Miles.

8.00

52.00

22.00

21.00

n.oo

33. 00

12.00

21.00

36.00

40.00

43.00

16.00

14.00

6.00

9.(X)

8.00

12.00

14.00
10.50
18.50
13.30
45.50
30.00
24.00
34.00
36.50
24.50
36.00

Gain (-t-) or
loss (— )

Cubic feet
persecond.

- 43.32
-165.72

- 41.12
+ 6.74

- 28.75
+ 9.58
+ 3.18

- 17.25
+ 70.85

- 43.81

- 7.89
+ 55.01
+ 7.37

- 10. 48
+ 77.28

- 76.90
+120. 13

+ 68.04
+i;*. 51

- 24. 18
+113.80
~ 69.47

- 51.20
+ 2a5.38

- 22.35
+ 109.76
—164. 79
-209.62

Total gain

( + ) or loss
( — ) from
upper sta-
tion.

Cubic feet
persecond.

- 43.32
-209.04
-250. 16
-243.42
-272. 17
-262.59
-269. 41
-276.66
-205.81
—249. 62
-257.51
-202.50
-195. 13
-205.61
-128.33
-205.23

- 85. 10

+ 68.04
+198.55
+174.37
+288. 17
+218.70
+167.50
+402.88
+380. 53
+490.29
+325.50
+115.88

The course of the river throughout Wyoming is hard to follow,
and the measurements were made at considerable intervals of time,
leaving room for variations in the flow of the stream between the
times of measurement. While the stream is more easily followed in
Nebraska, Professor Stout, who made the measurements in thai*:
State, notes waves of increase and decrease during the progress of

U. S. Dept. of A2:r., Bui. 157, Office of Expt. Stations. Irrig. and Drain. Invest.

Plate IV.

^

FiQ. 1— North Platte River at Guernsey Canyon— Low Water.

Fig. 2.-N0RTH Platte River near Douglas, Showing Character of Stream Bed.

73

measurements, and attributes many of the changes to such waves
rather than to return seepage. These waves are attributed to local '
precipitation, cloudy weather, which checks eva[)oration, or clear,
Avindy weather, which greatly increases evaporation. The men
makino; the measurements mav overtake such waves or be overtaken
b}^ them in such a way that it is impossible to get any check upon
their influence. It will be noted that throughout the entire portion
of the stream measured there are alternating gains and losses in the
How. This may be attributed partly to the waves of increase and
decrease mentioned above and partly to changes in the channel. The
stream in some sections flows over solid rock, in others over beds of
bowlders (PI. IV, fig. 1), and in other sections winds back and forth
over beds of deep sand (PL IV, fig. 2). Under such conditions
varying i)ortions of the water which is finding its way down the val-
ley will be in the visible stream which is measured. The measure-
ments should not, therefore, be given too much weight. Considering
long sections of the river, the measurements through Wyoming show
a net loss, while those between the Wyoming-Nebraska State line
and Kearney show a net gain. It is not safe to base on these meas-
urements any positive statements as to what would occur if condi-
tions were different, but they seem to indicate that if ditches in
Colorado or the upper sections of Wyoming were closed only a part
of the water shut out of these ditches would reach Nebraska. Meas-
urements in Nebraska seem to indicate that the closing of the ditches
along the upper section of the stream within that State would increase
the supply lower down as far as the vicinity of North Platte, below
which there are large losses in the stream. The stream between
North Platte and Kearney has from the earliest times gone dry in
many years and been extremely Ioav in every year, and it does not
seem probable that the closing of the ditches above would noticeably
increase the supply in the surface channel in this section of the river.
The measurements of the water levels in wells, referred to on page 56,
show that the water table for some distance north of the river has a
slope to the south, which is not interrupted by the river, and indicate
that water which passes into the sand in this section finds its way out
of the valley of the Platte into the streams to the south. In the
immediate vicinity of the Nebraska-Wyoming line there is a gain in
the flow of the river, the notes of the measurements showing that in
the section from Torrington to the State line the return seepage is
almost exactly equal to the amount diverted in the section. There is
prospect of large increase in the use of the water in this section im-
mediately above the State line in Wyoming. The measurements
seem to indicate that a large part of the water diverted in this section
will return to the stream for use in Nebraska.

A large number of irrigators and ditch men in the vicinity of

74

North Platte and along the ditches below that city were interviewed,
and none of them seemed to feel that diversions in the upper States
diminished their snpply of water. The general sentiment seemed to
be that an increased use of water in Wyoming and along the upper
valley in Nebraska would improve rather than injure the supply
for the ditches below. The supply for these ditches has always been
short in the late summer and could not be much worse. Their own-
ers, therefore, look with favor upon the enlarged use of water above
in flood season in the hope that the return seepage will maintain the
flow below in the late summer.

From the above discussion it will be seen that there is little likeli-
hood of any interstate conflicts on the North Platte unless it should
be between ditches heading close together immediately above and
below the State line. At present the Mitchell ditch heads just above
the State line in Wyoming and carries water for use in Nebraska.
The owners of this ditch have neither made an application nor filed
a claim in either State. The Farmers' Canal and the (xering ditch
head just below the State line, and surveys are being made for canals
to head in the section above the State line. Contests have arisen
between the Mitchell ditch and the other ditches, but the Mitchell
ditch has so far been beyond control, since the Wyoming officials
had no reason to close it to satisfy Nebraska ditches, and the Nebraska
officials had no authority to close head gates in Wyoming. Some
provision must in the future be made for controlling these head
gates. Wyoming ditches above this point have no reason to complain,
since they get the first chance at the water. All complaints will,
therefore, come from Nebraska ditch owners, and the question is
how to protect rights acquired in Nebraska against diversions in
Wyoming.

It will be recalled that, regarding the South Platte, the conclusion
was reached that the only probable conflicts would be between ditches
immediately above and below the Colorado-Nebraska line.

INTERSTATE QUESTIONS.

The relations between rights on the same stream in adjoining
States, or rather the interdependence of those rights, are not well
defined. There is no legislation on this subject, either State or
national, and few court decisions. In the State courts of Colorado
but one decision even approaching this question has been rendered,
and in that one decision » the court merely held that under the Colo-
rado statute providing for the adjudication of water rights the dis-
trict court w^as not authorized to determine rights to water to be
diverted in Colorado for use in New Mexico. One of the ditches

ttLamson v. Vailes, 27 Colo., 201.

75

appearing in the adjudication has its point of diversion in Colorado,
but extends beyond the boundary line and covers land in both Colo-
rado and Xew Mexico. In the adjudication the ditch was denied
any right for the land in New Mexico. The supreme court affirmed
the decision on the ground that the lower court, under the special
statute, had no jurisdiction to award any right for land outside the
State. The court expressly disclaimed any consideration of the ques-
tion whether the right for land in New Mexico would be protected
in another action in the Colorado courts against subsequent appro-
jjriators in Colorado.

The question of the relation of rights on interstate streams was
before the supreme court of Nebraska in Cline i\ Stock.** Irrigation
ditches in Nebraska had so used up the waters of the Republican
River as to seriously interfere with its use for power by a Kansas
mill owner who had used the water for power long prior to the con-
struction of the irrigation ditches. It was contended by the defend-
ants that the suit was an attack upon the sovereignty of Nebraska,
and that the Kansas mill owner, being an appropriator outside the
State, had no rights on the stream which the legislature of Nebraska
must respect or might not authorize Nebraska citizens to disregard.
In deciding against this contention the supreme court said :

It would .seeui that the fatt of the phiiutiff's residence beyond the border of
this State, and that his mill is located there, ought not to deprive him <jf any
rights within the laws of our State given to a lower a])i)ropriator. Any attempt
of our legislature to discriminate against him as compared with resident mill
owners would be promptly declared unconstitutional by the Federal courts.
It seems plain that the plaintiffs should be allowed the same standing as one
of our own citizens with the mill on this side of the State line.

The same question has been considered by the supreme courts of

AVyoming and Utah and by the United States courts for the district

of Montana and Colorado. The Wyoming court held, in Willey i\

Decker : ^

Under whatever system the right to appropriate water for irrigation is
recognized, the natural and logical result of the doctrine would seem to be, at
least in the case of interstate streams, and in the absence of contrary consti-
tutional and statutory provisions, that the separation of the lands capable <,f
irrigation from such streams by State lines is of no conseciuence if we are to
consider merely the general principles of the doctrine and the reasons that
called it into existence. The same necessity applies to the lauds on either
side of the line, and the water naturally flows in the channel of the stream in
disregard of such line above as well as below it.

The Utah supreme court, in Conant r. Deep Creek Irrigation Com-
pany,*^ held:

It is a recognized rule of law that a person who has appropriated water to a
certain point in a stream is entitled to have so much of the waters of said
stream as he has appropriated flow down to him to the point of his diversion,

a 98 N. W., 454. (< 73 Pac, 210. c 66 Pac, 188.

76

and if the settlers liisber up on the stream in another State, whose appropria-
tions are subseciuent, divert any of the waters of the stream which have been
so first appropriated, then the courts of the latter State will protect the tirst
settler in his rights.

The United States court for the district of Montana, in Howell v.
Johnson," held :

Appropriators of water from interstate streams are entitled to protection
against injury l)y later appropriators, in accordance with the doctrine of prior
appropriation, regardless of State lines.

The same principle is announced by the United States court for the
district of Colorado, in Hoge v. Eaton,'' in which the court held :

The right to divert running waters for irrigating lands in an arid country is
not controlled or affected hj political divisions. It is the same in all States
through which the stream so diverted may pass.

An appropriation of water in the State of Wyoming from a stream which
I'ises in Colorado for irrigating lands in Wyoming is valid as against a subse-
quent appropriation in Colorado from the 'same stream for irrigating lauds in
Colorado.

There are, so far as the writer has been able to find, no decisions
denying the rights of appropriators in the lower State protection
against injury by later appropriators in the upj^er State, while the
decisions quoted above are all in favor of such protection.

The supreme court of Colorado has held repeatedly that the right
to divert water from the streams of that State arises from necessity,
not from the statutes of the State, and would still exist if the statutes
were repealed.''

The supreme court of Nebraska, in Crawford v. Hathaway,'^ is
committed to this same doctrine as regards the right in Nebraska.

In our view of the subject, rights of appropriators of water, who have applied
the same to the soil for agricultural purposes by means of irrigating canals, ante-
dates the passage of either of the irrigation acts of the legislature of which we
have just made mention. This right has grown out of the necessities of the
case, and has been sanctioned by the acts of Congress and recognized by the
laws of the State.

Other States are also committed to the same doctrine as to the
origin of the right of appropriation. The Wyoming court, in Moyer
V. Preston,'^ says :

Irrigation and reclamation can not be accomplished with any degree of success
or permanency without the right to divert and appropriate water of the natural
streams for that purpose and the security accorded to that right. The impera-
tive and growing necessity of our condition in this respect alone * * * com-
pel the i-ecognition rather than the adoption of the law of prior appropriation.

It is thus seen that the generally accepted doctrine in the three
States through which the Platte rivers flow is that rights are based

"89 Fed., 556. <J93 N. W., 781.

& 135 Fed., 411. e 44 Pac, 845.

c Yunkers v. Nichols, 1 Colo., 570.

77

on the necessities of using water and not on their statutes. The
necessity exists regardless of State lines, and therefore the rights
should be protected regardless of State lines.

PROTECTION OF RIGHTS IN A LOWER STATE AGAINST DIVER-
SIONS IN AN UPPER STATE.

In the case of Cline v. Stock, cited above, it was contended by the
Nebraska ditch owners that the suit was an attack upon the sover-
eignty of Nebraska, and that the Kansas mill owner, being an appro-
priator outside the State, had no rights in the stream which the
legislature of Nebraska must respect or might not authorize Nel)raska
citizens to disregard. The supreme court decided against this conten-
tion. The case was remanded to the lower court for a determination
of the rights. In this case the Nebraska court declares that the rights
of an appropriator in the lower State must be protected by the courts
of Nebraska.

The same question is treated exhaustively by the supreme court of
"Wyoming in the case of Willey v. Decker." In that case the AVyo-
ming court, after declaring that rights by appropriation are good
regardless of State lines, proceeds to consider the remedies which are
available to the appropriator in the lower State. The stream in
question rises in Montana and flows into Wyoming, but one of the
ditches in contention diverts water in Wyoming for supplying lands
in both AVyoming and ^Montana. In the one case, therefore, the ques-
tion of the power of Wyoming courts to protect rights in Wyoming
against diversions in Montana and rights in Montana against diver-
sions in Wyoming is presented. On the question of the jurisdiction
of the Wyoming courts to protect appropriators in Wyoming against
diversions in Montana, after citing a long list of authorities, the court
says:

On principle and authority, therefore, we think there can be no doubt of the
jurisdiction of the district court [Sheridan County, Wyo.] to render a decree
restraining defendants Denimon from diverting the waters of the stream in
Montana to such an extent as to deprive those plaintiffs whose hinds are situ-
ated in this State [Wyoming] of the water to which they are found to be entitled
by priority of appropriation.

As to the question of the power of the Wyoming court to protect

appropriators in Montana against diversions in AVyoming, the court

says :

The rights of plaintiffs Willey and Ellison (whose lands are located in
Montana), therefore, if they be found entitled by priority of appropriation,
upon the facts, to the use of water as against any appropriation of defendants,
include the right to have the water of the stream flow down to the head gate

a 73 Pac, 210.

78

of tbe ditch. An injury occurs to tlieir rights if that flow be prevented. It
follows that they suffer an injury within this State through the diversion of
defendants at points above the head gates of Gladewater ditch."

As regards the distribution of the North Platte River between
ditches in Wyoming and Nebraska, therefore, the above citations
show that both States are committed to the doctrine that an appro-
priator in the lower State may secure protection against diversions
in the upper State in the courts of the upper State, Avhile the Wyo-
ming court holds that diversions in the upper State can be restrained
by the courts of the lower State.

The same doctrine as to the courts of the upper State has been
announced by the su^Dreme court of Utah in the case of' Conant v.
Deep Creek and Curlew Valley Irrigation Company,'' and the dis-
trict court of Idaho assumed jurisdiction over an interstate stream
in the case referred to in the Utah case just cited. In this case the
Utah court says:

It is a recognized rule of law that a person who has appropriated water at
a certain point in a stream is entitled to have so much of the waters of the
said stream as he has appropriated flow down to him to the point of his diver-
sion, and if the settlers higher up on the stream in another State whose appro-
priations are subseipient, divert any of the waters of the stream which have
been so appropriated then the courts of the latter State will protect the first
settler in his rights. The Idaho courts, therefore, have ample and complete
jurisdiction to protect the rights of respondents to have the waters which they
have appropriated and which they divert in Utah flow through the channel of
the stream and to limit and determine the rights of the Idaho appropriators
with reference thereto ; and l)y the decree entered in the suit in the district
court of Oneida County, Idaho, such rights were fully protected and may be
enforced by proper proceedings in that court.

It has been contended that an appropriator would not receive
justice in the courts of another State, but it will be noted that in
each of the decisions quoted, except the Utah case, the decision was
rendered iti the State whose citizens w^ould be deprived of water
by the enforcement of the decision.

In the case of Hodge v. Eaton '^ the Federal district court granted
an injunction restraining diversions froiu Sand Creek in Colorado
to the injury of prior appropriators in Wyoming.

Each of the States through which the Platte River flows has

recognized, however, that an ajjpeal to the courts every time a ditch

owner does not receive what he considers his proper supply of water

is an expensive remedy. Referritig to the disadvantages of leaving

such tnatters entirely to the courts, the Wyoming court in Willey v.

Decker " says :

It is evident, however, that one irrigating lands in another State must suffer
some disadvantages. The State laws regulating the distribution of water can

« 73 Pac, 210. 6 6G Pac, 188. " 135 Fed., 411.

79

not operate beyond its boundaries, and it is doubtful whether any remedy in
case of injury to his ri^lits is ()i)eu to such an appropriator other tliau those
obtainable through the n)edium of the courts.

To avoid such litigation within its own limits each of those States
has provided an administrative system, with ollicials to distribute
water to the ditch owners according to their rights as determined by
the courts or the boards of the States.

If the flow of a stream were constant a ditch in an upper State
might be permanently closed by injunction, and the single suit would
serve to protect the rights of the lower appropriator; but the flow
of the stream varies from day to day, so that the diversion by the
upper ditch might one day injure a lower appropriator and another
day leave sufficient water in the stream to satisfy his rights, and his
right is only to have a certain volume of water flow down to him.
Under such circumstances, in the absence of any official whose duty
it is to regulate head gates, it would be necessary for the lower appro-
priator to resort to the court every lime his right was infringed, and
fi multiplicity of suits would result. Therefore, protection of the
rights of the lower appropriator in the courts of the upper State,
while adequate, is not satisfactory, and there is need for some system
similar to the administrative systems adopted by each of the three
States, Colorado, Wyoming, and Nebraska. In Colorado the com-
mon practice is for the superintendent of a water division to order
the commissioner of an upper district to close the ditches whose rights
are later than those in a lower district which are not receiving their
full supply. This entails no expense, and the only formality re-
quired is to notify the superintendent of the shortage of water in the
lower district. Under a similar system with interstate powers, the
official having general charge of the distribution of water would have
a complete table of priorities for the several States, and when noti-
fied by the lower ditch owners that they were not receiving their fidl
supply of water would order closed later ditches in the upper State.
This can be provided for in several ways. It has been proposed that
the General Government appoint, under proper legislation, an inter-
.■;tate irrigation commission, to which all interstate questions shall be
referred. This proposed commission is not to supersede State offi-
cials, but to issue orders to the State engineers to turn down niter-
state streams the water which belongs to parties in a lower State,
iust as in Colorado a division engineer orders the water commis-
sioner of one district to turn water down to a lower district. It is
also proposed that a similar commission be provided for by compact
between the interested States.
30437— No. 157—05 M 6

80
WATER-RIGHT SYSTEMS.

In the preceding discussion the nature of water rights has been
discussed onh^ in a limited wa}', and the attempt has been to show
what rights exist in the different States and to define their rehition
to each other. It seems desirable to go further and discuss the gen-
eral subject of water rights in the Platte watershed in their relation
to social conditions and the best use of the water sup])ly. Prelimi-
nary to this discussion is a statement of the natnre of the rights in
the three States as defined by legislation and court decrees.

COLORADO.

The first Territorial legislature of Colorado provided for the
acquirement of Avater rights by appropriation, and the Territorial
supreme court declared that the right existed prior to legislation on
the subject." The right of appropriation, therefore, is not based on
legislation, but on natural conditions. The constitution of the State
carries this same idea, by not providing for the acquirement of rights
by appropriation, but stating that '^ the right to divert the unappro-
priated waters of any natural stream for beneficial uses shall never
be denied."

The right of appropriation is therefore a natural right, which the
people of the State, in the adoption of their constitution, recognized
but did not create. This position is further borne out by decisions of
the sui^reme court of the State,'' in which the court held that the legis-
lation of the State on this subject was in exercise of its police power.

The nature of the legislation of the State shoAvs the same thing.
It is confined to providing the procedure for defining rights — not
granting them — and the procedure and officials for enforcing and pro-
tecting rights.

The laws of the State recognize no riparian rights and the supreme
court of the State has held that the doctrine of rijjarian rights has no
application to Colorado streams, because of natural conditions, which
require that the water of streams be diverted.'

a The right to water in this country by priority of appropriation tliereof we
thinlv it is and always has been the duty of the National and State governments
to protect. The right itself, and tlie obligation to protect it, existed prior to
legislation on the subject. (Coffin r. Left Hand Ditch Company, 6 Colo., 443.)

6 This court held that our so-called irrigation statutes for the ascertainment
of priorities, and placing the distribution of water for irrigation purposes under
control of State offices, are constitutional, though they affect rights which
acci-ued before the enactments were made and place upon their enjoyment lim-
itations from which they were theretofore exemjit. These statutes are upheld
as a rightful exercise of the police power of the State. (New Cache la Poudre
Irrigation Company r. Water Supiily and Storage Company, 29 Colo., 469.)

c Oppenlander v. Left Hand Ditch Company, 18 Colo., 142.

81

Since the right to appropriate water grew out of climatic conditions
rather than logishition, the nature of the rights acquired and the lim-
itations upon them were not well defined, and the constitution and
laws of the State have left them largely undefined. Consequently
the courts of the State have been free to limit rights as they saw fit,
and court decisions must be looked to for the nature of water rights.
The most far-reaching ruling regarding water rights in Colorado is
that they may be sold and transferred independent!}^ of the land on
which the water has been used>

That is, it is not a right to enough water for a described area of
land, but a right to a definite volume of water, which may be sold
and transferred to any land that can be reached, provided no one
is injured by the transfer. Until 1001 no procedure for making
transfers was prescribed, and parties claiming to be injured were
obliged to bring suit to prevent the transfer. In 1003 a law was
enacted providing that parties wishing to change the place of diver-
sion or use of water must apply to the court for permission to make
the change. On such application being made a hearing similar to an
adjudication is held, and all parties interested may be heard for or
against the transfer, and it can be made only on approval by the court
after such a hearing.

AVithout exception the decrees in the districts including the South
Platte and its tributaries confirm to the various ditches rights to defi-
nite volumes based, in some instances, on the measured or estimated
capacities of the ditches, in others on the statements of the interested
parties as to what they had used, and in others computed from the
area said to have been irrigated. These rights are held to be absolute
even if the computations made in compiling the decree are shown to
have been wrong.'' The right is to a continuous flow of the volume
stated.

Although an adjudicated right can not be questioned after the
expiration of the statutory period for appeal, it may be lost by aban-
donment. If a party does not make use of the volumes of water
decreed the right Avill be open to attack on this ground and may then
be cut down to the volume which has been put to beneficial use.

WYOMING.

Wvominar was organized as a Territory in 18G8. Prior to this
there was almost no settlement and practically no agriculture. The

o A priority of rijiht to tlio use of water for irrigation is a property right, and
may be sold aud transferred sepjirateiy from tlie land in eonnection with wliieh
it ripened. (Strickler v. Colorado Springs, 26 Pac, 318.)

6 Boulder aud Weld Ditch Company v. Lower Boulder Ditch Company, 22
Colo., 115.

82

first legislature adopted the common law of England so far as it was
" not inapplicable." The supreme court of the State has held that
this enactment did not establish the doctrine of riparian rights in
Wyoming, as that doctrine is considered inapplicable."

With the admission of W^yoming as a State, in 1890, an entirely new
code of water laws was adopted. The constitution declared that all
unappropriated water was the proi^erty of the State, and that rights
to its use could be acquired by appropriation. Laws were enacted
Avhich limited the right of appropriation and required any party
washing to divert water to make application to the State engineer and
receive a permit before construction began. This permit is not a deed
to water, but merely gives the applicant the right to proceed with the
construction of works and the diversion of water in accordance with
the terms of the permit.

None of the Territorial laws regarding water rights defined them
in any way. Under these laws there was no litigation and conse-
quently no court decisions setting forth the nature of rights to watei\
The law of 1886 required the filing of statements giving the date of
construction, capacity of works, amount of the water claimed to be
appropriated, the nmnber of acres^ " lying under and being or pro-
posed to be irrigated " by the works. The law contains nothing
which would give any indication as to which of these conditions was
to govern the volume of the right. Only a few adjudications took
place under the law of 1880. The first of these was to determine the
rights on Bear Creek. The decree awarded definite quantities of
water to the parties to the adjudication, only a few of those using
water from the stream appearing. The court in this case apparently
considered that the parties had rights to definite quantities of water.
The decree defining rights to Crow Creek awarded to each party suf-
ficient water for a definite area of land, not to exceed a fixed volume.
No uniform rule was observed in fixing this maximum volume which
could be used and no ditches were named. The rights would there-
fore seem to have been considered as not attached to any particular
areas, but they did not entitle their holders to fixed quantities of water,
but rather to sufficient water for definite areas of land. The decree
defining the rights to Horse Creek is similar to that on Crow Creek,

« The eommon-law doctriDe relating to the ritrhts of a riparhin iiroprietor in
the water of a natural stream and the use thereof is unsuiteil to our reiiuire-
ments and necessities and never obtained in Wyoming. * * * ^ different
principle, better adapted to the material conditions of this region, has been
recognized. The i)riuci])le, Iiriefly stated, is that the right to the use of water
for beneficial purposes depends upon a prior aitpropriation. We incline strongly
to the view expressed by the supreme court of Colorado to the effect that such
right and the obligation to protect it existed anterior to any legislation on the
subject. (Moyer v. Preston, 6 Wyo., 308.)

83

except that the ditches are named. This woidd not, however, change
the nature of the right.

The same principle, that is, that the appropriator is entitled to
enouo-h water for a specified area, is contained in the law adopted in
18U0. There is, however, the limitation that this use shall not exceed
1 cubic foot per second for 70 acres. The board of control has uni-
forndy held that the rights acquired since 1890 are attached to partic-
ular tracts of land. This ruling has, however, been reversed by the
supreme court of the State in the recent case of Johnston v. Little
Horse Creek Irrigating Company." A ditch company which had
been awarded a right by the board of control sold a half interest in
the right awarded to it, and a third party, whose rights were later
than those of the seller but acquired prior to the sale, attacked the
transfer on the ground that under the laws of Wvominji' a water rifflit
is attached to the land and can not be transferred apart from the land.
Regarding this contention the court saj^s :

We are aware that notwithstanding the expressions and decisions in the cases
above mentioned, which decisions were rendered in 1894, prior to the execution
of the deed in question, there has existed in tlie minds of the administrative
officers of tlie State cliarged witli the execution of the laws governing the appro-
priation and distribution of water an opinion that, by reason of some provisions
of our statutes, uulilie the statutory provisions prevailiug in most of the other
arid States, water appropriated for the irrigation of land becomes not only ap-
purtenant thereto, but inseparably connected therewith, and therefore incapable
of transfer or conveyance separate from the land ; and the opinion, we under-
stand, has prevailed among such officers that in the cases aforesaid the effect
of our peculiar statutory provisions was not considered. In view of the fact
that such decisions were rendered before the conveyance in tjuestion. and that
the parties presumably relied thereon in granting and receiving the conveyance,
the law ought to be found very clear to justify the court at this time in over-
ruling them and holding the transfer void.

It is not denied, nor can it be, that it has uniforndy been held in this country,
wherever the doctrine of prior approi»riatiou is recognized, that a water right
obtaineel by and for the irrigation of land may be sold separate therefrom.
(Gould on Waters, sec. 234; Kinney on Irr., sees. 2G4, 265, and cases cited;
Long on Irr., sec. 79; 3 Farnham on Water and Water Rights, sees. (j43, (i79.)
Mr. Farnham says, in section (ITO of his work, above cited : " The right acquired
by an appropriation of water being a property right, it is subject to trans-
fer the same as any other species of property ; and this transfer may be
separate from the land upon which it was intended to be used. And this sale
may include all of the right to which the vendor is entitled, or it may be
limited to a portion of it." And in section G4.'> the same author .says : " lUit
there is no reason why it should remain attached to the land in connection with
which it was first used, and therefore the rule is that it may be sold separate
from the land."

As an appropriator of water obtains by his appropriation that only of which
he makes a beneficial use, it necessarily follows that he can not sell surplus
water which he does not need, while retaining his original appropriation, and

a 79 Pac, 22.

84

it has been held that, as against a subsequent appropriator, a senior appropriator
can not give the water he does not use to another for a certain period, who other-
wise would liave no right to use it. (Manning v. Fife (Utah), 54 Pac, 113.)
So far as we are informed, however, every case in which that or a simihir prin-
ciple has been decided admits that the water right may be sold and conveyed
separate from the land, provided other appropriators are not injuriously affected
by such sale.

An individual appropriator of water for irrigation secures no surplus water ;
hence he has no surplus which he can either sell or give to another, as against
subsequent appropriations. His appropriation, and therefore his water right
dependent thereon, is at all times limited, within the maximum of his appropria-
tion, to the quantity capable of beneficial use and actually so used. If during
any period he does not require the use of the water, it falls during that period
to the subsequent appropriator who does need the same and can beneficially use
it. What the ajjpropriator may sell is his water right. That is all he has to sell.
That is all that would pass by deed of the land as an appurtenance. The water
in the stream is not his property, but his right to use that water, based upon his
prior appropriation for beneficial purposes, is a property right, and, as such, is
capable of transfer. The only limitation upon the right of sale of a water right
separate from the land to which it was first applied, and to which it has become
appurtenant, laid down by any of the authorities, is that it shall not injuriously
affect the rights of other appropriators. In other words, the burden upon the
use must not be enlarged beyond that which rested upon it under the original
appropriation, and while in the hands of the original appropriator as he was
entitled to and did use it. This principle is the necessary result of the fact that
the only property in the water owned by the appropriator is a right to use it as
measured by his appropriation.

NEBRASKA.

The Territory of Nebraska adopted '' so much of the common law
of Enghind as is applicable and not inconsistent with tlie Constitntion
of the United States, with the organic law of this Territory, or Avith
any law passed or to be passed by the legislature." This left the ques-
tion as to Avhether the Territory adopted the common-law rule as to
riparian rights unsettled and depending on the applicability of the
rule. This question was not finally decided until the rendering of
the decree in Crawford Company v. Hathaway ^ in 1903. The court
held that the rule was adopted and remained in force until abrogated
by statute.

The first legislation of the State referring to irrigation was the
act of 1877, which extended to irrigation canals the provisions of
the laws relating to internal improvements. This empowered canal
companies to issue bonds and condemn rights of way for canals. It
made no mention of the right to take water from streams to fill
these canals, and the court held that this law did not abrogate the
rule as to riparian rights. Consequently, whatever rights were
acquired rested on custom rather than legislation and were subject
to riparian rights previously acquired.

0 93 N. W., 791.

85

Under the act of Congress of 1866, recognizing rights acquired by
appropriations made in accordance with kx-al Liws, customs, or
decisions, and making all [)iil)lic'dand thereafter disposed of subject
to such rights, rights accpiired by appropriation in Nebraska are held
to be superior to riparian rights attaching to lands acquired from the
Government after the appropriations were made.

No further irrigation legislation was enacted until 1889. In that
year a law was enacted providing that rights to water from the
streams, etc., of the State might be acquired by appropriation,
priority giving the better rights as between appropriators. The
water nnist be taken for a beneficial use, and when the use ceases
the right ceases. Parties who had made diversions prior to the
passage of this law were held to have acquired rights to water equal
to the capacities of their ditches, but in no case exceeding the quan-
tity claimed. This law is held to have abrogated the connnon-law^
rule, and lands acquired from the United States (Jovernment since
its passage have no riparian rights. In regard to rights acquired by
appropriation and by the ownership of riparian lands prior to the
enactment of the law of 1880, the court says :

The two doctrines stand side by side. Tliey do not necessarily overthrow each
other. Init one supplements the other. The riparian owner acquires title to his
usufructuary interest in the water when lie appropriates the laud to which it
is au incident, and when the right is once vested it can not be divested, except
by some established rule of law. The appropriator acquires title by apropria-
tiou and application to some beneficial use and of which he can not be deprived,
except in some of the modes prescribed by law. The time when either right
accrues must determine the superiority of title as between coutlicting claim-
ants. (Crawford Company v. Hathaway, 93 N. W., 791.) -

That is, a right acquired by appropriation prior to 1889 is subject
to the rights of riparian lands acquired from the Government prior
to the appropriations, and riparian rights are subject to all rights
acquired by appropriation made prior to the acquirement of the
lands from the Government. Rights obtained by appropriation since
1889 are subject to the riparian rights attaching to lands acquired
from the Government prior to that year. The nature and limitations of
the water rights of riparian proprietors are fully brought out in the
case cited. This decision is discussed by Mr. Dunton as follows:

By the doctrine of Crawford r. Hathaway the rights of a riparian owner, to
•Yhich he actpiires title when he secures the land on the banks of a stream,
consist in the right to use the waters of the stream for domestic purposes,
such as drinking and cooking and watering stock, and also in the right to a
reasonable use of such waters for purposes of irrigation. " This right of a
riparian owner as such to the use of water for irrigation is limited to riparian
lands. The right can not be extended to lands contiguous to the riparian land,
nor can water be diverted to nonriparian lands which might be used on ripar-
ian lands, but is not. Land to be riparian nuist have the stream flowing over

86

it or along its borders." Its extent can not in any event exceed the area ac-
qxiired l)y a single entry or purchase from the Government, and the court was
strongly inclined to hold that such area should be restricted to the smallest
subdivision of a section — that is, 40 a'^-es — or, in case of irregular tracts, a
designated, nuniltcrcd lot in the Government survey, bordering on the stream.
" This is not to be taken, however, as meaning that every rii)arian owner may
claim the benefit of the stream for the purposes of a tract of that size in every
case. It is to be taken as a limitation of the reasonable use permitted by law
rather than as defining it. In case the size of the stream, the amount of water
therein, and the number of ri])arian owners who may make use thereof are
such that the irrigation of Ti acres, for example, would be an unreasonable
use, the riparian owner would not be permitted to use water to that extent
in derogation of rights of other riparian owners, and in consequence could not
claim damages against an appropriator on that basis. (McCook Irrigation and
Water Power Company r. ("rews. 07 N. W. )

For infringement upon his rights the riparian owner can not enjoin an irri-
gation enterprise by an upper appropriator, nor can he do so even though his
damages for injury to bis riparian rights have not been paid. His only
remedy is to sue the irrigator for damages. The mere fact that he is deprived
of the full flow of the stream adjacent to his land would furnish no l)asis for
such damages. " [Merely diminishing the volume of water in the stream would
not deprive the owner of property for which he could lay claim to a pecuniary
compensation." In order to entitle him to comijensation he must suffer an
actual loss or injury to his riparian rights as alxjve defined, which will mate-
rially dejtrcciate the value of the land to which such rights are attached.

One phase of the question of riparian rights was considered, but not decided,
hi Crawford v. Hathaway, which is of especial importance in considering the
I'latte rivers. The court states that " as to those streams of water flowing
through the State which may lie classed as interstate rivers, and along the
banks of which meander lines have been run by the (government in its survey
of public lands, the question is left open as to whether or not the waters of
such streams may not be treated as waters of navigable rivers and to which
riparian rights of an adjoining landowner would not attach as against the right
of the public to use the waters thereof t»y its appropriations and application
to beneficial purposes." The Platte River is essentially an interstate river.
Both it and its branches — the North Phitte and the South Platte — are meandered
streams, and should the further decisions of the court affirm the al)ove doc-
trine, to which Chief Justice Holcomb seemed inclined, the question of riparian
rights would be entirely removed from any controversies over water rights
from the Plattes.

Regarding water rights acquired by apiDropriation and u:-e prior to
its passage, the laAv of 1889 provides that the owners of ditches
should be held to have rights to the capacities of their works, but not
exceeding the amounts claimed, and that the place of use might be
changed if others were not injured by the change. Under this law,
then, the water-right holder had a right to a fixed quantity, which
was not attached to the land, since he could change the place of use
and sell the water apart from the land or sell the surplus not needed
for his own land. The only limitation was that it must be put to
beneficial use and kept in use or the right would lapse.

Under the law of 1895 rights are acquired, as in Wyoming, by

87

tipplyino: to the State board of irriofation, biiilclinof a ditch, and
using Avater. and the hohler has a right to sufficient water to ii'i'igate
liis land, not to exceed 1 cubic foot per second for TO acres. This
right attaches to the hind for which the application was made and
aj^i^roved by the board, and the water can be used on no other land.
The right, therefore, belongs to the land, not to the individual, and
can not be disposed of apart from the land. The right is to suffi-
cient water for the particular tract, within the limit of 1 cubic foot
per second for 70 acres, and not to a fixed (piantity. If the full
quantity is not needed for this land it remains in the stream and goes
to supply later rights, instead of being sold by the holder of the
earlier right.

From the foregoing statement it appears that in each of the States
in which the Platte rivers extend' rights have been acquired by
appropriation: that water must be put to a beneficial use; that
among appropriators the first in time is the first in right; and that
in Colorado and AVyoming rights may be transferred from one tract
of land to another, if others are not injured by the transfer.

ACQUIREMENT OF RIGHTS BY APPROPRIATION.

The right to appropriate water from streams is usually considered
in its opposition to the common-law doctrine of riparian rights.
But the doctrine of riparian rights is so manifestly unsuited to the
conditions of the arid region and the diversion of water from streams
is so essential to any considerable development of that region that
it is not considered necessary to discuss appropriation in that light.
Assuming that the water must be diverted from the streams in order
that the country may be developed, and that its diversion is, there-
fore, justifiable, two systems of acquiring rights are possible — appro-
priation and grant or license.

A system of grant or license requires that the water belong to the
public, as it does, and that the State or nation allow its use only on
the receipt of a grant from the authority controlling it. The most
evident advantage of such a system is that there is always a complete
record of rights and that rights will always be well defined, since
they will be limited by the terms of the grants. On the other hand,
the most evident disadvantage of a system of approi)riati()n is that
there is no complete record of rights and the nature and limitations
of rights are not defined. This has been the greatest evil of this sys-
tem in its operation in the arid section of the United States. Canals
Avere built and water used without any record of what was done.
This process went on until there was not Avater enough for all. The
principle of priority was generally recognized, but there were no
records to show whose rights were prior, and where this was well

88

known there were no commonly accepted rules as to the limits of the
rights of appropriators. Uncertainty as to these points has led to
litigation, which ha:: been the greatest burden on the water users of
the West.

Various attempts, none of them successful, to provide for records
of appropriations have been made. The most common is a require-
ment that the party desiring to appropriate water must post a notice
of the intended appropriation at the proposed point of diversion and
file a copy of this notice with some public official, the notice to state
fully the intentions of the claimant. Colorado now has such a law,
and Wyoming and Nebraska have had them in the past. Their weak-
ness lies in the fact that there is no limit on what may be claimed,
and no public inspection of the work done to see that the water
claimed has been diverted and used. As a result there are hundreds
of claims on file with no record whatever to show whether the
appropriations were ever completed. The records are, therefore,
valueless as showing what rights exist, and they do not, of course,
show anything as to the nature or limitations of rights. It is possi-
ble to enact laAvs defining exactly the nature of rights and providing
for inspection of claims filed and works built and the recording of
the results of such inspection, which, if properly enforced, might do
away with the evils which have so far attended the acquiring of
rights by appropriati(m, but the experiment has never been tried.

Wyoming and Nebraska have, however, gone further than the
course suggested and adopted what amounts to a system of license,
although the word " appropriation " is still retained in their laws. Un-
der these laws the intending water user must make application to the
State engineer, stating what his plans are, and before construction
may begin this application must be approved, and it may be rejected
if its approval is contrary to the public interests. The approved
applications state the time within which the works must be completed,
and the laws provide for the submission of proof of completion and
for inspection of the works by public officials. After such proof and
inspection, certificates are issued defining exactly the rights which
have been acquired. The Wyoming law was enacted in 1890 and
the Nebraska law in 1895, and there has been little litigation regard-
ing rights initiated since these laws went into effect.

TRANSFERS OF WATER RIGHTS.

Colorado has provided by law for transfers, with the restriction
that others shall not be injured. The board of control in Wyoming
has uniformly held that transfers could not be made, but has been
overruled by the supreme court of the State," while the Nebraska

a Johnston v. Little Horse Creek Irrigation Company, 79 Pac, 22. See p. 83.

89

supreme court has followed the "Wyoming board of control in hold-
ing that water rights can not be transferred. The most innnediate
etfect of the ruling that, transfers can be made in Wyoming was to
destroy the value of the records of the State engineer's office as a
guide for the distribution of water by the State officials, since there
was no provision for recording transfers: but a law providing for
such records was at once enacted.

A careful distinction should be drawn between transfers of rights
from one piece of land to another and transfers which permit the
holding of rights apart from any land and the sale of the Avater
obtained on such rights. Against transfers of the first class there
is no objection if they are safeguarded by such restrictions and
public supervision as will insure that there is no enlargement in the
demand upon the supply to the detriment of other rights, and if the
diversion of the water at the new point does not lessen the supply
for others. For example, the transfer of a right from the lower end
of a stream where it is supplied by return seepage to the upper end
of the stream where the water diverted would come from the natural
supply of the stream might mean the taking of water away from
others to their injury, while a transfer from the upper to the lower
end of a stream might result in a decreased demand on the stream ori
account of return seepage or an increased demand on account of losses
rather than gains in the channel of the stream.

Against transfers which permit of the ownership of water rights
apart from land the fundamental objection is that it makes possible
a monopoly of the water supply, which may lead to extortion. To
guard against this throughout the arid region the use of water in
irrigation is declared to be a public use, making it subject to public
control, and giving to the public the right to regulate rates. The
constitution of Colorado provides that the rates Avhich may be
charged for water mav be fixed by the county commissioners of the
various counties. Wyoming had such a statute until 1903, and the
supreme court of Nebraska has held that in that State the law may
interpose to prevent the collection of unreasonable rates, although
there is at present no statutory provision for such regulation." There
is, however, very little water sold or rented by ditch companies in the
Platte valleys. In Colorado more than 85 per cent of the land
watered by the Platte rivers is served by ditches owned either by the
individual farmers using the water, by partnerships of such farmers,
or by stock companies, the stock of which is principally in the hands
of the farmers, notwithstanding the fact that irrigation has been
practiced there for almost fifty years, and the right of transfer has
always existed. In Colorado the present tendency is away from the

a Frank c. Fanners' Irrigatiou District. 100 N. \\., 28G.

90

ownership of ditches for the sale of water, and irrigation districts
are being organized to buy out the ditches, and a bill providing that
such districts might condemn the ditches watering the lands of the
districts was introduced in the Nebraska legislature in 1905, but was
not enacted.

Although there are few companies selling or renting water in the
Platte valleys, there is an indeterminate amount of such traffic by
individuals owning stock in ditch companies. The prevailing form
of ditch company is the stock company, the stock entitling its holder
to a share of whatever water the ditch furnishes. The stock of these
companies may be bought and sold, and the water used on any land
which can be reached by the ditches. The expenses of maintenance
and operation are usually met by assessments on the stock, and the
companies neither sell nor rent water, and consequently have no rates
which can be regulated. The individual stockholders sell or rent
their stock, and the rentals do not come within the provisions of the
Colorado law. This practice is not uncommon, and in the North
Platte Valley in Nebraska promoters of a sugar factory have
secured control of several ditches by buying a majority of their
stock. In Nebraska, however, stock ditch companies cover ex-
penses by charging for water" rather than by assessments on stock,
and it may be that these charges would be subject to regulation by
law. If not, these promoters, owning a majority of the stock of the
companies, can regulate charges to suit themselves. In fact, the claim
that they can do this is used to bear the price of land to aid them in
buying it up. To be effective, therefore, in preventing extortion, the
JaAvs relating to the fixing of rates must be extended to control rentals
of ditch stock in Colorado and rates charged for water in Nebraska
by companies originally organized to supply water to their stock-
holders, the stock of which has passed out of the hands of the water
users.

BENEFICIAL, USE.

AMiere rights to water are acquired by appropriation, the appropria-
tion must be for beneficial use, and, logically, the rights are limited
by the beneficial use made. Under the doctrine of priority the party
having made a beneficial use of Avater is entitled to continue that use
as against anyone having subsequently taken water from the same
source. Abstract justice to the subsequent appropriator requires
that the use of water by the prior a]3propriator be such as to maintain
conditions as they were at the time the subsequent appropriation
was made, in so far as any change in conditions would affect the
continuation of the use to which the water had been put by the later

a Enterprise Company v. Moffitt, 58 Nebr., 642.

91

appropriator. That is, the right of an appropriator at any time
would be limited to the right to continue the beneficial use which
he had made up to that time, and any enlarged use or diU'erent use
would be later and therefore subject to any rights acciuired by others
in the meantime. This would be the logical result of basing rights
absolutely on beneficial use, and this principle is at the foundation
of water rights in the Platte Valley, although it is very much
obscured by modifications adopted in applying it.

It would be extremely difficult to make and enforce a table of prior-
ities showing just when each enlargement in use by each approi)ria-
tor took place. Under existing practice a single appropriator may
have two or three or more rights with ditferent priorities, but if each
canal had a separate priority for each piece of land as it was brought
under cultivation, and if for each piece of land there was a series of
rights with different dates, as the character of the crops grown and
therefore the time of use and quantity used changed the distribution
of the water of a stream in accordance with those rights would be
so intricate and burdensome that the water would be hardly worth
the cost of distribution. This has been avoided by basing rights on
original construction and subsequent enlargements of works. In
Colorado the right is dated at the time of beginning construction,
the measure of the right being the carrying capacity of the works,
provided the water is put to a beneficial use within a reasonable time.
In Wyoming and Nebraska the measure of the right is the need of the
area of land for which an application is approved by the State engi-
neer, and the time within which the water must be put to the bene-
ficial use is fixed in the approval of the application. If the water
is put to use within a reasonable time in Colorado, and within the
prescribed time in the other States, the right to the whole volume dates
from the first step in its acquirement. This is known as the right
of relation, and is a modification of the principle of beneficial use,
made necessary in putting that principle into practice.

The doctrine of relation has, however, a much more important
bearing. It is necessary to the construction of large works, since
without it there would be no assurance that when such works are
completed there will be any wat^er left in the source of sup])ly. Other
ditches begun later might be rushed to completion and the water all
diverted, making whatever had been expended on the first ditch a
total loss. Witiiout this modification of the principle of beneficial
use it is doubtful whether any large canals would l)e built. Canals
are usually built to water land previously uninhabited: a company
building a large canal can not get settlers for all its lands at once.
This must necessarily be a slow process, taking in some cases many
years. Theoretically, the ai)plication of the water to land is neces-
sary to the acquirement of the right, and the question of what is

92

reasonable diligence in securing settlers to make such application is
hard to answer. The courts of Colorado have avoided it by ignoring
it entirel}^ (see pp. 2(5-36 ) and decreeing rights usually on the basis of
the estimated capacities of the ditches or on the areas under the
ditches, dating the right to the full amount on the date of construc-
tion, regardless of when the water was finally put to use or whether
it has ever been used. In doing this the Colorado courts are, how-
ever, clearly within the law, since the statute providing for the
adjudication of water rights directs the courts to —

* * * make and cause to be entered a decree determining and establishing
the several priorities of right, by appropriation of water, of the several ditches,
canals, and reservoirs in such water district, concerning which testimony shall
have been offered, each according to the time of its said construction and enlarge-
ments, or extensions, with the amount of water which shall be held to have
been appropriated by such construction and enlargements, or extensions,
describing such amount by cubic feet per second of time, if the evidence shall
show sutticient data to ascertain such cubic feet, and if not, by width, depth,
and grade, and such other descriptions as will most certainly and conveniently
show the amount of water intended as the capacity of such ditch, canal, or
reservoir, in such decree. (Mills Ann. Stat., sec. 2403.)

The courts of Colorado have repeatedly held that the application
of the Avater to a beneficial use was necessary to the acquirement of
a right," and these decrees are, therefore, not final. The status of
rights thus decreed is brought out by Justice Campbell, of the supreme
court of Colorado, in two cases decided in 1895.'' In the first case a
ditch Avas awarded a right in excess of its use and did not after the
decree use the surplus, but after several years attempted to transfer
it. In the second case it was alleged that a ditch was awarded more
water than it had used up to that time; but after the rendering of
the decree had used the volume decreed. It was held that in the first
case the decree, not being appealed from Avithin the statutory period,
was conclusive as to the rights of the ditch company, but its failure
to put the volume of Avater decreed to it to a beneficial use Avithin a
reasonable time constituted an abandonment. In the second case,
also, the decree was conclusive,, but the water Avas immediately put
to a beneficial use and the ditch had the right to the quantity decreed
it, even if it had never used this volume prior to the rendering of the
decree.

Under these decisions a decree becomes someAvhat analogous to an
approved application in Wyoming or Nebraska, Avith this differ-
ence: The approved application states the time Avithin Avhich the

0 " Tlu' diversion ripens into a valid nppr()i)riati(m only when the water is
utilized by the consumer." (Platte Water Company v. Nortliern Colorado
Irrigation Company, 12 Colo., 5.31.)

& New Mercer Ditch Company r. Armstrong, 40 Pac, 080 ; and Boulder and
Weld County Ditch Comi»any r. Lower Boulder Ditch Company, 43 Pac, 540.

93

water must be put to a beneficial use, and the law provides for the
submission of proof of the use of the water, while under the decree
there is no such provision, but the burden of proof is on the adverse
claimant, Avho nuist show abandonment. The Colorado adjudica-
tions look like an abandonment of the principle of beneficial use, but
a more correct vieAv of them is that they recognize the principle and
go upon the theory that the construction of a ditch creates a presump-
tion that the volume of water Avhich it will carry has been put to a
beneficial use.

This interpretation of the principle of beneficial use greatly sim-
plifies the adjudication of rights and the distribution of water, but
has been the cause of more trouble than any other one featui"e of the
Colorado water law. Most of the adjudications of rights to the
South Platte and its tributaries took place soon after 1880, and about
the time that many of the large canals were constructed. Few, if
any of them, were using their fidl capacities and no great care was
exercised in determining ditch capacities, most of the decrees being
based on estimates. (See pp. 20-36.) In this w^ay it happened that
most ditches were decreed larger volumes of water than they Avere
using and many of them more than they could carry. The sum
of all the rights decreed was for more than the stream supplied,
but since few took or attempted to take all they were decreed,
there w-as enough to satisfy most of the demands. As the lands
under these ditches were brought under cultivation there was an
increased use of w^ater all along the line, until there was shortage.
Then the injustice of the decrees began to be felt. The use of water
by newcomers under the canals having the earlier rights took Avater
awa}^ from those who had been using water perhaps for yenrn from
canals having later rights. The expansion was not limited to using
larger volumes but the time of use was extended. Ditches which
served small areas and diverted water only part of the time Avere
made to serve more land and diverted Avater continuously dui-ing the
irrigating season; land Avhich Avas used for crops Avhich reciuired
water only during the time Avhen the streams are high were i)lanted
to crops Avhich required Avater late in the season Avhen the streams
are low. All of these enlargements Avere at the expense of the
holders of the later rights, and if the early rights had been limited
to the quantity beneficially used at the time the later rights were
acquired the enlargements could not haA^e been made. As a rule,
the increased use Avas Avell within the decreed rights of the earlier
ditches, but this did not lessen the hardshiji on the holders of the
later rights.

The same expansion in use is not possible under the Wyoming and
Nebraska systems properly enforced. Irrigators are granted rights
to sufficient water for certain areas, rather than fixed volumes. The

94

vohime used on a farm may increase with a change in the nature of
the crops raised, as in Colorado, but this increase is small when com-
pared with that which takes place when both the area and the use
increase. It is, however, just as truly a dei:>arture from the principle
of beneficial use and the hardship to the holder of the later rights is
less in degree only.

It is in connection with this increased use that transfers of water
rights have been most objectionable. In many cases ditch owners
who received decrees for more than they had used or needed to use,
or more than their ditches could carry, sold the surplus to which,
under the principle of beneficial use, they had no right. They con-
tinued to use as much as ever, Avhile whatever was used by the pur-
chasers of their surplus rights was taken from the holders of later
rights. However, this can not be charged against transfers, as such,
since if the rights had never been recognized they could not be
transferred.

As to the effect of differences in the nature of the water-right sys-
tems of the three States on the just division of the water of the
Platte River between the States, the preceding pages show that phys-
ical conditions are such that there will be little occasion for con-
troversy as to the division of the water of the North Platte between
Colorado and Wyoming and that water rights in Wyoming and
Nebraska are based on similar laws. The nature of the rights will
not therefore affect the just distribution of the water of the North
Platte between Wyoming and Nebraska. Although in general rights
in Colorado and Wyoming differ in their nature, the Colorado decrees
defining rights to water from Laramie River are exceptions to the
rule and base rights on the needs of given areas of land, making
them similar to rights to water from the same stream in Wyoming.

The rights to water from the South Platte in Colorado are to
definite volumes of water based very largely on liberal estimates of
ditch capacities rather than on the volumes of water which had been
used at the time the rights were adjudicated. Rights in Nebraska
entitle their holders to sufficient water for given areas with the limit
of 1 cubic foot per second to 70 acres. It is pointed out in the enu-
meration of the rights to water from the South Platte that in both
Colorado and Nebraska rights very largely in excess of what had
been used or the stream supplied at the time the rights were adjudi-
cated have been recognized. Since these rights in Colorado are for
definite quantities of water, as time goes on the tendency Avill be for
the use to increase up to the full volumes decreed, and for this water
to be spread over larger areas as economy in use takes place. On the
other hand, rights in Nebraska being based on the need of particular
pieces of land, the volumes used Avill be limited to those needs, which
will tend to diminish as the time that the land has been irrigated

I

95

lengthens. The nature of her water rights, therefore, gives Colorado
a theoretical advantage in the distribution of the South Platte. As
shown by the tables of stream flow and of rights, the rights in Colo-
rado prior to any in Nebraska exhaust the stream, and practically all
the water which goes to Nebraska is local drainage and return seep-
age wdiich can not be diverted in Colorado, and therefore the theoret-
ical advantage has little to do with the division of the water.

CONCLUSION.

The foregoing report seems to justify the conclusion that under
existing physical conditions and in view of the dates of the acquire-
ment of existing rights the enforcement of rights as based on the
laws of the three States will do no substantial injustice to the irri-
gators in any one of the States. As between the States therefore, the
whole question resolves itself into a matter of distributing the water
of these streams to existing rights regardless of State lines. This
can be accomplished by agreements between the States, but if it is
not done in that way justice will demand that the Federal Govern-
ment provide for this distribution.

30437— No. 157—05 m 7

WATER RIGHTS WITHIX THE STATES.

By Elwood Mead.
Chief of Irrigation and Drainage Inrpstigationa.

Rising in South Park. soutliAvest from Denver, and fed by the
snows of the eastern slope of the Rockies, the South Phitte River irri-
gates one of the best-farmed sections of the arid region. Rising in
North Park, northwest of Denver, the North Phitte irrigates a num-
ber of separated areas which are being farmed with constantly in-
creasing skill and success. The two streams unite near North Platte,
Nebr., and form the main Platte River. Irrigation extends below
this junction a short distance, but at the eastern end of the river the
climate is humid and the value of water is neither fixed nor impor-
tant. It is. therefore, omitted from this discussion.

The arid portion of the river's drainage has an area about equal
in size to the State of Ohio or the State of Virginia. Within this area
the water needed for household and domestic purposes, for irrigation,
for cities and towns, and for factories and power purposes comes from
the river and its feeders. Fifty years ago this water had a limited
use by Indians and travelers on the overland trail. The freighter
voted the river a nuisance. He would have laughed at the idea that
a right to control part of its flow would some day be worth more than
a gold mine, because its value is more enduring. No one foresaw the
potential riches of the river which are now Iwing realized. To-day
it irrigates 1.924,463 acres of land. Before irrigation this land was a
desert. Now the best land sells for $300 an acre, and none that is
irrigated sells for less than $10 an acre. Fifty years ago the only
settlements were outlying forts and a few stage stations. To-day
Denver and its suburbs have 200.000 people. Cheyenne has 15.000
people, and there are a score of other towns having from 1,000 to

10.000 people.

In the entire Platte drainage there are "28.000 people. ( )f these
])rol)al)ly 500.000 live in the arid portion. Within this territory man-
ufacturing has already become an important industry. There are
great smelters for the reduction of precious metals. Rolling mills,
machine shops for railways, flour mills, paj^er mills, cotton mills, and
beet-sugar factories are illustrations of the diverse character of the
factories alreadv established. The wealth which they represent runs
into tens of millions. The exact amount is not important, because it is

97

98

being augmented every day. This river and its tributaries are the
arteries which feed these industries. Every farm must have water
to be productive; not a factory could run without water to feed its
boilers; not a household could be maintained without water for do-
mestic uses ; all present development and all prospective development
depends on the flow of this stream.

Thousands of miles of ditches and laterals have been built to divert
and distribute this w^ater supply ; scores of reservoirs have been con-
structed to catch surplus and flood waters; wells are being dug,
ditches and canals excavated to capture underground streams and
water which escapes from irrigated fields as waste or from ditches as
seepage. The amount expended on works to distribute water among
users can not be definitely ascertained, but in the aggregate it is many
millions of dollars, and the expenditure, if ascertained to-day would
not answer for to-morrow, because the extension of old works and
the construction of new ones is constantly going on.

When the first ditches were built the idea of the w^ater itself having
a property value was not considered. The prices charged for water
rights in the first place were fixed by the cost of ditches and varied
from $2.50 to $4 an acre. To-day water has a value entirely inde-
pendent of the cost of diversion works or of the service required to
distribute it among users. This price is fixed in part by the fertility
and productiveness of the land, by the nearness to cities and towns,
and by the priority and legal status of the right in the stream. The
older the right the greater its value. Water rights which originally
sold for $-t an acre now sell for $35^ an acre, and stored water sells for
even higher prices. The rental of enough water to irrigate an acre
of land has reached $15 a year.

Factories and cities can afford to pay more for water than farmers,
and as cities and towais grow and factories multiply their demand
for water wall tend to augment its price. Thus far on this stream
the use of w^ater for power purposes has not assumed great impor-
tance, but in some sections of the West — -notably in Utah and Cali-
fornia— early water rights are being bought by the owners of elec-
trical power plants for the purpose of exercising control over the flow.
The limit on prices for water rights in the future can not be foretold.
It will be affected by the growth of cities, by the profits of agriculture,
and by the limitations placed on speculative ownership of streams.
If only rights to use are recognized, then the values will inhere in the
farm and in the factory rather than in the water; but if rights to the
water are made personal proj)erty, there is danger of water monopo-
lies which will virtually control the values of all kinds of industries
which depend on water.

The extent to which cities and towns are to absorb this w^ater sup-
ply and the influence which their growth w^ill have on the value of

99

water has not received much consideration, but that it is to be an im-
portant factor is shown by the growth of the appropriations of water
for the city of Denver. Originally its water right was for 30 cubic
feet per second. Later there was added to this IH. cubic feet per sec-
ond. AVlieu no more water was to be acquired by appropriation,
additional rights were purchased, until to-day the corporation which
supplies the city holds rights to 420 cubic feet per second for direct
diversion and additional rights to an immense volume for storage in
nonirrigation periods. In the arid region cities are large consumers
of Avater. The needs for lawns and for streets nre greater than in
humid districts. The city of Cheyenne has an appropriation of 12
cubic feet per second, which is more than the average flow of the
stream and more than has ever been used, but as the city grows the
consumption of water will also grow until it ab;;orbs the stream or
equals the right. As all the water not taken by the city is used by
irrigators, every increase in the city's consumption cuts down the
supply of irrigators. Denver, Greeley, Fort Collins, and other
cities in Colorado; Cheyenne, Laramie, Casper, and Douglas, in
Wyoming, and other cities and towns in Nebraska must in time make
a marked inroad on the supply and are a factor to be considered in
fixing the ultimate limits of irrigation.

The preceding pages of this report show that the average volume
of w^ater supplied by the South Platte and its tributaries from April
to September is 2,765 cubic feet per second, and the decreed rights
to this supply aggregate 30,507 cubic feet per second, or more than
ten times the supply. The average flow of the North Platte at
Guernsey, Orin, or Douglas (see p. 24) from April to September is
4,013 cuiiic feet per second, and the decreed rights to water from the
North Platte and Platte below that point aggregate 11,173 cubic feet
per second, or nearly three times the supply. This situation is well
understood, but the need for water and its prospective value is so
great that appropriations are being made more aggressively than
ever before. In 1903—1: filings from the South Platte drainage in
Colorado were made on 11,842 cubic feet of water per second, and for
2,282 cubic feet per second from the North Platte drainage. In the
same time filings on the South Platte in Colorado to fill reservoirs
aggregated 39,802,108,745 cubic feet; on the North Platte drainage
indie'^same State, 200,120,042 cubic feet. The records of Wyoming
and Nebraska show corresponding activity. ;Many of these filings
will be abandoned, but many will be followed by construction, and
with each mile of new ditch built, each additional acre of land irri-
gated, the struggle over water ownership will become more intense
and the need for a definite understanding of the nature of titles to
Avater more imperative.

The situation along the Platte is not peculiar to this river or to

100

arid lands. It is one of innumerable illustrations of the constantly
increasing importance of water to the health and comfort of man.
Increasing use and augmented value is bringing about a fundamental
change in the legal and economic status of streams which is pro-
foundly affecting property values and social conditions throughout
large areas of this countr}- and is destined to exert a still more com-
manding influence in the future. AVater is ceasing to be regarded as
valuable because of its relation to other forms of property, but is
coming to be dealt with as a commodity valuable in itself, like crude
oil from wells or coal from mines. This is especially true in arid
lands and in the vicinity of great cities. The facts disclosed in this
report show that under laws and court decisions rights are being
established to the flow of creeks and rivers, which are being bought
and sold like warehouse receipts for grain. It is, therefore, highly
desirable that the subject of property rights in water should receive
more consideration from trained investigators of economic prob-
lems than has hitherto been given. Especially is this true in the
arid region, where the right to use water lies at the very foundation
of development and where its control, unless subjected to wise limita-
tion, will in time reap all the benefits of that development. The need
of expert and disinterested study is made all the more urgent because,
as stated in President Roosevelt's first message, " We are now in the
pregnant years when institutions are forming." The rights to water
now being acquired under the liberal policies adopted in western
States are made perpetual. They have not only great i^resent value,
but are certain to affect the welfare of a large part of the people of
that region for all future time. Unless they are subjected to proper
limitations, there is danger that they may in the future embarrass or
prevent the adoption of legal principles needed to protect the public
welfare and prevent enduring wrong.

Primarily this report is a discussion of two features of stream'
ownership and control. One is the division of the water of a stream
between States, and the other is the relation of the rights of appro-
priators of water and of riparian proprietors to each other where both
exist on the same stream. The Platte River has been dealt with
because it is one of the best concrete illustrations of both these prob-
lems. Three States are dealing with the same water supply. In one
State, Xebraska. the laws recognize both rights of appropriation and
common-law riparian rights. As these questions are quite fully dis-
cussed by Mr. Teele in the preceding pages, this paper will only con-
sider the character of the appropriations of water now being made in
each of the States through which the river flows. This is the funda-
mental question. A division of water betAveen States requires that the
rights in each Commonwealth be aclj usted to a conunon standard. This

101

involves both a clear understanding of the principles which should
be adopted to secure justice and the social well-beinof of the peoi)le
and the manner in which the rights to water in the three States
approach or depart therefrom.

THE EVOLUTION OF PROPERTY RIGHTS IN WATER.

The primitive conception that water, like air and sunshine, is one of
the gifts of nature which are free to all alike, does not need to be
questioned in sparsely settled or uncivilized regions, but this concep-
tion must give way when countries become densely populated, or when
special industries, like agriculture by irrigation, make so large de-
mands on streams that there is not enough water for all. Free water
on ^Manhattan Island is no more a possibility than free forests, and to
talk of free water around Denver would be like talking of free coal.
Great cities consume enormous quantities of water, the rate of con-
sumption seeming to grow with advancing civilization. It requires
all the water of a large territory to meet the needs of cities like New
York, Boston, and Philadelphia. This consumption necessitates the
absorption of streams and the extinction of vested rights in those
streams. The common-law doctrine of riparian rights is as unsuited
to these conditions as the old-time stagecoach is to the demands
of modern travel. Hence new legal remedies must be devised. The
last legislature of Xew York passed two important water laws, which
illustrate this. One created a city water connnission to ascertain
Avhere Xew York City can obtain a supply of pure, wholesome water.
The other created a State commission whose consent must be obtained
before anj^ city or town can take a water supply by condemnation.
This is State ownership or control of public water sujiplies far in
advance of many arid States. Even in England, with its rainy,
foggy climate and a soil requiring drainage because of surplus water,
the long-established riparian doctrine is having to give way because
of the increasing use of Avater. To meet the enormous consumption
of London, surface and underground streams are l)eing diverted into
pipe lines and carried by means of pumps many miles away from the
original channels. This is a violation of the connnon-law doctrine,
because under it the rights of riparian lands were inalienable.

In densely populated countries like Italy, Germany, Switzerland,
and France, the water of streams is under private or j)ublic control,
notAvithstanding the fact that the climate of each of these countries
is humid. In cities water is now used for a nudtitude of purj^oses
which had no place in the life of primitive peoples. The inven-
tions which led to the use of steam as a motive power enormously
increased the consumption and industrial importance of water.
Improvements in machinery to utilize differences in level in the

102

generation of power, and the marvelous electrical inventions by
which this power is transmitted to remote cities, have given to
streams an entirely new and hitherto unthonght of value. In
nearly every industrial enterprise, great or small, water is an
indispensable factor. It feeds the steam boiler, it cools the jackets
of steel furnaces, it is the solvent in most chemical processes, and
is turned to use and made an agent in the creation of wealth in a
multitude of ways which need not be enumerated.

Moisture is necessary to plant growth, and in arid lands this mois-
ture is supplied largely from streams. Hence in such regions the
right to use rivers in irrigation is an indispensable requisite to any
large creation of wealth in lands. As population increases and civ-
ilization advances, there is not only a more extensive but a more in-
tensive use of water. The higher the standard of living and the
greater the skill of artisans, the greater is the number of needs of the
household and the larger the number of uses to which water may be
put. So extended have the demands for water become in arid and in
many humid sections that the resources of individuals are entirely
inadequate to meet them, and great corporations are formed for ac-
quiring water, constructing dams, building storage works, canals,
and pipe lines for the conveyance and distribution of water for differ-
ent purposes. The future of New York City was menaced a few years
ago by legislation which gave to a powerful private corporation the
exclusive right to acquire water supplies needed or likely to be needed
by that city.

No field of engineering has made greater advances within the past
half century than that connected with the regulation and distribu-
tion of water. These are show^n in the lessening losses from seepage
and evaporation, in the lessened cost and increasing durability of
structures, and in the inventions and devices for the accurate divi-
sion and measurement of water. A similar advance has been made
with respect to the utilization of Avater supplied from beneath the
earth's surface. Large sums of money are being expended in investi-
gations to determine the extent and location of underground waters.
Skilled engineers are constantly making improvements in the meth-
ods of boring wells, building tunnels or galleries to intercept under-
ground streams, and in cheapening and simplifying pumps and en-
gines for lifting water to the earth's surface. State experiment sta-
tions and the Department of Agriculture are studying how economy
in the use of water in irrigation may be promoted, and cities find
waste in domestic water supplies a serious evil.

There is nothing in farming where rainfall is ample which cor-
responds to the intensity of feeling which marks the struggle for con-
trol of streams in arid lands, or the anxiety which besets irrigators

103

regarding the stability of their water titles. The fanner who remains
serene of spirit when he sees his fields burning for lack of water and
knows that his loss of crops is due to wasteful use by others is a rare
if not impossible character.

Advancing civilization has done more than augment the uses and
value of water; it has increased the evils and dangers arising from
w^ater. The ice gorges along the Ohio and Mississippi rivers were a
matter of small concern when Indians were the only people concerned.
Now they often cost millions of dollars and hazard many lives.
Hence immense sums of money are being expended to protect com-
merce from their action. Every reservoir, every diversion dam in a
stream, every artificial waterway adds a new element of danger and
insecurity to the lives and property below and gives ground for new-
laws and regulations with respect to the management of water. The
swamps and marshes created through the interrui)tion of under-
ground water supplies by impervious strata are a matter of small
concern in sparsely populated regions, but in highly civilized coun-
tries they seriously impair the value of lands for agriculture and
become a menace to the health and prosperity of cities and towns.

HOW THE PLATTE HAS BEEN APPROPRIATED.

In Wyoming and Nebraska the water of the Platte River is a
State property. In order to divert it one must secure a permit
from the State. In each State there is an administrative board
which has control of the appropriation of water and of its distri-
bution among the parties acquiring rights to its use. The theory
of State ownership and the manner in which State authority is
exercised is in many of its features analogous to the Federal owner-
ship and management of public land. There is no such administra-
tive machinery to govern the acquirement of water rights in the
river in Colorado. The State exercises direction over the filing of
claims and the building of dams, but it does not assert any control
over the number or location of ditches, and the courts have held
that the State can not enact laws either to fix the place where water
is to be diverted or to restrict the building of diversion works. There
is not water enough for all the ditches that can be built, and to build
more ditches than can be filled means either that the money spent on
the last one will be lost or that filling it will rob some earlier ap[)ro-
priator. These two things have been conspicuous features of the
assumed generosity of the Colorado water laws. After ditches are
built the law in that State can be invoked to prevent any water being
turned in them, but no one is permitted to pi-event the waste of money
or conflicts over water which this lack of supervision involves.

In AVvoming and Nebraska any one permitted to divert water

104

from the Platte has the amount and limitations on his right fixed in
the permit. Compliance with its conditions is all that is necessary
to establish his appropriation. Hence in these States every step in
the acquirement of a water right is an administrative act. In Colo-
rado the courts decide what the right is after the appropriation is
made, fix the amount, and determine the order of priority. All
three States have declared that water is public property." In Wyo-
ming and Nebraska the basic idea in interpreting this provision is
that this water is a public property; that the giving of a right to
it is a surrender by the State of a public resource. In Colorado the
basic idea is that the stream is there for everybody to take, and that
the settlement of rights to it is a question which concerns only those
who are seeking to acquire it. The State or the public in Colorado
is never represented in the establishment of appropriations. No one
appears in water-right adjudications but the appropriators. Where
there is an actual scarcity of Avater the controversies are usually
genuine and conflicting interests prevent the acquirement of excessive
rights, but in the earlier litigation over this matter the necessity
for restricting appropriations was not felt. Hence it sometimes
happened that instead of attempting to restrict each other to
their actual needs or uses the appropriators agreed among them-
selves as to what each one's share should be and submitted testimony
in accordance wdth this agreement. The vested rights to some of
the tributaries of the South Platte were established in this manner.

The water laws of Wyoming and Nebraska have several advantages
over those of Colorado. The method of establishing rights is
simpler and cheaper, and the results are more nearly in accord with
actual uses than in Colorado. The full benefits of the Wyoming and
Nebraska plan have not been reached because public sentiment will
not support irrigation officials in enforcing regulations which rigidly
limit rights to water in streams. We are as yet in the pioneer stages
of development. The public resources are so great and the number
of people using them relatively so few that men look with imjjatience
on the efforts of those who seek to restrict the acquirement of these
resources. Appropriators of water are not altruists. This a])plies
to the ii-rigator who seeks water for his own land as well as those
who appropriate water to rent or sell to others. All wish to make

« Colorado and I\^ehraska. — " The water of every natural stream not hereto-
fore appropriated, within the State of Colorado (Nebraska), is hereby declared
to be the property of the public, and is dedicated to the use of the people of
the State, subject to appropriation as hereinafter (hereinbefore) provided."
Colorado Const.. Art. XVI, sec. .5; Compiled Statutes of Xebi-aska, sec. G450.

Wlioiiiiiif/. — "The water of all natural streams, springs, lakes, or other col-
lections of still water within the boundaries of the State, are hereby declared
to be the property of the State." Wyoming Const., Art. IX, see. 1.

105

these appropriations in the easiest and cheapest way and to secure
the hirgest possible amount. Practically, every ai)pro})riator would
prefer absolute ownership. Where this is not possible they seek the
nearest equivalent. So far as the general public is concerned, it is
inditferent. Every perpetual right to water acquired means a lessen-
ing of water for future appropriators, and every excess right allowed
is a surrender of a birthright of future generations; but this fact does
not awaken any protest against prodigal generosity either in the
establishment of rights or in extending the privileges which accom-
pany these rights. "Let the future take care of itself" is the i)re-
vailing sentiment. This sentiment is not peculiar to the West. The
East has given away streets; the AVest, rivers. Irrigation officials
have struggled against this. The reports of the engineers in each
cf these States have been filled with protests against this mistaken
liberality and warnings against the dangers of personal or speculative
ownership of streams. The most serious obstacle in Colorado to a
proper limitation of rights for irrigation has been the provision of
the law which gives appropriations to ditches and requires decrees
to state the carrying capacity of ditches. This, as is explained later
on, is not a determination of actual beneficial use, but of what has
been taken as a convenient substitute.

The laws of these three States all require that water must be bene-
ficially used before a right to it can be established. No State can sell
a share in a stream, nor can it give it away to anyone else but a user.
The first user has the first right and the priorities of subsequent users
are fixed by the time of original use. The rights of later appropri-
ators are subject to the earlier ones. If there is not water enough in
the stream for all the last appropriator has to do without, and the
early rights are the last to be interfered Avith. The priority of an
appropriation is, therefore, a controlling factor in determining its
value. Early rights are far more valuable than later ones.

In the arid West there is more land suited to irrigation than there
is water to irrigate it. Control of the water means, therefore, control
of land valuesT The danger of water monopoly will be lessened if
the ownership of the land and the right to water are united in the
same person. This gives to the farmer control of both elements of
production and conduces to the security and confidence with which
he carries on his work. The history of all irrigated countries shows
that making the Avater of streams a form of property apart from
land leads in time to their speculative ownership and to water-right
charges which are a severe tax on agricultural development and
prosperity. Speaking of this. President Roosevelt, in his first mes-
sage to Congress, said : " Separate ownership of land and water can
not prevail without causing enduring wrongs." Those provinces in

106

Spain where land and water are united have, without exception, a
highly developed agriculture and contented and prosperous farmers.
Those provinces where the ownershij^ of land and the right to water
are separated are provinces with a decaying agriculture and a dis-
couraged and impoverished body of farmers. Formerly the same
statement was true of Italy, but since the assertion of governmental
control over streams and the fixing by the Government of the condi-
tions under which water is delivered to consumers, much has been
done to mitigate these evils. More is being done by the gradual con-
demnation and purchase of the old personal-property rights by farm-
ers' cooperative associations, thus bringing about a union of the water
right and land ownership.

Along the Platte River the danger of separate ownership of land
and water is magnified bv the mistakes made in the establishment of
the amount of the early appropriations. Nearly all of these were for
greater volumes than had actually been used. These rights are per-
petual, and if they become separated from any particular place of
diversion or any particular place of use there is grave danger of a
water monopoly. The enormous aggregations of wealth in few hands
and the abuses which have attended the formation of trusts and
monopolies of other natural resources leave no question that legisla-
tion should seek to prevent the establishment of monopolistic control
of streams. A monopoly of water Avould be worse than a monopoly
of oil or iron, because in the case of either oil or iron new stores of
these materials may be found ; but whoever acquires a right to all
the water of a stream has a monopoly which can never be broken.
Water can not be shipped in from the outside, and there is no hope
of the discovery of additional supplies.

The danger of transfers and the danger of sales of water rights
lie in the recognition of such ownership as will permit one individual
or one company to acquire all the rights to a river and fix the condi-
tions on which the supply will be disposed of to users. The ques-
tion we have to consider in these States is whether a right to use
water, as stated in their laws, means the same thing as a right to sell
water. In each of these States the foundation of an appropriation
is the use of the water, and the right granted is the right to use; and
if this is rigidly construed it would seem to mean that only a
usufructuary right is acquired. If this is true, when A irrigates
his land to acquire a right, all that he acquires is a right to divert
from the public water supplies the amount needed to continue that
irrigation, and the needs of the land will for all time be the measure
of the right. It is not maintained that this view has prevailed in the
establishment of rights or in the interpretation of their character by
the courts, but it is believed that to carry out the intention of the

107

statute this is the view which shouhi have prevailed. Instead of this
idea of use governing the right, the huigiiage of the statute is con-
strued to mean that in order to maintain an appropriation the holder
of it must either use the water or provide for its use by others.
That is, he can not hold the water unused. There is thus established
a property right in the stream, and instead of the necessities of the
land irrigated being the measure of the right, there is acquired an
a Impropriation of a certain number of cubic feet of water per second
as an equivalent of the amount originally used; then the idea of
beneficial use soon loses its practical significance. If, in addition to
this, A and B and C, after they have each ac(pnred a right to a cer-
tain number of cubic feet of water per second, can sell those several
rights to D, and D in turn can combine these several appropriations
and peddle out the water so controlled to individual users, the lan-
guage of the statute regarding beneficial use becomes largely mean-
ingless as a limitation on appropriations. If A and B and C can sell
their rights to D, why should the State insist on beneficial use at the
outset? Why not the State sell this right to D in the beginning?
Why not do directly what is accomplished in this way indirectly?
Why assume to create users' rights when really creating property
rights in the public water supplies?

Another danger of recognizing sales of appropriations in a run-
ning stream and the shifting of the diversions of water which goes
with these sales is that it offers a serious obstacle to the action of the
State in dividing the stream between appropriators. It must be kept
in mind that the water diverted is not all destroyed. A considerable
portion returns to the stream as waste or seepage. In some cases as
high as TO per cent of an appropriation comes back to the stream and
is available for the use of other appropriators below, and on an aver-
age one-third of the water diverted comes back. Manifestly the loca-
tion where an appropriation is used has much to do with the value
of rights below it. If priority Xo. 1 is originally diverted above
priority No. 2, Xo. 2 can not only avail himself of the surplus water
which passes Xo. I's head gate, but of the seepage water of Xo. Vs
appropriation which returns above Xo. 2's head gate ; but if priority
Xo. 1 is later on sold and moved downstream below the head gate of
Xo. 2, then Xo. 2 loses all the benefit of return seepage. It is true
that the laws state that transfers shall not be made which injuriously
affect the rights of other appropriators, but until recently these laws
hare put on other appropriators the burden of protecting their riglits
through litigation, and many grave injustices have been consunnnated
because those injured had not the means or time to engage in litiga-
tion. In all cases the question of injury should be determined by an
impartial investigation of the State engineer's office, and no transfer

108

should be authorized until it has been examined and approved by the
State irrigation authorities. It requires expert knowledge of the irri-
gation conditions of a stream to determine the exact influence of a
transfer. The full effects of return seepage do not manifest them-
seh'^es the first year, nor can they be foretold in all cases. Hence when
appropriations are shifted from year to year there can be no stability
or certainty with respect to the amount of return seepage or the vol-
ume of Avater which the water commissioner can count on at any
point in the stream as available for the use of appropriators. With-
out a knowledge of the manner in which the stream loses water by
evaporation or is augmented by seepage, it is inevitable that great
injustice in the division of the water sujjply between priorities must
result.

Refusing to permit of sales of appropriations and restricting rights
to the use by which acquired has this inestimable advantage : It in-
sures stability so far as return seepage is concerned. Where an
appropriation is always used on the same area the return waters
always reinforce the stream in the same place and are always availa-
ble for the same users below. Under this interpretation of user's
rights, A, when he irrigates his quarter section, acquires only a right
to the water needed for that quarter section, and if he ceases to irri-
gate this land his right ceases and the appropriation reverts again to
the public. The statutes of many of the States seem to be based on
this idea, as they state that wherever a use ceases the right ceases.

If appropriations are measured by some particular use, those for
irrigation will vary in the different months of the irrigation season
with the needs of the crop grown on the land, and they will vary
somewhat in different years. In a rainy year little water will be re-
quired ; in a dry year more. The right will be limited to the irriga-
tion season. This on the Platte will be for about one-third of the
year. Mr. Adams found the average length of the irrigation period
in 1903 was 114 days. The records of irrigation on the Arkansas in
190-1 shoAved the average for the season on that stream was 69 days.
Such rights differ Avidely from an appropriation of a certain number
.of cubic feet per second flowing continuously. These are not riglits
of use, but assumed equivalents of such rights. They give a surplus
in August and September, when water is most valuable, or, if based
on the quantity used in August, limit irrigators unjustly in June.
Hence a right to a uniform flow of a certain number of cubic feet per
second is never in exact accord with the actual requirements of irri-
gation.

The canal companies, which have acquired large appropriations of
water for supplying the needs of farmers instead of for use them-
selves, have recognized the necessity of attaching the rights which

109

they gi-aiit farmers to specific tracts of land. Tlio contracts of these
companies for perpetnal water rights always describe the land on
which the water is to be used, they limit the amount which will be
furnished to the needs of that land, and do not permit the farmer
to a^jply any surplus he may have to other lands.

Uses of water for other purposes than irrigation may require a
uniform continuous volume, and hence the granting of a right to a
uniform continuous flow is not an equivalent of the actual use. but
based on actual use; but even in these cases where these rights can be
severed from such use and applied to a different use. they ceaso to
be usufructuary rights and become property rights. They may be
and often are fair equivalents of the original user's right, and if this
original right was not for an excessive amount of water one of the
grave evils of transfers is avoided, but along the Platte practically
all of the early rights were for an excessive amount of water, and the
danger of substituting an equivalent for the original use is that it
destroys the original measure by which excess might in the future
be corrected and turns the mistake originally made into a valuable
speculative property. Where an original right for irrigation is
restricted to the original number of acres, the owner can never make
use of the surplus without destroying his land. On the contrary, as
the subsoil becomes filled and his methods become more skillful, care
for profits will compel him to take less and less water from the
stream. But if he can sell his appropriation the way is open to turn
this excess into money, and his interest in irrigation becomes second-
ary to his interest in the property he has in the stream. His ingenu-
ity is not directed toward the skillful use of w^ater, but to making
trades which will extend his control over the stream. Xo one famil-
iar with the transfers of appropriations in Colorado and the litiga-
tion which has grown out of these transactions during the past
fifteen years can doubt that if water rights had been attached to the
land irrigated it Avould have been a great gain to the peace and wel-
fare of the farmers of that section. The different reports of the
State engineers of Colorado and the information contained in Bulle-
tin 118 of this Office, on pages 49 to 75, fully support this conclusion.

Most of the irrigation rights to the Platte River and its tributaries
in Colorado are described as a constant flow of a certain numl)er of
cubic feet per second. They are therefore assumed equivalents of
actual uses. In some respects they resemble warehouse receipts for
grain — that is, the holder of an appropriaticm has a right to deuiand
a certain amount of the flow of the stream every day. It differs
from a warehouse receipt in this: He can not hold it out of use or
claim credit if he fails to use it or i)rovide for its use: but in Col-
orado, if he does not wish to use it himself, he can lend (?) it to some
one who does, and as water b(icomes more valuable the inducements

110

to lend appropriations and thus utilize to the utmost the early rights
to the injury of subsequent priorities Avill almost inevitably be aug-
mented."

Reference has been made to the fact that the early rights were
largely in excess of actual uses. One of the early appropriations of
water in the Territory of Wyoming would have covered all the land
irrigated to a depth of about 560 feet in a single season, whereas 3
feet would have been an ample allowance. One of the early appro-
priations of the Cache la Poudre River gave 32 cubic feet per second
for the irrigation of 320 acres of land. Four cubic feet per second
would have been a liberal allowance; hence there was an excess in
this case of 28 cubic feet per second. As long as these excess rights
w^ere attached to a particular ditch or a particular tract of land they
worked no serious harm, but when these rights are separated from the
original j^lace of diversion and use it gives the appropriator a valu-
able iDroperty for which he has rendered no equivalent to the public,
and demoralizes the efforts of the State irrigation authorities in try-
ing to secure a just division of the stream among actual users. Captain
Boyd, in his History of the Greeley Colony, explains that at the outset
the irrigators of Colorado believed that these rights were attached to
the ditches through Avhich the appropriations were acquired and could
not be separated from them. The discussions of this question in the
early numbers of the Colorado Farmer and the conversations of irri-
gators and ditch owners with the writer from 1882 to 1885 were all
to the effect that the excess rights of the early appropriations would
never amount to anything, because the water decreed could only be
used on the lands under those ditches, and the law which gave the
water commissioner authority to prevent waste would limit the quan-
tity diverted. When the first sale of one of these excess rights took
place there w^as a general expression of indignation by other irri-
gators over its recognition by the water commissioner, showing that
this idea of an appropriation was not in accord with the natural
sense of justice of water users.

Another thing which has tended to destroy the idea of use as a meas-
ure of a right has been the establishment of api^ropriations before
the water was used, and in some cases before the ditches were com-

a Since the above was written the supreme court of Colorado has rendered
a decision greatly restricting the loaning of appropriations of water and cur-
tailing the abuses which threatened to grow out of this practice. This deci-
sion is a most important one and one which recognizes the true principles of an
appropriation.

" Under Sess. Laws, 1899. p. 2.36, c. 105. held, that a senior appropriator, who
did not need water for his own land, could not, by loaning it, pass over appro-
priators junior to him and confer it upon other appropriators junior to those
ignored, where such loaning would operate to the injury of the ignored appro-
priators. (Ft. Lyon Canal Co. v. Chew (Colo.), 81 Pac, p. 37.)

Ill

pleted. The appropriation of the I.arinier County ditcli. in Colo-
rado, Avas dechuvd vested by the court before the ditch was c()nii)lete.d
and nuuiifestly before all the water had ever been used in any wav,
and this is only one illustration, of which numbers niiirht be given.

The water laws of Wyoming and Nebraska were framed a'fler the
evils of transfers of appropriations had become manifest in Colorado.
In order to avert these evils the lands rather than the canals were
made the appropriators of water. To ac(iuire a right for irrigation
the land had to be actually irrigated, and the right to water, in tlie
certificates of appropriation issued, is attached to this land. Instead
of giving a right to canals to a certain number of cubic feet per sec-
ond, as is done in Colorado, the certificates of approi)riation in
Wyoming and Nebraska name the appropriator and the diverting
ditch, but give to the land described a right to water sufficient for its
irrigation, fixing, however, a maximum limit on the amount which
can be taken, this maximum being an arbitrary and probably an
unconstitutional restriction, but designed to prevent Avasteful or ex-
cessive use. In both States the maximum allowance is 1 cubic foot
per second to TO acres, which is largely in excess of ordinary necessi-
sities. This was proven in several instances in Wyoming, Appro-
priators claimed the right to take more Avater. They were notified
that if a measurement showed they used more this right would be
recognized. ^Measurements showed thev used less.

There being no law authorizing a transfer from the land Avhere
acquired to other lands or to other uses, it has been held by the State
irrigation officials in both States thtit the right Avas restricted to
the place Avhere acquired, that being the sole measure of use provided
by laAv. The Avater laAvs of Wyoming and Nebraska are i)ractically
the same. The irrigation officials of both States haA'e construed these
laAvs as restricting rights to the place where acquired. This inter-
pretation Avas upheld by the supreme court of Nebraska in a decision
rendered in 1904." In this decision the Nebraska court referred to
the Wyoming statute and its resemblance to the Nebraska hnv and
held, in effect, that both hiAvs attached rights for irrigation to the
lands where acquired, a portion of the decision reading as folloAvs:

V>y the adoption of the Irrisation law or" ISO.j, v/hich was modeled upon the
Wyoninii,' hnv. this State adopted the latter i)olicy. hy which the right to ns(>
the water shall not he granted separate from the land to whic-h it is to be
applied, and that the right to use the water should attach to the land, and when
the land is sold be sold with it.

The Wyoming State irrigation iaAv Avas passed in ISOO, cai'rying
into eifect the constitutional declaration Avhich conferred on the
State board of control authority to deal Avith the appropriation of

"Farmers' Irrrigatlon District r. I'^rank, 100 N. W., 280.
304:^,7— No. 157—05 m 8

112

water and its diversion and use. For fourteen years the board of
control ruled that approprations of water were limited to the uses
for which acquired. During this time the irrigation interests of the
State enjoyed a conspicuous freedom from controversy and litigation
over water rights, which Avas in marked contrast to the numerous
and costly controversies of all the surrounding States save Nebraska.
In 1901, however, this ruling was set aside by a decision of the
supreme court, which held that appropriations of water in Wyoming
are property rights which can be sold and by the sale separated from
any particular use.'' As this decision vitally affects rights to the
Platte and its tributaries in Wyoming and is, in addition, regarded
as establishing a dangerous extension of water ownership, a brief
statement of the underlying facts seems warranted.

The litigation leading up to this decision grew out of a sale of a
prior appropriation on Little Horse Creek, in Avhich there was
sought to be conveyed a right to the use of 10 cubic feet of water per
second for one-half of the time. The attempted seller of this right
had received a certificate of appropriation from the board of control,
giving a right to water sufficient for the irrigation of 700 acres of
land, not at any time to exceed 10 cubic feet per second. The land
entitled to this water was named in the certificate of appropriation
and more definitely located on the maps of the State engineer's office.
As the use of Avater in irrigation is intermittent, the holder of this
prior right seldom used 10 cubic feet of water per second, and prior
to this sale when he did not use the full amount of his appropriation
the second appropriator took it. "When the second appropriator had
a surplus, it went to the third, but the third's periods of use were
infrequent, and to improve his position in the list of priorities he
bought the right to Xo. I's appropriation for half the time, thus
practically displacing priority No. 2. After the sale No. 3 called
on the water commissioner to turn the water alleged to have been
purchased where he directed, instead of giving it to No. 2, as would
have been done if the regidar order of priority of appropriation
had been followed. The water cojnmissioner, acting on the advice
of the State engineer, refused to recognize the sale as valid and liti-
gation followed, ending in the supreme court sustaining the transfer.

The refusal of the water connnissioner to recognize the sale was
based on the folloAving objections to its validity:

(1) That the original right Avas not for 10 cubic feet of Avater per
second, but for the Avater needed by a certain tract of land.

(2) That there Avas no laAV authorizing the separation of this right
from that land.

(3) That there was no measure for the right when separated from
the land. He could not tell hoAV much to deliver to the purchaser.

0 Johnston r. Little Horse Creek Irrigating Company, 79 Pac, 22.

113

(1) That, tho riolit lieing for use, it could not be sold. If Xo. 1
did not wish to use the water, it belon<>ed to Xo. 2.

There were certain other features of this sale which make its
validity a menace to the State's ao-ricultural development. The seller
of the right does not relinquish the right to irrigate a single acre of
his 700. The buj^er does not designate how many acres he proposes
to irrigate, or whether he will use it for irrigation. lie does not
name the ditch in which his purchased right is to be turned.

The water commissioner or the State board of control has no official
knowledge as to where the purchaser of this right will use the water
next year, or apparently any official control as to the ditch into which
it shall be turned or the land on which it shall be used. The laws
of the State recjuire careful surveys to be made at the State's expense
to determine the lands entitled to water, but if the right can be
separated from these lands without any examination and shifted
from place to place without an}^ control by the State authorities,
then this expenditure in the location of the irrigated areas is a waste
of time and money. The State board of control is by the constitu-
tion given control over the appropriation of water and its distribu-
tion, but this board was not consulted with reference to this sale.
Xo copy of the deed of transfer has ever been filed with the board.
Except for the litigation, its authority in this matter was never
recognized. Even noAv the board has no official knowledge of where
the water purchased is to be used and no standard by which it can'
limit the area to which it is applied or protect whatever rights
priority Xo. 2 may have in the running stream. The decision seems
to be based on the assumption that there was granted to the first
appropriator a right to 10 cubic feet of water per second of time.
If this assumption were correct, then there Avould be a strong pre-
sumption that the holder of the certificate of approjn-iation was
authorized to sell his right to this water for half the time, but this
assumption is not supported by the certificate which first defined the
right and is not in accord with the rulings of the board of control in
interpreting these certificates, the language of the certificate in this
case being: '' The Springvale Ditch Company, by reason of the con-
struction of the Springvale ditch and the beneficial use of water for
irrio-ation, is entitled to sufficient water from Little Horse Creek to
irrigate 700 acres of land."

This, as Avas pointed out by State Engineer Bond, in his report
for 1899-1900. page 45, is something entirely different from a right
to a continuous flow of 10 cubic feet per second or any fixed volume

of water.

Such an interpretation of the certificates issued by the State board

114

of control will greatly expaiul the volume of Avater controlled by
them over that controlled under the interi^retation heretofore main-
tained by the State irrigation authorities. As stated, these certifi-
cates give only a right to the maximum amount of water during the
times it is needed. Under this recent interpretation it gives a righl
to the maximum amount of water all the time. It renders practically
meaningless the law requiring the water commissioner to prevent
waste. If each right is for a certain number of cubic feet per second
flowing all the time, then the appropriator, if he does not desire to
use it all the time, can, as in the Little Horse Creek case, sell it to
some one who does. What should be treated as a surplus becomes a
property of great speculative value.

Repeated measurements in Wyoming have shown that water is
not used in irrigation more than one-third of the j^ear, and the maxi-
mum amount is not used more than thirty days in the year. The
tendency of this decision will be to augment the value of early rights
by extending the use of water under them. It is true that the
decision holds that increased use is not lawful, the language being as
follows :

An individual appropriator of water for irrigation secures no surplus water ;
hence he has no surplus which he can either sell or give to another, as against
subsequent appropriations. His appropriation, and therefore his water right
dependent thereon, is at all times limited, within the maximum of his appro-
priation, to tlie quantity capable of beneficial use and actually so used. If
during any period he does not require the use of the water, it falls during that
period to the subsequent appropriator who does need the same and can bene-
ficially use it. * * * In other words, the biu'den upon the use must not be
enlarged beyond that which rested iii)on it under the original appropriation,
and while in the hands of the original ai)propriator. as he was entitled to and
did use it. This principle is the necessary result of the fact that the only
property in the water owned by the appropriator is a right t(j use it as
measured by his appropriation.

In recognizing the validity of this sale, however, the court estab-
lished a principle which makes the enlargement of rights not only
possible but inevitable. In this particular transaction the seller
retains his right to irrigate 700 acres of land, the buyer acquires a
right to 10 cubic feet of Avater per second for half the time, with no
restrictions as to where or how he is to use it.

SUMMARY.

This review has omitted many statements of specific facts because
these are given in Mr. Teele's discussion. They seem to warrant the
following conclusions :

(1) That the rights as established, if measured by the original
use, are for excessive amounts of water.

115

(2) That this tends to aug'nient tlie vahio of early rifrhts to the
injury of hiter ones.

(3) That the separation of rights from the phice of original use
renders it difficult to correct excess decrees.

(4) That the rights on some tributaries approach more nearly
actual original uses than thev do on others, hence a tabulation of the
appropriations now vested in accordance Avith their priorities would
not serve as an impartial standard for the division of water between
States.

(5) That the limitations on property rights in the water of the
river should be brought into an agreement, as a preliminary step to
the division of water across State lines.

Leaving interstate questions out of account, what limitations should
be imposed on appropriations? AATiat is required to do justice to the
appropriator and at the same time safeguard the rights of the public?
In considering these questions we should remember that this water
falls chiefly on public land: that by law it belongs to the public.
In one of his messages to Congress President Roosevelt stated that
the giving aAvay in perpetuity of this property or of rights which
control this property to other than actual users is open to all of the
objections which apply to the granting of free and perpetual fran-
chises to the public utilities of cities. There are oljjections to recog-
nizing personal oAvnership in streams even if those rights are paid
for, but under the liberal laws of Colorado and AVyoming not only
is the appropriation secured without compensation, but the admin-
istration of the stream necessary to give these rights value is paid
for by public taxation. In each of these States the rivers are gauged
and the head gates regulated by public officers. The man whose in-
terest in the stream has been given away pays for this service alike
Avith the man Avho has been given that interest.

If the appropriation of water for a farm is attached to that farm
and the right ceases Avith the cultivation of that farm, then the pro-
tection of that right by public officials is justified because men are
therel)y encouraged to settle on desert lands and make them produc-
tiA-e. Furthermore, this right is not always perpetual. Whenever
the cultivation of that land ceases the Avater reverts again to the
public. But there Avill be no rcA-ersion, no abandonment of rights, if
these rights can be rented or sold.

If the separate oAvnership of Avater and land is to be recognized,
it would be better and safer to treat appropriations like franchises—
instead of giving perpetual rights, give rights for a long period of
time. There Avould be no ol)jection to permitting canals to appro-
priate a certain number of cubic feet of Avater per second and per-
mitting the oAvners of these canals to dispose of that water by rental
or contract, if these appropriations Avere licenses and limited m time.

116

At the end of this time their inequalities with respect to each other
and the evils which might have arisen in their management could
be corrected. The possibility of such correction would be a potent
hindrance to abuses. The experience of European countries shows
that private capital is ready to undertake far costlier works than any
built in this country for the diversion and storage of water under
thirty-year licenses. Both canal companies and farmers realize that
there is little danger of a just license not being renewed, and that
there is great advantage to the people as a whole in having unjust
ones corrected.

There are, however, circumstances under wdiich rights to water should
be separated from the place where acquired. As the country develops
more water will be needed by cities and towns, hy factories, and for
household purposes. Where all the water is appropriated, as it is
on many of the Platte's tributaries, these needs can only be supplied
by extinguishing existing rights. But it is not necessary that water
rights be made personal property in order to provide for this, nor is
it necessary to sacrifice the doctrine of beneficial use as a standard for
rights to provide for this. The State of Wyoming through its con-
stitution has provided for the increasing needs of cities by author-
izing them to take, through condemnation, any earlier right needed
for this superior use. Here the doctrine of use is maintained by
the transfer being effected through the supervision of the public
authorities.

There are also cases where inferior lands have been irrigated or
Avhere lands have become unproductive by excess of water or alkali.
If the right of this land to water can not be shifted the water will
still be used there, while if it could be transferred to better land it
would secure larger returns. Where these conditions exist the cor-
rection is not to be sought in making water rights personal pro])erty,
or by giving a right to a certain number of cubic feet of water as an
equivalent of the water used. The doctrine of use as a measure of
the right can be maintained by simply shifting the right from the
inferior land to an equal number of acres of better land. A pre-
liminary requirement for all such shifts should be their approval and
record by the State irrigation authorities. AMien such shift was
made one acre would lose its right to water and another acre would
succeed to it. Such transfers do not change the character of a right.
They do not change the measure of a right. They do not surrender
the principle of beneficial use, as the basis of a right.

INDEX.

Page.

Adams. Frank 10,18,19,40,52,57,108

Administration of water rights 79-87,

101,103-114
Agriculture:

development in North Platte Valley. 22

development in South Platte Valley. 18

Altitude in Platte River drainage basin . 11-13

Appropriation of water 9,25,87-88,103-114

Bartlett, W. F - 10

Bear Creek:

flow 14

water rights - 29

Beneficial use of water. . 15, 25, 90, 95, 105, 106, 114
Big Thompson River:

flow 14

water rights 32

Boulder Creek:

flow - - 14

water rights 30-31

Cache la Poudre River:

flow - 14-17

water rights 34

Canals:

North Platte River 20,31

South Platte River 17-18

Clear Creek:

flow 14,29

geography - - 29

water rights 29-30

Coal Creek, water rights. 30-31

Court decisions -. - 9-10,

31,41,71,74-79,82-87,111-112

Crop returns 18, 57

Crops:

North Platte Valley 22

South Platte Valley 18

Crow Creek, Wyo., water rights 82

Diversions of water 25, 68

from Grand, North Platte, and Lara-
mie rivers to South Platte basin ... 18

records - 18,54-55

South Platte River 54-55

Dunton, "W. B .--- 10,26

Duty of water 59

Economical use of water. 58,102

Fleming, B.P 68

Flow of streams .- 14-17,

22-34, 39, 38, 39, 43-47. 48-58, 68, 72, 79, 98, 99

Flow of water through soils 49

Follett, W. W 55

Grand River, diversions of water to
South Platte basin 18

Page.

Ground-water levels 55-56

Horse Creek, Wyo., water rights 82-84

Interstate relations:

Colorado-Nebraska 39-42

Colorado- Wyoming 65-69

conclusions regarding 94-95

court decisions 74-79

physical conditions affecting ... 10. 42-43. 94

questions regarding. 39-.58, 74. 1(X)

Wyoming-Nebraska 69-74

Irrigation:

Laramie River 20-21

North Platte River 11,

19-20, 21 , 22, 58-68, 70-71

South Platte River 17,.57.97

where necessary for agriculture .. 11,14,22
Italy, government control of streams in . 106
Laramie River:

diversions of water to South Platte

basin --- 18

geography 20-21

irrigation 20-21

water rights - 63,67

Laws regulating water rights 9-10,

25.81-82,8.5-87,104-106
(See also Administration and Court
decisions. )

Litigation.. 30,71,74-79,85-87,112

Little Horse Creek, water rights 112-114

Monopoly of water rights.. 89,105-106

Nettleton, E. S 55

North Platte River:

canals 20

diversions of water to South Platte

basin.. - 18

flow 23-24,72,99

geography - 19-22

interstate relations <i>-74

irrigation 19-20, 21 . 22,58-68, 70-71

prioritiesof rights of different States. 59-70

water rights 23-24, 58-74

Platte River drainage basin, geogi-aphy 9-14,

19-22.97-100
Precipitation in Platte River drainage

basin.. 10-1+

Records:

of diversions of water 18, .54-55

of flow of streams 10,

14,16,17,22-24,48,49,54-55

of ground- water levels 55-56

of return seepage 4H-49. 5 1.52. .54-55

of water rights 27-^36, 58-59, 60-61, 69, 88

117

118

Page
Bepublican Rivei-, gain from tinderflow . 56
Reservoirn:

amount of water stored in 1903 18

South Platte River _ 14,17-18

water rights. 28.29,30.33,34

Return seepage 10, 40. 47-58. 68. 72, 108

Rights to water. ( .S'ec Water rights. )

Riparian rights - 9,

37-38, 39-40, 43, 47, 70, 75. 80, 100. 101
Roosevelt. President, quotations from

mes-sage 100,105,115

St. Vrain Creek:

flow --- 14

water rights - 31-32

Seepage 10, 40, 43, 47-58, 68, 72, 102, 108

Soils, flow of water through _ _ 49

South Park, geography..- 26

South Platte River:

canals -- 17-18

flow 14-16,38,39,43-47,48-58,99

geography 12,14,97-100

ground- water level 55-56

interstate relations - 39^2

irrigation 17-19, 57, 97

priorities in Colorado and

Nebraska.--- --- 39-42

reservoirs 14,17-18,98

water rights - 26-58,99

Spain, irrigation 106

Stout, O. V. P 10,43,48,72

Tait, C. E -- 10,43,48,68

Transfers of water rights 88-90,

94,100.106.114.115.116
Underflow of water from South Platte

to Republican Rivei- 55-56

Value of water rights 97.98,100,101,103,115

Water rights:

acquirement 9. 37,

58-59. 61, 64, 86, 87, 88, 103-114

administration 79-87, 101, 103-114

appropi'iatiou 9,25,103-114

based on beneficial Ujse 15,

25,9J-95,ia5,106,114

Bear Creek 29

Big Thompson River 32

Boulder Creek. 30-31

Cache la Poudre River 17

chai-acter :36

city of Cheyenne .-. 99

Page,

Water rights— Continued.

city of Denver 99

Clear Creek 29-30

Coal Creek 30-31

Colorado 9,26-36.38,

.58-59, 65. 67, 69, 80-81, 99, 103-104, 109, 111, 115

compared with flow of streams 16-17

condemnation 106

contracts - 109

court decisions 1 9-10,

31, 41, 71, 74-79, 82-87, 111-112

Crow Creek, Wyo 82

evolution 25,101-103

excessive decrees 26-27,31,41^42,93. 114

Horse Creek 82-84

influence of return seepage 10

influence of stream flow 10

interstate relations. . . 9-10, 39-58, 65-79, 94-95

Italy 106

Laramie River 6;:!, 67

laws regulating. 9-10,

25, 81-82, 8,5-«7, 104-106, 111

limitations 24,58,115

Little Horse Creek 112-114

monopoly 98,105-106

Nebraska 9.26,

38,39,63-65,69,84-87,99,103-104,111
North Platte River .. 2:^-24,58-74, 99,10:3-114

physical conditions afEecting 10, 42-43

Platte River and tributaries. .. 9-10, 1(6-114

priorities.. - 39-42,59-70

property.. .. 25,27-36, 100, 101-10:3, 104-105, 115

records 27-36, 38, 58-59, 60-61, 64-65, 69, 88

reservoirs 28-30, 'yi-'-H

riparian r'ghts ..- 9,

39-40, 43, 47, 7(1, 75. SO, 11)0. 101

St. Vrain Creek - 31-32

separate ownership of land and wa-
ter - -- lOj-115

Spain 106

speculative ownership 105

South Platte River- 26-58. 99, 103-1 1 4

stability - - 103

transfers ---- 88-90,94,100,106-116

value -- 97,98,100,101,103,115

Wyoming... 9,;58,59-6:^.65,

67, 69, 81-84, 99, 103-104, 110. 111,115

Water supply of arid portion of Platte
River Imsin 10-17,19,20,23,97

o

"^

New York Botanical Garden Library

3 5185 00259 8470