Whitehall Sultan. Owned by F. W. Harding, Waukesha, Wis. Champion Shorthorn Bull, First Prize Aged

Bull, Wisconsin State Fair, 1904 and 1905.

there as a state. It is a meat product show and a horse breeders' show, but we find that in the horse classes Wisconsin was well at the front. Mr. Briggs, of Elkhorn, Wisconsin, an importer, breeder and exhibitor of Percheron and Belgian horses, succeeded in capturing, in the Percheron class, several first prizes, and one championship, I believe in the American class, some first prizes in the Belgian class, including the grand championship. McLay Bros., of Janesville, were also there and won a large number of prizes with their World's Fair winners, making a better record than any other American bred herd.

In the sheep classes were prizes for pens of five grade wether lambs, and we were specially proud of winning the first two prizes on the five lambs. You see, a prize offered to five animals means more than a prize offered to one, there is no chance in producing five, while there might be in producing one. In the class for grade lambs, for the five best, Wisconsin won first and second prizes, and to my mind that is the important prize in the show, because it shows what can be done in the production of well matured lambs-Wisconsin takes first and second prizes, allowing Canada to come in for the third.

Wisconsin's Future as a Leader in Live Stock Breeding.

Now, if we are well forward in breeding live stock and if we have demonstrated that a few farmers and a few breeders and districts can breed as good as the best, that should be an encouragement to all to do better. We can do as well in Wisconsin as they can anywhere, if we will only breed well and feed well, which are the two essentials. Do not be afraid of Wisconsin's long winters or dry summers; do not be afraid because you lose your crop of clover sometimes, if you only will stick to it in the right way, you can produce as well balanced rations on your farms in Wisconsin for the production of any live stock such as they can produce anywhere. With a silo you hold the secret of feeding, and if we hold the secret of breeding we ought to keep right on.

We ought to be looked to in Wisconsin as a leading live stock state, and we are. It is only three months ago

that I received a letter from a firm of brokers in New York City who do a great deal of business in South America, Brazil particularly. Two or three years ago, through one of these firms, I sent a few sheep to the West Indies. After the World's Fair they knew something of my business and they wrote me a letter saying they proposed to go into the live stock trade in Brazil and they noticed that live stock from Scotland had been selling for very high prices down in Brazil and Argentine, that the animals sent from Scotland had sold for higher prices than those from England, and they had sized up the situation and Wisconsin conditions as being much like the conditions in Scotland, and they thought we should breed a hardy, vigorous live stock, which is what they need for their trade in Brazil. They went on to ask me what Shorthorn cattle could be bought for in Wisconsin, also certain breeds of sheep, indicating that Wisconsin had prestige in their eyes.

It behooves the breeders of Wisconsin to breed more of this good stock, and in a community where you have started to breed, for instance, good Holstein cattle, stick to them; or if good Guernseys, breed more of them. And so with your horses and your sheep; if you have a large number of good ones in a community, that will be an inducement to a buyer from any country or district to come to you and buy. When I go to England to buy stock to import, the very first district I visit is the one where I can find the most, the larger number of herds of my class of stock, the kind I want to buy, and other buyers do the same, because they can have their wants more quickly and cheaply filled if they can find large numbers of animals in one locality. I also do the same in importing from Canada, and others looking for good stock do the same.

Wisconsin ought to take a lead in dairy breeds of cattle; we ought certainly to take the lead with different breeds of sheep. We ought certainly. to take the lead in producing the best of the breeds of swine, and with our progressive breeders in horses, that will be taken care of, and such good breeds of cattle as Shorthorns and Red Polls, with others, are being produced as good as the best.

Mrs. Laws.

In looking over your Institute program, I notice you have addresses on different animals, COWS, chickens, horses, sheep, everything but what I consider the most important oneman; he is left out, apparently.

The dairyman takes great care of his dairy cow, he spends a great deal of time and considerable money in studying her wants, her ration, the comfort of her stable, and all that sort of thing, and he does it because he knows it pays. This dairy cow is possibly worth about $50.00. How much is a man worth? That, of course, depends on the man, but any way he ought to be worth as much as a cow. Then again, almost every dairyman and stockman knows that he can take pretty poor stock and by feeding it right, caring for it right, he can build it up and make it almost equal to pure bred stock Now, I know you can do just the same thing with men, women

and children, principally, of course, with children.

Some 15 years ago, I was working in an institution where we had anywhere from 700 to 800 children of all ages, from two months up to 16 years. They were not at all the kind of children you have in your farm homes, they were picked up from the streets and alleys of cities; they were filthy and ragged, and, worse than that, they had all kinds of diseases. That came very near being scrub stock. It was our business to build them up; first of all, to make them healthy physically. To a great many of them it seemed easier to steal and lie and almost commit murder than to do better things, but we couldn't do a thing with their minds and morals until we had cured their bodies.

Now, how did we do it? We hadn't very much money, we had to do it as cheaply and economically as possible, and we found that if we just let nature help us out we could get along with very little money and comparatively little work.

First of all, we realized that we were feeding children, not strong, healthy men and women. You hear a great deal about the difference in the proper feeding of a dairy cow and a fattening steer. You wouldn't feed a growing pig as you would a fattening hog, and we had to study how to make those children strong and healthy.

There are two great classes of food. One is body building, the other heat producing. I have here some government charts. Years ago Germany first began to study the question of food for animals, particularly cavalry horses. They succeeded so well that after awhile they thought it might be wise to study the food of the men who were to ride these horses. This question of the care and feeding of men is still studied very little, compared with that of caring for and feeding stock. If you think your cow has tuberculosis, you may write to Washington and get bul

letins of all kinds telling you how to cure your cow. If your sheep or hogs get out of order, you look to Washington for help, but Washington will not help you much about curing your children's diseases. We still have very little to fall back on in this line.

Now, that part of the food that builds muscle, bone and blood in our bodies is the part the dairyman calls protein and it is the expensive part. In the slums of New York you will find children that are pale and sallow, their muscles are flabby, their bones are weak, their blood is thin; it is because they have not had enough protein. That costs too much for those poor people to buy.

they couldn't stand unless they were propped up by steel braces? Now, what was the matter? Simply that their bones did not have enough of this mineral matter in them, because the food they had had given them to eat lacked in that element. It is very important to know how to cook so as to retain this mineral matter in its proper condition.

What to Consider in Selecting Foods.

In selecting food, we have to consider many things. First, I want to get my money's worth. In choosing food, we cannot depend on weight, for although 10 pounds of lettuce weighs as much as 10 pounds of beans, there is

Then we have the starches, sugars and fats; they are the fuel part of the food. You know a steam engine does not do you any good as long as it stands still, but you feed that engine something, it begins to work, and it pays for your investment. The engine eats your wood and coal and then it works; we get the power to work from starches, sugars and fats.

Now, it stands to reason that those sickly little orphans did not need so much starch, sugar and fat as you would if you were going out to chop wood. What we had to do was to see that they had plenty of protein, or body building foods.

Then there is the ash or mineral matter in our food. Do you know that quite a number of those children came to us with bones so weak and soft that

a big difference, because the lettuce is nearly all water and the beans nearly all nourishment. You should get 10 times as much food in a quart of oysters as in a quart of milk, because you pay 50 cents for the oysters and five cents for the milk, but you do not get the same amount of food and the same kind of food in a five-cent quart of milk as in a fifty-cent quart of oysters. When buying food, I wouldn't care what it weighed, nor very much how it tasted, because I could settle that by my cooking, but I would very much care how much protein and how much other nourishment it contains.

Everybody knows that beans are the cheapest food of all. For five cents I can get more food from beans than from anything else. The only objection to beans is that they are pretty

hard to digest, and here comes in the value of cooking. For instance, I will guarantee to cook oatmeal so poorly that it will give the strongest man here dyspepsia. I will also guarantee to take that same oatmeal and cook it so well that a baby six months old will grow strong and fat on the same food that would give you dyspepsia. It pays to let the stove do a good, thorough job; if the stove wears out, you can buy another one; if your stomach wears out, you cannot buy another one. Oatmeal and all kinds of grain are very economical, but all grains require long cooking. I prefer the steel-cut

Here are butter, milk and eggs-the best foods of all. On the farm you can get them in their best condition and at first cost. Indeed, there is no place where people can live so well as they can on the farm. God has given them the very best of food at first hand and the trick is to keep it good, not spoil it, in the cooking.

Meat.

Now, we will take up the question of meat. Meat is a very expensive part of our diet. I suppose we could get along without it, but we like it and it gives us a variety, and when we like

oatmeal and always cook it 12 hours, a gentle and steady cooking. Rolled oats I cook for four hours. That is the kind of cooking our Pilgrim mothers understood so thoroughly. In those days people could digest their corn cake and peas and beans.

A great many people are surprised to find cheese on this chart with beans and grain, but when you are buying cheese you are buying something economical. There is very little waste, a great deal of nourishment, and no cooking is required. Of course, it must be well cured cheese, or it will not be easy to digest, and you see by this chart that there is a great deal of protein in it.

an article of food we digest it better. That is where the farmer's wife has a much harder job than the farmer. When he feeds his hogs and chickens and pigs, he gives them whatever he thinks they had better have and they have to take it, they cannot complain; but when the farmer's wife gives her family what she thinks is good for them, they often do complain very loudly. In buying a piece of meat for 20 cents, we pay 15 cents for water, for meat is three-fourths water, and with the bone and grizzle there is much waste, so I do not want to get an expensive piece of meat as a rule. I do sometimes buy a porterhouse steak,