their hogs, about the only feed they rely on that will carry the bacilli is skim milk. That is something for the farmers to think about.

Prof. Emery-And it is something for the farmers to think about to insist that the creamery returns the skim milk sterilized. In the ordinary engine two-thirds of the energy goes to waste in the exhaust system, and this great advantage to the farmers, the return of the skim milk, is not appreciated.

Supt. McKerrow-In addition to what I have said just now, if this country is doubling up the tuberculosis in the hogs that drink up the skim milk, it is also doubling up in the calves. At this rate tuberculosis in the dairy herds will increase as rapidly as it has in Denmark and other countries.

Prof. Emery-And it is quite time that through the agency of the state we see that diseased animals are not allowed to come in from other states.

Supt. McKerrow-That is another big question. I believe that there is a bill now before the legislature requiring the testing of breeding animals before they come into the state. You cannot test feeding animals in the stock yards at Chicago very well.

Prof. Emery-Then the question comes up whether a few feeders shall bring in diseased cattle to the detriment of the farmers of Wisconsin.

Supt. McKerrow-The great bulk of cattle brought into the state to feed are open-air cattle that have very little disease. The great danger comes in from the close-housed breeding cattle that are brought in.

Capt. Arnold--You mean thoroughbreds?

Supt. McKerrow-Yes, as a rule, or you might say dairy cows also, although there are not many grade dairy cows brought into Wisconsin.

Mr. Meyer-The experiments at Madison ought to help out on this line: such animals should all be tested.

A Member-It takes more than one test to determine.

Supt. McKerrow-No, one test determines, as a rule, if your animal is affected,

Mr. Vance-We had four, or five cattle taken to the slaughter house. I saw those cattle all slaughtered and hung up, and they were cattle that I should judge from the coats on them had not been very closely housed. They had been taken care of probably as a great many dairymen take care of their cattle, and the ones that were apparently in the most healthy condition to look at were the worst when they were opened.

Supt. McKerrow-Yes, you cannot tell by a physical examination. Very likely what housing they got was in a close place where the air was foul.

Mr. Convey-There is a common idea that dairy cattle are more liable to this disease, but I have been surprised to find how much larger per cent there is among beef cattle.

Supt. McKerrow Government inspectors in Chicago told me three years ago that when they inspected cattle from the ranges of the southwest that were never kept in barns they found no tuberculosis, but as the cattle were shipped in from the more northerly districts, where they are housed, they developed more tuberculosis. The cattle shipped from the dairy districts, where they are housed a great deal of the year, showed still more, but the tuberculosis did not run either with the dairy breeds or the beef breeds alone.

Capt. Arnold-Mr. Convey's statement that there are more beef cattle diseased than there are dairy cattle reminds me of the old riddle: Why do white sheep eat more than black sheep? And the answer is simply: Because there are more white sheep than black ones to eat. There are more beef cattle than there are dairy cattle, and therefore there is more tuberculosis among beef cattle.

Mr. Scribner-Do not tumble over yourselves and get scared about tuberculosis. Go ahead and clean up your barns, put in more light and better ventilation, and you will steer clear of tuberculosis all right. Feed a lot of silage. The foolish idea is sometimes expressed that this is bad for the cattle, but I have fed silage for twenty years and never raised an animal that had tuberculosis.

RESOLUTIONS.

The committee on resolutions, through its chairman, Mr. E. L. Aderhold, made the following report, which was unanimously adopted:

Resolved, By the Wisconsin Farmers' Institute, in its nineteenth annual session at Eau Claire

That the thanks of this institute is hereby extended to the people of Eau Claire and vicinity for the cordial reception and entertainment of visitors and members of the Institute force.

Resolved, That we appreciate the hearty address of welcome given us by County Judge Geo. L. Blum; also the excellent accommodations received at hotels, and especially at the Galloway, which has been used as headquarters.

Whereas, We feel that we were especially benefited by the presence at our sessions of Mrs. Laws of Minnesota, Mr. Greeley of South Dakota, Miss Conley of Wausau, and Mr. Davis of Menomonie; therefore, be it

Resolved, That we extend them our thanks.

Resolved, That we commend the exhibits of farm products as showing a high quality.

Resolved, That we extend to the several railroads a vote of thanks for the special rates granted to those attending this Institute.

Whereas, the state has made an appropriation for a Wisconsin exhibit at the Lewis and Clark exposition at Portland in 1905, we do ask the authorities in charge to set aside a liberal portion of this fund to be used in encouraging a live stock and dairy exhibit from Wisconsin.

Whereas, The farmers and dairymen, of the state of Wisconsin are sustaining an annual loss, which is estimated at not less than $5,000,000, in consequence of the unsanitary condition of some of the milk delivered at our creameries and cheese factories, and also the unsanitary condition of some of the creameries and cheese factories themselves, which causes a smaller consumption of, and a decreased price obtained, for our dairy products; therefore, be it

Resolved, That we, the farmers and dairymen assembled at this Round-up Institute, do hereby urge upon the legislature the necessity of the enactment of a law providing for a sufficient number of inspectors, to be under the control of the Dairy and Food Commission, which shall be adequate for the inspection of the factories, creameries and milk supplies, to the end that the laws upon our statute books may be enforced and this serious loss to our milk producers be prevented, and also to inspect all other food products which are offered for sale within the state. Be it further

Resolved, That Supt. McKerrow be and is hereby instructed to furnish each member of the legislature now in session at Madison with a copy of this resolution.

CLOSING REMARKS.

Supt. Geo. McKerrow, Madison, Wis. We have been here for three days to hold this Nineteenth Annual Closing Institute of the State of Wisconsin. We have had fairly good weather, we have had fairly good attendance, and we certainly have had audiences of very high quality that paid very close attention to the discussions and have kept the discussions moving right along. I feel satisfied that the Bulletin recording this meeting in your city of Eau Claire will be equal to any of the other eighteen. The people of Eau Claire have shown a spirit of progressiveness, a spirit of cordiality, a spirit of fairness in every part of this work that has been equal to that shown anywhere where we have held the Closing Institute.

Now, we trust that you who have been here from a distance and you who have traveled over the rough roads in the vicinity of Eau Claire, and have probably suffered quite as much inconvenience as some of us who have traveled one or two hundred miles by rail, will all have received, directly and indirectly, sufficient to compensate you for your financial expenditure and trouble, things which you will find profitable in the future.

Now we will close this meeting. We will stand adjourned,

In the

The subject of our work this afternoon is fruits and vegetables and the possibilities in the way of utilizing them. A great deal of time has been spent studying meats, perhaps more than any other one kind of food that we have, and meat being the main staple of diet, so far as nutriment is concerned, in most families, it is only natural that people should study most about meats, but there is no question but that the majority of us use too much meat; almost all of us would be better off for using a smaller amount of meat, for several reasons. average family meat is used twice a day, and in almost every home once; some use it for every meal. Meat is the most expensive article of food we have. It is desirable on account of the nutriment that we get from it and because it is more easily digested as a rule than vegetables. (I am speaking of beef and mutton; that does not apply to either pork or veal.) We can get a great deal more nutriment from vegetables than we realize. I think the reason why people do not use more vegetables is because the cooking of meat is easier. Almost every family who are vegetarians find that it takes a good deal of time for the cooking; it is more trouble to prepare one or more vegetables than to prepare one kind of

meat. After all, when we come to think of it, our food is all from the vegetable world. The animals live on vegetables and grains and grasses and they get their strength and their bodies are formed from the food they use. It is easier for us to use the vegetable form after it has been taken into the animal system; but, you see, the source of the food in the first place is the earth, the vegetables and grains and grasses that grow in the ground. I am not a vegetarian, I am not advising a vegetarian diet, but it seems from study and investigation that we might get along more satisfactorily with less meat, both so far as our general health is concerned and so far as expense is concerned, because meat certainly is an expensive article of food, especially during the past three or four years. We all realize how much more it costs for meat now than it did five or ten years ago.

The amount of bulk required in our food is another point to consider. Probably many of you remember some years ago there was quite a fad in regard to the possibility of getting food in the condensed forms, such as condensed beef, and we did not know but the time might come when we would take all our food in the form of pills. People who have studied the matter thor

oughly soon came to realize that we have to have a certain amount of bulk in our food, for instance, as we get it in cabbage and turnips and onions and the vegetables of woody fiber. We need a certain amount of that thing to do the work the stomach was fitted for, and certainly no organ was put into the body without use, so it seems best that we have some foods that contain bulk.

I

The preparation of vegetables takes more time and it takes more skill. think it is easier to cook a piece of meat satisfactorily than it is to cook vegetables. I am perfectly surprised to see how many people there are who only cook vegetables in one way; they have no variety of ways in using the same vegetable. If it is carrots, it is the same plain carrot; if it is turnip, it is mashed turnip, and using the vegetables in different ways does not seem to occur to them. The variety of ways in which they may be prepared would seem like an endless chain, but we are all apt to get into ruts and set ways in our cooking. We find that out more when we go visiting, so in the cooking school we always try to bring up some of the things that are not so common and as much as possible get ideas from one another.

Vegetables.

We divide our vegetables into four classes. We have what we call the nitrogenous vegetables, that is, the vegetables that give us a good deal of nutriment; vegetables that more nearly class with meat as far as food value is concerned, and among these vegetables we have the peas, beans and lentilsthe latter are not so well known, but of the three are more desirable. These are the dried vegetables you understand, and necessarily being dried, we have a more compact form of nourishment than we have in the fresh. The cereals also come in this class, but not all of them. When I say cereals in this class of nitrogenous vegetables I mean such as oatmeal and corn meal and the rolled wheat, and some of those products which require considerable cooking. I think there is quite a reaction today in favor of the old-fashioned cereals. We begin to realize that when we buy cereals already cooked and sup

posedly half digested, while they may taste good, for actual food value it is doubtful if we get much nourishment. They are a great advantage to the housewife at times, and all right if used in connection with other hearty foods, but when we try to make a breakfast on these prepared foods and fruits, as we are often advised, we are getting a rather light ration, the best part is the cream and sugar we put on -that is in the already cooked cereal— those we buy in packages and are told we simply have to heat them or serve them as they are with cream and sugar. But the oatmeal, the corn meal and vegetables of that sort give us a great deal more for our money than we get in prepared foods.

Then another class of vegetables are what we call the carbo-hydrates, that is the starchy vegetables that contain considerable sugar or starch, and we usually find the two together. In that class we have the rice and hominy and potatoes and wheat flour, and the bread is practically from the grain, so that is classed with the starchy foods. Of these we can use quite a large amount, and they are useful to us in many ways because they give us bulk and a certain amount of nourishment.

The third class are the fatty vegetables, and of those we have nuts and olives, the ripe olives are decidedly preferable, but they are not often to be had. I think the time will come when we can buy the ripe ones as cheap as the green ones. They are more delicious than the green ones, are purple in color and are very delicious in flavor. In bulk they are not so expensive.

The fourth class are the green and succulent vegetables - those in which there is a good deal of water and some mineral matter. In all vegetables we have a large proportion of water, but these vegetables are such as spinach, cabbage and onions. They are useful to us for the bulk and water and the salts and mineral matter. Of course, salts and mineral matter do not mean very much so far as building our body up is concerned, but they mean a good deal in keeping our body in good condition. There was a time when many people thought when spring came it was time to take spring medicine; it