EXPERIMENT STATION WORK ON FOOD AND NUTRITION. 237 



mals, so there is even more demand for improvement in the food and 

 nutrition of man. By as much as man is of more importance than 

 the beast that serves him, by so much is it of more consequence that 

 the rehition his food bears to his comfort and productive capacity 

 shouhl be understood. Very naturally, then, and very rightly, the 

 investigation of these probleuis enters largely into' the field of experi- 

 ment station activity. And this is in behalf of not only the farmer, 

 but also people of all other occupations, since the suj^port of the 

 stations comes as directly from the rest of the people as from the 

 farmers. 



Although the stations have already performed in the aggregate a 

 large amount of work along the lines referred to in the present article, 

 and in related lines not mentioned, the indications are that similar 

 work will be undertaken still more extensively in the future. For 

 example, there is a growing opinion that the energies of the station 

 shoidd be directed toward the solution of the problems of the various 

 industries for the utilization of farm crops as well as toward the pro- 

 duction of the crops; that more attention should be devoted, for 

 instance, to the study of the technology of the preparation and preser- 

 vation of butter, cheese, evaporated fruits and canned goods, maca- 

 roni, and other prepared cereal products, etc. Studies on canning 

 and preserving, the manufacture of special cereal foods, and other 

 lines of work Avhich have to do with the preservation and distribution 

 oi food products bear an important relation to both producer and 

 consumer. It seems as properly a part of the work of an experiment 

 station to conduct investigations which will help in establishing 

 these and related industries on a scientific basis as it is to conduct 

 investigations on the growing of both animal and vegetable food 

 products, particularly when we remember that the experiment stations 

 have already devoted a great deal of most useful study to the pro- 

 duction and distribution of cheese, butter, and other dairy products. 

 Such investigations would aid very materially in the improvement of 

 the available food supply. 



