No. 6. DEPARTMENT OF AGRICULTURE. 446 



Tobacco is also reported as an imijortant crop on a wide range of 

 soils. Light, sandy soils for the wrapper leaf of Connecticut and 

 +he bright, j'ellow tobacco of Virginia. The sandy loams of Mary- 

 land produce a smoking tobacco; of Virginia a manufacturing to- 

 bacco; of Connecticut a cigar wrapper leaf, and those of Pennsyl- 

 vania a cigar filler. 



It is probable that if the wheat industry were as highly special- 

 ized as the tobacco industry, ditTerent grades of wheat would be 

 j'ecognized, as in fact is the case with the wheat grown in Kansas, 

 Nebraska, Oklahoma and Indian Territory by foreign millers. It is 

 not unlikely that most of our crops would show a variation on differ- 

 ent types of soils to such an extent as to throw them into a different 

 commercial grade if every one of these agricultural industries should 

 c;ver be as highly specialized as the tobacco and some other minor 

 industries now are. It is evident from this that plants, like the 

 child, d(^sire to do for themselves what they can, that they do not 

 like to be fed with a spoon all the time, that when the cereals need 

 potash they will get it if it can be gotten; that corn will get nitrogen 

 and potash if it can be gotten; that buckwheat will usually get all 

 kinds of plant food; that potatoes and beets like to struggle for 

 nitrogen, and that the soils and crops should be adapted to each 

 other to produce the best results. 



CHAIRMAN CONARD: The next number on the program is: 

 "Making and Selling Fine Dairy Butter," by L. W. Lighty, of East 

 Berlin, Pa. 



Mr. Lighty presented his paper as follows: 



MAKING AND SELLING FINE DAIRY BUTTER. 



By L. W. Lighty, East Berlin. Pa. 



Butter made on the farm or in the private dairy has been the target 

 for jeers and jibes and lots of wholesale condemnation. 



I can hardly blame people for expressing themselves emphatically 

 about some butter that comes from the farm and finds its way to the 

 restaurant or village hotel table. How it is made I can hardly con- 

 ceive. Texture it never had. In color, it resembles old brindle 

 who produced the milk, and in odor it seems to be somewhat related 

 with Hmburger. But it is strong, extremely strong in flavor. It 

 «eems to be a cross between Roquefort cheese and tobasco sauce. 



