FARMERS' INSTITUTES. 125 



about any of the educational reforms except the extension movement. 

 I was in the legislature in 1855 when the Agricultural College was estab- 

 lished, and the farmers were back of the movement. The farmers also 

 were most influential in making the head of the agricultural department 

 a member of the cabinet. We were back of it and wanted an opportunity 

 to grow. We are on good terms with the University and Normal. 

 These institutes are university extension courses in agriculture. 



"The citizen must be prepared to fight for his country at any time. 

 No men were ever better soldiers than the farmers. They have always 

 had strong arms and brave hearts for the defense. If you doubt it, go 

 to Lexington, where the shot was fired that is still heard around the 

 world. If you still doubt, behold the few^ thousand sturdy farmers in 

 South Africa who held at bay the British Empire.-' 



THE MANUFACTURE OF SUGAR FROM BEETS. 



DR. H. W. WILEY, DEPARTMENT OF AGRICULTURE, WASHINGTON, D. C. 



This lecture was illustrated profusely with a stereopticon. Beginning 

 with the construction of the factory, Dr. Wiley carried the audience 

 through the factory in operation from the slicing of the beets to the sale 

 of the sugar. The lecture was intensely interesting, and notwithstand- 

 ing the lateness of the hour at which it was delivered was listened to 

 with the closest attention. 



FRIDAY FORENOON. 



NEWBERRY HALL. 



TOPIC— LIVE STOCK CONTINUED. 

 Wm. Campbell in the Chair. 



THE BACON HOG. 



J. J. FERGUSON, B. S., AGRICULTURAL COLLEGE. 



In discussing a few of the more important features in connection 

 with the business of up-to-date bacon production with a'ou this morning, 

 you will be careful to bear in mind that my presentment of the case 

 is made from the point of view^ of those engaged in the business in 

 the adjoining Province of Ontario. Across the line, the producers have 

 for several years been working towards the production of that class of 

 pork products w^hich shall to the greatest possible extent meet the 



