FARMERS' INSTITUTES. 153 



possible, as the seed is very small, being about the size of a carrot seed. The seed 

 may be sown any time between May 10 and June 1. If sown too early too many 

 of the plants may run to seed and will not be accepted by the factory. I drilled 

 the seed in rows 12 inches apart with a Planet Jr. garden drill, using I14 pounds 

 of seed per acre. In about three weeks after sowing the plants should be thinned 

 out to about 6 or 8 inches, being sure to leave but one plant in a place. The success 

 or failure of the crop will depend in a great measure upon the thoroughness with 

 which this part of the work is done. If the plants are left too thick, especially if 

 they are left in bunches, the crop will be a partial if not a total failure. 



Harvesting may be commenced about September 20, and can be continued until 

 the ground freezes. Frost does not injure the roots while they are in the ground, 

 but a severe frost will injure them when freshly pulled. A light covering of earth 

 will protect them through the winter. The best plan yet discovered for harvesting 

 chicory is to plow a deep furrow as close to the row as possible without cutting 

 the roots. Then pull the roots, twisting off the top as they are pulled. 



I submit this statement as the cost of raising an acre of chicory: 



COST. 



Preparing soil .$2 .50 



Seed 1 25 



Sowing seed 75 



Thinning and weeding 10 00 



Hand hoeing once 4 00 



Cultivating three times with hand cultivator 3 50 



Harvesting 10 00 



Hauling three miles 5 OO 



.$37 00 



^ RECEIPTS. 



9 tons at .$7, .$63; net profit .$26 00 



THE FOOD WE EAT. 

 DR. JAS. J. PIPER. Turtle Lake, at BENZIE COUNTY Institute, Inland. 



In all time the food we eat has played an important part in man's history. To 

 classify ifs variety would be as impossible as to know every thought it has been 

 instrumental In conceiving. More than that, did the eaters of the world judiciously 

 select the food adapted for their support that are beneficially indicated, facilitating 

 with ease through nature's mechanism the increased mental flow that expands and 

 harmonizes every thought, every act of the consumer? 



The food we eat in no little way is possibly responsible for the majority of 

 crimes. From a mouthful of food injudiciously selected we can have results ap- 

 palling. 



Tune the fertile thinker with his mental dish and j^ou have a paragraph that 

 spai'kles with gems. Sooth the ingenious inventor by sustaining his mental ex- 

 haustion and you have a new creation. Give to the man of muscle that pabulum 

 so deservingly exhibited in his every emergency, then you have the physical sus- 

 tained. And as far as I know these laws can be justly attributed to the animal 

 creation. 



AVho will rob his neighbor for the sake of accumulating adipose tissue by indul- 

 gences forced upon the consumer, changes his every aspect and unfits him for life's 

 duties, The food we eat shows the nationality, the change of thoughts, and gives 

 to the world in red lines a pedigree. 



The food of Europe tells its tale. That nation of people who feed upon con- 

 genial food write high on the cliff of fame. 



Scan the American table, mark her boundless leaps, listen to her every vibration; 

 her food supply is bountiful and inexhaustible, her people are prolific in their gifts. 

 From east to west, from north to south, from circumference to centei'. do we send 

 and receive, exchange and buy, articles of food so sustaining to the American. And. 

 by the way, to whom shall praise be given like unto the American chemist for 

 the scieutiiic manner in which foods are today prepared? 

 20 



