The Audubon Societies 6i 



Nature. If we are to make any real progress in knowledge and its practical 

 application, that is, if we are going to use anything we learn, we must start 

 from the truth of what is already known toward the truth of what may be 

 known in the future. 



And so, I urge you, by these examples of the importance of an accurate 

 knovdedge of facts, to lay more and more stress upon getting at the truth of 

 anything you may be studying. In the matter of food-conservation, upon which 

 we have touched briefly in the two foregoing exercises, those who have taken 

 pains to become thoroughly and correctly informed about the natural and 

 domestic distribution of food-supplies throughout the world are the ones who 

 can conserve intelligently and with benefit to themselves as well as to those in 

 less fortunate circumstances. 



In considering the topic of meat, the related topics of milk and cheese 

 should be taken up, both of which may be termed by-products of meat. It is 

 by means of our knowledge of the value of milk and cheese in human diet that 

 we come to understand why cows should be increased rather than "prize" 

 beef, i. e. highly fattened steers. In these days, not only should larger herds 

 be kept in order to increase the supply of meat, but more people should learn 

 how to make butter and cheese, and everyone should study the manifold uses 

 of milk in human diet. It is a really fine accomplishment to know how good 

 butter and cheese are made, and one in which our grandmothers took much 

 pride. Just before the war, an acquaintance of the writer began to experiment 

 making cottage cheese. She devoted much thought and time to studying 

 the best method of making soft cheeses, with the result that in addition to 

 plain cottage cheese, she learned the secret of making delicious pimento, 

 sage, and pepper cheeses, which, if placed on the market, would command a 

 high price. 



A millionaire became interested in cheese-making late in life, when he 

 had practically retired from active business, and anyone who is fortunate 

 enough to procure one of his Jersey cream or even skim-milk cheeses could 

 easily imagine he was eating the most delicately flavored Edam. Considering 

 the high nutritive value of milk, butter, and cheese, it becomes a matter of 

 much importance, whether the boys and girls of the present day revive the 

 interest of former generations in learning to make butter and cheese of a high 

 grade, and to keep herds of cattle which will insure a proper milk-and meat- 

 supply to the world. 



Since it is unlikely that a sufficiently large supply of meat will l)e raised 

 unless added to by poultry products in the way of eggs and fowl, the poultr\' 

 business should be more widely studied and carried on. Although no\. strictly 

 equivalent to the meat furnished by cattle, poultry makes one of the most 

 palatable meat substitutes, while eggs are relished by the majority of people. 



Poultry-raising can be made ])rofitable only through a correct understan<iing 

 of the best use to which different varieties of fowl can be put, that is, whether 



