INTRODUCTION 
Before the greatest success in agriculture can be reached it is 
necessary that the farmer should have a thorough knowledge of 
the soil upon his own farm. A soil may be well adapted to one 
crop, and poorly adapted to another crop. Clover will produce 
a vigorous growth and profitable yields on the average loam soil 
which contains lime and is in a sweet condition; but on a sandy 
soil which is sour, or in an acid condition, clover will not make 
a satisfactory growth. We may say, therefore, that failure is 
certain to be invited when such important facts are disregarded, 
or overlooked. The degree of success which it is possible to win 
on any farm is in direct proportion to the practical knowledge 
possessed by the farmer concerning the soil and its adaptation 
to crops. A thorough knowledge of the soil is as essential to 
the farmer as a knowledge of merchandise and business methods 
is to the merchant. 
The State of Wisconsin, working in cooperation with the 
United States Department of Agriculture, is making a careful 
study of soils and agricultural conditions throughout AVisconsin, 
and is preparing soil maps and soil reports of all counties in 
the State. A soil map shows the location and extent of the dif¬ 
ferent kinds of soil. Tracts of 10 acres and over are mapped, 
but often areas of even smaller extent are shown. The soil map 
is prepared by trained men, who go over a county thoroughly, 
and examine the soil by making a sufficient number of borings 
to a depth of 36 inches to keep account of all variations. A re¬ 
port is also made, to accompany and explain the map, and this 
is based upon a careful study of the soils within the region sur¬ 
veyed, and upon such other features as have a direct bearing 
upon the agriculture of the area. 
It is the object of this survey to make an inventory of the 
soils of the State, and to be of practical help to farmers by lo¬ 
cating and describing the different soils, by determining their 
physical character and chemical composition, and by offering 
suggestions for their management, based upon the work of the 
