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 pro¬ 
duce 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 Wiscon¬ 
sin, and is preparing soilmaps and soil reports of all counties 
in the State. A soil map shows the location and extent of the 
different 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 thor¬ 
oughly, and examine the soil by making a sufficient number of 
borings to a depth of 36 inches to keep account of all varia¬ 
tions. A report is also made, to accompany and explain the 
map, and this is based upon a careful study of the soils within 
the region surveyed, 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 
