(3 2 
SOIL SURVEY OF OUTAGAMIE COUNTY. 
TABLE FROM WISCONSIN DAIRY AND FOOD COMMISSIONER. 
Butter 
Factories 
Cheese 
Factories 
1910 . - __ 
20 
19 
24 
21 
Pounds 
of cheese 
produced 
79 
79 
81 
86 
Amount 
received 
for cheese 
1916 .. .. _ 
1918 - _—-_ 
1915 _ __ _ __ 
9,190,978 
9,535,888 
$1,246,872.25 
2,081,424.32 
1917 ________— 
ADAPTATION OF CROPS TO SOILS. 
There is wide variation in the texture of the soils as they 
are found in Outagamie County, and also a wide range in the 
drainage conditions. It is generally recognized by farmers that 
some crops are better adapted than others to various soil types, 
but not so much attention has been given to the selection of 
crops and their adaptation to soils in this region as should be. 
As a result of experiments conducted at the various experiment 
stations, valuable information has been secured in this connec¬ 
tion. In selecting crops to be grown, the question of climate 
should be considered as well as soil, since in this region the 
growing season is somewhat shorter than in southern Wisconsin, 
and with such a crop as corn which is susceptible to frosts, 
this is a very important matter. 
In the growing of corn, the texture of the soil in this region 
is very important. On the heavy soils, the season is often 
rather backward; and since the season is rather short, the soils 
of a somewhat sandy nature are preferred. Probably the Su¬ 
perior fine sandy loam, rolling phase, is one of the best corn 
soils of this region. At the Spooner Station, the variety of corn 
known as Wisconsin No. 25 has been found to ripen within one 
hundred days. This variety is often ripe enough to permit 
seed selection by August 23d, may be fully ripe August 30th, 
and yet produced eight to fifteen tons of silage per acre. For 
seven years No. 25 averaged 57.4 bushels of corn an acre. 
In the matter of raising oats, this crop is better adapted to 
the soils of heavy texture, fine sandy loam or heavier, rather 
