The struggle in the animal industry for supremacy is between meat production and dairying. Beef, pork and mutton have the advantage in respect to palatability, for they are among our most appetizing foods. Milk cannot compete with meat in this respect. On the other hand milk is unique as a food, and especially as a supplementary food which when used in sufficient amounts corrects the deficiencies of a diet otherwise composed of cereals, tubers and meats, and is, therefore, vastly superior to meat, for the specific purpose which is of greatest significance both from the standpoint of the nation's nutrition and from the standpoint of economic agriculture. Armsby (17) has calculated from a large amount of experimental data, that because of its capacity for phenomenal growth 24 per cent of the energy of food employed in pork production may be returned by the animal as human food. The dairy cow is capable of returning at least 18 per cent of the energy of the feed she consumes, into milk, whereas the beef animal or the sheep return in the form of edible meat but 3.5 per cent of the energy of the feed which they consume. Economically, therefore, milk production is the logical business to promote, even from the standpoint of energy values in food, but since the cow utilizes for milk production a very large part of her total nutrients in the form of forage plants, either as pasturage or hay, she appears in a most favorable light as a producer of human food. Forage crops can be produced in much larger quantities on a given acreage than can cereal grains or other seed crops, so that the dairy industry is an economical method of producing human food, as well as an effective means of conserving the fertility of the soil and assuring permanency of yield in agriculture. Any industry whioh comes into competition with it has economic and nutritional features which condemn it in the eyes of far-seeing people.