In the early history of our country natural animal food was abundant. Fishes swarmed in the sea, lakes, and streams. Wild turkeys and other game birds, deer, and bison formed a large part of the food of our forefathers. But these have been gradually disappearing. We have caught and destroyed so many fish that we have only a fraction of our former number. The game birds have disappeared either because they have been killed in great numbers or because their nesting-places have been destroyed. Of the big game nothing is now left except in a few remote regions, and it is growing less plentiful each year. Although large quantities of fish and game are marketed every year at certain seasons, they form a small fraction of the animal food required in the country, and we must now depend for most of our animal food, not on that which was at first given us for a natural resource but on that raised by man. The poultry--the chickens, ducks, geese and turkeys; the cattle, beef and dairy, the hogs and the sheep that are raised in such vast numbers have taken the place of wild game. The cultivated varieties have higher food value, and are far more satisfactory, since they are ready for use at any time. The conservation of our animal food resources presents a different problem from any other. It is true that we have wasted and exhausted our natural food supplies, but we must remember that to a certain extent their preservation was neither possible nor desirable. They have been driven out by advancing civilization. Wild birds and animals leave as the forests are cut out, destroying their natural homes. Many of them can not be kept in captivity, so this supply never could have been regulated. It was necessary to destroy some of them to insure man's safety, and others were needed for his use. But we can take their places with other animals which are better fitted for our food, and it is the task of keeping up a sufficient supply of these on the most suitable land and under conditions that will yield the best results, that constitutes the problem of the conservation of our animal food resources. The raising of poultry and live stock on a large scale is a separate occupation, usually followed in a scientific manner and it is not of that industry that we need to speak, but rather of the benefit to every farmer and to the dwellers in small communities, of raising at least a part of the animal food used by the family. Every farm has some bits of unoccupied land that can be fenced off for poultry. The gleanings from the fields will supply their food, and they will furnish meat and eggs for the family throughout the year, with enough left to sell to provide other comforts.