It is evident that the live stock industry is shriveling up. The livestock inhabitants of the country--the pigs, sheep and cattle--are much smaller in population at the present time than they were twenty-five or thirty years ago, and are getting smaller all the time. The price of meat is high and is going to continue to climb. It is away out of reach of the average laboring man even at the present time. I heard Dr. Charley Mayo say at a clinic not long ago that meat is so high he could not afford to eat it and he didn't see how anybody could; and as a matter of fact, he didn't need it anyhow, and so we could easily get along without it. As a matter of fact, as Mr. Bill said some years ago it is not really so much the high cost of living as it is the cost of high living; and the use of meat is such an extravagant and expensive thing it is very important that people should know how to get along without meat. The experimenters of the agricultural experiment stations have shown us that it takes thirty-three pounds of dry digestible food substance to make one pound of beef--31 or 32 pounds to make a pound of beef, and 33 or 34 pounds to make a pound of mutton. Seven pounds of digestible food substance will make a pound of dry milk. So we can readily see that there is an enormous waste of foodstuff. Only about ten per cent of the corn raised is used for feeding human beings. The rest is fed to animals and a large part of it is wasted. So it is exceedingly important, it seems to me, that this nut industry should be encouraged in every way. A half million acres of nut trees well advanced and producing would produce all of the fat and more digestible fat, and all the protein and more digestible protein, than we are now using in the entire country. We are producing more than enough food in corn and other foodstuffs to feed nearly three times our present population, and most of it is wasted in the energy which the hog, the steer and other animals use up in running around and keeping warm. That is where the great loss comes. In nuts we have a choice foodstuff as digestible as any other foodstuff, and Prof. Torrey and Prof. Mendel and others who have recently made experiments have shown that the protein of the nut and the protein of vegetables in general is not so putrescible as the protein of meats. There are good reasons for it. It does not undergo putrefaction so readily any way, and besides meat carries along with it the bacteria which produce putrefaction.