THE 8EMI-WEEKLY TRIBUNE, NORTH PUTtE, NEBRASKA
SELECT BETTER DAIRY COWS
Raising of Best Heifer Calves Will. Pro.
Vide Means of Cutting Out Low
Producers.
OVepkred by tho United States Deport'
mont of Agriculture.)
Tho war has greatly' Increased tho
demand for dairy products, and It Is Im
portant that they he produced economi
cally. In order that the quantity of
dairy products may ho largo and the
production economical, more and hot
ter cows aro needed. Tho raising ol
all the host heifer calves will provide
cows enough to permit tho gulling out
or an tow prouueers.
Kvcry owner of dairy cows should es
tablish a definite standard, nnd all cows
that do not measure up to tho require
ments should be disposed of for beef,
Whether a dairy cow should bo rejected
or retained should depend ordinarily
on production, as shown by the milk
scales nnd the Babcock test.
Farmers who aro too busy to test
their own cows may now have this
work done for them nt nominal cost by
jolntng a cow-testing association. Such
an association ordinarily is an organl
zatlon of about 20 dairy farmers who
co-opcrntlvely employ a man to keep
records of their cows. Tho tester
Jersey Cow With All the Markings of
a Good Milk Producer.
spends one day each month with each
member, tests and weighs tho milk for
butterfat, weighs the feed, both conccn-
tratcs and roughage, and advises tha
farmer concerning the quantity and
kind of feed to bo given each cow In
tho herd. From the quantity of milk,
tho butterfat test and tho cost of feed
he helps the farmer to dctermlno which
cow mould bo rejected. Ho also aids
lu tho selection of calves, In Improving
the sanitation of tho barn, milk houso
and dairy utensils, and in many other
ways assists in lifting tho dairy bust
ness to a higher level.
There are now 472 cow-testing asso
ciations in tho United -States, and last
year monthly records were kept for
201,831 cows, or about 1 per cent of
all the dairy cows in this country,
Tho cows In tho associations whose
records have been tabulated averaged
247 pounds of butterfat, or about 50
per cent more than tho average pro
duction of all tho dairy cows In the
United States. If all the dairy cows In
the country could be brought up to tho
average of the cow-testing associations,
production would be Increased CO per
cent in quantity and the cost of pro
duction would he considerably reduced
TEMPERATURE FOR CHURNING
Much Depends on Season of Year, but
la Usually From 52 to 60 De-
grees in Summer.
(Prepared by tho United States Depart
ment of Agriculture.)
The desirable tempernturc nt which
to churn Is that which muues tne uut
iop trrnnulns firm Without being hard
This 1r nstinllv obtained under normal
conditions when the" churning occupies
nn or 40 minutes. The necessary cnurn
ing tempernturc depends upon the
KMison of the year and certain other
factors, but Is usually from r2 to CO
degrees Fahrenheit lu tho summer anil
from fi8 to 00 degrees' Fahrenheit In
the winter. If tho creum Is churned
nt 02 decrees Fahrenheit In winter,
and tho butter comes In 35 minutes,
with the granules firm, it will he no
ticed, as .summer approaches nnd tho
cows arc turned out to pnsture, tnni
the crenm churns moro quickly and
thn butter is softer. This is nn in
dlcntlon that a lower churning temper
ntnro should ho used, nnd thus from
season to season the churning temper
ature Is regulated so that the butter
granules may have the proper urra
T1PRS. .
wimn tln tpmnornturo Is cither too
low or too high, undesirable results;
r& obtained. A low temperature pro
longs tho churning period unnccessn
rllv. nnd innv even mnko It Impossible
to churn butter. It causes the gran-
nina nsnorinllv when the cream is
hin tn fnrm in thiv ncllcts. like fine
shot, many of which run out with the
iinttprmlllr. The working ot tno uui
tcr and tho incorporation ci' the sail
aro accomplished only with gronc una
culty, nnd tho body of tho butter is ll
niiio tn he brittle and tallowy. Add
ini lint water to cream to wnnn it,
and using wash water more than three
degrees warmer than tho butter In or
dor to softon It, are had practices
since they Injure tho qunllty of the
butter. If tho proper churning tern
pernture is used, the butter granules
will be of tho proper firmness.
......
capohize mm
OR CHOKE FOOD
One Way of Answering Call for
Greatly Increased Supply of
Poultry and Meats.
HAS CONTENTED DISPOSITION
Breeds Best Adapted for Purpose Aro
Plymouth Rock, Brahma, Cochin,
Cornish, Langshan and Wyan
dotte Leghorn Too Small.
(Proparod by tho United States Depart
ment of Agriculture.)
Caponlzlng tho surplus cockerels is
ono way of nnswcrlag tho call mndo by
tho United States department of agri
culture for a greatly increased produc
tion of poultry and meat Capons the
name npplled to unsexed male birds,
are to tho poultry dealer what fat
steers are to tho beef packer tho
source of the choicest food product of
their kind. Like tho steer the capon
has a contented disposition. It devel
ops more uniformly than the cockerels,
nnd, as It fattens moro readily, Is larger
at the same age. Tills coupled with the
fact that tho flesh of capons retains tho
softness and tenderness of young birds
and is, therefore, of superior qunllty,
causes them to command a better price
on the market.
Since capons must be held nnd
grown until winter they take up some
room which might bo used to better
advnntngo for laying hens. In such
cases It may be ndvlsablo to fatten
tho surplus cockerels nnd sell them as
broilers. Anothur consideration is
the local market, which must show tho
demand for capons.
Best Breeds to Caponlze.
Large capons bring Uio best prices,
nnd ljt seldom pays to caponlze males
of the small breeds, such as Leghorns.
Breeds best adapted for this purpose
aro the Plymouth Rock, Brahma, Co
chin, Cornish, Langshan, nnd Wyan
dotte. Cockerels should ho caponlzcd ns
soon as they aro largo enough for the
operation, to be performed easily, usu
ally when they weigh from lMt to 2
pounds, or when they nro from two
to four months old. Cockerels can be
caponlzcd when larger and older than
this, but at such time there is moro
danger of loss of blood, and extreme
care must be exercised to prevent the
birds from bleeding to death. Cnpoa
Izlng is usually done in June, July and
August.
Cockerels to bo opernted upon must
be confined and given no feed or wa
ter for 24 to 80 hours. This serves to
empty the Intestines nnd enables the
Performing the Operation.
testicles to bo located and removed
more easily. The bird is laid upon Its
side on a box, head of a barrel or a
table of convenient height, aud held In
n strotched-out position by means of
cards passed about the wings and the
legs and weighted with weights equiv
alent to Unit of half bricks. Tho op
eration must bo performed out of
doors in a sunllghted space, or else ar
tificial light must bo reflected Into the
body cavity in order to allow tho op
orator to locate and remove tho testi
cles. Use Sharp Knife.
Make tho Incision with a shnrp
polntcd knife between Inst two ribs,
but before making the incision pull
tho skin down toward the leg. Then
when tho operation Is over and tho
bird is released, tho skin slips over
iho wound and closes it. Insert tho
spreader and enlargo the cut suffi
ciently to allow tho Introduction of
tho testicle remover, but do not cut
too far toward tho backbone, or Into
tho fleshy part of the body wall, as
that will cause profuse bleeding. A
thin membrane will he observed cover
ing tho intestines. This must bo torn
with tho sharp-pointed hook. Tho In
testines are then exposed and theso nro
pushed aside, two small, white, yel
low (sometimes dark colored) bodies
will bo observed, ono on each side of
tho backbone, nnd close to it. These
nro tho testicles. Remove these with
tho tcstlclo remover, taking tho lower
ono first. Persons not expert nt cn
ponlzlng find it Impossible to locate
tho lower tesUcle. In this case, tho
upper can be removed, tho bird turned
over, nnd the other testicle removed
through nn incision on ho other side,
care must bo observed in removing tho
testicles not to prick or rupturo tho ar
teries which run close to them. Should
this occur, the bird will bleed to death.
Bo sure that the entlro tcstlclo Is re
moved. If a plcco is left, the bird
will act and look like a cockerel in
stead of a capon, nnd will sell for
less than capon prices; Such a bird
is known as a slip. It is advlsablo
for n beginner to pactlco this opera
tion upon a dead fowl. Tho place to
make the incision, tho location of tho
testicles, etc., can bo definitely learned
In this way and confidonco gained In
cnponlzlng llvo birds.
HOME-GROWN PROTEIN FEEDS
Stockmen Should Plan to Produce an
Adequate Supply of Leguminous
Crops This Year.
(Prepared by tho United Sintrs Depart-5
mont or Agriculture.)
Clovers, alfalfa, soy-beans, cowpens
and vetches can ho profitably produced
ou every llvo Btock farm In tho country
nnd it is of great Importance that an
adequnto supply bo grown this year,
to furnish feed for llvo stock. Theso
leguminous Crops nro comparatively
rich la protein. The recent prices of
feeds which are rich lu protein hnvo
been so high ns to prey vitally on tho
net profits which otherwise would have
accrued to the producers of live stock.
Varieties of seed of tho crops men
tioned hnvo been acclimated and ren
dered practical for production lu near
ly every section. Tho man who is un
ablo to raise clovers, vetch or alfalfa
on his farm, can resort to soy benns
and cowpens. 'Che latter crops can bo
grown for either concentrates or rough-
ngc use and as such enable the stock
mnn to prepare a well-balanced ration
of home-grown feeds which contain u
sufllclent supply of protein. They en
able him to reduce- his deeding cost very
materially and do away to a large ex
tent, with hlgh-prlccd cottonseed, lln-
A Good Field of Alfalfa In Kentucky.
seed nnd peanut menls, which rango
In protein content from 30 to 50 per
cent and cost ut the present time from
?G0 to $85 n ton.
Tho crop of soy beans and cowpcas
can be utilized in a number of ways.
They can bo used for grazing or soil
ing purposes, bo converted iuto hay or
sljage, or harvested nnd thrashed and
used for feeding or Beedlng purposes.
Every farm equipped with a gasollno
engino and a small power grinding mill
can readily convert any Burplus cow
pcas of soy benns into meal. It is cs
scntinl that theso grains bo ground in
combination with corn, usually one part
of beans or peas to three or four parts
of corn. When ground alone the ex
cesslvo oil in tho leguminous grains
will cause tho mill to gum up.
Solve tho problem of hlgh-prlccd
feeds by growing crops rich in protein
on your own farm.
CONSUMPTION OF CORN CROP
Urgent Reason for Increasing Produc
tion Is Absolute Need of More
Grain for Food.
(Prepared by the Unltod States Depart
ment of Agriculture.)
Approximately 85 per cent of tho
corn 'crop of tho United States is con
sumed upon tho furm. Ono and one
half to 2 per cent is exported and
tho remainder Is used In manufacture
or otherwise consumed. During tho
last ton years the demand for corn has
increased and at times the supply has
been inadequate to meet it. This has
led to tho importation of corn from
Argentina. While- tho amount import
ed has reached in some years a total
of something moro thun 7,000,000
bushels, it is so small In comparison
with tho production In this country
that com Imports nru not tin Important
factor in tho corn trade.
However, this Importation does call
attention to tho need of Increasing tho
corn production In this country. But
n much moro urgent reason for In
creasing production Is the absolute
need of moro food grains in tho pres
ent world crisis. In 1917 the ncreago
planted to corn wns tho lurgest in the
history of tho country, nearly 120,000,
000 acres, and exceeding tho 1910 plant
ing by about 15 per cent. Tho produc
tion Is estimated at 3,159,'101,000 bush
els, tho lnrgest crop ever harvested.
There seems to bo every reason to be
Heve that our own welfare nnd that of
tho allies In tho world's war, as well
as of neutral nations, will make de
sirable an even grenter production of
corn In 1018 on an acrcugo approxi
mately equal to that planted in 1917.
NEED SELF-DEPENDENCE I
l (Prepared by tho United States !
Department of Agriculture.) '
Wo will not win this war un- !
Y less states and communities J
rlfin tn iin ornorf-nnnw rf anltr- 3c.
Ing local problems without do-
pondenco upon Washington.
T This Is truo state sovcrelcnty
nnd local self-government nnd
i: Is cffcctlvo loyalty to tho nntlnn.
Assistant Secretary qf ArgI- !
, culture Clarenco Ousloy.
Alfalfa as Honey Crop.
In somo of tho western states al
falfa is tho principal honoy crop, and
like the clovor It produces a clear
lionoy of flno quality and llavor.
,
SELECTION OF ORCHARD SITE
Great Importance Is Attached to Fa
vorable Location Peaches Favor
Light Soils. '
(Prepared by tho United Sttites Depart,
mont ot Agrlculturo.)
V . . .
too mucii cmpnuRis cannot we
placed upon a suitable location
and site of tho peach orchard,
hecauso a faulty choice of cither
may he fatal to future financial
success. Somo mistakes In
planning nn orchard may ho
overcome as tho trees develop,
i but a poor location or slto can
not ho changed.
It Is the current opinion that tho
peach should be planted on snndy or
some of tho lighter types of soil. Ex
cellent results may follow the" plant
ing of orchards on such soils, but
peaches do well also on a wide rango
of soil types, including even somo of
Hie moderately heavy clay loams and
olnys. But whatever tho type, n soil
must ho thoroughly well drained.
Peaches will not succeed on poorly
drained polls. The heavy clny ts'pes
which are so hard and Impervious that
water does not percolate through them
readily aro to bo avoided. Moreover,
the soli should ho moderately fertile.
One very rich In nitrogen Is not desir
able ns a general rule, since it may
nduco an excessive growth of foliage.
Where nlkull soils occur, they should
be avoided. While the peach trco
ran ho grown where there Is n limited
imount of- tho nlknll salts, they cnuso
Jlsrtstcr If present in largo quantities.
It Is safer, therefore, to nvold them
Is far as possible.
Generally n site that is elovatcd
iionsldernbly , ubovo tho surrounding
krens Is to bo preferred for n peach
orchard. Cold nlr settles to tho low
er levels. For this reason It Is often
jolder nt tho lower elevations than it
Is at higher points. The occurrcnco
Df frost In low places when there is
oono on elevated areas Is thus cx
plnlned. During tho past few years
the Importance of selecting relative
ly high sites for poach orchards in
arder to avoid tho effects of unfavor
sblo temperatures has been cm
phatlcally demonstrated In many dif
ferent parts of tho country.
When nn orchard hus a slto adjacent
to a body of water of sufficient slzo
find depth to have an appreciable in
fluence on the locnl cllmute, tho im
portance of a relatively high elevation
largely disappears. Bccauso water
warms up In the spring moro slowly
than tho atmosphere, it acts in effect
ns n refrigerator, making tho tcm-
Typical Peach Orchard Site In Moun
talnous District Ridges Which Aro
Well-Dralned Are Usually Admirably
Adapted for Peaches.
peralure In Its Imrncdlnto vicinity
colder than at points somewhat dls
tnnt from It. Vegetation within tho
zone of this Influence ndvnnces mora
slowly In the spring than It does out
side of that zone. The tendency Is
for the blossoming of peach trees
within tho zono to bo delayed until
after the season of spring frosts Is
past.
In tho fall, frosts are delayed. The
water, having absorbed much heat
during tho summer, cools off In tho
fnll moro slowly than tho atmosphere
and tends to keep the temperature
within its zono of infliicnco warmer
than it would otherwise he.
Tho slopo factor Is largely ono of de
gree. Peach trees on a slto having a
very steep southern slope will usually
blossom and the fruit will ripen somo-
whnt earlier than on a corresponding
northern slope, but where the differ
ences In slopo nro only moderate their
relatlvo Influence on tho tlmo of blos
soming nnd ripening Is not very
marked.
Asldo from economic fnctors, tem
perature probably li the most declslvo
limiting factor In tho distribution of
commercial peach growing. Usunlly
tho fruit buds nro tho first to suffer
Injury. No absolute minimum temper
nturo which tho peach Is ablo to with
stand without Injury can bo given.
Tho condition of the buds with regard
to their strength, vitality, nnd perfect
dormancy, tho duration of tho critical
temperature, tho climatic conditions
following tho cold period, perhaps tho
amount of moisture in tho nlr during
the period, and other factors all huvo
an Influence.
The KITCHEN
Tho chlof reason that everybody la
not successful la tho fact that they
liavo not enough persistency. Do ono
thing well, throwing all your energies
Into It. Tho successful man, unlike tho
poet, Is made, not born. John Wana
maker.
CHEESE DISHES.
As we produce such largo quantities
of cheeso in this country and ns Just
now wo nro asked
to uso cheese, par
ticularly c o 1 1 a g o
cheese, a fow ways
of preparing cheese
dishes will bo ap
preciated. Take tho bits of
dried cheese, grate
them, not wasting
n hit; this mny bo used ns a flavor for
milk toast, nnd n crenm of cheeso
soup, In escnlloped dishes, as sandwich
linings nnd in numerous ways which
hill occur to any thinking cook.
Cottage cheese with chopped cher
ries makes n most delicious sandwich
rilling nt lenst tho col lego girls never
find half enough to go round.
An omelet sprinkled with a generous
spoonful or two of grated cheese will
make a much more nourishing dish.
Put tho cheeso on Just ns It is folded.
Cheese canapes may bo served as
first course at dinner or luncheon.
Spread tho well-seasoned cottngo or
cream cheese on well-buttered brend,
cut In rounds or shaped In any form
desired, finish, with n border of finely
chopped olives and a ploco of pimento
cut In fancy shupo for the center.
Cottngo cheeso with boiled dressing
served on lettuco Is a most delicious
salad combination.
Cheese Sandwiches, .Mix grated
cheeso with cream, season with
chopped chives, a dash of paprika and
snlt to tnsto; spread on bread cut In
rounds, put together in sandwich fash-
ton, then brown In n bit of sweet fat
until brown on both sides. Servo hot
with n plain lettuco snhul.
Cheese Croquettes. Melt tlirco tn
blcspoonfuls of sweet fat, add u fourth
of a cupful of corn flour or barley
flour, mix well and when well blended
add two-thirds of e cupful of milk;
cool slowly, add two well-beaten egg
yolks nnd half a cupful of good
flavored cheeso grated. As soon as
the cheeso Is melted take from tho fire,
season with salt and pepper and
sprend out to cool. Mako into bnlls,
dip In egg white nnd crumbs and fry
In fat.
Crenm cheeso with chopped Maras
chino cherries or with canned or can
dled cherries is n good combination.
Cheese Salad. Ornto half a pound
of cheeso nnd mix It with n boiled sal
ad dressing, or a mnyonnnlse, enough
to mako It creamy. Put It through a
potato rlcer on head lettuce and servo
with hits of chopped olives for a gar
nish. Grated maplo sugar, chopped nl
monds nnd cream mako delicious
sandwich filling and quite In season.
Well to BiilTor Is illvlnfi;
Pass tho countersign. "Enduro."
Not to iilm who rashly dares,
nut to him who nobly bears,
Is tho victor's garland auro.
LET US REMEMBER.
A woman's hands should hnvo as
much caro as her face, for they nro
fully as much In evi
dence Do not uso a
stove-lid lifter or a stick
of wood for a hammer;
have a tool box In tho
kitchen whore such things
may bo quickly founH.
Bruised nails nnd gouged
finders arc painful anil
often stay with us for months.
Thoro Is no economy In using old
or worn-out utensils; lenrn to keep
up-to-date equipment In tho kitchen.
A workman Is known by his tools.
Uso small wooden spoons for stir
ring nnd avoid hums, ns they never
get hot In tho dish over tho heat.
Have a soap shn -er, In which
gather all pieces of unsrented soap
to use In the dMipun; this will ho a
saving of both soap anil the hands.
Snvo steps by using a tray or a wlro
dish drainer In removing dishes from
(he dining tnhle. One trip saved Is
worth the mental effort and many
times tho trips mny ho divided by ten.
When standing for tiny purpose,
such as Ironing, If a stool Is not con
venient to use, fold a heavy rug to
stand upon. The spring under tho feet
will mnko n great difference, taking
tho pivsHiire off Iho tired feet.
Good sharp knives, n reliable can
opener nnd a good knife shnrpener
will snve tho temper which Is often
ruffled by poor tools.
A bottle of keroscuo should he kept
nonr the sink, which mny bo rubbed
after each washing With n cloth dninp
encd lu tho coal oil; this will tnko off
poll and clenn the sink much quicker
than any powdor or soap will do.
A roll of soft absorbent paper Is
Invnlunhlo in tho kitchen. It mny bo
used to wipe up spots on tnblo or
floor, or to removo wnsto from
dishes, thus snvlng In tho dishwash
ing. When food burns on, In a dish, do
not scrapo It, hut put a teaspoon of
soda and enough cold wntor to cover
the bottom and let It simmer for nn
hour or two; then If thoro are any
obstinate spots, nib with n piece of
pumice Rtoiii', which will not lenvo
mid HfT.itclns In roughen tho surfa'".
1
Thoro nre nettles everywhere.
Uut smooth, green grasses aro moro
common still;
Tho bluo of heaven Is larger than tho
cloud. E. D. Drowning.
FOODS WITH MIXED FLOURS.
As ryo flour is now on tho "don't
uso" list, wo must not uso it an a
substitute for flour. In
mnny homes whoro ryo
is still found In quanti
ties It should be used
spnrlngly, as it will not
ho plentiful ns long ns It
is used ns food for tho
nrmlcs. In many of our
war reclncs wo find
whole wheat flour used nB n wheat sub
stitute, which It Is not. Whole wheat
flour used with hnrley flour to lessen'
tho uso of wheat is Justified, but tho
uso of whole wheat flour ns n wheat
substitute is not conforming to tho
rules of conservation.
Honey Drop Cakes. Mix a hnlC
cupful qf any sweet fat with a
cupful of honey; add a half cup
ful ot sour milk, a tenspoonful oC
soda, a teaispoonful of cinnamon, a
half tenspoonful of cloves, n hnlf cup
ful of ratslns, nnd three-fourths of a
cupful each of barley and wheat flour,
ono benten egg, alt well mixed nnd
baked in n modernto oven.
Corn Flour Chopolato Cake Tnko
two ounces of grated chocolate, one
fourth of a cupful of shortening, one
half a cupful of boiling water poured
over tho chocolate, n cupful of sugar,
ono egg, well beaten, a half cupful each,
ot corn flour and wheat flour, a halt
tcaspoonful of soda, mixed with ono
fourth of a cupful of sour milk.
Rico Dread. Cook a cupful of rlcd
In boiling water until tender, using llvo
to six cupfuls of boiling wnter. Tho.
ngo of tho rlco will mako n dlffcrcnco
In tho tlmo of cooking; rlco that Is
two or thrco years old taking a longer
time to cook. Add two tahlcspoon
fuls of sweet fat, n tnblcspoonful of
sirup and n tcaspoonful of salt to tho
hot rice, stir and cool; add n halt
cupful of home-mndo yenst or n yeast
cako softened In three-fourths of a cup
ful of tho rlco water ; ndd four cupfuls
of flour, kneading It In gradually until
It makes n very stiff dough, but tho
molsturo In tha rlco will soften it so'
that when it rises it wKl bp quite soft.
Ilnndlo tho dough quickly, shaping It
into loaves nnd when risen bako (la
threo loaves) for about three-quarters
of an hour.
Ho Is happiest who hath powor
To gathor wisdom from every flower,
And wnko his heart In ovory hour
To pleasant gratitude.
Wordsworth.
WHAT TO HAVE FOR DINNER.
With the food problems of tho pres
ent day, a housekeeper must not only,
bo a good manager
but a mathemati
cian. It Is neces
sary to hnvo no
wnsto, thnt careful
preparation for
each meal bo made.
Surprlsn Biscuit,
Prepare baking
powder tlscult ns
usual with the exception ot wheat
flour; substitute com flour, potato or
barley. Boll tho biscuit rather thin
and place a spoonful of chopped sea
soned meat on ono, cover with another,
bake until well done and servo with a
brown gravy poured over each. This
makes a good main dish, which will
uso up leftover moats.
Add a cupful of stoned chopped
dates to a loaf of bread when rendy for
tho pun.
Date Taplcoa. Cook In n doublo
boiler, stirring frequently, threo tnble
spoonfnls of tapioca, threo pints ot
milk nnd three-fourths of a cupful of
maple syrup. When cool stir In n cup
ful of chopped dates, n tenspoonful of
lemon Juice, then bake In n well but
tered baking dish.
East Indian Meat. Put n pound nnd
a half of round steak through a meat
grinder, nlso ono green pepper and
onion, n cupful of bread crumbs and
salt nnd pepper to taste. Mix well nnd
make Into a loaf. Lay In tho baking
pan wlfh slices of bacon over tho top,
pour over a can of tomttoes nnd bnko
ono and one-quarter hours. Removo
the ment and thicken tho sauce. Servo
either hot or cold.
Did She Resign?
When Bret Harto wroto "The Luck
of Boarlng Camp" tho young womnn
who read proof for tho Overland
Monthly, the paper for which It wns
written, sent word to him that If any
thing so indecent was to appear in tho
paper sho would resign. The wifo
of tho owner of tho mngazlno nlso felt
that It wns somewhat risque. Ilnrto
was utterly unablo to find anything
Improper In tho story and dollvercd his
ultimatum In opposition to thnt of tho
proofreader. If tho story was not
published ho would resign. Tho story
appeared, hut did not moot with fa
vor on tho part of Callfornlnns, now
ever, It was n groat success In tho
Knst and a Boston publishing houso
offered to accept anything tho author
J ml lit M-nd at his own terms.
