TO LABOR ? By Charlotte Perkins Stetson ShaU complin who feed the world? Who clothe the world? Who house the world? ShaJl you complain who are the world. Of what the world may do? As from this hour You use your power The world must follow ’you. The wond s life hangs on your right hand. Your strong right hand. Your shilled right hand; You hold the whole thing in your hand, oee to it what you do! Or darh or light, Or wrong or right, The world is made by you! Then rise as you ne’er rose before. Nor hoped before, Nor dared before, And show as ne’er was shown before. The power that lies in you * Stand all as one Till right is done! Believe and dare and do! PURPOSE OF THE LISBOyiWENT With Some of the More Impor tant Things That Have Been Accomplished. By SAMUEL GOMPERS. -Vs the years liave gone past, a tre mendous change has been bronsrht about in condi tions of work and in the workers themselves — a change that has been dne to their o r g a niz e d. eco nomic power. The labor move ment has three main purposes— t o establish a short workday, increase wages and better condi tions of life and work. The primary step in human better ment has always been to secure a shorter workday. Those workers who toiled ten or twelve or fourteen hours became drudges, too tired to think, too worn out to hope or dream dreams— with time only for the sleep necessarv for any animal. Each day they re turned to work unrested from the toil of the previous day, the poison of fatigue accumulating in the body until the vigor of youth and manhood was ruinously undermined. To decrease the hours of work to a reasonable standard assures to the worker time for rest and recuperation and additional time for development, for study, for social pleasures, for the things that make life worth while and till it with hope and opportunity. Since this change has been brought about in reducing the hours of work, the short-hour workman becomes a better workman, consequently, reduc tions in the hours of work are invari ably accompanied by increases in wages. Reduced Hours, Increased Efficiency. It has been the experience of em ployers that reducing the hours of work to a reasonable standard results in Increased efficiency of workers. The data furnished by some who have kept statistics showing the increased out put resulting from reducing from a ten to an eight-hour day Is startling. Some have found that efficiency in creased in percentages varying from 30 to 60. workers have called attention to harmful insanitary conditions prevail ing in places of employment. By their demands, backed up by their economic power, they have succeeded in bring ing about a great transformation. In this they have had the co-operation and assistance of the many great scientists, who have used their knowl edge and their ability to promote the Interests of humanity. But whatever has been accomplished to establish principles of human welfare in indus try and commerce has been due either directly or indirectly to economic or ganizations of workers. Each year that has gone by has made more evident the soundness of the principles which the trade union ists have followed. As the dynamic forces in the lives of the people stand out sharply in some test that cuts through to bed-rock fundamentals, the strength and the nature of economic power is revealed. Those who had the understanding to Interpret such flashlight glimpses into the heart of things and who can sense the hidden currents that are propelling the for ward surge of life, know that those who handle the tools and materials of production, have In their hands the great powers of the common life. Cre ative ability is that which gives men and women who can do things influ ence and value. Men and women have an Importance and a power because of that ability. Only from a superficial viewpoint does this emphasis upon creative pow er appear materialistic—because at tention is focused upon the products created rather than upon that great er, more beautiful tiling, the wonder ful. mysterious, spiritual force that gives direction and purpose to physi cal forces in production, g The problems of those who handle 1 the tools and who do the actual work ' production have been to secure rec ognition of the value of their creative ! services and to maintain the right cf free men to control their bodies aud j tl. .ir individual powers while ull the * time endeavoring to obtain greater op portunities and facilities for personal development and activity. These prob lems are problems of economic rela tions between themselves and those who produce and those who happen to enjoy strategic advantages in the de termiifiug distribution of the returns from production. Only a powerful in dustrial force can maintain industrial justice and secure for those who pro duce adequate return for their serv ices. As individuals the workers cannot exercise sufficient influence to main tain their rights or industrial justice, but united they have power in propor tion to their joint intelligence, needs and aspirations. The problems to be solved and the forces that will be effective are eco nomic—hence the wisdom of the policy that the American Federation of La bor has steadfastly pursued. There have been many other advisers, some sincere, others actuated by ulterior purposes, who have counseled the wage earners to put their faith In the ballot and to “go to congress." Politics a Secondary Force. But politics Is concerned with pro viding opportunities, maintaining the right to activities, establishing ways and means by which things can be done—politics does not eater directly and intimately into industrial rela tions. Politics is a secondary force in industrial affairs. bvery day is demonstrating tnat the center of power has shifted from poli tics and government to industry and commerce. Political power is only re flected power—reflected from the eco nomic. This transition makes organization of industrial relations for the estab lishment of ideals of justice of trans cend- nt importance. It makes the meeting aud the deliberations of repre sentatives of millions of wage earners of potential significance to the nation and the whole world. Of course labor has gone to congress for the purpose of securing the largest degree of freedom to exercise the nec essary normal activities of the work ers for economic betterment, for the constructive work which the govern ment alone can enact; and to voice the new demand for labor’s complete disenthrailment from every form and fact of unfreedom and inequality be fore the law. Great Humanitarian Laws. Much beneficent, remedial legisla tion has already been secured from congress, conserving the lives and health of workers and protecting their rights—doing for them that which can not be done through economic organi zation alone. Among the great humanitarian laws are two that stand out conspicuously: The seaman's act, enacted by congress and signed by President Wilson, March 4, 1915, which made sailors free men, giving thdm the right to stop work at will when their vessels are in safe harbors, and the labor provisions of the Clayton antitrust act, section 6 of which contains a legislative declara tion of more far-reaching significance thun has been enacted by any other authorized body—that the labor power of a human being is not a commodity or article of commerce. This new charter of freedom for workers was passed by congress and signed by President Wilson, October 15, 1914. It brings relief from old methods of legal oppression and oppor tunity for freedom and progress. It means the beginning of a new period— the dawning of a new find better day. History of Labor Day. The celebration of Labor day was started by the Knights of Labor by a street parade In New York city in 1882. This was followed by an other in 1884, and by a general move-, ment of labor unions to have the day made, a legal holiday. In 1887 tile legislature of Colorado passed a law designating the first Monday In Sep tember of each year as a public holi day, to be known as Labor day. Colo rado was the first state to pass such a law, which now exists In every state in the Union. The establishment of the holiday was not so much the sug gestion of any individual as a result I of changing conditions and social prog ress. It Would Have Failed. if union labor had been founded upon the conception that capital is the en emy of labor the movement would have failed long ago. If men work ing for wages had been schooled to believe that it was to their interest to demand everything and concede noth ing It would have been impossible for them to build up such splendid organizations as the American Federa tion of Labor. [ ADVANTAGES OF SEPARATE PEN FOR BOAR CHAMPION DUROC-JERSEY BOAR, “BIG WONDER." The boar that is worth keeping at all is worth keeping in a pen or lot separate from the rest of the herd. Where a young hoar is brought on the place the advantages of keeping him away from the other hogs are easy to see. The young boar will make a better growth and develop better when left to himself untiT he is at least a year old. The older boar will keep in bet ter condition if given the same care, writes Adam Kinison of Illinois in Farm Progress. There are other ad | vantages, too, that should not be over looked. For instance, when the boar is kept in a separate inclosure the date j of the breeding of the sows is always known with exactness and more pigs will be saved at farrowing time, i Many hoars have to be sold about ! the time they are at their best because ! of their picking up bad habits while | running in the.pasture or with the rest : of the herd. If kept in special pens or ; lots the hoar has not the chance to ! learn how to push over a fence, break | through an inclosure and become vi ! clous and dangerous. Then. too. he is : always whore he can be found when ! he is wanted. I Of course, it may cost a little more time and trouble to keep the h«>ar sep arately. It is a great deal more trou ble to watch the sows, breed them ; when they should he bred and then re j move from the boar's pen back to the j pasture or lot. You can grow hogs without taking all this trouble just as j you can sometimes grow good com [ without plowing it as many times as your neighbor plows his. The point is that you are ruore cer tain to make a success of hog growing if-you do keep the boar away front the rest of the herd, hasten his de velopment, save his strength and keep an exact account of the breeding dates. Whether better stock, in better condi tion and more pigs saved from a litter is worth trying for is something every hog raiser will have to settle for him self. During the summer the boar is not much more trouble to take care of when penned up than he would be if running with the herd. Where there is a lot big enough to furnish green feed he will need hut one feed of grain a day and if the pen or lot Is handy to the barn that will be very little trou ble. Water must be furnished, of course, and it should be of reason able purity. After the boar is well developed the harm done by letting him run with the herd will not be serious. But from the time he is four or five months old, till he reaches the eml of his first year, it is important that he be kept to himself. Where the boar is given this much of an opportunity to grow bone and muscle he will usually get along all right when permitted to stay with hogs six months old and older. Unless he can be given the propet sort of a lot tc run in. is fed enough and kept growing, it will be better not to try to keep him up at all. If the only place for him is in a dry lot and lie is not fed right and watered regu larly it will be better to let him run with the rest of the herd and take his chances with them on the pasture. OVERHEATING HORSE MAY BE PREVENTED Harm Can Be Avoided by Keep ing Few Simple Things in Mind—Give Stimulants. ' iBy M H. REYNOLDS. Veterinarian, University Farm. St. Paul.) - Horsemen need to be on tlieir guard against overheating. Most cases of overheating can be prevented by keep ing a few simple things in mind. Give at least a pailful of water to each horse about ten o'clock and again at three or four o'clock on a hot day. Be very careful with a horse that Is a little out of health, if you are working him on a hot day. Look out for a horse that after sweating freely suddenly stops sweat ing. Put such a horse in the shade as soon as possible and give a moderate drink. Do not put a horse not in good con dition for hard work in the center of a four-horse team In hot weather. Work carefully on a hot day when the atmosphere is moist and heavy. A horse can hardly get too hot to water, but one must regulate the amount by the temperature of the water. In case of an attack of overheating, the horse should be taken to the shade as soon as possible. A treatment of the surface of the body, particularly of the head, with cold water should Be given until the temperature is within a degree or two of normal. Stimulants should be given as early as possible. In most cases it is better to plan to avoid overheating than to plan to treat the horse for it. CATTLE RATIONS FOR MAKING FAST GAINS Shelled Corn, Alfalfa and Cotton seed Meal Favored by the Nebraska Station. Shelled corn, alfalfa hay, and cot tonseed meal gave the fastest gains and greatest profit of any of the sis rations fed In the recent cattla Ceding experiment at the Nebraska agricul tural experiment station at Lincoln. The other rations fed the different tots in the experiment were: Shelled corn and alfalfa; ground corn and al falfa; shelled corn, alfalfa, and silage; shelled corn, alfalfa, silage the first four weeks, and Tarkio molasses feed the last 14 weeks; and shelled corn, alfalfa, and cottonseed meal the last six weeks. The 60 head of two-year-old steers used in the experiment were bought for $6.75 and were sold at prices rang ing from $9.50 to $9.75. or at a net profit of over $1,100. The cattle were fed in an open lot and under condi tions similar to those found on the av erage com belt farm. Worth of Insect Destroyers. According to the department of ag riculture of France, a toad during its lifetime is worth $9 to the farm, a lizard is worth $9. a swallow $20. a titmouse $8, the robin $4, a bat $30, an owl $12, a screech-owl S16, a fern owl $30. Harvest Raw Material. Bees, cows, pigs and poultry will harvest raw material and manufac ture it into high-priced products that will make you rich if good judgment is exercised. DRESS PERCENTAGE OF FARM ANIMALS That of Hogs Is 75. Cattle 53 and Sheep 48—Variation Due to Amount of Flesh. (By W. H. PETERS, North Dakota Ex periment Station.) Tho average dressing percentage of hogs is 75 while of cattle it is 53 and of sheep 48. Part of this difference is due to the method of figuring. In the case of the hog the hide, head and feet are included in the carcass weight, while in the case of cattle and sheep the head, hide and feet are not included. Then the hog is very thick fleshed and has a small digestive sys tem. Cattle and sheep have large paunches and digestive systems. Sheep dress out lowest due to the wool and the rather light fleshing of the car cass. The dressing percentage of animals of each class varies widely. This is due to the amount of flesh, especially fat present on the carcass and some what to the thickness of the hide and size of the heads and legs, and to the amount of fill or the amount of feed and water present in the digestive tract at the time of slaughtering. For the hogs the dressing percentage varies from 65 to 85 per cent with an average of 75. For cattle it ranges from 47 to 70 per cent with an aver age of 53 and for sheep from 44 to 56 per cent with an average of 48 per cent. GRAIN FOR CALVES THE FIRST SUMMER First Aid Toward Profitable Baby Beef Production—Feed in Separate Lot. Calves growing toward baby beeves should have grain the first summer if they are to develop rapidly, says the ani'nal husbandry department at Iowa Suite college. One of the chances of loss in making baby beef is slow growth during the first summer when gains are cheapest of any time in the steer’s life. Unless grain is fed. some of the milkfat will surely be lost when pasture dries up and flies are bad. Shelled corn and oats, half and half, is a good mixture on which to start calves. Linseed meal can be substi tuted for oats, which is usually very high priced. Gradually increase the amount or ou meal nna reduce the oats feed until calves are getting about seven parts corn to one of oil meal. The grain should be fed in a creep, as it will not pay to let the cows get at such high-priced feed. Place the creep in a shady spot where the stock col lect during the day. Feed the calves all that they will clean up twice a day and “watch 'em grow to profit.” Sell Worn-Out Implements. Sell any implements that are badly worn and not worth shed room to tha dealer in old iron. To leave them standing out in the weather worries the commercial traveling man, who can see an increase in business for manufacturers and dealers. Horse Care Pays Well. The horses will keep in better fettle and be able to do more work when good care is taken. Care doesn’t cost an extra cent; but pays, and pays big, in the long run. .K IN CANNING TIME SOME INSTRUCTIONS THAT MAY BE OF SERVICE. Two Cardinal Points Are Cleanliness and Complete Sterilization—Just How These May Be Most Easily Attained. There seems to be a belief by the general public that there is something mysterious in the commercial canning process. The great secret of this process is a careful' observance of two things—cleanliness and complete sterilization. Fruits and vegetables can be “put up"’ in class jars or tin cans at home uuiti cheaper than they can be pur chased in the form of commercially canned goods, and the flavor, texture and general quality of the homemade product can be made superior to the product of the average factory, writes J S. B. Shaw, recognized expert of South Carolina. Minute forms of life which we call bacteria are present everywhere in untold numbers. The air we breathe, the water we drink, and the food we j eat are teeming with them. These j bacteria are practically the cause of , the “spoiling” or fermenting of the j various fruits and vegetables. The reproduction of bacteria, | which is very rapid, is brought about j by one of two processes. The bacteri um either divides itself into two ; Canning Outfit parts, making two bacteria where one existed before, or else reproduces it self by means of spores. Spores may be compared with the seed of an ordinary plant. These i spores present the chief difficulty in j canning the products of the orehard and garden. All forms of bacteria are killed by complete sterilization. This is noth- , ing more than enclosing the pvoducts i to be sterilized in jars or cans that can be sealed air-tight, and submit ting them to heat of sufficient degree, for a time long enough, to destroy the bacteria that cause the raw mn- I terial to spoil. Sterilization is readily accom plished by the use of boiling water, and there are three different ways in which this can he done. While the parent bacteria can he killed at the temperature of boiling water, their spores retain their vitality for a long time even at that temperature. Smaller factories, and the different home canning outfits usually make use of the “open-kettle"’ process. Here the cans are submerged in boiling wa ter and kept at that temperature for a time sufficient to destroy bacteria and spores. The third process, known as frac tional sterilization, is that of keeping cans or jars in boiling water for n spe cified time upon each of two or three consecutive days. The process of boiling upon eonsecu five days is the safest method, and is much to be preferred in home canning. The first day's boiling kills practically all the bacteria, but does not kill all all of the spores. As soon as the jars or cans cool, these spores develop, and a new lot of bacteria begin their destructive work on the contents. The second day's boiling kills this new lot of bacteria before they have had time to produce spores. Boiling the third day is not always necessary, but it is advisable in order to be sure that sterilization is com plete. Gingerbread. Sift one teaspoonful of baking pow der and a half teaspoonful of salt twice, with two cupfuls of flour. Stir to a cream half a cupful of butter, the same of sugnr and the same of molas ses. Warm the mixture slightly and beat light before adding a well-whipped egg, a half-teaspoonful of ground mace and a tablespoonful of ginger. Dis solve half a teaspoonfnl of baking soda In a tablespoonful of hot water; stir this into half a cupful of sweet milk; lastly, stir in the flour, beat hard for one minute and bake in two shallow pans, well buttered, or in plate pans. Hot Scotch Rolls. Scald one cupful of oatmeal flakes with half a cupful of boiling milk. When cold add half a teaspoonful of salt, a third of a cupful of molasses, one level teaspoonfnl of butter, and beat five minutes. Thicken with white bread flour the same as for ordinary bread, having the dough rather s’oft. Let rise overnight, and in the morning mold into small rolis; let rise very light, glaze with white of egg or a little milk and bake in a moderately hot oven for half an hour or 45 min utes. Eggs Stuffed With Chesse. Cut six hard-boiled eggs in halves crosswise, remove the yolks, mash them and add three tablespoonfuls of grated cheese, one tablespoonful of vinegar, one-half teaspoonful of salt, one-half teaspoonful of mustard, a few grains of cayenne and enough melted butter or olive oil to make a paste. Shape Into balls, refill the whites and serve with cress or lettuce. Walnut Croquettes. This rule calls for one cupful of bread crumbs and a like amount of mashed potatoes and of chopped Eng lish walnuts. Add the yolks of two or three eggs, salt and pepper to taste and a little onion If desired. After shaping the mixture into croquette forms they should be baked in a mod erate oven for 20 minutes. When You Follow The Trail --,.1 Equi If He Had His Way. A