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 <U\iwing master who had been
•A'ocifing u p'dpli with contemptuous
remarks as to his want of skill in
the use of the pencil, ended by say
ing:
“If you were to draw me, for exam
ple, tell me what part would you draw
first?"
The pupil, with a significant mean
ing in his eye, looked up into his mas
ter’s face and quietly said:
“Your neck, sir.”
The Brute.
Mr. Babcock had just been telling
bis wife of an old friend.
“And he said he knew me when I
was a little girl?” interrogated the
"ffs.
“No," said Babcock, “lie didn't say
anything of the sort.”
“But you just said he did,” said
ilrs. Babcock.
“No," said the man. “I didn’t.”
"Why, Charles!” exclaimed the wife.
“What did he say. then?”
“I said,” replied the brute, “that he
said he knew you when he was a little
boy.”
His Early Morning Task.
Not ail city folks are as ignorant
of the conditions on the farm as some
farmers are apt to suppose. A Bos
tonian who was spending his vacation
on a farm in Maine had resolved to
rise with the birds in order to get tiie
full advantage of the rural life.
“Well, young man,” said Farmer
| Uitree, as the city chap hove in sight,
j “been out to hear the haycock crow,
I I suppose?”
j “The city man smiled. “No,” sai l
tie, “I’ve been out tying a knot in a
cord of wood."
A Warning.
“John! John I”
The lady nudged her husband ur
gently in the ribs.
“Whatssit?” he replied drowsily.
“There’s a burglar in the house!”
John roused himself at that.
“Well, what do you want me to do?'1
he asked indignantly. “Want me to
go downstairs and risk being killed?’
“Very.well,’ replied his wife, “if you
find out in the morning that someone
has been through your pockets don’t
blame me!”—Chicago Blade.
WANTED 30,900 MEN
For Harvest Work Western Canada
Immense crops; wages $3.00 per day and board. Cheap
railway rates from boundary points. Employment bureaus
at Winnipeg, Regina, North Portal, Saskatoon, Fort Frances,
Kingsgate, B. C., Coutts and Calgary, Alberta.
No Conscription—
Absolutely No Military Interference
For all particulars apply to
W. V. BENNETT, Roam 4, Bee Bldg., Omaha, Nebr.
Canadian Gorenurent Agent
USES PAPER CUPS FOR SODA)
Up-to-Date Drink Fountains Are Now
Adopting Most Sanitary
Device.
Glass soda service—the kind our
grandfathers and the grandfathers of
the present generation of germs knew
—is doomed. The new paraffined pa
per cups for sodas and sundaes that
now are being adopted by up-to-date
fountains all over the United States,
are to be had in all of tbe regulation
sizes.
They are made of pure white paper
and no glue of any kind holds them to
gether. They are paraffined on the
outside only, so thnt they can be used
as successfully for hot drinks as they
can for cold. Special metal holders
are made for them, giving them a solid
background, which prevents the spoon
from being pushed through the paper.
The metal dispensing tube holds 150
of the cups, which are placed In the
tube point upward. When needed, a
metal holder is placed on the cups, top
downword. By turning the cupholder
to the right the metal tongue is made
to clasp the creased paper, and cup
and holder can then be removed to
gether from the machine.—Illustrated
World.
Strange, Indeed.
“This argument you have published
hasn’t a leg to stand on.”
“What? with all those footnotes?”
A Wise Colonel.
Tiie soldiers marched to the chnreh
and halted In the square outside. One
wing of the edifice was undergoing re
pairs, so there was room for about only
half the regiment.
“Sergeant," ordered the colonel, “tell
the men who don’t want to go to
church to fall out.”
A large number quickly availed
themselves of the privilege.
“Now, sergeant,” said the colonel,
“dismiss nil the men who did not fall
out and march the others to the
church—they need it most.”
Perfectly True.
“Miss Brown told me that you paid
her such a charming compliment the
other evening,” said Mrs. Coddington
to her husband—"something about her
being pretty. The poor girl was so
pleased. I don’t see how you men can
be so untruthful.”
“1 should think you'd know by this
time that I’m never untruthful,” said
Mr. Coddington reproachfully. “1 said
she was Just as pretty us she could be,
and so she was.”—Stray Stories.
Sad.
“You look worried, old man.”
“1 am. I’m afraid all the money
will be worn out before I get any of
it”
Sou’ll never know the value of a
dollar unless you have earned It your
self.
Fresh From
the Ovens—
New Post Toasties rep
resent the most appetizing
form in which choice,
nutritious Indian com has i
ever been prepared.
A new patented pro
cess which includes rotary
toasting under quick, in
tense heat gives these
Makes a delicious, new and distinctive flavour.
The New Toasties are featured by the bubbly
appearance of the surface of the flakes—due to this
new art of toasting which releases the wonderful new
and attractive true com taste.
New Post Toasties are not “chaffy” in the package;
and they don t mush down when milk or cream is
added like common “com flakes.”
For tomorrow’s breakfast—
New Post Toasties
—your Grocer has them.
