« Mill IBIWGt

Miss Fannie Hurst’s Long and Hard Apprenticeship in Story-Writino.

PERSISTEHCY WOK AT LAST

tnter*«ili*a B«t Wot Alvmya PlMunt ExperiMicM Worttlhf In StarM,

GatiMr Material for Yarns. By RICHARD SPILLANE.

Uroxlly It la porerty that glraa apor lo amblUoo and plenty that dnlli it. Money, eaaa and recosniUon are the beacons that crown the helshts of *oc.eaa The more distant they may be. ilje more brilliant they seem. there was no apor of poverty In the taie of Fannie Horst. She had money and she had ease. Her father «aa wealthy. Her home was charming. Ten* of thousands of -^ng girla would in. re thought themselves blest If they were In her place. She probably would have been perfectly happy and never been heard of had not ambition somehow taken root In her brain and vtarted her to do things wealthy girla rarely attempt Fannie Hurst's home la St Louis. Her parents gave her every educational advantage. After her regular schooling she went to Washington university. and then tn Ihto she went to New York to take a postgraduate course at Columbia. While she was In Washington university she bad two desires that are not unusual with girls. She wanted to be an actress and she wanted to be a great writer. Her parent* smiled at her talk of the stage and untied when she talked of writing. She dreamed of tha day when she would be an actress, but contented herself for the time being with writing thing* which aha thought would set the world

afire.

She had lota of ideas. She had a ke<-n and observant eye. There it n publication In St Ltuia to which ahe «ent ao. » of her productions. She sent on. r* to the newspaper*. At first ms; of them came back. A few . were printed. She never ha* known ! rraster joy than she felt the first . . 'me she saw la print something \..-.e had written. There waa tn added ' Joy when she got money, real money. In payment tor It She went and saw the editor. He waa more than kind to her. fie made auggeallona that were of great value. He explained wherein some of her work was crude. |rf>lnted the way to good writing, and cheered he- with the statement that she had proiaI*e. Then he gars flO to Vr for onv of her yarna She wrote and ah# wrote and the wrote. The editor printed aome of the-y gtoriea. and when the spirit rihtved btaa be put aome bill* In an envelope and eenl the money to her throuvh the mall. Fv»- tLa newspaper* paid her for *h*t they arc*pled She made ennegh out of her writing* In rix months to almost pay her candy

t >m.

New Yerk Editor. Were Chilly. A New Tor* ahe found lbs editor* mlder tbaa In Bt- ly>uU Bbe was ‘° put In two year* la Columbia. She waa tn attend three lert-ree a week She bed to devote a good many hours to study but she had anew ei^re Urn*. Rhe Improved the opportunity by doing a little writing. Moet of the **w« •He wrote waa ehort. the aort of mat" ter that 1* called filler* Bhr sent this, •tuff to the Bandar newspaper* Moat of It came back. A Utile of It waa Printed. Bbe thought If abr- could roe one of the editor* and talk with him the could make him undenrtand the ralue of what aha waa writing, and poarib'y open the column* to her. She went to the olfire nine tlmee end eat In an anteroom until cvru the olfire boy folt eorry for bet It la hard for a newcomer to get audience. . It *• not the editor*' fault. Most of •»>" hd’' tor* are overrun with visitor*. If they saw all the people who go to newspaper efllc-e ,h -y would have no time for their work She lost hope about this time of ever n.aklcg an Impression a* a writer and her thoughts were turned to»ard the atage. As a matter of fact, the stage always had been uppermost In her mind. Writing was only a **<>• ondery consider*! ion. Bbe determined on a theatrical career. After a lot of iruable, aba got an engagementIt wa* a email pari In “The Concert, which play wa* put on by Iravld Belasoa She waa to get *15 * »«**• BU appeared lb two conaeouilve per fonuancas. The second night aftet' the ahow was over end ahe was leaving the theater, a gentleman met her at the et»g.> door He was her fs'Htr. He haul come to New 1 ark on l>u>:neae and hao gone to »ee the play. When hla daughter appeared In t! * ra»t he -a* astounded He hurried | out of the house, and whan the *b<>* | was ore? ha talked »o her as only a fa | 'her can. Then b* took her to Kt l-oula. 8bo remained there for two months, and wa* permitted t > return to New York only on her p.omlae that | *he would glre up eJl thought* of tb-

stage.

Rh# resumed br.r atudtea at Cotom hla and again took up writing. Moet n' tb# stories aha turned out wer * m-tlo*. Nsally all of her production* *»' i* bock. Every time the poatman

mag bar bell her bean sank. Tha maid would come In with a bulky envelope In her hand and with the announcement: 'Here's another one «>me back. Ifias Fannie,- wc It to her. Bot one day the postman brought, ■o* n rejected manuscript, but a check tor **«. A second or third class m*gaatoe had accepted one of her stories, entitled 'The Seventh Day." She waa so Joyous that ahe kissed the check, figuratively hugged herself, danced about the room and acted as only a gtrt can act when greatly excited. That one acceptance revived all her hope*. One of her frienna who knew the editor of a magaxlne took her down to that gentleman's office and Intreduced her. He was very kind, but didn't waste words. "Whst have you to submit T' he Baked. She hsd gone to him emptyhanded. “Go home and write something and bring It In." he told her. She did. He read the manuscript. Then he gave It back to her. “Young lady." he said, "you can write, but you dc not know bow to handle a story yet" Then he made a ioi of rapid-fire suggestions. She rewrote that story three times. The third time the editor accepted It. He accepted twr other stories, bnt he made her rewrite them, and rewrite them and rewrite

them.

Going After Material. To get material for stories ahe did aome astonishing things. She wanted to develop a field of her own. She did. She wanted to know at first hand about the -hop girls. She applied for a Job In a big department store. It too* her six weeks to get an engagement. She had her heart art on being assigned to the ribbon counter. As luck would have It, that Is the work to which aho was assigned. B3he «as to get *6.50 a week. It anyone thinks the girl at the ribbon counter has an easy thing of It. he will be disillusionized by Miss Hurst. With all her education ahe never has mastered mathematic* The first day at the ribbon counter waa one of terror to her. Some of the store; rell their ribbon* at all sorts of odd prices. Borne of It Is ten cents a yard, some 17^. •ome and so oo.

ever v»rt- 1 and his linen waa frayed. !l worse when he departed than he came In. for she spilled coffee down his left arm. onto his collar and onto hit neck. The poor man didst scold her. or didn't even frown. Ha mopped the coffee off hla coat aleava and off his collar, and he wiped his nock. And after that he gave bar a flve-cent dp. Sho didn't remain In that restaurant long H waa sot her fault. She wa# fired. She went out then an* looked for another Job. Bo far aa aha knotre. oo one had recognised her. but In the department atore two or three persons from 8t. Louis looked at bar sharply, and ahe believes they recognised her, or thought they did. In a Sweat Shop. Her third Job came through an *d•ertlscmenL The ad called for rippers. That Is a trade term In the tailoring business. She got an engagement in a sweat shop In Allen street. Of all the congested sections of New York there Is none that Is worse than Allen street. The shop in which ahe got employment was a wretched one. Most of the employees knew no English. Nearly all spoka Yiddish or a Polish dialect. She went to work by the piece. A good ripper could earn SO cents a dry. Uias Horst was no better as a ripper than aha waa as a ribbon girl or waltreaa. She earned her car fare and a little over. She probably was considered as a hopeless subject The boas discharged

her.

After leaving the sweat ahop ehe plunged into writing. She had gathered a lot of material. She had kept her eyes and her ears open, not only In the department atore, the restaurant and the sweat ahop. bat on the streets, in the subway, in the “L" trains, everywhere. She waa gathering Impressions, studying Ufa. thinking of people, creating situation*. She wrote story after atory, and sent the article# out. She sent various manuscripts to ! a publication that has the largest circulation of any In America. They came back regularly. She sent them elsewhere. Occasionally ahe Bold one. 8b* was sure that the was going to succeed sooner or later. One day ahe got a letter from this publication of great circulation. It asked her to call

Who hath not met with homa-rr.-Je

Horn-*made pop that will not foam And home-made dlshr* that drl' e one from home. —Hood. GOOD THINGS TO EAT. Cook a fourth of a cupful of soft crumbs with a fourth of a cupful of cream until smooth and thick; cool and add an egg yolk and a third of a cupful of pecans cut In pieces. To two cupfuls of hot rlced potatoes add three tablctpoonfuis of cream, one-half teaspoonful of salt, onoelgbth teaapoonful of pepper, a few drops of onion Juice and a beaten egg yolk, shape in nests, fill with, the nut mixture and cover with potato, dlj) In crumb*, egg and crumbs and fry tn deep fat Arrange on a hot plate with parsley for a garnish. Celery, Cheese and Red Pepper Bated—-Cut celery in two-inch pieces and put Into Ice water to curl. Dry 'horoughly and mix with a tablespoonful of chopped red pepper, and sprinkle with a grating of cheese, put mayonnaise or top and serve. Chicken With Corn.—A most appetizing dish which may be prepared any time of the year, but 1* better with fresh corn from the cob, Ir the following. Scrub and clean a fowl In water In which a tablespoonful of soda has been dissolved. This removes any •oil that la on the akin. Cut tlio chicken tn pieces as for frying, roll in flour, brown In a little hot fat tn a frying pan, thro add enough milk to cook the chicken well, simmering or cooking slowly 1c a moderate oven to- two hours or longer, depending aj*m the age of the fowl. Season *( cn about half cooked and add a cup or two of corn. Serve the chicken with the gravy and corn poured around it Chantilly Potatoes. — Mound wellseasoned. Ilghu mashed potatoes on a platter. Have beaten stiff one cupful of thick cream, add a half-cupful of •oft cheese, and season with salt and paprika. Spread this over the top and set on the top grate of the oven to brown. Appla Balia.—Cut ball* with a vegatable cutter from firm, nice applet, drop them In water and vinegar to keep from discoloring and mix with pineapple and other fruit. Put In cup* and pour over It rich lemonade or lemon sirup. Serve aa a cocktail.

Women are queer creature!. They buy ribbons of odd length!. Somatime* they want yard*, sometimes Uty yards. When a lady would order 7'4 yards of liti-cent ribbon. Mlaa Hurst would nave a terrihle time. 8h>' couldn't figure out 7H time# 17% In It-1 limn half an hour, and then nine chance# out of ten the reanlt would be wrong. All the salesgirls keep a book of tbelr sales Miss Hurst waa short In her accounts thst fli*» day. Bha waa abort lu her account# the aecond day. and the third day. and the fourth day. and the fifth day. At the end of the fifth day the floor manager called her aside and 'nforaed her that ahe waa discharged. When ahe got home aha didn't know wbtther to laugh or to erv She believe* she never wou'3 have been discharged »f H were not for tne abominable cuatoi? of selling things on ih* fractional plan Rhe made a lot of acquaintance# tn 1*0 atore. Nona of tba girl* had an Idea of what ahe waa there tot Bom# of them are her friends today. They do not know aho

U a writer.

After her lynowtolof* dismissal she sought some more experience. She got a Job In a popular cheap resteurant. She was to aat eeveii dollar# and a half • waak. Incidentally, thera was * chance for tip*. Rhe wasn't a ►uccea# as a waltroaa. She tried to do a* the cither girla did, hut ahe didn't have the ability. Bbe never could master the art of racking up plates. | sk cent. cups, knives, forks and spoou* In grea pyramids on her left arm and marching serenely down the aisle. Fhe did thn beat ahe could, but her l>*-st waa veer poor. Bcveral tin.*** the. load wa* too much for her. for ate ; -<.t nor been skinful in etacktng the atuff up. and she let the pile tall. She served men and ahe served a omen. Blin never got a tip from a woman! Maybe It waa Dwcaure ahe «aa each * bad waltreaa the got tlpa from the men. however Mavbe they sympathised with her. In that restaurant one met a man whom eh# consider* the klndeat pollteot and

at Ita New York office. It also in- ' formed her that one of her stories which ahe had called "Power and j Horse Power" had been accepted. Bha went to the office considerable exer- > cised Bbe bad made up her mind ! that she would ask a big price for that story. She would inslat on getting a hundred dollars. The gentleman waa very polite. He told her the editor waa very much Impressed with her work, that be bad been watching her for V long time and that ahe had been showing steady Improvement. The publication wanted her to submit all her stories from that time forward, ha

said.

"Now, what do you thick your work Is worth?" the gentleman Inquire-. She tried to say one hundred dollars, but the words wot id no*, coma. She hesitated, and hesitated, and final"111 leave It to you." "Well." he, said, suppose we start at three hundred dollars an article." She nearly fainted. That waa two years ago. Bbe baa been writing, writing, wrltlrg ever since. She gets far more than three hundred dollare a atory now. She Is one of the highest-priced atory writers In America. If ehe keep* on as ehe la doing at present, she la In danger of beco iilng disgrace fully rich on her own account. Half a doxen magazine* have offered more money to her than she Is getting from the one to which sho contribute* regularly. Play producers have been after her vo dramatize v B rloua of her atorlea. Cook publishers hare wanted to put her stories In book form She has turned a deaf ear to all of them. Shi work* harder now than ehe did at *he beginning. Writing to her Is not emay Borne days she work . five or six or elrht hour* over a paragraph. Bbe baa written and rewritten a atory twice or three time*: haa rut It In ai> en velooe ready for mailing, and then baa torn It up and rewritten It again She is not altogether convinced that ahe would not nave be~n a anccess as But aha ta pretty well aa • writer

MORE GOOD THINGB. Plea are the unlveraol American dessert and they are less objectionable to the digestive tract when properly made. Prune Pla.—Line a pie tin with good, rich pastry and fill with stewed prunes, cut in bit*. Sprinkle with one-half cupful of powdered sugar and enough cinnamon to flavor or a grating of lemon rind. Bake and Just before it te well done cover with a meringue made from two beaten whites of eggs and three tablespoonfuls of sugar, a tablaspoouful of lemon Juice. Hetnrn the pie to the oven and finish baking until the meringue Is brown. Catery and Pineapple Bated.—Shred pineapple with a fork and add chopped celery in equal quantities, mix with mayonnaise dressing and serve on lettuce leaves. Brciled Halibut.—Slice the fish, season with salt and pepper and brush •1th melted butter and let stand for an hour Roll In flour and broil over a clear lira for twelve or fifteen min etas. Place ou a dlab with a garnish

of parsley

Tomato and Peanut Bated.—Peel the tomatoes carefully and remove the centers *o a* to form a cup. Fill with chopped rabbago and chopped peanuts, well mixed. Add French dressing. When serving, top with a spoonful of

mayonnaise.

Fricasseed Potatoes.—Slice a small onion, fry brown In a saucepan with butter, paprika, salt and pepper. Cut the potatoes Into hslf-ln. h squares and place on top of the onion and pour boiling water over to cover. Cook until all the water Is boiled away and the potatoes mealy and tinted from paprika and butter. Fruit Bread Bpcnge. -Pour ovrr two cupfuls of small cubes of bread bot fruit Juice until It Is all absorbed. Let aland In a cool place several hour* and when ready to serve turn from the mold and pour whipsM-d Mid •woetened cream o> or.

Sympathetic.

"It's pretty Hard to sleep on an ♦mpty stomach.' said the tramp searil) to the bustling farmers wile 'Why. my poor fellow!' she replied, yr.ipathctirally. "Why don't you turn iver and sleep on your back for a lllle while? Ye haln't wore It out lyin' n It, hcv ye?"—Judge. At rooking-Ccheel. "What <ild you learn at your cook- ■ claaa ;this morning? "How

SWEETS AND SALAD4. A simple and most tarty dessert may be made t>v scooping the center from a deep sponge cake, filling with Jam. put ou the Hd and serve sliced with whipped cream and sugar. Filled with w hipped creart and a few tablespoonfu s of Jam mixed with the cream Is a most dellclcua combination also. German Bated.—Cook salt herring In boiling water U minutes: drain and cool and separate into flakes. Add an equal quantity of cold boiled potato cut In cubes and one-fourth the quantity of hard-cooked egga chopped. Mar Inale with French dressing and serve with a dressing made aa follow*: Beat a fourth of a cupful of cream untll^ rtlff, add »wo table?poonfuls of canned red pepper, put through a sieve; then add an equal quantity of good boiled dressing. Serve the sated on lettuce with the dressing. Com and Rice Salad.—Take equal quantities of cooked corn, well drained, and rice cooked until soft; mix and season with salt, pepper, and add stiff mayonnaise dressing. Serve on lettuce leave*. Mexican Tomato Bated.—Rub a Bated bowl with a cut clove of garlic. Line the bowl with lettuce and lay In a few allcea of tomato, cover with chopped green pepper, a teaapoonful of onion and a dozen chopped olives. Four over a French dressing of a tablespoonful of vinegar to -hree of oil. season with salt, pepper and a dash of celery salt Serve well chilled. Cucumbers may m added In place of the olives if so desired. Bpanieh Cream.—TaHe a quart of milk and soak half a box of gelatin In it. Beat the yolks of three egg? light, add a cupful of sugar, stir In the scalding milk and cook until the egg la thick. Strcln through a cheesecloth. When nearly cold flavor with lemon Juice. Pour into a mold and let stand tn cold water to stiffen.

Orchards in Vicinity of Cedar Thickets Usually Buffer More Severely Than Thos# Which Are Situated Borne Distance Away. The cedar rust of apple* is more or let* widespread In the eastern and | contra! portion* of the United Stat— 1 It is reported from New Hampshire to North Carolina on the Atlantic seaboard and westward as far as low* and Nebraska. The disease Is not ; found except in region* where both | apples and red cedar grow. The red cedar is very abundant In some parts | of the eastern states, and In those *ecI tiona there la a great deal more of the dlaeoae than In any other portion. The I principal reason for this Ilea in the : fact. that, along with the abudante of | cedar tree*, the large commercial apple orchard* contain many varieties which are particularly susceptible to the disease. Orchards In the vicinity of cedar thlckrtt have usually suffered more severely than those which are situated at some distance. The Injury •» mere marked If the orchard It- on the leeward aide of the cedar t'llckrta, where the spores of the dle-t-ana may be continually borne in by prevailing wind*, but all orchard* of susceptible varieties of apples suffer more or lea# from the cedar rust Two years ago. the financial loss to apple growers in the abate of Virginia albno waa estimated to b« upwards of onehalf million dollars, and this did not ! take Into account the loss due to weakness of the tree* and to Impairing the vitality of the fruit bud* for the following year, which would surely diminish each succeeding crop. The cedar trert In the vicinity cf apple orchards develop, daring the winter and early spring, a large number of corky galla, which are commonly spoken cf as cedar apples. These

We ratee the large Toulouse geeae and find them very profitable. They can be raised almost entirely on grass and aro not subject to disease, like chickens. They commence to Uv about the middle of February and will lay from twelve to fifteen egga before wanting to seL They will lay three clutches of eggs If they are broken up when they want to act One gander should be k-pt for every three or four geeie and If they have access

ick a boom- ho» to cUry lavor.

i' hue Kj dtih aa a ueai hi \ r ^

1 am my brother’s keepor: therefor# I win try to aolve the probU-m* of life with ■ view to hi* welfare, knowing that tn the rightful adjuriment of bu«inraa. and labor, and aoclety. and life In Ita tnjeat expraaaton. my brother - a welfare la my own. and mine 1* hla. GOOD DESSERTS WITH EGGS. During the months when eggs aro high w# aro glad to hhnt up some foods which will be paiataf't without them. B» J's Neat Pudding.— Pee) and ellce enough apples to fill a deep pt« plate. Make a rich biscuit and mlxtnro. rather •oft and pour over the apples. Bake until the crust Is brown and the tu-plcs tender. Turn upside down on S' plate, apread generously with batter, sprinkle with sugar and grated nutmeg and serve as one does pie. Apple Pone.—Pare and chop fine one pint of sweet apples. Pour a cupful of boiling water Into a pint of white corn meal, beating hard to make light, when cool add one cupful of aweet milk, and a half teaa|>oonful or more of salt Stir In the apples a grating of nutmeg and bake In a covered dish Serve with bard sauce or cream and sugar. Grape Sago.—Wash a cupful of sago, cover with cold water and let soak over night. Next morning cook until transparent. Add a cupful of grape Juice. When cool turn Into a glaaa dish and put aside to get cold. Serve with cream and sugar. Chocolate Blans Mange.—Put two ounces of broken bits of chocolate Into a double boiler and when melted add a pint of warm milk Btlr well and add four tablespoonfula of sugar Moisten three tablespoonfula of cornstarch with a little cold milk, add It to the bot milk and cook until thick and smooth. Remove from the heat, add a teaapoonfnl of vanilla, beat well and pour Into a glare d!*b to serve when •cold Servo with sweetened cream. Chocolate Tapioca.—Wash a cupful of tapioca, cover with a pint and a half of water and soak for two hour*. Put four ounc<-a of chocolate In a double holler and when melted add a half cupful of sugar. Cook until the tapioca Is transparent, stirring often whon done, remove and flavor with vanilla Serve with sugar and cream. A tprinkllng of nuta or bits of Jelly over thn top for a garnlah add* to the appearance of Uthe, a tapioca or aayo pudding. Yukon In Fifth Place. A government aurvey resulted la ranking the Yukon river In fifth plate among the great stream* of North America.

Aa to Deapiaing Mankind. He who despise* -nanklnd will never get the beat out of either other* or htroaelf.—Tocquevtlle

Cynical Comment. Every man la aa Heaven made him. and sometime* a great teal woraa —

. Carr an tea. D W A iv aa

Pair of Toulouse Gi to a pond of water In the spring, almost every egg will be fertile. The sooner the eggs are set after they are laid the better they will hatch. We set the eggs under hens giving •even eggs to each hen. If the weather la very dry we moisten tha eggs with lukewarm water about the middle of the hatch and again a day or two before they are due to hatch. We nearly always have good luck hatching the eggs, says a writer Ip an exchange. We give the gosling# their Ant feed and water when they are fortyeight hours old. The water should be kept before them all the time in ai thing that they can drink out of By. but can't get Into. We keep groan, feed such as lettuce, mustard or tender gratis before them all the time, and give them bread moistened with milk, pot cheese or wet com meal, three times a day until they are three weeks old. After this we give thep’ a good feel of wet com meal every night and morning and all the green feed they will eat uc'.ll they are about seven weeks old. Then they •re turned out tn the pasture or In ■ rape patch and do not receive any more grain until fail. The goslings do not need a pond of water to swim In.

PREPARING FOR DEAR EGGS

m

A “Cedar Apple" In the Gelatincus Condition. It le Usual to Find Thia Condition After a Warm Bpring Rain. When These Masses Begin to Dry Out They Set Free Millions of Spcrldia Capable of Infecting

Apple Foliage.

g«tli contain the winter spores and slowly Mature during the warm daya of late- winter and early spring. When the weather becomes warm enough and there la abundant moisture present, the cedar apples thrust out many gelatinous tendrils. Ro long as the gelatinous material la damp the spores do not escape to any extent, but. If

Hatch** From Whi

Are O'.tved Thai?" Ar# Mon*y Producers for Form;

If tnn farmer wishes to benefit by the high prices that egga are certain to bring next fall and winter, he should begin to get ready for them •ay the poultry specialists in tha department. The way to hava eggs late in the year la to batch pullets early. It Is the early batches from which the early pullets are derived that are the largest money-makers for the poultry producer. The early hatched cockerels con be marketed In almost any market In America when they attain a weight of three-foert^w^ of a i*ound and a pound to a pound and a half each, which they should reach at stout alx to ten weeks of age, respectively, at a greater profit to the producer than at any other time of

—-j uu., .. , ourcr man at any otnvr time of

bright, tunny day* with brisk winds | their Uvea. The early hatched pul-

follow, the watery tendril- are dried - -

ard the * pores are blown away from cedar apples. The wind, of

course, blows these spores where It list#, bnt only those which are carried to apples tree# find conditions which •re suited to their germination and

future development.

How far these rporc* may be carried haa never been definitely detei^ mined. Our observations and studies go to show, however, that tf ar. orchard la one half mile from the cedar, they amount of rust Infection la usually ni great enough to be a serious Into! to the orchard Any cedar tree* whit rita„ rut after March first should L»' burned, since they retain the ability to cause infection for two months.

let*. If properly grown, should begin to lay in the fall at the time when eggs are scarce and high to price. Pullets must be well matured bofore they will lay many egga. Pullets that atari to lay In the fall before cold weather sets in will, as a

rule, lay all winter.

it te the early hatched pullets that

produce egga to the fall and early

winter, when price# are high. February. March and April are the

months to do your hatching In order

-ilto secure early batched pullets. Yearling and t*ov<ar-old bens do

A ■ •

a

they consume goes not only tp. JtW up the energy and life of th? trlWaTbi

THE PERIODS OF GESTATION Approximate Figures Given for Common Farm Animals—Considerabla Variation la Ukaly. So many Inquiries nave been received relative to the period of gestation for common farm animal that we give tliqdtf 1 * ^ • brief statement of periods: Mares. *85 day*; abeep. 5 mont^ 5 month*; sow, 4 „ c,3 gnya; eat. DO daya; qulrret. 28 daya; rat. turkey. Incubation, 26 to 80 { .ii: guinea hen, 2- r i to 2G days: geese, 27 to 33 days; ducks, 24 to 2G days: Inn. 19 to 24 days; canary birds. 13 to

14 daya.

It must he remembered that the above figure* are only approximate anfl that considerable variation w ill be experienced. For example, a record of 7G4 cows showed n shortest period of 220 dayi and a U>.,gaal period of 213 day*, with an un-rage of 2fi day*. A record ol 25 aowra sbotn-d ex-

tremes of 109 and 123 daya w ora of another ten soa-a period* varying from 101 to The age. breed, condition.

*1*o to put feather*. in properly matured , plus energy beyond tha meet the requirements 1a available for tho

egga.

Write the secretary of acrtcoltura. Waahlneion. D. C. for ' _ poultry management.

TESTING SEED BV INCUBATOR Tray Made of Light Wood. Filled With Sand, Will Prove EfT-cacloue— Keep Temperature Right While not to nan for hatching, tha Incubator may be ua-d for testing aecl by making a false tray of light wood which la filled with aond The *re4 rhculd be pteced tn the sand, covered ai.d kept moist. Kerp the teinpera»l lure up In. or above 85 dogrcea, the seed will grrmlnato to a

time.

F'k, when It la In use for imte£ rcr<!*\ * be tested by plac'*

b*twert|^Htnp elotha to a

le a ree- t; n g the^P*« under tho ^

'Shewed j «hat la known aa tho "eh' ’ days, j Plat ta thua germinal

*• and h# tranaptented

r «"d cf animate affect tha 14 *'b of j only tasting tho hetr rariod uf tanteL'un / • g|(|t c -,g ll o*a .

cwKUSS CAM| •,

A n