102 STATE HORTICULTURAL SOCIETY. 



Our bodies are built up of countless numbers of just such cells. They 

 are working all the time — growing, dividing, twisting, turning and 

 weaving themselves into graceful shapes. Upon these motions de- 

 pends the life of our bodies. Learned men call the matter of which 

 these cells are composed, protoplasm. 



When you cut your finger, a crovd of little cells go to work at 

 once to repair the rent in skin and muscle. In a little while these tiny 

 toilers have covered the wound with a colorless glue, and under this^ 

 they make a new layer of skin. If for any reason these cells are not 

 able to heal a wound, there is left a running sore of dead cells. 



These busy workers know no rest. They are working to make 

 your body grow, to heal injuries, to repair waste. Each set of cells 

 has its own work to do. Some are making skin, some hair, some toe 

 and finger nails, some muscles, some bones. They are not only work- 

 ers but soldiers, fighting continually to defend you from the attacks of 

 invisible enemies — that is, invisible except by the foelp of the micro- 

 scope. 



In the air, in the soil, in the water, in and on living bodies, are 

 multitudes of minute beings called microbes. Very few of them are 

 hurtful, but some of them cause disease. When our bodies are 

 attacked by armies of those bacteria which are our deadly foes, then the 

 little cells in our bodies act as soldiers and fight to protect us. Just 

 think of the battles fought for you that you know nothing about, to 

 defend yon from unseen dangers. 



The wonderful substance called by that odd-sounding name, proto- 

 plasm, builds your bodies, gives them life, works for you, fights for 

 you. It builds, works, fights, unseen and unheard. But marvelous- 

 as are its doings, it is only one of God's wonderful workers. Truly 

 " He moves in a mysterious way, his wonders to perform." — American 

 Gardening. 



Ripening Keiffer Pears. 



"As to ripening the Keiffer for eating, I certainly have no particu- 

 lar process, and yet they do come out nice, and people are pleased with 

 them. 



"We handle them much the same as I would any late pears — 

 namely, allow them to hang on trees until well matured, pick very 

 carefully, handling so as to avoid danger of bruising, usually picking 

 directly into bushel boxes, which are carted into the fruit barn, when 



