1212 



GLEANINGS IN BEE CULTURE 



Oct. 1 



note that this '' piincess," as you tall her, would 

 not own him, nor have any thing to do with him; 

 neither would he follow her nor have any thing 

 to do with her; but when I hurried to pick him 

 up and carry him back, to the " ninety and nine," 

 to his ov\n mother, this princess took it into her 

 head that she was called on to interfere. She 

 flew up in my face, and scratched my hands again 

 until I actually forgot my Home paper and your 

 wonderful text. Yes, I forgot it all for just a 

 little time. I think that, very likely, under the 

 smarting of her claws, 1 said, "Look here, old 

 lady, this chicken is not yours, and you would 

 not have any thing to do with it when I came 

 around, and you k?ion.v it. If I get hold of you 

 this time you will remember it — see if you don't." 

 To tell the truth, I was actually grabbing after 

 her while she was viciously scratching, before I 

 remembered about the Home paper and " over- 

 coming. " I did not succeed in getting hold of 

 her, as she was too spry. But I felt guilty, and 

 greatly ashamed of myself to think she had once 

 more stirred up angry feelings. Dear brother, I 

 am afraid it will be a long time yet before I can 

 just "let go," as you express it, and "smile at 

 Satan's" efforts. Yes, I know what a Christlike 

 spirit we ought to show to the domestic animals; 

 and I know, too, that it would pay big in dollars 

 and cents. The man who gets mad at a sitting 

 hen never ought to succeed with poultry. 



When I looked at that newspaper clipping you 

 sent, telling about Dr. Chapman, who defied the 

 millionaire gamblers, and completely routed 

 them, I was wondering if it could be the Dr. 

 Chapman who is the author of the Stainless Flag; 

 but his picture in that same newspaper clipping 

 verifies it. May God be praised that our aged 

 brother, "Father Eloquent," as they call him, in 

 his advanced years is able to take up and carry 

 out so many different lines of reform work. 



Friend C, why in the world di\A you not raise 

 a lot of chickens from that wonderful pullet.? 

 That is just what I did down in Florida; and 

 what I am doing now is to test thoroughly the 

 two cockerels that I am going to take with me 

 to Florida next Movember. One of these is 

 father of all of these broods of chickens where I 

 am getting twelve chicks right along from only 

 thirteen eggs, and the nvhole thirteen from one 

 mother. 



Health Notes 



THE BOOK OF WHEAT. 



Well, we have now got a book of almost 400 

 pages, all about wheat and nothing else. It is 

 wheat from beginning to end. The pictures 

 (and there are hundreds of them) are all about 

 wheat or something to do with it. Even if Abra- 

 ham Adams did swindle a good lot of us with his 

 story about that one head of wheat away off in 

 Alaska he has probably done us some good by 

 turning the attention of the whole wide world in 

 the direction of new and different kinds of wheat 

 in a way it has never been done before. Well, I 

 am greatly interested in wheat just now — much 

 more than ever before. This book, on p. 286, 

 saj's, " Bread is the oldest and most important 

 product made from wheat. It supports life bet- 



ter than any other single food except milk, and 

 it is the most staple food of modern civilization." 

 Now, that hits me, because I am eating wheat 

 more than any thing else, morning, noon, and 

 night. But I do not wait to have it made into 

 bread ; and the next thing to wheat for my daily 

 menu is milk, mentioned in the above quotation. 

 Only two hours ago I said to Mrs. Root, "Why, 

 bue, you did not tell me when dinner was 

 ready." 



" Well, my dear husband, the way you are 

 living nowadays, dinner is alivays ready; and if 

 you happen to be busy, and do not come exactly 

 on time, it does not matter, for your dinner nev- 

 er gets cold." 



Now, there are several lessons in the above lit- 

 tle incident. It is true my dinner never gets 

 cold, and I do not know but Mrs. Root is feeling 

 a little bit lost because she does not have to get 

 breakfast, dinner, and supper for her husband 

 three times a day, as she has done all her life. 

 And another important truth comes in right 

 here: I do not get faint, famished, and used up, 

 as I used to do, and tempted to feel cross if din- 

 ner is not ready just on the minute. I must 

 confess to being incredulous, as Terry has ex- 

 pressed it, that so small an amount of food 

 should give so much strength. 



Perhaps I should explain that wheat is not the 

 only grain I use. I have the shredded biscuit I 

 mentioned; then I have puffed rice, and, for va- 

 riety, grape nuts — another preparation of grain. 

 And besides the milk I have an egg in the morn- 

 ing. But my principal diet day after day is 

 wheat, and this is why I am interested in this 

 wheat book. The book is by Peter T. Dond- 

 linger, Ph.D., Professor of Political and Social 

 Science in Yale University. 



The government at Washington has tested 

 more than a thousand varieties of wheat; and 

 our Ohio Experiment Station, Wooster, tests 

 every year between 100 and 200 varieties. Be- 

 sides these tests of new varieties of grain there 

 have been ever so many tests of different fertiliz- 

 ers now on the market for growing wheat. I 

 find by this new book that the Miracle or Alaska 

 wheat has been known and tested repeatedly for 

 years past. It belongs to a particular class. It 

 is mostly used for making macaroni and other 

 pastes. Where it is mixed with other flours it is 

 sold largely in French markets. 



A single grain of wheat can be made to pro- 

 duce 3uO grains in a year. In ten years, one 

 grain of wheat in North Dakota actually pro- 

 duced 300,000 bushels. A thousand acres of 

 land at South Walla Walla, Washington, yield- 

 ed 51,000 bushels in 1881. This yield was care- 

 fully measured, and reported to the Department 

 of Agriculture, Washington, where they said it 

 was the largest yield for 1000 acres ever reported. 

 This book considers wheat-growing, not only 

 in the great wheat regions of the North, but on 

 almost every spot on earth. It tells us all about 

 insect enemies, and discusses the market, and has 

 a long chapter and a tremendous protest against 

 gambling in wheat. It has also considerable to 

 say in regard to " ready-to-eat " wheat foods, in- 

 cluding shredded-wheat biscuit, granose flakes, 

 and the breakast-food industry, started at Battle 

 Creek, Michigan, and also something about 

 grape nuts. Why, even a hasty perusal of the 



