IX 



ONCE we had as a guest the junior editor of 

 one of the foremost farm journals of the coun- 

 try a most delightful chap, alive with en- 

 thusiasm; and learned, too, in the science of 

 farming. He knew the literature of the new 

 farming from A to Izzard. In my talk with 

 him I picked up no end of good, solid, meaty 

 information; formulae, and field methods, and 

 suggestions about low-cost balanced rations for 

 growing pigs, and oh, all sorts of clever 

 "wrinkles." I thought a great deal of him and 

 of his practical sense of things. 



The first evening he was with us we had for 

 dinner green sweet peppers, stuffed with some- 

 thing and baked. You know how good they 

 are! Our friend liked them; he ate a second 

 and a third with his cloved baked ham. 



"Fine!" he said. "You didn't know it, of 

 course; but you couldn't have done me a 

 greater kindness than by having these peppers. 



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