822 
THE RTJR_A.L NEW-YORKER 
August 27, 
Hope Farm Notes 
The Work Cure.—A new subscriber asks 
this remarkable question : 
‘‘I am told that this Hope Farm man 
runs a sanatorium where people are cured 
by means of some new treatment. What 
is this treatment?” 
No. I do not run any hospital or sana¬ 
torium and am not a “healer.” A year 
or so ago I told what I would do if I 
had charge of certain city people who 
think they need a rest and long vacation. 
I presume this is what my friend means. 
I think most of these nervous, irritable 
people need healthy work and plain diet 
more than “rest” or a loafing spell. They 
usually go off somewhere and hang around 
with nothing to occupy their minds, and 
stuff themselves with meat and rich food 
and drink. If I had them I would put 
them at work. First, I would have them 
examined to see if heart or lungs were 
affected. Then I would make them sign 
an agreement to forfeit a large sum of 
money or whatever else was dear to them 
if they objected in any way to my “treat¬ 
ment.” I would not touch them or have 
them around unless I could have control of 
their actions and diet. I would go through 
their clothes and baggage and get all the 
liquor I could find and smash the bottles 
over the stone in the barnyard. These 
gentlemen would then put on overalls and 
get into the strawberry patch to pull 
weeds. I could know how anxious they 
were to get well by the care they took in 
pulling weeds rather than breaking them 
off. After two hours of this I would put 
them behind old Jerry on a cultivator. 
Their temper would show by the way they 
jerked the old horse when he turned 
around. By this time the patient would 
be sweating in splendid shape. I would 
take him to the well, let him sit under a 
tree, and drink about a quart of cool water 
out of a tin can with a hole in the side. 
If 1 could get a picture of his face while 
that cool water was running down his throat 
I would send it to his family, who would 
be greatly struck with the angelic expres¬ 
sion of his countenance. When he got that 
water down, I would show him that if he 
did not get back to work he would be 
foundered, and so back he would go to 
weeding and cultivating. You will see that 
the theory of treatment is that the patient 
must drink all the pure water he can and 
then proceed to sweat it out. At din¬ 
ner I would give this man a small piece of 
chicken or other meat, but feed him 
chiefly on vegetables and fruit. He would 
be crazy for meat, but he would get very 
little of it. After dinner I would have a 
pile of hay under a tree on the lawn, and 
let him sleep there for about an hour. 
Then 1 would go and shake him up for 
more work. Right then would come the 
test. This man would either want to fight 
or quit and go home. I should have to be 
prepared for him in either event. If he 
was worth curing he would finally go back 
to work. After supper I would send him 
out to play ball. For supper he would eat 
just what the rest of us had or go with¬ 
out. One night we had pea soup, maca¬ 
roni and cheese and peaches; another 
boiled Lima beans, beets, baked apples and 
biscuits, and so on. He would take a 
warm bath with alcohol in the water, the 
next night ammonia, and the next salt, 
and so on. He would go to bed early 
enough to get eight hours’ sleep anyway 
and nine if possible and still be up in time, 
for work. I would keep him at this day 
after day within the limit of his strength, 
and in due time send him home brown and 
liard, with good muscle and good nerve. 
The average city man is flabby and soft— 
does not drink enough water and eats too 
much meat. lie needs work rather than 
rest. Rut let me tell you right here, that 
you will earn your money and very much 
more if you undertake this job of “heal¬ 
ing” and stay with it. I would make such 
a man pay a good, round price for his 
“treatment”—in fact. I am not out can¬ 
vassing for such patients, but we could 
take several backward children, a little be¬ 
hind in mind and a little feeble in body 
and make them “come back” if there were 
any bounce left in them. The country is 
the place for such children. They make 
an expensive crop to handle. 
Cotton-seed Bread. —If we were all as 
fair in the distribution of benefits as Nature 
is this would be a great world. Nature gave ] 
corn to the North and cotton to the South. : 
For many years our people knew little of 
corn except as plain food for man and 
beast. Slowly we have learned to make 
starch and oil and sugar from the grain 
and paper from the stalks. Cotton has 
kept pace in development. At one time the 
seed was dumped into rivers to get rid of 
it. Now meal and hulls are fed to stock 
and oil is taken out with half a dozen uses 
for hulls and stalk. That is not the end 
for flour is now made from the meal and 
used for human food. 
Mrs. Dan McCarty, of Texas, seems to 
be the pioneer in selling cotton-seed food. 
Mr. J. O. W. Allison had a package of the 
goods sent so that the Hope Farmers could 
try them. There were samples of bread, 
ginger cookies and fruit cake. Mrs. Mc¬ 
Carty also makes a “Jeff Davis plum pud¬ 
ding,” but as this contains a good charge 
of brandy or whiskey it would be hardly 
appropriate for a Prohibitionist. I give 
the receipt for the bread that we may'see 
what it is like: 
One quart sweet milk 
Two quarts cotton-seed flour. 
Two quarts wheat flour. 
Two teaspoonfuls salt. 
Two yeast cakes 
One cup sugar. 
One cup molasses. 
One cup cotton oil. 
This bread came to us in a brown loaf 
about the color of rye and Indian bread. 
It was heavier and had more body than a 
cornmeal loaf and the characteristic smell 
and taste of cotton oil was very evident. 
In all 18 people tasted this bread. A few 
of them disliked it and complained of the 
taste it left in the mouth. Others thought 
it “fair,” while other considered it “fine.” 
At Hope Farm the loaves were all eaten 
with relish, chiefly by the workers who 
call for strong food. Our folks want more 
of the flour. Personally I shall have to 
learn to like the bread, but the cakes and 
ginger cookies were good. I believe this 
flour has a good future and will be quite 
largely used. 
Why? What is the reason that human 
beings should "eat grass like the ox?” I 
think many of 'us will be forced to it by 
the increased cost of meat. Those of us 
who work must have strong food, and if 
we can get it direct from plants I think 
more and more of us will in time “cut 
out the beasts” and take the direct road. 
Many will not do this willingly, but will 
be driven to it by an empty pocketbook. 
Now consider the following food analyses: 
Carbo- 
Protein. hydrates. Fat. 
Cotton-seed 
flour 
. 48.25 
22. X5 
12.16 
Beef loin . 
.16.40 
16.90 
Leg of mutton. 
.18.70 
17.50 
Eggs . 
.. 
.15.20 
12 . 
Wheat flour . 
. 11.40 
75.10 
1 . 
Cotton-seed 
bread.... 
.14.13 
51.98 
4.85 
White bread . 
. 9.2 
53.10 
1.3 
Cotton-seed 
biscuit . . 
. 18.52 
51.53 
11.42 
Cotton-seed 
gingerbread 17.19 
42.98 
11.63 
Now you 
understand 
that “ 
protein” rep- 
resents the 
elements 
in the 
food 
which 
make muscle and lean 
meat. 
Y'ou 
cannot 
make them out of fat, starch or sugar. We 
find it easy to get the fat and starch in 
the vegetables and fruit we can grow on 
the farm, but the protein problem is harder. 
I think most of us eat meat because we 
crave this protein and think it comes bet¬ 
ter in meat form. Yet here we see that 
this cotton-seed gingerbread and biscuit 
contain more muscle-making food than beef 
and eggs and nearly as much as mutton! 
It remains to be seen what effect the cot¬ 
ton-seed flour will have upon the human 
system. Evidently some people can stand 
more of it than others, but I believe this 
flour has a good future. We cannot grow 
cotton in New Jersey and we may be slow 
to use much of the flour, yet I believe that 
any increase in the amount of meat substi¬ 
tutes this country can produce will be a 
great thing for the producers and a greater 
thing for the consumers. 
Farm Food. —There being some discus¬ 
sion evei'.v year about the food which 
farmers serve at their own tables, I con¬ 
cluded to look things over on Sunday and 
see what Hope Farm could offer. Our folks 
had pulled the table out until it was like 
the limit of a rubber band. There were 
II people with seats and four more to 
follow. Little red head sat by me to act 
as human telephone. When I do not hear 
he can repeat the message. Mother sat at 
the other end with her daughter. In 
front of me was a plate heaped with a 
Southern chicken fricassee. Four of our 
good Rhode Island Reds had contributed 
to it. Then there was a big dish of mealy 
potatoes with a cargo of gravy, sliced to¬ 
matoes, cucumbers, onions, lettuce and 
nearly four dozen of sweet corn right off 
the stalk. Our garden is not very good 
this year, but we might have added several 
other vegetables if need be. Of course 
there was plenty of bread and butter and 
a great dish of sliced Carman peaches 
which had ripened on the trees until they 
were soft. We could have added baked 
apples and the last picking of blackberries, 
but several of our people seemed likely to 
eat too much as it was. At New York 
restaurant prices this dinner would have 
cost me nearly $12, yet the actual cost 
in cash was very small. With a good 
garden and a chicken yard a farmer can 
live as well as anyone. I have heard 
farmers say that it does not pay to have 
a garden since it takes too much time. In 
many country families I see some old re¬ 
tired farmer who thinks because he can¬ 
not pitch hay or plow that he must get 
out of the battle and rust away in unhappy 
idleness. That is just the man to make a 
garden. Tie could, if he would, astonish 
the neighborhood with results from his 
hand labor and gain far greater reputation 
than he ever did as a farmer. Then I 
often see large boys doing crude and un¬ 
directed work when they might make a 
famous garden. When a city man asks ad¬ 
vice about going to the country I always 
tell him to start a garden first of all and 
make up his mind to feed his family out 
of it for six months at least. Rome of 
them think that is pretty small advice, but 
if they would make sure of the small things 
first they would get hold of more larger 
ones. h. w. c. 
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Will You Sow Clover in 
Your Wheat Next Spring? 
If so, prepare for it now. If there is not 
enough available plant food for both, the wheat 
gets the best of it and the starved clover dies 
during the summer. Clover requires three 
times as much Potash as wheat. Hence a 
fertilizer for wheat, rye or winter oats, to be 
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as well as phosphate. If your brand does not 
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You or your dealer can buy it 
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Write for prices, and also for our new free pamphlet 
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over the old brand or to mix a better one at home for 
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No barn is considered 
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conveni¬ 
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■ Htl/I « You can save the cost of a rig 
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Potislown t Pa. 
OUR NEW TRADE-MARK 
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