The Harvester World: Volume 3, number 10, October 1912

              The Harvester World

23

We have not told you anything about how business is done out here. In fact the writer of this has not the pleasure of doing the selling, that is in the hands of a good force of worthy men, who shall, in future articles, tell you what they do, and how, and you may be sure there is enough of hardship and romance connected with their work to please and satisfy the most adven¬ turous, but they are true pioneers and take to it kindly. Perhaps not one of them would trade places for the beaten trade paths if asked to and offered higher remuneration in cash. To be sure the country is rough and hostile and conditions are extreme, but it is just that which arouses the man in man and jiuts him in temper to do and withstand. We can transform a parlor lobbyist into a real useful member of the com¬ munity in one winter's work.
We never permit our men to go on a trip singly, but always send them out in pairs with a good, trusty driver as third man. When on collecting and canvass¬ ing work during the winter, they often make trips of 1,000 miles, and are carefully outfitted for their journey. During the winter there is but little snow in this terri¬ tory and travel is done in wagons. It is not unusual for the thermometer to register from SO" to VS" below freezing (Fahrenheit), but as a rule there is no wind, and the air is dry and crisp. Much of the traveling is done by night, and the wagons are naturally made warm and comfortable with an abundance of pelts and furs. The clothing of the men is in itself an arctic outfit. For trips of this kind a good supply of tea, sugar, bread, sausage, cheese, etc., is laid in, but prin¬ cipal among the food supplies is a peck or two of Rus¬ sian soup called "Bortsch." The latter is cooked at home before starting and contains an assortment of vegetables, such as cabbage, turnips, carrots, beets, potatoes, etc., and a good portion of rib meat of beef. After cooking, it is set out and frozen and then packed for the journey in clean flour sacks.    An outfit of tin
dishes and cooking utensils is usually carried, and when stops are made a chunk of soup is cut off and put to boil. "Get us a chunk of soup" sounds odd, but is certainly correct as to the soup's consistency. The men usually come in from such a trip sore and stiff, and generally looking rough; but after a week or ten days of mending, resting and healing they are ready to have another go at it, and make another trip.
The writer's time is all taken up visiting our men and helping them devise ways and means of harmoniz¬ ing business conditions here with the requirements of headquarters. The entire country, like all Gaul of Ceasar's time, is divided into three parts, and each is distinctive as to local conditions and original inhabi¬ tants. We shall have each blockman tell his own story to you, and put it up to you to see conditions with him, from what he says.
Some of the high Chicago officials of our Company have promised to visit us, and we do not intend to deprive them of the pleasure of seeing this country first hand, so will not go into further detail, and if there are a few solid enterprising young men or boys who want to come here for what they are wortli, con¬ sidering their knowledge of the Russian language, and who are earnest about growing up with the country and making good, v/e surely have places for them, and believe they will never regret the step they have taken. When this country is settled and a little older, there will be room and business enough for three or four offices in good cities, and their chances will be good.
ffl    ffi THE EXPLANATION
Lottie: "How dare you ask Mrs. BuUion to a one- course luncheon?"
Hatty: "She won't know it. She's a Fletcherite, and by the time she has finished she'll have to move on to some five o'clock tea."—Harper's Bazaar.
Some people imagine that the Foreign Field Number of this Magazine is prepared thus
But this is what really happens