Norwich bulletin., 1913-01-18
CWritten Specially for The Bulletin.l

(Written Specially for The Bulletin.)
 It's an old fight. that between the advocates of special farming and the Believers in general farming.
 I've no idea of taking sides in the ruction, just now. But l want to re- tell the story told me recently by a correspondent about an adventure or his on prairie farm. way out west
 He took dinner with 8 farmers fam iIy uD in Montana. And it is about that dinner that he can't keep still
 Let me preface the story by saying that the farm in question is long
 distance from any source of supply l don't know how many miles they are from a lemon, but it's quite a few Moreover, their nearest store is a long haul from a railroad FreightS are high; roads aren't very good; ha aullnS is expensive and the time needed to go after supplies is more than busy farmer wants to waste, every time he needs something to eat
 So this particular family put its New England born heads together and issu- ed new Declaration of Independence, independence of exorbitant railroad charges, independence of bad roads, in- dependence of retailers profits, etc.
 My correspondent's attention was at- &racGsd, first, by the unusual sweetness and erispness of the bacon, and he asked the good wife her secret for 
 qualities Her answer led him to make other inquiries, with some highly in- formative and suggestive results
 The dinner consisted of bacon and potatoes. berry sauce, pickles, graham bread, a custard and coffee
 Every single item in this menu was homegrown or raised. and home made.
 They fatted their own pork and smoked their own bacon. hams and shoulders made their own sausage and head-chAeSe- and put down their own salt meat for winters pork and beans Of course they also raised their own potatoes
 The pickle material. the other vege- tables and the berries came out of their own garden Their own cows furnished milk, butter and cheese of two sorts Their own hens gave them all the eggs they needed for custards and such like, fresh most of the year, kept in water glass for the few egg1eSs weeks of early winter. They grew their own wheat, made their own graham Hours-uP to that time using common hand-miH though q larger one to be driven by the gasoiine, engine is now purchased. Their "coffee' was made from the same wheat, roasted, with two tablespoonfu1s of good snlolas- seS added to each quart of berries just before the roasting was completed.
 Practically the only supplies they ever bought were sugar, salt, Inolasses and spices.
 The bacon has already been spoken Of. The butter and cheese were both 'bang-up," my correspondent asserts. The cusfard was made with that gor- geous disregard of the price of eggs and milk which results in a conbina- ton both seductive and filling" The wheaton coffee was just about eleven times better than any cereal preparation ever drank that cost eleven times as much" writes my correspondent
 But the graham bfeadl It was real ly graham, i e. plain unbolted four comprising all the nutrient elements of the wheat berry, just as God and Ma ture grew them and combined them it wasn't the conglomeration of third quality flour and re-ground bran which is largely sold for graham or whole wheat four This home grown, home ground, home made graham was talk en from the best wheat the farm pRo- duced It was neither doctOred. dyed nor adulterated. As a result it was sweet, it was nutty in flavor. it had a l most seductive aroma, it was nourish- ing, it was easily digestible. Altogeth- l CT, it was what the small boy describ- 1 ed as ''more-ish."
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