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with wondering eyes and put my foot on the lowest rung of the ladder. And now here I was at the very top, with the highest

rung in my grasp.

I felt a wave of emotion coming over mewhat man wouldn't to find himself suddenly lifted to such a height! And then the personal regard I felt for Lom

"What part do you intend to take in bard, and my pity for him, came near

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"Yes," he said, reading my thoughts. "Broadhurst, it would be folly for me to attempt to go on, even were I to regain part of my strength. It would take my whole strength all my old-time vigor. The task of recouping the fortunes of Lombard & Hapgood will be a stupendous one. I know few men in New York whom I should willingly ask to attempt it. You are the one man I believe capable of taking the business and carrying it through. See here, Broadhurst, I have stated the worst of the thing first. I have said that the task of redeeming the business of Lombard & Hapgood would be a stupendous one; now I say that the business, once redeemed, will put you on the road to large wealth and great influence in New York. It will be a task worthy of your mettle. The great trouble, Broadhurst, has been this: my business grew faster than I did.

"When my father established the firm, forty years ago, times were different," he went on, after resting. "There were no very large business houses then, and the problem of developing an organization was scarcely reckoned. For many years my father was able to conduct the store without much executive help, and after I finished college he found in me all the assistance he needed. After his death, I went along in the same way. Thus the store got beyond me, but still I kept on running it alone. I was a good merchant in most respects you know that. But this question of building a business by building the men within it-well, it's a fascinating thing, Broadhurst. If only I were young and well again! But I want the business saved for the sake of the Lombard name. I'll fix it so you can acquire full financial ownership - by degrees. Broadhurst, it is a great opportunity for you! Will you take it?"

betraying my temporary weakness. I got up and stood looking out of a window upon the spirited scenes of the Square below me.

Just at that moment a carriage drove up that I knew very well indeed; it was my own. My wife stepped out of it, leading by the hand my daughter, Margaret, two years old.

You know how it is with soldiers in battle. They waver at times, and fain would turn back when they face the enemy's guns. But when the band strikes up its music, they go forward at a quickstep into the jaws of the cannon.

So the sight of my wife and child inspired me on the instant. Turning quickly to Lombard, I answered him:

"I'll do it, and I'll make the business a monument to your memory!"

A few minutes later there came a most terrific hammering on the door, as if a legion of enemies had come to attack us. Lombard and I were getting into the details of the proposed consolidation, and I saw him start up in alarm.

"It's only my girl," I said, smiling. "It's Margaret my little one! She is the only person who would dare to batter on my door in that fashion.”

Then I opened the door and admitted her, with some toy she had used to make the commotion. Behind her came her mother, with apologies for the unseemly intrusion.

"Mr. Lombard," said I, as he got to his feet, "I believe you have met Mrs. Broadhurst before."

"No," he returned; "you are mistaken. I met her a number of times as Miss Starrington, but not since."

"Well," said I, laughing, "I want to tell you a little story. It was Miss Starrington who unwittingly sent me back to New York from Europe - when I was foreign manager for Langenbeck Brothers. -and thus made possible the business I now own. I had called on her in Paris and she said things, in a polite way, about men who give up the big opportunities in order

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I

Of course, there are hard times even now, but I take the slumps and the setbacks. with the philosophy of Epictetus. know that so long as I follow the path I blazed years ago for the little business I founded at Junction Square, and keep off the dangerous trail I traveled at Lost River, the Lombard-Broadhurst concern will go on until I step out - and then continue the journey just so long as the men who manage it remain wise, courageous, and honest.

I think I have set down enough of my history. I have told my story in sufficient detail so that men may read whatever secrets I have had. My secrets have been those of management of philo

sophy. I do not know any so-called tricks of the trade by means of which men may succeed. I aim, on the other hand, to eliminate from my store everything that even savors of trickery.

Business, I say, is a philosophy. I refer, of course, to competitive business, and not to monopolies. These latter concerns do not trouble me greatly, however much they upset some people. I have found a wide field outside them, and I believe other men in the generations to come will find opportunities everywhere—if they choose to look for them as I looked for my location at Junction Square.

I should like, if I had the time, to tell you something about the men who have grown into my business or graduated out of it. Ah, that is really the fascinating part of it! There is nothing that appeals to one like the intimate history of other men who are traveling on the same rugged path of life's journey.

But I have finished. There is just one man whom I must mention as I close my old partner, Sanford Higgins. He is the European partner to-day of the Lombard-Broadhurst Corporation. I commend him to you as the type of business man to emulate. He was young when I first introduced him to you; he is older and wiser to-day. In all the land I know of no brighter example of the truth that a man can come up out of failure.

MAKING FOODS OF CHEMICALS

THE WORK OF PROF. EMIL ABDERHALDEN, WHO HAS MADE A LIFE-SUSTAINING PROTEIN FROM INORGANIC MATTER THE FIRST PRACTICAL STEP TOWARD FREEING MANKIND FROM DEPENDENCE UPON VEGETABLE SOURCES

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liam Ramsay, the noted English chemist, has not yet verified the suspicion that neon and helium are also present, but it is not at all improbable that these new, ubiquitous elements are also bound up within the protein molecule. Simple proteids are never absent from the living organism. The muscles, glands, blood serum, lymph, nerves, and tissues generally, except the tears and perspiration, have proteins as their principal constituents. Without proteins and enzymes, life could not exist.

Enzymes, or "ferments", as they are also called, are a special chemical constituent of the stomach, of the blood, of the muscles of the intestines, in each case with a specific name, such as pepsin. They do harmlessly the work inside the tissues that heat, acids, or alkalies do in the test tube. Enzymes effect changes in the tissues without injury to the living cells. They are the products of the cells and yet they have an independent individuality all their own. Without themWithout themselves changing, increasing, or decreasing, they induce great changes in the material acted upon. Thus a microscopic speck of pepsin can alter tons of meat without undergoing any manifest metamorphosis.

The distinctive peculiarity of enzymes is thus described by the London pharmacologist, Prof. W. D. Halliburton. "We may roughly compare an enzyme," he writes, "to an ill-disposed person who comes into a room full of good-natured people, and who succeeds in setting them all by the ears. He has produced a change in them without undergoing any change himself, by his mere presence. He is, moreover, able to repeat the process over and over again in fresh roomfuls indefinitely."

In the presence of water, many varieties of enzymes are decomposed, first into proteids of lower molecular composition and weight, then into near-proteids called peptones and albumoses, again into acids, and finally into compounds called chromogens, soaps, and salts.

When proteids are broken up by the enzymes excreted from bacteria particularly the putrefying microbes - they form ammonium salts of fatty acids,

hydrogen sulphide, carbonic acid gas, indol, skatol, and even carbolic acid.

Prof. Elie Metchnikoff maintains that these latter three poisonous products, ever present in the intestines, are the cause of senility and tissue degeneration. Professor Metchnikoff has isolated a germ from the intestines of dogs which, implanted in beef broth, grows a byproduct that will neutralize the poisonous action of skatol, indol, and phenol (carbolic acid). This dog bacillus of Metchnikoff is now made into tablets and prescribed by the doctors as a preventive of old age.

Now this much has been known for a generation, namely, the degradation of a complex mass of meat and milk to the lowly ammonia, carbonic acid, and water. But just as it is easier to pull down step by step the Cathedral at Rheims and recognize each gargoyle, capital, and entablature; just as it is simpler to pick out the motives, rhythm, tempo, nuances, and movements of the "Symphony Pathetique" of Beethoven, than to build a cathedral or compose a masterpiece, even more difficult has it proved to be, until to-day, to devise a chemical method of rounding out a perfect food molecule.

The importance of doing this can be the better realized when it is recalled that no animal is capable of making his own. food. Vegetable life alone is fitted to bring forth from nature's store a protein ready made.

Man must have his proteid food ready made for him. Animals as well as thinking beings must eat herbs, meats, eggs, berries, and fish. These are filled with the proteins that make us live, grow, and multiply. But suppose some catastrophe, some pandemic blight, should annihilate all the plant life on earth! Imagine for a moment the horrors of some animal parasite, or vegetable disease, that would kill off all the plants of the universe! Such a conception or dream has been the nightmare of scientists for centuries, for it would mean starvation unto death for every living person on earth as well as for very lower animal.

The first forward step in creating laboratory foods was made by the great

Louis Pasteur, discoverer of bacteria as the cause of disease. He mixed certain simple substances, such as table salt, saltpeter, and phosphates, and was startled to find that vegetable organisms would grow and multiply from these salty elements. Following his lead, the plant physiologists of Europe and America were soon able by this method to build small amounts of vegetable proteins in their test tubes and flasks.

Twenty years ago, a French chemist, Grimaux by name, was impelled to seek a means of anticipating man's eternal dependence upon plant life. When his task was finished, the result was a synthetic combination of amido or ammonialike acids, bodies that were links in the complex protein foods. Various other chemical Vulcans forged intervening links, one of the most important of which was beaten out by two German pharmacologists, Lilienfeld and Wolkowicz by name. With the amido-acids of Grimaux they made a soft, wax-like body that was easily mistaken for gelatin. It remained, however, for one of the younger physiological chemists of the twentieth century to conclude the efforts to produce a protein by combining chemical elements.

No recent discovery has so excited the scientific and commercial world as that of Prof. Emil Abderhalden, one of the greatest living physiological chemists. His laboratory at Halle is now the cynosure of the scientific world's eyes.

Professor Abderhalden, who is still a young man, has at last furnished positive proof that man has it within his power to stand alone so far as food is concerned. True enough, the extensive commercialization of only one variety of protein will not be much of a success, but it is plainly evident that if one specific protein can be made it is a mere question of technique to make others.

Professor Abderhalden's method was simple. First he fed laboratory animalsrats, mice, prairie dogs, and cats-with organic acids (such as vinegar, asparagus acid, and amido-acids), glycerine, olive oil, cotton oil, and butter fats.

The animals contriv d to grow, wax fat, and have litters of young. This was the initial demonstration, the first on record, that small animals could live and multiply without compound organic foods such. as proteins.

The second step was to subtract from the animals' food first the olive, the cotton, and the butter oils, then the various acids, and finally the glycerine. He soon discovered that the animals could not live without the amido-acids, but could live without any of the other food.

The third and last step in this marvelous discovery was taken by Professor Abderhalden when he repeated the experiments in building up, from water, salt, ammonia, and acetic acid, those same amido-acids that nourish and that increase the weight of living beings.

F

THE MARCH OF THE CITIES

ST. JOHN, NEW BRUNSWICK, AWAKENED AFTER 150 YEARS IVE years ago St. John, New Brunswick, was probably the most conservative city in all the British western possessions. When the suggestion was made that St. John should join the procession of American cities that were building for greater and more rapid progress, the reply was: "That will not do here. We are too conservative." And almost all St. John believed that.

A few of its citizens, nevertheless, started a movement the success of which has surprised even the most optimistic of their number, and stands as a lesson to other backward-looking cities.

To-day, St. John is one of the biggest little cities in the world. Immigrants, believing themselves bound for the interior of Canada - Manitoba or the Saskatchewan country are almost literally kidnapped from the ships that touci.

at St. John. Convincing agents meet the ships and prove to many of the visitors that the best place for them to make their homes is "right here in New Brunswick."

Entire colonies of Danish dairymen are being brought to New Brunswick to start an industry heretofore practically neglected. These colonists are under the guidance of experts who have made dairying a business, a trade, and a profession.

For 150 years St. John had remained content in its conservatism. Such growth as it had came to it so slowly that it was unnoticed. Real estate values were unchanged decade after decade. But with the new life all this has been changed. Suburbs are springing up, values are multiplying, and great fortunes are being spent in improvements and business enterprises.

In the eastern harbor of St. John $11,500,000 is being spent for the construction of piers and dry docks. This sum is to be doubled within the next five years, and at the end of that time St. John will have one of the greatest and safest harbors in the western world.

During the present year $3,500,000 will be spent for dredging, wharf construction, and terminal facilities in the western harbor of St. John. Another $2,500,000 is being spent for warehouses and railroad terminal facilities.

Almost as though it had been accomplished over night, St. John has added. 20,000 to its 40,000 population of five years ago, and the increase is continuing at a more rapid rate every month. The country back of it is filling with prosperous

home builders. The pressure for lands for dairying and grain growing is so great that the Provincial Government has been compelled to take steps to open 200 miles of rich fruit and agricultural country that until now has remained practically a wilderness. Nine million dollars has been appropriated by the Government, to be paid under contract, for 200 miles of railroad to be completed by November, 1915.

That the railroads may have an adequate supply of fuel and not remain dependent upon foreign coal, $1,500,000 has been appropriated for the opening of mines in the Minto coal fields. Still another $1,500,000 has been appropriated for the development of electrical energy on the Restigouche, the Nepisiguit, and the Miramichi rivers for transmission to St. John. At least $7,300,000 is now being invested in factory buildings and plants. To care for transients who are visiting St. John in constantly increasing numbers, $1,000,000 is being invested in a new hotel, and $450,000 in a new drill hall, theatre, and bank building.

For the first time, steamships leaving St. John for the East are carrying great cargoes of New Brunswick grown fruits and New Brunswick dairy products and poultry. This indicates that this new growth is logical and is likely to be per

manent.

St. John still speaks of itself as the City of Loyalists, but many who use that term couple it with the assertion that St. John to-day is the most thoroughly American of American cities.

H

FORWARD TO THE LAND

A WOMAN'S SUCCESS ON THE LAND

ERE is the story of a woman half cash and the balance on time at 8
who gained $25,000 in profits
from the soil in six years from
an investment of $5,000:

Early in 1905, Mrs. Ida E.
Mathis bought and took charge of 740
acres of red clay land in Calhoun County,
Alabama. The farm cost $8.50 an acre,

per cent. The land, the houses, and the fences had suffered from the "absentee landlord" policy of their former owners. Mrs. Mathis spent $1,200 in repairs. She planted 10,000 fruit trees on part of the cleared land, at a cost of $600; and rented the rest of the tillable part of

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