On Thursday we left for Swanson, nearly sticking in the sand more than once. At last the sub-radius rod broke with our continual skidding, but I was able to get another at a hardware store on the way. We reached Swanson that night and camped by the church. Next day we went to see the farmer's wife who had promised to get the people together to meet us. The family consisted of Mrs. Z., a widow, her daughter, and two sons. As we drove up we saw that the wheat was being cut. Some of the binders were drawn by motor tractors and others by horses. After the tea-supper, which is the last meal of the day, Winifred went to the piano to play songs for the girl. I noticed that the two brothers looked very tired after their day's work, and guessed that they were waiting up for us as I had seen that our room led through another. At last in desperation they went to bed, and we found them fast asleep when we went through. This shack was in advance of many, as it had a door between the rooms instead of a curtain, but the girl ingenuously suggested that as it was a hot night we should leave the door open. The next day we went out to help them stook the wheat. It was a beautiful sight, the sky so very blue and the wheat so very golden. I felt quite at home at this job, though one had to stook from a quarter to half a mile before turning, and the sheaves in the stooks were placed in a circle instead of in our English way. Their aim is to keep out the sun and wind, which would dry the wheat too much, whereas ours, of course, is to let them in. They told us that a stooking machine had been invented, but it was not very satisfactory as yet. The wheat usually stands only a week in stook, and is then threshed on the field. The rack (_i.e._, wagon) is accompanied by a loader (elevator) which shoots up the sheaves into the rack. When this is full it is driven to the thresher. This differs from our English threshing machine. Instead of coming out in bundles, the straw is cut fine and blown out of a funnel, accumulating in a heap on the ground. It is left there all winter, being used either as fodder or as fuel. The grain pours down a great pipe into a wagon, instead of being put into bags as with us. The wagon is then driven off to the nearest "depot," where there is always an elevator, as the tall buildings used for storing the wheat are called out here. The wagon drives into the building, where it is weighed with its freight. Then the wheat is tipped out and taken up to the store rooms above. From there it is shot down a pipe into railway trucks, and sent by train to Fort William on the Great Lakes. There it is cleaned and again stored in elevators, and then poured down a great pipe into the grain boats which carry it down the Great Lakes. Then it goes by train to Montreal and Quebec, where there are even greater elevators, whence it is sent all over the world.