Weekly journal-miner., 1913-09-03
HOW ID PREPARE EXHIBITS FOR
 STATE FAIR
INTERESTING ARTICLE BY PROFESSOR McOMIE OF THE UNIVERSITY OF ARI IONA
(From Fridays Daily) By PROF. A. M. McOM1E, University of Arizona.


 much on the ability Of the exhibitor 10 make a proper display of his pro duce as on the quality Of the pro ducts themselves. The importance of this fact is usually underestimated by the average farmer and as a re- suit we see so commonly the poorly prepared exhibit receiving very little attention and few ribbons, while an exhibit low in quality but well pre- pared gets the prizes. In the first case the exhibitor goes home discouraged and VOWS not to try again, uSlile in the second case the winners go home with increased energy to produce better stuff and prepare it more attractively for the next fair. So much indeed depends on the care exercised in preparing the material to be shown, that 1t IS scarcely worth while entering con test unless proper preparation has been given.
 The selection of the crop to L' ex| hibited requires careful thought; the care and preparation of it before be- ing shown must receive careful con sideration; and the arrangement ot il in the booth certainly requires the use of at least some artistic taste and neatness.
 Select Exhibit While Growing.
 In speaking on the selection ct material it is important to note that the time to select any crop for ex- hibition purposes is while it is gitw- ing. Its superior qualities are most readily discernable as it stands i'll the field in competition with its tel- lows. Here desirable individuals can be marked and given special atten- ton so that the greatest possible de- velopment may be had. Fairs arc places to display the very best that vou can produce, and not the medium.
 Cold Storage for Perishables.
 The care after the crop Is ma tured must be in accordance with the climatic conditions, the length of time before the exhibition, and the variety of the crop. In this climate 1t will be necessary to place any perishable stuff in cold storage and all produce as alfalfa, grain, etc. should be kept in dry, cool place, such as a well ventilated cellar. A little moisture causes mould, while the direct sunlight causes bleaching
 Sheaf Exhibits.
 In the preparation of sheaf exhibit: the following points should be taker into account:
 Grain.-Choose well filled head- that are representative of the variety to be exhibited; cut the straw q. close to the ground as possible II order to show full length Of plan or if the grain has been GU then select the best heads with a long stems as possible.
 Make up samples of not to exceed 200 heads. Tie with some soft clotI or ribbon just under the heads, a butts and in the center of the bu ldl and place in a darkened room :; cure or ripen of. Go in a lttl later. unite the bundle, sprinkle little water on straw and strip o any adhering leaves.
 With a soft cloth polish eac straw. Now neatly tie up the bundl with baby ribbon of appropriai color in at least three places, bette four. seeing that all heads are evenl placed making one compact c1rcul; bush. The shape and compactne: of the bundle is very important. D not use sharp string in tying she grain, as the straws are easily brol en. See that each sample is neat labeled. wrap in some thin, so cloth and put where it will be su pended in a free current of air wi heads down, put in dry place ar not exposed to the bleaching sun
 Forage Exhibits Directions.
 Forage Plants.-Select leafy NP in the field. Get most erect inc vidual specimens obtainable. C close to ground. Put in loo bundle of not more than four or n inches in diameter. loosely wrapp in newspaper, or better still in tn porus cloth, and hang in the dark cure. To retain its color it must
 cured in the dark. Do not lose single leaf as it is foliage we wa here and not stalks. Tie in n' manner as in the case of the gr; sheaf.
 Threshed Grain and Seed Sampl An seed should be run through