Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1918-10-29

yinue work in me faH and winter md
have winter gardens. Direction Tor
this work viii he ven 1t the proper
time.
Th.rd-year girls may 10 poultr,. clu.
worS. No canning club girl 50 Il IN
GertalSc this work. however, "a she
has had the fun two years eNprrleure
with tenth acre and ~ at least tour
teen years old. Full directions for TINS
work are sent out py the state FoultIN
club Agent working in cooperation
with the County Home Demonstration
Agent
. The Yield q all vegetables. in
pounds should be Kept Tor the entlre
To- All canned goods put on the mar
yct By club members must come up 10 a
hi@h standard. bear the club label, ana
must be OF UNIFORM qualIty anu
weight. only standardized recipes tuf-
niShed or approved by the United states
department of agriculture, washington,
u. &. or By the State College OF Ag-
riculture, Athens, Ca, shall be used by
club members i'm their commercial cruz
work The name and address OF the
packer and the net weight OF the can III
pounds and ounces shall be put upon
every can sold by the club members
Every girl thus guarantees her own
ii, Salicylic acid and boric acid are
often used as personalities, but no cup
member will be allowed TO use such
personalities.
L. All frst-year girls who are reSu-
lar canning club members must make
the canning club cap and apron holaeT
and cup towel. The second-year girl
will be entitled to wear the emblemS on
the cap and apron provided she en-
broiderS them herself, and she small IN
addition make canning club dress OF
pink or blue chambra with collar and
cuffs of white pique, and stencil a port
folio. book cover or wall pockets. Inc
third-year girl shall again make the uni
=. nj NH
emblemS and may make napkins and
suuare lunch cloth embroidering them in
cross stitch with fruit or vegetable
designs for use at club entertainments
If these are not completed in the third
year. they may be finished in the fourth
year. Cap, apron and dress may De
made again in fourth year, II needed,
the dress to be the white uniform worn
of the war it may be wise to leave off
the sewing outlined for third and fourth
year and substitute some form of war
relief work as knitting or Red Cross
work Instructions for the work in sew
ing will be given by the county agent.
This work counts 20 points in the 400
points that make up the score for judg-
ing.
following score:
l. Business showing ..........: so
Yield ........-...........
Businetss management ..... 10
II. Exhibit of canned products. 80
III. Daily record book ........... 10
~. History of work ........... 10
V. Cap and apron or uniform dress. 20
Total 100
OF the go points allowed for exhibit, Is
points shall be given to products eX-
hibited at the contest and Is points to
those things which were left at home.
This the agent will determine in her
visits to the homes of the club men,
bers.
Under quality will be considered the
following:
(a) Flavor.
90 Appearance of products as to size,
color and uniformity of pieces.
(c) Texture whether firm or too soft.
Cd) Proportion of liuid and solid
and the consistency and clearness of the
liquid.
(e) The pack, whether full or scant,
well or poorly arranged.
90 Workmanship in sealing and la
beling.
storing and Saving First Crop Irish
Potatoes
H.. l.. $, Mitchell Ca. writes How can
I store and handle potatoes in order to keep
them through the winter: The potatoes
saved from our first crop sprouting.
1t is difficult to keep Irish potatoes
of the spring crop through the winter
in our climate because of the relatively
potatoes are first dug and in "A sappy
condition they do not sprout readily
and if placed in a cool, dark cellar may
be kept through the summer satisfac-
torily. As soon az they dry out a little,
however, the temperature in such a To-
cation becomes so high that it causes
the potatoes to sprOut. All that can be
done, of course, is to watch them every
few days and rub off the sprouts very
carefully In this way they can be kept
in good condition and satisfactorily for
food purposes for several months.
4 more effective method of storing
and handling potatoes will be to place
them in cold storage where the tenn
perature could be kept say around so