Connecticut western news., 1922-08-03
HOME GROWN DINNER
 FOR STATE EDITORS
Newspaper Contest Prominent Part of Quarterly
 Meeting

was held at the Connecticut Agrl- cultural College last Saturday. The features of the occasion being a homegrown dinner, every part ot which, even to the salt and pepper, was produced in this state, and a contest between the weekly news papers of the state.
 The editors began to arrive at the college shortly before noon, by train and autos. After registering at Holcomb Hall many took advan- tage of the opportunity before dln- ner to inspect different departments of the institution. Great interest was manifested in the international egg laying contest and the dairy herd, as we'll as some fine thoroughbred horses.
 The colony houses which housed the birds in the egg-laying contest were the source of some speculation relative to their comfortableness during severe weather. They were without windows; only cloth cover ing protecting the openings in win ter. The birds seemed common enough; even those from England attracting no more attention than the natives. Perhaps the most ln- teresting thing about them was thelr ability to lay so many eggs during year.
 The large, airy and wonderfully clean dairy barn, with its immense tile silos was a pleasure to all who sometimes wonder about the source of their milk supply. Fully equipped with modern contrivances for the convenience of man and comfort of cattle, there was little to be desired. The barn adjoining, containing several hundred tons of hay, was Tn harmony with the home of the fine dairy cattle.
 The beautifully kept campus was a delight to the eye and in the dis tances all about could be seen grow ing crops, causing one to wonder what experiments and for. what pur- pose, were here being tried out. Apples, potatoes, corn, sunf1owers and various kinds of garden truck, in a fine state of cultivation, showed the thoroughness and care with which they were being grown. The buildings were a delight and gave one a feeling of pride in their ownership as citizen of the state Then came the dinner. It was "iust as advertised" and all that could be expected in viands that tickle the palate and appease the appetite. Following is the menu, printed in an exceptionally neat folder together with the interesting information as where the articles of food, etc., were obtained. It will be noted that the maple sugar came from M. F. Deans at Falls Village.
 Bouillon Oatmeal Walters Celery Gherkins Turbans of Flounder Sauce Tartare
 2% Potatoe Balls
 Broiled Chicken Cranberry Sauce Buttered Peas Mashed Potatoes
 Graham Muffns with Blueberries
 Stuffed Tomato Salad
 with Cheese Balls
 Corn Meal Rolls
 Ice Cream with Honey Sauce Salted Peanuts Maple Pralines
 Fruit Punch
 Coffee Connecticut Cigars Where the Food Came From
 Meats
 Broilers-The College Poultry Plant. Flounders-Long Island Sound near New London.
 Beef-(For soup) Swift & Co.,, New Haven Plant.
 > Vegetables Carrots-Vegetable Gardening De- partment, College.
 Turnips-.supplied by W. M. Eston, Stofrs.
 Onions Vegetable Gardening De- partment, College.
 Potatoes-From R., W. Gardner, Eagleville.
 Peas-Vegetable Gardening De- partment, College and W. M. Eston, Storrs.
 Gherkins-Mrs. A. B. Brundage, Danbury.
 Parsley-A. G. Skinner, Storrs, and Calvin Swan, Norwich. Celery-A. Christensen, Market Gardener, Wilson
 Tomatoes-J. M. Gager, Willimantic Cucumbers-Vegetable Gardening Department, College. Green peppers-A. N. Fornham,
 Westville, New Haven. Lettuce-A. E. Moss, Mansfield Depot.
 Fruits
 Cranberries-Charles c. Ford, Fair
 View Farm, Washington. One can from Ada s. Bond, Mantle. Blueberries-From native bushes in the town of Mansfield. Raspberries-J. I. Rhodes, Holland.
 from commercial field of Perfec
 tion raspberries.
 Cherries-Sweet cherries, canned by
 Mrs. Walter Stemmons, Storrs. Grape Juice-A. T, Stevens, Storrs. D1y.x~o T,,1o