TWENTIETH ANNUAL YEAR BOOK— PART III 193 



The Chairman : The next on the program is a paper by Miss 

 Neale S. Knowles, Ames, Iowa, entitled "Uniform Classification 

 for Culinary Department." Miss Knowles found it impossible to 

 be here and Mrs. Louise H. Campbell is to substitute for her. We 

 will now listen to Mrs. Campbell, of Ames College. 



Mrs. Campbell (Ames College) : This afternoon I just want to 

 talk a little while on the premium list — that is, regarding the foods 

 and the clothing and the fancy work at our fairs. We have been 

 going over the state from the Iowa State College visiting the va- 

 rious fairs and assisting in the improvement of exhibits. I, myself, 

 have been in the state nearly eight years, and for less than three 

 or four years the women who have been going out from Ames judg- 

 ing have been becoming dissatisfied — dissatisfied with the work they 

 have been doing, dissatisfied because they have felt that the things 

 they have judged have done the people very little good ; that is, that 

 this fair should be educational, and just because we put a blue rib- 

 bon on an angel food cake, or a blue ribbon on a loaf of bread, 

 doesn't mean anything to the people in general, so one of the things 

 we have worked out is a little score card. Now, by a score card 

 I mean this : This is bread, what is the flavor of that bread ? Is it 

 yeasty, is it salty, is it musty? If it is yeasty it is because the yeast 

 has been overcome by bacteria, perhaps due to the fact that the 

 woman failed to wash her bread pans after baking bread, and that 

 food in the bottom of the pan becomes rancid affects the bread. An 

 ill-flavored bread is an expensive bread, because you keep piling on 

 the butter to overcome the taste, and with butter at 85 cents a 

 pound you want to be as economical as possible. You could cut 

 down on the butter by putting, in more salt. How are we to reach 

 those women? By simply having a card like this. This card will 

 be put on each loaf, and it will give a criticism of the bread. If it 

 is impossible to reach these women, as we try to do, on the after- 

 noon after the judging and give them a talk on bread and what we 

 determine is a loaf that should have 100 per cent, this card serves 

 very nicely. 



Now, the lack of interest in the old-time food and clothing ex- 

 hibits makes us just wonder if we are on the right track. Women 

 have seen those cases of bread piled up there for years and years, 

 and they said "It looks pretty good; it's fine," but what are they 

 getting out of it unless we can go right there and talk to them ? Then 

 there is an economic food waste there — a tremendous waste. I have 

 gone in farmers' institutes where I know that the food that goes 



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