FARMERS' INSTITUTES. 139 



BEEF CATTLE DEMONSTRATION. 



Ift: PROFESSOR SHAW. 



Representatives of four breeds were presented for illustration. Ideal 

 form of beef type was discussed briefly, after which the animals were 

 criticised from both breed type and beef type standpoint. Attention was 

 especially directed to that form and finish which would produce the 

 greatest percentage of valuable thick-fleshed cuts devoid of excessive 

 fatness. The market is beginning to discriminate against tallowy beef 

 and the producer must heed the demand or become the loser. To produce 

 a good quality of beef the breeding animals, particularly the bull, must 

 be possessed of a wealth of natural flesh; steers require to be fed on 

 balanced rations aiid must be brought to the block at an early age. Un- 

 fortunately, excess of fat is more easily and cheaply produced than thick 

 -flesh. 



Carcasses of beef and cuts, also, were shown in the meat house, illus- 

 trating the remarks relating to quality in meat production, as were also 

 swine and mutton carcasses. 



COOKING LABORATORY. 



During the days of the Round-up many visitors enjoyed watching the 

 classes at work in the Cooking laboratory in the Women's Building. 

 The freshman classes were learning to prepare meat croquettes, and these 

 were served with tomato sauce. The principles of frying were being 

 mastered ; the students were demonstrating an attractive way of using 

 up ''left overs;" the rules for the preparation were learned in the thick 

 white sauce used for binding the croquettes and the well-seasoned to- 

 mato sauce which was to be served with the croquettes both as a garnish 

 and a relish. Skill in manipulation was shown in the forming of the 

 croquettes. 



The advanced class in cookery were busy in preparing a variety of 

 attractive and delicious dishes, namely waffles, queen fritters, timbales, 

 fondant cakes, angel food cake, putf pudding with foam sauce, lemon 

 pie, tomato jelly, salad with cream dressing and cranberry sherbet. 



DOMESTIC ART. 



The demonstration work done in the class room of the Domestic Art 

 Department, under Mrs. Mae M. Gingles and Miss Helen E. St. John, 

 instructors in sewing, included the following: 



