22 THE BEGINNER'S GARDEN BOOK 



Third, the color should be proper. Green beans should 

 not show any yellow, nor wax beans any green. Choose 

 each vegetable for the color that is expected of its kind. And 

 again let me say, likeness is very necessary. Do not mix 

 colors if possible to avoid it. 



Fourth, the matter of grading, which I have emphasized in 

 each of these paragraphs, must be specially considered when 

 the exhibit is arranged. Probably there has had to be varia- 

 tion in the vegetables chosen : there is a largest and a smallest, 

 or a lightest and a darkest, with others between. See now if 

 they cannot be arranged in order. So arranged, the differ- 

 ences in sizes or colors or shapes will scarcely show, while 

 the same exhibit, set out helter-skelter, will seem very irregu- 

 lar. 



Fifth, the vegetables should always have a good skin. 

 Scabby potatoes, rusted beans, cabbages which the worms 

 have nibbled, are most unattractive. 



Sixth, care should be taken to bring the vegetables to 

 the exhibition in the best possible condition. For this pur- 

 pose they should be picked late and kept fresh. Root crops 

 may be washed when dug, and left untrimmed with their 

 roots in water. Do the washing with a sponge. Leafcrops, 

 on the other hand, may be injured by real washing, since they 

 become soggy. They may be kept very well under damp 

 moss. Kept in this way, and carefully protected against 

 sun and dust, at the exhibition hall they may receive a 

 final dressing down. The roots should be trimmed, the tops 

 moistened, and some vegetables, such as squash or water- 

 melon, should be scrubbed. 



The final arrangement, whether on the table, on plates, or 

 in baskets, should be careful. I have already spoken of 

 grading in size, shape, and color. Do whatever else you can 

 to make the vegetables appetizing. Make them seem natural 



