82 THE CONNECTICUT POMOLOGICAL SOCIETY. 



The Menu. 



STEAMED APPLES DE LAVAL SAUCE 



CONNECTICUT STYLE. 



Soup. 



FRENCH NUT 

 KELLOGG, BATTLE CREEK STYLE 



Roast. 



PROTOSE WITH DRESSING APPLE SAUCE 



Entree. 



HICKORY CHOP JELLY' FRITTER DE POxM 



Salad. 



POMOLOGICAL 



Dessert. 



PEACH DUMPLING^ HALE SAUCE ICE CREAM, ORCHARD STYLE 



APPLE PIE, THE KIND OUR MOTHERS MADE 



MACAROONS NUTS RAISINS 



COFFEE 



APPLE JUICE GRAPE JUICE 



At the close of the banquet President Gold introduced 

 Mr. J, H. Hale as toast-master. 



Mr. Hale: Brother and Sister Fruit Gro^vers and 

 Friends — As a former President of this Society I feel that 

 it is a great honor to have been chosen toast-master to preside 

 at the first annual fruit banquet. I believe it was our old 

 friend Solomon who said. "Comfort me with apples because 

 I am sick of love." I feel just the other way; and yet I am 

 not sick of apples. 



It is a wonderful work that this Pomological Society is 

 doing for our apples. I have been asked since sitting here if 

 some of these beautiful apples that adorn our tables were not 

 Oregon fruit! If it had been a man who asked me the ques- 

 tion, I would have proved at the time, either that he or I 

 was no gentleman. 



