hampshire county farmers' monthly 

 home: making 



THE THREE COUNTY FAIR 



" It's Your Fair " 

 Eight now at the beginning of canning 

 and preserving season is tlie time to think 

 of the Three County Fair. The Woman's 

 Department or Home Department as you 

 may care to call it is your department. 

 You can help to make it a success or 

 failure this year just as you may care 

 to by cooperating in whatever way you 

 may be asked to or by refusing to help in 

 any way. 



We have all attended fairs where the 

 Women's exhibit of home products was 

 large and attractive. Such an exhibit 

 means that the women of that community 

 have given their interest and cooperation 

 to this exhibit and helped to make it a 

 success. This is the kind of an exhibit we 

 want for the Three County Fair this Fall. 

 Perhaps you have been an exhibitor at 

 one time and failed to get the premium 

 but why not try again. A committee of 

 Hampshire County women at the request 

 of the Fair Board are revising the Pre- 

 mium List for 1922. You may be in- 

 terested in this list. Be sure you have a 

 copy of it when it is ready for distribu- 

 tion. There is certainly enough variety 

 in the premium list to interest every one. 



We plan this year to make the Women's 

 Department educational. After a woman 

 has labored over her cake, jelly or bread 

 or small piece of handicraft and taken it 

 with joyful anticipation to the fair and 

 had it returned with or without recogni- 

 tion, has she learned where-in was her 

 success or why she failed? If an exhibi- 

 tor is to learn anything she should have a 

 copy of the score card by which her pro- 

 duct, was scored. This is the score card 

 used for bread: 



General appearance 20 



Size (5) 

 Shape (5) 

 Crust (10) 

 Color 

 Character 

 Depth 



Flavor 35 



Odor 

 Taste 



Lightness 15 



Crumb 30 



Character (20) 

 Coarse — fine 

 Tough — tender 

 Moist — dry 

 Elastic or not 

 Color (5) 

 Grain — Distribution of gas (5) 



Total 100 



Score your bread by this card and see 

 what kind of bread you are serving to 

 your family. Bring a loaf of your bread 

 to the Fair and see how well your bread 

 compares with your neighbor's. 



DO YOU ESTIMATE HOW MUCH 



To Can or Do You Just Can? 



Canning and preserving another 

 winter's supply will soon be in progress 

 again. Fruits and vegetables are easily 

 and successfully canned in most every 

 home and doesn't the family enjoy them? 

 They add greatly to the variety of the 

 menus during the months when fresh 

 fruits and vegetables are not to be had. 

 Then too, the commercially canned ones 

 are expensive and do not taste so good as 

 those "Mother' cans. 



A canning budget for a family of five 

 is given below. 



Asparagus 10 qts. 



Beets 10 qts. 



Cauliflower 5 qts. 



Corn 12 qts. 



Lima beans 15 qts. 



String beans 12 qts. 



Peas 12 qts. 



Greens 30 qts. 



Spinach 

 Swiss chard 

 Dandelions 

 Tomatoes 50 qts. 



Mixed vegetables 



for soups 10 qts. 



Fruits 150 qts. 



Do you have a copy of "Home Can- 

 ning" by Professor Chenoweth of Massa- 

 chusetts Agriculture College? If not 

 write this office requesting one. 



EGGS ARE PLENTIFUL NOW 



Preserve Them ! 



Eggs are more plentiful and cheaper 

 now. Why not store them for use in the 

 season of scarcity? If each person owning 

 hens would preserve for home use only, 

 one case — thirty dozen of eggs — when 

 eggs are cheap and sell one case to a 

 nearby consumer to preserve the high 

 price of eggs would largely be solved. 



The Water Glass Method is an easy 

 and satisfactory method for storing them. 



Water Glass Method (for 30 dozen eggs. 



1. Secure two 5-gallon crocks (capaci- 

 ty 15 dozen eggs each). 



2. Take 18 quarts of water that has 

 been boiled and cooled. 



3. Mix with water 2 quarts of sodium 

 silicate and place equal amounts in the 

 two crocks. 



4. Select fresh, clean eggs. 



Place as collected in the crocks 

 keeping covered to a depth of at least 2 

 inches with water glass solution. 



5. Keep in a cool, dry place. Eggs 

 preserved in this way remain perfectly 

 whole.some, maintain full food value and 

 are perfectly edible for from six to nine 

 months. 



Mrs. Reed Resigns 



Mrs. Ruth S. Reed, State Clothing 

 Specialist, has placed her resignation ef- 

 fective -June 30th. Mrs. Reed will be 

 available for field work only until June 1. 



CONFERENCE OF HOME 



DEMONSTRATION AGENTS 



1 hree States to Hold a Joint Conference 



Has it ever occurred to you when you 

 are engaged in a project promoted by 

 your county extension service that women 

 in every state in the United States are 

 engaging in similar projects? Eleven of 

 the thirteen counties in the State of 

 Massachusetts have a trained, paid 

 worker called the ^ome Agent working 

 among the women. These workers are 

 supervised by the State Leader of Home 

 Demonstration Work who has her office 

 at Massachusetts Agricultural College. 

 It has been deemed wise for the home 

 agents of Massachusetts, Rhode Island 

 and Connecticut to hold a joint conference 

 so that the home agents may exchange 

 ideas and get a broader view point. The 

 Home Management project will receive 

 the major part of the discussion for the 

 week. All of the agents from each of the 

 three states have been requested to be 

 present. The conference will be held the 

 week of June 19th at Connecticut Agri- 

 cultural College, Storrs, Conn. 



CLEANING SILVER 



"Without the Rub" 



The following is an easy and satisfac- 

 tory way of cleaning silver. This way is 

 called the electrolytic method. It has been 

 tried out by chemists and proven not to 

 be harmful to the silver in any way. 



Boil the silver until tarnish is removed, 

 in an enamelware kettle containing a 

 piece of aluminum and a solution made of 

 1 teaspoon of salt, 1 teaspoon of either 

 washing or baking soda, and 1 quart of 

 water. Aluminum kettles of any value 

 for cooking should not be used, since the 

 process corrodes them quickly. A piece 

 of zinc is sometimes used in jjlace of 

 aluminum, but it becomes corroded and 

 inactive in a much shorter time. This 

 method gives a satin finish rather than 

 the burni.shed appearance obtained by an 

 abrasive silver polish. This electrol.vtic 

 method, however, causes no loss of metal 

 and ret|uires less time. It may be de- 

 sirable, therefore, to use the solution with 

 aluminum as frequently as it is neces- 

 sary to remove tarnish, and the abrasive 

 polish occasionally to restoi'e the bur- 

 nished appearance. 



