STATE POMOLOGICAL SOCIETY. 55 



report, in the same shape yours is here to-day. A few years ago 

 the president of our state board asked me to take hold of it. I 

 said, "No, I will not do it. I am not going to be the monkey to 

 pull the chestnuts out of the fire in that way. I will tell you why ; 

 you will give to the horse breeders, the cattle breeders and the pig 

 breeders all they ask for, but you will not give us respectable 

 premiums in our department." They said if I would take hold of 

 it they would give me just what I pleased. I said, ''if you will 

 endorse what I do you will have to revise your whole premium list." 

 Instead of SoOO which they had given us, I asked for S2,000. The 

 cattle dealers had to pull down their premium list a little. I said, 

 *'l am going to have it, the board promised me what I wanted and 

 I will be satisfied with nothing less." I got it. We offered a 

 premium of $200 for the best and largest exhibit of all kinds of 

 fruit from any organization or society; a premium of Sl.50 for 

 second. Then we went to work and raised our premium list all 

 through, paying as high as $50 for the best exhibit of pears, $50 

 for plums and $50 for apples. The result is this year we were 

 obliged to put up a large building, 150x5u for our fruit. This is 

 an off year for the fruit, but for the overflow we had to put up a 

 tent besides. It was the premium list. 



A DEMONSTRATIOX IN APPLE COOIvERY. 



By Miss Anna Barrows, School of Domestic Science, Boston. 



Instead of saying much about apples at first, I will speak of the 

 methods 'used in cooking schools so that you will understand our 

 work. The cooking school in this country is comparatively a new 

 thing. Those who are teaching are very dependent upon the expe- 

 rience of^the housekeepers who have gone before. We are trying 

 in the cooking schools to bring together facts and good suggestions 

 to help the housekeeper, not trying to make things so elaborate 

 that the housekeeper Vill not find the time to carry them out. The 

 first cooking school in this country started less than four years ago, 

 and cooking is]now^a part of the training in schools in large cities. 

 I think all oughtj,to have some knowledge of the preparation and 

 cooking of food^so if we have occasion we may be able to prepare 

 food for ourselves or direct others. 



