CORRELATING AGRICULTURE IN NORTHERN STATES. 



41 



Class of exhibit. 



SCORE CARD FOR WHITE BREAD. 



Exhibit No . 



Points. 



Perfect. 



General appearance (20 points): 

 Size 



Shape . 



(Color 



Crust< Character^. . . 

 [Depth J 

 Flavor, odor, and taste . 

 Lightness. 



Crumb (30 points): 



I Fine — coarse 

 Tender— tough I 

 Moist— dry 

 Elastic or not 



Color 



Grain: Distribution of ga-; . 



Total 



Scorer's. Corrected. 







10 





35 





15 





20 









5 









100 







Remarks 



Name of scorer. 



Date. 



The above score is explained by Miss Isabel Bevier in University of Illinois Bulletin 

 25, Vol. X. 



Ten points are awarded at the New York State College of Agriculture for a written 

 report which must accompany the loaf telling (a) brand of flour and kind of yeast used, 

 (6) how mixed and set to rise; number of times set to rise, (c) time of baking and about 

 what temperature, (d) care after baking, (e) number and value of hours of labor con- 

 sumed, total cost of loaf, and the approximate number of loaves that could be made 

 in the time taken in making one. 



The 10 points for report may be taken by omitting size and counting lightness as 

 10 only. 



SCORE CARD FOR CANNED FRUIT OR VEGETABLES. 



Kind. 



Variety Exhibit No . 



. Points. 



: Perfect. 



Flavor: The flavor should be agreeable and as nearly as possible that of 

 the fresh, perfect fruit or vegetable 



Texture: Well cooked — so that it is tender, yet not overcooked 



Condition: Liquid clear. No sign of decomposition. Product should 

 be uniform in size, well arranged in can, and of good color 



Purity : Free from foreign material, preservatives , or artificial color 



Package: Cans should be uniform and of quality, shape, and size prac- 

 ticable to the average home. The labels should be suitable, uniform, and 

 neat 



Scorer's. Corrected. 



Total . 



15 



25 



10 



10 



10 1 





100 1 



Remarks 



Name of scorer. 



Date. 



