30 GARDEN PROJECT 
oh KH OMe Ye 
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can or covered pail, lard can, or wash boiler, with false bottom. 
tablespoons, 1 teaspoon, 1 long-handled spoon. 
jar funnel. , 
measuring cup. 
pans (for preparing fruit and vegetables). 
covered pan (for syrup). 
paring knives. 
yards cheese cloth or a wire basket, for blanching products. 
Small jar of salt. 
Tea towels. 
To be supplied by committee for each team: 
gasoline or oil stoves (two or three burners). 
tables (or one long one) with paper or oilcloth on top. 
teakettle. 
water pail (with supply of fresh clean water). 
garbage can with cover. ; 
pound white granulated sugar. 
Jars enough for products (with a few extra). 
-Good can rubbers. 
pancake turners (to be bent and used in getting jars out of 
canner). 
Fruits and vegetables for canning (as specified). 
No explanation of the cold pack process of canning 
will be given during the contest. ‘The work must show 
for itself. An explanation of club work, cold pack 
process, etc., will be given before the contest starts, and 
the club members will be expected to answer questions 
on their work after the close of the contest. y 
9. Census of food preservation. Let each member 
of the class ascertain from each of ten or more families 
the average amount and kind of products stored for 
winter use, such as potatoes, meat, ete., and the method 
of preservation, such as cold storage, pickling, salting, 
drying, canning, etc. Let this information be collected 
on the blackboard and finally recorded in the following 
table: 
