VEGETABLE GARDENING 53 
said in regard to the selection and preparation of 
products for market would apply in the case of their 
preparation for exhibition. 
The exhibits of a garden and canning club might be 
placed on two shelves and a vertical surface. The 
lower shelf, the larger of the two, placed about the 
distance of a table top from the floor, is slightly in- 
clined and contains the fresh products. The upper 
shelf, placed about two or three feet above the lower 
shelf, contains the canned products. On the wall be- 
hind this or on the vertical surface of boards which 
might be built up if the display is in the center of a 
room are placed the record books and decorated club 
booklets. Larger vegetables, like cabbages, cauliflower, 
melons, cucumbers, squash, ete., are placed at the back 
of the first shelf and the attain products in front. 
‘Four tomatoes placed on a paper or china plate (or 
twelve tomatoes placed in a square basket) may con- 
stitute an exhibit. All wilted or torn leaves should 
be removed from a cabbage or cauliflower. Beans may 
be exhibited in peck measures. The uniformity idea 
may be carried out in a canning exhibit by using glass 
jars of the same type. 
Saving perishable foods. Do you recall the fable of 
the Grasshopper and the Ant: how the former played 
all summer while the latter toiled to store up food for 
the winter? Do you remember what happened when 
winter came; how the grasshopper was forced to beg 
food of the provident ant? There are grasshoppers 
and ants among men as well as animals. 
In the tropics, Nature has been kind to man and has 
given him an almost perpetual food supply. But in our 
latitude ‘‘we never get something for nothing.’’ How 
many great men can you name who were born in the 
