Wuy Organize a Canning Crus 1271 
The business training that results from work in the canning 
club is worthy of our consideration. Members should keep a 
record of all expenses such as cost of product (if purchased), ma- 
terials such as sugar or salt, jars, rubbers, labels, ete. Every hour 
spent in canning should be recorded and be included in the same 
expense account. Receipts will include fresh vegetables or fruits 
sold, and canned products sold. If accurate records are kept, each 
member will know the value of her canned product; and by com- 
paring the cost per can with what she would have to pay at the 
store for the same thing, she could determine how much she had 
saved by canning at home. 
Fic. 363— A CLus Memser’s Fruit Closet, REPRESENTING ONLY ONE-HALr 
OF THE SEason’s Work. Puoto Taken January 9, 1915. NOTE THE 
PIcKLES, MEAT, VEGETABLES, FRUITS, JELLIES, CONSERVES AND GRAPE JUICE 
The keeping of these accounts results in the houswife giving 
more careful attention to the elimination of many unnecessary 
expenses and seeking to be more economical. The simple accounts 
such as they have been keeping in the canning club work illus- 
trates to them their value, and arouse a determination to keep 
household accounts, something to which heretofore they have given 
