Why Okganize a Canning Club 



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, etc. 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. 



Fig. 363. — A Club Member's Fruit Closet, Representing Only One-Half 

 of the Season's Work. Photo 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 detenu i nation to keep 

 household accounts, something to which heretofore they have given 



