CORRELATING AGRICULTURE IN NORTHERN STATES. 
41 
Class of exhibit. 
SCORE CARD FOR WHITE BREAD. 
, Exhibit No. 
Points. 
Perfect. 
Scorer's. 
Corrected. 
General appearance (20 points): 
! 5 
5 
(Color 1 
[Depth J 

! 35 
15 
Crumb (30 points): 
(Tine — coarse 1 
Texture Tender-tough 
: 20 
5 
Bt (Moist— dry [ 
(Elastic or not J 
Color 
■ 
5 
Total 
; 100 
Remarks i.. 
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 . 
Remarks 
Name of scorer. 
Date. 
Points. 
Perfect, i Scorer's. 
Corrected. 
Flavor: The flavor should be agreeable and as nearly as possible that of 
45 1 ' 
25 
Condition: Liquid clear. No sign of decomposition. Product should 
10 1 
10 
Package: Cans should be uniform and of quality, shape, and size prac- 
ticable to the average home. The labels should be suitable, uniform, and 
10 
Total 
100 
