t entirely off. Carrots,
beets, radishes, turnips, celery and other vegetables where the edible
part is beneath ground, need this sort of attention, not only to make
them clean, but to bring out the colours in each case.

"The foliage of a vegetable plant often adds much to its appearance in
exhibition. For instance, the carrot has quite lovely lacey leaves. Beet
leaves have such good red colours in them that they, too, add something
to the general effect. The colours of the leaf and the colour of the
fruit itself are a harmony. When radish leaves are taken off there is no
good way of bunching the radishes. They are cut quite off from kith and
kin.

"The only objection to the foliage is its wilting, drooping, tired
looking leaves certainly add nothing lovely to the exhibit. If the
exhibition is of short duration there is no trouble along this line; if
it is one of several days the problem is different.

"Children's exhibits, however, usually last but a short time. But if the
products can be put away in cold storage over night, or in water in a
cool place, then it is possible to keep them in good shape.

"An outdoor exhibit is not wholly satisfactory because of the effect of
the air on the products. They wilt badly. A tent is far better than the
open-air table for exhibiting. With care the exhibition may always be
made attractive.

"The arrangement of products is one of the main features. Generally
children's exhibits are pretty messy and mussy looking. This is because
of two things: first, the children have so many little separate
exhibits; second, we do not stop to discuss carefully the matter of
arrangement and preparation. If the children understood fully that no
products would be admitted for exhibition unless these were cleaned,
were of uniform size, and of the requisite number, there would be little
trouble. With them, arrangement would have to be worked out largely on
the scene of action, although colour effects, bunching, and general
matters could be taken up beforehand.

"Let us think out a few general directions for exhibiting. First, all
products must be thoroughly cleaned. Heading vegetables, as cabbage and
lettuce, should be cleaned well, and perhaps two heads of each kind
shown by the exhibitor. Radishes, carrots, young onions and small
vegetables which are to be bunched should have anywhere from twelve to
twenty specimens in the bunch. Leave the foliage on such bunches. The
large vegetables like be