, never heard of the
award; Mrs. Bertha E. Haffner, representing Swansdown flour,
should have had a grand prize for her cakes, since a grand prize
was awarded Mrs. Gautz for bread. This was the consensus of
opinion of jurors in group 88.

The coffee exhibits employing women, and the flours--Pillsbury,
Washburne, and Crosby, the banana flours, North Dakota flour
exhibitors, Sanitas Nut Company, breakfast foods--were all in
the charge of women, all of whom deserve special mention for
their unfailing courtesies to sightseers.

It warms my heart yet just to think of the dear old Palace of
Agriculture, and the many delightful hours spent there in our
work. I desire to specially commend the kindness received by
those in charge of the Brazilian Pavilion and Machin Brothers'
French bakery.

Group 90, Miss Carolyn Hempstead (now Mrs. C.M.F. Riley), Little Rock,
Ark, Juror.

Under the group heading "Sugar and confectionery--Condiments and
relishes," the eight classes into which it was divided
represented: Sugar. Glucose. Confectionery. Chocolate. Brandied
fruits, preserves, jellies. Coffee, tea, substitutes for
coffee--mate, chicory and sweet acorns. Vinegar. Table salt.
Spices and extracts; pepper, cinnamon, allspice, etc.; flavoring
extracts. Mixed condiments and relishes; mustard, curries,
sauces, etc.

Mrs. Riley reports as follows:

Department of Agriculture, group 90. In this group there were
not as many women exhibitors as seemingly might have been
expected, as women have always been the exponents of this
domestic science, and have been called the "ministering angels"
to man's needs; have feasted his eyes and fed his stomach from
times immemorial with their sweetmeats. Eve, even, perhaps made
Adam happy with sun-dried figs. Who knows?

All told, there were not over thirty women exhibitors, and the
exhibits consisted of preserves, jellies, jams, marmalades,
pickles, relishes, candied fruits, crystallized
flowers--excellent in their quality and most beautifully put up
and hygienically sealed. In this, the science of our
grandmothers, much of their wisdom and practice clings to the
art of producing and effecting the good result which were
displayed before us; but if the exhibitors did have recourse to
the old cookery books, the manner of showing the exhibits, the