I don't remember whether the pies, and cakes, and canned fruit, and such are in Pomona Hall or the Fine Arts Hall. Fine Arts Hall I think. They ought to be. I speak to be one of the judges that give out the premiums in this department. I'd be generous and let somebody else do the judging of the cakes, because I don't care much for cake. Oh, I can manage to choke it down, but I haven't the expert knowledge, practical and scientific, that I have in the matter of pie. I'd bear my share of the work when it came to the other things, jellies and preserves, and pies, but not cake. Wouldn't know just exactly how to go at it in the matter of jellies. I'd take a glass of currant, and hold it up to the light to note its crimson glory. And I'd lift off the waxed paper top and peer in, and maybe give the jelly a shake. And then I'd take a spoon and taste, closing my eyes so as to appear to deliberate--they'd roll up in an ecstacy anyhow--and I'd smack my lips, and say: “Mmmmm!” very thoughtfully, and set the glass back, and write down in my book my judgment, which would invariably be: “First Prize.” Because if there is anything on top of this green earth that I think is just about right, it is currant jelly. Grape jelly is nice, and crab-apple jelly has its good points, and quince jelly is very delicate, but there is something about currant jelly that seems to touch the spot. Quince preserves are good if there is enough apple with the quince, and watermelon preserves are a great favorite, not because they are so much better tasting, but because the lucent golden cubes in the spicy syrup appeal so to the eye. But if you want to know what I think is really good eating in the preserve line, you just watch my motions when I come to the tomato preserves, these little fig-tomatoes, and see how quick the red card is put on them. Yes, indeed. It's been a long time, hasn't it? since you had any tomato-preserves, you that haven't been “Back Home” lately. It's no great trick to put up other fruit so that it will keep, but I'd look the canned tomatoes over pretty carefully, and if I saw that one lady had not only put them up so that they hadn't turned foamy, but had also succeeded with green corn, and that other poser, string beans, I'd give her first premium, because I'd know she was a first-rate housekeeper, and a careful woman, and one that deserved encouragement. But I'd save myself for the pies. I can tell a rich, short, flaky crust, and I can tell the kind that is as brown as a dried apple, and tough as the same on the top, and sad and livery on the bottom. And I know about fillings, how thick they ought to be, and how they ought to be seasoned, and all. Particularly pumpkin-pies, because I had early advantages that way that very few other boys had. I was allowed to scrape the crock that had held the pumpkin for the pies. So that's how I know as much as I do.