Porlock Village Hall

Transcription

1 Schedule of To be held on Saturday 16 th March 2019 at Porlock Village Hall pm Raffle : Plant Stall : Book Stall : Teas Admission 1 (Members and Children have free admission) Presentation of Cups and Trophies at 4.30pm

2 PERPETUAL CHALLENGE CUPS and TROPHIES awarded in 2018 Stroud Cup (presented by the late Mr R.H. Stroud) for winner of most points in Sections I & II (Narcissi & Other Plants) Smith Cup (presented by the late Mr R.F. Smith) for Runner-up in Sections I & II (Narcissi & Other Plants) Present holder Peter Leather Miniature Cup (presented by the late Mr N.G. Hadden) for best exhibit in Sections I & II (Narcissi & Other Plants) Present holder Marilyn Murch Twyford Cup (presented by the late Mrs Twyford) for the best exhibit in Section III (Decorative) The de Veulle Cup (presented by the late Dr Lister) for most points in Section III (Decorative) Silver Cake Basket (presented by the late Mrs M Edwards) for most points in Section VI (Cookery) Present holder Christine Miles Lady Peacock Cup (presented by Mr and Mrs Peacock) for best Shrub exhibit in Section II (Classes ) Present holder - Caroline Lister Miss A Brook Cup (presented by friends of the late Miss A Brook) for most points in Section I (Narcissi) Present holder Peter Leather Lister Cup (presented by the late Dr H.K. Lister) for best exhibit in Section V (St Dubricius School Entries) Present holder Poppy Fouracre Huish Cup (presented by the late Mrs E Huish) for the best exhibit in the Children s Horticulture Classes 401 to 403 Present holder Oakley Murch Porlock Children s Cup (presented by Porlock Post Office) for the best exhibit in Class 403 (a plate of 5 edible Easter nests) Present holder Ella Bourn Norman Hadden Trophy (presented by the late Mrs M Edwards) for most points in Flower, Vegetable and Fruit classes, Spring and Summer Show combined J K Ramsay Cup (presented by Mrs D Ramsay) for most points in Decorative classes, Spring and Summer Show combined Please could all cup holders return cups, in a clean condition, by 10.00am on Show Day

3 A ROSETTE will be awarded for the best exhibit in each Section. PRIZE MONEY for all classes: 1, 50p, 25p, except Class 101: 2, 1, 50p. Section I Narcissi (including Trumpet Daffodils) 101. Six vases of NARCISSUS, distinct varieties, three stems in a vase 102. Three vases of NARCISSUS, distinct varieties, three stems in a vase 103. One vase of any TRUMPET daffodils, 3 stems, 1 or more varieties 104. One vase of any LARGE-CUPPED daffodils, 3 stems, 1 or more varieties 105. One vase of any SMALL-CUPPED daffodils, 3 stems, 1 or more varieties 106. One vase of any DOUBLE daffodils, 3 stems, 1 or more varieties 107. One vase of any TRIANDRUS daffodils, 3 stems, 1 or more varieties 108. One vase of any CYCLAMINEUS daffodils, 3 stems, 1 or more varieties 109. One vase of any FRAGRANT daffodils, 3 stems, 1 or more varieties 110. One vase of any MINIATURE daffodils, 3 stems, 1 or more varieties 111. Single flower of Trumpet Daffodil 112. Single flower of Narcissus other than Trumpet and Multi-headed 113. One vase of mixed Narcissus, any varieties 114. A pot or bowl of planted Narcissus It is hoped that every effort will be made to name varieties in Sections I and II as this adds considerably to the general interest Section II Other Plants 201. Pot or bowl of planted Hyacinths, not more than five bulbs 202. Pot or bowl of planted Tulips 203. Container of plants or bulbs, one variety suitable for a rock garden, container not to exceed 8 inches / 20cm in diameter 204. Container of plants and/or bulbs, three varieties suitable for a rock garden, container not to exceed 12 inches / 30.5cm in diameter 205. One vase of Anemones 206. Six stems of Wallflowers 207. Bowl of cut Polyanthus or Primula, bowl not to exceed 8in/20cm in diameter 208. Bowl of cut Primroses, bowl not to exceed 8 inches / 20cm in diameter 209. Vase of indoor-grown flowers 210. Vase of outdoor-grown flowers other than shrubs 211. Vase of Violets 212. Vase of Pansies or Violas 213. Three vases of shrubs or trees in flower, distinct varieties / kinds 214. One vase of shrubs or trees in flower, one variety

4 215. One vase of rhododendrons or azaleas, one or more varieties 216. Bowl of cut Heathers, one or more varieties, bowl not to exceed 8 inches / 20cm in diameter 217. Three blooms of Camellias, one or more varieties, displayed on a shallow dish 218. Three branched stems of Camellias, one or more varieties 219. Three blooms of Camellias, one or more varieties, blooms not to exceed 3 inches / 7.5cm in diameter 220. One vase of Hellebores 221. Shallow dish of floating Hellebore blooms 222. Pot plant, other than bulb, pot not to exceed 10 inches / 25.5cm in diameter 223. Pot of cactus or other succulent plant 224. Pot of Amaryllis 225. Pot of Orchids 226. Any vegetable Please note: unopened buds are counted as blooms and an entry with buds may not qualify in its class if the number of blooms is specified Section III Decorative Materials and blooms may be purchased. Exhibits must not exceed 24 inches / 61cm wide unless otherwise stated A miniature arrangement not to exceed 4 x 4 inches / 10 x 10cm 302. A floral arrangement featuring a hat. Other accessories allowed 303. An arrangement celebrating the start of Spring. Accessories allowed 304. An arrangement incorporating feathers 305. Have-a-Go for anyone who has never won a decorative class at a PHACS Show a vase or bowl of spring flowers. Section IV Children s Horticulture, Handicrafts and Cookery 401. Aged 9 and under an animal made with a potato body 402. Aged 9 and under a collage depicting Under the Sea using different materials 403. Aged 9 and under a plate of 5 edible Easter nests Section V St Dubricius School Entries 501. Artwork from Nursery Class, St Dubricius First School 502. Artwork from Class 1, St Dubricius First School 503. Artwork from Class 2, St Dubricius First School 504. Artwork from Class 3, St Dubricius First School

5 601. Moist Ginger Cake Ingredients: 150g/5oz margarine 175g/6oz golden syrup Section VI Baking 125g/4oz soft brown sugar 200g/7oz self-raising flour 2 level tsp ground ginger 1 level tsp mixed spice 2 eggs beaten rind and juice of 1 lemon Method: 1. Pre-heat oven to 180 o C/350 o F/gas mark 4. Grease and line an 8in round tin. 2. Warm the margarine, syrup and sugar together over a gentle heat. 3. When melted, pour onto the sifted dry ingredients. 4. Add the beaten eggs and lemon rind and juice 5. Pour into the greased tin and bake for 40 mins or until firm to the touch. 6. Cool in the tin. Once cold remove from the tin and wrap in foil for keeping. Exhibit on a round dish or plate Lemon Polenta Cake Ingredients: 200g/7oz unsalted butter 200g/7oz caster sugar 200g/7oz ground almonds 1½ tsp baking powder 100g/3½oz fine polenta or cornmeal 3 large eggs zest of 2 lemons (save juice for the syrup) For the syrup juice of 2 lemons, 125g/4oz icing sugar Method: 1. Line the base of a 23cm/9in springform tin and lightly grease the sides. 2. Pre-heat oven to 180 o C/350 o F/gas mark Cream together the butter and sugar until pale. 4. Mix the almonds, polenta and baking powder together in a bowl. Beat some of this into the butter-sugar mix, followed by 1 egg. Alternate dry ingredients and eggs, beating all the while, until fully combined. 5. Beat in the lemon zest and put the mixture into the prepared tin. Bake for about 40 mins until a cake tester comes out clean. Cool in the tin. 6. Make the syrup by boiling together the lemon juice and icing sugar in a small saucepan until the sugar has dissolved. 7. Prick the top of the cake all over with a cake tester and pour the warm syrup over the cake. Leave to cool before taking the cake out of the tin. Exhibit on a suitable dish or plate. Note: To make this cake gluten-free use gluten-free baking powder, or omit the baking powder altogether and beat the batter well at step 4.

6 603. A plain Swiss Roll with a jam filling 604. Three fruit muffins 605. Fruit pie, double crust, dish not to exceed 8 inches / 20cm 606. Hand-made loaf, any grain displayed on a board 607. Machine made loaf, any grain displayed on a board 608. Three hot cross buns 609. Five cheese scones plain cutter, glazed with egg or milk 610. Gluten-free chocolate brownies 611. A quiche, any filling, not to exceed 9 inches / 23cm 612. Homemade fudge (any flavour) 613. Five pieces of shortbread Section VII Preserves 701. One pot of jam 702. One pot of jelly 703. One pot of Seville Orange marmalade 704. One pot of marmalade other than Seville Orange 705. One pot of fruit curd 706. A ramekin of Salsa dip 707. One pot of chutney or pickle All jars must have clear labelling, including date, with waxed discs (except class 707 which should have a vinegar-proof covering) and cellophane or new white metal lids (WI approved) and no commercial markings. Section VIII Homemade Drink 801. Wine, made from a kit (to be exhibited in a glass bottle with appropriate top) 802. Fruit spirit, made without a kit for example Sloe Gin, Damson Vodka etc (to be exhibited in a glass bottle with appropriate top) 803. Homemade lemonade (to be exhibited in a glass or plastic bottle with appropriate top)

7 Committee Hon Chairperson Paul Murch Hon Secretary Anna Toeman Hon Treasurer Rita Swindells Entries Secretary Peter Leather Diana Dean Kath Else Chris Fitzgerald Betty Glossop Lin Littlefield Marilyn Murch Margaret Wildig Hon Life Members Mrs S Butler Mrs A Holley Mrs M Griffiths SPONSORS and SUPPORTERS Porlock Horticultural and Crafts Society is grateful to the following businesses in Porlock, Porlock Weir and Minehead that generously supported the Shows in 2018 Gift and Candy Porlock Post Office The Big Cheese Porlock Vale Newsletter Pieces of Eight Top Ship, Porlock Clive Downs Butcher Overstream Tax and Accounting Francis James Jewellers Spar Piggy in the Middle Porlock Home and Hardware Porlock Visitor Centre Miles Tea and Coffee Seapoint Holiday Apartments Porlock Caravan Park Home Cook Café Bottom Ship, Porlock Weir Overstream Guest House Jana Henrie Squires Porlock Village Hall Sparkhayes Camping Site

8 1. Competition is open to all. RULES and PROCEDURES 2. All exhibits in Sections I and II must be bona-fide grown by the Exhibitor or in their possession at least 2 months before the show. Anyone infringing this rule will forfeit all prizes and not be permitted to exhibit in any future show. 3. All exhibits in Sections IV and V must be the unaided work of the competitor. 4. All exhibits must be staged by 10.30am on the day of the Show, and must not be removed until the presentation of cups and trophies has been completed. 5. The hall will open from 6pm-7pm on the evening before the Show and from 8am on the day of the Show for staging purposes. 6. Cards, corresponding with the entries, will be given to Exhibitors on the evening before and the morning of the Show and Exhibitors must ensure they are properly placed. 7. Entry forms should be sent in a sealed envelope to: Entries Secretary, Peter Leather, 14 Hawkcombe View, Porlock, TA24 8NB or to Gift and Candy, no later than Tuesday 12 th March. Entry fee 20p per class, or any number of entries for There is no entry fee for children s classes. No person may enter more than one exhibit per class. No late entries will be accepted 8. The decision of the judges shall be final. Judges may withhold prizes at their discretion. 9. Any Exhibitor wishing to make an objection shall lodge it in writing with the Hon. Secretary before 4pm on Show Day with a deposit of 1. The deposit will be forfeited if the objection is not upheld. 10. The Treasurer will pay out the Prize Money from 3pm on Show Day. Money unclaimed by 5.00pm on Show Day will be forfeited. 11. Membership of the Society is open to all. Membership is 3 per person or 6 to become a Patron. Please contact the Treasurer for a subscription form. 12. No dogs are allowed in the Show, except Assistance Dogs. Printed at the Lovelace Community Resource Centre, Porlock, Somerset