Saturday 18 th March 2017

Transcription

1 Schedule of To be held on Saturday 18 th March 2017 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 2016 Stroud Cup (presented by Mr R.H. Stroud) for winner of most points in Sections I & II (Narcissi & Other Plants). Present holder - Mrs T Turner Smith Cup (presented by the late Mr R.F. Smith) for Runner-up in Sections I & II (Narcissi & Other Plants). Present holder Mr M Julian Miniature Cup (presented by the late Mr N.G. Hadden) for best exhibit in Sections I & II (Narcissi & Other Plants). 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). Present holder - Mrs K Barnes Silver Cake Basket (presented by the late Mrs M Edwards) for most points in Section VI (Cookery). Present holder - Mrs C Miles Lady Peacock Cup (presented by Mr and Mrs Peacock) for best Shrub exhibit in Section II (Classes ). Present holder - Mrs T Turner Miss A Brook Cup (presented by friends of the late Miss A Brook) for most points in Section I (Narcissi). Lister Cup (presented by the late Dr H.K. Lister) for best exhibit in Section V (Children s Handicrafts and Cookery). Present holder Ruby Knell Huish Cup (presented by the late Mrs E Huish) for the best exhibit in the Children s Horticulture Classes 401 to 404. Present holder Ella Bourn Porlock Children s Cup (presented by Porlock Post Office) for the best exhibit in Class 402 (an arrangements of weeds in a mug). 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 the above classes 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 in diameter 204. Container of plants and/or bulbs, three varieties suitable for a rock garden, container not to exceed 12 inches in diameter 205. One vase of Anemones 206. Six stems of Wallflowers 207. Bowl of cut Polyanthus or Primula, bowl not to exceed 8 inches in diameter 208. Bowl of cut Primroses, bowl not to exceed 8 inches 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 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 in diameter 220. Vase or shallow dish of Hellebores 221. Pot plant, other than bulb, pot not to exceed 10 inches in diameter 222. Pot of cactus or other succulent plant 223. Pot of Amaryllis 224. Any vegetable It is hoped that every effort will be made to name varieties in the above classes as this adds considerably to the general interest. Section III Decorative Materials and blooms may be purchased. Exhibits must not exceed 24 inches wide unless otherwise stated A miniature arrangement not to exceed 4 x 4 inches A floral arrangement for a gentleman s birthday. Accessories allowed An arrangement celebrating the start of Spring. Accessories allowed An arrangement incorporating wool 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 401. Aged 9 and under a potato scarecrow 402. Aged 9 and under an arrangement of weeds in a mug 403. Aged 13 and under a plate of 5 fruits or vegetables made from Fimo, plasticine or similar modelling material 404. Aged 13 and under a seed growing in a pot Section V Children s Handicrafts and Cookery 501. Artwork from Class 1, St Dubricius First School 502. Artwork from Class 2, St Dubricius First School 503. Artwork from Class 3, St Dubricius First School 504. Aged 13 and under a model of a boat made from recycled materials 505. Aged 13 and under five decorated cup cakes

5 Section VI Cookery 601. Chocolate Victoria Sponge Cake Ingredients: 225g/8oz butter 175g/6oz self-raising flour 225g/8oz caster sugar 50g/2oz cocoa powder 4 medium eggs For the buttercream 75g/3oz unsalted butter 175g/6oz icing sugar 10ml milk or warm water 45g/3tbsp cocoa powder Method: 1. Pre-heat oven to 180 o C/350 o F/gas mark 4. Grease and line two 20cm/8in sandwich tins. 2. Cream the butter and sugar together until light and fluffy. 3. Gradually beat in the eggs and if the mixture starts to curdle add a little flour. 4. Sieve the remaining flour and the cocoa onto the mix and gently fold in with a metal spoon. 5. Divide the mix between the two tins and bake for approximately 25 minutes until well risen and firm to the touch. Leave to cool in the tins for 10 minutes before turning out onto wire racks to cool completely. 6. To make the butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable. Sift and beat the cocoa powder into the icing and use it to sandwich the two sponges together. 7. Leave the top of the cake plain. Exhibit on a round dish or plate Apple Cake Ingredients: 225g/8oz self-raising flour 100g/4oz sultanas pinch of salt 5 tbsp (5 x 15ml spoon) milk 100g/4oz unsalted butter, diced 1 large egg, beaten 100g/4oz caster sugar vanilla essence 1 medium to large cooking apple, peeled, cored and cut into rough cubes Soft brown sugar to top Method: 1. Pre-heat oven to 180 o C/350 o F/gas mark 4. Grease and line a 15cm/6in round tin. 2. Sift the flour and salt into a mixing bowl. Rub the butter into the flour until the mix resembles fine breadcrumbs.

6 3. Stir in the caster sugar, sultanas and apple pieces. 4. Add the beaten egg, milk and a few drops of vanilla essence and mix well. 5. Spoon the mix into the prepared tin and sprinkle a little soft brown sugar on top. 6. Bake for approximately 60 minutes until golden brown and a skewer inserted into the centre comes out clean. Allow to cool in the tin. Exhibit on a round dish or plate A plain Swiss Roll with a jam filling 604. Three blueberry muffins 605. Fruit pie, double crust, dish not to exceed 8 inches 606. Hand-made loaf, any grain displayed on a board 607. Machine made loaf, any grain displayed on a board 608. Three Chelsea buns 609. Five cheese scones plain cutter, glazed with egg or milk 610. No class 611. A quiche, any filling, not to exceed 9 inches 612. Five homemade chocolates (same kind) 613. Five pieces of shortbread 614. One pot of jam 615. One pot of jelly 616. One pot of Seville Orange marmalade 617. One pot of marmalade other than Seville Orange 618. One pot of fruit curd 619. A ramekin of Salsa dip 620. One pot of chutney or pickle All jars must have clear labelling with waxed discs (except class 620 which should have a vinegar-proof covering) and cellophane or new white metal lids (WI approved) and no commercial markings. Section VII Homemade Drink 701. Wine, made from a kit (to be exhibited in a glass bottle with appropriate top) 702. Fruit spirit, made without a kit for example Sloe Gin, Damson Vodka etc (to be exhibited in a glass bottle with appropriate top) 703. 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 Peter Day Win Day Diana Dean Kath Else Chris Fitzgerald Betty Glossop Lin Littlefield Marilyn Murch Margaret Wildig Mrs S Butler Hon Life Members Mrs A Holley SPONSORS and SUPPORTERS Porlock Horticultural and Crafts Society is grateful to the following businesses in Porlock and Porlock Weir who generously supported the Shows in 2016 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 Exmoor Photography Costcutter Porlock Visitor Centre D.J. Miles and Co. Seapoint Holiday Apartments Porlock Caravan Park Home Cook Café Bottom Ship, Porlock Weir Overstream Guest House Jana Henrie Squires Porlock Village Hall

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 14 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 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 an application form. 12. No dogs are allowed in the Show, except Assistance Dogs. Printed at the Lovelace Community Resource Centre, Porlock, Somerset