St Loys Primary School

Transcription

1 WESTON & WEEDON HORTICULTURAL SOCIETY 78 th Annual Horticultural Show On Saturday 1st September 2018 at 12 noon St Loys Primary School Lois Weedon, nr.towcester, NN128PP Entries/Enquiries: Ms C. Bond, 31 High Street, Weston, Northants, NN12 8PU Tel: or Kindly sponsored by:

2 Affiliated to: Royal Horticultural Society (RHS), National Chrysanthemum Society (NCS), National Dahlia Society (NDS) President Mr William Sitwell Vice Presidents Mr R French, Mrs D Humphrey, Mr D Hatton, Mr C Burbidge, Hugh Tyler Chairman Mr G Ellis Vice Chairman Mr D Abbott Secretary Mrs C Seckington Treasurer Mrs M Fisher Show Secretary Ms C Bond Committee Mr J Jarman, Mrs J Jarman, Mr S Wilde, Mrs S Wilde, Mr A Davies, Mrs E Hatton, Mr T George, Ms G Baird, Mr S F Wilde, Mr J Highley, Mrs S Highley. Mr I Jones, Mr J Archard -Jones Life Members Mr E Wheeler, Mr J Maleham, Mr T Williams Trustees Mr E Wheeler, Mr I Jones, Mrs D Johnson, Mrs S Wilde, Mr A Davis SOCIETY RULES FOR EXHIBITORS 1. One entry, per person, per class. 2. All entries to be received latest by 12 noon Wednesday prior to the show latest. (No late entries will be accepted). 3. Entries to be staged from Friday 3pm - 8pm and Saturday 7am 9.45am. 4. Presentation of trophies at 4pm (this is subject to change at the discretion of the committee) 5. Exhibits to be removed following presentation of trophies. ANY LEFT WILL BE SOLD FOR SHOW FUNDS. 6. Dressing will be allowed for all vegetable classes. 7. Any complaint to be with the Secretary by 3pm on the show day. 8. The Committee holds the right to inspect exhibitors gardens prior to the show. 9. The Secretary holds the right to refuse any late entry. 10. Points to count - Classes 1, 2 and 24, 9, 6 and 3 points. All others 3, 2, 1 points. 11. The Committee will not accept responsibility for any damage or loss and exhibits are accepted only on this condition. 12. Insurance of all trophies and cups will be the responsibility of the individual winner for a period of 12 months. 13. Novice Classes are open to exhibitors who have not previously won more than three First Prizes in that respective class (in the Novice, Open or Members equivalent). 14. The committee will operate local rules, whereby in all Open and Members classes, a First Prize will be awarded.

3 CHALLENGE TROPHIES & AWARDS 1. C. H. Middleton Cup - Awarded to the Society member, past or present, residing in Weston and Weedon gaining the most points in vegetable classes in Section A. 2. G. V. Dennis Cup - Best exhibit in show. 3. W. R. Lawrence Trophy - Awarded to the winner of the Sweet Pea class. 4. Trustees Cup - Most points in Vegetable Classes in Section B. 5. Founders Cup - Most points in Section A Floral Classes. 6. T. J. B. Humphrey Memorial Cup - Winner of Transplanted Onions. Section A. 7. F. M. Wills Memorial Trophy - Collection of Potatoes - Section A Awarded to the Society member, past or present, residing in Weston and Weedon. 8. M. Seckington Cup - Winner of Collection of Flowers. Section B. 9. B Jones Challenge Cup Most points in Section B classes. 10. Mrs B. E. Humphrey Cup - For the most points in Section C Cookery Classes (points count 3, 2, 1). 11. George Causebrook Rose Bowl - Winner - Roses (3) - Members only. Section A. 12. Tray - Best exhibit in children s miniature garden class. Section F. 13. D. Manning Cup - Most points in the children's section. Section F. 14. John Willis Cup - Most points in Open Floral Art Classes. Section C. 15. J. J. Satchwell Trophy - Best exhibit in floral Classes Section A. Awarded to the Society member, past or present, residing in Weston and Weedon. 16. R. F. Haynes Shield - Winner of Dahlias - Pompom Section B. 17. Royal British Legion Cup - Most points in section E. 18. W. Drake Plate - Winner of Section D Best Exhibit. 19. Daniel Clark Plate - Winner of Novice Potatoes. 20. Tony Allen Cup - Most points in Novice Vegetable Classes. 21. Peggotty Trophy Floral Classes. Novice. 22. Mr & Mrs W. J. B. J. Richards Shield - Best allotment. 23. G. Moreau Plate - For best individual crop on allotment. 24. H. Busby Challenge Cup - Winner of Class 1 Section A. 25. The Sitwell Challenge Cup - Best exhibit in Floral Art. Section C. 26. L. H. Wills Memorial Cup - Winner of Collection of Fruit. Section B. 27. Austin Wilkins Memorial Plate - To be chosen by previous year s winner. 28. Chrysanthemum Silver Medal - Best Vase in show. 29. Chrysanthemum Bronze Medal - Awarded to Runner Up. 30. Dahlia Silver Medal - Best Vase in show. 31. Dahlia Bronze Medal - Awarded to Runner Up. 32. Guinness Cake Trophy Awarded to the winner of the Guinness cake. 33. Pat Quinn Memorial Best exhibit in Cookery Classes. 34. Rod Ainsworth Memorial Trophy Best exhibit from St Loys CEVA Primary Academy School. The object of the Society shall be to encourage and improve the cultivation of fruit, flowers and vegetables in the district. THE WESTON & WEEDON HORTICULTURAL SOCIETY SHOW COMMITTEE WOULD LIKE TO EXPRESS THEIR GRATEFUL THANKS TO THE JUDGES, SPONSORS, EXHIBITORS, ST. LOYS PRIMARY SCHOOL AND MANY OTHERS WHO HAVE HELPED MAKE THIS SHOW POSSIBLE.

4 TOP TRAY (Open Class) Entry Fee 50p Prizes 5, 3, 2 Rules The Top Tray Class is for a collection of three types of vegetables taken from the following list of eight. The quantity of each vegetable required for the collection is given in brackets and each type must consist of the same variety: carrots (3), cauliflowers (2), onions (3), parsnips (3), peas (6 pods), potatoes (3), runner beans (6 pods), tomatoes (6), french beans (6 pods), sweetcorn (2), pepper (3), cucumber (2), courgettes (3), red beet (3), aubergines (2). Each type of vegetable will be judged out of a total of 20 points. This is split into three sections as follows: 7 points for size, shape and colour, 7 points for condition, 6 points for uniformity. The overall mark will therefore be out of a total of All vegetables are to be displayed for effect. The vegetables must be displayed within an area measuring 45 x 60cm without bending any part of them. No part of any exhibit may exceed the size of the tray. A tray or board measuring 45 x 60cm can be used to display the vegetables, or the area can simply be marked on the staging. Where a tray has a lip or edge, it is the internal measurements that must not exceed 45 x 60cm. 3. A black cloth is permitted, and the tray may be painted. Parsley is allowed for garnishing, but no other foliage or accessories, such as plates, sand, rings and so on, will be allowed. Onion tops may be tied or whipped using raffia or string. NOTES FOR EXHIBITORS AND JUDGES Carrots and parsnips may have foliage trimmed back to 7.5cm. Beans must be displayed with some stalk attached. Tomatoes must be displayed with calyces (the green flower bud case). Judges may handle exhibits, open pods and so on to check for quality. The tray, board or staging must not be cut or mutilated in any way at all - such as cutting holes for standing onions in. Judges should use their discretion when judging this class, bearing in mind that the entries may come from inexperienced exhibitors. The points awarded should be clearly marked by the judges on the exhibitors cards. Any queries that may arise, regarding anything other than the above rules, should be referred to, and decided by, the show officials. Failure to abide by any of these rules will lead to disqualification.

5 SECTION A OPEN TO ALL MEMBERS OF THE SOCIETY Entry Fee Collection of vegetables: 50p Prizes: 10, 5, 3 Entry Fee Other sponsored classes: 50p Prizes: 5, 3, 2 Entry Fee Prizes: All Other Classes: 30p 1, 50p, 25p Vegetables 1. Collection of Vegetables, 4 kinds, 60cm space allowed. 3 of each 2. Collection of Potatoes, 3 varieties, 3 of each, one dish. 3. Potatoes, white 3 4. Potatoes, coloured 3 5. Runner Beans Transplanted Onions Onion Sets Beetroot Round 3, tops trimmed to 3 inches 9. Carrots Stump Rooted 3, without tops. 10. Shallots Large Shallots Pickling Cabbage Marrows Parsnips 3, without tops. 15. Leeks Tomatoes 6. Flowers 17. Dahlias cactus any size.3 blooms one vase 18. Dahlias decorative any size 3 blooms, one vase 19. Dahlias pompom, 5 any colour 20. Chrysanthemums, 3. One vase any variety 21. Chrysanthemum spays Roses Gladioli 3.

6 SECTION B Affiliated to NDS and NCS Medals to be awarded OPEN TO ALL Entry Fee Other sponsored classes: 50p Prizes: 5, 3, 2 Entry Fee Prizes: All Other Classes: 30p 1, 50p, 25p Vegetables 24. Collection of Potatoes, 3 varieties, 3 of each, one dish. 25. Potatoes, 5 white. 26. Potatoes, 5 coloured. 27. Transplanted Onions Onion Sets A Pair of Cauliflower, 8cm stem. 30. Leeks Beetroot Round 3, tops trimmed 3 inches 32. Carrots Long 4, without tops. 33. Carrots Stump Rooted 4, without tops. 34. Runner Beans Shallot large Shallots pickling 9. 3cm. 37. Parsnips 3, without tops. 38. Cabbage Pair. 39. Celery 2 sticks 40. Marrows. Pair for Table. 41. Tomatoes 6. Fruit 42. Apples, Cooking Apples, Dessert Plums Collection of Fruit, 3 kinds, 45cm x 45cm. 46. Raspberries dish of 10. Flowers Dahlias & Chrysanthemums to be named 47 Chrysanthemums 3 vases, 3 varieties, 3 of each. 48 Chrysanthemums - incurve large or medium, vase of 3 49 Chrysanthemums - reflex large or medium, vase of 3 50 Chrysanthemums 1 Vase, 5 reflex, not less than 2 varieties. 51 Chrysanthemums 1 Vase, 5 incurved, not less than 2 varieties. 52 Chrysanthemums, sprays Dahlias Pompom, 2 colours, 5 of each, in 1 vase. 54 Dahlias - Small or miniature ball, 3 blooms, one or more varieties in 1 vase.

7 55 Dahlias Giant or large Cactus, 3 blooms in 3 vases (1 bloom in each vase) 56 Dahlias - Specimen Bloom, in 1 vase. 57 Dahlias Medium Cactus, 3 blooms, one or more varieties in 1 vase. 58 Dahlias - Small or miniature Cactus, 3 blooms, one or more varieties in 1 vase. 59 Dahlias Giant and or large Decorative, 3 blooms, one or more varieties in 3 vases. 60 Dahlias - Medium decorative. 3 blooms, one or more varieties in 1 vase. 61 Dahlias - small and or miniature Decorative, 3 blooms, one or more varieties in 1 vase. 62 Sweet Peas, Gladioli, Asters Single or double, Roses, Begonia, 1 in a pot 67 Collection of Flowers, 3 kinds, 5 of each, 76cm space. Novice Classes (No more than 3 previous 1 st prizes in any equivalent Novice, Open or Members Class) 68 3 Onions sets 69 3 Potatoes on a plate 70 3 leeks 71 3 Beetroot runner beans 73 6 Tomatoes Apples (cooking or dessert) 75 Chilli plant 76 My Best Flower in a Vase.

8 TOP VASE (Open Class) Rules 2018 Entry Fee 50p Prizes 5, 3, 2 1. The Top Vase class is for a vase of mixed flowering stems containing a total of between 5 and 10 stems, taken from a minimum of two different kinds of plants. Please note that is two different KINDS of plants; two varieties of the same plant are NOT two kinds. 2. The display will be judged out of a total of 35 points, split into: 25 points for the colour, form, condition, quality and freshness of the flowers on display, and 10 marked for the overall presentation and effect of the flowers in the vase. The vase will be viewed from all directions. Judging of the flowers should be to the normal rules for other classes. 3. Stems used in the display must be showing flowers only; no seed heads or berries are allowed. 4. The vase can be any shape and size and made from any material, but must be in proportion to the display. No marks are awarded for the vase itself. 5. No accessories whatsoever - such as bows and additional foliage - will be allowed. Foliage, which is growing naturally from the flowering stem, and still attached to that stem, will be allowed. Packing material, including florists' foam - to keep the stems upright and in place is allowed. NOTES FOR THE EXHIBITORS AND JUDGES Flowering stems can be taken from ANY flowering plant. The different kinds of plants need to be taken from different genera. For instance, pinks, carnations and sweet william - which are all dianthus - would not be classed as different kinds. Only fresh, home-grown flowers can be used in the vase. No dried or silk flowers are allowed. A vase, by definition, is any vessel that can be used to hold cut flowers and which is taller than it is wide at its widest point. The Top Vase class is open for anyone to enter and is not intended purely for growers who regularly display single species classes at shows. Judges should use their discretion when judging, bearing in mind that the entries may come from inexperienced exhibitors. Judges should note that the display has to be viewed all round. The points awarded should be clearly marked by the judges on the exhibitors' cards. Any queries that may arise, regarding anything other than the above rules, should be referred to, and decided by, the show officials. Failure to abide by any of these rules will lead to disqualification.

9 Entry Fee Sponsored classes: 50p Prizes: 5, 3, 2 SECTION C OPEN TO ALL (Men, women & children over 12) Entry Fee Prizes: All Other Classes: 30p 1, 50p, 25p Please note: All food items are to be presented on a disposable plate and covered with cling film, unless otherwise stated. Correct number of food items on the plate please. Class Number Cookery Class 76 Chutney, one jar labelled, with a screw top. 77 Jam, one jar, any variety, labelled, with transparent top. 78 Lemon Curd, one jar with transparent top. 79 Marmalade, one jar, any variety, labelled, with transparent top. 80 Guinness Cake, MEN ONLY - to recipe given cheese scones on a plate - to own recipe. 82 Handmade loaf. 83 Millionaire shortbread 84 Tea Loaf - to recipe given. 85 Victoria Sandwich cake Mary Berry Challenge to recipe given. 86 Apple pie to own recipe 87 Lemon Drizzle Cake to own recipe. 88 Battenburg cake - to own recipe 89 Scotch eggs 90 6 Sausage Rolls to own recipe Chocolate Brownies to recipe given. Flowers & Foliage 92 A table centrepiece - using fresh and dried plant materials, accessories allowed 93 Garden Flowers in a Jug. 94 Small is Perfect using fresh and / or dried plant materials, accessories allowed Photography 96 Happiness is A Touch of Red 98 I Saw This in my Garden 99 Wet, Wet, Wet 100 Transport 101 Bottoms Up Photography to be taken by the exhibitor maximum size A5 no captions - unmounted

10 Entry Fee Sponsored Classes: 50p Prizes: 10.00, 5.00, 3.00 SECTION D OPEN TO ALL Entry Fee Prizes: All Other Classes: 30p 1, 50p, 25p 102 One Bottle of Sloe Gin. 103 One Bottle of Homemade Cider 104 One Bottle of homemade wine 105 One Bottle of Homemade Liqueur. SECTION E OPEN TO MEMBERS OF WAPPENHAM & DISTRICT BRITISH LEGION Entry Fee Prizes: 30p 1, 50p, 25p 106 Roses Potatoes 3 on a plate 108 Tomatoes apples cooking or dessert SECTION F OPEN TO ALL CHILDREN FROM ALL AREAS UNDER 12 YEARS OLD. Entry Fee: Nil Please note:all food items are to be presented on a disposable plate and covered with cling film, unless otherwise stated. Correct number of food items on the plate please. 6 and under 110 Miniature Garden in a Seed Tray. 111 Animal Made from Fruit and Veg. 112 Picture - - Curious Creatures 7 and over 113 Decorated fairy cakes 114 Lego model 115 Picture Curious Creatures. Allotment Challenge Grown by the children of St Loys CEVA Primary Academy School. The Rod Ainsworth trophy will be awarded to the winning house team

11 INGREDIENTS: 4oz (125g) margarine 6oz (150g) brown sugar 8oz (250g) plain flour ¼ teaspoon of salt 2 eggs - beaten ¼ pint Guinness 1 level teaspoon of bicarbonate of soda 2 level teaspoons of mixed spice Grated rind of ½ a lemon 4oz (125g) currants 2oz (65g) sultanas 3oz (94g) raisins 2oz (65g) mixed peel Guinness Cake A CAKE BAKED IN A TIN APPROXIMATELY 7" (180mm) IN SIZE, METHOD: Cream the fat and sugar together. Sift flour and salt. Gradually add the flour & beaten eggs alternately to the creamed fat, beating well between additions. Pour warmed Guinness on to the bicarbonate of soda and add to the flour and fat. Stir in the mixed spice, lemon rind and prepared fruit. Place mixture in prepared 7 cake tin and bake in the oven on 170c, gas mark 3-4 for approx 1 ½ - 2 hours. INGREDIENTS: 1 mug of cold black tea 8oz (250g) mixed dried fruit 8 oz (250g) self raising flour 1 beaten egg 4 oz (125g) sugar 2 tablespoons of marmalade Tea Loaf METHOD: Soak the mixed fruit in the cold tea overnight until it swells. In a bowl mix the flour, egg, sugar and marmalade. Add the wet fruit and mix well. Put into greased 2lb loaf tin. Bake for approx 1 hour at 180C/350F/gas mark 4.

12 Mary Berry s Victoria Sandwich Challenge. 2 x8inch cake tins Oven 180c/350f/Gas 4. INGREDIENTS: 4 free range eggs 225g / 8oz caster sugar plus a little extra for dusting the finished cake 225g / 8oz self-raising flour 2 tsp baking powder 225g / 8oz baking spread, margarine or soft butter at room temperature, plus a little extra to grease the tins. TO SERVE: Strawberry or Raspberry Jam. You have been given the ingredients to make this cake. It is up to you to how you present it. Let s see how diverse and different these cakes will be. MAKES 16 PREPARE 20 minutes COOK 45 minutes INGREDIENTS: 140g unsalted butter, cut into cubes 200g dark chocolate, roughly chopped 225g caster sugar 2 large eggs 1 large egg yolk 2 tsp vanilla essence 85g self-raising flour Chopped pecans, walnuts or white chocolate (optional) Chocolate Brownies Preheat the oven to 180C, gas mark 4. Line a 20cm square tin with baking parchment Melt butter and chocolate together in a heatproof bowl set over a pan of simmering water. Cool slightly then whisk in the sugar. Beat together the eggs, egg yolk and vanilla until combined then whisk into the chocolate mixture. Sift in the flour and a pinch of salt and whisk until everything is combined. Stir through the nuts or chocolate chunks if using. Bake for minutes until risen. Allow to cool in the tin, and then slice into squares to serve.

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