SCHEDULE OF CLASSES FOR SPRING SHOW

Transcription

1 SCHEDULE OF CLASSES FOR SPRING SHOW VEGETABLE SECTION (See Notes on page 30 and inside back cover) 1. Three Onions 2. Three Leeks 3. Three sticks Rhubarb 4. Exhibit of any other Vegetable not named in this Section FLOWER SECTION (See Notes on page 30) (Exhibitors are reminded that floral exhibits must not overhang the front or back of the table edge) * The Society provides containers (see Note 3 on page 30) for these Classes which must be used 5. Container of Daffodils/Narcissi with own foliage (cut stems) 6. Container of mixed ornamental shrubs/trees (cut stems) 7. Container of one or more bulbs in bloom (grown in the container) 8. Container of anything from the garden exhibiting one cut stem of each eg shrubs/bulbs/small perennials 9. Five Tulip bulbs (any variety/colour, grown in the container) 10. Container of one kind of ornamental shrub/tree (up to 3 cut stems) 11. Floating Camellia blooms (max 12 diameter container) 12. * Three trumpet Daffodils [see definition on page 30] (cut stems) 13. * Three Tulips (cut stems) 14. * Three double Daffodils (not bunch flowered) (cut stems) 15. Three Hyacinth bulbs (any variety/colour, grown in the container) 16. * One spray of Camellia blooms (cut stem, max length 9 ) 17. * Three Hellebores (cut stems) 18. Five Polyanthus (cut stems) 19. * Three large- or small-cupped Narcissi (not bunch-flowered) [see definition on page 30] (cut stems) 20. * One specimen Tulip (cut stem) 21. * Five different Daffodils/Narcissus (cut stems) 22. * One specimen Hyacinth (cut stem) 23. * Three bunch-flowered Narcissi (cut stems) 24. Floating Hellebore blooms (max 10 diameter container) 1

2 SPRING SHOW FLOWER SECTION (continued) 25. * One specimen Daffodil/Narcissus (cut stem) 26. A container of any small Spring flowers (can include bulbs/bedding plants etc) (cut stems) 27. Pot plant in bloom [excluding bulbs] (grown in the container, pot max. 10 diameter) 28. One kind of garden flower not named in this Section (one or more cut stems). The kind of flower, and variety if known, should be named. FLOWER ARRANGING SECTION (See Note 7 on page 30) 29. 'SENSATIONAL SPRING' - an exhibit of flowers and foliage, not to exceed 2' 6 wide by 2' 6 deep 30. 'A HOST OF GOLDEN DAFFODILS' - an exhibit using only daffodils/narcissi and foliage, not to exceed 2' wide by 2' deep 31. 'LITTLE GEMS' - a small exhibit, not to exceed 6 x 6 x 6 DOMESTIC SECTION (Exhibits to be made to own recipes, except Class 32) pieces of chocolate brownie (to given recipe, see page 4) 33. Marble cake (may be decorated) 34. Quiche Lorraine 35. A milk loaf plait 36. Jar of marmalade (see Note 5 on page 30 and hints & tips on page 17) 37. Jar of chutney, naming main ingredients (see hints & tips on page 17) HANDICRAFT SECTION (See Note 6 on page 30) 38. A picture, any medium, including collage, pencil etc (to be hung) 39. A knitted toy 40. Any other craft not named in this Section eg pottery/small items of woodwork/metalwork/cushions/cards 2

3 SPRING SHOW PHOTOGRAPHIC SECTION (Prints, taken within the last 12 months and not previously exhibited, should not exceed 8" x 6" and be mounted on card. Total size, including card, must not exceed 10" x 8") (Photographs showing places should state location) 41. A vase of Spring flowers 42. Gate/gates 43. Garden implement/implements 44. Blue 45. Your favourite photograph - JUDGED BY PUBLIC VOTING NB Home printed photographs acceptable in Classes * * * * * * * * * * * * PLEASE READ THE FOLLOWING ENTRY INSTRUCTIONS AS WELL AS PAGES 29 & 30 Between 9.00am-10.30am on the morning of the Spring and Autumn Shows take your completed entry form (page 5 and/or page 7 for the Spring Show and page 25 and/or 27 for the Autumn Show) and entries to the Village Hall. Pay your entry fee of 20p per exhibit (free to under 16's), sign in and note your entry number Collect the required number of cards for your entries from a Steward and write your name on the back. Your entry number and the class number must be written on the front of the card. Place this card by your entry when you have positioned it in the area allocated for the Class Before you leave the Hall, hand in your completed entry form to the Door Stewards when you have got all the information you need from it this information is needed for the Show records 3

4 SPRING SHOW CHOCOLATE BROWNIE (CLASS 32) Ingredients: 50g/2oz dark chocolate (75% 1 level tsp baking powder cocoa solids) ¼ tsp salt 110g/4oz butter 25g/1oz each macadamia, brazil, 2 large eggs, beaten pecan and hazelnuts 225g/8oz granulated sugar 50g/2oz plain flour Method: 1. Preheat the oven to 180ºC/gas mark 4. Adjust for fan oven. Line and grease an18 x 28cm/7 x 11 oblong tin, allowing the paper to come 2.5cm/1 above the tin. 2. Chop the nuts roughly, not too small, then place on a baking sheet and toast for 8 minutes in a pre-heated oven. 3. Put the chocolate and butter together in a large mixing bowl over a saucepan of barely simmering water (do not let the bowl touch the water). When chocolate has melted beat until smooth. Remove from the heat and stir in all the other ingredients until thoroughly blended. 4. Spread the mixture evenly into the tin and bake in the centre of the oven for 30 mins or until springy in the centre. 5. Cool for 10 mins before cutting into 15 squares and then transfer the squares onto a wire rack to finish cooling. Please note: you only need to exhibit 5 pieces of chocolate brownie 4

5 SPRING SHOW - Saturday 9 April 2016 ENTRY FORM Please complete this form and take it with you to the Village Hall on the morning of the show from 9.00am-10.30am, along with your entry money and exhibits. Make a circle round each number indicating the classes in which you intend to exhibit * * 23* * * * 19* * 20* * 21* * The Society provides containers for these Classes which must be used Please remember to hand this form to a Door Steward before you leave the Hall Is this your first year of entering a Show? Name: Mr/Mrs/Miss 5 Yes/No Tel no : Age (if under 16) No of entries: Fee paid: (free for under 16's)

6 6

7 SPRING SHOW - Saturday 9 April 2016 ENTRY FORM Please complete this form and take it with you to the Village Hall on the morning of the show from 9.00am-10.30am, along with your entry money and exhibits. Make a circle round each number indicating the classes in which you intend to exhibit * * 23* * * * 19* * 20* * 21* * The Society provides containers for these Classes which must be used Please remember to hand this form to a Door Steward before you leave the Hall Is this your first year of entering a Show? Name: Mr/Mrs/Miss Yes/No Tel no : Age (if under 16) No of entries: Fee paid: (free for under 16's) 7

8 8

9 OPENING TIMES 2016 House and Gardens: Open 25 March to 30 October Tuesday to Sunday and Bank Holiday Mondays Gardens: 11.00am to 5.00pm (last admission) House: 2.00pm to 5.00pm Nursery: Open all year Winter Open Weekends: 20/21 February & 19/20 March 10.00am to 4.00pm For admission charges, nursery opening times and information on plant fairs and study days visit: or telephone:

10 RECIPE: RASPBERRY, LEMON & YOGHURT TEA LOAF Ingredients: 250g plain flour 2 tsp baking powder Pinch of salt 115g soft butter 225g caster sugar Finely grated zest and juice of 1 large lemon 2 large eggs 100g wholemilk natural yoghurt 25g ground almonds 200g fresh raspberries 100g granulated sugar plus extra for sprinkling Method: 1. Preheat the oven to 180 C/Gas mark 4. Adjust for fan. Grease and line a 900g loaf tin with non-stick baking paper. 2. Sift together the flour, baking powder and salt. Cream together the butter and caster sugar in a large mixing bowl for 5 minutes until pale and fluffy then beat in the lemon zest. Beat in the eggs, one at a time, adding a tablespoon of the sifted flour with the second egg. Alternately fold in large spoonfuls of the remaining flour and the yoghurt until the mixture is smooth, then fold in the ground almonds. 3. Spoon a third of the cake mixture into the bottom of the loaf tin and scatter over a third of the raspberries. Repeat twice more, ending with a layer of raspberries. Bake for minutes until the cake is nicely browned, then cover loosely with foil and bake for a further minutes, until a skewer inserted into the middle of the cake comes away clean. 4. Remove the cake from the oven and leave it to cool for 5 minutes. Mix the granualted sugar with the lemon juice, spoon it over the top of the cake and leave it to soak for 5 minutes. Remove the cake from the tin and leave to cool on a wire rack. 5. Peel the paper away from the cake and sprinkle the top lightly with a little more sugar. Try making this cake with fresh blackberries or blueberries! 10

11 GREAT DIXTER HOUSE AND GARDENS PARISHIONERS' DAYS APRIL & 18 SEPTEMBER 2.00pm pm By kind permission of the Great Dixter Charitable Trust Please take along some identification showing your address 11

12 NORTHIAM HORTICULTURAL SOCIETY PLANT SALE SATURDAY 7 MAY 2.00PM NORTHIAM VILLAGE HALL Over 1,000 home grown plants including perennials, herbs, annuals and vegetables 12

13 CLASSES SUMMER SOCIAL FRIDAY 24 JUNE 7.00PM 1. Flower arranging A FLORAL RING - a miniature exhibit, not to exceed 4 x 4 x 4 2. * The cycle of the Rose (one bud, one specimen bloom, one open bloom, all the same variety) in one container (cut stems) 3. A container of one variety of annuals 4. # Your favourite foliage photo - to be judged by public voting * Bikini vases must be used # Prints, taken within the last 12 months and not previously exhibited, should not exceed 8" x 6" and be mounted on card. Total size, including card, must not exceed 10" x 8". Home printed photographs are acceptable and any photographs showing places should state location pm 7.30pm 8.00pm 8.30pm pm 9.15pm 9.30pm Exhibits to be brought to the Hall Wine and nibbles will be available Judging Completed quiz and plant ident forms to be placed in the appropriate boxes no later than 8.30pm Informal Question and Answer session Prize giving and Raffle Evening ends 13

14 NATIONAL GARDEN SCHEME 2016 SOUTH GRANGE, QUICKBOURNE LANE NORTHIAM TN31 6QY July 2-5pm Home made teas 10 & 11 September 11am 5pm Refreshments including sandwiches made to order 1½ acre garden with year round interest including annuals, perennials, grasses, shrubs, trees, woodland and wildlife pond Plants for Sale (in support of Demelza Hospice Care for Children) at each Open Day Wheelchair accessible 14

15 RECIPE: SOMERSET SCRUMPY & APPLE CAKE Ingredients: 215g plain flour 175g soft unsalted butter 15g cornflour 2 medium eggs 1½ tsp baking powder 3 tbsp cider or scrumpy ½ tsp salt 450g peeled and cored dessert ¼ tsp ground cinnamon apples cut into 1cm pieces ¼ tsp ground cloves 75g raisins ¼ tsp ground ginger 100g lightly tosted walnuts ¼ tsp freshly grated nutmeg broken into small pieces 300g caster sugar, plus extra for sprinkling Method: 1. Preheat the oven to 180 C/gas 4. Adjust for fan. Grease and line a 23cm round, lose bottomed cake tin with non stick baking paper. Tie a thick band of folded newspaper around the outside of the tin and secure with string. 2. Sift the flour, cornflour, baking powder, salt and spices into a bowl and add the sugar and butter. Beat together for 1 minute until well mixed. Add the eggs and beat until light and fluffy. Beat in the cider. 3. Fold in the prepared apples, raisins and walnuts. The mixture will look very thick! Spoon it into the prepared tin and level the surface. 4. Bake for about 1¼ hours, covering the cake loosely with foil once it is richly browned on top, until firm to the touch and a skewer inserted into the centre of it comes away clean. Leave to coool in the tin on a wire rack; then remove from the tin and sprinkle with caster sugar to serve. Or: use firm ripe pears instead of the apples, pecan nuts instead of the walnuts and chopped soft dried dates instead of the raisins. The cake can also be made with soft light brown sugar instead of caster sugar. 15

16 EXTRA TIPS FOR SHOWING Read your Schedule! Avoid making too many entries as this can make you panic and allow plenty of time to stage your exhibits Horticulture If you know the name of plants and flowers, label them clearly not just where it is requested in the Schedule people do like to see this; it is the most common request in the suggestion box! Only exhibit the amount/number stated in the Schedule; don't put one in for luck as this will be NAS (Not As Schedule) and not judged Make sure flowers and foliage are in tip top condition and fill any vases with water you must use a bikini vase where * is used against a Class in the Schedule these are provided by the Society Bring oasis, moss, scissors with you; make sure vases and containers are in good condition and do not leak Watch your pot size, if the Schedule says max 10 pot, that is what it means; you will be NAS if it is larger All fruit and vegetables should be in perfect condition with the bloom left on; in other words, do not polish your apples, pears etc Leave fruit strigs (bunches of berries) and stalks intact eg raspberries, strawberries, tomatoes Avoid over skinning your onions and choose those of a uniform size. Tie or whip tops neatly and trim back roots; small onions can be presented on a plate of sand larger ones on a ring 16

17 EXTRA TIPS FOR SHOWING (cont'd) Domestic Bread should be baked 24 hours before a Show Avoid cooling rack marks on top of cakes Scones: plain cutter for savoury, fluted for sweet Savoury pies are decorated with leaves, fruit pies are not! Pastry: all pastry should be home made Judges do not seem to like judging items which are still warm Jams and Marmalades etc Jars for all preserves should sparkle and be named and dated. Jam should be set, spreadable and the fruit well cooked with no hard pieces. Marmalade should be set but spreadable with evenly sliced tender peel. No air bubbles or scum Fill the jars almost to the brim. Seal immediately either with new twist top lids or waxed discs and cellophane covers secured with rubber bands. Screw top jars (those with a thread) or honey jars and lids should not be used Chutneys Fill the jars, avoiding the use of metal ladles or spoons, to 5mm (¼ ) from the top of the jar (headspace essential for vinegar preserves). Seal the jars with plastic lined twist top lids. These prevent the vinegar from evaporating and do not corrode by reacting to its acidity. Waxed discs and cellophane covers can cause the chutney to shrink and dry out. The consistency should be firm with a smooth texture no large pieces of onion, fruit skins, cores or stones. No excess liquid or air bubbles. For more advice and help please see pages 29 and 30 Remember, if you need help, please ask! 17

18 18

19 SCHEDULE OF CLASSES FOR AUTUMN SHOW VEGETABLE SECTION (See Notes on page 30 and inside back cover) 1. Collection of vegetables. Any five kinds, shown within a tray not exceeding 24" wide x 27" deep. (Numbers of vegetables as in table on inside back cover) 2. Six runner beans 3. Five carrots 4. Five potatoes 5. Five tomatoes (not small fruited) 6. Three onions from sets 7. Ten small-fruited tomatoes 8. Three beetroots 9. One pumpkin/squash 10. Three courgettes 11. Two sweet peppers 12. Two cucumbers 13. Six chilli peppers 14. Exhibit of any other vegetable not named in this Section FRUIT SECTION (See Notes on page 30 and inside back cover) 15. A plate of mixed fruit (No specific quantities) 16. Ten Autumn-fruiting raspberries 17. Three dessert apples 18. Three pears 19. Ten blackberries 20. Three cooking apples 21. Exhibit of any other fruit not named in this Section FLOWER SECTION (See Notes on page 30) Exhibitors are reminded that floral exhibits must not overhang the front or back of the table edge. * The Society provides containers for these Classes (see Note 3 on page 30) which must be used 19

20 AUTUMN SHOW FLOWER SECTION (continued) 22. Container of Dahlias (cut stems) 23. One stem of each of three distinct kinds of plants grown for foliage, named (cut stems) 24. Container of Roses (cut stems) 25. Container of mixed herbaceous perennials (excluding Dahlias) (cut stems) 26. Container of three stems of berries/fruit (i.e. ornamental) mixed or one kind, named (cut stems) 27. Container of one kind of annual (cut stems) 28. * One cut stem of Michaelmas Daisy 29. * Three cactus or semi-cactus Dahlias (cut stems) 30. Container of one kind of herbaceous perennial (up to 5 cut stems) 31. * Three decorative Dahlias which may include Water lily and up to 2 cactus/semi-cactus Dahlias (cut stems) 32. Container of mixed annuals, two or more kinds (cut stems) 33. Nine Fuchsia flowerheads, 2 or more kinds (displayed as on page 22) [Max dimensions of cardboard box/lid A5] 34. * One seed head (cut stem). Can be multi headed 35. * One specimen Dahlia (cut stem) 36. * Three cut stems of Fuchsias, mixed or one variety (max stem length, including flowers, 18 long) 37. * Three small Dahlias, including ball, pompon and collerette (not to exceed 4½" dia) (cut stems) 38. Container of garden flowers, four different kinds (up to three stems of each) 39. * One specimen Rose (cut stem) 40. Five stems of grass in flower (one variety), named 41. Pot plant in bloom (grown in the container, pot max. 10" dia) 42. Exhibit of one kind of garden flower not named in this Section (one or more cut stems). The kind of flower (and variety if known) should be named FLOWER ARRANGING SECTION (See Note 7 on page 30) 43. 'AUTUMN CASCADE' - an exhibit using Autumnal flowers and foliage, not to exceed 2' 6 wide by x 2' 6 deep 44. 'THE BEAUTY OF HYDRANGEAS' - an exhibit using only hydrangeas and foliage, not to exceed 2' wide by 2' deep 20

21 AUTUMN SHOW FLOWER ARRANGING SECTION (continued) 45. 'VERTICAL THOUGHTS' - a petite exhibit, not to exceed 9 x 9 x 9 (appropriate accessories may be used) DOMESTIC SECTION (Exhibits to be made to own recipes, except Class 47) 46. Swiss roll, any flavour pieces of Cappuccino tray bake (to given recipe, see page 23) cheese scones Eccles cakes 50. A jar of lemon curd (See note 5 on page 30) 51. A jar of mixed fruit jam, naming main ingredients (See note 5 on page 30 and hints & tips on page 17) PHOTOGRAPHIC SECTION (Prints, taken within the last 12 months and not previously exhibited, should not exceed 8" x 6" and be mounted on card. Total size, including card, must not exceed 10" x 8") (Photographs showing places should state location) 52. A climbing plant 53. Sunset/sunrise 54. A street photo (named) 55. A collection of pots on display 56. Your favourite photograph - JUDGED BY PUBLIC VOTING NB Home printed photographs acceptable in Classes Please read the entry instructions on page 3 as well as pages 29 & 30 and then complete an Autumn Show entry form on page 25 and/or 27 21

22 AUTUMN SHOW Class 33 Nine Fuchsia flowerheads, 2 or more kinds (please see page 20) Maximum dimensions of cardboard box/lid: A5/210mm x 148mm/8.3 x 5.8. Please do not use a plastic container. There is no need to use water for this exhibit 22

23 AUTUMN SHOW CAPPUCCINO TRAY BAKE (CLASS 47) Ingredients: 1 tsp cocoa powder, plus extra 225/8oz caster sugar for dusting 4 medium eggs 2 rounded tbsp coffee granules 225/8oz self raising flour 225g/8oz butter, softened 1 tsp baking powder Chocolate White Frosting: 100g/4oz white chocolate, broken into pieces 50g/2oz butter, softened 2 tbsp milk 175/6oz icing sugar Method: 1. Preheat the oven to 180 C/gas mark 4. Adjust for fan oven. Grease and line the bottom of a shallow 28 x 18cm/11 x 7 oblong tin. 2. Mix the cocoa and coffee granules into 2 tbsp warm water. Put in a large bowl with the other cake ingredients. 3. Whisk for about 2 mins with an electric hand blender to combine, then tip into the tin and level out. Bake for mins until risen and firm to the touch. Cool in the tin for 10 mins then cool on a rack. Peel off the paper. 4. For the frosting, melt the chocolate, butter and milk in a bowl over a pan of simmering water. Remove the bowl and sift in the icing sugar. Beat until smooth, then spread over the cake. Finish with a dusting of cocoa powder. Cut into 24 pieces. Please note: you only need to exhibit 5 pieces! 23

24 NOTES 24

25 AUTUMN SHOW - Saturday 10 September 2016 ENTRY FORM Please complete this form and take it with you to the Village Hall on the morning of the show from 9.00am-10.30am, along with your entry money and exhibits. Make a circle round each number indicating the Classes in which you intend to exhibit * * * 36* * 37* * 39* * The Society provides containers for these Classes which must be used Please remember to hand this form to a Door Steward before you leave the Hall Is this your first year of entering a Show? Name: Mr/Mrs/Miss Yes/No Tel no: Age (if under 16) No of entries: Fee paid: (free for under 16's) 25

26 DISCOUNTS FOR MEMBERS Discounts may be given, on horticultural supplies only, to Members on production of their current membership card, by: Ed's Nursery, Cripps Corner Road, Staplecross Gardenscape, Newenden Bridge, Newenden Great Dixter Nurseries, Northiam Kent Street Nurseries, Sedlescombe Merriments Nursery, Hawkhurst Road, Hurst Green Oaktree Nurseries, Queen Street, Sandhurst Rotherview Nursery, Ivyhouse Lane, Three Oaks, Hastings Staplecross Shrub Centre, Cripps Corner Road, Staplecross The Old Rose Nursery, Beales Lane, Northiam World of Water, Hastings Road, Rolvenden (Plants only) Remember to take your membership card! 26

27 AUTUMN SHOW - Saturday 10 September 2016 ENTRY FORM Please complete this form and take it with you to the Village Hall on the morning of the show from 9.00am-10.30am, along with your entry money and exhibits. Make a circle round each number indicating the Classes in which you intend to exhibit * * * 36* * 37* * 39* * The Society provides containers for these Classes which must be used Please remember to hand this form to a Door Steward before you leave the Hall Is this your first year of entering a Show? Name: Mr/Mrs/Miss Yes/No Tel no: Age (if under 16) No of entries: Fee paid: (free for under 16's) 27

28 ACKNOWLEDGEMENTS The Committee acknowledges with thanks the gifts and donations and the practical help given by Members and others during the past year. Such support materially assists in staging the Shows and the furtherance of the Society's aims. 28

29 THE SOCIETY'S SHOW RULES 1. Unless otherwise stated these rules and those of the Royal Horticultural Society's Show Handbook will apply to all Shows. 2. Unless otherwise indicated to the contrary, all Classes in all Shows are open to all without restriction. 3. The Committee reserves the right to inspect the garden or allotment of any Exhibitor. 4. All exhibits of vegetables, fruit and flowers, except those in the Flower Arranging Sections, must have been grown by the Exhibitor. Pot plants must have been in the possession of the Exhibitor for at least six months. 5. Two or more persons may not exhibit separately from the same garden or allotment in the same Class in any of the Vegetable, Fruit or Flower Sections. Any number of persons from the same household may exhibit in the Flower Arranging, Handicraft, Domestic, Photographic and Any Other Vegetable or Fruit not named Sections. 6. No Exhibitor may make more than one entry in any one Class. 7. All entry forms, fees and exhibits for the Spring and Autumn Shows must be taken to the Hall on the morning of the Show. 8. All exhibits for the Spring and Autumn Shows must be staged between 9.00am and 10.30am on the morning of the Show and must not be removed before the conclusion of the Prize giving which commences at 4.00pm. 9. When staging exhibits, Exhibitors should not move anything which is already in position. In case of difficulty due to lack of space, the help of a Steward or Committee Member should be obtained. The Committee reserves the right to move any exhibit after it has been staged by the Exhibitor to facilitate judging or to make best use of the space available. 10. Prize money for the Spring and Autumn Shows will be awarded as follows: 1st nd rd 50p 11. It is entirely within the discretion of the Judges whether any prize/s is/are awarded in any Class. 12. On all questions in dispute the decision of the Committee will be final. 13. Trophies will be held for one year from the date of award and must be returned to Alison Kirk ( ), one month before the corresponding Show in

30 INFORMATION AND ADVICE FOR EXHIBITORS 1. Throughout this booklet the term 'Horticultural Classes' includes the Vegetable, Fruit and Flower Classes in all Shows and the words 'kind' and 'variety' are used in the following sense - Rose, Dahlia, are kinds of flowers; Peace, Virgo are varieties of roses. 2. The following points relating to staging should be noted : (a) See inside back cover for table re vegetable and fruit entries (b) Beet, carrots, parsnips and turnips should have the leaves removed, leaving not more than about 3" of leaf stalk. (Leeks should be shown with untrimmed roots and with about 3" of green foliage) (c) Rhubarb is shown as a vegetable, not a fruit. Forced and unforced, show with not more than 3" of leaf. (d) Currants should be shown in strigs (i.e. bunches of berries). Other fruits should be shown on the stalk. (e) To protect the table covers, exhibits of vegetables, fruit and pot plants should be displayed on Exhibitors' own plates/dishes or on white plates/card provided on the day 3. At the Spring and Autumn Shows certain Classes as indicated in the Schedule with an * must be staged in containers which will be provided by the Society prior to the Show. Exhibitors should bring with them any material, e.g. moss or oasis, to hold the blooms in position in the containers. Similar containers must also be used for the Classes at the Summer Social. 4. Definitions for Classes 12 and 19 in the Spring Show: Trumpet Daffodil: Trumpet as long as or longer than the perianth (petal) segments. Small-cupped Narcissus: Cup not more than one third of the length of the perianth segments. Large-cupped Narcissus: Cup more than one third but less than equal to the length of the perianth segments. 5. In the Domestic Section, all jams and jellies should be named, dated and presented in plain, unembossed jars with no maker's marks on glass or lid. Screw top jars and lids ie honey jars should not be used. 6. In the Handicraft Section, all work should have been completed within the past twelve months. 7. In the Flower Arranging Sections: (a) The dimensions given indicate the MAXIMUM amount of table space which the exhibit may occupy. (b) Accessories may be included in exhibits, but artificial plant material may not be used, except where indicated. 30

31 Some Guidance on Dahlia and Daffodil types Cactus (Class 29) Blooms fully double with pointed, quilled petals Semi-cactus (Class 29) Similar to Cactus cultivars but with broader petals Decorative (Class 31) Blooms fully double, showing no disc, with broad, flattish inward rolling petals usually bluntly pointed Water lily (Class 31) Blooms fully double with broad, sparse, flat ray petals bearing a strong similarity to water lilies. Depth of bloom half its diameter Single A single row of broad petals, or 2 rows, surround a central disc on a flower about 8cm (3¼ ) across 31

32 Collerette Blooms with a ring of flattened broad petals on the outside and an inner 'collar' of smaller petals, often a different colour, which surround a central disc. Flowers are 10-15cm (4-6 ) across Anemone Blooms with a ring of flattened, broad petals on the outside and an inner ring of tubular petals replacing the central disc giving a pincushion-like appearance. Flowers are about 8cm (3¼ ) wide Ball (Class 37) Blooms fully double, rounded heads with tubular petals Pompon (Class 37) Blooms fully double, rounded heads with tubular petals. and no more than 5cm (2 ) across Class 12, page 1 Class 19, page 1 Large-cupped Narcissus Class 19, page 1 See page 30 note 4 for Daffodil/Narcissus definitions 32