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 Container of Daffodils/Narcissi with own foliage (cut stems) Container of mixed ornamental shrubs/trees (cut stems) Container of one or more bulbs in bloom (grown in the container) Container of anything from the garden exhibiting one cut stem of each eg shrubs/bulbs/small perennials Five Tulip bulbs (any variety/colour, grown in the container) Container of one kind of ornamental shrub/tree (up to 3 cut stems) Floating Camellia blooms (max 12 diameter container) * Three trumpet Daffodils [see definition on page 30] (cut stems) * Three Tulips (cut stems) * Three double Daffodils (not bunch flowered) (cut stems) Three Hyacinth bulbs (any variety/colour, grown in the container) * One spray of Camellia blooms (cut stem, max length 9 ) * Three Hellebores (cut stems) Five Polyanthus (cut stems) * Three large- or small-cupped Narcissi (not bunch-flowered) [see definition on page 30] (cut stems) * One specimen Tulip (cut stem) * Five different Daffodils/Narcissus (cut stems) * One specimen Hyacinth (cut stem) * Three bunch-flowered Narcissi (cut stems) 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 (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. 'TULIP MANIA' - an arrangement using only tulips and any foliage, not to exceed 2' wide by 2' deep 30. 'SIMPLICITY' - an arrangement using Spring flowers from the garden (it does not have to be your garden BUT not a shop!) and any foliage, not to exceed 15 wide by 15 deep 31. An exhibit using a single candlestick, with or without a candle DOMESTIC SECTION (Exhibits to be made to own recipes, except Class 32) Easter biscuits (to given recipe, see page 4) Coffee sponge with butter cream filling Cheese straws (3 bundles) 5 pieces of bread pudding Jar of marmalade (see Note 5 on page 30) Jar of chutney, naming main ingredients HANDICRAFT SECTION (See Note 6 on page 30) 38. A picture, any medium, including collage, pencil etc (to be hung) 39. A doorstop, any medium 40. Any other craft not named in this Section 2

3 SPRING SHOW PHOTOGRAPHIC SECTION (Prints not exceeding 8" x 6", mounted on card. Total size, including card, must not exceed 10" x 8") (Photographs showing places should state location) Birds/birds feeding A village scene Bursting buds Through a window in Winter/Spring 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; for the Summer Show take your completed entry form (page 15 and/or 17) and entries to the Great Barn at Great Dixter (9.00am am) 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 EASTER BISCUITS (CLASS 32) Ingredients: 75g/3oz margarine 75g/3oz caster sugar 150g/6oz plain flour 25g/1oz currants 12g/½ oz mixed peel 1 egg ¼ tsp mixed spice A pinch of salt Method: Preheat the oven to 180/200ºC/gas mark 4/6. Adjust for fan oven. Cream the fat and sugar together and beat in the egg. Alternately add the peel, fruit and dry ingredients. Mix to a stiff dough using a little milk if necessary and roll out onto a floured surface. Carefully prick all over and cut out. 5. Carefully place on a greased baking sheet and bake for approximately 20 minutes. Cool on a wire tray. Please note: you only need to exhibit 5 Easter biscuits 4

5 SPRING SHOW - Saturday 6 April 2013 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* * 24* * 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? Yes/No Name: Mr/Mrs/Miss Tel no : Age (if under 16) No of entries: Fee paid: (free for under 16's) 5

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7 SPRING SHOW - Saturday 6 April 2013 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* * 24* * 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? Yes/No Name: Mr/Mrs/Miss Tel no : Age (if under 16) No of entries: Fee paid: (free for under 16's) 7

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9 NATIONAL GARDEN SCHEME 2013 SOUTH GRANGE, QUICKBOURNE LANE NORTHIAM TN31 6QY July 2-5pm Home made teas 17 July* 11am - 5pm Light refreshments and home made teas 6 & 7 September 11am - 5pm Light refreshments and home made teas 1½ acre garden with year round interest including annuals, perennials, grasses, shrubs, trees and wildlife pond Plants for Sale Share to Friends of Barnetts * In aid of Demelza House OPENING TIMES 2013 House and Gardens Open 1st April to 27th October Tuesday to Sunday and Bank Holiday Mondays Gardens to 5.00pm (last admission) House 2.00 to 5.00pm For admission charges, nursery opening times and information on study days visit: or telephone:

10 SCHEDULE OF CLASSES FOR SUMMER 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. Container of five kinds of culinary herbs (growing or cut) on a tray 3. Five potatoes 4. Six pods of peas 5. Two lettuces 6. Six pods of broad beans 7. Six French beans 8. Three beetroots 9. Five carrots 10. Exhibit of any other vegetable not named in this Section FRUIT SECTION (See Notes on page 30 and inside back cover) Six strawberries Ten gooseberries Ten raspberries Six strigs blackcurrants Six strigs redcurrants 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 17. * The cycle of the Rose (one bud, one specimen bloom, one open bloom, all the same variety), in one container (cut stems) 18. Ten stems of annual Sweet Peas (cut stems) 19. * One specimen Lilium (cut stem) 10

11 SUMMER SHOW FLOWER SECTION (continued) 20. Container of garden flowers, four different kinds (up to three cut stems of each) 21. A 'Geranium' (Pelargonium) (grown in the container, pot max 10 dia) 22. * One specimen Peony (cut stem) 23. Container of one kind of annual (cut stems) 24. Container of mixed perennials (cut stems) 25. Container of annual Sweet Peas with own foliage (cut stems) 26. Container of mixed ornamental shrubs (cut stems) 27. * One specimen Rose (cut stem) 28. Container of one kind of herbaceous perennial (cut stems) 29. Pot plant in bloom (excluding Pelargonium) (grown in the container, pot max 10 dia) 30. * Three Hosta leaves, one variety or mixed (the variety/ies should be named, if known) 31. Three stems of Hydrangea (cut stems) 32. * One specimen Iris, any variety (cut stem) 33. Container of Roses (cut stems) 34. * Three cut stems of Fern 35. Foliage pot plant (grown in the container, pot max 10 dia) 36. 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) 37. 'TALL AND ELEGANT' - an arrangement WITHOUT using Oasis 38. '5 OR LESS' an arrangement using no more than five flowers, with any foliage 39. A 'Miniature' arrangement, not to exceed 4 x 4 x 4 DOMESTIC SECTION (Exhibits to be made to own recipes, except Class 41; Class 45 is a suggested recipe) 40. Traditional Victoria sponge (raspberry jam and caster sugar) 41. Orange shortbread (to given recipe, see page 13) 11

12 SUMMER SHOW DOMESTIC SECTION (continued) Strawberry tart Trio of different mini quiches 5 pieces of fudge Jug of still lemonade (suggested recipe on page 14) PHOTOGRAPHIC SECTION (Prints not exceeding 8" x 6", mounted on card. Total size, including card, must not exceed 10" x 8") (Photographs showing places should state location) Orange is the Colour (flower study) Country pursuits The beach Through a window in Summer 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 a Summer Show entry form on page 15 and/or 17 12

13 SUMMER SHOW ORANGE SHORTBREAD (CLASS 41) Ingredients: 100g/4oz butter 150g/6oz plain flour 50g/2oz caster sugar Zest from one orange Method: Preheat the oven to 180ºC/gas mark 4. Adjust for fan oven. Grease a baking sheet. Sift flour into bowl and rub in butter until it resembles breadcrumbs. Add sugar and zest and bring together to form a stiff dough (or briefly mix in a food processor until the mixture comes together). 5. Roll out onto a floured surface approx 5mm/1/4 thick and cut into desired shapes. Place carefully onto the prepared baking sheet. 6. Bake for 6-10 minutes. Leave to cool slightly and then place on a wire rack. (Can be dipped in melted chocolate if liked!) 13

14 SUMMER SHOW STILL LEMONADE (CLASS 45) Ingredients: 3 lemons, unwaxed 900ml/1.5pt boiling water 45ml/3 tbsp golden syrup or honey Method: 1. Wash the lemons and peel off the rind thinly 2. Put the rind and syrup or honey into a basin or large jug and pour on the boiling water 3. Cover and leave to cool, stirring occasionally 4. Add the juice of the lemons and strain 5. Serve chilled 14

15 SUMMER SHOW - Saturday 29 June 2013 ENTRY FORM Please complete this form and take it with you to the Great Barn at Gt Dixter 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 * 18 19* * * * 31 32* 33 34* * 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 Great Barn Is this your first year of entering a Show? Yes/No Name: Mr/Mrs/Miss Tel no: Age (if under 16) No of entries: Fee paid: (free for under 16's) 15

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17 SUMMER SHOW - Saturday 29 June 2013 ENTRY FORM Please complete this form and take it with you to the Great Barn at Gt Dixter 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 * 18 19* * * * 31 32* 33 34* * 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 Great Barn Is this your first year of entering a Show? Yes/No Name: Mr/Mrs/Miss Tel no: Age (if under 16) No of entries: Fee paid: (free for under 16's) 17

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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 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) A plate of mixed fruit (No specific quantities) Ten Autumn-fruiting raspberries Three dessert apples Three pears Ten blackberries Three cooking apples 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 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. Container of Michaelmas Daisies, mixed or one variety (cut stems) 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 box/lid A5] 34. * One seed head (cut stem). Can be multi headed 35. * One specimen Dahlia (cut stem) 36. * Container of Fuchsias (three cut stems, mixed or one variety, max stem length, including flowers, 12 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. 'A HARMONY OF COLOURS' - an exhibit incorporating one or more terracotta pots, not to exceed 2' 6 wide by x 2' 6 deep 44. 'A GARDEN' - go back to your childhood and construct a garden within a seed tray (14 x 9 ) using any garden and natural materials 20

21 AUTUMN SHOW FLOWER ARRANGING SECTION (continued) 45. 'IT'S ALL GREEN' - A 'Petite'' arrangement, using mainly foliage, but green flowers will be allowed, not to exceed 9 x 9 x 9 DOMESTIC SECTION (Exhibits to be made to own recipes, except Classes 46 & 49) Frosted carrot cake (to given recipe, see page 23) 5 rock cakes Apple plate pie, top crust only Bacon cake (to given recipe, see page 24) A jar of fruit jelly [1/2lb jar] (See note 5 on page 30) A jar of jam (made with any stoned fruit) (See note 5 on page 30) PHOTOGRAPHIC SECTION (Prints not exceeding 8" x 6", mounted on card. Total size, including card, must not exceed 10" x 8") (Photographs showing places should state location) Pond life Good companions (animal study) The hedgerow Through a window in Autumn 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 box/lid: A5/210mm x 148mm/8.3 x 5.8 There is no need to use water for this exhibit 22

23 AUTUMN SHOW FROSTED CARROT CAKE (CLASS 46) Ingredients: 225g/8oz SR flour 2 tsp baking powder 150g/5oz light muscovado sugar 50g/2oz walnuts, chopped For the topping: 175g/6oz low fat soft cheese 50g/2oz soft margarine 100g/4oz icing sugar, sifted 100g/4oz carrots, grated 2 large eggs 2 ripe bananas, mashed 150ml/5 fl oz sunflower oil A few drops of vanilla essence Walnut halves to decorate Method: 1. Preheat the oven to 180 C/gas mark 4. Adjust for fan oven. Grease and line the base of a 20cm/8 deep round cake tin. 2. Measure all the cake ingredients, except the walnuts, into a large bowl. Mix well until thoroughly blended and smooth, then fold in the walnuts. Turn into the prepared tin and level the surface. 3. Bake in the pre-heated oven for about mins until the cake is well risen and shrinking away from the sides of the tin. Allow to cool in the tin for a few minutes before turning out and leaving to cool completely on a wire rack. 4. For the topping, measure all the ingredients, except the walnuts, into a bowl and mix until smooth. Spread over the top of the cake, swirling with a spatula. Decorate the top with the walnut halves. 23

24 AUTUMN SHOW BACON CAKE (CLASS 49) Ingredients: 7 rashers streaky bacon 225g/8oz SR flour Pinch of salt 25g/1oz butter 75g/3oz Cheddar cheese 150ml/1/4 pt milk 1 tsp tomato ketchup Dash of Worcestershire Sauce Milk to glaze Makes 8 pieces Method: 1. Preheat the oven to 200 C/gas mark 6. Adjust for fan oven. 2. Grill 3 rashers of bacon until crisp and cut into small pieces. 3. Sieve flour and salt into a bowl and rub in butter until it resembles breadcrumbs. 4. Add all but 12g/1/2oz cheese (saving this for the top of the cake) and crumbled bacon 5. Mix tomato ketchup and Worcestershire Sauce with the milk and add to the mixture; mix to a soft dough and roll out to a 18cm/7 circle. Brush with milk and cut into 8 wedges. 6. Arrange on a greased and floured baking sheet in a circle with edges overlapping; sprinkle with the remaining cheese and bake for 30 mins. 7. Cut the remaining bacon in half; roll up and place on a skewer grilling until crisp. Use as a garnish. 24

25 AUTUMN SHOW - Saturday 7 September 2013 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 * 30 31* * 35* 36* 37* 38 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? Yes/No Name: Mr/Mrs/Miss 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: Bodiam Nursery, Cowfield Cottage (opp Station), Bodiam 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 7 September 2013 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 * 30 31* * 35* 36* 37* 38 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? Yes/No Name: Mr/Mrs/Miss 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 (or the Great Barn at Gt Dixter for the Summer Show) on the morning of the Show. 8. All exhibits for the Spring, Summer 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, Summer 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 Alan Worley ( ), 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, Summer 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 can be borrowed for Dahlia classes at the Autumn Show if required. 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 Trumpet Daffodil Class 12, page 1 Small-cupped Narcissus Class 19, page 1 Large-cupped Narcissus Class 19, page 1 See page 30 note 4 for Daffodil/Narcissus definitions 32