Hints for new competitors
These hints could help you to turn a "Highly Commended" into a "Third" and, perhaps, a "Second" into a "First".
GENERAL
All exhibits should be staged as attractively as possible. When staging your exhibits on the morning of the Show you must avoid moving exhibits already staged. No exhibits will be moved by Committee members before judging takes place unless this is absolutely unavoidable. After judging, the exhibits will be re-arranged to present attractive sections for the public to view.
Make sure your exhibit conforms to the schedule description of the class concerned.
PRODUCE
- When a class calls for groups of specimens, uniformity of the specimens will be important to the judges.
- Root vegetables should be carefully washed to remove soil, taking care not to damage the skin.
- Beetroot, carrots and parsnips should have their tops cut leaving approximately 3" of stalk remaining.
- Cabbages should have approximately 3" of stalk remaining.
- Cucumbers should have a short stalk and, if possible, flower still attached.
- Avoid overskinning onions. The tops should be whipped or tied and the roots neatly trimmed back to the basal plate.
- Shallots should be free from loose skins, roots cut back to basal plate, tops neatly tied and arranged on a plate of sand.
- Sweetcorn should have husks and silks retained and not more than 1" of stalk attached. One or two husks should be pulled down and neatly tucked under, exposing the contents of the cob.
- Tomatoes should be staged with calyx still attached. Fruit should not be over-ripe.
FLOWERS
Flowers should be staged as attractively as possible. The stalk retained should be suitable for the size of vase used. Stems should be supported in the vase if possible.
COOKERY
- All exhibits must be covered with, for example, plastic film. All items must use only the ingredients and quantities specified in the recipes given in this schedule.
- Savoury items such as cheese scones or flans, must have plain edges and sweet items must have fluted edges and all should be displayed on doyleys.
PRESERVES
- All jars must be scrupulously clean. There should be no proprietary names on the lids or jars.
- Jars may have twist tops, tight plastic lids or paper jam pot covers. Twist tops and plastic lids need not have waxed discs. However, if paper covers are used, a wax disc should seal the top by putting it, waxed side down, on the preserve when it is still hot.
- Fruit jellies and curds must have paper covers and waxed discs.
- All jars must be filled to the brim.
- Pickles and chutneys must have vinegar proof lids e.g. plastic. Metal must not be used as this can react with the vinegar causing a very poisonous solution. Waxed discs are not required.
- All labels must carry full descriptions of the contents. If cooked in a microwave oven, this should be stated on the label. In the case of jams, it should also be indicated if frozen fruit was used.
- Labels must be placed midway between the vertical seams of the jar and towards the bottom but above any curving at the base of the jar.
FLORAL ART
Niches will be provided for all classes requiring them. Niche sizes are as follows :-
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20" wide x 25" high x 27" deep
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12" wide x 12" high x 12" deep
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6" wide x 6" high x 6" deep
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When designing your arrangements, make use of the space provided, without exceeding it. A good proportion would be at least ¾ of the niche dimension.
An exhibit is composed of natural plant material which, if fresh, must be in water or in water retaining material.
An exhibit may also include any of the following :- two or more placements, bases, drapes, accessories - but plant material must predominate.