General Hints on the Presentation of Show Entries

How many times have you come away from the show thinking “I could have won that if only I’d had the courage or the knowhow to enter”? These notes have been compiled from various sources in an attempt to initiate members into the apparent ‘mysteries’ of presentation. They should not be taken as gospel, nor as obligatory procedure, and the actual wording of the schedule, where classes may be changed from year to year, overrides anything written here.  If in doubt about anything, consult the Show Secretary, who has access to copies of the RHS and NAFAS rules containing very detailed information about what constitutes a good exhibit. Above all, if you think you have something worth exhibiting, don’t be shy – weather conditions can influence what is available on the day of the show, so even absolute beginners can win first prizes!
THE SCHEDULE
This is the ‘bible’ when it comes to entering your produce. Always pay strict attention to the wording of the schedule as regards size and shape of containers, number and size of exhibits etc, as failure to comply may lead to disqualification.
FLOWER CLASSES
Choose blooms of even size, with long straight stems which can be cut to a length appropriate to the container. Remove any damaged leaves or flower heads, also sideshoots or unopened buds. Containers can be packed with oasis, newspaper or tissues to keep specimens in place.
Daffodils (Narcissi): Except for pendant varieties, the flower should be at right angles to the stem. Look for the following qualities: broad, overlapping segments (petals), flat or symmetrically twisted; smooth perianth (calix); good coloured crown with size in proportion to perianth, with even frill at brim; strong, straight stem proportionate to size of flower, which should have a short neck; avoid uneven distribution of colour. If possible choose blooms which have segments in the ‘6 o’clock’ position relative to the stem or can be coaxed into this position by slight twisting. See RHS handbook for a wealth of information on daffodil
classes.
FLOWER ARRANGING: See the NAFAS rules as reproduced in the Schedule. For definitions of classes and advice on materials, the NAFAS Handbook itself can be consulted on application to the Secretary.
FRUIT & VEGETABLES
In the event of a tie in classes for vegetables, points are given for display. Uniformity of specimens is important. Produce should be ripe, but not overripe, and care should be taken with presentation. Name the variety if possible. Pick fruit as near to the time of the show as possible.  Wash root vegetables and potatoes with plenty of water and a soft cloth so as not to damage the skin. Leave about 7.5cm of stalk and tie neatly. Other vegetables should be handled carefully to avoid damaging the bloom. Do not polish. Cut peas and beans with scissors, leaving some stalk attached. Pea pods should be about 5 – 7.5cm long. Label with the variety if possible. Present on a plate in the most attractive formation, eg, peas in a ‘wheel’, beans in rows, broad beans lengthwise across the plate, runner and dwarf beans with stalks at the top.
Soft fruit: Pick when dry with stalks intact (use scissors). Handle carefully to preserve any bloom on fruit. Choose fruits which are fresh, uniform in size and colour, and free from blemishes. Pick more than you need in case of accidents. Arrange symmetrically on a plate, if possible padded with soft tissue and then covered in white tissue paper tucked in underneath the plate.
Raspberries etc: Stalks should all face the same way.
Currants: Pick with strigs intact and choose longest strigs with largest berries. Arrange with strigs roughly parallel, bottom end towards front of plate, and fruit mounded in the centre.
Beetroot: Uniform size, good colour and only one tap root.
Cabbages: Remove minimum of outer leaves; leave 7.5cm of stalk attached and display with heads towards the front.
Carrots, parsnips: Arrange in pyramids and cut back leaves to under 7.5cm.
Cauliflowers: Trim back outer leaves till level with curd. Cut stalks to 7.5cm.
Courgettes: Between 10cm and 15cm, any colour.
Cucumbers: Flower still attached, bloom undisturbed if possible.
Lettuces: Roots intact; best lifted in evening or early morning. Wash roots and wrap in moist tissue to keep fresh. Remove only damaged outer leaves and display with heart facing the front.
Onions: Do not over skin. Tie tops with raffia or string and trim roots neatly.
Peas: Young and well-filled.
Potatoes: Medium size (approx. 170g/6oz), with shallow eyes. Wash with soft sponge to avoid damaging skins. Stage on plates, rose end outwards.
Radishes: Foliage intact.
Rhubarb: Choose long, straight stalks and leave approx. 7.5cm of leaf on top. Remove bud scales from bottom.
Shallots: Display as separate bulbs on a bed of sand and tie tops with string, as for onions.
Tomatoes: Uniform fruit with small eye and firm calix. Avoid specimens with greenback. Display on a bed of sand.
COOKERY
Jars and bottles should be made of clear glass and free from all commercial or trademarks, whether on the lid, jar or base. Bottles
should be filled to within 1cm of cap or cork. Cellophane tops on jars should be trimmed all round and wax discs should be used, except in combination with screw tops.
Cakes, such as almond slices, should be cut from the centre of the tin so that each slice has four cut edges. Plain, sweet or fruit scones should be cut with a fluted cutter; savoury ones with a plain cutter.
A tart has sloping sides; a flan has straight sides.
DEFINITIONS.
The following definitions shall apply: –
(a) A “vase” is a vessel for displaying cut flowers in water and having a greater height than the width measurement of its mouth.
(b) A “bowl” is a vessel having a width measurement at least equal to, but usually greater than, its height. Handles are acceptable.
(c) A “container” is any vessel appropriate for the flowers or plants being exhibited in the relevant class.
(d) A “pot” is a vessel, either round or square, having drainage holes, within which the exhibit is grown.
(e) A “basket” is a container made of any interwoven plant material, with or without lid or handle.

General Show Rules

1. The show is open to members and non-members, and there is no charge to exhibit at the Society’s shows.
2. Exhibits must be the property of the exhibitor and must have been in their possession for at least two months. The Flower Arrangement and Children’s Classes are excepted from this requirement.
3. Exhibitors are limited to one entry per person in each class.
4. No exhibits may be removed until after the shows’ prize-giving have taken place.
5. The decision of the judges to be final on the relative merits of the exhibits. In the event of any tie or dispute, the decision of the Committee shall be final.
6. Trophies are retained by the Society, and winners’ names are recorded in an Awards Book.
7. All exhibitors to bring their own plates and stands. Vases will be provided when required. All entries to be staged on the tables provided. All exhibits, personal property, etc., shall be at the risk of exhibitors and the Society shall not be liable for compensation
for loss or damage from any cause whatsoever.
8. In consideration of entering any show you hereby grant the Society a licence to utilise photographs or representations of your entry or entries in the literature and publicity of the Society.

9. Summer Show, Class 1. Vegetable gardens/allotments. Only members of the Society may enter the Best kept and stocked vegetable kitchen garden/allotment, Class 1. Gardens to be tended only by the entrant and his/her family. Show Secretary to be notified by 1st July on the separate entry form at the back of this Year Book.
Gardens to be open, by arrangement, to the Committee for inspection from that date. Vegetable gardens/allotments will be judged on the following criteria: –
a. Uniformity of plants
b. Freedom from weeds
c. Range of vegetables for the given area
d. Health and vigour
e. Freedom from infestation
f. Soil condition
g. Support of plants
h. Removal of debris All scored out of 10.

10. Points awarded for vegetables in Classes 2 & 3 are taken from the RHS “Horticultural Show Handbook”. Points for classes to be included in “Show Awards” shall be awarded as follows:
Winner in a class – 3 points
Second in a class – 2 points
Third in a class – 1 point
Roses
11. The judging of rose exhibits is governed by the former Royal National Rose Society’s rules.
12. Roses in Classes 42 and 43 are to be shown singly in the vases provided and to be named if possible.
Flower Arranging
13. An exhibit is composed of natural plant material, with or without accessories, contained within a space as specified in the Year Book.
Cookery
14. Jars and Bottles: Jars and bottles should be made of clear glass and be free from all commercial/trademarks, whether on the jar/bottle, lid or base.
15. Preserves: Ensure that all jars, bottles etc are labelled correctly with variety and full date. Wine labels should state whether sweet or dry and bottles should be filled to within 1cm of cap or cork. Cellophane tops on jars should be trimmed evenly all round, and wax discs should be used, except in combination with screw tops. Lemon curd is not strictly a ‘preserve’ as it is not brought to boiling point.
16. Cakes: Cakes such as almond slices should be cut from the centre of the tin so that each slice has four cut edges. Plain, sweet or fruit scones should be cut with a fluted cutter, savoury ones with a plain cutter and cut from the first rolling.