,

 

OFFICERS

 

 

         PRESIDENT:          Eileen Warren

CHAIRMAN:              Vacant     

VICE-CHAIRMAN:     Vacant

          SECRETARY:             Nicki Priest      

             TREASURER:           Helen Gardiner 

               MEMBER SECRETARY:     Pat Baxter               

SHOW SECRETARY:       Vacant     

COMMITTEE MEMBERS
	Veronica Barnett  Mervyn Garside  Alison Gunnion  Clive Liddiard  Angela Lloyd  Colin McNae   Judy Millington  Susan Reading  Caryl Rose  Laura Sams  Mary Stubbington

Introduction

 

The committee is happy to present the Society’s Show Schedules for 2024. In preparing this year’s show materials, we have greatly missed Pete and Wendy Carman, whose input in the past has been tremendous. We would like to send our love and best wishes to Wendy for a speedy recovery, and hope it won’t be too long before she and Pete can both join us again. 

 

We’d like to thank everyone who took part in last year’s shows, either by entering or helping to stage the events. The hall looked glorious with all the entries and we look forward to another successful season in 2024.

 

The two floating trophies, The Stirrup Cup and The Tom Allen Salver, will be awarded in the Spring and Autumn Shows this year.

 

The Stirrup Cup will be awarded in the Spring Show for Class 30 – One vase of three stems of Hellebores.

 

The Tom Allen Salver will be awarded in the Autumn Show for Class 59 – A vase of mixed flowers.

 

We sadly lost Jeff Formstone last year. Jeff was a long-standing committee member and was instrumental in the success of our shows, and we miss him immensely. We have designated the Banksian Medal this year in his memory.

 

Please don’t forget that as a member of our society you are also able to join Hoole Allotments Association and use their supply hut. The hut stocks compost, fertiliser and sundries at competitive prices. You can also order discounted seeds, potato and onion sets at the relevant times. Please see the advert in the schedule.

 

Your membership card also entitles you to 10% off plants at Okells Garden Centre, near Tarporley, and 5% at Premier Plants, Ledsham.

 

We’d like to thank all those who worked on this schedule, including our proofreaders – it’s quite a mammoth task.

 

The committee looks forward to seeing you all at the shows. If you haven’t entered before do give it a go. There is always help on hand – just ask any of the committee members, who will be happy to assist.

 

We wish you all good luck and look forward to seeing you throughout the year.

 

The UHS committee

 

 

.

 

 

 

JUDGES’ NOTES TO EXHIBITORS

 

The committee felt it would be useful to competitors to note the items most commonly commented on by the judges and the items which cause the most difficulties.

• All entry forms must be in on time to the Show Committee to allow for processing, etc.
• Read the schedule carefully; if anything is not clear ask
• If there is not ample space to place your exhibit on the tables, ask the Steward to rearrange the class. Exhibitors are NOT allowed to move any exhibits
• “Variety cards” with the names of the cultivars to be placed by the exhibits both for information for the judge and visitors to the show. “Variety Cards” are available on the day. See Rule 9, page 35
• Check the number of items to be shown in the class
• Check the size of containers, bowls and plant pots. See relevant sections
• Check the size of space specified for a flower arrangement or the collection of vegetables
• Wash all root vegetables
• Allow ample time for staging

 

WHAT THE JUDGES WILL LOOK FOR

 

• Condition – all vegetables and fruit should be clean, fresh, tender and free of coarseness and blemishes
• Uniformity – all the specimens exhibited on a dish should be uniform, i.e. alike in size, form and colour
• Apples and similar shaped fruit – should be staged with the eye upmost, stalk end downward, placing one fruit in the centre and the remainder around it
• Vegetables – should be staged as attractively as possible on plates or directly onto the show bench. Runner beans in rows. Tomatoes must be displayed with calyces (the green flower bud case). Beans must be displayed with some stalk attached.
• Rhubarb to be shown with leaf blades trimmed back to approximately 3"/8cm.

 

The following points may be a useful guide for what the judges are looking for in the Baking and Preserves Section of the Shows. Basically, the Judges mark under the heading of Presentation, Labelling, Colour, Set and Taste.

 

• Jars must be clean and size as stated in the schedule
• Labels should be straight and clearly marked with the type of preserve or jam, the month and year it was made
• Jars should be filled to the neck complete with a waxed disc and plastic-coated lid
• Jams and Jellies should be of a good colour relevant to the fruit
• Remove all stones from the fruit
• Jellies should not be cloudy and should be free from bubbles
• Fruit should be evenly distributed
• Lids for pickles and chutneys should be plastic coated
• The set should be appropriate, i.e. not too stiff and not too runny
• The taste of the fruit should predominate, i.e. not the sugar
• No commercial premade marmalade or jam is acceptable
• For cakes and biscuits recipes oven temperatures vary, so you may need to adjust the time and temperature to suit your oven
• All cakes to be presented on a plate (not paper or foil) and covered in cling film.

 

 

GLOSSARY

 

• Any foliage Foliage that is growing naturally but not attached to the flowering stem
• Annual A plant that grows from seed and naturally and ordinarily flowers, seeds and dies (irrespective of frost) within 12 months
• Bicolour A flower with two colours
• Bloom An open flower, e.g. of a tulip, or a flowerhead, e.g. chrysanthemum or dahlia
• Bowl A vessel for displaying flowers or growing bulbs and having a mouth wider than its height
• Flowerhead For horticultural show purposes, an assemblage of florets grouped together in a single head on a single flower stem
• Kind A term recommended for use in the classification of fruit and vegetables for show purposes, e.g. apples, grapes, peaches, pears and plums are "kinds" of fruit; asparagus, carrots, onions and peas are "kinds" of vegetable
• Miniature daffodils Having individual flowers measuring no more than 50mm (2") when flattened out
• Own foliage Foliage that is growing naturally from the flowering stem and still attached to that stem
• Pot plant A plant grown in a pot for the decorative effect of its foliage, flower or fruit and grown under cover
• Pot sizes Pot and container sizes will, when necessary, be measured as the maximum inside diameter of circular pots, width of square pots or the widest sides of the container, regardless of the volume in which the plant is growing. To assist when preparing the space for pot plants, please state the spread of your exhibit on your entry form
• Perennial One that lives for more than two years
• Soft fruit A fruit having a soft texture and numerous seeds, e.g. a blackberry, gooseberry, loganberry, red-, white- or blackcurrant, raspberry or strawberry
• Stone fruit A fruit with a soft, fleshy interior, surrounding a comparatively large 'stone', containing, usually, a solitary seed, e.g. an apricot, cherry, damson, peach or plum
• Truss A cluster of flowers or fruits growing from one main stem, as in a pelargonium, polyanthus, rhododendron or tomato
• Uniformity The state of being alike in size, shape and colour
• Novice classes Open to any Member who has not previously won one first prize in the appropriate section of the Upton by Chester Horticultural Society Shows. Points awarded in these classes will not count towards the Society’s awards, except the Upton Parish Council Challenge Cup.

 

 

 

 

Provisional Dates of Society Shows for 2025

 

Spring Show:                 Saturday 29th March 2025

 

Summer Show:             Saturday 9th August 2025

 

Autumn Show:              Saturday 11th October 2025

 

 

 

 

 

 

 

 

The Spring Challenge Cup

 

Awarded to the exhibitor with most points in this show excluding

Sections E and F and Novice Classes

2023 Winner Mary Stubbington

 

Section A: TULIPS AND DAFFODILS

 

The Carman Challenge Cup for Tulips and Daffodils

For most points in Classes 1 to 25

2023 Winner: Mary Stubbington

 

Rosette awarded for the best exhibit in this section

2023 Winner: Nicki Priest

 

 

Prizes: Class:   1   1^st    £3.00   2^nd   £2.00   3^rd   £1.00

All other classes:   1^st    £1.50   2^nd   £1.00   3^rd   50p

 

 

 

Class No.

1    Showman’s Class:            One vase of 3 cut Daffodils any variety or varieties

                                                One vase of 3 cut Tulips any variety or varieties

                                                Pot of spring bulbs maximum pot size 12″/30cm

2    One pot of daffodils grown from three bulbs provided by the Society maximum pot size 6"/15cm

3    One pot of tulips grown from three bulbs provided by the Society maximum pot size 6"/15cm

4    One pot of daffodils, any variety/varieties, excluding bulbs supplied for class 2 maximum pot size 6"/15cm

5    One pot / tub of daffodils excluding miniatures any variety/varieties unlimited number of bulbs maximum pot size 12"/30cm

6    One pot/tub of miniature daffodils, any variety/varieties unlimited number of bulbs. maximum pot size 12"/30cm

7    One vase of 5 cut daffodil blooms any one variety excluding miniatures

8    One vase of 6 cut daffodils two stems of three varieties excluding miniatures.

9    One vase of 5 cut miniature daffodils, any variety/varieties see page 4

10  One vase of 6 cut miniature daffodils two stems of three varieties see page 4

11   One multiheaded daffodil excluding miniature see page 4

12   One yellow daffodil bloom excluding miniature see page 4

13   One white daffodil bloom excluding miniature see page 4

14   One bicolour daffodil bloom excluding miniatures see-page 4

15   One yellow daffodil bloom miniature see-page 4

16   One white daffodil bloom miniature see-page 4

17   One bicolour daffodil bloom miniature-see page 4

18   One multiheaded daffodil miniature

19   One pot/bowl of tulips any variety/varieties, unlimited number of bulbs excluding bulbs provided for class 3 maximum pot size 12"/30cm

20   One pot/bowl of spring bulbs or corms any variety/varieties not previously mentioned in classes 1 to 25, maximum pot size 12"/30cm

21   One vase of 3 cut tulips any variety/varieties excluding miniatures

22   One red tulip

23   One yellow tulip

24   One tulip any other colour

25   One bi-colour tulip see page 4

 

Novice’s classes for definition, see page 4

26 One vase of three daffodils any variety/varieties

27 One vase of three tulips any variety/varieties

 

 

 

SECTION B FLOWERS AND POT PLANTS

 

The Spring Show Flowers and Pot Plants Cup

For most points in classes 28 to 45

2023 Winner: Sue Dobbing

 

Rosette awarded for the best exhibit in this section

2023 Winner: Robert Worboys

 

The Stirrup Cup will be awarded for Class 30 

 

Prizes all classes: 1^st £1.50 2^nd £1.00 3^rd 50p

 

Note Orchid are only eligible for class 38

 

Class No

28   One bowl of three Hyacinths any variety/varieties

29   One vase of 3 stems of Euphorbia any variety/varieties

30   One vase of three stems of Hellebores any variety/varieties

31   One vase of spring flowers not previously mentioned in classes 1 to 25. Any foliage allowed

32   One bloom of Camellia any variety

33   One vase of Pieris in bloom

34   One Amaryllis bulb maximum pot size 6"/15cm

35   One flowering plant any variety, maximum pot size 12"/30cm

36   One vase of spring-flowering shrubs any variety/varieties not previously mentioned

37   One Pot of Polyanthus/Primula, maximum pot size 6"/15cm

38   One flowering Orchid any variety in pot maximum pot size 6"/15cm

39   Spring Alpine Garden in a container maximum dimensions 12" X 12"/30x30cm

40   One Pot of Pansies / Violas maximum pot size 6"/15cm

41   Pansies six blooms any variety / varieties.  To be shown on board provided

42   Violas six blooms any variety / varieties.  To be shown on board provided.

43   Spring hanging basket not to exceed 14"/36cm diameter. Planted and grown by the exhibitor for 3 months prior to the show. To conform to Show rule 1 page 35

44   Pot of Heather maximum pot size 12"/30cm

45   One Rhipsalidopsis (Easter Cactus) maximum pot size 6"/15cm Must be in flower

 

Novice’s classes for definition, see page 4

46   One pot or bowl of spring bulbs or corms one variety maximum pot size 6"/15cm

 

POT SIZES

Pot and container sizes will when necessary be measured as the maximum inside diameter of circular pots, width of square pots or the widest sides of the container regardless of volume in which plant is growing.

 

To assist when preparing the space for pot plants please state the spread of your exhibit on your entry form

 

 

 

 

 

 

SECTION C FLORAL ART

 

Spring Show Floral Art Cup

For most points in classes 47 to 52

2023 Winner: Peter Carman

 

Rosette awarded for the best exhibit in this section

2023 Winner: Judy Millington

 

Prize classes: 47 and 48 1^st £3.00   2^nd £2.00   3^rd   £1.00

All other classes 1^st £1.50   2^nd £1.00   3^rd 50p

 

 

Definition of exhibit: An exhibit comprises natural plant material with or without accessories contained within a space as specified in the Schedule.  Artificial materials may NOT be used.  Dried material allowed.  Classes 50 to 51 to conform to Show rule 1 page 35 and to be shown in the Society vases.

 

Class No.

47   Spring Bonnet, space allowed 18" x 18"/46x46cm, Height unlimited

48   Come into the Garden, space allowed 18” x 18”/46x46cm, Height unlimited

49   One bowl of cut daffodils any variety/varieties, arranged for effect. Own bowl. Any foliage allowed

50   One vase of daffodils arranged for effect using Society vase

51   One vase of tulips arranged for effect using Society vase

52   An arrangement of flowers floating in water. Bowl maximum diameter 9". No foliage allowed

 

 

 

 

SECTION D BAKING AND PRESERVES

 

Spring Show Preserves Cup

For most points in classes 54 to 61

2022 Winner: Helen Gardiner

 

Rosette awarded for the best exhibit in this section

2022 Winner: Mary Stubbington

 

 

Prizes all classes: 1^st £1.50   2^nd £1.00   3^rd   50p

 

What the judges are looking for see page 3

Containers for classes 54 to 56 should be approx. 12 to 16oz (350g to 450g) and for Class 57 (Lemon Curd) can be 6oz to 8oz (175g to 225g)

All jars of jam to be date labelled, complete with a waxed disc and plastic-coated lid.

Class 58 to 61 to be presented on a plate (not paper or foil) and covered in cling film.

 

54   One jar of Seville Orange Marmalade

55   One jar of 3 Fruits Marmalade - recipe to be displayed

56   Any other Marmalade - recipe to be displayed

57   Lemon Curd 

58   Golden Apricot and Marzipan Loaf Cake - see recipe on page 31

59   Plaited Loaf (three plaits) using white bread flour - own recipe, ingredients to be displayed.

60   Chocolate Orange Biscuits - see recipe on page 32. Ten biscuits to be displayed

61   Swiss Roll with Lemon Curd filling

 

 

 

 

SECTION E CHILDREN’S CLASSES

 

Points gained in Section E will only count towards The Under 7 Cup,

The Millennium Cup and The Reg & Mary Morris Cup

 

The Under 7 Cup awarded to the exhibitor who gained

the most points in Children’s Classes in the Society’s Shows.

2023 Winners Karl Reading and Ella Reading

 

The Millennium Cup awarded to the exhibitor who gained the most points in

Children’s aged 7 to 10 years Classes in the Society’s Shows.

2023 Winner Isabelle Hearne

 

The Reg & Mary Morris Cup awarded to the exhibitor who gained the most points in

Children’s 11 to 16 years Classes in the Society’s Shows

2023 Not awarded

 

An award will also be given for the child gaining the most points in their age group in this show

 

Prizes all classes:  1^st   £1.50   2^nd   £1.00   3^rd   50p

 

Aged under 7

Class No

64   Drawing of a vase of Daffodils on A4 paper

65   Make six edible Easter nests and decorate with mini chocolate eggs, own recipe

 

Aged 7 to 10

Class No.

67   Painting of a butterfly

68   Make six biscuits and decorate, own recipe

 

 

Aged 11 to 16

Class No

70   Painting of a flower on A4 paper

71   Bake and decorate a sandwich cake for Easter, own recipe

 

 

Classes 65, 68 and 71 to be presented on a plate (not foil) and covered with cling film

.

All entries in classes 64, 65, 67, 68, 70 and 71 will receive an award, but only one entry per child will be accepted for each class.

 

 

 

 

 

SECTION F HANDICRAFTS

 

 

Prizes: 1^st   £2.00   2^nd   £1.50   3^rd   £1.00

 

ALL EXHIBITS TO BE THE WORK OF THE EXHIBITOR

 

Exhibits in these classes must not have been shown previously in any Upton-by-Chester Horticultural Society Show. 

Points gained in this section do not count towards any Society awards

 

Class No.

76   Cross-stitch, tapestry or embroidery with a Spring theme

77   Photographic print of a woodland scene, not exceeding 8" x 6"/20 x 15cm, unmounted

78  Painting or drawing of a woodland scene, maximum size to include frame 13" x 17"/33 x 43cm

 

 

 

 

 

 

 

The David L Miln President’s Challenge Cup

awarded to the exhibitor gaining most points in this Show excluding Section J and Novice Classes

2023 Winner: Susan Reading

 

 

SECTION A VEGETABLES

 

The Mrs Frank Morris Challenge Cup awarded for the

most points in classes 1 to 22

2023 Winner: Susan Reading

 

Rosette awarded for the best exhibit in this section

2023 Winner: Les Kerr

 

The Stirupp Cup will be awarded for Class 18

 

Prizes: Class:   1 and 2    1^st    £3.00   2^nd   £2.00   3^rd   £1.00

All other classes:   1^st    £1.50   2^nd   £1.00   3^rd   50p

 

 

 

 

Class No.

1.    Three large Onions, each onion must exceed 8 oz/225g. Onion tops to be tied or whipped using raffia or string

2.    Display of Vegetables For information see page 14

3.    Nine French Beans

4     Six Runner Beans

5     Longest Runner Bean – judged on length only

6     Three Beetroot, tops trimmed to 3"/8cm and with some root attached

7     One Cabbage, any type, with stalk trimmed to 3"/8cm

8     Three Carrots, tops trimmed to 3"/8cm

9     One Cauliflower, with stalk trimmed to 3"/8cm

10   One Cucumber

11   Three Onions, each onion must not exceed 8 oz/225g.

12   Three sticks of Rhubarb, see page 3

13   Pair of Courgettes 

14   Five Potatoes, any variety/varieties

15   Three Leeks, untrimmed

16   One Squash

17   Six Shallots

18   Five Tomatoes, each tomato must exceed 30mm in diameter

19   Five Cherry or Plum Tomatoes, must not exceed 30mm in diameter

20   A truss of Tomatoes, cherry cultivar, with at least 25% of the tomatoes ripe

21   Basket of mixed vegetables, five different items, maximum of three per item (basket provided)

22   Three named kinds of Herbs, in fresh condition in a Society vase, variety names to be shown on “Variety Cards” provided

 

Novice’s classes for definition, see page 4

23   Two different vegetables from classes 3 to 19

 

 

CLASS 2 Display of Vegetables

 

Any 3 vegetables chosen from the following eight, number to be as stated, Carrots and Beetroot must have foliage trimmed back to 3"/8cm. Tomatoes must be displayed with calyces (the green flower bud case) attached, and Beans with some stalk attached. Onion and Shallot tops to be tied or whipped using raffia or string. Judges may handle exhibits, cut and break etc. to check quality.

 

3 Carrots	3 Beetroot	3 Onions	3 Potatoes
2 Courgettes	3 Shallots	6 Runner Beans	3 Tomatoes

 

The vegetables must be displayed for effect within the tray provided 24″ x 18″/61 x 46cm without bending any part of them. No part of any exhibit may exceed this tray. The only garnishing material allowed is parsley. No other foliage or accessories, such as plates, sand or rings, are allowed.

 

Each type of vegetable will be judged out of a total of 20 points. This is split into three sections as follows: seven points for size, shape and colour; seven points for condition; six points for uniformity. The overall mark will therefore be out of a total of 60.

 

 

 

 

SECTION B FRUIT

 

The Reg L. Barnett Challenge Cup

Awarded for the most points in classes 24 to 31

2023 Winner: Susan Reading

 

Rosette awarded for the best exhibit in this section

2023 Winner: Ailsa Clegg

 

The Allen Williams Memorial Plate will be awarded to the exhibitor

who gains most points in the fruit sections of the Society Shows

2023 Winner: Susan Reading

 

 

Prizes: all classes:   1^st   £1.50   2^nd   £1.00   3^rd   50p

 

 

All exhibits in this section to be exhibited on a plate as supplied

 

Class No.

24  Three Dessert Apples, any one variety

25  Three Culinary Apples, any one variety

26  Five Dessert and Culinary Apples, two or more varieties

27  Three Dessert Pears, any variety/varieties

28  Five Stone Fruit, any one variety, see page 4

29  Any other fruit not previously stated in classes 24 to 28

30  Twelve Soft Fruit, any one variety, with stalks on, see page 4

31  One Dessert Apple, one Culinary Apple and one Pear

 

Novice’s classes for definition, see page 4

32  Two fruits from classes 24 to 28

 

 

 

 

 

SECTION C CHRYSANTHEMUMS

 

The Ralph Seddon Chrysanthemum Challenge Cup awarded for the most points in classes 33 to 37

2023 Winner: Charles Storey

 

Rosette awarded for the best exhibit in this section

2023 Winner: Charles Storey

 

Prizes: all classes:   1^st   £1.50   2^nd   £1.00   3^rd   50p

 

Class No.

33   A vase of three blooms, any one variety

34   A vase of three blooms, any variety/varieties

35   Three spray stems, any variety/varieties

36   One bloom, any variety

37   One spray stem, any variety

 

Novice’s classes for definition, see page 4

38   One bloom, any variety

39   One spray stem

 

 

 

SECTION D DAHLIAS

 

The Herbert Wilkinson Dahlia Shield awarded to the

Winner of class 40

2023 not awarded

 

The John Pritchard Dahlia Challenge Cup, awarded for most points in classes 40 to 44

2023 Helen Gardiner

 

Rosette awarded for the best exhibit in this section

2023 Helen Gardiner

 

 

Prizes: Class:   40   1^st    £3.00   2^nd   £2.00   3^rd   £1.00

All other classes:  1^st    £1.50   2^nd   £1.00   3^rd   50p

 

Class No.

40   Two vases of Dahlias, each vase to be of a different kind, three blooms per vase

41   Vase of three Cactus blooms

42   Vase of three Decorative blooms

43   Vase of three Ball or three Pompon blooms

44   Vase of three Waterlily blooms

 

Novice’s classes for definition, see page 4

45   Vase of three blooms, any variety/varieties

 

 

 

 

 

SECTION E ROSES

 

The Peter Snelson Challenge Rose Bowl awarded to the winner of Class 46

2023 not awarded

 

The John Steward Hutton Challenge Cup awarded for most points in classes 46 to 51

2023 Winner: Carolyn Raynor

 

Rosette awarded for the best exhibit in this section

2023 Winner: Carolyn Raynor

 

Prizes: Class:   46     1^st    £3.00   2^nd   £2.00   3^rd   £1.00

All other classes:   1^st    £1.50   2^nd   £1.00   3^rd   50p

 

Class No

46   Two vases of Roses, one vase of three trusses Floribunda/Cluster, any variety/varieties, and one vase of three Hybrid Tea/Large-Flowered, any variety/varieties

47   One vase of three stems of Hybrid Tea/Large-Flowered, any one variety, own foliage

48   One vase of three blooms of Hybrid Tea/Large-Flowered, three different varieties

49   One bloom Hybrid Tea/Large-Flowered

50   One vase of three blooms Hybrid Tea/Large-Flowered, any variety/varieties, one in bud, one half open and one fully open

51   One truss/stem of Patio/Miniature

 

Novice’s classes for definition, see page 4

52   One bloom, any variety.

 

 

 

 

SECTION F GARDEN FLOWERS AND FOLIAGE

 

The Allen Hurst Summer Show Challenge Cup awarded for most points in

Classes 53 to 74

2023 Winner: Susan Reading

 

Rosette awarded for the best exhibit in this section

2023 Winner: Pat Priest

 

Prizes: All classes:   1^st   £1.50   2^nd   £1.00   3^rd   50p

 

 

Class No.

53   Sweet Peas, five spikes, any variety/varieties

54   African Marigolds, five blooms with own foliage, any variety/varieties

55   French Marigolds, five blooms with own foliage, any variety/varieties

56   Summer-flowering bulbs or corms, three stems, any variety/varieties

57   Pansies or Violas, six blooms, any variety/varieties, to be shown on board provided

58   Five stems of Antirrhinum (Snapdragon) with own foliage any variety or varieties

59   One vase of five stems of Zinnias

60   One vase of five stems of Cosmos

61   One vase of Annuals, any one variety not previously stated in Classes 53 to 61

62    A vase of mixed Annuals

63   One bloom of Agapanthus

64   Three Hydrangea macrophylla blooms (mophead or lacecap) with own foliage

65   Three Hydrangea blooms, any other species (e.g. paniculata or arborescens) with own foliage.

66   Fuchsia, six florets, minimum of three varieties, to be shown on board provided

67   Three Hosta leaves, any variety/varieties

68   Three heads of Zonal Pelargonium (Geranium)

69   One vase of Hardy Perennial flowers, one variety

70   A vase of mixed Hardy Perennial flowers

71   One vase of mixed flowers

72   One vase of five stems of Buddleia

73   A vase of foliage

74   Hanging basket, basket not to exceed 14"/36cm diameter, planted and grown by exhibitor for three months prior to the Show, to conform to Rule 1, page 35

 

Novice’s classes for definition, see page 4

75   Any three blooms of Annuals, any variety/varieties

76   Any three stems of Hardy Perennial flowers

 

 

 

SECTION G FLORAL ART

 

The Sydney Levy Challenge Cup awarded for most points in classes 77 to 82

2023 Winner: Margaret Brizell

 

Rosette awarded for the best exhibit in this section

2023 Winner: Anne Evans

 

 

Prizes: all classes:   1^st   £3.00   2^nd   £2.00   3^rd   £1.00

 

Definition of exhibit: An exhibit comprises natural plant material with or without accessories contained within a space as specified in the Schedule.  Artificial plant materials may NOT be used.  Dried material allowed.  Classes 79 to 81 to conform to Rule 1, page 35, and to be shown in the Society vases.

 

Class No.

77   Olympics, space allowed 18" x 18"/46 x 46 cm, height unlimited

78   A Night at the Ballet, space allowed 18" x 18"/46 x 46cm, height unlimited

79   A vase of Hardy Perennial flowers, any variety/varieties, arranged for effect using Society vase

80   A vase of Annuals, any variety/varieties, arranged for effect using Society vase

81   A vase of foliage arranged for effect using Society vase

82   An arrangement of flowers floating in water, bowl maximum diameter 9"/23cm, no foliage allowed

 

 

 

 

SECTION H POT PLANTS

 

Mr & Mrs J R C Lumley Challenge Cup awarded for the most points classes 83 to 92

2023 Winner: Susan Roberts

 

Rosette awarded for the best exhibit in this section

2023 Winner: Susan Roberts

 

Prizes Class 83 and 84: 1^st    £3.00   2^nd   £2.00   3^rd   £1.00

All other classes:         1^st    £1.50   2^nd   £1.00   3^rd   50p

 

Note:   Fuchsias are only eligible for classes 84 and 85

            Begonias are only eligible for class 86

            Orchids are only eligible for class 87

 

POT SIZES

Pot and container sizes will, when necessary, be measured as the maximum inside diameter of circular pots, width of square pots or the widest sides of the container, regardless of volume in which plant is growing.

 

To assist when preparing the space for pot plants please state the spread of your exhibit on your entry form.

 

Class No.

83   Two Pot plants, any varieties, one shown for flowers and one shown for foliage, maximum pot size 6"/15cm

84   Fuchsias, matching pair, tow pots of same cultivar, one plant per pot, maximum pot size 6"/15cm

85   Fuchsia, one plant, any variety, maximum pot size 6"/15cm

86   Begonia, any variety, maximum pot 6"/15cm

87   One flowering Orchid, any variety, maximum pot size 6"/15cm

88   One Pot Plant, any variety not previously stated in classes 83 to 87, maximum pot size 6"/15cm

89   One Pot Plant, any variety, grown for flowers, maximum pot size 6"/15cm

90   One Pot Plant, any variety, grown for foliage, maximum pot size 6"/15cm

91   One Pot containing more than one plant of one kind, maximum pot size 6"/15cm

92   One Pot Plant grown for flowers and/or foliage, maximum pot size 12"/30cm

 

Novice’s classes for definition, see page 4

93   One Pot Plant grown for flowers, maximum pot size 6"/15cm

94   One Pot Plant grown for foliage, maximum pot size 6"/15cm

 

 

 

 

SECTION I PRESERVES

 

The Mrs C Norman and Miss E M Main Challenge Cup awarded for most points in classes 95 to 102

2023 Winner: Angela Lloyd

 

Rosette awarded for the best exhibit in this section

2023 Winner: Angela Lloyd

 

Prizes all classes:   1^st    £1.50   2^nd   £1.00   3^rd   50p

 

What the judges are looking for, see page 3

 

Containers for classes 95 to 98 should be approx. 12oz–16oz (350g–450g)

 

All jars of jam to be date labelled, complete with a wax disc and plastic-coated lid

 

Class 99 to 102 to be presented on a plate (not paper or foil) and covered with cling film.

 

Class No

95   One jar of Raspberry Jam

96   One jar of Strawberry Jam

97   One jar Fruit Jelly, any fruit

98   One jar of any other Soft Fruit Jam

99   Marble Cake - see recipe on page 32

100 Cake using a vegetable in the ingredients - own recipe, ingredients to be displayed

101  Mini Sausage Rolls - see recipe on page 33, 10 to be displayed

102  Gingernut Biscuits - own recipe, ingredients to be displayed, 12 to be displayed

 

 

 

 

 

SECTION J CHILDREN’S CLASSES

 

Points gained in Section J will only count towards

The Under 7 Cup, The Millennium Cup and The Reg & Mary Morris Cup

 

The Under 7 Cup awarded to the exhibitor who gained

the most points in Children’s Classes in the Society’s Shows.

2023 Winners: Karl Reading and Ella Reading

 

The Millennium Cup awarded to the exhibitor who gained the most points in

Children’s aged 7 to 10 years Classes in the Society’s Shows.

2023 Winner: Isabelle Hearne

 

The Reg & Mary Morris Cup awarded to the exhibitor who gained the most points in Children’s 11 to 16 years

Classes in the Society’s Shows

2023 Winner: Not awarded

 

An award will also be given for the child gaining the most points in their age group in this show

 

Prizes All classes:   1^st    £1.50   2^nd   £1.00   3^rd   50p

 

Aged under 7

Class No

105   Clown's face on a paper plate

106   Bake some biscuits of your own choice and display six, own recipe

 

 

Aged 7 -10

Class No

108    A book marker

109   Bake six fruit scones, own recipe

 

Aged 11 to 16

Class No

111   Design a picture or poster for the Olympics

112   Bake six chocolate cookies and decorate, own recipe

 

 

Class 106, 109 and 112 to be presented on a plate, (not foil) covered with cling film.

 

All entires in classes 105,106,108,109,111,112 will recieve an award, but only one entry per child will be acceptedfor each class.

 

All children’s entries MUST be on the Children’s entry form with the child’s age on the day of the show. Also, see Rule 21 page 36

 

 

 

The Safeway Challenge Cup awarded to the exhibitor gaining most points in the show

excluding sections I, J and Novice classes

2023 Winner: Christopher Nightingale

 

SECTION A VEGETABLES

 

The Upton Carnival Cup awarded for the most points in classes 1 to 15

2023 Winner: Judy Millington

 

Rosette awarded for the best exhibit in this section

2023 Winner: Clive Bergstrand

 

Prizes: Class:   1 and 2   1^st    £3.00   2^nd   £2.00   3^rd   £1.00

All other classes:   1^st    £1.50   2^nd   £1.00   3^rd   50p

 

 

Class No.

1     A collection of five different Vegetables, one of each kind, tray provided

2     Three leeks, three Onions and three Shallots, leeks untrimmed

3     One Cabbage, any type, stalk trimmed to 3"/8cm

4     Three Carrots, tops trimmed to 3"/8cm

5     Three Parsnips, tops trimmed to 3"/8cm

6     Three Leeks, untrimmed

7     Three Onions, each onion must not exceed 8oz/225g

8     ThreeTomatoes, any variety

9     Six Shallots 

10   Three Beetroot, tops trimmed to 3"/8cm and with some root attached

11   Two Peppers, any variety/varieties

12   Three Chillies, any variety/varieties, variety MUST be stated

13   String of Onions

14   Any other Vegetable not previously stated in Classes 3 to 12

15   A collection of three different Vegetables, one of each kind

 

Novice’s classes for definition, see page 4

16   Two Vegetables from Classes 3 to 12

 

 

 

 

 

SECTION B FRUIT

 

The Mrs D Epton Challenge Cup awarded for the most points in classes 17 to 25

2023 Winner: Peter Caldwell

 

Rosette awarded for the best exhibit in this section

2023 Winner: Ailsa Clegg

 

The Allen Williams Memorial Plate will be awarded to the exhibitor

who gains most points in the Fruit Sections of the Society Shows

2023 Winner: Susan Reading

Prizes: all classes   1^st    £1.50   2^nd   £1.00   3^rd   50p

 

 

All exhibits in this section to be displayed on a plate supplied

 

Class No.

17   Three Dessert Apples, any one variety

18   Three Dessert Apples, two or more varieties

19   Five Culinary Apples, any variety/varieties

20   Three Culinary Apples, any one variety

21   A bunch of Grapes

22   Three Pears, any one variety

23   Nine Soft Fruit, any one variety, with stalks, see page 4

24   One Dessert Apple, one Culinary Apple and one Pear

25   Any other fruit not previously stated in Classes 17 to 23

 

Novice’s classes for definition, see page 4

26  Two fruits from Classes 17 to 23

 

 

 

SECTION C CHRYSANTHEMUMS

 

The David L Miln Autumn Challenge Cup awarded for the most points in classes 27 to 34

2023 Winner: Charles Storey

 

The L. S. Jeffery Challenge Cup awarded for the best exhibit in this section

2023 Winner: Charles Storey

 

Prizes: Class:   27     1^st    £3.00   2^nd   £2.00   3^rd   £1.00

All other classes:   1^st    £1.50   2^nd   £1.00   3^rd   50p

 

Class No.

27   Two vases of three blooms per vase, one variety per vase

28   One vase of three blooms, any variety/varieties

29   One White bloom, any variety

30   One Yellow bloom, any variety

31   One Bronze bloom, any variety

32   One Red bloom, any variety

33   One bloom, any colour not stated above

34   One vase of three sprays, any variety/varieties

 

Novice’s classes. For definition, see page 4

35   One bloom, any variety

36   One spray, any variety

 

 

 

 

SECTION D NOVELTY VEGETABLES

 

The John White Novelty Vegetables Trophy awarded for the most points in classes 37 to 46

2023 Winner: Susan Reading

 

Prizes:  All classes:   1^st   £1.50   2^nd   £1.00   3^rd   50p

 

Classes 37 to 46 to be judged on size or weight only

Class No.

37   Longest Carrot

38   Longest Parsnip

39   Heaviest Marrow

40   Heaviest Potato

41   Heaviest Onion

42   Heaviest Cabbage

43   Heaviest Pumpkin

44   Heaviest Fruit

45   Heaviest Beetroot

46   Most unusual shaped fruit or vegetable

 

 

 

SECTION E FLOWERS

 

The Autumn Show Flower Cup awarded for most points in Classes 47 to 59

2023 Winner: Christopher Nightingale

 

Rosette awarded for the best exhibit in this section

2023 Winner: Helen Gardiner

 

Prizes: Class: 47 and 48   1^st    £3.00   2^nd   £2.00   3^rd   £1.00

All other classes:             1^st    £1.50   2^nd   £1.00   3^rd   50p

 

 

Class No.

47   Showman’s Class: one pot plant, one vase of flowers, one vegetable

48   Top Vase, see information below

49   One vase of three Roses, any variety/varieties

50   Rose, one bloom

51   A vase of three Floribunda or Cluster Roses, any variety/varieties

52   One vase of Autumnal foliage and berries, any tree or shrub

53   One vase of five stems of Hesperantha (Kaffir Lily)

54   Three stems of Nerine

55   Three heads of Zonal Pelargoniums (Geraniums)

56   One Hydrangea bloom with own foliage

57   One vase of five stems of Dahlia, any variety/varieties

58   Vase of one kind of flowers not previously mentioned in Classes 49 to 57

59   Vase of mixed flowers

 

Novice’s classes for definition, see page 4

60   Three stems of Hardy Perennial flowers

 

CLASS 48 TOP VASE

The vase is to be viewed all around, containing a total of between 5 and 10 stems of mixed flowers, taken from a minimum of two different kinds of plants. Two varieties of the same flower are not allowed. Only fresh home grown flowers to be used. No accessories whatsoever are allowed.

Foliage that is growing naturally from the flowering stem and still attached to that stem is allowed, and packing material, including floral foam to keep the stems in place, is permitted.

 

 

 

 

SECTION F FLORAL ART

 

The Dorothy Hurley Challenge Cup awarded for most points in classes 61 to 63

2023 Winner:  Peter Carman

 

Rosette awarded for best exhibit in this section

2023 Winner:  Peter Carman

 

Prizes: All Classes   1^st £3.00    2^nd   £2.00   3^rd   £1.00

           

Definition of exhibit: An exhibit comprises natural plant material with or without accessories contained within a space as specified in the Schedule.  Artificial plant materials may NOT be used.  Dried material allowed.

 

Class No.

61   Autumn Tints, space allowed 18″ x 18″/46 x 46cm, height unlimited

62   Halloween, space allowed 18" x 18"/46 x 46cm, height unlimited

63   An arrangement of flowers floating in water, bowl maximum diameter 9"/23cm, no foliage allowed

 

 

 

 

SECTION G POT PLANTS

 

The Diamond Jubilee Cup Awarded for the most points in

Classes 64 to 75

2023 Winner: Alison Gunnion

 

Rosette awarded for best exhibit in this section

2023 Winner: Alison Gunnion

 

Prizes:   All classes   1^st   £1.50   2^nd   £1.00   3^rd   50p

 

Note:   Streptocarpus are only eligible for class 72

              Orchids are only eligible for class 73

Bush Fuchsia are only eligible for class 75

 

POT SIZES

Pot and container sizes will, when necessary, be measured as the maximum inside diameter of circular pots, width of square pots or the widest sides of the container, regardless of volume in which plant is growing.  To assist when preparing the space for pot plants please state the spread of your exhibit on your entry form.

 

Class No.

64   One Schlumbergera (Christmas Cactus), maximum pot size 6"/15cm. Must be shown in flower

65   One Cactus with spines, maximum pot size 6"/15cm

66   One Cactus smooth, maximum pot size 6"/15cm

67   Alpine Garden in container, maximum dimensions 12" x 12"/30 x 30cm

68   One Pot Plant grown for foliage, any variety, maximum pot size 6"/15cm

69   One Pot Plant grown for flowers or berries, maximum pot size 6"/15cm

70   One Pot Plant grown for foliage, maximum pot size 12"/30cm

71   One pot plant grown for flowers or berries maximum pot size 12"

72   One Streptocarpus, maximum pot size 6"/15cm

73   One flowering Orchid, any variety, maximum pot size 6"/15cm

74   A standard Fuchsia

75   Bush Fuchsia, maximum pot size 6"/15cm

 

Novice’s classes for definition, see page 4

76   Pot plant grown for flowers or foliage, maximum pot size 6"/15cm

 

 

 

 

SECTION H BAKING AND PRESERVES

 

The Mrs C Norman and Miss E M Main Challenge Cup awarded for most points in Classes

77 to 87

2023 Winner: Angela Lloyd

 

Rosette awarded for best exhibit in this section

2023 Winner: Caryl Rose

 

Prizes:   All classes   1^st   £1.50   2^nd   £1.00   3^rd   50p

 

What the judges are looking for, see page 3

 

Containers for Classes 77 to 80 should be approx. 12oz to 16oz (350g to 450g)

All jars of preserves to be date labelled, complete with a waxed disc and plastic-coated lid.

 

Class 81 to 84 to be presented on a plate (not paper or foil) with a doyley and covered in cling film.

 

Class No.

77   One jar of Chutney, any variety

78   One jar of Stone Fruit Jam, any variety

79   One jar of Marmalade, any variety, ingredients to be displayed

80   One jar of Savoury Jelly, any variety

81    Parkin - own recipe, ingredients to be displayed, eight pieces to be displayed

82    Cheese and Walnut Biscuits - see recipe on page 34, eight pieces to be displayed

83    Dorset Apple Cake - see recipe on page 34

84    Chocolate Guinness Cake - own recipe, ingredients to be displayed

 

 

 

 

 

SECTION I CHILDREN’S CLASSES

 

Points gained in Section I will only count towards The Under 7 Cup,

The Millennium Cup and The Reg & Mary Morris Cup

 

The Under 7 Cup awarded to the exhibitor who gained

the most points in Children’s Classes in the Society’s Shows.

2023 winners Karl Reading and Ella Reading

 

The Millennium Cup awarded to the exhibitor who gained the most points in

Children’s aged 7 to 10 years Classes in the Society’s Shows.

2023 Isabelle Hearne

 

The Reg & Mary Morris Cup awarded to the exhibitor who gained the most points in

Children’s 11 to 16 years Classes in the Society’s Shows

2023 Not awarded

 

An award will also be given for the child gaining the most points in their age group in this show

 

Prizes:   1^st    £1.50   2^nd   £1.00   3^rd   50p

 

Aged under 7

Class No.

88 A picture of a scarecrow

89 Bake some gingerbread men, own recipe

 

Aged between 7 to 10

Class No.

91 A collage of Autumn colours

92 Bake six fairy cakes and decorate for Halloween, own recipe 

 

Aged between 11 to 16

Class No.

94   Carve and decorate a pumpkin

95   Bake a sponge cake and decorate for Halloween, own recipe

 

Classes 89, 92, 96 to be presented on a plate (not foil) covered in cling film

 

All entries in classes 88,89,91,92,94,95 will recieve an award, but only one entry per child will be accepted for each class.

 

 

 

 

 

SECTION J HANDICRAFTS

 

Prizes:   1^st    £2.00   2^nd   £1.50   3^rd   £1.00

 

ALL EXHIBITS TO BE THE WORK OF THE EXHIBITOR

 

 

97        Cross-stitch, tapestry or embroidery with an Autumn theme

98        Knit or crochet a bobble-hat

99        Photograpic print of trees and/or shrubs, not exceeding 8" x 6"/20 x 15cm, unmounted

100      Painting or drawing of an Autumn Landscape, maximum size to include frame 13" x 17"/33 x 43cm

 

 

 

 

Recipes for Spring Show

 

Class 58 Golden Apricot and Marzipan Loaf Cake

 

Ingredients

300g self-raising flour

Good pinch of salt

150g unsalted butter at room temperature

100g golden caster sugar

100g soft dried apricots

150g sultanas

2 large eggs

¹/₂ tsp vanilla extract

150ml milk

150g marzipan

 

To finish:

2 tbsp apricot jam

1 tbsp boiling water

2 tbsp flaked almonds

 

Grease a 900g loaf tin and line the base with greaseproof paper. Preheat oven to 180˚C/160˚C fan/gas 4. Sift flour and salt into a mixing 

bowl. Cut butter into small pieces then add to the bowl and toss in the flour. Rub the butter into the flour until it resembles breadcrumbs.

 

Stir in the sugar. Chop the aprictos into small pieces with kitchen scissors then add to the bowl with the sultanas and mix well. Beat the 

eggs with the vanilla and milk until thoroughly combined. Add to the bowl and mix with a wooden spoon to make a stiff cake mixture.

 

Spoon one-third of the mixture into the prepared tin and spread evenly. Cut the marzipan into 1.5cm cubes and arrange half on top of 

the cake mixture. Cover with half of the remaining mixture, spreading evenly. Arrange the rest of the marzipan cubes on this layer then

spread the remaining mixture on top to evenly fill the tin.

  

Bang the tin gently to get rid of any pockets of air, then bake in the oven for 1-1¹/₄ hours or until a skewer inserted into the centre comes 

out clean. Transfer the tin to a wire rack then leave to cool for 15 mins before turning out carefully onto a wire rack to cool completely.

 

To finish, gently warm the apricot jam with the water, stirring to make a sticky glaze. Brush this over the top of the cake. Scatter the flaked

almonds over the cake. Leave to set. Store in an airtight container and eat within five days.

 

Serve on a plate without a doyley and cover with cling film

 

 

Class 60 Chocolate Orange Biscuits

 

125g margarine

175g caster sugar

225g plain flour

2 tsp baking powder

75g plain chocolate, chopped

Grated rind of two oranges

About a tbsp orange juice

To decorate

Extra caster sugar

 

Preheat the oven to 180˚C/160˚C fan/gas 4. Beat the margarine and sugar together until they are pale and fluffy. Sift the flour and baking powder straight onto the creamed mixture. Add the rest of the ingredients and work the mixture together until you get a fairly stiff paste. 

 

Flour a work surface and a rolling pin and roll the paste out to between ¹/₂ and 1 cm thick then, using a 5cm plain cutter, cut out the biscuits and place them on greased baking sheets.

 

Sprinkle the biscuits with the extra caster sugar then bake them for about 20 minutes or until the biscuits are a nice golden colour. Take them out of the oven and leave them to cool on the baking sheets for 5 minutes, then cool on a wire rack.

 

Serve 10 on a plate without a doyley and cover with cling film

 

 

Recipes Summer Show

 

 

Class 99 Marble Cake

 

Ingredients

225g butter or margarine

225g caster sugar

4 medium eggs

225g self-raising flour, sifted

Finely grated rind and juice of 1 orange

25g cocoa powder, sifted

For the topping

Zest and juice of 1 orange

1 tbsp granulated sugar

 

Preheat the oven to 190˚C /170˚C fan/gas 5. Grease and line the base of a 20.5cm/8in-deep round tin with greaseproof paper.

 

In a large bowl, cream the butter or margarine and the sugar together until light and fluffy. Beat the eggs together and add to the creamed mixture a little at a time, beating well between each addition then fold in the flour with a metal spoon.

 

Divide the mixture equally between two bowls. Beat the grated orange rind into one bowl with a little orange juice. Mix the cocoa powder with the remaining orange juice then add to the other bowl and beat well. Spoon the mixture into the prepared tin in alternate spoonfuls. When all the mixture is in the tin, take a skewer and swirl it in the two mixtures. Tap the base of the tine of the work surface the level the mixture. Bake in the preheated oven for 50 minutes or until a skewer inserted in the centre comes out clean.

 

Remove from the oven and leave in the tin for a few minutes before turning out to cool on a wire rack. For the topping, place the orange zest and juice in a small pan and heat gently until the sugar has dissolved. Bring to the boil and simmer for 3-4 mins until the juice is syrupy then pour over the cooled cake. 

 

Serve on a plate without a doyley and cover with clingfilm 

 

 

Class 101 Mini Sausage Rolls

 

Ingredients

For the pastry

175g plain flour

Pinch of salt

40g lard or white vegetable fat, diced

40g butter, chilled and diced

45ml iced water

For the filling

250g sausage meat or meat squeezed from your favourite sausages

Beaten egg to glaze

 

To make the pastry, sift the flour and salt and add the lard and butter. Rub the fats into the flour until the mixture resembles fine breadcrumbs. Stir in enough iced water until the mixture can be gathered together to form a smooth ball of dough. Wrap the dough in cling film and chill for 30 mins. 

 

Preheat oven to 190˚C /170˚C fan/gas 5. Roll out the pastry on a floured surface to make a rectangle about 30cm/12ins long. Cut the rectangle lengthways into two strips. Divide the sausage meat into two pieces on a floured surface and shape each into a long roll the same length as the pastry.

 

Lay a roll on each strip of pastry, brush the pastry edges with a little water and fold over the meat, pressing the edges together to seal them well. Turn the rolls over and, with the seam side, brush with the beaten egg. Cut each roll into 8 pieces and place on a baking sheet. Bake in the hot oven for 30 mins until crisp and golden brown. Cool on a wire rack.

 

Serve 10 on a plate without a doyley and cover with cling film

 

 

Recipes for Autumn Show

 

 

Class 81 Chocolate and Banana Cake

 

175g self raising flour

175g butter

175g caster sugar

3 tbsp cocoa powder

2 eggs

2 tsp vanilla extract

1 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

120 ml water

2 ripe bananas

 

Preheat oven to gas mark 4/180C/160 fan

Cream butter and sugar together then add eggs and vanilla extract

Stir in the water followed by all other dry ingredients then mix thoroughly.

Add mashed banana then pour into an 8" square tin.

Bake for 30 to 35 minutes or until a skewer pushed into the middle comes out clean.

When cooled cut into 16 squares.

 

Serve 8 on a plate without a doyley and cover with cling film

 

 

Class 82 Mincemeat and Shortbread squares

 

Ingredients

 

250g softened butter

100g golden caster sugar

1 tsp vanilla extract

1 and 1/4 tsp ground cinnamon

1/2 tsp ground cloves

250g plain flour

140g ground rice

350g mincemeat

2 tbsp granulated sugar

 

Preheat the oven to gas mark 4/180C/Fan 160

Line the base and sides of a 20cm square tin

Beat sugar, butter, vanilla, 1tsp cinnamon and the cloves together until pale and fluffy.

Stir in the flour and ground ric, then knead into a smooth dough.

Halve the dough and press one half firmly into the base of the tin and spread the mincemeat over the top.

Roll out the remaining dough between the two sheets of parchment paper to a 20cm square, then slide onto the mincemeat.

Seal round the edges with your finger tips and press all over until slightly dimpled, before pricking all over with a fork.

Bake for 25 to 30 minutes until golden. 

Mix the granulated sugar with the remaining cinnamon and sprinkle over the top.

Cool in the tin before cutting into 16 squares.

 

Serve 8 on a plate without a doyley and cover with cling film 

 

 

 

SHOW RULES

 

The following Show Rules are in addition to the General Rules which relate to the Objectives, Management and Membership of the Upton-By-Chester Horticultural Society

 

1     All exhibits must be the property of the exhibitor and except where otherwise stated in the Schedule, must have been grown and/or produced by them and have been in the possession of the exhibitor for at least three months prior to the date of the Show

 

2. The entry fee for each exhibit will be determined by the Committee, currently 20p

 

3. All entries should be on the form provided and must reach those named on the show entry form not later than the 9.30pm on Wednesday before the Shows. All entry fees must accompany the entry form. No entry will be accepted from a person whose subscription is unpaid. No entries will be accepted after 9.30pm on Wednesday before the show or at staging time

 

4. A competitor may enter any number of exhibits in a class but points will be awarded for only one exhibit, although cash is awarded for each exhibit placed

 

5. The Committee reserve the right to refuse any entry and in the event of such a refusal it is not required to give any reason or explanation

 

6. Exhibits for the Spring Show to be staged between 8.00am and 11.00 am on the morning of the Show. Staging for Summer and Autumn shows may be between 7.00pm and 9.00pm on the evening before the Show and between 8.00am and 10.45am on the morning of the Show. Staging must be finished by 11.30am for the Spring Show and 10.45am for the Summer and Autumn Show at which time all exhibitors except such as may be retained by the Committee for official duties must leave the show room

 

7. Unless otherwise stated an exhibit must consist of one variety only. The mixing of two varieties on one plate or in a vase or bowl will disqualify unless expressly allowed in the Schedule

 

8. Each exhibitor is asked to bring the necessary plates and bowls for their exhibits except where otherwise stated in the Schedule. Vases will be supplied

 

9. Wherever possible exhibits should bear a label giving the name of the variety in BLOCK CAPITALS except where special varieties are called for. The “Variety Cards” will be supplied by the Society.  The Judge will other things being equal award the prize to the exhibit which has been correctly labelled

 

10. Wherever applicable the Show will be governed by the Royal Horticultural Society’s Rules for Show

 

11. Every exhibit must bear an exhibitor’s Number Card which will be supplied by the Secretary of the show. All cards must be in position before judging begins. Exhibitors will be responsible for placing their cards and checking that all details are correct.

 

12. Any prize may be withheld or modified if the exhibits are considered by the Judges to be undeserving of the prizes offered.

 

13. In the event of the Judges awarding a joint prize, each exhibitor will receive the prize money and the same number of points scored.

 

14. The decision of the Judges will be final as to the relative merits of all exhibits and the decision of the Committee shall be final on all other matters connected with the Show.

 

15. The Committee have the right to nominate two members to visit the place at which an exhibitor’s produce has been grown at any time prior to the Show. Notification of the visit will not be deemed necessary.

 

16. Any protest must be delivered in writing to the Show Secretary by 3.00 pm on the day of the Show. Any protest must be accompanied by a deposit of £1.00, which will be refunded if the protest is upheld but not otherwise.

 

17. Between the times fixed for the completion of the staging and the closing hour of the Show, no exhibit may be altered or removed except by permission of the Show Secretary.

 

18. The presentation of the cups will take place at 4.00 pm and prize monies should be claimed from the Treasurer as soon as possible thereafter.

 

19   Exhibits to be removed from the show bench at the end of the presentation of the awards. Please notify a steward of any items for the auction

 

19. All exhibits, personal property etc. will be at the risk of the owner and the Committee will not be liable for any loss or damage due to any cause whatsoever.

 

20. Points will be awarded as follows: 

First prize - 4 points

Second prize - 2 points

Third prize - 1 point

Rosette for the Best Exhibit in Section will receive additional 3 points.

 

22   The age of the child is on the date of the show. When a child moves into a higher age group category during the year, points gained in each category will be accumulated and contribute towards the higher age group Cup.

 

 

 

 

 

 

PRINCIPAL WINNERS OF THE 2022 SOCIETY SHOWS

 

 

THE SPRING SHOW

 

The Spring Challenge Cup awarded to the exhibitor gaining most points

excluding sections E, F, and Novice classes

2022 Winner: Mr M Lewis

 

THE SUMMER SHOW

 

The David L Miln President’s Challenge Cup awarded to the exhibitor gaining most points excluding sections J and Novice classes

2022 Winner: Mrs S Reading

 

AUTUMN SHOW

 

The Safeway Challenge Cup awarded to the exhibitor gaining most points excluding sections I J and Novice classes

2022 Winner: Mrs S Reading

 

The Tom Allen Challenge Salver

 

This salver is awarded each year to a different class in any of the

Society Shows as chosen by the Committee

2022 Not awarded

 

The Stirrup Cup

 

This cup is awarded each year to a different class in any of the Society Shows as chosen by the committee

2022 Winner: Mr M Lewis

 

OVERALL CHAMPION

 

The Standring Challenge Bowl awarded to the exhibitor gaining most points aggregated in all three Society Shows in 2018 excluding Children, Handicrafts and Novice classes

2022 Winner: Mrs S Reading

 

 

The Upton Parish Council Challenge Cup awarded to the exhibitor gaining most points aggregated in all three Society Shows in 2018, without winning a cup, bowl or shield

2022 Winner: Mrs J Millington

 

 

Alan Williams Memorial Plate

Awarded to the exhibitor who gains most points in the Fruit Sections of the Society Shows

2022 Winner: Mrs S Reading

 

 

Banksian Medal

The Royal Horticultural Society Banksian Medal awarded to the exhibitor gaining most points aggregated from Flower, Fruit, Pot Plant and Vegetable classes in all three Society Shows in 2021, but excluding novice, floral art, preserves and handicrafts classes

2022 Winner: Mr C Storey

 

 

The competitor(s) who won the Banksian Medal(s) in 2019 and 2020 are not eligible for this medal in 2021. The RHS considers that persons sharing in the cultivation of and exhibiting from the same garden and/or allotment are a single exhibitor. If one of them is awarded the Medal, then neither of them is eligible for the next two years.

 

 

2021 Winner Mr J Formstone 2022 Winner Mr C Storey