Schedule

,

 

OFFICERS

 

 

          PRESIDENT:     Mr R V Worboys

                      CHAIRMAN:      Mrs W Carman             

 VICE-CHAIRMAN:     Mr R V Worboys

                 SECRETARY:     Mrs S Formstone      

             TREASURER:     Mrs H Gardiner 

MEMBER SECRETARY:                              

                      SHOW SECRETARY:     Mr P Carman T: 01244379976

COMMITTEE MEMBERS
	Mrs R Critchley  Mr J Formstone  Mrs V Barnett Mr M Garside   Mrs A Lloyd    Mr C McNae Ms N Priest     Mrs S Reading  Mrs M Stubbington Mrs C Rose  Mr C Liddiard  Mrs J Millington

Show Secretary's address

 

 

Well here we are two years after our last schedule was printed and I’m left looking back on a very strange period, in which the schedule was not used at all during the year for which it was intended and then it provided the basis for two virtual shows. Who would have known what we were going to experience when you read the address in that last schedule all those months ago.

 

We now find ourselves heading into a new year with the normality of our monthly meetings happening again and a proper show under our belts. Many thanks to everyone who entered the Autumn Show 2021, although it was smaller than usual I’m sure you’ll all agree it was still a great spectacle.

Optimistically it means that we do have three shows to look forward to, so it is with pleasure that I present for you the schedule for the current year.

 

A few announcements as usual:

The two floating trophies, The Stirrup Cup and The Tom Allen Salver will both be awarded for the Spring Show this year.

The Stirrup Cup will be awarded in Class 9 One vase of five cut miniature daffodils

The Tom Allen Salver will be awarded in Class 34, One Amaryllis bulb.

 

We sadly lost a very good friend of the society during last year. One of our long standing committee members Liz Subramanian sadly passed away very suddenly. Liz was a very active committee member and we will miss her dearly. We have designated a class in each of our three shows this year in her memory, so please have a look and support them.

 

Please don’t forget that you are all able to join Hoole Allotments Association and use their supply hut, which is stocked by the same supplier we used to use, and have ‘Jack’s Magic’ compost, (other composts are available!). They are open for a couple of hours Saturday & Sunday and also operate a Click and Collect service, see the advert in the schedule.

 

Thank you to Jeff Formstone for putting this schedule together, a task which takes up numerous hours, but I’m sure you will all agree that we have the most professional looking schedule available. Also thanks to his team of proof readers for painstakingly examine the various drafts before going to print.

 

To finish, to all past exhibitors, well done and looking forward to seeing you again and to all other members, you are all potential new entrants, so go on why not make 2022 the year you take the plunge and put something into one of the shows. Help is always on hand if you need a bit of advice and support.

 

Good luck to everyone, I look forward to seeing you throughout the year.

 

 

Pete Carman, Show Secretary.

 

 

 

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 30
• Check the number of items to be shown in the class
• Check the size of container, 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, placing a cushion of white tissue beneath the centre fruit to raise the fruit
• Vegetables - should be staged as attractively as possible on plates or directly onto the show bench. Runner beans in rows and carrots in pyramid form. 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".

 

The following points may be a useful guide for what the judges are looking for in the 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 cellophane top
• 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) with a doyley and covered in cling film
•  

 

GLOSSARY

 

• Any Foliage, foliage which 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 twelve months
• Bi-Colour A flower with two colours
• Bloom An open flower e.g. of a tulip, or a flower head, e.g. chrysanthemum or dahlia
• Bowl A vessel for displaying flowers or growing bulbs and having a mouth wider than its height
• Flower head - 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, which is growing naturally from the flowering stem and still attached to that stem
• Pot plant - for horticultural show purposes, 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 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. - perennial plant is one that lives for more than 2 years
• Soft fruit A fruit having a soft texture and numerous seeds, e.g. a blackberry, gooseberry, loganberry, red, white or black currants, 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 1 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 2023

 

Spring Show:                 Saturday 25th March 2023

 

Summer Show:             Saturday 12th August 2023

 

Autumn Show:              Saturday 7th October 2023

 

 

 

 

 

 

 

 

The Spring Challenge Cup

 

Awarded to the exhibitor with most points in this show excluding

Sections E and F and Novice Classes

 

 

Section A: TULIPS AND DAFFODILS

 

The Carman Challenge Cup for Tulips and Daffodils

For most points in Classes 1 to 25

 

 

Rosette awarded for the best exhibit in this section

 

 

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

 

The Stirrup Cup will be awarded for the best exhibit in Class 9

 

Class 2 in memory of Mrs Liz Subramanian and will carry an additional award

 

 

 

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″

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

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

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

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

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

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 multi head daffodil excluding miniature see page 4

12   Oneyellow daffodil bloom excluding miniature see page 4

13   One white daffodil bloom excluding miniature see page 4

14   One bi-colour 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 bi-colour daffodil bloom miniature-see page 4

18   One multi head 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"

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

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

 

 

Rosette awarded for the best exhibit in this section

 

 

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"

35   One flowering plant any variety, maximum pot size 12²

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

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

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

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

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

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"diameter. Planted and grown by the exhibitor for 3 months prior to the show. To conform to Show rule 1 page 30

44   Pot of Heather maximum pot size 12"

45   One Rhipsalidopsis (Easter Cactus) maximum pot size 6" 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"

 

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

 

 

Rosette awarded for the best exhibit in this section

 

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 30 and to be shown in the Society vases.

 

Class No.

47   The Queens 70th Jubilee" exhibit space allowed 18” x 18” Height unlimited

48   A Nursery Rhyme exhibit space allowed 18” x 18” 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 PRESERVES

 

Spring Show Preserves Cup

For most points in classes 54 to 61

 

 

Rosette awarded for the best exhibit in this section

 

 

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 60 should be approx. 12 to 16oz (350g to 450g)

All jars of jam to be date labelled, complete with a waxed disc and cellophane top.

Class 57 to 60 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 Lemon & Lime Marmalade

56   One jar of any other Marmalade, please display ingredients/recipe used

57   Simnel Cake made in an 8" round tin, please display receipe used

58   12 Cheese Straws please display recipe used

59   Sticky Orange Marmalade Cake see recipe on page 27

60   Stem Ginger Shortbread see recipe on page 27

61   Rhubarb, three sticks see page 3

 

 

 

 

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.

 

 

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.

 

 

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

 

 

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   A Scarecrow made with a wooden spoon

65   Decorate 3 biscuits for Easter

 

Aged 7 to 10

Class No.

67   Model made from a clothes peg

68   6 Lemon Crystal Buns see recipe on page 10

 

 

Aged 11 to 16

Class No

70   Make a sock puppet

71   Bake 6 chocolate muffins from own recipe

 

 

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

.

All entries in classes 64,65,67,68,70,71 will recieve an award, but only one entry per child will be accepted for 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 31

 

Class 68 Lemon Crystal Buns

 

Indgredients

Paper bun cases

A bun case baking tray

1 lemon - grated rind

175g (6oz) self raising flour

1 teaspoon baking powder

100g (4oz) soft margarine

100g (4oz) caster sugar

2 eggs

 

Topping

100g (4oz) demerara sugar

Juice of 1 lemon

 

Preheat the oven to 200^c / 400^F gas mark 6

 

Put the paper cases in the bun baking tray, ask an adult to help you grate the rind from the lemon, but be careful not to grate any of the white pith.  Cut the lemon in half and squeeze the juice into the bowl.

 

Sift the flour and baking powder into a bowl.  Add the margarine, sugar, eggs and grated lemon rind into the bowl, and mix everything together.

 

Spoon the mixture into the paper cases, bake the buns for 12 - 15 minutes, until they are golden brown.

 

While the buns are cooking make the topping by putting the demerara sugar into the bowl with the lemon juice.  Mix them together well, when the buns are cooked put them onto a wire rack.  While they are still warm spoon a little of the topping over each one, leave them to cool.

 

 

 

 

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   The Colours of Spring Photographic print not exceeding 8" x 6" unmounted

74   The Colours of Sprng Painting or drawing maximum size to include frame 13" x 17"

 

 

 

 

 

 

 

The David L Miln President’s Challenge Cup

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

 

 

 

SECTION A VEGETABLES

 

The Mrs Frank Morris Challenge Cup awarded for the

most points in classes 1 to 22

 

 

Rosette awarded for the best exhibit in this section

 

 

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. Onion tops to be tied or whipped using raffia or string

2.    Display of Vegetables For information see page 13

3.    Beans French nine

4     Beans Runner six

5     Longest Runner Bean – judged on length only

6     Beetroot three tops trimmed to 3"

7     Cabbage any type with stalk trimmed to 3"

8     Carrots three tops trimmed to 3"

9     Cauliflower one, with stalk trimmed to 3"

10   Cucumber one

11   Onions three each onion must not exceed 8 oz.

12   Rhubarb three sticks see page 3

13    Pair of Courgettes 

14   Potatoes five any variety or varieties

15   Leeks three untrimmed

16   One Squash

17   Shallots six

18   Tomatoes five each tomato must exceed 1½" in diameter

19   Cherry or plum tomatoes five must not exceed 1½" in diameter

20   Tomatoes a truss cherry cultivar with 25% of the tomatoes ripe

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

22   Herbs, three named kinds in fresh condition in one vase. Varieties 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 8, number to be as stated, Carrots and Beetroot must have foliage trimmed back to 3". Tomatoes must be displayed with calyces attached (the green flower bud case), 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″ 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: 7 points for size, shape and colour; 7 points for condition; 6 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

 

 

Rosette awarded for the best exhibit in this section

 

 

The Allen Williams Memorial Plate will be awarded to the exhibitor

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

 

 

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  Dessert Apples any one variety three

25  Culinary Apples any one variety three

26  Dessert and Culinary Apples five, two or more varieties

27  Dessert Pears three any variety / varieties

28  Stone fruit any one variety five. See page 4

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

30  Soft Fruit any one variety with stalks on twelve. 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

 

 

Rosette awarded for the best exhibit in this section

 

 

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 or 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

 

 

 

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

 

 

Rosette awarded for the best exhibit in this section

 

 

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 Pom Pom blooms

44   Vase of three Water Lilies blooms

 

Novice’s classes for definition, see page 4

45   Vase of three blooms any variety or varieties

 

 

 

 

 

SECTION E ROSES

 

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

 

 

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

 

 

Rosette awarded for the best exhibit in this section

 

 

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 3 trusses Floribunda/Cluster any variety/varieties and one vase of 3 Hybrid Tea/large flowered any variety/varieties

47   One vase of Hybrid Tea/large flowered not more than six stems own foliage

48   One vase of three blooms Hybrid Tea/large flowered three different varieties

49   One bloom Hybrid Tea/large flowered

50   One vase of three blooms any one variety / varieties ONE each in bud half bloom and full bloom

51   One truss/stem 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

 

 

Rosette awarded for the best exhibit in this section

 

Class 70 is in memory of Liz Subramanian and will carry an additional award

 

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

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

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

60   One vase of five Zinnias

61   One vase of Cosmos

62   One vase of Annuals any one variety not previously stated in classes 53 to 59.

63    A vase of mixed Annuals

64   One bloom of Agapanthus

65   Three Hydrangea blooms 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" diameter. Planted and grown by exhibitor for 3 months prior to the Show To conform to Show rule 1 page 30

 

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

 

 

Rosette awarded for the best exhibit in this section

 

 

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 materials may NOT be used.  Dried material allowed.  Classes 79 to 81 to conform to Show rule 1 page 30 and to be shown in the Society vases.

 

Class No.

77   'Holiday Memories'. An exhibit space allowed 18² x 18².  Height unlimited

78   'The Commonwealth Games'. An exhibit. space allowed 9²x 9² 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". No foliage allowed.

 

 

 

 

SECTION H POT PLANTS

 

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

 

 

Rosette awarded for the best exhibit in this section

 

 

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   Pot plants two any varieties one shown for flowers one shown for foliage maximum pot size 6"

84   Fuchsias matching pair 2 pots of same cultivar one plant per pot maximum pot size 6"

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

86   Begonia any variety maximum pot 6"

87   One flowering orchid any variety maximum pot size 6"

88   One pot plant any variety not previously stated in classes 83 to 87 maximum pot size 6"

89   One Pot plant any variety grown for flowers maximum pot size 6"

90   One Pot plant any variety grown for foliage maximum pot size 6"

91   One pot containing more than one plant of one kind maximum pot size 6"

92   Pot plant grown for flowers and / or foliage maximum pot size 12"

 

Novice’s classes for definition, see page 4

93   One pot plant grown for flowers maximum pot size 6"

94   Pot plant grown for foliage maximum pot size 6"

 

 

 

 

SECTION I PRESERVES

 

The Mrs C Norman and Miss E M Main Challenge Cup awarded for most points in classes 95 to 104

 

 

Rosette awarded for the best exhibit in this section

 

 

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 cellophane top.

Class 98 Strawberry Curd can be 6oz to 8oz (175g to 225g) or 12oz to 16oz (350g to 450g)

 

 

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

 

Class No

95   One jar of Raspberry Jam

96   One jar of Strawberry Jam

97   One jar of Blackcurrant Jam

98   One jar of Strawberry Curd

99   Victoria Sponge please display 3 egg recipe use

100 12 Welsh Cakes please display recipe used

101  Vegetable Pasties see recipe on page 28

102  Lavender Biscuits see recipe on page 28

 

 

 

 

 

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.

 

 

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.

 

 

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

 

 

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   A Model of an animal made in Lego

106   6 Krispie cakes own recipe

 

 

Aged 7 -10

Class No

108    A Model of an animal made of vegetables

109   Make 6 Jam Tarts own recipe

 

Aged 11 to 16

Class No

111   Make a model made with recyclable materials

112   Bake a pizza with a sone base own recipe

 

 

Class 106, 109 and 112 to be presented on a plate, (not foil) covered in 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 37

 

 

 

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

excluding sections I, J and Novice classes

2021 Winners Mrs R Critchley and Mr J Formstone

 

SECTION A VEGETABLES

 

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

2021 Winner Mr J Formstone

 

Rosette awarded for the best exhibit in this section

2021 Winner Mr C Bregstrand

 

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     Cabbage, one, any type with stalk trimmed to 3"

4     Carrots three tops trimmed to 3"

5     Parsnips three tops trimmed to 3"

6     Leeks three untrimmed

7     Onions three each onion must not exceed 8oz

8     Tomatoes 3

9     Shallots 6

10   Beetroot three tops trimmed to 3"

11   Peppers 2 any variety or varieties

12   Chillies 3 any variety or 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

2021 Winner Mrs W Carman

 

Rosette awarded for the best exhibit in this section

2019 Winner Mrs W Carman

 

The Allen Williams Memorial Plate will be awarded to the exhibitor

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

 

 

 

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   Dessert Apples any one variety three

18   Dessert Apples two or more varieties three

19   Culinary Apples any variety or varieties five

20   Culinary Apples any one variety three

21   A bunch of grapes

22   Pears, any one variety three

23   Soft Fruit any one variety with stalks on nine see page 4

24   One Dessert Apple one Culinary Apple, one Pear

25   Any other fruit not previously stated in classes 17 to 22

 

Novice’s classes for definition, see page 4

26  Two fruits from classes 17 to 22

 

 

 

SECTION C CHRYSANTHEMUMS

 

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

2021 Winner Mr C Storey

 

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

2021 Winner Mr C 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 or 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 or varieties

 

Novice’s classes for definition, see page 4

35   One bloom any variety

36   One spray any variety

 

 

 

 

SECTION D NOVELTY VEGETABLES

 

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

2021 Winner Mr J Formstone

 

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

2021 Winner Mr C Nightingale

 

Rosette awarded for the best exhibit in this section

2021 Winner Mr C Nightingale

 

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 50 is in memory of Mrs Liz Subramanian and will carry an additional award

 

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 or varieties

50   Rose one bloom

51   A vase of three roses Floribunda or Cluster any variety or 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 or varieties

58   Vase of one kind of flowers not previously mentioned in class 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 which is growing naturally from 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 62

2021 Mrs S Formstone

 

Rosette awarded for best exhibit in this section

2021 Mrs S Formstone

 

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 materials may NOT be used.  Dried material allowed.

 

Class No.

61   “Back to School". An exhibit space allowed 18″x18″ Height unlimited

62   “A Walk in the woods". An exhibit space allowed 18² x 18² Height unlimited

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

 

 

 

 

SECTION G POT PLANTS

 

The Diamond Jubilee Cup Awarded for the most points in

Classes 64 to 75

2021 Winner Mrs R Critchley

 

Rosette awarded for best exhibit in this section

2021 Winner Mrs R Critchley

 

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

 

Note:   Streptocapus 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 Schlumbergia (Christmas Cactus) maximum pot size 6"

65   One Cactus with spines maximum pot size 6"

66   One Cactus smooth maximum pot size 6"

67   Alpine Garden in container maximum dimensions 12" x 12"

68   One pot plant grown for foliage, any variety maximum pot size 6"

69   One pot plant grown for flowers or berries maximum pot size 6"

70   One pot plant grown for foliage maximum pot size 12"

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

72   One Streptocapus maximum pot size 6"

73   One flowering orchid any variety maximum pot size 6"

74   A standard Fuchsia

75   Bush Fuchsia maximum pot size 6"

 

Novice’s classes for definition, see page 4

76   Pot plant grown for flowers or foliage maximum pot size 6"

 

 

 

 

SECTION H PRESERVES

 

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

77 to 87

2021 Winner Mrs A Lloyd

 

Rosette awarded for best exhibit in this section

2021 Winner Mrs A 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 77 to 80 should be approx. 12oz to 16oz (350g to 450g)

All jars of jam to be date labelled, complete with a waxed disc and cellophane top.

 

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 Fruit Jelly any variety j

78   One jar of Stone Fruit Jam any variety

79   One jar of mincemeat

90   One jar of chutney any variety

81    6 Fruit Scones to be shown own receipe to be displayed

82    Loaf of Bread own recipe to be displayed

83    Barabrith see recipe on page 34

84    Quiche Lorraine see recipe on page 35

 

 

 

 

 

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.

 

 

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.

 

 

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

 

 

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 Make a leaf print of 6 different leaves

89 Make 6 fairy cakes and decorate for Autumn own recipe

 

Aged between 7 to 10

Class No.

 

91 Using sycamore keys, acorns, leaves etc make a collage of hedgehog

92 Make 6 Ornage Spice Cookies see recipe on page 26

 

Aged between 11 to 16

Class No.

 

94   Make a face mask of an animal

95   Make and decorate a sponge cake 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.

.

All children’s entries MUST be on the Children’s entry form with the child’s age on the day of the show. Please also see Rule 21 page 31.

 

RECIPE ORANGE SPICE COOKIES FOR CLASSES 92

 

Ingredients

2 baking trays

100g (4oz) butter

200g (7oz) caster sugar

1 large egg

Grated rind of 1 orange

225g (8oz) self-raising flour

2 teaspoons ground mixed spice

 

Preheat the oven to 190⁰C /375⁰F / gas mark 5

 

Put the butter and sugar into a bowl, and beat them together with a wooden spoon until they are light and creamy

Add egg and orange rind to the bowl, mixing together well

Sift the flour and mixed spice into a bowl, and stir them into the butter mixture.

Put the mixture on a floured surface and make it into two sausage shapes about 5cm diameter and then wrap them in foil and place them in a fridge to firm.

Grease the baking trays. Take the dough out of the fridge. Cut 10 to 12 thin slices place on the baking sheet well-spaced out and bake in oven for 7 to 9 minutes. Remove from oven Leave on the tray for 2 minute then put on wire rack to cool

 

 

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        Autumn Leaves photograpic print not exceeding 8" x 6" unmounted

98        Autumn Leaves Painting or drawing maximum size to include frame 13" x 17"

 

 

 

 

Recipes for Spring Show

 

Class 59 Sticky Orange Marmalade Cake

 

175g unsalted softened butter

175g caster sugar

3 eggs

175g self-raising flour

1/2 tsp baking powder

3 tbsp Seville Orange Marmalade

2tbsp milk

pinch salt

 

To finish

3 tbsp Seville orange marmalade

100g icing sugar

2 tbsp warm water

 

 

Preheat the oven to 180˚C/160˚C fan/350˚F/gas 4.

Grease and line 1 x 20cm (8") cake tin

 

Cream the softened butter until pale, beat in the caster sugar then gradually beat in the eggs, beating well after each addition.  Sift the flour, baking powder and salt into the bowl and gently fold into the mixutre with a large metal spoon, when thoroughly combined stir int he marmalade and milk.

Spoon into the tins and spread evenly, bake for 50 - 55 minutes or until firm to the touch

Some ovens may vary in cooking times.

Carefully turn out on to a wire rack, gently warm the rest of the marmalade and brush all over the top of the warm cake.  Allow to cool completely before the final stage.  When the cake has cooled sift the icing sugar into a bowl, add the warm water and mix to a runny icing, spoon the icing over the cake allowing it to run down the sides.

 

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

 

 

 

 

Class 60 Stem Ginger Shortbread

 

100g unsalted butter, softened

50g caster sugar

130g plain flour

20g rice flour, ground rice or cornflour

1/4 tsp of ground ginger

pinch salt

25g stem ginger chopped into small pieces

 

 

Preheat the oven to 170˚C/gas 3

 

Put the butter into a bowl and beat until creamy then add the sugar and continue to beat untol light and fluffy.

Sift in the flour wit the rice flour (or ground rice or cornflour) gorund ginger and salt into the bowl.  Add the chopped ginger and work in all the ingredients together with your hands until thoroughly combined.  Form into a log shape, approximately 10cm long and wrap in clingfilm.  Allow to chill for 20 to 30 minutes.

 

Unwrap the log and slice into 10 rounds using a sharp knife.  Arrange slighly apart on a greased proof baking sheet and bake for 20 minutes or until firm but not coloured.  Remove from the oven and sprinkle with caster sugar.  Transfer to a wire rack and allow to cool completely.  Serve on a plate without a doyley and cover with cling film.

 

 

 

 

Recipes Summer Show

 

 

Class 101 Vegetable Pasties

Pastry;

100g plain flour

50g margarine

40g cheddar cheese, grated

Cold water to mix

Filling;

25g onion, finely chopped

1tbsp chopped celery

1tbsp sweetcorn kernels (optional)

50g potato, diced

75g carrot, diced

1tbsp cold water

Pinch mixed herbs

Glaze;

Skimmed milk

1tbsp sesame seeds

 

Sift the flour into a bowl and rub in the margarine until the mixture resembles breadcrumbs. Stir in the grated cheese and chill for 10 minutes. Add just enough water to make a dough and divide into four equal pieces.

Roll each piece into a thin circle the size of a small saucer and lightly brush the edges with water.

Mix together all the filling ingredients in a bowl, divide into four and arrange a strip of filling down the centre of each pastry disc. Bring the pastry edges together to meet over the filling. Pinch together, seal the edges and transfer to a lightly greased baking tray.

Glaze with milk, sprinkle with sesame seeds and bake for 10 minutes at 200⁰C/Gas Mark 6 then lower the heat to 180⁰C/Gas Mark 4 and bake for a further 15-20 minutes.

Cool on a wire rack.

 

Serve 4 on a plate without a doyley and cover with cling film

 

 

 

 

Class 102 Lavender Biscuits

 

175g unsalted butter, softened

2tbsp fresh chopped lavender flowers and leaves or 1tbsp dried lavender

100g caster sugar

225g plain flour

25g demerara sugar

 

Lightly grease 2 or 3 baking sheets. Put the softened butter and lavender into a bowl and beat together before adding the caster sugar and beating again. Stir in the flour and bring the mixture together using your hands and knead until smooth.

Divide the mixture in half and roll into two sausage shapes 15cms long. Roll the biscuit sausages into the demerara sugar until evenly coated.  Wrap in foil or clingfilm and chill until firm.

Preheat oven to 160⁰C/Gas Mark 3. Cut each sausage into 10 slices and put them onto the prepared baking sheets allowing room for them to spread. Bake for approximately 15 to 20 minutes until pale golden brown at the edges. Cool on a wire rack.

 

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

 

 

Recipes for Autumn Show

 

 

Class 83 Barabrith

 

175g currants

175g sultanas

225g light brown sugar

300ml hot strong tea

275g self raising flour

1 large egg

 

Measure the fruit and sugar into a bowl, pour over the hot tea and leave to soak overnight.

Preheat the oven to 150 degrees C, Fan 130, Gas 2

 

Lightly grease a 2lb loaf tin then line the base with parchment paper.

 

Stir the flour and beaten egg into the fruit mixture, mix thoroughly and turn into the prepared tin.

Bake in the preheated oven for approximately one and a half hours until a skewer inserted into the centre comes out clean.  Leave to cool in the tin for 10 minutes then turn out, peel off the parchment paper and finish cooling.

 

Serve a plate without a doyley and cover with cling film

 

Class 84 Quiche Lorraine

 

For the pastry

 

175g plain flour

75g butter

2-3 tbsp cold water

 

For the filling

 

175g unsmoked streaky bacon, diced

1 medium onion

125g Gruyere cheese, grated

2 large eggs

250ml single cream

Salt & pepper

 

Make the pastry by rubbing the butter into the flour until it resembles breadcrumbs and add the water slowly until the mixture holds together to form a ball.  Chill the pastry in the fridge for 30 minutes then roll out thinly and line a 20cm loose bottomed quiche tin.

 

Blind bake the pastry for approximately 10 minutes at 220 degrees C, Fan 210 degrees, Gas 7.

When the pastry is ready turn the oven down to 180 degrees C, Fan 160 degrees, Gas 4 ready to bake the quiche. 

 

Fry the bacon until crispy then transfer to the pastry case.

Put the onion in the pan and cook over a medium heat for 8 minutes until golden.  Add to the quiche and top with the cheese.

 

Mix the eggs, cream, salt & pepper then pour into the quiche.

 

Bake for 25-30 minutes until golden and set.

 

Serve 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 2021 SOCIETY SHOWS

 

 

 

THE SPRING SHOW

 

The Spring Challenge Cup awarded to the exhibitor gaining most points

excluding sections E, F, and Novice classes

 

 

THE SUMMER SHOW

 

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

 

 

AUTUMN SHOW

 

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

Mrs R Critchley & Mr J Formstone

 

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

Mr C Nightingale

 

The Stirrup Cup

 

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

Mr H Gardiner

 

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

 

 

 

 

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

 

 

 

 

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

 

 

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.

 

 

2019 winner Mrs S Reading 2021 winner Mr J Formstone