,
UPTON BY CHESTER
HORTICULTURAL SOCIETY
1946 to 2019 73 Years |
SHOW SCHEDULES
Spring Show 2nd April 2022
Summer Show 13th August 2022
Autumn Show 8th October 2022
All Shows will be held at
Upton Village Hall CH2 1HX
www.uptonhorticultutralsociety.co.uk
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
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COMMITTEE MEMBERS
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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 |
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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.
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
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
GLOSSARY
· 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
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
UPTON BY CHESTER
SPRING SHOW
SATURDAY 2nd APRIL 2022
SHOW SCHEDULE
Entry form to be received by
Wednesday 30th March
Staging
Saturday 2nd April 08.00 to 11.00am
UPTON VILLAGE HALL CH2 1HX
DOORS OPEN 2.15pm
PRESENTATION OF AWARDS: 4.00pm
Refreshments Available
www.uptonhorticulturalsociety.co.uk
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 1st £3.00 2nd £2.00 3rd £1.00
All other classes: 1st £1.50 2nd £1.00 3rd 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: 1st £1.50 2nd £1.00 3rd 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 1st £3.00 2nd £2.00 3rd £1.00
All other classes 1st £1.50 2nd £1.00 3rd 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
Spring Show Preserves Cup
For most points in classes 54 to 61
Rosette awarded for the best exhibit in this section
Prizes all classes: 1st £1.50 2nd £1.00 3rd 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
An award will also be given for the child gaining the most points in their age group in this show
Prizes all classes: 1st £1.50 2nd £1.00 3rd 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.
Prizes: 1st £2.00 2nd £1.50 3rd £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"
UPTON BY CHESTER
SUMMER SHOW
SATURDAY 13th AUGUST 2022
SHOW SCHEDULE
Entry form to be received by
Wednesday 10th August
STAGING
Friday 12th August 7.00pm to 9.00pm
Saturday 13th August 8.00am to 10.45am
UPTON VILLAGE HALL UPTON CH2 1HX
DOORS OPEN: 2.15pm
PRESENTATION OF AWARDS: 4.00pm
AUCTION: 4.30pm
Refreshments Available
www.uptonhorticulturalsociety.co.uk
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 1st £3.00 2nd £2.00 3rd £1.00
All other classes: 1st £1.50 2nd £1.00 3rd 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: 1st £1.50 2nd £1.00 3rd 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: 1st £1.50 2nd £1.00 3rd 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 1st £3.00 2nd £2.00 3rd £1.00
All other classes: 1st £1.50 2nd £1.00 3rd 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 1st £3.00 2nd £2.00 3rd £1.00
All other classes: 1st £1.50 2nd £1.00 3rd 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: 1st £1.50 2nd £1.00 3rd 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: 1st £3.00 2nd £2.00 3rd £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: 1st £3.00 2nd £2.00 3rd £1.00
All other classes: 1st £1.50 2nd £1.00 3rd 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: 1st £1.50 2nd £1.00 3rd 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
An award will also be given for the child gaining the most points in their age group in this show
Prizes All classes: 1st £1.50 2nd £1.00 3rd 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
UPTON BY CHESTER
HORTICULTURAL SOCIETY
AUTUMN SHOW
SATURDAY 8th OCTOBER 2022
SHOW SCHEDULE
Entry form to be received by
Wednesday 5th October
STAGING
Friday 7th October 7.00pm to 9.00pm
Saturday 8th October 8.00am to 10.45am
THE VILLAGE HALL UPTON CH2 1HX
DOORS OPEN 2.15 pm
PRESENTATION OF AWARDS 4.00 pm
AUCTION 4.30pm
Refreshments Available
www.uptonhorticulturalsociety.co.uk
2021 Winners Mrs R Critchley and Mr J Formstone
2021 Winner Mr J Formstone
Rosette awarded for the best exhibit in this section
2021 Winner Mr C Bregstrand
Prizes: Class: 1 and 2 1st £3.00 2nd £2.00 3rd £1.00
All other classes: 1st £1.50 2nd £1.00 3rd 50p
Class No.
2 Three leeks three onions and three shallots. Leeks untrimmed
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
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 1st £1.50 2nd £1.00 3rd 50p
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
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
2021 Winner Mr C Storey
2021 Winner Mr C Storey
Prizes: Class: 27 1st £3.00 2nd £2.00 3rd £1.00
All other classes: 1st £1.50 2nd £1.00 3rd 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
2021 Winner Mr J Formstone
Prizes: All classes: 1st £1.50 2nd £1.00 3rd 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
2021 Winner Mr C Nightingale
Rosette awarded for the best exhibit in this section
2021 Winner Mr C Nightingale
Prizes: Class: 47 and 48 1st £3.00 2nd £2.00 3rd £1.00
All other classes: 1st £1.50 2nd £1.00 3rd 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
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.
Rosette awarded for best exhibit in this section
2021 Mrs S Formstone
Prizes: All Classes 1st £3.00 2nd £2.00 3rd £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
The Diamond Jubilee Cup Awarded for the most points in
Classes 64 to 75
Rosette awarded for best exhibit in this section
2021 Winner Mrs R Critchley
Prizes: All classes 1st £1.50 2nd £1.00 3rd 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.
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"
2021 Winner Mrs A Lloyd
Prizes: All classes 1st £1.50 2nd £1.00 3rd 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.
78 One jar of Stone Fruit Jam any variety
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
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
An award will also be given for the child gaining the most points in their age group in this show
Prizes: 1st £1.50 2nd £1.00 3rd 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
Prizes: 1st £2.00 2nd £1.50 3rd £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
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
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
Hoole Allotments and Garden Association
Composts Fertilisers Herbicides Pesticides
Full range of organic and sundry items
Open Saturday 19th January 2019
Saturday and Sunday 10am to 12pm
Wednesday 2.00-4.00pm
Show your UHS current membership card to get a discount on the membership of the HAGA
Directions to the Hoole Allotments Hut
Travel along Hoole Road turn into Canadian Avenue and then left into Panton Road. Park on the Coronation Recreation Park car park and walk down the pathway to Hoole Allotments,
For information on the Hoole Allotment Hut go to www.hooleallotments.btck.co.uk
For anyone who would like to rent a plot on Hoole allotments the contact for the waiting list is moulton@btinternet.com