WOOLSTON AND DISTRICT HORTICULTURAL SOCIETY
EXHIBITORS GUIDE
All Exhibitors numbers should be face down.
Only two exhibits are allowed per class
VEGETABLE CLASSES
All exhibits should be ripe and fresh, pest and disease free.
Paper plates are supplied to put exhibits on.
Make sure your exhibits are within weight or size limits.
Make sure you have the correct number of exhibits for the Class.
Do not mix varieties of vegetables within a Class.
A card showing the name of the variety may be displayed.
Beetroot
Wash Beetroot and trim foliage to approximately 75mm (3”) of stem. Avoid specimens with poor skin
colour at the base of the root. Before selecting final choice cut one in half to ensure flesh is a good red
colour and free from white zones.
Cabbage
Remove roots and large outer discoloured leaves. Leave the inner leaves to frame the heart.
Cauliflower
Remove roots and outer leaves. Leave inner leaves to frame the curd which should not be discoloured.
The leaves may be trimmed back so they are almost level with the head.
Carrots
Cut off the tops leaving approximately 75mm (3”) of stem. Avoid specimens with pale skin or green
shoulders.
Potatoes
Select medium size tubers and wash them carefully so as not to damage the skin. Match them for shape,
size and colour.
Runner Beans & French Beans
Select beans which snap clearly without being stringy. Avoid pale coloured, course or bottle-shaped
specimens. Retain a section of the main flower stem on the pod. Lay beans neatly on a plate, select
those that are uniform in length, shape and colour.
Leek
The specimen should have a good length of straight blanched stem without any bulbous base. The
leaves (Mast) should be tied in. It might be necessary to shorten these by approximately half because
of space on the bench.
Onions
Must be within the weight limits stated. Remove loose outer skin but do not peel onions. Best dug up
a few weeks before the show and ripened in the sun. The tops are cut off leaving approximately
75mm (3”) of stem which can be bound with string, raffia or tape or left as they are. Do not pick
specimens with poor quality necks. Cut the roots off and wash out any soil. Match specimens for
weight, size, shape and colour. You can use rings or collars to stand them on.
Shallots
Select good shaped evenly balanced bulbs. The tops should be 25mm-50mm (1”-2”) in length and
bound with string, raffia tape or unbound. May be exhibited on a plate of sand or rings.
Cob of Sweetcorn
Select a fresh cylindrical cob with straight rows of grain. Husks should be left on and should be fresh
and green. The silks should also be left on.
Tomatoes
Make sure they are of uniform ripeness, size and colour and the calyx is fresh and green.
1 Truss of Tomatoes as Grown
This is as stated, i.e. tomatoes may be ripe or unripe, or both.
Parsnip
Should have long, well-developed roots with good-sized shoulders, with roots that taper evenly from
top to bottom. It should be uniform, smooth skinned, a clean white and free from any side roots,
blemishes and signs of disease. Trim foliage to approximately 75mm (3”)
Cucumber
Should be dark green with blossom still attached and the end nearest the stalk should be fully developed.
Bunch of Herbs, Named, In Water
A minimum of 4 varieties, named, in water. More than 4 varieties may be exhibited. The names must be
shown either attached to the variety or on a list. Try to make a colourful and interesting display.
You must provide the vase.
Rhubarb
Stalks should be fresh, straight and of uniform weight and length. Good red colouring with no sign of
pest damage is advantageous. Leaves should be trimmed to approximately 75mm (3”).
Marrow
Should be a young fruit of good colour.
A Basket Display of Vegetables and/or Salads
A basket display, which can include vegetables and/or salad items, that will be judged for variety,
appearance and freshness.
1 Flower and 1 Vegetable
Exhibits should be fresh and disease & pest free. The stalk of the flower should reach the water
in the vase.
1 Funny Shaped Vegetable with Humerous Caption
The vegetable should be washed. A caption should be shown with the exhibit, i.e. a funny name
referring to the shape of the vegetable.
Heaviest Onion a Grown
Must include the foliage and roots. The exhibit is judged on weight alone.
Display Tray
The tray must not exceed 60cmx60cm (24”x24”), but may be smaller. A piece of cloth or cardboard of
the stated size may be used. Exhibits to consist of any 5 vegetables from the following:
1 Cabbage, 1 Carrot, 1 Cauliflower, 1 Onion, 1 Parsnip, 3 Pea Pods, 1 Potato, 3 Runner Bean Pods,
3 Tomatoes, 1 Beetroot.
Only Parsley is allowed for garnish.
No part of the display to overhang the side of the tray or area.
CUT FLOWER CLASSES
Some of the exhibits asked for in these classes will change each year so follow any instructions in the
Show Schedule carefully.
You must provide your own vases for these classes. All the exhibits should be fresh and disease and
pest free. The stalks should reach the water in the vase. No extra foliage or accessories should be
added. The name of the variety may be shown.
FRUIT CLASSES
The display should be uniform shape, colour and ripeness. Apples and Pears may be shown either
ripe or unripe and all other fruits must be ripe unless otherwise stated in the schedule. Over ripeness
will be regarded as a defect in any fruit.
Plate of Soft Fruit Any Variety, Stoned Fruit Included
Blackberries, Raspberries, Bunch of Grapes, Melon etc. The calyx should be left on.
3 Dessert Apples
May be shown either ripe or unripe. The stalks should be left on. A card with the name of the variety
may be shown.
3 Cooking Apples
May be shown either ripe or unripe. The stalks should be left on. A card with the name of the variety
may be shown.
3 Pears
May be shown either ripe or unripe. The stalks should be left on. A card with the name of the variety
may be shown.
HOUSE PLANT CLASSES
Follow any instructions in the show schedule carefully and keep to any size instructions given.
Cascading plants or Hanging plants may be exhibited on an upturned pot or a stand to give necessary
height.
All plants exhibited in this section must have been in the Exhibitor’s care for at least three months prior
to the show.
CONFECTIONERY CLASSES
Some classes will change each year.
Make sure you follow any instructions, i.e. number of exhibits or sizes.
Cakes may be cut into during judging
Apple Pies should be presented on the plate on which they were baked.
PRESERVE CLASSES
All Preserves must be exhibited in clear glass jars. A label showing the type of preserve only to be
fixed to the jar.
HANDICRAFT CLASSES
The classes in this section may change each year, so follow carefully any instructions in the Schedule.
PHOTOGRAPHY CLASSES
The classes in the section may change each year, so follow carefully any instructions in the Schedule
and ensure you put your photograph in the correct section.
Black and White or Colour prints may be exhibited.
Maximum size of 21cm x 15 cm (8.25” x 6”) – Sizes will be strictly adhered to.
Single prints only.
Photographs must not be framed or mounted on cardboard.
Put your name on the reverse side of the print.
email us at: wdhs@btinternet.com
