National Chrysanthemum Society
Silver Medal for the best exhibit
Bronze Medal for the second best exhibit
Certificate of Merit for the third best
exhibit
National Vegetable Society Silver Medal -Awarded for the best exhibit of Vegetables
The Alderson Memorial Trophy -
For the best plate of Potatoes
Ancient Society of York Florists -
Awarded for the best Vase of Chrysanthemums
Mary Woodcock Trophy - awarded to the
winner of class 3 (chrysanthemums)
Brotherton Silver Challenge Cup - awarded
to the winner of class 6 (chrysanthemums)
Charlie Milner Trophy - awarded to the
best onion exhibit
the Pamela Inns Memorial Trophy - awarded
for the most points in floral art at each show.
to be returned for the april 2024 show.
the Seed Trophy - awarded for the most
points in baking
|
Class |
|
1 st |
2 nd |
3 rd |
| |
SECTION 'A'
CHRYSANTHEMUMS |
|
|
|
|
1. |
3
vases large blooms
(sections 1 & 2) staged 1 bloom per vase |
4.00 |
3.00 |
2.00 |
|
2. |
3 vases
incurved (section 3) 3 blooms per vase, 3 distinct cultivars |
2.50 |
2.00 |
1.00 |
|
3. |
1 vase
incurved (section 3) 3 blooms any cultivar |
1.50 |
1.00 |
0.80 |
|
4. |
3 vases
reflex decoratives (section 4) 3 blooms per vase,
distinct cultivars |
2.50 |
2.00 |
1.00 |
|
5. |
1 vase
reflex decoratives (section 4) 3 blooms one variety |
1.50 |
1.00 |
0.80 |
|
6. |
3 vases intermediate decoratives (section 5) 3 blooms per
vase, distinct cultivars |
2.50 |
2.00 |
1.00 |
|
7. |
1 vase
intermediate decoratives (section 5) 3 blooms any variety |
1.50 |
1.00 |
0.80 |
|
8. |
1
vase anemone-centred (section 6) 3 blooms any variety or
varieties |
1.50 |
1.00 |
0.80 |
|
9. |
1 vase large singles (sections 7a)
3 blooms per vase any distinct cultivars |
1.50 |
1.00 |
0.80 |
|
10. |
1 vase
medium singles (section 7b) 3 blooms per vase any variety |
1.50 |
1.00 |
0.80 |
|
11. |
3 vases
of 3 anemone centred (section 6) 3 distinct varieties. one
variety per vase. |
2.50 |
2.00 |
1.00 |
|
12. |
1 vase
sprays 3 stems any cultivar |
1.50 |
1.00 |
0.80 |
|
13. |
1 pot
Charm |
1.50 |
1.00 |
0.80 |
|
14. |
1 pot
Cushion Mum |
1.50 |
1.00 |
0.80 |
|
15. |
1 vase 3
blooms any variety |
2.00 |
1.00 |
0.80
|
|
Class |
SECTION 'B' POT
PLANTS |
1 st |
2 nd |
3 rd |
|
16. |
1
Flowering Plant, any size pot |
1.00 |
0.80 |
0.50 |
|
17. |
1 Foliage
Plant, any size pot |
1.00 |
0.80 |
0.50 |
|
18. |
3 Cacti
up to 5" pot |
1.00 |
0.80 |
0.50 |
|
19. |
3
Succulents up to 5" pot |
1.00 |
0.80 |
0.50 |
|
20. |
1 Cactus
any size pot |
1.00 |
0.80 |
0.50 |
|
21. |
1
Succulent any size pot |
1.00 |
0.80 |
0.50 |
| 22. |
1 Orchid
any variety |
1.00 |
0.80 |
0.50 |
| 23. |
A Bonsai
any type to be judged by the public |
1.00 |
0.80 |
0.50 |
|
Class |
SECTION 'C'
FRUIT |
1 st |
2 nd |
3 rd |
|
24. |
5 Apples,
culinary |
1.00 |
0.80 |
0.50 |
|
25. |
5 Apples,
dessert |
1.00 |
0.80 |
0.50 |
|
26. |
5 Pears,
ripe, dessert |
1.00 |
0.80 |
0.50 |
|
Class |
SECTION 'D'
VEGETABLES |
1 st |
2 nd |
3 rd |
|
27. |
Collection of Vegetables, 6 distinct kinds, quantities as
per schedule, arranged on tray 750mm x 750mm backboard
allowed.
Parsley allowed for decoration |
5.00 |
4.00 |
3.00 |
|
28. |
3 Kinds
of Vegetables, 1 of each kind |
1.50 |
1.00 |
0.80 |
|
29. |
3
Carrots, long, dressed to 75mm top only |
1.50 |
1.00 |
0.80 |
|
30. |
3
Carrots, stump rooted, dressed to75mm tops |
1.50 |
1.00 |
0.80 |
|
31. |
2
Parsnips |
1.50 |
1.00 |
0.80 |
|
32. |
2
Heads of Celery, any colour |
1.50 |
1.00 |
0.80 |
|
33. |
3 Onions, 1 Onion
over 900gms 1 Onion 450gms to 675gms
1 Onion under 250gms |
1.50 |
1.00 |
0.80 |
|
34. |
5 Onions, dressed |
1.50 |
1.00 |
0.80 |
|
35. |
3 Onions,
dressed |
1.50 |
1.00 |
0.80 |
|
36. |
5 Onions,
dressed, 250gms and under |
1.50 |
1.00 |
0.80 |
|
37. |
3 Onions,
dressed, 250gms and under |
1.50 |
1.00 |
0.80 |
|
38. |
3 Red
Onions |
1.50 |
1.00 |
0.80 |
|
39. |
5 Onions
from sets |
1.50 |
1.00 |
0.80 |
|
40. |
4
Potatoes – white |
1.50 |
1.00 |
0.80 |
|
41. |
4
Potatoes – coloured |
1.50 |
1.00 |
0.80 |
|
42. |
8
Potatoes, 4 white, 4 coloured |
1.50 |
1.00 |
0.80 |
|
43. |
2 Leeks
Trench |
1.50 |
1.00 |
0.80 |
|
44. |
2 Leeks,
Pot, not exceeding 150mm blanch to tight button |
1.50 |
1.00 |
0.80 |
|
45. |
6
Eschalots, pickling, not exceeding 30mm diameter |
1.50 |
1.00 |
0.80 |
|
46. |
6
Eschalots, large |
1.50 |
1.00 |
0.80 |
|
47. |
9
Brussels Sprouts |
1.50 |
1.00 |
0.80 |
|
48. |
2
Cauliflowers |
1.50 |
1.00 |
0.80 |
|
49. |
2 Savoys |
1.50 |
1.00 |
0.80 |
|
50. |
2 Red
Cabbages |
1.50 |
1.00 |
0.80 |
|
51. |
Pair of
Marrows |
1.50 |
1.00 |
0.80 |
|
52. |
1
Vegetable and 1 Flower (15 points each) |
1.50 |
1.00 |
0.80 |
|
Class |
SECTION 'E'
FLORAL ART |
1 st |
2 nd |
3 rd |
| |
Exhibits
are in a niche 33" high, 21" wide, 24" deep
unless otherwise stated |
|
|
|
|
53. |
"Deck
the Tree"
Pedestal, |
6.00 |
4.00 |
3.00 |
|
54. |
"Berry,
Berry Christmas". The arrangement can be for a coffee
table, sideboard or mantel piece. |
6.00 |
4.00 |
3.00 |
|
55. |
An
exhibit, "Have you got the Bottle" |
6.00 |
4.00 |
3.00 |
|
56. |
novice
class an exhibit "Christmas Past", a novice
must not have won more than 3 first prizes in any of our
shows |
6.00 |
4.00 |
3.00 |
|
Class |
SECTION 'F'
BAKING |
1 st |
2 nd |
3 rd |
|
57. |
A Jar of
chutney |
1.50 |
1.00 |
0.80 |
|
58. |
A
Clementine Cake (see recipe) |
1.50 |
1.00 |
0.80 |
|
59. |
8 pieces
of Fudge |
1.50 |
1.00 |
0.80 |
|
60. |
4
Christmas Spiced Biscuits |
1.50 |
1.00 |
0.80 |
|
61. |
4 round
bread baps |
1.50 |
1.00 |
0.80 |
| |
ALL
EXHIBITS IN JARS MUST HAVE PLAIN LIDS |
|
|
|
|
Class |
SECTION 'G'
HANDICRAFT |
1 st |
2 nd |
3 rd |
|
62. |
a
Hand Knitted or Crochet Blanket |
1.00 |
0.80 |
0.50 |
|
63. |
a Hand
Made Christmas Card |
1.00 |
0.80 |
0.50 |
|
64. |
a Piece
of Embroidery or Cross Stitch |
1.00 |
0.80 |
0.50 |
| |
SECTION "H" PHOTOGRAPHY |
|
|
|
|
65. |
A
photograph "people" |
1.00 |
0.80 |
0.50 |
|
66. |
A
photograph "A Celebration" |
1.00 |
0.80 |
0.50 |
|
67. |
A
photograph "everyday object" |
1.00 |
0.80 |
0.50
|
| |
Photographs may be mounted or unmounted, colour or black &
white. all
exhibits in the Handicraft & Photography Section should be the sole
work of the exhibitor and have not won at any previous
show of this society. |
|
|
|
| |
|
|
|
|
| |
clementine cake - mary berry recipe to be used for class 58 |
|
|
|
| |
cake 275g baking
spread
125g clementines (peel left on)
275g castor sugar
275g self raising flour
4 eggs
icing
250g mascarpone cheese
75g butter
175g icing sugar
pre heat the oven to 180C
1. place clementines in a pan of
water, cover with a lid, bring to a boil and simmer. Leave
to cool, slice and chop (remove pips and pith)
2. mix the spread, sugar, flour and
eggs together until light and fluffy, add 1tbsp of
clementine pulp
3. divide between 2 x 20cm tins.
Bake for 30-35 minutes.
4. whisk icing ingredients
together, add remaining pulp
5. spread half over the base of the
cake, sandwich together, cover with remaining icing |
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