Show Schedules

LATE CHRYSANTHEMUM SHOW 2023

in the Recreation Hall, Wigginton

Saturday 28th October viewing 11 to 3pm

Staging of exhibits: friday before show, 6pm - 8pm

if you wish to stage on friday evening then you need to book with the show secretary

morning of show, 8am - 10.15am

Chrysanthemum Entries will be accepted

On the day of the show up to 9am.

 

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

 

1st

2nd

3rd

  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

1st

2nd

3rd

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

1st

2nd

3rd

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

 

1st

 

2nd

 

3rd

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

1st

2nd

3rd

  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

1st

2nd

3rd

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

1st

2nd

3rd

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