Show Schedules

LATE CHRYSANTHEMUM SHOW 2017

in the Recreation Hall, Wigginton

Sunday 29th October viewing 11 to 3pm

Staging of exhibits: saturday before show, 4.30pm - 10pm

morning of show, 8am - 10.00am

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 2018 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 or 14) 3 blooms per vase, distinct cultivars

2.50

2.00

1.00

5.

1 vase reflex decoratives (section 4 or 14) 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 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

Class

SECTION 'C' FRUIT

1st

2nd

3rd

23.

5 Apples, culinary

1.00

0.80

0.50

24.

5 Apples, dessert

1.00

0.80

0.50

25.

5 Pears, ripe, dessert

1.00

0.80

0.50

 

Class

 

SECTION 'D' VEGETABLES

 

1st

 

2nd

 

3rd

26.

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

27.

3 Kinds of Vegetables, 1 of each kind

1.50

1.00

0.80

28.

3 Carrots, long, dressed to 75mm top only

1.50

1.00

0.80

29.

3 Carrots, stump rooted, dressed to75mm tops

1.50

1.00

0.80

30.

2 Parsnips

1.50

1.00

0.80

31.

2 Heads of Celery, any colour

1.50

1.00

0.80

32.

3 Onions, 1 Onion over 900gms

1 Onion 450gms to 675gms

1 Onion under 250gms

 

 

1.50

 

 

1.00

 

 

0.80

33.

5 Onions, dressed

1.50

1.00

0.80

34.

3 Onions, dressed

1.50

1.00

0.80

35.

5 Onions, dressed, 250gms and under

1.50

1.00

0.80

36.

3 Onions, dressed, 250gms and under

1.50

1.00

0.80

37.

3 Red Onions

1.50

1.00

0.80

38.

5 Onions from sets

1.50

1.00

0.80

39.

4 Potatoes white

1.50

1.00

0.80

40.

4 Potatoes coloured

1.50

1.00

0.80

41.

8 Potatoes, 4 white, 4 coloured

1.50

1.00

0.80

42.

2 Leeks Trench

1.50

1.00

0.80

43.

2 Leeks, Pot, not exceeding 150mm blanch to tight button

1.50

1.00

0.80

44.

6 Eschalots, pickling, not exceeding 30mm diameter

1.50

1.00

0.80

45.

6 Eschalots, large

1.50

1.00

0.80

46.

9 Brussels Sprouts

1.50

1.00

0.80

47.

2 Cauliflowers

1.50

1.00

0.80

48.

2 Savoys

1.50

1.00

0.80

49.

2 Red Cabbages

1.50

1.00

0.80

50.

Pair of Marrows

1.50

1.00

0.80

51.

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      

52.

"Fabric & Berries"  Pedestal, artificial plant material allowed

3.00

2.00

1.00

53.

"Four Candles", table arrangement 2ft sq to be viewed all round. Artificial plant material allowed

3.00

2.00

1.00

54.

"White Christmas", an exhibit

3.00

2.00

1.00

55.

novice class an arrangement "Put it in a Basket", a novice must not have won more than 3 first prizes in any of our shows

3.00

2.00

1.00

Class

SECTION 'F' BAKING

1st

2nd

3rd

56.

A Jar of Lemon curd

1.50

1.00

0.80

57.

A Chocolate Log

1.50

1.00

0.80

58.

A Bread Plait

1.50

1.00

0.80

59.

4 Decorated Biscuits

1.50

1.00

0.80

60.

A Hummingbird Cake (see recipe)

1.50

1.00

0.80

  ALL EXHIBITS IN JARS MUST HAVE PLAIN LIDS      

Class

SECTION 'G' HANDICRAFT

1st

2nd

3rd

61.

A Decorated Gift Box (max 10" x 8")

1.00

0.80

0.50

62.

A Dressed Doll

1.00

0.80

0.50

63.

An article of Patchwork

1.00

0.80

0.50

  SECTION "H" PHOTOGRAPHY      

64.

A photograph "Family"

1.00

0.80

0.50

65.

A photograph "Holiday Lights"

1.00

0.80

0.50

    66. A photograph "Celebrations "  1.00  0.80 0.50
  Photographs may be mounted or unmounted. all exhibits in the Handicraft Section should be the  sole work of the exhibitor and have not won at  any previous show of this society.      
    SECTION 'I' SCHOOL CLASSES      
    67. Largest pumpkin 3.00 2.00 1.00
    68. A hand made christmas card 1.50 1.00 0.80
    69. A hand made christmas tree decoration 1.50 1.00 0.80

HUMMINGBIRD CAKE RECIPE

INGREDIENTS

250gms self raising flour, 250gms castor sugar, 1 tsp baking powder, 1 tsp ground cinnamon, 50gms walnut pieces, 2 ripe bananas to make 200-250gms mashed, 1 x 432gms tin of pineapple chunks drained, 2 eggs, 1 tsp vanilla extract, 175ml sunflower oil

ICING

100gms butter, 175gms full fat cream cheese, 300gms icing sugar, 1 tsp vanilla extract

METHOD - set oven to 200C /fan oven 180C

1. put flour, sugar, baking powder, cinnamon, walnut pieces in a bowl

2. mix mashed banana, chopped pineapple, eggs, vanilla extract and sunflower oil

3. add banana mixture (as above0 to the dry ingredients and mix with a wooden spoon

4. divide between two baking tins

5. bake for 25 - 30 minutes

6. make icing by mixing butter, cream cheese, icing sugar & vanilla extract and chill for 30 minutes

7. put the two cakes together with an icing filling and spread remaining icing on the top