Hints for Showing (Advisory not regulation)

  1. Read the Schedule carefully. If it specifies a number, size or weight for the entry and you do not follow the instruction your entry will be disqualified. (Your card will be marked N.A.S., that is Not As Scheduled)
  2. Make sure that you have entered the correct class.
  3. In most classes the staging of the exhibit will be considered; if two equally good items are exhibited, the one which is more attractively displayed may take the prize.
  4. Where the schedule asks for several items in a class, try to match them in size. For example 4 matched size medium potatoes are usually better than 3 large and 1 small. Also, all items should be of the same cultivar (unless otherwise specified)
  5. Leave horticultural entries as natural as possible. Do not polish fruit. Leave stems on fruit. Wash & trim roots on onions, leeks etc. but do not remove. Trim root-vegetable stems to a few cms. Pull rhubarb, do not cut base, trim leaves to a few cms diameter.
  6. Be careful not to exceed maximum size, if it is stated, or you will be disqualified.
  7. Display shallots in a saucer of sand or similar, onions on a supporting ring.
  8. Where possible label horticultural exhibits (variety of flower, type of herb etc.)
  9. Choose vases to suit flowers, if possible flower should stand approx. 1 ½ times height of vase.
  10. Judges prefer roses before they are full-blown
  11. Sweet peas should have straight stems and if possible, 4 blooms, all open (showing colour)
  12. Flowers usually are displayed with some of their own foliage.
  13. In exhibiting flowers & in Floral Art all living material must be in water or wet floral foam.
  14. In Floral Art, an exhibit may have accessories, an arrangement should not.
  15. Take a rule and measure your floral art to ensure you fit within the stated measurements.
  16. Try not to let 'mechanics' be visible in flower arrangements If in doubt, at a show, ask one of the committee for advice.
  17. If in doubt, when staging at a show, ask one of the committee for advice
  18. In cookery classes, judges will consider taste, texture and overall appearance
  19. Staging can be important in cookery and handicrafts. Make sure preserve jars & wine bottles are not smeared, place cakes on a china plate with a doily, etc
  20. Jam jars and wine bottles should be clear glass without any proprietary names on them
  21. Label all jars & bottles with type and date (jams need a full date, wines need year of production). Label size should be appropriate to the size of the container.
  22. If you cover cookery with cling film, it should be easily removable for judging
  23. The judge will examine handicrafts closely for finishing details.
  24. If you are in any doubt about precisely what is required, do ask the Show Secretary in advance.
  25. Allow plenty of time to stage your entries. Remember the hall closes for entries at 10.15am.
  26. The judge must go by the schedule. If your exhibit does not comply the judge will disqualify it
  27. Judges will consider a child's age while judging. Please state it on the entry form.