540 STATE BOARD OF AGRICULTURE. 



Collection of five or more kinds of beets, ten of a kind— E. H. Wnrts, East 



Saginaw, 1st premium |S OO 



Dozen or more mangel wurtzel — C. M. Hubbcll, 1st premium 2 OO 



E. H. Wurts, East Saginaw, 2d premium 1 00 



Dozen or more orange carrots — E. H. Wurts, East Saginaw, 1st premium 2 00 



C. M. Hubbell, Ypsilanti, 2d premium 1 OO 



Dozen white carrots — E. H. Wurts, East Saginaw, 1st premium 2 00 



C. M. Hubbell, Yysilanti, 2d premium 1 00 



Dozen of any other variety of carrots— E. H. Wurts, East Saginaw, 1st pre- 

 mium 2 00 



E. H. Wurts, East Saginaw, 2d premiiun 1 00 



Collection of four or more varieties of carrots, ten of a kind— E, H. Wurts, 



East Saginaw, 1st premium 3 00 



Dozen or more flat turnips — E. H. Wurts, East Saginaw, 1st premium 2 GO 



Dozen or more Swedes— E. H, Wurts, East Saginaw, 1st premium 2 00 



C. M. Hubbell, Ypsilanti, 2d premium 1 00 



Dozen of any other variety — E. H. Wurts, East Saginaw. 1st premium 2 00 



Collection of four or more kinds of turnips, ten of a kind — E. II. Wurts. East 



Saginaw, 1st premium 3 00 



Dozen or more parsnips — L. C. Lincoln, Greenville, 1st premium 2 00 



E. H. Wurts, East Saginaw, 2d premium 1 00 



Dozen or more salsify — L.C.Lincoln, 1st premium 2 00 



E. H. Wurts, East Saginaw, 2d premium.. 1 00 



Dozen or more winter radishes — E. H. Wurts, 1st premium 2 00 



E. H. Wurts, 2d premium 1 00 



Dozen summer radishes — E. H. Wurts, 1st premium 2 00 



Collection of three or more kinds of radishes, ten of a kind — E. H. Wurts, 



1st i)i*emium 3 00 



Greatest variety of culinary vegetables grown by exhibitor — 1st premium... 5 00 



Four heads drumhead cabbage — E. H. AVurts. 1st premium 2 00 



Four heads conehead cabbage — E. H. Wurts, 1st premium 2 00 



Savoy or curled cabbage — E. H. AVurts, 1st premium 2 00 



Red cabbage — E. H. AVurts, 1st premium 2 00 



Collection five or more kinds of cabbage, four or more of each kind — 1st pre- 

 mium 3 00 



Four heads cauliflower — E. H. AVurts, 1st premium 2 00 



Six heads lettuce — E. H. AVurts, 1st premium 2 00 



Six bunches of kale — E. H. AVurts, 1st premium 2 00 



Dozen stems celery, bleached — 1st premium.. 2 00 



Dozen stems rhubarb — E. H. AVurts, 1st premium 2 00 



Half dozen vegetable eg^s — C. M. Hubbell, Ypsilanti, 1st premium 2 00 



E. H. AVurts, East Saginaw, 2d premium 1 00 



Dozen peppers— C. M. Hubbell, Ypsilanti, 1st premium 2 00 



L. C. Lincoln, Greenville, 2d premium 1 00 



Three varieties tomatoes, one dozen each — C. M. Hubbell, Ypsilanti, 1st pre- 

 mium 2 00 



E. H. AVurts, East Saginaw, 2d premium 1 00 



Peck of any varietj^ of tomatoes — E. H. AVurts, East Saginaw, 1st premium.. 2 00 



C. M. Hubbell, Ypsilanti, 2d premium 1 00 



Peck white onions — E. H. AVurts, East Saginaw, 1st premium 2 00 



C. M. Hubbell, Ypsilanti, 2d premium 1 00 



Peck red onions — C. M. Hubbell, Ypsilanti, 1st premium... 2 00 



E. H. AVurts, East Saginaw, 2d premium 1 00 



Peck yellow onions — C. M. Hubbell, Ypsilanti, 1st premium 1 00 



Peck of Strasburg yellow onions — E. H. AVurts, East Saginaw, 2d premium _ . 1 00 

 Collection five or moi-e kinds of onions, not less than one-half peck of a kind 



— E. H. AVurts, East Saginaw, 1st premium.. 3 00 



C. M. Hubbell, Ypsilanti, 2d premium 2 00 



Five summer squashes — E. H. AVurts, East Saginaw, 1st premium 2 00 



Five summer squashes, crook neck — AVm. Clapp, Hanovei-, 2d premium 1 00 



C. M. Hubbell, Ypsilanti, Discretionary 



Five marrow squashes— C. M. Hubbell, Ypsilanti, 1st premium.. $2 00 



E. H. AVurts, East Saginaw, 2d premium 1 00 



Five Hubbard squashes— C. M. Hubbell, Ypsilanti, 1st premium.. 2 00 



D. McOmber, Hastings, 2d premium 1 00 



