166 STATE HORTICULTURAL SOCIETY. 



5. Members of the Awarding Committees are requested to report to the President at 

 the Secretary's office, at one o'clock P. M. on Wednesday, when they will receive their 

 committee books, together with such explanations and instructions as may at the time 

 seem needful. 



6. Upon conclusion of then - labors, not later than the afternoon of Thursday, Award- 

 ing Committees will deliver their reports to the President, who will examine them, and 

 in case of insufficiency or omission, will return them with instructions. When 

 accepted by the President they will be delivered to the Secretary. 



7. When an exhibit is not deemed worthy of a premium, the Committee will with- 

 hold the award. 



8. A majority of an Awarding Committee, when present, shall constitute a quorum, 

 and of those present the first on the list shall act as Chairman, unless the Committee 

 shall arrange otherwise. 



9. Awarding Committees in estimating the comparative values of exhibits are in- 

 structed to base such estimates strictly upon varieties, in such collections, that shall be 

 correctly labled by the exhibitors, prior to the corrections of the Committee on nomen- 

 clature. 



10. In awarding premiums upon any and all exhibits of fruits, committees will ex- 

 clude any and all unlabled and incorrectly labled specimens, as well as duplicates, and 

 consider: 1st, the value of the varieties for the required purpose, as given in the 

 Society's Catalogue of Fruits, 2d, the color, size and evenness of the specimens; 3d, 

 their freedom from the marks of insects and other blemishes; 4th. the apparent care- 

 fulness in handling and the tastefulness of the exhibit, recollecting that the grada- 

 tions of the Catalogue call for perfect specimens. These gradations should, therefore, 

 be correspondingly lowered in case of deficiencies or imperfections. A copy of the 

 catalogue will, for this purpose, be furnished to each Committee. In grading collec- 

 tions entered for family purposes, the dessert and culinary sub-columns should be con- 

 sulted, and the gradations expressing the highest value taken. For market, the grada- 

 tions of the market sub-column, only, should be employed. 



11. In the case of fruits not named in the catalogue — for the dessert, Committees 

 should consider: 1st, quality: 2d, beauty; 3d, size. For culinary uses, 1st, flavor; 2d. 

 texture; 3d. size, lor market, 1st, productiveness; 2d, color; 3d, handling qualities: 

 4th. suitable, even size. 



12. The true and legitimate purpose of the premiums offered is to draw out the views 

 of both exhibitors and committees respecting the relative values, for the purposes 

 specified, of the varieties included in the exhibits. 



13. The Society desires to encourage the planting of only a sufficiently large variety 

 of sorts for the desired purpose. Hence it is important that the committee, in their 

 reports specify, in the order of their value, the varieties upon which the determination of 

 their awards is based. 



14. Useful and valuable varieties only are expected to influence awards; while 

 indifferent sorts, even though large, showy and attractive, should not, for these reasons 

 alone, be held to add to the value of an exhibit, except, possibly, as a means of educa- 

 tion. 



15. An important object of the Society is to collect valuable information of a pomo- 

 logical character. Committees are therefore requested to gather all the information 

 possible from exhibitors in their classes; and to make their reports as full as time and 

 circumstances will permit. 



16. The Society desires to foster a free exercise, by exhibitors, of the principles of 

 correct taste in the arrangement, display and ornamentation of their exhibits. To this 

 end, Committees will give all reasonable and proper consideration to particulars of 

 this character. 



OFFICERS AND COMMITTEES. 



President Lyon was in charge of trie nomenclature of the exhibition and 

 was assisted by the various executive superintendents ; he also saw to the 

 exhibit of seedlings. 



Mr. E. H. Scott, of Ann Arbor, as general superintendent was assisted by 

 Mr. W. K. Gibson, of Jackson, in the department of plants and flowers; 

 Prof. L. H. Bailey, in general fruit collections; H. W. Davis, in exhibits of 

 apples and of single plates of fruits; C. A. Sessions, in special exhibits of 

 peaches, pears, plums and grapes ; and S. M. Pearsall in the section devoted 

 to canned, pickled, dried and preserved fruits. 



