Bulletin No. 2. 215- 



the best plate of any kind, or for the basket premium with assortment, 

 of single variety, according to the words of the schedule. 



Special Rules. 



The judges shall have an ideal standard of perfection in all cases^ 

 made up of the following particulars: 



1. The condition and general appearance of the fruit, which must 

 be in its natural state, not rubbed or" polished, nor speckled, bruised'^ 

 wormy, or corded; with all its parts, stem and calyx segments, well pre- 

 served, not wilted or shriveled, clean. 



2. The size, in apples and pears, particularly, should be average; 

 neither overgrown or small. The specimens should be even in size. 



3. The form should be regular, or normal to the variety, and the 

 lot even. 



4. The color and markings, or the surface, to be in charcter, 

 not blotched nor scabby. 



5. When comparing different varieties, and even in the same kind 

 grown on different soils, the texture and flavor are important elements 

 in coming to a decision. Five points. 



6. It shall be the duty of the superintendent to appoint two as- 

 sistants, and they, acting in the capacity of a committee, shall remove 

 all fruit not in a fit condition for exhibition at any time during the_ 

 progress of the exhibition. 



7. No more than one plate of seedlings of any variety of fruit 

 shall be recognized by the judges in any individual or county display 

 when awarding premiums. 



In the class peaches and plums, etc., the important elements are 

 size, form, color, flavor and condition. Five points. 



In grapes we must consider and compare the form and size of the 

 bunches, the size of the berries, their color, ripeness, flavor and con- 

 dition. Five points. 



In currants we shall have to examine the perfection and size of the 

 bunches, and of the berries, their flavor and condition. Three points. 



In gooseberries we shall have to look at the size, color, flavor and 

 condition of the fruits. Four points. 



In judging cherries we have as our guide the size and form, color, 

 flavor, and condition. Four points. 



