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IRISH GARDENING. 



VII.— Exhibiting Vegetables. 



IT is unnecessarj- to devote a special article to the 

 gfrowing of vegetables for exhibition, as the sub- 

 ject has been, and is at present, being suitably 

 treated under the heading of the " Month's Work." 

 Anyone following the directions herein given from 

 month to month will scarcely require further instructions. 

 Good cultivation and the selection of high quality seeds 

 of the best varieties are the two outstanding factors of 

 success in the exhibition tent. It should always be 

 remembered that largeness of size does not necessarily 

 mean excellence of quality ; indeed, anything approach- 

 ing or even suggestive ofgrossness should be rigorously 

 excluded from any exhibit. It is the medium-sized speci 

 men. uniform in shape with unblemished skin and of high 

 flavour, that gains the highest number of points in 

 judging. In conveying the exhibits to the exhibition 

 ground great care should be taken to prevent injury to 

 the skin of the more delicate specimens. It is a good 

 plan to wrap such specimen each in tissue paper, and, if 

 the distance is far, to pack with wood-wool to prevent 

 friction or contusions. Exhibits such as peas and beans 

 in pods may be packed in cabbage leaves from which 

 the mid-rib has been removed. \'egetable marrows are 

 very delicate-skinned and require careful handling. 

 Some exhibitors cover these with tissue paper, and 

 then wraji them in cotton wool to prevent brusing. 



There is a great art in arranging the exhibits, and it 

 is in this that the painstaking exhibitor with a tasteful 

 eve he.ivily scores over his careless and inartistic rival. 

 There is no reason why an exhibition of vegetables 

 should not be made as pleasing to the eye as a collection 

 of more showy plants. Vet how very often it is no better 

 in picturesque effect than the window of a third rate 

 green-grocer's shop on a Saturday night. The different 

 exhibits are all crowded together on ugly bare boards 

 with no attempt at effective grouping or of providing a 

 suitable background to throw up the mass colours of 

 the specimens. The complete scheme of arrangement, 

 even to the minutest detail, should be thought out 

 beforehand, and in packing, to have the specimens so 

 arranged that those required first will come to hand 

 first on unpacking. Arrange the stage so that every 

 group of exhibits can be easily seen, taking care to allow 

 sufficient space between each group. .\s a back- 

 ground, parsley may be used, so a sufficient quantity of 

 this herb should be brought in the hamper. 



In arranging the exhibits particular attention should 

 be paid to having the various groups nicely balanced, 

 and also to have them so placed with respect to one 

 another that the colours will harmonise and thus produce 

 a pleasing effect to the eje. In exhibiting it is not only 

 necessary to grow the produce well but to show them 

 well ; to make them look so attractive that they at once 

 arrest the attention of the passers-bj'. A really good 

 exhibitor is always a good marketer, as he is able to 

 make his consignments attractive to the eye of dis- 

 criminating buyers, and thus is able to secure the highest 

 current prices for his well-graded and tastefully packed 

 produce. With regard to the selection of specimens for 

 the exhibition table we take the liberty of compiling 

 from Mr. Edwin Beckett's standard work on "Vegetables 

 for Home and Exhibition " a memorandum of the chief 



points, which in the opinion of this well-known and 

 successful exhibitor should be considered when choosing 

 vegetables for competition. 



I. Roots and Tibers. 



Beet. —ioM^ — Medium-sized roots, evenlj- tapering 

 and of good colour. Round —These varieties should be 

 deep, skin clear and tap-roots small. 



CARROTS. — Medium-sized, fresh roots, good form 

 according to variety, colour clear and bright. 



Parsnips. — Roots should be straight, tapering evenly 

 and well shouldered, skin clear and free from all spots. 



Potatoes. — Medium-sized, good shape, eyes shallow,* 

 skin clear and free from disease. 



Tlrxips. — Perfectly solid, of medium size, flesh crisp 

 and juicy, small tap-roots. 



II. Leafy Shoots. 



AsPAR.\Gi"s. — Fresh heads of uniform length and 

 thickness. 



Brussels Sprolts. — /"/an/s— Stems straight and 

 densely and regularly covered with spiouls. Picked 

 Sprouts. — Medium size, firm and quite fresh. 



C.\BB.\GE. — Medium-sized heads, firm, of good form 

 and quite fresh 



Calliflowers .\nd Broccoli. — Well rounded heads 

 of good depth, but medium size, firm, and free from all 

 blemishes. 



Celery. — Large heads, leafstalks in good condition, 

 solid, clean, and well blanched. 



Kale. — Fresh and compact heads, sturdy growth and 

 good colour. 



Lettice (Cabbage and Cos). -Firm, blanched well 

 and in good condition. 



O-NIONS (Au/uinn sown). — These should be well 

 rounded, clear skinned, and show no tendency to 

 ribbing. Spring soTi'n. — Fine size and condition, skin 

 clear, well rounded or globular small neck, perfectly 

 solid and well ripened. • 



Spin.\ch. — Leaves of good substance and fine colour. 



Herbs (Parsley, Mint, &c.) should be tied neatly in 

 bunches or arranged in vases of a suitable size. 



S.M-ADS should be shown quite fresh and free from all 

 coarse leaves and blemishes, distinctly labelled and 

 neatly arranged in trays. 



Fruits and Seeds Used as Vegetables. 



Beans. — Broad. — Pod of even size, well filled, beans 

 quite tender and not dark-eyed. Runner and Dr^-arf. — 

 Pod perfectly straight, of good colour, long, of good 

 substance and in fresh condition. 



Cl-Cl'.MBERS. — Fruit straight and uniform throughout, 

 short neck, fresh with fine bloom and without markings. 



Pe.\s. — Pods of fine appearance, well filled and of 

 good colour. Peas fresh and of good quality. 



Tom.\toes. — Skins clear, rich colour, fruit solid and 

 in fresh condition. 



Veget.\ble Marrow. — Fresh and tender, medium 

 size and good colour. 



• Ttiis cftaracti 

 cooking prevails. 



required whe 



the 



stem of peeling before 



