Minnesora STATE HORTICULTURAL SOCIETY. 109 
~ No 2 would, in this case, take the premium. 
In the case of single plates of the several kinds named, or in a competition 
for*the best plate, or basket of any kind of fruit, we may consider, condition, 
form, size, color, and texture with flavor. : 
On the same scale we may have two entries to decide thus: 
No.1. No. 2. 
i PURO. coker oye sete 10/Stem lost.......-. 8 
IEEE wisi wid y bach ween Abnormalla.us i. i052 8iPerfect.i:. e200 10 
EEN acai diols a ccu'v ope 46s Overgrown... .......s. SUMO VEL ao sain a= Se 6 
acne va c.0e vase ss Hetlech:. sca. eemavee TON GO Gale a. cee we 6 
Texture and flavor............ SUPOLIOE: ao ae nte'da es ac VONRII eae ss ss Po 
EE aire cals aigikeicke ankis'aa oped eOues AGI cine ee weeds wa eee 35 
This scaling might be used in deciding between any number of single plates 
of designated varieties, competing with one another for the best plate of any 
kind, or for the basket premium, with assortment or single variety according to 
the words of the schedule. 
Special Rules. 
Thejudges should have an an ideal standard of perfection, in all cases, made 
up of the following particulars: 
Ist. The condition and general appearance of the fruit—which should be in 
its natural state, not rubbed nor polished, nor specked, bruised, wormy, nor 
eroded—with all its parts, stem and calyx-segments—well preserved, not wilted 
nor shriveled—clean. 
2nd. The size in apples and pears, particularly, should be average and neither 
over-grown nor small—the specimens should be even in size. 
3d. The form should be regular or normal to the variety and the lot even. 
4th. The color and markings, or the surface to be in character—not blotched 
nor scabby. 
oth. When comparing different varieties, and even the same kind, grown on 
different soils, the texture and flavor are important elements in coming to a 
decision. 5 points. 
In judging Russian and seedling apples we must in addition to the above take 
into account 6th, hardiness of tree, and 7th, productiveness; these to be obtained 
from written statement of exhibitor. 7 points. 
In the class peaches, plums, etc., the important elements are size, form, color, 
flavor, and condition. 5 points. 
In grapes we must consider and compare the form and size of the bunches, 
the size of the berries, their color, ripeness, and flavor and condition. 5 points. 
In currants we shall have to examine the perfection and size of the bunches; 
and of the berries, their flavor and condition. 3 points. 
In gooseberries we shall look to the size, color, flavor and condition of the fruit. 
4 points. 
In judging cherries we have as our guide, the size and form, the color, flavor, 
and condition. 4 points. 
