CHAPTER VII 

 STAGING FRUITS, QUANTITIES, ETC. 



CERTAIN general observations apply to the exhibiting 

 of all kinds of fruits. One of the first things to avoid 

 is irregularity in the fruits composing a dish or stand ; 

 that is to say, in a dish of six peaches or six apples it is 

 most undesirable and very unwise to include one large, 

 handsome fruit amid five that are distinctly its inferior 

 in size. Its appearance against the others detracts from 

 their general effect. Evenness therefore ought to be 

 one of the first considerations in staging. 



Secondly, make it a rule to preserve the "bloom" 

 upon fruits. To rub off the " bloom " or to polish fruits 

 of any sort is regarded as a grave defect ; yet this opera- 

 tion is one very often practised. The greatest pains 

 should be expended, indeed, to preserve the " bloom," 

 especially upon grapes and plums, where it shows better 

 than upon most other fruits. Its presence as an un- 

 ruffled, complete covering is looked upon as the symbol 

 of high finish. 



There is always the opportunity also for the exercise 

 of taste in staging exhibits, be they great or small. 

 Upon the whole, it is unwise to use foliage on the dishes 

 containing the larger fruits, as apples, peaches, pears, 

 plums, melons ; but if foliage is employed, let it be 

 unobtrusive. But in arranging the various dishes or 

 items of a collection upon a stage or table, heed should 

 be given to the due balancing of each and all. Skill 

 in staging may lead to the higher award : it may be " the 



