STAGING FRUITS, QUANTITIES, ETC. 81 



balancing factor " if the other features in the competition 

 run close. The smaller fruits will, of course, find a 

 place toward the front of the stage ; melons and pine- 

 apples will fill the middle and end places, and if grapes 

 are in the same collection these will invariably be at the 

 back, if on a stage or bench, or in the middle or ends, or 

 both, if upon a table. 



In every case the Exhibitor should endeavour to stage 

 the " best-quality" varieties. This implies the selection 

 of the best-flavoured, highest-quality varieties of whatever 

 the subject may be. Other things being equal, a good 

 judge will always bestow hit> awards on the dish or dishes 

 on which these choice, high-quality fruits are. The 

 knowledge of varieties and their individual attributes is 

 therefore very necessary for the would-be successful 

 competitor. 



Spots, specks, bruises, cracks, decay, shrivelling, lack 

 of size, malformation, uncleanliness, want of colour, want 

 of eyes or stalks, are all general defects. Abnormal size 

 is not always a virtue, but if size can be obtained in con- 

 junction with the other special points of merit relative to 

 the subject, it is most usually regarded with favour. 

 In the selection of kinds for collections, regard should be 

 paid to their point-value, i.e. the points that each dish is 

 worth in judging. The following standard of points is 

 commonly used by first-class judges : 



Points 



Pineapples . . .10 

 Muscat of Alexandria 



Grapes . . . lo 



Other White Grapes . 9 



Black Grapes . . 9 



Melons ... 8 



Peaches ... 8 



Nectarines ... 8 



Pears 8 



Points 



Bananas ... 8 



Apples ... 7 



Figs .... 7 



Plums ... 6 



Apricots ... 6 



Oranges . . . 6 



Strawberries . . 6 



Cherries 5 



Gooseberries . 5 



