CHAPTER VIII 

 VEGETABLES 



SOME of the observations with respect to fruits, apply 

 equally to exhibits of vegetables. It should be 

 remembered that judges always search for faults. 



Mixing large and small specimens in a dish weakens 

 the exhibit. 



Specimens may be defaced by too hard scrubbing 

 when cleaning them, just as fruits are defaced when the 

 bloom is rubbed off. Exhibitors would be well advised 

 to use only a soft brush or a cloth, for washing 

 vegetables. 



As general rules, if anything is so overgrown as to be 

 coarse, that is a fault ; or if anything is too small to be 

 useful, that is a fault. Quality, combined with a useful 

 size for culinary use, is of the utmost importance. All 

 vegetables ought to be fresh and clean, without scar or 

 blemish ; shown attractively, and should be clearly and 

 legibly named. Of course, for exhibition, size is a great 

 factor; but it must be combined with other essential merits. 



Opinions differ so much as to the relative merits of 

 different kinds of vegetables that the following grouping 

 is scarcely likely to meet with universal approval. In 

 the first class may be placed Asparagus, Peas, Potatoes, 

 Cauliflowers and Broccoli, Celery, Onions and Seakale. 

 In the second group would come Brussels Sprouts, 

 Runner and Kidney Beans, Mushrooms, Carrots. 

 Tomatoes, Cucumbers, and Leeks. A third group may 

 include Broad Beans, Globe Artichokes, Parsnips, 



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