14 



of showing for a year or two seein almost necessary to the creation of the 

 proper ideal in the mind of the intending exhibitor. The following are sugges- 

 tions which in a great many cases would have given much better results if 

 followed : 



(1.) Get a copy of the prize-list of the local fair as soon as it is pub- 

 lished, and study it carefully. Mark the classes you expect to compete in. 



(2.) Read and re-read the rules and regulations of the show. More 

 mistakes are made from carelessness in this respect than any other. Some 

 exhibitors do not seem to realize that the object of the rules is to make 

 competition equal and fair, and when any exhibitor fails to comply with them 

 and is still admitted to competition, he has an advantage to which he is not 

 entitled. The rules should be complied with in making entry, in preparing 

 the specimens for the show, and in actually setting up the exhibit at the right 

 time and place. 



(3.) Read carefully the paragraphs in this circular re score-cards and 

 standards of perfection, and get firmly fixed in mind as nearly as you can 

 what is required. 



PLATES OF APPLES AND PEARS. 



Require five specimens to a plate of one variety. It is best to select 

 direct from the tree, choosing a dozen most like the ideal. Handle them 

 carefully cotton-wool is good. Keep early kinds in a cool place until exhibi- 

 tion, in cold-storage if necessary. Leave late kinds on the tree as long as 

 possible. Pick crabs and other varieties of apples subject to water-core early 

 enough to prevent its development. All apples and pears should be wiped 

 before exhibition, and this is best done at the time fruit is being placed on 

 the table. 



For plates of plums and prunes twelve fruits are required. Choose a 

 considerable number and select from them the most perfect twelve. Be careful 

 to preserve the bloom, and on plums the stems also. If early varieties, stow 

 carefully in a cold place. Avoid bruising, and handle as little as possible. 

 At show-time select the twelve best, watching carefully for skin-punctuivs. 

 slight bruises, and other places where rot may commence. 



BOXED FRUITS. 



After deciding what classes you are to enter, choose the fruit on the 1 n-r. 

 using callipers to get the correct size for the pack you have decided to display. 

 Handle fruit carefully into clean boxes, and remove to the packing-hou<f. 

 After the fruit has become cooled, pack the specimens best suited, wrapping 

 all apples and pears except the top row, which should be packed unwrapped. 

 Place thick felt paper above the top row, and nail on the lid, using cleats 

 under it if necessary. For five-box, ten-box, and larger lots, fruits may be 

 selected from the orchard run in the packing-houses, though this is most 

 satisfactory if competition is to be keen. The show fruit may be selected 

 from the boxes as the balance is packed, being placed in separate orchard- 

 boxes and afterwards packed for exhibit. 



When the top layer of apples and pears is wrapped for shipping to the 

 show and is consequently somewhat slack when shown unwrapped, judges are 

 instructed to make the necessary allowance. 



In preparing for a show, skill and experience are bound to win. The 

 novice may, however, by taking care to follow the hints given in this circular, 

 and by observing their practical application in exhibitions, prepare some 

 extremely satisfactory exhibits. 



