25 



Prtzes. 



52. Muskmelons, 2 2 



53. Citron, 2 * [[ ' 3 



54. Tomatoes, 6 red 3 



55. 6 pink 2 



56. 1 dozen pickling;' plum 2 



57. 1 cherry 2 



58. 1 pear 2 



59. Peppers, 2 large green 2 



60. 1 quart pickling 2 



61. Egg-plant, 2 2 



62. Peas, 1 quart green, in pod 3 



63. 1 shelled 3 



64. Beans, 1 quart scarlet runner 2 



65. 1 Windsor or broad 2 



66. 1 bush, wax-podded 3 



67. 1 green-podded 3 



68. Celery, 6 bunches white 3 



69. 6 yellow 3 



70. 6 red 2 



71. 6 green or winter 3 



72. Rhubarb, 12 stalks 3 



73. Leeks, 12 stalks 3 



74. Parsley, 1 bunch 2 



75. Salsify, 6 2 



76. Swiss Chard, 2 stalks 2 



77. Collection of seasoning herbs 3 



78. Artichokes, 6 2 



COMMERCIAL CLASSES. 

 POTATOES. 



In potatoes there should be liberal prizes offered for entries of 15, 50, or 

 100 lb., depending on the ability of the people of the district to select sufficient 

 quantities and the amount of prize-money available. In such classes the 

 amount of first-prize money should be about double the commercial value of 

 the amount of first-class potatoes at the time of the show. Three prizes 

 should be given. 



BEETS AND CARROTS. 



In sacks of 15, 50, or 100 lb. This prize would be of importance only 

 in the districts producing these vegetables in commercial quantities. There 

 should be two prizes. 



CABBAGE. 



One crate of 200 lb. net weight, ready for shipping. Three prizes. 



TOMATOES. 



One-crate, two-crate, or five-crate lots; 23 lb. net of fruit to the crate. 

 Three prizes. The four-basket crate should be used. 



ONIONS. 

 In sacks of 15, 50, or 100 lb. Three prizes. 



