16 



SlZK. 



Size should be moderate, not large ; in fact, that size in which all the 

 other qualities of the variety are found to their greatest perfection. In prac- 

 tically all garden vegetables, oversized vegetables ajje coarse and of low quality, 

 and rough. Those under size are very often so because of poor culture, and 

 then are often tough, of low quality, and even malformed. 



COLOUB. 



The colour should be bright, clear, and attractive. Colour in vegetables 

 is a matter largely of condition, and it is a good index of how vegetables 

 have been cared for. 



FORM. 



The principal requirement of form is that it should be economical with 

 as little waste as possible. It must also approach the correct type of the 

 variety, and be attractive to the consumer or purchaser. 



FREEDOM FROM BLEMISHES. 



This is not so important with vegetables as with fruits, but still it is 

 very important. Potatoes should be, however, free from all diseases, such as 

 blight, rot. scab, and rhizoctonia. all of which are far too commonly seen at 

 the shows. All vegetables should be free from bruises and breaks caused 

 by rough handling. This is particularly true of squash and others of that 

 family. 



Coxomox. 



Condition should be good. Vegetables intended for long keeping must be 

 firm, matured, and in every respect in apparently good condition for the 

 purpose. Cauliflower and similar vegetables should not be past their prime, 

 as is very often the case. 



QUALITY. 



This is the most important thing about vegetables. We cannot undertake 

 to give a general score-card showing the relative importance of all these points, 

 because they differ materially in different vegetables, but in every case quality 

 would rank higher than any other point. What constitutes quality in each 

 vegetable we will discuss under its separate heading. 



Preparation of vegetables for show is a point which really should not 

 be scored, because they should all be properly prepared. All root-vegetables 

 should be washed free from dirt, fibrous roots and tops removed. Cabbage 

 and cauliflower should be proi^erly trimmed, and every vegetable should be 

 so handled as to make it appear most attractive. 



In commercial packages all the above points are of importance, and in 

 addition we expect that the package will be clean, well constructed, and with 

 the contents firmly packed and of full weight. 



In collections of vegetables of all kinds, there are. in addition, to be con- 

 sidered the variety display, which should be large, sufficient to cover different 

 uses throughout the season, and display should be made in an attractive and 

 convenient manner. 



It might be well with specially good winning displays of vegetables to 

 have neat labels indicating the varieties of different vegetables for the general 

 information of those in attendance. 



POTATOES. 



These should be uniform, particularly in shape and size. For most main- 

 crop varieties they should run about 8 or 9 oz. in weight, this being the most 



