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Firmness is the most important point, and taken with it the thickness of 

 the flesh, both of the outer wall and of the sections. The number of sections 

 should be large and the amount of pulp and seeds limited. 



Pickl ing-tomatoes, whether of the plum, cherry, or pear types, should be 

 uniform in size! of proper type, and firm. \ 



PEPPERS. 



The principal varieties are the large green and the pickling. In the 

 former class the two exhibited should be as large as possible, green, uniform, 

 and should weigh up well. 



In pickl ing-peppers the prize usually goes to the quart which is most 

 uniform. 



EGG-PLANT. 



This is a class which is found only in the Dry Belt sections, and the 

 award should go to the two which are largest and most uniform, firmest, 

 and most free from blemish. 



GARDEN PEAS. 



In the class of " one quart of green peas in pod " the pods should be large, 

 free from blemishes, very well filled with large, clean, whole, uniform peas, 

 of deep-green colour. 



The quality of the peas is the most important thing, and they should be 

 very sweet and of high flavour. 



In the class for " one quart of shelled peas " these should be uniform, 

 deep green in colour, clean, whole, and of high quality, as described above. 



BEANS. 



A quart of green beans is usually supplied, and this applies equally to 

 scarlet runners, broad teans, wax-podded bush, and green-podded bush, into 

 which four classes this section should always be divided. In every case the 

 pods should be of moderate size, uniform, of clear, deep rich colour, smooth, 

 and in edible condition. They should especially be free from such blemishes 

 as antbracnose. 



Condition or quality as determined by snapping or by taste is the most 

 important feature. 



GREEN CORN. 



Six ears of each type should be exhibited. We suggest dividing this class 

 into white and " any other variety." The ears should always be stripped of 

 the leaves, the stalk cut off close up. and the silk carefully brushed away. 

 The ears should be uniform in length, diameter, and every other respect. 

 The colour should be according to the class and variety, and should be clear 

 and bright. The cob should be small and the grains should be long, closely 

 set, and evenly distributed over the whole ear. There must be freedom from 

 blemishes, and the quality must be high, as indicated by taste. 



RHUBARB. 



Twelve stalks, neatly tied, constitute an entry. They should be uniform, 

 especially in size and colour. Size should not be too large, and the most 

 preferable length is 18 to 20 inches. The colour should be red, bright, and 

 attractive. The form of the stalks, of course, depends on the variety. All 

 the stalks should be clean and trimmed top and bottom. They should be 

 plump and fresh. Quality is indicated by the degree of toughness, and it is 

 desirable that they should be as brittle, and therefore tender, as possible. 



