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The commercial package of rhubarb should be the standard size, 20 by 

 by 7% inches inside measurements. It should be full and well packed, 

 containing at least 40 Ib. of rhubarb, and, better, 42 or 43 Ib. 



SALSIFY. 



Six roots constitute an entry. They should be uniform, especially in size 

 and shape. The size should be as large as possible, consistent with good type 

 and appearance, the colour as nearly white as possible, form smooth and 

 tapering. The fibrous roots and the tops should be removed and the roots 

 thoroughly cleaned. There is no requirement for quality, but condition should 

 be first-class. 



PARSLEY. 



A neat little bunch tied with string is all that is required. The colour 

 should be deep green, bright, and attractive. The leaves should be very much 

 curled and heavy. Neatness in preparation is an all-important point. 



ARTICHOKES, JERUSALEM. 



Six roots are required. They should be uniform in size and shape, should 

 be as large as possible, consistent with soundness, smooth, free from blemishes, 

 and in good condition. They must be clean. Quality requirements are much 

 the same as with potatoes. 



CELERY. 



This class in celery-growing districts should be divided into white, yellow, 

 red, and green or winter varieties. In commercial-celery districts it may be 

 divided into variety classes. In each section six stalks are required, and 

 uniformity is desired, especially in size, length of stalk, degree of blanching, 

 condition, and colour. Most varieties should be as large as possible, consistent 

 with good condition and firmness of stalk. 



Colour is important; they should be true to the type of the variety in 

 very case. White and yellow varieties should be shown blanched, and their 

 colour must be pure, clear, and uniform. Red varieties should show the 

 maximum degree of colour over greenish white. The winter green varieties 

 should be natural colour for the time of season. They need not be blanched. 



In form the bunch should be long and stout, but the stalks must be closely 

 set and as many as possible of them should be full length. The roots should 

 all be removed, the root-stock being trimmed down to the usual conical point, 

 and the outer small or broken stalks should be removed. 



Quality is most important, and is usually determined by a test of average 

 stalks from each entry. The stalk must be firm, free from pithiness, solid, 

 and heavy. It should not be stringy, but should be brittle and tender. There 

 are not likely to be many diseases or blemishes, rust being the most important. 

 This is heavily scored against, and badly affected entries should be disqualified. 



In commercial packages of celery the medium-sized box, 28% by 12 by 9% 

 inches inside, is usually chosen. It should contain full weight, be attractive, 

 clean, neatly prepared, and packed, solely of one variety, with cover nailed on ; 

 there should be a slight bulge. 



COLLECTION OF SEASONING HERBS. 



This should contain at least the five most important sage, thyme, summer 

 savory, mint, and sweet marjoram. A neat little bunch of each should be 

 prepared, and for the benefit of the general public plainly and neatly labelled. 

 There should be principally healthiness and vigour of growth, freedom from 

 blemishes or diseased leaves, etc., and a proper stage of growth for the season. 



