15 The Horticulturist's Rule- Book. 



Rules for Exhibition (Mich. Hort. Society), continued, 

 noon of Friday, Awarding Committees will deliver their reports 

 to the president, who will examine them, and in case of insuf- 

 ficiency or omission, will return them with instructions. When 

 accepted by the president, they will be delivered to the sec- 

 retary. 



7. When an exhibit is not deemed v/orthy of a premium, 

 the committee will withhold the award. 



8. A majority of an Awarding Committee, when present, 

 shall constitute a quorum, and of those present the first on the 

 list shall act as chairman, unless the committee shall arrange 

 otherwise. 



9. Awarding Committees, in estimating the comparative 

 values of exhibits, are instructed to base such estimates strictly 

 upon the varieties in such collections that shall be correctly 

 labeled by the exhibitors, prior to the corrections of the com- 

 mittee on nomenclature. * 



10. In awarding premiums upon any and all exhibits of 

 fruits, committees will exclude any and all unlabeled and incor- 

 rectly labeled specimens, as well as duplicates, and consider : 

 ist, the value of the varieties for the required purpose, as given 

 in the Society's Catalogue of Fruits ; 2d, the color, size and 

 evenness of the specimens ; 3d, their freedom from the marks 

 of insects and other blemishes ; 4th, the apparent carefulness 

 in handling and the tastefulness of the exhibit, recollecting 

 that the gradations of the catalogue call for perfect specimens. 

 These gradations should, therefore, be correspondingly lowered 

 in case of deficiencies or imperfections. A copy of the cata- 

 logue, will, for this purpose, be furnished to each committee. 

 In grading collections entered for family purposes, the dessert 

 and culinary sub-columns should be consulted, and the grada- 

 tion expressing the highest value taken. For market, the grada- 

 tions of the market sub-column only should be employed. 



11. In the case of fruits not named in the catalogue, for the 

 dessert, committees should consider : ist, quality ; 2d, beauty ; 

 3d, size. For culinary uses : ist, flavor ; 2d, texture ; 3d, 



