22 



The society should require every specimen in whatever class to be 

 distinctly and correctly named. That the exhibitors in many cases 

 are unable to do this is no doubt a fact. Here is a chance for them 

 to gain valuable information. Let them bring the specimens and, if 

 possible the society should have a capable man to whom the exhib- 

 itors may be sent for aid in naming specimens, before the work of 

 judging begins. 



Where small competition is expected competitors often seem to 

 take less care in the preparation of fruit. This is a wrong idea 

 because judges not infrequently find it necessary' to award a second 

 or third premium although there is but one entry. This fact is 

 stated because exhibitors often do not take the pains at these small 

 fairs to show their best fruit. 



Still again exhibitors fail to receive any good from the fairs 

 because neither the judge nor the society takes any pains to point out 

 the ideal characteristics and standard forms of varieties. If an 

 exhibitor fails to receive a prize, it should be his privilege to know 

 wherein another plate excels his. It was with a view to improve- 

 ment along this line that the JMassachusetts Board of Agriculture last 

 year decided to adopt a scale of points for use in judging the various 

 classes for the entire state. These are readily available and the 

 exhibitors should make a careful study of them. A good illustra- 

 tion of faulty specimens competing where perfect specimens might 

 have been exhibited was noted here at Amherst. In class 22, best 

 plate of Baldwin apples, one exhibitor placed six plates on the table. 

 One 2)late only was necessary to compete for the prize. liach of his 

 six plates contained more or less of perfect apples, while each also 

 contained some imperfect ones. If he had presented one entire plate 

 of perfect fruit, which clearly he could have done, his dispky^ would 

 have been much more creditable. 



Bunches of grapes appear much nicer if all useless stems, dried 

 and green grapes are carefully cut off by a small pair of scissors. 

 This even is profitable in preparation for sale to say nothing of 

 exhibition. 



There is one important phase of fruit culture, namely, spraying, 

 in which the society might do nuich for fruit growers, but in which 

 very little help is received at present. Very marked and important 

 results have been obtained by spraying. Fruit grown under its 

 influence is fairer, less disfigured by the work of insects, and has 

 much more perfect keeping qualities. These qualities enable it to be 



