RULES FOR JUDGING FRUITS. 17 



In the class Peaches, Plums, etc., the important elements are size, 

 form, color, flavor, and condition. Five points. 



In Grapes we must consider and compare the form and size of the 

 bunches, the size of the berries, their color, rij^eness and flavor, and 

 condition. Five points. 



In Currants we shall have to examine the perfection and size of 

 the bunches, and of the berries, their flavor, and condition. Three 

 points. 



In Gooseberries we shall look at the size, color, flavor, and con- 

 dition of the fruit. Four points. 



In judging Cherries Ave have as our guide the size and form, color, 

 flavor, and condition. Four points. 



In judging Strawberries we will compare the size and form, 

 color, flavor, firmness, and condition. Five points. 



They should be shown with stem and calyx. 



Raspberries may be shown with or without the calyx. In this 

 fruit we shall have to judge of the size, color, flavor, and condition. 

 Four points. 



Blackcaps must have size, color, flavor, and condition. Four 

 points. 



Blackberries must be tested according as they present size, color 

 and form, flavor and texture, and condition. Four points. 



In all cases it is well to have a convenient scale of comparison, for 

 which the number ten is found to be easily managed. The highest 

 figure denotes perfection for the variety, and five is mediocre ; below 

 that is condemnatory. The total of the marks should exceed fifty per 

 cent of the possible number, or the entry must be passed as unworthy 

 of reward. 



Seedlings having once been presented, and failing recognition under 

 the rules of the Society, shall not again be presented. 



c 



