us FIOTOBIAL PRACTICAL VEGETABLE GEOWIXG. 



show a close white grain when cut. If soiled, perforated, and 

 soft it is deemed imioerfect. 



Carrots should be even in size, symmetrical, bright in colour, 

 and devoid of greenness at the top. 



Cauliflower should be smooth, even, close, and white. If 

 yellow, coarse, and partially burst it is imperfect. 



Celery should afford a firm resistance to the pressure of the 

 hand, be clean, well filled out, and crisp. If very yielding under 

 pressure, full of suckers, showing flower, and worm-eaten, it is 

 generally passed. 



Onions should be even in size and clear in skin. Judges look 

 particularly for ripeness in autumn-sown bulbs. Spring-sown 

 bulbs should be thin at the neck. The Onions must be single, 

 not garnished with ofiset.s 



Parsnips should be clean, smooth, and straight. Fanged or 

 rusty roots are not liked. 



Feas should be even in size, the pods well filled and of good 

 colour, the Peas fresh and sweet. Discoloured, tough pods with 

 maggoty seeds are passed over. 



Potatoes should be even, smooth, clean, and not of a huge 

 size. Judges do not like to see large and small Potatoes mixed 

 on a dish, nor coarse, deep-eyed, or scabbed tubers, nor roots 

 too large to be properly boiled. 



Turnips should not show a coarse tap root, and they should 

 be white, crisp, and sweet when cut. If discoloured or fluffy 

 and strong in taste they are imperfect. 



Vegetable Marrows are usually shown in pairs. Each 

 Marrow should be of about the same size as its fellow, should 

 yield under pressure, and be tender enough in the skin to admit 

 the thumb nail readily. If yellow, as hard as a board, and tough 

 in the skin, it is passed. 



