148 The Horticulturist 's Rule-Book. 



Rules for ExMMtion ^Mich. Hort. Society), continued. 



6. Upon conclusion of their labors, not later than the afternoon 

 of Friday, awarding committees will deliver their reports to 

 the president, who will examine them, and in case of insufficiency 

 or omission will return them with instructions. When accepted 

 by the president, they will be delivered to the secretary. 



7. When an exhibit is not deemed worthy 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 other- 

 wise. 



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 committee on nomen- 

 clature. 



10. In awarding premiums upon any and all exhibits of fruits, 

 committees will exclude any and all unlabeled and incorrectly 

 labeled specimens, as well as duplicates, and consider: 1st, 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 tastefulncss of the exhibit, recollecting that the gradations 

 of the catalogue call for perfect specimens. These gradations 

 should, therefore, be correspondingly lowered in case of deficien- 

 cies or imperfections. A copy of the catalogue will, for this pur- 

 pose, be furnished to each committee. In grading collections 

 entered for family purposes, the dessert and culinary subcolumns 

 should be consulted, and the gradation expressing the highest 

 value taken. For market, the gradations 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: 1st. quality; 2d. beauty: 

 3d, size. For culinary uses: 1st, flavor; 2d, texture; 3d, size. 

 For market: 1st, productiveness: 2d, color; 3rd, handling qual- 

 ities: 4th, suitable, even size. 



