878 JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



the ends all truly interested most heartily desire. When once proper 

 lines are laid down on which judges should work, the adjudication of 

 vegetables possessing high quality should be a simpler matter than it is 

 to-day. Uniformity in judging is absolutely essential if success is to be 

 achieved, and the best quality in the different subjects also is to be 

 represented. 



At the present time the point we want to discuss is, how far size 

 should govern quality. It is an easy matter to go to the extreme in both 

 directions, and this again emphasises the need there is for a full and 

 proper consideration of the points of quality in each individual subject. 

 There is little merit in developing very large and coarse specimens of any 

 vegetable, and badly finished ones offer the same objection. The standard 

 I have always set myself to follow is the production of vegetables that 

 are equally well adapted for table use and exhibition purposes, and in the 

 attainment of my ideal I maintain that high quality cannot fail to be 

 achieved. I have never advocated the production of vegetables that are 

 not suitable for table use, and, whenever I have been called upon to 

 adjudicate, preference has always been given to exhibits in which excel- 

 lence of culture and high quality have been represented. As an instance 

 take two of our most useful and common vegetables, the Potato and the 

 Cabbage. When staged large and coarse, neither of them is so good 

 or profitable as medium-sized well-finished specimens, no matter whether 

 it be for home use or for commercial purposes. I always hold that in 

 making awards the varieties staged should most certainly be taken into 

 consideration. My reason for this recognition of the different varieties in 

 this way is that many of the handsomest ones have little or no value 

 when cooked, and all will agree that such should be discouraged. This 

 action is more important when adjudicating upon the relative merits of 

 such subjects as Potatos, Tomatos, Peas, and Turnips, in which a pleasing 

 appearance is often misleading. 



While I deprecate coarseness in size, there are a limited number of 

 vegetables which represent the highest culture when extended to their 

 utmost, but in such instances finish of the very best must also be attained. 

 As an instance take the Onion. Large, heavy, well-ripened bulbs, perfect 

 in every respect, in which the best varieties are displayed in typical form 

 and condition, are invaluable for many purposes in the kitchen, and these 

 are certainly examples of high culture and equally high quality. 



The large-podded Peas are infinitely to be preferred to the smaller 

 varieties, as they are usually well filled and of good colour ; their 

 flavour, too, is invariably of the best. The same remarks apply with 

 fully equal force to the French and Runner Beans, each of which now 

 show wonderful advancement over the old small-podded varieties; the 

 loading \;i]-ictics of to-day totally eclipsing those which found favour in 

 earlier days. 1 am firmly convinced that Celery of high quality cannot 

 In; grown too huge, no matter whether it be for eating in a raw state or 

 for culinary purposes. Well-grown, properly blanched, and perfectly 

 clean examples partake of a flavour which is not nearly so pronounced 

 in smaller specimens. As I have already briefly mentioned, Potatos are 

 too often shown much larger than is desirable, and many good-looking, 

 though worthless varieties are encouraged, through want of a keener 



