VEGETABLES FOE EXHIBITION. 



371) 



discrimination, by thoughtless judges. Clean and even tubers of medium 

 size are the great desiderata, and the varieties should be admittedly of the 

 best cooking qualities. 



The Cauliflower is a subject regarding which opinions of its quality 

 are very diverse. At all seasons of the year this fine vegetable should be 

 represented by heads of medium size, firm and perfect in shape, and 

 remarkable for the purity of their colour. Large and coarse heads should 

 be rigidly discouraged, as their want of quality renders them of little 

 value for table use. Cabbages, both red and white, and the Savoys come 

 within the same rule, and huge specimens should not be encouraged. 



Root crops should be represented by specimens of medium size and 

 good colour. Beetroots of large size are useless for exhibition and worth- 

 less for cooking. The same may be said of Carrots and Parsnips ; colour 

 in the first-named subject being an essential consideration. Their chief 

 points, however, lie in their shape and colour. Clean and tender Turnips 

 of medium size represent quality of the best. 



Leeks are exhibited in diverse character, chiefly owing to the want of 

 a generally recognised standard of quality. There are judges who regard 

 a long blanched stem very highly, while others have a decided preference 

 for specimens of great girth but of medium length. While opinions are 

 so opposed one to the other it is most unsatisfactory. I consider a typical 

 Leek should have a circumference of about six inches, and be blanched to 

 the extent of about twelve inches, more or less. There should be no sign 

 of " bulbing " apparent, and they should be even throughout. This 

 subject is a splendid test of a vegetable-grower's ability, and few vege- 

 tables demand more care and attention to be represented in proper form 

 and condition. 



Notwithstanding all that has been written to the contrary, it cannot 

 be denied that Cucumbers are too frequently exhibited far too large. A 

 good grower would select fruit of a medium size, fresh and well finished, 

 and the variety should be one bearing a good reputation. And regarding 

 Vegetable Marrows these remarks apply with equal force. Avoid the 

 large coarse ones, giving preference to those of newer and improved forms, 

 as for table use they are incomparably superior. 



Tomatos are an invaluable unit in all collections of vegetables. The 

 general feeling regarding them is that they should be of medium size, but 

 it much depends on the variety. Perfectly finished specimens, even sup- 

 posing they be of good size and even weight, are to be preferred to all others, 

 and as a rule their flesh and flavour too are much better. Smooth-skinned 

 ones of good colour are excellent for exhibition and represent the highest 

 quality. There are some very good smooth-skinned golden varieties also 

 of excellent quality. 



Mushrooms in a representative collection are telling, and these should 

 be absolutely fresh, even, and of medium size. 



To achieve results of the kind just given in considerable detail, the 

 highest culture is absolutely necessary. Seldom is it possible to produce 

 vegetables of high quality unless the ground has been properly prepared, 

 and much careful thought and attention given to details of the work 

 beforehand. Premier awards in the leading competitions are not gained 

 with garden produce grown in haphazard fashion. As a matter of fact, 



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