382 



JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



l)e packed in narrow wooden boxes about three inches deep ; the greatest 

 care must be exercised in this matter. An abundant supply of fresh 

 green curled Parsley is always required for garnishing, and this should 

 be well washed, tied in bunches, and packed in between the more tender 

 vegetables. Labels, with the names neatly and legibly written thereon, 

 should be prepared the day before the show, and placed in an envelope in 

 the hamper when the packing is completed. 



To stage a collection of vegetables in a really satisfactory manner, at 

 least three hours should be allowed for the work to be done. Although 

 the quality of an exhibit, both as regards individual dishes and the collec- 

 tion as a whole, is of primary importance, a great deal depends upon 

 the setting up of the display, when the competition is very keen. A most 

 attractive picture may be created when the proper disposition of the 

 different subjects is thoroughly understood, and to obtain this knowledge 

 experience, based upon good advice, is undoubtedly the best teacher. 



It is necessary in the first instance to decide the method of arrange- 

 ment, and the following suggestions may be helpful to the inexperienced 

 in these matters : — Cauliflowers or Broccoli should be included in all 

 collections, and a triangular arrangement of a given number of heads 

 should be set up at the back of the group, in the centre. As each 

 individual subject is completed, cover it up with clean white tissue-paper 

 before proceeding with the next one. Neatly garnish with Parsley, taking 

 care not to unduly cover up the specimens. Label with care, and at the 

 last moment remove the papers and see that you have conformed to the 

 conditions of the competition. The number of specimens to make up a 

 dish iVc. should always be carefully checked, as failure to observe this 

 simple rule has not infrequently lost exhibitors good prizes. In this 

 connection, too, I desire to emphasise the need for uniformity in this 

 matter. Too often, the number of specimens to complete a dish or unit 

 in a collection of vegetables is not specified in the schedules, and in con- 

 sequence there is absence of uniformity in the displays. In fairness to 

 the judges as well as to the exhibitor, the number of specimens required 

 should in each instance be distinctly specified.* By these means the work 

 of adjudication is simplified, and exhibitors compete on an equal footing. 

 In addition to Cauliflower and Broccoli, which should be included in all 

 collections of vegetables, there should also be represented, if possible. 

 Potatos, Carrots, Tomatos, and Onions, these subjects being regarded as 

 essential. Others, when in season, are Peas, Globe Artichokes, Brussels 

 Sprouts, Celery, Leeks, French or Runner Beans, Turnips, Asparagus, 

 Beetroot, Cucumbers, and Vegetable Marrows. 



Having satisfied ourselves as to what should be represented in a 

 collection of vegetables at different seasons, it may be as well to briefly 

 refer to the best types of the respective subjects. 



Peas. — There are many very excellent varieties in cultivation, but the 

 best tor early shows is undoubtedly ' Edwin Beckett'; for second early, 

 ' Alderman ' ; and the two best late ones are ' Gladstone ' and ' Autocrat.' 



French Beans. — So-called improved varieties are constantly added to 

 the lists, but for good all-round quality 'Canadian Wonder' still takes 

 the first place. 



* They will be found in the R.H.S. " Rules for Judging." 



