HORTICULTURAL EXHIBITIONS AND SCHEDULES. 



521 



Routine in Judging. 

 "When a show is properly arranged, i.e. when the steward 

 has seen that there are no misplacements of exhibits, or of 

 cards bearing the correct class and exhibitor's number, or any 

 omissions of cards, the adjudication proceeds smoothly and 

 as expeditiously as the nature of the competition permits. 

 Experienced judges work quietly and systematically somewhat 

 on the following lines : — 



1. Observe the number of prizes offered in a class and the 

 attendant conditions in the schedule. 



2. Count the number of exhibits in the class — if only one, 

 give it the prize to which it is entitled — be it first, second, or 

 third. Act similarly in the case of two exhibits only, with- 

 holding any prize or prizes of which they are not worthy. A 

 judge must (or should) not only act justly to an exhibitor, but 

 also to the society and to himself. (An exhibitor should also 

 remember that there is more honour in showing well in a 

 strongly contested class and losing than in winning a prize with 

 weak produce in a class in which there is little or no competition.) 



3. If the exhibits are numerous, by a quick yet searching 

 glance, at once rule out the obviously inferior, not looking at 

 these again as they are judged ; then concentrate attention on 

 the few remaining in competition for the prizes. 



This initial routine applies to the judging of all the classes 

 in a show, and all kinds of produce in them. 



For marking those exhibits which are ruled out of com- 

 petition, the class cards may be used. For instance, in long 

 lines of Chrysanthemums, or any other flowers, or in the case 

 of many collections of fruit or vegetables, the cards of those 

 which are "out of it " can be pushed back practically out of 

 sight, while those of the exhibits that require further examina- 

 tion can be usefully drawn forward. This prevents a good deal 

 of needless marching to and fro, or doing work over again that 

 is otherwise often indulged in. 



In dealing with heavy competitions in single-dish classes of 

 fruit, such as Apples, Pears, or any other kinds ; or of vegetables, 

 such as Potatos, Peas, and Beans, with perhaps twenty or thirty 

 dishes in a class, I know of no better plan than simply placing 

 the cards on all that have no chance of obtaining prizes. The 

 few uncovered have then only to be looked at again, and the 

 work which at first looks formidable is speedily done. 



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