THE AMATBUll’S KITCHEN GARDEN. 
223 
so unwise as to present it. The simple reason of its rejection 
is that it has no quality. Parallel instances might be cited to 
almost any extent, but we must economise space and be con- 
tent _ to close this paragraph by saying that the search for 
quality in view of exhibition honours will benefit the em- 
ployer’s table and considerably augment the value of the 
aggregate products of the garden. 
Success in great part depends on tasteful arrangement. All 
the subjects selected for exhibition should be neatly trimmed 
and sufficiently washed, so as to present a thoroughly nice 
appearance. The artistic element will be found to be of great 
importance, and given collections of equal value in respect of 
variety, growth, and quality, the one that is best put up will 
be entitled to the prize. As a matter of course, there are many 
ways of exhibiting vegetables, but the choice of receptacles 
will . usually lie between baskets and trays, unless there is a 
specification on the subject in the schedule. The prettiest 
mode of exhibition we have seen for a long time is that 
adopted by Mr. G. T. Miles, of Wycombe Abbey Gardens, 
who uses a neat wooden tray ol suitable size, and garnishes 
his vegetables with fresh green moss. The subjoined figure 
represents a collection of fifteen varieties put up in Mr. 
Miles’s manner. The tray is four feet long, two feet wide, 
and two inches deep. It is fitted with a lid, which converts 
it into a box five and a-half inches in depth. It has a par- 
tition down the centre, and is used not only for the exhibition, 
but for the conveyance of the vegetables, with the exception 
■of the cabbage and cauliflowers, which are carried in a basket 
and have a final trimming at the last moment when exhibitors 
have to quit the tent for the judges to make the awards. By 
packing in soft moss exactly as the samples are to stand, 
there is no further occasion to handle them, and they look as 
fresh when the judging is in progress as when they were first 
taken from the ground. 
It would be well if those who prepare schedules would give 
special attention to this matter, with a view to ensure uni- 
formity of plan in the presentation of collections, and the 
plan, of course, should be determined with a view to display 
the competitions fairly, and render them thoroughly attractive 
and useful. What is worth doing, is worth doing well ; and 
it is no longer necessary to prove that vegetables and roots 
may be made pleasing to the eye as features of an exhibition. 
