September 11. 1884. ] 
JOURNAL OF HORTICULTURE AND COTTAGE GARDENER 
243 
occupied with plants from the Palace collection ; another marquee at right 
angles being devoted to cut flowers and plants, for which prizes were offered ; 
the International Show of works of art occupying the great transept, in 
which garden products were staged in previous years. 
THE FRUIT SHOW. 
As we have intimated this was extensive and excellent. Grapes were 
strongly represented, and the great majority were very good, not a few 
offered only two collections were staged, one in each class ; and we cannot 
help thinking that the £30 awarded to them might have been more advan¬ 
tageously applied by having a class for six dishes for instance, in which many 
persons could compete, and in other ways. Twenty-four dishes of fruit are 
too many to ask for, and such a number cannot be arranged even if four 
varieties of Grapes are admitted, the remaining twenty dishes to be distinct, 
without inferior produce being staged. Filling such a class means a scraping- 
up of everything, and does not represent the best examples of d.ffe, ent kinds 
Fig 41.—A GOOD DAHLIA. 
superior, especially in shape of bunches, size of berries, and general finish ; 
but there were a small minority both of so-called white and so called black 
Grapes that would have been as well at home. Collections of fruit were 
good, at least most of them were. Peaches and Nectarines were admirably 
shown, as were Melons ; Apples and Pears in competition, good ; Morello 
Cherries, splendid throughout the collections; but the display of Plums 
was limited, this not being a “Plum year.” We will now glance at the 
classes. 
CoLLRCTioxs OF Fruit.—T he first class in the schedule and the last we 
are bound to consider somewhat disappointing, inasmuch as for the £87 
of fruit. In that exacting class Mr. Goodacre, Elvaston Castle, was alone, 
and it is a matter of surprise considering his success in other cla.sses that he 
staged so well. In the great all-alone class he won the £15 with two well- 
crowned Pines ; Black Hamburgh Grapes, with fine berries ; large Muscats, 
not over-ripe, and good Poster’s Seedling ; fine Melons, Peaches, Plums, an i 
Cherries ; good Nectarines, Pears, and Gooseberries ; the remaining dishes 
consisting of Currants, Blackberries, Apricots, Alpine Strawberries, Figs, 
Mulberries, Apples, and a dish of Filberts. 
Four collections weie staged in the class for twelve dishes, though the prizes 
were only a little more than half the value of those offered in the preceding class. 
