256 
JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
[ September 17, 1885. 
gonelle is the best, should receive the same value. The principal feature 
which distinguishes these fruits for high quality is the colour produced 
by the influence of the direct rays of the sun. These fruits never attain 
the same degree of perfection where too much shaded when ripening. If 
we look at a Jefferson or Green Gage Plum shaded by leaves, and others 
from the same tree fully exposed, we are led to suppose they are different 
varieties, especially when tasted. The rose tint on the amber ground 
speckled with crimson against the dull yellowish green of the shaded 
•Jefferson indicate the difference between the good and inferior fruits. 
The Apple, certain varieties of which are highly appreciated for dessert 
and look well in a collection of fruits. The highly coloured sorts are 
especially attractive, but lacking in flavour compared with some of the 
paler varieties. Ribston Pippin is the best of all dessert Apples when 
properly ripened. Oslin is also much superior to either Irish Peach, 
Devonshire Quarrenden, Astrachan, or Worcester Pearmain, although they 
stand unrivalled in appearance. The Apple, when cut, should be firm, 
with small core, juicy, and aromatic. The judging of small fruits is 
rather an easy matter. Size and colour are the two principal characters 
m deciding the prominence each should obtain in the prize list. In 
regard to Red and White Currants a mistake is sometimes made by 
exhibitors in cutting the bunches and selecting the parts with the largest 
berries on them to make them look well as a dish. As these fruits are 
aiways pulled with the stalks they should be left intact and judged 
according to the number and size of the berries on each stalk. 
before leaving the fruit I would like to say something about staging 
it, which does not receive the attention necessary for the convenience of 
the public. Let there be a systematic arrangement, a well-defined outline 
se P^Pj* ;1I jS different lots, and cards with boid letters placed over the 
exhibits in each class with the number and name upon it, so that everyone 
could see at once the number of competitors in each class, with the re¬ 
spective productions, when the judging is finished. Where practicable, 
the prize dishes should be placed together to allow of easy comparison. 
VEGETABLES. 
,, Vegetables are invariably judged in competition according to their size, 
that being the chief point of importance, and justly so, if the quality is 
good also, but any approach to coarseness should reduce their value. 
Meanwhile size has much to do with quality. If small, they are liable to 
be tough. To have them in excellent condition they must be tender and 
succulent, but firm, these qualities resulting from quick growth without 
check from dryness or want of fond. That the good or bad qualities may 
be discovered they should be cut, the finest to look at being often of 
interior quality, and others, again, with nothing in appearance to re¬ 
commend them, are much superior. Even the same varieties, by different 
modes of cultivation, are changed in quality yet similar in appearance. 
Baskets of vegetables are, as a rule, judged without applying the knife, 
ike reason, I presume, is because of the mutilated appearance they would 
present to the public, but I do not see why the same rule should not be 
carried out. There are generally sufficient of one variety shown, that a 
single one from each would not detract in the least from the appearance 
of the collection. After being cut they could be placed beside the basket 
tor inspection. In judging vegetables the same lines may be followed as 
explained before in the collection of fruit, except that three marks would 
be quite sufficient. The difference in value of say twelve varieties or 
sorts of high-class vegetables, or the expense and skill required for pro- 
duction, varies so little that the three marks or twelve points should be 
found sufficient. I will paint out what sorts are entitled to the different 
marks, and the qualities which constitute first-class vegetables. We will 
consider the following twelve sorts—Cucumbers, Tomatoes, Vegetable 
Marrow, Celery, Leeks, Onions, Cauliflowers, Cabbages, Carrots, Turnips, 
Reas, and Potatoes. Perfect specimens of the first six should be assigned 
t ree marks, or tbe fuR number ; the-e require more labour and skill in 
production than most kinds, and are equal to, if not superior, to any others 
grown for table use. Someone might be apt to say ‘it is not as difficult 
to grow good Carrots and Turnips as Leeks or Celery. I would sav, No. 
Dive the former the proper soil, sow the right seed, and comparatively 
f 7 T 6 t J° ubIe . ls wanted ‘ 11 is not so with the others; they require 
careful treatment in the young state, with constant attention and manipu¬ 
lation as they grow. If supposed to be out of season at an autumn show 
t ® ° Sa 7 7 ey ar , e used b y some People at that time, and if not, will 
mi ant i ed l and please a11 the better from the extra attention 
t -Ik c . last 8IX , mentioned should have two marks, or eight points 
for the finest examples, being all about the same order of merit for 
cultivatFon PUrpCSe8 ’ ^ eqUal aS regard9 tbe trouble and expense in 
I will now refer to the points to be observed in judging the kinds 
already named. The Cucumber should be fresh, straight, smooth-skinned, 
free Irom ribs, dark green ; spines black, equally divided over tbe rind 
with bloom undisturbed. If two are shown should be as near equal in 
all their points as possible. The Tomato should be of a bright red colour 
clear skin, uniform in shape, firm and free from blemishes. Vegetable 
Marrow, if cut, should be judged according to their condition for present 
use, with these three points as to quality—thickness of flesh, thinness of 
skin, and smallness of core ; if uncut, then the outward appearance and 
pressure of the thumb will be the guide. Celery is a very useful and 
highly valued vegetable, requiring much labour to have it in good condi- 
ion in the month of August. The head should be round, compact, free 
trom split stalks, which should be solid and smooth. When cut the 
blanchel° Uld ^ wllite ’ 8cdid ’ w * tbout judications of bolting, and well 
The Leek, to have it large and well blanched in autumn, requires as 
much attention as Celery. Very little difficulty is experienced in judging 
Leeks. The only point to notice is the length and thickness cf the 
blanched part, which should be firm, round, and clear. Onions should 
be large, well ripened, with small neck and clear skin. The properties 
of Cauliflowers are size, closeness of “ curd,” colour pure white, a vertical 
section representing half a circle. The good or bad qualities of Cabbage 
can only be ascertained on cutting. Often the best looking are worthless 
when examined in this way. The inside should be yellowish, inclining 
darker to the outside, which should be green. The Carrot succeeds only 
in certain localities, and baffles all attempts to grow it well in many 
places. The points of quality are colour dark red, clean skin, free from 
fibre, smooth, brittle, tender, and sweet to taste. The Turnip has its 
peculiarities of growth like the Carrot, and requires a certain kind of 
soil to grow it well. Some people prefer the white to the yellow. The 
former is more a summer vegetable than the latter. The form should be 
round, with small tap root, clean skin, no green around the top, which 
should be small; inside solid, free from stain ; skin thin, flesh tender and 
sweet. 
The Potato has also to be cut to find out its quality. It is raid a 
rough skin indicates and may decide that point; but such is not always 
the case ; and then the same sorts are different in quality at different 
places. Two or three years ago I was judging at a show on the Fife 
coast. When we came to the Potatoes—I think it was the best twelve 
that was wanted—my partner at once selected Grampian. I offered no 
objection, seeing he was so enthusiastic. We next came to find the best 
six. He again selected the Grampian. I then asked him why he was so 
partial to it. He said it was the best Potato he had. I rejoined it wa3 
the worst I had, and put it away altogether, but I had to give in. We next 
came to the best round, the best coloured, and several others, all which 
had to go to Grampian. We learned after that they all belonged to one 
man. The following year the competitors were nearly all showing 
Grampian, but the judges being changed it found no favour, to the dismay 
and disappointment of many exhibitors. We should not judge varieties 
simply as we find them in our own locality, but as they are presented 
to us at the exhibition table by a thorough examination. When cut, we 
ought to find in the Potato a close texture and clear colour, all of one shade ; 
the skin may be rough or smooth, but thin, and free from specks or 
blemishes, should be ripe and sound. 
PLANTS. 
Tables of plants are now becoming common at our shows, taking tbe 
place of the large overgrown specimens we used to see. There seems to 
be amongst judges'and exhibitors different views, different interpretations 
upon the wording in schedules regarding tables. It is generally thus— 
11 For the best table of plants so many feet long and wide.” A competitor 
may take this view of the announcement, and suppose whatever sort of 
plants he uses the chief aim should be to have the table look well as a 
whole. The judges may take a different view, and award the prize to tbe 
table where the object has been to have the individual plants look well, 
and form a more meritorious group from a cultural standpoint; or they 
might look to the display of flower and foliage produced by plants, the 
majority of which are very small and without any indications of high 
culture. It would be of great advantage to competitors if they were 
certain of the lines on which the tables were to be judged, so that any 
regret or dissatisfaction might be avoided. Where effect has no part in 
determining the result of any competition the wording may be changed 
in this way : “ For a table so many feet long and wide of the best plants.” 
There would be no mistake on the part of any exhibitor. He would see 
at once what was required of him. In classes where quality and effect 
are combined, a very difficult task is given to the judges. Tastes are so 
different, and the difficulty of balancing the two properties to be dealt 
with so great, that the desirability of separating them, “ thus forming n 
clear issue for decision,” might be considered as advantageous to all. In 
judging tables of plants two or three matters require special considera¬ 
tion. First, the general appearance and healthy condition of the plants. 
Second, the quality as measured by the commercial value, and the labour 
and skill expended in the cultivation. Third, the diversity or variety in 
the collection, both of flowering and foliage plants. These can be judged 
in the same way as fruit and vegetables, by allowing so many marks for 
each of these three conditions, or by grouping all the plants of equal value 
together, and allowing the number to each group according to their merit. 
It would be impossible to lay down rules for judging tables unless the 
numbers and varieties were specified, the subjects are so numerous, 
and the standard of perfection undefined, consequently that part would 
have to be performed by the judges as a prelude to their labours. 
Judging tables of plants for effective arrangement is a very simple 
proceeding, as it resolves itself into a matter of taste ; but then a decision 
is not easily arrived at, as I have said before, tastes differ so much, 
What is pleasing to one is offensive to another. However, people gene¬ 
rally appreciate what is natural and graceful, and have a dislike for what 
is stiff or artificial. In consequence, the former arrangement should be 
kept in view by competitors. The selection of plants bears a very 
important part in the success of any arrangement. Slender, elegant- 
foliage plants should form the principal portion, chiefly green, with 
colour enough to take away the sombre appearance, then the whole should 
be interspersed with flowering plants to give a cheerful sprightly aspect. 
There is no class of plants so well adapted for this purpose as those from 
the stove. A few common or greenhouse plants may be used to good pur¬ 
pose, but as a rule the denizens of the tropical forest are the best, conse¬ 
quently the richect tables do, with ordinary taste and skill in arranging 
them, prove the most effective. 
