INSTRUCTIONS TO EXHIBITORS, 
IN GROUP 23.—CULINARY VEGETABLES, 
rst. Culinary vegetables competing for awards must include 
at least the following numbers and quantities: Artichokes, green 
beans in pod, Brussels sprouts, mushrooms, pickling onions and 
onions for sets, peas, green, shelled, or in pod; preserving toma- 
toes, chufas and peanuts, one quart of each variety; asparagus, 
beets, tied with tops on; celery, leeks, parsley, and rhubarb, 
three bunches each; beets, mangels, tops trimmed off; kale, broc- 
coli, cabbage, cauliflowers, carrots, egg plant, horseradish, kohl 
ravi, lettuce, muskmelons, watermelons, martynia, okra, onions, 
large varieties; parsnips, peppers, large varieties; salsify, turnips, 
and sweet potatoes, six each; green corn, one dozen ears; 
cucumbers, six specimens each; endive, three specimens; onions, 
smaller varieties; potatoes and tomatoes, one-half peck each. 
2d. The principal vegetable exhibitions will be held in the 
periods from September 1st to October 31st. Entries can, how- 
ever, be made for the periods from May 1st to September rst for 
all vegetables of the current season’s growth, including those 
held over from the crop of 1892. (See Departmental Instruction 
14.) 
3d. Vegetables must be removed from the tables before they 
become unsightly, and can at any time be replaced with fresh 
specimens of similar varieties. 
CLASSIFICATION. 
GROUP 23. 
CULINARY VEGETABLES. 
Class 172.—Leguminous; cereal and fruit-like vegetables. 
Beans, peas, okra, peppers, tomatoes, cucumbers. 
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