Milford Horticultural & Gardening Society

SECTION 1 ANNUAL SWEET PEAS (SPENCER TYPES)

1. 2 vases, 2 distinct varieties, 5 spikes in each

2. 1 vase, one or more varieties, 9 spikes

3. 1 vase, one or more varieties, 5 spikes

4. 1 vase, one variety, 3 spikes

5. 1 vase, one spike

6. “Patriotic” vase, 6 spikes, 2 white, 2 red, 2 blue

7. Container (up to 15cm diameter) of MIXED SWEET PEAS, maximum of 25 stems

NB CLASSES 1 to 6 USE VASE SUPPLIED

SECTION 2 ROSES

  8.           1 ROSE red

  9.           1 ROSE any colour other than red

  10.         2 stems CLUSTER ROSES any varieties

  11.         3 LARGE FLOWERED ROSES any varieties

  12.         3 blooms of one variety of specimen ROSE, on separate stems, at least 1 fully opened and 1 bud

  13.         1 ROSE BLOOM Scented

  14.         Container (up to 20cm diameter) of ROSES

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NB CLASSES 8 to 13 USE VASE SUPPLIED

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SECTION 3 FLOWERS and FOLIAGE

  15.        CARNATIONS or PINKS 5 blooms
  16.        PANSIES or VIOLAS 6 blooms, board supplied
  17.        SWEET WILLIAM 5 stems
  18.        PERENNIALS – shrubs and trees not allowed, max 8 stems
  19.        FLOWERING PELARGONIUM 3 stems
  20.        DELPHINIUM 1 spike
  21.        5 DELPHINIUM FLORETS any varieties, shown on own foliage in saucer (supplied) of water
  22.        FLOWERING SHRUBS 2 stems, max 60cm wide
  23.        VASE OF MIXED FLOWERS, may include grasses and seed heads, own vase (Will NOT be judged as an arrangement)
  24.        CUT FOLIAGE, 5 stems, all different kinds, max 60cm wide
  25.        PERENNIAL SWEET PEAS, 1 vase, 5 spikes
  26.        3 HOSTA LEAVES, option of exhibitor’s own vase
  27.        6 FUCHSIA FLORETS single or double, board supplied
  28.        SWEET PEAS (Spencer mixed) 1 vase, 5 spikes from plants grown from seed provided by Society

NB USE VASE SUPPLIED FOR CLASSES 15, 17 to 20, 22, 24 and 25

PENALTY FOR NO SHOW £1

SECTION 4 POT PLANTS

  29.        FUCHSIA *
  30.        PELARGONIUM (Regal or Zonal)*
  31.        SINGLE CACTUS or SUCCULENT in bowl or container max 15cm
  32.        FOLIAGE PLANT *
  33.        FLOWERING PLANT (excluding above classes) *
  34.        ORCHID * (See Rule 5)

NB *CLASSES 28 to 30, 32 to 34 MAX POT DIAMETER 21cm/4litre

SECTION 5 FRUIT & VEGETABLES 1 cultivar per class except class 48
  35.        GOOSEBERRIES plate of 10 with stalks
  36.        RASPBERRIES plate of 10 with stalks
  37.        ANY OTHER FRUITS plate of 10 (if currants, 10 strigs)
  38.        3 STICKS OF RHUBARB
  39.        5 PODS BROAD BEANS
  40.        7 FRENCH or CLIMBING BEANS

  41.        2 LETTUCES with roots
  42.        3 ONIONS as grown with foliage, roots and skin
  43.        5 PODS PEAS or MANGETOUT or SNAP TYPE
  44.        3 BEETROOT cylindrical or globe, approx. 75mm tops
  45.        Collection of 3 distinct kinds of VEGETABLES (2 of each). Space provided 45cm wide. (Double points)
  46.        2 of ANY OTHER VEGETABLE (one variety)
  47.        MIXED CULINARY HERBS 6 sprigs, stems or petioles (minimum 3 kinds) Use vase supplied.
  48.        NOVICE CLASS 3 of any vegetable (one variety or mixed)

NB PLATES WILL BE PROVIDED FOR CLASSES 35 TO 37, 43, 44 & 48

SECTION 6 FLOWER ARRANGEMENTS

49.       A POSY ARRANGED IN A MUG Max width and depth 30cm
50.       SHADES OF GREEN Foliage only Max width and depth 45cm
51.       MIDSUMMER NIGHHT’S DREAM Flower arrangement with fragrance Max width and depth 60cm
52.       SEASIDE Miniature arrangement Max width and depth 10cm
53.       VASE OF MIXED FLOWERS, may include grasses and seed heads, own vase
            Entries for Class 53 will be accepted on the day

NB HEIGHT UNLIMITED UNLESS STATED OTHERWISE

SEE RULES FOR ENTERING FLORAL ART CLASSES IN OUR SHOWS

SECTION 7 HOME MADE PRODUCE

54.      4 VEGETARIAN SAUSAGE ROLLS
55.      4 ROCK BUNS
56.      4 CHEESE STRAWS
57.      1lb WHOLEMEAL LOAF
58.      4 CHOCOLATE MUFFINS
59.      BOILED FRUIT CAKE

SECTION 8 PHOTOGRAPHY
60.     GENERATIONS
61.     WEATHER
62.     SOMETHING BLUE

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RECIPE FOR BOILED FRUIT CAKE

350g (12oz) mixed dried fruit
150g (5oz) glace cherries
50g (2oz) dried mixed peel
50g (2oz) walnut pieces
\175g (6oz) soft brown sugar
100g (4oz) butter
5ml (1tsp) mixed spice
2.5ml (½ tsp) bicarbonate of soda
300ml (½ pint) fresh milk
350g (12oz) self raising flour
2 eggs

 

1. Line a 20cm (8inch) deep round cake tin with greased greaseproof paper.

2. Put the dried fruit, cherries, mixed peel, walnuts, sugar, butter, milk, mixed spice and bicarbonate of soda into a saucepan. Bring to the boil and boil for 5 minutes.

3. Cool to blood heat and stir in the flour and eggs.

4. Turn mixture into the tin.

5. Bake in a pre-heated oven at 170°C (325°F, Gas mark 3) for 40minutes.

6. Reduce to 150°C (300°F, Gas mark 2) and bake for a further hour or until cooked

7. Leave to cool in the tin for 10 minutes before removing.

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