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.        CUT FOLIAGE, 5 stems, all different kinds, max 60cm wide
  24.        PERENNIAL SWEET PEAS, 1 vase, 5 spikes
  25.        3 HOSTA LEAVES, option of exhibitor’s own vase
  26.        6 FUCHSIA FLORETS single or double, board supplied
  27.        SUNFLOWER Sunburst 1 bloom from plants grown from seed provided by the Society *

NB USE VASE SUPPLIED FOR CLASSES 15, 17 to 20, 22, 24 and 27

* PENALTY FOR NO SHOW £1

SECTION 4 POT PLANTS

  28.        FUCHSIA *
  29.        PELARGONIUM (Regal or Zonal)*
  30.        SINGLE CACTUS or SUCCULENT in bowl or container max 15cm
  31.        FOLIAGE PLANT *
  32.        FLOWERING PLANT (excluding above classes) *
  33.        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
  34.        GOOSEBERRIES plate of 10 with stalks
  35.        RASPBERRIES plate of 10 with stalks
  36.        ANY OTHER FRUITS plate of 10 (if currants, 10 strigs)
  37.        3 STICKS OF RHUBARB
  38.        5 PODS BROAD BEANS
  39.        5 FRENCH or CLIMBING BEANS

  40.        1 LETTUCE with roots
  41.        3 ONIONS as grown with foliage, roots and skin
  42.        5 PODS PEAS or MANGETOUT or SNAP TYPE
  43.        3 BEETROOT cylindrical or globe, approx. 75mm tops
  44.        Collection of 3 distinct kinds of VEGETABLES (2 of each). Space provided 45cm wide. (Double points)
  45.        2 of ANY OTHER VEGETABLE (one variety)
  46.        MIXED CULINARY HERBS 6 sprigs, stems or petioles (minimum 3 kinds) Use vase supplied.
  47.        NOVICE CLASS 3 of any vegetable (one variety or mixed)

NB PLATES WILL BE PROVIDED FOR CLASSES 35 TO 36

SECTION 6 FLOWER ARRANGEMENTS

48.       ''YES YOU CAN'' Arrangement in a can, max width & depth30cm
49.       BUTTONHOLE FOR A SUMMER WEDDING
50.       SIMPLY GREEN & WHITE Max width & depth 45cm
51.       VASE OF MIXED FLOWERS, may include grasses and seed heads, own vase
            Entries for Class 51 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

52.      CAKE MADE FROM A PACKET MIX
53.      4 SAVOURY SCONES state flavour
54.      MARMALADE, any variety - not to exceed 500g jar
55.      4 MACARCOONS, using recipe provided
56.      4 JAM TARTS
57.      COFFFEE & WALNUT CAKE

SECTION 8 PHOTOGRAPHY
58.     DARK & LIGHT
59.     CELEBRATION
60.     WILD FLOWER

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RECIPE FOR 4 MACRACOONS

1 egg white
2oz/57g ground almonds
3 1/2oz/99g caster sugar
1/2 level teaspoon almond essence
a few split almonds
a little egg white to glaze
 

1. Line 1 -2 baking trays with silicone (non stick) paper or rice paper

2. Whisk the egg white until stiff and fold in the ground almonds, caster sugar and almond essence

3. Place spoonfuls of the mixture on the baking trays, leaving plenty of room for spreading. Alteratively, pipe the mixyure onto the paper, using a piping bag and 1/2 plain pipe.

4. Top each biscuit with a split almond and brush with egg white

5. Bake in a pre-heated oven at 180°C (350°F, Gas mark 4) for 20 - 25 minutes until just beginning to colour

6. Leave to cool before removing.

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