{"id":1637,"date":"2022-05-26T11:08:25","date_gmt":"2022-05-26T10:08:25","guid":{"rendered":"https:\/\/www.thriplow.org.uk\/gardening-club\/?p=1637"},"modified":"2022-05-26T11:11:41","modified_gmt":"2022-05-26T10:11:41","slug":"annual-show-2022-guidelines","status":"publish","type":"post","link":"https:\/\/www.thriplow.org.uk\/gardening-club\/2022\/annual-show-2022-guidelines","title":{"rendered":"Annual Show 2022 Guidelines"},"content":{"rendered":"\n<p><span style=\"font-weight: 400;\">FOWLMERE &amp; THRIPLOW GARDENING CLUB<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Guidelines for exhibiting at the Annual Show<\/span><\/p>\n<p><span style=\"font-weight: 400;\">2022 edition<\/span><\/p>\n<h1><b>INTRODUCTION<\/b><\/h1>\n<p><span style=\"font-weight: 400;\">Exhibitors are encouraged to use these guidelines.\u00a0 They are complementary to the Show Schedule and deemed to be best practice for the preparation and display of your exhibit. \u00a0 They also provide advice on what the Judges take into consideration when assessing exhibits.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">These guidelines have been taken from the following sources:\u00a0<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Floral Art, Flowers, Fruit and Vegetables<\/b><span style=\"font-weight: 400;\">: The Royal Horticultural Society\u2019s Horticultural Show Handbook \u2013 available to purchase from the RHS website: <\/span><a href=\"http:\/\/www.rhs.org.uk\/\"><span style=\"font-weight: 400;\">www.rhs.org.uk<\/span><\/a><span style=\"font-weight: 400;\">\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Home-made produce, Preserves and Crafts<\/b><span style=\"font-weight: 400;\">: The Women\u2019s Institute guide to showing (On with the Show) \u2013 available to purchase from the National Federation of Women\u2019s Institutes website: <\/span><a href=\"http:\/\/www.thewi.org.uk\/\"><span style=\"font-weight: 400;\">www.thewi.org.uk<\/span><\/a><span style=\"font-weight: 400;\">;\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Photographs<\/b><span style=\"font-weight: 400;\">: <\/span><a href=\"http:\/\/www.betterphoto.com\/contest\/guidelines.asp\"><span style=\"font-weight: 400;\">www.betterphoto.com\/contest\/guidelines.asp<\/span><\/a><span style=\"font-weight: 400;\">.\u00a0<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">These Guidelines are available to download at <\/span><a href=\"http:\/\/www.thriplow.org.uk\/\"><span style=\"font-weight: 400;\">www.thriplow.org.uk<\/span><\/a><span style=\"font-weight: 400;\"> . They are also available at Club meetings and on the Show Day.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Exhibiting is categorised by Section as follows:<\/span><\/p>\n<table>\n<tbody>\n<tr>\n<td>\n<p><span style=\"font-weight: 400;\">Section A \u2013 For Club Members only<\/span><\/p>\n<\/td>\n<td>\n<p><span style=\"font-weight: 400;\">Section F \u2013 Vegetables<\/span><\/p>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<p><span style=\"font-weight: 400;\">Section B \u2013 Floral Art<\/span><\/p>\n<\/td>\n<td>\n<p><span style=\"font-weight: 400;\">Section G &#8211; Home Produce<\/span><\/p>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<p><span style=\"font-weight: 400;\">Section C &#8211; Pot Plants<\/span><\/p>\n<\/td>\n<td>\n<p><span style=\"font-weight: 400;\">Section H \u2013 Handicrafts<\/span><\/p>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<p><span style=\"font-weight: 400;\">Section D \u2013 Fruit<\/span><\/p>\n<\/td>\n<td>\n<p><span style=\"font-weight: 400;\">Section J &#8211; Photographic<\/span><\/p>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<p><span style=\"font-weight: 400;\">Section E \u2013 Flowers<\/span><\/p>\n<\/td>\n<td>\n<p><span style=\"font-weight: 400;\">Section K \u2013 For Children up to and including year 6\u00a0<\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>\u00a0<\/p>\n<h1><b>SECTION A \u2013 CLUB MEMBERS<\/b><\/h1>\n<p><span style=\"font-weight: 400;\">This section is open to Club members who joined the Club before July 2022.<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Classes A1 to A4<\/b><span style=\"font-weight: 400;\">.\u00a0 Please refer to the advice in Section E \u2013 Flowers.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class A5 <\/b><span style=\"font-weight: 400;\">\u2013 This Class has been omitted for 2022.<\/span><\/li>\n<\/ul>\n<h1><b>SECTION B \u2013 FLORAL ART\u00a0<\/b><\/h1>\n<p><span style=\"font-weight: 400;\">Judges look for good quality, well grown plant material, free from weather, pests and disease damage.\u00a0<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class B1 \u2013 Inspired by a diamond celebration. <\/b><span style=\"font-weight: 400;\">This is a floral arrangement inspired by a Diamond Celebration.\u00a0 Accessories may be used. \u00a0 Exhibit is to be staged on tabling so as to be viewed and judged from the front. The dimensions will not exceed &#8211; 76cm wide, 61cm deep and 91cm high<\/span> <span style=\"font-weight: 400;\">(approx 30in x 24in x 36in)\u00a0\u00a0\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Classes B3 to B5 (inclusive) \u2013 Arrangements.\u00a0 <\/b><span style=\"font-weight: 400;\">An Arrangement in these sections should not exceed the dimensions of high 61cm wide, 45cm deep and 76cm high (24in x 18in x 30in)<\/span><\/li>\n<\/ul>\n<h1><b>SECTION C \u2013 POT PLANTS<\/b><\/h1>\n<p><span style=\"font-weight: 400;\">Plants should be clean with healthy foliage, and not blemished, distorted, diseased or damaged.\u00a0\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Where staking, tying or wiring is necessary, it should be neat and not detract from the appearance of the plant.\u00a0\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Pots or containers should be clean, undamaged and placed on a plant saucer provided by the exhibitor.<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class C4 &#8211; One cactus or succulent.<\/b><span style=\"font-weight: 400;\">\u00a0 A plant showing evidence of flowering will be preferred.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class C5 &#8211; A substantial plant in a large ground-standing pot. <\/b><span style=\"font-weight: 400;\">\u00a0The pot size should be a between 25 \u2013 38 cm (10 \u2013 15 in) diameter, and it must be comfortably manoeuvrable.<\/span><\/li>\n<\/ul>\n<p><b>SECTION D \u2013 FRUIT<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Fruit should be healthy, clean, and dry. Fruit should not be polished, and the stalks should be intact.\u00a0\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">For each exhibit, a plain white cardboard presentation plate will be provided by the Club at the hall on the eve \/ day of preparation.<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Classes D1 and D2 \u2013 Apples.<\/b><span style=\"font-weight: 400;\">\u00a0 These should be staged with the eye uppermost, stalk end down, placing one fruit at the centre and the rest around it. The central fruit may be raised on a cushion of white tissue paper if desired.\u00a0\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class D3 &#8211; Five dessert pears.<\/b><span style=\"font-weight: 400;\">\u00a0 These should be staged around the perimeter of the plate with the stalks towards the centre.\u00a0\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class D4 &#8211; Five dessert plums or gages.<\/b><span style=\"font-weight: 400;\"> Stage them out in row(s) across the plate.\u00a0\u00a0\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class D5 &#8211; Five of any other fruit (one variety).<\/b><span style=\"font-weight: 400;\">\u00a0 The fruit should be staged for effect and present a well-balanced and attractive display.\u00a0<\/span><\/li>\n<\/ul>\n<h1><b>SECTION E \u2013 FLOWERS<\/b><\/h1>\n<p><span style=\"font-weight: 400;\">Variety names of flowers should be displayed where possible.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">All plants should be healthy, clean with bright foliage and flowers. All flowers will be displayed in vases provided by the Club.\u00a0\u00a0\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The plants should not be blemished, distorted, diseased, pest infected or damaged.\u00a0\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The judges will take into consideration the quality of the flowers, foliage and stems, and where appropriate arrangement, symmetry and balance of the exhibit.\u00a0<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class E5 &#8211; Three decorative dahlias under 15cm (6in) diameter.<\/b><span style=\"font-weight: 400;\">\u00a0 Decorative dahlias have fully double blooms, generally with broad and flattened petals.\u00a0 The bloom should be symmetrical and the outline perfectly circular; a firm circular, closed centre, proportionate to the size of the flower.\u00a0 The bloom should be poised at an angle of not less than 45 degrees to the stem which should be straight and of a length and thickness proportionate to the size of the bloom.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class E6 &#8211; Three cactus dahlias.<\/b><span style=\"font-weight: 400;\">\u00a0 See advice as for decorative dahlias. Cactus dahlias have fully double blooms with narrow, often pointed petals<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class E7 &#8211; Three pompon dahlias under 5cm (2in)<\/b> <b>diameter<\/b><span style=\"font-weight: 400;\">.\u00a0 Pompon dahlias have fully double, spherical blooms.\u00a0 Florets should be involute (curling inwards) for the whole of their length, evenly and symmetrically arranged throughout the bloom and dressing back fully to the stem.\u00a0 Blooms should face upward on a straight firm stem\u00a0\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class E9 &#8211; Three stems of Michaelmas daisies<\/b><span style=\"font-weight: 400;\">.\u00a0 These may be either of the same variety or of a selection of varieties.\u00a0 If selecting three stems of the same variety, choose uniformly sized specimens.\u00a0\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class E10 \u2013 Herbaceous perennials.<\/b><span style=\"font-weight: 400;\"> \u00a0 Flowers must be of one variety.\u00a0 Exhibit may be a grass in flower.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class E11 &#8211; One spray \u2013 cluster flowered (floribunda) rose.\u00a0 <\/b><span style=\"font-weight: 400;\">Choose fresh, blemish-free blooms, half to three-quarters open and of full size for the cultivar.\u00a0 The petals should be of good substance, regular with a well-formed centre.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class E13 &#8211; Three Different Hardy Shrubs. <\/b><span style=\"font-weight: 400;\">Can be for flower and\/or\/ berries and \/or foliage.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Classes E14 and E15 \u2013 Annuals.<\/b><span style=\"font-weight: 400;\">\u00a0 There should be a good proportion of flowers fully developed and appropriately positioned on their stems.\u00a0\u00a0<\/span><\/li>\n<\/ul>\n<h1><b>SECTION F \u2013 VEGETABLES\u00a0<\/b><\/h1>\n<p><span style=\"font-weight: 400;\">Unless stated otherwise, exhibits should be presented on a plain white cardboard plate provided by the club on the eve \/ day of preparation.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Variety names of vegetables should be displayed where possible.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Vegetables should be fresh, healthy, clean and dry, but not polished.\u00a0 Foliage should be blemish-free.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Vegetables and leaves should not be showing signs of yellowing, nor other signs of age, pest damage or disease.\u00a0\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Exhibits in this section should be of one variety except in classes F17 and F18.\u00a0 Root vegetables should be carefully washed using a soft sponge \/ cloth. They should be presented with leaves trimmed leaving approximately 7.5cm (3in) of leaf stalk.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Where applicable roots (carrots, parsnips, etc.) should be straight and of good length, evenly tapered and well developed.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Where in a class entry calls for more than one item to be exhibited, the judges will consider the uniformity of size and shape.<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class F1 &#8211; Five Runner Beans.<\/b><span style=\"font-weight: 400;\">\u00a0 Carefully cut the beans off the vine with scissors leaving some stalk attached.\u00a0 Stage fresh pods of uniform colour directly onto the bench or plate provided &#8211; stalks at one end, tails at the other.\u00a0\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class F2 &#8211; The longest runner bean. <\/b><span style=\"font-weight: 400;\">Carefully cut the bean off the vine with scissors leaving some stalk attached. Stage directly on the show bench.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class F3 &#8211; Three beetroot. <\/b><span style=\"font-weight: 400;\">Select roots of even size; for round beetroot, between 6 and 7.5cm (2\u00bd and 3in); for cylindrical cultivars, roots approximately 15cm (6in) in length. Avoid specimens with poor skin colour at the base or those that do not have a single tap root.\u00a0 The judge may cut your beetroot in half to determine quality.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class F4 &#8211; Five carrots.<\/b><span style=\"font-weight: 400;\">\u00a0 Take great care when lifting the roots to avoid damage. Pre-soaking the soil is recommended.\u00a0 Stage directly on the show bench or on the plate provided<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class F5 &#8211; Three courgettes,<\/b><span style=\"font-weight: 400;\"> Select young, tender, shapely and uniform fruits not less than 10cm (4in) or greater than 20cm (8in) long and approximately 3.5cm (1\u00bd in) in diameter or, in the case of round cultivars, approximately 7.5cm (3in) in diameter.\u00a0 Stage flat with or without flowers still adhering.\u00a0\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class F6 &#8211; One vegetable marrow for table (not courgettes).<\/b><span style=\"font-weight: 400;\">\u00a0 Choose a tender young marrow less than 35cm (14in) long or, in the case of round cultivars, less than 51cm (20in) in circumference. Stage directly on the show bench.\u00a0\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Classes F7 and F8 \u2013 Onions and shallots.<\/b><span style=\"font-weight: 400;\">\u00a0 Tops can be neatly tied using uncoloured raffia, and roots should be trimmed back to the basal plate. \u00a0 Onions and shallots are often staged on rings, soft collars or sand (not provided).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class F9 &#8211; One cucumber.\u00a0 <\/b><span style=\"font-weight: 400;\">Stage with a short stalk, directly on the show bench.\u00a0\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Classes F10 and F11 \u2013 Potatoes. <\/b><span style=\"font-weight: 400;\">Stage with the rose end outwards, on the plate provided or, depending on size, directly on the show bench. They should be of any one variety.\u00a0\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Classes F12, F13 and F14 \u2013 Tomatoes.<\/b><span style=\"font-weight: 400;\">\u00a0 Stalk and calyx should be attached to fruit. Stage with calyx uppermost.\u00a0\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class F15 &#8211; A truss of tomatoes, ripe and unripe.\u00a0 <\/b><span style=\"font-weight: 400;\">Aim for a uniform, firm truss with no fruit missing, small eyes and firm, fresh calyces.\u00a0 Stage directly on the show bench.\u00a0\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class F16 &#8211; Any other vegetable \u2013 not included in Classes F1 &#8211; F15.\u00a0 <\/b><span style=\"font-weight: 400;\">There should be not less than three, or not more than five items of any one variety.\u00a0\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class F17 &#8211; Five different types of culinary herbs (one stem of each).\u00a0 <\/b><span style=\"font-weight: 400;\">Choose five distinct types of herb; avoid, for example, including two different varieties of sage.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class F18 &#8211; Arrangement of FOUR different vegetables to be judged for quality and effect.<\/b><span style=\"font-weight: 400;\">\u00a0 Arrange your display on a tray or in a trug approximately 61cm by 30cm (24in x 12in) in size.\u00a0 Where a vegetable used is one listed in classes for section F, the same number of specimens must be used e.g. five runner beans, three courgettes.\u00a0 For any other vegetable, the exhibitor is free to choose the quantity exhibited.\u00a0 The use of cabbage leaves or other decorative foliage as a setting is permitted and the exhibiter does not need to count the foliage as one of their four.<\/span><\/li>\n<\/ul>\n<h1><b>SECTION G &#8211; HOME PRODUCE\u00a0<\/b><\/h1>\n<p><b>Classes G1 \u2013 G5<\/b><\/p>\n<p>\u00a0<\/p>\n<p><span style=\"font-weight: 400;\">Although the jars may be any size, bar for class G4 (Jelly), the minimum size acceptable is 225 gm (\u00bd lb or 8 oz.).\u00a0 The jars may be any shape but should be spotlessly clean and generally plain without embossed logos or wording.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Waxed-paper discs are optional if plastic coated screw lids are used.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Preserves should be labelled with the type of preserve e.g<\/span><i><span style=\"font-weight: 400;\">. strawberry jam, <\/span><\/i><span style=\"font-weight: 400;\">the date made e.g. <\/span><i><span style=\"font-weight: 400;\">24<\/span><\/i><i><span style=\"font-weight: 400;\">th<\/span><\/i><i><span style=\"font-weight: 400;\"> March 2022 <\/span><\/i><span style=\"font-weight: 400;\">and any added flavourings e.g. <\/span><i><span style=\"font-weight: 400;\">ginger<\/span><\/i><span style=\"font-weight: 400;\">, but should <\/span><b><i>not<\/i><\/b><span style=\"font-weight: 400;\"> list the exhibitor\u2019s name.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Preserves should be staged directly onto the show bench.<\/span><\/p>\n<ul>\n<li aria-level=\"1\"><b>Classes G1 and G2 \u2013 Jam.\u00a0\u00a0<\/b><\/li>\n<\/ul>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Stone fruits include plums, gages, damsons, bullaces, cherries, apricots, and any other related fruit with a single, central stone. Remove as many stones, as possible.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Soft fruit is defined as fruit that grows on bushes, such as berries, strawberries and currants.\u00a0 Rhubarb is also classed as a soft fruit.\u00a0\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The consistency of jams should be \u2018jellified\u2019, not runny or overly sticky, with no loose liquid or syrup.\u00a0 The flavour should be full, fresh and characteristic of the fruit.\u00a0 The fruit should be evenly distributed.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The colour of jam should be bright, even and characteristic of the fruit.\u00a0 There should be no scum or foreign bodies, mould, sugar crystals, or air bubbles.\u00a0\u00a0<\/span><\/li>\n<\/ul>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><b>Class G3 \u2013 A jar of home-made marmalade.\u00a0 <\/b><span style=\"font-weight: 400;\">Marmalade is based on citrus fruits, but other ingredients (for example, ginger) may be added.\u00a0 The peel should be tender, uniformly cut and distributed. Sliced peel, which is traditional, will be favoured over minced peel.\u00a0 The flavour should be slightly bitter, characteristic and true of the fruit used.\u00a0\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\">\u00a0<\/li>\n<\/ol>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class G4 &#8211; A jar of fruit jelly.\u00a0 <\/b><span style=\"font-weight: 400;\">A smaller jar 125 gm (4 onz) may be used.\u00a0 When shaken, the jelly should tremble, but hold its shape.\u00a0 There should be no air bubbles.\u00a0\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<ul>\n<li aria-level=\"1\"><b>Class G5 &#8211; A jar of chutney.<\/b><span style=\"font-weight: 400;\">\u00a0 The colour should be bright and even throughout. \u00a0 The consistency should be reasonably firm and uniform.\u00a0 There should be no large pieces of onion skin, cores, or stones, and no air bubbles or free vinegar.\u00a0 The flavours should be blended well and characteristic of the ingredients used.\u00a0 The label should state \u2018hot\u2019 or \u2018mild\u2019.<\/span><\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p><b>Classes G6 \u2013 G13\u00a0<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Paper wrappers should <\/span><span style=\"font-weight: 400;\">not<\/span><span style=\"font-weight: 400;\"> be used except in class G12.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Exhibits should be covered in cling film and staged on white paper plates provided.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Except for classes G6 and G13, exhibitors can choose their own recipes.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Where a class entry calls for more than one item to be exhibited, the judges will consider uniformity of shape, size and colour.\u00a0\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Judges may open\/cut an exhibit and remove a spoonful or a slice to assess texture and taste.<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class G6 \u2013 A country fruit cake.<\/b><span style=\"font-weight: 400;\">\u00a0 Recipe provided in the Show Schedule.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class G7 \u2013 A lemon drizzle cake. <\/b><span style=\"font-weight: 400;\">This may be any shape.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class G8 &#8211; Five sausage rolls.<\/b><span style=\"font-weight: 400;\"> These should be uniform size and colour, approximately 5 \u2013 6cm (2 \u2013 2\u00bdin) long.\u00a0 Use well-flavoured sausage meat in good proportion to pastry.\u00a0\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class G9 \u2013 Five cheese scones.<\/b><span style=\"font-weight: 400;\">\u00a0 Scones should be even in shape, size and colour<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class G10 \u2013 Five pieces of flapjack.\u00a0 <\/b><span style=\"font-weight: 400;\">These may be any shape<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class G11 \u2013 Five pieces of shortbread.<\/b><span style=\"font-weight: 400;\">\u00a0 Each piece should be neat, evenly shaped and smooth.\u00a0 Colour \u2013 pale golden brown, neither over-cooked at the edges nor pale underneath.\u00a0 Texture crisp, with a smooth base, and a traditional flavour of butter. May be lightly sprinkled with caster sugar.\u00a0\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class G12 \u2013 Five muffins.\u00a0 <\/b><span style=\"font-weight: 400;\">These should be cooked in paper cases.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class G13 \u2013 A Victoria Sandwich.<\/b><span style=\"font-weight: 400;\">\u00a0 Recipe provided in the Show Schedule.<\/span><\/li>\n<\/ul>\n<p><b>SECTION H HANDICRAFTS<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Handicraft is defined as an activity involving the making of decorative and practical objects by hand or using simple tools.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">All items should have been made by the exhibitor and not exhibited before at an F&amp;TGC show.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">All crafts assessment is based on originality or adaptations; technique and workmanship; design and use of colour; suitability of materials, finish and presentation.\u00a0\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Design markings or iron-on transfer marks should not be visible.\u00a0<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class H1 &#8211; A hand-knitted article. <\/b><span style=\"font-weight: 400;\">Yarns should be suitable for the chosen item.\u00a0 Seams should be flat for baby wear. Garments should be unworn and attractively presented.\u00a0 Crocheted articles should be included in this class<\/span><span style=\"font-weight: 400;\">.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class H2 \u2013 Needlework that is not cross stitch.\u00a0<\/b><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class H3 \u2013 An item of cross stitch.<\/b><span style=\"font-weight: 400;\">\u00a0 Upper half of cross-stitch diagonals should lie in the same direction.\u00a0 Threads should fill each hole and bed evenly to form smooth texture.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class H4 \u2013 An item of stitched canvas work<\/b><span style=\"font-weight: 400;\">.\u00a0 Threads should fill each hole and bed evenly to form smooth texture<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class H5 \u2013 An item of artwork.\u00a0 <\/b><span style=\"font-weight: 400;\">Artwork is defined as a picture, painting, drawing, sculpture, print, murals, paperwork and collage.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class H6 \u2013 An item of craftwork.<\/b><span style=\"font-weight: 400;\">\u00a0 Generally defined as an item of woodwork, metalwork, glasswork, ceramic or pottery.\u00a0 If an exhibitor is unsure of which class (H5 or H6) to enter, advice is available from the Show Stewards<\/span><\/li>\n<\/ul>\n<h1><b>SECTION J &#8211; PHOTOGRAPHIC<\/b><\/h1>\n<p><span style=\"font-weight: 400;\">Photographs should have been taken by the exhibitor and not exhibited before at an F&amp;TGC show.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Photographs should be a maximum size of 20 x 15cm (8 x 6in), landscape or portrait.\u00a0\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Exhibits should not be framed but may be mounted on plain card \u2013 maximum A5 size.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Judges will look for quality of the photograph as well as its composition.<\/span><\/p>\n<p><b>SECTION K \u2013 CHILDREN \u2013 up to and including Year 6<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Judges look for originality, skill and composition.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The age of exhibitors will be taken into account.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Where there a large number of entries for a class, the organisers reserve the right to split that class into 2 or more classes by category: either by school year or age grouping.\u00a0 As guidance only, maximum measurements have been added.<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class K1 &#8211; A Minature Garden.\u00a0 <\/b><span style=\"font-weight: 400;\">Ensure the footprint of the garden is about 30cm (12in) square.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class K2 &#8211; A vegetable\/fruit animal<\/b><span style=\"font-weight: 400;\">.\u00a0 Use any of the following: flowers, fruit vegetables and foliage \/leaves.\u00a0 Materials like matchsticks, pins, wire, paperclips can be used for joining and structural support.\u00a0 Please state what sort of animal you have made and give your animal a name.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class K3 &#8211; Flowers arranged in a mug.\u00a0 <\/b><span style=\"font-weight: 400;\">Please do not use synthetic flowers.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Class K4 \u2013 Painted Pebbles.\u00a0 <\/b><span style=\"font-weight: 400;\">The pebble should be small to medium sized stone.\u00a0 The child should be able to lift it onto the table.\u00a0 Any decoration medium can be used.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<p><br \/><br \/><br \/><\/p>\n<p><b>April 2022<\/b><\/p>\n<p><br \/><br \/><br \/><br \/><br \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>FOWLMERE &amp; THRIPLOW GARDENING CLUB Guidelines for exhibiting at the Annual Show 2022 edition INTRODUCTION Exhibitors are encouraged to use these guidelines.\u00a0 They are complementary to the Show Schedule and deemed to be best practice for the preparation and display &hellip; <a href=\"https:\/\/www.thriplow.org.uk\/gardening-club\/2022\/annual-show-2022-guidelines\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[],"class_list":["post-1637","post","type-post","status-publish","format-standard","hentry","category-25"],"_links":{"self":[{"href":"https:\/\/www.thriplow.org.uk\/gardening-club\/wp-json\/wp\/v2\/posts\/1637","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thriplow.org.uk\/gardening-club\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thriplow.org.uk\/gardening-club\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thriplow.org.uk\/gardening-club\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thriplow.org.uk\/gardening-club\/wp-json\/wp\/v2\/comments?post=1637"}],"version-history":[{"count":2,"href":"https:\/\/www.thriplow.org.uk\/gardening-club\/wp-json\/wp\/v2\/posts\/1637\/revisions"}],"predecessor-version":[{"id":1640,"href":"https:\/\/www.thriplow.org.uk\/gardening-club\/wp-json\/wp\/v2\/posts\/1637\/revisions\/1640"}],"wp:attachment":[{"href":"https:\/\/www.thriplow.org.uk\/gardening-club\/wp-json\/wp\/v2\/media?parent=1637"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thriplow.org.uk\/gardening-club\/wp-json\/wp\/v2\/categories?post=1637"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thriplow.org.uk\/gardening-club\/wp-json\/wp\/v2\/tags?post=1637"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}