Coronavirus (COVID-19)
Is there light at the end of the pandemic tunnel? I'm writing this note two days after the government published its next phase of easing the lockdown but with current apparent increase in the number of infections in some areas of the country it would seem that the final lifting of restrictions scheduled for 21 June is in considerable doubt. The Society's committee is meeting in the next few days to review our programme for the remainder of 2021
One interesting aspect of the Covid-19 situation has been the increase in the use of the Zoom program for communicating and I was very pleased to arrange a presentation by Adam Pasco, journalist, author and broadcaster, in lieu of our scheduled September meeting at the village hall. It proved to be an outstanding talk about “How to Create a Garden for Every Season” accompanied by a very illustrative slide show. A further very interesting, entertaining and informative talk entitled "Shrubs are Boring - Really? Are You Quite Sure?" was given by Nancy Stevens all the way from Glasgow! As it is extremely unlikely that we will be able to hold the Society’s meetings at the village hall until April 2021 at the earliest Zoom presentations have been arranged for February and March as noted in the "Coming Up" section below.
Hints
Tips
Extra Tips from a horticultural show judge
1. All exhibits must be the property of the exhibitor and must have been in his or her possession for at least two months unless some shorter period is specified in the schedule, except in Floral Art classes when they may be obtained from any source unless otherwise stated.
2. There can only be one entry in any one class except classes stating “any other vegetable”, when two are permissible from any one garden.
3. Boniface Memorial entries - the box must be planted and growing for at least 1 [one] month prior to showing.
4. Entries should, where possible, reach the show secretary not later than 3 days before a show. Late entries on the day may be accepted at a fee of 20p per entry.
5. Judges will be asked to recognise correct naming as telling in favour of a competitor in a close finish. If the name is not known the exhibit should be so marked.
6. Any prize may be withheld or modified if the exhibits are considered unworthy of the prize offered.
7. On the relative merits of exhibits the decision of the judges shall be final but the decision of the Committee shall be final on any other points in dispute.
8. The judges' decision is final.
9. Produce is to be staged on the day of the show and must not be cleared or altered before prize giving is completed, except by special permission of the Show Secretary.
10. All exhibits, personal property, etc., shall be at the risk of exhibitors.
11. Matters not already covered in these rules will be decided in accordance with the RHS Show Handbook. The Handbook is available on application to the Secretary or Show Secretary.
For the purpose of entries to the shows the following definitions apply:
[a] A vase is any container of which the height is greater than the diameter of the top.
[b] Cookery items are in first instance judged on taste and consistency. Where “decorated” is stated, this comes into focus as well.
[c] Number of specimens constituting dishes:
Specimens* | Points** | |
Beans, Broad | 6 | 15 |
Beans, Runner | 6 | 18 |
Beans, Dwarf French | 6 | 15 |
Beet, Globe | 3 | 15 |
Beet, Long | 3 | 20 |
Brussels sprouts | 9 | 15 |
Cabbages, Green/Savoy/Red | 2 | 15 |
Calabrese | 2 | 15 |
Carrots, Long, pointed | 3 | 20 |
Carrots, Short | 3 | 18 |
Cauliflower | 2 | 20 |
Celery, Trench or Blanched | 2 | 20 |
Celery, Self-blanching or Green | 2 | 18 |
Cucumbers, Frame | 2 | 18 |
Cucumbers, Ridge, Outdoor | 2 | 15 |
Garlic | 3 | 15 |
Leeks | 2 | 20 |
Specimens* | Points** | |
Lettuce | 2 | 15 |
Marrows | 1 | 15 |
Onions - over 250g | 3 | 20 |
Onions - 250g and under | 3 | 15 |
Onions, Green salad/Spring | 9 | 12 |
Parsnips | 2 | 20 |
Peas | 6 | 20 |
Potatoes | 3 | 20 |
Radishes | 9 | 12 |
Rhubarb | 3 | 15 |
Shallots | 9 | 18 |
Shallots, Picking | 9 | 12 |
Sweetcorn | 2 | 18 |
Tomatoes | 5 | 20 |
Turnips | 3 | 15 |
Soft fruit | 12 | N/a |
For the purpose of entries to the shows the following definitions apply:
[a] A vase is any container of which the height is greater than the diameter of the top.
[b] Cookery items are in first instance judged on taste and consistency. Where “decorated” is stated, this comes into focus as well.
[c] Number of specimens constituting dishes:
Specimens* | Points** | |
Beans, Broad | 6 | 15 |
Beans, Runner | 6 | 18 |
Beans, Dwarf French | 6 | 15 |
Beet, Globe | 3 | 15 |
Beet, Long | 3 | 20 |
Brussels sprouts | 9 | 15 |
Cabbages, Green/Savoy/Red | 2 | 15 |
Calabrese | 2 | 15 |
Carrots, Long, pointed | 3 | 20 |
Carrots, Short | 3 | 18 |
Cauliflower | 2 | 20 |
Celery, Trench or Blanched | 2 | 20 |
Celery, Self-blanching or Green | 2 | 18 |
Cucumbers, Frame | 2 | 18 |
Cucumbers, Ridge, Outdoor | 2 | 15 |
Garlic | 3 | 15 |
Leeks | 2 | 20 |
Specimens* | Points** | |
Lettuce | 2 | 15 |
Marrows | 1 | 15 |
Onions - over 250g | 3 | 20 |
Onions - 250g and under | 3 | 15 |
Onions, Green salad/Spring | 9 | 12 |
Parsnips | 2 | 20 |
Peas | 6 | 20 |
Potatoes | 3 | 20 |
Radishes | 9 | 12 |
Rhubarb | 3 | 15 |
Shallots | 9 | 18 |
Shallots, Picking | 9 | 12 |
Sweetcorn | 2 | 18 |
Tomatoes | 5 | 20 |
Turnips | 3 | 15 |
Soft fruit | 12 | N/a |
*Number of specimens to constitute dishes unless otherwise stated
**Maximum points for a dish in collections
Beans, Broad | 6 | 15 |
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