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Web Development by Michael Wark - Artillery Graphics - 2012
Horticultural Display
99th ANNUAL EXHIBITION
Founded in 1911
OFFICERS FOR 2013
Honorary President: Ruby Simpson & Irene Sheldon
President: Tricia McDaid
Vice-Presidents :1 - Connie Smith – 2 - Ghislaine Leblond
Secretary-Treasurer: Debbie Smith
Auditor: Mahlon Grapes
SUPERINTENDENT OF BUILDINGS AND GROUNDS
Melvin Dustin, Wesley Mason, Louise Baldwin, Wendy Butler, Debbie Smith, Dean Young, Neil McComb, Cindy Bowen
LIST OF DIRECTORS
Melvin and Phyllis Dustin, Debbie Smith, Louise Baldwin, Neil McComb, Ghislaine Viens, Vye Danforth-Roy, Wendy Butler, Wesley Mason, Sue Young, Tricia McDaid, Hazel Markwell, Connie Smith, Tricia Smith, Dean Young, Gail Bowen, Cindy Bowen, Ghislaine Leblond, Julie Langlois, Sue Fletcher
HONORARY DIRECTORS
Alma Butler, Julliette Keet, Ruby Simpson, Irene Sheldon
EXECUTIVE COMMITTEE
Debbie Smith, Louise Baldwin, Ghislaine Viens, Vye Danforth-Roy, Wendy Butler, Neil McComb, Tricia McDaid, Cindy Bowen, Connie Smith
Horticultural Department Rules
RULES AND REGULATIONS
1 – Only residents of STANSTEAD, SHERBROOKE, COATICOOK and MAGOG REGIONS are eligible to exhibit in Horticultural classes.
2 – All specimens placed in competition for premiums must be bonafide grown by competitor or employee, such competitor or employee must, if requested by any member of the Society, take oath to the same. No protest wlll be accepted after 12 o'clock on the second day of the exhibition. Any protest made to the society, in order to enforce the above rule, shall not be made public.
3 – The Horticultural Building will open Thursday 12:00 (noon) and Friday at 8:00 a.m. Exhibits must be labeled and in place by 10:00 a.m. on Friday as judging commences at 11:00 a.m. of that day.
4 – All entries must be judged.
5 – In awarding premiums on plants in pots, special reference will be made to the beauty of the specimens, profusion of bloom and evidence of superior cultivation. Judges are not required to award prizes to specimens of inferior quality.
6 – No individual except officers of the Society will be allowed to touch or handle any fruit, flowers or other articles exhibited.
7 – THE DECISION OF THE JUDGE IS FINAL.
8 – The judges shall not be competitors in any class for which they are to be awarded premiums.
9 – Prize list and other information may be obtained by applying to the Secretary; all persons interested in Horticulture are invited to contribute articles for exhibition.
10 – Specimens exhibited for special prizes cannot be shown in general collection except where otherwise specified.
11 – Members of the Horticultural Society may exhibit in the Agricultural classes without additional fees.
12 – Aluminium plates will be furnished by the Society for exhibiting products.
13 – Competitors should remember that fruit, vegetables. plants and cut flowers defective in form, in colour or wormy, never obtain premiums
14 – Names of exhibitors will be written on the prize cards as soon as possible after being judged.
15 – The Horticultural Society would appreciate having your entry requests in the hands of the secretary before Thursday of fair week. Exhibitors may pick up their entry tags on Thursday evening or Friday morning at the Fair. Late entries will be accommodated up to 10:00 a.m. Friday morning.
16 – Although there will be an attendant on duty, the directors will NOT BE RESPONSIBLE for exhibits during the three days of the Fair. Exhibits may be picked up at 6:00 p.m. on Sunday, the last day of the Fair. Unless reserved, the remaining exhibits will be sold off. The Horticultural Building will close at 8:30 p.m. Any exhibitor not able to have all entries out by this time must contact one of the directors.
17 – Payment of prizes earned will be made according to funds on hand at end of year.
18 – Only one article per section may be shown. However, exhibitors may show in all sections in every class. Also, exhibitors must have their complete address, house number, street, town, code and telephone number on their entry form.
NO DOGS ALLOWED
Horticultural Classes
Class I
Fruit
Directors in charge
Phyllis Dustin, Melvin Dustin, Hazel Markwell.
NOTE - All varieties must be named.
Class II
Preserves
Directors in charge
Muriel Mosher, Vye Danforth Roy, Debbie Smith, Wendy Butler
NOTE – Preserved goods may be opened by the judge.
NOTE – Preserves must be properly processed or will be disqualified
. NOTE – All Exhibits must be made within current year.
Sec.
1 – Apples, pint jar.
2 – Blackberries, pint jar.
3 – Blueberries, pint jar.
4 – Cherries, Red, pint jar.
5 – Cherries, any other variety, pint jar.
6 – Citron, pint jar.
7 – Currants, Red, pint jar.
8 – Currants, Black. pint jar.
9 – Gooseberries, pint jar.
10 – Peaches, pint jar.
11 – Pears, pint jar,
12 – Pineapple, pint jar
13 – Plums, pint jar.
14 – Raspberry, Tame, pint jar.
15 – Raspberry, Wild, pint jar.
16 – Raspberry, Black, pint jar.
17 – Rhubarb, Red, pint jar.
18 – Rhubarb, Green, pint jar.
19 – Strawberries, Tame, pint jar.
20 – Strawberries, Wild, pint jar.
21 – Any other variety of fruit, not listed, pint jar.
22 – Marmalade, Orange, pint jar.
23 – Marmalade, any other variety, pint jar.
24 – Blackberry jam, in pint sealers.
25 – Blueberry jam, in pint sealers.
26 – Gooseberry jam, in pint sealers.
27 – Grape jam, in pint sealers.
28 – Raspberry jam, in pint sealers.
29 – Strawberry jam, in pint sealers.
30 – Any other jam, in pint sealers.
30a– Mint jelly, 250ml jar.
30b– Apple jelly, 250ml jar.
30c– Grape jelly, 250ml jar.
30d– Any other variety of jelly, 250ml jar
31 – Beans, yellow, pint jar.
32 – Beans, green, pint jar.
33 – Beets, pint jar.
34 – Carrots, pint jar (whole).
35 – Peas, Green, pint jar.
36 – Bread and Butter Pickles, 1 pint jar.
37 – Dill Pickles, 1 pint jar.
38 – Mustard Pickles, 1 pint jar.
39 – Beet Pickles, 1 pint jar.
39a– Any other variety of pickles.
40 – Collection of Jellies, 250ml jars, 4 varieties.
41 – Collection of canned vegetables, pint sealers, display of 2 or 3.
42 – Collection of Pickles, pint sealers, display of 2 or 3, grown and canned by exhibitor.
43 – Collection of relishes, pint sealers, display of 2 or 3, grown and canned by exhibitor.
Class III
Vegetables
For table use only.
Directors in charge
Ghislaine Viens, Melvin Dustin, Vye Roy, Hazel Markwell.
NOTE: Exhibits must be grown locally, by exhibitor.
Sec.
1 – Beans, snap wax, 12 specimens.
2 – Beans, snap green, 12 specimens.
3 – Beans, shell, 12 specimens, green pods.
4 – Black/purple podded beans, 12 specimens.
5 – Beans, for broad beans, 12 specimens.
6 – Beans, for baking, 12 pods.
7 – Beets, table, 3 specimens.
8 – Beets, cylindra, 3 specimens.
8a– Beets, golden, 3 specimens.
9 – Broccoli, 2 heads.
10 – Cabbage, summer, 2 heads.
11 – Cabbage, winter, 2 heads.
12 – Cabbage, Chinese, 2 heads.
13 – Cabbage, red,2 heads.
14 – Cauliflower, 2 heads.
15 – Carrots, long, 3 specimens.
15a– Carrots, Chantenay type (cylindrical), 3 specimens.
16 – Carrots, other than long or Chanteney, 3 specimens.
17 – Celery, 1 head.
18 – Citron, 2 specimens.
19 – Leeks, 3 specimens.
20 – Sweet corn, bi-colour, 3 cobs.
21 – Sweet corn, yellow variety, 3 cobs.
22 – Cucumber, table, 3 specimens.
23 – Cucumbers, large white, 3 specimens.
24 – Cucumbers, whole pickling, 8 specimens, 4 to 4-1/2 inches long.
25 – Cucumbers, ripe, 3 specimens.
26 – Cucumbers, Japanese long, 12" to 18" long, 3 specimens.
27 – Garlic, 3 specimens.
28 – Kohl Rabi, 2 specimens.
29 – Cantaloup, 2 specimens.
30 – Onions, red, from seed, 5 specimens.
31 – Onions, yellow, from seed, 5 specimens.
32 – Onions, white, from seed, 5 specimens.
33 – Onions, pickling, from seed, 5 specimens.
34 – Onions, red, from sets, 5 specimens.
35 – Onions, yellow, from sets, 5 specimens.
36 – Onions, white, from sets, 5 specimens.
36a– Spanish onions, from seed, 5 spec.
36b– Spanish onions, from sets, 5 spec.
NOTE: Onions not to be peeled. Potatoes not washed.
37 – Parsnips, 3 specimens.
38 – Peppers, sweet, 3 specimens.
39 – Peppers, hot. 3 specimens.
40 – Pumpkin, sugar, 2 specimens.
41 – Plate of 5 potatoes. named variety.
42 – Squash, Green Hubbard, 2 spec.
43 – Squash, Buttercup, 2 specimens.
44 – Squash, Golden Hubbard, 2 spec
45 – Squash, summer, 2 specimens.
46 – Squash, any other variety, 2 spec.
47 – Zucchini, 2 specimens, green, not more than 10" long.
48 – Zucchini, large, 2 specimens.
49 – Swiss Chard, white, 3 heads.
50 – Swiss Chard, red, 3 heads.
51 – Tomatoes, ripe, red, named. 5 spec.
52 – Tomatoes, ripe, rose, named, 5 spec
53 – Tomatoes, collection, 4 varieties, ripe, named, 3 specimens each.
54 – Tomatoes, green, 5 specimens.
55 – Tomatoes, small variety, 5 spec.
55a– Tomatoes, any other variety, 5 spec.
56 – Turnips, Rutabaga, 2 specimens.
57 – Turnips, white, 2 specimens.
58 – Peas, 6 pods.
59 – Acorn Squash, 2 specimens.
60 – Watermelon, 2 specimens.
61 – Any other vegetable, 2 specimens
62 – Herbs, any kind, 1 each of 5 named varieties.
63 – Vegetable, odd shaped.
64 – Miniature gourds, 3 spec., 1 variety
CLASS IV
FIELD CROPS
Directors in charge
Richie Harrison, Wendy Butler, Ghislaine Leblond, Gail Bowen.
NOTE: Potatoes not to be washed, but lightly brushed.
Sec.
1 – Beans, 6 stalks, baking, for table use.
2 – Carrots, large yellow, 6 specimens.
3 – Corn, Fodder, 6 stalks from one acre.
4 – Corn, Fodder and Sunflowers, 6 stalks fodder and 2 stalks Sunflowers.
5 – Corn Field, 12 ears.
6 – Sheaf of Brome Grass.
7 – Pumpkin Feed, 2 specimens.
8 – Sheaf of Alfalfa, green, 15% to 20% blossoms, to measure 4" in diameter inside upper band.
8a– Sheaf of clover, green, 15% to 20% blossoms, to measure 4" in diameter inside upper band.
9 – Sheaf of red clover, full bloom.
10 – Sheaf of Timothy, first cut.
10a– Sheaf of Timothy, second cut.
11 – Sheaf of Soya Beans.
11a– Sheaf of Canola.
11b– Mixed legume grass hay, one 3 inch flake in a plastic bag, first cut hay.
11c– Mixed legume grass hay, one 3 inch flake in a plastic bag, second cut hay.
11d– Large swedes, 2 specimens.
11e– Timothy grass hay, one 3 inch flake in plastic bag, first cut.
Sections 12 - 15
2 1/2" in diameter inside upper band, without roots12a– Sheaf of bearded wheat.
13 – Sheaf of Oats.
14 – Sheaf of winter rye.
15 – Sheaf of Barley.
16 – Potatoes, yellow, 8 specimens, any variety.
17 – Potatoes, Irish Cobbler, 8 specimens.
18 – Potatoes, red Norland, 8 specimens.
19 – Potatoes, Superior, 8 specimens.
20 – Potatoes, any other variety, 8 specimens, red.
20a– Potatoes, any other variety, white, 8 specimens.
20b– Potatoes, blue variety, 8 specimens.
21 – Potatoes, 3 named varieties, 5 of each.
CLASS V
POTTED PLANTS
Directors in charge
Louise Baldwin, Tricia McDaid, Phyllis Dustin.
NOTE: Plants to be groomed, free of disease, insects and shown in presentable containers.
Sec.
1 – African Violet, collection of 3 spec.
2 – African Violet, 1 specimen in pot.
3 – Rex Begonia , 1 specimen in pot.
4 – Begonia Flowering, 1 specimen in pot, single.
5 – Begonia Flowering, 1 specimen in pot, double.
6 – Begonia,Tuberous, Rooted 1 specimen.
7 – Begonia, Foliage, 1 specimen.
8 – Begonia, Collection, 3 or more specimens, can be in one pot.
9 – Green plant, hanging, trailing or climbing.
10 – Plant in bloom, hanging, trailing or climbing.
11 – Spider plant.
12 – Coleus collection, individually potted, 3 or more specimens.
13 – Coleus, 1 specimen.
14 – Fern, Boston, 1 specimen.
15 – Fern, any other variety.
16 – Foliage plant, green, 1 specimen.
17 – Foliage plant, not a trailing or a climber.
18 – Fuchsia, 1 specimen in pot.
19 – Geranium, single, 1 specimen in pot.
20 – Geranium, double, 1 specimen in pot.
21 – Geranium, Rose, 1 specimen in pot.
22 – Geranium, variegated, 1 specimen, in pot.
22a– Scented Geranium, 1 specimen.
23 – Geranium ivy, hanging.
24 – Martha Washington Geranium (Pansy).
25 – Gloxinia, 1 specimen, in pot.
26 – Ivy.
27 – Oxalis (Shamrock), 1 specimen.
28 – Plant in bloom, any variety not on list.
29 – Cactus (1).
29a– Christmas cactus.
29b– Aloe Vera plant, 1 specimen in pot.
30 – Impatiens, collection of 3, can be in one pot.
31 – Impatiens, single bloom, 1 specimen in pot.
32 – Impatiens, double bloom, 1 specimen in pot.
33 – Collection of house plants, 3 specimens.
33a– Collection of herbs, 3 specimens in one pot.
34 – Window box, planted in box, not potted, reasonable size, grown in box.
35 – Potted ornamental fruit tree.
36 – Porch hanging basket.
37 – Patio container, 1, reasonable size.
38 – Flower pouch.
CLASS VI
CUT FLOWERS
Directors in charge
Tricia McDaid, Louise BaIdwin, Phyllis Dustin.
Sec.
1 – Christmas centerpiece, can include cut flowers. For amateurs only.
2 – Collection of cut blooms, in moss, 6 varieties.
3 – Wreath, 16 to 20 inches in diameter. Dry flowers may be used.
4 – Asters, 3 colours, 3 specimens each colour.
5 – Bouquet, cut flowers, annuals. Bulbs and tubers excluded, one variety.
6 – Bouquet, mixed perennials. (no shrubs)
6a– Bouquet of hydrangeas.
7 – Lavatera, reasonable display.
8 – Bouquet, cut flowers, 1 variety, perennials.
9 – Roses, collection, 3 diff. varieties.
10 – Time Flys, an arrangement using a bud, a partially opened bloom and a fully opened flower. Any suitable foliage.
11 – Tempest in a teapot, any flowers arranged in a teapot.
12 – Sweet peas, collection of 3 colours, 2 specimens of each, annual.
13 – Sweet Peas, 5 spikes, white, annual.
14 – Sweet Peas, 5 spikes, annual.
15 – Balsams, 6 stems, assorted colours.
16 – Dahlias, collection, not to exceed 8 specimens.
17 – Dahlias, 1 variety, 3 specimens, in one container.
18 – Dahlias, 6 specimens, each of separate color, and shown in one container.
19 – Dahlias, Pom-Pom, 6 specimens, 1 colour or assorted.
20 – Dahlias, Cactus, 3 specimens in one container.
21 – Gladioli, 3 spikes, white or cream, in one container.
22 – Gladioli, 3 spikes, yellow or buff, in one container.
23 – Gladioli, 3 spikes, mauve, in one container.
24 – Gladioli, 3 spikes, light or dark red, in one container.
25 – Gladioli, 3 spikes, pink or salmon, in one container.
26 – Gladioli, 3 spikes, of diff. colours, in one container.
27 – Gladioli, single spike, any variety, light colour.
28 – Gladioli, spike, any variety, dark colour.
29 – Gladioli, single spike, most unusual colour.
30 – Gladioli, one spike, bi-coloured or blotched.
31 – Pansies, 3 specimens of 3 different colours.
32 – Petunias, single, 3 blooms, 1 colour.
32a– Petunias, single, 3 colours, 2 of each.
33 – Petunias, double, 3 colours, 1 of each.
34 – Snapdragons, 3 colours, 3 specimens each.
35 – Stocks, reasonable display.
35a– Decorative miniature sunflowers, 6 specimens.
36 – Bachelor Buttons, reasonable display.
37 – Cosmos, reasonable display.
38 – Larkspur, 6 specimens, assorted.
39 – Marigold, African, collection.
40 – Small French Marigolds, 6 specimens.
41 – Phlox, annual, reasonable display.
42 – Phlox, perennials, 1 colour, 3 specimens.
43 – Verbena, 3 colours, 3 spec. of each.
44 – Pom-Pom, Zinnia bouquet, 1 colour.
45 – Zinnias, bouquet, 1 colour, dahlia flowered.
46 – Zinnias, 3 colours, 3 spec. of each.
7 – Pom-Pom, Zinnias, 4 colours, 3 specimens of each.
48 – Gladioli, 6 spikes, 1 each of 6 colours. in one container.
49 – Gladioli, 6 spikes, 1 colour in one container.
50 – Gladioli, 6 spikes, assorted colours, in one container.
51. – Calendula bouquet
CLASS VII
EGGS
Director in charge
Hazel Markwell, Dean Young, Cindy Bowen.
Sec.
1 – Eggs, white, 1 dozen
2 – Eggs, brown, 1 dozen
3 – Eggs, white, 3 dozen.
4 – Eggs, brown, 3 dozen.
5 – 1 dozen, green or blue
CLASS VIII
HONEY
Directors in charge
Neil McComb, Tricia Smith.
1 – Bees Honey, in combs, 12 sections.
2 – Bees Honey, pure extracted, in clear 1lb, glass honey jars, 6 iars.
3 – Honey, pure extracted, 6 jars amber.
4 – Bees Honey, in combs, Open to new exhibitors only.
5 – Honey, pure extracted, 6 jars, Open to new exhibitors only
CLASS IX
COOKING
Directors in charge
Debbie Smith, Muriel Mosher, Irene Shelden, Connie Smith, Vye Danforth-Roy.
NOTE: All exhibits must be made by exhibitors.
NOTE: Commercial mixes barred.
NOTE: Bread made in bread machine barred.
Sec.
1 – Bread, whole wheat.
2 – Bread (milk).
3 – Raisin bread with yeast.
3a– Oatmeal & maple syrup bread with yeast.
4 – Bread, date (without yeast).
5 – Bread, steamed brown.
6 – Zucchini bread.
7 – Carrot bread.
7a– Cherry bread.
7b– Pumpkin bread.
8 – All Bran muffins, 6 muffins.
9 – Plain buns, 6 buns.
10 – Parker House rolls, 6.
11 – Brownies, 6, not iced.
12 – Plain cup cakes, 6 not iced.
13 – Maple sugar cup cakes, 6.
14 – Carrot cake, with icing.
15 – Chocolate cake with chocolate icing.
16 – Date squares, 6 pieces.
16a– Cherry squares, 6 pieces.
16b– Maple syrup squares, 6 pieces.
17 – Jelly roll.
18 – Gingersnaps, 6.
19 – Drop cookies, fruit, 6.
19a– Oatmeal cookies, 6.
19b– Peanut butter cookies, 6.
19c– Chocolate chip cookies, 6.
19d– Sugar cookies, 6.
19e– Shortbread cookies, 6.
20 – Lemon bread, without yeast.
20a– Banana bread
21 – Doughnuts, raised, 6.
22 – Sweet doughnuts, 6.
23 – Apple pie.
24 – Lemon pie.
25 – Raisin pie.
26 – Raspberry pie.
26a– Strawberry pie.
27 – Peach pie.
28 – Sugar pie.
29 – Baking powder biscuits, 6
CLASS X
MAPLE PRODUCTS
Directors in charge
Neil McComb, Richie Harrison, Sue Young, Debbie Smith.
NOTE: Exhibits must be owned and made by exhibitors or his employee.
Sec.
1 – Pure Maple Syrup, shown in 6 - 500ml bottles, Folia bottles if available.
2 – Pure Maple Butter, 2 jars of 250ml, each.
3 – Hard Maple Sugar, 2 cakes of 250g, each made from syrup.
4 – 1 box, Pure Maple Candy, 500g.
5 – Soft sugar, shown in 2 jars, 250ml ea.
6 – Pure Maple Taffy, in 375ml. jar.
6a – Maple granulated sugar, 2-10 ounce in plastic bags.
7 – Best display of maple products, made and owned by exhibitor, not less than 1 gal. of syrup and 10 to 12 Ibs of sugar.
Exhibit not to cover more than 4 linear frontage feet of table.
MAPLE BY-PRODUCTS
8 – Maple Jelly, 250ml jars, 2.
9 – Maple Spread, 250ml jars, 2.
10 – Maple Cones, 6
99th ANNUAL EXHIBITION
Founded in 1911
OFFICERS FOR 2013
Honorary President: Ruby Simpson & Irene Sheldon
President: Tricia McDaid
Vice-Presidents :1 - Connie Smith – 2 - Ghislaine Leblond
Secretary-Treasurer: Debbie Smith
Auditor: Mahlon Grapes
SUPERINTENDENT OF BUILDINGS AND GROUNDS
Melvin Dustin, Wesley Mason, Louise Baldwin, Wendy Butler, Debbie Smith, Dean Young, Neil McComb, Cindy Bowen
LIST OF DIRECTORS
Melvin and Phyllis Dustin, Debbie Smith, Louise Baldwin, Neil McComb, Ghislaine Viens, Vye Danforth-Roy, Wendy Butler, Wesley Mason, Sue Young, Tricia McDaid, Hazel Markwell, Connie Smith, Tricia Smith, Dean Young, Gail Bowen, Cindy Bowen, Ghislaine Leblond, Julie Langlois, Sue Fletcher
HONORARY DIRECTORS
Alma Butler, Julliette Keet, Ruby Simpson, Irene Sheldon
EXECUTIVE COMMITTEE
Debbie Smith, Louise Baldwin, Ghislaine Viens, Vye Danforth-Roy, Wendy Butler, Neil McComb, Tricia McDaid, Cindy Bowen, Connie Smith
Horticultural Department Rules
RULES AND REGULATIONS
1 – Only residents of STANSTEAD, SHERBROOKE, COATICOOK and MAGOG REGIONS are eligible to exhibit in Horticultural classes.
2 – All specimens placed in competition for premiums must be bonafide grown by competitor or employee, such competitor or employee must, if requested by any member of the Society, take oath to the same. No protest wlll be accepted after 12 o'clock on the second day of the exhibition. Any protest made to the society, in order to enforce the above rule, shall not be made public.
3 – The Horticultural Building will open Thursday 12:00 (noon) and Friday at 8:00 a.m. Exhibits must be labeled and in place by 10:00 a.m. on Friday as judging commences at 11:00 a.m. of that day.
4 – All entries must be judged.
5 – In awarding premiums on plants in pots, special reference will be made to the beauty of the specimens, profusion of bloom and evidence of superior cultivation. Judges are not required to award prizes to specimens of inferior quality.
6 – No individual except officers of the Society will be allowed to touch or handle any fruit, flowers or other articles exhibited.
7 – THE DECISION OF THE JUDGE IS FINAL.
8 – The judges shall not be competitors in any class for which they are to be awarded premiums.
9 – Prize list and other information may be obtained by applying to the Secretary; all persons interested in Horticulture are invited to contribute articles for exhibition.
10 – Specimens exhibited for special prizes cannot be shown in general collection except where otherwise specified.
11 – Members of the Horticultural Society may exhibit in the Agricultural classes without additional fees.
12 – Aluminium plates will be furnished by the Society for exhibiting products.
13 – Competitors should remember that fruit, vegetables. plants and cut flowers defective in form, in colour or wormy, never obtain premiums
14 – Names of exhibitors will be written on the prize cards as soon as possible after being judged.
15 – The Horticultural Society would appreciate having your entry requests in the hands of the secretary before Thursday of fair week. Exhibitors may pick up their entry tags on Thursday evening or Friday morning at the Fair. Late entries will be accommodated up to 10:00 a.m. Friday morning.
16 – Although there will be an attendant on duty, the directors will NOT BE RESPONSIBLE for exhibits during the three days of the Fair. Exhibits may be picked up at 6:00 p.m. on Sunday, the last day of the Fair. Unless reserved, the remaining exhibits will be sold off. The Horticultural Building will close at 8:30 p.m. Any exhibitor not able to have all entries out by this time must contact one of the directors.
17 – Payment of prizes earned will be made according to funds on hand at end of year.
18 – Only one article per section may be shown. However, exhibitors may show in all sections in every class. Also, exhibitors must have their complete address, house number, street, town, code and telephone number on their entry form.
NO DOGS ALLOWED
Horticultural Classes
Class I
Fruit
Directors in charge
Phyllis Dustin, Melvin Dustin, Hazel Markwell.
NOTE - All varieties must be named.
Sec.
1 – Apples, 4 varieties, 5 of each. Summer to early Autumn.
2 – Apples, branch of Crabs, 10 or more specimens.
3 – Apples, Cortland, 5 specimens.
3a– Apples, Delicious, 5 specimens.
4 – Apples, Duchess, 5 specimens.
4a– Apples, Empire, 5 specimens.
5 – Apples, Jersey Mac, 5 specimens.
6 – Apples, Fameuse, 5 spécimens.
6a– Apples, Lawfam, 5 specimens.
7 – Apples, Spartan, 5 specimens.
7a– Apples, Lodi, 5 specimens.
8 – Apples, Joyce, 5 specimens.
8a– Apples, Quinte, 5 specimens.
9 – Apples, Paulared, 5 specimens.
10 – Apples, Lobo, 5 specimens.
11 – Apples, Maclntosh, 5 specimens.
12 – Apples, Melba, 5 specimens.
13 – Apples, Peach, 5 specimens.
14 – Apples, St-Lawrence, 5 specimens
15 – Apples, plate of 5 varieties, 1 specimen of each.
16 – Apples, Shamrock, 5 specimens.
16a– Apples, Summer Granny, 5 specimens.
17 – Apples, Summer Red, 5 specimens.
17a– Apples, Sunrise, 5 specimens.
17b– Apples, Vista Bella, 5 specimens.
18 – Apples, Yellow Transparent, 5 specimens.
18a– Honey Crisp, 5 specimens.
18b– Honey Gold, 5 specimens.
18c– Royal Gala, 5 specimens.
18d– Belmac, 5 specimens.
18e– Liberty, 5 specimens.
19 – Apples, any other named variety, 5 specimens
20 – Grapes, reasonable display.
21 – Pears, 6 specimens.
22 – Plums, 6 specimens.
23 – Plums, 3 varieties, 6 specimens of each variety.
23a– Any other fruit, 5 specimens.
24 – Apples, Melba - 4 quart basket.
25 – Apples, Duchess - 4 quart basket.
26 – Blueberries, pint basket.
26a– Any other berry, pint basket
Class II
Preserves
Directors in charge
Muriel Mosher, Vye Danforth Roy, Debbie Smith, Wendy Butler
NOTE – Preserved goods may be opened by the judge.
NOTE – Preserves must be properly processed or will be disqualified
. NOTE – All Exhibits must be made within current year.
Sec.
1 – Apples, pint jar.
2 – Blackberries, pint jar.
3 – Blueberries, pint jar.
4 – Cherries, Red, pint jar.
5 – Cherries, any other variety, pint jar.
6 – Citron, pint jar.
7 – Currants, Red, pint jar.
8 – Currants, Black. pint jar.
9 – Gooseberries, pint jar.
10 – Peaches, pint jar.
11 – Pears, pint jar,
12 – Pineapple, pint jar
13 – Plums, pint jar.
14 – Raspberry, Tame, pint jar.
15 – Raspberry, Wild, pint jar.
16 – Raspberry, Black, pint jar.
17 – Rhubarb, Red, pint jar.
18 – Rhubarb, Green, pint jar.
19 – Strawberries, Tame, pint jar.
20 – Strawberries, Wild, pint jar.
21 – Any other variety of fruit, not listed, pint jar.
22 – Marmalade, Orange, pint jar.
23 – Marmalade, any other variety, pint jar.
24 – Blackberry jam, in pint sealers.
25 – Blueberry jam, in pint sealers.
26 – Gooseberry jam, in pint sealers.
27 – Grape jam, in pint sealers.
28 – Raspberry jam, in pint sealers.
29 – Strawberry jam, in pint sealers.
30 – Any other jam, in pint sealers.
30a– Mint jelly, 250ml jar.
30b– Apple jelly, 250ml jar.
30c– Grape jelly, 250ml jar.
30d– Any other variety of jelly, 250ml jar
31 – Beans, yellow, pint jar.
32 – Beans, green, pint jar.
33 – Beets, pint jar.
34 – Carrots, pint jar (whole).
35 – Peas, Green, pint jar.
36 – Bread and Butter Pickles, 1 pint jar.
37 – Dill Pickles, 1 pint jar.
38 – Mustard Pickles, 1 pint jar.
39 – Beet Pickles, 1 pint jar.
39a– Any other variety of pickles.
40 – Collection of Jellies, 250ml jars, 4 varieties.
41 – Collection of canned vegetables, pint sealers, display of 2 or 3.
42 – Collection of Pickles, pint sealers, display of 2 or 3, grown and canned by exhibitor.
43 – Collection of relishes, pint sealers, display of 2 or 3, grown and canned by exhibitor.
Class III
Vegetables
For table use only.
Directors in charge
Ghislaine Viens, Melvin Dustin, Vye Roy, Hazel Markwell.
NOTE: Exhibits must be grown locally, by exhibitor.
Sec.
1 – Beans, snap wax, 12 specimens.
2 – Beans, snap green, 12 specimens.
3 – Beans, shell, 12 specimens, green pods.
4 – Black/purple podded beans, 12 specimens.
5 – Beans, for broad beans, 12 specimens.
6 – Beans, for baking, 12 pods.
7 – Beets, table, 3 specimens.
8 – Beets, cylindra, 3 specimens.
8a– Beets, golden, 3 specimens.
9 – Broccoli, 2 heads.
10 – Cabbage, summer, 2 heads.
11 – Cabbage, winter, 2 heads.
12 – Cabbage, Chinese, 2 heads.
13 – Cabbage, red,2 heads.
14 – Cauliflower, 2 heads.
15 – Carrots, long, 3 specimens.
15a– Carrots, Chantenay type (cylindrical), 3 specimens.
16 – Carrots, other than long or Chanteney, 3 specimens.
17 – Celery, 1 head.
18 – Citron, 2 specimens.
19 – Leeks, 3 specimens.
20 – Sweet corn, bi-colour, 3 cobs.
21 – Sweet corn, yellow variety, 3 cobs.
22 – Cucumber, table, 3 specimens.
23 – Cucumbers, large white, 3 specimens.
24 – Cucumbers, whole pickling, 8 specimens, 4 to 4-1/2 inches long.
25 – Cucumbers, ripe, 3 specimens.
26 – Cucumbers, Japanese long, 12" to 18" long, 3 specimens.
27 – Garlic, 3 specimens.
28 – Kohl Rabi, 2 specimens.
29 – Cantaloup, 2 specimens.
30 – Onions, red, from seed, 5 specimens.
31 – Onions, yellow, from seed, 5 specimens.
32 – Onions, white, from seed, 5 specimens.
33 – Onions, pickling, from seed, 5 specimens.
34 – Onions, red, from sets, 5 specimens.
35 – Onions, yellow, from sets, 5 specimens.
36 – Onions, white, from sets, 5 specimens.
36a– Spanish onions, from seed, 5 spec.
36b– Spanish onions, from sets, 5 spec.
NOTE: Onions not to be peeled. Potatoes not washed.
37 – Parsnips, 3 specimens.
38 – Peppers, sweet, 3 specimens.
39 – Peppers, hot. 3 specimens.
40 – Pumpkin, sugar, 2 specimens.
41 – Plate of 5 potatoes. named variety.
42 – Squash, Green Hubbard, 2 spec.
43 – Squash, Buttercup, 2 specimens.
44 – Squash, Golden Hubbard, 2 spec
45 – Squash, summer, 2 specimens.
46 – Squash, any other variety, 2 spec.
47 – Zucchini, 2 specimens, green, not more than 10" long.
48 – Zucchini, large, 2 specimens.
49 – Swiss Chard, white, 3 heads.
50 – Swiss Chard, red, 3 heads.
51 – Tomatoes, ripe, red, named. 5 spec.
52 – Tomatoes, ripe, rose, named, 5 spec
53 – Tomatoes, collection, 4 varieties, ripe, named, 3 specimens each.
54 – Tomatoes, green, 5 specimens.
55 – Tomatoes, small variety, 5 spec.
55a– Tomatoes, any other variety, 5 spec.
56 – Turnips, Rutabaga, 2 specimens.
57 – Turnips, white, 2 specimens.
58 – Peas, 6 pods.
59 – Acorn Squash, 2 specimens.
60 – Watermelon, 2 specimens.
61 – Any other vegetable, 2 specimens
62 – Herbs, any kind, 1 each of 5 named varieties.
63 – Vegetable, odd shaped.
64 – Miniature gourds, 3 spec., 1 variety
CLASS IV
FIELD CROPS
Directors in charge
Richie Harrison, Wendy Butler, Ghislaine Leblond, Gail Bowen.
NOTE: Potatoes not to be washed, but lightly brushed.
Sec.
1 – Beans, 6 stalks, baking, for table use.
2 – Carrots, large yellow, 6 specimens.
3 – Corn, Fodder, 6 stalks from one acre.
4 – Corn, Fodder and Sunflowers, 6 stalks fodder and 2 stalks Sunflowers.
5 – Corn Field, 12 ears.
6 – Sheaf of Brome Grass.
7 – Pumpkin Feed, 2 specimens.
8 – Sheaf of Alfalfa, green, 15% to 20% blossoms, to measure 4" in diameter inside upper band.
8a– Sheaf of clover, green, 15% to 20% blossoms, to measure 4" in diameter inside upper band.
9 – Sheaf of red clover, full bloom.
10 – Sheaf of Timothy, first cut.
10a– Sheaf of Timothy, second cut.
11 – Sheaf of Soya Beans.
11a– Sheaf of Canola.
11b– Mixed legume grass hay, one 3 inch flake in a plastic bag, first cut hay.
11c– Mixed legume grass hay, one 3 inch flake in a plastic bag, second cut hay.
11d– Large swedes, 2 specimens.
11e– Timothy grass hay, one 3 inch flake in plastic bag, first cut.
Sections 12 - 15
2 1/2" in diameter inside upper band, without roots12a– Sheaf of bearded wheat.
13 – Sheaf of Oats.
14 – Sheaf of winter rye.
15 – Sheaf of Barley.
16 – Potatoes, yellow, 8 specimens, any variety.
17 – Potatoes, Irish Cobbler, 8 specimens.
18 – Potatoes, red Norland, 8 specimens.
19 – Potatoes, Superior, 8 specimens.
20 – Potatoes, any other variety, 8 specimens, red.
20a– Potatoes, any other variety, white, 8 specimens.
20b– Potatoes, blue variety, 8 specimens.
21 – Potatoes, 3 named varieties, 5 of each.
CLASS V
POTTED PLANTS
Directors in charge
Louise Baldwin, Tricia McDaid, Phyllis Dustin.
NOTE: Plants to be groomed, free of disease, insects and shown in presentable containers.
Sec.
1 – African Violet, collection of 3 spec.
2 – African Violet, 1 specimen in pot.
3 – Rex Begonia , 1 specimen in pot.
4 – Begonia Flowering, 1 specimen in pot, single.
5 – Begonia Flowering, 1 specimen in pot, double.
6 – Begonia,Tuberous, Rooted 1 specimen.
7 – Begonia, Foliage, 1 specimen.
8 – Begonia, Collection, 3 or more specimens, can be in one pot.
9 – Green plant, hanging, trailing or climbing.
10 – Plant in bloom, hanging, trailing or climbing.
11 – Spider plant.
12 – Coleus collection, individually potted, 3 or more specimens.
13 – Coleus, 1 specimen.
14 – Fern, Boston, 1 specimen.
15 – Fern, any other variety.
16 – Foliage plant, green, 1 specimen.
17 – Foliage plant, not a trailing or a climber.
18 – Fuchsia, 1 specimen in pot.
19 – Geranium, single, 1 specimen in pot.
20 – Geranium, double, 1 specimen in pot.
21 – Geranium, Rose, 1 specimen in pot.
22 – Geranium, variegated, 1 specimen, in pot.
22a– Scented Geranium, 1 specimen.
23 – Geranium ivy, hanging.
24 – Martha Washington Geranium (Pansy).
25 – Gloxinia, 1 specimen, in pot.
26 – Ivy.
27 – Oxalis (Shamrock), 1 specimen.
28 – Plant in bloom, any variety not on list.
29 – Cactus (1).
29a– Christmas cactus.
29b– Aloe Vera plant, 1 specimen in pot.
30 – Impatiens, collection of 3, can be in one pot.
31 – Impatiens, single bloom, 1 specimen in pot.
32 – Impatiens, double bloom, 1 specimen in pot.
33 – Collection of house plants, 3 specimens.
33a– Collection of herbs, 3 specimens in one pot.
34 – Window box, planted in box, not potted, reasonable size, grown in box.
35 – Potted ornamental fruit tree.
36 – Porch hanging basket.
37 – Patio container, 1, reasonable size.
38 – Flower pouch.
CLASS VI
CUT FLOWERS
Directors in charge
Tricia McDaid, Louise BaIdwin, Phyllis Dustin.
Sec.
1 – Christmas centerpiece, can include cut flowers. For amateurs only.
2 – Collection of cut blooms, in moss, 6 varieties.
3 – Wreath, 16 to 20 inches in diameter. Dry flowers may be used.
4 – Asters, 3 colours, 3 specimens each colour.
5 – Bouquet, cut flowers, annuals. Bulbs and tubers excluded, one variety.
6 – Bouquet, mixed perennials. (no shrubs)
6a– Bouquet of hydrangeas.
7 – Lavatera, reasonable display.
8 – Bouquet, cut flowers, 1 variety, perennials.
9 – Roses, collection, 3 diff. varieties.
10 – Time Flys, an arrangement using a bud, a partially opened bloom and a fully opened flower. Any suitable foliage.
11 – Tempest in a teapot, any flowers arranged in a teapot.
12 – Sweet peas, collection of 3 colours, 2 specimens of each, annual.
13 – Sweet Peas, 5 spikes, white, annual.
14 – Sweet Peas, 5 spikes, annual.
15 – Balsams, 6 stems, assorted colours.
16 – Dahlias, collection, not to exceed 8 specimens.
17 – Dahlias, 1 variety, 3 specimens, in one container.
18 – Dahlias, 6 specimens, each of separate color, and shown in one container.
19 – Dahlias, Pom-Pom, 6 specimens, 1 colour or assorted.
20 – Dahlias, Cactus, 3 specimens in one container.
21 – Gladioli, 3 spikes, white or cream, in one container.
22 – Gladioli, 3 spikes, yellow or buff, in one container.
23 – Gladioli, 3 spikes, mauve, in one container.
24 – Gladioli, 3 spikes, light or dark red, in one container.
25 – Gladioli, 3 spikes, pink or salmon, in one container.
26 – Gladioli, 3 spikes, of diff. colours, in one container.
27 – Gladioli, single spike, any variety, light colour.
28 – Gladioli, spike, any variety, dark colour.
29 – Gladioli, single spike, most unusual colour.
30 – Gladioli, one spike, bi-coloured or blotched.
31 – Pansies, 3 specimens of 3 different colours.
32 – Petunias, single, 3 blooms, 1 colour.
32a– Petunias, single, 3 colours, 2 of each.
33 – Petunias, double, 3 colours, 1 of each.
34 – Snapdragons, 3 colours, 3 specimens each.
35 – Stocks, reasonable display.
35a– Decorative miniature sunflowers, 6 specimens.
36 – Bachelor Buttons, reasonable display.
37 – Cosmos, reasonable display.
38 – Larkspur, 6 specimens, assorted.
39 – Marigold, African, collection.
40 – Small French Marigolds, 6 specimens.
41 – Phlox, annual, reasonable display.
42 – Phlox, perennials, 1 colour, 3 specimens.
43 – Verbena, 3 colours, 3 spec. of each.
44 – Pom-Pom, Zinnia bouquet, 1 colour.
45 – Zinnias, bouquet, 1 colour, dahlia flowered.
46 – Zinnias, 3 colours, 3 spec. of each.
7 – Pom-Pom, Zinnias, 4 colours, 3 specimens of each.
48 – Gladioli, 6 spikes, 1 each of 6 colours. in one container.
49 – Gladioli, 6 spikes, 1 colour in one container.
50 – Gladioli, 6 spikes, assorted colours, in one container.
51. – Calendula bouquet
CLASS VII
EGGS
Director in charge
Hazel Markwell, Dean Young, Cindy Bowen.
Sec.
1 – Eggs, white, 1 dozen
2 – Eggs, brown, 1 dozen
3 – Eggs, white, 3 dozen.
4 – Eggs, brown, 3 dozen.
5 – 1 dozen, green or blue
CLASS VIII
HONEY
Directors in charge
Neil McComb, Tricia Smith.
1 – Bees Honey, in combs, 12 sections.
2 – Bees Honey, pure extracted, in clear 1lb, glass honey jars, 6 iars.
3 – Honey, pure extracted, 6 jars amber.
4 – Bees Honey, in combs, Open to new exhibitors only.
5 – Honey, pure extracted, 6 jars, Open to new exhibitors only
CLASS IX
COOKING
Directors in charge
Debbie Smith, Muriel Mosher, Irene Shelden, Connie Smith, Vye Danforth-Roy.
NOTE: All exhibits must be made by exhibitors.
NOTE: Commercial mixes barred.
NOTE: Bread made in bread machine barred.
Sec.
1 – Bread, whole wheat.
2 – Bread (milk).
3 – Raisin bread with yeast.
3a– Oatmeal & maple syrup bread with yeast.
4 – Bread, date (without yeast).
5 – Bread, steamed brown.
6 – Zucchini bread.
7 – Carrot bread.
7a– Cherry bread.
7b– Pumpkin bread.
8 – All Bran muffins, 6 muffins.
9 – Plain buns, 6 buns.
10 – Parker House rolls, 6.
11 – Brownies, 6, not iced.
12 – Plain cup cakes, 6 not iced.
13 – Maple sugar cup cakes, 6.
14 – Carrot cake, with icing.
15 – Chocolate cake with chocolate icing.
16 – Date squares, 6 pieces.
16a– Cherry squares, 6 pieces.
16b– Maple syrup squares, 6 pieces.
17 – Jelly roll.
18 – Gingersnaps, 6.
19 – Drop cookies, fruit, 6.
19a– Oatmeal cookies, 6.
19b– Peanut butter cookies, 6.
19c– Chocolate chip cookies, 6.
19d– Sugar cookies, 6.
19e– Shortbread cookies, 6.
20 – Lemon bread, without yeast.
20a– Banana bread
21 – Doughnuts, raised, 6.
22 – Sweet doughnuts, 6.
23 – Apple pie.
24 – Lemon pie.
25 – Raisin pie.
26 – Raspberry pie.
26a– Strawberry pie.
27 – Peach pie.
28 – Sugar pie.
29 – Baking powder biscuits, 6
CLASS X
MAPLE PRODUCTS
Directors in charge
Neil McComb, Richie Harrison, Sue Young, Debbie Smith.
NOTE: Exhibits must be owned and made by exhibitors or his employee.
Sec.
1 – Pure Maple Syrup, shown in 6 - 500ml bottles, Folia bottles if available.
2 – Pure Maple Butter, 2 jars of 250ml, each.
3 – Hard Maple Sugar, 2 cakes of 250g, each made from syrup.
4 – 1 box, Pure Maple Candy, 500g.
5 – Soft sugar, shown in 2 jars, 250ml ea.
6 – Pure Maple Taffy, in 375ml. jar.
6a – Maple granulated sugar, 2-10 ounce in plastic bags.
7 – Best display of maple products, made and owned by exhibitor, not less than 1 gal. of syrup and 10 to 12 Ibs of sugar.
Exhibit not to cover more than 4 linear frontage feet of table.
MAPLE BY-PRODUCTS
8 – Maple Jelly, 250ml jars, 2.
9 – Maple Spread, 250ml jars, 2.
10 – Maple Cones, 6
