Shepperton Horticultural Association
Shepperton Horticultural Association

Notes for Exhibitors

The number of specimens to be exhibited in collections of vegetables and fruit is to be the same as that for individual classes. Where there is no individual class for any other vegetable and fruit classes, the number of specimens should be:

 

Vegetables

  Qty Points                     
  Qty
Points
Aubergines 2 18                      Onions - over 250 gm 5 20
Beans - Broad 6 15   Onions - under 250 gm    5 15
Beans - French 6 15   Onions - spring 12 12
Beans - Runner 6 18   Parnsips 2 20
Beetroot 3 15   Peas 6 20
Brussels Sprouts    12 15   Potatoes 4 20
Cabbage 2 15   Radishes 12 10
Capsicum 3 15   Rhubarb 3 12
Carrots - long 3 20   Shallots - large 6 18
Carrots - others 3 18   Shallots - pickling 12 12
Cauliflower 2 20   Squashes 2 15
Courgettes 3 12   Swedes 3 15
Cucumber 2 20   Sweet Corn 2 18
Garlic 3 12   Tomatoes - medium 5 18
Kohl Rabi 3 12   Tomatoes - Beefsteak 3 15
Leeks 2 20   Tomatoes - cherry 8 12
Lettuce 2 15   Turnips 3 15
Marrow 2 15        

Fruit

  Qty Points                     
  Qty
Points
Apples - cooking 3 18                      Loganberries 12 12
Apples - dessert 3

20

  Melons 1 18
Apricots 5 16   Peaches 3 20
Blackberries 12 12   Pears - cooking 3 16
Cherries 12 16   Pears - dessert 3 20
Currants, bunches 6 12   Plums - cooking               5 14
Damsons 12 8   Plums - dessert 6 16
Figs 5 16   Raspberries 12 12
Gooseberries 12 12   Strawberries 12 16
Grapes, bunches 2 16        

Where possible, exhibitors are requested to name the varieties used in each exhibit.

A useful guide for Exhibitors is The Horticultural Show Handbook published by The Royal Horticultural Society, a copy of which may be obtained from the Show Secretaries or purchased online from Amazon here.

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