Spring Show Schedule

Cups and Trophies

THE LIPSCOMB CUP
will be presented to the Member with the most points in Classes 1, 2, 3, 4 and 5.

THE JOHN ROUSE CUP
will be presented to the Member with the most points in the Flower Classes 6 to 32.

THE ELIZABETH BROWN CUP
will be awarded to the child with the most points in Classes 44 to 49.

DIPLOMA OF MERIT
will be awarded for the Best Exhibit in Show.


The following cups and awards will be presented at the Autumn Show, based on points awarded throughout the year.

THE WADE CUP
will be awarded at the Autumn Show to the family gaining the most points from all three Shows.

THE HERMITAGE HOMECRAFT CUP
will be awarded at the Autumn Show to the Member with the most points from the Spring and Autumn Shows in the Produce and Homecraft Classes.

THE PHOTOGRAPHER OF THE YEAR AWARD
will be awarded at the Autumn Show to the Member gaining the most points in the Photographic Classes throughout the year.


Class

FLORAL ARRANGEMENTS (including foliage)

  1. ‘Treasures from a Spring Garden’.  Size 13cm. (5″) wide x 30cm. (12″) high
  2. A Basket of Flowers and Foliage with an Easter theme.  Size to suit Basket
  3. Make a Spring exhibit using Moss, Ferns and Twigs.  Size 38cm. (15″) wide x 23cm. (9″) high
  4. A Posy of Spring Flowers.  A Frill may be used
  5. A petite arrangement with Spring Flowers and Foliage.  Size limit 23cm. (9″) wide and high

N.B.    See Rule 5 in respect of Classes 1 to 5

FLOWERS

  1. Five blooms of Trumpet Daffodils, one or more varieties (or cultivars)
  2. Three blooms of Trumpet Daffodils, one variety (or cultivar)
  3. One bloom Trumpet Daffodil

N.B.    ‘Trumpet Daffodils’ – trumpet as long as, or longer than perianth segment

  1. Five blooms Narcissus, cup, two or more varieties (or cultivars)
  2. Three blooms Narcissus, cup, one variety (or cultivar)
  3. One Specimen Narcissus, cup
  4. Five stems multi-headed Narcissus
  5. Three stems multi-headed Narcissus
  6. One stem multi-headed Narcissus
  7. Three stems of a miniature Narcissus, single or multi-headed, with a maximum bloom diameter of 5cm. (2″)
  8. Three stems of a Cyclamineus Narcissus.  (See Note below)
  9. Three stems Polyanthus, cut
  10. One stem Polyanthus, cut
  11. Bowl or Vase Polyanthus, cut
  12. One Polyanthus or Primrose Plant, potted
  13. Three Tulips, rooted or cut
  14. Three Hyacinths, rooted or cut
  15. Mixed Spring Flowers, any container
  16. Five Pansies
  17. Five Violas
  18. One Viola plant, flowering, in a 10cm. (4″) pot
  19. Pot Plant, flowering
  20. Pot Plant, Orchid.  Pot measurement 20cm. (8″) max.  SEE ‘SPECIAL NOTES’
  21. Pot Plant, foliage
  22. Cacti or Succulents, in a bowl
  23. Five stems Wallflowers
  24. Vase Flowering Shrubs or Trees, not more than six stems
  25. Three stalks Rhubarb
  26. Any other Vegetable, one, fresh

PRODUCE AND HOMECRAFT (Food to be labelled with date)

  1. A Jar of Currant Jelly 
  2. Six Ginger Florentines.  SEE RECIPE BELOW
  3. A Round of Soda Bread
  4. An Upside-down Pudding 
  5. ‘Something New from Something Old’ – an item using recycled materials 
  6. A Tea Cosy  

PHOTOGRAPHIC

(Size – any dimensions not exceeding 225 sq. cm. (35 sq. ins.).  May be mounted but not framed)

  1. One Print – ‘The first Spring Flower to appear in your Garden’
  2. One Print – ‘Floods’
  3. One Print – ‘A Bonfire, Fireworks or Halloween’ 

CHILDREN’S CLASSES (age to be stated)

Under 8 years old on day of Show

  1. Make a plate of filled Sandwiches for a Party
  2. Make a Nest filled with decorated, hard boiled Hens’ Eggs
  3. Make an Easter Posy                  

8 years old or over on day of Show

  1. Decorate a Wooden Spoon
  2. Make a Nest filled with decorated, hard boiled Hens’ Eggs
  3. Make an Easter Posy

(A variety is a naturally occurring variant of a species, while variants produced by man in cultivation are known as cultivars)

Note:  Cyclamineus Narcissus.  Usually one flower to a stem, perianth segments (petals) reflexed.  Flower at an acute angle to the stem, with very short pedicel (neck)


SPRING SHOW RECIPES

Ginger Florentines
50g. (2oz.) butter To finish: 50g. (2oz.) dark chocolate
115g. (4oz.) caster sugar 50g. (2oz.) white chocolate
50g. (2oz.) chopped mixed glace cherries
25g. (1oz.) chopped orange peel
50g. (2oz.) flaked almonds
50g. (2oz.) chopped walnuts
25g. (1oz.) chopped glace ginger
30ml. (2 tbsp.) plain flour
2.5ml. (½ tsp.) ground ginger

Preheat oven 180ºC, 160ºC fan, 350ºF / Gas Mark 4

Makes 30

Whisk together butter and sugar in a mixing bowl until light and fluffy.  Thoroughly mix in all remaining ingredients, except the chocolate.  Divide mixture into spoonsful and place, well-spaced, onto lined baking trays to allow for spreading.  Gently flatten biscuits with the palm of your hand and bake for 5 minutes.  Remove biscuits from the oven and flatten with a wet fork, shaping into neat rounds.  Return to oven for 3-4 minutes, until golden brown.  Allow biscuits to cool on the baking trays for 2 minutes, to firm up and then, using a palette knife, carefully transfer them to a wire rack.  When biscuits are cold and firm, melt the dark and white chocolate.  Spread dark chocolate on undersides of half the biscuits and spread white chocolate on undersides of the rest.