Merrow Horticultural Society Annual Show

Date: Saturday 4 September 2021

Club: Merrow Horticultural Society

Contact: Ms. Veronica Plested

Phone: 01483-569494

Website: http://www.surreycommunity.info/mhs/

This Show will be held at St John’s Centre, Merrow.  Merrow Horticultural Society’s Annual Show opens at 2.30pm.

RULES FOR THE ANNUAL SHOW
1. Entry forms for the show should be handed in by 3pm on Friday 3rd September. Late entries will be accepted at the discretion of the Show Secretary up to 10.00 am on the day of the show. There is no entrance fee. Prizes for Children’s Classes only: 1st £1.50, 2nd £1 and 3rd 50p.
2. Cards corresponding with the entries to be made are to be obtained from the Show Secretary on the morning of the show. Any additions to, or alterations on, a card without the agreement of the Show Secretary will disqualify the exhibit.
3. All exhibitors are requested to take particular care that they place a card on each exhibit.
4. The hall will be open at 8am on the day of the show. Staging is to be completed by 11am when the hall will be cleared of everyone except the Secretary and assistants to allow judging to take place.
5. No exhibitor may enter more than one exhibit in any one class.
6. The decision of the judges is to be final.
7. Notice of objection to any exhibit is to be made in writing to the Show Secretary within one hour of the opening of the show.
8. All matters in dispute are to be settled by the Committee and their decision is to be final and binding.
9. All exhibits must be the work or produce of the exhibitor. The Committee reserves the right to visit and inspect any exhibitor’s garden or allotment before or after the show.
10. Exhibits must not be removed from the show tables before 4pm, or such times as may be announced. This will be strictly adhered to.
11. Paper plates will be provided for fruit and vegetable classes. Exhibitors must provide their own vases for flower classes. The Committee will not be responsible for these or for any other property but will take every care to avoid loss or damage.
12. Presentation of cups and certificates is at 4pm.
13. Judges will not necessarily award prizes in every category.
14. Judging will be by the rules of the Royal Horticultural Society and Women’s Institute.
15. The Willmott Perpetual Challenge Cup, the Junior Challenge Cup, the Home Produce Challenge Cup, the Handicraft Challenge Bowl and the Maurice Kendall Cups are open to all. Other cups are open to members of the Society only.

ANNUAL SHOW 4th SEPTEMBER 2021 St John’s Church Centre, Merrow
Please use the entry form at back of Schedule or email form (sent out near the date) DAHLIAS In dahlia classes 1-9 you may enter any cultivar or mixture of cultivars.
1. Medium cactus or semi-cactus, 3 blooms (max 220mm)
2. Small and/or miniature cactus or semi-cactus, 3 blooms (max 170mm)
3. Medium decorative, 3 blooms (max 220mm)
4. Small and/or miniature decorative, 3 blooms (max 170mm)
5. Small and/or miniature ball, 3 blooms (max 170mm)
6. Pompoms, 3 blooms (up to 52mm)
7. Water lily type, 3 blooms
8. Any other type not specified above, 3 blooms
9. Dahlia, one specimen bloom
10. Vase of three mixed garden dahlias
FLOWERS AND PLANTS
11. Vase of mixed herbaceous perennials, excluding shrubs
12. Vase of foliage
13. Vase of mixed flowers and foliage
14. A vase of mixed annuals
15. One specimen rose
16. Roses, 3 stems, any variety or varieties
17. Hydrangeas, 3 stems
18. Rudbeckias, 3 stems
19. Vase of flowering shrubs, 3 different kinds, 1 stem of each
20. Gladioli, 3 stems
21. Any other flower not specified above, 3 stems
22. Clematis flower, 1 mounted on board (supplied)
23. Fuchsia, single or semi-double florets, 6 mounted on board (supplied)
24. Fuchsia, double florets, 6 mounted on board (supplied)
25. Specimen fuchsia, any size pot
26. Begonia, pot size 180mm maximum
27. Pot plant, flowering, (not fuchsia, pelargonium or begonia) 180mm pot maximum
28. Pot plant, foliage, 180mm pot maximum
29. Succulent or cactus 180mm pot maximum
30. Pelargonium, 180mm pot maximum
NB Please provide pot saucers for entries in classes 25-30
FRUIT Note: All fruit should be shown with stalks and displayed on paper plates provided
31. Raspberries, 12
32. Apples, 4, any variety
33. Pears, 4, any variety
34. Plums, 6, any variety
35. Blackberries, 12
36. Any other fruit

VEGETABLES Stage directly on table or on plates provided (except class 37)
37). Collection of salads, three distinct kinds (eg lettuce, beetroot, courgette, cabbage, carrot). Numbers as per schedule classes
38). 5 cut herbs in water in one vase
39). Leeks, 3
40). Potatoes, white, 4
41). Potatoes, coloured, 4
42). Carrots, 3, any variety, tops trimmed to 75mm
43). Shallots, 12
44). Onions, 5, each to weigh not more than 225g
45). Onions, 4, each to weigh over 225g
46). Sweetcorn, 2 cobs
47). Beetroot, 3, tops trimmed to 75mm
48). Cauliflower, 1, stem trimmed to 75mm
49). Cabbages, 2, any variety, stems trimmed to 75mm
50). Calabrese broccoli, 2 heads, stems trimmed to 75mm
51). Lettuces, 2, any variety, with roots
52). Runner beans, 9
52). French beans, 9
53). Tomatoes, 5
54). Tomatoes, small fruited, 9
55). Cucumbers, ridge, 2
56). Sweet peppers, 3
57). Chilli peppers, 5
58). Courgettes, 3
59). Vegetable marrows, a pair
60). Squash, 1
61). Squash, 3 varieties
62). Pumpkin, 1
64). Rhubarb, 3 sticks
65). Any other vegetable

‘FUN’ CLASSES
66. The longest marrow
67. The heaviest potato
68. The longest runner bean
69. The most misshapen vegetable
FLORAL ART NB: Please note the dimensions specified and measure your arrangement carefully, the judge will disqualify any entry that exceeds the size given.
70. Bright colours for a party
71. Pastel shades
72. Green and white arrangement
73. Sweet scent
Space allowed 18” (450mm), any height
Space allowed 18” (450mm), any height
Space allowed base 12” by 12” (300mm), height 15”(375mm) A Petite Arrangement – base 10” by 10” (250 by 250 mm).

HOME PRODUCE
74. Somerset Apple cake
Ingredients
100 g (4 oz) soft margarine or butter
175 g (6 oz) dark soft brown sugar
2 eggs, beaten
225 g (8 oz) plain flour (wholemeal or mixed) 5 ml (1 tsp) ground mixed spice
5 ml (1 tsp) ground cinnamon
10 ml (2 tsp) baking powder
450 g (1 lb) cooking apples, peeled, cored and chopped
45-60 ml (3-4 tbsp) fresh milk
15 ml (1 tbsp) clear honey
15 ml (1 tbsp) light Demerara sugar
Method
Preheat oven to 170C, 325OF, gas mark 3. Lightly grease and baseline a deep 18 cm (7 in) round cake tin with greaseproof paper.
Cream the butter and sugar. Add the eggs. Add the flour, spices and baking powder. Mix well.
Fold in the apples and enough milk to make a soft dropping consistency.
Bake for 11⁄2 hours or until a skewer inserted into the mixture comes out clean. Allow to cool for ten minutes in the tin, then turn out onto a wire rack until cold. (You may need to revise timings or temperature for fan-assisted ovens).
When the cake is cold remove the paper lining. Brush with honey and sprinkle with Demerara.
75. A loaf made by hand. Loaf should be 1 day old
76. A loaf made in a bread maker. Loaf should be 1 day old
77. Shortbread, 6 fingers
78. Vegan Oatcakes, 4 (can include seeds)
79. Sausage rolls, 4 (handmade or bought pastry)
80. Bread and butter pudding
81. Jar of marmalade
82. Jar of jam
83. Jar of jelly
84. Jar of pickle or chutney
85. Fruit flavoured gin, 1 bottle, any size
NB: Please note for classes 81 to 84 use plain jars. Where solid lids are used they must be new and
not reused commercial ones. Reusable pickling and preservation jars and lids may be used. Jars should be filled within 3mm of the top. Label with FULL date of making, which must be less than 12 months prior to the show. For 81, 82 and 83, cover either with a waxed disk and cellophane, or no disk and solid lid. For 84 the exhibit must have been made at least two months before the show and have a solid lid.
HANDICRAFT Please note that any item exhibited may only be entered for one show
86. Any knitted garment
87. A crocheted item
88. A child’s soft toy
89. A painting, any medium, 350mm x 300mm max
90. A drawing, any medium, 350mm x 300mm max
91. An item of woodwork
92. An item of woodcarving
93. An item of patchwork
94. A piece of canvas work
95. An item of any other craftwork
96. A photograph – Insect or garden pest, 180mm x 130mm max
CHILDREN’S CLASSES (Up to and including 14 yrs. Age to be stated)
97. A herb I grew myself, in a pot
98. Collage including leaves, A4 size
99. A carved vegetable
100. The longest weed
101. 4 pieces of fudge I made myself
Flowers, fruit and vegetables are judged according to the RHS show handbook and home produce by the rules in the WI Handbook – consult the Show Secretary on show day. The Show Secretary will answer questions in advance if possible – see form for contact details.
Awards
Banksian Medal – An RHS Banksian Medal will be awarded to the competitor winning the most
points in classes 1-65. The two immediate previous winners of the medal will not be eligible.
Dahlias – The Dahlia Perpetual Challenge Cup will be awarded to the member with the highest number of points in classes 1-10.
Flowers – The Floral Challenge Bowl will be awarded for the highest number of points in classes 11-30.
The Walter Blake Perpetual Challenge Cup will be awarded for the highest number of points in fruit and vegetable classes 31-65.
The Lady Mayoress Perpetual Challenge Cup will be awarded for the best Vegetable exhibit (excluding collections).
The Willmott Perpetual Challenge Cup will be awarded for the highest number of points in classes 70-73.
The Maurice Kendall Senior Cup will be awarded for the best flower exhibit in classes 11-30. A Plate will be awarded for the single best Fruit exhibit.
The Home Produce Challenge Cup will be awarded for the highest number of points in classes 74 – 85.
The Handicraft Challenge Bowl will be awarded for the highest number of points in classes 86-96. The Maurice Kendall Junior Cup will be awarded to the winner of class 97.
The Junior Challenge Cup will be presented to the child with the highest number of points in the children’s classes 97-101.
Contributions to the ‘Produce and Plant’ stall at each show will be gratefully received
This stall is one of our most successful ways of raising funds
Please support it by bringing produce or homemade goods!