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Saffron Walden Horticultural Society

SPRING – DAFFODIL & FLORAL SHOW

Sunday 15th April, 2018

Golden Acre Community Centre, Saffron Walden, CB11 4DT

Staging of exhibits between 8.30 and 10.30 am

SCHEDULE OF CLASSES

Classes

1.

6 varieties of daffodil from not less than 3 divisions

 

One stem of each in individual vases

 

Division 1

2.

1 bloom – yellow petals with yellow trumpet

3.

1 bloom – white petals with white trumpet

4.

1 bloom – any other colour combination

5.

Any 3 blooms in Division 1

 

Division 2

6.

1 bloom – yellow petals with large cup

7.

1 bloom – white petals with large coloured cup

8.

1 bloom – white petals with large white cup

9.

Any 3 blooms in Division 2

 

Division 3

10.

1 bloom – yellow petals with small cup

11.

1 bloom – white petals with small cup

12.

Any 3 blooms in Division 3

 

Division 4

13.

1 bloom – double daffodil

14.

Any 3 blooms in Division 4

---------

15.

1 bloom, any division for novices (open to anyone who has not previously won a prize exhibiting daffodils)

16.

3 blooms, single headed, from any division or divisions other than Divisions 1-4

17.

3 stems, multi-headed, from any division or divisions other than Divisions 1-4 (e.g. Jonquils, etc.)

18.

1 stem, miniature daffodil from any division

19.

3 stems, miniature daffodils from any division or divisions

20.

Container of 12 to 18 cut daffodils arranged for effect

21.

A daffodil supplied by the Society, flowering in a pot as grown

22.

Heathers – a container of 3 cut sprays

23.

Flowering Tree or Shrub – one container, 1 kind, 3 sprays

24.

Flowering Trees or Shrubs – one container, more than one kind, 3 sprays

25.

Tulips – one vase of 3 stems

26.

Dwarf Tulips – one vase of 3 stems

27.

Polyanthuses - one container of 5 stems

28.

Primulas (Auriculas/Primroses) – one container of 5 stems

29.

Pansies or Violas – 6 blooms (Society boxes are available if required)

30.

A container of Spring Flowers, excluding flowering shrubs, arranged for effect

31.

One Alpine in pot or pan as grown

32.

One cactus or succulent in a container as grown

33.

One Pot Plant in flower (excluding Orchids)

34.

One Pot Plant for foliage

35.

One Orchid Plant in bloom (must have been in exhibitor's possession for 6 months)

36.

A container of Spring Flowers as grown

37.

Floral arrangement: “Board Game”  (Foliage & Accessories allowed) space allowed: 61 cm maximum (see additional regulations)

Domestic Classes

38.

Iced Apricot Fruit Loaf (made according to given recipe)

39.

Round of Shortbread

40.

4 Sausage Rolls with homemade Shortcrust Pastry

41.

4 Brownies

42.

Marmalade – 1 jar  Must have wax discs and cellophane tops.  See showing instructions in our Guide to Exhibitors

43.

A Photograph "Beauty of Winter"

Junior Classes (Age up to 15 must be stated on entry form)

44.

A container of Spring Flowers

45.

3 Daffodils in a vase

46.

Photograph "Selfie"

47.

Drawing or Collage of a Lamb  – maximum A4

48.

A Decorated Hard Boiled Egg

 

AWARDS

Adams Harrison Cup – Most points in show

The Townley Trophy – Most points in Daffodil Classes 1-21

Barnard Vase – Most points in Flower Section Classes 22-37

Saffron Trophy – Most points in Domestic Section Classes 38-43

Scrivener Cup – Most points in Junior Section Classes 44-48

Ida Hawthorn Vase – Winner of Class 21

Daffodil Society Medal – Best daffodil in show

Townley Cup – Winner of Class 45

Rickett Shield – Best exhibit in Junior Classes

Certificates of Merit for Winners and Runners-up in each Section

 

REGULATIONS FOR SHOWING

1.

All classes are open to all persons, except where noted i.e. Novice classes.   In accordance with the latest edition of the RHS Handbook, only one person per household may exhibit in any class with produce from the same garden and/or allotment, unless the exhibit is entered in joint names, excluding class 21 in the Spring Show, Daffodil supplied by the Society.

2.

All exhibits, unless provided in the additional regulations, must have been grown or made by the exhibitor.

3.

Entry forms should be received by the Show Secretary not later than the Thursday before the Show. Late entries will only be accepted up to 9.00am. Only one entry per person per class.

4.

There will be no entry fees, except for late entries received after Thursday for which a charge of 20p per exhibit will be made.

5.

Entries must be staged between 8.30 and 10.30 am on the day of the Show.

6.

Exhibitors should collect Show Cards from the Show Secretary. Cards to be placed face downwards in front of the exhibit. It is helpful if varieties are labelled (this could affect the judge’s decision).

7.

No exhibitor is permitted to move another exhibitor’s entry. A show steward must be contacted.

8.

Exhibitors should consult members of the Committee present at the staging of exhibits on any queries as to the correct class for particular exhibits.

9.

Vases are available for exhibitors’ use, although they may provide their own containers if they wish. All pot plants must stand on a dish or saucer.

10.

Pot plants must have been in the exhibitor’s possession for three months and Orchids 6 months.

11.

Items exhibited in Domestic and Junior Classes must not have been shown previously at Society Shows.

12.

In collections of vegetables and salad vegetables, the numbers required are as shown below.  R.H.S. classification and pointing will be followed.

 

Salad vegetables are vegetables used in either a raw or cooked state and served in salads as a cold dish. All salading vegetables should be young, fresh, clean and of attractive appearance. Quantities for collections shown in brackets. The  following kinds may be used for horticultural show purposes:

Beans – Broad (6) Runner(9) Dwarf or French(9), beetroot(3), cabbages(2) carrots(4), celeriac(2), celery(2), chicory(2), chives(1 bunch), corn salad or lambs’ lettuce(1 bunch), cress (seedlings) in a pot 150mm dia. max., courgettes (3), cucumbers(2), endive(2), florence fennel(2), kohlrabi(2), leeks (3), lettuces(2), marrows (2), mustard/rape(seedlings), in a pot 150mm dia. max, onions (green salad)(6), onions under 250g & 250g or over (4), oriental brassicas(2), parsnips (3) peas, (6 pods) potatoes(4), radishes(6), shallots (9), sweet peppers(2), tomatoes large (6), medium (6), small (6), turnips(2) and watercress(1 bunch).  Any other vegetable not listed above can be included in a collection and the quantity should be  a Minimum of 2

13.

Property is displayed at the exhibitor's risk.

14.

Judging will take place between 10.45 am and 12.30pm.

15.

Points will be awarded: 1st – 3 points, 2nd – 2 points, 3rd – 1 point, but see also the additional regulations for each show.

16.

There will be monetary prizes for Junior Entries only: 1st - 50p, 2nd -40p, 3rd -30p. Prize money may be collected from the Show Secretary from 3.00pm onwards.

17.

All Shows will be judged in accordance to the rules and regulations of the latest edition of the RHS Show Handbook and any prize or award may be withheld at the discretion of the judges, whose decision shall be final in all cases.

18.

All disputes will be settled by the Show Committee.

19.

Members of the public will be admitted from 2.00pm. Entry will be free.

20.

Trophies, medals & certificates - presented by the Town Mayor at 3.30pm.

21.

Exhibits must not be removed until 4.00pm.

ADDITIONAL REGULATIONS

1.

Flowers in Class 37 and Junior Classes 44 and 45 need not have been grown by the exhibitor.

2.

R.H.S. Classification of Daffodils and The Daffodil Society approved miniatures list will be followed.

3.

In multi-container classes it is usual to stage varieties in separate containers.

4.

Daffodil foliage only may be used in Classes 1 to 20. Good staging is important.

5.

Points in Classes 1, 20 and 37 will be 1st – 5, 2nd – 4, 3rd – 3.

6.

Class 37 – accessories will be permitted.  Exhibits to depict the title.

 

 

RECIPE

Iced Apricot Fruit Loaf

75g (3oz) red or natural glace cherries
3 large eggs
175 g (6oz) self-raising flour
100 g (40z) butter softened
100 g (4oz) light muscovado sugar
100 g (4oz) ready to eat dried apricots chopped
150g (5oz)  sultanas

Icing

100g (4oz) sifted icing sugar
1 tbsp. apricot jam
1 tbsp. water
2 ready-to-eat apricots, chopped

 

Pre-heat the oven to 160°C /Fan 140° / Gas 3.  Grease and line the base of a 900g (2 lb) loaf tin (vol. approx. 2 to 2½ pints) approx. inside dims 22cm long x 11cm wide x 6cm deep
Cut the cherries into quarters, put in a sieve and rinse under running water.  Drain well then dry thoroughly with some kitchen paper.
Break the eggs into a large bowl and then measure in the remaining cake ingredients, including the cherries.  Beat well until the mixture is smooth.  Turn into the prepared tin and level the surface.
Bake for about 1 hr 10 mins or until the cake is golden brown, firm to the touch and shrinking away from the sides of the tin.  A fine skewer inserted into the centre of the loaf should come out clean.  Leave to cool in the tin for 10 minutes then turn out, peel off the parchment and finish cooling on a wire rack.
To make the icing, measure the sifted icing sugar into a bowl.  Heat the apricot jam and water together until the jam melts then pour onto the icing sugar.  Mix to a smooth spreading consistency, then spoon over the top of the cold loaf.  Decorate the loaf by sprinkling the chopped apricots down the centre.

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