Instructions

1. Fill in the fields which apply to all household members, then for each member; their forename, and age if a child.

2. Place appropriate entry mark (A, B, C etc.) against each of the classes that the person wishes to enter.

3. Household membership required for all classes except 210 - £3 per household covers all entries. Join on the day.

4. * dictates a mandatory field, which must have a valid entry.

All entries sent using this form will be sent by plain text email (using your mail software) this will also identify your email address.

Please note : blocking scripts will prevent form checking

Please ensure that all entries comply with RHS rules as found in the RHS Horticultural show hand book.  Please contact the show secretary, Bob Brown with any queries. Tel: 01483 202923

Who is President of the Albury Produce Association?
* Surname
* Address
* Phone Number
* Email Address
ENTRY MARK Forename  Age on show day (if under 17)
* A

B

C
D
E

The Royal Horticultural Society's Banksian Medal will be awarded to the winner of the largest total amount of money in the whole of the Horticultural Classes in the Show, excluding Classes 33-36.

The R.G. MACINDOE CHALLENGE CUP will be awarded to the eligible member of the Association gaining the highest number of points in the Show

A.       (1) VEGETABLES

Keen veg & flower growers may also wish to enter the "Composite class" – 85

The Potato Shield I is given to the winner of class 21

The Parklands Challenge Cup and Farley Green Plate are awarded to the top exhibitors in classes 1-31

The Potato Shields I & II are awarded to the top exhibitors in class 21

1 Beans, Broad, 6 pods A    B    C    D    E
2 Beans, French, 6 pods A    B    C    D    E
3 Beetroot, 3 globes - foliage trimmed to approx 75mm A    B    C    D    E
4 Cabbage, 2 - not less than 50 mm stems A    B    C    D    E
5 Carrots, 3 long - foliage trimmed to approx 75mm A    B    C    D    E
6 Carrots, 3 other than long - foliage trimmed to approx 75mm A    B    C    D    E
7 Cauliflower, 2 - not less than 50 mm stems A    B    C    D    E
8 Courgettes, 3 - 100 mm – 200 mm with or without flowers A    B    C    D    E
9 Cucumbers, under protection, best pair A    B    C    D    E
10 Cucumbers, outdoor grown, best pair A    B    C    D    E
11 A bunch of mixed culinary herbs (tied and in water) A    B    C    D    E
12 Lettuce, 2, butterhead, cos, crisp (any combination) A    B    C    D    E
13 Lettuces, 2, looseleaf A    B    C    D    E
14 Marrows, best pair A    B    C    D    E
15 Onions, 3, grown from sets (foliage trimmed to not more than 75 mm from neck of bulbs) A    B    C    D    E
16 Onions, 3 (foliage untrimmed) A    B    C    D    E
17 Onions, green salad (spring), bunch of 9 A    B    C    D    E
18 Peas, 9 pods A    B    C    D    E
19 Potatoes, 5 other than white, any shape A    B    C    D    E
20 Potatoes, 5 white, any shape A    B    C    D    E
21 Potatoes, 2 cultivars, 1 dish of 5 of each cultivar A    B    C    D    E
22 Radishes, bunch of 12 (foliage trimmed to approx 75 mm) A    B    C    D    E
23 Shallots, each to pass through a 30mm diameter ring, 9 A    B    C    D    E
24 Shallots, larger than 30mm diameter, 9 A    B    C    D    E
25 Tomatoes, max 60mm, 4 A    B    C    D    E
26 Tomatoes, one truss of any kind, minimum 3 ripe fruit A    B    C    D    E
27 Cherry Tomatoes, max 35mm, 9 A    B    C    D    E
28 Turnips, 3 (foliage trimmed to approx 75 mm) A    B    C    D    E
29 ‘ Gardner ’s Choice’. A basket; to contain potatoes and two other vegetables sufficient to feed two people for one meal. A    B    C    D    E
30 ‘A Clean Sheet’  Five single vegetables (a pod of peas, beans etc. count as one vegetable) to be presented on a single A4 sheet of paper. A    B    C    D    E
31 An exhibit of any kind of vegetable not mentioned elsewhere in the schedule. Numbers to be half as per RHS rules increased to the nearest whole number (consult Show Secretary) A    B    C    D    E
32 A collection of 4 vegetables from classes 1-28, numbers as per class. 3'x2' max space, Tray or cloth may be used. A    B    C    D    E
33 “Novelty Vegetable”, a vegetable to be judged on comic effect. (a light-hearted class which does not contribute towards horticultural cups & trophies) A    B    C    D    E

Children’s Classes – to be grown by a child under 16 years

34 1 pan of cress in growth (not cut) A    B    C    D    E
35 1 exhibit of any vegetable, 1 kind, number optional.  Must be grown by entrant. A    B    C    D    E
36 1 exhibit of any herb or herbs.  Must be grown by entrant. A    B    C    D    E

A.       (2) FRUIT

The Mary Instone-Gallop Cup is given to the top exhibitor in the fruit section. Classes 40-47

40 Currants, black, 10 strigs A    B    C    D    E
41 Currants, red or white, 10 strigs A    B    C    D    E
42 Gooseberries, 10 berries A    B    C    D    E
43 Raspberries, 10 berries A    B    C    D    E
44 Strawberries, 10 berries A    B    C    D    E
45 Rhubarb, 3 sticks (natural not forced) leaf blades trimmed to about 75mm A    B    C    D    E
46 A collection of four kinds of fruit, 1 dish of each A    B    C    D    E
47 An exhibit of any kind of fruit not mentioned elsewhere in the schedule.  Numbers to be half as per RHS rules increased to the nearest whole number (consult the Show Secretary) A    B    C    D    E

A.       (3) FLOWERS

All classes (except class 55 - a bowl of roses) in this sub-section will be judged for quality and not for effect.

The Floral Cup is awarded to the top exhibitor in the Floral classes; 50-94

The Surrey Horticultural Federation Floral Cup is awarded to the Judges Choice in the Floral Section

ROSES

The Fell Garth Cup is awarded to the top Rose exhibitor, classes 50-55

50 One specimen Rose (HT) A    B    C    D    E
51 Roses, 5 hybrid teas, one container         A    B    C    D    E
52 Floribunda Rose, 1 stem A    B    C    D    E
53 Floribunda Roses, 1 stem each of 3 kinds, one container A    B    C    D    E
54

Roses – the cycle of bloom, one vase, 3 blooms of one variety showing ‘The Bud, The Perfect Bloom and The Blown Bloom’

 A    B    C    D    E
55 A bowl of roses judged for effect, any kind or kinds A    B    C    D    E

OTHER FLOWERS

60 Sweet peas, mixed colours, 9 stems, one container A    B    C    D    E
61 Sweet peas, one colour, 6 stems, one container A    B    C    D    E
62 Gladioli, 3 stems of different colours, one container A    B    C    D    E
63 Gladioli, 1 stem A    B    C    D    E
64 Pansies or Violas, 6 blooms on oasis, one plate A    B    C    D    E
65 Dahlias, 2 blooms, one container A    B    C    D    E
66 Pinks, any variety or varieties, 6 stems A    B    C    D    E
67 Marigolds, any variety or varieties, 6 stems A    B    C    D    E
68

6 fuchsia single heads to be displayed in a container available from the show secretary on the day

 A    B    C    D    E
69

6 fuchsia double heads to be displayed in a container available from the show secretary on the day

 A    B    C    D    E

MIXED FLOWERS / FOLIAGE

The Ann Williams Challenge Cup is awarded to the winner of class 80

80 Mixed garden flowers, one container (trees and shrubs excluded) A    B    C    D    E
81 Flowers raised from seed during the 12 months preceding the Show, grown in the open, 2 kinds, 1 container of each A    B    C    D    E
82 A collection of herbaceous perennial flowers, 2 kinds, 1 container of each A    B    C    D    E
83 Trees and/or shrubs in bloom (roses excluded), 4 kinds, 1 cut spray of each, one container A    B    C    D    E
84 Vase of shrubs grown for foliage effect A    B    C    D    E
85 “A Composite” 2 Vases of flowers, a different kind in each excluding Dahlias and Chrysanthemums, and 3 kinds of vegetables from classes 1-28 displayed in a space of 90x60 cm A    B    C    D    E

HANGING BASKETS / POTS

The John Prentice Cup is awarded to the winner of class 90

90 A hanging display of growing plants A    B    C    D    E
91 One flowering pot plant other than a fuchsia (pot not to exceed 10”) A    B    C    D    E
92 One flowering pot plant other than a fuchsia (pot exceeding 10”) A    B    C    D    E
93 A fuchsia in a pot, other than standard (pot not to exceed 10”) A    B    C    D    E
94 A fuchsia in a pot, other than standard (pot exceeding 10”) A    B    C    D    E
95 One foliage pot plant (pot not to exceed 10”) A    B    C    D    E
96 One foliage pot plant (pot exceeding 10”) A    B    C    D    E
97 A cactus or succulent in a pot (pot not to exceed 10”) A    B    C    D    E
98 A cactus or succulent in a pot (pot exceeding 10”) A    B    C    D    E
99 A patio container of growing plants (container not exceeding 24”) A    B    C    D    E

B.       HOMECRAFTS

The Lady Pentland Vase I is awarded to the top homecrafts exhibitor; classes 100-129.

The Frances Dadswell trophy is given to the judges’ choice of an exhibit from classes 103-129.

100 A bottle of non-alcoholic drink (e.g. cordial, lemonade, ginger beer etc.) in a clear glass bottle. Ingredients to be stated, not less than 300 ml, date of making to be shown A    B    C    D    E
101 A bottle of home-made beer in a glass bottle, not less than 300 ml, date of making to be shown A    B    C    D    E
102 A bottle of fruit liqueur in a clear glass bottle. Ingredients to be stated, not less than 300 ml, date of making to be shown A    B    C    D    E

PRESERVES, NON-PRESERVES & CURDS

The Maurice Burton trophy is given to top exhibitor from classes 103-112.

103 A jar of lemon curd (waxed paper disc and cellophane top only) A    B    C    D    E
104 A jar of soft fruit jam A    B    C    D    E
105 A jar of stone fruit jam A    B    C    D    E
106 A jar of fruit jelly A    B    C    D    E
107 A jar of jelly containing herb(s) (e.g. apple and mint or rosemary) A    B    C    D    E
108 A jar of citrus fruit marmalade A    B    C    D    E
109 A jar of chutney, 3 – 12 months old, date of making to be shown A    B    C    D    E
110 A jar of any other vegetable or fruit vinegar pickle or preserve not mentioned elsewhere in the schedule. Date of making to be shown. e.g. Pickled: Onions, Red Cabbage, Lemons, Pears A    B    C    D    E
111 A jar of Mincemeat, cooked or uncooked, min 2 months old. Show date of making A    B    C    D    E
112 A jar of relish, not less than 250g, ingredients and date of making to be shown A    B    C    D    E

A few rules and hints :

All preserves to labelled with full date of making and main fruit used. All products to be presented in a cleaned container. No brand recognisable jars or lids are acceptable (all jars and lids should be plain). All sweet preserves to be covered with either a waxed paper disc and cellophane, or new twist top. Lemon curd must only be covered with a waxed paper disc and cellophane. All vinegar preserves (with the exception of relishes) must be a minimum of 2 months old and must only be covered with a solid vinegar proof top, i.e. plastic lined twist top.  Relish is not a chutney.  Chutneys must be cooked until combined. All preserves to have been made since the date of the last show. All cookery and preserves classes will be judged to N.F.W.I rules.  There is a very useful booklet called “On with the Show” available from the W.I. Surrey Federation (tel  01483 233 230)  with many tips about what judges are looking for in the home-craft and other classes.  A copy is also held by the show secretary. The exhibits have to last in a hot tent and be tasted, so we do not allow perishable constituents, e.g. fish, chicken, cream, pate, mayonnaise. Vegetable pate is acceptable.

COOKERY

113 1 wholemeal loaf, approx 500 gm, made using traditional method A    B    C    D    E
114 A vegetable terrine, to be presented whole. No fish, chicken, cream, pate (except vegetable pate), or mayonnaise A    B    C    D    E
115 A quiche Lorraine, not to exceed 8 inches/20 cm A    B    C    D    E
116 A selection of 2 vegetarian salads, one rice & one pasta, neither to exceed 250 gm. No fish, chicken, cream, pate (except vegetable pate), or mayonnaise. A    B    C    D    E
117 Individual starter for a dinner party. No fish, chicken, cream, pate (except vegetable pate) or mayonnaise A    B    C    D    E
118 6 cheese straws A    B    C    D    E
119 A Victoria sandwich using 3 eggs, raspberry jam filled, a light sprinkling of caster sugar. Use 2 x 18cm/7 inch tins A    B    C    D    E
120 4 fruit scones A    B    C    D    E
121 A Dundee cake, using your own recipe. Show recipe used A    B    C    D    E
122 A date and walnut loaf made to given recipe A    B    C    D    E

Place 8 oz stoned chopped dates, 1 tsp bicarbonate of soda, pinch of salt in a bowl. Pour over 1/2 pint of hot water, set aside until cool. Sift 10 oz self-raising flour into a mixing bowl, rub into the flour 4 oz butter or margarine, stir in 2 oz chopped shelled walnuts and 4 oz soft brown sugar, mix thoroughly, add to the cooled date mixture, beat in one egg. Cook in a greased 2lb loaf tin, moderate oven (180c/350F/Mark 4) for 1 – 1 ¼ hours.  Note: it may be necessary to adjust oven temperature and timing to suit your oven.

123 4 English Madeleines A    B    C    D    E
124 4 chocolate butterfly cakes A    B    C    D    E
125 4 shortbread fingers A    B    C    D    E
126 4 cookies, any flavour A    B    C    D    E
127 A French apricot tart A    B    C    D    E
128 3 fresh fruit meringue nests, no cream A    B    C    D    E
129 A coffee and walnut Victoria sandwich, filled and (top only) decorated with butter icing. Cake and decoration will be judged A    B    C    D    E
130 Men only: A sultana tealoaf made to given recipe A    B    C    D    E

Grease and flour and base line a 2 lb loaf tin. Using a cup of approx 8 fl oz capacity as a measure, place 1 cup sultanas, 1 cup milk, 1 cup sugar, 4 oz margarine in a saucepan and slowly bring to the boil, making sure the sugar has dissolved. Leave until tepid, add 2 cups of self-raising flour and 1 large egg (beaten) MIX WELL . Put into prepared tin and bake at 325F/160C Fan/Mark 3 for approx 1 – 1 ¼ hrs. Note: it may be necessary to adjust oven temperature and timing to suit your oven.

131 Men only. 4 jam tarts, shortcrust pastry, jam cooked in tarts A    B    C    D    E

SPECIAL CLASS (not in Pentland Vase)

132 A picnic hamper for 2 adults to include at least 2 homemade food items. Accessories allowed. To be displayed on open table space. 3ft wide and 2 ft deep. No fish, chicken, cream, pate (except vegetable pate), or mayonnaise. Marks also awarded for presentation. A    B    C    D    E

EGGS

133 6 eggs all brown, on plate, with saucer for testing/display. A    B    C    D    E
134 6 eggs all white, on plate, with saucer for testing/display. A    B    C    D    E

HANDICRAFTS

The Lady Pentland Vase II is awarded to the top competitor in the Handicrafts section; classes 140-145.

140