Newton Solney Village Hall

NEWTON SOLNEY VILLAGE HALL

Horticultural Section

Open Fruit, Flower, Vegetable and Craft Show

To be held at

The Village Hall

SATURDAY 4th SEPTEMBER 2010

AT 3.00 PM

Attractions

Tea and soft drinks available from 3.00 pm to 4.30 pm

Sale of produce 5.00 pm

Followed by Draw of Raffle

ADMISSION 50p CHILDREN UNDER 12 FREE

OFFICIALS

President:Mr Tony Freeman

Vice-Presidents:Messrs N Ellis, R Steele, D Falder

Chairman:Mrs CP Shean

Secretary:Mrs CE Freestone

5 Cricket Close, Newton Solney

Show Secretary:Mrs J Kitto

Treasurer:Mrs E Gallimore

Committee:Mrs J Wheeldon, Mrs M Acford, Mrs J Parfitt,

Mrs T Martin, Mrs J Buchanan, Mrs A McEwan,

Mr C Kitto

SCHEDULE OF PRIZES

1st prize – 70p, 2nd prize 50p, 3rd prize – 30p

FLOWERS

Class

1Roses, three blooms, any variety/varieties

2Rose, one specimen HT

3Chrysanthemums, incurved or intermediate, three

4Chrysanthemums, reflex, three

5Premier Bloom Chrysanthemum, one, any variety

6Dahlias, decorative, three

7Dahlias, cactus, three

8Dahlias, three small pom up to 2″ (5cm)

9Dahlias, three 6″(15cm) and under, any variety

10Gladioli, spikes, three

11Gladioli, one specimen spike

12Six Pansies or Violas

13Pot Plant (not cacti) for foliage, 9″(23cm) pot maximum

14Sweet Peas, six stems, any variety/varieties

15Pot Plant (not cacti) for flower(s), 9″(23cm) pot maximum

16A container of cut flowers, six stems of more than one variety

17Cactus or Succulent

18Asters, 5 any variety

FRUIT AND VEGETABLES

19Apples, four

20Onions, five red, dressed from seed or sets under 8oz (250g)

21Onions, five dressed from seed or sets under 8oz (250g)

22Onions, three as grown from seed or sets

23Onions, three exhibition dressed from seed or sets

24Tomatoes, four

25Runner Beans, six

26Longest Runner Bean, single – must be edible

27Shallots, any colour, six, exhibition

28Shallots, any colour, six, pickling type 1¼″(3cm) diameter maximum

29Tomatoes, 8 Cherry Type

30Beetroot, globe, three, as grown, foliage trimmed to 3″ (7.5cm)

31Carrots, long, three, foliage trimmed to 3″ (7.5cm)

32Carrots, other than long, three, foliage trimmed to 3″ (7.5cm)

33Marrow, one

34Cabbage, green, one

35Potatoes, white of any shape, five

36Potatoes, coloured of any shape, five

373 Blanched Leeks

38Parsnips, three, foliage trimmed to 3″ (7.5cm)

39Collection of six kinds of vegetables

40Any vegetable not included in the schedule

41Any fruit not included in the schedule

42A harvest box containing a selection of vegetables not exceeding 20″ X 12″ (51cm X 32cm)

43Collection of four different herbs in water (individually labeled)

44Vegetable tragedy, for fun, no points

NOVICES’ SECTION

(For exhibitors who have not previously won a first prize in classes 1-44 or the Novice Cup)

45French or Runner Beans, six

46One specimen vegetable or fruit

47A container of cut flowers

HOME MADE PRODUCE

48Jar of Soft Fruit Jam

49Jar of Fruit Jelly

50Jar of Stone Fruit Jam (plum, etc)

51Jar of Lemon Curd

52Quiche 8″ (20.5cm) – with title card

53Shortbread (round, approx 7″(18cm) diameter)

54Victoria Jam Sandwich in 7″(18cm) tin, approx (see last page)

55A Loaf of Wholemeal Bread (1lb (0.5kg) tin loaf)

56Five White Bread Rolls

57Iced Apricot Fruit Loaf (see last page)

58Five Cheese Scones

59Gingerbread Loaf

60Fruit Tart on a plate

61Paté (flavour to be stated and recipe submitted)

62Five Flapjacks

63Five decorated Cup Cakes

64Jar of Chutney

65One bottle of home-made Red/Rosé Wine

66One bottle of home-made White Wine

FLORAL ARRANGEMENTS

Height unlimited, space limits must be to schedule

67‘By the Sea’, an exhibit of Fresh Flowers and Foliage, accessories allowed, space permitted 18″ (46cm), width, depth, height.

68‘Arrangement in a Container’, using only containers available from the Secretary,space allowed 10″ (26cm), arrangements to be left for sale.

69‘Tickled Pink’, an exhibit of Fresh Flowers and Foliage, space allowed 10″ (25cm).

70Anarrangement using materials you have grown, space allowed 18″ (46cm).

Entries should not have been previously exhibited in sections 70-96.

HANDICRAFT

Handiwork should not have been worn or laundered.

71Knitting and Crochet

72Needlework and Embroidery

73A handmade Greetings Card – any medium

74Any other work not included in classes 71-73

ART

Classes 75-80 may be priced for sale on the day – 10% commission will be deducted.

75Watercolour – flowers

76Watercolour – landscape

77Watercolour – other

78Oils and acrylic

79Pastel

80Pencil, pen and charcoal

PHOTOGRAPHS

Prints of standard size, 7″ X 5″ (18cm X 13 cm), classes 81-85, multiple entries to be exhibited separately.

81Photograph ‘Three mounted on a theme of your own choice’, space limited,

please restrict size of mount)

82Snow Scene

83Footprints

84Here Comes Summer

85A Black & White photograph, any subject

JUNIOR CLASSES – Age to be stated

Up to and including 6 years

86Painting or drawing

87A display of a Vegetable Monster (size up to 35cm)

7 to 10 years inclusive

88 Flower Collage

89 Painted Pebble

90 Party Invitation

91 Photograph (my bedroom)

92 Painting or drawing

93 A plate of 5 chocolate chip cookies

11 to 16 years inclusive

94 Make & Bake your favourite cake

95 Any hand crafted item

96 Photograph depicting School's Out

97 Design a film poster

RULES

All exhibits must be grown or made by the exhibitor and entered in their own name.
All entry fees to be paid at the time of entry - 20p per entry.
The decision of the judge shall be final.
All entries MUST be received by 11.45 am and staged by 12 noon on the day of the show.
If there are less than five entries, second and third prizes awarded at the judges’ discretion.
No exhibit to be moved when staged except by the stewards.
No exhibit or prize cards to be moved before 4.45 pm.
Exhibitors to provide own vases etc. Note: large and small vases are available for use on a first-come first-served basis.

Prize money may be collected from the Treasurer between 3.00 and 4.30 pm on presentation of the special ticket from the back of the prize card. Any money not collected on the day will be returned to funds.

It would be appreciated by the committee if exhibitors in classes 1-66 would kindly leave some exhibits for sale to help with Show funds.

SPECIAL PRIZES

(To be presented at 5.00 pm)

‘The Garden News Shield’, plus £5 cash, for most points in classes 1-43 inclusive.

‘The J Bailey Cup’, plus £5 cash, for most points in classes 1-18 inclusive.

‘The Newton Solney Challenge Cup’, plus £5 cash, for most points in classes 19-43

inclusive.

‘The W McLelland Memorial Trophy’, plus £5 cash, for novices classes 45-47.

‘The Garden News’ Floral Art Shield, plus £5 cash, for most points in ‘Floral

Arrangements’.

‘Jubilee Plate’, plus £5 cash, for most points in Produce Section.

‘Handicraft Trophy’, plus £5 cash, for most points in classes 71-74.

‘Vera Robinson Art Trophy’, plus £5 cash, for most points in classes 75-80.

‘Sheila Freeman Photography Trophy’, plus £5 cash, for most points in classes 81-85.

‘T Vaughan Trophy’, plus £5 cash, for best exhibit in classes 19-43.

Junior Trophies for 7 to 10 years and for 11 to 16 years plus £5 cash for most points in their classes; rosette and £5 cash prize for under 6s.

‘President’s Choice’, Cup plus £5 cash, chosen from exhibits put forward by section judges.

Points awarded: 1st 5 points, 2nd 3 points, 3rd 1 point

JUDGES

Mr C NicklinMrs J Cripps

Mr M PaineMrs M Allen

Mrs R Gill Mrs P Foord

Mrs D Mycock

AUCTIONEER

Mr T Freeman

STANDARD RECIPES FOR

VICTORIA JAM SANDWICH (CLASS 54)

4oz (100g) butter or margarine

4oz (100g) caster sugar

2 eggs

4oz (100g) self-raising flour

Raspberry jam filling

AND

ICED APRICOT FRUIT LOAF (CLASS 57)

Makes 1x2lb (900g) cake

3oz (75g) glacé cherries

3 extra large eggs

6oz (175g) self-raising flour

4oz (100g) soft margarine

4oz (100g) light muscovado sugar

4oz (100g) ready-to-eat dried apricots, chopped

5oz (150g) sultanas

For the icing

4oz (100g) icing sugar, sifted

1 tablespoon apricot jam

1 tablespoon water

2 ready-to-eat dried apricots, chopped

Pre-heat the oven to 160C/325F/Gas 3. Lightly grease and base line a 2lb (900g) loaf tin with greased greaseproof paper.

First prepare the cherries. Quarter, wash and thoroughly dry on kitchen paper. Break the eggs into a large bowl and then measure the remaining cake ingredients including the cherries. Beat well until the mixture is smooth. Turn into the prepared tin and level the top.

Bake in the pre-heated oven for about 1 hour 10 minutes or until the cake is golden brown, firm to the touch and shrinking away from the sides of the tin. Afine skewer inserted into the centre of the cake should come out clean. Allow the cake to cool in the tin for about ten minutes and then turn out, remove the paper and leave to cool completely on a wire rack.

For the icing, measure the sifted icing sugar into a bowl. Heat the apricot jam and water together until the jam melts then pour into the icing sugar. Mix to a smooth spreading consistency, then spoon over the top of the cake. Decorate the cake by sprinkling the chopped apricots down the centre of the cake.