CHINGFORD HORTICULTURAL SOCIETY SHOW SCHEDULE 2020 · 2020. 2. 28. · EARLY SUMMER SHOW 2020 Mornington Hall, Chingford, Saturday, 6th June 2020 JUDGES: Mr. V. Mortlock FLORAL ART:

CHINGFORD HORTICULTURAL SOCIETY SHOW SCHEDULE 2020

Saturday 6th June Early Summer Show

Saturday 18th July Summer Show

Saturday 5th September

Autumn Show

Saturday 24th October Late Autumn Show

All Shows to be held at the Mornington Hall, Chingford

2pm-4.45pm

Annual General Meeting and Prize giving Friday 29th November at New Hall, Larkshall Road

7.30 p.m.

Entry Forms and instructions are to be found at the end of the Schedule

Show Secretary: Mrs L.SMETHURST (020 8529 2277)

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CUPS AND TROPHIES (COMPOSITE AWARDS) 2019

ROYAL BRITISH LEGION AWARD awarded to the most successful Exhibitor in the Carnation and Dianthus classes during the year. Winner – Mr G. W. Goddard.

GARDEN NEWS SHIELD awarded to the most successful member exhibiting for the first time during the year. Winner – Mr R. Cleveland.

CHALLENGE SHIELD awarded to the most successful Exhibitor in all classes in the Shows during the year. Winner – Mr A. J. Gillingwater.

“NATION CUP” presented by Miss K Nation for the most successful Exhibitor in the Floral Classes during the year. Winner – Mr A. J. Gillingwater. “BURTON” CUP awarded to the most successful Exhibitor in the Cookery Classes during the year. Winner – Mrs L. McLellan

“RUSSELL” CUP awarded to the most successful Exhibitor in the over 11 to 16 year old Junior classes during the year. Winner – Not awarded.

“RANDALL” CUP awarded to the most successful Exhibitor in the 7 to 11 year old Junior classes during the year. Winner – Mrs L. Smethurst. MOLLY JACKSON TROPHY awarded to the most successful exhibitor in the miniature floral art classes during the year. Winner – Mrs L. Smethurst. RANDALL CHILDREN’S CUP awarded to the most successful Exhibitor in the 7 – 11 years Junior classes during the year. Winner – Not Awarded

“POWELL” TROPHY awarded to the most successful Exhibitor in the Chrysanthemum classes during the year. Winner – Mr E. Clark.

“JESSOP” CUP awarded to the most successful Exhibitor in the Rose classes during the year. Winner – Mrs P. Richards.

ORCHARD CUP awarded to the most successful Exhibitor in the fruit classes during the year. Winner – Mr R. Cleveland.

“MRS NIGHTINGALE AWARD” awarded to the most successful Exhibitor in the Preserve classes during the year. Winner – Not Awarded.

CONNAUGHT TROPHY awarded to the most successful Exhibitor in the Pot Plant classes during the year. Winner – Mr D. Gibson

BET CHAPLIN CUP awarded to the most successful Exhibitor in the Fuchsia classes during the year. Winner – Mrs P. Richards. RHS BANKSIAN MEDAL for the Exhibitor obtaining the highest points in Horticultural classes during the year. The winning of a Challenge Cup shall be considered as equivalent to the points value of the second and third prizes combined. The winners of the 2017 and 2018 Medals are not eligible for the 2020 Medal. All Novice, Cookery, Floral Art and Children’s’ classes excluded. Winner 2018 – Mrs L. McLellan. Winner 2019 – Mr A. J. Gillingwater C.H.S. MEDAL Awarded to the exhibitor gaining the most points in the four classes for cut garden flowers in the shows. .Winner – Mrs L. McLellan

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EARLY SUMMER SHOW 2020

Mornington Hall, Chingford, Saturday, 6th June 2020

JUDGES: Mr. V. Mortlock FLORAL ART: T.B.A. COOKERY T.B.A.

Judging will be conducted under the Royal Horticultural Society's current rules for judging, also the Royal National Rose Society, the British Delphinium society & N.A.F.A.S.

Closing date for entries: Wednesday, 3rd June 2020

All exhibits must be staged between:

7.30pm and 8.30pm Friday – 9.00am and 12 noon Saturday. Judging 12.00 noon to 2.00pm – Open to view 2.00pm to 4.30pm.

AUCTION OF UNRESERVED PRODUCE AT THE END OF THE SHOW

Entries: Please remember to name your exhibits in the Floral Classes. White cards provided.

POINTS 1st 2nd 3rd 10 6 4 for Class 44 6 4 3 for Classes 1, 4, 39, 45, 46 4 3 2 all other classes

CUPS “MOSS” CHALLENGE CUP.

Awarded to member exhibitor gaining the most points in Classes 1 – 39 Winner 2019 – Mr G. W. Goddard

PRESIDENT’S CUP.

Awarded to member exhibitor gaining the most points in Classes 44 - 59 Winner 2019 – Ms S. Gardener

The best Delphinium Spike will be awarded the BDS Bronze Medal. Winner 2019 – Not awarded

All exhibits should be named wherever possible

SECTION 1 Society’s vases to be used except in Classes 1, 5, 6, 7, 8, 23, 24, 26, 28-32

The best Exhibit in Classes 1 to 32 will be awarded a certificate.

Class 1 COLLECTION OF THREE POT PLANTS. Flowering and/or Foliage. Within a space 5’ x 2’. 2 AQUILEGIA. One vase 3 SWEET PEAS. One vase of six stems 4 SWEET PEAS. Three vases of six stems each. Distinct varieties 5 SWEET PEAS. One bowl not to exceed 7” diameter 6 HOSTA. One plant. Pot not to exceed 7” diameter 7 PANSIES. Six 8 VIOLAS. Six 9 A VASE OF FLOWERS grown from seed during the past twelve months 10 PAEONIES. One vase, any variety/varieties 11 DIANTHUS. Six stems, any type of garden pink

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Class 12 SWEET WILLIAMS OR OTHER DIANTHUS. Six stems 13 IRIS BEARDED. One vase three spikes 14 IRIS - NOT BEARDED. One vase, three spikes 15 LUPINS. One vase, three spikes 16 LUPIN. One spike 17 HERBACEOUS PERENNIALS. One vase, one or more kinds 18 CUT GARDEN FLOWERS. One vase, two or more kind. 2’ run allowed 19 IRIS, BEARDED. One spike 20 PYRETHRUM. One vase 21 FLOWERING SHRUBS. One vase, one or more varieties 22 ROCK OR ALPINE PLANT. One pot or pan 23 POT PLANT. One flowering specimen. In pot not exceeding 7” diameter 24 POT PLANT. One foliage specimen. In pot not exceeding 7” diameter 25 THREE DISTINCT KINDS of each in one vase 26 CACTUS. One specimen 27 HOSTA. One specimen leaf in 2” vase 28 SUCCULENT. One specimen 29 THREE SEPARATE POTS OF CACTI AND/OR SUCCULENTS in a space of 18” x 2’ 30 FUCHSIAS. Six flowers. Containers provided.

31 CLEMATIS. 3 florets of different varieties in an open receptacle or receptacles of exhibitor’s choice

32 CLEMATIS. 3 florets same variety in an open receptacle or receptacles of the exhibitor’s choice

33 DELPHINIUM. One spike, dark blue / purple 34 DELPHINIUM. One spike. Seedling 35 DELPHINIUMS. Six florets, in an open receptacle or receptacles of the exhibitor’s choice 36 DELPHINIUM. One spike. Light blue / mauve 37 DELPHINIUM. One spike. White / cream 38 DELPHINIUM. One spike. Pink 39 DELPHINIUM. Two spikes. Distinct varieties in separate vases

SECTION 2

FLORAL ART

All materials may be purchased. All classes are arrangements with or without accessories unless otherwise stated, to be staged within a 24” X 24” space in alcoves 32” high. Suitable foliage may be used. Exhibits may be taken to the show already assembled.

A certificate will be awarded to the best exhibit.

Class 40 A MODERN EXHIBIT – 3 BLOOMS. Incorporating natural plant material 41 A FRESH START. An all foliage arrangement 42 A BASKET OF FLOWERS 43 A MINATURE EXHIBIT. 4” overall

SECTION 3

ROSES Society’s vases to be used except in Classes 44 and 45.

CUP CLASS Class 44. “CHAPLIN CUP”. Presented by Messrs Chaplin Bros for nine named Hybrid Tea Rose

blooms in a basket. Not less than three distinct varieties.

Winner 2019 – Mrs. P Richards

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Class 45. ONE BOWL OF FIVE SPECIMEN BLOOMS. Any varieties 46. TWO VASES OF SPECIMEN BLOOMS. Three blooms of any variety in each vase 47. ONE VASE OF THREE SPECIMEN BLOOMS. Three different varieties 48. ONE VASE OF THREE SPECIMEN BLOOMS. One variety 49 ONE VASE OF CLUSTER FLOWERED. Three stems, any variety or varieties 50 ONE SPECIMEN STEM OF CLUSTER FLOWERED 51 ONE HYBRID TEA ROSE, ONE STEM CLUSTER FLOWERED in separate vases 52 ONE VASE OF THREE ROSES. One bud, one perfect, one fully open 53 ONE VASE OF MINIATURE ROSE 54 ONE SPECIMEN BLOOM. Red 55 ONE SPECIMEN BLOOM. White 56 ONE SPECIMEN BLOOM. Yellow 57 ONE SPECIMEN BLOOM. Pink 58 ONE SPECIMEN BLOOM. Any colour except colours mentioned above 59 RAMBLING OR CLIMBING CLUSTER ROSES. One vase (climbing hybrid tea excluded)

The best bloom will be awarded THE ROSE MEDAL

Winner 2019 – Mrs P Richards

SECTION 4

NOVICE SECTION

For an exhibitor who has not previously won a first prize for any similar flower at any show

before 2020

Class

60 ONE SPECIMEN ROSE 61 ONE VASE OF CUT GARDEN FLOWERS 62 ONE POT PLANT Flowering or foliage 63 DELPHINIUM One spike

SECTION 5

JUNIOR CLASSES

No entrance fee (age to be given on Entry Form)

Each class below shall be judged in the following age groups:

Under 7 years, 7 – 11 years inclusive, over 11 years and under 16 years Exhibitors in Section 5 must arrange their own exhibits at the show.

Class

64 LIQUORICE ALLSORTS PERSON 65 A DECORATED EGG 66 POT PLANT flowering or foliage 67 VASE OF CUT GARDEN FLOWERS. To be arranged by Exhibitor 68 A VASE OF GRASSES. 69 PANSIES OR VIOLAS. Five

Exhibitors in Section 5 must arrange their own exhibits at the show A Certificate will be awarded for the best exhibit in Section 5

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SECTION 6 COOKERY CLASSES

Exhibitor’s choice of recipe. No cake mixes to be used. Cake/s should be displayed on paper doilies.

A Certificate will be awarded for the best exhibit in the Cookery Classes Class 70 CHERRY AND ALMOND CAKE. Recipe Given Below. 71 SIX CHOCOLATE FAIRY CAKES. 72 SIX ROCK CAKES. 73 PLATE JAM TART WITH LATTICE. 74 FIVE PLAIN SCONES. 75 VICTORIA SANDWICH. Recipe for Cherry and Almond Cake. Round 18cm / 7inch Cake Tin 150 g / 5 oz. Glacé Cherries. 225 g / 8 oz. Self-raising Flour. 50 g / 2 oz. Ground Almonds 200 g / 7 oz. Butter, softened. 200 g / 7 oz. Caster Sugar. 1½ teaspoons Baking Powder. 4 Eggs. 1. Lightly grease the cake tin and line the base with a circle of non-stick baking parchment.

Pre-heat the oven to 160˚/325˚/Gas Mark 3. Cut each cherry into quarters and rinse under

cold running water to remove excess syrup. Drain well and dry very thoroughly on kitchen paper. 2. Place all the remaining ingredients into a large bowl and beat well for about1 minute to mix thoroughly: an electric mixer is best for this but of course you can also beat by hand with a wooden spoon. Carefully fold in the prepared cherries. 3. Turn the mixture into the prepared cake tin for 1 – 1½ hours, until the cake is well risen, golden and firm to the touch. A fine skewer inserted into the centre of the cake should come out clean. Leave cake to cool in the tin for about 10 minutes, then turn out on to a wire rack and leave to cool completely.

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SUMMER SHOW 2020 Mornington Hall, Chingford

SATURDAY, 18th JULY 2020

JUDGES: Flower Classes & Vegetable Classes Cookery Classes Floral Art

Mr R. Studham T.B.A. T.B.A

Judging will be conducted under the Royal Horticultural Society’s current rules for judging & N.A.F.A.S.

Closing date for entries: Wednesday, 15th July 2020 All exhibits must be staged between

7.30pm and 8.30pm Friday – 9.00am and 12.00 noon Saturday Judging 12.00 noon to 2.00pm – Open to view 2.00pm to 4.30pm



POINTS 1st 2nd 3rd 10 6 4 for Class 1 to 3 6 4 3 for Classes 4, 5, 17, 21, 25, 43, 54, 73, 74, 83 4 3 2 for all other Classes

CUPS AND TROPHIES

“ROELINK” CHALLENGE TROPHY. Awarded to the most successful member exhibitor at the Show (Classes 1 to 84)

Winner 2019 – Mr A. J. Gillingwater

“JAMES” CUP. Awarded to the most successful exhibitor in the Floral Classes.


“GILLHAM” (FH) CUP Awarded to the most successful member exhibitor in the Vegetable and Fruit Classes

Winner 2019 – Mr R. Cleveland

FUSCHIA SOCIETY’S BLUE ROSETTE. For best Fuchsia exhibit.

Winner 2019 – Not Awarded

All exhibits to be named wherever possible

CUP CLASSES Class

1 "RUSSELL " CHALLENGE CUP. Awarded for SWEET PEAS. Six vases. Distinct varieties. Six stems in each. With or without Sweet Pea Foliage. In a space of 4' x 2'


2 "CORONATION" CUP. Awarded for Collection of Vegetables. Five distinct kinds. Selected from Classes 55 – 71 in Summer Show. In a space of 3' x 2'


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3 "OLWEN MARIAN CORKER" SALVER. Awarded for Three Vases of Flowers grown from seed during the last twelve months. Distinct kinds (excluding Sweet Peas)


SECTION 1

Society's vases to be used except in Classes 4, 5, 12, 13, 27, 28, 29, 32, 33, 34, 37, 38, 41, 44 The best exhibit in Classes 4 to 45 will be awarded a certificate.

FLOWERS Class 4 DISPLAY OF FLOWERS in one container, any size, any foliage. In a space of 3’ 5 THREE POT PLANTS. Flowering and/or foliage. Within a space of 5’ x 2’ 6 BORDER CARNATIONS OR PICOTEES. One vase of three blooms. Any variety or

varieties 7 HERBACEOUS PERENNIALS. One vase of one kind 8 DIANTHUS. Six stems any type of garden pink or carnation except Sweet Williams 9 SWEET WILLIAMS. Six stems 10 DISPLAY OF FOLIAGE in one container in a space of 3’ 11 A VASE OF FLOWERS grown from seed during the last twelve months 12 ONE GERANIUM OR PELARGONIUM in a pot not exceeding 7” 13 ROCK OR ALPINE PLANTS. Two distinct kinds. Must be named 14 FLOWERING SHRUBS OR TREES. One vase of cut stems, one or more kinds 15 LILIUM. One vase. Any variety or varieties 16 CLUSTER FLOWERED ROSES. One vase 17 ROSES. Six blooms. Named. Any variety or varieties 18 RAMBLING or CLIMBING CLUSTER ROSES. One vase (Climbing Hybrid Tea excluded) 19 ROSES, THREE BLOOMS. Any variety or varieties. Named 20 ROSE. One exhibition bloom. Named 21 SWEET PEAS. Three vases. Six stems in each. Distinct varieties. Named.

NSPS Medal. Winner 2019 – Not Awarded 22 SWEET PEAS. One vase of nine stems. Not less than three varieties. 23 SWEET PEAS. One bowl. Diam. not to exceed 7”. Any foliage may be used 24 SWEET PEAS. 2020 Novelties only. One vase. Six stems. Any variety or varieties. Named 25 CUT GARDEN FLOWERS. One vase, two or more kinds. 2’ run allowed 26 CUT GARDEN FLOWERS. Two vases. One Perennial, one Annual 27 PANSIES. Six blooms (mixed colours allowed) 28 VIOLAS. Six blooms (mixed colours allowed) 29 BEGONIA. One plant in pot. Flowering 30 PERENNIAL PHLOX. One vase of three trusses of bloom 31 HERBACEOUS PERENNIALS. One vase of more than one kind 32 CACTUS. One specimen 33 THREE SEPARATE POTS OF CACTI. Pot size not to exceed 4” 34 SUCCULENT. One specimen 35 HYDRANGEAS. One vase. Three heads 36 THREE DISTINCT KINDS in one vase 37 POT PLANT (flowering). In pot not exceeding 7” diameter 38 POT PLANT (foliage). Excluding Succulents and Cacti. In pot not exceeding 7” dia. 39 ONE VASE OF GERANIUMS. Five heads. Any variety or varieties 40 ANTIRRHINUMS. One vase of four spikes 41 GERANIUM LEAVES. Five. Any variety or varieties to be arranged on paper 42 GLADIOLUS. One spike 43 ERIGERONS. One vase 44 ONE BEGONIA BLOOM. In an open receptacle 45 THREE BEGONIA BLOOMS. In an open receptacle

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FUCHSIAS

Class 46 FUCHSIA. One plant in pot not exceeding 5” inside diameter 47 FUCHSIA. One plant. Single flowered variety, pot not to exceed 7” inside diameter 48 FUCHSIA. One plant. Double flowered variety, pot not to exceed 7” inside diameter 49 FUCHSIA. One plant. Trained as fan, pot not to exceed 7” inside diameter 50 FUCHSIA. Six flowers. Container provided 51 FUCHSIA. Quarter standard, 10” – 18”. Pot not to exceed 7” inside diameter 52 FUCHSIA. Half-standard, 19” – 30”. Pot not to exceed 7” inside diameter 53 FUCHSIA. One plant, semi-double. Pot not to exceed 7” inside diameter 54 GARDEN NEWS TOP VASE COMPETITION. Vase of between five and ten stems of any flowering plant with a minimum of two different

kinds of flowers. Any vase may be used but no foliage other than that attached to the flower stems is allowed. Seed heads and berries not allowed. Arranged for all round effect.

Winner – Gold Certificate plus voucher, Second – Silver Certificate plus voucher Third – Bronze Certificate plus voucher.

VEGETABLES

Exhibits to be named if possible

Class 55 POTATOES. Three white 56 POTATOES. Three coloured 57 PEAS. Nine pods of one variety 58 LETTUCES. Two Cos variety 59 LETTUCES. Two Cabbage variety 60 MARROW. Two table marrows – not to exceed 15” 61 CAULIFLOWERS. Two with stalks 62 CABBAGES. Two with stalks 63 ONIONS. Three shown as grown 64 CARROTS. Three. 65 SHALLOTS. Nine large. 66 SHALLOTS. Nine small. Not exceeding 30mm diameter. 67 BEET. Three Trimmed Foliage 68 RHUBARB. Four sticks. Cut foliage 69 BROAD BEANS. Six pods 70 DWARF BEANS. Nine pods 71 RADISHES. Nine 72 ANY OTHER TYPE OF VEGETABLE 73 COLLECTION OF SALADS. Three distinct kinds In a space of 2’ x 2’. Selected from the

following: 2 lettuce, 3 beet, 9 onions, 9 radishes, 2 cucumbers. 74 COLLECTION OF VEGETABLES. Three kinds chosen from Classes 55 to 70 (number as

stated) 75 AN EXHIBIT OF CULINARY HERBS. Not less than 3, not more than 7. Named. One

species per society’s 2” vase

NVS Medal will be awarded to the best Vegetable Exhibit in Classes 55-75.


FRUIT A certificate will be awarded to the best dish in the fruit classes.

Class 76 LOGANBERRIES. Twelve fruits with stalks 77 GOOSEBERRIES. Twelve fruits with stalks 78 STRAWBERRIES Twelve fruits with stalks

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Class 79 RASPBERRIES. Twelve fruits with stalks 80 BLACKBERRIES. Twelve fruits with stalks 81 CURRANTS (Red or White). One dish of 12 strigs 82 ANY OTHER FRUIT. One dish 83 BLACKCURRANTS. One dish of 12 strigs 84 COLLECTION OF FRUIT. Three dishes Distinct kinds. Each 6 stone fruit or 12 strigs or fruits

SECTION 2

NOVICE CLASSES

For an exhibitor who has not previously won a first prize for any similar exhibit at any show before 2020

FLOWERS AND VEGETABLES Class 85 CUT GARDEN FLOWERS. One vase 86 ROSE. One bloom. Any variety 87 SWEET PEAS. One vase of six stems 88 ONE POT PLANT. 89 ANY VEGETABLE.

SECTION 3 FLORAL ART

All materials may be purchased. All Classes are arrangements with or without accessories unless otherwise stated, to be staged within a SPACE 24” X 24”. In alcoves 32” high unless otherwise stated. Suitable foliage may be used. Exhibits may be taken to the show already assembled. Certificate awarded for best exhibit

Class 90 “COTTAGE CARDEN” An arrangement in a jug, flowers predominately from the garden 91 "ONLY A ROSE” A Rose Bloom with driftwood and foliage 92 AN EXHIBIT IN GREEN & WHITE. 93 A PETIT EXHIBIT IN A FLOWER POT. Not to exceed 9” overall

SECTION 4

COOKERY CLASSES Exhibitor’s choice of recipe. No cake mixes to be used.

Cake/s should be displayed on paper doilies. A Certificate will be awarded for the best exhibit in the Cookery Classes

Class 94 LEMON DRIZZLE CAKE. Recipe Given on page 19 95 SIX PIECES OF FLAPJACK. 96 FIVE BUTTERFLY CAKES. 97 FIVE CHOCOLATE CHIP COOKIES. 98 VICTORIA SPONGE 99 APPLE CHARLOTTE. 100 SOFT FRUIT JAM 2020 (Min.12ozs) jars. Cellophane cover to be used.

NOTE: Any jam jar permitted in Class 100 providing cellophane cover is used.

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SECTION 5 JUNIOR CLASSES

No entrance fee (age to be given on Entry Form) Society's Vases to be used in Classes 105 Each Class below shall be judged in the following age groups: Under 7 years, 7-11 years

inclusive, over 11 years and under 16 years. Exhibitors must arrange their own exhibit at the show

A Certificate will be awarded to the best exhibit in Section 5.

Class 101 THREE DIFERENT VEGETABLES IN PLASTICINE OR SIMILAR MATERIAL 103 A PREHISTORIC MONSTER MADE FROM VEGETABLES 104 VASE OF FLOWERS from the garden 105 CACTUS - One specimen 106 A BIRTHDAY CARD FOR A GARDENER 107 THREE JAM TARTS 108 THREE CUP CAKES

Recipe for Lemon Drizzle Cake. Round 20cm / 8inch Cake Tin. 225 g / 8 oz. Butter softened. 225 g / 8 oz. Caster Sugar. 275 g / 10 oz. Self-Raising Flour. 2 teaspoons Baking Powder. 4 Eggs. 4 tablespoon Milk. 2 Lemons, zest finely grated. For the crunchy topping: 175 g / 6 oz. Granulated Sugar. 1 Lemon, Juice of. 1. Lightly grease the cake tin and line the base with a circle of non-stick baking parchment.

Pre-heat the oven to 160˚/325˚/Gas Mark 3. Preheat oven to 160˚C/325˚F/Gas Mark 3.

Measure all the ingredients for the cake into a large bowl and beat well for about 2 minutes, until well blended; an electric mixer is best for this but of course you can also beat by hand with a wooden spoon. Turn the mixture into prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of the mixture. Level the top gently with the back of the spatula. 2. Bake in the middle of the oven for 1-1⅓ hours, until the cake springs back when pressed lightly with a finger in the centre and is beginning to shrink away. A fine skewer inserted into the centre of the cake should come out clean. 3. To make the crunchy topping, mix the granulated sugar and lemon juice in a small bowl to give a runny consistency. When cake comes out of the oven pierce cake all over with skewer and spoon over lemon mixture the cake. Leave in the tin till cold and then turn out.

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AUTUMN SHOW 2020 Mornington Hall, Chingford

SATURDAY, 5th SEPTEMBER 2020

JUDGES: Flower & Vegetable Classes Cookery Classes Floral Art:

Mr B Ruskin T.B.A. T.B.A.

Judging will be conducted under the Royal Horticultural Society’s & N.A.F.A.S. current rules for judging and current classifications of the N.C.S. and N.D.S.

Closing date for entries: Wednesday, 4th September

All exhibits must be staged between: 7.30pm and 8.30pm Friday – 9.00am and 12.00 noon Saturday

Judging 12.00 noon to 2.00pm – Open to view 2.00pm to 4.30pm



POINTS 1st 2nd 3rd 10 6 4 for Class 55, 56, 81 6 4 3 for Classes 1, 13, 14, 15, 18, 19, 22, 23, 24, 26, 31, 32, 44, 45, 107 4 3 2 for all other Classes

All trophies must be returned to A J Gillingwater by the day of the Autumn Show.

SECTION 1

EARLY FLOWERING CHRYSANTHEMUMS “HUME” (FH) CUP.

Awarded for the best exhibit in the Chrysanthemum Classes.


WRIGHTON CHALLENGE CUP Awarded to the exhibitor gaining the most points in the Chrysanthemum Classes


NCS CERTIFICATE AWARDED TO THE RUNNER UP– Winner 2019– Not Awarded

Best bloom in Chrysanthemum Section will be awarded a National Chrysanthemum Society Bronze Medal.

Winner 2019 – Not Awarded Society’s vases to be used in all classes except classes 16 and 20.

All blooms should be named wherever possible except in classes 16 and 20.

Class 1 ONE VASE. Three blooms. One variety 2 ONE BLOOM. Large incurved 3 ONE BLOOM. Medium incurved 4 ONE BLOOM. Large reflexed 5 ONE BLOOM. Medium reflexed

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Class 6 ONE BLOOM. Large intermediate 7 ONE BLOOM. Medium intermediate 8 THREE STEMS of sprays. Double, any variety or varieties 9 THREE STEMS of sprays. Anemone centred, any variety or varieties 10 THREE STEMS of sprays. Single, any variety or varieties 11 ONE VASE POMPON. Any variety or varieties 12 ONE STEM of sprays. Any variety 13 ONE VASE of five blooms. Any variety or varieties 14 TWO VASES. Three blooms of distinct variety in each vase 15 TWO VASES. Each of three blooms, one vase reflexed, one vase incurved. Any variety or varieties 16 ONE BASKET of Chrysanthemums in a space of 2'6" x 2' arranged for effect. Natural foliage, berries, grasses may be used. 17 TWO SPECIMEN BLOOMS, one incurved and one reflexed. One vase each 18 ONE VASE. Large flowered incurved. Three blooms, one or more varieties 19 ONE VASE. Large flowered reflexed. Three blooms, one or more varieties 20 ONE BOWL of Chrysanthemums arranged for all round effect. Natural foliage, berries, grasses, may be used. Bowl not to exceed 9" diameter. 2' run allowed 21 TWO SPECIMEN BLOOMS, one medium incurved and one medium reflexed. One vase each 22 ONE VASE, medium flowered incurved. Three blooms, any variety or varieties 23 ONE VASE, INTERMEDIATE. Three large blooms, one or more varieties 24 ONE VASE, medium flowered reflexed. Three blooms, any variety or varieties 25 ONE SPECIMEN BLOOM, any variety 26 ONE VASE, Medium intermediates. Three blooms, any variety or varieties

NOVICE CLASSES

For an exhibitor who has not previously won a first prize for any similar exhibit at any show before 2020.

Class 27 ONE SPECIMEN BLOOM, Large flowering 28 ONE SPECIMEN BLOOM, Medium flowering 29 ONE VASE, Mixed Chrysamthemums

SECTION 2 DAHLIAS

"CHINGFORD EXPRESS" CHALLENGE CUP. Awarded to the exhibitor gaining most points in this section.


"SUNRAY" CUP. Awarded to the runner up


NDS SILVER MEDAL Awarded to the best Dahlia exhibit


NDS BRONZE MEDAL Awarded to the second best dahlia exhibit

Winner 2019 – Mr A.J.Gillingwater

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Society's vase only to be used – except in Class 30.

Class 30 ONE BOWL of Dahlias arranged for all round effect. Foliage, berries, grasses may be used. In a 2' space. Bowl not to exceed 9" in diameter 31 TWO VASES OF MEDIUM CACTUS, SEMI-CACTUS, AND/OR DECORATIVES. Three

blooms of one variety in each vase. Distinct varieties. 32 TWO VASES OF SMALL CACTUS, SEMI-CACTUS AND/OR DECORATIVES. Three

blooms of one variety in each vase. Distinct varieties. 33 ONE VASE, seven blooms. Three or more varieties 34 THREE SMALL DECORATIVES. In one vase. One or more varieties 35 THREE MINIATURE DECORATIVES. One vase. One or more varieties 36 THREE MEDIUM DECORATIVES. One vase. One or more varieties 37 THREE MEDIUM CACTUS in one vase. One or more varieties. True and/or Semi Cactus 38 THREE SMALL CACTUS. One vase. One or more varieties. True and/or Semi Cactus 39 THREE MINIATURE CACTUS. One vase. One or more varieties. True and/or Semi Cactus 40 THREE POMPONS in one vase. One or more varieties 41 THREE WATERLILY DAHLIAS. One or more varieties 42 THREE SMALL BALL DAHLIAS. One or more varieties 43 THREE MINIATURE BALL DAHLIAS. One or more varieties 44 THREE GIANT AND/OR LARGE DECORATIVES. One vase each bloom 45 THREE GIANT AND/OR LARGE CACTUS. One vase each bloom True and or Semi Cactus 46 ONE GIANT OR LARGE DECORATIVE 47 ONE GIANT OR LARGE CACTUS. True or Semi Cactus 48 ONE DECORATIVE 49 ONE CACTUS. True or Semi Cactus 50 ONE BALL 51 THREE COLLERETTES One or more varieties

NOVICE CLASS A novice is an exhibitor who has not previously won a first prize at any Dahlia Show.

Class 52 THREE CACTUS. One vase. One or more varieties true and/or Semi Cactus 53 THREE DECORATIVES. Any variety or varieties in one vase 54 ONE VASE POMPONS. Three blooms. Any variety or varieties

SECTION 3

Class

55 "MEDINA" TROPHY. Awarded for roses. Six blooms. HT not less than three varieties named.

Winner 2019 – Mrs P. Richard

56 “GEORGE LITTLE” CHALLENGE CUP. Awarded for Herbaceous Perennials. Four vases.

Different kinds excluding Dahlias and Chrysanthemums

Winner 2019 – Mr G. W. Goddard

"GILLHAM" CUP. Awarded to the exhibitor gaining the most points in Classes 82 to 106.

Winner 2019 – Mr S. Francis

FUCHSIA BLUE ROSETTE. For best Fuchsia exhibit


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FLOWERS

Society's vases to be used except in Classes 68-73.

The best exhibit in classes 57 to 80 will be awarded a Certificate

Class

57 A VASE OF FLOWERS grown from seed during the last twelve months 58 ASTERS. Annual. Double. One vase of six blooms 59 ASTERS. Annual. Single. One vase of six blooms 60 CUT GARDEN FLOWERS. One vase of not less than two kinds. 2' run allowed 61 HERBACEOUS PERENNIALS. One vase. Distinct kind. Excluding Dahlias and

Chrysanthemums 62 ROSES. Three blooms. Any variety or varieties. Named 63 ROSE. One specimen bloom. HT named 64 POLYANTHA / FLORIBUNDA ROSES. One vase, any variety or varieties 65 A VASE OF FLOWERING SHRUBS OR TREES. One or more kinds 66 MICHAELMAS DAISIES. One vase. One or more varieties 67 MICHAELMAS DAISIES. One vase. Amellus group e.g. King George variety 68 CACTUS. One specimen 69 SUCCULENT. One specimen 70 THREE POT PLANTS. Flowering and/or foliage. Within a space 5' x 2' 71 DISPLAY OF FLOWERS in any one container, any size, any foliage. Within a space of 3' 72 POT PLANT. Flowering. In pot not exceeding 7" diameter 73 POT PLANT. Foliage. In pot not exceeding 7" diameter 74 THREE DISTINCT KINDS in one vase 75 HERBACEOUS PERENNIALS more than one kind. Excluding dahlias and

chrysanthemums 76 GLADIOLUS one spike 77 GLADIOLI three spikes 78 FUCHSIA. One specimen plant in pot not exceeding 7" diameter. Named 79 FUCHSIA. Quarter standard 10"-18" in pot not exceeding 7" diameter 80 FUCHSIA six flowers. Container provided.

SECTION 4

VEGETABLES "BANFIELD" CUP will be awarded to the best vegetable exhibit in Classes 82 to 106

Winner 2019 – Mr T. Vallis Class 81 "JAMES MEMORIAL" CUP for award to any member exhibiting the BEST COLLECTION

OF FIVE VEGETABLES, distinct kinds in a space of 3' x 2' from the following: Carrots 3' Celery 2; Leeks 3; Shallots 9; Marrows 2; Onions 3; Parsnips 3; Turnips or Swedes 3; Tomatoes 6; Beet 3; Cabbage 2; Potatoes 3; Cauliflowers 2; Runner Beans 9.


82 BEET, Three. Trimmed foliage 83 SWEET CORN. Two 84 CABBAGES, Pointed or round. Two with stalks, not roots 85 CARROTS. Three long, pointed, trimmed foliage 86 CARROTS. Three other than long pointed, trimmed foliage 87 CUCUMBERS. Two. 88 MARROW. One for preserving 89 MARROW. A pair for cooking 90 ONIONS. Three dressed over 250 grams 91 ONIONS. Ten salad 92 ONIONS. Three under 250grams dressed. 93 POTATOES. Three White. One variety 94 POTATOES. Three Coloured. One variety

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Class 95 POTATOES. Three varieties. Three of each 96 PARSNIPS. Three, trimmed foliage 97 RUNNER BEANS. Nine 98 SHALLOTS. Nine 99 TOMATOES. One truss. Outdoor grown, unprotected 100 TOMATOES. Five ripe fruits Over 35mm diameter 101 LETTUCE. Two, any variety 102 DWARF BEANS. Nine 103 TOMATOES. Five small fruited. Not to exceed 35mm diameter 104 CELERY. Two heads 105 ANY OTHER VEGETABLE 106 AN EXHIBIT OF CULINARY HERBS. Not less than three, not more than seven. Named.

One species per Society's 2" vase 107 "GARDEN NEWS" TOP TRAY COMPETITION The class is for three vegetables chosen from the following :- Three Potatoes, Six Runner Beans, Two Cauliflowers, Three Onions, Six French Beans, Two Sweet Corn, Three Peppers, Three Parsnips, Six Pods of Peas, Six Tomatoes,

Three Carrots, Two Cucumbers, Three Courgette, Three Beetroot, Two Aubergine. Display in a tray not exceeding 24”x 18”

SECTION 5 FRUIT

Dishes provided All exhibits should be named

A Certificate will be awarded to the best dish of fruit Class 108 TWO DISHES from Classes 109 to 115 (number and weight as indicated) 109 APPLES. Three cooking, one variety, with stalks 110 APPLES. Three dessert, one variety, with stalks 111 BLACKBERRIES. Twelve fruits with stalks 112 PEARS. Three dessert, one variety 113 PLUMS. Six 114 ANY OTHER FRUIT. One dish, if soft fruit, to be shown with stalks 115 RASPBERRIES. Twelve fruits with stalks


All materials may be purchased. All classes are arrangements with or without accessories unless otherwise stated, to be staged within a SPACE 24” X 24”. In alcoves 32” high unless otherwise stated. Suitable foliage may be used. Exhibits may be taken to the show already assembled. Certificate for best exhibit.

Class 116 “SIMPLICITY” A modern exhibit 117 “AUTUMN SPLENDOUR” Chrysanthemums to predominate 118 “NIGHT AND DAY” In two similar containers 119 A PETITE EXHIBIT IN A SHELL. 4” to 9” overall.


Exhibitor's own choice of recipe. No cake mixes to be used. Cake/s should be displayed on paper doilies.

A Certificate will be awarded to the best Cookery exhibit

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Class 120 CARROT CAKE. Recipie Given Below. 121 TREACLE TART. 122 SIX PIECES OF VANILLA FUDGE. 123 FRUIT FLAN SPONGE BASE. Not to exceed 9” 124 FIVE SAVOURY TARTLETS. 125 CUSTARD TART. Note to exceed 9” 126 SOFT FRUIT JAM. One jar 1lb or min. 12ozs. Cellophane cover to be used 127 HARD FRUIT JAM. One jar 1lb or min. 12ozs. Cellophane cover to be used 128 JELLY. One jar any variety. One jar 1lb or min. 12ozs. Cellophane cover to be used

SECTION 8 JUNIOR CLASSES

No entrance fee (age to be given on Entry Form) Each Class below shall be judged in the following age groups:

Under 7 years, 7-11 years inclusive, over 11 years and under 16 years Exhibitors in THIS Section must arrange their own exhibits at the Show.

A Certificate will be awarded to the best exhibit in Section 8 Class 129 A DECORATED WOODEN SPOON 130 A TORTOISE MADE FROM PLANT MATERIAL 131 MR POTATO HEAD 132 FOUR ILLUSTRATIONS OF GARDEN TOOLS ON A4 PAPER 133 COLLECTION OF FIVE DIFFERENT TREE LEAVES MOUNTED ON A4 PAPER –

NAMED. 134 AN ARRANGEMENT OF FLOWERS IN ANY CONTAINER. NOT TO EXCEED 12”

OVERALL

Recipe for Carrot Cake.

Round 20cm /8inch Cake Tin. 225 g / 8oz. Self-Raising Flour. 150 g / 5oz. Light Muscovado Sugar. 50 g / 2oz. Walnut pieces, chopped. 100 g / 4oz. Carrots, coarsely grated 150 ml. /5 fl.oz. Sunflower Oil. 2 teaspoons Baking Powder. 2 Ripe Bananas, mashed. 2 Eggs.

For the topping: 250 g / 9 oz. Mascarpone Cheese. 25 g / 1 oz. Walnut pieces, chopped. 2 – 3 teaspoons Vanilla Extract. 2 tablespoons Icing Sugar, sifted.

1. Lightly grease the cake tin and line the base with a circle of non-stick baking parchment. Pre-heat the oven to 180˚/350˚F/Gas Mark 4. Put all the ingredients for the cake into a large bowl and mix until thoroughly blended; an electric mixer is best for this but of course you can also beat by hand with a wooden spoon. Turn the mixture into the prepared cake tin and gently level the surface. 2. Bake for 50-60 minutes, until the cake is well risen, golden and beginning to shrink from the Contined on next page. 25

side of the tin. A fine skewer inserted into the centre of the cake should come out clean. Allow the cake to cool in the tin for a few minutes, then loosen the side of the cake from the tin with a small palette knife or blunt knife, turn the cake on to a wire rack and leave to cool completely. 3. For the topping, put the mascarpone cheese into a small bowl, add the vanilla extract, sifted icing sugar and chopped walnuts and beat together. Spread evenly over the top of the cake. Store in the refigerator.

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LATE AUTUMN SHOW 2020 Mornington Hall, Chingford

SATURDAY, 24th OCTOBER 2020 JUDGES:

Flower, Fruit and Vegetable Classes Cookery Classes Floral Art Mr B. Ruskin T.B.A. T.B.A.

Closing date for entries: Wednesday, 21st October 2020

All exhibits must be staged between: 7.30pm and 8.30pm Friday – 9.00am and 12.00 noon Saturday

Judging 12.00 noon to 2.00pm – Open to view 2.00pm to 4.30pm


Judging will be conducted under R.H.S. & N.A.F.A.S. current rules & N.C.S. classification.


POINTS

1st 2nd 3rd 6 4 3 for Classes 2, 4, 5, 7, 8, 9, 10, 11, 12, 13, 17, 20, 27, 35, 42 4 3 2 for all other Classes

CUPS AND TROPHIES

CHRYSANTHEMUM BOWL. Awarded to exhibitor gaining the highest number of points in Classes 1 to 29.

Winner 2019– Mr E. Clark

The best exhibit in the Chrysanthemum Classes will be awarded the National Chrysanthemum Society Silver Medal

Winner 2019 – Mr G. W. Goddard

The second best exhibit will be awarded the Bronze Medal Winner 2019 – Mr E. Clark

All Exhibits should be named wherever possible

SECTION 1 CHRYSANTHEMUM CLASSES

Society's vases only to be used except in Classes 13, and 17. In Classes marked * both Early & Late Varieties Allowed

Class 1 A VASE OF POMPONS... Any variety or varieties * 2 TWO VASES OF THREE BLOOMS. From any section *

NCS Certificate Winner 2019 – Not Awarded

3 PREMIER BLOOM CLASS. One bloom. Large exhibition. Exhibits must be named (Section 1) 4 ONE VASE OF THREE EXHIBITION INCURVED BLOOMS. Any variety or varieties (Section 3, 13) 5 THREE FANTASY BLOOMS. Any variety or varieties 6 ONE MEDIUM EXHIBITION BLOOM. Any variety (Section 2)

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Class 7 ONE VASE OF THREE REFLEXED DECORATIVE BLOOMS. Any variety or varieties (Section 4, 14) 8 ONE VASE OF THREE INTERMEDIATE DECORATIVE BLOOMS. Any variety/varieties (Section 5, 15) 9 ONE VASE OF THREE LARGE SINGLE BLOOMS. Any variety or varieties (Section 7a, 17a) 10 ONE VASE OF FIVE MEDIUM SINGLE BLOOMS. Any variety or varieties (Section 7b, 17b) 11 ONE VASE OF THREE MEDIUM EXHIBITION BLOOMS. Any variety or varieties (Section 2) 12 ONE VASE OF CHRYSANTHEMUMS. Arranged for frontal effect * 13 ONE BOWL OF CHRYSANTHEMUMS. Arranged for all round effect in a space of 2’ x 2’6” * NOTE: Classes 12 and 13. Ferns, natural grasses, berries or foliage may be used, both early and late varieties are permissable.

14 THREE STEMS OF SPRAYS – Single. Any variety or varieties * 15 THREE STEMS OF SPRAYS – Double. Any variety or varieties * 16 THREE ANEMONE CENTRED BLOOMS . Any variety or varieties (Section 6a/6b) 17 ONE SPECIMEN CHARM CHRYSANTHEMUM. In a pot, diameter of pot not exceeding 8" 18 ONE REFLEXED DECORATIVE BLOOM (Section 4/14) 19 ONE EXHIBITION INCURVED BLOOM (Section 3/13) 20 TWO VASES. One large Exhibition Bloom and one medium Exhibition Bloom. One vase each bloom. (Sections 1/2) 21 TWO VASES. One large and one medium single bloom (Section 7a and 7b) vase each

bloom 22 ONE STEM OF SPRAYS. Single * 23 ONE STEM OF SPRAYS. Double * 24 ONE SPECIMEN BLOOM. Any variety. * 25 ONE INTERMEDIATE DECORATIVE BLOOM (Section 5/15) 26 TWO VASES OF SPECIMEN BLOOMS. One incurved and one intermediate (Sections

3/13/5/15) 27 ONE VASE OF FIVE. Any variety or varieties * 28 ONE STEM OF SPRAYS. Anemone centred * 29 THREE STEMS OF SPRAYS. Anemone centred *

NOVICE CLASSES

For an exhibitor who has not previously won a First Prize in any late Chrysanthemum Show.

Class 30 ONE LARGE OR MEDIUM EXHIBITION BLOOM. Any variety (Section 1 or 2) 31 ONE SPECIMEN BLOOM. Any variety 32 ONE EXHIBITION INCURVED BLOOM. Any variety 33 ONE INTERMEDIATE DECORATIVE BLOOM. Any variety

SECTION 2 FLORAL CLASSES

A Certificate will be awarded to the best exhibit in Section 2

Class 34 A VASE OF EVERLASTING FLOWERS GROWN THIS YEAR. 35 CUT GARDEN FLOWERS. One Vase 36 POT PLANT. Flowering. Named. Excluding Charm Chrysanthemums. In pot not exceeding

7” diameter 27

Class 37 POT PLANT. Foliage. Named. Excluding ferns. In pot not exceeding 7” diameter 38 POT PLANT. Fern. Named. In pot not exceeding 7” diameter 39 LAST ROSE OF SUMMER. One bloom. Named 40 CACTUS. One specimen 41 SUCCULENT. One specimen 42 THREE POT PLANTS. Flowering and/or foliage, in a space of 5’ x 2’. Excluding Charm

Chrysanthemums 43 THREE DISTINCT KINDS. in one vase 44 ONE VASE OF THREE DAHLIAS. Any variety or varieties 45 A VASE OF FLOWERS. From greenhouse plants (excluding Chrysanthemums) 46 A VASE OF AUTUMNAL FOLIAGE. With berries and/or fruit and/or seed heads 47 A POT OR VASE OF BULBS. Grown under glass or otherwise. 48 A VASE OF MICHAELMAS DAISIES.

SECTION 3 FRUIT AND VEGETABLE CLASSES

A certificate will be awarded to the best exhibit

Class 49 APPLES. Three, any variety 50 ANY OTHER FRUIT. Named 51 BRUSSEL SPROUTS. Nine 52 CABBAGE with stalk - no root 53 CAULIFLOWER. With stalk, no root 54 PARSNIPS. Two 55 CARROTS. Three 56 LEEKS. Two 57 ONIONS. Three 58 POTATOES. Three 59 BEET. Three 60 ANY OTHER TYPE OF VEGETABLE. 61 CELERY. Two heads 62 PUMPKIN.


All materials may be purchased. All Classes are arrangements with or without accessories unless otherwise stated, to be staged within a SPACE 24” X 24”. In Alcoves 32” high. Unless otherwise stated. Suitable foliage may be used. Exhibits may be taken to the show already assembled. Certificate for best exhibit.

Class 63 “BONFIRE NIGHT” An interpretive exhibit 64 “BEAUTY OF METAL” An exhibit using metal as an accessory 65 “BAUBLES, BANGLES AND BEADS” 66 A PETITE EXHIBIT TO INCLUDE AN ANIMAL. Not to exceed 9”


Exhibitor’s own choice of recipe. No cake mixes to be used. Cake/s should be displayed on paper doilies.


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Class 67 FIVE MINCE PIES. Short Crust 68 CHOCOLATE YULE LOG. Recipe Given below. 67 VICTORIA SPONGE. 70 SIX PIECES OF SHORTBREAD. 68 SIX PIECES OF GINGERBREAD. 69 DUNDEE CAKE Not to exceed 8” 70 JAM FRUIT. One jar 1lb or min. 12ozs. Cellophane cover to be used 71 CHUTNEY. One jar 1lb or min. 12ozs. Cellophane cover to be used 72 JAM MADE FROM VEGETABLES. One jar 1lb or min. 12ozs. Cellophane cover to be used

SECTION 6

JUNIOR CLASSES Each Class below shall be judged in the following age groups:

Under 7 years, 7-11 years inclusive over 11 years and under 16 years Exhibitors must arrange their own exhibit at the Show.


Class 76 AN ANIMAL THEMED FACE MASK. 77 A SANTA MADE FROM FRUIT AND VEGETABLES. 78 FIVE MINCE PIES. 79 A CHRISTMAS ARRANGEMENT. Not to exceed 12” 80 A VASE OF AUTUMNAL FOLIAGE. 81 AN ARRANGEMENT OF SEED HEADS, GRASSES AND BERRIES. Recipe for Chocolate Yule Log.

30 x 23cm / 12 x 9 inch Swiss roll tin (approx.) 75 g / 3 oz. Caster Sugar. 65 g / 2 ½ oz. Self-Raising Flour. 1 tablespoon Cocoa Powder. For the filling and topping: 75 g / 3 oz. Plain Block Chocolate 175 g / 6 oz. Butter (unsalted) 250 g / 9 oz. Icing Sugar Vanilla Essence. 1. Lightly grease and line Swiss roll tin with non-stick baking parchment. Pre-heat the oven to 200˚/400˚F/Gas Mark 6. Whisk the eggs and sugar together in a heatproof bowl over a pan of simmering water until very thick and the beater leaves a heavy trail when lifted. (If using an electric mixer, no heat is needed.) Remove from heat and continue to beat until mixture is cool. 2. Sift the flour and cocoa together twice, then fold lightly and evenly into the beaten mixture. 3. Pour into a greased and lined Swiss roll tin, spreading it right into the corners. Bake for 10 – 15 minutes or until just firm to the touch. 4. Turn out the cake on to a sheet of non-stick silicone paper or on to greaseproof paper sprinkled with caster sugar. Trim the edges of the cake while still hot and immediately roll up with the paper inside. Allow to cool on a wire rack. 6. Melt the chocolate in a basin over a pan of hot water. Cream the butter in a bowl with a wooden spoon then sieve in the icing sugar by degrees, beating well. Add a few drops of vanilla essence and then stir in the melted chocolate. Beat well until creamy. Recipe continued on next page: 29

7. Carefully unroll cake and remove paper. Spread top with quantity of chocolate butter cream. Re-roll carefully and place on a foil covered oblong board or plate. 8. Cut a 5cm / 2inch piece from the end of the cake at an angle and position it on one side of the cake. 9. With remainder of chocolate butter icing spread all over the cake, including ends. Mark with a fork or palette knife along the length of the roll and the branch to resemble the ‘bark’ and leave to set. Sprinkle lightly with sifted icing sugar and decorate as wished. 30

CHINGFORD HORTICULTURAL SOCIETY SHOW ENTRY

Date of show:………………………………………………..

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Please send this form to Mrs L Smethurst, 28 Buxton Road, Chingford E4 7DP or

phone 020 8529 2277 by the Wednesday before each Show.


Date of show:………………………………………………..

Mr/Mrs/Miss…………………………………………Membership no……………… Address…………………………………………………………Tel no………….. ….




Date of show:………………………………………………..

Mr/Mrs/Miss…………………………………………Membership no………………. Address…………………………………………………………Tel no………….. ….




Date of show:………………………………………………..

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CHINGFORD HORTICULTURAL SOCIETY SHOW SCHEDULE 2020 · 2020. 2. 28. · EARLY SUMMER SHOW 2020 Mornington Hall, Chingford, Saturday, 6th June 2020 JUDGES: Mr. V. Mortlock FLORAL ART:

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