Laurel outlook., 1950-07-19
s.siis.st. Observation-Disclosures,
and Garden
By Leonard wager
Assistant Horticulturist
Montana Extension Service

fair or horticultural show this
summer. Now is a good time to be
thinking about the requirements
for good exhibits.
The first thing you should do is
study the schedule very carefully
Study the rules and regulations
of the show and abide by them.
Look over the various classes and
see where you can make entries.
Blue ribbon winners don't Just
happen by accident. The specimen
earning the ribbon likely was
grown under careful cultural prac-
tees. But that is only half the bat
tie in gaining that coveted blue rib
bon. The good exhibitor must be
able to select his or her specimens
SO that they are uniform, of proper
maturity, free from blemishes of
one kind or another. The exhibit
must also possess good flavor and
quality, as the judge has a habit
of tasting this and that vegetable
and fruit.
Study the schedule and classes
carefully! This bears repeating sew
eral times. If an exhibit calls for
five speciments of a vegetable, it
must be that number-no more
end no less. In fairness to the
other exhibitors, the judge should
disqualify such entries from COM
petition and thus penalize the ex-
hibitors, for not following the
schedule correctly.
The largest specimen or speci-
ments don't necessarily win the
prize. Quality is far inn
portant than size. Diversified veg
etables or fruits often suggest
-coarseness of texture or I'VE ma
turity. In regard to selecting for
size a good rule to follow is to
select well grown specimens of a
size somewhat larger than average
grown vegetables or fruits for that
class.
Here are some of the general
considerations to keep in mind
when showing garden vegetables.
AS a general rule vegetables
cleaned or brushed free of soil are
preferred to washed vegetables.
The judge is likely to frown or
vegetables or fruits that are need
lessly oiled or otherwise treated
to give an unnatural appearance to
the exhibit. A few of the outer
leaves of cabbage may be removed
to make the exhibit appear more
attractive, but they should not be
peeled too severely. The dry outer
skins of onions should never be
peeled off. The slick, shiny appear
ance of peeled onions may appear
to enhance the exhibit. The judge
frequently discourages such a
practice by not placing awards on
peeled specimens, as such onions
will not store well.
In exhibiting root crops such as
carrots or beets, it is best to cut
the leaves about one-half inch to
one inch from the root. Do not
leave the tops intact on root
crops as this can cause severe
whiting of the root before the spe-
cimens are judged. 1t helps to bring
root crops in a damp cloth or
newspaper in order to keep them
fresh looking. About two inches of
stem should remain on squash and
pumpkin exhibits. Summer squash
should be shown young and tender.
Winter squash and pumpkins
should have a firm, hard skin in
dicating we'll matured fruits. Some
species of squash are difficult to
distinguish from pumpkins. An ex-
animation of the ribbing of the
stem near its attachment to the
fruit will settle the argument.
Deeply ribbed fruits are pumpkins,
whereas the n%on-ribbed stems indi-
cate squash.
Similar principles apply in Sc
lecting fruits for exhibit. Except
for the raspberry and its relatives,
most fruits should be exhibited
with stems attached. Do not rub
off the whitish waxy bloom or
coating found over the skin OF
plums and other fruits. Examine
fruits carefully for blemishes due
to careless handling, disease or in
sect injury. Always bring along
enough extra material to replace
specimens that may have become
bruised accidentally in the trans
~portation process. This is a good
procedure to follow with vegetables
too. But don't put more specimens
than called for in the schedule,
when setting up the exhibit.
Uniformity is n of the most
important considerations in judg-
ing specimen classes of vegetables
and fruits, if more than one speci-
men is called for. If that is the
case, select a sample with speci-
mems that are uniform in respect
to maturity, size, color, shape, and
other characteristics. Taking heed
of this will go a long way in cap