58th Curdridge Country Show Saturday 19th July 2014

i i. : t

;%fiil mpk{,,; fi

}f#ffis ffi$,,r -

'eF a tf

#fu'&Wffi

ltffiD

E-Jffii

N9t Ipe-S '5o?lrdr*i#rqFei \T*'

i

: i__ji

q:p iV I

l l i&r-#l

ffi,#*';*''wY.PMff

Cover Design by Gemma Chambers, (winner 2013)

Horticultural Show Schedule

Contact Details: Show Chairman: Ian Hancock Horticultural Show Chairman: Vanessa Hancock Curdridge Country Show, PO Box 368, Southampton, SO18 3WH Telephone: 07722 787338 Email: curdridgeshow@btinternet.com or ccshorticulturalshow@aol.com Website: www.curdridgeshow.co.uk

The Curdridge Reading Room and Recreation Grounds are a Registered Charity No. 1153056

Photograph winning 1st prize in photography class in 2013 show

A collection of vegetables entered winning 2nd prize in 2013

Garden on a plate entered in the Junior section

Welcome to the 2014 Horticultural Show Schedule – Sponsored by Hambrooks

The Curdridge Country Show is a great day out for all the family with more going on this year than ever – far too much to list here. The full show programme giving all the details, and all the latest news is at www.curdridgeshow.co.uk.

This year in the Horticultural show there is a theme of “Commonwealth Games’“. You’ll see this theme represented in some of the classes of this years schedule as well as the flower display put on by the ladies of the Curdridge Floral Club. Once again we’d really like to encourage as many new entrants as possible. Don’t be discouraged by the apparent formality of the Horticultural Show Schedule with all the associated rules. Whether you’re under 5 or over 95 you’ll find something among over 100 classes that you can participate in - and it will certainly add a little additional fun to your day at the Curdridge Show. The proceeds of the Curdridge Country Show go towards maintaining the Reading Room and Recreation Grounds for the enjoyment of all. So please JOIN IN and HAVE FUN! Vanessa Hancock, Horticultural Show Chairman

Experts  in  your  Garden

Est. 45 years

www.Hambrooks.co.uk 01489 779998

enquiries@hambrooks.co.uk

CUPS AND TROPHIES To be held by the winner for one year.

Vokes Cup 1 – 18 Vegetables – Highest Points Scored

Vokes Cup 17 Collection of vegetables – Best in Class

Curdridge Cricket Club 20 - 24 Soft Fruit – Highest Points Scored

Starey Cup 25 - 26 Sweet Peas – Highest Points Scored

Benke Cup 27 - 31 Flowers – Highest Points Scored

Winser Cup 32 - 35 Roses – Highest Points Scored

Appleby Cup 32 - 35 Best Rose Exhibit

Ince Cup 36 - 41 Pot Plants – Highest Points Scored

James Duke Tankard 42 Best Hanging Basket

Hambrooks Cup 1 - 43 Best Exhibit in Classes 1 – 43

Bryan Merritt Cup 1 – 43 Best Exhibit by a Novice in 1 - 43

Roxborough and Scivier Cup 1 – 43 Largest Total of Prize Money

Cooke Cup 50 - 65 Junior – Highest Points Scored

Junior Trophy 50 - 65 Junior – Best Exhibit

Various Junior Awards 50 - 65 Awarded to winner of 1st prize in each Junior Class 50 – 65 inclusive

Home Industries Cup 70 - 102 Home Industries – Highest Points Scored

Brant Cup (Wine) 70 - 75 Wine – Highest Points Scored

Wine Salver 70 - 75 Best Exhibit in Wine

Brant Cup (Preserves) 76 - 84 Preserves – Highest Points Scored

Jones Trophy 90 - 94 Best Exhibit in Handicraft

Jelbert Cup 95 - 99 Best Exhibit in Art (except 96)

Jefferies Memorial Cup 96 Best in Class - Landscape

Shattower Cup 100 Best in Class - Watercolour

Locks Heath & Sarisbury Green Trophy for Photography

101 - 102 Best Exhibit in Photography

McGregor Cup 110 - 122 Cookery – Highest Points Scored

Jakob Cup 117 Best in Class - Victoria Sandwich Cake

British Gas 122 Best in Class - Fruit Cake Printed by: Studio-6 Design & Print, The Square, Wickham, Hampshire, PO17 5JN.

Tel: 01329 832933

HORTICULTURAL – VEGETABLES Prizes will be awarded on judges’ decisions, which will be final. In classes that attract fewer than 4 entries, at the Judges’ discretion, only one prize, which may not be first, will be awarded. In all classes points will be awarded thus: 1st – 4 points, 2nd – 3 points, 3rd – 2 points, Highly Commended – 1 point

1 Potatoes, white - please label with variety (5) 2 Potatoes, coloured - please label with variety (5) 3 Onions, autumn sown or sets (Harvested) (5) 4 Onions, spring sown (complete) (5) 5 Shallots over 1” (5) 6 Shallots, not exceeding 1” (5) 7 Cabbage (1) 8 Carrots, any variety (3) 9 Beet, any variety (3) 10 Peas (5 pods) 11 Lettuce, any variety (1) 12 Marrows (2) 13 An unscheduled Veg – more than one entry as long as

different variety of vegetable 14 A collection of cut herbs, at least 3 varieties – not in flower

or bud 15 16

Runner beans (9 pods) French beans, dwarf or climbing (9 pods)

17 A collection of 4 kinds of vegetables, quantities and kinds as per classes above, in a tray or a box not exceeding 2 ft sq. Dressing allowed. There will be a cup and a prize of £2 (1st), £1 (2nd), 50p (3rd) for this class.

18 Amusing Vegetable

HORTICULTURAL – FRUIT AND FLOWERS

20 Gooseberries (9) 21 Raspberries, on stalk. (9) 22 Blackcurrants (6 strings) 23 Redcurrants (6 strings) 24 Any unscheduled fruit - can enter more than one item as long as

different variety 25 Sweet peas (2 vases, distinct varieties, 6 of each) 26 Sweet peas (9 stems) 27 Annuals (3 distinct kinds,2 stems of each) 28 Perennials (3 distinct kinds,2 stems of each) 29 Nasturtiums (3) 30 Pansies (6) 31 Specimen of any unscheduled flower – can enter more than one

item as long as different variety 32 One specimen rose 33 Roses, hybrid tea (one vase, 4 varieties) 34 Roses, floribunda (one vase, 2 varieties) 35 Best scented rose – one bloom – judged for fragance 36 One Fuschia – any size pot 37 Pot plant, flowering, other than fuschias 38 Pot plant, foliage 39 Flowering begonia (1 plant) 40 Plant in an unusual container (1 plant) 41 Flowering Marigold (one pot, up to 3 plants, any variety) 42 Hanging basket 12” diameter max. (pre-booked entry only) 43 Weed in a pot

JUNIOR CLASSES

The Junior classes are open to anyone up to 16 years. Of course Juniors can enter any of the other classes as well! 50 Up to 8yrs. Garden on a plate not exceeding 26cm (10”) 51 9-16yrs. Garden in a seed tray not exceeding A3 sheet of paper 52 53

Decorated Fairy Cakes (5 cakes) Decorated Gingerbread Men (5)

54 Flapjacks (5) see recipe on the next page 55 A Photograph – Any subject 56 A Collage: “Medals” 57 A Picture or Painting: “Favourite Commonwealth Games Event” 58 A design for the cover of the 2015 Curdridge Show Horticultural

Schedule. A4 landscape layout The best design will be used for the 2015 Horticultural Show Schedule

59 A poster: “Advertisement for the Commonwealth Games” 60 A junk model made from any recycled material Age up to 8 61 An article of craft, either original or kit-made Age 9-16 62 An animal, real or imaginary, made from fruit or vegetables 63 A painted/decorated egg (hardboiled) 64 Handwriting, a small rhyme or verse Age up to 8 65 Handwriting, a small rhyme or verse Age 9-16 66 LIMITED CLASS – CURDRIDGE PRIMARY SCHOOL ONLY (4

SECTIONS) 67 LIMITED CLASS – CURDRIDGE CATERPILLARS ONLY

Recipe for Scotch Pancakes (See Cookery Class 115) 120g self-raising flour small pinch of salt 30g caster sugar 1 egg ¼ pint of milk Sift the flour into a bowl and add the salt & sugar. Crack the egg into the milk and whisk. Pour egg & milk liquid into the dry ingredients and mix to form a smooth batter. Grease and heat a pan. Once hot, drop a tablespoon of batter into the pan. Use the back of the spoon to form the ‘dollops’ into rounds. When the surface bubbles flip over the pancake and cook until done.

Flapjack Recipe 115g rolled oats 55g soft brown sugar 85g butter or margarine 1 level tablespoon golden syrup Grease an 18cm square tin. Mix oats and sugar together thoroughly. Put butter and golden syrup in a saucepan and melt together gently. Take the saucepan off the heat and add the oats and sugar mixture to the saucepan. Mix well. Press mixture into the tin. Cook in the centre of the oven on gas mark 4 (350F or 180C) for about 30 minutes. Cut flapjacks into fingers and leave to cool in tin. (NB only 5 pieces are required for entry)

HOME INDUSTRIES – WINE AND PRESERVES 70 Homemade Red Wine 71 Homemade White Wine – dry 72 Homemade White Wine – Sweet 73 Homemade Dessert Wine 74 Homemade Rose Wine 75

Fruit-based Liqueur – could include Sloe Gin, Fruit Brandy, Fruit Vodka. Can enter more than one item as long as different variety.

NOTE: All wines to be exhibited in clear glass bottles, with cork or plastic flanged stoppers and labels size 2” x 1” affixed 1” from bottom of the bottle. Items must be labelled according to class and ingredients may be indicated. 76 77

Chutney Piccalilli

78 Orange Marmalade 79 Mixed Fruit Marmalade 80 81

Lemon Curd Orange Curd

82 Strawberry jam 83

Fruit Jelly to accompany cheeses or meats – for example Damson, redcurrant, crab-apple, apple & mint, apple & chilli, quince, sloe gin & apple. Can enter more than one item as long as different variety

84

Unscheduled jam – can enter more than one entry as long as different variety

All preserves made since 20th July 2013 with the date on the label. Glass jars and metal/plastic tops may be used. Jars to be filled to the top.

HOME INDUSTRIES – ART 90 An article of crochet, lacemaking or tatting 91 An article of needlework 92 A hand knitted article 93 An article of Patchwork 94 Any article of handcraft (not kit made) 95 Senior Citizens – Craft 96 Senior Citizens – Art 97 Landscape (including Seascape and Townscape) 98 Portraiture 99 Still Life 100 Abstract 101 A water colour complete with frame and glass 102 A photograph (colour or sepia), not exceeding 10ins x 8ins

including mount. Theme: ‘Sport!’ 103 Photograph. Landscape (including flora / fauna), or seascape PLEASE NOTE: Exhibits in classes 70 - 103 must not have been exhibited previously in the Horticultural Show. Photographs must show the date on which they were taken (must have been taken since 20th July 2013) and be suitably mounted for pinning to a display board. Please state overall size of art exhibits on entry form. All painting and drawings must be ready for hanging. Articles of needlework, knitting and crochet must not have been laundered.

COOKERY CLASSES

110 A Quiche suitable for a vegetarian 111 Sausage rolls using puff pastry – 5 (3ins or 8cm long) 112 Cheese Scones-5 (2ins or 5cm cutter) 113 Fruit scones – 5 (2ins or 5cm cutter) 114 Jam tarts-6 115 Scotch Pancakes – 5 pancakes using recipe on page 8 116 Shortbread – 5 pieces 117 Victoria Sandwich Cake - using recipe below 118 Tea Loaf - using recipe on next page 119

Classic White Loaf – handmade or bread-maker, please state method and display copy of recipe

120 Family apple pie on a plate (pastry top and bottom) 121 Madeira cake 122 Fruit cake-7ins or 18cms tin. Display copy of recipe

Entries to be displayed on white plates and covered with film or a polythene bag. Recipe for Victoria Sandwich Cake

• 4 medium eggs • 225g/8oz caster sugar, plus extra for dusting • 225g/8oz self-raising flour • 2 tsp baking powder • 225g/8oz soft butter at room temperature, plus extra for greasing tins • Strawberry jam

For method see the next page.

Preheat over to 180C/350F/Gas 4. Grease and line two 20cm / 8inch tins.

Break the eggs into a bowl, add the sugar, flour, baking powder and butter and mix everything together until well combined. The finished mix should be of a soft ‘dropping’ consistency, it should drop off the spoon easily. Divide the mixture between the two tins and gently smooth over the surface of the cakes. Place the tins in the middle of the shelf and bake for 25 minutes. The cakes are done when they are golden brown and coming away from the tin. Press them gently to check – they should be springy to the touch. Remove from the oven and take out of the tins when cooled slightly. Leave to cool completely. To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. Top with the second cake, top-side up. Sprinkle the top with caster sugar.

Recipe for Tea Loaf

8ozs (225g) mixed dry fruit. 1 egg. 8ozs (225g) soft dark brown sugar. 10ozs (300g) self-raising flour. Half pint (300ml) strong cold tea.

Soak fruit in the tea in a bowl overnight. Preheat oven to gas mark 3/170’C/325’F. Lightly grease and line a medium loaf tin. Beat the egg and add to fruit mixture with the sugar and then fold in the sieved flour. Pour into prepared tin. Bake for approx. 90 minutes. Cool in tin.

CURDRIDGE HORTICULTURAL SHOW RULES

1. OWNERSHIP. All exhibits to be the bona fide produce of the exhibitor’s own holding, in the classes where this rule obviously applies.

2. THE COMMITTEE reserves the right to inspect the garden or holding of any exhibitor if it considers it necessary, or to refuse any entry.

3. ENTRANCE FEES are 1st entry 50p, 2nd and subsequent entries 25p. Children’s classes are free.

4. NO ENTRY can be accepted unless accompanied by entry fee. 5. ENTRY FORMS and fees must be in the hands of the horticultural show

chairman by 9pm Thursday July 17th 2014. 6. SHOW GROUND ONLY – late entries will be accepted up to noon on

Friday 18th July subject to a fee of 70p being paid per entry. Entries on show day subject to a fee of £1.20 per entry and ROOM AVAILABLE for exhibits at 07.30.

7. EXHIBITS SHOULD BE STAGED between 18:30 and 20:30 on Friday July 18th, or between 07:30 and 08:45 on the morning of the show.

8. CAR ACCESS TO SHOWGROUND will be strictly limited on show-day. If you need access please request a Pass when you submit your entry form

9. AN INDIVIDUAL may only put one entry in any class unless otherwise stated in the schedule.

10. EXHIBITS NOT FOR SALE and all prize cards must be removed between 16:00 and 16.30. Any exhibit not removed will be included in the auction at 17.00,with the exception of classes 90 - 102.

11. PRIZE MONEY will be paid in the marquee on the production of prize cards, from 16.00 on show day only.

12. THE COMMITTEE cannot be held responsible for loss or damage to exhibits or articles used by competitors on the show ground.

13. TEN ENTRIES receive one complimentary entrance ticket

Entry forms to Curdridge Reading Rooms on Wednesday 16th or Thursday 17th July at 18.30 to 21.00 each day. Postal Entry Forms to Curdridge Country Show, PO Box 368, Southampton, SO18 3WH to be received no later than Monday 14th July with a cheque payable to “Curdridge Show” for the entry fee.

Timetable of Events Wednesday 16th July & Thursday 17th July

Entry forms can be presented at Curdridge Reading Rooms between 18.30 and 21.00

Friday 18th July Late entries will be accepted at the Chairman’s discretion up to noon subject to a fee of 70p per item entered. Horticultural tent opens for exhibits to be staged from 18.30 to 20.30.

Saturday 19th July: 07.30 - 08.45

Horticultural tent opens for exhibits to be staged from 07.30 to 08.45.

09.00 – 11.00 Tent closes for judging to take place

11.00 – 16.00 Tent opens to show exhibits and prize cards

15.45 – 16.15 Presentation of trophies in the Horticultural tent

16.00 – 16.30 Removal of exhibits and prize cards. Collection of prize money also from 16.00

17.00 Auction of any remaining exhibits (proceeds go to Curdridge Reading Room and Recreation Grounds)

Hambrooks Display outside Horticultural Tent 2013

ENTRY FORM 58th Curdridge Horticultural Show

Saturday 19th July 2014

Name

Address

Telephone

email

Have you ever won a cup in classes 1-38 at any previous Curdridge Show YES / NO

If you are under 16 years old on 19th July 2014 your entries will be free, enter age here.

Age:

Class Not for

sale Description Size Fee

Cut

alon

g do

tted

line

Class Not for

sale Description Size Fee

Continue on a separate sheet if necessary. Please put a tick in the ‘Not for Sale’ column if appropriate. For 10 or more entries a complimentary Show entrance ticket will be awarded. Entries to Curdridge Reading Rooms 16th and 17th July 6.30pm to 9pm Postal entries to Curdridge Country Show, PO Box 368, Southampton, SO18 3WH to arrive no later than Monday 14th July with a cheque payable to ‘Curdridge Show’ for the entry fee.