SECTION 1 – FRUITS

SECTION 2 – EDIBLE NUTS

1. In selection fruit for exhibition, choose specimens that would bring the highest market price. Do not select the largest. Select medium size. In plate displays, select five specimens as nearly alike as possible.
    
2. The following score is to be used as a basis for the judging of all exhibits.
   Form (natural shape of variety) 10 points
   Size (medium for variety) 15 points
   Color 20 points
   Uniformity      25 points
   Freedom from blemish 10 points
   TOTAL 100 POINTS
    
3. Each exhibitor must design the particular premium for which he is competing in special classes and see that the packages are properly tagged. Single specimens may not be considered or shown in variety classes.
    
4. Premiums will be awarded only when the exhibit complies with the standard, is meritorious, and is properly named.

1. Apples Plate of 5, any named variety
   A. Cortland
   B. Red Delicious
   C. Yellow Delicious
   D. McIntosh
   E. Stayman Winesay
   F. Yellow Transparent G. Other
    
2. Apples – Bushel Basket of Diamond Shaped Display Rack 14’/2”x26” any variety $5 $4 $3
    
3. Peaches – Plate of 5, any named variety
    
4. Pear – Plate of 5, any named variety
    
5. Plums – Plate of 5, any named variety
    
6. Quinces – Plate of 5, any named variety
    
7. Persimmons and Paw Paws – Plate of 5, any named variety
    
8. Berries (Single Plate, 1 pt.)
   A. Blackberry
   B. Blueberry
   C. Currant
   D. Dewberry
   E. Elderberry
   F. Gooseberry
   G. Raspberry
    
9. Red
    
10. Black
    H. Strawberry
    I. Huckleberry
     
11. Grapes (Plate, 2 bunches)
     
12. Grape tomatoes

BEST OF SHOW RIBBON

1. American Black Walnuts
    
2. Butternuts, any variety
    
3. English Walnuts
    
4. Peanuts
    
5. Shellbark, shagbark hickory nuts
    
6. Any other named nuts, not listed
    
7. Any of the above (1/2 lb. of kernels)
    
8. Beechnuts
    
9. Chestnuts

BEST OF SHOW RIBBON