October is the month for our AGM and Honey Show.
I think that the Honey Show on Wednesday 15th October is the most important event in our calendar.
Most beekeepers admit that aiming for a good honey crop is a significant part of their beekeeping. It doesn’t matter if you are selling the honey, giving it away or eating it yourself. The quality of the honey is all important.
The Honey Show gives us a chance to show off our own products, to compare our efforts with those of our fellow beekeepers and to learn from each other how we can all improve.
This year we have made a change to our Honey Show rules which I hope will encourage more members to enter. In previous years we have had a novice class which we have used to encourage new beekeepers to enter. It has never been entirely clear as to whether this is confined to members in their first year of beekeeping or their first two years.
We have re-defined the novice class to bring it in line with the definition used in national and regional honey shows and we have introduced a new class explicitly for new beekeepers. The changes are:
Novice Honey Class:
This is open to any member who has never won a first prize in any class at any level of honey show. A first prize for cut comb, frames or wax will also exclude you from entering the novice class. The only exceptions are wins in the New Beekeepers Class and our own novelty classes which do not count.Any type of honey, liquid or set, may be entered in the Novice Class but the rules of entry are exactly the same as for the major classes. Two identical 1 lb. jars must be entered.
New Beekeepers Class.
This is open to beekeepers who have been keeping bees for no more than two seasons. Only one jar needs to be entered. A win in the New Beekeepers Class will not disqualify you from entering the Novice Class next year.The full Honey Show rules and entry form are included with October's newsletter. I would like to highlight a few points though.
•
Please bring your entries as early as you can. They must be in place no later than 7:15pm.•
All honey must be exhibited in squat 1lb. jars with metal screw lids.•
The jars must be unlabelled; the honey show secretary will give you small adhesive numbered labels which should be stuck on the jars about 1/2 inch from the bottom.Honey Show Schedule
The Annual Honey Show for the Mid Bucks Beekeepers will be held on Wednesday 15th October 2008 at the Bowls Club, Dobbins Lane, Wendover. Judging will start at 7:30 pm and exhibits must be inplace by 7:15 pm.
Classes to be judged while the AGM is in progress
1. 2 - 1lb jars of light honey
2. 2 - 1lb jars of medium honey
3. 2 - 1lb jars of dark honey
4. 2 - 1lb jars of crystallised honey
5. 2 - 1lb jars of soft set (creamed) honey
6. 1 frame of capped honey, may be granulated
7. 1 carton of cut comb, judged by appearance only
8. 1 bottle of mead
9. 2 beeswax candles in holders. Candles may be made by any method (please note the judge will light one of the candles to ensure that it burns properly)
10. 1 cake of wax 7-9 oz weight
11. 1 honey fruit cake - see recipe below
12. New Beekeepers class: 1 - 1lb jar of honey from classes 1 - 5. Members may enter who have kept bees for no longer than 2 seasons.
13. Novice class: 2 -1lb jars of honey from classes 1 - 5. Members may enter who have never won a first prize in any class at any level of honey show (excluding New Beekeepers and novelty classes).
14. Novelty product to amuse the judge
Classes to be judged in the hall by members
15. On a plate, 9 small honey sweets, 8 of which have been quartered for sampling by members
16. A bee-related photograph
17. An unusual use for an item of beekeeping
Recipe for honey fruit cake
Ingredients: 225g/8oz self raising flour
175g/6oz honey
110g/4oz butter or margarine
175g/6oz sultanas
2 medium eggs
pinch of salt
Method:
Pre-heat oven to 180ºC (gas mk 4)
Cream butter or margarine and honey together. Beat eggs well and add them alternately with sifted flour and salt (save a little flour to add with the sultanas).
A little milk may be added if necessary. Fold in sultanas and stir well. Mixture should be of a dropping consistency.
Put into a lined 7in (18cm) round tin and bake for 50 minutes to 1 hour depending on the oven.