Honey Show Open Classes

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Northern Ireland Honey Show Open Classes 2009

	Class 100	Two sections of honey any type (glazed or unglazed)
	Class 101	Two cut comb honey in plastic containers 101mm x 76mm (4in x 3in.) to be between 190g - 260g(7oz - 9oz) wieght
	Class 102	Two jars light honey
	Class 103	Two jars light honey
	Class 103	Two jars medium honey
	Class 104	Two jars dark honey
	Class 105	Two jars creamed/soft set honey
	Class 106	Two jars granulated honey

	Class 107	Two jars chunk honey
	Class 108	The McComb Cup Twelve jars of honey , any type, but all the same Labelled according to current legislation on honey for sale
	Class 109	Six blocks beeswax between 25g and 30g
	Class 110	One cake of beeswax 227g to 454g (1/2 lb - 1 lb)
	Class 111	The Eddie Byrne Cup One Frame for extracting
	Class 112	Collection of bee oproducts, consisting of 3 or more of the following : two sections, two jars light honey, two jars medium honey, two jars dark honey, two jars chunk honey, two jars granulated honey, two jars creamed/soft set honey, two 8oz boxes cut comb, one cake beeswax not less than 8 oz weight. A space approx 3ft deep by 4 ft wide (914mm x 1219mm) will be available. Exhibitors may make use of anything they consider will add to the display.
	Class 113	Polish or furniture cream in any size of tin or jar
	Class 114	The UBKA presidents Shield Honey fruit cake. Ingredients : 225g/8oz self raising flour, 175g/6oz sultanas, 176g/6oz honey, 110g/4oz butter, 2 medium eggs, pinch of salt. Preparation : cream butter and honey together well. Beat eggs and add alternately with sifted flour and salt (save a little flour to add with the sultanas). Beat the mixture well and lightly. A little milk may be added if necessary, fold in sultanas and stir well and pour into a prepared 180mm/7in round tin. Bake in preheated oven 180C/350FGas Mark 4 for approximately 11/4 hours
	Class 115	One moulded candle made from pure beeswax by the exhibitor
	Class 116	One bottle mead
	************NEW Classes introduced for 2009 **************
	Class 117	BELFAST AND DISTRICT BEEKEEPERS` SHIELD PRIMARY SCHOOL ECO CLUB. Exhibits are welcome from primary school eco-clubs. Displays are limited to one per school 900mm x 900mm x 900mm (3ft x 3ft x 3ft). The entries can be either about bumblebees or honeybees with regard to any one or combination of the following: biology of the bee, behaviour of the bee, housing of the bee, habitat and forage of the bee, the benefit of these insects to our environment regarding plant life and food supply for birds, animals and humans. There will be a Belfast and District Bee Keepers shield for the top entry. The decision of the Judge, Professor Jack Smith, an expert on bee navigation, will be final. For advice and guidance on project contact bbkasecretary@googlemail.com
	Class 118	Public Interest / Education about beekeeping. Any interesting or instructive exhibit related to bees or beekeeping not including live bees. The display area that is required must not exceed 600mm x 600mm (2ft x 2ft) for bench display.
	Class 119	Any decorative or artistic exhibit relating to bees or beekeeping. Dimensions must be stated on entry form. The required display area must not exceed 600mm x 600mm (2ft x 2ft). Brief description of exhibit is permitted.
	Class 120	Confectionary. Honey sweets and / or honey chocolates displayed in a box with a transparent lid or covering (at least 8 sweets / chocolates and no more than 12).
	Class 121	Biscuits. In airtight tin / box. Six biscuits, which taste of honey.
	Class 122	Honey Fruit Loaf. Exhibits must be made from the following recipe: Ingredients: 150g / 5 oz self raising flour, ½ level tsp ground cinnamon, 60g / 2 oz caster sugar, 90g / 3 oz sultanas, 75g / 2½ oz clear honey, 30g / 1oz butter or margarine, 1 tbsp milk, 1 egg. Method: Sieve flour with cinnamon. Add sugar and fruit. Melt butter or margarine with honey over low heat and stir into dry ingredients with beaten egg and milk. Mix well and pour into greased and lined 500g / 1lb loaf tin. Bake at 150°C / 300°F / Gas mark 2 for about 1 hour.
Updated 15-Mar-2009