73rd Vigo County Fair

Transcription

85th Vigo County Fair
July 6 – 12, 2014
HOME & FAMILY ARTS
OPEN CLASS
(Annex & Community Center)
Bakers’ Best Contest
BBQ Contest
King Arthur Flour – Baking Contest
Canning
Culinary
Fine Arts
Floriculture
Hobby & Crafts
Horticulture
Miscellaneous Foods
Needlecraft
Photography
ADMISSIONS
GATE FEE
ALL DAY FREE UNTIL 4:00 P.M.
Before 4:00 p.m. "Free Admission"
$5.00 per car After 4:00 p.m.
$5.00 per person for walk-in After 4:00 p.m.
VEHICLE PARKING PASSES FOR THE WEEK MAY BE PURCHASED FOR $10.00
THESE PASSES MAY BE PURCHASED AT THE MAIN FAIR OFFICE
LOCATED NEAR MAIN ENTRANCE
A First Aid station is located at the East end of the Outdoor Pavilion
which is provided by the Honey Creek Volunteer Fire Department
24 hours a day.
Please note the names of the fairgrounds buildings have changed:
Old
New
Implement Shed – Outdoor Pavilion
Exhibit Hall – Expo Center
Women’s Building – Annex
Floriculture Building – Community Center
Issue #13 Issue Date: April 14, 2014
Published Annually by:
Purdue Extension Service – Vigo County Office
275 Ohio Street
Terre Haute, IN 47807
TABLE OF CONTENTS
Welcome to the Vigo County Fair ................................................................................................... 2
Officers and Directors ................................................................................................................... 2
Open Class Guidelines................................................................................................................... 3
CONTESTS
Bakers’ Best ………….…………………………………………………………………………………………………………………. 5
BBQ…………………………………………………………………………………………………………………………………………. 6
King Arthur Flour – Baking Contest ................................................................................................ 7
ANNEX (HOME & FAMILY ARTS/WOMEN’S BUILDING)
Canning Department..................................................................................................................... 9
Culinary Department ..................................................................................................................... 13
Hobby and Crafts Department ....................................................................................................... 16
Miscellaneous Foods Department ................................................................................................... 19
Needlecraft Department ................................................................................................................ 21
COMMUNITY CENTER (FLORICULTURE BUILDING)
Fine Arts Department.................................................................................................................... 25
Floriculture Department ................................................................................................................ 27
Horticulture Department ............................................................................................................... 32
Photography Department ............................................................................................................. 35
Entry Blank ................................................................................................................................. 37
1
Wabash Valley Fair Association, Inc.
It’s coming! On July 6, 2014 the Vigo County Fair will officially start off the activities of one of the best county
fairs in the Midwest! We are excited about all of the events that will be taking place during that
week. We know plans are being made now, from 4-Hers working on exhibits to Open Class
exhibitors planning their projects to the vendors preparing their displays.
Thank you for your passion and for your belief in this community and your support of
the Vigo County Fair. Through the emails, letters, phone calls and testimony we’ve received,
we’ve seen a common ground – we all believe that the Vigo County Fair is one of the best in the
state and that it is a unique event that draws our community together and strengthens our ties.
The 2014 Vigo County Fair will be no exception!
On behalf of the Wabash Valley Fair Association, I want to encourage the community to
come out and enjoy the many activities the Fair has to offer. I am a lifelong resident of Vigo
County and recognize the reputation that the Vigo County Fair has among the residents of the
Wabash Valley. As a former 4-H Member and 4-H Parent and now as a member of the Wabash Valley Fair Association, I
know the dedication that is put into the many exhibits and events that combine to make this Fair a classic example of
what can be accomplished with hard work…a Fair distinct from just another county fair.
Whether the 4-H exhibits and activities, the Open Class exhibits, the Grandstand events, the commercial
exhibits, the Carnival rides or “fair” food brings you to the Fairgrounds, everyone will find something to enjoy during the
wide variety of events planned. We hope you will take time to explore each part of the Fair and appreciate the countless
hours of work our exhibitors, volunteers, fairground’s staff, Extension Office Staff and WVFA Board of Directors have
invested into making this year’s Fair a success. Good luck to all of the exhibitors and thank you to everyone who has
been a part of the planning process. We are looking forward to a great celebration of excellence at the 2014 Vigo County
Fair. Let’s continue to make our Fair one of the best in the state!
Jennifer
Jennifer Cook
President
Wabash Valley Fair Association
[email protected]
WABASH VALLEY FAIR ASSOCIATION, INC.
2014 OFFICERS AND DIRECTORS
President – Jennifer Cook
Vice President – John Hanley
Secretary – Sharon Hartmann
Treasurer – Dale Hayhurst
1 Year Members
Bill Bergherm
Bill Bryan
Greg Ewing
Sharon Hartmann
Ronald Lamb
Dr. Floyd Lee
Mike McKee
Joe Steppe
2 Year Members
Tom Fitzpatrick
Anson Good
John Hanley
Dave Hartmann
Jim McDonald
Chad Morgan
Robert Thompson
Joe Steppe
Ex-Officio (Voting)
Julie Hart – Extension Educator
Bill Thomas – County Council
Mike Ciolli – County Commissioner
2
3 Year Members
Jennifer Cook
Andy Curry
Gary Gottardi
Kurt Hamilton
Dale Hayhurst
Dr. James Holscher
Mike Morris
Larry Sample
HOME AND FAMILY ARTS OPEN CLASS EXHIBITS
HOW TO MAKE AN ENTRY
1.
Obtain an exhibitor number at the following location:
Purdue Extension Service - Vigo County Office, 275 Ohio Street, Terre Haute, IN 47807
Phone: (812) 462-3371, Monday – Friday 8:00 AM – 4:30 PM.
2.
When obtaining an exhibitor number, contact information (name, address and phone number) must be
given.
3.
Each exhibitor number allows an unlimited number of articles to be exhibited in the Home and Family
Arts Division which includes the following departments: Canning, Culinary (baking), Fine Arts,
Floriculture, Hobby & Crafts, Horticulture, Miscellaneous Foods, Needlecraft and Photography. Each
individual department has specific rules or guidelines and classes or sections as outlined in the fair
book.
OPEN CLASS GUIDELINES
1.
Please refer to guidelines of Annex and Community Center (Open Class) Exhibits. Also review specific
rules and sections listed under the individual departments.
2.
All entries are open to the world and applies to men, women, teenagers, and children, including current
4-H members. There are no age, gender, marital status, residency, or membership requirements.
3.
Only one (1) entry per person will be allowed per section number.
4.
Entries must be prepared or constructed by the exhibitor.
5.
Any entry having previously received a first (blue ribbon), second (red ribbon), or third (white ribbon)
award at the Vigo County Fair will NOT be considered or judged again.
6.
EXHIBITORS MUST HAVE ENTRY TAGS FILLED OUT COMPLETELY AND SECURELY
ATTACHED TO ITEMS.
7.
All entries must be entered on Saturday, July 5.
AM: All entries (including First Division Floriculture) must be entered from 8:00 AM to 11:30 AM.
Breads/Cakes/Mixes in the Culinary Department must be entered from 8:30 AM to 11:30 AM. Judging
will take place at 12:00 PM for all AM entries.
PM: Second Division Floriculture exhibits and Pies/Cookies in the Culinary Department must be entered
from 3:30 PM to 5:00 PM. Judging will take place at 6:00 PM for all PM entries.
8.
If you need assistance getting your entries from your vehicle to check-in, there will be staff to assist
you.
9.
Open Class buildings will be closed at 11:30 AM on Saturday, July 5 for AM judging and will not reopen until 3:30 PM. They will close again at 6:00 PM for PM judging and will not re-open until Sunday,
July 6 at 12:00 PM.
10.
The superintendent reserves the right to determine in which class an article belongs or if no category
exists.
11.
No persons will be allowed to see the entry book or judges’ books until Monday, July 7th at 10:00 AM.
12.
Care will be exercised to avoid damage to any article, but the Wabash Valley Fair Association, Inc., the
Home and Family Arts Division and the Open Class Departments will not become responsible should
any loss or injury occur, and it is upon these conditions exhibits are made and received.
13.
All entries must be removed from the Annex Sunday, July 13 AFTER 12:00 NOON and NO
LATER THAN 4:00 PM. Early release of exhibits will result in ribbons and awards being
forfeited.
3
14.
The Home and Family Arts Division and the Wabash Valley Fair Association, Inc. will not
assume responsibility for removing and caring for entries that are not picked up at release
time.
RIBBONS & AWARDS
1.
Blue ribbon, first place; red ribbon, second place; white ribbon, third place; Champion and Grand
Champion, purple rosettes; Reserve Champions and Reserve Grand Champions, lavender rosettes.
2.
Any person making exhibits under false pretenses shall forfeit all ribbons and awards.
3.
Ribbons and any awards will be forfeited if projects are removed from exhibit area prior to
noon on Sunday July, 13.
4.
ALL ENTRIES AND RIBBONS MUST BE PICKED UP AS FOLLOWS:
Sunday, July 13, 12:00 noon – 4:00 PM in the Annex (Home and Family Arts Building)
5.
ALL RIBBONS AND AWARDS NOT PICKED-UP BY 4:00 PM, July 13, 2014 WILL BE CONSIDERED
FORFEITED TO THE ASSOCIATION.
6.
All entrants in the Food Departments (Canning, Culinary and Miscellaneous Foods) will receive a Red
Star Yeast Packet.
ADMINISTRATIVE
NOTE: The Wabash Valley Fair Association assumes no responsibility for damages or from loss of
property or from accidents that may occur in the arena or other grounds of the Association. All
persons on the grounds are there at their own risk.
1.
The Board of Directors will be in session during the week of the Fair. They will hear and decide all
questions affecting the right of exhibitors or duties of employees.
2.
The Wabash Valley Fair Association’s Treasurer will be in his office at the fairgrounds during the Fair
and will be ready to transact business at all reasonable hours of the day.
3.
It shall be the duty of every officer and member of the Board to inspect the equipment and ground
sold for privileges, and any person found violating the laws of the State of Indiana or the rules of the
Board, or in any way not complying with the terms and limitations of the contract made by the
superintendent of privileges, shall be compelled to comply with the above described conditions or cease
all transactions on the premises of the Association, and forfeit all money advanced for the concession.
4.
Fair Officials have arranged for the daily collection of garbage and refuse at the expense of the Fair.
Please cooperate and help keep the grounds, exhibits and buildings neat, clean and sanitary.
5.
During the Fair, the sanitary restrooms will be open from 6:00 AM until Midnight for your convenience.
Hot and cold running water and paper towels will be provided by the Fair. Please assist the Fair in
keeping the restrooms as clean as possible.
6.
Children who stray away from their parents will be cared for at the First Responders Station, located in
the Outdoor Pavilion until their parents are located.
7.
A strong and efficient police force will be on the grounds day and night during the Fair.
8.
Emergency ambulance service (First Responders Station, located in the Outdoor Pavilion) will always be
available during the Fair. Contact any Safety Patrolman or Officer at the Fair Office.
4
VIGO COUNTY EXTENSION HOMEMAKERS
PRESENT THE
8th ANNUAL
“BAKERS’ BEST CONTEST”
Sponsored by Vigo County Extension Homemakers
Wednesday, July 9, 2014
Anyone found not abiding by ALL RULES shall forfeit any awards by that person in the Bakers’ Best Contest and
will be disqualified. The Executive Board of the Vigo County Extension Homemakers will make the final decisions
regarding entries and awards. Flavor for this year’s contest is RAISIN.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
Employees of sponsoring companies, employees of the Extension Office, and persons in their households
are not eligible.
The product entered must be made by the individual entering the contest and may not be entered in any
other section of the Vigo County Fair.
All entries are to be made from scratch, no mixes or pre-made pie crusts allowed.
All entries must be accompanied by the complete recipe, including cooking instructions (including crusts,
fillings, and frostings), on an 8 ½” x 11” sheet of paper typed or printed. Do not include your name
on the recipe.
Each entry must contain some form of RAISIN. The judge should be able to taste the flavor of the
raisin in the finished product.
Persons may enter only one item per category.
Categories for entry are: 13 cookies, 1 cake, (cake, 13 cupcakes or 13 cake pops) 1 pie and 1 bread (1
loaf, ring or braid, or 7 rolls – yeast or quick bread, including muffins).
Filling, frosting, glazing, pie filling and meringue, whether cooked or uncooked, are NOT PERMITTED to
contain cream cheese, whipped cream, unpasteurized milk or eggs/egg whites (pasteurized eggs or eggs
cooked to 160° may be used). Home-canned fruits, vegetables, or meats are NOT PERMITTED in
products. Exhibitors should carefully wash their hands and make sure that their hands do not have open
cuts before preparing foods. Everything, including decorations, must be edible.
All entries must be on or in non-returnable containers.
Entries will be accepted Wednesday, July 9th between 9:00 AM and 11:30 AM in the Community Center
(Floriculture Building) at the Wabash Valley Fairgrounds.
Judging of entries will begin at 12:00 NOON.
Awards of $20, $15, and $10 will be given to 1st, 2nd, and 3rd place winners in each of the four categories.
The overall Grand Champion selected from the four first place winners will also receive a $50 award.
The Reserve Grand Champion, selected from the remaining three first place winners, will also receive a
$25 award.
Winners will be posted in the Community Center shortly after judging is complete. Awards will be
presented on Wednesday evening, July 9th, during the auction which begins at 6:30 PM in the
Community Center (Floriculture Building).
All entries will become the property of the Bakers’ Best Contest and will be auctioned to the highest
bidder. Proceeds will be used for Open Class Building improvement projects.
Winners will not be awarded any premiums toward the Culinary Department exhibits in the Annex.
NAME ______________________________________________________ Phone_____________________
Address _______________________________________________________________________________
Categories Entering _______________________________________________ Entry #_______________
Can you be present Wednesday, July 9th at 6:30 PM for the Bakers’ Best Awards? ___________________
5
OPEN CLASS BBQ CONTEST
Superintendent: Mary Ann Sedletzeck (812) 870-7600
RULES
1. The Open Class Barbecue Contest will be held on Friday, July 11th in conjunction with the 4-H Barbecue
Contest. Contest setup begins at 10:00 AM in the grassy area behind the red Farm Bureau building.
2. The Open Class contest is open to all adults and former 4-Hers are encouraged to participate.
3. Bring your own grill, utensils and whatever you are going to cook. Your food must be completed by
noon so that the judges may sample it. Bring toothpicks to prepare a sample plate for the public to
taste.
4. If you would like to participate in the “Showmanship” contest, create a theme for your table. You can
bring music and costumes to go along with your food choice.
5. Awards will be given.
6
King Arthur Flour Banana Bread Baking Contest - Monday - July 7, 2014
Co-Sponsored by: Baesler's Market & Jerry White
Community Center (Floriculture Building), Wabash Valley Fairgrounds
Open to amateurs only:
Juniors - Ages 8 - 17 and Adults - Ages 18 and up -
Contest Rules:
1. The Quick Banana Bread recipe must include King Arthur Flour and be made from scratch. Nuts, chips, etc.,
optional. No boxed mixes.
2. Entries must follow all Culinary Department Rules. No cream cheese, whipping cream, unpasteurized milk or
eggs/egg whites; (pasteurized eggs or eggs cooked to 160 degrees are permitted). Home-canned fruits,
vegetables, or meats are NOT PERMITTED in products. Exhibitors should carefully wash their hands and
make sure that their hands do not have open cuts before preparing foods.
3. Judging will be based on: Taste (50%), Creativity (25%), and Texture (25%).
4. Exhibitor must bring the opened bag of King Arthur Flour or submit a UPC label from the flour bag when he/she
brings the prepared entry to the contest at the fair. You may enter more than one different recipe from the same
bag of flour.
5. On an 8 ½ x 11 sheet of paper, type or print recipe. Directions for preparing the recipe must be clear;
measurements should be in level cups, tablespoons, teaspoons or fractions thereof; also include pan size, cooking
temperature, number of servings and any other pertinent information. Recipes will become property of King Arthur
Flour, which reserves the right to edit, adapt, copyright, publish and use for publicity, promotion or advertising
without compensation. You must include your name, address, and daytime/evening phone number, (and email
address, if available) on the back side of recipe paper (for judging confidentiality).
6. A separate entry form must accompany each banana bread entry along with the recipe.
7. Contestants may submit more than one type of recipe, but only one entry per participant can win.
8. Use King Arthur Flour and ingredients that are readily available in grocery stores.
9. This contest is open to ages 8 and older; amateurs only. Judges decisions are final.
10. King Arthur Flour is widely available in local grocery stores. For product information, recipe ideas, and store
locations go to: www.kingarthurflour.com.
11. Pick up entry forms from the Purdue Extension Service–Vigo County Office located at 275 Ohio Street, Terre
Haute, IN, or online at www.extension.purdue.edu/vigo under 2014 Open Class Fair Book.
12. Contact Superintendent: Charlotte White (812) 870-8365 [email protected] for any questions.
Assistants: Judy Johnson (812) 299-4266, Connie Loveall (812) 898-2225, and Jeanette Streeter.
Day of Contest MONDAY:
1. Entries will be received from 11:00a.m.-2:00p.m. in the Community Center.
2. Judging will begin at 2:00p.m.
3. Prizes will be awarded at 4:30p.m. or upon completion of judging in the Community Center.
4. Bring one loaf of Banana Bread to the fair in a disposable container(s). It will not be the responsibility of the
Wabash Valley Fair Association to return any dishes or containers. (Up to one half of product may be used for
exhibit/judging). After awards are given out, remaining product may be picked up.
5. Entries must be prepared at home and presented at the Fair ready for judging.
7
Adult Category Awards
1st : $75 gift certificate to the Baker’s Catalogue/kingarthurflour.com
2nd: $50 gift certificate to the Baker’s Catalogue/kingarthurflour.com
3rd: King Arthur Flour Whole Grain Baking Cookbook
8 Honorable mentions awards:
Top 3 Honorable mention scores each receive a Baesler's Market $10 gift certificate
Next 5 Honorable mention scores awarded by Jerry White; $5 each.
Junior/ Youth Category Awards
1st : $50 gift certificate to the Baker’s Catalogue/kingarthurflour.com
2nd: $25 gift certificate to the Baker’s Catalogue/kingarthurflour.com
3rd : King Arthur Flour Cookie Companion Cookbook
8 Honorable mention awards:
Top 3 Honorable mention scores each receive a Baesler's Market $10 gift certificate
Next 5 Honorable mention scores awarded by Jerry White; $5 each.
A drawing will be held for contest participants - 10 VIP King Arthur Flour coupons.
All winners will receive a beautiful KAF ribbon or Vigo County Fair Honorable mention ribbon.
Failure to follow all rules may result in disqualification.
____________cut here and bring the form(s) below with Banana Bread entry on July 7th __________
ENTRY FORM KING ARTHUR FLOUR BANANA BREAD BAKING CONTEST
Recipe Name: ______________________________________________________
Name:_____________________________________________________________
Mailing Address: _____________________________________________________
Email Address: ______________________________________________________
Telephone number: _________________ Check one: □ Adult or □ Junior
Submit this completed form with entry
For Office Use Only:
□ UPC or open bag of King Arthur Flour (must bring ONE)
□ Recipe with contact information on back
□ Entry Number __________
8
CANNING DEPARTMENT
Superintendent: Paula Laycock (812) 898-2623
Assistant Superintendent: Gail South
1.
RULES
Any exhibit which is found to be commercially packed then recanned by the exhibitor will be eliminated
from competition and no premium will be awarded.
ALL FOODS MAY BE CANNED IN ANY SIZE STANDARD CANNING JAR WITH RING, WITHOUT
DECORATIVE COVER.
2.
Produce that is canned does not have to be home grown.
3.
Mold disqualifies any jar. Any jar found with the seal broken at entry or before judging will be
disqualified.
4.
Any jar that loses its seal during the Fair will be kept in the refrigerator to be picked up later.
5.
Pick up canning labels to put on jars at the Purdue Extension Service - Vigo County Office.
6.
All exhibits must have been packed since previous Fair. Any jar entered previously and
having a winning mark on the lid will be eliminated from competition.
7.
No jar will be opened unless questionable.
FRUITS
SECTION NUMBERS:
CA 01 Apples
CA 02 Apple Sauce
CA 03 Apricots
CA 04 Blackberries
CA 05 Blue Plums
CA 06 Cherries, sour red
CA 07 Cherries, sweet variety (large and dark)
CA 08 Fruit Pie Filling, any fruit
CA 09 Gooseberries
CA 10 Grape Juice
CA
CA
CA
CA
CA
CA
CA
CA
CA
CA
11
12
13
14
15
16
17
18
19
20
Miscellaneous Fruit
Peaches, yellow
Pears
Pumpkins
Raspberries
Red Raspberries
Rhubarb
Strawberries
Syrups
Best Collection (5 varieties)
CHAMPION IN FRUITS: RIBBON
VEGETABLES
CA
CA
CA
CA
CA
CA
CA
CA
CA
CA
CA
21
22
23
24
25
26
27
28
29
30
31
Asparagus
Fresh Shelled Beans
Green Beans
Broccoli
Carrots
Corn
Greens
Kraut
Lima Beans (green)
Miscellaneous Vegetables
Mixed Vegetables (2 or more vegetables
canned together)
CA 32 Other vegetable not listed
CA 33 Peas
CA
CA
CA
CA
CA
CA
34
35
36
37
38
39
CA
CA
CA
CA
CA
CA
40
41
42
43
44
45
Pizza Sauce
Potatoes
Soup Mixture
Spaghetti Sauce
Squash
Succotash with Lima Beans or Green Beans,
must include Corn
Tomatoes
Tomatoes other than Red
Tomato Juice
Tomato Ketchup
Tomato Sauce
Best Collection (5 varieties)
CHAMPION IN VEGETABLES: RIBBON
9
PICKLES
CA
CA
CA
CA
CA
CA
CA
CA
CA
CA
46
47
48
49
50
51
52
53
54
55
Beets
Chunk Pickles
Cucumbers (bread/butter)
Cucumbers (dill)
Cucumbers (sweet)
Miscellaneous Pickled Vegetables
Miscellaneous Pickles
Mixed Pickles
Pickled Peppers
Miscellaneous Pickled Peppers
CA
CA
CA
CA
CA
CA
CA
CA
CA
56
57
58
59
60
61
62
63
64
Pickled Pepper (hot)
Pimentos
Relish (pickle)
Relish (vegetable)
Salsa
Spiced Apples
Spiced Peaches
Spiced Pears
Best Collection (5 varieties including any of
the above)
CHAMPION IN PICKLES: RIBBON
MEATS
CA 65 Beef
CA 66 Chicken
CA 67 Miscellaneous Meats
CA 68 Pork
CA 69 Sausage
CA 70 Best Collection (4 varieties)
CHAMPION IN MEATS: RIBBON
JELLY
No jelly accepted unless shown in regular standard jelly glasses with lids and rings or canning jars with lids and
rings. No jar opened unless questionable. No paraffin.
CA
CA
CA
CA
CA
CA
CA
71
72
73
74
75
76
77
Apple
Blackberry
Cherry
Currant
Gooseberry
Grape
Miscellaneous
CA
CA
CA
CA
CA
CA
78
79
80
81
82
83
Mixed Fruit Jelly
Plum
Raspberry
Rhubarb
Strawberry
Best Display (5 varieties)
CHAMPION IN JELLIES: RIBBON
PRESERVES, JAMS, MARMALADES, BUTTERS AND CONSERVES
NOTE: Conserves are a mixture of two or more fruits to which nuts or raisins are added. Use canning jars (any
size), with lids and rings. No paraffin.
CA
CA
CA
CA
CA
CA
CA
CA
CA
CA
CA
CA
CA
CA
CA
CA
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
Apple Preserves
Cherry Preserves
Gooseberry Preserves
Peach Preserves
Pear Preserves
Rhubarb Preserves
Strawberry Preserves
Watermelon Preserves
Zucchini Preserves
Blackberry Jam
Gooseberry Jam
Peach Jam
Raspberry Jam
Rhubarb Jam
Strawberry Jam
Zucchini Jam
CA
CA
CA
CA
CA
CA
CA
CA
CA
CA
CA
100
101
102
103
104
105
106
107
108
109
110
Orange Marmalade
Peach Marmalade
Pear Marmalade
Apple Butter
Peach Butter
Plum Butter
Apricot Conserves
Orange Conserves
Peach Conserves
Pineapple Conserves
Miscellaneous Preserve, Jams,
Marmalades, Conserves or Butters
CA 111 Mixed Preserves, Jams,
CA 112 Best Collection of 5 Preserves, Jams,
CHAMPION IN PRESERVES, JAMS, MARMALADES AND CONSERVES: RIBBON
10
COLLECTIONS
CA 113 Best display of canned food (10 jars), fruits, vegetables, meats, preserves, pickles, and relishes prepared
by one exhibitor. Quality will be considered above number of varieties, but both will enter into the decision.
CA 114 Canned foods from which an emergency meal may be prepared. Should include menu on a 4" x 6"
white card. Display should include six jars.
Grand Champion & Reserve Grand Champion selected from the six category Champions.
Grand Champion & Reserve Grand Champion will receive a rosette ribbon and Turner Coaches gift certificate.
BALL Fresh Preserving AWARD FOR ADULT LEVEL
sponsored by: BALL & KERR Fresh Preserving PRODUCTS
®
®
Jarden Home Brands marketers of Ball and Kerr Fresh Preserving Products is proud to recognize today’s fresh
preserving (canning) enthusiasts. First and Second Place Awards will be given to individuals judged as the best
in designated categories.
A panel of judges will select the two best entries for Fruit, Vegetable, Pickle, and Soft Spread categories. Entries
®
®
®
®
must be preserved in Ball Jars sealed with Ball Lids and Bands, or Ball Collection Elite Jars sealed with
®
®
®
Collection Elite Lids and Bands, or preserved in Kerr Jars sealed with Kerr Lids and Bands. In addition, soft
®
spread entries must be prepared using Ball Pectin: Classic, Low or No-Sugar Needed or Liquid.
Entries designated First Place from each category will receive the following:
®
®
• Two (2) Five-Dollar ($5.00) Coupons for Ball or Kerr Fresh Preserving Products and
®
One (1) Free (up to $5.00 value) Coupon for Ball Pectin.
Entries designated Second Place from each category will receive the following:
®
®
™
• One (1) Five-Dollar ($5.00) Coupon for Ball or Kerr Fresh Preserving Products and
®
One (1) Free (up to $5.00 value) Coupon for Ball Pectin.
11
CANNING GUIDELINES
REFERENCES
• Ball Blue Book® Guide to Home Canning, Freezing and Dehydration
• Kerr® Home Canning and Freezing Book
• USDA Complete Guide to Home Canning
ELIGIBILITY
• All eligible entries must be canned using a two piece vacuum lid and ring.
HEADSPACE
• Headspace must correspond to recommendations with each food being canned from the references listed
above.
AIR BUBBLES
• Air bubbles should be kept to a minimum.
• Gas bubbles denote spoilage and are identified by movement to the surface of the product while the jar
is stationary.
• Any entry exhibiting spoilage of any type will be disqualified.
PRODUCT APPEARANCE
• Pieces should be uniform in size and packed snugly but allow for circulation of liquids.
• Products should be free from defects or blemishes, strings, stems, seeds, pits and peels. Some recipes
may require stems, pits and/or peels to remain; this is acceptable if the recipe is in keeping with
approved guidelines.
• Liquids should cover the product, keeping within the headspace guidelines.
• Liquids should be clear and free from cloudiness and small particles.
• Product should retain its natural characteristic color or as nearly that of standard cooked product. It
should be free from undue color loss.
• Texture should be tender but not overcooked.
• Product should maintain its shape and size appropriate for recipe and preparation method.
BANDS
• Bands should be in place for transporting home canned products; however, the judge may remove then
replace the band when judging.
PROCESSING METHOD AND TIME
• All entries must be heat-processed following canning guidelines from one of the references listed above.
• If product was not processed according to approved recommendations, it will be disqualified.
LABELING
• All entries must be labeled with exhibitor number, section number and corresponding food name.
• All home canned food must have been prepared within a one-year period prior to judging date.
12
CULINARY DEPARTMENT
Superintendent: Jeanette Streeter (812) 299-3195
Assistant Superintendents: Marsha Certain, Harriet Dalton
RULES
Breads, Cakes and Mixes exhibits entered Saturday, July 5, 8:30 AM to 11:30 AM, judging at 12:00 PM.
Pies and Cookies exhibits entered on Saturday, July 5, 3:30 PM to 5:00pm, judging at 6:00 PM.
1. All articles exhibited in this department must be strictly homemade, unless exhibiting in Traditional or
Modern Mixes.
2. No entries accepted on tall stands.
3. All cakes not so specified as un-iced, must be iced.
4. All foods in Miscellaneous Categories must list the name of the recipe on the entry tag and a list of
ingredients must accompany exhibit on entry day.
5. Filling, frosting, glazing, pie filling and meringue whether cooked or uncooked are NOT
PERMITTED to contain cream cheese, whipped cream, unpasteurized milk or eggs/egg
whites (pasteurized eggs or eggs cooked to 160° may be used). Home-canned fruits,
vegetables, or meats are NOT PERMITTED in products. Exhibitors should carefully wash
their hands and make sure that their hands do not have open cuts before preparing foods.
6. Grand Champion selected from each category champion.
7. Cakes, Breads and Mixes may be picked up from 3:00 PM – 5:00 PM. After 5:00 PM, any items left will
be discarded. Pies may be picked up from 7:00-8:00 PM. Any pies left after 8:00 PM will be discarded.
8. BRING BREADS, CAKES and COOKIES on a STURDY PLATE, or CARDBOARD. HAVE ALL EXHIBITS
WRAPPED IN PLASTIC WRAP or FOIL. BRING PIES in either a GLASS PIE PLATE or a METAL PIE
PLATE. NO DISPOSABLE ALUMINUM PIE PANS.
BREAD
SECTION NUMBERS:
CU 01 Date Bread
CU 02 Banana Bread
CU 03 Nut Bread
CU 04 Pumpkin Bread
CU 05 Zucchini Bread
CU 06 Miscellaneous Quick Bread and Muffins
CU 07 White Yeast Bread
CU 08 White Yeast Bread, Machine
CU 09 Cinnamon Bread
CU 10 Whole Wheat Bread
CU 11 Wheat Bread, Machine
CU 12 Raisin Bread
CU
CU
CU
CU
CU
CU
CU
CU
CU
CU
13
14
15
16
17
18
19
20
21
22
Rye Bread
White Yeast Rolls (4)
Whole Wheat Rolls – or other grain (4)
Cinnamon Rolls (4)
Sandwich Buns (4)
Yeast Donuts (4)
Cake Donuts (4)
Swedish Tea Ring
Other Fancy Bread
Miscellaneous Yeast Breads
(name of bread)
CU 23 Miscellaneous Machine Breads
CHAMPION IN BREAD: Ribbon and $10 Gift Card*
13
CAKE (Homemade) Layer Cakes
CU
CU
CU
CU
CU
CU
24
25
26
27
28
29
CU
CU
CU
CU
CU
Nut
White
Spice
Yellow
Cherry
Coconut
30
31
32
33
34
Italian Cream
German Chocolate
Chocolate
Devil’s Food
Miscellaneous Cake (name of cake)
Loaf Cakes: (5” x 7” minimum size. No mini loaves)
CU
CU
CU
CU
35
36
37
38
Pound (un-iced)
Gingerbread, un-iced
Applesauce
Sour Cream
CU 39 Miscellaneous Loaf Cake
(name of cake)
CU 40 Chocolate
Miscellaneous Cakes
CU 41 Chiffon
CU 42 Pineapple upside down cake
CU 43 Angel Food, un-iced
CU 44 Iced cup cakes (6)
CU 45 Fruit Cake, un-iced
CU 46 Jelly Roll
CHAMPION IN HOMEMADE CAKES: Ribbon and $10 Gift Card*
DECORATED CAKES (Not to be cut)
CU 47 Fancy Decorated
CU 48 Wedding Cake
TRADITIONAL OR MODERN MIXES
CU
CU
CU
CU
CU
49
50
51
52
53
CU
CU
CU
CU
Angel Food, un-iced
Fruit Cake, un-iced
Yellow Layer Cake
Devil’s Food Layer
Gingerbread, un-iced
54
55
56
57
Miscellaneous Cake (name of cake)
Banana Bread
Miscellaneous Bread (name of bread)
Miscellaneous Bread baked in a
bread machine
CHAMPION IN MIXES: Ribbon and $10 Gift Card*
COOKIES
CU
CU
CU
CU
CU
CU
CU
CU
CU
CU
CU
58
59
60
61
62
63
64
65
66
67
68
CU
CU
CU
CU
CU
CU
CU
Peanut Butter (4)
Snickerdoodles (4)
Chocolate (4)
Ginger (4)
No Bake (4)
Pressed (4)
Miscellaneous Bar Cookie (4)
(name cookie)
CU 76 Miscellaneous Drop Cookie (4)
(name cookie)
CU 77 Diabetic (4) *bring ingredient list
Ice Box – Refrigerator (4)
Nut (4)
Mexican Wedding Cakes (4)
Sugar (4)
Chocolate Chip (4)
Oatmeal (4)
Macaroons (4)
Filled (4)
Plate – Fancy (6 different kinds)
Date Bar (4)
Brownies (4)
69
70
71
72
73
74
75
CHAMPION IN COOKIES: Ribbon and $10 Gift Card*
14
PIES
No whipped or whipped cream toppings, cream cheese or any other kind of cream, custard or meat fillings.
CU
CU
CU
CU
CU
CU
CU
CU
78
79
80
81
82
83
84
85
CU
CU
CU
CU
CU
CU
CU
CU
Mince
Cherry
Peach
Blackberry
Apple
Dutch Apple
Pecan
Blueberry
86
87
88
89
90
91
92
93
Raspberry
Gooseberry
Oatmeal
Raisin
Rhubarb
Pumpkin
Miscellaneous Fruit (name of pie)
Miscellaneous (name of pie)
CHAMPION IN PIES: Ribbon and $10 Gift Card*
Grand Champion and Reserve Grand Champion selected from the five category champions will receive a ribbon
and a Turner Coaches gift certificate.
The top three yeast entries will receive an award from Red Star Yeast.
*Gift Cards sponsored by Baesler’s, Qdoba and Los Tres Caminos
GOOD LUCK EXHIBITORS
FROM THE
WABASH VALLEY FAIR ASSOCIATION, INC.
15
HOBBY and CRAFTS DEPARTMENT
Superintendent: Kim Douglas (812) 460-1699
Assistant Superintendent: Taylor Douglas
RULES
1.
All items entered in the Hobby and Crafts Department must have been made in the last
two years.
2.
Any entry having previously received a first, second or third award at the Vigo County Fair will not be
considered or judged again.
3.
Any exhibitor may enter only ONE article in each section. Sets are allowed in HC 06 and HC 13.
4.
All entries must be in good condition.
5.
All entries must be constructed by the exhibitor except HC 123 and HC 124.
CLAY OR DOUGH
CERAMICS (GLAZED)
HC 10 Christmas
HC 11 Easter
HC 12 Halloween
HC 13 Theme Set (no more than 3 articles)
HC 14 Other – Items that do not fit into
above categories
CERAMICS (STAINED)
HC 01 Wall Plaques
HC 02 Christmas
HC 03 Halloween
HC 04 Thanksgiving
HC 05 Valentine’s Day
HC 06 Theme Set (no more than 3 articles)
HC 07 Other – Items that do not fit into
above categories
PLASTER CRAFTS
HC 15 Wall Plaques
HC 16 Other
HC 17 Other Polymer Clay
BREAD DOUGH ART
HC 08 Ornaments
HC 09 Other
Champion - Clay or Dough: Ribbon, $5 coupon from Mike’s Car Wash and
1 Dozen Square Donuts
PAINTING
STENCILING
HC 18 Furniture
HC 19 Household Accessory
HC 20 Christmas
HC 21 Other
CLAY
HC 32 All
DECORATIVE & TOLE
HC 22 Wall Plaques
HC 23 Furniture
HC 25 Christmas
HC 26 Feather
HC 27 Other
GOURDS
HC 34 All
GLASS
HC 33 All
MODELS
HC 35 All
ONE STROKE
HC 36 Glass
HC 37 Greeting Card
HC 38 Wood
HC 39 Other
FABRIC PAINTING
HC 28 Household Article
HC 29 Wearing Apparel
HC 30 Other Article
CHINA PAINTING
HC 31 All
Champion – Painting: Ribbon, $5 coupon from Mike’s Car Wash and
16
TEXTILE ARTS
HANDMADE DOLLS (Completed)
HC 40 All Sewn (13” and up)
HC 41 China
HC 42 Porcelain
HC 43 Character
HC 44 Other
OTHER TEXTILE ARTS
HC 50 Tie Dye
HC 51 Other Textile Arts
FREE, HAND LAP OR
FREESTANDING LOOM
WEAVING
HC 45 Wall Design
HC 47 Household Linens
HC 48 Other
HC 49 Knotted Fleece
SOFT SCULPTURE
HC 53 Wall Design
HC 54 Ornaments
HC 55 Other
FABRIC BASKET
HC 52 Embroidery Hoop Fabric Covered
STUFFED ANIMALS
HC 56 Up to 6”
HC 57 Over 6” to 12”
HC 58 Over 12” and up
HC 59 Character Animal – any size
Champion – Textile: Ribbon, $5 coupon from Mike’s Car Wash and
SPECIAL MATERIALS
BASKETRY AND CANE WORK
HC 74 Furniture
HC 75 Basket 2” – 8” diameter of base
HC 76 Basket over 8” to 12” diameter of base
HC 77 Basket over 13” diameter of base
TIN PUNCH
HC 60 All
WOODCRAFT
HC 61 Birdhouses
HC 62 Wall Plaques
HC 63 Ornaments
HC 64 Furniture
HC 66 Other Article
SILK FLOWER ARRANGEMENTS
HC 78 Silk Flower Arrangements
(up to 13” in height)
HC 79 Silk Flower Arrangements
(13” and over in height)
HC 80 Hats Decorated with Silk Flowers
NATURE DESIGN
(using nuts, cones, shells, rocks, gourds, etc.)
HC 67 Centerpiece
HC 68 Corn broom
HC 69 Gourds
HC 70 Wreath
HC 71 Wall Design
HC 72 Other
LEATHER
HC 73 All
RUBBER STAMPING
HC 81 Fabric
HC 82 Paper
HC 83 Miscellaneous
CANDLE MAKING
HC 84 All
Champion – Special Materials: Ribbon, $5 coupon from Mike’s Car Wash and
MISCELLANEOUS
HOLIDAY THEME WREATH
HC 93 Occasional
HC 94 Seasonal
BLACKSMITHING
HC 85 All
CHRISTMAS AT THE FAIR
HC 86 Ornaments
HC 87 Wall Design
HC 88 Stocking
HC 89 Tree Skirt
HC 90 Wreath
HC 91 Other
MACRAMÉ
HC 95 Wall Design
HC 96 Personal Accessory
HC 97 Other
PAPER CRAFT
HC 98 Greeting or Note Cards
HC 99 Paper Twist Article
HC 100 Origami (paper folding)
HC 101 Paper Cutting (Scherenschnette)
HC 102 Other Paper Craft
FELTING
HC 92 All
17
GLASS
HC 110 Stained Glass
HC 111 Etched Glass
HC 112 Other
JEWELRY
HC 103 Necklace
HC 104 Hair Ornament
HC 105 Earrings
HC 106 Pins
HC 107 Other
HC 108 Bracelet
DECOUPAGE
HC 109 All
SCRAPBOOKING
HC 113 Smaller than 5 x 7 books
HC 114 5 x 7 books
HC 115 12 x 12 books
HC 116 Other books
DECORATED FLIP FLOPS
HC 117 All
JIGSAW PUZZLE
HC 118 Mounted
RECYCLING
HC 119 Item made from recycled glass materials. List the recycled or leftover supplies used and a before and
after description is required.
HC 120 Item made from recycled metal materials. List the recycled or leftover supplies used and a before
and after description is required.
HC 121 Item made from recycled wood materials. List the recycled or leftover supplies used and a before and
HC 122 Item made from recycled paper materials. List the recycled or leftover supplies used and a before
HC 123 Item made from recycled plastic materials. List the recycled or leftover supplies used and a before
HC 124 Item made from recycled other materials. List the recycled or leftover supplies used and a before and
COLLECTIVE HOBBY (Needed: A photo of entire collection and just 3 items only from collection)
HC 125 Antiques (No more than 3)
HC 126 Other Collection (No more than 3)
GENEALOGY
HC 127 All
Champion – Miscellaneous: Ribbon, $5 coupon from Mike’s Car Wash and
GRAND CHAMPION HOBBY AND CRAFT DEPARTMENT
Ribbon and Turner Coaches Gift Certificate
RESERVE GRAND CHAMPION HOBBY AND CRAFT DEPARTMENT
Ribbon and Turner Coaches Gift Certificate
18
MISCELLANEOUS FOODS DEPARTMENT
Superintendent: Barbara Mericle (812) 898-1260
Assistant Superintendents: Anna Rose Hackney and Kim Waggoner
1.
RULES
All entries must be homemade. A list of ingredients with every entry is MANDATORY, but
the complete recipe is not needed.
2.
SECTION NUMBERS MS 01-MS 18 and MS 32 MUST BE PUT IN SMALL THROW AWAY JARS,
SUCH AS BABY FOOD JARS, FOR EXHIBIT.
3.
MS 17-MS 29 MUST BE PUT IN ANY TYPE STURDY DISPOSABLE FOOD CONTAINER.
4.
MS 30, All salsas in this category must be tomato-based, using only fresh or commercially canned
ingredients. Non-tomato based salsas will be entered as MS 16 Other Sauces.
5.
Foods in non-disposable containers will not be accepted for judging.
6.
All foods will be disposed of after judging unless otherwise requested to be returned.
7.
Use entry tags instead of stickers on all food containers.
SECTION NUMBER:
MS
MS
MS
MS
MS
01
02
03
04
05
Baked Beans
Potato Salad
Slaw
Summer Salad (dressing in container to be added)
Other Salads
CHAMPION: Ribbon and $10 Gift Card*
MS
MS
MS
MS
MS
MS
MS
06
07
08
09
10
11
12
Cooked Salad Dressing
Uncooked Salad Dressing
French Dressing
Cooked Sandwich Spread
Uncooked Sandwich Spread
Freezer Jam
Refrigerator Pickles
MS
MS
MS
MS
MS
MS
13
14
15
16
17
18
Barbecue Sauce
Cooked Relish
Uncooked Relish
Sandwich Spread - meat variety
Spaghetti Sauce
Other Sauces
19
Put the following in a disposable container:
MS 19 Barbecue Meat - chicken, one-half serving size
MS 20 Barbecue Meat - beef, one-half serving size
MS 21 Barbecue Meat - pork, one-half serving size
MS 22 Foreign Food – sauce
(Name the dish on the exhibitor’s tag)
MS 23 Foreign Food - salads
(Name the dish on the exhibitor's tag)
MS 24 Foreign Food - main dish (Name the dish on the exhibitor’s tag)
MS
MS
MS
MS
MS
MS
MS
25
26
27
28
29
30
31
Plate
Plate
Plate
Plate
Plate
Plate
Plate
of Chocolate Fudge (4 pieces)
of Peanut Butter Fudge (4 pieces)
of Other Fudge (4 pieces)
of Divinity (4 pieces)
of Peanut Brittle (4 pieces)
of Marzipan (4 pieces)
of Candy not listed (4 pieces)
MS 32 Tomato Salsa
Champion Ribbon and $40 Qdoba Gift Card **
Reserve Champion $30 Qdoba Gift Card **
Honorary Mention $20 Qdoba Gift Card **
* Awards sponsored by Bagger Dave’s
** Awards sponsored by Qdoba
Grand Cham pion w ill receive a R osette R ibbon and $20 Los Tres Cam inos Gift Card
R eserve Grand Cham pion w ill receive a R osette R ibbon and $10 Baesler’s M arket Gift Card
20
NEEDLECRAFT DEPARTMENT
Superintendent: Terri Taylor (812) 877-3950
Assistant Superintendent: Ruth Ridener
RULES
1.
All entries must be constructed by the exhibitor except for NC-12 and NC-13.
2.
Exhibitors must have entry tags filled out and securely attached to the exhibit articles. All
articles must be finished and display-ready. Please use safety pins instead of straight pins. Pictures
must be ready to hang and provide adequate support – preferably with eyelet-and-wire versus saw
tooth brackets or pop-can rings. All Fabric Wearing Apparel entries should be on the hangers, but
garments in other department sections will not be hung.
3.
Overall Needlecraft Department Grand Champion is selected from Section Champions. Section
Champions are selected from first (blue ribbon) awards in the section.
All Exhibits are judged as follows
Workmanship
40%
Color combination
20%
Smartness and originality of design
20%
Suitability of article to purpose
20%
TOTAL
100%
---------------------------------------------------------------------------------------------------------------------------------------
QUILTS AND COMFORTS
SECTION NUMBERS:
NC 01
Pieced or Patchwork, hand pieced,
hand quilted
NC 02** Pieced or Patchwork, hand pieced,
machine quilted
NC 03
Pieced or Patchwork, machine pieced,
hand quilted
NC 04** Pieced or Patchwork, machine pieced,
machine quilted
NC 05
Hand appliquéd – hand quilted
NC 06** Hand appliquéd - machine quilted
NC 07
Machine appliquéd – hand quilted
NC 08** Machine appliquéd – machine quilted
NC 09
Embroidered – pieced & quilted
NC 10
Any full-size quilt – professionally quilted
NC 11
Lap Robe – pieced and quilted or tied
NC 12
Quilt of any kind, pieced and quilted over
25 years old
NC 13
Quilt of any kind, pieced & quilted over
40 years old
NC 14
Whole cloth baby quilt/comforterquilted/tied
NC 15
Whole cloth full size quilt/comforterquilted or tied
NC 16
Holiday theme quilt
NC 17
Other Quilt
NC 18
Comforter – pieced and tied
NC 19
Baby quilt or comforter – pieced and
quilted or tied
NC 20* Wall hanging – pieced or patchwork,
quilted (36” x 36” or over)
NC 21* Wall hanging – appliquéd – quilted
(36” x 36” or over)
NC 22* Wall hanging – other – quilted
(36” x 36” or over)
(under 36” x 36”)
(over 18” x 18”)
(over 12” x 12”)
NC 26* Mini wall hanging – quilted
(under 12”)
NC 27
Quilted table Runner – hand or machine
quilted
NC 28
Cathedral Window Quilting
NC 29*** Art Quilt
* must be prepared for hanging
** quilted by exhibitor
*** judged on design and uniqueness, must
be quilted
CHAMPION: Quilts and Comforts – Ribbon and $10 Gift Card*
RESERVE CHAMPION: Quilts and Comforts - Ribbon
21
FABRIC WEARING APPAREL AND
HOUSEHOLD OR PERSONAL ACCESSORIES
SECTION NUMBERS:
NC 30
Child’s Dress (Infant to 6X)
NC 31
Child’s Dress (Size 7 to 14)
NC 32
Child’s Playwear
NC 33
Child’s Apron
NC 34
Child’s Coat or Snowsuit
NC 35
Child’s Skirt, Slacks or Shorts
NC 36
Child’s Jumper or Jumpsuit
NC 37
Child’s Suit or Vest
NC 38
Child’s Blouse or Shirt, any material
NC 39
Child’s Pajamas, Gown or Robe
NC 40
Woman’s Daytime Dress, one piece
NC 41
Woman’s Dress-up, any material
NC 42
Woman’s Formal Dress, any material
NC 43
Wedding Dress
NC 44
Woman’s Sport Outfit, top & bottom
NC 45
Woman’s Skirt
NC 46
Woman’s Shirt & Skirt Set
NC 47
Woman’s Slacks
NC 48
Woman’s Pant Suit or Skirt Suit
NC 49
Woman’s Jumper or Jumpsuit
NC 50
Woman’s Blouse, any material
NC 51
Woman’s Coat, Cape or Jacket
NC 52
Men’s Clothing
NC 53
Adult Apron
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
NC
NC
NC
NC
NC
NC
69
70
71
72
73
74
NC 75
Adult Shorts, Culottes or Capris
Tricot Lingerie
Adult – Pajamas, Gown or Night Shirt
Adult Robe or Loungewear
Pieced or Patchwork Garment
Machine Appliquéd Garment
Hand Appliquéd Garment
Raw Edged Appliquéd Garment
Other Homemade Wearing Apparel
Swimwear
Costumes
Doll Clothes
Folk Wear
Clothing Accessories
Garment or Accessory with Holiday
Theme or Design
Other Personal Accessories
Vest – any style
Fabric Panel Vest
Historical Garb
Table or Bedroom Linens
Household Article – Pillow, Wall Hanging,
etc.
Embellished Ready-made Garment
CHAMPION: Fabric Wearing Apparel and Household/Personal Accessories – Ribbon and $10 Gift Card*
RESERVE CHAMPION: Fabric Wearing Apparel and Household or Personal Accessories - Ribbon
KNITTING
SECTION NUMBERS:
NC 76
Adult Coat, Suit or Dress
NC 77
Woman’s Sweater
NC 78
Woman’s Shawl
NC 79
Man’s Sweater
NC 80
Child’s Sweater
NC 81
Child’s Poncho or Shawl
NC 82
Child’s Coat, Suit, Dress or Snowsuit
NC 83
Baby Sweater, Cap and Booties
NC 84
Baby coat, Suit or Dress
NC 85
Vest
NC 86
Scarf
NC 87
Hat
NC 88
Gloves or Mittens
NC 89
Socks
NC 90
House Slippers or Booties
NC 91
Purse or Bag
NC 92
Other Personal Accessory
NC 93
Afghan
NC 94
Lap Robe
NC 95
Baby Afghan 36” X 36” or over
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
96
97
98
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
Baby Afghan, under 36”x 36”
Pillow
Rug
Tablecloth or Runner
Dish cloth
Pot Holder
Doily, under 14”
Doily, over 14”
Other Household Article
Holiday Theme or Design
Doll Clothes
Toys or Novelties
Other Hand Knitted Article
Knitted Felted Hat
Knitted Felted Personal Accessory
Other Knitted Felted Article
*Machine Knitted Garment
*Other Machine Knitted Article
*Loom Knitted Article
*All items are hand knitted except NC 112, NC 113 and NC 114
CHAMPION: Knitting – Ribbon and $10 Gift Card*
RESERVE CHAMPION: Knitting - Ribbon
22
CROCHETING
SECTION NUMBERS:
NC 115 Adult Coat, Suit or Dress
NC 116 Woman’s Sweater
NC 117 Woman’s Shawl
NC 118 Man’s Sweater
NC 119 Child’s Sweater
NC 120 Child’s Poncho or Shawl
NC 121 Child’s Coat, Suit Dress or Snowsuit
NC 122 Baby Sweater, Cap and Booties
NC 123 Baby Coat, Suit or Dress
NC 124 Vest
NC 125 Scarf
NC 126 Hat
NC 127 Gloves or Mittens
NC 128 Socks
NC 129 House Slippers or Booties
NC 130 Purse or Bag
NC 131 Other Personal Accessory
NC 132 Afghan
NC 133 Lap Robe
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
134
135
136
137
138
139
140
141
142
143
144
145
146
147
148
149
150
151
Baby Afghan 36” x 36” or over
Baby Afghan under 36” x 36”
Pillow
Rug
Tablecloth or Runner
Dish Cloth
Pot Holder
Doily, under 14”
Doily, over 14”
Other Household Article
Broomstick Crochet
Tatting
Bobbin Lace
Handmade Lace Trim on an Article
Doll Clothes
Toys or Novelties
Other Crocheted Article
CHAMPION: Crocheting – Ribbon and $10 Gift Card*
RESERVE CHAMPION: Crocheting - Ribbon
SURFACE STITCHERY
SECTION NUMBERS:
NC 152 Crewel Pillow
NC 153 Crewel Sampler or Picture
NC 154 Other Crewel Article
NC 155 Punch Embroidered Article
NC 156 Hand Embroidered Sampler or Picture
NC 157 Hand Embroidered Linens or Pillow
NC 158 Machine Embroidered Pillow or Linens
NC 159 Machine Embroidered Sampler or Picture
NC 160 Other Embroidered Article
NC 161 Cross Stitch Pillow
NC 162 Cross Stitch Linens
NC 163 Cross Stitch Sampler or Picture
NC 164 Cross Stitch Household Accessory
NC 165 Embellished Ready-made Article
NC 166 Hand Appliquéd Article
NC 167 Machine Appliquéd Article
NC 168 Fabric Hot Dish Mats or Potholders 2 any
material
NC 169 Fabric Purse or Bag
NC 170
NC 171
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
172
173
174
175
176
177
178
179
180
181
182
183
184
185
186
187
Fabric Pillow
Other Fabric Article Excluding Wearing
Apparel
Woven, Hooked or Braided Article
Cutwork Article
Quilted Article
Appliquéd Article
Candlewicking
Bunka (Japanese Embroidery)
Smocking
Chicken Scratch
Chain Stitch
Trapunto
Beading/Sequins
Ribbon Embroidery
Wall Hanging 36” x 36” or less
Pin Weaving
Paper Pieced Article
CHAMPION: Surface Stitchery – Ribbon and $10 Gift Card*
RESERVE CHAMPION: Surface Stitchery - Ribbon
23
COUNTED THREAD
SECTION NUMBERS:
NC 188 Swedish Weaving
NC 189 Hardanger
NC 190 Counted Cross Stitch Pillow
NC 191 Counted Cross Stitch Towel
NC 192* Counted Cross Stitch Picture
(25 sq. inches and under)
(26 to 100 sq. inches)
(101 to 150 sq. inches)
(151 sq. inches and over)
NC 196 Counted Cross Stitch Household Article
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
197
198
199
200
201
202
203
204
205
206
207
208
Counted Cross Stitch Personal Accessory
Counted Cross Stitch Afghan
Other Counted Cross Stitch Article
Duplicate Stitch
Lace Net Darning
Pulled Thread
Wall Hanging 36” x 36” or over
Beading/Sequins
Perforated Paper
Waste Canvas Project
Household Accessory
* The size of the picture will be determined by the actual dimension of the stitched design area
CHAMPION: Counted Thread – Ribbon and $10 Gift Card*
RESERVE CHAMPION: Counted Thread - Ribbon
CANVAS WORK
SECTION NUMBERS:
NC 209 Needlepoint Pillow
NC 210 Needlepoint Sampler or Picture
NC 211 Other Needlepoint Article
NC 212 Latch Hook Article
NC 213 Plastic Canvas Purse, Bag or Tote
NC 214 Plastic Canvas Household Article
NC
NC
NC
NC
NC
NC
215
216
217
218
219
220
Plastic Canvas Picture
Plastic Canvas Personal Accessory
Other Plastic Canvas Article
Beaded Canvas
Household Accessory
CHAMPION: Canvas Work – Ribbon and $10 Gift Card*
RESERVE CHAMPION: Canvas Work - Ribbon
OVERALL NEEDLECRAFT DEPARTMENT
GRAND CHAMPION & RESERVE GRAND CHAMPION
Grand Champion will receive a rosette ribbon and $20 Gift Card*
Reserve Grand Champion will receive a rosette ribbon and
$10 RiverWools Gift Card
*Awards sponsored by RiverWools
24
FINE ARTS DEPARTMENT
Community Center (Floriculture Building)
Superintendent: Judith Johnson (812) 299-4266
Assistant Superintendents: Debby Hickman (812) 229-0028, Carol Hughes (812) 299-4124,
Edith Acton (812) 466-6337
RULES
1. All pictures must be framed, or on stretchers, and wired for hanging.
2. Fine Arts entries must be original work entered by the artist.
3. All painting and drawing media are acceptable.
4. The Fair Board or the Fine Arts Superintendent reserves the right to refuse to hang any picture found to
be undesirable. The picture will be returned to the owner.
5. There shall be three divisions of artists defined as follows:
PROFESSIONAL: Any artist who shows or sells their work.
AMATEUR: Any artist who does not show or sell their work.
JUNIOR: Any artist under the age of 18.
PROFESSIONAL DIVISION
Section I Painting – Acrylic and Oil
Awards as follows
A. 2 ribbons for first place
B. 2 ribbons for second place
C. 2 ribbons for third place
D. Award of Merit
E. Reserve Champion - ribbon and $5*
F. Champion – ribbon and $10*
Section II Painting- Water Color
Awards as follows
D. Award of Merit
Section III Drawing – Pencil, Ink, Chalk or Marker
Awards as follows
D. Award of Merit
AMATEUR DIVISION
Awards as follows
D. Award of Merit
25
Awards as follows
D. Award of Merit
Awards as follows
D. Award of Merit
JUNIOR DIVISION
Awards as follows
D. Award of Merit
Awards as follows
D. Award of Merit
Awards as follows
D. Award of Merit
F. Champion – ribbon and $10**
Best of Show
Doyne Weir Memorial - $40
Sponsored by Weir Family
*Champion & Reserve Champion Awards are sponsored by the Wabash Valley Art Guild,
Vigo County Prairie Creek Extension Homemaker’s Club and the River City Art Guild
26
FLORICULTURE DEPARTMENT
(Community Center)
Co-Superintendents: Verna Gaskin (812) 898-2004 and Lois Bronnert (812) 466-1715
Assistants: Beth Keyes (765) 832-5290
1.
RULES
First Division exhibits will be entered on Saturday, July 5, 8:00 AM to 11:30 AM, judging at 12:00 PM.
2.
Second Division exhibits will be entered on Saturday, July 5, 3:30 PM to 5:00 PM, judging at 6:00 PM.
3.
When exhibiting herbs, please include the variety of the herb on the exhibit tag.
4.
All potted plants must be container grown in a size and weight that can be easily carried by 1 person.
(12” diameter maximum). This 12” diameter maximum rule does not apply to a container
with multiple plants, but it still must be carried easily by 1 person (the exhibitor).
Workers/volunteers/judge(s) will disqualify any entry too large.
5.
All specimen plants and flowers must be grown by the exhibitor a minimum of two
months. The exhibitor should specify the amount of time flowers/plants have been grown in the
container. Dried and fresh flowers used in arrangements and wreaths may be purchased. Silk
flowers/plant material may not be used.
6.
All cut plant material entered in the horticultural classes must be in water, with the following
exceptions: #1034, Sunflower; #1099, Corsage (in a plastic bag); #1111, Fresh or Living Herbal
Wreath; #1115, Tussie Mussie.
7.
Plant material may be wedged using clear plastic (i.e. Saran Wrap) for display purposes. No Styrofoam
allowed.
8.
Clear glass containers with labels removed, must be used for display in the horticultural classes.
Light colors are acceptable as long as stems can be seen clearly. NO MILK GLASS.
9.
Every precaution will be taken to insure the safety of containers, however, in no case will the
management be responsible for theft, loss, or damage to the containers or plants. As an added
measure of safety, place your name and phone number on the bottom of each container. Please do
not bring a plant or arrangement in a container that you are not willing to leave the entire week.
10.
The assistant superintendent and floriculture department workers may enter the competition as they
do not judge the exhibits.
11.
EXHIBITORS ARE RESPONSIBLE FOR DETERMINING THE PROPER CATEGORY FOR
PLACEMENT OF THEIR ENTRY. Workers/volunteers may assist with the placement, but do not
assume responsibility for any errors. Entries may not be moved to a different category when the
judging is in progress.
12.
Exhibitors must maintain the care of their own potted plants and arrangements during fair week.
13.
Both plants and containers will be judged in all classes except horticulture (cut flowers and herbs).
14.
Previously entered arrangements will not be accepted.
15.
Entries will be judged by the following criteria:
a.
True to name – extra points may be given if the name of the variety is identified on
the entry tag
b.
Typical size
c.
Uniformity (for flowers this means same size, texture and age of blooms)
d.
Container, if applicable
e.
Quality and general condition which includes:
1. Health – absence of insect damage and disease on foliage and flowers
2. Cleanliness – absence of soil on foliage and flowers
3. Freshness of bloom and/or foliage
4. No deformities
5. Correct number of stems or blooms (note - a bud is considered a bloom)
6. No flowers on plants in foliage categories (houseplants only). No points will be
deducted from herbs which are blooming if the blooms are left on the plant.
7. Store tags should be removed before exhibiting plants.
8. No leaves below water line.
27
16.
In categories listed as “any” or “miscellaneous” where a specific variety is not named, the exhibitor
should be able to identify the plant(s) by at least common name; genus and species designation is
not necessary but is, of course, preferable.
17.
If the exhibitor feels it would help his/her entry in the judging by providing a picture or short
description of the plant(s), such as a picture/description of the plants(s) flowering, please feel free to
do so.
18.
Special Awards: One champion and one reserve champion ribbon will be awarded in each class. A
$5.00 cash award for each champion and a $3.00 cash award for each reserve champion will be
provided by the Honey Creek Garden Club for the Houseplant, Floricultures – Flowers and Flower
Arrangement Classes (total of 10 awards). The Wabash Valley Herb Society, Inc. will provide a
$5.00 cash award to each champion and a $3.00 cash award to each reserve champion in the
Floriculture – Herb Class and the Herb Arrangement Class and Herbs in Pots Class (total of 6 awards).
The Wabash Valley Herb Society, Inc. will also provide a $15.00 cash award for the Joan
Stevenson Memorial Award (Grand Champion) and a $10.00 cash award for Reserve Grand Champion
(total of 4 awards).
------------------------------------------------------------------------------------------------------------------------------------A.
B.
FIRST DIVISION (8:00 AM-11:30 AM)
HOUSEPLANTS
1001 Scented Geranium, any fragrance, except rose
1002 Scented Geranium, rose fragrance
1003 Geranium, 1 plant
1004 Coleus, 1 plant
1005 Begonia, Fibrous rooted, ("bedding" type) 1 plant
1006 Begonia, Tuberous rooted, (i.e. "non-stop" begonia, Angel Wings type, etc.), 1 plant
1007 Begonia, Rex type, 1 plant
1008 Flowering plant in bloom, 1 plant, not listed elsewhere, must identify
1009 Foliage plant, 1 plant, no cacti, not listed elsewhere, must identify
1010 Saintpaulia, (African Violet) any color, 1 plant
1011 Saintpaulia, (African Violet), any color, variegated foliage, 1 plant
1012 Saintpaulia, (African Violet), bicolor, 1 plant
1013 Ivy (Hedera spp) – any variety, no "Swedish ivy" (Plectranthus spp), 1 plant
1014 Swedish ivy (Plectranthus spp), any variety, 1 plant
1015 Vine, foliage only, any variety other than ivy, 1 plant, must identify
1016 Vine, any flowering variety, 1 plant, must identify
1017 Planter, 2 or more kinds of foliage, container judged
1018 Planter, 2 or more flowering plants, container judged
1019 Large planter, over 12” (length, diameter, and combined height of container and plants; must
be carried easily by 1 person – the exhibitor), must identify
1020 Cactus, no "Christmas cacti" (Schlumbergera spp, Epiphyllum spp)
1021 Cacti, more than one kind, no "Christmas cacti" (Schlumbergera spp, Epiphyllum spp)
1022 Christmas cactus (Schlumbergera spp, Epiphyllum spp), any color (if blooming, but not
required), 1 plant
1023 Succulents (other than cacti), 1 or more plants
1024 Impatiens (other than New Guinea), any color, 1 plant
1025 New Guinea Impatiens, 1 plant
1026 True Ferns, 1 plant, no asparagus ferns, name variety (if known)
1027 Asparagus fern, any kind, 1 plant
1028 Fairy Garden, 2 or more foliage and/or flowering plants; No larger than 16” in any direction; No
artificial plants; May use dried materials; May use accessories (accessories and plants to scale
in size)
HORTICULTURE - FLOWERS
1029 Gladiolus, 1 spike, solid color
1030 Gladiolus, 1 spike, bicolor
1031 A flowering shrub (except hydrangea), 1 stem, maximum 18”, name variety (examples:
spirea, rose of Sharon, hibiscus, etc)
1032 Hydrangea, any color, 1 stem, maximum 18”
1033 Sweet peas, 3 stems, same or mixed colors (with foliage)
1034 Coreopsis, 3 stems, same color
1035 Sunflower, seed head only, large diameter (doesn't need to be in water)
1036 Sunflower, 3 stems, any variety (in water)
1037 Gaillardia, 3 blooms, same color, any variety
1038 Hosta, 1 leaf, any color, leaf size up to 6” in width, name variety
1039 Hosta, 1 leaf, any color, leaf size 6” – 12” in width, name variety
1040 Hosta, 1 leaf, any color, leaf size over 12” in width, name variety
1041 A miscellaneous flower variety not listed elsewhere, 3 stems, must identify
28
C.
HORTICULTURE - HERBS
1042 Nasturtiums, 3 blooms, same or mixed colors
1043 Pansies, 3 blooms, any color, on separate stems
1044 Lavender, 3 stems, flowering preferred, name variety if possible
1045 Monarda (Bee Balm) 3 stems with foliage, any color, name variety if possible
1046 Calendula, 3 blooms, any color
1047 Dill, 3 stems, (seed head and foliage)
1048 Basil, 3 stems, green, name variety
1049 Basil, 3 stems, purple, name variety
1050 Oregano, any culinary variety (e.g., Greek, Mexican), 3 stems, name variety
1051 Oregano, ornamental variety (e.g., Kent Beauty), 3 stems, name variety
1052 Fennel, 3 stems, any variety, name variety
1053 Borage, 3 stems, any number of blooms
1054 Feverfew, 3 stems, any number of blooms
1055 Rosemary, 3 single stems, any variety, name variety
1056 Thyme, 6 single stems, any variety, name variety
1057 Sage, garden (culinary) variety, 3 stems
1058 Sage, Golden or Tricolor, 3 stems, name variety
1059 Sage, Pineapple or Fruit Sage, 3 stems, name variety
1060 Mint (any true mint), 3 stems, name variety
1061 Parsley, 3 stems, any type, name variety
1062 Yarrow, 3 blooms on separate stems with foliage, yellow or gold
1063 Yarrow, 3 separate stems with foliage, any color except yellow or gold, any number of blooms
1064 Lemon Balm, 3 stems
1065 A miscellaneous herb variety not listed elsewhere, 3 stems, MUST IDENTIFY
D.
ARRANGEMENT CLASS (all fresh cut or dried plant material)
1066 Elegance Itself --- a formal dinner table arrangement
1067 A Wee Bit of Magic --- miniature-must be under 6" in any dimension
1068 For the Mantel --- finished on one side only
1069 Grandfather's Choice --- an arrangement in an antique-style container
1070 Wedding Bells – an arrangement using primarily white flowers and greenery
A.
SECOND DIVISION (3:30 PM-5:00 PM)
HORTICULTURE - FLOWERS
1071 Marigolds, 3 large, each bloom on its own individual stem with foliage, same or mixed colors
1072 Marigolds, 3 dwarf, each bloom on its own individual stem with foliage, same or mixed colors
1073 Black-Eyed Susan (Rudbeckia), 3 blooms, separate stems
1074 Globe Amaranth (Gomphrena), 3 stems with foliage, any color
1075 Dusty Miller, 3 stems
1076 Dahlia, 3 blooms, separate stems, any color
1077 Roses, a floribunda cluster, 1 stem, any color, name variety (if known)
1078 Roses, 1 hybrid tea bloom, any color, (roses to be displayed should be 1/2 to 3/4 open),
name variety (if known)
1079 Roses, a miniature spray (not a shrub rose), any color
1080 Roses, shrub rose spray (maximum 12” long), (example: Knock Out, David Austin), any color
1081 Salvia, 3 blooms, separate stems, blue or purple
1082 Salvia, 3 blooms, separate stems, red
1083 Nicotiana, 3 stems, any color
1084 Buddleia, (Butterfly Bush) 1 stem, any color, any variety
1085 Snapdragons, 3 spikes, same or mixed colors
1086 Lily (other than daylily), 1 bloom stalk, any number of blooms, (buds/unopened blooms
desirable), name variety (if known)
1087 Daylilies, 1 bloom stalk, any number of blooms (buds/unopened blooms desirable), name
variety (if known)
1088 Cosmos, 6 blooms, same or mixed colors
1089 Cockscomb, crested, 1 bloom, any color
1090 Cockscomb, plumed, 1 bloom, any color
1091 Vinca or Periwinkle, same or mixed colors, 3 stems, any number of blooms
1092 Coneflower, Purple/Pink (Echinacea spp), 3 blooms
1093 Coneflower, White, (Echinacea spp), 3 blooms
1094 Coneflower (Echinacea spp), any other color, 3 blooms (no Rudbeckia spp)
1095 Zinnias, Lilliput-type, 3 blooms, same color
1096 Zinnias, any other variety, 3 blooms, same color
1097 Petunias, multiflora or grandiflora hybrids, 3 stems, (maximum 12”) same color, any number of
blooms
1098 Miscellaneous – a miscellaneous flower variety not listed elsewhere, 3 stems, must identify
29
B.
ARRANGEMENT CLASS
1099 Banks of the Wabash – using fresh and/or dried native materials
1100 A Circular Bouquet arrangement (globe-shaped)
1101 A Corsage containing 3 or more blooms displayed, in a plastic bag
1102 Stars and Stripes Forever - arrangement with a patriotic theme
1103 Happy Holiday - an arrangement suitable for any holiday (except 4th of July) with a card listing
the holiday chosen
1104 Pretty in Pink - a crescent-shaped arrangement for a low coffee table
1105 Shades of Green - an arrangement using green flowers and plant material
1106 Garden Treasure Trove - an arrangement using fruits, vegetables, and flowers (must use at
least one of each; flowers may be in water or potted)
1107 Symphony in Blue - arrangement and flowers must follow a blue theme, in water
1108 It Suits Me – exhibitor’s choice using fresh flowers, accessories permitted
1109 Sunny Delight – an arrangement of yellow flowers, foliage permitted, no accessories
1110 A Summer Bouquet – an arrangement from the summer garden using 3 types of perennials and
3 types of annuals, foliage permitted, no accessories
1111 Wreath utilizing dried materials (wreath base must be of dried materials as well), hanger
required
C.
ARRANGEMENTS USING HERBS
1112 Silver and Gold - an arrangement using yellow/gold and silver/gray herbal flowers
1113 A Fresh or Living Herbal Wreath (using fresh cut or rooted plants), hanger required
1114
1115
1116
1117
1118
D.
2014 Herb of the Year is AR TEM ISIA . Be creative, do anything you want with Artemisia as
primary focus.
Cup and Saucer – an arrangement of herbs in a cup with saucer
Herbal Centerpiece – an arrangement of herbs to be viewed from all sides
Tussie Mussie – a herbal nosegay of fresh and/or dried herbs (a hand-held bouquet)
Herbs in a Basket – fresh and/or dried herbs arranged in a basket (may also use everlastings)
HERBS GROWN IN A POT/CONTAINER (12” diameter maximum size)
1119 Basil, any green variety, 1 plant, name variety
1120 Basil, any purple variety, 1 plant, name variety
1121 Rosemary, any upright variety, 1 plant, name variety
1122 Rosemary, any prostrate variety, 1 plant, name variety
1123 Thyme, any variety, 1 plant, name variety
1124 Parsley, any variety, 1 plant, name variety
1125 Sage, any garden (culinary) variety, 1 plant, name variety
1126 Sage, any purple or variegated variety, 1 plant, name variety
1127 Sage, pineapple or fruit scented variety, 1 plant, name variety
1128 Mint, any true variety, 1 plant, name variety
1129 Oregano, any culinary variety, (e.g. Greek, Mexican), 1 plant, name variety
1130 Oregano, any ornamental variety (e.g. Kent Beauty), 1 plant, name variety
1131 Lavender, any variety, 1 plant, name variety
1132 Lemon Balm, 1 plant
1133 Lemon Verbena, 1 plant
1134 Chives, any variety, name variety
1135 Bay Tree, 1 plant
1136 Miscellaneous – any herb grown in a pot, not listed above, 1 plant, must identify
1137 Mixed herbs in a pot – two or more herbs grown in a pot (only herbs), must identify
1138 A Strawberry Jar of Herbs, must identify
1139 Herbs grown in a pot/container over 12” (length, diameter, and combined height of container
and plants; must be carried easily by 1 person – the exhibitor), must identify
30
Herb of the Year – 2014
Artem isia
The herb of the year is Artemisia, which isn’t just once herb, but a whole range of species. Artemisia’s
grow around the world and are native to many different countries. You may know an Artemisia by the name of
Sweet Annie, Mugwort, Wormwood, Tarragon, Southernwood, Sagebrush or by other names. Artemisia of
many species have had a long history in herbal medicines, being one of the bitter herbs traditionally used for
the digestive system, as a liver tonic and to stimulate the immune system. Many Artemisia’s have silvery
foliage that is fernlike but the foliage and form of Artemisia’s varies widely. Some have dark green narrow
leaves, some have broad leaves. Some form small rounded bushes, while some grow as sprawling mats. The
flowers are insignificant for the most part and should be kept trimmed off. Some species are annual and some
are perennial. Some are grown from seed and some are best purchased as plants. They prefer full sun but
many will tolerate partial shade. They tend to be drought hardy once established and rarely have problems
with insects.
31
HORTICULTURE DEPARTMENT
Superintendent: Jeff Gaskin (812) 898-2004
Assistant Superintendent: Verna Gaskin
RULES
1.
The superintendent in charge may remove or change any or all displays at his/her discretion because of
deterioration.
2.
Champion Ribbons will be given to the Top Vegetable Market Basket Display, Top Vegetable, Top Fruit
Market Basket Display, Top Fruit and Largest category.
3.
Must use plate and/or container provided at entry.
VEGETABLE CROPS
SECTION NUMBERS
905
Beans, Green Bush, 20 pods
906
Beans, Waxed, 20 pods
907
Beans, Shelled, any variety, 1 pint
908
Beans, any other variety not listed
909
Beets, Table, topped to 1", 5
910
Broccoli, 1 head
911
Cabbage, White, Round, 1 head
912
Cabbage, Red, 1 head
913
Cabbage, any other type not listed, 1
head
914
Carrots, any variety, topped to 1”, 5
915
Cauliflower, any color, 1 head
916
Corn, Sweet, Yellow, 5 ears
917
Corn, Sweet, White, 5 ears
918
Corn, Sweet, Bi-color, 5 ears
919
Corn, Sweet, Other, 5 ears
920
Cucumbers, Slicing, 3
921
Cucumbers, Pickling, 5, 4" to 6"
922
Egg Plant, any variety, 1
923
Garlic, 5 Bulbs
924
Muskmelon, Full Slip, any variety, 1
925
Okra, 5
926
Onion, White Globe Type, 5
927
Onion, Yellow, Glove Type, 5
928
Onion, Red Globe Type, 5
929
Onion, Sets, Winter, 1 Quart
930
Peppers, Sweet Bell Type, green 5
931
932
933
934
935
936
937
938
939
940
941
942
943
944
945
946
947
948
949
950
951
952
953
Peppers, Sweet Bell Type, any other
color, 5
Peppers, Hot, Chili Type, 5
Peppers, Hot, Cayenne Type, 5
Peppers, Hot, Habanero Type, 5
Peppers, any other Hot not listed, 5
Peppers, Hungarian Type, any color, Hot
or Sweet, 5
Peppers, Hot, Jalapeno, 5
Potatoes, White, any variety, 5
Potatoes, Red any variety, 5
Potatoes, any variety not listed, 5
Squash, Zucchini, 1
Squash, Summer, any variety not listed, 1
Squash, Winter, any variety, 1
Sweet Potatoes, any variety, 5
Tomatoes, Large Red,(Must be Red) 5
Tomatoes, Large Yellow,
(Must be Yellow) 5
Tomatoes, Small Preserving, 10
Tomatoes, Salad, 20
Tomatoes, Green, 5
Tomatoes, any variety not listed, 5
Watermelon, any variety, 1
Any Other Vegetable not listed, 5
Vegetable Market Basket Display*
Champion in the Vegetable category will receive a Ribbon and $10.
Sponsored by the Wabash Valley Master Gardener Association
* VEGETABLE MARKET BASKET DISPLAY –Vegetables will be shown in a one-half bushel basket of
any shape or construction. The container will be furnished by the exhibitor. All vegetables must be
grown by one exhibitor.
The basket may be decorated in any manner that will enhance the beauty or attractiveness of the
vegetables. Leafy vegetables may extend beyond the rim of the basket but they must not dangle from the
sides.
Each exhibitor must prepare a card or paper giving a list of the vegetables in the basket with the amounts
by weight, or by number. The card will be attached to the basket. This basket must contain not less than
8 or more than 12 different kinds of vegetables.
Champion in Vegetable Market Basket Display will receive a Ribbon and $20.
Sponsored by Limestone Creek Farms
32
FRUIT CROPS
APPLES
954
955
956
957
958
959
960
961
962
963
Apples, any variety, 5
Apples, Crab, any variety, plate, 5 specimens
Berries, any variety, 1 pint
Cherries, any variety, 1 pint
Grapes, any variety, 5 bunches
Peaches, any variety, 5
Pears, any variety, 5
Plums, any variety, 5
Any other fruit not listed, 5
Fruit Market Basket Display**
Champions in the Fruit category will receive a Ribbon and $10.
** FRUIT MARKET BASKET DISPLAY –Fruits will be shown in a one-half bushel basket of any shape or
construction. The container will be furnished by the exhibitor. All fruits must be grown by one
exhibitor.
The basket may be decorated in any manner to enhance the beauty of the fruits.
Each exhibitor must prepare a card or paper giving a list of the fruits in the basket with the amounts by
weight, or by number. The card will be attached to the basket. This basket must contain not less than 4
or more than 8 different kinds of fruits.
Champion in Fruit Market Basket Display will receive a Ribbon and $20.
LARGEST CONTEST
964
965
966
967
Zucchini Squash, largest by weight (Marketable quality), 1
Tomato, ripe, largest by weight, (Marketable quality), 1
Cabbage, largest by weight, (Marketable quality), 1
Potato, largest by weight, (Marketable quality), 1
Largest in each category will receive a Ribbon and $10.
Sponsored by the Gaskin Family.
Grand Champion & Reserve Grand Champion will receive a Ribbon
and Turner Coaches Gift Certificate
33
HORTICULTURE GUIDELINES
VEGETABLES
•
Must use plate and/or container provided at entry.
•
Green tomatoes should have the stems left on them vs. ripe tomatoes where the stems are removed.
•
Tops of vegetables should be cut back to one inch. Examples are carrots, onions, beets, etc.
•
Onions should be dried for approximately two weeks before they are shown at the fair. The outer skin
of the onion should be left on and not peeled!
•
Zucchini should be shown as a summer squash and not winter. Examples of winter squash are
butternut, acorn, etc.
•
Vegetables should be uniform in size and color.
•
Cabbage should not have the outer leaves removed.
•
All vegetables being shown should have no signs of insect or disease damage.
•
Vegetable market baskets must have a tag on the outside of the basket that states the contents of the
basket.
•
Sweet Corn should have the shucks left on.
FRUITS
•
Must use plate and/or container provided at entry
•
Stems should remain on all fruit.
•
Fruit should be uniform in size and color.
•
Fruit should have no signs of disease or insect damage.
If you have questions while preparing your fruits and vegetables for the county fair, contact the
Superintendent of the Open Class Horticulture Department.
34
PHOTOGRAPHY DEPARTMENT
Superintendent: Mic Orman (812) 232-7427
1.
RULES
This exhibition is open to all living photographers. All photos must be original work taken by the person
entered during the past five years, and not submitted before.
2.
Each exhibitor may enter ONE photograph per class.
3.
Photos are to be no smaller than 8”x10” and no larger than 16”x20”. Photos are to be mounted on foam
board, matte board or other similarly sturdy backing. Cardboard, poster board and cardstock paper used
for mounting will not be accepted. Photos may be flush mounted (to the edge) or matted.
4.
No glass-covered or framed photos will be accepted.
5.
Every precaution will be taken to ensure the safety of photographs, however, in no case will the
Superintendent or the Wabash Valley Fair Association be responsible for loss, theft or damage to the
photograph.
6.
Entrant's name, address, and phone number must be on back of each mount.
7.
Securely attach official Fair tags to the front of your exhibit in either the top left or top right corner.
Please make sure each tag is completely filled out. Superintendent reserves the right to move tags if
needed for judging or display purposes.
8.
Superintendent and assistant superintendents are not allowed to enter competition if they are involved
in judging.
9.
The decision of the superintendents will be final in regard to acceptance of questionable photos or loose
mounts.
10.
After photographs are judged, if you wish, you may cover your photograph with clear plastic.
DIVISIONS
There will be two (2) divisions in the Photo Salon:
1.
AMATEUR (A) --- any photographer who does not derive an income from the sale of photos.
2.
PROFESSIONAL (P) --- includes those photographers receiving an income from the sale of photos
AND those amateur photographers engaged in business and not wishing to compete with their
customers.
AWARDS
One Honorable Mention ribbon will be awarded in each class in each division if deemed worthy by the Judge.
Purple Honor ribbons will be awarded to those photos in consideration for champion ribbons.
Amateur:
Champion Black & White---Ribbon and a $20 poster coupon
Reserve Champion Black & White---Ribbon and a $10 poster coupon
Champion Color---Ribbon and a $20 poster coupon
Reserve Champion Color---Ribbon and a $10 poster coupon
Professional:
Champion Black & White---Ribbon and a $20 coupon
Reserve Champion Black & White---Ribbon and a $10 coupon
Champion Color---Ribbon and a $20 coupon
Reserve Champion Color---Ribbon and a $10 coupon
Grand Champion and Reserve Grand Champion: Trophy/Award and Turner Coaches Gift
Certificate will be selected from the four champion winners.
35
CLASSES
BLACK AND WHITE DIVISION
50 A or P
Landscape: natural or man-made scenery
51 A or P
Architecture: the exterior design of a building
52 A or P
Nature: anything pertaining to the outside world, for example a tree or waterfall
53 A or P
Animal (Domestic): pets or farm animals
54 A or P
Sunrise/Sunset
55 A or P
Floral
56 A or P
Portrait (Candid): one or more persons acting naturally or spontaneously without being posed
57 A or P
Portrait (Posed): one or more persons intentionally positioned to have their picture taken
58 A or P
Sports (Professional): subject is a professional athlete, for example a Colts football player
59 A or P
Sports (Amateur): subject is an amateur athlete, for example a local little league player
60 A or P
Still Life: a collection of inanimate objects arranged for the purpose of a photo
61 A or P
Patriotic: anything that represents pride in our nation and/or our community
62 A or P
Food
63 A or P
Historical: a photo that depicts or represents our past
64 A or P
Holidays: anything pertaining to a holiday, for example celebrations, decorations, costumes, etc.
65 A or P
Transportation: planes, trains, automobiles, boats, etc.
66 A or P
Vigo County: events and sites within the county showing it in a positive light
67 A or P
Special Effects: photos altered in any way, for example multiple exposures, hand coloring,
computer enhancing, trick photos, etc.
COLOR DIVISION
100 A or P
Landscape: natural or man-made scenery
101 A or P
Architecture: the exterior design of a building
102 A or P
Nature: anything pertaining to the outside world, for example a tree or waterfall
103 A or P
Animal (Domestic): pets or farm animals
104 A or P
Sunrise/Sunset
105 A or P
Floral
106 A or P
Portrait (Candid): one or more persons acting naturally or spontaneously without being posed
107 A or P
Portrait (Posed): one or more persons intentionally positioned to have their picture taken
108 A or P
Sports (Professional): subject is a professional athlete, for example a Colts football player
109 A or P
Sports (Amateur): subject is an amateur athlete, for example a local little league player
110 A or P
Still Life: a collection of inanimate objects arranged for the purpose of a photo
111 A or P
Patriotic: anything that represents pride in our nation and/or our community
112 A or P
Food
113 A or P
Historical: a photo that depicts or represents our past
114 A or P
Holidays: anything pertaining to a holiday, for example celebrations, decorations, costumes, etc.
115 A or P
Transportation: planes, trains, automobiles, boats, etc.
116 A or P
Vigo County: events and sites within the county showing it in a positive light
117 A or P
Special Effects: photos altered in any way, for example multiple exposures, hand coloring,
computer enhancing, trick photos, etc.
August 1st - 17th, 2014
36
OPEN CLASS ENTRY NUMBER________
VIGO COUNTY FAIR ENTRY BLANK
(USE ONLY FOR OPEN CLASS)
Please enter for _____________________________________________________________________
NAME
PHONE
ADDRESS
DEPARTMENT
Example: Needlecrafts
CITY
STATE
SECTION NUMBER
NC 67
ZIP
DESCRIPTION OF ARTICLE
Blue V-neck woman’s sweater
37
38
THANK YOU
TO LAST YEAR’S SPONSORS OF THE HOME & FAMILY ARTS
OPEN CLASS DEPARTMENT
Baesler’s Market
Ball & Kerr
BMO Harris Bank
Gaskin Family
Honey Creek Garden Club
King Arthur Flour
Kroger South
Mike’s Car Wash
Prairie Creek Extension Homemaker Club
Qdoba
Red Star Yeast
Square Donuts
Turner Coaches
Wabash Valley Art Guild
Wabash Valley Herb Society
Wabash Valley Master Gardener Association
Walgreen’s South
Weir Family
Jerry White

73rd Vigo County Fair

Transcription

Similar documents

88TH RSC HOW TO GUIDE FOR DTS INVITATIONAL

PDF Version - 1.32 MB

Untitled - attila oros

Nicole Moneer

CASE STUDY: CHAMPION HILLS AT WINDYKE

Concert Flyer - Rotary Club of Cherry Hill

The automatic cookie depositor that grows with your business.

Are you a champion koeksister baker?

grand champion female